Cafe Culture Magazine - Issue 46

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magazine SEPTEMBER 2011 ISSUE 46

TASTING THE LIFESTYLE OF THE CAFÉ SECTOR

Premium presentation cups that your customers will love!

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Welcome!

CONTENTS

This year’s lunch! show is set to be the biggest one ever, having already become a popular draw for a competitive café sector ever eager to source new products and get a heads-up on some of the very latest trends and innovations (turn to page 16 for a preview).

If you are struggling with your café’s menu right now, then our Menu Masters feature might help structure your ideas. We also look at the serving of that British essential, tea. And opinions abound with Australian, George Sabados, on what he thinks being a coffee roaster should really be all about, while several UK-based café sector insiders give their personal views on our relationship with the Italian espresso.

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 Tony Lorimer, Tel: 01291 636333 E-mail: tony@cafesociety.org.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

40 Menu masters – menu tactics for cafés and coffee shops.

NEWS 5 Award winning show’s stands all taken.

6 Retail café specialists celebrate name change

ARTICLES

8 Hospitality waste report outlines opportunity to save millions 10 Gaggia launch new Deco D

EVENT PREVIEW

46 What it takes to be a coffee bean roaster – George Sabados on why roasters need to be more scientific and more retail-minded.

REGULARS

16 Biggest lunch! yet 30 European Coffee Symposium 2011

23 Barista talk – your barista questions answered.

38 Elevenses – Bean Around Town.

FEATURES 24 Tea service – a look at how our versatile ‘national drink’ is being served.

32 All about espresso – tips and opinions on the Italian way of drinking coffee.

45 Coffee clinic – your maintenance questions answered.

49 New products.

51 Checkout.

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NEWS Coffee Republic in new health village venture Coffee Republic has signed an exclusive deal with community pharmacy and healthcare provider, Lloydspharmacy, to provide coffee bars where customers can relax at its new Health Village concept.

The first Health Village opened at Brent South Shopping Park at the end of August with Coffee Republic joining other well-known high street brands including Opticians Vision Express, Shuropody, Sk:n, Hidden Hearing and Connect for Physical Health within the retail outlet.

“Working in partnership with other respected high street brands brings rewards to everyone involved and has been central to our strategy for growth over the last eighteen months,” commented Coffee Republic CEO Tariq Affara.

“We are delighted to be in such good company at this exciting retail pilot, which it is hoped is the first of many to come. For our part we will provide Health Village customers with a cool environment to relax and enjoy our famous genuinely roasted in Milan coffee and quality food freshly made on site.”

Speaking about Coffee Republic, Steve Gray, trading director at Lloydspharmacy, added: “We want to offer customers a holistic experience which also has the potential to attract people who would not normally be exposed to broader healthcare services. Having Coffee Republic at Health Village will help us to create an inviting and welcoming atmosphere and provide a place where customers can relax and recharge their batteries.”

Eve and Les Mills of Masteroast who will shortly be celebrating 30 years of successful business.

Masteroast plan celebratory Bean bash!

Masteroast, a UK-based private label coffee roaster, is gearing up to hold the party of a lifetime to celebrate its 30 successful years in business.

The company plans to stage a ‘Bean Bash’ at Plantation House, its Peterborough HQ, on 30 September 2011 to mark the milestone anniversary of its establishment exactly three decades previously on 1 October 1981.

Originally called Ecobev Ltd, the company was founded by current chairman Les Mills and his wife Eve to supply high quality roasted coffee beans to grocery stores and cafés. Since then, and one name change later in 1983, Masteroast has expanded to become a major supplier of private label, roasted and packed coffees to the out-of-home distribution sector.

As well as providing an opportunity to toast three decades in the trade, the Bean Bash will see the official opening of Masteroast’s new roastery and the unveiling of its new Neuhaus-Neotec roaster, say the firm, who are determined to remain at the cutting edge of the coffee industry for many more years to come (www.masteroast.co.uk).

“The Bean Bash will be the perfect way to

celebrate 30 wonderful years in the coffee industry and is a chance for us to say a big thank you to all the customers, suppliers and staff, who have been an integral part of this achievement,” said Les Mills. “Likewise we intend the 30th to be something of a showcase for what we believe to be one of the most technologically advanced and flexible private label coffee roasteries in the world.”

Andy Fawkes, Masteroast’s MD, has emphasised that the food, drink and entertainment at the Bean Bash will reflect the international flavour of their business and guests, blending both formality and fun, but with the accent being on the latter! Guests from all over the world, including representatives from some of the many coffee growing countries from whom Masteroast imports raw coffee, are expected to attend with Lord Brian Mawhinney, having graciously agreed to officially open the new roastery and plant.

One particularly special attendee will be Diane Wilson, whose late husband Chris Wilson, the then owner of Luckin’s grocery store in Dunmow, Essex, gave Ecobev its first ever order on its first day of trading.

Ferns Coffee empire expands Following the recent purchase of Layton Ferns & Co, the new management team at the specialist coffee roaster has wasted no time in revamping the company under the new brand name of Ferns Coffee, with new products and improved blends.

Ferns Coffee has also acquired Coffee Mill Trading, extending the Ferns distribution footprint into Dorset and along the South Coast.

“This is a natural fit for the early growth of Ferns Coffee as a regional supplier to customers across the whole of the South Coast. We have already completed a

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CAFÉ CULTURE

significant investment in technology, adding efficiencies and advantages with a better service,” said managing director, Justin Slawson. “We are also completing a further acquisition to consolidate our presence as a reliable supplier of quality products within the Southern Home Counties.”

Renowned for supplying catering and hospitality establishments in southern England, the company says that it will continue to focus on supplying bespoke, traditionally roasted and ground coffee blends and associated equipment.

In its latest step, Ferns Coffee has

announced the launch of their new brand – Sassetta Espresso – together with branded merchandise, cups and swing signs to support the promotion of the new taste experience for their customers (www.fernscoffee.com).

Formed in its current incarnation in 1973 through the merger of two established beverage providing companies L Fern &Co and Layton and Son, Ferns Coffee has now been operating as specialist coffee roasters for over a century, with all of its coffees currently being prepared in its modern Hampshire factory.

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NEWS

Award-winning show’s stands all taken lunch! (Old Billingsgate, London, 29-30 September), the UK’s premier trade show for the out of home food and drink industry, has sold out of all available exhibition space, say its organiser, Diversified Business Communications UK. lunch!’s continuing success follows news that thousands of trade buyers and senior decision-makers from some of the industry’s biggest organisations have booked their passes for this year and visitor pre-registration figures are up over 70% on the same week in 2010.

Record-breaking figures aren’t new to this award-winning show, which has seen a rapid growth in its visitor numbers since its launch event three years ago. A 24% rise in overall attendance in 2010 has prompted a 50% expansion in exhibition space for 2011, taking the show up to the venue’s upper level for the first time. Plus, there’s also been a 40% increase in exhibitors – with over 190 companies set to showcase products, packaging, equipment and technologies from across the food-to-go sector.

The last five stands were snapped up

by Devon-based the Exploding Bakery,

lunch! - Best UK Trade Show at the AEO awards - is free to attend for preregistered trade visitors (for further information and to register visit www.lunchshow.co.uk quoting priority code LUN11005).

Baileys Real Food Company (creator of The Jackson Bar), J.O. Sims (one of the UK’s leading suppliers of fruit for the fresh, processor and ingredient market sectors), Wild Trail (manufacturers of handmade popped corn cereal bars) and Rapitalia from Ireland, whose handmade Italian pizzas can be baked in-store in just three minutes.

“We’d like to sincerely thank all our wonderful exhibitors who had the foresight to secure their positions early.

Plus, also, all our association and media partners for their amazing support,” said Chris Brazier, lunch!’s event manager.

“With our winning Best UK Trade Show at the AEO awards for a second unprecedented time, increasing our exhibitor numbers, not to mention record pre-registration and a whole new feature level, there’s no doubt that lunch! 2011 will be our best show yet!”

New EU food labelling rules approved Food shoppers will be able to make better informed, healthier choices as the result of new EU food labelling rules that have now been approved

by MEPs. Labels will have to spell out a food's energy content as well as fat, saturated fat, carbohydrate, sugar, protein and salt levels, in a way that makes them easy for consumers to read.

"Despite political and ideological differences in the EP, despite national ideological convictions, we have come up with a good compromise,” said MEP Renate Sommer, who led Parliament's team in negotiations with the Council.

“The new rules are supposed to provide more and better information to consumers so they can make informed choices when buying. But it is more than that: the food industry should benefit too.

There should be more legal

certainty, less bureaucracy and better legislation in general.

This is very important for SMEs. More than 80% of the European food sector is SMEs." Under the new rules, the energy content and amounts of fat, saturated fat, carbohydrates, sugars, protein and salt must all be stated in a legible tabular form on the packaging, together and in the same field of vision. All this information has to be expressed per 100g or per 100ml. It may also, in addition, be expressed per portion, The new rules also state that information on allergens must be given for nonpackaged foods, for example on food sold in restaurants or canteens. Under existing EU rules, the origin of certain foods - such as beef, honey, olive oil and fresh fruit and vegetables - already has to be shown on the label. This also

Once the legislation is approved and published in the EU Official Journal, food businesses will have three years to adapt (five years when it comes to the nutrition values). now applies where the failure to do so would mislead the consumer. This rule will now be extended to fresh meat from pigs, sheep, goat and poultry, at Parliament's request.

The new rules will also ensure that consumers are not misled by the appearance, description or pictorial presentation of food packaging. It will be easier to spot "imitation foods" - foods that look similar to other foods

but are made of different ingredients, such as "cheeselike" foods made with vegetable products. Where an ingredient that would normally be expected has been replaced, this will have to be clearly stated on the front of the pack in a prominent font size and next to the brand name. Meat consisting of combined meat parts must be labelled "formed meat". The same will apply to "formed fish".

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NEWS

Roadchef buys two new sites Roadchef, one of the UK’s largest Motorway Service Area (MSA) operators, has announced the acquisition of First Motorways as it looks to strengthen its UK portfolio.

The purchase, which was part funded with the support of acquisition financing from Lloyds Bank Corporate Markets, adds the Magor MSA, at junction 23A of the M4, and the Symond’s Yat trunk road site on the A40 to the Company’s portfolio of sites across the UK. "The Magor MSA will fill an important gap in Roadchef's network of service areas. The site, which has operated for 19 years, is in an excellent location and is extremely popular with motorists as it’s the first MSA across the Severn Bridges. It also marks the gateway to South Wales. Most importantly, we inherit a great team and look forward to working with them to build and develop the business,” said Simon Turl, chief executive officer of Roadchef.

Acquiring First Motorways marks a remarkable turnaround in fortunes for Roadchef. Three years ago, the business was achieving profits a third lower than today and much speculation centred around the strength of the business. A new management team and funded investment programme means that today the company’s profits are growing, it has an annual turnover of £200 million and employs more than 2,000 people across the UK. At Magor, Roadchef says that it will invest more than £1 million on introducing well-known brands, such as McDonald's, Costa Coffee, WH Smith and Days Inn, whilst the seating and general environment will also be upgraded, in line with the company’s recently introduced catering strategy (the company anticipates that improving the catering at Magor will create approximately 50 new jobs).

Roadchef is currently in the middle of a £12 million investment programme to upgrade the catering facilities at 10 key sites over a two-year period. This followed a successful pilot at its flagship site at Strensham South Services on the M5 which saw sales increase dramatically with the introduction of McDonald’s, Costa Coffee and a number of upgraded ownbrand offerings.

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Retail café specialists celebrate name change Kudos Cafés (formerly Leisurextra), have been celebrating their recent re-branding by securing a new five-year catering contract with Alfa Laval Limited, a heat transfer, separation and flow technology company.

Worth over £500,000 in total turnover, Kudos Cafés will provide catering services for employees and guests at Alfa Laval’s UK and Ireland H.Q. in Camberley, Surrey.

The site is home to administrative and workshop personnel and Kudos Cafés will serve traditional hot and cold lunches, including healthier options and themed menus throughout the course of the year.

The company, part of the Crown Group, say that they recently re-branded in order to better reflect its current business model.

First forming in 2007, after winning a contract to manage cafés in 75 leisure centres around the country, the business has steadily grown and moved into markets outside of the leisure centre

industry. The retail café experts now operate in cafés in business parks, public venues and staff facilities.

Whilst the Kudos business already has a retail café offering in its portfolio, Kudos Cafés operates in venues where the café is the primary service and source of revenue.

“Our business is built on relationships and our product is not just measured on the quality of our food, but also the strength of understanding we have with our clients, staff and customers. That’s why we felt it was important to take another look at our identity and what is says about us,” commented Dale Wild, managing director of Kudos Cafés.

“The Kudos brand carries a stamp of quality that we are proud to be associated with. Whilst our businesses do operate differently, our values are very much aligned and we are both supported by a number of central services at the Group that enables us to instil the same messages and standards.”

Feel Good drinks secures new café business The Feel Good Drinks Company says that it has beaten off major competition to secure a big new business win to supply Costa Coffee franchises across all RoadChef sites with all three flavours of its PET range - Cloudy Lemon, Apple & Blueberry and Orange & Mango.

This move is, in part, due to Feel Good Drinks’ recent listing in Costa Coffee outlets across the country, feel the company.

“We are over the moon at being given the opportunity to supply Costa outlets both on the high street and at RoadChef sites in the UK,” said Steve Cooper, co-founder of the Feel Good Drinks Company.

“As consumers become more aware of the added sugar in many juice drinks, the demand for healthier alternatives is on the up.

We remain completely dedicated to providing natural and healthy drinks, sweetened only with fruit juice for our customers.”

Building on its success in the foodservice sector, Feel Good Drinks 400ml PET and Kids ranges are also now available in Pasty Presto which has 30 sites across

the South West. Equating to 8,500 cases for the first year, this new move has huge growth potential for the brand. Not only that, but the company has squeezed out one of its main competitors This Water to secure the deal.

Feel Good Drinks’ claim to fame is that they contain no added sugar and every drink provides one of your five a day.

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NEWS

Hospitality waste report outlines opportunity to save millions The UK hospitality sector could save up to £724 million a year by tackling food waste, according to a report published by WRAP. Their Composition of Waste Disposed of by the UK Hospitality Industry report estimates that over 3.4 million tonnes of waste (typically food, glass, paper and card) is produced by hotels, pubs, restaurants and quick service restaurants (QSRs) each year. Of this, 1.6 million tonnes (48%) is recycled, reused or composted, while almost 1.5 million tonnes (43%) is thrown away, mainly to landfill. Of the waste going to landfill, 600,000 tonnes was food waste, two-thirds of which (400,000 tonnes) could have been eaten.

Efforts by the industry have increased recycling rates, but the amount of waste going to landfill remains an issue, say WRAP, as 70% of the mixed waste currently sent for disposal could be recycled using

existing markets.

It is also estimated that as much as 950,000 tonnes of CO2 equivalent emissions could be saved if the recyclable waste disposed of by the hospitality industry was actually recycled (the equivalent of removing 300,000 cars from UK roads for a whole year). The amount of CO2 equivalent emissions that could be saved would increase further if the avoidable food waste could be prevented, point out WRAP. “It is clear from our findings that much work has been done by the hospitality sector to reduce waste to landfill in favour of increased recycling, and more could be done. Businesses are keen to recycle, or recycle more, but often come across barriers, such as a lack of space,” says Richard Swannell, director design & waste prevention, at WRAP, who believes the

Bronte’s Giants range gets new outfit Following Paterson Arran’s (www.paterson-arran.com) successful addition of Custard and Bourbon Creams to its Bronte Giants family, the range has undergone a makeover with each Giant now featured in its very own eye-catching, impulse friendly display pack.

“Bronte Giants new display case is smaller than before making it an even better fit on the counter or on crowded shelves, and the new styling is sure to make it stand out,” says Amy Coles, Bronte marketing manager. “Now it’s even easier to capture the Giant sales and Giant margins you can get with Bronte Giants.

Bronte Giant Custard Cream features a crumbly biscuit base and top, filled with a creamy custardy centre, while the Giant Bourbon Cream has the all the features of a traditional bourbon with a full-on chocolaty filling. The Giant Fruity Oat is packed full of juicy raisins and oaty goodness, and the Choco Fudge Cookie combines Bronte Giants are available in national wholesalers such as Booker, 3663, and Brakes, as well as independent and regional wholesalers (the RRP per Giant is 89 pence).

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fudge and milk chocolate pieces. The Triple Choc Cookie is crammed full milk and white chocolate chunks. The biscuits are made to all natural and GM free recipes, are free from pork fats, and are suitable for vegetarians. Crucially, all of the range is made to a palm oil free recipe so are orang-utan friendly.

To coincide with the introduction of the new look packaging, Bronte has also announced a sponsorship deal with the rugby league side Huddersfield Giants, making Bronte Giants the ‘new’ official snack of the team. As part of the new deal Bronte will receive sampling opportunities at the team’s Galpharm Stadium, inclusion in official match day programmes and team literature, branding in the stadium as well as access to players for promotional purposes and competition opportunities.

findings suggest there is a real opportunity to reduce waste and costs further across the hospitality sector.

“Working together, there is a real opportunity to reduce waste and recycle more, delivering reductions in CO2 emissions, as well as generating cost savings.”

Breakdown of key mixed waste materials in mixed waste sent for disposal that could be recycled:

Material

Tonnes and percentage share

Food

600,000 tonnes (40%)

Glass

213,000 tonnes (14%)

Paper

196,000 tonnes (13%)

Card

134,000 tonnes (9%)

Rimon to focus on health trade Newly launched Rimon 100% Pure Pomegranate Juice is now available exclusively to the UK health trade through the Health Store and other selected wholesalers.

The premium quality juice, which is sourced exclusively from Israeli pomegranates, is higher in antioxidants than other brands, recording an average of over 5000 µmol TE/g in recent independent ORAC tests, report the company.

