Editorial
WELCOME TO SPILL THE BEANS THE COFFEE JOURNEY.....
Helping you to achieve your ambitions and make your coffee journey exciting and making the ultimate goal of developing new connections and creating your own independent business, Providing company brands with the tools, knowledge and motivation you need to evolve and thrive – as both individuals and businesses. Throughout this magazine you will learn about coffee roaster’s who could become potential suppliers for you, barista’s who make the magic happen who could train you and your employees. Also professional photography to inspire you, making sure your coffee journey is successful throughout marketing your business within media purpose. Learn about the equipment and new techniques. When it comes to opening up your own coffee shop you need to know all the insights of marketing and branding your business. This is the perfect start to your new venture. Good Luck From Spill the beans
Contents
Special Thanks to the team at cornico featured in magazine, Millie the barista and Katrine mira Damm writting unique articles for us here at spill the beans. Matt inwood for the 3 ways of coffee and thanks to the brands featured in the adverts Spill the beans Founder : Tara Conner Photographer / Editor : Tara Conner
Follow our instagram, @spill_thebeansmagazine to be featured on our page along with all the other coffee shops . Find inspiration and support each other throughout your coffee journey ! Any enquires contact us at spillthebeansmagazine@gmail.com
CORNISH COFFEE ROASTERY
9-10
COFFEE SHOP INTERIOR IDEAS
11-12
BARISTAS COFFEE JOURNEY
13-18
LATTE ART
19-20
5 EASY TIPS FOR LATTE ART
21-26
KEEPING YOUR ESPRESSO MACHINE
27-28
MATT INWOOD COFFEE 3 WAYS
29-30
CORNISH COFFEE SHOP PLANS
31-34
CHEMEX - HOW TO USE IT
35-38
KATRINE MIRA DAMM ARTICLES -
39-40
VICTORIA ARDIUNO MACHINE
41-42
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“Small batch, hand Roasted Coffee”
- CORNICO COFFEE 08
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Roasting coffee beans daily to ensure they are delivered to you the freshest they can be - cornico coffee
Our coffee is a small batch roasted, this ensures that we can monitor and analyse every roast profile to the 9nth degree making sure we unlock all the sweetness, acidity and body !!
Cornico Coffee based in Padstow
they source high qulaity 100% Arabica speciality coffee which has been curated to make sure that it has exactly what we’re looking for. Green coffee is at its best when it is fresh,all those delicious berries,chocolate,citrus or other such tasting notes are most prevalent and punchy when the harvest is fresh. For this reason, they make sure to buy coffee when it is in season, so they know that the coffee is at full potential. They have an emphasis on sourcing high quality seasonal coffee whilst trying to reduce our impact on the enviroment, buying from trusted green importers which ensures the farmer receives a fair price for the coffee and creates a sustainable relationship.
Kathryn Tobin I am a coffee roaster, on days we aren’t roasting you will find me behind the machine serving our latest roasts.” Once roasted they are then left to cool down then processed and packed. Delivered to our customers knowing they have the very best coffee. “I find it really interesting! There is so much to learn every day, I am currently completing several coffee”.
Can you give us your best barista tip ? If doesn’t matter how well you have dialled in your coffee or how fresh your coffee is - if you leave the portafilter in the machine your coffee will burn! Start brewing your espresso immediately. The taste will be so much better and you will notice the strong scents from the start of brewing you coffee.
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Coffee shop interior decor ideas The interior of the coffee shop is very important for making profit because if it’s comfortable and cool inside, more and more clients will visit your place stay there and share their experience with their friends bringing more money to you !!
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Industrial Décor Industrial décor is the most popular today for coffee shops: it’s budget-friendly and looks nice. Many coffee shops have original brick clad walls, and you needn’t hide them: just paint or highlight them somehow and that’s it. Exposed pipes are an important part of any industrial décor, so keep them too. To make the interior cozier, you can use wood, for example, reclaimed wood or pallets to cover everything you want. Hang industrial lamps here and there, put metal stools and tables and voila, your industrial interior is done!
Modern Décor Modern décor is also very popular because it doesn’t require much, looks contemporary and very inviting. You can go minimal with black and neutrals, laconic furniture, potted plants and black and white photos. Go Zen adding light-colored warm woods and filling the café with light through big windows. Try Scandinavian with light-colored woods and pastels and lots of neutrals, it will be a light-filled and inviting space.
