Cafe Culture Issue 39

THE MAGAZINE FOR THE CAFÉ INDUSTRY AU $14.95

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ISSUE 39

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specialty coffee:

Santa Lucia La Casa from Costa Rica

*now available online

Cup of Excellence Winner 2014

Photos @ Santa Lucia La Casa, Costa Rica

Follow us on

www.dimattinacoffee.com.au

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Cafe C O N T E N T S

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82. GLUTEN FREE No longer a new concept in this day and age, gluten free products on café

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and restaurant menus are not only common, but are essential if you want to cover the needs of your customers.

70. HOI AN CITY COFFEE Hoi An city in Central Vietnam was an old trading port dating from the 15th to 17th Centuries and is well preserved. We explore the coffee from this region.

ICAL T C A R P S TREND

50.

WOOD ROASTER 26. THE COFFEE STORAGE

The mostofcommon ofquestions fuel usedasked to supply a Still one the most source common in coffee roaster with heat gas.

The Wood Roaster, this industry - "Should I storeis my coffee beans in the fridge?"

The answers vary from, “Of course”way, however, roast theirreceived coffee beans the traditional to exclusively “Never ever”, and seems to have some over a everyone fire fuelled

by Ironbark wood. justification as to why their own answer is correct.

ADD US ON BOTH TWITTER ADD ON BOTH JUST TWITTER AND US FACEBOOK. SEARCH AND JUST SEARCH FOR FACEBOOK. CAFECULTURE MAG. FOR CAFECULTURE MAG.

86. PRACTICAL TRENDS What is a trend? Who starts them, are they practical, and doFARMSTAY they really work? This 80.

COFFEE article this concept a bit further ...

HAVEexplores YOU EVER WONDERED WHERE

COFFEE COMES FROM?

Regulars.

R l 9. NEWS FROM ABOVE 9. NEWS FROM News from above withABOVE Phillip Di Bella.

33. THE CAFE BIZ SHOW GUIDE 36.Cafe CAFÉ PEOPLE Biz launches in Brisbane.

12. CULTURED PRODUCTS 12. CULTURED PRODUCTS Some of the latest and greatest products to

94. HOT CAFÉ REVIEWS 94.We HOT CAFÉ REVIEWS check out some of the best cafés from

News from above with Phillip Di Bella.

FOR THE LATEST CAFÉ CAFÉ CULTURE CULTURE NEWS, CHECK OUT OUR OUR WEBSITE WEBSITE FOR NEWS, REVIEWS, REVIEWS, VIDEOS, VIDEOS, SUBSCRIPTIONS AND AND MUCH MUCH MORE: MORE: WWW.CAFECULTURE.COM WWW.CAFECULTURE.COM

Meet Jeremy Dakis from Bite Size Coffee Treats.

Some of the latest and greatest products to hit the café and hospitality marketplace. hit the café and hospitality marketplace.

We check out some of the best cafés from around around the country. the country.

Get industry. the latest news for café owners and the café café industry.

Businesses supporting the café industry.

14. CULTURED GOSSIP 14.the CULTURED GOSSIP Get latest news for café owners and the

96. ADVERTISERS GUIDE 96.Businesses ADVERTISERS GUIDE supporting the café industry.

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6. BY JUSTEEN SINGLE

THE MAGAZINE FOR THE CAFÉ INDUSTRY AU $14.95

Cafe

EDITOR CAFÉ CULTURE MAGAZINE

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ISSUE 39

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ISSUE 39 OF CAFE CULTURE COVER PHOTO PROVIDED BY: THE KETTLE & TIN BRISBANE

NOTE.

WELCOME TO issue 39 OF CAFÉ CULTURE MAGAZINE.

A

utumn - goodbye summer, hello winter! Got to love the change in seasons - a change of colour, a change of menu, and a change of wardrobe - phew! While this is the time for bears to sleep and flowers to lay dormant, Café Culture is stepping up the pace and finding ground breaking initiatives once again. So, in this issue you’ll find all the goss on the new World’s Richest Barista Competition - a world first team event. You can also read about an Australian first in single origin breads, and the really big announcement is that the Golden Bean is heading to America! To be held in Portland in September 2015, the Golden Bean Coffee Roasters Competition is entering the American market, and the team is preparing to engage thousands of roasters across the States and Canada to participate. Golden Bean Australia is set for November, with some great initiatives hot on the heels of the American competition.