“The high antioxidant capacity of Rimon is the main reason we have focused on distribution in the health trade,” said a spokesperson for its UK distributor, Moshel Ltd. “In addition, the authentic, ‘freshly squeezed’ pomegranate taste and premium ambient glass packaging, with up to one year’s shelf life, make it a particularly attractive offering to health store customers who are also discerning about quality and dislike wastage.”

More information about Rimon 100% Pure Pomegranate Juice can be found at www.moshel.co.uk.

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NEWS

Newby bags most award-winning teas Newby Teas of London, distributed to hotels and restaurants by Café du Monde, has won 21 prestigious 2011 Great Taste Awards, having been presented with two coveted two-star, and 19 one-star Gold Great Taste Awards for its teas.

This makes Newby the most successful tea company in the history of the Awards, with a total of 65 awards having now been won over six years.

The Great Taste Awards, organised by the Guild of Fine Food, are now in their 18th year. Over 7,000 products were entered from 1600 companies for this year’s Awards and it took 350 experts 34 days to blind taste all the entries.

Café du Monde distributes Newby teas to a broad portfolio of hotels and restaurants including such celebrated establishments such as the Bentley and Goring hotels, the Chinoiserie at Jumeirah Carlton Tower and the Blue Elephant restaurant. The complete Newby range is available from Café du Monde, including single estate black teas, green and white teas, rooibos, oolongs, tisanes, infusions and flowering teas (www.cafedumonde.co.uk).

Newby Teas has become the most successful tea company in the history of the Great Taste Awards.

Boston Tea Party joins the KeepCup revolution The award winning café chain, Boston Tea Party, has launched a new initiative that will see it partner with coffee charity, Coffee Kids, and the reusable cup producer KeepCup. Boston Tea Party say that its involvement means that it will be able to help raise vital funds to support the coffee farmers of Latin America as well as helping reduce the amount of waste that the coffee industry produces. All the profits from the sale of the new BTP KeepCup will be donated to Coffee Kids, and a small donation will be made to the charity every time a cup of its ‘guest’ coffee is sold. The BTP KeepCup costs £6.95 and comes with a free coffee to try it out.

KeepCup is a manufacturer of reusable coffee cups that are BPA free and non-toxic, and that help keep beverages hotter for longer. It is lightweight, dishwasher safe and microwaveable fitting into most car cup

holders and many bicycle bottle holders. Coffee Kids aims to help build a sustainable future for coffee farmers and their children through education and resource support “Through this scheme we hope to make a bold statement about our responsibility to society and the environment,” said Andrew Tucker, Boston Tea Party’s head of coffee. “By purchasing a BTP KeepCup our customers will not only be helping farmers improve their quality of life, their crop and their education opportunities but will also be part of reducing the amount of waste created by take-away coffee cups.

We hope that with the help of our customers we will be able to generate enough to become the largest single donor to the charity in the UK.”

Gaggia launch new Deco D The latest espresso machine from Gaggia, the Deco D, is designed to deliver what the company describe as a “real point of difference in coffee making”, and is being marketed in the UK by Watermark, and is available through dealers nationwide.

The electronic model combines vintage art deco looks with advanced technologies including individual brewing head temperature controls, which allow the coffee’s 'sweet spot' to be extracted every time, and a turbo-charged steam wand that can steam a litre of milk in just 40 seconds.

"The coffee sector is hugely competitive and the Deco is designed to give operators a real edge in the high street," says David Lawlor, managing director of Watermark UK. "It is authentic

and combines aesthetics with functionality. On the one hand it is very easy to use, so even untrained staff can brew a perfect cup of coffee. At the same time, features like the adjustable pre-infusion enable a barista to control the brewing precisely, helping them to create their signature beverages.”

The Deco D is available in a variety of sizes. The smallest unit has two groups, brewing four shots simultaneously and is capable of producing up to 300 espresso shots per hour. It is available in either grey or red and features an energy-saving automatic on/off function. It measures 765mm (w) by 535mm (h) by 570mm (d).

Peros launch One Biscuits The fairtrade and ethical beverage and snack distributor, Peros, have launched One Biscuits - a range of biscuits with a distinctly ethical flavour.

Profits from the sale of One Biscuits will fund projects in Malawi, say the company, including children’s feeding programmes and a project to set up micro-bakeries providing sustainable employment for women. Peros have already been working with the One Foundation for the last five years and, through sales of bottled water brand One Water, have raised over £1 million, contributing to more than 100 life-changing clean water projects in Africa.

One Biscuits, aimed at foodservice and

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hospitality, will be available throughout the UK exclusively through Peros. The range comprises individually-wrapped, 30g biscuits in five flavours - double choc chip, fruit & oat, fruit Shrewsbury, ginger and golden crunch.

Available from mid-September, the biscuits will be supplied in a mixed case of 100, 20 of each flavour.

The concept of One Biscuits came about when Peros joined forces with the One Foundation to run a competition under the One Big Idea banner. The challenge was to come up with a foodservice or hospitality product that would not only work well commercially, but also have a tangible link between itself and the project it would help fund in Malawi.

Peros was established in 2000 and now offers a comprehensive range of over 350 fairtrade, organic and ethically traded products, available across the UK on a next day delivery (www.peros.co.uk).

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NEWS

Foodservice sector gets a taste of Nãkd The popular Nākd range, which has already taken the grocery market by storm, is now set to make its mark in the foodservice sector.

On the back of strong sales and a greater understanding by consumers about the benefits of switching to wholefood products, Natural Balance Foods has launched both their Nākd snack bar and flavour infused raisin ranges into foodservice through a new distribution agreement with Brakes who will be taking a selection of Nākd wholefood bars, the all natural snacks which combine nothing but raw fruit, nuts and natural flavouring, and Nākd Infused Raisins, sundried raisins infused with a range of different flavours.

“The Nākd brand allows us to offer outlets a genuinely healthier option that

doesn’t compromise on taste while the individually wrapped products provide a great solution for their customer’s on-thego snacking needs,” said Phil Smith, marketing manager at Brakes, the new agreement being part of the company’s strategy to enter the foodservice sector and make its healthy range available to a wider audience.

Jamie Combs, managing director at Natural Balance Foods, added: “Consumers are becoming increasingly savvy and understand that low fat or low calorie products aren’t necessarily healthy – or tasty. We think that Nākd offers the Holy Grail – products that are genuinely good for you, aren’t packed full of additives, preservatives and glucose syrups, and taste great.”

Northern Ireland coffee roaster wins Middle East contract

Christmas coffee unveiled

Northern Ireland based Pure Roast Coffee has won a £350,000 contract to supply almost two million coffee pods to Dubai-based Emirates Airline for its global network of business lounges.

The contract with Emirates, currently rated the world’s best airline, is Pure Roast Coffee’s biggest deal to date and follows an extensive marketing drive by the company.

Pure Roast Coffee’s MD, Martin Symington, who has extensive experience in coffee roasting for food services, said: “Winning the business with Emirates is a tremendous boost for the company because it’s our biggest single contract to date and is with a world leading customer.

“It gives us a very strong base in the United Arab Emirates and the wider Middle East, a dynamic and fiercely competitive marketplace that has been a prime target for us since the formation of the business. This focus has led to us developing a strong distribution channel in Dubai that is enabling us to access markets there and in regions of Asia.

“In addition, the contract with Emirates will see our pods used worldwide by business travellers who will be able to appreciate the quality of our coffee. Our pod business is growing rapidly and we anticipate producing over four million high quality coffee pods this year. We use the best coffee suppliers and also ensure a distinctively rich flavour by means of our convection air roasting equipment.”

Available to café, restaurant, pub, retail and food service trade customers now, and later in the year by mail order to consumers, Cherizena says that its Christmas Coffee has an aroma reminiscent of Christmas pudding.

The limited edition Christmas Coffee has been created by flavouring the Colombian Excelsior medium bean with a delicious combination of rum, hazelnut, cinnamon, vanilla, orange and pecan nut flavours.

“Last year’s blend was so popular that we’ve kept to a similar recipe for the Cherizena Christmas Coffee 2011, but have just added a little bit of hazelnut and a touch of pecan nut,” says Kate Jones, who runs Cherizena, based at Wartnaby, near Melton Mowbray in Leicestershire.

Offering up to 30 single origin coffees and blends, and 20 different flavoured varieties, Cherizena has coffees to suit all tastes, and has become a leading UK specialist producer of coffee, and sources premium, rare and speciality

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CAFÉ CULTURE

Cherizena are offering a trade discount for ‘early bird’ orders for their Christmas coffee (www.cherizena.co.uk). coffees, as well as creating its own range of superb flavoured coffees.

The Christmas Coffee is one of its limited edition flavours and can be branded for trade customers, and is available in packs up to a kilo in size. It can also be teamed up with Cherizena’s “snip and pour” packs for filter machines, which are available in boxes of 50, including filter papers. Orders are now being taken for trade customers, with a 10% discount given on trade orders placed before the end of September 2011.

Cimbali’s charity bake-off Traditional Italian espresso machine manufacturer, La Cimbali UK, is aiming to raise funds for Macmillan Cancer Support during a coffee morning to be held at its Elstree office this month.

Members of the public are being invited to have a coffee with the Cimbali team as part of an annual series of nationwide coffee morning's to raise money for the charity.

La Cimbali will also be holding an internal

Cimbali Bake Off where team members are being asked to create a cake for the event which will then be judged by a selected baked goods expert to determine the best one.

Last year La Cimbali raised £300 but is hoping to do even better this year. Last year 43,000 people signed up to hold coffee morning's for Macmillan, raising over eight million pounds for the charity.

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New ice cream cabinet

The new Fracino team (left to right Martin Davies, Michael Hindson, Darren Michael, Hayley Bates and Ryan Hogan).

Sales demand powers Fracino team to 31-strong Fracino’s continued sweet taste of success in the UK and worldwide is reflected in a second wave of new recruits in less than nine months.

The UK’s only manufacturer of cappuccino and espresso machines is marking a 25% team expansion in a period in which the company posted double digit growth for the third consecutive year.

Now at 31-strong, new members include sales and marketing assistant Ryan Hogan, test bed engineer Michael Hindson and workshop operative Martin Davies. Hayley Bates, who joined the business four years ago, is also celebrating a promotion from service administrator to sales administrator.

“As a former Starbucks employee and a major fan of the home grown coffee industry, this is an exciting time to join Fracino. The business never stands still, continues to buck the trend - and its exceptional success and reputation is renowned globally,” said Ryan Hogan.

“I’m looking forward to further developing and growing customer relationships in my new role,” added Hayley Davies.

In recent months the manufacturer’s trailblazing exporting success has further expanded to countries including Mongolia, Bulgaria, Nepal and Indonesia. It has doubled the size of its premises and is manufacturing more components in house following a 250k investment in cutting-edge machinery.

Launched from humble beginnings

by Frank Maxwell in a garden shed 47 years ago, the family-run business based in Aston sells over 3,000 coffee machines annually to customers including Patisserie Valerie, Druckers coffee shops, Pathfinder pub chains and Greene King.

ISA (UK) has announced the UK launch of the ISA Isabella scooping ice cream cabinet.

Designed to coordinate with ISA’s other popular Millennium and Metro ranges, the Isabella can be combined seamlessly into matching counter runs, adding a costeffective promotional ice cream option alongside pastry and hot food cabinets, say ISA (UK).

It features four pivoting castors meaning that the unit can be easily positioned and, if required, relocated outside to increase sales during the warmer months. It has two chilled levels that accept standard H120 ice cream containers, one level for display and one for storage, offering great capacity from a small footprint. Product visibility is excellent thanks to the tempered curved front glass and fluorescent top lighting.

Two models are available - one displays

ISA (UK) has announced the UK launch of the costeffective ISA Isabella scooping ice cream cabinet. ten x 5 litre containers, the other 13 x 5 litre containers. In line with its Ecology Project the units also have excellent ecocredentials featuring polyurethane insulation (HCFC and HFC free), foamed with CO2. The in-built hermetic condensing unit is energy efficient, running two doublefinned evaporators with hot gas defrost and gravity air flow, and there is a self-rolling, insulating curtain to help maintain temperature within the cabinet.

SHORTS Coffee price corrections Downward corrections to coffee prices recorded in June continued during July 2011, report the ICO (International Coffee Organsiation) as the monthly average of the ICO composite indicator price fell to 210.36 US cents/lb compared to 215.58 in June (a drop of 2.4%). Despite this, price levels continue to be considerably higher than those recorded in 2010 and the downward correction was far more marked in the case of Robustas with the average of the second and third positions on the London futures market falling by 6.5% in relation to the level in June. Price volatility eased slightly in the case of Arabica prices during July.

Coffee, chat and a chapter A local Edinburgh book group joined Scottish-based independent coffee roaster, Matthew Algie, for a coffee, a chat and a chapter at the Edinburgh International Book Festival in Charlotte Square Gardens, Edinburgh recently. The Glasgow-based coffee roaster, one of the sponsors of this year’s Book Festival, treated some of Edinburgh’s booklovers to some of their fresh coffee as they took time out to read and discuss their latest reads.

Festival will be back Following a tremendous launch event in April 2011, say the organisers, which saw 7,500 visitors come together over three

action-packed days, the London Coffee Festival will be back on 27-29 April 2012 at the iconic Old Truman Brewery on Brick Lane, London.

Gold win for crisp company The Yorkshire Crisp Company is celebrating after winning a coveted onestar Gold Great Taste Award 2011 for its Roast Lamb and Mint gourmet crisps.

Yorkshire Crisps produce a range of luxury, hand-cooked crisps from locallygrown potatoes and parsnips and using totally natural flavourings. The crisps are available in 40g single bags, 150g large sharing bags, 500g catering packs and the company’s unique 100g re-sealable, stayfresh drums (selected flavours depending on pack size).

River Cottage opening River Cottage has confirmed that it will open the next River Cottage Canteen and Deli at Plymouth’s Royal William Yard, an ex-Royal Navy Victuallers Yard, located next to Plymouth Sound. The business has signed a 25-year lease on the Brewhouse building, and hopes to open in November. It will be based on the successful River Cottage Canteen and Deli in Axminster, originally set up by Hugh Fearnley-Whittingstall, campaigner, broadcaster and food writer, whose River Cottage TV series captured the nation’s interest in food provenance and sustainable living.

SEPTEMBER 2011 CAFÉ CULTURE 13

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NEWS

Caffè Nero announces free Wi-Fi access The Cloud, the UK's largest public access Wi-Fi provider, and Caffè Nero have announced a partnership to provide Caffè Nero’s customers in 450 outlets with free wireless internet access from this month.

More than one million customers a week will soon enjoy the quick and reliable internet connection that Wi-Fi technology provides (the agreement comes off the back of The Cloud’s recent partnerships with Pizza Express and Nintendo).

Shane Moates, head of business development at Caffè Nero said: "Our customers expect a premium espresso-based coffee experience at Caffè Nero and the Wi-Fi experience they receive should match this level of quality.

Having a strong, fast and reliable internet connection is important to our customers and helps integrate Caffè Nero into the local community as a neighbourhood gathering spot. We chose The Cloud because we wanted a partner that is dedicated to understanding Wi-Fi, with a set service level agreement in place to ensure we receive the very best service."

Steve Nicholson, managing director of The Cloud, added: "Caffè Nero is a substantial addition to our list of partners and joins the ever-growing number of site owners who recognise just how important WiFi is to the way people live their lives. Consumers and business people now expect to be able to enjoy a quality internet connection wherever they may be – for both social and work-related reasons – and coffee shops are one of the most popular places for people to do this.”

Wi-Fi technology enables devices such as smartphones, tablets, video game consoles and laptop computers to connect remotely with the internet when within range of a wireless network connection.

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Work starts on new deli café bar Work is underway on a brand new stylish bar and deli at Sanderson Arcade in Morpeth with local shopfitter, Pringle Contracts, having started work on the transformation of the final unit at the Arcade, into the new Barluga Deli – a deli and dining experience.

The Barluga brand is part of the Fluid Group and already well known in Newcastle, with a chic gastro pub in the city centre. The company also owns the popular Central Bean Coffee House brand, which has an outlet at the Arcade.

The new outlet, which will occupy 4,000 sq ft, with space for 120 diners, will offer a European style café and casual dining experience. The stylish interior is being designed in-house by Fluid Design Solutions, a division of the Fluid Group.

The £1 million investment is creating 35 new jobs, and Fluid Group director, David King, said the new Barluga Deli will be open by the end of October, with the emphasis on good quality, casual dining. “Sanderson Arcade is a really stylish development in a beautiful town and everyone on the team is looking forward to opening the new Barluga

David King, director of the Fluid Group and Paul Hind (lead designer) celebrating the start of work at the new Barluga Deli.

Deli here,” he added.

“Our focus is on providing excellent service, as well as high quality and freshly prepared food, in a relaxed and stylish environment. We have some really exciting ideas for the look and layout, and can’t wait to unveil them when we open.”

The expanded showroom will be large enough to display all Marco product lines and will be used to demonstrate equipment to visitors.

Marco doubles the size of its showroom Marco Beverage Systems has expanded its UK headquarters at Strixton in Northamptonshire and extended its showroom facilities.

To cater for its current and future expansion plans, Marco has taken on an additional, adjoining unit in the small suite of offices that has been the company’s UK home for the past six years. The additional space gives Marco the opportunity to double the size of its showroom.

The showroom is also equipped with a boardroom table and all the other facilities to enable distributors’ sales forces to hold meetings at the offices, whilst reviewing Marco equipment during the course of their

deliberations. Also on the same complex, a dedicated engineering workshop has been created to be used as a full technical training facility for distributors’ engineers.

“Whilst we have always had a showroom facility at Strixton, until now, it has not really been sufficiently spacious to show all our lines. The expansion shows our commitment to the UK market and our desire to optimise customer service,” said UK sales director, Chris York. “We hope that our distributors will take the opportunity to hold their sales and technical meetings here, at our fully equipped offices. One thing is for sure - they will certainly be assured of a good cup of coffee!”

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PREVIEW

Biggest

lunch! yet Now in its fourth year, thousands of professional food and drink buyers from all across the country are preparing to attend their biggest lunch! yet, when the UK’s only dedicated food-to-go trade show returns for its fourth edition at London’s Old Billingsgate on 29-30 September.

