Cafe Culture Magazine - Issue 61

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magazine APRIL 2014 ISSUE 61

www.thecafelife.co.uk

Bewley’s - a proud heritage of coffee sourcing and roasting www.bewleys.com

TASTING THE LIFESTYLE OF THE CAFÉ SECTOR

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Monbana Milkshakes

Add something different to your beverage offer.

Genuine, rich and thick milkshakes from Monbana.

Get in touch:: www.eurofoodbrands.co.uk .co.uk food.service@eurofoodbrands.co.uk ands.co.uk t. 01604 821 234 34

Come and visit us at Caffè Culture Stand and F31 Olympia London,14-15th 5th May

Milkshake your life!

M

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CONTENTS

Welcome!

The busiest time of the year for the sector will soon be upon us with the London Coffee Festival and Caffè Culture due to take place, as well as Hotelympia later this month (it was also noticeable that the inaugural Casual Dining show which took place at the end of February enjoyed a strong beverage and café culture theme).

Looking further ahead, the Café Society’s re-launched Café Life Awards - set to run alongside this year’s lunch! show - are now actively seeking entries and nominations (see page 12 for details).

In this issue, we report on Allegra’s UK Coffee Leader Summit that identified some of the industry’s latest trends and thinking, and preview the London Coffee Festival. Our features cover coffee machines, coffee roasting and social media.

Clare Benfield - Editor Editor Clare Benfield, Tel: 01291 636336, E-mail: clare@jandmgroup.co.uk Advertising Manager Paul Steer Tel: 01291 636342 E-mail: paul@jandmgroup.co.uk Subscriptions and Customer Service Tel: 01291 636333 E-mail: subscribe@thecafelife.co.uk Editorial Address Café Culture, Association House, 18c Moor Street, Chepstow, Monmouthshire, NP16 5DB Fax: 01291 630402 E-mail: cafe@jandmgroup.co.uk www.cafeculturemagazine.co.uk Opinions expressed in Café Culture are those of the contributors and not necessarily those of J&M Group Ltd or Café Culture. No responsibility is accepted for the opinions of contributors. Café Culture is published by J&M Group Ltd. and supports Café Society. It is circulated to managers, executives, buyers, retailers and traders in the café industry. © 2009 J&M Group Ltd

CONTENTS NEWS

FEATURES

4 United Coffee launches new Lyons hot chocolate.

5 Caffè Nero to open its first US coffee house in Boston.

6 Coffee world to gather in Rimini.

8 HMRC launch flood helpline.

14 Locally social – social media planning and considerations for cafés.

24 Coffee machines – a look at some of the latest equipment.

42 Coffee roasting – who’s doing what, how and where.

EVENT PREVIEWS

PROFILES

12 Café Life Awards 2014 18 The London Coffee Festival 2014

50 Brewing up a buzz in Newcastle – a Bohemian teahouse.

EVENT REVIEWS

REGULARS

32 The UK Coffee Leader Summit 2014

52 New products.

58 Checkout.

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NEWS

Farm Shop & Deli Show 2014 returns

MannVend acknowledge cup supplier, Benders Approximately 50% of the cups that workplace refreshment expert, MannVend supplies to its loyal customer base are now paper, report the company - a first in a history that has successfully spanned four decades for the Isle of Man company and indicative of the changes that have been sweeping through the vending industry in recent years.

MannVend were early adopters of the supply of printed cups, and say that they have actively promoted the sale of advertising space on the cups that they provide for many years. The company has long recognised the opportunities offered by making full use of print on cups and is increasingly calling on leading paper cup company and its long-term MannVend supplier, Benders Paper Cups to satisfy its customers’ changing needs.

“The new generation of vending machine uses touch screen technology to give the user a totally different vending experience. These state of the art machines raise the expectation of the end user who envisages an all-round better beverage. Bean to cup machines, for example, only use paper,” said managing director of MannVend, Tracey Leahy.

“A lot depends on the site of the machine as, for a lot of customers, the over-riding concern is to keep all costs as low as possible. The use of paper cups is definitely on the increase however and we value the products and the service that Benders provides us with. The quality of the design of the products and the company’s ability to meet our varying requirements with such flexibility are key to the longevity of our relationship.”

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From the 24 to 26 March at the NEC in Birmingham, the Farm Shop & Deli Show will once again be opening its doors to the artisan food and drink industry offering all the latest insights and business advice in the Farm Shop & Deli Live seminar theatre.

A hotbed for discussion and debate, Farm Shop & Deli Live aims to bring attendees face-to-face with those at the heart of the industry. With a diary packed full of seminars offering everything from tasting sessions and live panel debates to masterclasses and interviews, visitors will be able to hone their skills and learn new ones in a bid to help improve their businesses.

Once again there will be a number of wellknown industry connoisseurs on hand to offer their advice and experience of working in the artisan food and drink business.

Ex England Rugby ace and 2011 Masterchef champion Phil Vickery MBE will be on hand to discuss the importance of responsible farming methods and animal welfare standards, drawing on his experiences of growing up on his parent’s dairy farm.

Great British Bake Off star Brendan Lynch will be offering a bakery session where he will delve into the art of retailing exciting artisan products from bake-off to final produce.

Ex Formula One World Champion and owner of Laverstoke Park Farm Jody Scheckter will take part in a live interview, and TV and chef presenter Richard Fox will be running a food and beer matching session, demonstrating how retailers can use local produce to add value.

Masterclasses will cover a broad range of subjects including wine, cheese, coffee,

olives and charcuterie, all delivering fresh ideas in an interactive setting and led by well-known experts such as Juliet Harbutt, one of the world’s leading authorities on cheese. These sessions will ensure audience members are equipped with the latest knowledge on all aspects of artisan food and drink, from the retailing of olives from different regions to roasting the perfect coffee bean.

In addition to the masterclasses, Nick Hempleman, owner of the award-winning Sussex Produce Company will be running a guide on ‘how to improve your profits and image by making the food you sell’ and John Gill, buyer for Northern food retailer Booths, will be looking at selecting and sourcing the best suppliers, as well as hosting ‘meet the buyer’ days, which are a great opportunity for smaller companies to get their products in front of retailers.

This year will also see the return of the hugely popular Dragons’ Pantry, where daring entrepreneurs can pitch their new products and ideas to our panel of expert dragons which includes the likes of BBC Two gastronome Nigel Barden, Paul Hargreaves, owner of the Cotswold Fayre, and Grace Hughes, Operational Development Manager for Plymouth local authority. Successful entrepreneurs could be offered a listing with one of the Dragons.

Farm Shop & Deli Show is incorporated within Food & Drink Expo and co-located with National Convenience Show and Foodex. It is a trade event and strictly no under-16s, including babes in arms, will be permitted entry to the show (to register for free, receiving entry to all co-located shows, visit www.foodanddrinkexpo.co.uk).

United Coffee launches new Lyons hot chocolate United Coffee UK & Ireland has launched two new varieties of Lyons hot chocolate, available in either Classic or Fairtrade Dark flavour and adding to Lyons’ out of home coffee range, which includes smooth and silky Italian Espresso and intense Café Mocha.

Elaine Higginson, managing director of United Coffee UK & Ireland, said: “Last year, hot chocolate was added to the Office for National Statistics’ Basket of Goods and Services, which shows that the drink has become mainstream rather than an occasional treat.

Operators need to take advantage of this growing demand by creating an extensive hot drinks menu, which includes a premium-tasting hot chocolate - our new Lyons hot chocolate

fills that gap.

“Our Classic hot chocolate with its rich taste, is versatile as it can be served on its own or in a mocha or a luxurious finish on a cappuccino. The Fairtrade Dark variety, apart from its delicious taste, ticks all of the boxes when it comes to provenance and sustainability.”

Lyons Classic and Fairtrade Dark hot chocolates are available in 2kg catering tubs exclusively from United Coffee UK & Ireland.

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NEWS

Caffè Nero to open its first US coffee house in Boston Caffè Nero has chosen Boston as its entry point into the United States and will open its first store in downtown Boston, near Boston Common, in late April.

Caffè Nero offers premium, espresso-based Italian coffee, blended and roasted in its roasting facility in South West London, and a warm and authentic European coffee house atmosphere, and has built a strong reputation for business success and product quality.

Since its formation, it has had 67 of 68 quarters of positive like-for-like sales and EBITDA growth, a record virtually unrivalled by any UK retailer. In the last six years it has expanded into Europe, but by opening its first store in Boston, Caffè Nero will be

moving for the first time into North America. This move also means Caffè Nero will be operating in five international territories (including Poland, Cyprus, Turkey and the Middle East). Caffè Nero currently has more than 550 coffee houses in

Gino D’Acampo challenges the high street coffee chains The popular Italian chef, TV personality and entrepreneur, Gino D’Acampo, has announced that all coffees served in My Pasta Bar outlets will cost just one pound, in a move that throws down the gauntlet to high street coffee chains who are charging considerably more for comparative drinks.

“In Italy, we don’t believe that great coffee should be expensive,” said Gino D’Acampo. “When I was growing up in Napoli, everyone knew that an espresso cost 1000 lire.

When the Euro came in, the price changed to just one Euro and remains that way today. In My Pasta Bar, all of our coffee now follows this tradition and will cost just one pound – all day, every day – whether you are ordering an espresso, Americano or cappuccino.”

The coffee served in the fast and fresh Italian food outlet is freshly roasted by a Neapolitan coffee maker who – like Gino – takes pride in creating big hitting flavours with simple recipes. Coffee in Napoli is famous for its full bodied flavour thanks to a high proportion of

richly blended fragrant Arabica with stronger Robusta beans that gives a hint of vanilla when you sip. The barista-trained team at My Pasta Bar work with state of the art brewing machines to produce a fresh, quality coffee to order, with a true Neapolitan taste.

Adds Gino D’Acampo: “At My Pasta Bar, all food and drink is fantastic and realistically priced - our coffee is no different.

Starting the day with a coffee is now a familiar habit worldwide, but it's always been part of the Italian way of life. Our onepound pricing makes quality coffee affordable for everyone.”

Gino D’Acampo says that he is also launching, a brand new range of breakfast Panini creations to complement the coffee. Made fresh to order every morning by My Pasta Bar chefs, the Panini range is served hot and is packaged ready to take away and includes Panino Fiorentina (a sweet twist on traditional spinach and egg with plum tomatoes) and Panino Vegetariano (chargrilled aubergine and provolone pepped up with red pesto).

the UK and 82 coffee houses internationally.

Of the expansion, Gerry Ford, chairman and founder of Caffè Nero said: “We look forward to introducing Caffè Nero to US coffee-drinkers, and becoming part of the Boston

community. America has for some time been a destination we have been interested in exploring and we feel now is the right time to slowly enter the market. I used to live in Boston and I love the place. It is such a beautiful, vibrant city, with a long tradition of being closely linked with Europe and we believe there is a good fit between the city and Caffè Nero.”

“We’re looking to bring European coffee house culture to the United States,” said Jay Gentile, director of U.S. Operations for Caffè Nero.

“Caffè Nero is an accessible, friendly coffee house where customers are welcome to grab a bite to eat, meet friends, catch up on work or simply read and relax.”

Portview purveys happiness for Butlers Chocolate Café Belfast based fit-out specialist firm Portview has completed work on Butlers Chocolate Café‘s newest store onconcourse airside at Terminal Two, Dublin Airport.

The design and fit-out of this complex, space constrained unit, which retails luxury chocolate and incorporates a café, was challenging. The centrepiece of the café is a 4000 piece, cast brass- capped, individually mounted tiled counter. Created by the Giles Miller Studio, the cast zinc metal "Harper" tile with reflective brass plated finish is robust, strong and strikingly beautiful. The challenge for Portview was in the fitting and fixing of this innovative material, with teams having to work together to agree the fixing solution.

Inside the café, the seating area is framed with curved black glass backed fitted seating on Bolon vinyl, creating overall a relaxing, luxurious ambience which reflects the nature of the product and has eye-catching

appeal to the walk-by customer in the busy airport environment.

Butlers Chocolate Café retail director, Michelle McBride, said: "T2 at Dublin Airport was a labour of love for us and an extremely important strategic opening. Working with Portview helped to make the project seamless. Airports are always difficult environments to work in and Portview's professionalism and experience of working in airports made the project a success. Whilst we have an excellent relationship with Portview and have worked with them for over ten years, this T2 store was a new design direction with a challenging handmade counter, the application of which they managed brilliantly."

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NEWS

On track to serve up news tastes to Glasgow Over £1million is to be invested in two new food and drink establishments at Glasgow’s Central Station after work on a new artisan coffee shop and a new bar and restaurant started recently at the Gordon Street entrance to one of the busiest train stations outside of London.

Glendola, who already operate a number of establishments in the city including Waxy O’Connor’s, has announced that they expect to create over 40 full and part time jobs between the two new venues which will open this spring.

Gordon Street Coffee will offer a proper cup of coffee, from beans roasted on site, along with sandwiches and pastries for those customers passing through the station or waiting for their train. The new restaurant, Alston Bar & Beef, downstairs will be a stunning addition to the city’s culinary feast. Aiming to provide the city’s best steak, the restaurant will serve an assortment of beef cuts, whilst the bar will boast Glasgow’s largest collection of gins.

On confirming that Glendola will take ownership of the premises, managing director, Alex Salussolia, said: “Glendola is excited to be taking on unit 19 in Glasgow

Central Station. The site has been vacant for a while and we look forward to bringing the space back to life with a tasty new addition to the city. The station presents a fantastic opportunity to create two unique venues and the footfall passing through the Gordon Street entrance makes the location particularly attractive for us. We already run three successful businesses in Glasgow and one in Edinburgh and are very much looking forward to our new venture.”

The launch of the new artisan coffee shop will see the arrival of Glasgow’s very own coffee blend - The Glasgow Roast created to complement the vibrant character of the city’s residents. Glendola

Fuzione® combination packaging now offering greater choice Innovative food packaging solutions provider, Colpac, has added new products to its award-winning Fuzione® range.

Fuzione® - combining two materials (a board tray and rPET lid) - now offers a wider range with additional trays of varying depths and materials to fit the existing clear lids, and providing even more innovative and outstanding products for the foodservice and convenience markets, say the firm.

The range now includes several different sizes of trays, with Mini and Deep added to Medium and Large, the Finestra Pot with its clear side window, a Small Pot, a white Tub and a cutting edge Sandwich Pack, making its repertoire perfect for all kinds of fresh or dry food.

The new Mini Tray has been specifically

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designed for dry products such as dried fruit, nuts and seeds.

All these products have a unique ‘snap-lok’ system which gives customers a reassuring locking sound when the lid is fitted into place, which allows the packs to be re-opened and closed, suiting the lifestyle of today’s discerning customers and minimising food waste.

The packs have a shelf life of two days, dependent on ingredients and fillings.

Made in Britain, the packs are environmentally-friendly with a recycled and recyclable lid, and a recyclable board in line with Colpac’s green credentials (www.colpac.co.uk).

believe that this will be the freshest coffee available in the city centre, as it is the only shop roasting its own coffee.

Jemma Richmond, manager of Gordon Street Coffee, explained: “Everything at Gordon Street Coffee will be prepared fresh on site, from a range of hot and cold food either to sit-in or to go, to our three coffee blend choices, roasted in-house. Our staff will deliver the whole coffee journey; from green bean through to cup and give the people of Glasgow a proper cup of coffee from early morning until well after rush hour.”

Plans for Gordon Street Coffee, which will stand in the site previously occupied

by Boots the Chemist at the entrance to the station, include seating over two floors while an outdoor area will give customers the opportunity to sit and enjoy the hustle and bustle of Scotland’s busiest station.

Ever conscious of the traveller, Gordon Street Coffee will have live timetable screens to ensure customers don’t miss their train.

Work is currently underway to transform the site and owners Glendola aim to open in early May.

Coffee world to gather in Rimini Representatives from the coffee industry throughout the globe are set to gather in Rimini, Italy in June for World of Coffee, Rimini 2014.

World of Coffee is the premium coffee event in Europe for quality coffee from bean to cup and features the most innovative products and services on the market today. The event is also going to be the stage for the flagship competition for baristas – the World Barista Championship - and will take place 10-12 June at Rimini Trade Fare Centre, Italy.

The event is organised by the Speciality Coffee Association of Europe (SCAE) and with over 5,000 trade visitors expected, over 200 brands showcased, 20 thousand square metres of display space and 50 countries present,

excitement is running high as the countdown begins.

The exhibition will showcase every aspect of coffee production from been to cup including the coffeeproducing nations, new technology, the latest trends, the most current models of consumption, and products from around the world, with demonstration areas where the best in speciality coffee and confectionery, fine cuisine, gelato and baking will be brought together for the first time in Rimini.

Competitors from across the globe will compete on this world stage for the crown in three world coffee championships that include the flagship World Barista Championship as well as the World Brewers Cup and the World Coffee Roasting Championship (www.worldcoffeeevents. org).

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NEWS

Compass Instore plants new £2 million partnership with Garsons Garden Centre

Bidvest 3663 launches Intelligent Artisan Range Bidvest 3663’s (www.Bidvest3663.co.uk) specialist fresh and fine foods division, Swithenbank, is unveiling its new range of long-life, premium artisan breads.

Created for taste, ease and to minimise food waste, the new range includes five different artisan breads that arrive with the caterer frozen ready to be baked in the oven for 1518 minutes. The caterer can choose whether to keep the product frozen or to let the product defrost and store ambient for up to 10 days, say the company.

According to Mintel, over the past five years the popularity of artisan bread has grown substantially.

Compared to growth of pre-packed bread (2%), speciality bread has rocketed by 8%. The bread and baked goods market is expected to continue to grow in value by approximately 24% by 2018, to £4.8bn.

The new Bidvest 3663 range includes a Sourdough Country Loaf, a wheat-free 100% Rye Loaf, Rustic Brown Loaf, Crusty White Village Bred and a Mixed Box which comprises of two of each.

Hannah Lenthall, product marketing executive at Bidvest 3663 commented: “We are dedicated to offering high quality products to our customers. As a primary signatory on WRAP’s Hospitality and Foodservice Agreement, we are committed to minimising food waste and making it easier for our customers to reduce theirs too. This is why we have developed this range of longer-life artisan breads that look and taste great, that also help to minimise waste.”

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Compass Group UK & Ireland’s Instore business has branched out into the garden centre world after winning a new five-year contract with Garsons Garden Centre, worth £2.4 million.

Working with Garsons, Compass’ Instore team has introduced a fresh new food offer and refurbished the restaurant at the garden centre in Titchfield, Hampshire.

Instore specialises in delivering restaurant and café food services for many of the UK’s most well known and loved retail brands. New tasty menus at Garsons feature everything from traditional cooked breakfasts, porridge and pastries, rustic deep-dish quiches and Sunday roasts with all the trimmings.

A separate children’s menu is available for families and green-fingered customers can take a break from shopping to enjoy freshly brewed tea and Costa coffee, a tempting range of freshly baked muffins, scones and brownies as well as a selection of beers, wines and ciders. Reflecting the character of Garsons, the range of freshly prepared treats are showcased in tempting

displays, featuring crates, slates, wood blocks and astroturf.

Andy Rees, business director for Instore said: “We’re over the moon to have won this new contract and we are really excited about nurturing our budding relationship with Garsons. This is our first venture into the thriving garden centre sector, and with our expertise there’s a lot we can add to create a great customer experience for garden enthusiasts.”

HMRC launch flood helpline HM Revenue and Customs (HMRC) has launched a new telephone helpline for anyone affected by the recent floods.

The helpline will enable anyone affected to get fast, practical help and advice on a wide range of tax problems they may be facing, say HMRC, who will also agree instalment arrangements where taxpayers are unable to pay as a result of the floods, agree a practical approach when individuals and businesses have lost

vital records to the floods, suspend debt collection proceedings for those affected by the floods and cancel penalties when the taxpayer has missed statutory deadlines.

The new helpline is in addition to other HMRC telephone contact numbers - 0800 904 7900 (opening hours are Monday to Friday, 8.00 am to 8.00 pm; Saturday and Sunday, 8.00 am to 4.00 pm, excluding bank holidays).

Lotus Bakeries launch Biscoff brand Lotus Bakeries has announced the launch of a new iconic and bold pack design for their individually wrapped ‘Original Caramelised Biscuit’, along with the introduction of the ‘Biscoff’ brand name for the first time in the UK. The simple, yet impactful style will give outlets a more contemporary looking biscuit to serve with a range of hot beverages and is likely to gain greater brand recognition from consumers as they look for an outlet in which to enjoy their special ‘coffee moment’, claim the company (www.lotusbiscuitstrade.co.uk).

Affectionately known as ‘the little red biscuit’, Lotus Biscoff is the leading

complementary sweet biscuit in the UK hospitality sector, with over 120 million biscuits being enjoyed as part of a customer’s ‘coffee moment’ each year.

Frances Booth, category marketing manager at Lotus Bakeries said: “Biscoff is literally just a fusion of Biscuits for Coffee, and is a brand name that we utilise in other international markets with great success.

