Java Junkie
Edition 2
SCASA REVIEW
COVER IMAGE: Kim Swan
Durban barista champs The story of a cafe
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Story of a Cafe
10 Business Sense 12 SCASA
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IMAGE: Kim Swan
14 Awesome Additions
Editor Tracy Ward Photographer Kim Swan javajunkiemag@gmail.com http://javajunkiecoffee.blogspot.com
e nts 15 KZN Barista Championships 18 Coffee World 20 Coffee News
Suppliers of the largest variety of Exotic Teas & Gourmet Coffees the world has to offer. Exclusive Crockery ranges include: Roy Kirkham Fine Bone China Designer Collections from Alex Clark, Beatrix Potter Ella Dorran, Cath Kidson James Sadler, Nina Campbell Find the Perfect Gifts: Fine Bone China from England, Japanese Cast Iron Teapots, English Porcelain Teapots Imported Stove Top Pots Coffee & Tea Makers plus much more.........
cONTRIBUTORS: Kristy Carlson, Glen Surtees, David Donde, Kim Swan
Visit Our Retail Branches at: Rondebosch on Main,Rondebosch Longbeach Mall, Noordehoek Howard Centre, Pinelands Bayside Mall, Tableview Mountain Mill Mall, Worcester N1 City Mall, Goodwood Canal Walk, Century City Or
Shop 24/7 @ www.peacockteaandcoffee.co.za
By Kim Swan Once upon a time... Mr Price had a number of stores with coffee shops in them, and they heard about Gary Ashe and Craig Charity while they were running Go Coffee Mobile, and asked Gary if he would like to take over the coffee shop for them. The rest is history in
IMAGES: Kim Swan
Cafe Mocha to die for... yes that is Bar-One sauce
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the making! After the immediate change in beans, they set about creating a coffee shop that has a light, airy atmosphere (somewhat limited by the location in the Mr Price Home store) but they certainly have managed to make it a place to meet, have an awesome cup of coffee, or tea with some yummy eats too. Two weeks after taking over the cafe they introduced their new menu with fresh food, all locally sourced and freshly
Story of a Cafe made. The menu offers freshly made gourmet sandwiches, paninis, wraps, breakfast daily and other light meals. They have recently introduced specialty teas to the menu, so now you can enjoy an awesome cup of tea if coffee isn’t what you are in the mood for. Hayley manages the cafe and with their quirky staff they manage to make you feel at home and comfortable. I hear that people make a point of visiting because they love the quirkiness. She has always
WHERE CAPPI COST
had a passion for coffee and has previous experience in the restaurant business, and was delighted to be a part of their own cafe. Gary has had a passion for coffee for a good number of years and started taking it seriously when he and Hayley bought their home and had a bar in the middle of the lounge they had no real use for, until a visit to the Lifestyle centre in Johannesburg gave them the idea of a coffee bar. So armed with their first little
In the Mr Price Home Store, Old Main Rd, Hillcrest R14 www.gocoffee.co.za
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By Kim Swan espresso machine from Makro and a terrible blade grinder they began their quest for awesome coffee. They took trips to London and Australia to investigate the mobile coffee movement in other countries, and were disspointed by the automated processes in the UK, however, they were excited
about the coffee culture in Australia. Craig Charity presented Gary with his first single group coffee machine, and the mobile cafe started to take shape. The idea there was to have a mobile coffee bar which could be set up anywhere and provide people with an awesome coffee experience right where they are. Nkosi is the barista, who produces amazing coffee with some very unique and interesting latte art, including Red Indians, teddy bears, puppy dogs, and dragons, with etching also forming part of his repertoire. He forms another very passionate part of the team at Go Coffee Cafe, and is always looking for ways to improve himself and produce out of the ordinary art on your cuppa. He was trained by Gary and Craig intially, but has been trained at the Coffee Merchants, and with Ben Carlson. Gary believes that constantly improving and encouraging his team he will have the best out there.
Go Coffee Barista, Nkosi Bhengu is constantly striving to find new and intersting ways to decorate your cappi!
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Story of a Cafe
If you are in a rush, don’t fret, you can always order a takeaway coffee, affectionately known as “coffee-withlegs”!
Mobile Cafe Solutions Craig Charity of Go Coffee Mobile Cafe Solutions was given his first fixer-upper machine by Gary and Dean from Coffee Merchants. Although he admits that his talents lie more on the technical side, his barista skills are far from average!
ingredients. The coffee is used within a month of roasting,and the coffee beans are ground on demand. At the moment Go Coffee Mobile is much in demand with 2-3 events a month, and can have up to five machines running on any given day at the bar!