Award winning Winner of Best UK Trade Show for the second year running at the exhibition industry’s equivalent to the Oscars – the AEO Excellence Awards 2011 – lunch! is now firmly established as the premier event for the industry it serves. Just last month, the event’s organisers, Diversified Business Communications UK, confirmed that unprecedented demand for exhibition space led to the show selling out eight weeks before opening. Whilst early pre-registration announcements reported 45% increases on the same time last year.

Record-breaking figures aren’t new to this award-winning show, which has seen a rapid growth in its visitor numbers since its launch event three years ago. A 24% rise in overall attendance in 2010 has prompted a 50% expansion in exhibition space, taking the show up to the venue’s upper level for the first time. In addition to more stands, this is where visitors will now find the café, Demo Theatre, the new Innovation Challenge Showcase, and the 24-stand Innovation Zone. There’s also been a 40% increase in exhibitors – with 200 companies showcasing products, packaging, equipment and technologies from across the food-to-go sector.

Damian Dixon, Marks & Spencer’s category manager for eating out of home, has attended the show since its launch in 2007 and is a big fan of the show’s diverse range of cutting-edge exhibitors. “lunch! is the perfect event to catch up with old colleagues and meet new start ups,” he says. “Innovative solutions are the lifeblood of the food on the move market and this show certainly has plenty of them."

It’s a sentiment echoed by many of the show’s loyal visitors, including Martin Hambleton, category manager at EAT. “lunch! is a real 'must visit' for any serious

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food business, perfectly presented, perfectly balanced and above all the best place to discover those hidden gems," he adds.

It’s not just the exhibitors at lunch! that promises to draw in the crowds however, since training and development is key to the running of any successful business, lunch!’s free ‘Working lunch!’ programme (developed in close consultation with the British Sandwich Association) offers a wealth of insight and expertise in to how to thrive in the food-to-go market.

Keynote speakers Spanning a broad range of topics, this year’s opening Keynote speaker, at 10.45am on Thursday 29 September, is Tony Keating, CEO of SSP UK & Ireland, who’ll be discussing ‘Tailored Solutions for Today’s Travellers’ and how SSP achieves consumer loyalty in the diverse travel market. SSP is a leading operator of food and beverage brands in travel locations worldwide, with Tony Keating himself responsible for over 700 units, including the airports and railway station businesses, Millie’s Cookies retail chain, and Rail Gourmet, which focuses on onboard train catering and logistics in UK and Europe.

“Whilst it is imperative to keep an eye on the wider food market, lunch! is a fantastic forum to focus 100% on what we do at SSP – food to go,” says Tony Keating. “I relish the opportunity to discuss ideas and innovations with my colleagues across the industry and to discover new ways in which to grow our exciting business segment.”

Other confirmed Keynotes, to date, include an exclusive, interactive ‘Sandwich and Snack Surgery’ from industry guru Nellie Nichols, designed to provide practical advice to food-to-go businesses (visitors wishing to submit questions in advance of the show, should email cbrazier@divcom.co.uk before 28 September). Whilst Steve Bartlett, the former CEO of Coffee Republic, will discuss his experience of being at the top of a major high street coffee company, as well as his theories behind the triumph and flaws of corporate franchise in ‘Anyone Can Can’t Do It’.

Following his Keynote session on Friday, Steve Bartlett will also feature in a panel debate on the UK’s sandwich market, chaired

by Simon Ambrose, editor of International Sandwich & Snack News, alongside fellow panellists Felicity Aylward (senior food development technologist at Wild Bean Café

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PREVIEW

lunch! is free to attend for preregistered trade visitors. For further information and to register, please visit www.lunchshow.co.uk quoting priority code LUN11010.

(BP) and chair of the British Sandwich Association Management Committee for 2011) and Subway®’s R&D food technical manager for Europe, Georg Burkhohl. lunch!’s Demonstration Theatre is also the home of the BSA Training Academy. Notable programme highlights include sessions on financing your sandwich business (from Adam Tyler, chief executive of The National Association of Commercial Finance Brokers), tips on commercial sandwich design (from multi-Sandwich Designer of the Year winner Mark Arnold), and two fantastic ‘Learning from experience’ sessions featuring leading operators, Barry Hampson (Nuvo), Victoria Bishop (The Armadillo Café), Ben Sibbald (Made by Ben), and Peter Dore-Smith (Kaffeine), talking talk about their experiences and share some of the lessons they have learnt.

Plus, there’s also an opportunity to be inspired by the ‘Founding Fathers’ – some of the key innovators responsible for helping to shape the modern sandwich industry – Jesper Toft (founder of Toft Foods), Philip Brown (founder of independent sandwich shop chain Philpotts) and Ray Raynor (founder of Raynors Foods – winner of the 2010 BSA Sandwich Manufacturer of the Year

www.cafeculturemagazine.co.uk

Award at the Sammies), making his lunch! debut, talking business while making their favourite sandwiches.

Following his crowd-pulling session at last year’s show, independent restaurant consultant Franklyn Boltman, founder of independent sandwich bar Thanks for Franks, is delighted to be back for 2011.

“Ask not what you can do for your country... Ask when lunch! 2011 opens. It’s the award winning food show that brings to market all that's new in product and great ideas. I'm very proud to participate,” says Franklyn Boltman.

Due to the anticipated popularity of his session, ‘How to Build a Successful Café or Sandwich Business’, and to enable as many lunch! visitors as possible to benefit from its contents, Franklyn Boltman will be speaking at 11am in the Demonstration Theatre on both days of the show.

What to see 3M Purification (stand E519) will be exhibiting its popular range of scale control filters for coffee and vending operators, including the new 3M™ SGLP2 Reverse Osmosis (RO) System. Unlike a conventional resin filter, which becomes less effective in reducing water hardness as it ages, RO filters provide consistent water quality throughout the product’s lifetime. Water filtered by the SGLP2 System can be combined with a controlled quantity of mains water for consistently great tasting coffee.

First time exhibitor at lunch!, the Coffee Machine Company (Stand G722), is the sole UK importer of Italian made Rancilio espresso machines and Ceado coffee grinders. It will be demonstrating two new additions to its Rancilio espresso machine portfolio. There will also be news of package deals on the Rancilio Epoca and an updated ‘grind on demand’ coffee grinder from Ceado.

Swiss company and first time exhibitors Vegusto UK (Innovation Zone, stand D) are

planning the UK launch its full range of Vegusto dairy-free Swiss cheeses, which is likely to be of interest to food businesses that provide options for those with alternative diets, the cheese range being suitable for customers with lactose intolerance or those who need to adhere to a low cholesterol diet.

Stewed! one pot meals (stand F612) is a funky range of premium, ready-made stews that bubbled into life on a North London farmers’ market. In just three years, the family has grown to six delicious international recipes available nationally as both 325g one-pot branded grab-and-gos and as 1.3kg catering packs. Four new lines are being launched Boston Baked Beans (packed with smoked bacon, chunks of sausage and dark molasses, for a revolutionary breakfast-on-the-go option) and its veggie alternative, plusMexican Three Bean Chilli, laced with dark chocolate and an Italian Chicken Napolitana.

Environmentally friendly, packaging innovators wewow (Innovation Zone, stand G) have announced the launch of wowbox.eu a sustainable packaging solution unlike anything previously seen within the food and catering industry. The wow-box is an eye-catching, eco-friendly food platter which literally elevates a caterer’s food platter above the competition using a unique, patent-pending leg mechanism.

Yum Yum Bros Food Company (stand B222) have two new ranges to exhibit – Ndulge (an indulgent range of bars, biscuits, muffins and bites) and Oh My Goodness which boasts combinations of cereals, honeys and different varieties of fruits to produce healthy nourishing snacks.

BLOOM – Tea Treatment™’s (stand E524) will be showcasing their award winning teas, designed for different times of day to suit modern consumers changing needs.

BLOOM’s simple ‘menu’ enables quick decision making by consumers and staff, who can also suggest appropriate teas as part of a value added service – much like a sommelier would (Soothing White Tea for noon and Fragrant Green Tea for midmorning, for example and Caffeine Free Rooibos Tea for evening).

The Phat Pasty Co (Stand D411) will back, launching two new Phat products – a Phat The Rancilio Classe 9

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PREVIEW Breakfast, Bacon & Cheese Muffin and a Phat Mozzarella & Tomato Panini. Both will be supplied in 'bake-in-pack' wrappers allowing a simple freezer to oven – customer solution, all in the branded pack. Also available for 2011, is the Phat Countertop heated display allowing food retailers looking for a 'hot grab and go' option.

Tideford Organic Foods (stand D417) have just launched their range of organic vegetarian juice jellies - Blackcurrant, Orange and Lemon – and their customers included major multiples, national coffee chains and independents nationwide. Tideford’s commitment to quality has won them over 40 major awards from around the country, including ‘Organic Product of the Year’, numerous Gold Awards from the Guild of Fine Foods and Soil Association ‘Pudding of the Year’ to name but a few.

GFT Retail (UK) Limited (G713) will be using lunch! as part of its ongoing launch programme for their innovative Snyder’s Pretzel Pieces made using Snyder’s signature sourdough pretzel mix, which is hard baked and once baked they are broken into pieces, then coated with one of six flavours: (Jalapeno, Cheddar Cheese, Honey Mustard & Onion, Sea Salt & Black Pepper, Hot Buffalo Wings and Southern Style BBQ).

Coolicious, a brand of Taste Trends (stand U811) will be launching two tempting new flavours of fat free frozen yogurts, including Mango Moment which complements the existing, all fat free, range of Coolicious soft serve frozen yogurts that includes Sunshine Vanilla, Chocolate Bliss, Simply Strawberry, Cheeky Banana, and Just Vanilla.

Kokoa Collection (Innovation Zone, stand E) will be showcasing its quality hot chocolates made using real chocolate sourced from single origins. They also report that they now have a range of flavoured sugars too (Rose, Chilli, Orange & Cinnamon) and branded wooden serving trays, glasses and POS support.

La Pizza Company Limited (stand F616) will be demonstrating their thaw, fill and serve Tascas product, suitable for smaller operators wanting a product that can be served hot or cold, that is quick and easy to prepare, offers convenience in use and great portion control, ensuring low waste.

Tri-Star Packaging (stand D422) will be showcasing a trio of cutting-edge out-ofhome concepts, including PortaTray™, a flatpack, pop-up drinks carrier that requires just half the storage space of traditional products. The four-cup kraftboard carrier splits easily into two two-cup trays, making it very versatile.

One of the new launches that Impress Sandwiches (stand F620) will be showing is its exclusive range of ‘posh puddings’ by Didier’s Patisserie, renowned for its high quality, handmade patisserie (apple and

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CAFÉ CULTURE

gooseberry crumble, white and dark chocolate bread and butter pudding, raspberry and chocolate fondant, vanilla and apricot rice pudding, strawberry trifle and lemon posset crumble).

Tipped to be 2011’s most exciting lifestyle food brand, Mi Pasta (Innovation Zone, stand R) is launching a new range of chilled ready-to-eat whole wheat pasta meals.

Karimix ( Stand B214), makers of handcooked relishes, chutneys, pastes and sauces from South-East Asia, has chosen lunch! to launch its new range into the foodservice.

First time exhibitors Flat® (stand U801) will be showcasing Flat® table bases. These brand new bases are new to the UK market and are fitted with an integrated, award winning ‘Smart System’, which instantly responds to any surface on which it is placed, effectively eradicating table wobble due to uneven floors.

Experience a revolutionary bite on healthy snacks with new, low-calorie and nutritious Nim’s Fruit Crisps (innovation Zone, stand L). Dried, not fried, and made from 100% pure, natural fruit, choose from four crunchy varieties, including Apple & Strawberry.

Building on the successful launch of its latest Spring Summer catalogue and the addition of a number of exciting new products to its range, the baking manufacturer and foodservice operator Delice de France (Stand G729) will be demonstrating its “Passion for Great Food” focus.

Butterware (Innovation Zone, stand U) will be announcing the release of their new online ordering software. Sandwich companies can expand and diversity through online ordering for both collection and delivery, with the software able to support online and cash payments, and displaying customer and shop favourites for fast ordering.

Rational UK Ltd’s (stand A118) new SelfCooking Center cooks food fast and consistently, making it the perfect solution for retailers and caterers wanting to offer top-class, hot food-to-go. Offering bake-off, reheating, full baking, steaming, roasting and other cooking methods, the SelfCooking Center increases the diversity of food-to-go operations without complicating the cooking process.

The largest French group specialising in snacks and quick eating occasions - bergams SAS (stand U812) - will be exhibiting on the show’s new upper level. With a turnover of some ¤500 million and 16 subsidiary companies, the group manufacturers French bakery products, fresh sandwiches and baguettes, chilled salads and crudités, finger food and individual desserts.

Shaken Udder Milkshakes (Stand U805), made by committed food lovers Jodie and Howie, are thick, creamy and delicious ‘on the go’, 100% natural shakes made using real ingredients and the best British milk.

Plus, with new lower sugar levels, they even satisfy the demands of the most healthconscious consumers.

Williams Refrigeration (stand U804) design and manufacture a highly diverse range of refrigeration equipment. Its Gem Multideck range, undercounter cabinets, and sandwich prep units are ideal for the ‘food to go’ sector – including cafés, coffee shops and sandwich bars – and will be at the show.

Trioni Dairy (Stand G717) will be showcasing the UK’s first organic, naturally flavoured milk – Daioni. Made from a recipe created at its family-run organic dairy farm in West Wales, it is available in 250ml, 200ml and 1ltr cartons in strawberry, chocolate and banana flavour. It’s light, nutritious and thirst quenching, low in fat and sugar, and totally free from artificial additives. It’s also an ambient product with a shelf life of 12 months.

Clif Bar & Company (Stand E515) will be showcasing the CLIF® BAR which was born on an outdoor adventure. Needing more energy to complete a 175 mile bike ride, Gary Erickson grabbed his last energy bar – the only bar available at the time – and realised that as a baker and an athlete, he could make something portable that tasted better to deliver sustained energy with the right combination of carbohydrates, protein and fibre.

KernPack (Stand C316), a leading distributor of specialist packaging machinery, offering a wide portfolio of standard and tailor made solutions based on partner technology, will be exhibiting their range of packaging equipment and solutions for bagging, shrink wrapping, flow-wrapping, sleeve wrapping, banding, strapping and mailing. KernPack’s partners include ATS, Hugo Beck, Tecno Pack, ABB, Mosca, Dolzan, Tecnovac and LP Packaging.

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PREVIEW ABDA creative design and build AgriCoat NatureSeal Ltd Alibi Drinks / Solution Sciences Ballymaloe Country Relish Barclaycard Business

Redemption Food

EXHIBITOR LIST

Rich Sauces Robot Coupe (UK Ltd) Rod and Bens Sabert Europe

Bel UK Limited

Salty Dog Brands

Bells of Lazonby Ltd

SAMOSACO

Belvoir Fruit Farms

Sandwich & Snack News

bergams SAS

Scheckter’s Organic Energy

Beverage Standards Association

SFD

Boost Drinks Ltd

Shaken Udder Milkshakes

Bristec Retail & Hospitality

Simple Simon Foods Ltd

British Sandwich Association

Simply Ice Cream & Simply Group

Brother UK

Solaris Tea

BUK

Soulful Soup

Byotrol Technology

Southover Food Company Ltd

Cafe Connections Limited

Spikomat - Skewers

Café Culture Magazine

stewed! pots of real stew

Catering Solutions UK Ltd

Stoats Porridge Bars

Cawston Press Ltd

Suki Tea

Cherry Active

Taste of Sicily Ltd

Clif Bar & Company

Tastetrends

Clipper Teas Ltd

Teapigs

Collins Benson Goldhill LLP

The Big Yum

Cost Sector Catering magazine

The Coffee Machine Co

Crantock Bakery

The Consett Popcorn Company

Crazy Baker

The Contact Grill Company Metro Drinks

The Cornish Crisp Company Ltd

Honeybuns

Mobile Marketing UK

The Fine Cheese Co.

Crewmint

Honeyrose Bakery Ltd

Mobo Innovations Ltd

The Fine Confectionery Co Ltd

Crispy Snacks Ltd

Impress Sandwiches

MOMA! foods Ltd

The Handmade Cake Company

CSM (United Kingdom) Ltd

Intelligent Business Systems Ltd

Natural Coffee Company

The Holy Cow Food Company

Danora AS

Invest Northern Ireland

Natures Table Snacks Ltd

The Living Food Kitchen Ltd

Delice de France

Jiffy Trucks / AJC Trailers

Nelson Catering

The London Tea Company

Dempson Crooke Ltd

Jimmy's Iced Coffee

New York Delhi

The Menu Shop

Discovery Foods Limited

Just Oil Ltd

Orexis Fresh Foods Ltd

The Pimpernel Wharf Agency

Ditting Mahlkonig

Karimix

Paragon Print and Packaging

The Whole Leaf Co

Donut Square Ltd

Kavis Ltd

Paterson Arran Ltd

The Yorkshire Provender

Easipac

Kern LTS

Peppersmith

Tideford Organic Foods

Easiyo Products Ltd

kff

Perry Court Farm

Toasty Products

Essential Café magazine

Kimbo

Phat Pasty Co

Top Food Service Equipment Ltd

Exquisite Handmade Cakes

King Edward Catering Equipment

Pidy Limited

Treflach Farm

Firefly Tonics

La Pizza Company

Planglow Ltd

Trioni Dairy

Fresh Marketing

Lawncourt Harvest Ltd

Pritchitt Foods

Tri-Star Packaging

Fresh! Naturally Organic

London Bio Packaging

Puddings & Pies Limited

Tudor Tea and Coffee

Fretwell Downing Hospitality

Lunch Business magazine

Pukka Herbs Ltd

VaioPak Limited / Printed Cups UK

Frut Ltd

Luscombe Organic Drinks

Pullins Bakers

Vegusto

Gazebo Fine Foods

Magrini Ltd

Pulp Fruits

Victorian Baking Ovens

Genesis Distributors

Mash Direct

Pussy Drinks Ltd

What On Earth

GFT Retail Ltd

Matthew Algie & Co Ltd

QuickBite magazine

Williams Refrigeration

Goody Good Stuff

Maynard House Orchards

Rapid Action Packaging Ltd

WK Thomas

Greendustries

MCR Systems

Rational UK Ltd

Yum Yum Bros Food Company

Hada Del Cafe

Melitta System Service

RDA Organic

Zest Specialities

Crazy Food Company

Heavenly Cakes

Creole Cuisine

20 SEPTEMBER 2011

CAFÉ CULTURE

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SEPTEMBER 2011 CAFÉ CULTURE 21

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Awards 2012

Sponsored By

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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.