By using the shorter, snappier name it is hoped that it will aid overall brand recall from our ever-expanding and loyal customer base.”

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NEWS

SHORTS Arla raises milk price for direct suppliers Arla Foods has raised its standard litre milk price for direct suppliers as of 1 March 2014, to 33.50ppl. The increase is as a result of improved business performance in the UK and follows the increase in the global owner milk price from February, say the company.

Sugary snacks in demand New foodservice industry figures from the NPD Group Inc, a global information company, show that doughnuts were among the fastest growing ‘out of home’ snack items in the year ending December 2013, growing by +11.1% servings compared to the previous year (an increase of +6.4 million servings to 63.7 million for the whole year). Brownies came a close second, growing +10.9% with a total of 54.6 million servings for the year. And chocolate bars topped the league table of our favourite snack food items away from home. Nearly one in 14 snacks consisted of a chocolate bar, with 245 million servings sold during the year.

Line-up announced The Brighton & Hove Food and Drink Festival has announced its 12-day line-up of Spring Harvest events running from Wednesday 16 - Sunday 27 April 2014. The programme includes a host of major outdoor activities - all free access - alongside wine tastings, gala dinners, gourmet bus tours and interactive food experiences.

Traineeship programme announced In support of National Apprenticeship Week (3 – 7 March 2014), SSP announced its intention to recruit 800 apprentices in 2014, of which it hopes 20% of those positions will be occupied by candidates aged 16-18. As part of its recruitment initiative, the UK division of the business has launched its first Traineeship programme in selected M&S Simply Food stores at Birmingham New Street Station and locations in London. The trainees will have the opportunity to learn and practise skills on the job, whilst also having a support network designed to develop their work related skills and attitudes.

New Sweetbird range The newest addition to the Sweetbird range of drinks is a range of still lemonades in three different flavours. Made with real lemons, the three refreshingly different flavours - Cloudy Lemonade, Watermelon & Rosemary, Blueberry & Mint - come in 400ml bottles which can be stored ambiently before being enjoyed chilled, over ice, or on the go, suggest their supplier, Beyond the Bean. Free from artificial flavours, colours and preservatives they are approved for vegetarians and vegans.

Drink Me causes a stir at London Fashion Week Innovative drinks company, Drink Me, caused a stir at London Fashion Week recently, with the unveiling of its sensational dress made using the branded packaging.

Over 500 vibrantly coloured sachets of Spiced Chai Latte and Tea:latte had been painstakingly sewn onto the skin coloured mesh body to create the chic modern catwalk design. Drink Me teamed up with upcoming British costume and dancewear designer Brad Dykes, 27, who has previously made garments for one of TV’s popular celebrity dance shows as well as music stars such as Lady Gaga and Justin Timberlake.

“I’m delighted to have been asked to be involved in this project with Drink Me and keen to show how versatile different materials can be.

Each sachet was individually hand-sewn onto the dress and took a week to complete. Drink Me use Indian inspired vibrant colours in its range of Chai drinks and I wanted this to be reflected in this garment. The focus of the dress is movement and colour with the design appearing as though it was painted onto the model”, commented Brad Dykes.

Drink Me celebrated its tenth anniversary last year and is best known for its Spiced and Vanilla Chai Latte drinks that are available in the majority of supermarkets, independent retailers and high

street coffee chains. The latest innovative hot drink to be launched is the Tea:latte – a wonderful infusion of Earl Grey Tea and frothy milk in a convenient sachet!

Amanda Hamilton from Drink Me, added: “The collaboration with Studio Armell (Brad) and ourselves seemed to fit really well. As well as supporting an emerging design company, we wanted to create a dress that showcased our modern vibe and use of colours, which is reflected in our eye-catching packaging designs.”

Drink Me will be showcasing the dress later in the year during Chai Awareness Week in October and may auction the garment to raise money for Indian charity, Pratham (for more information, visit www.drinkmechai.co.uk).

Edgcumbes supports Dreams Come True’s Dream Tea 2014 Dreams Come True and Edgcumbes are supporting Children’s Charity, Dreams Come True in its annual fundraising campaign - the Dream Tea. As part of the partnership, Edgcumbes and tea consultant, Malcolm Ferris Lay, have created a Dream Tea blend, which will be used as part of the campaign’s marketing activity.

Edgcumbes will also be providing various competition prizes, top tea tips and information and will host its own Dream Tea with the intention of using their wonderful Indian Raj tent. Both Edgcumbes and Dreams Come True

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are encouraging cafés and tea houses to get involved with the fundraising activity.

Sue Fowler, head of fundraising, Dreams Come True said: “We are delighted that Edgcumbes is partnering us on the Dream Tea. Alice Rendle, Edgcumbes’ managing director brings a wealth of exciting tea expertise to our campaign, which will provide people with everything they need for a successful Dream Tea; whether that’s a full-blown vintage afternoon tea with friends, or a five minute cuppa and biscuit with colleagues.”

In the UK there are 50,000 children and

young people accessing palliative care services every year. Every child has a dream and Dreams Come True fulfils the dreams of some of these terminally and seriously ill children, bringing joy and creating lasting memories for them and their families. Currently 201 dreams are being worked on, which will cost approximately £502,500 to fund. The Dream Tea’s goal is to raise funds to provide the power of dreams to all these children and Edgcumbes is helping make this happen (for more information on how to get involved, contact Claire Clarke at Dreams Come True on 01428 726 330).

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PROMOTION

Bewley’s - a proud heritage of coffee sourcing and roasting stablished in 1840, Bewley’s has built an international reputation as “The Experts” when it comes to coffee sourcing and roasting. Aside from being a household name in Ireland, Bewley’s is an organisation that has business operations in the US through Java City; a coffee roasting company in California as well as a chain of casual dining café’s located throughout the Boston area.

Through operations across the US, Ireland and the UK, Bewley’s boast an experienced team of coffee buyers and expert roasters. In the US, Shawn Hamilton heads up the procurement and coffee roasting operations for Bewley’s Java City brand. With over 20 years’ experience in the industry, Shawn is the current Vice President of the Speciality Coffee Association of America. Paul O’ Toole who has 20 years’ experience in sourcing and roasting coffee for Bewley’s is based in Dublin. Paul is well respected in the industry and in 2012 was awarded the title of the Honorary Consul of Nicaragua in Ireland in recognition of his and Bewley’s work in building direct trading relationships with coffee farmers in Nicaragua. Describing the company’s philosophy on roasting coffee Paul O’ Toole explains: “Since the early 1900’s when Bewley’s began roasting coffee, we have remained true to our belief that roasting your own coffee is vital for maintaining quality and delivering consistency. You can’t rush perfection. It’s a delicate craft, requiring time and skill, to coax the flavour from every bean. Slow roasting is all about allowing time for the complex reactions to take place, to maximise the development of sweetness by

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©Ben Hughes

caramelising the natural sugars and maximising the volatile organic compounds and aromatics held within the coffee oils. Coffee can be roasted much more quickly, but this only allows time to impart the stronger, smokier flavours of the roasting equipment and not the potential held within the coffee seed itself ”.

In the UK, Bewley’s pursuit for quality and consistency holds true with Damian Blackburn, a regular Cup of Excellence judge with over 15 years’ experience in sourcing and roasting coffee overseeing procedures at Bewley’s Yorkshire facility. Supporting Damian is Howard Barwick, Bewley’s Coffee Specialist.

Howard explains why roasting is such a specialist function: “At both the Dublin and

Howard Barwick, Coffee Specialist in the UK

Yorkshire operations, Bewley’s coffee products are roasted on traditional Probat drum roasters, the Loring Smart Roaster is used for small batch, roast to order coffees.

Our experienced roasting teams make batch by batch

adjustments to the roasting process to respond to factors which can alter the outcome of the roast. These include green coffee condition, roastery temperature, humidity and air pressure. We believe this care and attention during every roast is absolutely paramount to deliver the promise of flavour and aroma that sit otherwise untapped, within that particular coffee. The complex journey from farm, to roastery, to cup, is one where we are committed to having expertise at every level.”

Bewley’s have a wide range of espresso blends and single origin coffees, including the distinctive Grumpy Mule brand of certified and speciality coffees, roasted to suit the varying tastes of today’s sophisticated coffee consumer. With industry expertise spanning over 140 years Bewley’s have developed strong credentials in bespoke blending and roasting, particularly for the foodservice market with many of today’s most recognisable café and restaurant brands using Bewley’s to source and roast their coffee and give them a point of difference on the high street.

Paul O'Toole, Master Roaster

APRIL 2014 CAFÉ CULTURE 11

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AWARDS AY TUESD 23RD 2014 MBER E SEPT t the A TES M E IRA M I STAD U ball

Sponsored by Bel UK and Café Bronte

al Foot (Arsen b) Clu

Supported by Café Culture magazine, The Café Society and The lunch! Show

Awards 2014

CAFE CULTURE

magazine www.thecafelife.co.uk

TASTING THE LIFESTYLE OF THE CAFÉ SECTOR

In 2014 the Café Society Awards are being renamed and re-launched as the Café Life Awards and will run alongside the highly successful lunch! Show, which takes place at the Business Design Centre, Islington on 23rd and 24th September, 2014 – just a mile away from the awards venue, the highly prestigious Emirates Stadium, home of Arsenal Football Club.

Taking place on the first evening of the show, the Café Awards Dinner will combine relaxing after-show entertainment with the presentation of the Café Life Awards, now in their fourth year.

ABOUT THE AWARDS The Café Life Awards (formerly the Café Society Awards) aim to recognise excellence and encourage innovation in the important UK café and coffee bar sector.

Judged by panels of professionals from the industry, the awards are intended to inspire by example, by highlighting those involved in the sector who are pioneering and leading the market, whether in the development of new products or the creation of excellence in the High Street.

The closing date for nominations is 1st July 2014 THE AWARDS The Café Society Award - This is a lifetime award which may be presented to an individual or organisation that the judges consider merits recognition for the contribution they have made to the development, growth and prosperity of the café/coffee bar market.

How to enter: Entries should state the name of the individual, or organisation, being nominated and the reasons why they deserve such recognition – entries should be no more than half an A4 sheet of text.

The Café Design of the Year Award - aims to encourage good design practices in the sector. This award is aimed at those who are responsible for developing new concepts in the High Street. Gold Awards will be presented to all those who the judges consider achieve sufficiently high standards they consider merit recognition. The judges will be looking for designs that are innovative but commercially viable – providing an attractive and comfortable experience for the consumer.

How to enter: Entries should comprise a short

12 APRIL 2014 CAFÉ CULTURE

explanation – no more than half an A4 sheet of text – giving details of why you think this business deserves an award. Entries should include details of the aims behind the design and how these have been achieved. Entries may be accompanied by photographs.

New Product (non food) of the Year Award – aims to encourage the development of new products (including equipment) for the market, from furniture to coffee equipment and packaging.

In this category the judges will be looking particularly for products that have real innovation value for the café/coffee bar market.

How to enter: Entries should comprise a short explanation - no more than half an A4 sheet of text - giving details of why the product is innovative and deserves an award. It is important that entries provide data to support success in the market. Entries should be accompanied by product literature and photographs.

The Café Food Award - aims to encourage the innovation and development of food products specifically for the café/coffee bar market, whether these are made in-house or by specialist suppliers. The award will be divided into two sections -one for savoury products and one for sweet products.

How to enter: Entries should comprise a short explanation - no more than half an A4 sheet of text - giving details of why the product is innovative and deserves an award. It is important that entries provide data to support sales success in the market. Entries should be accompanied by product literature and a photograph. Those products short-listed for this award will be asked to provide samples for judging.

The Café Beverage Award - aims to encourage the innovation and development of beverages specifically for the café/coffee bar market, whether these are made in-house or by specialist suppliers. The award will be divided into two sections – one for hot drinks and the other for cold.

How to enter: Entries should comprise a short explanation - no more than half an A4 sheet of text - giving details of why the product is innovative and deserves an award. It is important that entries provide data to support sales success in the market. Entries should be accompanied by product literature and a photograph. Those products short-listed for this award will be asked to provide samples for judging.

Café/Coffee Bar Chain of the Year - Aims to recognise the work being done by leading operators to set standards and drive the market in terms of innovation, standards and consumer satisfaction. A business with over 10 operating sites is considered to be a chain.

The judges will be particularly keen to recognise businesses that consistently set and maintain high standards, from the quality of the products they offer to the friendliness of staff. All those short-listed in this award will be visited by an independent judge who will report on factors such as atmosphere, facilities, cleanliness and product range as well as customer service.

How to enter: Entries should consist of no more than half an A4 sheet of text giving details of why the business deserves an award. Details of the success of the business should be included. Entrants should also provide a list of sites, at least one of which will be chosen at random for a visit by an independent judge. Entries should be accompanied by supporting literature..

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AWARDS Independent Café/Coffee Bar of the Year This award aims to recognise the work being done by entrepreneurs in the industry to develop successful independent café/coffee bars. A café/coffee bar business is considered to be independent with fewer than 10 outlets. Gold Awards will be presented to all those judged to merit recognition.

The customer experience will rank highly in the judging of this award, particularly in relation to atmosphere created and the standards of service and product range offered. All those short-listed in this award will be visited by an independent judge who will report on their experience.

How to enter: Entries should provide no more than half an A4 sheet of text giving details of why they think the business deserves an award. Details of the success of the business should be included as well as photographs showing the frontage, customer area and serving area while operating. Entries may be accompanied by supporting literature.

The Café Sandwich Challenge – comprising four separate competitions, this award aims to encourage the development of sandwiches (whether made in-house or bought in) that have been developed specifically for café/coffee bar market. Those entering this challenge will be asked to nominate a drink to compliment and accompany their sandwich.

The entries for this award will be judged at the lunch! Show on the day of the Awards dinner, with sandwich makers asked to make up their creations for sampling by a panel of professional judges. There will be a special £500 prize for the entry judged to be the best across all the competitions.

Entries will be judged on presentation, taste, innovation and commercial viability.

How to enter: Entries can be submitted for one or more categories. In each category entrants are asked to create a new sandwich recipe using a specified ingredient and to select a specific beverage to accompany the product. Initially recipes (and details of the nominated beverage) should be submitted with a short (no more than 100 words) explanation of why the beverage and sandwich complement each other. Those shortlisted in each category will be invited to present their entries to the panel of judges.

For more information on the competition categories please email Pam Sainsbury at pam@jandmgroup.co.uk The Tea Deal Award Although coffee tends to have a high profile in most cafés and coffee bars, tea has also now become increasingly popular, particularly with the introduction of specialist teas and this is recognised to be a good opportunity for outlets to capitalise on this British tradition by promoting the ‘afternoon tea experience/ offer’.

To encourage this sponsors Tetley are inviting entrants to come up with an afternoon tea promotion that offers consumers a selection that matches particular varieties of tea with specific food items and present them as a package. To encourage this development a prize of £500 will be awarded for the most original Tea Deal concept using the following infusions: Summer Berry, Green Tea with lemon, Redbush and Tetley’s great

tasting original with drawstring bag.

How to enter: To enter simply send your name, address and telephone number to pam@jandmgroup.co.uk to receive samples of Tetley tea.

Simply put together a tea time combination, with a price point and marketing support, for submission it to the panel of judges. Entries might typically comprise a specified tea matched to a cake, plus another food item, at an attractive promotional price and presented in such a way as to enthuse customers. Those shortlisted for creating the most original, but commercially viable options, will be asked to make up their products for presentation to a panel of judges (and visitors) at the lunch!

Show. The judges will be looking for presentation as well as how the selected food items complement the chosen tea variety.

The ‘Award Qualifying Period’ is 1st March 2013 to 30th June 2014 Please make sure your entry arrives before the closing date.

All entries will be treated in strict confidence and only seen by the Café Society Secretariat and the judging panel. All judges will be bound by a confidentiality agreement.

Your entry can be sent by post or email to Pam Sainsbury at The Café Life Awards, C/o The Café Society, Association House, 18c Moor Street, Chepstow NP16 8DB- Tel: 01291 636341 - Email pam@cafesociety.org.uk.

CLOSING DATE FOR ENTRIES – 1ST JULY 2014

THE CAFÉ LIFE AWARDS 2014 DINNER BOOKING FORM I would like to book ..................places/tables at The Café Life Awards Dinner at the Emirates Stadium, London on Tuesday 23rd September 2014 at a cost of £195+ VAT per person (£1850 + VAT for a table of 10) including three course dinner and wine. All bookings must be accompanied by the appropriate remittance. Cheques can be made out The Café Society. For Credit Card payments please complete the form below. No refunds can be made if cancellations are made within 20 days of the event and any cancellations before this time will be subject to a 25% cancellation charge.

Contact Name: ........................................................................................................................................................................................

Business Name:......................................................................................................................................................................................

Address: :................................................................................................................................................................................................ ................................................................................................................................................................................................................

Tel. No. :………………………………………………………………………….Email: :...........................................................................................................

Credit Card Payments: Type of card (Visa/Mastercard)......................................................................................Card Number:…………………………………………………

Security code (last 3 digits on back of card) ...............Expiry date: ................Name on card:...................................................................................

Signed by:......................................................................................................................... Date: ............................................................

Please send to: Pam Sainsbury, The Café Society, Association House, 18c Street, Chepstow NP16 5DB. Fax 01291 630402 or email to pam@cafesociety.org.uk

www.cafeculturemagazine.co.uk

APRIL 2014 CAFÉ CULTURE 13

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SOCIAL MEDIA

Locally

Social

The global, high street coffee chains have been putting major effort into being ‘locally relevant’, perhaps in recognition that many independent operators are already more than connected and in tune with their immediate customer base. So how can social media and an online presence help out?

Creating a Social Media Success Plan Whether you’re selling an ultra-hip, coldfiltered coffee elixir or your offering tea and cream cakes for the local mums, there is sure to be a social media channel that can help you reach out and stay in touch with your particular band of customers. But where do you start, and how do you stay interesting and engaging for the longer term?

To help you get to grips with the latest opportunities offered by social media, digital marketing expert and author, Susanne Currid (who can be found at her marketing blog at www.theloop.com/blog or followed on twitter @susanne_currid, and is the author of Build Your Tribe – a new marketing manifesto for restaurants, bars and cafés), proposes her own Social Media Success Plan for cafés.

Start with your business objectives Before you launch head first onto facebook or twitter, consider how many of your business objectives could be supported by the use of social media.

Write a list of everything you think it could help you with over and above the obvious objective of selling more teas, coffee and food. For example, could you use it to promote events, find new employees, keep an eye on the competition or to encourage customer feedback? Then keep your list close at hand as a reminder of how to make more of your social media communications for the future.

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CAFÉ CULTURE

As with other marketing techniques, it’s important to set out your business objectives before using social media, advises Susanne Currid.

Choose the best channels for your business Now we have an increasingly wide range of channels to choose from, it makes sense to focus on the ones that will be most popular with your customers. Facebook may have prematurely received the death knell across the UK media when it lost about 1.5 millon users last year, however, one in three users still log in daily and it is especially popular with people who have children and who are working full time.

Interest in twitter continues to grow with account numbers highest in the UK

amongst 18–24 year and 25–34 year old groups. Twitter is also the channel of choice for alpha males and females, so it works especially well if you are looking to attract high octane caffeine lovers!

When it comes to the smaller channels, Instagram and Pinterest are key ones to watch as they are especially popular with food and drink lovers. Did you know that 45% of 18-24 year olds now have an Instagram account and that 20% of people with children and 20% of those who work part time are also Instagram fans?

Pinterest - the image pinning network - is also shooting up in popularity with higher spend, educated women in the 25–34 year old age bracket. It’s especially great, for example, for followers of fashion and food trends, yummy mummies, brides-to-be and cupcake lovers.

Know your audience Too many businesses come a cropper on social media when they fail to consider what their customers would like to hear about. If you simply stick to posts that promote your regular offer, you are missing an opportunity to connect on a more emotional level with your audience. The most engaging businesses on social media talk passionately about the things they care about, or simply share their sense of humour.

It’s important to remember that it’s ‘social’ media, so get chatting about your local area and the big events that matter to your customers. Question posts also work

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SOCIAL MEDIA

Hally’s - a Californian-inspired café in Fulham, London – has installed a Widify in a Box, supplied by Widify. well with younger audiences, but often fall on deaf ears with older, more time poor customers. Whatever content route you take, keep it consistent in tone and you could end up creating an online brand personality that adds fantastic value to your business.

Build awareness of your social media accounts Once you’re up and running with your accounts, make sure to let everyone know where to find you in the social media sphere. Permanently mention your social media accounts on your blackboards, street A boards, on menus, newsletters, toilet doors and on or close to your front entrance. Increase the potential for people to like and share your posts to a wider audience by running ReTweet competitions or asking your customers to like your page or like a post in order to win a special prize.

Coolest Drinks The

World in the

You can also use hashtags in your posts to help increase the chances of your posts been seen in shared public conversations about the latest trending topics. For example, if you’ve created an eye-catching cup-cake, include #cupcake as a hashtag within your message. This is especially important on Instagram and Pinterest where food and drink lovers often search for content that includes a particular hashtag.

