Cafe Culture Magazine - Issue 40

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magazine OCTOBER 2010 ISSUE 40

www.cafeculturemagazine.co.uk

he t r e v e t a h W beverage…

the cup s a h i k a m a t Huh to provide tion! a t n e s e r p m premiu

TASTING THE LIFESTYLE OF THE CAFÉ SECTOR

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Welcome!

CONTENTS

Tea, ‘to go’ packaging and espresso machines all feature in this issue, and we also hear about the success of Crêpeaffair – a café concept centring around French crêpes – and a resurgence in the coffee business in Yemen, the ‘home’ of Arabica coffee.

4 Nestlé invests in coffee projects.

The award-winning lunch! show (30 September and 1 October, Old Billingsgate, London) promises to be a vital source of new product ideas and business insight, and has surely become a mustattend event for those in the café sector. With such innovation on show, it’s a good time to start thinking about possible entries for next year’s Café Society Awards (turn to page 11 to find out more).

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 Production Manager Jayson Berry, Tel: 01291 636339, E-mail: jayson@jandmgroup.co.uk Subscriptions and Customer Service Lee Evans, Tel: 01291 636333 E-mail: lee@jandmgroup.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

NEWS

5 The challenge of rising food prices.

8 National Insurance ‘holiday’ scheme launched.

11 Coffee Republic announce Shell deal.

CAFÉ SOCIETY 13 Café Society Awards 2011.

EVENT PREVIEW 14 Don’t miss out on lunch!

FEATURES

28 Trendy teas – new flavours and brands for imageconscious outlets.

ARTICLES 20 Crêpeaffair – the Londonbased café brand with six sites across the capital.

34 Sporting cafés – café culture meets sport.

36 Yemen’s coffee tradition means business – Yemen’s coffee is poised for a resurgence.

REGULARS

16 Espresso machines – a look at some of the latest launches and upgrades.

38 Coffee clinic – your maintenance questions answered.

24 Packaging that performs – innovative packaging to keep up with the ‘to go’ demand.

40 New products.

42 Product listings.

43 Checkout.

DON’T MISS YOUR COPY. SUBSCRIBE NOW! CALL 01291 636333. www.cafeculturemagazine.co.uk

OCTOBER 2010 CAFÉ CULTURE 3

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NEWS

Nestlé invests in coffee projects Nestlé have launched their Nescafé Plan in Mexico City, bringing under one umbrella Nestlé’s commitments on coffee farming, production and consumption.

Nestlé say that their Nescafé Plan contains a set of objectives which will help Nestlé further optimise its coffee supply chain and in addition to the CHF 200 million invested over the past ten years, they will be investing CHF 500 million in coffee projects by 2020. This includes an investment of CHF 350 million for the Nescafé Plan and CHF 150 million for Nespresso. The Rainforest Alliance, an international non-governmental organization, will also support Nestlé together with other partners of the Sustainable Agriculture Network (SAN) and the coffee association, 4C, in meeting the Nescafé Plan objectives related to farming.

Over the next five years, Nestlé says that it will double the amount of Nescafé coffee bought directly from farmers and their associations, eventually purchasing 180,000 tonnes of coffee from around 170,000 farmers every year. With the support of the Rainforest Alliance and the 4C Association, all directly purchased green coffee will meet the internationallyrecognized 4C sustainability standards by 2015. In addition, 90,000 tonnes of Nescafé coffee will be sourced according

Allegra’s Coffee Symposium planned for Rome The countdown has begun to Allegra’s European Coffee Symposium 2010 which will take place on 3 and 4 November at the St Regis Grand and Radisson Blu in Rome, focusing on “Engaging Today's Consumer.

Making Tomorrow's Success” in an event that looks set to be attended by around 300 leading figures from across the European branded coffee shop, food-to-go and foodfor-now segments.

“At a time when businesses place such a premium on innovation and connecting with new customers, this gathering will provide insight into new ways to elevate standards across the sector,” said Jeffrey Young, managing director of Allegra Strategies.

The first day will combine a tailored Supply & Innovation Day, Rome coffee shop Study Tour and the European Coffee Shop Awards & Gala Dinner, with the second day seeing the hosting of the European Coffee Symposium conference featuring key note speakers from across the sector.

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to the Rainforest Alliance and Sustainable Agriculture Network (SAN) principles by 2020.

Under the Nescafé Plan, Nestlé plan to distribute 220 million high-yield, diseaseresistant coffee plantlets to farmers by 2020 to help farmers to rejuvenate their plantations so as to multiply the yield on existing land and increase farmers’ income. Through partnerships with public and private institutions in a number of countries, including Mexico, Thailand, the Philippines and Indonesia, Nestlé has

already distributed over 16 million coffee plantlets over the past ten years. Nestlé is also expanding its technical assistance programmes, in which Nestlé agronomists provide advice on farming and postharvest practices, to over 10,000 coffee farmers a year. The Nescafé Plan comes on top of the Cocoa Plan, launched in October 2009, a CHF 110 million investment to improve the quality of cocoa which includes the distribution of 12 million high-yield, disease-resistant cocoa plantlets by 2020.

“We are proud that Nescafé is giving its name to this global initiative which creates value across the coffee supply chain, from farmers to consumers to us,” said Nestlé’s CEO Paul Bulcke. “Creating shared value is an integral part of our business strategy. For a company to be successful in the long term, it needs to create value at the same time for its shareholders and the communities in which it operates.”

Tensie Whelan, President of the Rainforest Alliance, added: “The Nescafé Plan is about looking ahead, to the future of coffee farming. We see this collaboration as an exciting opportunity to bring sustainability tools to thousands of farmers, including many who have not had the benefit of training and technical assistance.”

United Coffee teams up with Gwilym Davies United Coffee (UK & Ireland) has announced an alliance with barista, Gwilym Davies, who joined the company at the start of September and will become an ambassador for the coffee company by sharing his iconic expertise in coffee craftsmanship.

“Our success is down to our fantastic team and Gwilym’s skills will add unrivalled expertise to help us further enhance the customer experience by mentoring baristas and focusing on coffee quality to ensure all our customers stay one step ahead of the competition,”said Elaine Higginson, managing director of United Coffee UK & Ireland.

Gwilym Davies added: “I’ve got to know Elaine and the team over the past few years through the UK and World Barista Championship, and one thing has been clear from the off, we share the same passion for quality coffee. It’s refreshing for a company of this size to really ‘get’ what I do.

Making coffee is an education that’s continually evolving and United Coffee really understands the craftsmanship involved.”

Gwilym will mentor the team of United Coffee baristas, work with equipment manufacturers to continually fine tune the equipment’s capabilities and will share his world-renowned skills with United Coffee customers.

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The challenge of rising food prices According to the UN Food and Agriculture Organisation, the price of meat has hit a 20-year high whilst recent research indicates that food prices have overwhelmingly increased by 58%, and if wheat prices continue to increase, this could push the cost of producing items such as bread and pastries by over 10%, making the outlook even more challenging for owners of cafés and coffee shops who already have to contend with an increase in VAT come 2011.

Dry conditions across much of Europe and Russia have resulted in the halving of crop yields, boosting wheat prices in addition to the already heightened costs of other food business commodities such as palm oil, cocoa and soya oil and according to UK-based Premier Foods, since late June a 50%

rise in the price of wheat (the biggest since 1973) has been experienced in the wake of fears about the negative impact of a severe drought in Russia.

The price of coffee has also soared in recent times on the back of wider fears over across the board price rises of retailed goods. There were reports from the US of the Arabica coffee futures price for December delivery moving up to $1.94 a pound in early September after hitting a $1.98 per pound 13year high, although the traded volume had been light which can exaggerate price movements. Fears persist that supplies will lag behind demand. A Starbucks spokesperson told The Public Ledger (a leading news, analysis and information source utilised by the global commodities market) that the

company would “continue to monitor the situation closely” and for the time being would “absorb the costs”. However, the situation might not be as straightforward to cope with for independents.

"It is now more important than ever for businesses such as cafés to fine-tune both their business and food management skills,” says Sharon Glancy, managing director of Stonebow, People 1st's training company, the sector skills council for

Coffee has not escaped the recent run of higher food prices. hospitality, leisure, travel and tourism.

“Worryingly, some managers and chefs have no idea what gross profits (sales minus VAT and cost of product purchase) their businesses expect. A small independent operator should aim for at least 50% gross profit, 70% for large chains and 75% if you are at the luxury end of the market.”

‘Barista bus’ embarks on UK tour Coffee Nation, providers of gourmet coffee on the go, have launched a new concept called the ‘barista bus’ - a mobile drinks unit offering self-serve gourmet coffee from a specially designed and custom-built vehicle that can be used to sample or sell coffee at any location with a high level of footfall such as universities, hospitals, corporate office sites and forecourts, or hired for a variety of events.

A range of gourmet coffees and hot drinks can be dispensed in under a minute each using touch screens in two self-serve ‘windows’ on the side of the vehicle, including Cappuccino, Latte and Mocha alongside flavoured specialities like Vanilla Latte, Praline Chocolate and Caramel Chocolate. An advantage to customers is the ability to pay with either cash or chip and pin. All the products also use fresh milk and real coffee beans, offering high street coffee bar quality with the convenience of vending.

The state of the art vehicle is only 5.5 metres long, can be set up within 10

Coffee Nation’s barista bus will be promoting an ‘our barista is inside the machine’ message. minutes and is equipped with its own generator, water and waste facilities.

Coffee Nation will provide personnel to maintain the coffee systems and promote drinks sales throughout the day and a range of promotional materials are available to drive coffee sales.

Welcome Break’s Gordano Services was the first Coffee Nation customer to use the promotional vehicle over the busy August bank holiday weekend, providing travellers on the M5 in Bristol

with a constant flow of gourmet hot drinks. They will also be embarking on a national university tour in September and October, serving students across the UK during Freshers’ Week.

The company says its research shows that trial of its products is a key element in driving sales and creating customer loyalty, and by using the vehicle as a promotional tool they can not only help increase sales in its customer sites but also get coffee “into people’s hands”.

“It’s largely about education. We are keen to promote our gourmet coffee not only as a quality product, but as part of a daily routine,” says Coffee Nation’s CEO, Scott Martin. “In our more established markets there is greater familiarity with our product, so it’s an exciting challenge to reach out to new markets. We are working with our partners across a number of different sectors to increase sales of gourmet coffee ‘on the go’ and I expect it to be well received by customers everywhere.”

OCTOBER 2010 CAFÉ CULTURE 5

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NEWS

Butt Foods to launch first tiger panini range A new range of panini breads is being launched by bakery innovator Butt Foods Ltd at lunch! 2010.

Tiger bread originates from The Netherlands and was introduced to the UK around 2005.

Tiger bread, tiger loaf or Dutch crunch is made with a pattern baked into the top created by painting rice paste onto the surface of the dough before baking. The paste dries and cracks during baking, creating a twocolour effect similar to a tiger's markings.

Butt Foods’ new tiger paninis are pre-sliced for efficiency, frozen and conveniently packed in re-sealable bags of eight. As well as being suitable for panini machines, they can also be filled and reheated in an oven in just six minutes and will come in

The tiger panini from Butt Foods will create point of difference for outlets seeking an alternative to the conventional panini. three flavours - tiger panini, chilli tiger panini and Italian style tiger panini. They are believed to be the first tiger paninis to be created for the food service market, claim Butt Foods (www.buttfoods.co.uk), and will be unveiled for

the first time to trade customers at the show.

“It is estimated that there are around 52 million paninis sold every year in UK coffee shops alone,” commented Butt Foods sales and marketing director David Williams.

Coffee Nation report record sales performance Coffee Nation Ltd has announced another year of record sales, and despite difficult trading conditions, when many companies have made cut-backs, the company has invested heavily in sales and marketing, customer service and research and development to ensure its continued expansion.

The company forecasts sales growth of 20% over the next financial year and for the year ending 31 March 2010, sales were up 9.2% to £23.56m. There has been a £0.5m investment in research and development and 13.3 million coffees and speciality hot drinks were sold in the year “Over the last year we have made major investments in our people infrastructure, our products and our service,” said Scott Martin, chief executive of Coffee Nation. “This strategy has paid off and we now have an even stronger platform for continued future growth. Innovative new systems and the development of our speciality product range has also helped us to attract new customers and retain our existing base as consumers look for a quality, convenient ‘on the go’ alternative to the high street coffee bar.”

Cook shop chain seeks café operator Steamer Trading, a family-run chain of 24 high quality cook shops that will be celebrating its 25th anniversary this month, is seeking a top notch café operator to run its flagship Steamer Trading cook shop in Guildford which opened in stylish new premises at the end of last year.

The chain has recently been awarded Best Cookshop in the World 2010 title, as well as Emerging Retailer of the Year 2009 in the Oracle/Retail Week Awards, and the flagship store is located in a prime location at 168 High Street, Guildford, a new site purchased by the company in 2009 (the original building having been

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A stylish, custom built location awaits the new operator of the Steamer Trading cook shop in Guildford. completely re-modelled to create a contemporary complex of shop, offices and café).

The space for the coffee shop is approx 1500 square feet, plus a prep room together with normal and disabled

toilets. It is also fully air conditioned and approached by both a lift and a feature staircase made from steel and glass with polished concrete treads and includes a 300 square foot roof terrace. The

space benefits from top quality finishes including handmade wooden floors and state of the art iGuzzini lighting “The operator will need to have a natural fit with both the quality and style of the building and of Steamer Trading where customer satisfaction is the chief aim,” says MD, Ben Phillips. “We have very successful cafés in a number of our cook shops, but for this one, being in our flagship store, we are seeking a very special operation. We want a company that shares our exacting standards, runs their business with real passion for the end product, and who can produce an extraordinary cup of coffee!”

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NEWS Left to right, Food and Drink iNet Leicestershire advisor, Stevie Jackson, and Ximena Shelton of Shelton Imports.

Dawn Foods toppings range now with fudge icing Dawn Foods has extended its range of toppings to include four Fudge Icings to complement its growing ranges of ready to finish sweet bakery products.

The four new Fudge Icings – Orange, Lemon, Strawberry and Coffee – join Dawn Foods’ popular range of Icings and Frostings. All toppings – both icings and frostings - are ready to use straight from the pail and contain no artificial flavours or colours. They are available in 7kg pails.

“As we continue to add to our ready to finish products, like cupcake bases and sheetcakes, as well as our Baker’s Select range of premixes, we are working hard to offer our customers the range of toppings – in frostings and icings – that provide ease-of-use, great tastes and the flexibility to offer novelty products that shout from the shelf,” commented marketing manager, Jacqui Passmore: For more information about Dawn Foods’ latest toppings, or to request a recipe sheet, call 01386 760843.