While autumn sets in down south, we turn our thoughts to the cyclonic weather that has stalked the northern Pacific recently. In particular, Cyclone Pam, that has wreaked havoc across Vanuatu. In the Pacific island nation of Vanuatu, Tanna, one of the most southerly islands in the archipelago, has been devastated by the recent cyclone. Flights over the island have shown widespread destruction of houses and crops, with aid agencies saying conditions are amongst the most challenging that they have ever seen.

70% of the population has been displaced,

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with Tanna taking the full force of the storm.

The coffee industry on Tanna Island is an important part of how these islanders are able to provide for their communities. We need to do what we can to help. If you can support the fundraising, please go to: www.tannacoffeefundraiser.com Meanwhile back at home, Café Biz is on again, and this year we are very excited to be hosting the World’s Richest Barista Competition, COBAA Master Classes, the Café Biz Training Hub, ECA Espresso Bar and much more. For new starters, café owners and decision makers in the café industry, this is the event for you.

Jump online and register, with early bird discounts ‘til the end of April. Café Biz - 23 & 24 May - Brisbane Convention & Exhibition Centre.

“Time and tide wait for no man.”

Q. What do Slash, Moby, Charlie Sheen, Robert Downey Jr. and Sean Edwards have in common?

A. Turning 50 in 2015.

1965 was a big year. With his boyish personality, it’s hard to grasp that our illustrious leader has recently made this milestone. I’ve known Sean for 10 of these years, and I can’t see him slowing down any time soon. He’s a crazy entrepreneur, and I mean that in the most well meaning way. He makes things happen, and our team is grateful for this, as it keeps our working lives unpredictably interesting. After all, who doesn’t love a bit of crazy? Happy birthday, Sean.

Vanuatu, Tanna Island Coffee Fundraiser: www.tannacoffeefundraiser.com

C O N TA C T S EDITOR - JUSTEEN SINGLE JUSTEEN@CAFECULTURE.COM PHONE: (02) 6583 7163 MOBILE: 0404 837 608 FAX: (02) 6583 7169 PRODUCED AND PUBLISHED BY CAFE CULTURE INTERNATIONAL SEAN EDWARDS PHONE: 0419 287 608 PO BOX 5728 PORT MACQUARIE NSW 2444 SALES, MARKETING, BUSINESS DEVELOPMENT MANAGER - KEVIN CHILVERS KEVIN@CAFECULTURE.COM MOBILE: 0410 504 059 SALES EXECUTIVE - ROBERT MARLOWE ROBERT@CAFECULTURE.COM MOBILE: 0427 341 936 SALES & MULTIMEDIA - DEAN GEORGIO DEAN@CAFECULTURE.COM MOBILE: 0434 022 383 CAFE PULSE RESEARCH DIRECTOR DAVID PARNHAM DAVID@CAFECULTURE.COM MOBILE: 0423 200 206 ACCOUNTS - KRISTINE EDWARDS KRISTINE@CAFECULTURE.COM COPY EDITOR - JO ATKINS RNRMEDIA@BIGPOND.COM ART DIRECTOR - JAY BEAUMONT JAYBEAUMONT@GMAIL.COM GRAPHIC DESIGNER - BRONWYN MARTIN BRONWYN@CAFECULTURE.COM MEDIA RELEASES TO JUSTEEN@CAFECULTURE.COM

No part of this publication may be used, reproduced or transmitted in any form or by any means without prior written consent of the publishers.

DISCLAIMER: Views expressed by advertisers and contributors do not necessarily reflect the views of the publishers. While every care is taken to provide accurate information the publishers do not accept any responsibility for the accuracy of information included in this publication.

27/3/15 3:39:27 PM

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8.

Cafe

C O N T R I B U T O R S JIM DAVIDSON Jim is a Business Growth Specialist and senior partner at Food Associates, working with food

GUY WILSON

and café operators to identify

Guy Wilson is a green coffee

and implement innovative growth

buyer and trader with Bennetts. A

strategies.

third generation family company, Bennetts is the leading importer of quality coffees and teas from across the world. Since joining Bennetts in 2008, Guy has travelled extensively, establishing partnerships with coffee producers

KATHERINE KEMP CANDY WEISS Candy Weiss is a self-confessed coffee addict and foodie. Her passion for the craft has spanned over 14 years and has seen her in a variety of different roles. Candy currently resides in Melbourne, where she applies her skills

and exporters around the world.