Make your posts eye-catching Images definitely rule on social media.

Wherever possible always include an eyecatching image to sit alongside your message. If you have something really important to say, you can also include the text within the post image to give it more prominence. Research has indicated that image posts on Facebook get up to 180% more interaction than those without

images. Text length also matters. Shorter posts generally work better across the board. For example, on facebook posts of between 100 and 250 characters (less than three lines of text) see about 60% more likes, comments and shares than longer posts.

Be proactive about customer complaints Customer complaints have always been part and parcel of the café business.

Unfortunately, they become more public and enduring when they find their way onto Facebook, TripAdvisor and all the rest. The most important advice I would offer is that you don’t ignore negative comments. Research indicates that most customers have a more positive view of businesses that are proactive about dealing with customer complaints. So don’t just hit the delete or hide button, or worse still argue the case online. Instead,

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SOCIAL MEDIA answer complaints quickly and courteously and look for a win/win outcome wherever possible.

Use social media management tools to save time and effort If you do decide to promote your café across two or more channels, you can save valuable time and effort using a tool like Hootsuite (www.hootsuite.com) to view, schedule and monitor all your social media posts from one computer dashboard or smartphone app. This online tool is free for businesses who want to manage up to five social media accounts, which makes it an absolute winner for cash strapped small businesses. You can also improve the impact of your tweets by making sure you tweet when your Twitter audience is most likely to be online (check out free tools like www.tweriod.com and the AutoSchedule option in Hootsuite to help you work out the best times to tweet.

Facebook Insights for Facebook page administrators will also tell you when your Facebook followers are most likely to be online).

Social media in action "We were very dubious about social media and had to be persuaded to give it a go,” says Steve Jones of Whistable Produce in Kent (www.whitstableproduce.co.uk).

“However, a couple of years down the line, we find it works brilliantly for us. We focus on twitter (@whitproduce) and facebook (/Whitproduce), and with more time we would do more with Google+.”

In fact, the store have found various suppliers as a direct result - their bread supplier (@HBaySourDough), croissant supplier (@flourarranger) and @royalbarkbisc (a purveyor of hand-made, wheat-free dog biscuits who they came across via Twitter).

“Twitter has brought us new suppliers, keeps us in touch with like-minded independents locally and further afield,

and brings us customers who like the sound of our specials or want to know when the bread has arrived!” explains Steve Jones.

“I think our favourite independent coffee voice on twitter has to be @willowscoffee and their mobile companion @blksheepcoffee - both in Canterbury, and both tweeting with attitude! Facebook is much more about customers than business, but both have a sense of community, helpfulness and sharing that adds to what we do."

Hally’s - a Californian-inspired café in Fulham, London - is using Wi-Fi to grow its social media and to collect more customer data. The Wi-Fi is linked to Hally’s social media accounts such as facebook and twitter, and instead of asking for a Wi-Fi password, customers find “Hally’s Free WiFi” and log on with their email or social media account. For customers using their social media account, they can

Marimba Mug Shot Competition The chocolatier and producer of the Hot Chocolate Melt drinks, Marimba, has launched a competition to help support its 350+ outlets boost their hot chocolate sales throughout 2014. The Marimba Mug Shot competition encourages outlet’s customers to share a photo of themselves enjoying a Marimba Hot Chocolate Melt on twitter or facebook, mentioning the café or coffee shop that served the drink, for a chance to win a luxury chocolate hamper.

The photo with the most likes or re-tweets wins, and the café also wins a box of Marimba’s handmade truffles.

The competition will run throughout 2014, with a draw taking place at the end of every month, up until the end of December (more details on the competition can be found at http://www.marimbaworld.com/mugshot.html).

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CAFÉ CULTURE

automatically ‘like’ or ‘follow’ Hally’s on facebook or twitter (in return, this increases the café’s social media reach and grows their local marketing).

The Wi-Fi is also developing loyalty and driving footfall as customers know they can access the free Wi-Fi, and when a customer returns they are automatically logged on and asked to post a message to their social media account. Later this year Hally’s say that they plan to use the Wi-Fi to setup loyalty promotions for top customers who visit.

Their Wi-Fi (Widify in a Box, and supplied by Widify - an independent media company connecting communities with WiFi, apps and web sites and publishers of Kingsroad.co.uk), only required an Internet connection and took 15 minutes for Hally’s to set up and is a complete and legally compliant solution that enables cafés to provide safe and secure Wi-Fi linked to their social media profiles. Cafés simply plug it into their Internet connection.

Widify in a Box is a much more beneficial way of providing customers with Wi-Fi access rather than password, charging or form access, feel Widify. A café can capture more data and grow their social media presence and by offering free Wi-Fi. It can also drive more footfall, increase sales, loyalty and traffic to their web site.

“Wi-Fi is a must have for a coffee shop because customers expect Internet access. With Widify in a Box, a café can actively market free Wi-Fi and capture optin customer data. Customers no longer have to ask for a password or pay for access. Widify in a Box enables the café to provide a Wi-Fi hotspot by simply plugging in the router that we configure and maintain,” says Jonathan Lloyd, director at Widify.

“Using Widify in a Box, a café can then view rich analytical data on customers using their Wi-Fi. They can use it to send promotions and targeted offers. We have seen a customer venue capture nearly 1000 emails in a month and total reach on Facebook increase by 41%.”

Widify in a Box is a brand from Widify and Widify in a Box for Cafés is currently available to buy order online (http://widify.com), say its creators, or by calling 0203 393 7190 (a year’s subscription is £400 +VAT , or £40 +VAT a month).

Other features include of the system include Wi-Fi analytics on guests, Wi-Fi marketing using social media, presence analytics to target customers are and send them real-time marketing opportunities, secure and legal Wi-Fi which adheres to current legislation on public wireless usage and content filtering.

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PREVIEW MUST-SEE EVENT Many exciting additions have been made to the 2014 programme with the festival now running two dedicated industry days (3 and 4 April), as well as an engaging ‘lab’ educational workshop programme.

Featuring demonstrations from worldclass baristas, interactive workshops, street food, coffee-based cocktails, live music, DJs, art exhibitions and much more, the London Coffee Festival promises to be an un-missable event for anyone serious about coffee, having been designed to ensure that industry days provide an ideal platform for visitors to source new products and innovations as well as take part in a vibrant mix of interactive coffee experiences.

In 2013, the hybrid event attracted more than 16,000 attendees (10,000 consumers and 6,000 trade) across four days and included features such as the True Artisan Café (La Marzocco’s pop-up coffee shop partnering with coffee shops and roasters), The Roastery by Union Hand-Roasted (live craft coffee roasting demonstrations) and the SCAE UK Barista Championship finals.

Festival organiser, Ludovic Rossignol commented: “The exciting coffee journey London has been experiencing for the last decade is an indication that it is fast becoming one of the most advanced coffee cities on earth.

“More than an obsession, coffee is becoming a lifestyle, not just in London but across the UK. The informal environment at the London Coffee Festival provides exhibitors with the opportunity to engage with our industry visitors in an interactive and memorable way.

“We look at the latest trends and implement event features that respond to the demand of the current marketplace. It is our vision to promote the diversity and excellence the UK coffee scene has to offer.”

THE LAB The Lab will host numerous free, relevant seminars and workshops that will provide industry visitors with latest market insight, innovative ideas and ready-to-implement training and vocational skills.

Working closely with the SCAE and other industry thought-leaders and inspirational coffee creative, the 2014 Lab programme will be the most exciting to date, claim the organisers THE LAB PROGRAMME HIGHLIGHTS Thursday 03 April 10.30 Key messages from Project Café13 UK After 15 years of considerable growth, the coffee shop sector continues to be one of

18 APRIL 2014

CAFÉ CULTURE

The London

Coffee Festival

2014

The London Coffee Festival (the flagship launch event of UK Coffee Week™, a nationwide celebration of great coffee and industry collaboration to raise funds for Project Waterfall) will return to the Old Truman Brewery from 3-6 April 2014, and is expected to attract more than 250 exhibitors and 20,000 attendees. Consumer ticket sales this year will again support this charitable initiative, to deliver clean water projects in coffeeproducing countries in Africa. the most successful in the UK economy.

Sharing the key messages from the definitive report on the UK coffee shop market, Anya Marco will provide an overview of the size of the market, market shares, growth and important future trends to be aware of.

11.00 SCAE UK roasting and blending workshop Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The

roasting process is what produces the characteristic flavour of coffee by causing the green coffee beans to expand and to change in colour, taste, smell, and density.

This 30 minute workshop will uncover the mystery of blending green beans.

12.30 Controlling the perfect grind What is the perfect grind? Every coffee roaster will be able to give you the best recipe for your chosen blend whether for an espresso, filter coffee or any other.

Development within ‘The Science of

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PREVIEW effects on flavour and can have catastrophic effects on your machinery.

This workshop will look at the different impurities found in our water and how to achieve an optimal water quality for your café. Using some simple and economical testing kits this session will teach you how to check your own water quality and discuss the different types of filter options available.

16.00 SCAE coffee diploma system and the benefits of training The Speciality Coffee Association of Europe is the world’s leading professional organisation promoting excellence in quality coffee. Central to the SCAE’s purpose is to improve coffee standards through furthering knowledge and education, with this aim the Coffee Diploma System was created. During this session Julie Barwick (education coordinator at SCAE) will present an overview of the Coffee Diploma System.

Espresso’ has enabled La Cimbali to create technology to control the grind in a measurable way, controlling the accuracy of gram throw, brew weight and brew time.

14.30 Why mobile first thinking is now essential The emergence of the connected consumer enjoying a user experience across desktop, tablet and mobile devices has demanded that marketers start to think of mobile as not just an add-on but as essential to driving revenues. In this presentation digital specialists, Obergine, will explore the opportunities offered by mobile and tactics to take advantage of the rapidly growing mobile world.

15:00 Sustainable sourcing isn’t about stickers A discussion on Has Bean's journey through various buying practices and the search for a method that secures both their customers’ needs and those of the modern producer - expect opinions and honesty!

15.30 SCAE UK - milk chemistry We know milk tastes good, we know that when heated it is sweeter, but if heated too much it will burn and lose all that magic. This workshop uncovers and explains the scientific wonders of milk, a must for all would be baristas.

16.00 Coffee refraction 101 by Matt Perger and Lachlan Ward A guide to using a coffee refractometer and V60 with Matt Perger (2012 World Brewers Cup Champion and double WBC finalist), and Lachlan Ward (the Australian Brewers' Cup champion).

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CAFÉ CULTURE

Friday, 4 April 10.30 How to stand out on the high street – what’s your USP? With every coffee shop proclaiming coffee credentials and quality, how do you ensure your business delivers what consumers are looking for? With insight from 16,000 coffee shop visitors, Anya Marco, director of insight at Allegra Strategies will share exactly what consumers are looking for and how to make a difference on the High Street.

11.30 Importing/exporting – simple? Not. The journey that the coffee bean takes from farm to roaster is not an easy one.

DRWakefield do this by building and maintaining relationships with their partners, making sure requirements are understood and met - farm to roaster, effortlessly. This session will give visitors an insight into DRW’s world from A to Z, explaining logistical challenges they overcome every single day.

13.00 SCAE UK brewing workshop In this 30 minute workshop you will be exposed to various brew methods, and you will learn how and why it is important to measure your brew for strength of extraction and TDS (total dissolved solids) as well as how to control your brewing to respond to changing conditions to achieve the 'Gold Cup'. Brew methods covered will be bulk brewing, V60, Aeropress, Syphon, Kalita, Clever Dripper, French Press, Chemex. Each method requires a different approach to grind profile and filtering method.

14:30 SCAE - water: testing and filtration The quality of your water has profound

Soya showcase With over 30 million soya-based drinks now sold through coffee shops every year, Alpro is urging the catering sector to gear up its offer to tap into the burgeoning consumer trend for plant-based food and drinks. The company will be showcasing a range of usage ideas – featuring its Almond Original drink including porridge and smoothies – at the London Coffee Festival to demonstrate the great taste and variety its plant-based range can offer to coffee shops.

“Plant-based eating is a fastgrowing trend. More and more consumers are looking for healthy choices when they are on the go. It’s not just about cutting down on meat and dairy foods but about choosing a healthy option that is good for you and good for the planet too,” says Tim Smith, Alpro’s UK marketing director.

“Sales of our range of plantsbased foods and drinks in retail and OOH are reflecting this trend with strong growth in volume and value sales. Consumers are already choosing soyaccinos in the morning, but they also looking for other options such as almond drink in their porridge. Some leading chains are ahead of the game by already stocking porridge made with soya and almond alternatives to milk. But there is a clear opportunity to tap into this surge in demand by offering a broader mix of plant-based alternatives.”

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PREVIEW profiles with a range in the latest espresso equipment technology on show.

The true artisan café La Marzocco will invite more than 40 of the best coffee shops and roasteries in the UK to take over the pop-up coffee shop for a three-hour slot, each serving signature drinks to visitors.

So far top baristas from London cafés such as Allpress, Ozone, Nude, Sacred and Bulldog at Ace Hotel have all signed up for this special feature alongside the likes of Colour Coffee from Newcastle, Number 35 from Dorchester, Tamper Coffee from Sheffield and Warwick University representing the regional stars.

Paul Kelly from La Marzocco explains: “It seemed the right time to add an extra bar to The True Artisan Café – so this year there will be four – providing a platform for speciality coffee supporters and pioneers from inside and outside of London.

Regional roasters and coffee shops will be able to be part of the festival and have the opportunity to shine.”

Science meets technology The team from L’Accademia di Cimbali will be back at the London Coffee Festival as main sponsors for a fourth consecutive year and this time round the world’s largest coffee equipment manufacturer says that it is through with vintage! The focus for 2014 is ‘the future’.

Rob Ward, Cimbali’s fourth wave coffee explorer will present ‘The Science of Espresso: Deconstructed’ in daily Lab sessions. From a science meets technology stance, Rob will cover the four crucial areas of the mix – the grind, pressure profiling, temperature control and milk preparation.

“I have spent time with Gruppo Cimbali in Milan undertaking controlled taste tests in which we varied key elements of the mix and assessed how that affected the finished drink. It makes interesting reading and I am looking forward to sharing the findings with Festival goers. Stand out professional baristas who aspire to exceed customer expectations will be especially interested in what we have to say,” she says.

Cimbali is also hosting a York Coffee

WHAT ELSE TO EXPECT ON THE INDUSTRY DAYS The science of espresso - deconstructed The team from L’Accademia di Cimbali is back this year with their take on the ‘4th wave’ coffee movement, concentrating on four key areas: grinding, temperature, pressure, and milk - deconstructing the science behind a great espresso.

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Emporium pop up. These artisan roasters will showcase a varied mix of signature blends including an exclusive honey processed Nicaragua Finca El Bosque Lot 3. This coffee is divine, complex and quirky, delivering the nutty caramel that the Nicaraguan's are famous for but the honey processing method also delivers a hint of sweet lime (also not to be missed, coffee and Moorfields’ cider cocktails!).

Cimbali’s award winning, state of the art M100 will be on show and baristas can explore how they can enhance the flavour characteristics of the finished drink by adjusting the pressure at any point during the extraction process using the integral pressure profiling system.

Cimbali will also show our new M39 TE, plus a new and exclusive mid-price machine (the details of which will not be revealed until the festival).

Cimbali’s award winning Perfect Grinding System (PGS) will also be on show across the range of traditional machines, and new self-adjusting PGS Conik Grinder which guarantees a perfect grind every time irrespective of who makes the coffee will also feature, say the company.

The Science of Espresso ‘Deconstructed’ will be showcased at The London Coffee Festival, looking at the importance of all areas surrounding coffee production from bean to cup. The La Cimbali knowledge share map will invite visitors to comment and share thoughts on coffee origins, roast, brewing, temperature, pressure profiles and drink

Union world coffee tour Union are returning to the London Coffee Festival this year bringing a new dimension to its ‘Roastery on Tour’ feature with the addition of the ‘Union World Coffee Tour’.

Visitors can enjoy an origin themed espresso and brew bar, showcasing Union Direct Trade Sourcing, with tastes from South America on Thursday and Sunday, Africa/Arabia, Pacific Asia on Friday and Central America on Saturday.

Jeremy Torz and business partner Steven Macatonia will also expertly demonstrate their craft roasting in a vintage San Francisco Roaster and visitors can take part in a pro-amateur flavour challenge.

SCAE UK coffee competitions The London Coffee Festival will host all SCAE UK Competitions for the third year running, including the UK Barista Championship 2014.

Steve Leighton, UK National Coordinator, SCAE UK Chapter said: “The SCAE is pleased to build on the strong partnership already existing with Allegra for The London Coffee Festival – an event that has firmly become a must attend date in the diary. With more competitions happening than ever before and our involvement in the Lab sessions, the festival is on track to be the best ever.”

Catalysing coffees DRWakefield (DRW) will be at The London Coffee Festival for the first time in 2014 with a brand new feature named

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PREVIEW

‘Catalysing Coffee’ - a concept to showcase DRW’s position in the industry in bringing grower and roaster together with a special

focus on provenance, traceability, standards and quality.

The coffee merchant will be hosting a series of green coffee master classes in conjunction with some of their trade partners including engaging sessions on 'The Importance of Processing', ‘Empowering Female Farmers' and 'Exploring Varietals'.

Cravendale M.I.L.K battle As the official milk sponsor of the London Coffee Festival, Cravendale will be setting up their very own Milk Bar bringing with them a whole host of fun activities, including the M.I.L.K battle. Taking place on the industry days, baristas will go head-to-head to see who can create the most elaborate latte art and the winner will win the trip of a lifetime to a coffee country of origin.

Tea too. Novus Tea will be at the London Coffee Festival 2014 on stand SR14 enabling visitors to experience the tastes of their premium teas, and discover how to maximise their profits from the fastgrowing premium teas and herbal infusions market.

Coolest Drinks The

World in the

Complimentary registration Café Culture readers are invited to attend the event by using the industry registration code CCLCF4 for complimentary entry when booking online at www.londoncoffeefestival.com/reg

Specially printed paper cups Paper cup company, Seda UK, is another sponsor who will be sponsoring the London Coffee Festival for a fourth time. The Blackwood, South Wales-based company will be one of the key sponsors exclusively providing around 400,000 cups which this year will feature two hip designs celebrating our love of good coffee, food, music and art.

Selected coffee shops in the capital will also have been using the specially printed paper cups during the twoweek lead up to the festival.

Additionally, Seda UK (www.sedagroup.org) will under-line its presence by exhibiting there during the two trade days and has also donated its stand to the organisers of UK Coffee Week™ for the second half of the festival as they raise money for Project Waterfall, the charitable initiative set up to provide clean water in African coffee growing countries.

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EQUIPMENT

Coffee

machines

Change is afoot in the world of coffee machine manufacturing, with continuing innovation revealing an emphasis towards greater automation and touch screen technology, as well as developments aimed at improving beverage flavour and quality.

Demand-led innovation The UK-based espresso machine manufacture, Fracino, reports that it has been ramping up its manufacturing capabilities with the production of its own copper boilers increasing the volume of components made in house to 90% (the copper is sourced locally and this particular milestone for the company has entailed a £300k investment).

Posting double digit growth for six consecutive years - and also now claiming a 50% UK market share - the 44-strong company manufactures almost 4,000 machines a year and runs three production lines.

Machines are installed in coffee shops, garden centres, boutique hotels, gastro bars and restaurants and Fracino’s high-profile UK client portfolio spans Costa Coffee, Patisserie Valerie, Druckers coffee shops, Pathfinder pub chains and Marston’s Beer Company.

Its 50 plus portfolio of products include bean-to-cup machines, hand fill machines, a range of traditional machines and associated equipment including roasters, water boilers, grinders and dishwashers, supplied via Fracino’s 700-strong network of UK distributors.

In particular, the last 12 months have brought them notable success, report the Midlands-based manufacturer, including being invited by 10 Downing Street to loan 11 of its Piccino espresso coffee

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machines to the prestigious 2013 G8 Summit. David Cameron and international leaders sampled their coffee from the Fracino machines – all of which were engraved with the British flag (a machine is also installed at 10 Downing Street).

Scooping five prestigious awards in as many months across 2013, these accolades include the manufacturers association (the EEF) presenting Fracino with the UK Outstanding Export Award along with the UK Winner of Winners accolade.

Innovation continues apace with six machines developed across 2009-2013. They include the launch of the revolutionary, world first Proportional Integral Derivative (PID) Romano espresso machine aimed at bars, restaurants and coffee shops in the UK and as far

afield as Australia.

Adapted from Fracino’s existing Romano machine, the PID is a mechanism that creates a constant temperature which enhances the taste of the coffee and will fulfil existing strong demand from baristas locally, nationally and internationally, claim the company. Fracino reports that they recently installed a 2 Group PID for newest customer Café Twit at the Roald Dahl Museum and Story Centre in Buckinghamshire.