Prestigious order brings new business Coffee specialist, Shelton Imports, has won an order from the prestigious store, Harrods, and begun selling to a whole new market after receiving support from the Food and Drink iNet. The Leicestershire-based company supplies flavoured Colombian coffee cubes in individual wraps direct to customers via its web site and to retailers like delicatessens and farm shops, but now the firm has also moved into the food service sector and begun selling to coffee shops and restaurants after receiving support worth £400 through the Food and Drink iNet for the design of a stylish coffee menu. The menu and other promotional materials have caught the eye of buyers at Harrods, who will be putting Shelton's products on their shelves in October.

"The iNet's support has been fantastic because it's helping to open up possibilities in completely different markets for us," said Ximena Shelton, who runs Shelton Imports with husband, Steven. "The menu is a great showcase for what we sell. It's helped us gain new customers in food service, and was

instrumental in us winning a contract to supply to Harrods. It's also helping me to give a better service to delis and farm shops because I have also been able to create new point of sale material."

Launched in 2009 and based in Kibworth, Shelton Imports sells a range of seven different flavoured coffee cubes, as well as roasted coffee beans covered in chocolate and traditional coffee. It specialises in individually wrapped cubes of coffee that can be instantly prepared using hot water to create a fresh cup of coffee. The firm now has 46 stockists across the UK, from Kent to Scotland, including seven coffee shops and restaurants.

The Food and Drink iNet is managed by a consortium, led by the Food & Drink Forum and including Food Processing Faraday, Nottingham Trent University, the University of Lincoln, and the University of Nottingham. It is based at Southglade Food Park, Nottingham, with advisors covering the East Midlands region (for more information visit www.eminnovation.org.uk/food).

National Insurance ‘holiday’ scheme launched A new National Insurance contributions (NICs) holiday scheme to encourage new business start-ups in key UK regions has been launched, and could appeal to anyone about to start a new café or coffee shop.

Called the Regional Employer NICs Holiday for New Businesses, the scheme offers substantial reductions in

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employer NICs for new businesses in those parts of the UK most reliant on public sector employment.

Under the three-year programme, eligible businesses will be able to take a ‘holiday’ for each of the first 10 employees they hire in their first year of business. Each holiday will last for the first 52 weeks the

employee is in post (providing these weeks fall within the threeyear holiday period). New businesses who take advantage of the scheme will be able to save up to £50,000 in employer NICs (£5,000 per employee, up to a maximum of 10 new employees).

Within the UK, the regions and counties that will benefit are

the North East, Yorkshire and the Humber, the North West, the East Midlands, the West Midlands, the South West, Scotland, Wales and Northern Ireland. The scheme is open to new businesses set up on or after 22 June 2010, and will run until 5 September 2013 (for more information visit www.businesslink.gov.uk/nicshol iday).

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NEWS

Delice de France revamp their ‘hot eats’ The baking manufacturer and foodservice operator Delice de France is offering customers a unique opportunity to grow sales with the launch of its new filled ‘Hot Eat’ sandwich range.

Delice de France says that it has redeveloped its existing range of paninis to launch three new options of bread carrier – panini, ciabatta, bloomer and muffin - in a variety of popular flavours, including the Tuna Melt Panini, Mozzarella, Tomato and Basil Panini, Mushroom and Emmental Panini and Chicken and Bacon Panini. Its British Breakfast Muffin features a free range boiled egg, tomato chutney, Cumberland sausage and Smoked Crinkle Cut Bacon and their Classic Italian Ciabattas have been

Café insurance from the Post Office The Post Office has launched a specialist business insurance which it says has been tailored for café owners.

The policy, which can be accessed from any one of the 12,000 local Post Office branches, as well by phone and online, provides café owners with access to the wide ranging covers required in the course of their business, including customer or staff trips and slips in the workplace, theft or damager to stock, theft of keys, and cover for chilled or frozen stock. The Post Office also provides separate van insurance for café owners who do not trade as a limited company.

“Café owners, like Post Offices, are at the heart of many communities across the UK. We are keen to extend the range of business services we offer café owners, and are pleased to be able to now offer a great value insurance service which is tailored to meet their individual business needs,” said Duncan CaesarGordon, head of Post Office Business Insurance.

Employers’ liability insurance up to £10 million and public liability insurance up to £2 million is included as standard in the café owner’s policy, as well as cover for property, business interruption and legal expenses (to find out more, visit www.postoffice.co.uk).

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For further information on the ‘Hot Eat’ sandwich range from Delice de France, visit www.delicedefrance.co.uk.

given a new twist with a Spicy Meatballs and Cheese, and a Sweet Chilli Chicken option.

“Delivering baked products of a superior quality is our speciality and we have developed the ‘Hot Eat’ range to deliver not only on quality but also on choice,” said Ian Toal, managing director of Delice de France UK. “From our own research and listening to the feedback from our customers we know that the flavours in the range are consistently popular. Versatility is also key and whether served contact-grilled with crisps or salad as a room-service item or heated in the oven for as a ‘Grab and Go’ option we are confident that the new range will not only meet different catering needs, but also drive sales.”

Marco improve their Filtro Shuttle Marco Beverage Systems has improved its bestselling Filtro Shuttle bulk filter coffee brewer with a host of new features, including programmable brew batch sizes, preinfusion and pulse brewing for improved extraction control.

There are now three fully programmable batch sizes, up to the full urn capacity of six litres meaning that caterers can choose for themselves how much to brew. Such flexibility is a boon and will result in less coffee wastage when smaller

quantities are called for, say Marco.

The Filtro Shuttle is also equipped with a preinfusion feature and pulse brewing. This allows different brews for different coffees to be defined without engineer input, allowing tighter control of brewing parameters, with improved extraction the continued goal. The water spray head has also been modified to optimise the spray pattern, ensuring improved coverage across the brew bed, irrespective of brew volume, and the

New and improved, Marco’s popular Filtro Shuttle. basket lock time has been extended to cover drip time.

Cooper’s Coffee lands new business wins The independent coffee distributor, Cooper’s Coffee, has secured four new contracts worth in excess of £50,000, having been appointed to supply its tea and coffee as well as its coffee machines to four Yorkshire-based businesses (Blacker Hall near Wakefield, Marton Manor near Bridlington as well as Titanic Spa and Gerrys of Neaversons Tearooms based in Huddersfield).

Blacker Hall and Marton Manor, which are both farm shops, have signed up to espresso machines and grinders from Cooper’s premium Italian brand, Dalla Corte. Both farm shops have also selected two of Cooper’s own espresso blends, with Marton Manor also opting for Fair Trade filter coffee, Fair Trade Sugar and a selection of loose teas. Titanic Spa, the UK’s first Eco Spa on

the outskirts of Huddersfield, has signed up to Cooper’s Triple Certified Blend as well as Peruvian Filter coffee to serve to customers in its bistro restaurant.

Gerrys of Neaversons meanwhile will be stocking a selection of Cooper’s loose teas.

The tearooms, which have recently opened, are located in a listed building in Huddersfield town centre which is also home to a china and glassware shop.

“The farm shop sector in particular is a growing area for us as these types of businesses tend to seek very high quality products,” commented David Cooper, managing director at Cooper’s. “Our ability to produce retail pack versions of all our catering products is therefore very attractive to them.”

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NEWS

Coffee Republic announce Shell deal Coffee Republic have announced a new deal that will see their premium Italian Roasted coffee go on sale at up to 450 Shell forecourts over the next 12 months.

The new Coffee Republic To Go brand will use the same blend of coffee beans roasted in Milan since Coffee Republic's inception which, in quality tests, beat off rivals to produce a superior flavour from self-serve coffee bars, say the company, who have have linked up with MyCoffee, providers of self serve speciality coffee bars, to create gourmet coffee on the go that closely matches the taste of drinks prepared by baristas in its high street bars.

"This is a new way of reaching our customers and an exciting first for the Coffee Republic brand,” said Coffee Republic’s CEO, Tariq Affara. “The launch of Coffee Republic To Go has not been possible until now as this standard of bean to cup technology has simply not been available. We have worked hard with MyCoffee to ensure the taste is just right, and the flavour of our Milan Roasted coffee is not compromised. We are now looking forward to rolling out Coffee Republic To Go across the country."

The tie up with a major retailer such as Shell and launch of 'To Go' is a significant brand diversification for Coffee Republic as the high street coffee bar chain says that it is also on the expansion trail to acquire key sites across the UK, having commissioned Conran & Partners to refresh the bar interiors to be more appealing to women.

Authentic Italian gelateria opens Dri Dri, a new type of gelateria preparing gelato as it’s made in Italy, has recently opened at 189 Portobello Road in London.

Dri Dri – the affectionate nickname of founder Adriano di Petrillo – offers a wide range of seasonal gelati to take away in small or large cups, or biscotto cones, together with proper Italian coffee and frappes, and is open from the morning through until late evening daily, allowing for a mealtime dessert, a treat in between, or even visits to the cinema, say its owners.

The gelato menus will change monthly, to take advantage of the best available ingredients. These might come from Italy, Ovale lemons from Sorrento or Tonda Gentile hazelnuts from Piedmont, for example, or strawberries from England, the signature Crema Dri Dri (custard cream with caramelised sesame seeds), as well as Pompelmo Rosa (pink grapefruit) and Ciliegia (cherry) sorbets. Italian treats such as affogato (espresso served over a scoop of vanilla gelato) or a daily baked brioche with gelato will also be on the menu.

The Dri Dri (www.dridrigelato.com) gelati and sorbets are freshly made on site every day to Italian recipes (the

team can be seen squeezing the lemons in the kitchen), without any artificial flavourings, colourings, emulsifiers, preservatives or non-natural thickeners.

The Dri Dri team say that they spend a great deal of time creating recipes to make a great tasting and creamy product without employing any ‘chemical’ short cuts, pointing out that gelato is quite low in fat, with less than a third of the fat of traditional ice-creams, giving it a lighter taste which is often found to be fuller in flavour. Takeaway tubs (1L or 500ml) are available.

Douwe Egberts launch a stronger instant Douwe Egberts Coffee Systems UK has announced the launch of a brand new instant coffee product for the OOH (out of home) sector called Continental Rich Roast which has been introduced to cater for the growing customer demand for better value for money in the instant granules’ segment, say the company.

Available in 6 x 750g tin packs, Douwe Egberts Continental Rich Roast will aim to allow the sector to offer customers a product that is highly competitive on price and provides great margin opportunities by enabling customers to trade up in quality and brand but at a lower price point.

Over the years, consumers’ tastes have shifted towards a slightly stronger

darker profile instant coffee drink, closer to what they are used to on the high street, yet not so strong that they can’t keep drinking their usual number of cups per day, feel Douwe Egberts and to meet this new demand, the company say that they have come up with a new, slow roasted coffee to give a smooth, full flavoured coffee. The new blend gives a premium taste with a rich, intense aroma and a subtle sweetness, roasted to give the perfect coffee that will blend with milk for an ideal cup.

Douwe Egberts Continental Rich Roast is listed in Blakemore, Booker, Makro and Parfetts.

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NEWS

SHORTS ■ lunch! pre-registrations up lunch! – the UK’s premier food-to-go trade show – has reported it is 40% up on pre-registered visitors compared with the same time last year.

Thousands of trade buyers and senior decisionmakers from the out of home food industry have already pre-registered for this year’s show, which will return to London’s Old Billingsgate later this month (30 September and 1 October).

■ UK Coffee Week postponed Following consultation with trustees and key industry stakeholders, the Allegra Foundation has announced that it is putting back the first ever UK Coffee Week until Spring 2011. The decision has not been taken lightly, say Allegra, and is led by requests from a number of industry stakeholders who require more lead-time to maximise their involvement in what promises to be a high profile programme.

■ TriestEspresso 2010 The TriestEspresso Expo, the biennial business to business event that focuses on the espresso coffee product line will be taking place between 28-30 October 2010 at the Trieste Fair in Italy.

Visit www.triestespresso.it for more details.

■ Generation brew New research from YouGov SixthSense has revealed that a generational divide exists in UK coffee consumption. 83% of over 55s had drunk a cup of instant coffee in the between July and August this year, compared to 67% of 18-24 year olds, with younger generations more likely to choose alternatives such as a cappuccino (43%), a latte (39%) or an Americano (22%).

■ Online menu planning tool Maggi® has launched a brand new online planning tool, specially designed to give catering operators in the workplace sector quick and easy access to great recipe solutions all designed to drive footfall, create excitement and help caterers maximise profits whilst retaining and attracting new customers (visit www.maggi.co.uk for more details).

■ North-south divide Right now there’s a north-south divide when it comes to town centre vacancy rates in the UK, which rose from just over 12% in 2009 to 13% at the end of June 2010. Research on vacancy levels carried out by The Local Data Company has revealed a weak state of the retail markets in many large northern and Midland cities, whereas towns and cities in the south and west are faring better. Bristol, for example, has only half the vacancy rate of the worst large centre – Blackpool – which has nearly 30% vacancy.

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CAFÉ CULTURE

Darling Spuds make Starbucks debut It was Sir Walter Raleigh who famously returned to England’s shores and wowed Queen Elizabeth I and her entourage with some potatoes (the ‘hot’ staple crop from South America that was also taking North American taste buds by storm), and now Judy and David Willis of Darling Spuds are about to introduce their crisps in exclusive Starbucks packs to some 5,700 Starbucks stores throughout North America.

Intrigued by the brand’s unashamedly quirky English personality, Starbucks apparently applauded the family business’s premium, hand-cooked positioning that champions discerning, vegetarian-friendly flavours that are all-natural and gluten-free.

According to co-founder Judy Willis: “Although it’s too early to say whether this is yet another example of the ‘special relationship’ that exists between our two nations, it’s really rather nice that our distinctly delicious

Darling Spud’s simple good looks and ‘make the potato the hero’ philosophy has caught the eye of Starbucks. brand of crisps now has the opportunity to return to its roots.”

Darling Spuds come in six flavours - Sea Salt, Sea Salt & Modena Vinegar, West Country Cheddar, Leek & Pink Peppercorns, Fire Roasted Jalapeno Peppers, Sour Cream with a hint of Mexican Chilli & Sun Ripened Tomato, Green Olive & Oregano – and Darling Spud’s US offering will be produced in Phoenix as part of a very deliberate strategy to keep the company’s carbon footprint to a minimum.

First Yogurtry opens in London A new frozen yogurt establishment, Yogurtry (www.yogurtry.com), has opened on Hampstead High Street, in London, and claims to have already won over the locals as well as London's 'fro yo' lovers with its yogurt, unique flavours and bespoke design concept.

Yogurtry says that it offers more flavours than any frozen yogurt restaurant in the UK, including Chocolate, Natural, Peanut Butter, Banana, Mint, Strawberry, Coffee and Vanilla.