Director, ZWEI Interiors

He is a certified Q Grader and is an

Architecture.

active member of the international

Evolving from the creative partnership of Hanna Richardson

ANNETTE DUTTON

(German) and Katherine Kemp in

Annette Dutton is an Australian

2006, ZWEI (German for 2) are now

photographer currently residing

an award winning, multidisciplinary

in Kuala Lumpur, Malaysia.

team specialising in delivering

Annette has been involved with

hospitality and retail spaces.

the international coffee industry

specialty coffee industry.

for many years and has attended

and knowledge as an Account

numerous coffee events and barista

Manager/Barista Trainer for

country championships around the

Dimattina Coffee.

world.

KIMBERLY EASSON Vice President of Strategic Partnerships | Gender Program Advisor Coffee Quality Institute.

During more than fifteen years working in the arena of sustainable

ANDY FREEMAN

trade and development, Kimberly

Is the owner/operator of

MICHAEL DRUMMOND

CoffeeSnobs.com.au, the biggest

Michael Drummond is a qualified

to strengthening relationships

Luke Shilling has been working in

and busiest coffee website in the

lawyer who owned his own practice

throughout the supply chain and

the coffee industry for 15 years as a

Southern Hemisphere. Under

(focused on the hospitality industry)

working with industry participants

barista, trainer and consultant. Luke

the Coffee Snobs banner, Andy

for over 10 years, before he decided

to generate win-win trading

has owned and managed cafés and

roasts coffee and is a previous

to enter the corporate world

relationships that make a difference.

espresso bars including until recently,

overall winner of the Golden

(instead of just consulting to it) by

Based in Washington, DC, Kimberly

the very successful Ltd espresso +

Bean roasting competition. This

taking on the role of Director of

works with clients throughout the

brew bar in Fortitude Valley, Brisbane.

decade in the industry has been

Corporate Services at Di Bella Coffee

agricultural value chain to improve

Well known for his satirical and

an amazing learning and sharing

(a position he has held for nearly

sustainable supply relationships, in

tragicomedic wit, Luke offers a light

experience, and he’s looking

two years). In this role Michael is

particular with small-scale agricultural

hearted take on café society that is

forward to enjoying more of the

responsible for Finance, Legal, IT and

producers, coffee and with a focus

sometimes just a little too serious.

journey ahead.

Human Resources at Di Bella.

on women.

LUKE SHILLING

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Easson has dedicated herself

23/3/15 10:48:26 AM

BY PHILLIP DI BELLA 9.

Above NEWS FROM

UNDERSTANDING THE "WHY"

I

always start the New Year visiting Di Bella customers, and the hot topics are always the same each year - “How do I strengthen my business and my bottom line; how do I stay fresh?” When I redirect the questions back, “Well, how do you think you can do that?” - I hear the same themes over and over: “Remember customers’ orders and names, train staff, and follow trends”.These are all the right answers, yet, in a highly saturated café market, if we are all thinking the same and doing the same things, how do we really stand out so customers are choosing us over the café next door?

Biodegradable

This is where the power of your brand kicks in. I passionately believe that to stay ahead in business, the key is to develop a brand that resonates with your customers, not you, but your customers. Of course, whenever I say that, the next question is, “Well, how do I do that?" The usual approach taken is to focus on the café's design (e.g. develop or redevelop the logo) and/ or your café's demographic profile (e.g. the age, gender, ethnicity of where your business is located). But really, no one visits your café because your logo looks nice. The core of building a strong brand lies in uncovering the psychographics of your customer base.Psycho - WHAT! Put simply, demographics look at the "what" of your customer base, while psychographics looks at "WHY".

Why do your customers choose you? This is the most important question you must be able to answer. If you know why, then you can price and build menus and structure offers that your customers see as valuable, leading to greater uptake and consequently higher revenue. It will also lead to customer-inspired innovations, so instead of following trends in the industry, you’re creating them.