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• To encourage excellence and innovation in the café market.

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 2010 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 2012 awards will take the form of a luncheon at the Roof Gardens, Kensington, on June 6th 2012, when seven awards will be presented. So why not enter your business in the 2012 Awards and gain the prestige and recognition your business deserves.

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: 30th March, 2012 The Awards The following are the 2012 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

• 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.

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.

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.

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.

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 relevant information you can provide, such as photographs, menus etc.

Remember, you need to submit your entries before the closing date – 30th March, 2012 If you would like further information about the Café Society Awards, please contact Pam Sainsbury on 01291 636341.

Name _____________________________________________________________

Please state which category or categories you wish to enter:

Business Name _____________________________________________________

■ The Café Society Award

Address____________________________________________________________

■ The Café Innovation Award

__________________________________________________________________

■ The Café Design of the Year Award __________________________________________________________________

■ The Café Food Award Tel No _____________________________________________________________ Email ______________________________________________________________ Name of business/product being submitted: __________________________________________________________________

■ New Product of the Year Award ■ 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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BARISTA TALK

Barista talk

RISTA A B

Youri Vlag of training company and coffee supplier, Limini Coffee (www.liminicoffee.co.uk), tackles some of your questions and queries about your own barista skills, and offers some top tips to help you make high quality beverages.

TALK What is crema?

Crema is the layer of foam/cream on top of an espresso and is the Italian word for 'cream'. It is a reaction of gases being forced out of the ground coffee forming bubbles and a compound called melanoidin forming a layer around these bubbles.

Crema should always appear on an espresso as it is a sign that you are using fresh coffee. Fresh coffee contains gases but over a period of time these gases will disappear. Your coffee will most likely be stale when there is no crema on top of your espresso. The crema should be visible during the extraction and the first drop should contain it.

Q

What colour are we looking for?

A brown colour is usually the correct colour for crema. The colour does depend on the coffee you are using however, as some coffees will result in a lighter or darker crema.

A light yellow and thin crema usually means that your coffee is not so fresh.

Q

Does crema mean it is a perfect coffee?

Crema is mainly a sign of freshness and certainly not a proof of a perfect espresso.

An espresso without a crema will most likely not be that tasty though! Poor quality coffee can produce a perfect crema as long as it’s fresh.

Crema does tell you various things about how the coffee was made, as well as such

things as the grind and the dose. An experienced barista should be able to identify these things.

How long should the crema last on top?

Crema should stay on top for more than a minute. Correctly rested coffee will give a more consistent crema as well as a properly made espresso.

Q

How can I make sure we have good crema all day long?

Keep your ground coffee fresh - a grind on demand grinder really helps with this. Also ensure that the grind, the dose and the tamping are correct. A perfect crema also has to do with the extraction so the better the extraction, the better the crema.

Q

If you have a barista-related query that would like answered, then please email clare@jandmgroup.co.uk, or write in with details of your 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 a reply for you!

Fresh versus old coffee Fresh coffee contains more gases than older coffee and will therefore result in a different kind of crema. Very fresh coffee can give gassy crema and it will look more like brown froth than cream.

This is why some coffees need to rest more than others which can take up to a couple of weeks sometimes.

Older coffee can still give crema on top of an espresso.

The proof of freshness is

seen however throughout the actual extraction. Fresh coffee will settle like a Guinness whilst older coffee will have crema appearing towards the end of the extraction.

Q

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Fresh coffee (left). A yellow crema (right) is a sign of old coffee.

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TEA

Tea service From the blends and flavours of tea now on offer to the crockery used and improvements to its serving, our ‘national drink’ is proving to be a very versatile beverage indeed.

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TEA Better presentation It’s claimed that a third of the tea produced in the world is drunk in the UK. Top hotels in all the big destination cities still offer tea time treats for those who love to enjoy opulent surroundings but who can’t necessarily afford to, or don’t wish to, stay in five star hotels.

Small tea shops are flourishing and with many Brits now choosing to stay at home for their holidays, or have days out instead of going away, it seems that it will always be time for tea in Britain. So why is it, then, that tea - our ‘national drink’ - is something we are happy to make for ourselves at home but often grumble about when out?

“Unlike a great cappuccino, a great cuppa is easy to make at home, so operators need to set the out-of-home tea experience apart to make it desirable for customers,” says Elaine Higginson, managing director of United Coffee UK & Ireland.

“Drink-in tea should hold a sense of occasion. Serve tea in a pot and ensure that the cups are heated. Market your tea offer as a ‘tea tray’ and serve with a jug of fresh milk, sugar bowl and a good quality biscuit. How the tea is served instantly adds value and gives the customer the out of home experience that they wouldn’t get at home.”

The major tableware manufacturer, Steelite International, agrees, saying that it recognises how important tea still is to Brits, as well as to many overseas markets. Based in Burslem, Stoke on Trent, the home of traditional pottery manufacturing, the company reports that it has seen renewed interest in several of its product ranges designed to assist in the serving of afternoon tea in particular.

“We have many products that are perfect for enhancing tea services,” says Steelite International’s head of marketing and design, Chris Proud. “Our Roselli Risers, for

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The John Artis New Bone range and cake stand.

example, is an ultra-modern collection available in nine different size and shape options, perfect for displaying a wide range of cakes and sandwiches or savouries if you’re serving high tea. With tea offerings, presentation is vitally important. We may not go quite as far as Japanese tea ceremonies in this country but we do like our afternoon tea to be very well presented, and look dainty and inviting.”

John Artis Limited, a supplier of china, glassware, cutlery and bar products to the UK foodservice industry, has extended its New Bone chinaware collection with the addition of some new pieces for afternoon tea service.

The expanded range now includes main dish service plate, three differently sized sauce/cream/milk jugs and two teapots. Together with hundreds of other new products, they feature in the new Complete Artis 2011 catalogue (visit www.johnartis.co.uk or call 020 8391 5544).

New Bone from Italian manufacturer, Tognana, is an innovative new material, which combines strength with delicacy. It is a ceramic body, which has all the attributes in terms of opacity and strengthto-weight ratio of traditional bone china. It also has heat retention properties close to

that of porcelain, and Tognana is so confident in the strength of the new material that the reinforced rim plates in the range carry a two year ‘no chip’ guarantee.

Artis has further expanded the range which now includes main dish service plate, three differently sized sauce/cream/milk jugs and two teapots. The new additions are in the Perla design, one of three styles in the New Bone collection. To accompany the new tea service pieces, Artis has also added an elegant three-tier Cake Stand made using circular struts of polished stainless steel with black acrylic inserts.

Health aspect Things have also been improving on the tea service front because of the diverse range of teas and flavours that can tempt consumers and at the same time offer health benefits, feels United Coffee’s Elaine Higginson.

“Tea service has come on leaps and bounds in recent years, with a wider range of flavours available. Recently health awareness and increasingly diverse consumer tastes have also driven the market for speciality teas,” observes Elaine Higginson.

“Our range of teas has been devised to give

operators an opportunity to tap into this demand. Flavours that used to be exotic like Peppermint and Lemon and Ginger have become standard menu items that should be on any menu, but adding more exotic varieties like our White Ginger Pear and Vanilla Orchid, for example, can attract new customers and tempt existing customers to trying something new. Made using premium herbs, fruits and spices, these teas are free from artificial flavours and sweeteners and every tea blend is tasted before being packaged to guarantee quality in every cup.”

A recent clinical study from the Tea Advisory Panel (TAP, supported by an educational grant from the UK Tea Council, the trade association for the UK tea industry) has now proved that a good old British cuppa can indeed be just as good as a glass of water at keeping your body hydrated.

Sticking to the recommended four cups of tea per day gives the same quenching effects of water, without there being any negative side effects, according to TAP’s Dr Catherine Hood.

"It’s vital that humans keeps their fluid levels topped up to avoid dehydration proper hydration is key to good mental and physical health," says Dr Hood. “So we’re particularly pleased that the myth that caffeinated drinks (including coffee, colas and tea) dehydrate the body has been mis-proven.

“It was believed that the caffeine in these drinks sped up the body’s need for urination and thus caused us to lose too much water.

However, studies have found that caffeinated drinks don’t have a significant impact on the body’s liquid levels. A growing number of scientific studies have also demonstrated that tea can be useful in keeping the body in good condition, thanks to its high polyphenol content.

These polyphenols have antioxidant effects and help

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TEA

Steelite International has been running a summer promotion offering 20% of its latest Roselli Riser range. maintain normal vascular function. This is why many studies have linked regular tea consumption with a lower risk of heart disease and stroke."

Help for outlets Stocking a large variety of teas can of course represent a major investment for some small operators, one reason why Twinings has been encouraging more caterers to maximise the speciality tea drinking revolution with the launch of smaller pack and case sizes across its range.

This summer initiative aimed to make it easier than ever for caterers to stock a comprehensive range of blends, and help them to take advantage of the growing demand for premium and adventurous teas out of home.

In the last 12 months the speciality tea market has grown in value by 3.9% whilst ‘commodity’ or builder’s teas continue to decline, report the brand. Sales of infusions are up 7% and green tea 6.2% (according to recent Nielsen figures) – an indication of just how discerning consumers have become in their tea tastes.

“The fact is consumers are increasingly looking for more choice and a better cup of tea in and out of home, and they are choosing premium brands such as Twinings to do it,” explains Jacqueline Chapman, customer marketing manager for Twinings.

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CAFÉ CULTURE

“However, we appreciate that stocking a range of blends can put greater financial pressure on caterers at a time when many are facing challenging market conditions. This is why now is the right time for Twinings to introduce smaller pack sizes.

The change will make the range more accessible and help our customers increase profits by allowing them to offer a wider range of Speciality, Green Tea and Infusions, but reduce stockholding, at no extra cost.

“Our consumer favourites such as Twinings Camomile, Pure Peppermint and Lemon & Ginger will however stay in the larger 12 x 20 case format.

This will ensure our customers have sufficient volume to cater for the high demand of these classics.”

The smaller Twinings packs became available in August across the Speciality, Infusions, Green tea and Starter Pack ranges, and sport contemporary new designs and detailed blend descriptions, developed to help caterers navigate the range and advise on the best blend to suit their customers’ moods. Twinings’ Speciality tea range is currently available in cases of 4 x 20 envelopes instead of the traditional 6x50 size, while its popular Infusions and Green tea blends have moved to a slimmed down 4 x 20 envelope format from the

traditional 12 x 20 size.

The Twinings Starter Pack range has seen the introduction of 20s of Assam, Darjeeling and English Breakfast decaffeinated instead of the 50 envelope size. The newly launched Lady Grey and Redbush has been made available in 20s for the first time and follow a number of initiatives by Twinings this year (they have already introduced a new Earl Grey Blend, Lady Grey, limited edition Royal Wedding Blend and renamed their biggest selling blend, Traditional English Breakfast to English Breakfast to harness the success of the name in retail and bring it to the out of home market to generate further profits for caterers).

PG tips, the nation’s favourite tea brand (according to IRI Retail Value Sales, 52 w/e 30 Oct 2010), has also been taking steps to make it easier for operators to maximise their tea offering by developing three steps to increase tea sales.

The PG tips web site launched last year as a tool to arm operators with advice and tips to make the most out of their tea offering. Alongside PG tips’ successful ‘Brew it Right’

mantra, the revamped web site now features a new and simple three-step process to enable operators to drive tea sales. The three steps include brand visibility, merchandising and promotions.

“We know that coffee is a profitable hot beverage as it has dominated the high street over the last decade. However, some operators may be surprised at the profit opportunity that comes from selling tea. So it’s important that caterers spend time marketing and promoting their tea offering, rather than overlooking it,” says Charlotta Oldham, PG Tips marketing manager.

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TEA

“The new PG tips web site is even easier to navigate around and use. So, whether you are an operator wanting to calculate how much profit you could make from tea, or on the lookout for POS material to generate brand visibility – you’ll find everything you need to know to help maximise your tea offering with our revamped site.”

Other new additions to the web site include case studies from leading operators and new information about PG tips’ partnership with the Rainforest Alliance.

“Recent research shows that 51% of customers would be more encouraged to purchase tea out of home if they saw their favourite brand at point of sale,” says Charlotta Oldham of PG tips Consumer Research OnePoll Results, May 2010.

“Additionally, 78% of customers look for their favourite brand when drinking tea out of home. Serving familiar and trusted brands like PG tips and Lipton will reassure your customers of the quality of your foodservice offering.”

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Merchandising your product correctly can also be another quick win to help operators grow sales, adds Charlotta Oldham. “We work closely with foodservice operators and caterers to ensure they have the correct point of sales material and merchandising solutions, so customers know exactly what they are drinking. Operators must listen to what their customers want and work on providing an attractive offer to meet their demands and expectations. We provide appealing PG Tips point of sale material and merchandising solutions to help operators promote the right tea offering to consumers,” she says.

“Operators should offer incentives and promotions to encourage repeat purchase from customers. Loyalty cards are popular with coffee, but sometimes get overlooked for tea. It’s important for operators to retail their total beverage offer to drive sales, and not just focus on coffee.

Together with great brand visibility, you can keep your customers loyal by offering them a simple price incentive, such as a PG tips loyalty card.”

Equipment edge With the launch of a new generation of water boilers called Ecosmart (which offer variable temperature control to respond to the modern requirement for hot water at varying temperatures for brewing different speciality teas and coffees), Marco Beverage Systems is helping outlets enhance their tea service via the equipment they use.

Recognising that individual origins and types of teas and coffees require water at different temperatures to brew correctly, Marco says that it has developed a unique system of varying the temperature of water dispensed. This is easily achieved by the user, on a cup-by-cup basis if necessary, with the exact temperature

and machine readiness clearly communicated via an LED display (the temperature can be controlled within a band from 98°C down to 60°C, say the company).

“More and more caterers are looking to add value to their business by developing tea menus with delicate green and white teas and original coffees. Unlike black teas and instant coffee, these will not perform well when made with water at an average temperature of 95°C from a standard atmospheric water boiler. But by lowering the temperature, as the Ecosmart can, within a few seconds the beverage can be brewed at the correct temperature,” explains Marco’s UK sales director, Chris York.

The specification on the Ecosmart also includes programmable portion dispense as standard, with pulsed delivery a further innovative feature, which can be altered to suit operator’s cup sizes. The boiler also calculates the total water flow and is able to indicate via the LED display when the water filter needs changing.

Iced tea Moving away from the traditional approach to tea, flavoured, iced tea is a good way for operators to serve tea during the warmer months, and also popular with consumers seeking a refreshing, thirst-quenching drink.

Sweetbird have launched two brand new flavours of Iced

Tea. Passionfruit Lemon and Jasmine Lime Iced Tea Syrups have been developed as a quick and easy alternative to standard methods of making iced tea, and join the rest of the Sweetbird Iced Tea Syrup range (Original Iced Tea, Peach Iced Tea, Raspberry Iced Tea and Chai) which can be prepared as both chilled, and hot, beverages.

As with all Sweetbird Iced Tea Syrups, they offer portion and quality control which helps retailers make excellent margins while cutting down on preparation time. To make a

• Celebrating 30 years of service.

• Speciality teas- loose and bagged • Freshly roasted coffees • Machine sales and advice t: 01243 555775 f: 01243 555997 e: sales@edgcumbes.co.uk w: www.edgcumbes.co.uk

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TEA

READER OFFER To be in with a chance of winning one of three mixed cases of Sweetbird Iced Tea Syrups, point of sale material and pumps, email your name and business address to info@sweetbird.com with ‘Sweetbird Syrup’ in the subject line (closing date, 30 September 2011).

standard 12oz drink, all it takes is ice, chilled water and four pumps (30ml) of the Sweetbird Iced Tea Syrup of your choice. A quick stir and garnish with either mint leaves or wedges of lemon or lime gives the drink a premium feel.

“Iced Tea sales are growing and many coffee shops and

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cafés are missing out on a fantastic and low cost way to enhance their summer drinks menu,” says Paul Maxwell of Sweetbird supplier, Beyond the Bean. “With a great profit margin of around 90% per 12oz Iced Tea, Sweetbird offers the perfect solution to help you boost your profits during the summer months.”

This summer, the soft drinks manufacturer, Britvic, launched a million pound marketing push for Lipton Ice Tea, and in order to get more consumers trying the brand and drive sales for food service operators, have adopted the tag-line ‘Don’t knock it, until you’ve tried it’.

The brand’s new marketing drive includes a massive national sampling programme, a targeted PR campaign and digital activity to raise awareness, engage with consumers and drive purchase rates.

The summer campaign began in June with Britvic sending a Lipton Ice Tea team around the country to get one million samples directly into consumers’ hands to drive the trial. The 2011 roll-out, coupled with last year’s campaign, which won Gold at the Brand Experience awards, marks Britvic’s largest ever single brand consumer sampling initiative.

In the second part of the direct-to-consumer activity, Britvic has been setting up ‘knokkers’ games (a giant pool table with bowling ball-sized balls on a table that is 15 X 30 feet. Players stand and walk on the felt to make otherwise billiards-type shots by bowling the cue ball) and sampling stations in around nine of the UK’s largest city centres and parks. This year, the best Lipton Ice Tea brand ambassadors found via sampling have been awarded £250 worth of Red Letter Day vouchers every day to enhance the engagement over

the nine week summer period and help further grow the Cold Hot Drink (the fastest growing sub-category, up 123% in volume according to Nielsen Scantrack Total Coverage MAT to 16.04.11).