Their natural yogurt contains no fat, and all of the other flavours are less than 1% fat with the exception of Peanut Butter which is less than 2% fat. They also have over 30 toppings ranging from healthy kiwi and blueberry (all fruit is delivered fresh every day) to yummy Mini Oreo cookies ™, granola and white chocolate buttons with sauces such as organic honey and wild strawberry.

The outlet’s interior has been

created to enhance the Yogurtry experience with a modern and fresh design, and the store also incorporates a room where customers can hang out, catch up with their friends or just get away from the hustle and bustle.

"We've set out with a simple aim - to deliver a delicious, healthy, taste-the-goodness, natural frozen yogurt to you,” says founding partner, Alon Shulman. “We've exclusively developed the finest flavours alongside one of the UK's most experienced dairy farmers who has specialised in producing frozen yogurt for over 20 years and we are continually creating new flavours for you to enjoy.

"Using all-natural ingredients with no additives and being involved with our yogurt from the source has meant we are able to keep all the healthy properties - probiotic, none to minimal fat, lots of calcium, plenty of protein and active live cultures - without compromising on flavour."

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20 11 Awards 2011

Sponsored By

The Café Society is a trade body focused on the encouragement of the café experience as a way of life in the UK. As well as providing support for its members, the Society aims to promote the café society to consumers in a way that will encourage the development and embodiment of this casual way of life into British lifestyles.

The Cafe Society, set up in the early 1990s, has six principal objectives: • To promote good quality standards in terms of both beverage making and the café environment in which products are sold.

• To safeguard the integrity of the café market and environment by setting technical standards for beverage making and retailing as well as by encouraging those in the industry to uphold these standards.

• To encourage excellence and innovation in the café market.

• To promote the café market, the way of life it encompasses, and members to consumers.

• To provide a collective voice, and represent the views of, all those involved in the industry to government, both central and regional.

• To provide mechanisms for increasing knowledge and understanding in the café market, particularly through the publication of a regular news magazine about the industry.

In these challenging times, it is all too easy to let standards slip and to put innovation and creativity on a back burner - yet the long term future and integrity of the café market depends on us all maintaining the high standards and reputation that the industry has achieved to date. The Café Society Awards were relaunched in February to encourage good practice, innovation and standards by recognising those who continue to push the boundaries and lead the way in promoting all aspects of the Café Society in the UK. The 2011 awards will take the form of a luncheon at the Rooftop Gardens, Kensington on March 22nd 2011 when seven awards will be presented. So why not enter your buniess in the 2011 Awards and gain the prestige and recognition your business deserves.

The Café Design of the Year Award This award aims to encourage good design practices in the sector bearing in mind the importance that the atmosphere of an outlet can have on its success. The judges in this category will be looking for good practical design that sets new standards. Submissions in this category should provide details of the design brief, its successful application as well as pictures of the results.

Entry Entry to the awards is open to anyone in the industry. You can either nominate your own business or put forward someone else who you think the judges should consider for an award. The Secretariat of the Society will collate information on all those entered and present it to a panel of judges. The judges, who will include

Cafe Culture editor Clare Benfield, will be chosen for their knowledge of the industry and the independence from those who have entered. The closing date for entries is: 1st February, 2011 The Awards The following are the 2011 award categories: The Café Society Award This award will be given annually to an individual or organisation that is considered by the judges to have been exceptionally influential in shaping the Café market in the UK. In making submissions for this award, please state why you think the individual or organisation you nominate deserves an award.

The Café Innovation Award This award aims to encourage innovation in the market, either by operators or suppliers. The judges in this category will be looking for successful innovation that has been influential across the market.

Submissions in this category should provide details of the innovation, evidence of its success as well as any evidence of its influence on the market as a whole.

ENTRY FORM Name _____________________________________________________________

New Product of the Year Award This award aims to encourage the development of products (including drinks and equipment but excluding food) for the market. Submissions in this category should provide product information as well details of why the product is particularly suited to the Cafe Society.

The Café Food Award This award aims to encourage the innovation and development of food products specifically for the Cafe Society market. Submissions in this category should include product information as well as details of why you think the product deserves this award.

■ The Café Society Award

Address____________________________________________________________

■ The Café Innovation Award

__________________________________________________________________ Tel No _____________________________________________________________

Café/Coffee Bar Independent of the Year This award aims to recognise the work being done by entrepreneurs in the industry to develop successful independent café/coffee bars. Submissions should set out on an A4 sheet why you think the business deserves an award in this category and should be supported by any supporting evidence you can provide, such as photographs.

Remember, you need to submit your entries before the closing date – 1st February 2011.

If you would like further information about the Café Society Awards, please do not hesitate to contact Pam Sainsbury on 01291 636341.

Please state which category or categories you wish to enter:

Business Name _____________________________________________________

__________________________________________________________________

Café/Coffee Bar Chain of the Year This award 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.

Submissions should set out on an A4 sheet why you think the business deserves an award in this category.

■ The Café Design of the Year Award ■ The Café Food Award

Email ______________________________________________________________

■ New Product of the Year Award

Name of business/product being submitted:

■ Café/Coffee Bar Chain of the Year

__________________________________________________________________

■ Café/Coffee Bar Independent of the Year

Please attach the supporting infomation for each entry and post it to: Pam Sainsbury, Café Society Awards, Association House, 18c Moor Street, Chepstow NP16 5DB Or email your entries to: pam@jandmgroup.co.uk

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PREVIEW

Don’t miss out on lunch!

Thousands of speciality food and drink buyers from all across the country are preparing to attend lunch! – the UK’s only dedicated food-to-go trade show – which will be taking place at London’s Old Billingsgate (30 September and 1 October 2010).

Food-to-go focus lunch! is aimed at serving the needs of the £6 billion quality lunchtime food-to-go market.

Developed in consultation with leading industry suppliers and retailers, lunch! is now firmly established as the premier event for the out of home food industry and offers food-to-go buyers an excellent opportunity to source new products, find out about all the latest market trends and network with 1000's of industry professionals all in one dedicated arena.

Sourcing new products and finding new suppliers were both cited by last year’s visitors as being pivotal incentives for attending and lunch!’s new 24stand Innovation Zone has been specifically designed to promote new products from smaller suppliers and emerging start ups.

Must-see The show will see over 120 exhibitors – from smaller, niche producers and new start-ups to instantly recognisable big name brands – demonstrate the widest array of innovative products, services, and technologies, to over 3000 industry buyers from all the major food-to-go chains, supermarkets, contract caterers and quality independents.

Now firmly established as a premier, must-see event for the dynamic out of home food industry, lunch! 2009 show not only achieved a significant increase in visitor numbers (up 28% to nearly 2600 attendees),

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but also won its first major award – that of Best UK Trade Show at the Association of Event Organisers Excellence Awards 2010, the exhibition industry’s equivalent to the Oscars.

And lunch!’s growth looks set to continue for 2010, with a considerable expansion in exhibition space taking it up onto Old Billingsgate’s mezzanine level to make way for the new 24-stand Innovation Zone. Specifically designed to promote new products from smaller suppliers and emerging start ups, the lunch! Innovation Zone encompasses an Innovation Marketplace, covering artisan food and drink, and an Innovation Hub showcasing all the latest advances in technology and packaging. Its introduction is expected to prove a major draw for speciality food and drink buyers looking for exciting products, and showcasing the latest advances in technology and packaging.

Crewmint (a niche supplier of ready to eat fresh fruit packs) and gourmet dried foods producer Gustosecco, will be in attendance, as will Perry Court Farm, whose healthy Apple Crisps are made by hand from apples grown, picked and prepared on their farm in Kent.

SpiceSutra, the UK’s first company to produce Indian meat pickles for the retail market and gourmet tea specialist, Storm Tea, as well as homegrown sauce producers Trees Can’t Dance will be there, plus the family-run Baileys Real Food, manufacturer of The Jackson Bar. Hygiene products will also be brought to the fore, with new product launches from Easyglove, creators of an all-new hygienic glove system for food servers, and Solent International, who will be introducing a new range of miniature point-of-sale hygiene products, including wipes, antiseptic hand foam and lip balm.

Latest exhibitors Confirmed Innovation Zone exhibitors who’ll be making their debut at lunch! 2010 include Filbert’s Fine Foods (creators of nutty snacks, gourmet oils and salad drizzles), Easy Bean (with their range of one-pot meal dishes), Simply Ice Cream (Kentish producers of gourmet luxury ice cream), eco-friendly Chinese tea brand Choi Time Tea and ethically-run and locallysourced crisp manufacturer The Cornish Crisp Co.

A working lunch It’s not just the exhibitors at lunch! that will draw in the crowds however. Since training and development is key to the running of any successful business, lunch!’s comprehensive, and highly relevant, Working lunch!

Programme - developed in close consultation with lunch!’s partner the British Sandwich Association - will feature some of the biggest names in the out of home food industry offering their

wealth of specialist expertise on to how to thrive in today’s competitive market.

Keynote presentations will feature Nigel Hunter (chairman of the BSA Management Committee), the Soil Association’s commercial director, Jim Twine, AMT Coffee’s CFO Fred Edwards, Graham Hales (managing director of Interbrand London), and Welcome Break’s chief executive officer, Rod McKie, who will be sharing insights into a career that has helped shape some of the most high profile high street names in the UK, including Prêt a Manger (where he spent four years as operations director) and Coffee Republic (where he spent three years as managing director).

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PREVIEW

Confirmed exhibitors Agri Coat Nature Seal Ltd Ashbourne Foods Ltd Bel UK Limited Boost Drinks Ltd Brand Stand Limited Breckland Orchard Brother UK Bushveldt Meats Butt Foods Limited Cafe Connections Limited Canby Ltd Cheeky Rascals Ltd Choi Time Teas Coffee Choice 2 Crantock Bakery Crewmint Daily Bread Limited Daniels Chilled Foods Dempson Crooke Ltd Dinkum Products Discovery Foods Limited For retailers wishing to find out more about ‘The Ups and Downs of the Lunchtime and Cafè Market’, the BSA’s director Jim Winship and Allegra Strategies' managing director Jeffrey Young will close this year’s Keynote programme with a revealing session on the latest research data for the coffee bar and sandwich markets.

Training sessions and awards Complementing these Keynotes, and making a welcome return to the show after its launch last year, is the popular BSA Training Academy, whose training sessions are dedicated solely to those who have just started out in the industry and offer a wealth of insight and expertise in to how to thrive in the foodto-go market.

This year’s highlights include topical discussions on sandwich shop consumer trends, the market opportunities of delivery, financing your business, building a safe food business, and the key ingredients of a successful sandwich business; plus two “Learning From Experience”

www.cafeculturemagazine.co.uk

Doves Farm Foods Ltd Easy Bean Ltd EasyGlove UK Filberts Fine Foods Firefly Tonics Foodies To Go Fresh! Naturally Organic Fretwell Downing Hospitality Fridays Ltd Gazebo Fine Foods Handmade Speciality Products Hider Food Imports Ltd Infinity Foods Co-Operative Ltd Infotech Intelligent Business Systems Ltd Invest Northern Ireland Jiffy Trucks

John Redfearn Enterprises (U.K) Ltd Karimix Kavis Ltd Keeko Kids Ltd Kinetic Special Vehicles Limited L'Aquila London Bio Packaging 3 London Crispy Bacon Company Luscombe Organic Drinks May & Raeburn Matthew Algie & Co Ltd MCR Systems Ltd Metro Drinks Metropolitan Coffee Company Mobo Innovations Ltd Moma Foods Ltd New York Delhi Online Catering Services Ltd

Paperwork UK Ltd Paterson Arran Ltd Pieminister Ltd Planglow Ltd Pullins Bakers Pulp Fruits Ltd Rapid Action Packaging Ltd RDA Organic Rijo42 Seeds of Change ServEquip Ltd Shaken Udder Milkshakes Simple Simon Foods Ltd Simply Ice Cream Southover Food Company Ltd Spice Sutra Stoats Porridge Bars Storm Tea Suki Tea Tanpopo Sushi 4

sessions, the first hosted by Dan Silverton (Soho Sandwiches) and Mark Lilley (Abokado), and the second by Ben Reynolds (Reynolds Café) and Frank Boltman (Thanks for Franks).

Other highlights at the show include the unique International Sandwich Challenge – featuring UK Sandwich Designer of the Year Thomas Allen and, all the way from Melbourne, Adam D’Sylva, the 2010 Great Australian Sandwichship winner. There will also be the thrilling live final of the British Smoothie Championships, and, helping to celebrate excellence amongst inspirational retailers, the presentation of the prestigious lunch! Retailer of the Year Awards.

Speak to current or new suppliers, keep up-to-date with all the latest developments, source new products, or simply take advantage of the great networking opportunities that lunch! affords – the choice is yours (for further information, entry forms, or to register for your FREE trade ticket to lunch!, visit www.lunchshow.co.uk).

OCTOBER 2010 CAFÉ CULTURE 15

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COFFEE MACHINES

Espresso

machines La Marzocco’s first UK Strada espresso machine can be seen in the Clifton Coffee Company’s showroom.

Caffè Culture showcase The Caffè Culture show back in June saw several espresso machine launches including Dalla Corte’s semi-automatic machine, the DC Pro. This machine was also used during the SCAE World Latte Art and Coffee in Good Spirits World Championships this summer, with three of the machines being used on stage during the competitions with 12 additional machines available backstage for training purposes.

The DC Pro combines the innovative and reliable technology that the Dalla Corte brand has become known, but aims to be both systematic and ‘intuitively useable’ for the barista, say Cooper’s Coffee, its UK distributor.

During the development process Dalla Corte report that they went back to basics, reducing any operational elements and combining them in a simple and logical way.

The result is a machine with unique contours to facilitate intuitive working. Its casing is made from the highest quality, hand-brushed, 100% recyclable aluminium; a material chosen not only for its design attributes, but also to meet the ever growing demand for environmental sustainability, say the company. Furthermore, the use of materials that are difficult to recycle has been dramatically reduced. Plastic, in particular, has only been used when indispensable for electrical and thermal insulation.

The original patented Dalla Corte multiboiler technology remains at the heart of the DC Pro, meaning that all brewing units, as well as the steam boiler, work independently from one another and in the unlikely case of the failure of a unit, the machine can

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CAFÉ CULTURE

A certain amount of skill is required when it comes to getting the best out of an espresso machine, but some of the latest launches, as well updates to existing models, are helping to make them easier to use.

Dalle Corte’s DC Pro was used for this year’s SCAE World Latte Art and Coffee in Good Spirits World Championships. continue to operate without compromise.

The machine also features several other new features such as increased energy savings (10% higher than the existing Dalla Corte Evolution series), an integrated milk

control system, a grinder control system (which can be connected to three separate grinders) to ensure consistently perfect grind quality and a Digital Control System (DCS) through which all electronic Rancilio’s Classe 6 Tall which has room to accommodate larger, milkier drinks.