“At the weekends we can serve up to 500 customers.

The 2 Group PID is perfect for a multiplicity of reasons. It is robust, fast and effective – the boiler looks the part and the machine ensures our customers can savour a fantastic espresso,” said Café Twit owner, Katie Weare.

“Fracino gives great customer service and having

Ramping up its manufacturing capabilities – the Fracino team with some of their new copper boilers.

the reassurance of the machine being supported by a strong maintenance contact coupled with how Fracino’s service engineers get to us within the 24-hour callout timeframe - is great when you are running a ‘hands on’ business.”

With exports constituting 28% of total turnover, Fracino says that it is further broadening its horizons in international trade. Exporting to over 70 countries worldwide, new countries on board since January are Czech Republic, Slovakia, Israel, Georgia, Mexico and China.

Their export strategy has been entirely self-funding and 99% driven in-house. A lever espresso machine which Fracino adapted for Londinium espresso (a niche espresso roaster) has seen 200 machines exported to countries including Australia, USA, Canada, Germany, Israel, Holland, Italy and New Zealand since December 2012.

“As a specialist in lever espresso machines, we were seeking to create a unique product but no one was offering a machine with a commercial lever group for the home,” said Londinium owner, Reiss Gunson.

“Fracino was receptive to our ideas and we benefited from a high level of input from MD Adrian Maxwell with the result that we took the finest commercial lever group in the world and built it onto a

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EQUIPMENT Left, the Fracino PID 2-group espresso machine and right, Cimbali’s S54 PGS machine.

compact platform suitable for a domestic kitchen and restaurants.”

Also high on the agenda for Fracino is employee training and development.

They have boosted their team from 36 to 44 over the last 12 months, and will take on another six employees across 2014. Indeed, staff turnover is low, with some team members on board for over two decades and commitment to developing mangers has seen the launch of a five strong management team and the launch of a five strong technical team which meet monthly to innovate, discuss critical areas including strategy, sales performance, new product research and development.

Ranked next to Mini and Jaguar Land Rover as one of five Super-Brit brands taking over the world in 2014 (LondonlovesBusiness), the future continues to look bright for the third generation family business launched in a garden shed in 1963 by chairman Frank Maxwell.

Due to be launched this spring, the sixth machine being designed and produced is a touch button one. With the ability to use beans, pods or capsules, it is easy to use, say Fracino, and can produce a one hit espresso, cappuccino, latte, or Americano without having to heat the milk separately or move the cup to fill with hot water. It is also controlled electronically with all parameters being adjustable.

The Italian espresso machine manufacturer, Cimbali, are also continuing with their innovations. Their award-winning perfect grinding system (PGS), for example, has been designed to enable even the most inexperienced, skilland time-poor barista to meet customer expectations by delivering a consistently good espresso every time.

“PGS contains selfadjusting technology which

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checks and changes the grind required through the working to ensure the coffee is always delivered to a pre-determined standard. It doesn’t matter if the barista started the job yesterday or has years of experience, using PGS the coffee will also be delivered according to pre-set parameters,” explains Matthew Tuffee, sales and marketing manager at Cimbali.

“Such has been the success of this fail safe technology, that PGS is being extended across the Cimbali range.

Although originally only available with the Cimbali M39 traditional espresso machine and latterly the award winning M100 via a Magnum On Demand Grinder, PGS technology is being offered on Cimbali’s best-selling superautomatic bean to cup machines and the first model to benefit is the S54 Dolce Vita.

“With an output capacity of 260 espressos or 190 cappuccinos per hour, the S54 excels in fast serve environments where high volumes and peak service periods are the norm. This robust machine benefits from key Cimbali patented technologies including the SmartBoiler system which maximises steam and hot water capacity to ensure there is no drop in service levels during busier periods.

Individual group temperatures can be set for each coffee blend or drink selection using the ThermoDrive. Plus Cimbali’s patented Turbosteam allows the hands free heating

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EQUIPMENT and frothing of large volumes of milk creating a dense and velvety cream.

“In a typical quick serve environment, someone is given the task of checking the grinder during each shift to make sure that no adjustments are required.

These ‘espresso checks’ can be tricky and are often forgotten about, especially when there are queues at the till! As a result, over a period of time the coffee quality can deteriorate.

“The S54 PGS alleviates this problem by automatically adjusting the grinder burrs as required through the working day, thereby delivering coffee to a pre-determined quality without the need for regular checking and adjustments.

“The S54 is now available from Cimbali and already in use to great success in prestigious high street branded chains across the UK as well as in smaller independent coffee shops and leisure operators.”

New brand on the block Qualitasse Coffee has been just been awarded UK agency for Fiamma, a Portuguese manufacturer of espresso equipment who sell to 72 countries worldwide.

Hampshire-based Qualitasse Coffee, who had gained much experience importing espresso equipment direct from manufacturers since 1982, became an obvious choice after the foundations of this working relationship were laid over 15 years ago, report the brand.

MD, Brian Layton, had already experienced the Fiamma

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machines first hand in the 1990s, which in his words "never when wrong", and when he and Qualitasse director of sales, Martin Perry visited the factory, they placed an order on the spot (the machines proved strong and reliable so a more substantial order was made).

"Our confidence in Fiamma just went from strength to strength. They have very quickly become great business partners and friends. We are now two family companies working together to give the UK market something a little different – bullet-proof machines with family service ethics, at let’s face it, a great price!" enthuses Brian Layton.

One of the driving factors for Qualitasse in making the decision to work exclusively with Fiamma was the fact that the young principles of Fiamma Espresso (both in their 30's) are constantly working on innovation, whereas they feel that some manufacturers all too often offer a ‘new’ model which is in fact the same as the old one but with a side panel, LED lights and a huge price hike.

“We see a growing demand of accuracy and flexibility in the machine’s control: temperature, portions, steam, you name it. Reliability and good design have become a standard in our industry, espresso awareness is growing all around the globe, so now the challenge is providing more control to the user. That is how we see the future and that is where Fiamma is heading to,” said Pedro Serra, general manager of Fiamma.

Martin Perry, director of sales at Qualitasse, UK Agent for Fiamma added: “Look out for the new Fiamma Compass.

The prototype has been developed using new technology including a 3-D printer to build the body panels. Soon, you will be able to download a parts list and print off the new part you need for your machine!”

Within the new Fiamma range are some traditional machines from the Marina to the Atlantic Compact, aimed at foody pubs, restaurants or even small coffee shops. Then there is the Prestige with its large boiler for the really busy cafe, and the all new Pacific MB with PID (proportional integral derivative) control.

The Pacific has a range of features designed to future proof it for everything the true barista could want, claim Qualitasse. The MB (standing for multi-boiler) is not just two boilers, but a large steam boiler and a smaller boiler per group. Therefore the two group has three boilers and the three group has four boilers (this means that the group boilers work independently of the steam boiler). All boilers are controlled using state of the art electronics, giving outstanding temperature stability and meaning that even in the busiest environment, you can brew your coffee at the same consistent temperature, claim Qualitasse.

Other advantages of multiboilers are energy control. On a quiet day, you can switch a group boiler off to save energy.

If the machine is left for a period of time, it will go into ECO mode to reduce main boiler temperature which significantly saves on power consumption. These very cleverly designed electronics can even send power from boiler to boiler, but never all at the same time, meaning that it avoids pulling current for all boilers and just focuses on the ones that need it and adding up to a very ‘eco efficient’ machine with group

temperature stability within a fraction of a degree.

If a business uses different coffees, for example a guest coffee of the week which is much lighter than their standard blend, it will need to be brewed at a different temperature. The Pacific MB, however, would allow you to run all the groups at different temperatures so you can still run your standard and guest blends at whatever is best for them to secure the perfect cup for each coffee every time.

Other new features include the safe Cool Touch Steam Arms, and being Tall as standard with integrated hinged shelves for Espresso cups. One final innovation is the touch screen technology (all adjustments can be made using the touch technology that is now such an integral part of our smart phones and tablet worlds). The New Pacific and Compass will be at work on the Qualitasse Fiamma UK stand at Caffe Culture (14 and 15 May, Hotelympia, stand D20).

New launches WMF will be revealing the latest addition to its portfolio of ‘new generation’ machines at Hotelympia. The WMF 1500S will join the 8000S, launched at the end of 2013, as part of WMF’s new generation bean to cup machines.

The 1500S maintains WMF’s offer of a consistently high quality coffee, achievable through intuitive machine operation and enhanced technology and will eventually replace the presto!, one of WMF’s most successful machines.

Designed in the same style as the 8000S, with the revolutionary 8” LCD MMI screen for operator interaction, the 1500S will be eye-catching and functional, said WMF, and will offer some of the same features, but from a much smaller footprint - the WMF 1500S measures just 325mm wide.

With a hot and cold drinks capability it will enhance the environment of the smaller

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EQUIPMENT operation, whether located front or back of house (the touch screen makes it is ideally suited to self-service, suggest WMF), and will make the selection of a drink effortless for consumer or catering operator.

“The 1500S continues along the new course set for WMF by the launch of the 8000S in 2013, with similar enhancements in technology.

We have retained our cores values of great design, superior build quality, functionality and innovation and continue to promote the importance of delivering benefits to the operator in order to augment their business; this coffee machine comes loaded with features to uphold that objective,” explains Steve Brewer, national sales manager at WMF UK Limited.

Some of the options of the 1500S include the ability to select from different combinations of up to three hoppers and up to two grinders, one or two spouts. It also comes with a steam arm, and has the same high performance brewer as the presto!, claim WMF, and benefits from a height adjustable spout (with a clearance of up to 175mm), Easy Milk and selectable mood lighting. The 1500S has a

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Ultima Duo.

recommended hourly output of up to 180 cups (www.wmf.uk.com).

The German manufacturer of bean-to-cup equipment, Sielaff, has announced the launch of a stylish new model called the Ultima Duo – an all push-button machine that combines espresso and filter coffee options in one compact, modular unit.

Like most Sielaff machines, it has been designed to be modular so as to give operators the opportunity to build a machine that best suits their business (options include a fresh milk fridge - as an alternative to powdered milk a filter coffee module with cup warming deck and a three cupboard storage plinth).

At the heart of the system is the bean-to-cup machine that can serve a broad spectrum of speciality coffees from cappuccino and espresso to latte macchiato or hot chocolate. It is simple to operate using the advanced touch screen menu and is equipped with twin bean hoppers for a choice of coffee types. Cleaning is very important with all bean-to-cup machines and, on the Ultima Duo, it has been made very simple (achieved at the push of a single button in a cycle that takes ten minutes to complete with the detergent tablets housed internally).

The optional ‘Plus’ module brews and stores filter coffee and together with the bean-tocup machine, these two modules cater for most coffee tastes, feel the company, and speciality drinks and filter coffee can be prepared simultaneously. The Plus module uses a ‘coffee bag’ system for ease of disposal of spent grounds and is operated from the touch screen panel on the bean-to-cup machine.

The bean-to-cup machine also has an option to make coffees using powdered milk.

For those preferring fresh milk, there is a refrigerated milk module with a capacity of five litres. Milk dispense is controlled by a highly accurate peristaltic pump and the unit

Melitta Cafina

has a digital temperature read out. It also has its own automatic cleaning cycle.

“There is no getting away from the fact that the Ultima Duo is a striking looking machine,” says Sielaff UK general manager, Karen Nash.

“It will look particularly good in prestige locations such as corporate headquarters and car franchises. But more than that, this unit represents the latest in brewing technology, so you can be sure that good looks are backed by functionality and reliability.”

The best kept secret?

Mention the name Melitta in many areas of Europe, The Americas, Asia and you will get an instant look of recognition and approval. Do the same in the UK and possibly apart from those ‘in the know’ you may get a bit of a blank look!

Melitta may currently be the best kept secret in the UK coffee machine market, but that is all about to change feel the company. With a group turnover of over one billion Euros they can boast over 100 years’ experience in the coffee

industry, 25 years of which has been in fully automatic coffee machines.

Melitta Bentz (the original founder of the company) can claim to have invented the coffee filter in 1908 - created from an old tin pot with a few holes in the bottom and a piece of her son’s school blotting paper. Things have clearly moved on since then, however, and so filter papers now only account for a small proportion of total sales. The emphasis has moved to the manufacture of fully automatic coffee machines with the acquisition of the Swiss pioneer in piston-operated coffee machines, Cafina, in 1988.

This proved to be a further decisive factor for the success of the new company. In addition to its existing knowhow in filter coffee machines, Melitta thus established a reputation as a pioneer in the fully automatic preparation of coffee specialties, such as espresso, schümli, cappuccino and latte macchiato.

In turn, Cafina soon began to benefit from Melitta’s

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Training event sees new launch Jura (www.jurauk.com), an innovator in luxury Swiss made bean-to-cup technology, reports that it invested £15,000 in training recently to help their commercial partners get up to speed on the company’s latest launch, as well as learning new techniques in café efficiencies.

More than 120 people attended the exclusive training events held at the Williams F1 Conference Centre in Oxfordshire, and at the York Racecourse, which also saw Jura launch its top of the range Giga X8 Professional.

In an industry where speed is of the essence, attendees had the chance to see how the new product can create efficiencies for their customers, and how Jura’s technology has innovated to meet the demands of the fast growing end user market.

Ideal for use in busy barista bars, restaurants, coffee lounges, bistros and other catering spaces, the latest addition to the Jura range comes with a unique speed function, allowing it to prepare perfect coffee in record time, claim the company.

The high-performance Giga X8 Professional with its elegant black aluminium finish comes with a sizeable five litre water tank. The large coffee grounds container allows for flexible and mobile use of the state-of-the-art machine, and also incorporates the power of three thermoblocks and three pumps to prepare a range of 29 speciality coffees at just the touch of a button.

The machine also includes two ceramic disc grinders to ensure even grinding of the coffee beans for optimum aroma.

The discs are made from a wear-free technical ceramic which are amazingly fast and they also reduce grind time by 25%.

The Giga X8 Professional is also available with a permanent water connection, delivering maximum performance for all caterers alike.

Adding even more convenience for independent café owners, the machine is easy to operate and programme, and has also been designed to be very easy to care for. The integrated rinsing, cleaning and descaling programmes also reduce the effort involved to a minimum and guarantees TUVcertified hygiene.

As an ingenious feature, the air intake is electrically adjusted by a geared stepper motor, point out Jura. For example, when making a latte macchiato, the machine automatically dispenses hot milk into the glasses, followed immediately by milk foam and finally coffee – saving valuable time.

The GIGA X8 Professional is available to purchase at an RRP of £4395.00 + VAT, and for end users who want the option to pay as they go, Jura say that they can offer the Thinksmart leasing option to its customers who want an alternative to outright purchase.

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international presence. With its innovative technology, durable components and service-friendly approach, Melitta System Service quickly established itself as a strong partner for the HoReCa trade – not only in Germany and Switzerland. The Mindenbased company was soon active in France, Belgium, the Netherlands, Austria, Eastern Europe, the Americas, Asia, Australia and Africa.

In 2012, Melitta System Service (MSS) acquired the UK sales organisation of its local partner and distributor and realigned operations. Melitta also recruited Steve Penk as the new managing director of MSS UK in Maidenhead near London (the UK business now consists of 20 employees, and offers nationwide sales and after sales service throughout the UK and Ireland). With this new structure in place, Melitta have now launched a new generation of automatic coffee machines that are brand new for the UK market, the first of this new range having just been launched in the UK. The Melitta® Cafina® XT6 was officially launched in the UK at the recent Essential Café Live!

Show.

“Under the motto ‘Coffee Perfection in Every Cup’, the Melitta Cafina XT6 has been developed for HoReCa businesses dedicated to superior coffee quality but also seeking greater performance. The new machine can prepare up to 150 coffee specialties per hour and is expected to set new standards in the mid-range class. We plan to add to this range in the coming months,” says Steve Penk, managing director of MSS UK. Touch control Watermark UK has launched the Saeco range of one touch, espresso coffee machines as a mid-priced alternative to its premium Gaggia range. The first machine to be featured is the Saeco Aulika, a one touch bean to cup coffee machine capable of making freshly ground espresso, black coffee

or cappuccino for locations serving around 50 cups of coffee a day.

The Aulika is very easy to use, say Watermark, with four buttons for main beverage selections and a graphical display showing text and icons for status of the machine. A built-in grinder with a 1kg capacity bean hopper ensures the freshest of grinds, on demand. The 4 litre water tank and 40 portion waste coffee drawer mean the operator is not constantly refilling and empting the machine in busy periods, and it even remembers preferred coffee settings to speed up serving.

An adjustable pre-infusion feature allows for an even and full extraction of flavour from the coffee, while the adjustable dispensing position can accommodate different size cups/glasses from small espresso to tall latte. During quiet periods the machine switches to power saving mode. With attractive modern, curved lines and silver finish, a standard 13 amp power supply is all that is required to get the Aulika into action.

Robustly built and designed for easy maintenance, the Aulika’s coffee circuit is automatically rinsed every time the machine is switched on and off. The brewing unit at the heart of the Aulika should be removed weekly, rinsed under the tap and re-inserted. The machine automatically alerts the user when decalcification and water filter replacement are necessary.

The Aulika is supplied with a two litre milk cooler to store The Saeco Aulika bean to cup machine.

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EQUIPMENT

milk prior to serving. Overall dimensions of the machine are 33.4cm wide x 57.4cm high x 45.2 cm deep.

Watermark UK market the Gaggia and Saeco ranges of espresso machines and ancillary equipment, and both ranges are available through catering equipment distributors and coffee specialists (www.gaggiacoffee.co.uk).

Baristas using the Nespresso Aguila capsule machine have found that it improves time efficiency and provides consistent quality coffee, report the company.

The Nespresso Aguila machine is a professional machine that has been specially designed to combine the best of traditional coffeemaking methods with the latest advances from Nespresso, so that highvolume establishments can deliver quality beverages. With one touch, the machine can serve bespoke hot and cold coffee beverages, as well as milk-based recipes. Four extraction heads work simultaneously, enabling frontof-house personnel to increase

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capacity during peak hours.

“At Nespresso, continuous innovation and a passion for perfection have been key drivers in the quest to consistently deliver the highest quality coffee to consumers worldwide, for enjoyment at home and away from home,” says Brema Drohan, managing director, Nespresso, UK. Chris Wheeler, executive chef at Stoke Park’s double AA Rosette Award winning The Dining Room adds: “Nespresso machines allow us to ensure that the customer’s all round coffee experience is a positive one. We need to deliver on both quality and service in a high pressure environment, and our baristas have found the Nespresso machine a revelation in terms of time efficiency and consistent quality. And as a chef I can also vouch for the pure quality of the coffee itself - it is second to none.

“We also have the support of the Nespresso team to ensure the smooth running of our machines at all times, which means that our commitment to excellence is never compromised.”

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REVIEW

UK Coffee Leader

Summit 2014 Now in its sixth year, Allegra’s UK Coffee Leader Summit was held on 26 February 2014 at the Langham Hotel in London and was attended by over three hundred people from across the sector.

Changing market landscape Session one focused on the changing nature of the UK market landscape, with Allegra’s Jeffrey Young providing some insight from Allegra’s recent ProjectCafé13 report by looking at the size of the UK market, the role of coffee shops, key consumer insights and likely future trends.

The total UK market has a £6.2 billion turnover with a sales growth across the country of 6.4% in 2013, and some 16,501 outlets (an increase of 886 stores in the last year), revealed Jeffrey Young, the branded part of it in particular having seen a turnover of £2.6 billion with a sales growth of 5.9% and its number of outlets standing at 5531 (306 new branded stores having opened in the past year).

In the past year there had been good growth, “surprisingly good growth” for the economic times, said Jeffrey Young, but it had always been an industry that was bright and optimistic, and so there was definitely further growth to come, he felt, particularly in the coffeefocused sector, which is currently led in the UK by Costa (1670 outlets) followed

by Starbucks (790 outlets), Caffè Nero (560 outlets), AMT coffee (65 outlets), Coffee #1 (38 outlets) and Harris + Hoole (29 outlets).

Pret and Eat still lead the food-focused coffee outlets in the UK in terms of numbers,

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with Patisserie Valerie making its presence felt and reputedly potentially set to be the subject of a flotation later this year, according to Jeffrey Young. There was also the feeling that the economy was recovering and that the coffee shop sector could be in the region of 20,500 outlets by 2018, suggested Jeffrey Young, with the branded part of it likely to see a turnover exceeding £4 billion by that point.

As for the role of coffee shops, it was a vital one and had now gone beyond the coffee, felt Jeffrey Young.

Coffee shops were now playing an essential and social role in people’s lives, creating a sense of community, having become the ‘new pub’ and social hub.

Coffee shops were now becoming places for work, play and meeting up with friends.

Economically, in 2010, they had estimated that coffee shops could add 3-5% to growth in an area, Jeffrey Young recalled, who went on to confirm that this was still the case, if not more so, with coffee shops acting as ‘ignition brands’ in encouraging other businesses and custom to come to an area by sparking other activity and connecting people, as well as adding vibrancy to a high street.