Supported by the launch of a dedicated UK Facebook page for Lipton Ice Tea (Facebook.com/LiptonIceTea) to ensure that consumers remain engaged with the brand all year round, the national consumer PR campaign has also been encouraging consumers to enter a competition to win Red Letter Day vouchers (all consumers have to do is nominate a family member or friend to try something they’ve previously never done before on the Lipton Ice Tea Facebook page).

Britvic have also been using a dedicated retail team focused on cafés, delis and the grocery channel to support the successful merchandising of Lipton Ice Tea in outlet, enlisting the help of dedicated retail squads to deliver POS material to retailers, including a pop up banners and die cut stands, a cooler bag for chilled product and branded t-shirts.

“We know from our research that most consumers don’t think they will like it before they’ve tried it, but once sampled, around 80% go on to buy, which is equal to the very best brands in the market!” says Jon Evans, head of seed brands at Britvic. “We recommend that food service operators take advantage of the growing popularity of Lipton Ice Tea.” Lipton Ice Tea is now also available for the first time in a 250ml glass format at an MRRP of £1.90. Perfectly suited for licensed and food service outlets, the brand is being seeded at launch in a small number of accounts in cases of 24 bottles in both Lemon and Peach flavours.

Lipton Ice Tea is also available in a 500ml PET format for retailers in the two flavour variants at an MRRP of 99p to £1.29.

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A very British beverage “There’s something very reassuring about a good cuppa served with no fuss from a traditional teapot, which is why we went back to basics for our tea-lead format, BreadBox,” says Steve MacDavid, brand director at the food travel company, SSP UK. Developed specifically for the UK market, BreadBox is a new brand with a very traditional concept. It bucks trends for continental paninis served with a mochachino, and goes against the concept of American coffee houses that was made so popular by TV imports like Friends and Sex and the City, but it answers a very clear demand from British consumers for familiar tastes and reassuring names, claim SSP. “The brand capitalises on the growing consumer interest for all things British, from gastro pubs to classic cars, to

offer comfort, tradition and simplicity to weary travellers.

Research shows that there has been a growing trend for British cuisine as customers look for familiarity and reassurance in hard times. And tea is a big part of this,” Steve MacDavid continues.

“We wanted to create a brand that celebrated our favourite pastime and answered growing demand for a ‘proper’ British cup of tea; our national beverage, which is engrained deep in the history of Britain and British culture. One poll that we noticed shows that 79% of people prefer to visit traditional tea rooms instead of US style coffee house.

BreadBox brings that concept

to food travel market because it is not only tea-led, but it also goes back to basics by offering traditional tea brewed in a traditional teapot. The feedback from customers has been fantastic and I wouldn’t be surprised to see the success of out-of-home tea concepts continue.”

Tea ceremony “Caffè Ritazza is another of our brands that’s identified the potential of tea service. As a nation of tea drinkers, we felt that the majority of coffee brands don't give tea the focus it deserves so we launched a

‘Ceremony of Tea’ range in Caffè Ritazza - which we hope will fill the gap and make tea drinking an occasion once again,” adds Steve MacDavid.

“As a result we have developed a number of customer choices to make tea service more luxurious. In units with seating, we now offer tea in single cup ceramic teapots and tetra mesh teabags which give a better flavour thanks to the larger leaves and tea flow.

More flavours are available (Traditional English Breakfast, Earl Grey, Green Tea, Assam and Blackcurrant & Lavender) and the use of 12oz, single cup teapots means customers have the freedom to make their own choice. Tea sales are up since April when we launched the range, and we have more ideas to continue the activity and keep making a feature out of tea - with tea urns behind the counter for example.”

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

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PREVIEW

European Coffee Symposium 2011 This year’s European Coffee Symposium promises an action packed programme with an exciting speaker line-up having been announced for Allegra Strategies’ annual gathering for the European coffee shop and food-to-go market (www.europeancoffeesymposium.com).

Fourth year Now in its fourth year, the event will take place at the Ritz-Carlton hotel in Berlin, Germany on 23 and 24 November, and is widely regarded as the sector’s most highprofile and un-missable annual gathering.

Allegra continues to build the momentum, appeal and industry stature of this exciting event, and delegates will certainly not be disappointed this year, say the market research organisation who will be focusing on future trends and airing the opinions of some of the most well known names in the industry.

“At a time when businesses place such a premium on innovation and connecting with new customers, the event will provide insight into new ways to elevate standards across the sector as well as unparalleled business development and networking opportunities,” says Allegra Strategies’ managing director, Jeffrey Young.

The European Coffee Symposium 2011 will open on 22 November with an exclusive evening welcome drinks reception. A tailored Supply & Innovation Day, Berlin coffee shop Study Tour and the European Coffee Awards & Gala Dinner will then take place on Day 1, followed by the flagship European Coffee Symposium conference on Day 2. An exceptional speaker line-up has been put together to represent the very best of the industry from across Europe.

Business development and networking opportunities On 23 November, Allegra’s Supply & Innovation Day will offer an exclusive forum for leading operators and key suppliers to meet face-to-face to explore and present new product innovation & supply chain opportunities. A Study Tour of Berlin's café culture will run simultaneously during the day, providing

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CAFÉ CULTURE

participants with a valuable opportunity to experience Berlin’s hip and chic coffee shop scene.

The evening will then see Allegra's European Coffee Awards 2011 take place, bringing leading industry executives together in recognition and celebration of the vibrant European coffee shop, food-togo and food-for-now segments.

Nominations for the awards will be made by around 500 senior industry peers who take part in the Allegra European Coffee Leader Survey in August/September (the category winners will be announced at the gala ceremony).

Key speaker line-up Among those taking to the floor to share their insight, perspectives and predictions for the future-focused Symposium conference on 24 November will be Michelle Gass (the new president EMEA of

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Allegra Strategies London-based management consultancy Allegra Strategies publishes comprehensive research conducted on the European and UK branded coffee shop market - Project Café UK and Project Café Europe. With 12 years of research experience in the European branded coffee shop market, Allegra Strategies has become recognised as the thought leader, as well as a trusted source of information in the industry.

The company organises three flagship business to business events across the European foodservice sector - the UK Coffee Leader Summit, Restaurant Leader Summit and European Coffee Symposium.

In spring 2011, Allegra Events also launched the London Coffee Festival™, part of UK Coffee Week and celebrating London as the centre of new ‘Third Wave’ coffee culture, while providing much needed charitable funds to clean drinking water initiatives in coffee producing countries.

Starbucks), Andy Marshall (Costa’s COO International), James Hoffmann (the founder and managing director of pioneering UK roaster Square Mile Coffee), Christian Schwake (managing director of Balzac Coffee Company and World Coffee Company GmbH), Dick de Kock (owner of leading Netherlands’ chain The Coffee Company), co-owners of Berlin’s third wave independent Bonanza Coffee Roasters, Kiduk Reus and Yumi Choi, as well as Allegra Strategies’ managing director, Jeffrey Young. Further key speakers will be announced closer to the event.

Key themes and trends shaping the European marketplace will be explored, discussed and debated at the Symposium, including the growth of speciality coffee culture across Europe, increased price consciousness and consumer demand, rising coffee prices, new barista culture, the science of coffee, the coffee shop

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environment, pod system and in-home coffee developments, as well as food innovation, the growing influence of branded chains across Europe and future opportunities for the sector.

Sponsors of the event include United Coffee, Solo Cup Europe, Dawn Foods, Nespresso, Brita Professional and Market Grounds, all of which plan to deliver exciting experiential showcases, workshops and demonstrations throughout the event.

The European Coffee Symposium looks set to offer a stimulating, diverse and inspirational opportunity to explore and gain fresh ideas, new contacts and insight into latest marketplace innovation and trends (for further information about the European Coffee Symposium speaker lineup, European Coffee Awards and Supply & Innovation Day, visit www.europeancoffeesymposium.com, or contact rnewbery@allegra.co.uk).

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All about

espresso Drinking, and most importantly, appreciating, good espresso coffee is all about substance as well as style, as we demonstrate here, airing the views and sharing the helpful hints and tips provided by a variety of industry ‘insiders’.

An out of home experience “Whilst the UK coffee market continues to evolve and fall ever more in love with the fantastic variety that exists within the world of filter coffee (as it should!), espresso based coffee is still at the very core of our industry, and I don’t see that balance ever truly shifting,” says Andrew Tucker, head of coffee at the Boston Tea Party.

“Part of what I believe makes people hand over their hard-earned cash for coffee in a café or bar is the expectation that they should get a coffee in return that they cannot easily recreate in their own home and that is a coffee that usually requires a decent espresso machine.

“Whilst many baristas and general public will profess to experimenting with different variations of a filter brew at home, such as pour over, aero-press or French press - the espresso machine is still the most expensive piece of coffee making equipment you’re ever likely to purchase and often out of reach for most of us in our homes. Unless you spend upwards of £500, it’s unlikely you’ll be able to pull shots or foam milk to the same quality that can be

achieved on most commercial machines so the home espresso machine is still quite rare.”

The art of pulling a truly memorable shot of espresso, asserts Andrew Tucker, should start way before the machine even comes into consideration. Selecting freshly roasted coffee beans that suit espresso machine brewing and putting them through a decent coffee grinder will make a huge difference to the overall quality of the espresso shot you pull, he says.

“Many of our customers often ask me why they cannot get decent shots from their expensive home espresso machines and more often than not, it’s usually due to the absence of a good burr-based grinder,” he reveals.

“Without the ability to grind coffee to a consistent size whilst avoiding burning of the coffee in the process, it is unlikely that you’ll ever really extract a great shot of espresso that shows the true character of the coffee and a fine balance of the four desirable characteristics of espresso coffee - namely, body, acidity, sweetness and bitterness all in harmonious balance.”

Marco Arrigo Head of quality for illycaffè at Euro Food Brands Ltd 1.

2.

3.

4.

5.

6.

7.

8.

Buy the best beans.

Grind them as fresh as possible.

Make sure you have fresh water.

Heat your cups first.

Tamp hard.

Extract for 25 seconds, or it’s not espresso.

Hope your machine is clean, but not too clean.

Make that espresso and serve it as soon as possible - it’s slowly dying.

9. Try and stop and drink a coffee out of china if you’re worried about the environment.

10. Read the paper, don’t email, it affects taste!

It’s in the beans For one thing, by purchasing pre-ground coffee, the coffee in the bag will have oxidized sufficiently between the grinding and you brewing it to the point where almost all of its quality will have been lost, Andrew Tucker points out. Thus, purchasing whole beans is therefore an absolute must, but even a cheap blade grinder is unlikely to deliver a desirable shot due to their inconsistency of grind size and their tendency towards overheating of the coffee grinds in the process, he explains.

“Burr grinders, with low rotation speeds will help to eliminate inconsistencies in grind size as well as over heating. This in turn will improve the even flow of water through the coffee bed or ‘puck’ allowing a more even extraction of the coffee’s flavours and a better tasting shot,” Andrew Tucker continues.

“Basic physics will tell you that water likes to take the path of least resistance through anything, including coffee. So if an inadequate grinder produces inconsistent coffee grinds there is a higher risk of ‘channels’ appearing in the coffee puck that the water will naturally pass through more easily. However, this will produce a very unbalanced shot of espresso.

“By having a perfectly consistent bed of coffee grounds, created by the presence of a good quality grinder, evenly distributing the coffee within the group handle/basket and by removing as much of the air pockets trapped in between the grinds with an effective firm ‘tamp’ method and tamping tool (a compression of the coffee), you can eliminate the risk of any easy paths through the coffee for the water to take and as result that water will be forced into travelling through the whole puck evenly, pulling with it all the lovely sweet flavours that you would expect from a good freshly roasted coffee bean/blend.”

Assuming that you’ve found a good

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ESPRESSO coffee roaster to supply you with your beans (and those of you looking for full bodied heavy chocolaty espresso might look towards Indonesian or Brazilian coffees whilst those of you preferring the lighter fruiter and more fragrant flavours of coffee would do well to look towards the latest crop of Kenyan, Costa Rican or Ethiopian coffees, suggests Andrew Tucker), you then need to ensure that the coffee has been roasted in such a way so as to accentuate the coffee’s natural characteristics.

Sadly, feels Andrew Tucker, a lot of coffee roasters have a tendency to over-roast their coffees, often eliminating the natural sweet/fruit flavours only to leave a distinctly ‘roasty’ flavour that can verge on an unpleasant bitter/ash type taste.

“Look at the roast colour of the beans,” he advises. “If they are black and oily, you’re unlikely to get those lovely sweet caramellike flavours. If they are super light and golden in colour then expect sharp citrus acidity and a real zing!”

The dose weight of the ground coffee that you use will also have a big effect on the flavour and texture of your shots.

However there is no right answer when it comes to an ideal dose weight as this remains purely subjective.

“I would say that for most coffees, you should work on approximately 8-9 gramme

www.cafeculturemagazine.co.uk

Andrew Tucker

shots so if using a double headed group handle, about 16-18g should suffice,” suggests Andrew Tucker.

“Assuming that you’ve acquired a decent burr grinder, grind the coffee to a consistency of something similar to a fine sand. Rough sand is too coarse and will produce weak bitter tasting (under extracted) shots, whereas a powder-like texture is too fine which will produce sour and bitter (over extracted) shots.

“The espresso machine you brew on also needs to perform certain basic functions in order to get the best out of the coffee which is why it’s unlikely that a domestic machine under about £400 will ever produce anything of real quality unfortunately.

“It must pump perfectly filtered water at

an effective atmospheric pressure of around 9lbs/bar. A lot of undesirable flavours in coffee come from the impurities within the water so an effective filtration system is also key.

“The next factor to consider is the brewing temperature of the water inside the machine. Some of the more advanced machines have the ability to control brewing temperature so as to be able to extract some of the best flavours.

“Select a temperature between 89oC and o 94 C, depending on the coffee/blend you are using. Coffee grounds are delicate like tea, so it’s vital not to scald the grounds with excessively hot water. Doing so will result in overtly bitter coffee that lacks any fruit or sweet characteristics,” explains Andrew Tucker.

“You expect to see a shot that pours like honey, lovely dark golden caramel in colour and taking somewhere between 23 to 27 seconds if all the steps in the process are correct. Expect a lovely golden crema (foamy head) on your shot, although be mindful of the fact that it is the crema that often carries a lot of the potentially bitter flavours. Ideally, it should have a nice texture and ‘mouth feel’ to it - something thicker than tea or water - and should be served at a temperature that is ready to drink immediately. Enjoy!”

SEPTEMBER 2011 CAFÉ CULTURE 33

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ESPRESSO

“ DISCUSS…” Q:

Has the Italian style way of drinking coffee – the espresso – finally grown on us here in the UK, or are we still hesitant when it comes to paying a pound plus for such a ‘short’ drink?

Victoria Bishop (founder of the Armadillo Café)

A: The Armadillo Coffee Company supplies stand alone cafés in rural market towns, corporate caterers who specialise in high profile outdoor events such as the Paris Air Show, in addition to coffee bars and gastro pubs. At no point have the clients and their clientele experienced resistance to paying for espressos, providing they are getting excellent shots made from carefully selected, freshly roasted and freshly ground coffee.

In these environments the consumer is buying into the Italian lifestyle, either looking for a pick me up, a punctuation point in their day, or a digestif. They enjoy the intensity of flavour and the impact from a well crafted shot of espresso.

Increasing sophistication in our coffee drinking habits can be seen as an extension of our experimentation and journeys into the world of new food and wine. Exposure to foreign travel has opened our eyes – if we have not been there in person the media has brought it to us - we have seen it in a film or on television.

The luke warm, nasty brown and frequently muddy puddle in the bottom of an espresso cup that was once the common offering - and supposed to be a hallmark of sophistication - has now developed into an increasingly well prepared shot of espresso found in the most unusual places. Imagine walking into a sports shop in central London, a lock side café beside one of the classic waterways of England, or a Cornish surfing shop, and being presented with a decent espresso five, even three years ago! Not then, but you can be now.

The very fact that these businesses have developed in some unusual locations and are flourishing while coffee prices continue to rise are further evidence of not just the acceptance of these offerings, but the eagerness to embrace the Italian

34 SEPTEMBER 2011

CAFÉ CULTURE

lifestyle, albeit with an English twist.

The only resistance to such a ‘short’ drink tends to be expressed more on the grounds of style as opposed to price. For example, it is not usually favoured by those who like to go out for the social experience of having a coffee with friends or colleagues, who want to chat and linger over a longer drink. For them, enjoying an espresso before the crema dissipates and coffee goes cold just does not balance with their perception of ‘going out for a coffee’.

Whilst there may be no doubt that the espresso as a ‘short £1+ drink’ is here to stay, maybe, instead we should now be asking will the resistance kick in as the market creeps towards the £2.00 mark?

Louie Salvoni (managing director of Espresso Service Ltd and founder of the London-based homeless charity, Shelter From the Storm) A: If we speak about the Italian style/ way of drinking coffee – the espresso - in its true sense and how this applies to the UK, then I don’t think it has. There are four major elements in the Italian’s espresso experience and most certainly in this order.

Firstly, the ritual. This is a prolonged act in Italy. The greetings when entering the bar, the glance in the mirror (always mirrors in Italian bars, how else would we be able to check ourselves out?), the ordering of the coffee, the barista’s performance with the machine, the stirring of the sugar (this can take up to a minute), and then the quickest part of all the drinking, two sips and its gone.

Then the taste and effect. Espresso in Italy is all about the taste left in the mouth and the short but uplifting effect. The double hit as we say.

The time. An Italian can spend up to 20 minutes from the time he walks into the bar, drinks his espresso, and leaves. Hard to believe when it’s all about drinking a thimble full of coffee!

The price. Generally, if you order coffee in a bar in Italy, the price is fixed. Currently that’s one euro, so less than a pound.