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The La Spaziale S40.

parameters can be set and adjusted separately via a large multi-functional display screen. This allows the barista to obtain quick and reliable information about technical status and brewing parameters at all times. The DC Pro is available to buy through Cooper’s Coffee. Prices are £6,300 for a two group and £7,500 for a three group.

La Marzocco’s Strada espresso machine also received its global unveiling at the show, and was launched by the company’s CEO, Kent Bakke. The distinguishing feature of this machine is that it allows the barista to have absolute and direct control of the pressure at any point during an extraction, and the Clifton Coffee Company have become the first UK installation.

“At Clifton Coffee Company we believe in using the best machine possible in every site and as such we have huge success with the versatile and highly capable S5 range from La Spaziale, as well as the The thermosyphonic brew block heating system in Fracino’s Cybercino ensures a stable temperature without the need for thermostats or cartridge heaters.

Page 17

GB5 from La Marzocco,” reports the Clifton Coffee Company’s Mat North.

“With over 40 years of experience in the company, we endeavour to stay on the cutting edge on espresso machine technology and as such the Strada from La Marzocco was too tempting to ignore.

“Designed and built with input from top baristas, we felt that the Strada would allow us to explore the world of ‘pressure profiling’ thanks to the direct control over the pump pressure.

We have opted for the mechanical paddle system as we felt this gave us a more linear feel to the pressure variance.”

With individual insulated boilers for each group head, the Strada has allowed the Clifton Coffee Company to trial their espressos at different brew temperatures with extreme ease, this aspect being an all too-often overlooked factor when chasing the perfect extraction, feel the company (www.cliftoncoffee.co.uk).

The Coffee Machine Company, sole UK importer of Rancilio espresso machines shared its stand Caffè Culture with associate company, The Drury Tea & Coffee Company, and showcased a new ‘Tall’ version of its popular Classe 6 range of traditional espresso machines that are available in two or three group configurations.

These ‘Tall’ machines have additional head room between drip tray and group head to take the modern generation of larger drink cups (up to 20fl oz is possible), as the Classe 6 Tall range has been designed with high street coffee shops and takeaways very much in mind. Each of the models may optionally be fitted with a specially designed three-spout group handle, which delivers a three shot espresso for 20 fl oz

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COFFEE MACHINES takeaway cups. All UK specification Rancilio models, including the Classe 6 Tall, are now fitted with C-lever handles.

These are easy to use and require only a quarter turn to operate. This ergonomic design avoids the risk of repetitive strain injury in regular use.

Easy to use “We recognise that while the craft of producing quality coffee is an art form, there are parts of the sector where extensive training isn’t an option,” says John Cook, sales director for Fracino. “To remedy this, we have ensured that our product

range caters for both ends of the market while always guaranteeing quality manufacturing, innovation and design.”

Fracino is the UK’s only manufacturer of cappuccino and espresso machines with a portfolio that includes traditional machines, bean-tocup, roasters and grinders. The Birmingham-based company combines its award winning innovation with ease of use and has created a series of machines suitable for all coffee baristas regardless of their expertise, it says, including the Romano and Cybercino.

The traditional Romano machine is available with either two steam arms or the innovative fast froth system which simplifies the foaming and frothing of the milk.

Replacing one of the steam arms, the system makes the preparation of milk as simple as pushing two buttons, say Fracino. The first selects whether the milk should be foamed or frothed, while the second button starts the process. Thus, this simple system can remove the labour element and promote consistency.

Café du Monde, a distributor

of La Spaziale espresso equipment has added the company’s latest model - the La Spaziale S40 - to its portfolio.

Café du Monde is well known for its extensive range of beverage systems, which also includes bulk brew, cafetière systems and a specialist bedroom beverage service (the company bundles equipment sourced from around Europe together with its own coffees to form systems that are utilised by many of the UK’s most well known caterers).

The first thing you notice about the S40 is how stylish it looks with its gleaming polished

Keeping it clean “Having invested in a good machine, as well as good coffee, it’s important to then keep the machine well maintained and not least, clean,” warns Gemma Haslam, market manager, food service & contract catering for hygiene products company, Diversey (www.diversey.com).

“One effect of the ongoing recession is that consumers have reduced the average amount they spend in a visit a coffee shop and although the market appears to have held up reasonably well there is evidence that consumers are even more demanding than ever. With competition growing and consumers becoming more discerning, those who serve coffee must do everything they can to attract and retain customers. Keeping equipment clean is a good place to start because this will affect machine reliability and the quality of the coffee. If the machine is broken or the coffee tastes bad consumers will vote with their feet. And with the next coffee shop probably only a few yards down the road or across the street they won’t have to go far to find an alternative place to spend their money.”

Coffee producers spend a lot of time and money sourcing, preparing, blending

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CAFÉ CULTURE

and shipping their products.

Machine manufacturers also invest heavily in the equipment that helps end users prepare the coffee. The weakest link is often the person using the machine. There is a good chance that any coffee outlet manager will pay a lot more attention to decor and menu before they think about the cleanliness and performance of their machines. But this is one place where it is relatively easy to get things right.

Coffee machines are used throughout the day and the hot and humid working environment quickly leads to the build of lime scale and tannin residues that can block tubes and filters to decrease performance and efficiency.

Many machines use high pressure, to produce espresso for example, and obstructions place a strain on components that can lead to breakages.

Obstructions also affect coffee quality because each brew takes longer which means more of the bitter tasting ingredients in the beans are released. Bacteria can also be a problem inside automatic vending machines that use fresh milk and this can have serious implications for food safety. And even if it does not cause illness there is every chance it will impair the flavour

of the coffee. Tannins can also affect the coffee taste if allowed to build up inside the machine.

So what to do? Remedies need not be onerous, say Diversey, and all that is usually required is a simple regime of daily cleaning regime supplemented by regular maintenance. The machine supplier will have their own guidelines and these should be followed. In many cases, however, they make no recommendations on specific cleaning products, and this is where the cleaning and hygiene specialists can help.

They offer a range of products designed for different tasks such as descalers for cleaning pipework, destainers for removing residues and special products to prevent and remove bacteria. Products must be powerful enough to do their job but gentle enough to neither affect the machine or the taste of the coffee.

The best products are easy

to use with consistency that leads to predictable cost-inuse. Liquid products offer these benefits and optimum performance through special formulations. Those supplied with some form of dosing control mechanism are a good choice when it comes to achieving consistency. Ideally products should be colour coded and supplied with howto-use guides as these will be easiest to use in busy outlets.

“The most obvious benefit of all this will be greater coffee consistency and quality, but in the longer term the machine will also be more reliable and suffer fewer breakdowns. This saves on maintenance costs, for parts and labour, and helps to ensure that the machine is working rather than sitting in the corner with an “out of order” sign on it,” concludes Gemma Haslam. “Anyone who runs a coffee shop will know how many cups they sell each day and what this means to their business.”

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COFFEE MACHINES stainless front with contrasting side panels. It is a thoroughly modern looking machine and has built-in digital technology to match, and that helps to make a barista’s life easier.

The machine is digitally controlled and is programmed by means of a service card, so that settings may be personalised to an individual site. The card controls the brew cycles, records usage of the machine and flags up when routine maintenance is required.

All of this is managed from a centralised LED display, which amongst other things, strictly controls the boiler temperature, warns if the coffee grind strays from the optimum, and gives a water filter replacement reminder.

Each group head is electronically controlled, including, crucially, the temperature which can be so important to the finished product. The S40 also has an economy setting and a power boost function, and an optional

extra on the S40 is a programmable milk frother with automatic temperature control.

This function enables staff to froth milk automatically, giving many of the benefits of bean-tocup machines but with the quality of a traditionally made espresso. The S40 is available as a 2, 3 or 4 group configuration in semi or fully automatic versions.

“The new S40 was originally launched by La Spaziale at the Italian Host exhibition last October and the first models were delivered to us in the UK very shortly after that,” says Café du Monde’s sales director, Mike Osborne. “There is no doubt that this is the flagship of the La Spaziale range and it automatically controls many of the parameters that baristas have to heed in producing a great coffee. With its programmable milk frother, it should appeal to busy outlets and it is very helpful to trainee baristas or on sites where staff turnover is high.”

Keynote beverage panel discussion at lunch!

The Beverage Standards Association’s highlyanticipated keynote panel debate - Raising the standards of your hot beverage offer - will take place at the lunch! show (11.45am, Friday 1 October, London’s Old Billingsgate).

The interactive panel discussion will see experienced beverage industry leaders share their passion and devotion on how to perfect hot beverages that can add real value to today’s catering businesses.

Key topic areas being addressed will include machinery, roasting techniques, fairtrade versus organic versus Rainforest Alliance, preparing beverages, ingredient selection, water

filtration, building menus, sales promotion tools and driving sales. What promises to be a dynamic session will provide valuable advice and inspiration for companies with any level of experience from enterprising start-up to experienced veteran.

Chaired by Angus McKenzie, managing director of Metropolitan Coffee Company, the panel of participants will include Jonathon Pearn (national account manager – OoH, Cadbury UK), Tony Greensill (business account manager of BRITA Water Filters) Andrew Tucker (managing director of SanRemo UK) and the acclaimed tea writer Jane Pettigrew.

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Its success is due to the blend balance and accurate roasting as thought by the peculiar Neapolitan experience dating back to 1930.

Anhelo is only for luxury design hotels, gourmet restaurants and a few highly selected deli and coffee bars.

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www.cafeculturemagazine.co.uk

OCTOBER 2010 CAFÉ CULTURE 19

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❤❤ ❤

Crepeaffaire Do you know the difference between a French crêpe and a traditional British pancake? One man who possibly knows everything there is to know about crêpes is Daniel Spinath (main picture), the founder and managing director of Crêpeaffaire, the London based eatery brand which launched in 2004 and now operates six sites across the capital.

‘To go’ food “French crêpes, which originated in Brittany in France are much larger and thinner than the traditional British pancakes and are usually served folded,” explains Daniel Spinath. “This makes them ideal to eat in or to take away, particularly since we have developed special take-away packaging.

They’re great for ‘to go’ eating, as there’s no mess.

Although the ingredients are much the same, a crêpe is a light, delicate pancake whereas the British equivalent tends to be much smaller and thicker.”

Growing up, Daniel spent many family holidays in France and recalls enjoying the tasty crêpes that adorned so many of the café menus there. Then, after a career in corporate life, he decided to venture into completely new territory by developing a new branded eating concept based around the humble crêpe which provided a healthy alternative to the sandwich, bagel, burger and pasty.

“While crêpes are primarily seen as sweet snacks, we also offer a full range of savoury crêpes that are ideal for breakfast, lunch or dinner.

From chicken to eggs to vegetarian options, all made with fresh ingredients and organic flour, anything goes,” says David.

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After six years, Crêpeaffaire now operates outlets in prime shopping and travel destinations including Spitalfields Market, Bluewater and Westfield shopping centres, Hammersmith, Soho and St Pancras station and can count Billy Zane, Jonathan Ross and Christina Aguilera among its fans.

“As our locations are quite diverse, from the high street to shopping centres to travel and market sites, so is our clientele. At Spitaflelds, for example, we are in the centre of a market which attracts an artsy crowd, especially at weekends, but it is also a great business area, so we tend to have a very mixed regular client base, it doesn’t matter though as everyone loves crêpes!” David continues.

Re-invented Crêpeaffaire feels that it has re-invented the simple crêpe, turning it into healthy fast food meal with broad appeal across generations and nationalities.

Their crêpes are made with organic flour and baked on the premises using a special and very fast machine which is on show and does not require any fat in the production process. They are then finished on a hot plate where the fillings are then added. This process ensures

speed, hygiene and a constant quality. Moreover, it allows Crêpeaffaire to have locations which require no extraction and thus opens a wealth of opportunities for brand presence normally closed to traditional crêperies.

With over 30 crêpes on the menu, plus a ‘make your own option’, and some daily specials, there is something to tempt both a sweet and savoury palate. The prices range from £3 to £5. Specials Crêpe with banana and chocolate filling teamed with New Forest blueberry ice cream.

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PROFILE include a breakfast crêpe called The Londoner, filled with free-range scrambled eggs, bacon and cheese, plus a range of other savoury options. There is also The Spargo, which features slices of ham, asparagus, cheese and Bearnaise sauce, which all melts together just like an omelette filling.

The extensive range of sweet crêpes includes classic ingredients such as butter, lemon and sugar or Nutella, plus some more imaginative combinations such as fresh strawberries and cream, banana and Grand Marnier, caramel, apple and almonds.

“Our entire food and drink offering is based on wholesome, healthy lifestyle choices,” explains Daniel.

“We pick natural food and drink products because they reflect the Crêpeaffaire ethos.

Where possible we have these items supplied in an own brand format. Where we work with outside brands, we make sure that these reflect our brand values. For example, we only use Puro fair-trade organic coffee, in support of rain forest in coffee-producing countries.”

Ice cream “We also recently introduced a range of New Forest Ice Creams to the menu as they fitted the quality benchmark we have set. New Forest Ice Cream is a second generation family run business which appealed to me. Their ice creams are all made in the New Forest, and avoid the use of GM ingredients, artificial colours and flavourings. With fresh Channel Islands milk and double cream they are a real dairy ice cream with a lovely full, rounded flavour,” says Daniel.

“We have a scooping station stocked with vanilla, chocolate, strawberry, mint choc chip, blueberry and honeycomb New Forest Ice Creams. In some locations for example, at Spitalfields, we wheel the freezer to the outside eating area to attract the passing trade. We scoop

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Outside the Spitalfields outlet. into take away cones and tubs and also offer a range of ice cream desserts which are served at the table. The ice cream range is also used to make our delicious and creamy shakes.”

Crêpeaffaire recently took delivery of branded tabletop ice cream menus supplied by New Forest Ice Cream, and which features the complete range of ice cream desserts so that customers can ‘see before they buy’ (to request free samples, or for further information about New Forest Ice Cream call 023 8087 1508, or visit www.newforesticecream.com).

“As we also serve the ice creams as a topping with the crêpes, we have picked a selection of flavours that look colourful in the scooping station and go with most crêpe fillings,” adds Daniel.

Needless to say, Crêpeaffaire offers a takeaway service across the menu

for customers on the go, and also offers a ‘call and collect’ service in all of its stores.

“Over the last few years, we have learned a lot about making and selling crêpes, serving the customer and running a growing food retail business. Today, all our stores are operated with a clear set of systems and procedures to ensure consistently high standards in product quality, customer service, hygiene and safety. The Crêpeaffaire business model is now available as a franchise to selected investors/operators.

Becoming a Crêpeaffaire franchisee means being involved with a young and dynamic brand whose primary mission is to provide entertainment for the taste buds,” concludes Daniel Spinath.