Retro And Mid-Century Modern Décor Retro and mid-century modern décor will always be very cozy, whatever colors and decade you prefer. These can be neutrals with some copper shades, these can be bold colors like yellow or pink, these can be pastels. Go for mid-century modern furniture, leather chairs, various floor lamps, try reclaimed wood and reclaimed furniture.
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Millie Gay Barista Artist Barista at Cornico | Woodscafe at Cardinaham
Millie Gay , Barista artist who has a passion for all things coffee. She has a lot of knowledge to share on how to make perfect stunning latte art. We interviewed Millie so she could to tell her thoughts on how it became her passion in life.
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“MY LOVE OF COFFEE” Millie Gay , Barista artist who has
a passion for all things coffee. She has a lot of knowledge to share on how to make those perfect coffee’s and the stunning latte art. We interviewed Millie so she could to tell her thoughts on how it became her passion in life. “My love of coffee developed purely by accident. I studied English Literature & Education Studies at University which sets you on a path to become a teacher and it was purely by happy chance that I needed a job a few years after and I encountered a coffee machine.
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Through in-house coffee training, I discovered a whole different world that I did not know existed before. I didn’t know that so much work went into a coffee – from the farmers, the people who pick/sort/source the beans, the roasters, the baristas and the THOUSANDS of job roles in between that I am missing. There are so many amazing jobs within the umbrella of “the coffee industry”. I decided to do some more training so did the SCA Barista Skills foundation, intermediate & professional courses.
You learn so much over a few days and I am hugely lucky to be able to have done those courses. Whilst before I had gone to university & done my degree because that was ‘expected’ of me (though I did absolutely love it), this was something that I was doing because I was completely interested and it was to gain skills for something I love doing”. I have also competed in a few latte art throwdowns which are friendly competitions, usually held at a cafe or roastery. They are amazing for getting to meet all the other wonderful people who work in the local area & also a great excuse to get together and eat pizza. Whilst I would love to do a more formal competition, I know that I get extremely nervous “performing” in front of people. My first throwdown involved me shaking like a leaf, which worked out well for doing a Rosetta! It is a dream though, to be able to do a bigger competition – maybe one day! I have recently started doing some barista training myself & I love it. It is so rewarding to be able to help people and maybe pass on some tips that they have not come across before.
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“THE PERFECT POUR”
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Creating the perfect pour is a saying all baristas say. The importance of the Pour of the milk is very strong factor to your cup of coffee so it has to be done the correct way. Millie explains her thughts on how the perfect pur becomes a work of art. “I really enjoy doing latte art. It is the little cherry on top of the cake - you can make amazing coffee with no latte art at all - it is all about the texture and consistency of your milk. However, I find doing latte art is so calming, in the same way that drawing is. I love watching instagram videos of other baristas and their skills - learning from them. I am currently still trying to perfect a seahorse. Latte art does get completely ridiculous and some people find it frivolous, but for me it is about trying (and trying some more) to perfect something. It takes years of practice sometimes to get a particular design quick enough to actually serve & for me, I like pushing myself & making myself learn more so I can always try new ones. My instagram is full of the “better” attempts at different patterns - but you don’t see the times I drop the cup, completely mess up the milk, accidentally do phallic latte art etc. I never stop learning & trying out different ideas - some that work and others that really really don’t.
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Latte Art
-TULIP-
M
ille also known as @thatgirlfromthecafe on Instagram creates many Latte art creations these are her faviroute ones. “latte art is constant improvement and you can never be perfect or ready with it. It is only a matter how much you want to challenge yourself and use your imagination”. Its all down to the speed of the pour when creating the Tulip it takes time so pouring slow is the technique. By gliding you move the patterns in the cup and at the same time they will spread. Don’t go too fast or it will be messy pattern on top and wont have the affect you wanted when starting.
-FISH-
T
he fish is a further advanced pattern you might have to sink in some of your pour. The sinking draws the pattern to the direction of the sinking. By sinking it, means that you pour from a higher height so that the milk sinks under the foam. It is totally same thing as you do at start of the pour with canvas thinking. Sinking is mainly used in least two creations Fish and Swan. Faster draw throughs tend to move and sink you pattern and slower ones might leave ugly tails in the pattern. In some patterns you don’t even have to draw through at all.