But understanding "WHY" goes deeper than the practicalities I’ve just mentioned. It is the foundation on which to build your brand,

Recyclable

because by placing your customer at the centre of everything you do, effortlessly you begin to constantly deliver on your customers’ needs and wants. This creates an emotional connection of trust and loyalty between you and your customer - they then become your brand advocate, which gives you a competitive advantage and sustainability into the future.

At Di Bella, we understand that our customers choose us because they expect the "ultimate coffee experience". Our entire team has an ingrained customer culture that focuses on delivering on that promise. Our business strategies, marketing and innovations start on the basis of meeting our customer promise.

Put another way, we have built the foundation of the Di Bella brand on the "ultimate coffee experience", placing what the customer wants at the centre of everything we do.

So my advice this year is to develop a deeper understanding of your customer and make it your goal to develop insights that reveal your customers’ values, attitude, and lifestyles. Conduct surveys; question your own teams and monitor social media feedback. Get in bed with your customers (figuratively!), get inside their head and build a brand based on the answer to the question, “WHY are you choosing my café?”, then watch repeat business walk through the door.

Australian made in HACCP accredited facilities

To find out more, visit: www.mpmmarketing.com.au

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10. WITH SEAN EDWARDS

Cafe

P U B L I S H E R ' S

NOTE.

A

fter having a nice quite break over Christmas, I thought it would be good to ease into the new year slowly with some forward planning

and a strategic approach to what lies ahead in business for the year. No such luck, as I was on

on all of the cafés I have visited around the world.

a plane circling the globe again. First, speaking

I believe the big reason that the humble cake

in Thailand at the Pentair APAC conference,

cabinet in NZ is at a pinnacle, is because many

then flying to New Zealand to complete route to

cafés in there were once bakeries that have been

market consultations, then on another plane to

slowly transformed into a café structure as the

Singapore for a few more speaking engagements

coffee culture grew. They were lucky to hang on

before a quick trip to Portland, Seattle in the USA

to the concept of eating with your eyes, with a

for a coffee conference. I should not complain, as

bakery type display cabinet that works so well in

if I did not do so much of this travelling thing, I

a modern day café business.

would not be able to help spread the great word of Café Culture to you as the reader.

The main reason I like to see a well designed deli cabinet system is that it cuts down on labour

Travel opens your eyes and lets you see a

costs, thus being able to serve a meal directly

different perspective of the world. It has taken

from a cabinet. It will also speed up the food

me a lot of years to learn not to compare cultures

delivery process, allowing for more customer

against our own and to say who’s got the best

turnover. The main thing that stood out in my

practices in business. Each culture has its own

mind when I visited New Zealand cafés was

way of designing a workable model that suits

the use of products that had good shelf life,

the lifestyle of their customer base. I now try to

and NZ has the best range of slices that I have

focus on great points of difference that you see

ever seen in my world travels. A slice can have

when you travel and try to pick those great bits

many different faces, from a healthy muesli and

that I can mould into my own workplace. Seeing

fruit combination to total indulgent square of

exciting new concepts is the way change will

chocolate and salted caramel slice. Slices make

develop and seeing something firsthand is often

up most of the sweet side of the display; the

better then reading about it on the internet.

other clever ingredients on show were different

I have a bit of a chuckle when I come across

patties, again with good mixes of meat, tuna and

people who try hard to push a style or idea onto

vegetarian options, covering all your food groups

me when I know they have not seen the concept

in the café customer modern menu. I also noticed

in action, because they have never been out their

the use of interesting raw salads that I definitely

own backyard. Travel to me unlocks my mind and

see in vogue in today’s trends and healthy eating

lets me see different opinions and interpretations

habits of the café customer.

of the big world, and it is my job to share these workable solutions and ideas.

One of the good ideas and innovations I would

We are now in a period of time where we are stepping into a crazy line up of café food expectations. It’s where a café menu has to

like to share came out of my recent New Zealand

divide between super healthy diets from paleo

trip, where I visited over 250 cafés. The Kiwis'

and vegan to the total back flip and be super

skill in baking and making their café deli cabinets

indulgent, with items like sticky cinnamon buns

look amazing is at the forefront, I believe, based

and sugary fried cronuts.

SOME QUICK TIPS FOR DELI CABINET MUST DOS ARE: • Sixty percent savoury, forty percent sweet of total cabinet.