Further information about Crêpeaffaire can be found by visiting www.crepeaffaire.com.

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ADVERTORIAL

Exciting Developments as Solo Cup Europe Celebrates Ten Years Tony Waters, Managing Director of Solo Cup Europe, looks at the issues driving the business over the coming 10 years

T

his month, as we celebrate 10 years of Solo Cup Europe, we’ve a number of reasons to be excited about the future.

Solo Cup Europe is a subsidiary of a US leader in Foodservice Disposables, supplying packaging products in both paper and plastics to, amongst others, McDonalds, Starbucks and Caffe Nero.

The UK operation supplies, through our network of distributors, every customer type from the local coffee shop to regional and national chains.

We produce a wide range of packaging products for on-the-go chains and retailer salad & dessert products, in an increasing range of materials including sustainable alternatives, which are now becoming increasingly mainstream. The chances are there’s a Solo Cup in someone’s hand close to you right now.

We’re working hard to make the next 10 years at least as exciting as the last 10 – in fact more so.

New Website and Movie This month sees the launch of our new interactive web site at www.solocupeurope.co.uk, hot on the heels of the launch of our www.seriousaboutsustainability.co.uk website. The new main site has a fresh new look, is easier to navigate, is user friendly and continues to be offered in a number of languages. We’ve also used the latest technology to capture the essence of our business in a short movie – take a look and let us know what you think. Ordering samples via the website has also been made more straightforward – facilitated through our new industry leading sampling facility at our Huntington headquarters.

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Our new ‘serious about sustainability’ web site captures all the initiatives that we have developed to reduce our impact on the planet in every aspect of what we do. Taking care of the environment will continue to shape our product and materials innovation.

There are many exciting developments that we are harnessing for the disposables sector right through the product life cycle and we are involved in a number of industry initiatives such as Allegra Strategies, The Paper Cup Recovery Group, Save a Cup, Foodservice Footprint, Pack2go and the Foodservice Packaging Association, all of which are working hard to bring about change. Our product ranges will

develop in exciting ways over the coming years – some that are about to come on stream and some that aren’t even thought of yet.

Sustainable Thinking Solo’s work with Closed Loop Recycling has led the way for our sector in terms of recycling and we are encouraged that sustainable thinking is now embraced wholeheartedly by our industry.

Closed Loop recycles PET and HDPE bottles and packaging and turns them into food grade recyclate that we use to produce more food packaging. Every time we recycle and re-use, the energy consumed is less than in producing the original raw material – the more the

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strengths of the retail coffee market. We’re now busy working on the next generation of products and services to ensure that this market continues to go from strength to strength.

industry can recycle the more we will protect the planet. By using less we leave more for the future.

People Driven The values that we weave into every aspect of our business are based around people – our customers, our staff and our business partners.

Operating on a personal level is important to us, as is never losing touch with our identity. We work hard to make sure that our products are of the highest quality, that we’re a trustworthy business partner and that our actions instill confidence in our stakeholders.

We value dialogue – talking with and listening to customers – so that we can offer products and services that meet your requirements and are flexible to your needs. Successful services like BrandBuilder™ and FastTrack™ have been developed from listening to our customers.

We know also that continued success needs constant innovation and we invest in our people to ensure that we are leading the way with creative product ideas and services that make operating your Café or out of home business easier. Innovations like our BrandBuilder™ service have made a big difference to smaller operators enabling them to compete with the big High Street brands and reap the benefits of the current

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New Product Brochure Listening to our customers has driven another new initiative –a new foodservice product brochure for 2011 which is launched this month.

This is first time in recent years that we have completely redeveloped how we present our products and have now brought them together in an ‘All in One’ solution. The brochure has a washable cover and is organised by food application – so it’s easy to see what’s relevant by sector, such as Food on the Move, Coffee to Go. Bright new photography makes products easy to identify.

We know that a tough business climate puts new demands on the customer relationship so we know that we have to anticipate demands and drive innovation to retain your custom.

We work hard to tailor options to exact customer

requirements and to develop a working relationship that enables both businesses to make the right choices to grow.

It’s ironic that our name is Solo – as we believe our customers are never alone working with us. Our products might be single use at the point of consumption but our customer and business partnerships are certainly not ‘one off’s’.

Continuous Re-Investment By focusing on the core values that matter to us, we believe that we will produce better products and services that you will enjoy using, are fit for purpose, are planet friendly and aesthetically pleasing. But we also need margins that are acceptable, not just for us but for our distributors, their customers and the consumer or end user. Through hard work and diligent focus on the values close to our hearts, we will continue to build a business that makes the returns necessary to reinvest and grow.

Winston Churchill said: “If you want to profit, learn to please”. Our business journey is all about learning to please – and we’re enjoying the journey.

For further information visit www.solocupeurope.co.uk or call 01480 459413.

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PACKAGING

Packaging that performs

With cafés and coffee shops leading the food ‘to go’ trend, there’s now a comprehensive range of packaging to ensure that a whole host of portable menu items from coffee to pizza can be presented attractively in packaging that performs well and minimises its environmental impact.

New innovations Planglow (www.planglow.com), a specialist in the design and print of branded labels, food safety labels and biodegradable packaging for the catering industry, have recently launched exclusive new Ecoco Salad Packs which they claim are the only laminated, yet fully compostable and biodegradable product, of their kind, and also solve the problem of unsightly leakages or grease marks.

Due to the laminate inside, the tuck-top packs are ideal for heavily dressed salads, so even oil or mayonnaise based dressings can be easily contained.

As the eco-friendly laminate is plant based, the whole pack is rendered safe for composting, and the leafy Ecoco design and unique window shape help to highlight the packaging’s environmental benefits. An additional viewing window on Huhtamaki’s BioWare bio-coated paper cups can help promote your outlet’s ethical credentials.

Huhtamaki’s BioWare bio-coated paper cups can help promote your outlet’s ethical credentials.

Planglow’s Ecoco salad packs.

the side of the pack also allows customers to easily see the contents when stacked on the shelf.

Available in either large or small sizes, these salad packs certainly will not break your bank balance, say the company, as they are 25% cheaper than Planglow’s existing salad packs, due to improved production methods (the packs are sold in boxes of just 200, so stock holding can be kept to a minimum). The rustic Ecoco Collection currently includes the newly launched 48hr Ecoco peel & seal wedge, 24hr wedge, baguette bag, small & large salad packs and frosted Ecopaque label (to request samples call 0117 3178600 or alternatively you can visit Planglow at the lunch! show on stand A100).

Solo Cup Europe has also not long launched a new range of clear polypropylene straight wall Reveal™ Tumblers which have been designed to reduce stock space, minimise waste and keep costs down. The straight wall format of their Reveal range offers increased opportunity for brand impact as it has a bigger print area for bespoke branding, say the company, and with an excellent rim roll, the new Reveal range is a cost effective alternative for sectors such as fast casual.

“Reveal enables us to offer several alternatives to our distribution network and to end users,” says Philippe Payras, VP Sales for Solo Cup Europe comments: “Whereas the foodservice business values highly the range of Solo PET tumblers, our new Reveal range is an economic alternative offering real value for money.”

The Reveal range is available in sizes from 12oz to 24 oz and a range of PET lids is available to fit, including flat, straw slot,

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PACKAGING dome with hole/no hole versions, making the Reveal ideal for cold drinks such as juices, smoothies and shakes. Reveal tumblers come in sleeves of 50 packed 100 to a case (for more information and samples visit www.solocupeurope.co.uk or call 01480 459413).

They have also found an innovative way to bring healthy alternatives to food on the go using its TP range of tumblers and lids. Working with Martin Friis of Bunzl Distribution Denmark, Solo Cup has produced a range of printed TP tumblers with flat and domed lids for the healthy snacks on the go range such as cherry tomatoes, cucumber batons and peas in the pod, and these TP Tumblers are already being supplied to the major retail markets in Denmark.

“This is great new way of making healthy food fun and shows how innovation can transform the product offering,” says Tony Waters, managing director for Solo Cup Europe (for more information, or samples, visit www.solocupeurope.co.uk or call 01480 459413).

Continuing its long tradition of innovative and ecologically sound product inventions, RAP (Rapid Action Packaging) re-launched its highly successful and

much extended range of packaging solutions for the independent retail sector, showcasing its entire Fresh for 10 range at Caffè Culture.

When RAP launched its original range of solutions for the independent ‘food on the go’ sector, it consisted of a range of Kraft effect packaging for baguette, wrap and sandwich ranges, but with the launch of Fresh for 10, RAP’s range now extends well beyond the original offer and includes its successful Flexible FoodWraps, Hot Rap products for hot cabinets, food trays for salad ranges and, most significantly, a new range of day fresh and Freshpack sandwich wedges.

This range is also now available in printed Kraft and White versions, and the Freshpack long life range of sandwich wedges also claim to be the lightest carton board sandwich packs on the market.

The entire Freshpack range carries the On-Pack Recycling Label (OPRL), a standard now supported by many major retailers and conforming to WRAP’s strict recyclability criteria. The Freshpack range is widely recyclable, enabling each product in the range to be disposed of, with carton board, in the large majority of recycling facilities in the UK.

A typical sandwich pack weighs some 17g, whereas RAP’s existing range of sandwich packs, weighed 13g, already the lightest carton board sandwich pack on the market. The Freshpack range is 15% lighter with all the associated savings in materials usage and transportation costs, say RAP, and even if packs are not recycled but disposed of in a typical high street bin, the amount of waste can still be significantly reduced over alternative carton board sandwich packaging.

Ethical boost If you’re conscious about the impact your establishment has on the environment, or have Fairtrade and ethically-sourced

Planglow…

PACKAGING THAT DOESN'T COST THE EARTH LABELS, SOFTWARE, DESIGN, PACKAGING, BRANDING, FOOD SAFETY To request a sample pack or for more information:

T +44 (0)117 3178600 E contactus@planglow.com W www.planglow.com Don’t forget you can order online!

INTRODUCING ECOCO…

UNIQUE SALAD PACKS

our exciting new eco collection from Planglow. Ecoco includes a 24hr Wedge, 48hr These exclusive packs have a home compostable plant-based laminate inside.

Peel and Seal Wedge, 72hr Heat Seal Wedge, Baguette Bag, Multi-bag, Tortilla Wrap Perfect for containing heavily dressed salads without unsightly leakages or grease marks.

Pack, Small and Large Salad Packs and two matching labels!

ECO DESIGN Ecoco features a green leaf design, natural kraft material and clear eco message. Using kraft card enables premium pricing and appeals to increasingly environmentally conscious consumers.

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SUSTAINABLE MATERIALS All of the materials used come from fully sustainable and renewable resources, even the window is derived from renewable plants, rather than oil based plastics.

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PACKAGING beverages on your menu, then by using environmentallyfriendly cups, such as Huhtamaki’s BioWare biocoated paper cups, you can further enhance your outlet’s ethical credentials in the minds of consumers.

For caterers using Fairtrade products, it is even possible to customise your paper hot cups so that they feature the Fairtrade logo, suggest Huhtamaki, who also offer a custom printing service. What is more, branding disposables with a logo, message or promotion is also a good way of communicating regularly with customers about events, promotions, new products or launches. Artwork can include the Fairtrade logo, in accordance with Fairtrade guidelines, for customers using Fairtrade ingredients, point out the company.

Their BioWare bio-coated paper cups are available in a selection of sizes and the range includes cups for hot, cold and vended drinks, and the range is certified in accordance with EN13432 (the European norm for compostability of packaging), and degrades completely in industrial composting facilities within sixty days, under the correct conditions. They can also be collected from workplaces and composted via the Save a Cup scheme. What is more, the fibres used in the bio-coated cup’s board material have PEFC certification (The Programme of the Endorsement of Forest Certification Schemes) and come from well managed and certified forests.

In addition, for catering businesses seeking disposable pint and half pint tumblers that are safe, shatterproof alternative to glassware, Huhtamaki have a range of pint and half tumblers made from completely compostable PLA (which is made from renewable plant starch such as corn), as well as tumblers made from the recycled material RPET (a material derived from Recycled PET bottles, like carbonated drink

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which contain both the lids and the containers (to find out more call Huhtamaki Marketing on 02392 512434).

and water bottles, and which also offers excellent clarity, say the company).

RPET Polarity tumblers are particular suitable for popular chilled drinks like refreshing juices, healthy fruit smoothies, milkshakes, icy slushes and cooling frappes and Huhtamaki’s are available in five sizes – 7oz to 21oz – fit with RPET Polarity domed or flat lids to help avoid spillages.

To help customers prevent spills and carry more, Huhtamaki have also come up with Strongholder carry trays – another product in the BioWare range which enables customers to carry up to four beverages at once, making them ideal for takeaways.

Huhtamaki say that they can also help you stay in control when it comes to keeping tabs on portion sizes via their range foodservice disposables that range from small containers for condiments, to larger disposables for side orders and hinged containers and Snap-On bowls for leafy salads.

Designed especially for sauces, dressings and dips, Huhtamaki’s small food containers are particularly useful for QSR and café establishments, and are also ideal for serving accompaniments to a meal.

For deli and takeaway salad bar offerings, Huhtamaki advise that their round/rectangular disposables are also suitable for serving a variety of items, anything from couscous, pastas and creamy potato salads to olives, coleslaw and mixed beans, and their hinged containers and Snap-On bowls can be utilised in the presentation of fresh salads as well as chilled noodle, rice and pasta dishes.

Light-weight, these containers

offer excellent gloss finish and clarity, and feature tight-fitting lids to help reduce the risk of spills and leaks and keep contents fresh (for further information, Huhtamaki Marketing can be contacted on 02392 512434).

Versatile containers With customers soon to be on the lookout for wholesome, hearty food during the upcoming colder months, Huhtamaki’s Soup-To-Go containers can be used to package piping hot soup, as well as other dishes such as noodles, pasta or rice.

Available in four sizes – 8oz, 12oz, 16oz and 32oz – in either plain white or the popular Streetside stock design, the Soup-To-Go range offers a trendy disposable solution that helps reinforce the quality of the food being served, and is perfect for customers eating on-themove, feel Huhtamaki. The containers help maintain the quality of the food inside so that wherever customers wish to tuck-in – on the train, on the bus or back at their desk – the product inside is still at its best.

Designed with the convenience of both the customer and the operator in mind, Soup-To-Go containers are stackable when empty, which makes them a musthave addition to any busy service area. In addition, they are supplied in combi-packs

Tackling the pizza problem Many all day cafés and coffee shops have recognised the popularity of pizza, but its packaging often carries the blame for the generation of too much unwanted, and ultimately, discarded packaging. However, in the US, ECO Inc. is producing what they call the GreenBox pizza box, which is made from 100% recycled materials. ECO Inc. (Environmentally Conscious Organisation Inc.) is a design, licensing, manufacturing, subcontract management and logistics firm dedicated to improving outmoded, outdated and wasteful food packaging (www.ecoincorporated.com).