Now let’s apply all those elements to the UK. Is it fair to say there is a ritual in the UK? Don’t think so, and it doesn’t feel like it to me. Of course there is the exception, like Bar Italia where even though you are in a W1 post code, it feels like you are in Milan. But if you are stuck in a queue at Starbucks or Costa - with as much chance of making eye contact with the barista as you have of Angelina Jolie running across Oxford Street just to say hello to you, along with the Brits’ renowned fear of talking to strangers! then I would say that’s not much of a ritual.

As still, today, the percentage of espresso sold against the other milk based drinks in the UK is minimal, then I would argue that taste and effect, so important in Italy, is not as significant here. When coffee is diluted with milk, or water, the effect of caffeine on the body is not so immediate and the taste, for the same reasons, not so dramatic.

Can you imagine a Brit taking up to 20 minutes over an espresso? They don’t have the time in their frantic days. They want to walk out with a paper cup. If they do have the time to stay, then how do they prolong their visit with an espresso? They aren’t good at the foreplay bit and therefore for them, with an espresso, the experience is over too quickly. You can hear them thinking ‘where is the value in such a small drink when you are offered a 20 ounce bucket for only double the price and I can sit at this stool for at least 30 minutes? As long as there is still some liquid left in the cup I won’t be pressurised to leave’!

So, in summary, in my opinion, it’s all about ambience, appreciation of quality, taking the time and participating in the ritual. When all that comes together, it doesn’t matter about the price, but I don’t think that we will ever fully embrace the espresso here in the UK.

Lynsey Harley (United Coffee specialist barista and Q-grader)

A: Espresso has definitely grown on the UK consumer – we have the largest number of coffee shops per person in Europe, and that number is rising each year. Ironically, what the high street did well was to produce less than acceptable quality espressos that were a diluted version of the Italian favourite, which actually was a

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ESPRESSO

The water margin “Water makes up around 99% of every black drink, making it as important in perfecting the Italian favourite as the blend and variety of beans,” says Anthony Spruce, sales director BRITA Professional.

“Water straight from the tap however can affect the taste, aroma and appearance of the espresso giving consumers a poor quality drink. At BRITA we work with operators and machine manufacturers to fit filters that remove impurities and scale, balancing the mineral content of the water and

At United Coffee, for example, we provide a complete solution service, including everything from barista training to after-sales support, to all our customers and share our coffee expertise. This ensures that each of our machines is tailored to the coffee used, guaranteeing a great consumer experience from each espresso-based drink served.

We also offer a full range of marketleading equipment from award-winning Swiss manufactured bean-to-cup right

helping baristas produce a flavoursome espresso every time.

“The appearance of the espresso is iconic and a strong part of the appeal to the drinker, and using non-filtered water often results in a weak looking coffee that lacks visual impact. In contrast, BRITA filtered water, for example, helps to produce a strong crema on top of the drink, making it attractive and synonymous with premium, quality coffee. Getting this right will encourage customers to keep coming back for more, helping to increase your profits.”

through to state-of-the-art traditional machines from world renowned Italian manufacturer Nuova Simonelli. All of our machines include unique features and the latest technology to help operators serve the best-quality espresso.

Nuova Simonelli’s Aurelia II is the latest addition to the United Coffee range, which we will be showcasing at the Berlin Allegra European Coffee Symposium in November.

This highly functional machine is set apart by its new T3 technology that allows the

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good way to introduce the drink to the UK market. Now that we’ve become accustomed to the taste and are generally more educated on great coffee, the demand for espresso has grown rapidly.

But are consumers reluctant to pay a pound plus for a ‘short’ drink? Whether customers will pay a relatively high price point really depends if the quality demands it. If a drink is made with quality beans on a well maintained, clean espresso machine by a barista who really understands the product then paying over a pound for an espresso is more than acceptable.

Espresso is often thought of as being bitter and strong tasting, but this certainly shouldn’t be the case. Espresso should be clean and sweet with a nice balanced acidity and heavy mouth-feel. Each individual coffee has its own unique nuances so no espresso will have the same flavour profile, but a clean, sweet espresso is what I look for.

Making perfect espresso relies upon getting the marriage between beans and the machine right. Every machine needs to be specifically calibrated to work optimally with each individual blend and grind of coffee and the timings and temperature need to be calculated in order to consistently extract premium espresso.

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ESPRESSO barista to have full control over the water temperature, with maximum precision.

Of course, it’s also vital that your ingredients are fresh and equipment is clean. If you have a functional, clean machine, fresh coffee that is ground to order and a 50-60% brew ratio you can’t go wrong.

Another thing to remember is that there are always new developments happening in the world of espresso. Increasingly baristas are choosing to use single origin coffees which give the consumer a new taste experience and espresso machines are becoming more technologically advanced, with temperature controlled heads and pressure profiling shots amongst the recent developments.

One technique on the rise in the independent cafés and speciality brewers is the concept of a ‘brew ratio’. The ground coffee is weighed in the basket and the end liquid espresso is also weighed after extraction. A perfect espresso is made with a brew ratio between 50% and 60%. So, if you used 18g of coffee for 36g double espresso it would be a 50% brew ratio. A ratio that is under 50% results in an overextracted espresso, which is often the case in high street outlets. In contrast, a ratio of over 70% leads to over-dosing and so the espresso would be underdeveloped and taste tart.

So brew ratios are great as you can create a recipe that works for you.

Creating a consistent recipe where the weights of the coffee, espresso and the extraction time are optimally calculated means that you have a reliable recipe for all of your staff to follow. Such a recipe can be repeated over again to achieve perfect espresso every time.

Professor Jonathan Morris (professor of history at the University of Hertfordshire and director of the Cappuccino Conquests research project).

A: The short answer is no – the real question is why? The answer lies in understanding that ‘the Italian style of drinking coffee’ is very different to our own, not just in terms of being centred upon espresso, but the culture of coffee consumption in itself.

Italians drink a large number of coffees over the course of the day – it is claimed that the average number of ‘coffee consumption occasions’ in the country is the highest in Europe. A substantial number of these are drunk outside the

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CAFÉ CULTURE

Espresso machines, such as Gaggia’s currently lower priced, entry level LC/D which can be used at sites serving 400 to 500 cups of coffee per day, have the potential to become just as iconic as the drink itself. home – mainly during the working day. In Italy it’s long been standard to all march off to the nearest coffee bar, light a cigarette, sink an espresso and walk back into the office. Of course, in order to keep to time, you need a short drink, preferably one, like espresso, that’s easily consumed standing up. It’s a pattern that first developed amongst the civil servants in Rome, and was subsequently reproduced across the rest of the country as Italy finally became an urban society in the late 1950s.

The take-off of coffee bars coincided with the great technological leaps forward in coffee machine design that began with Achille Gaggia’s lever machines of the late 1940s and culminated in the 1961 Faema E61, whose combination of an electric pump, heat exchanger, continuous erogation and semi-automatic delivery established the taste parameters of what we think of as espresso today. With its characteristic head of crema, this was something that simply couldn’t be produced at home.

Contrast all this with tea and coffee breaks in an English office of the 1960s where simply switching the kettle on sufficed to make a brew similar to most of what was served in the average cafés, particularly as the use of teabags and instant coffee took hold. This really remained true up until the appearance of the 1990s coffee shops which tempted us across their thresholds not by offering an alternative venue for a quick coffee break, but by turning a visit into an occasion for a sit down and a chat – i.e. ‘going out’ for coffee. The time considerations involved dictate a different coffee choice – instead of a ‘short’ coffee that would get people back to the office quickly, a ‘long’ coffee that could be consumed gradually while making conversation. This is equally true for the other main uses our coffee shops are put to – work ‘meetings’ (as opposed to breaks) or substitute offices as individuals tap on their laptops while

slowly sipping from their cup. An espresso simply doesn’t work for these situations.

Nor, of course, does it suffice for breakfast – when even Italians take a milky coffee – be it a cappuccino at the bar, or a genuine caffè latte prepared at home. Of course, that’s the only time they do so due to the ingrained belief that milk sits heavily in the stomach so should be avoided except as an integral part of a meal, whereas plain coffee can act as a digestive. Whereas Italians are suspicious of milk, perhaps because of the relatively small amount of dairy farming in the country, Brits embrace milk, but remain suspicious of coffee. Although logically the low concentrations of caffeine in an espresso ought to make it attractive, most consumers have yet to realise that strongtasting coffee is not necessarily highly caffeinated.

Surely after nearly twenty years of speciality beverages, there must be a new army of third-wave espresso connoisseurs out there? Frankly, beyond the ‘Square Mile’, I don’t see that many. And, as many such consumers, along with the new breed of roasters are now realising, quality is often best showcased in single-origin brewed coffees in which individual characteristics can come to fore. The irony of espresso is that part of its appeal to the Italian coffee industry was not just that it used relatively small amounts of coffee per cup, but that the process was best suited to blends of the cheaper coffee beans that the country could afford.

Indeed, between 2006 and 2008, according to an index endorsed by the Illys, the quality of the green beans imported into the UK was higher than that for Italy!

So while espresso is particularly adapted to Italian needs, cappuccino and latte are more suited to UK customer requirements, while encouraging customers to upgrade their coffee quality might be best achieved through an offer of longer-lasting brewed beverages.

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SEPTEMBER 2011 CAFÉ CULTURE 37

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ELEVENSES

Eleven questions for a café proprietor about the creation and development of their business, and their choice of coffee-making machine.

Bean About Town Olivier Vetter is passionate about coffee.

When he founded Bean About Town five years ago he vowed to use only the finest ingredients using traditional barista methods. Bean About Town operates seven permanent sites in and around London, as well as eye-catching mobile units - including Edwardian market barrows, tricycles and Citroen vans - at concerts and other open air venues.

1. How did you start your café business?

After years managing restaurants and bars, I was ready for a change and keen to develop my own business. Coffee would always be the end of a nice supper or lunch and to me was the little touch....

2. What’s the story behind the name of your café?

Andrew Walker the creative designer of Module Media gave me a chance to learn computer design skills at his agency years ago, and I never forgot. I decided to give it a go, and found him to be a very creative person. The result of our creativity partnership is BeanABoutTown.com. Module Media is our brand designer and in charge of all media aspects for BeanAboutTown.com.

3. What’s the story behind your location?

Our fist site was St Katharine Docks next to Tower Bridge - a secret garden for many Londoners and still a magic place to visit. Tobacco House, and the dock in the heart of London with all the history of the coffee trade, was so perfect. Our landlords at this time needed someone to

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lift the spirit at the piazza there, and I was small enough to access the site and get the trade. Then the Kentish Town, the Fine Food Market at Spittalfields (closed now), Camden Market, Clapham North, Kensington Olympia and, most recently, Dalston Kingsland followed, and Southbank at the Royal Festival Hall.

4. Who, or what, makes your café different?

First my love for coffee makes me do the cupping to ensure I am happy with the style and our customers too... I usually test an espresso followed by a long black or a flat white. Second, the roaster to ensure their love for coffee before the business...

Monmouth Coffee did a fantastic job to help me get to where I am today along with James and Anette form Square Mile who are so important to the coffee culture in London.

We are still working each and every single day to get the best coffee to our customers.

5. How would you describe the ‘look and feel’ of your café/s?

Customer service, faster and better, lower price. We manage to give you a coffee all ready made even! We know our customers’ drinks by heart. Under any kind of weather the street trading is very very different to those corporate coffee chains. We have much more loyalty and friendliness at all our sites. The staff do love it and the customers too.

6. Describe a typical customer.

Anybody! From the guys in suits to the mum with a pram. Of course, with having

lots of different London locations, our customer base is a rich ethnic mix, and it’s fantastic for us to experience one site compared to the others.

7. What’s your most popular beverage?

The latte is still the most popular drink on the menu, and then the Flat White.

8. What’s your most popular ‘to go’ item?

Latte, Americano.

9. What’s your most popular food item?

Our recently launched brownie is very popular, and we are waiting to introduce our honey cake very soon!

10.What have been the biggest challenges in running your carts so far?

The English weather, but I would say for only 15% of the whole year. The rest of the time is fun!

11. What plans do you have for your concept in the future?

Bean About Town have become very successful with all our vintage mobile coffee fleet. The event department has increased by 50% compared to last year. We are hoping to take Bean About Town to offices, and possibly do an independent roasting plant just for speciality coffee - more likely a micro roasting lab. This will probably take a bigger workshop and retail space.

We want to be the best and most creative mobile coffee in UK, carry on the coffee culture, take baristas from scratch and train them, as well as change the corporate culture.

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ELEVENSES Cimbali M39 Bean About Town is well known for using traditional lever coffee machines to produce fine espresso in a traditional way, but this process can be timeconsuming. However, as Olivier fully understands the importance of being able to service high-volumes of customers without losing the quality of coffee produced from the traditional lever machines he knew that what he needed was a traditional espresso machine from a manufacturer able to offer a rich heritage that would allow him to create perfect quality coffee, and quickly.

It was at this year’s Caffè Culture trade show - in order to cope with the highvolumes of coffee that needed to be produced whilst still giving customers a great quality cup of coffee - that Olivier used a Cimbali M39 machine sited at the Olympia tube station in London.

“We needed a machine that was not only versatile, fast and reliable, but also robust,” he explains, “and we are pleased to say we have found that the Cimbali M39 satisfies all these requirements.”

The M39 has been specifically designed to guarantee maximum

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performance under the most extreme working conditions, and to make brewing and serving as fast and trouble free as possible. Among the features that have made the Cimbali M39 so popular, and in so many different types of outlet, are the wide working area that allows ease of access and facilitates the use of tall cups and pitchers, as well as the graphic display which provides instant monitoring.

It also incorporates Cimbali’s patented Smart Boiler technology which significantly boosts steam and hot water capacity, and Turbosteam – the company’s unique temperature sensing wand system. Turbosteam simultaneously delivers steam and air, allowing hands free heating or frothing that consistently produces large quantities of perfectly frothed, dense and velvety milk. The M39 is available in both automatic and semi-automatic versions with two, three and four group options.

“We are very pleased with the performance of the M39. It has proved to

us that Cimbali can be trusted to provide us with high quality coffee machines whatever our requirements,” adds Olivier.

Cimbali (www.cimbali.com), which celebrates its centenary next year, has become one of the world’s leading coffee machine manufacturers with an extensive range of both traditional and bean to cup machines, plus grinders and accessories.

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John Artis Limited has announced the launch of a new white tableware collection (www.johnartis.co.uk).

CAFÉ FOOD

Menu

masters Chris Brown of catering consultancy, Turpin Smale (www.turpinsmale.co.uk) discusses how cafés and coffee shops – often constrained by space, time and skills - can go about creating a distinctive, but manageable menu. We also showcase some new product launches with café menu appeal and hear about catering for the, as yet, untapped demand for gluten-free.

Optimising your menu You don’t have a kitchen and can’t afford chefs, but as an operator you want distinctive, high quality food that will make you a great margin and keep the customers flocking back. What do most of the small guys do? Buy standard, worthy items from 3663 or Brakes, make a sandwich or two and keep life simple. This may tick the food box but it will win you few friends and even fewer repeat customers.

What are customers looking for? They will be won over by fresh; truly fresh. This means sandwiches that are timed, not dated, and muffins and scones that are guaranteed baked that day.

We all know the wonderful taste sensation of genuine freshly baked with memories of mum’s kitchen. Why should customers be treated to dayold, and frankly stale, sandwiches and scones?

Bake-off and bought-in products can be excellent although it is wise to avoid the standard petrol station selection. A small bake-off oven has the added plus of creating that intoxicating aroma of baking. The Bakertwitter innovation at the Albion Caff in London, for instance, is a pure trip down

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memory lane – tweet that your hot bread/buns/scones are out the oven and watch the customers pile in.

Local draw Naturally enough, local food can also be a real draw as it shows that you have made some effort and provides a point of distinction. If you are not a natural and obsessive foodie, find someone who is visiting the local farmer markets and food trade shows and gather your intelligence.

Scour the Internet, call farms, visit speciality food stores and delis – find the local connection that will set you apart and root your business in the local community.

Celebrate and publicise the suppliers that share your passion for great product, and make sure you tell the customers the story. There are the realities of minimum order quantities, shelf life and delivery costs to contend with, but since when was operating a café, especially a good one, an easy way to earn a living?

Customers buy with their eyes. Restaurants tend to work off menus whereas cafés are much simpler affairs, so presentation is really important. The visual cues of

plastic packaging equate to processed and in turn to industrial production, and are powerful negatives.

You will need to carry out and record a risk analysis to display items ‘au naturel’, but it is not difficult. Just remember, everything in life carries risk and don’t be ruled by the vocal 10% who want everything wrapped and chilled to tastelessness. The real challenge is selling items mid-morning and midafternoon when, quite frankly, our increasingly overweight population really shouldn’t be eating anything at all – the solution, tempting ‘buy with your eyes’ display results in sales. Think like a retailer and not just a caterer.

Trend setting Like it or not, you are up against the major café chains with their specialist food innovation teams and advantages of scale. Pret, Starbucks, Caffè Nero, EAT and Costa are innovative and influence the market hugely.

You really need to keep abreast of what they are doing or come on one of our London Café Tours. If you haven’t seen panini grill-heated pancakes, large macaroons, cakes on sticks – get with it by following

our blog http://greatcafes. blogspot.com/. I really wasn’t sure that there would be enough news to fill a daily blog targeted at the professional café operator but my, oh my, the innovation and change in our industry is amazing. Remember the ‘flat white’ that was originally just seen in a couple of central London specialist Aussie coffee houses before going national overnight? Not only get with it, keep with it.

Retro is in - chocolate bourbons, fig rolls, jaffa cakes, jammy dodgers – and familiar items with a twist. A personal favourite of mine is Peyton & Byrne’s chocolate chip Chelsea bun. Cup cakes have taken the country with their highly visual appeal. Three layer cakes appeal to our innate sense of greed. Standard cakes can be decorated with edible flowers and exotic fruit as so skilfully done at Bill’s Produce Store.