1.7 billion cups of coffee are consumed annually in coffee shops in the UK, said Jeffrey Young, with one in five

of the people they surveyed visiting a coffee shop daily and at least 85% once a month, showing how popular and mainstream coffee culture has become. For example, the London Coffee Festival saw 7000 visitors in its first year, 12,000 in its second and 16,000 in its third, with Allegra expecting more than 20,000 visitors this year.

There was more knowledge about coffee now, and more interest in it on the part of consumers in the taste, environment and experience, Jeffrey Young reported, and there were also more varied reasons for visiting from comfort to cleanliness, to free WiFi and a place to work. All in all, it could now be described as a ‘hot’ market, said Jeffrey Young, with consumers having a thirst for knowledge and in turn meaning that the business would continue to grow for some time to come.

Having put forward his ‘Customer Value Staircase’ at last year’s European Coffee Symposium – which shows coffee moving from being a commodity to a product Jeffrey Young stated that he felt the UK was currently at the ‘lifestyle’ stage, and therefore it was time to move the consumer towards the ‘devotion’ step.

The future was an exciting one, and would be typified by “last year’s great being today’s ordinary”, Jeffrey Young explained, suggesting that we are now heading into a new era of coffee drinking,

and that all in the industry needed to be ready for it.

Now, in the age of hyperconvenience, it meant that every element of a coffee shop’s business was of importance and needed to be looked at, whether that be tap and pay systems, queuing or service times, for instance.

Location was still the number one factor for success, but the nature of the coffee itself was also increasingly important.

There was what Jeffrey Young termed the ‘taste imperative’, with the need for great tasting coffee coming to the fore as customers seek good coffee out. Having spoken recently to a company who mentioned they were perhaps going to cut their barista training, Jeffrey Young expressed the strong view that such a move would in fact be a really bad idea right now.

Ethics was a given, and no longer some sort of USP, but rather has to run through the whole business as a matter of course. Atmosphere, tactile elements and emotion were also now key, explained Jeffrey Young, who coined a new phrase – “neural loyalty” – to refer to customers not knowing why they liked a particular brand/product, but that they just did, because of the way all of its elements came together.

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REVIEW

Jeffrey Young also warned that in the future, players in the coffee shop business would “partner or perish”, advising that operators needed to make sure that more than ever before they had great partners around them in their businesses. This was because coffee shop operators now need to be good at everything, but that it was not necessarily always possible to do everything.

However, it was successful partnerships that would help brands to innovate, suggested Jeffrey Young, who also expressed the view that another partnership - a store’s staff manager - was often effectively responsible 2030% of a coffee shop’s success. Local integrity and being relevant to locals in the immediate marketplace is also central to success. These were the current challenges, if the industry was ready to concentrate on them, Jeffrey Young concluded.

from this global brand. Firstly, however, he acknowledged that the UK market was a very competitive one, questioning what the ‘next thing’ was, and identifying future growth as being the main challenge.

Starbucks had enjoyed a 9.3% value growth in the UK, and 5.9% store growth, he reported, also drawing significance from the fact that Allegra’s research suggests 85% of UK consumers visit a coffee shop at least once a month.

Good taste and strength were the key influences and factors in what made a great coffee, said Steve Flanagan, but also they had found that ethics were now a key driver of purchase for consumers, he added.

It was necessary to make sure the coffee was ‘real’ in that as a brand they could demonstrate their coffee expertise and involvement in the coffee business. In the UK, for example, they had added an extra shot of espresso in response to consumer demand for a stronger coffee, and they also now offered five origin espressos (accounting for 15% of their sales just a year after launch). In addition, they had made a significant investment in a barista training programme, and there were ideas in the pipeline to deliver a greater customer experience, he revealed.

At the same time, it was important to address the potential of technology and ask questions of the market.

Who were their customers?

What do they want? When do they make the decision to go to Starbucks? Did the decision-making process start at home? Therefore, they had

decided that they needed to be better connected to consumers via facebook and twitter, and which was why they were looking at mobile app’s and had started their My Starbucks Reward loyalty programme.

The customer experience needed to relevant too, personal to them, and so connecting with the customer was now a very important aspect to their business in terms of establishing how this could be done. This would mean ‘joining the dots’ between the digital and store space, suggested Steve Flanagan.

Their stores needed to be connected to their surroundings so the ‘cookie cutter’ approach was no longer the way, but at the same time it was necessary to still be able to maintain the DNA of the brand. As a result they had started to talk more to people in the immediate local areas of stores, an approach which should enable them to be more successful long term, said Steve Flanagan. Indeed, they would continue to look at ways in which they could continue to achieve that.

When it came to responsibility, after having

Relevant, real and responsible In his presentation, Steve Flanagan (pictured, right), director, marketing and category for Starbucks UK hinted that more ideas connected with the delivery of the customer experience can be expected in the near future

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REVIEW the story’) and animal welfare were all of importance to consumers, Oliver Cock reported, who concluded that the challenge for them now was to offer the right, rich beverage solution in the right unit with the right equipment in a consistently wellexecuted manner.

experienced a rough ride, PRwise in 2013, Starbucks were now further addressing and enhancing their commitment to local communities, as well as the coffee-producing communities themselves.

Steve Flanagan mentioned the Youth Action (local youth programmes and grants for specific initiatives), as well as the Starbucks Apprenticeship Scheme, which are aimed at providing employment opportunities for young people, of which there were many in the Starbucks business (1,000 apprentices will have been taken on with guaranteed jobs by the end of 2014, he stated).

Steve Flanagan concluded his presentation with a video of Starbucks’ latest TV ad’ which had run in the US, and which focused on the bean, and was soon likely to be aired in the UK too.

Rethinking the coffee shop From a food service standpoint, Oliver Cock (managing director, commercial, for Compass Group UK & Ireland) pointed out how high quality coffee was now expected out of home in the workplace environment too, just as it is in the retail, high street environment.

Operating in the workplace, the UK was the second biggest market for them and they supplied 10,000 UK locations, employing some 60,000 people serving three million people a day, said Oliver Cock. The business had an annual turnover of £1.8 million and in a year they typically purchased 1400 tonnes of coffee and 100 million tea bags.

Their heritage as a company had been around food, Oliver Cock acknowledged, and so coffee had been a bit more of a challenge. So they had had to rethink their approach, having coming to see food as their core product, but only one element of the whole picture.

15% of their revenue these

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days was now coming from hot beverages, and they were in no doubt that consumers now want good coffee “anywhere, anytime”, said Oliver Cock. This was now the consumer expectation in many workplaces.

As a result of this observation, they had initially partnered with Allegra to gain market insights and access to consumer research. They had also talked to consumers, face to face, as well as suppliers, reported Oliver Cock, and reviewed their existing beverage offer in terms of product offering and training programmes accordingly. In fact, claimed Oliver Cock, they were the first foodservice company to have carried out ‘coffee research’ in the workplace.

Regarding the workplace, they had discovered that quality was important (consumers look to brands they know and trust),

convenience was also important, and as a company they had also identified consumer ‘need states’ – functional, energising, and social.

Looking ahead, they were now in a position to understand these need states, review their current portfolio of brands and equipment and identify gaps and develop or refine their offer so as to be able to create new winning solutions for their customers.

Convenience and quality were key in foodservice, observed Oliver Cock, and it was important to understand consumer needs. Consumers are far more knowledgeable and seek premium coffee anywhere, and so it was necessary, if not essential, to now deliver value perception at all quality levels.

Their research had also revealed to them that fairtrade, traceability (‘telling

The journey of artisan and how easy it is to screw it all up In presenting a snapshot of the journey from starting up, then running, a coffee shop to running a fully-fledged business – with more than one outlet – it was all too easy to screw it up, warned Edwin Harrison (pictured, left). A director of Artisan - a group of coffee shops located in the south west London area – Artisan has come to be regarded by many as being one of a number of coffee specialists currently at the forefront of a thriving independent coffee culture in the capital.

Essentially, a good coffee shop is only as good as its barista, he proposed, and there were plenty of variables – barista skills, coffee machine, grinder, the tamp and extraction time, to name but a few, with the potential to go wrong.

Writing and creating a store operation manual was a waste of time, however, felt Edwin Harrison, it being preferable to create monthly workshops for staff and develop barista knowledge, as well as allow them to make mistakes.

Their own senior barista programme (a scheme by which baristas are encouraged to present for an hour on the topic of coffee and their own coffee knowledge and skills to whoever might be in the shop), for example, and ‘Swan Sunday’ (when the aim is to produce a swan on a coffee via latte art), latte art competitions and cupping sessions had all helped to build knowledge and skills, in the process equating to a holistic approach.

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REVIEW The ‘shop to business’ transition was the other major challenge for independent coffee shops businesses to cope with, explained Edwin Harrison. In opening their second shop, they had suddenly found that they had needed to extract themselves from the business, he recalled, yet at the same time still maintain the quality and the level of barista skills and service in their existing outlet.

For future success, it was essential for independent operators to be in a position to be able to transfer their skills from hands-on in the shop to more formal business skills, and all that that entailed (tax, accounting etc).

Outside insights In the afternoon’s presentations, Ibrahim Ibrahim (MD of Portland Designs, an international branding and retail business),

began by talking about how brands could engage with the new, ‘connected’ consumer, in fusing digital and physical environments to create compelling experiences.

Today, it was about people and places, as opposed to buildings and spaces, he suggested, and about behaviour as a brand.

Generation ‘X’ and ‘Y’ had now been replaced by generation ‘C’ - who were connected, collaborated, cocreated, community-oriented and had a conscience.

Consumers were no longer part of a group as such, but participating in a way of life, and this was a major sea change, he stated. Trust was now very important with regard to brands, as was transparency - “from transaction to interaction, to itinery”.

There was also a new consumption paradigm, he

Finance In financially-focused presentations, Jason Katz (founder of Kings Park Capital) and Nick Tolley (owner of Harris + Hoole) concluded the day.

Nick Tolley made the point that it was still perfectly possible, as an entreprenuer, to “do a lot with no money”. Indeed, entrepreneurs were driven, innovative, creative and problemsolving individuals by their very nature, and in recommending the book, the Lean Start Up, Nick Tolley also said that saying no to money requests was a very good way of increasing entrepreneurial and creative behaviour, particularly when starting out. He also gave examples of how his ‘no money’ response had resulted in his coffee shops’ staff members becoming more entrepreneurial and greater problem-solvers themselves, as a result.

From an investment point of view, investment capital provider, Jason Katz, reported that he often saw too many ‘me too’ products and concepts, and that what he and his company were really looking for these days to invest in was an existing business with three or more outlets, good management, strategic vision and the ability to execute, all backed by a clearly differentiated product that offered good growth prospects (particularly against the current economic background of a generally decreased consumer spend on ‘leisure’).

Investors also liked to see good like for like sales, added Jason Katz, profit of course, and good margins, as well as a healthy ROCE (return on capital invested). At the same time, what he termed ‘defensive characteristics’ (ability to deal with, and anticipate, competition and future challenges), an appreciation of timing in the market place and an exit strategy, also needed to have received consideration.

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proposed, that had gone from monologue to dialogue with consumers and that now meant marketing communications was in actual fact all about marketing connections.

The food and beverage sector in particular was the ‘social glue’, felt Ibrahim Ibrahim, that allowed people to express themselves as they sought out meaning and shifted from ubiquity and presence in terms of something being felt, and relative and relevant to them in particular. In developing this theme, he talked about minute to minute relevance, and how consumers now required authenticity and products to be real. The ‘third space’ was the out of home environment, he said, but there was now the ‘fourth space’ to consider - a new ‘shop’ in the online digital and socially networked world.

The demise of the line (between where retail transactions and decisions were made) had taken place, he suggested, and more animated connections were now the order of the day as consumers sought out authenticity and experiences.

As a result there was one space, but many moods and social rituals to take into consideration, and so requiring customisation and personalisation.

It was necessary to become a story owner as opposed to a product owner, Ibrahim Ibrahim proposed. We are now in the second internet revolution of a mobile, onlineled life, and consumers are seeking immersive experiences, he added, meaning that social, locational and mobile aspects of brands and products were key.

It was now all about competing for the moment, he asserted and customer relationship marketing was now in effect social relationship marketing.

Content had become contact, network niche and sociability interaction, and this meant that there was a definite need

to ‘think digital’, but deliver analogue serendipity, he advised. In fact, he felt, shops now needed to be ‘serendipity machines’, and it was time to give consumers ROT - return on time.

Interactive storytelling Adam Lawrenson, creative director of Digit (a brand interaction consultancy based in London), carried on the theme of the importance of perceived serendipity and ‘personalised interaction’ in marketing by emphasising the importance of storytelling in an increasingly connected world, and it was perfectly possible to do this very effectively online.

In the world of coffee, for example, there were the themes of craft and provenance, and in a digital world, it meant that everything provided a chance to tell a story. In providing an analogous example, Adam Lawrenson talked about the web site work his company had done for the Scottish whisky brand, Glenmorangie, where the emphasis was very much on craft, the ‘journey’ of the product, and how it is made. This, he said, led to a feeling of what he termed ‘augmented reality’ in the minds of consumers, giving them insight into and a real affinity for the brand as a result.

Thus, it was necessary to ask how to tell a great story online, and also acknowledge the fact that a story was invariably about the little things. There were three things to consider, suggested Adam Lawrenson - being true to the vision, being authentic, and being collaborative. It was possible to subvert the category a product was in, he continued, as long as you chose your communication channels carefully and recognised that every moment in the story matters. In addition, the tone of voice used to tell the story and medium, as well as the design, were also very important.

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Franke DPS_Layout 1 18/03/2014 15:14 Page 2

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 beverages. this allrounder is as unbelievably versatile in its selection as it is easy to operate.

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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

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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.

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ranke Coffee Systems is one of the world’s leading suppliers of fully automatic coffee machines and is part of the Franke Group, which operates globally. The company comprises subsidiaries in Switzerland (company headquarters in Aarburg), Germany, in Austria, the US, UK and Japan which, together, employ

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Selected sales partners represent Franke Coffee Systems around the world. This global network makes the company the ideal partner for international customers and large-scale projects, enabling it to tailor its offer to the local requirements of its customers all over the world.

There are virtually no limits to the practical applications for which the products and systems of Franke Coffee Systems can be used. They operate just as successfully in trendy cafés as in the modern, systems-based catering industry.

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FRANKE COFFEE SYSTEMS LAUNCHES NEW RECIPE APP On the lookout for a creamy Caramel Latte Macchiato or rather fancy a cold raspberry milk foam?

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ROASTING

Coffee roasting Coffee roasting is a complex process that requires an abundance of skill and attention to detail. As the coffee sector continues to thrive, roasting is playing an increasingly important part in its success as cafés and consumers alike become more interested in the coffee they respectively retail and consume.

Premiumisation here to stay The final stage of coffee’s preparation for brewing is the roasting of the beans themselves. Roasting transforms green coffee beans into roasted coffee products, and causes the beans to change in colour, taste, smell and density, depending on the level of the roasting. Roasters expertly blend beans together to develop a variety of different flavour profiles.

Green coffee beans are highly acidic and have no flavour to them. As the roasting takes place, coffee beans go through a transition phase and can be roasted to different levels, depending on the desired flavour outcome.

For example, beans can be roasted to a light brown colour or moderate light brown colour, which have acidic tones to the flavour. At the other end of the spectrum, beans can be roasted to an extremely dark bean, which has a bitter taste and almost no acidity.

Sean Pittaway, specialist barista at United Coffee UK & Ireland (www.unitedcoffeeuk.com), comments: “At United Coffee we know how to roast coffee.

We’re one of Europe’s largest roasters and roast right here in the UK – at a small-batch

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roastery in Corby, and a mass production site in Dartford.

“Having two different types of roastery facility puts us in a good position as we can cater for a variety of different customers depending on their preference, and can roast fresh, great tasting coffee in both large and small quantities.

“Consumers are now seeking an even better tasting cup of coffee and the premiumisation of coffee is a trend that is here to stay. This means that small-batch, premium roasting is key. We roast high-end and medium blends to deliver niche products for both independent and chain customers via our Corby site, which roasts fresh coffee every week.

Cherizena’s Kate Jones.

“At Corby, we use a drum roaster which roasts the beans artisanally over a flame and gives a better flavour of coffee to our customers. Drum roasters need correct amounts of green beans put into the machine for each roast. There is a designed balance among weight, roasting temperature, roast time and air flow. To make sure we provide the best possible blends, we have an expert team of United Coffee baristas, including myself, who taste each individual blend to make sure we supply great tasting coffee.

“However, we can also produce quality coffee in mass volumes at our roasting facility in Dartford, which now roasts more than 8,000 tonnes of coffee each year, making it the

nation’s largest coffee roaster.

At the Dartford site we use a fluid bed roaster, rather than a drum roaster, which whips the coffee beans through hot air and is a much quicker roasting.

“This site provides large volumes of coffee for our contract caterer customers who are supplied with a taste profile before we roast their coffee. This is done onsite by our very own taste test expert from United Coffee, who tastes the coffee daily to make sure we’re selling, and therefore serving, the best quality coffee possible.”

Smaller coffee suppliers, such as Cherizena, also aspire to the same quality levels.

“We work very closely with our roaster, developing our ‘core’ blends and single origins to ensure that we have a range of roasts from light roasts to very dark, strong high roasts so that we can appeal to as many customer palates as possible,” explains Kate Jones, who runs Cherizena – a supplier to coffee shops, cafés, bars, restaurants and shops around the UK, and based on the Leicestershire/ Nottinghamshire border.

“Some of our more specialist coffees, such as the Volcan Baru, only require a

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ROASTING light roasting to bring out the natural chocolate flavour. If this particular coffee is overroasted then these nuances are lost.

“Coffee drinkers are a very discerning bunch and customers have high expectations, so it’s really important that we work hand in hand with our roaster to get it just right. We’ve been with the same roaster for ten years, and they’ve been doing it for probably nearly 20 years.

“Coffee roasting is a very skilled job and we have standards for each type of coffee to ensure that we have consistency, given that each batch of green beans will have a different moisture content from the previous one. You can’t just put the green beans in and set the timer!”

Interestingly, Kate Jones reports that she has spotted a geographical difference in taste preferences in areas of the UK when it comes to roasting.

“As a generalisation we have found that we sell more high roasts and stronger coffees in the north of the UK, whilst the milder flavoursome coffees are much appreciated in the southern, and particularly South West UK,” she reveals.

“There are many steps to creating an exceptionally roasted coffee,” agrees Martin Sheridan, managing director of Ferns Coffee (www.coffeeisferns.com).

“And, as anyone with an interest in coffee knows, there is a huge variation in coffee beans which is determined by method used (drum and hot The Brambati Italian drum-roasting machines at Lincoln & York.

air are the traditional methods), temperature the beans are roasted at and time spent roasting. The longer coffee is roasted, the darker it becomes and the more oils that are extracted from it.

Therefore very dark roasts typically have a much oilier surface than those roasted to a lighter degree of roast.

“However, it isn't just science. There is an art to coffee roasting like a musician and his instrument. The more in tune that a coffee roaster is with both his equipment and raw materials the better the coffee produced and certainly a much greater degree of consistency.

“Ferns Coffee has more than 120 years of coffee roasting experience and we are continually examining our roasts always considering how best to highlight the flavours and aromas of the amazing range of coffees that we import from more than 20 countries around the world.

With a spectrum ranging from Costa Rican beans with lovely citrus notes to high quality Tanzanian beans with notes of chocolate, we consider how best to combine the complex flavours to create a range of coffees that are not alone unique and interesting but also that people wish to buy.”

Twentieth year UK coffee company, Lincoln & York, is celebrating its twentieth birthday this April, and reports that it will soon be opening its second coffee roastery on its BRC Grade A accredited site in North Lincolnshire.

Q&A Recognising the increasing demand for a premium coffee offering, Gloucestershire-based AIM Commecial Catering (www.aimcatering.com) have recently introduced a coffee solution under the brand name Kaldi Coffe Republic. In a partnership with machine supplier, Fracino, they can supply a package that features the coffee beans as well as the coffee machine. Their business development manager, Ian Clemo, told us more.

What type of coffee is used and why?

“We use 100% Fairtrade Organic Arabica beans which have been sourced and selected from a number of different growing regions. We use this blend as we have worked with a number of clients who are complimentary about the strength and depth of flavour.”

How and where is it roasted?

The beans are slow roasted on a traditional drum roaster in the heart of the Forest of Dean.

What has been the feedback from clients so far?

Excellent. We have one client who has seen a dramatic increase in sales of traditional barista prepared coffee through the purchase of a new machine and the full flavour of the coffee, and the local sourcing is also appreciated by his clients old and new. For example, Ian Officer from Pedalabikeaway in the Forest of Dean told us: “Kaldi beans are fabulous. Organic, fair trade and roasted locally. Our customers are loving the results!”

Has the roast been altered in any way to take on board feedback?