Their GreenBox features an FDA-approved, environmentally friendly, vegetable based coating that can be sprayed onto the liner of the box or added to the ‘wet’ recycling process, making the box 100% recyclable. In addition, the top of the GreenBox breaks down into convenient serving plates, eliminating the need for disposable plates, with the remainder of the box converting easily into a handy storage container, thereby eliminating the need for plastic wrap, tin foil and plastic bags, say its inventors who hold a fully issued utility patent for their design.

The perforations and scores that create this functionality allow for easy disposal into a standard sized recycling bin.

As they are made from a standard pizza blank, the GreenBox requires no additional material or major redesign and can therefore be produced at no additional manufacturing cost, say ECO Inc. Also US-based, but shipping internationally, Green Choice Vendors Distribution has launched www.foodbixsupply.com which features some 300 plus

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biodegradable and compostable items to help buyers gain a sustainable edge, and are claiming to offer the largest selection of sustainable food service supplies on the web. Products are made from renewable sources such as sugarcane bagasse, bamboo fibre and corn starch.

"Our team is on constant search the world over to introduce zero waste biobased products that will have a positive impact on the environment and our customers' bottom line,” says the company’s Rosetta Mitchell. "Whether looking to green a small sandwich shop or a 100,000 seat sports stadium, FoodBizSupply.com is on hand with an earth friendly alternative solution.”

The FoodBizSupply.com product range now includes straws, hot and cold cups, plates, bowls, trays, cutlery, take-out containers, deli and

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sushi containers, soup cups, catering trays, paper products, bags, cleaning supplies and more innovative products by leading brands including Bare

by Solo, Clorox Green Works, EATware, Bioplus EARTH, Gojo, Tork, and Solut!, to name a few.

The company was originally founded with a dual business goal in mind - to empower food service operators to reduce waste, and make their own businesses more successful in the process. In this pursuit, they offer a low one-case-minimum allowing both commercial and individual buyers to go green without the hassles of typical distributor spend requirements. New products are researched and tested to provide clients the best options available. Live assistance is on standby to help buyers find the right green solutions and make educated purchasing decisions. FoodBizSupply.com is also outfitted to help clients promote their brand responsibly through their custom printing program (www.greenchoicevendors.com)

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TEA

trendy TEAS

The increasing appetite for more adventurous types of tea is creating not just a requirement for ever more diverse flavour combinations, but the attractive brand imagery to match. It’s no wonder that new product launches and re-brands abound.

Brand imagery Looking for a lovely cuppa tea that’s organic and with a Fairtrade twist? Then the newly launched Cosy Tea range from the well known coffee shop sector supplier, Beyond the Bean, could well be of interest.

Each pack displays a hand knitted pattern that has been crafted to help the range stand out from the usual ‘bland’ boxes that are often seen on the shelves and blends include Breakfast Tea (a blend of Assam & Nilgiri teas from India, and a classic tea for all day drinking) and Earl Grey Tea (their Breakfast tea, but with natural Bergamot), as well as more exotic options such as Chunmee Green Tea with Jasmine (steamed Jasmine flowers with delicate Chunmee green tea) and a Blueberry & Echinacea Infusion.

“For us, Cosy evokes the comfort of the traditional English tea cosy and the relaxation and time out that drinking great tea brings,” says Jo Young of Beyond the Bean. “Inspired by the recent renaissance in knitting, we worked with local knitters to create patterns that fitted with our teas. You can even see who knitted the cosy design

and which stitch was used, just by checking the side of the pack! While the look and feel of the tea was important, the taste was paramount. The organic leaves in each individually wrapped bag bring the full flavour into your cup.”

All eight teas have been made using organic ingredients which have been certified by the Organic Trust (www.organic-trust.org). The two black teas are also Fairtrade, certified by the Fairtrade Foundation (www.fairtrade.org.uk). They have been approved by the Vegetarian Society (www.vegsoc.org) and for vegan diets by Viva! (www.viva.org.uk). For further information visit www.cosytea.com (Cosy Tea can also be found on facebook at www.facebook.com/CosyTea).

Tchibo, one of the world’s largest coffee roasters, have also launched a new tea brand this year called Sir Henry – pitched as a sophisticated collection of premium quality teas and infusions specifically for the foodservice sector. This extensive range - which includes a fairtrade selection – incorporates classic black and green

teas such as Earl Grey and Green Tea with Lemon plus fruit and herbal infusions including zesty Orange, Mango and Cinnamon and mouth-watering Blackcurrant, Ginseng and Vanilla.

The portfolio also includes a

*

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= - 6

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THEY’RE BACK “Get the kettle on lad, we’ve got work to do!”

And they mean business The Tetley Tea Folk – one of Britain’s best-loved National Treasures – are back with a

£9million campaign that’s going to stir

up demand and drive sales of the UK’s No.1* tea for your business.

So get ready for the Tetley Tea Folk ‘Feel Good’ factor and make sure you’re serving Tetley tea to your customers.

To order your supplies of Tetley, call your usual wholesaler today!

* Source: ACNielsen isights Volume Sales MAT 10th July 2010

= - 678 &DIH &XOWXUH 7UDGH $G [ LQGG

That’s better. That’s Tetley.

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TEA

comprehensive catering range for back-of-house operations in addition to envelope and tagged options for front-ofhouse locations. Point of Sale accessories, which showcase the contemporary packaging, include a clear acrylic stand and sustainable bamboo box, and for those who demand ethical produce there are Fairtrade blends available.

This brand is steeped in tea history in that Sir Henry was the first-born son to the second Earl Grey, who famously lent his name to the aromatic tea blend infused with bergamot, and so this new tea collection sets out to stand for the life-long passion both men had for premium quality teas.

“Sir Henry was created to meet the industry needs of excellent quality at a fair price.

Being the sole producer and distributor of this product means we have total control of quality and pricing. This in turn allows us to guarantee cost reductions, increased profit margins and exclusivity to our customers,” says Paul Chadderton, Tchibo Coffee International’s MD. Promotions for Sir Henry tea include buy three cases of enveloped or tagged tea and infusions to receive a free bamboo box, as well as buy three cases of enveloped or

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tagged tea and infusions to receive an extra case free (www.sirhenrytea.co.uk).

Clipper Teas, which offers an entire range of fairtrade and organic hot drinks for foodservice, have recently rebranded their packaging and now use bright, hand drawn designs to reflect the simple message that Clipper produces natural, unprocessed hot drinks, where taste is the key factor.

“We were certain that we wanted to emulate the product inside – unprocessed, natural, hand made and carefully considered with a clear conscience,” says Gill Hesketh, Clipper’s marketing director.

Sourced from Africa, Sri Lanka and North and South

India, all Clipper products are free from any artificial ingredients, and Clipper says that it has always sourced its own suppliers and selected, blended and tasted its own products – ensuring a delicious cup every time (www.clipper-teas.com).

Modern twist The gourmet tea brand, The London Tea Company has recently developed an organic Fairtrade tea and tisane offering specifically for foodservice which, it feels, should meet the growing consumer demand for exciting blends that provide a sophisticated alternative to more ‘run of the mill’ beverages and unhealthy sugary drinks.

“We have developed an innovative range of speciality teas which are For further information and free samples of The London Tea Company’s tea email info@londontea.co.uk or visit www.londontea.co.uk.

based on classic recipes, but we have given them a modern twist by adding some more unusual ingredients,” explains Dinuk Dissanayake managing director of The London Tea Company. “For example, we have matched Lemongrass, Ginger and Citrus Fruits, an accessible combination of delicate flavours which consumers just love.”

The London Tea Company reports that it is seeing a significant move away from traditional teas such as English Breakfast and Earl Grey to more interesting blends which offer the consumer something a little different.

“Our top three selling blends are White Tea, Elderflower and Apricot; Peppermint, Spearmint and Strawberry with sales of Green Tea, Mango and Ginger now exceeding Earl Grey,” adds Dinuk Dissanayake.

The company’s teas are supplied in a variety of formats including string and tag bags, envelopes, as a loose leaf tea and at the top end of the range, pyramid bags. Leather and wooden presentation boxes are also available for foodservice use, and offering premium quality at a mid price point, their pyramid range of bio-degradable tea bags in particular can create maximum flavour in the cup, point out the company.

“Unlike a flat tea bag, the pyramid shape allows a larger volume of authentic leaves, herbs, fruits and spice pieces to be contained within the tea bag. More quality ingredients equals a fuller, more rounded flavour. For example, our Vanilla Chai contains authentic Chai ingredients - namely real organic black tea, cinnamon, peppermint, ginger, cardamom, cloves and vanilla.

It would be very difficult to achieve the same quality of beverage if you base a Chai latte on just Chai flavourings or powders,” explains Dinuk Dissanayake.

Dinuk Dissanayake is therefore urging operators to embrace the whole speciality

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TEA

Recipe Idea Green Tea Cupcakes Ingredients 4 oz butter or margarine 4oz caster sugar 4 oz self raising flour 2 eggs, beaten 2 tsp Shinzo green tea powder 1 tsp baking powder 2 tsps vanilla essence Icing ingredients 1oz butter or margarine The Shinzo range of teas from Icing sugar Shinzo green tea powder Cream Supplies is available in both leaf and powder formats Method 1. Put all dry ingredients in a bowl and slowly stir in the wet ingredients.

2. Beat until light and smooth.

3. Fill cupcake cases just over a quarter full.

4. Bake at 200°C for 15 – 20 mins and allow to cool.

5. Meanwhile, beat butter for icing until soft.

6. Mix in icing sugar until smooth.

7. Add green tea powder to taste.

8. Decorate as desired.

tea opportunity. “Developing a specialist tea menu and putting as much thought into it as you would if you were selecting new coffees is a top priority,” he says. “We recommend supplementing the classics such as English Breakfast and Earl Grey – which will always be the mainstay of any tea menu with more exotic blends such as Lavender Chamomile, Red Berries, Blackcurrant, Raspberry and Cinnamon.”

The company has also triumphed at the Great Taste Awards, scooping two coveted gold stars in what is the acknowledged benchmark for speciality food and drink. The winning blends - Green Tea, Mango and Ginger and a tisane with Lemongrass, Ginger and Citrus Fruits - were described by the judges as ‘bright, refreshing with a balanced flavour’ and ‘very lemony on the nose, lovely fragrant, refreshing citrus

…the South East’s leading provider of freshly roasted coffees, espresso machines, barista training, ethical products, business start-up consultancy and much, much more to the Independent café sector… t: 01243 555775 f: 01243 555997 e: sales@edgcumbes.co.uk w: www.edgcumbes.co.uk

ECOSMART The Intelligent Boiler

Marco Beverage Systems Ltd Shire House, Strixton Manor Strixton, Wellingborough, Northants, NN29 7PA. Telephone: 01933 666 488 Fax: 01933 666 968 email: sales@marco-bev.co.uk www.marco-bev.co.uk

www.cafeculturemagazine.co.uk

OCTOBER 2010 CAFÉ CULTURE 31

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Sri Lankan

tea production The production of tea, and its export to countries around the world, remains critical to the economic prosperity of Sri Lanka, a fact that became very clear to Peros’s Jim Imrie and Aramark’s Peter Smith during their recent visit there.

Fact-finding mission Peter Smith, from the foodservice company, Aramark, also went on the trip, having won the chance to visit the country by having taken part in a Fairtrade Fortnight competition sponsored by Peros and their tea supplier The London Tea Company (Peter was the Aramark manager judged to be responsible for doing the most to promote the Fairtrade Fortnight ‘Big Swap’ campaign).

During the fact-finding mission Jim and Peter visited The London Tea Company’s processing plant near the capital city Colombo, as well as a number of plantations that grow and prepare their organic and Fairtrade teas. Along the way they explored the culture and history of the country, and investigated the ways in which Fairtrade premiums are supporting local communities.

Sri Lanka is the world’s fourth largest producer of tea (behind China, India and Kenya), and the industry is one of the country’s main sources of income. Over one million people are involved in the sector, either employed directly on the many plantations and estates, or indirectly through its processing and distribution. The humidity, cool temperatures and high rainfall of the country’s central highlands provide ideal conditions for the production of very high quality tea. Formerly known as Ceylon, the country has been profitably growing tea since the mid 19th century when most of the disease-ravaged coffee plantations were replaced by more successful tea plants.

Currently, about 4% of the country’s land area is covered in tea plantations.

The London Tea Company was set up in 2003 to offer quality Fairtrade and Organic teas to the UK market. Its Sri Lankan base, where the tea is packaged and distributed, is close to Colombo. This is also where the company tastes and selects the teas it will buy at the weekly auctions. Before each auction the company will receive up to 4,000 samples of tea batches brought by the nine approved dealers that represent the 1,000 registered tea companies across the country.

The skilled tasting that takes place determines which teas they need to buy at auction to maintain their taste profiles, which are blends of different varieties of teas from

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Views across the central highlands of Sri Lanka.

different locations. The origin of each tea is very carefully tracked and recorded to ensure its Fairtrade and/or organic credentials are maintained and can be audited if required.

As well as the tasting and buying processes, this facility also handles the centralised storage, packaging and distribution for the company. When the tea arrives from the estates it has already been dried and processed and it is here that the tea is bagged and boxed into its final consumer packaging – still a very labourintensive process.

Gifts for the community were received by some local children from Peros’s Jim Imrie.

Plantation visits In order to see the tea growing and being processed Jim and Peter needed to travel out to the country to visit the estates themselves.

The first of these trips was to the SOFA (Small Organic Farmers Association) farms in Doluwa, a rural region close to the historic Kandy city.

SOFA was certified as a Fairtrade producer organisation in 1998 and is made up of 2000 small growers. It supplies organic teas and spices, the certification for which took over three years to achieve. The spices, such as vanilla, lemongrass and cinnamon, which are also used in some of the tea blends, are grown alongside the tea plants to provide additional income for the farmers. The consortium to which they belong advises and educates the growers about their ground and crops, and provides tools, animals and plants to assist them.

Following a five hour drive, the pair visited a second organic estate and factory at

Avonlea Hill, Diyatalawa. This estate is around 3,500 feet above sea level, in the central highlands, which provides ideal growing conditions for tea. Also on the agenda was a visit to the estate’s own processing plant where the tea is prepared prior to shipment to the auction house. This process has not fundamentally changed in over one and a half centuries and is crucial to the final quality and value of the manufactured tea. After being plucked by hand from around the estate the tea leaves are taken to a central area where they are laid out to dry on huge racks, a process known as withering which removes excess moisture in the leaf. Once withered, using a manually driven ‘grinder’, the leaves are rolled, twisted and parted. This process allows the leaves to ferment in the air and is vital to the final flavour. Under careful monitoring and with the assistance of artificial heat to halt the fermentation at the correct moment, this stage takes up to 24 hours. The tea leaves, which have now turned from green to black, are packed into large transport bags to be delivered to auction.