-SWAN-
W
hen creating the swan you have to consider the shape of the pitcher’s spout which is the side of the milk jug it affects a lot. The most important part is to make sure you lift your pitcher a bit when drawing through so that you dont’t continue making a “pattern” and create the swan. Checking the position is also very important when making the composition always have to make sure you aim forthe middle of the cup so you have all the room you need when creating the shape in the cup. Also making sure you have a silky top so it looks delicious afterall its a drink to enjoy.
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5
EASY TIPS TO MAKE YOUR LATTE ART FLOURISH LATTE ART IS QUITE OFTEN THE MOST ATTRACTIVE THING FOR A NEW BARISTA, AND LATTE ART IS AN EXCELLENT GATEWAY TO THE EXCITING WORLD OF COFFEE. LATTE ART EASY TO START WITH, BUT TO MASTER LATTE ART PATTERNS, YOU NEED A LOT PRACTICE AND DETERMINATION. HERE ARE SOME TIPS THAT WILL HELP YOU IMPROVE YOUR LATTE ART!!
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1.
SILKY AND SMOOTH MILK
S
teaming milk may seem hard, and people usually tend to think that it is the hardest thing when making espresso based drinks. I’d like to disagree. In my opinion espresso is a lot harder and more complex. I’m actually quite convinced that I won’t ever completely understand espresso. But making that silky smooth milk is easy and with few tips learned in seconds. There are three things you need to get right:
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We’re looking for a huge whirlpool in your milk pitcher that will suck all air bubbles and make your milk smooooooth. Only with smooth milk you’re able to make latte art. Position your wand in the middle of your pitcher and lean your pitcher just a little so that the wand is third of the way of the side of the pitcher. This position will guarantee a huge whirlpool!
2. C
O
nce you hit your wand on, you should hear a sucking sound. If you don’t, lower your pitcher just a bit until you do. Making latte art with really cloudy or foamless milk will be really challenging, so you need to have a perfect amount of air. With cappuccino milk (a bit more foam) I usually try to stick with basic hearts and tulips. With latte milk (just a bit of foam) you can make everything: hearts, tulips, rosettas, swans, caffeinated zebras etc. Perfect temperature for steamed milk is between 55 and 62 degrees Celsius. Some might say that for latte art perfect temperature is 50 degrees, but I don’t recommend doing so low temperature drinks for customers if you don’t want them to not like your coffee. Biggest problem latte-art-wise is if you go over 70 degrees.
FIRST THE BASE,THEN THE ART
ontrast is the thing people usually forget when making latte art. Without contrast, even your perfectly poured swan will look like a mess. That’s why you should pour first really gently in a way that your milk goes through the crema. The dark brown mixture will be your canvas where you can draw, or in this case pour, your art. Tend to use two pouring heights when I pour latte art: 5cm and 0,5cm from the surface of the drink. The 5cm distance I use when I want to make the base/canvas for my art. I start pouring to the middle of the cup and pour in spiral moves all around the cup. I will continue this until the cup is 40-70% full depending on what kind of pattern you are going to do. The cup’s surface tension will raise the fuller the cup is. If you want to make big patterns, you need to start early so that the surface tension won’t prevent the pattern from spreading.
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3. GET CLOSER LEAN TO THE CUP O
nce you’ve made the canvas, it’s time for the art. To make the art, you need to get really close to the surface (~0,5cm). To get really close to the surface, you need to lean your cup. Otherwise, if you’re keeping your cup straight, you’ll either be too far or you need to pour really fast when your pattern won’t most likely be controlled. Once you’ll get close to the surface, you’ll notice that you are able to pour quite slowly and there is no rush. Tulips will just keep on appearing. Trust me. They will. Also, one thing to consider is the way you’re keeping your cup in your hand. Are you holding it from the bottom, side or handle? Find the most comfortable position to yourself. Pouring latte art should be comfortable and fun.
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What is the problem with “boiled” milk? The heat starts to change and denaturise the proteins in the milk, which will cause lack in texture and in flavour and in sweetness too. It is almost impossible to have microfoam when the milk is heated above 70 degrees. Stay in between 55-62 degrees and educate your customers if they want their latte “really hot”.