The great beauty of the retro

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CAFÉ FOOD trend is for premium-priced mini-cakes – around 80p for not much more than bite – and this fits well with the customer who feels both “I’m worth it” and “I want to keep the weight off”.

and lived-in look in terms of display equipment is that it is often inexpensive to provide.

Forget expensive stainless steel and glass chiller units and find an old table.

The all day offer of cakes and sweet items is the beauty of this critical menu segment and they go so well with morning, lunchtime and afternoon coffees. Lots of customers just drinking coffee and no sign of cake? – you have it wrong and your business will be the poorer for it.

One item you just must get hold of is a wedding cake stand. No self-respecting café is without one as the height and levels hugely assist buying with your eyes. Baking trays, colour, shapes, lighting and natural display materials are the ingredients for a cake display that will sell itself. If you do half as well as London’s Ottolenghi, for instance, you will be doing well. A recent

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Lunchtime options Lunchtime café food almost always involves a low cost base ingredient – rice, mash, hummus, flatbread, sandwiches, wraps, pastry – where that all important margin can be made while still offering the customer great value.

Don’t forget the old standby of soup and make sure the soup kettle is visible so that your highly profitable flavoured water is a top seller.

Crisps, and now popcorn, are popular incremental sellers.

Fresh fruit, and now edamame beans, display your health credentials even if you sell little of them. Original soft drinks are a whole subject in themselves – check out Leon’s Strawberryade and EAT’s Beetroot, Apple & Ginger juice, for example.

Bought-in and baked-off pasties, pies, scotch eggs, sausage rolls and even quiche are all big sellers if of demonstrable quality and fresh from the oven. They may risk your margin but, hey, you have saved on the labour cost.

Premium products are worthwhile as, unlike the retailer who can stock the same product in cheapest, regular and finest quality variations, you can only stock one and that may as well be the quality that yields you the best cash profit and is consistent with your overall offer. Lack of consistency is the most common operational failure we see. There is simply no point having great coffee if a dog-eared sandwich or stale pastry lets the experience down.

Upselling is part of the game and we note Pret’s great value £1.50 free-range egg mayo and cress sandwich a few shelves away from its Chef’s Special £2.69 free range egg mayo and

watercress sandwich.

Expensive stuff that watercress!

The question of A1/A3 planning restrictions is a further and unwelcome challenge. If you are going as far as fitting out a kitchen, take into account the investment and extract ventilation that will be required. Kitchens are clearly a plus but the truth is that few cafés can afford the space, rents and complexity involved.

Needless to say Class A1 operators have become expert at ‘ancillary sales of hot food’ and the best provide distinctive, fresh, quality items from spaces that might best be described as ballet in a broom cupboard.

There are two key winning strategies regarding food.

Keep it fresh and present it well.

New launches Snowbird foods has announced that it is relaunching its top selling Gourmet range of sausages exclusively using outdoor

bred, single source pig meat to guarantee high quality, absolute consistency and total traceability.

It is the first time such a scheme has been undertaken in the UK by a manufacturer of fully cooked and frozen sausages and the Londonbased company, part of the VION Food Group, has teamed up with leading pig farmers to deliver a major improvement to the quality of its award winning products.

A specific breed of pig raised on Red Tractor Farm Assured holdings has been selected for this unique operation because it delivers high meat yield, improved quality, total traceability, absolute consistency – and just the right amount of fat to enable Snowbird to make the perfect sausage. The company has also upgraded its specification to require a significantly greater quantity of shoulder meat in the recipe.

“As sector leader in the market for fully cooked and frozen sausages, we are really excited by this move to

New soups Zorba Delicacies Ltd has launched a new winter range of fresh, foodservice soup under The Real Soup Co brand. The range of three additional premium quality soups are the perfect winter warmer to start any meal or a lunchtime snack, and have been specifically developed for caterers, say the company.

They are available in convenient 4kg buckets that are ready to heat and eat and the varieties feature Chicken and Sweetcorn, Spicy Meatball and Lentil and Smoked Bacon, all of which are free from artificial flavours, colours and preservatives.

“Industry research shows strong growth in the soup market and in particular increase in demand for fresh chilled soup. As the winter months draw nearer, everyone will be longing for a first rate cup of hot and hearty Real Soup,” comments Marie Gawley, business unit manager at Zorba Delicacies Ltd. Spicy Meatball soup, part of the new range from Zorba Delicacies Ltd (01495 301999).

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CAFÉ FOOD Further information on the Crousty Pie kit can be found at www.delifrance.com.

Quiche kit Délifrance UK claims that it is leading a catering revolution with a unique ‘quiche concept’ which fuses the best of French craft pastry with the caterer’s own ingredients and imagination.

Crousty Pie pastry cases are designed to make creative and ‘homemade savoury snacks easily. A frozen 25% butter shortcrust pastry case is supplied with a frozen disc of creamy sauce which is simply placed on top of the caterer’s choice of filling. Baked for 30 minutes, the sauce slowly melts, enveloping the encased ingredients and creating a delicious and unique starter, snack, lunch or grab-and-go offering, say Délifrance UK. As part of its catering kit, Crousty Pie features a three-step guide offering innovative ideas for making the most out of your pastry case. The shortcrust bases feature a high-edge meaning there’s no risk of the rich sauce disc, made with whole milk, cream and eggs, overflowing – keeping the baking process consistent, easy and efficient during busy lunch hours. The pastry base itself is also specially designed to remain crusty for longer from leaving the oven, allowing caterers to offer the best quality quiche at any time of day.

“With almost 30 years of expertise in French bakery and the UK foodservice, we understand the complexities of producing premium, quality products from scratch and this knowledge has gone into the development of the Crousty Pie concept which offers a hassle-free solution to a complex savoury offering, which looks as good as it tastes,” says Lucy Pickersgill, Head of Foodservice at Délifrance UK. The individual quiche cases are available in boxes of 32, including both the bases and complementary sauce discs, which also allows the most efficient storage and zero waste to help manage unit costs and boost sales.

“Our aim is always to make caterers’ lives easier. It’s a tough trading climate and the menu is the biggest opportunity for creating a point of difference. Crousty Pie blends our pastry expertise with the caterers’ own creative flair. It’s a kitchen solution that’s different, offers scope for a good profit margin and tastes and looks superb.”

The Crousty Pie concept is part of a larger launch of 36 new Délifrance product lines, enhancing convenience with no compromise to quality, including the new grab-and-go Provencette Panini range, rich-in fibre nutritional breads and a luxurious, indulgent dessert range.

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embrace the whole food chain, with pig farmers more deeply involved in the whole process of making higher quality sausages and customers welcoming the move,” says Snowbird managing director, Philip Paul.

“We have worked for years to deliver the quality of products our customers want so it was a natural extension of this work to involve suppliers and they are excited to have the opportunity to be involved as our quality partners.”

Welcoming this move, BPex Foodservice trade sector manager, Tony Goodger, added: “More and more foodservice businesses are looking to buy pork and pork products that come from assured pigs. By purchasing assured pork products caterers can be confident that the meat used has come from pigs that have been sourced from independently audited farms that meet high animal welfare conditions and offer the reassurance of full traceability”.

To celebrate the launch, Snowbird has developed a Traditional Lincolnshire recipe as the new flagship product for its award-winning Gourmet range of sausages which is available exclusively to caterers and ready meal manufacturers. Cumberland, Pork, Pork & Leek, Olde English Pork,

Recipe Ideas

Traditional Lincolnshire, the new flagship of the award winning range of Gourmet Sausages from Snowbird foods (www.snowbirdfoods.co.uk)

Pork & Mustard, Pork and Ale and other recipes are also available.

With a meat content in excess of 75%, the Traditional Lincolnshire Gourmet Sausages have an exciting blend of herbs and spices which include sage, parsley and ground white pepper and are in natural casings. Fully cooked to a golden brown and frozen at the factory stage, they are ready to heat (or simply defrost) from frozen and meet all Food Standards Authority 2012 requirements for low fat and low salt.

Snowbird Gourmet sausages are available in weights from 12.5g to upwards of 150g. The standard link is 60g.

Stilton and Leek quiche

shroom Brie, Cranberry and Mu quiche

ks and 1. Wash and slice the lee der. ten il unt r tte bu sauté in stilton. ned vei e clu and mb 2. Cru base Pie y 3. Remove the Croust r. from the freeze e 15-20g 4. Place in each pie bas 8-10g of and ks lee d tée sau of crumbled stilton. of sauce 5. Place the frozen disc . mix the of on the top oven at 6. Bake in a pre-heated o utes min 175-185 C for 25-28 . wn bro until golden

Pie base 1. Remove the Crousty r. eze fre from the e 10-12g 2. Place in each pie bas shrooms, mu of sliced chestnut d ene eet sw 6-8g of dried es slic two and s rrie cranbe e. bri nch Fre of ) 10g (8of sauce 3. Place the frozen disc . mix on top of the oven at 4. Bake in a pre-heated o utes 175-185 C for 25-28 min . until golden brown

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CAFÉ FOOD

Gluten free potential Recent research carried out by DS-gluten free (Dietary Specials) showed that 55% of those who need to follow a gluten free diet for medical reasons admitted they found it a challenge to eat out – with 90% stating they would eat in cafés and restaurants more frequently if there was a better choice of gluten free foods available.

“There’s a massive opportunity for café owners to make a real difference to their bottom line by thinking about their gluten free food offering,” says Michelle Shinn, retail brand manager for foodservice

by Dr Schär who owns the DSgluten free brand.

According to Allergy UK, more than 45% of the population has a food allergy or intolerance. Meanwhile, the charity, Coeliac UK, estimates that one in 100 people has coeliac disease, a condition which means they need to follow a gluten free diet for life.

With more people also now choosing to eliminate the ingredient as part of a wider lifestyle choice, there would seem to be a lot of potentially untapped revenue for cafés which don't currently include gluten free options on their menu.

"When we meet with cafés, many admit that they don't really know how to incorporate gluten free foods in a way that

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is easy to manage and cost effective, but with a few simple changes, they really could be opening up a whole new market – whether that’s by developing a completely new café menu or simply making changes to current dishes to offer a gluten free alternative. After all, if they include gluten free foods on their menu, not only will people with coeliac disease come along to enjoy their meals, but their family and friends will too,” says Michelle Shinn.

“As it’s impossible to know who needs to be catered for when, and what their individual requirements may be, the most cost effective way to make provisions for these free from customers is to have some staple essentials ready to be incorporated into menus – and including heritage brands such as DS-gluten free can also help consumer confidence in the food being served.

“Gluten free pasta can be easily substituted for mainstream versions at short notice, and lasts in the cupboard for a long period of time. Our DS-gluten free spaghetti, for example, can simply be served with a tomato sauce and dished up to guests alongside those having mainstream wheat pasta.

Gluten and wheat free products usually have a longer shelf life than mainstream alternatives too, which is an additional benefit to having a selection of basics to hand.”

As well as offering the right products to ensure safe ingredients for coeliacs, the firm’s foodservice team include an experienced home economist and dietitian who are on hand to offer customers advice on preparing ingredients

‘To go’ salad boxes Traditional sandwiches are still the most popular lunchtime choice for many but consumers often seek lighter, healthier, and still portable, alternatives.

“The catering and retail operators that we supply told us that their customers are looking for good quality, healthy options but many of the salads available on the high street are covered in high calorie dressings,” says Andrew Pocock, managing director, Impress Sandwiches. “We’ve designed our new range of salad boxes with popular combinations of great quality ingredients and the consumer can add as much or as little dressing as they want as each one comes with its own separate dressing pot so they control how many calories they consume.”

The range of five includes Chicken Satay Salad, Edamame Super Salad, Traditional Ploughman’s Salad, Smoked Salmon Salad, Hot Roasted Salmon Salad and Chicken, Pesto & Pasta Salad, and all have their dressings contained in a separate, lidded pot and come in newly designed, 100% recyclable box.

and tips on creating gluten free recipes.

“Cafés looking to reap the benefits of providing a gluten free offering should also seek free advice from the charity, Coeliac UK,” adds Michelle Shinn. “This charity can provide essential tips on issues such as cross contamination in the kitchen which is important when cooking for those with coeliac disease. They also have information packs and training modules on their web site, useful information for caterers making the first steps into gluten free.

“Once cafés have made these changes to their menus, communication is key to achieving the best possible results. Adding information about the new specialist foods now on offer to your web site enables directory sites to link to

you. This is a great way of driving these new consumers directly to you in a cost effective manner.

“Coeliac UK also has an online directory which provides information to those on a special diet about places to eat out. Ensuring a listing in there would make sure you are speaking directly to your target market. And with limited choice available for these consumers in terms of eating away from home, even the most basic adjustments to your menu can attract people to your establishment.”

The new Foodservice by Dr Schär range includes DS-gluten free products such as Lasagne Sheets, Spaghetti, Penne, Margherita Pizza, Sausage Rolls, Shortcrust Pastry, Pepperoni Pizza, Garlic Bread, Lunch Rolls, White Ciabatta Rolls, White Sliced Loaf, Brown Ciabatta Rolls, Brown Multigrain Loaf and Pizza Bases. It also features products such as DSgluten free Muesli, Multipurpose Mix, Crackers, Rich Tea Biscuits, Shortbread Biscuits, Chocolate Chip Cookies and Custard Creams (to find out more about catering for people with a food allergy or intolerance call DS-gluten free on 01925 865 100).

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PROFILE

Hinchliffe’s Farm Shop Café estled in the beautiful Pennine countryside near Huddersfield, Hinchliffe’s is a farm shop and café with a longer history than most, having been established over 80 years ago. Home-grown produce was at the very heart of Hinchliffe’s food philosophy even when Allen Hinchliffe set up the UK’s first farm shop at Huddersfield in 1929. Since then, four generations of the same family have been equally committed to locally reared, grown and prepared food, whether it’s the fresh produce sold in the farm shop or the delicious lunches and dinners served up in its café.

Hinchliffe’s is proud to help keep alive the dying art of traditional butchery skills, and its café is famed for dishes based on the farm’s own beef and homemade savouries.

Hinchliffe’s butchers consistently win awards for their meat products, especially pork pies, and have just celebrated winning a prestigious 2011 Gold Great Taste Award for their traditional thin pork sausage.

The café enjoys stunning views across the surrounding West Yorkshire hills and is a firm favourite with visitors to the farm shop, as well as local families. Its popularity has grown so much over recent years that a decision was recently taken to open in the evenings so that greater numbers could be catered for.

The daytime menu focuses very

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much on hearty fare, featuring soups, salads, a changing selection of meaty favourites, plus rib-sticking doorstop sandwiches with hot and cold fillings. There is also a tempting selection of desserts, including mouth-watering homemade brownies and sticky toffee pudding.

Their best-selling lunchtime dishes include freshly-baked pasty of slow-cooked shin beef with port and caramelised onions, Timothy Taylor’s battered haddock with chips, plus home-made mushy peas and tartare sauce and Hinchliffe’s bangers, roasted with caramelised onions, mustard and honey, served with leek mash. The Big Hinchliffe’s burger with all the trimmings and of course, an ultimate Yorkshire Pudding, are other highly popular menu items.

The café is also famed for its

full English breakfast which, cooked to order, is a showpiece for Hinchliffe’s produce, featuring home-cured bacon, home-made speciality sausage and black pudding, as well as the farm’s own eggs, making it the perfect fuel for the many ramblers who frequent the Pennine countryside.

One of Hinchliffe’s most popular recent food offerings has been the revival of the Yorkshire ‘sop’, a traditional hot roast beef open sandwich. The dish has its roots in the Last Supper, when it is thought that Jesus and his disciples shared bread dipped in sauce, or ‘sop’, but also has strong links with West Yorkshire. The meat is cooked in a special gravy that takes 48 hours to reduce and is served in a granary bap alongside chunky chips cooked in dripping.

“Although the word ‘sop’ is well known in West Yorkshire,

especially amongst the older generation, our younger customers often look bemused and ask us what it is!” says restaurant manager, Louise Bonnar. “Ultimately it’s a delicious, filling dish that remains one of the most popular choices on the menu.”

By night linen tablecloths and candles are brought out, giving the café more of a restaurant atmosphere, making it an ideal place to enjoy a predinner drink as the sun sets.

The menu emphasis is very much on what Hinchliffe’s is famous for – succulent steaks produced from the farm’s own grass-fed beef herd. The meat is hung for thirty days, resulting in very tender and tasty steak that has become so renowned (indeed, Hinchliffe’s was recently voted one of the top ten places in the UK to enjoy steak by the MSN web site).

Hinchliffe's general manager Simon Hirst says that in his experience diners increasingly expect the food they eat in restaurants and cafés to be locally and sustainably sourced. “All of our produce is either home-bred or bought from trusted local producers and farmers,” he says. “We realise that consumers are more aware than ever of issues such as food miles, so we want to be able to offer them a dining experience based on food that’s from just down the road rather than halfway across the globe.”

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FEE F O

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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.

INIC

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 Just a quick question… We have recently had a spate of breakdowns on our machine.

We called in a different engineering company the last time to be told that the parts that had been supplied weren’t original parts, but a non original part. Is this quite a common occurrence in the spare parts industry, or did we just find an engineer that tried to rip us off?

going overseas to source parts due to the cost of spares in the UK, but most of these are buying direct from Italy so the standard of part is the same, if not the genuine part itself.

Depending on the part that you had fitted there is a good chance it would be fine, but it is always good procedure to ask whether or not the service company does use original parts.

Answer Non genuine parts aren’t that common in the market as there are only a few companies (apart from the manufacturers that supply parts to the industry). There are a few engineering companies that are

Question We have just taken over a chocolate shop in the south of England and we are having trouble with our espresso machine. We have changed the way the previous owners made their hot chocolate, and we’ve experienced a loss of power in the machine when steaming up the chocolate. We are using chocolate buttons now as they are real chocolate, but they do take extra time to melt which means our steam pressure is dropping quickly. We have a Futurmat 2 group machine.

Question We are re-locating our offices from Birmingham to London, and we are looking at fitting a bean to cup coffee machine in our new offices. We have around 200 staff on the floors that the machine will be covering, and we are having trouble finding a machine that will be able to serve 200-300 cups per day continuously. We have a budget of around £3000£4000, but we are finding that the 150 cups per day machine are affordable but the heavy duty machines skyrocket in price starting around £5500. Which we really can’t justify spending!