Their aim is to be the best in the industry, providing their customers with excellent coffee, made from fresh Go Coffee is the perfect mobile café solution for any event, in any environment: private • Birthday parties • Kitchen teas • Baby showers • Anniversaries • Family reunions
corporate • Product launches • Business breakfasts • End of year functions • Conferences • Road shows
large scale • Exhibitions • Sports Events • Stadiums • School sports days • Outdoor events
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Business Sense
By Glen Surtees blackwoodbaristi.wordpress.com
Serving a great cup of coffee is a competitive advantage. No matter which way you look at it, drinks yield the highest profit margins in the restaurant business. Coffee is no exception. Investing in the ability to produce an excellent cup would therefore be the logical thing to do. Yet sadly, many businesses choose to ignore what could be their biggest cash cow! Whether this lack of attention is due to simple ignorance or a wilful decision to steer clear of the ‘muddy waters’ of the coffee industry is beside the point. What is important is that the palates of consumers are finally, with the help of various coffee competitions such as the annual Sunday Tribune Café Society At Blackwood, we believe that it is through relationships that passion – a vital ingredient in the coffee equation – is imparted to the baristas and restaurant staff as they are trained. The barista will learn not only the technical skills required for making quality drinks, but also the dynamics of ‘café society’ and how to embody and facilitate this intangible and often-elusive element. In order for a business to run successfully, it must be led from the front, so we also insist on working closely with managers/owners in order to impart a passion for coffee. We believe in lifelong learning - Just
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competition, becoming more educated regarding coffee beverages. The fact of the matter is that the market is changing and in a very short space of time, a growing number of people will be making decisions on where to dine based on whether there is a quality cup of coffee close at hand. Restaurants will find themselves having to adapt and train baristas very quickly or find themselves at a distinct disadvantage and running the serious risk of losing patronage. Investing in a quality coffee programme results in higher customer satisfaction, a greater customer return-rate and, ultimately, higher profits.
because you were trained ‘once upon a time’ does not mean that your training will be current forever. Times, tastes and technologies change and we, in the hospitality industry, must adapt accordingly. We don’t believe that one can ever claim to have ‘arrived’ in the coffee business. Regular follow-up training also allows for effective performance appraisal and quality control. Our passion and knowledge make us unique in the coffee industry. We strive to offer the best services that we possibly can. We are committed to you and the success of your business because when you succeed, so do we. We look forward to working with you in the near future!
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SCASA
Business Sense The Speciality Coffee Association of South Africa (SCASA) according to their webite “is the trade association for the speciality coffee industry”.
We contacted the coffee shop owners, the equipment suppliers, the coffee roasters etc that are members of SCASA to hear what they had to say...
Being a coffee magazine we were keen to hear more from them, what there vision is, how they benefit members and of course what all this means for the end-users.
We asked them to give a rating to each of the member value items listed amoung their “Member Value” (please see below), as well as to make any further comments or thoughts should they choose to do so. All information about SCASA taken directly from their website.
About SCASA
SCASA is the only recognized non-profit organization in South Africa representing the coffee industry from seed to cup. SCASA’s members take up the responsibility to offer great products and exciting events to the public, uplifting the coffee industry of South Africa. Our members enjoy access to a large network of professional coffee producers, roasters, retailers and equipment manufacturers. SCASA is
SCASA members enjoy the following benefits: * A daily Coffee Market Report on the SCASA web site. * Promotion of members through links from SCASA website and SCASA advertising at public events. * Networking opportunities and sharing of information at SCASA events. * Exposure to World Barista
committed to improving all aspects of the Speciality Coffee Industry, from the sustainability of coffee production to the training of new coffee professionals. Members are offered unlimited access to the SCASA website, plus essential professional tools, training seminars, market research and more. SCASA is registered as a Section 21, Nonprofit company, with the Registrar of Companies.
Member Value
Championship equipment, training and standards. * Members can use the SCASA logo on stationary and SCASA plaque at premises. * Regular communication and updates via e-mail, newsletters, website and member meetings. * Forum to exchange ideas that improve standards.
Membership Application: Annual Membership fee: R 2400.00
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Business Sense mEMBER census SUMMARY The Good: Most felt that the daily report was great, and that equipment was indeed available for use at competitions THE BAD: Members felt that forums, regular newsletters and the promotion of SCASA members needed improvement “There is no executive officer or Director in place, to manage the day to day affairs of SCASA, or the management of the associations Web Page. There have been no invoices or communication to members to encourage the renewal of their membership, which results in no funding for SCASA.” Many such organisations start with a lot of energy and enthusiasm, as folk with similar interests and passions are drawn together around a common goal. It is with time that often the way is lost. Much is expected from too few, and the inevitable burnout singes those caught in its path, and they start to “drop the ball”. I get the impression that this is where we find SCASA at the moment. The dream and hopes remain alive, but perhaps the follow through needs some encouragement and assistance. So... where do they go from here? The membership base at the moment is small - about 30 members. This really does need to grow. This growth might well be hampered by the standard membershiop fee of R2400 (whether you are a corporate or private member).