4. CAPTURE EVERY STEP T
his helps alot. In the moment of pouring you’re not able to analyse what went wrong, but if you film yourself, you will be able to improve your skills. See if you are close enough to the surface or should you go close to the surface earlier. Have fun filming each other with your working buddies when it’s quiet in your cafe. Feedback always takes you forward.
5. HAVE DETERMINATION!!! T
his is probably the most important tip! There is a saying that it takes 10 000 hours to become a top athlete. It might not take as long to master latte art, but certainly it will require determination. Don’t worry if you’re not able to make a heart after one week’s practice. It took me almost half a year. And to become quite good in latte art took me several years. The number of pours will definitely transfer into beautiful latte art. I hope these tips will help you! If you feel like you’re stuck with something, you can always send us pm in Instagram @spill_thebeansmagazine and we will help you! Be creative and have fun!
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Master Perfection with
VA Machinery
27 | S P I L L T H E B E A N S M A G A Z I N E
HOW TO KEEP YOUR ESPRESSO MACHINE IN TOP-NOTCH CONDITION? Espresso machine is working as an extend of baristas arms. Its duty is to offer 9 bars of water pressure to make espresso and steam to froth your milk. Simply put, professional machines can be divided to two different categories how their boilers are designed. The most common type of espresso machine is with a HX or heat exchange boiler. Basically, there is a coffee boiler that is wrapped with a steam boiler. The water used to make the espressos is heated by the steam boiler and that’s why it´s called heat exchange boiler. In HX boiler machine’s groups are heated with coffee water circulating from heat exchange to the groups and back. That is called convention when temperature difference makes the water to move inside the machine. Benefits of HX boiler is that there is minimal temperature difference between shots because the heat mass and because of their simplified build. Another advantage is that there isn’t that much parts that need service or maintenance.
Espresso machine that is maintained regularly, can last easily 10 or even more years. Espresso machines cost quite a bit so it’s really worth keeping a good care of it. Also of course it’s better for your espresso’s taste as well.
Dual boiler machine means that the water used to brew the espressos and the steam boilers are separated and they both have their own heating elements and you can adjust both of them separately. In dual boiler machine you are able to adjust the temperature of water so that it suits best for your coffee. Some baristas like the steam pressure to be a bit lower and it’s possible to adjust the steam pressure without affecting your coffee water temperature. Powerful heating elements also make sure that there is always on demand hot water with minimal temperature difference between shots.
Making annual maintenance is the best way to keep your espresso machine in a top-notch condition all year around. Water filters are the most cost efficient to reduce service bills, because one of the most common reasons to maintenance is calcification of the espresso machine. Even the best espresso machines need maintenance from time to time. Symptoms that tell you that your machine needs maintenance: • Your grouphead is leaking water while brewing. Grouphead gaskets needs to be replaced. The job that can be done also by yourself, ask next time your technician some tips how they can be changed. • Steam wand is leaking, or the wand feels stiff. Machine needs descaling or steam wand gaskets need to be replaced. • Usually steam wand that is near to your grinder wears much faster than one on other side because most likely it’s used for more practically. 28 |
MATT INWOOD 3 W
AFFOGATO Matt Inwood is a phone Photographer and art director he has worked with many chefs creating book covers and food photography for their social content. These stunning coffee shots were his recent photo shoot at London Kindred. 29 | S P I L L T H E B E A N S M A G A Z I N E
ESPRESSO
WAYS WITH COFFEE
MARTINI
CAPPUCCINO
The 3 ways of coffee expresses how caffenine is used in many ways. London Kindred has stunning interiors with the cool rustic vibe throughout. Perfect way to market your products, Make them unique and creative to draw attention to your coffee shop media pages.
http://mattinwood.com 30 |
How did Cornish Coffee shops keep serving their loyal customers ? Follow their footsteps with tips that made the process easy to keep serving throughout the pandemic. KEEP CALM KEEP CLEAN, LET THE COFFEE STILL FLOW!!!!