On their final day, Jim and Peter visited a third plantation on the Kings Lynn estate in Bambarakande. Here they were able not only to see further tea plantations located at over 4,500ft above sea level, but also to visit some of the children who are benefiting from the local education facilities. The pair received a warm welcome and traditional greeting in the form of a garland and ‘bindi’ facial decoration. The community was delighted with their gifts from Jim and Peter - mosquito nets, garments and, specifically for the children, books and colouring pens.

Commenting on the visit, Jim said: “It’s like stepping back into history to see the traditional machinery and labour-intensive processes still in use after so many years.

But it’s probably the fact that these skills have remained unchanged for so long that guarantees the continuing high quality of the tea. It’s good to see first-hand that the coordination of growers into associations has ensured that communities are maximising their potential in new market opportunities such as the demand for organic products.”

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flavour from the lemongrass’, respectively.

Cream Supplies has added Shinzo Japanese Green Tea to its portfolio, and interestingly, this high quality tea is available in both a leaf and powdered format, the latter of which can be used in a multitude of ways. The tea is available in 50g canisters, the leaf tea being sufficient for approximately 13 pots, while the more concentrated powdered tea will make up to 50 servings.

Unlike many of the so called green teas currently available, Shinzo is from Japan and is green. The delicate flavour is achieved by covering the plants with black mesh during the important, final stages of growth to protect them from intense sunlight. After harvesting, the plants are lightly steamed to prevent oxidisation and to preserve their significant health benefits and intense colour.

The leaf tea should be brewed in the traditional way using water that does not exceed 80°C (to prevent bitterness), advise Cream Supplies, whereas the powdered tea dissolves instantly and is very versatile. It can be added to hot or cold water for a simple green tea, used to flavour and colour hot or cold milk, whisked into frappes or shakes, added to sorbet or ice cream ingredients, used within cocktails and incorporated into various recipes.

Improved tea serving “Customers today are used to seeing a good choice of teas and infusions on the menu, but there’s more to serving these than simply putting a teabag in some boiling water,” says Nick McDonald, marketing director of catering equipment manufacturer Lincat Ltd. “Teas must be brewed using water heated to the correct temperature to bring out the best flavour from the leaves, and ideally should be made with filtered water which is free from taint and odour. For example, green teas should be made with

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water at 70oC, while black teas require water close to boiling point.”

Equipment manufacturer Lincat’s range of FilterFlow automatic water boilers feature built-in water filtration and variable temperature control and are made from polished stainless steel. There are four FilterFlow models in the Lincat range, and each features comprehensive onboard diagnostics with an easy-to-read LCD panel which shows the operational status of the boiler and reminds users when to order a new filter and when exactly to change it. The filter cartridge is as easy to change as a light bulb, say Lincat, with no need to disconnect the water supply or seek the help of a service engineer or plumber (www.filterflow.co.uk).

Tetley have gone a step further in the tea serving stakes by introducing what they describe as a “revolutionary” new product for their lactose intolerant customers, and for those that try to avoid dairy products. Their new soya blend has been specially designed and developed using teas that deliver a great tasting cuppa when used with soya milk.

The non-dairy category is a fast growing sector with soya making up nearly 70% of the market, observe Tetley, and many large out of home outlets like Starbucks and Costa Coffee are now offering their customers a Soya milk alternative. However, Soya milk has always performed badly in tea and coffee with tails of a horrid aftertaste and floating bits in the tea, and so it has generally been accused of ruining a good cuppa.

Tetley recognised that this was clearly a problem for customers who love the taste of Tetley, but who are lactose intolerant, or simply choose to use Soya over traditional milk, and they believe that they are the only brand to offer a specifically designed tea for this sector.

The new Tetley Soya has also been endorsed by Alpro the well known soya brand, and will be available in soft packs of 80s and a RSP of £2.39, and will be sold on the new Tetley for Caterers web site in cases of 6 x 80s (480 bags) for £12.50 which includes postage and packaging (visit www.tetleyforcaterers.co.uk for more details or call Tetley for Caterers Helpline on 0845 606 6328).

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Sporting café s A sporting café popular with Manchester City FC fans has reported that it has doubled its turnover since it carried out a re-branding exercise. Starters Orders at the Manchester National Squash Centre, part of the Sportcity complex, has a new name, a new menu and a new look and feel.

Rebrand “The facilities at Sportcity are truly world class, but the previous food and drink offer and café environment did not reflect the facility and complete our users’ experience,” recalls Shaun Brennan, commercial manager for Manchester Sport & Leisure Trust.

“However, now its customers and staff alike are delighted with the revamped eatery because it gives our centre users what they want, including special match day menus, free WiFi, proper coffee and nutritionally balanced – but still tasty – hot meals.”

Starters Orders is frequented by leisure users, staff and match day visitors to the Sportcity complex, home of Manchester City FC, and has a six figure footfall. Its rebrand was carried out by Manchester design and marketing agency Pixel8, who are also responsible for the new look of InterContinental Hotel Group’s boutique brand Hotel Indigo.

“Manchester Sport & Leisure Trust was looking for a sport-related theme with star quality for its new café design,” says Jamie Watson, joint managing director of Pixel8.

“The rebranding upgraded the facility from a purely functional space to one where visitors enjoy spending time – and money. We have brought elements of coffee shop and relaxed European design to the café, whilst emphasising the sporting nature of its location and clientele.”

A ‘star wall’, featuring signed sporting memorabilia, from MCFC shirts to a signed running vest of sprinter Usain Bolt and local stars of the future, will complete the new look eatery.

The café is also the only licensed premises within the Sportcity complex and its offer now includes draught beer alongside bottled beers, a selection of wines and soft drinks, and it has an extended licence on match days.

Proud as...

Located in London’s Canning Town, the Peacock Gym (www.peacockgym.com) has become one of the most famous boxing gyms around. Originally founded in 1973 by brothers, Tony and Martin Bowers, with a family steeped in boxing history, the gym has since gone on to become home to many a famous fighter in training, as well as a diverser social resource for those living locally. It’s also in the official London 2012 preOlympic Games training camp guide.

The Peacock Gym’s popular café is a good example of a place that has become appreciated and valued because of the active role it plays in the daily routines of many, as opposed to the brand it promotes or image it portrays.

Located right at the gym’s

entrance, the café welcomes visitors to a hive of activity that includes a pro boxing area, amateur room, cardio area, weights area, aerobics, salon, as well as a computer equipped classroom.

Thus, you are just as likely to come across a group of youngsters who are attending its ‘home grown’ Peacock Academy (an educational facility which receives referrals from schools across the borough and through

Flexibility All casual seating is removed on match days, and occis – described as single poseur tables - are placed in situ in order to create a more spacious environment that is more suitable to patrons standing.

Match day menus feature a range of items from meal deals to pie and a pint, sandwiches and brunch rolls. Match day patrons travel from all areas of the country to see their team play and often require a meal or a snack and a drink that can be consumed quickly before the match starts.

On a daily basis, the full menu is available for breakfast, lunch and evening meals. Light refreshments and snacks are also available throughout the day including a healthy options menu which has proven particularly popular with staff and athletes from the English Institute of Sport, which is based at the site.

copy, or a professional boxer arriving for training. But what if you don’t get that lucky on your visit? Well, simply taking time out to admire the ever increasing collection of photos and momentoes that litter the walls is a pleasurable distraction in its own right.

Open from 9.30am until 5pm, the café serves a range of beverages, including healthy smoothies, and there’s always a daily selection of freshly prepared hot and cold food to choose from - sandwiches, salads, jacket potatoes, burgers or lasagne – with essential treats such as cake and chocolate bars also featuring on the menu too. An inside seating area of café-style tables, chairs and comfy sofas, plus room outside, ensures that there’s Connexions to offer youngsters always plenty of opportunity for the chance to gain a GCSE level visitors of all ages and qualifications) tucking into a backgrounds to indulge in some healthy lunch, a sports journalist mingling and socialising. taking time out to check their

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COFFEE

Yemen’s coffee tradition means business

In a country where agriculture contributes to less than 14% of the GDP (gross domestic product), investing in coffee plantations might not seem a major priority. However, the potential for development takes on a greater significance when we recall that Yemeni coffee is the mother of all Arabica coffee - the very reason why Mocha coffee came about.

Forgotten tradition?

Yemen’s coffee takes it name from the sea port (Al Mokha) on the Red Sea through which Yemeni coffee found its way to the rest of the world in the seventeenth century. This is not news for those interested in coffee history, yet perhaps the world today needs to be reminded again of the once world-dominating coffee ‘brand’. In his 1997 publication Coffee Basics, Kevin Knox says of this coffee: "This is archetypal coffee, for within a single cup of (Yemen) Mocha one may glimpse all the flavours coffee growers around the world have to offer…"

Yemeni coffee has a very pronounced taste. Coffee experts have described it as having a powerful acidity with complex wine and chocolate tones. It can also be described as nutty, malty, spicy, winey, fruity, chocolaty and exotic, distinctive and pungent, yet smooth and piquant. It’s no surprise then that this coffee yields some of most superbly aromatic and uniquely flavoured cups in the world.

Coffee trees are more than just plants for Yemenis, they

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are part of the family. Indeed, coffee farmers in many areas of Yemen refuse to cut the trees down even though they became barren years ago due to water scarcity. “Would you cut a part of you? This is how I feel about my coffee trees,” says an old farmer from Yafe, where one of the best Yemeni coffee beans comes from.

Women farmers Yemen is also the only country in the world whose coffee is 100% Arabica sun-dried. The coffee is grown thousands of metres above sea level on mountain terraces shaded by taller trees, or simply the clouds. Water problems, as well as climate change and urban migration, have caused many farmers, especially the men, to desert their coffee trees and grow easier crops, or head to the cities. This has caused a loss in the traditional knowledge, man power and available land for coffee.

However, this development has also encouraged the women farmers of Taiz (which produces around 19% of Yemen’s coffee) to take over the reins of coffee farms

instead, and with the help of a local association in Taiz – called Talook - these women are now reaching out to international markets to sell their coffee which is sundried, just like the rest of the country’s coffee yield.

The women take their time in collecting the coffee as they pick only the red ripe cherries which naturally means rich flavour (there are more than 15 types of known coffee which are classified according to the area where they grow or the physical characteristics).

On roof tops they carefully, almost religiously, spread the cherries to allow them to soak in the warm morning sun.

“Most of the other villages have abandoned the coffee plantation and are now growing other cash crops that don’t need much water or

work. We are still loyal to this beautiful tree and we are working hard through the organisation to provide local farmers with the tools and techniques they need for better quality coffee,” explains Fatima, who heads the Talook organisation at just 20 years of age.

“The women are the main labourers working in the

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coffee farms as most of the men have migrated to urban areas leaving the farms to the women,” confirms Mervat Haider, senior project officer at the Small and Micro Enterprises Promotion Service Agency (SMEPS), a subsidiary of the Yemeni Social Fund for Development. Among its other projects, SMEPS is working to empower farmers, retailers and traders in the Yemeni coffee industry.

Future hopes Yemen is not only a coffee producing country but also a major consumer. Of the 20 thousand tons of natural Arabica coffee Yemen produces, just 16% is exported (mainly to its next door neighbour, Saudi Arabia).

In order to revive the coffee farming industry the government there has stepped in with some projects, and with funding from international organisations it is now backing initiatives to encourage farmers to grow coffee instead of other crops, not least qat (leaves of the shrub catha edulis which are chewed like tobacco, or used to make tea, and have the effect of a euphoric stimulant).

These initiatives include providing farmers with free seedlings and financial incentives to build water reservoirs for their coffee farms.

www.cafeculturemagazine.co.uk

Another initiative to put Yemeni Coffee back on the global coffee market will be the 2nd Arabica Naturals Conference which will be hosted in Sana’a, Yemen, between 13 and 14 December this year. This two day program will include cupping, roasting and espresso workshops, presentations and coffee exhibitions of the best Arabica naturals in the world, beginning with a unique selection of the very best Yemeni coffees and Ethiopia’s famous Harrar, Limu and Yirgacheffee, as well as some less known jewels like Uganda’s Drugar and Mexico’s Atoyac. These and other Arabica Naturals will be shown during the first Arabica Naturals’ international competition that will also be held during the conference.

Some of the best coffee specialists, master roasters and Q cuppers are going to take part in this event, and the Yemeni farmers themselves are hoping to be able to meet up with international companies attending. There is no doubt that this intriguing story of Yemen reclaiming its coffee fame is sure to have strong appeal to UK coffee buyers and suppliers seeking coffees with provenance (for more information about the conference, visit www.arabicanaturals.com).

OCTOBER 2010 CAFÉ CULTURE 37

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The Coffee Clinic

Here, Glenn James of maintenance company Coffix (www.coffix.com), responds to some of your frequently asked questions and concerns about the day to day use and smooth running of coffee machines by offering some practical advice and guidance.

IC LIN

Question I hope you can help us with some advice. We recently opened up a milkshake bar and we're having problems with our espresso machine keeping up with the amount of steam we need to make our drinks. What are the best options available to us? Thank you.

Answer It’s a coffee machine not a steamer machine!

There are a few things that you can do to get over this problem. Depending on what size machine you have (i.e. two or three group), you can normally upgrade the element to a larger power output element but this depends also on what power supply you have supplying

the machine. For example, a 13 Amp plug will not be able to carry the extra load of an upgraded element, but if you have a 20 or 30 Amp supply they may well be able to.

An alternative option would be to purchase a separate water boiler with a steamer incorporated into it as this will provide extra steam and also water. Depending on how you use your espresso machine, taking water from that will reduce your steam pressure quickly.

There are a few companies that make these boilers, such as Bravilor and Marco. This would be our option as Coffix have milkshake bars as customers and this is the way we normally configure their layout for optimal production.

If you have a coffee machine-related question that you would like answered, then why not email clare@jandmgroup.co.uk or write in with details of the name, location of your café and question to Café Culture, Association House, 18c Moor Street, Chepstow, NP16 5DB and Café Culture magazine will endeavour to source an answer for you!

Question I hope you can help me! I have a Jura X9 coffee machine which we are having constant problems with. We have had a couple of local vending and catering engineers out to have a look at the fault, but none of them have really fixed the fault.

We are pretty much constantly getting an ‘EMPTY DRIP TRAY’ message on the screen but it’s empty, and we've cleaned the silver contacts at the back of the drip tray but it doesn’t seem to help. They have

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checked for leaks inside but they say it’s dry. Please can you help and if possible can you suggest an engineering company that could fix it.