As all feedback has been positive, we are naturally against tinkering – why try to mend a product that is far from broken?

We feel we have a real quality product on our hands.

Are different roasts offered to different customers on request?

At present, we offer the one roast as well as a decaf version and a ground version of the same bean in 70g packs for commercial use.

How important do you feel the roast is to the overall product?

The roast is integral to the overall success of the product, the consistency of flavour is paramount – many years of experience and roasting the traditional way adds to the appeal of our bean.

Would you say that the taste profile caters to the UK? If so, how could that be described?

Our taste profile certainly caters to a UK profile as we feel that it matches well with the British preference of a full bodied cappuccino or latte because of the great blending with milk, but it also performs well as a refreshing shot.

How important is a fairtrade offering?

Our fairtrade status is critical to our integrity as a bean supplier – we are comfortable in the knowledge that all of the relevant systems are in place from our sources to ensure that quality goes hand in hand with the welfare and care of the regions.

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ROASTING Sean Fowler and Rebekah Kettrick – Lincoln & York's in-house coffee tasting team.

Coffee aficionados James Sweeting and Simon Herring founded the company in 1994, hand roasting coffee beans in Simon’s garden shed and selling them to local pubs and

cafés in North Lincolnshire.

Now, 20 years on, Lincoln & York is one of Europe’s largest coffee roasters, a milestone which the team will be celebrating next month with

the customers and suppliers who have supported the business, helping them to become one of the fastest growing firms in the country.

Lincoln & York buys coffee beans from all over the world.

Coffee reaches the roastery in its green, unroasted state and is packed in jute bags weighing between 60 and 70kg each. Before even being allowed into the warehouse, the coffee is sampled by Lincoln & York’s in-house Q graders (Sean, and Rebekah, who is currently training up for her Q Grade exam).

First of all, they inspect the green beans visually and test for moisture levels and defects (mouldy or black beans, for example). Then they roast small quantities in a sample

roaster and taste the coffee to ensure it is of sufficient quality and of the same quality that was approved before shipment and is suitable for use.

Once approved, the sacks of coffee are unloaded, sorted and transferred into giant green silos – each origin is allocated a separate compartment along with Organic, Fairtrade, Rainforest Alliance and UTZ certified beans.

The Lincoln & York roastery is comprised of multiple stateof-the-art Brambati coffee roasters. Each unique blend or ‘coffee recipe’ is programmed into the computer system which links the silos and the roasters. When the roaster calls across the recipe, the silo automatically weighs out the

VIEWPOINT Coffee supplier and roaster, Paddy & Scott’s Appreciation and understanding of coffee is growing as consumer palates become more sophisticated and seek authentic and original experiences. The emergence of this ‘new consumer’ has seen a growth in roast and ground, filter and cafetiére coffee, as they are engaging with the product, specifically in the origin and production methods. With the number of informed consumers steadily increasing it is paramount those serving the coffee possess the barista knowledge behind the coffee. As an artisan, independent brand we are able to cater for this ‘new consumer’ and create exciting and aspirational coffee concepts, such as a single origin blends that will appeal to the budding coffee connoisseurs.

At Paddy & Scott’s, we create our coffee for a specific UK audience and we fully understand the taste profile of the average UK coffee drinker. Our beans are slowly roasted to ensure all the characteristics and complex flavours of each individual bean are captured, such as the chocolate, toffee and caramel notes that are more familiar to the UK coffee drinking population. The trend within the higher end artisan shops is to light roast, which emphasises the fruit and acidic profiles within the coffee, this is an acquired taste and is not what the masses associate with great tasting coffee.

In the UK we are a nation of latte drinkers and we know that we have to tune into consumer needs to stay relevant and this can be something as simple as

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tweaking an existing trend.

We are able to achieve this with seasonal and limited edition products.

There are a growing number of cafés now that buy their own roaster, or work with some of the The team at small micro roasters to Paddy & Scott’s. offer something very unique or to have that USP. Outlets often ask us to create a unique a captivated younger generation of coffee blend for them, as they want to offer drinkers who want to know where their something different that will appeal to the coffee comes from and will make more taste profile of their customers. However, ostentatious coffee choices such as flat we always advise against this, as there is a whites and cappuccinos etc. To appeal to huge amount of skill involved when this consumer, range of coffee choice is key roasting coffee, especially in creating a as is presenting your brand with a story and consistent blend, and it requires an expert coming from two friends who started roaster. roasting coffee in a garage, I think we have In order to help outlets maximise this an interesting story to tell. opportunity without having to roast their At Paddy and Scott’s we believe that own blends, we have four to five different there should be a greater choice of coffee blend profiles to suit different palates, all of to the consumer especially within the onwhich are slow roasted to give that trade as very often there is only one coffee smoothness that Paddy and Scott’s are choice on the menu without a mention of renowned for. the brand or origin of the coffee. To broaden With regards to roasts we always look at the choice of coffee on offer, we have the demographics and equipment being created a single origin guest coffee, which used. A traditional café servicing an older is a very premium product and can be generation will want a mild smooth coffee served as an alternative to the permanent that has more toffee and caramel notes, coffee listings. This allows coffee rather than the more fruity, distinctive style aficionados to trade up their coffee choice that will be offered in a more trendy Soho and ultimately prevents them from being style coffee house. disappointed at the end of their meal, We have recently seen the emergence of which unfortunately is so often the case.

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ROASTING correct percentage of each component and the green coffee is then sent into the roasting drum.

The coffee beans are continuously rotated inside a large drum and heat is applied – the strength of the heat is bespoke to the beans being roasted and the roast level required. As the coffee heats up, the sugars in the coffee caramelise and the cell structures of the bean begins to break down. Throughout the roasting process a lot of complex chemical reactions occur and compounds not found in green coffee are created. One of the most important reactions in roasting coffee is the Maillard Browning Reaction. This process sees reducing sugars combining with amino acids and proteins in heated green coffee to produce the roasted brown coffee colour.

Being the operator in charge of the roasting is a skill which requires the use of previous roasting information, temperatures and timings but also using experience to determine how the outside temperature will affect the roast.

Once the coffee has reached the correct colour specification it is released into the cooling tray by the roaster operating the machine and cooled using 25 litres of water per roast. The roast master uses a colourmeter to check that the roast is within specification. Roasts are sampled by the tasting team to ensure that there is consistency across the batch.

Once the roast has cooled down so that it is no longer volatile, it is transported into the roasted coffee silo using the bucket elevators. This reduces the risk of the coffees beans being broken and the silo provides a place for the coffee to rest overnight whilst it gases off – a part of the process that some other roasting companies avoid to save time.

Once roasted and gassed off, the beans are then ready to be packed, or ground if

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Sample roasters at Lincoln & York. required (Lincoln & York produces a range of products – from 7g pods up to 5 kilo bags).

Quality control For all products leaving the factory, quality is an absolute priority and strict QC (quality control) measures are put in place. As well as sample tasting before and after roasting, the technical team are on hand to ensure products are packed and delivered to specification. As the bags are being packed into boxes, the line staff are checking by eye to make sure that the bags are properly formed and sealed. The line manager also checks one bag per pallet to ensure that the oxygen level inside the bag is below 2% and that the colour of the coffee is within specification.

In addition to this, the technical department pull samples from the start, middle and end of the runs. Oxygen, broken bean, seal, moisture and taste tests are carried out on these samples to ensure that the product is of the best quality. The coffee is then palletised and wrapped ready for delivery to customers across the UK and Europe.

Blend and flavour profiles The taste of coffee is heavily affected by where it is grown and the conditions in which it grows will have a massive impact on the overall flavour of a coffee. Coffee grown at low altitude for example will tend to show low acidity levels, with brighter acidic coffee being grown at higher altitudes. This combined with annual rainfall, soil type, varietal of coffee and the processing once harvested are also key factors that

determine flavour.

Blending and the degree of roast also heavily affects the taste and consumer preferences vary heavily on this. Traditional dark roasts remain popular, with the bolder roasted notes being able to cut through larger volumes of milk-based drinks.

Generally, a darker roast will result in a more ‘roasted’ taste – with burnt flavours that can mask fruitiness and acidity.

Lighter roasted coffee demonstrates much more acidic flavours and allows the natural flavours of a coffee to shine through. The surge in popularity of single origin has asked many questions of the art of blending.

Many now appreciate the clarity and pure flavour of an excellent single origin coffee, although the coffee does need to be excellent to be able to withstand the intense scrutiny of being drunk alone. Blending allows a little more forgiveness and gives the option to utilise a huge range of flavours from across the world of coffee.

Artisan approach York Coffee Emporium is an independent artisan microcoffee roaster based in the historic city of York. All their coffee is roasted in the heart of Yorkshire, fresh to order and they source the finest beans from their trusted suppliers, carefully roasting them to perfection in small batches to later blend together, so as to create exciting secret recipes to deliver a delicious taste.

In addition to offering freshly roasted coffee to order, they also supply the fine speciality loose leaf tea, as well as coffee and tea making equipment, and stock a huge range of seasonal speciality single origin coffees from all

over the globe.

York Coffee Emporium is family-owned by partners Philippa and Laurence Beardmore who believe that a really good cup of coffee is a luxury that everyone should be able to enjoy. At their roastery, they have the machines, equipment and know-how to deliver exceptional products and service, describing themselves as an artisan company with big capabilities.

“But it’s most important that we provide support to our customers at the levels they require. If you just need coffee, great, or if you want a personalised blend we’ll develop it, but if you want machines, teas and other sundry items then we can supply these to the same quality and capability as our coffee. Don’t expect our products and service to cost the earth as they do not,” say Philippa and Laurence.

One part of the business that both Philippa and Laurence report that they are really enjoying is the interaction with their customers. They work closely with their customers, creating individual blends to suit the style of coffee the cafés serve.

By working in this way they say that they are able to ensure that they will only be delivering coffee that is as fresh as possible.

“The majority of the coffees we sell are either Rain Forest Alliance accredited or fairtrade. We have built up a close working relationship with some of the small specialist importers who regularly visit the coffee farms to select the best of the crop as well as undertake audits, and this relationship allows us to purchase and roast some of the best coffees available on the market,” explain Philippa and Laurence.

“All of the coffee beans we purchase are delivered to our roastery where we roast and blend in small batches to order. We believe in postblending, meaning all components are roasted individually first, and blended

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ROASTING

Laurence and Philippa Beardmore of York Coffee Emporium. afterwards. This ensures we get the best and fullest flavour from each bean, and each will fulfil a specific function in the blend (i.e. will add sweetness, or body). We also never flash roast our beans, so you will receive an artisan product which will be medium to dark roasted at the very most to ensure you can taste the flavours of the coffee, rather than the flavour of the roast in the cup.”

At York Coffee Emporium, they have four different roasting machines of both fluid bed and drum types. All coffees are carefully profiled on each machine to ensure that they create the best taste possible consistently, and they say that they will often create blends that have been roasted on different machines because they just taste better. Their packaging machinery also helps to ensure that the beans are packed and sealed professionally to lock in those flavours, and meaning that they don’t compromise on any part of the production process be it roasting, blending or packing.

“It’s true, at our core we’re ‘OCD’ about coffee roasting, but to deliver a great product and service in this industry you need to do so much more.

We focus on providing excellent customer service and as well freshly roasted small batch coffee we also supply specialty teas, hot chocolate and accessories, La Cimbali coffee machines, equipment and barista training,” add Philippa and Laurence.

“We can also supply the full

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range of coffee preparation equipment including commercial coffee machines, grinders, training, knock out draws, crockery and other accessories and we have partnered with La Cimbali, one of the best in class producers of espresso machines, because of their reputation for cutting edge technology and reliability.”

York Coffee Emporium say that they can also package any unique blends for outlets to be sold as a take home retail packs, allowing customers to enjoy a café’s coffee in their own homes too. And on their web site, there are ideas for the best way to prepare each single origin bean or blend, and some serving suggestions.

Education London-based Caravan Coffee Roasters have begun a series of coffee workshops at its King’s Cross in-house coffee roaster. Commencing last month the new monthly workshops, ‘Coffee Cupping and Home Brewing’ and ‘Latte Art’ are being hosted by Caravan’s head barista Estelle Bright and offer guests an insight into the world of coffee.

The ‘Coffee Cupping and Home Brewing’ workshop (£40 per person) involves advice on coffee cupping (tasting) and filter brew methods, plus the opportunity to brew your own picks using Aeropress, Chemex and French press. And at the ‘Latte Art’ workshop (£50 per person), Estelle Bright guides students on how to free pour a

coffee heart, tulip and rosette, also describing the basics behind milk chemistry (guests at each class are also given a bag of Caravan coffee and brew card to take home).

Estelle Bright, whose coffee career highlights include being the highest scoring female at the UK Barista Championships 2013 and achieving second place in the UK latte art championships in both 2008 and 2009, has worked at Caravan King’s Cross since it opened in August 2012.

Following on from the success of its Exmouth Market site - the first in London to combine an in-house roastery and restaurant - Caravan opened its Kings Cross restaurant in August 2012. The coffee roastery, now located at King’s Cross, supplies both Caravan restaurants, as well as wholesale and retail customers throughout London and the UK. The Caravan coffee workshops run fortnightly and last approximately two hours (for the full schedule, visit www.caravankingscross.co.uk).

Inside Caravan King’s Cross

New launch to meet demand Responding to a growing consumer demand for exceptional coffee that is both traceable and representative of its origins, this month saw the launch of the third Workshop Coffee Co. site.

The opening of Workshop Holborn is part of the company’s mission to introduce as many people as possible to the sweetest, cleanest, freshest and most sustainably-procured coffee.

With its pioneering 16 metre marble horseshoeshaped bar, leather chairs, subtle teal colour scheme throughout and contemporary lighting, the 1200-square-foot space has been kept deliberately simple and minimalist by designers Ink Associates so that the focus remains on the coffee.

Freshly roasted on site at Workshop’s flagship Clerkenwell store, their premium product is prepared and served by skilled and friendly baristas from two custom labelled La Marzocco Linea PB espresso machines and an array of Mazzer grinders.

In something of a coup for the company, Workshop Holborn will be located in Amazon’s new state-of-the art HQ. However, there will be easy access from the street to allow the general public the opportunity to enjoy the inimitable Workshop experience. The venue will offer seating for 25, whilst standing poser tables will accommodate a further 12 customers.

Workshop Holborn will also feature a sliding door allowing

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ROASTING for the creation of a private coffee room, which can be hired out for meetings or events with a personal barista.

The store is stocked with retail packs of freshly-roasted Workshop coffee, brewers, grinders and other coffee apparatus, while trained and dedicated staff provide advice to guests on coffee, and how best to store, prepare and enjoy it at home.

The idea for Workshop Coffee Co. was conceived by James Dickson in 2009.

Influenced by Third Wave Coffee, a global movement geared towards treating coffee as an artisan foodstuff, his idea was to offer the capital

Roasting in progress at the Workshop Coffee Co. something new - an East London destination that would combine the sourcing, roasting, extracting and serving of truly memorable coffee as well as exemplary customer service.

Two years later, with the

help of Tim Williams as director of operations, his dream was finally realised and in April 2011, Workshop Coffee Co. opened in an old Victorian textile factory in Clerkenwell, followed just months later by a coffee bar in Marylebone.

Wholesale coffee supply to other independent cafés soon followed, and in 2013 James and his team launched an online 'Dispensary'.

Along the way, Workshop Coffee Co. (www.workshopcoffee.com) has also won more than its fair share of awards - Best Independent Café at the 2012 Café Society Awards, Observer Food Monthly’s Best Vegetarian Breakfast and Europe's Best Independent Coffee Shop at the prestigious Allegra Coffee Awards. In addition, Workshop Coffee Co. has the 2012 UK Brewers Cup Champion as its head of quality.

How fresh is ‘fresh’?

How and when coffee beans are roasted is probably the most important thing to consider when buying coffee. However, on most off the shelf coffees, it doesn’t often give you that information, as Mark Slinger - a director of online coffee supplier, Liqueur Coffee – explains here.

The consumer’s choice Which coffees consumers choose usually boils down to price and which brand they like best. The freshness of the coffee doesn’t really come into the decision making process. And what most consumers don’t know is that more or less all of the coffee available at the major retailers will probably have been on the shelf for months, and the beans will have been roasted several weeks or months before that.

This has a massive effect on the taste of the coffee as it only takes a month for oxidisation to occur which causes much of the subtle flavours and taste of the coffee to disappear. To get round that, many companies will vacuum pack their beans, yet they’ll still be marked as ‘fresh’ coffee.

We don’t roast our beans until they’ve been ordered by our customers so the first person to handle the beans is the customer.

And they only come in 227g bags which we believe is the ideal size as it can be used in a few weeks so the beans don’t get a chance to go off, and it reduces waste. The benefits to this are that our coffees don’t lose any of their flavours and stay fresh.

Each batch comes with a handwritten roasting date sticker on it so our customers know when their beans where roasted. All coffee beans ordered by our customers are roasted and delivered within seven days of the order.

Our roasting takes place in the UK too, local to where we are in Cheshire and we’re completely in control of it. Everything

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happens under strictly controlled conditions and we deliver our customers’ orders directly from the roastery to ensure freshness. Some of our coffees are organic and certified by the Soil Association too, which means the beans have never been mixed with other types and are roasted on their own so the flavours stay purer.

In control The idea of coffee shops roasting their own beans is one we’re in favour of, as it means they can control the freshness of their products and give coffee drinkers a better experience. Consumers tend to remember which outlets serve the best coffee and try and drink there rather than elsewhere, so the quality and freshness of coffee is more important than ever. And, on top of that, the same consumers are now wanting to recreate the experience at home. Clearly not everyone will be able to roast their own beans, but if they can buy freshly-roasted, high-quality coffee that tastes as good as it does from their favourite coffee shop, they’ll be happy to pay for it. We offer them that option and deliver it to their home.

They can buy as little or as much as they need.

People should also be aware certain coffee beans benefit in different ways from certain types of roasting. Roasting affects the chemical and physical properties of beans and the length of time they’re roasted for changes the taste, smell and character of the coffee produced. Lighter roasted beans retain more of their acidic

qualities, while darker roasts rid the beans of the acid but you can taste the burnt tones in some cases. Our light roasts are typically roasted for seven minutes and produce a caramel coloured bean with slightly higher levels of caffeine, while our medium and dark roasts are roasted for anything up to 13 minutes, which give us a sweeter, more chocolatey and nutty-style flavour. And our darkest roasts are perfect for espresso or cappuccinos due to their creamy, caramel like taste.

Of course, we also select high-quality beans from well-known coffee growing areas and respected producers. So we use coffee beans from Ethiopia, Central America, Brazil and Columbia we know taste great and work together. Then the right roasting process is selected for the right beans once they’ve been ordered.

As a rule, we carry out the roasting process on our beans around once a month once our customers’ orders have been placed. Doing it this way means we never have too many beans roasted at one time and helps us live up to our guarantee of freshness. You see lots of coffee beans claiming to be freshly roasted when there are loads of packets of them on the shelves.

They can hardly be fresh when there’s so much produced. Freshly roasted coffee should be exactly that, and it won’t be long before today’s consumers start to switch on to that. They demand honesty and quality from producers and retailers, and we hope there’s a reaction against those who don’t give them what they want on the way.

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PROFILE

Brewing up a e l t s a c w e N buzz in More and more cafés are looking to do that something extra to make them stand out against the competition and build a loyal customer base. We examine how one family run Newcastle teahouse has become a hub for local artists and musicians, whilst also enhancing its customer service by tapping into some of the latest mobile technology.

A Bohemian alternative Quilliam Brothers is not your standard high street café simply offering a bite to eat and a fresh brew of tea or coffee. Describing itself as a ‘Bohemian teahouse’, the Newcastle-Upon-Tyne premises is owned and run by three enterprising brothers: Patrick, Tom and Sam Quilliam.

The trio’s mission in founding the café was to create a Budapest-style venue that contrasted with the boozy, more boisterous establishments that dominate large tracts of the city.

As well as offering an alternative cosy place to grab a cuppa, the brothers are determined to give something positive to the town. They share their passion for the arts by giving a platform to local artists and musicians to exhibit and perform their work.

Sam, Tom and Patrick also offer free film nights of classic

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flicks in their ‘modest’ cinema room and run regular events such as book clubs and writing sessions. It puts Quilliam Brothers on the map at the very heart of Newcastle’s community.

“We want to be a modern, inspiring alternative to the drinking culture stereotype some people have of Newcastle,” says Patrick. “We open until 1am six nights a week, so that people looking for a night out who fancy a good cuppa and bite to eat have a choice and don’t have to give up and head to a pub or nightclub instead.

“There is a great independent café vibe now in Newcastle and it’s fantastic to be a part of that scene. Me and my brothers are all involved in art or music and we wanted to give Newcastle another place for some of the incredible local talent to perform. It’s something close to all of our

hearts. We’ve all spent time in Budapest and were inspired by their famous - and often incredibly quirky - teahouse scene and wanted to give Newcastle something similar.”