CORNISH COFFEE SHO
OPS | LOCKDOWN 2.0
SHORT & STRONG CHARLESTOWN Lockdown 2.0 game plan? Keeping the locals caffeinated... With government guidelines backing takeaway services, They felt confident to maintain safe collections from the hatch window 7 days a week from 9am-3pm (weather permitting). They used their initative to encourage more customers with loyalty cards that allowed new perks when buying coffees. Get one free and 10% discount of all hot drink purchases. This was a perfect way to keep your business at float through these circumstances.
Pandemic does not stop the love for coffee !! takeaway cups are the new style. LOgo Design and presentation are so important to make your coffee business stand out from others and to encourage new customers.
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Lockdown Game Plan: • Designed pavement signs to attract customers to your coffee shop - Catching eye - Catching sale • Products on display that draw the customer in sweet treats menu clearly displayed • E motional Response creative product names let your customer be intrigued •
Homely environment warm lighting from the inside. Make sure your hatch has a atmosphere
•
Clear instructions for payment - No hassle or No confusion for the customer
•
Clean surfaces let the customer know you are doing everyhting to protect them
•
Employess wearing masks/Protective equipment
•
BE HAPPY AND SMILE - THATS THE KEY SALE FOR YOU AND YOUR BUSINESS 34 |
Chemex is an elegant looking coffee brewing device. Chemex can be used in cafes, at home or where ever you want to brew several cups at a time and have the audience fascinated by the view. Let’s see what is Chemex about and how to brew coffee with Chemex!!
CHEMEX- WHAT IS IT AND HOW TO USE IT
I
t was back in 1941 when a German chemist, Peter J. Schlumbohm, invented this brewing device. He combined a laboratory glass funnel and an Erlenmeyer flask still widely used in laboratories. In this combination, an air funnel was needed to make a space for the air escaping when water was poured in. This funnel is up in the front of the device. Also, to save hands from the heat, he added a wooden belt to the waist of Chemex.
Method when brewing coffee with a Chemex This is one of the devices that use brewing method called ”infusion”, sometimes also called ”drip” or ”gravity brew”. Infusion is the method where water is running through the coffee bed in a filter and down into a vessel below. Other methods of brewing are immersion.
How to brew coffee with a Chemex? A barista should remember the fundamentals of brewing coffee, what ever the method and the device is. Follow the list below for TOP TIPS FOR THE PERFECT CUPPA!!
1. GRIND SIZE AND BREW TIME: These two walk hand in hand. Coarser the grind, faster the water flow. Aim to at least a couple of minutes when using a Chemex - depending on the dose. Use quite coarse grind. Not too coarse as the water will pass the coffee bed too quickly and you will end up with under-extracted coffee. On the other hand, too fine grind size can block the brew completely and nothing comes out from the filter. The key is finer the grind, more extraction and more flavour.
2. FILTER: There are a couple of types of filters you can use for a Chemex. First, the bleached and unbleached paper filters. We recommend the bleached ones, read here why! Papers are available in square form, halfmoon shaped as well as round ones and they all are pre-folded. Half-moon shaped are available also unfolded. No matter which of the paper filters you choose, it is important to place it correctly into the Chemex. Here is how the manufacturer guides you to do it:
• Place your finger between the 3rd and 4th layer and open into a funnel. • Place the funnel in the top portion of the Chemex coffeemaker, with 3 layers on the groove side 36 |
THE CHEMEX BREW REFRESHING BODIE
37 | S P I L L T H E B E A N S M A G A Z I N E
WS ARE LIGHT ED COFFEE The groove is an air vent (as well as the
pouring spout) and allows air to escape from the lower portion of the coffeemaker, letting the coffee filter at the proper rate. Placing the filter as directed prevents vent clogging and facilitates filtration 3. DOSING:
The outcome will be a remarkably clean brew. Chemex paper filters are 20-30% heavier than other filters. Due to this they retain more of the suspended oils during the brewing process. Also, many of the coffee solids cannot pass through the filter.
Remember to keep your Chemex clean! Remove the wooden handle and continue to hand wash with warm soap and water.
The Chemex brews are pretty light bodied coffee. Keep that in mind when creating your recipe - you might want to use a little higher coffee to water ratio than for some other pour over brews.
4. WATER TEMPERATURE: Go ahead and experiment between the SCA standard of +90-96 Celsius. Higher temperature, more extraction, more flavour!