SCASA might well benefit from a graded scale - offering graded membership value as well. It is clear that more folk do need to draw alongside and “own” the vision! A strong marketing strategy and awareness campaign is needed as well! A few simple changes would also be welcome, such as: • Having the members logo’s on their site redirecting to members sites • An employed office bearer who can do the admin involved and promote SCASA Enough about our opinions! SCASA and Java Junkie would love to hear the opinion of our readers. Write in and let us know what you think! javajunkiemag@gmail.com
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If you are a coffee “purist� this page is not for you! If you are feeling like a little coffee adventure, then keep reading! 16 14
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wesome dditions Need we say more?
Cinnamon and honey are great additions to your cappi!
Add a thin slice of orange to the bottom of your cup before you pull your espresso shot
Coffee World
By Kristy Carlson
KZN Regional BaristA Champs The Pavilion, Durban 15 - 17 Oct
They are quick, fearless, and saving mankind from bad coffee one espresso shot at a time. In place of capes they wear aprons, and instead of fancy getaway vehicles they create the perfect coffee experience on beautiful shiny machines. Their sidekick is their tamper, each a different style.
IMAGE: Kristy Carlson
These coffee super heroes were out in numbers at the SCASA (Speciality Coffee Association of Southern Africa) Durban Barista Regionals, held at The Pavilion in Westville, October 15-17. Thirty-two baristas were competing for six spots at the SCASA 2011 Barista Championships
to be held at Hostex in Johannesburg, next March. The winner of the National Championships will go on to compete in the World Barista Championships being held next year in Bogotá, Columbia. So what does it take to become a coffee superhero? In the competition each barista has to create 4 espressos, 4 cappuccinos, and a speciality drink 4 times all in front of 7 judges. I am no coffee competition expert, but here’s the way I understand it. Four sensory judges score you primarily on the taste of your coffees. You should try to avoid speaking to sensory judges towards
Kristy Carlson is a mom and photographer. She is married to “coffee guy” Ben Carlson. They reside in Durban, South Africa.
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the end of the day. After sipping espressos consistently for eight hours and concentrating hard on the baristas, they remind me of Chihuahuas, wideeyed and a little shaky. There are also two technical judges. In my estimation they judge you on two things: are you tidy and are you consistent. They are watching for spillage, tamp consistency, machine cleaning, etc. By the end of the day they look like squinty-eyed pirates, slouched over with one eye half shut. Overseeing them all is one head judge, who sips and squints and keeps the other judges in line. What would you do if you had these squinty shaky pirate-like Chihuahuas staring at you? It is under these conditions that our coffee super heroes have to create the perfect cup. Not only do they have to create amazing coffees, but our baristas need to be master orators as well. Talking the judges and the crowd through the unique coffee experience they are creating.
IMAGE: Kim Swan
As I ran around clicking my camera all weekend, I got to experience the amazing coffee community in Durban. The guys from Colombo Coffee, especially Wayne Oberholzer, did
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a great job in organizing the event. The judges, who take their jobs very seriously, marked and scored the barista’s with absolute precision. Peleka Mgugudo, of Red Berry Coffee, took excellent care of all the baristas back stage. The American twang of my very own personal coffee guy, Ben Carlson, kept the crowd in their seats and the baristas laughing. There were many other volunteers that kept this coffee extravaganza moving along smoothly. In the end, the six coffee super heroes that will be moving on to the next round are: 1. Travis Scott, Woolworths Cafe 2. Pauline Leschinsky, Ciro Beverage Solutions 3. Craig Charity, Go! Coffee 4. Dirk Maritz, Colombo Coffee 5. Samantha Moodley, Woolworths Cafe 6. Azhar Khan, Continental Butcher Baker Congratulations, coffee super heroes! Up, up, and away‌
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Coffee World
23 November, 2010 ESPRESSO SYNDICATE LAUNCES AUSTRALIA’S FIRST BIODEGRADABLE PACKAGING FOR COFFEE
Espresso Syndicate, roaster of high quality, organic and fairly traded coffee has taken a further step toward pioneering sustainable business practice by launching a new, 100% renewable and compostable coffee bag into the local market. The company is committed to buying socially and environmentally responsible coffee to contribute to a sustainable future for the coffee industry and the planet.