Brewing up a business However, the Quilliam Brothers commitment to their customers doesn’t just extend to the incredibly long and generous opening hours, but also to the quality and range of food and drink offered.

“We currently offer over 60 teas and brew each one individually for our customers to avoid over-brewing and bitterness,” explains Patrick Quilliam. “We sell lunches throughout the day consisting of stotties (a type of bap indigenous to the north-east) and sell an array of salads and cakes all lovingly prepared on site.”

For all its Bohemian vibe, Quilliam Brothers still faces

the same challenges as all establishments in the hospitality sector when it comes to core business elements such as accounting, taking payments, paperwork and serving customers. But like its approach to entertainment and customer service, the teahouse also takes a modern approach to how it takes its payments.

“I’m really keen on using my phone to help me with everything I do,” adds Patrick Quilliam. “I love technology and I’m always looking for fresh and new ways to do things. Most people carry their phones everywhere so it’s great to use it to do as much as possible.”

Like many starting out in the sector, the brothers were frustrated at the cost and hassle associated with taking card payments. Traditional card payment terminals can be very expensive platforms and tend to come with long-term contracts, rental fees and often lack mobility.

“We were keen to find a secure, efficient and economic way of doing things,” recalls Patrick Quilliam. “We looked to see if there were alternatives to the standard terminals and came across iZettle. We were able to use it with our phones and tablets and knew that it was just what we were looking for to solve our problem.”

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PROFILE It’s a real talking point.”

As well as processing payments, many cafés are using iZettle’s free analytics tools to build sales reports and analyse sales trends; helping to forecast and plan stock ordering. This not only helps with business planning, but also cuts back on paperwork and admin time, and giving café owners more time to spend serving their customers.

iZettle is a mobile payments solution that allows small businesses and sole traders to accept card payments using their smartphone or tablet and a Chip and PIN reader that connects via bluetooth. Unlike traditional terminals, there is no contract, or long-term rental requirements, just a transaction fee which starts at 2.75% and can drop to just 1.5%, depending on sales volume.

Rather than use standard tills or point of sales systems, Quilliam Brothers work with their iPads.

“We hook iZettle up with our iPad, which is basically our till and permanently attached to our counter. But we also have two iPad minis that our staff can carry around with them if customers request the bill and wish to settle at the table. iZettle allows us to run all this into one central account. It’s been a fantastic success and people love the novelty of paying on a tablet,” explains Patrick Quilliam.

“Not a day goes by where somebody doesn’t praise the payments system. Often customers say that it feels like something from the future as stars light up on the iPad as they type in their PIN into the card reader. When you have customers commenting positively on how you process their payments, you know you have something a bit special.

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Cost cutting Whilst iZettle can be hooked up to a physical receipt printer, many businesses instead cut down on paper and printing costs by offering electronic receipts. Email records are increasingly popular (especially with business clients) as they can’t be lost like paper records and work better when claiming expenses and can be instantly recalled via searching one’s inbox.

The ability to pay by card is an ever-growing demand amongst customers as fewer people than ever are carrying significant sums of cash, with some people even forgoing hard currency entirely. The younger generation in particular, many of whom have never even owned a chequebook, demand the option to pay with plastic and will often simply go elsewhere if an outlet does not take cards.

With increasing competition from supermarkets and large chains, smaller cafés simply cannot afford to lose out on custom on something as basic as payment and so have to offer customers as many options as possible. The creators of iZettle feel their system helps empower small businesses and bring them a secure card solution that is easy to use, quick to set up and comes at minimal cost.

With no long term rental fees or contracts, the solution is also perfect for those who only need to take occasional transactions or on a seasonal basis and who don’t wish to be penalised for having the option ready to hand at all times.

Going mobile “Another huge positive to a payment solution like iZettle is the fact it’s completely mobile,” reveals Patrick Quilliam. “If we are selling off site, such as at a market stall, event or fair, we can easily take it with us as smartphones and tablets are something we carry with us everywhere we go anyway. We are not having to lug around any bulky, unwieldy, specialist equipment for the occasion! We simply need only remember the mini-card reader, which slides easily into a pocket. That’s a fantastic asset to have with us.” iZettle also offers customer support, ensuring that users are always able to reach out with any product or technical queries.

“We use iZettle not only for its competitive rates and functionality, but also for its human factor,” adds Patrick Quilliam. “Any queries we’ve ever had have quickly been addressed by someone at iZettle who clearly loves the product and wants to help

those using it get the most out of it.

“Another positive for us is that iZettle are really challenging the banking culture and on the side of small businesses like us. It’s often very hard to get the support from high street banks that can make things very difficult and frustrating for local businesses.

For instance, we simply would not have been able to buy or hire portable card terminals from a traditional bank. The costs are simply prohibitive, so iZettle’s personal approach really does go a long way.”

Cafés are a great place for people to escape the hustle and bustle of modern life, but perhaps there are few cafés that can claim to offer its loyal customers such a wide array of entertainment and refreshments as the Quilliam Brothers. From paying on an iPad to drinking a brew over a classic Hollywood blockbuster in the cinema room, Newcastle’s tea and coffee lovers have never had it so good!

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NEW PRODUCTS

QED brings Italian style and panache to new Bar Unico in Lincoln Quality Equipment Distributors (QED) was appointed to supply a complete coffee shop display system for the newly opened Bar Unico (owned by former Nottingham Forest and Grimsby Town footballer Giovanni (Gio) Carchedi and his mother, Diana) in fashionable St Benedict’s

Square in historic Lincoln.

Gio and Diana selected the Italian-made Deblasi Zen modular coffee shop system, for which QED is the exclusive UK distributor. The scheme consists of hot and cold display counters, a 45 degree corner unit and a 14flavour gelato display freezer for

Mediterranean coffee and tea company now in UK

Pantheon launches new plug-in, heavy duty convection oven Pantheon’s brand new CO3 convection oven is the perfect prime cooking solution for establishments seeking a compact, high performing, simple to use oven with great results achievable across all roasting, baking and grilling applications.

The CO3 is a plug-in unit.

Siting is possible within virtually any existing kitchen layout while the oven is sufficiently small to be positioned unobtrusively at front of house if required.

Internally it provides a generous 552w x 430d x 418h mm capacity (sufficient

for 4 x 1/1 gastronorm pans) and has four stainless steel wire shelves to maximise the space.

A powerful fan forces hot air through every part of the oven cavity (eliminating hotspots and ensuring fast, even cooking, and browning). The CO3 is fitted with non-slip rubber feet. List price is £1249.00 and Pantheon’s allencompassing, no-quibble fully comprehensive one year guarantee applies (call 0800 046 1570, or visit www.pantheonce.co.uk).

New high quality, yet affordable commercial cup warmer launched Inductive Logic, experts in developing high performance heating products, has introduced a new commercial cup warmer, the G2-1.

Ideal for use in cafés, as well as bars, bistros, hotels and restaurants, the stylish machine is made from high quality materials and efficiently prewarms cups for use. Cups and glasses are heated by three modern heating elements integrated into the shelves.

These elements are highly energy efficient and run silently, so there’s minimum impact on the environment the machine is used in.

The machine’s RRP is £895, with hire options available too.

Constructed using brushed stainless steel and glass with three storage shelves, the cup warmer accepts a range of different cup sizes from espresso to latte (call 01953 589138 or visit www.inductivelogic.co.uk).

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traditional Italian ice cream (something that has proved very popular with local children and

their parents). The counters are in ‘Wenge’ wood veneer finish with white granite worktops and stainless steel kick plates. There is also mirrored rear shelving with glass shelves and décor panels matching the counter fronts (call 0141 779 9503 or visit www.qualityequipment.co.uk).

Mediterranean coffee and tea company, Marabans, is now in the UK, selling their range of products with a focus on total customer support. In the Balearic Islands, it has over 500 outlets made up of café bars, restaurants and hotels, and has recently developed sales into Austria, Germany and Portugal.

Marabans have an array of coffee bean roasts, including its unique 100% Arabica ‘Nero’ which has a round and velvety body with subtle notes of cocoa and orange and a rich nut coloured tiger striped Crème.

Marabans Pure Dose Single Espresso & Decaf Capsules are also available to provide the perfect espresso in a

convenient easy to use machine.

The coffee selection is complimented with a vibrant array of teas including English Breakfast, Lemon & Orange Red Tea, Green Tea, Mint Tea, Morning Star, Earl Grey Tea, Forest Fruits & Chai. Marabans are agents for La Cimbali and other leading coffee machine manufacturers (call 0845 544 2871, or visit www.marabans.co.uk).

Hoshizaki at Hotelympia 2014 (Stand 2017) Hoshizaki will have working models of its newest, energy and water efficient, hydrocarbon refrigerated ice machines at Hotelympia, focusing on models that produce the many different types of ice demanded by the leisure and food industries.

Hoshizaki was the first ice machine manufacturer in the world to introduce hydrocarbon as a refrigerant. As well as having virtually zero effect on ozone depletion, hydrocarbon also has a significant effect on energy consumption, reducing it by up to 20%.

Hoshizaki is also globally recognised for the

crystal clear ice its machines produce (made to an exceptionally cold -25°C, the ice remains solid for the longest possible time whether used in drinks, or for display).

Hoshizaki’s newest Eco Standard, super energy-efficient fridges and freezers use hydrocarbon refrigerants making them exceptionally eco-friendly and economic to run. Competitively priced, they carry a fully comprehensive two year parts and labour warranty (call 0845 456 0585, or visit www.hoshizaki-europe.com).

Made in the UK – Benders celebrates 120 years Benders Paper Cups is celebrating its 120th anniversary this year. The leading paper cup company was founded in 1894 as a supplier of paper-based, table-top products and is a trusted partner supplier to customers in the UK and Europe.

One of the oldest companies in the Foodservice Packaging Association and one of a very few non-food factories to receive BRC/IOP A grade accreditation at the first audit, Benders is proud of its positioning as the UK’s single dedicated paper cup manufacturer and the

number one supplier of paper cups to the UK vending market.

With a full ‘Chain of Custody’ accreditation, all of its cups are manufactured in the UK using paper board from PEFC and FSC accredited sustainable managed forests. Every cup fully meets the requirements of the European Timber Regulations and complies with the stringent European Regulations for materials in contact with food (call 01978 855661, or visit www.benders.co.uk).

CC_APRIL14_p52-53_Layout 1 18/03/2014 17:27 Page 53

CAFÉS FOR SALE OF8H SANDWICH BAR

MULTI-AWARD WINNING BAKERY

OF5H CF5L from £23.90

BC1 from £39.90

CF31 from £219.00

CF6 from £28.90

CF19 from £44.90

0116 286 4911

Leading UK suppliers of furniture for cafes, hotels and restaurants.

WT13 from 59.90 Visit our web-site to view full range or call our sales team.

CF36 from £24.90

BS16 from £33.90 RF10C from £88.90

PO11 from £69.90

BS17 from £41.90

MANCHESTER

CHESTER

WT £1,200 A3 use Immaculately presented throughout EPC rating D

Superb city centre location, Large loyal customer base, EPC Rating D, Well fitted Leasehold premises

£15,000 LEASEHOLD

£55,000 LEASEHOLD

Ref 141835

Ref 141854

BRISTOL CAFE Great Location as part of the Broadwalk Shopping Centre, Large estate and populated area, EPC rating E, 24 internal and 12 external covers REF 141610 £55,000 LEASEHOLD

FORMBY CAFE & SANDWICH BAR W/T £1500, EPC Rating F, Situated on Large Industrial Estate, Leasehold REF 142267 £30,000 LEASEHOLD

CAFÉ/DELI

PRESTON WT £2,800+, EPC Rating D, Freehold Premises, 32 covers REF 142247 £189,000 FREEHOLD

NORTH HAMPSHIRE TOWN BISTRO WT £4,500, Great high street location, Split level with 40+ covers and large service counter and bar, EPC rating E REF 141649 £79,000 LEASEHOLD

CHIC, BOUTIQUE CAFÉ CENTRAL SHREWSBURY WT £2,800+, Excellent busy market trading position, Experienced staff, Fully equipped cafe REF 142440 £140,000 LEASEHOLD

BUSY CAFÉ WALSALL W/T £1300, EPC Rating C, Fully equipped cafe, Secure commercial lock up REF 142326 £25,000 LEASEHOLD

WARTON SANDWICH BAR & TAKEAWAY WT £5,000+, EPC rating E, Excellent trading location, 10 covers (with potential to increase) REF 142107 £135,000 LEASEHOLD

WIRRAL CAFE / RESTAURANT (A5 LICENCE) A5 Licence, 60 Covers, Excellent high street position, Double fronted with 2 bed accom above REF 142374 £59,950 LEASEHOLD

Please see website for full deatails or call 0844 3877 339

www.trentpottery.co.uk

www.cafeculturemagazine.co.uk

sales@pubfurnitureuk.co.uk

For your free, no obligation appraisal, call us today on: 0844

3877 494

APRIL 2014 CAFÉ CULTURE 53

CC_APRIL14_p54-60_Layout 1 18/03/2014 16:54 Page 54

Café Product Index Advisory & ConsultAnCy serviCes

Clothing & Workwear Lands’ End Corporate & Teamwear

Factory Grote Company Planete Pain FSC Zafron Foods Ltd. ZMI Tillman’s

Chutneys & relishes Chutneys Beacon Foods Food Network Geeta’s Foods Ltd. Leathams Pettigrews Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. Relishes Beacon Foods Leathams Pettigrews Southover Food Company Ltd The Cheese Cellar The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. Pickles Food Network Geeta’s Foods Ltd. Leathams Pettigrews Southover Food Company Ltd The English Provender Co The Ingredients Factory Total Foodservice Ltd. Salsa Beacon Foods Santa Maria Foodservice Zafron Foods Ltd.

Food Safety ALS Food & Pharmaceutical Intertek Stoke Food Industry Technomic Inc. Market Research Technomic Inc. Retail FSC The Cardinal Group Software Spoonfed Training Publications The Cardinal Group BAkery ProduCts Doughnuts Moy Park Ltd. Morning Goods Chiltern Bakeries Patisserie Chiltern Bakeries Total Foodservice Ltd. Viennoiserie Planete Pain Tortilla & Wraps Mission Foods Santa Maria Foodservice BreAd & rolls Fresh Chiltern Bakeries Delice de France Total Foodservice Ltd. Speciality Delice de France Mission Foods Planete Pain Santa Maria Foodservice Total Foodservice Ltd. Bread Making Ingredients Beacon Foods Caterers Choice Ltd. EDME Ltd. Rank Hovis The Cheese Cellar Total Foodservice Ltd. Flour EDME Ltd. Butter & sPreAds Butter Southover Food Company Ltd. Spreads Arla Foods UK The Cheese Cellar Spreads (olive) Leathams Cheese & dAiry ProduCts Cheese Arla Foods UK Bel UK Ltd. Caterers Choice Ltd. Joseph Heler Ltd. Leathams Norseland Ltd. Southover Food Company Ltd. The Cheese Cellar Total Foodservice Ltd.

dressings, sAuCes And MAyonnAise Dips Beacon Foods Fresh-Pak Chilled Foods Santa Maria Foodservice The English Provender Co The Ingredients Factory Zafron Foods Ltd. Mayonnaise Caterers Choice Fresh-Pak Chilled Foods Piquant The Cheese Cellar The English Provender Co Total Foodservice Ltd. Zafron Foods Ltd. Mustards Southover Food Company Ltd. The English Provender Co Total Foodservice Ltd. Zafron Foods Ltd. Sauces & Ketchups Beacon Foods Caterers Choice Piquant Santa Maria Foodservice Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. drinks Juices Caterers Choice Leathams Little Bigshot Southover Food Company Ltd. Total Foodservice Ltd.

Sour Cream Santa Maria Foodservice

eggs & egg ProduCts Eggs (hard boiled) Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. Egg Products Fresh-Pak Chilled Foods Fridays Leathams Southover Food Company Ltd. Zafron Foods Ltd.

CleAning MAteriAls Bunzl Catering Supplies Byotrol Total Foodservice Ltd.

equiPMent & vehiCles Buttering Machinery Deighton Manufacturing Grote Company

54 APRIL 2014

CAFÉ CULTURE

Combi-Ovens Bradshaw Group Conveyors Deighton Manufacturing Grote Company Cutting & Slicing Equipment Grote Company Depositing Machinery Grote Company Labelling Systems & Barcoding GW Thompson Ltd. Planglow Ltd. Microwaves Bradshaw Group Mobile Catering Vehicles Jiffy Trucks Ltd. Sandwich Making Machinery Deighton Manufacturing Grote Company Fish ProduCts Anchovies Martin Mathew & Co Ltd. Mackerel Food Network Prawns CP Foods Southover Food Company Ltd. Zafron Foods Ltd. Salmon Caterers Choice Food Network John West Foods Ltd Leathams Martin Matthew & Co Ltd. Southover Food Company Ltd. Sardines Martin Matthew & Co Ltd. Tuna Caterers Choice Food Network John West Foods Ltd. Martin Matthew & Co Ltd. Moy Park Ltd. Southover Food Company Ltd. Universal Meats Zafron Foods Ltd. Fruit Canned Fruit Caterers Choice Ltd. Total Foodservice Ltd. General Beacon Foods Food Network Southern Salads The Ingredients Factory Guacamole Leathams Santa Maria Foodservice Pineapple Beacon Foods Caterers Choice Food Network Freshcut Foods Ltd Martin Mathew & Co insurAnCe ICB Group MeAt ProduCts Bacon Food Network Gierlinger GbmH Leathams Moy Park Ltd. TMI Foods ZMI Tillman’s Beef Charcuterie Continental Ltd. Food Network Karro Food Group Leathams Moy Park Ltd. Sam Browne Foods Southover Food Company Ltd. Universal Meats ZMI Tillman’s Zwanenberg Food UK Ltd

Canned Meat Moy Park Ltd. Total Foodservice Ltd. ZMI Tillman’s Chicken 2 Sisters Food Group Charcuterie Continental Ltd. CP Foods Kookaburra Leathams Moy Park Ltd. Sam Browne Foods Southover Food Company Ltd. TMI Foods Universal Meats Westbridge Foods Ltd. ZMI Tillman’s Zwanenberg Food UK Ltd Continental Charcuterie Continental Ltd. Leathams Southover Food Company Ltd. ZMI Tillman’s Duck 2 Sisters Food Group CP Foods Food Network Sam Browne Foods Universal Meats Westbridge Foods Ltd. Ham Charcuterie Continental Ltd. Food Network Karro Food Group Leathams Moy Park Ltd. Martin Mathew & Co Ltd. Southover Food Company Ltd. ZMI Tillman’s Lamb Karro Food Group Sam Browne Foods Marinated Meats Food Network Kookaburra Meatballs Food Network Snowbird foods Zwanenberg Food UK Ltd. Pork Charcuterie Continental Ltd. Food Network Karro Food Group Leathams Moy Park Ltd. Sam Browne Foods Southover Food Company TMI Foods ZMI Tillman’s Zwanenberg Food UK Ltd Sausages Charcuterie Continental Ltd. Food Network Karro Food Group Leathams Moy Park Ltd. Snowbird foods Southover Food Company ZMI Tillman’s Zwanenberg Food UK Ltd Turkey 2 Sisters Food Group Charcuterie Continental Ltd. Kookaburra Leathams Moy Park Ltd. Sam Browne Foods Southover Food Company Westbridge Foods Ltd. ZMI Tillman’s lABels Bunzl Catering Supplies GW Thompson Ltd. Piroto Labelling Ltd. Planglow Ltd. Tri-Star Packaging Supplies Ltd. oils Martin Mathew & Co Ltd. Total Foodservice Ltd. orgAniC ProduCts Beacon Foods EDME Ltd. Fridays Leathams Southover Food Company Ltd. The English Provender Co Ltd.

PACkAging Cardboard 4 Aces Ltd. Colpac Ltd. St Neots Packaging Ltd. Disposable 4 Aces Ltd. Bunzl Catering Supplies Colpac Ltd. St Neots Packaging Ltd. Tri-Star Packaging Supplies Ltd. Food wraps Tri-Star Packaging Supplies Ltd. Plastic 4 Aces Ltd. Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. St Neots Packaging Ltd. Tri-Star Packaging Supplies Ltd. PAstA Caterers Choice Ltd. Food Network Freshcut Foods Ltd Leathams Martin Mathew & Co Ltd. Southover Food Company Ltd sAndwiCh Fillings (reAdy PrePAred) Fresh Fillings 2 Sisters Food Group Beacon Foods Freshcut Foods Ltd Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. The Cheese Cellar Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group Beacon Foods souPs Leathams Southover Food Company Ltd vegetABles & herBs Canned Vegetables Caterers Choice Ltd. Food Network Total Foodservice Ltd. Chargrilled Vegetables Beacon Foods Food Network Freshcut Foods Ltd. Leathams Herbs & Spices Beacon Foods Santa Maria Foodservice Total Foodservice Ltd. Jalapenos Beacon Foods Caterers Choice Ltd. Food Network Santa Maria Foodservice sAlAd Freshcut Foods Ltd. Hazeldene Southern Salads Ltd. Salad (prepared) Freshcut Foods Ltd Hazeldene Southover Food Company Ltd Southern Salads Ltd. Sundried Tomatoes Beacon Foods Caterers Choice Ltd. Food Network Leathams Plc Martin Matthew & Co Ltd. Sweetcorn Beacon Foods Caterers Choice Food Network Martin Mathew & Co Ltd. Universal Meats Tomatoes Beacon Foods Caterers Choice Food Network Martin Mathew & Co Ltd. Southern Salads Ltd.