5. POURING AND AGITATION:
First you need to bloom the coffee in order to get rid of the excess CO2 and to make the coffee bed wet thoroughly. This is important to avoid channeling. Pulsing your pour gives the coffee grounds the opportunity to take time for extraction as they are not immediately fully saturated with just one pour.
6. SERVING AND AFTERMATH
Toss the filter, swirl the batch and serve! You might want to place a lid or cup on top of your Chemex after the first serve to keep the coffee warm longer and prevent the aromas escaping. 38 |
What Kind Of Coffee Beans Has The Most Caffeine? The morning caffeine fix is a necessarity for many people. Or maybe just to get through the day. So which bean should you use, to get the most caffeine? Here is a break-down on the caffeine content of the different coffee beans.
First, we will take a look at the two main coffee beans you will find in coffee sales: robusta and arabica. The robusta bean contains 2,4 percent caffeine while arabica only contains 1,5 caffeine. So robusta contains twice as much caffeine as arabica.
With that knowledge, let us move on to the roasting of the bean. The smaller the roasting time, the higher the caffeine content. So, because a light roast has a small roasting time, you will find the highest caffeine content. So, you can probably guess that the dark roast contains the least caffeine. The beans have a lesser mass than the light roasted. This means that when weighing your beans, you will see a clear difference. But depending on how you measure your coffee, the caffeine content can vary. Maybe you or your coffee house measure your coffee in a way where there will be no difference in the caffeine content in the brewed coffee. So of course, you must remember the grinding and brewing will have a great impact on the caffeine content as well. Therefore, you should definitely enjoy a good cup of coffee with the bean you find fits best taste-wise for you. 39 | S P I L L T H E B E A N S M A G A Z I N E
Written by Katrine Mira Damm
Should I add coffee when baking? Written by Katrine Mira Damm
I personally love to add coffee when baking anything that contains chocolate. It brings out the richest and chocolatey notes of chocolate and make it so much more intense. It is also a great way to use up any leftover coffee. So, should you add it to your baking and when would it be a good idea to do so? Chocolate cake Adding coffee is a good way to enhance the chocolatey taste and add a more complex flavour to it. The coffee will help the chocolate to shine and does not in any way steal the chocolate flavour you are going for. You can add the coffee to a ready to bake boxed chocolate cake mix as well, it will only upgrade the cake. Brownies Adding coffee when baking brownies really add depth to your brownies and highlights the chocolate taste. You will not be able to taste the coffee, except if you add a ridiculously amount of coffee though. Adding that much would also thin out the batter, and who wants thin brownie batter? Another option would be to put in fresh ground coffee or instant instead of brewed leftover coffee. To sum it up, kind of all recipes calling for chocolate calls for some coffee as well, as they go so well together. Even people who (gasps) does not like coffee, will probably like adding it to a cake containing chocolate, as it highlights the chocolate.
Avocado truffles Made by @JustWriteKat • • • • • • •
1.5 avocado 200 g. chocolate ½ spoon coconut oil 2 spoon coconut fiber flour 2 spoon leftover coffee Pinch of sea salt Coconut flour to roll them in
Melt the chocolate with the coconut oil. Blend it together with the rest of the ingredients and put it in the refrigerator for 1 hour. Roll them into balls and dip them in the coconut flour. Keep them stored in re refrigerator for a week or make a big batch and freeze some as well. You can freeze them for two months and they only take 10-15 minutes to thaw. An easy snack full of antioxidants!
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VICTORIA ARDIUNO BLACK EAGLE REVIEW (WHAT YOUR BUSINESS SHOULD KNOW…) How will you know if the Victoria Arduino Black Eagle is the right espresso machine for your business? By the end of this review, you’ll have a detailed picture of the ins and outs of this machine so that you can decide with confidence. T3 technology gives the Victoria Arduino Black Eagle a comprehensive temperature management system rarely seen in other espresso machines. Espresso production has many variables baristas are trained to manage. Temperature stability is a vital one, but it’s often down to the machine and not the barista, making it difficult to control. Thanks to its “smart” T3 technology, the Black Eagle allows the barista to set the temperatures for the brew groups, water infusion and steam through several independent copper boilers. The result is unprecedented thermal accuracy, giving baristas the power to pull only the most perfect espresso shots.
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S P I L L T H E B E A N S | T H E C O F F E E J OUR N E Y