• Use good lighting to help feature the colours in the food - remembering a cabinet frames the display, so keep it clean! No finger prints on the glass or old food scraps on the bottom of the cabinet.

• Keep the cabinet full and label products neatly and clearly - helps make the purchasing decision easier, which flows through to time savings.

• Big bowls of salads will be one of the café's biggest selling items, so make salads that have at least two days' shelf life and are health focused.

• Pick cakes and slices that will last more than a day and wrap them overnight with cling wrap so they don’t dry out.

• Sales formula is, product cost times three equals minimum sale price.

• Become a retailer, not a short order cook.

The nice thing about the deli cabinet in a café structure is that most people expect this as a normal fixture in today’s café. Cabinet food allows you to fill in the gaps of daily service and will speed up takeaway selections. You have to understand that over 50% of coffee purchases are takeaway, so why not send them out with a pre-made salad or sandwich.

I hope all Café Culture readers enjoy their start to the New Year and look at what changes they can make to their business moving forward - and remember to keep your customers in the loop of change, as having their buy in always helps those relationships and sales.

Sean Edwards.

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A CONCEPT NEVER SEEN BEFORE

RANCILIO full page coming

Contact: Paul 0439 649 917 10-11.indd 11

www.ranciliogroup.com 27/3/15 12:02:14 PM

12.

BUDERIM GINGER BEER As fine purveyors of all things ginger, Buderim Ginger has just unveiled its Ginger Beer in a new look 250 ml slimline can.

Crafted like no other, Buderim’s non-alcoholic Ginger Beer is made with only the freshest real Australian ginger and no artificial colours or flavours. Buderim Ginger has been perfecting its recipe for over a decade, with the final product being shaped by the pickiest of ginger beer connoisseurs. Give your customers’ tastebuds the "burst" that will take them away from everyday drudgery to where flavour is its own reward.

CONTACT

For more information, contact Craig Wyeth, National Sales Manager T. 0438 980 044 E. cwyeth@buderimginger.com W. www.buderimginger.com

JUICE YOUR COMPETITORS WITH ZUMMO COMMERCIAL JUICING MACHINES! What's stylish, state-of-the-art, and squeezes fruit into a deliciously refreshing drink for your customers? European citrus juice sensation, Zummo, is bringing a new commercial juicer to the Australian market. The expertly crafted Z06 juicing machine is affordable and easy to maintain. Ideal for venues with limited space, the Z06 is great for alternating your fruit juice to give your customers a different fresh flavour, daily. It provides significant opportunities for profit generation and is available to purchase or hire.

Contact the Zummo team to find out more!

CONTACT

Marcelle Horn, National Sales Manager M. 0414 240 752 E. zummo@zummoaustralia.com.au

THE CHEFLUX XV 393 - 5 GN 1/1 ELECTRIC CONVECTION OVEN The Cheflux XV393 - 5 GN 1/1 Electric convection oven, is the latest addition to the ChefLux range.

FEATURES: AIR.Plus - technology guaranteeing a uniform distribution of air and heat inside the chamber.

DRY.Plus - technology providing instant moisture extraction from the chamber.

STEAM.Plus - possibility of manual steam injection, even during the cooking process.

Protek.SAFE - this technology eliminates unwanted energy losses and reduces power consumption. The ChefLux XV393 is also equipped with other practical and innovative features such as continuous operation INF, hinged inner glass for easy maintenance, low weight - using modern materials.

CONTACT

For further information contact T. (03) 9876 0803 E. info@unoxaustralia.com.au W. www.unox.com

TIELKA FAIRTRADE ORGANIC LOOSE LEAF TEA Tea drinkers are people too. While the coffee aficionado revels in the café bean-bliss high life, tea drinkers watch, unnoticed, untapped, waiting for your next move. Will you give them the same love and care coffee drinkers receive every day? Tielka offers fresh harvest, single origin, hand blended specialty teas that intrigue the earth-loving foodie hipster while keeping your favourite granny happy in familiar tea-territory. For less than $160, Tielka’s Café Starter Pack is your opportunity to turn countless hopeful tea drinkers into your most loyal customers.