new one way seal within the lining of the packaging
Known for providing the market with sustainable coffee and biodegradable take away cup and lid solutions from PLAnet Cup, Espresso Syndicate has taken the plunge into sustainable coffee
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packaging after years of research. Owner, Melissa Floreani commented, “In the past 2 years, we’ve been researching the environmental vs. business performance benefits of various types of coffee packaging and conclude that to be truly sustainable, the bag structure must provide a high barrier to oxygen and moisture; to compete with world’s best practice in coffee packaging. Other options are not particularly sustainable and do not provide a sufficient barrier to retain the coffee’s freshness. “We looked at other structures and they did not perform well. This new material is a 3-layer structure – each layer is made from renewable and biodegradable materials and provides an excellent barrier to oxygen and moisture. “These renewable coffee packs provide equivalent barrier properties and shelf appeal to those made from fossil fuels and offer numerous market advantages.” she said. Coffee consumption has grown to more than 2.4kg per person in Australia this
Coffee World
Espresso Syndicate is high quality, organic and fairly traded coffee, sourced from Rainforest Alliance and Fair Trade Certified Farms. This supports some of the world’s most future-driven coffee growing communities. Their commitment to buying socially and environmentally responsible coffee contributes to a sustainable future for the coffee
industry and the planet.
year, making this innovation meaningful across a bourgeoning industry. It is estimated these biodegradable bags will be more costly than their less eco-friendly counterparts.
way valve.”
We believe in organic farming practices, and only buy coffee which meets our criteria for social and environmental responsibility, quality and most of all a unique flavour profile. All aspects of Syndicate’s operation are geared towards Worlds Best Practice for sustainability.
When asked why Espresso Syndicate would engage in such a time consuming project, Ms. Floreani is frank, “It’s no secret that if companies embrace sustainable The bag itself business practices, contains ‘vent they’ll benefit directly valve’ technology, through reduced which uses positive costs, less waste and pressure from the improved corporate oxygen emitted profiling. More than from freshly that, we’re committed roasted coffee to to sustainable practice release CO2 and on a personal level. preserve the bean. We have applied this Espresso Syndicate thinking to our core offers the bags in products – coffee and 1kg size only at take away cups - and 1kg of organic, fair-trade present, with more our other products such Espresso Syndicate coffee in to come. “The as tea and drinking new biodegradable packaging other sizes will chocolate all come from require different companies with a similar valve technology to ethos to ours. The provide the longer shelf life required by payback period is longer, but if we’re retail products. The new packaging will aiding the environment, and communities that live within it, be available soon in the 250g vacuum then why wouldn’t we change?” packs, as these do not require the onehttp://espressosyndicate.com.au/site/ 19
Coffee News
KICKSTAND Their primary goal is to provide the best possible cup of coffee to community events in NYC with the smallest environmental impact. This is achieved by using only the best local roasters and bicycles for all their transportation needs.
Colombo’s Voyage Range is available in four variants: • Colombian Medium Roast • Brazilian Medium Roast • Kenyan Dark Roast • Mocha Java Blend Available at: select KZN SPAR stores RRP: R45 per 250g Bag. Colombo deliver directly to each SPAR store in order to maintain as much freshness as possible. 031 205 32 83 369 Gale Street, Durban www.colombo.co.za
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This folds out into THIS!
www.kickstandbrooklyn.com
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“The next step in the journey regardless of whether you are a small cafe, restaurant or large corporation looking to minimise your carbon footprint and promote your leadership”, Ben Spruzen.
Coffee News
On November 11, 2010 Lavazza announced the launch of its first Lavazza Espression coffee shop in Seoul, Korea. It is expected that the coffee shop will offer the opportunity to enjoy a unique Italian Experience, that combines creativity and quality with contemporary design. The Italian coffee company has tied-up with Aniell International, appointed exclusive area developer in Korea for the Lavazza Espression chain. The new outlet is the latest in a series of successful international openings, and can be found in the central district of Apgujeong. Consumers are becoming more aware of the potential impact their container has on the environment... A Melbourne company has launched ‘PLAnet Cup’, a disposable, compostable coffee cup and lid. The paper cup is lined with biodegradable PLA (Poly Lactic Acid or cornstarch), harvested from renewable resources and compostable after use. The most significant leap is the 100% bioplastic lid which replaces common plastic. These biodegradable components allow the whole PLAnet cup product to be composted in commercial facilities. PLAnet Cup Head of Sustainability
Ben Spruzen simplifies the PLAnet Cup mission, “it offers a sustainable substitute to traditional, petro-chemical based plastic products. The PLAnet Cup maintains the high level of convenience offered by the take-away coffee cup - a positive for both the planet and the coffee drinking public. The cup and lid combination uses sustainably sourced renewable materials, manufactured in a process that has a very strong focus on managing impacts such as energy and carbon, to deliver a high-quality cup that can be recycled by nature. “ Environmentally sound no longer goes hand in hand with a style vacuum! PLAnet Cup can be supplied to any cafe either pre-printed with their individual branding, or as a white cup with minimal branding.
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