CC_APRIL14_p54-60_Layout 1 18/03/2014 16:54 Page 55

Café Manufacturers & Distributors 2 sisters Food grouP 3 Godwin Road, Earlstrees Industrial Estate, Corby, Northamptonshire NN17 4DS Contact: Richard Simpson Tel: 01246 414651 Fax: 01536 409 050 richard.simpson@2sfg.com www.2sistersfoodgroup.com

FreshwAy Chilled Foods Stafford Court, Stafford Road, Wolverhampton WV10 7EL Contact: Mr Alan Wright Tel: 01902 783666 Fax: 01902 781141 info@freshwayfoods.co.uk

Adelie Foods grouP ltd 2 The Square, Southall Lane, Heathrow UB2 5NH Contact: David Guy Tel: 020 85711967 david.guy@adeliefoods.co.uk www.adeliefoods.co.uk

ginsters ltd 83 Tavistock Rd, Callington Cornwall PL17 7XG Contact: Chris Parkinson Tel: 01579 386 200

AnChor CAtering liMited Kent Office: Unit 2, Wotton Trading Estate, Wotton Road Ashford, TN23 6LL London Office: Global House, 21 Lombard Road SW19 3TZ Contact: Mark Leigh Tel: 01233 665533 Fax: 01233 665588 Mobile: 07966 664 408 mail@anchorcatering.co.uk www.anchorcatering.co.uk

Fax: 01579 386 240 chris.parkinson@ginsters.co.uk www.ginsters.com

greenCore Food to go ltd PArk royAl Willen Field Rd, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060

BrAdgAte BAkery Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101 clare.keers@bradgate-bakery.co.uk

FreshwAys ltd.

IDA Industrial Park, Poppintree, Finglas, Dublin, Ireland Contact: Thomas Kiely Tel: 00353 18648000 Fax: 00353 18644033 www.freshways.ie

greenCore Food to go ltd – BroMley By Bow Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Richard Esau richard.esau@greencore.com www.greencore.com

clare.rees@greencore.com www.greencore.com

greenCore Food to go ltd – MAnton wood Manton Wood Enterprise Zone, Retford Road, Manton, Worksop, Notts, S80 2RS Contact: Andrew Wilcox-Jones Tel: 01909 512600 Fax: 01909 512708 www.greencore.com

iMPress sAndwiChes (The Good Food Company) Units 4-5a, Horton Road Industrial Estate, Horton Road, West Drayton Middlesex, UB7 8JL Contact: Andrew Pocock Tel: 01895 440123 Fax: 01895 441123 andrew@impress-sandwiches.com www.impress-sandwiches.com love Bites ltd.

Granary Court, Eccleshill, Bradford, West Yorkshire BD2 2EF Contact: Richard Smith Tel: 01274 627000 Fax: 01274 627627 richard@love-bites.co.uk www.love-bites.co.uk Melton Foods 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Michelle Sanders Tel: 01664 484400 Fax: 01664 484401 michelle.sanders@meltonfoods.co.uk

on A roll sAndwiCh CoMPAny Unit 2 Easter Park, Barton Road, Riverside Park Industrial Estate, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk

rAynor Foods Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 sales@sandwiches.uk.net www.sandwiches.uk.net

the sAndwiCh FACtory Carlyon Rd Ind. Est, Atherstone, Warwickshire CV9 1LQ Contact: Steve Matthew Tel: 01827 719 100 Fax: 01827 719 101 steve.matthew@tsfl.co.uk www.thesandwichfactory.ltd.uk

s&l CAtering Units N and P, Shaw Business Park, Silver Street, Huddersfield, HD5 9AE Contact: Simon Shaw Tel: 01484 304 401 Fax: 01484 304 402 simon.shaw@slcatering.co.uk www.slcatering.com

the soho sAndwiCh CoMPAny Unit 417 Union Walk, Hackney, London E2 8HP Contact: Daniel Silverston Tel: 0203 058 1245

tAsties oF Chester ltd Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Richard Brown Tel: 01244 533 888 Fax: 01244 533 404 enquiries@tasties.co.uk www.tasties.co.uk

Fax: 0207 739 1166 dan@sohosandwich.co.uk www.sohosandwich.co.uk

the BrunCh Box sAndwiCh CoMPAny Unit H2, Dundonald Enterprise Park, Carrowreagh Road, Dundonald, Belfast BT6 1QT Contact: John Weatherup Tel: 028 90 486888 Fax: 028 90 485486 john@thebrunchbox.com

APRIL 2014 CAFÉ CULTURE 55

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Café Suppliers Index 2 sisters Food grouP Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Bill Anderson Tel: 0191 521 3323 Fax: 0191 521 0652 bill.anderson@2sfg.com www.2sistersfoodgroup.com 4 ACes ltd.

Units 11&12 Mead Lane Industrial Estate, Merchant Drive, Hertford, Hertfordshire SG13 7BH Contact: Lucy Hodgkins Tel: 01992 535774 Fax: 01992 507596 lucy@4acesltd.com www.4acesltd.com Als Food & PhArMACeutiCAl Tappers Building Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01924 499776 Fax: 01924 499731 nigel.richards@alsglobal.com ArlA Foods uk 4 Savannah Way, Leeds Valley Park, Leeds, West Yorkshire LS10 1AB Contact: Dawn Reid Tel: 0845 600 6688 Fax: 01454 252300 customerrelations@arlafoods.com www.arlafoods.co.uk

BrAdshAw grouP Bradshaw Building, 173 Kenn Road, Clevedon, Bristol BS21 6LH Contact: John Marks Tel: 01275 343000 johnm@bradshaw.co.uk www.bradshaw.co.uk Bunzl CAtering suPPlies Epsom Chase, 1 Hook Road, Epsom, Surrey KT19 8TY Contact: Steve Dring Tel: 01372 734293 steve.dring@bunzl.co.uk Byotrol teChnology ltd.

Vanguard House Keckwick Lane, Daresbury WA4 4AB Ciontact: Gary Hilton Tel: 01925 742000 Fax: 01925 742029 ghilton@byotrol.com www.byotrol.com

CAterers ChoiCe ltd Parkdale House, 1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ Contact: Sarah Booth Tel 01484 532666 Fax 01484 532700 sarah@catererschoice.co.uk www.catererschoice.co.uk

Chiltern BAkeries ltd Southam Road, Banbury, Oxfordshire OX16 2RE Contact: Claire Marshall Tel: 01295 227600 Fax: 01295 271430 claire.marshall@flbltd.co.uk Accreditation body: BSA

david.barker@englishprovender.com

ColPAC ltd Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Rebecca Beattie Tel: 01525 712261 Fax: 01525 718205 rebecca.beattie@colpac.co.uk www.colpac.co.uk CP Foods Avon House, Hartlebury Trading Estate, Hartlebury, Worcestershire DY10 4JB Contact: Fernando Torronteguy Tel: 01299 253131 Fax: 07834 529473 fernandot@cpfoods.co.uk deighton MAnuFACturing (uk) ltd Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk

BeACon Foods Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Lynne Skyrme Tel: 01874 622577 Fax: 01874 622123 lynne@beaconfoods.co.uk www.beaconfoods.co.uk Bel uk ltd Suite 1, 2nd Floor 160 London Road, Sevenoaks, Kent TN13 1BT Contact: Camilla Deane Tel: 0333 900 2020 Fax: 01732 467596 cdeane@groupe-bel.com www.bel-foodservice.co.uk Accreditation body: ISO

56 APRIL 2014

CAFÉ CULTURE

ChArCuterie ContinentAl ltd.

The Green, Twechar, Glasgow G65 9QA Contact: Ian Lonsdale Tel: 01236 824440 Fax: 01236 825044 ian.lonsdale@charcuteriecontinental.co.uk

Cheese CellAr 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 Tina.alemao@cheesecellar.co.uk www.cheesecellar.co.uk Accreditation body: BSA

english Provender Co. ltd Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: David Barker Tel: 01635 528800 Fax: 01635 528855

deliCe de FrAnCe Delice House, 149 Brent Road, Southall, Middlesex UB2 5LJ Contact: Mariam French Tel: 0208 917 9709 frenchm@iaws.com www.delicedefrance.co.uk

edMe ltd.

High Street, Mistley, Manningtree, Essex CO11 1HG Contact: Andy Smith Tel: 01206 393725 Fax: 01206 399512 andy.smith@edme.com www.edme.co.uk

www.englishprovender.com BRC Grade A Fresh-PAk Chilled Foods 21/22 Kernan Drive, Loughborough, Leicestershire LE11 5JT Contact: Matthew Clarke Tel: 01226 344850 Fax: 01509 224568 matthew.clarke@fresh-pak.co.uk www.fresh-pak.co.uk

Food network ltd Keepers Cottage, Chrishall Grange, Heydon, Royston, SG8 7NT Contact: Peter McDermott Tel: 01763 837 000 Fax: 01763 838 280 peter@food-network.com www.food-network.com FreshCut Foods ltd 14-16 Lilac Grove, Beeston, Nottingham NG9 1PA Contact: Sales Tel: 01159 227 222 Fax: 01159 227 255 sales@freshcut.biz www.freshcutfoods.co.uk FridAys Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Pat Dunne Tel: 01580 710200 Fax: 01580 713512 pd@fridays.co.uk www.fridays.co.uk Accreditation body: BSA FsC Cheddar Business Park, Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 james@thefscgroup.com www.thefscgroup.com

geetA’s Foods ltd.

Unit 1, 1000 North Circular Road, London NW2 7JP Contact: Nitesh Shah Tel: 020 8450 2255 Fax: 020 8450 2282 nshah@geetasfoods.com www.geetasfoods.com gierlinger holding gBMh Dosza Gyorg, UT123, Tamasi 7090, Hungary Tel: 01386 421708/07515 422454 ns@gierlinger-holding.com Contact: Nigel Spragg

grote CoMPAny Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@intl.grotecompany.com www.grotecompany.com gw thoMPson ltd.

44 Felstead Road, Collier Row, Romford, Essex RM5 5RH Contact: Gary Thompson Tel: 01708 767946 Fax: 01708 732805 g.w.thompson@ntlworld.com www.foodmanagementsystems.com hAzeldene Walthew House Lane Martland Park, Wigan WN5 0LB Contact: Claire Gregory Tel: 01942 219910 Fax: 01942 219940 www.hazeldene.co.uk claire.gregory@hazeldene.co.uk iCB grouP Virginia House, 35-51 Station Road, Egham, Surrey TW20 9LB Contact: Craig Kitchen Tel: 01784 608100 Fax: 0203 411 3936 craig.kitchen@icbgroupuk.com www.icbgroupuk.com JiFFy truCks ltd 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: John Kennerly john@jiffytrucks.co.uk www.jiffytrucks.co.uk John west Foods ltd No. 1 Mann Island, Liverpool, Merseyside L3 1BP Contact: Paul Kent Tel: 0151 243 6200 Fax: 0151 236 7502 paul.kent@mwbrands.com

CC_APRIL14_p54-60_Layout 1 18/03/2014 16:54 Page 57

Café Suppliers Index JosePh heler ltd Laurels Farm, Hatherton, Nantwich, Cheshire CW5 7PE Contact: John Chattel Tel: 01270 841500 Fax: 01270 841381 johnc@joseph-heler.co.uk www.joseph-heler.co.uk kArro Food grouP Bullet Lane, Scunthorpe, North Lincolnshire DN15 9YH Contact: Andrew Ringguth-Round Tel: 01724 274000 Fax: 01440 762120 Andrew.Ringguth-Round@karro.co.uk

www.karro.co.uk kookABurrA 3 Armstrong Road, N.E.Ind.Est, Peterlee, Co. Durham SR8 5AE Contact: Samantha Henderson Tel: 0191 518 4000 Fax: 0191 518 4226 shenderson@kookaburra-uk.com www.kookaburra-uk.com lAnds’ end CorPorAte & teAMweAr Lands’ End Way, Oakham, Rutland LE15 6US Contact: Neel Raura Tel: 01572 758062 leel.raura@landsend.co.uk www.landsend-teamwear.co.u leAthAMs ltd 227-255 Ilderton Road, London, SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017 des.hillier@leathams.co.uk www.leathams.co.uk little Bigshot 17 Church Road, Wishaw, Lanarkshire ML2 9QG Contact: Bert Jukes Tel: 07738 907044 bert@littlebigshot.com www.littlebigshot.com

MArtin MAthew & Co. ltd 50A St Andrews Street, Hertford SG14 1JA Contact : Matthew Donnelly Tel: 01992 641641 Fax: 01992 210177/210178 matthewdonnelly@martinmathew.co.uk

www.martinmathew.co.uk

Mission Foods euroPe ltd 5th Floor West, The Mille, 1000 Great West Road, Brentford, Middlesex TW8 9HH Contact: Sue Applegarth Tel: 0208 380 1100 Fax: 02476 676560 team@missionfoodservice.co.uk www.missionfoodservice.co.uk

Moy PArk ltd.

39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Mark Ainsbury Tel: +44 (0) 28 3835 2233 mark.ainsbury@moypark.com www.moypark.com norselAnd ltd.

Somerton Road, Ilchester, Somerset BA22 8JL Contact: Russell Eley Tel: 01935 842800 Fax: 01935 842801 reley@norseland.co.uk www.norseland.co.uk Pettigrews Pinnaclehill, Kelso, Roxburghshire Scotland TD5 8DW Contact: Robin Leaver Tel: 01573 224 234 Fax: 01573 223 717 sales@pettigrews.com www.pettigrews.com PiquAnt ltd Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA Piroto lABelling ltd.

9 Pondwood Close, Moulton Park Industrial Estate,Northampton NN3 6RT Contact: Lisa Hyland Tel: 01604 646600 Fax: 01604 492 090 l.hyland@piroto-labelling.com www.piroto-labelling.com PlAnglow ltd King’s House, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com rAnk hovis The Lord Rank Centre, Lincoln Road, High Wycombe HP12 3QS Contact: Sara Reid Tel: 0870 728 1111 sara.reid@premierfoods.co.uk www.rankhovis.com

sAM Browne Foods Kelleythorpe, Ind.Estate, Driffield, East Yorkshire, YO25 9DJ. Contact: Phillipa Kendrick Tel: 01377 241238 Fax: 01377 241271 pkendrick@sambrownefoods.co.uk

www.sambrownefoods.co.uk sAntA MAriA FoodserviCe Nimbus House, Maidstone Road, Milton Keynes, Buckinghamshire MK10 0BD Contact: Rob Barzda Tel: 01908 933000 Fax: 01908 933074 robert.barzda@santamariafoodservice.co.uk

www.santamariafoodservice.co.uk

snowBird Foods Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Roy Anderson Tel: 0208 805 9222 Fax: 0208 804 9303 roy.anderson@snowbirdfoods.co.uk www.snowbirdfoods.co.uk southern sAlAds liMited Units 1 & 2 Cannon Bridge Cannon Lane, Tonbridge, Kent TN1 9RP Contact: Mr Ray Boakes Tel: 01732 362444 Fax: 01732 361919 ray@southernsalads.co.uk www.southernsalads.com southover Food CoMPAny liMited Unit 4, Grange Industrial Estate, Albion Street, Southwick,Brighton BN42 4EN Contact: Niall Singers Tel: 01273 596830 Fax: 01273 596 839 niall@southoverfoods.com www.southoverfoods.com sPoonFed Alba Innovation Centre, Livingston EH54 7GA Contact: Willie Biggart Tel: 01506 592117 willie.biggart@getspoonfed.com www.getspoonfed.com st neots PACkAging ltd.

7 Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 Fax: 01480 471989 sales@stneotspack.co.uk www.stneotspackaging.co.uk

teChnoMiC inC. Knowledge Center 300 S Riverside Plaza, Suite 1200, Chicago, Illinois IL 60606 Contact: Patrick Noone Tel: +01 205 991 1234 Fax: +01 205 980 3770 pnoone@technomic.com Web: www.technomic.com the CArdinAl grouP The Station, Great Chesterford, Saffron Walden, Essex CB10 1NY Contact: Kerinda Ibbotson Tel: 0845 680 1796 group.sales@thecardinalgroup.co.uk www.thecardinalgroup.co.uk

the ingredients FACtory Unit 2-3 Hamilton Road Ind Estate, 160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com tMi Foods Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: Ian Ritchie Tel: 01604 583421 Fax: 01604 587392 info@tmifoods.co.uk www.tmifoods.co.uk Accreditation body: BSA totAl FoodserviCe solutions ltd.

Ribble Valley Enterprise Park, North Road, Barrow, Clitheroe BB7 9QZ Tel: 01254 828 330 Fax: 01254 823996 sales@totalfoodservice.co.uk www.totalfoodservice.co.uk tri-stAr PACkAging suPPlies ltd Tri-Star House, Unit 4, The Arena,, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Kevin Curran Tel: 0208 4439100 Fax: 0208 4439101 info@tri-star.co.uk www.tri-star.co.uk

westBridge Foods Polonia House, Enigma Commercial Centre, Sandy’s Road, Malvern, Worcestershire WR14 1JJ Contact: Lana Parakhomomikene Tel: 01684 581800 Fax: 01684 893917 enquiries@westbridgefoods.com www.westbridgefoods.com zAFron Foods ltd.

Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY Contact: Jack Kenny Tel: 0844 847 5116 Fax: 0844 847 5117 jack@zafronfoods.co.uk www.zafronfoods.co.uk zMi tillMAn’s 1 Middle Pett Farm Cottages, Pett Bottom, Canterbury, Kent CT4 5PD Contact: Jon Gymer Tel: 01227 831155 Fax: 01227 831150 jon@zmi.uk.com www.zurmuehleninternational.com

zwAnenBerg Food uk ltd (Puredrive Fine Foods/ Taste Original) 36ACauseway Road, Earlstrees Industrial Estate, Corby, Northamptonshire, NN17 4DU Contact: Martin Burdekin Tel: 01536 463000 Fax: 01536 463085 martinb@puredrive.co.uk linked AssoCiAtion loCAl Authority CAtering AssoCiAtions LACA Administration Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk ConsultAnt

universAl MeAts (uk) ltd Hall Place, Sevenoaks, Kent TN15 OLG Contact: Alan Burke Tel: 01732 760760 Fax: 01732 760780 info@universalmeats.com www.universalmeats.com

internAtionAl MAster CheF & Author Tom Bridge 21 Blackhorse Avenue, Blackrod Village, Bolton BL6 5HE Tel: 01204 695450 or 07889 111256 www.cookerydetective.com www.piesocietybook.co.uk

APRIL 2014 CAFÉ CULTURE 57

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International sandwich Manufacturers AliMentos dAily Fresh s.A. Avendia El Parque 423 El Quillay 573 Pasque Industrial Valle Grande, Lampa, Santiago, Chile Tel: 56-2-4119100 Fax: 56-2-4119101 Contact: Javier Urruticoechea Email: jurruticoechea@dailyfresh.cl nordiC lunCh AB Box 5924 Majorstua 0308 Oslo, Norway Tel: 0047 23 33 44 34 Fax: 0047 23 33 44 34 k.brandmo@nordiclunch.com Contact: Kjetil Bra

resAs CoMMuniCAtAion & design gMBh & Co kg Schwagerstrasse 12, Bielefeld, D-33739, Germany Tel: 0049 5206 4797 Fax: 0049 5206 5094 Contact: Kerstin Cramer-Saunders k.cramer-saunders@rcd.de

sigMA BAkeries PO Box 56567 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 info@sigmabakeries.com www.sigmabakeries.com

suBwAy Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Frederick De Luca Tel: 01223 550820 www.subway.co.uk

Product listing BAkery inserts Sigma Bakeries Ltd BreAd Sigma Bakeries Ltd FACtory design Alimentos Daily Fresh orgAniC ProduCts Sigma Bakeries Ltd PACkAging Resas Communicataion & Design GmbH & Co KG sAndwiChes Fres Co Nordic Lunch AB Subway Snack Support Tamarind Foods sAndwiCh Fillings (prepared) Sigma Bakeries Ltd sPeCiAlity BreAds Sigma Bakeries Ltd

tAMArind Foods Brixtonlaan 2c, Zaventem, Brussels 1930, Belgium Tel: +32 2 731 6977 Fax: +32 2 731 6978 asodro@tamarindfoods.be Contact: Anna Sodro

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Call 0800 688 9085 or visit us at www.dwdisplay.com 58 APRIL 2014

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CC_APRIL14_p54-60_Layout 1 18/03/2014 16:54 Page 60