Answer This can be a confusing fault sometimes, but I would suggest that the fault will be either corroded drip tray contacts, either the ones on the drip tray or more then likely the contacts that the drip tray contacts to inside the machine. Another cause of this fault, especially if you can use the

machine for a little while then the message comes on, is a bad connection on the wiring. This was a fault quite awhile ago when the connector was placed in a steam path.

Both of these jobs would need to be carried out by an engineer as both are fairly difficult if you don’t know what you’re doing.

They aren't costly repairs, and if you would like to email us back we would gladly put you in touch with a professional coffee engineer who covers your area.

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Café - the National Trade +

Show for the industry Running at the NEC in Birmingham, 27th Feb – 1st March, Café+ brings together suppliers and buyers over three days for serious product sourcing and networking.

Café+ 2011 will be the biggest and best yet bursting with ideas, new products, samples and initiatives for cafés, sandwich and coffee shops to take back to their business.

This vibrant trade Show is co-located with a number of other leading food and drink trade shows including the National Convenience Show and the Bakery Show, offering visitors product sourcing galore - all in one day.

“We’re opening a new café in a couple of months so Café+ has been great for us. There are some good exhibitors here and it’s been good to meet with suppliers face to face.”

“We researched new equipment on the internet and have now come to see it for real at the show.

We’ve seen some really good quality packaging so it’s been well worth coming.”

David Wright, Daisies in the Park, Pinner

Catherine O’Grady, OCEES, Westport

For more information on exhibiting call Matthew Butler on 01293 610338 A welcome addition to your business

For more information on visiting visit www.cafeplusshow.co.uk

This is a trade event. No under 16s. Students by prior arrangement only.

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NEW PRODUCTS New Japanese tea range from Cream Supplies

Creal Supplies launches three new products at the Restaurant Show Chefs’ tools and ingredients specialist, Cream Supplies, is launching three new products at this year’s Restaurant Show on Stand H71. As well as highlighting its extensive, existing range of molecular ingredients, Cream Supplies is launching its own brand. The collection currently comprises eight of the most popular products, though more will be added in due course.

The new PolyScience Smoking Gun™ will be launched. This easy-to-use portable, cool smoker is used

in the US by chefs such as Grant Achatz of Alinea.

It is now available in the UK from Cream Supplies and allows even delicate and temperaturesensitive foods such as butter, chocolate, oil and salad leaves to be successfully smoked. In addition, the Cream Supplies Gourmet Pro whipper is being re-launched.

There will be daily, ongoing demonstrations of all Cream Supplies’ products (call 0845 226 3024 or visit www.creamsupplies.co.uk).

Cream Supplies has added Shinzo Japanese Green Tea to its portfolio and it is available in both a leaf and powdered form, the latter of which can be used in a multitude of ways. The tea is available in 50g canisters. The leaf tea is sufficient for approximately 13 pots while the more concentrated powdered tea will make up to 50 servings.

Unlike many of the so called green teas currently available, Shinzo is from Japan and is green. The delicate flavour is achieved by covering the plants with black mesh during the important, final stages of growth

Newproducts Skimmed milk cappuccinos for Nirvana Spa Nirvana Spa is the UK’s largest day spa, welcoming more than 300 members and guests every day. With six spring water pools and countless treatments on offer most people spend several hours in the soothing atmosphere.

“One of the most important considerations is that good quality food and drink are always available when and where they are required and that we have

something for all tastes,” says Ian Meads, Nirvana Spa’s food and beverage manager Nirvana has three Melitta Alphas – one in the main spa restaurant, one in

the nail bar café and another in the adjacent Pulse 8 Health and Fitness Club. Because the machines are so user friendly, many members of staff can operate them easily. In fact, fifty staff have now been trained to use the Alphas which means that nobody ever has to wait for a coffee and that Ian never has to worry about coffee quality (call 01628 829888 or visit www.melitta.de/mss)

Wow factor! Jiffy Estilo is the new shape of mobile retailing The curvy Jiffy Estilo is a brand new addition to the Jiffy Trucks range of mobile retail catering vehicles. The newly launched model has created quite a stir in the mobile retail sector.

With a series of groundbreaking new features, this model is a true development in both style and interior functionality for mobile operators looking to make a serious impact. The Jiffy body has been re-designed to follow the cab-line making it stylishly curvy, whilst retaining the quilted stainless steel panelling which has become

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synonymous with Jiffy Trucks quality.

Designed to increase the scope of mobile trading, the Estilo lends itself to buffet catering as well as the traditional mobile rounds which are so popular with Jiffy Truck owners and the practical redesign of interior space allows for bakers trays to be stacked safely for transit and be removed easily at the destination (call 01274 596000 or visit www.cateringtrucks.co.uk).

to protect them from intense sunlight. After harvesting, the plants are lightly steamed to prevent oxidisation and to preserve their significant health benefits and intense colour.

The leaf tea should be brewed in the traditional way using water that does not exceed 80°C (to prevent bitterness) but the powdered tea dissolves instantly and is very versatile (call 0845 226 3024 or visit www.creamsupplies.co.uk).

BKI contact grills lock in food flavour Food service equipment specialist BKI Europe is now offering a range of contact grills, specifically developed for quick service restaurants and food to go outlets.

The grills are ideal for the high volume grilling of panini, toasted sandwiches, burgers, kebabs, steaks and a wide variety of other meats and foods.

The heavy-duty grills are manufactured with a stainless steel base and cast iron cooking plates for durability and ease of cleaning.

Powerful heating elements, with thermostatic control up to 300oC, ensure rapid cooking. Food is sealed more effectively to lock in juices, improving flavour and reducing shrinkage. The cast iron cooking plates provide even heat distribution for uniform grilling. All grills within the range feature a manual timer.

Models are available with a choice of large capacity, 360mm or 535mm cooking plate widths, with one or two upper plates respectively.

Grooved or smooth plate models are available, dependent upon preferred cooking application. For convenience, the grills incorporate removable side utensil shelves.

Tel: 0870 9904242 Website: www.bkideas.co.uk

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EUROP EUROPEAN E EU PEAN COFFEE SYMPOSIUM COFF C CO OFFEE EE S SYM MPOSIUM I ENGAGING TODAY’S ENGAGING TO ODAY’S CONSUMER CONSUMER MAKING M AKIN TOMORROW’S AKING TOMORROW’S W SUCCESS SUCCE ESS 3 & 4 No November vem mber 2010

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OCTOBER 2010 CAFÉ CULTURE 41

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Index of members of the Café Society For enquiries about the Café Society telephone Lee on: 01291 636333 or E-mail lee@jandmgroup.co.uk

MEMBERS Clipper Teas Limited Beaminster Business Park, Broadwindsor Road, Beaminster, Dorset DT8 3PR Contact: Penny Horne Tel. 01308 863344 Fax. 01308 861247 penn@clipper-teas.com Cuppa-Cino Limited 1 Boyle Farm Road, Thames Ditton, Surrey KT7 0TS Contact: Andrew Roberts Tel: 07801 749 122 cuppa.cino@btinternet.com D Café Dixons Shopping Centre, Reepham Road, Hellesden, Norwich, Norfolk, NR6 5PA Contact: Elizabeth Raven Tel: 01603 414 951 cafedixons@hotmail.com Esquires Coffee Houses Unit 1.1 2-6 Northburgh Street, London EC1V 0AY Contact: Peter Kirton Tel: 0207 251 5166 Fax: 0207 251 5177 peter@esquirescoffee.co.uk Fresha 23 Bittern Road Sowton Industrial Estate Exeter, EX2 7XQ Contact: Ms Jo Hill Tel: 01392 447701 Fax: 01392 447702 Email: kitchen@fresha.org Homes 4 U 414 Wilmslow Road, Withington, Manchester M20 3BV Contact: Jenny Critchlow Tel. 0161 236 0202 Fax. 0161 236 8202 city.sales@homes4u.co.uk iCafe 223 Great Western Road Glasgow G4 9EB Contact: Mr Umer Ashraf Tel: 01727 733258 info@icafe.uk.com Springhead Park Cafe Ltd Oulton Lane, Rothwell, Leeds LS26 0DY Contact: Mr John Philbin Tel: 0113 2822948 Fax: 0113 2823038 Email john@fuzz.wannadoo.co.uk The Pool Café Hathersage, Derby S32 1DY Tel: 07793 025464

INDEPENDENTS 2 Monkeys - Loughborough 5M Coffee - Stanmore Allegra Strategies - London AMT Coffee - London An Chovi - Scarborough Anhelo Caffe - Italy Armstrong, Jenny - Spain Autobar UK Limited - Coalville B Sacarello Ltd - Gibraltar Bailies Hand Roasted Coffee - Belfast BCP Fluted Packaging - Blackburn BCW Ltd - Bedford Bean Loved Coffee Bar - Skipton Bennets Ltd - Cambridge Bestchart Roadside Service Company - Waterlooville BFP Wholesale Ltd - Sevenoaks Biddle, Amy - Tenterden Blackmhor Ltd - Glasgow Blades - Northleach Blend 2010 Limited - Cheltenham Blue Onion Limited - Andover Boswells Coffee Co Ltd - Didcot Brake Brothers Foodservice Ltd. Ashford Bridgford Interiors Ltd - Lichfield BWG Foods - Dublin Cafe 4 U - Antrim Cafe 67 - Norwich Cafe Amore - Bristol Cafe Connections - Iver Cafe Espresso - St Albans Cafe Gabrielle - Birchley Cafe Loco Trading Ltd - London Cafe Rio - Manningtree Café Su - Glasgow Cafe Twocann - Swansea Caffe Nero Group - London Caffe V London - London Calcutt Cafes Ltd - Swansea Camden Foods (SSP UK Food Travel Experts) - London Carrs Foods Limited - Manchester Casa Espresso Direct - Keighley Caseworks - Hull Casuscelli, Domenic - Dublin Chives Cafe & Deli - Somerset Chocolate Drops Limited - Heswall Cinnamon Cafe - Windsor Cisco's - Stirling CJ's - Snaith Coffee & Chocolate - Cambridge Coffee 2 - Halesown Coffee House Rendezvous - Cardiff Coffee Mania - Cardiff Coffee Mocha - Salisbury Coffee Square Ltd - Bedford Coffeecartco Limited - Hereford Coffix - Loughborough Coinadrink Ltd - Walsall Comestibles - Midhurst

Complete Beverage Solutions Ltd. Thatcham Condor Ferries - Poole Consultant Services Group Heckmondwicke Cooper & Co - St. Helier Cornwall College - Redruth Cossey, Steven - Newbury Coverpoint Catering Consultancty Ltd - Reading Cup Print Limited - Ireland Dawn Foods Ltd - Evesham DCG Media Limited - Kingston upon Thames Debden Antiques - Saffron Walden Delimakers Oy - Finland Double Shot Coffee Company Ingatestone DPKR Enterprises Limited - Worcester Dwyfor Coffee - Pwllheli Edgecumbe Tea & Coffee Co Ltd Arundel Elliots Cafe - Manchester Ellison, W. - Bognor Regis EME - Woodstock Espresso Solutions - Manchester Esquires Coffee Houses - Ireland Ferndale Garden Centre - Dronfield Fernz (Cafe) - Worthing First Choice Coffee Ltd - Milton Keynes Flavours - Castleford Forrestry of Wales - Dolgellau Glebe Street - Bishopbriggs Frangos, Rokos - London Gold & Silver Worlshop - St. Andrews Greggs Plc - Newcastle upon Tyne Gulf Coffee Co - Kuwait Harveys - Woodbridge Harvey, Clare - Exerton Hogben, Gary - Benfleet Hopkins, Glynn - Bristol I-Crave Ltd. - Birmingham International Press-Cutting Bureau London Ionia - Ukraine J Atkinson & Co - Lancaster Java Brothers Ltd - Adel Joa & Al Bread & Butter Boutique London Joe Black Coffee & Tea - Bootlle Joe Crowleys - Felixstowe Jones, Paul T - London John Forest Bakery - London Josiah's Lounge - London Judge Business School - Cambridge Junaids Distribution Limited Birmingham Kafeneion - Manchester Kasaverde Ltd - Cardiff Kates Cakes - Ashington Kays Real Chefs Real Food Ltd Dublin Kimble's Café - Glasgow Kings Coffee - Norwich Kosher Kingdom - London Kropackova, Vera - Luxembourg Lanz, T. - Lichfield Lavazza Coffee UK - Uxbridge Lighthouse Cafe & Bistro - Preston Lombard, Karin - Twickenham Lulabelles Lunches - Harrogate

Mackillop's Homemade - Glossop Macphie - Stonehaven Malmesbury Syrups - Malmesbury Mambocino Ltd - Twickenham Marimba World Chocolate Ltd Sudbury Mason, Sam - London Merceica PR - London Metro Coffee Bar - Leek Milk to Perfection - Benton Mintel International Group - London Mister Woods Cafe - Newcastle upon Tyne Mitevski, I. - Luton Mulmar Foodservice Solutions Hatfield Nisa-Today's (Holding) Ltd Scunthorpe Norman Knights - Wickford Nourishing Ventures - London Ostajin - Sheffield Ovenmill Limited - Hastings Pacific Foods - Ireland Paddy & Scotts - Woodbridge Page, Jordan - Great Yarmouth Plymouth Land Commercial Limited Plymouth Portabrands Ltd - Latchington Precise Media - London Press Index Ltd - London Proactive Communications Ltd Solihull Quickfire Tableware - Sheffield Ramsey, Dan - Welwyn Garden City Rapid Retail - Cheltenham Rashidi, S. - Harrow Rheavendors Servomat UK - Crawley Ringtons - Newcastle San Remo UK Ltd - Buckfastleigh SCA Hygiene Products (UK) Ltd Dunstable Seda UK - Blackwood Selecta UK Ltd - Basingstoke Serious Coffee - Altrincham Shutt, Michael - Guisborough Slice - Chelmsford Soho Coffee Shops - Cheltenham Starvin Jacks - Swansea Sugar Qube - Glasgow Tanias of Hempstead - London Tastes - London TFI Lunch - Brighton The Flying Coffee Company Cambridge The Hive Cafe - Bridport The Moon & Sixpence Ltd - Bath The Olive Grove Cafe - Londonderry The Real Tea Company - Witney The Streat - Belfast The Vanilla Pod Bakery - Cheltenham The Wicked Coffee Company Ltd. Wetherby The Workbox Group - Guidlford Tirimo, Natalia - London Universal Espresso Care - Aldershot University of Hertfordshire - Hatfield Venetia's - London William Reed Exhibitions - Crawley Woodcock, Shirley - Surrey Xpress Coffee Commercial Castlethorpe Zaman, Ghanzanfar - Birmingham

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