Are there any machines that you could suggest that would fit into our budget, but also be able to cope with the quantities that we are requiring. Any help would be greatly appreciated.

Alena H (London) Answer In a word, no, not really.

There are quite a few machines that are entry level and at the heavy duty end,

How can we solve this problem as its causing a backup in our serving times?

Answer My first question would be is your machine plugged in on a 13 Amp plug or is it hard wired into a wall connection? If it has a plug connection you are limited to a 3 kW element, but if you have a machine that is hard wired into the wall you may be able to upgrade the element to a higher power which in turn would result in your machines heat recovery time being faster

causing your steam pressure to stay at a more constant and usable pressure.

My advice would be to ask an espresso engineer what would be the highest rating element you could fit to your machine as they should be able to advise you on the spot. My other suggestion would be to use (if you aren’t already) a hot water boiler to save your machine from having to heat up the water that you use for teas.

The other suggestion would be to melt some of the chocolate down before you get

but there are very few in the high mid-range that do a consistent 250 cups a day, especially in the price range that you are looking around.

So my suggestion would be to spend the extra money as you will get a lot better quality coffees coming from the machine, and the reliability is also vastly improved on the heavy duty machines.

There are a few machines that we would suggest, such as the Conti TT388, Franke Evolution and the Cimbali M1. These machines are around that price range, but more importantly don’t charge you a fortune for a mandatory service contract which over time costs more than the machine. The previously mentioned machines can also be worked on by most espresso engineers bringing the cost of repairs down. Good luck on your choice, and I think I would also look at having a second grinder as standard and a machine that can dispense two milk drinks at the same time. into a busy period so it’s already in a mixable state. We have also had a few cafés turn their real chocolate into a ganache, then scooping it into the milk jugs as required.

I wish you all the best with this as I always enjoy drinking a hot chocolate made with real chocolate!

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COFFEE ROASTING

What it takes to be a

coffee bean roaster If the development of the coffee roasting markets in the USA, Northern Europe, Japan, Australia and New Zealand are anything to go by, in markets where espresso coffee drinking is gaining traction eventually there will be a proliferation of individuals entering these markets as espresso coffee roasters, argues George Sabados, who feels that far too many roasters aren’t scientific enough, nor can they always be relied upon to be retail experts either. which need to be put in place to guarantee relative consistency at the highest possible quality.

Australian, George Sabados, is a well respected franchisee motivator and sales growth specialist, having worked around the world with more than 1000 franchise businesses over the last 11 years. His personal experience, skills and track record lies in an ability to identify the simple steps that franchisees (and small business owners for that matter) should take in order to create instant, rapid and sustained sales growth (30 to 40% sales growth in the first month has been a typical result for many clients, he reports - george@ gsroasting.com).

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It’s a science In New Zealand there is one roaster for every 30,000 people, and in Australia there is one roaster for every 70,000 people - similar to Italy. Most are very small to medium-size operations that categorise themselves as ‘boutique’ roasters. The interesting observation in these markets is that everyone seems to be an ‘expert’ or ‘Master Roaster’.

Naturally, this begs the question “what does it take to be a coffee bean roaster?”

If total numbers are anything to go by then the answer is not much! It seems that anyone who can afford to buy a little coffee roasting machine can put a shingle above the door and call him, or herself, a Master Roaster and start selling roasted coffee.

Paradoxically, finding customers willing to buy the

product confirms in the roaster’s mind that they are doing a good job. And when mixing and comparing the standard of their roasted coffee product with other new entrant roasters, most ‘roasters’ walk away proud that their coffee products performance and taste profiles are equivalent to those other ‘boutique’ roasted products in their market.

As many would admit, roasters exhibit a lot of passion.

That is admirable and certainly makes turning up to work more enjoyable. But roasting espresso coffee is a science first and foremost, and in my opinion most ‘boutique’ roasters are flying blind with their consistency and quality because they lack even the most basic understanding of the science of roasting, and all the modifications and controls

What’s involved?

For most people in the business of roasting coffee they actually happen to be the person who takes green coffee beans and turn them brown. The underlying assumption in the coffee roasting industry is that the process of roasting is one of temperature over time – a simple process needing nothing more than a roast log sheet, a stopwatch, a temperature gauge, a coffee probe and a sample of the previous roast (for comparing the colour result).

Whilst this is a simplistic observation, this whole process requires little to no skill on the part of the ‘roaster’.

As I indicated earlier, exceptional consistency at the highest possible quality – the maximum development of the coffee bean itself – can, in my opinion, only be achieved using a combination of many modifications, control equipment, lab equipment, and incessant tasting notes compared to real data which can then be fed back into the control equipment. It also requires some understanding of the consumer market the coffee product is aiming to serve, and where it is on the maturation curve.

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COFFEE ROASTING Whilst it would take me days to explain each of the above points in detail, I think the best way to answer ‘what it takes to be a coffee bean roaster’ is by making clear what exceptional roasting is not.

What it’s not Roasting is not just about exceptional green bean choices. Great choices in beans are important, but it is more important to differentiate their quality based on intended use.

For example, the single origin movement (which is so pushed in the Australian and New Zealand espresso market) originated in the United States in the 1970s, aimed at providing better quality filter coffee to a market at its nadir in quality.

Due to the history and development of coffee, 99% of the world’s coffee supply infrastructure – from growers, to international tasters, to green bean brokers etc – are trained in, and geared up for, filter coffee markets. As I travel

to various origin countries rating coffees with other expert tasters via the traditional cupping method (another system of classification beneficial to filter coffee markets), I have come to realise that there is a huge gulf between what is appropriate for filter coffee and what is appropriate for espresso coffee blends – particularly espresso with milk!

My observation is that new roasters follow a line and tempo set by the dominant

coffee markets of the world such as North America, Japan, Northern Europe - and they follow this enthusiasm without question. Not surprising since anyone new to the game seeks out training – usually found at the SCAA, SCAE and other organisations dominated by the individuals from the markets just mentioned.

So when coffee roasters in the USA speak of single origin, which is ideally delivered and tasted as a filter style coffee, others who roast for espresso

markets adopt the idea. This is not a criticism except to say that very few single origin coffees in the world are in and of themselves excellent for espresso coffee with milk.

In markets with a historically filter coffee dominance, green beans which are washed, high in acidity, low in sweetness and body are highly favoured. Newly emerging espresso (and milk) markets require the opposite characteristics in green beans.

They comprise such a small percentage of the global supply. However, I have found such excellent coffees in plentiful quantities in India.

Needless to say, the preference by roasters for the former type of green bean rather than the latter – when applied to espresso coffee - is but one example of what I attribute to a general lack of scientific understanding.

What else?

The beans must retain their integrity. Roasting is not just

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COFFEE ROASTING development of character, and longevity most roasters attach to it – producing a roundness of development I describe as “three dimensional” and, in my opinion, a taste far beyond the so-called ‘speciality grade’ coffees.

Coffee roasters need to focus more on the science of roasting, and understand more about the taste requirements of the end consumers, argues George Sabados. about developing the green coffee bean – it’s about not destroying its integrity. This aspect is probably the most difficult statement for most roasters to conceptualise.

There are a great many chemical compounds in any coffee bean of any quality mark. The aim of the roaster is not to butcher them, or mistime the roast - either under or over - so that they are not ‘triggered’ (then leading to flavour and aroma development). Suffice it to say, then, that not one coffee roasting machine fresh off the production line is any good without extra modifications to achieve a minimum ‘damage’ impression on the coffee beans.

When I ask roasters to tell me their convective/conductive heat ratios, their radiant temperature grid, their spreads, their endothermic reversal point, the chemical development range, for example, they just stand there and stare. This is not just gobbledygook to satisfy ego.

As said, I believe that without knowing these concepts a roaster can simply be ‘flying blind’. These concepts form the basis of a scientific understanding that increases the chances of consistency at a high quality level and equally as important, increases the taste footprint of the beans, their flexibility and durability.

To map out these key objectives a roaster must be able to record hard data from a variety of points in the roasting

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machine, from calibration equipment, and to able to match that data to several espresso tastings of the same coffee – each with a different development of the 12 key chemical compounds we know are linked to flavour and aroma development. To so much as measure these differences a roaster must invest heavily in a myriad of modifications and an array of heavy hitting calibration equipment - which could make the idea of purchasing a roasting machine three to four times more expensive. Most ‘boutique’ roasters do not have the knowledge of these requirements, or if they did, the gumption, or the necessary capital, to convert to this setup.

Lacking scientific knowledge, or the scientific calibration equipment, to execute that knowledge simply means more damage than good is being done to the coffee beans in the roast. This leads to decreased shelf life (why many say coffee must be consumed no more than five days after roasting), why roasts are flat (baked) or acidic with a hint of ash (scorched and undercooked) – conditions which I describe as “two dimensional” coffees.

All these conditions are the result of lack of scientific knowledge and lack of appropriate modifications to the roasting machinery. Simple commodity coffee can be roasted in such a way as to defy the depth of flavour,

Understanding the consumer Roasting is about understanding the end consumer and delivering what they like, not telling them what they should like!

A great many ‘boutique’ roasters tout sour/acidic espresso coffee as a favourable characteristic of espresso coffee blends. It is not.

Certainly not in markets which then add milk to most espressos. Unfortunately, it is so common out there that the end consumer does not know any better. That is, of course, until they taste an alternative.

As an anecdote, I once was told by a broker that a particular country (a whole nation) of consumers preferred their coffees acidic. Admittedly, that was all one could find being supplied by roasters in that country. I then suggested that we get several focus groups together and let them try acidic coffees (the main boutique brands in the market) and a sample coffee blend that was neither acidic nor bitter. In fact, it was sweet and rich in flavour and body. The end result was that the consumer chooses what they like, and they preferred non-acidic tasting coffees. They were simply asked to taste their espressos cold and then compare them. At or near body temperature the beneficial or negative characteristics of coffee shine through since our taste buds are designed to taste best at that temperature scale. Acidic/sour coffees are not pleasing when cold, and taste like a cup full of lemon juice. Similarly, burnt/scorched coffee exhibits that taste when cool. Exhibiting both sour and burnt characteristics indicates that the roaster has no idea what is going on.

The point here is that roasters don’t know how much

they don’t know until someone shows them something different!

Retail roaster?

Roasting coffee does not make you a retail expert, yet roasters are relied upon quite heavily by retailers, cafés, coffee shops, coffee distributors and franchise chains for ensuring the success of these end businesses.

The only problem is that the overwhelming majority of coffee roasters are not retailers, never have been, nor know the first thing about successfully generating sales in a retail environment. Endless rounds of coffee training and excessive package deals will not help a retail business which is structurally unsound and in need of a complete overhaul in order to succeed.

There seems to be a pervasive myth in the marketplace that coffee roasters, or coffee distributors, can help retailers, cafés etc resolve all their financial woes simply by concentrating on espresso training. Whilst it is true that coffee training can lift sales, without remedying the root of the problem a roaster (and his/her trainers) is soon bereft of ideas.

Growing the sales of a retail business is best left to professionals who specialise in applying a broader strategy by utilising a diverse array of ‘weapons’ designed to grow sales. Unfortunately, coffee training is but a very small part of the overall success equation, and any small business, café or coffee shop that believes their roaster holds the keys to their future security is grossly mistaken.

I hope that the above advice has been interesting reading when understanding what makes a great coffee roaster.

This is by no means a comprehensive account and there are a great number of considerations and learning a person must undertake as an ‘accountable’ roaster in order to reach a result level that is consistent and at the highest possible quality.

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NEW PRODUCTS

Things are brewing at the Brew Group Since becoming the official importer for the HLF range, the Brew Group has been working hard to ensure the machines exceed market expectations with vast improvements to cleaning cycles, bodywork and general ease of use.

The new offering from HLF is the 3600i, an instant milk only version of the bestselling 3600f. Fitted with a larger hot water boiler and two internal powder canisters, it's able to produce up to 150 cups per day from a choice of 12 different drinks including hot chocolate, hot chocolate with milk and mocha.

Brew Group also import Brasilia coffee machines, some of which have been upgraded.

The Cadetta range has had a face-lift and now comes in the

more popular standard height only. The bestselling Majore is now called the Majore Plus, fitted with lever action cold touch steam wands, a digital display with group head timer and adjustable timed pre-infusion, all at no extra cost (call 0845 4500500 or visit www.caffesociety.co.uk).

New addition to Macpac’s PET glass range

FREE Milkshake Starter Pack with every Vitamix Blender order from Magrini Magrini are offering a free paper cup starter pack with every Vitamix blender order placed until 30th September 2011.

Magrini are the UK distributor for Vitamix commercial blenders. The current range offers market-leading quietness of operation, a three-year manufacturer’s warranty that is not cycle based and blend times reduced by a third!

The pack is worth £20.00 and is ideal for anyone wanting to introduce milkshakes to their menu. It contains a selection of 12oz, 16oz and 20oz candy stripe cups as well as neon straws and

dome lids. Just simply ask our Sales Office for your free sample pack when you place your Vitamix blender order.

Alternatively you can visit our new web site (call 01543 375311 or visit www.magrini.co.uk).

Macpac manufactures a range of high quality PET glasses. The range of 12oz, 16oz and 20oz PET cups has been sold in the UK for many years successfully, as one lid fits all three sizes reducing stock and speeding up service time. The range has now been extended to 4 sizes with a new 9oz cup, which also uses the same lid as the other cups in the range.

Stefanos the MD of Macpac says, “There has always been a demand for a smaller size, and having expanded the factory we now have the capacity to do this.”

The new 9oz tumbler with a nominal 250ml capacity uses the same lid as the 12oz, 16oz and 20oz PET glasses. Macpac are also probably the only company in the world that have designed 4 PET cup sizes to fit one lid. PET glasses are very popular as they offer good clarity, durability, and are easy to recycle (call 01200 449900 or email sales@thepapercupcompany.co.uk).

Victor’s topping displays keep food in tip top condition Victor Manufacturing, one of the UK’s longest established manufacturers of hot and cold foodservice equipment is introducing its extensive heated Deli Topper range. The heated Deli Toppers have all the aesthetic appeal and functionality needed to hold and display food in optimum condition and are designed for the lively food to go and coffee shop sectors.

Providing an eye-catching food display in the attractive glass and steel cabinets, the Deli Toppers

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constantly maintain hot food temperatures via a heated base, supplemented from above via quartz halogen heat lamps, which can be easily changed by the operator. There is a simple on/off control to both the top and base heat and the GN1/1 compatible top can display containers on optional angled deck panels, which are ideal for showing off pies and pasties to maximise their appeal (call 01274 722125, or visit www.victoronline.co.uk).

SEPTEMBER 2011 CAFÉ CULTURE 49

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NEW PRODUCTS

N&W – leading on quality and choice Launched last year, the Canto’s popularity continues to soar with its highly advanced user interface and cutting edge technology with reassuringly operator- friendly colour coded components. Key features include 22 direct selections lit by LEDs, an elegant aluminium door, FREEMIX patented technology for instant products and new transparent cup tubes for easy stock control.

Thanks to technological innovation and

A taste of the high street International Paper Foodservice is giving the UK vending market the opportunity to replicate the high street coffee shop experience by suggesting it makes a radical move away from the traditional standard plastic 7oz vending cup.

Sales and marketing director for International Paper, Mike Gardner says: “High street coffee shops serve drinks in 8oz and 12oz cups mainly, and whilst there have been 12oz paper vending cups for many years the 8oz has not been available.”

Until now that is....

The paper cup manufacturer has been producing paper cups for over 50 years and has a reputation as a world leader for innovation in this field. Its range now includes an 8oz cup for vending machines and as these have a 73mm top rim diameter they can be dropped into 7oz Squat cup units without the need for splitter modifications..... perfect (call 01606 552537 or visit www.internationalpaper.com).

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CAFÉ CULTURE

fine craftsmanship, the Canto is able to produce drinks of all varieties to optimum standards. The hot and cold drinks machine is available with Espresso plus fresh brew, fresh brew and instant allowing vending operators choice alongside the quality that has come to be synonymous with all N&W products.

For further information on any N&W vending machines, call 01902 355000 or log on to www.nwglobalvending.co.uk.

Popular ‘Cashmere at Lochleven’ factory shop installs new servery system from QED ‘Cashmere at Lochleven’ is located next to the world-famous Todd & Duncan cashmere mill in Kinross, by Loch Leven in Scotland, part of a global business, supplying yarn for many of the world’s leading fashion houses.

When the company decided to refurbish its catering facilities at Cashmere at Lochleven, it needed a scheme that was in keeping with the prestigious nature of the location.

“After looking at several manufacturers we decided on QED mainly due to the choice and different types of materials available to us,” says Debbie Low, store manager. “We wanted the café to fit in with the rest of the shop and were also shown many different layouts and how the system was put together. In the end we

decided on our own design and QED were able to meet our requirements, choosing the beech wood finish mainly because it fitted in with the tables, chairs and flooring, but also softened the all stainless steel look of the servery.”

For further information call 0141 779 9503, or visit www.qualityequipment.co.uk.

Neat new undercounter ecoboiler from Marco Marco Beverage Systems has introduced a neat undercounter version of its best selling Ecoboiler in a choice of models, sizes and countertop font options. The main body of the boiler is neatly hidden away in an undercounter cupboard. All that is visible on the counter is the front so that it looks smarter and saves counter space.

The new undercounter Ecoboiler range features energy efficient water boilers that have been designed specifically to be economic and environmentally friendly, capable of saving up to £45 per unit per year on energy use when compared to a standard water boiler.

The new undercounter range is available in standard Ecoboiler or new Ecosmart specification. Ecosmart offers the additional flexibility of water delivery at variable temperatures achieved by the easy-to-programme buttons and LCD screen (useful where speciality teas and

original coffees are served, since they require water at different brew temperatures). Call 01933 666488 or email sales@marco-bev.co.uk.

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