CONTACT

Make the change now. Find out more, contact: Rebecca Domorev T. 1300 TIELKA (1300 843 552) E. info@tielka.com.au W. www.tielka.com.au

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13.

THE WORLD’S BEST BIO BAG!

ESPRESSO MARTINI IN A CAN Espresso Martini Pty Ltd have recently launched the new Espresso Martini in a can made with freshly roasted specialty coffee and high quality vodka. This first of its kind product has been developed by Phillip Di Bella and it is set to revolutionise the service of Espresso Martinis in licensed venues. It can be served straight up or used with ingredients such as Baileys Irish Cream to create your own signature drink. The strong flavours of bold coffee mixed with smooth liquor provide a harmonious and irresistible combination.

It’s finally here and it’s worth its “wait”.

• Bio-degradable zip. Very cool!

• Bio-degradable coffee valve - even cooler (made by the guys who invented coffee valves) • Bio-degradable foil inside for freshness!

• Bio-degradable brown kraft paper!

Available in 250 g, 500 g, 1 kg sizes, with or without a Bio Coffee Valve.

CONTACT

Available only at Coffee Bags Pty Ltd Unit 8, 22 Mavis Court, Ormeau, QLD 4208 contact us today T. (07) 3382 7725 M. 0416 927 725 E. coffeebags@bigpond.com or look at our website www.coffeebags.net.au

SURE SHOT TASTE COFFEE, NOT MILK. Greenmark are very excited to introduce a special range tailored for the lovers and makers of gourmet coffee, brightened up with a dose of cheerful art from the coffee loving artists Gillie and Marc. Reflecting their passion for coffee, travel, art and adventure, the creations of these artists strike a chord with many. It can be said that the cup designs of Gillie and Mark capture the essence of a lifestyle we all yearn for - one of good coffee and good company. In addition to its arty twist, the new range focuses on bringing to you the rich taste of coffee closer to its purest form. Our special smaller cup options of 6 oz, as well as 10 oz focus on making the coffee taste better.

Sizes tailored for gourmet coffee 6/8/10/12 oz.

CONTACT

For more information about Espresso Martini in a can, go to www.martinibydibella.com or it can be purchased via www.thegrogfather.com.au

AURIGIN COFFEE PREMIUM “JUSTIN METCALF” RANGE Aurigin Coffee, Melbourne, is excited to be launching their Premium “Justin Metcalf” range of café and home products. The current family of “Nespresso Compatible” coffee capsules includes the popular Signature Blend, Costa Rican, Ethiopian and Colombian Decaffeinated. We are proud to now launch our new capsules, a 100% Australian coffee, sourced from Skybury Coffee Plantation. Also available in whole bean and ground. To complement the range we have introduced new Rich Chocolate capsules and a delicious Drinking Chocolate powder. Our new line of 100% natural flavoured Raw Sugars, Vanilla, Hazelnut, Caramel and Irish Cream, give you that real flavour hit in your coffee, or can be added to your favourite foods. Now, in all newly designed packaging, our product doesn’t only taste great, it looks luminous. All of our coffee capsules, coffee beans and ground, chocolates and flavoured sugars are created in Melbourne, Australia.

CONTACT

E. orders@aurigin.com.au T. (03) 9800 0088 W. www.aurigin.com.au

CONTACT

WOMBAT FOOD GROUP

T. 1300 853 869 W. www.greenmarkpack.com.au

We are a proud Australian owned and operated business that aims to provide high quantity products to the Foodservice market. We produce one of the largest range of mayonnaise and yogurt base sauces in convenient squeeze bottles. All our products are gluten free and haccp certified.

CONTACT

W. Wombatfoodgroup.com.au FB. wombat food group E. wombatvalleyfoods@gmail.com

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14.

THE BREWOVER

C R O W D F U N D E D What a success for Simon Lucas (Manna Beans) and Brendan Baxter (Bean Green), creators of the Brewover! Raising well over the required amount to get this product happening, the Kickstarter campaign lasted 60 days and shone plenty of light on this marvellous coffee must-have.

The Brewover is a clever three in one vessel capturing three techniques to produce your favourite cup of coffee.

• Adjustable pour over and flow rate • Cold drip • Cold brew There have been a few minor changes to improve the functionality of the Brewover, such as introducing a new, easier to turn, heat resistant valve; and the brown exterior is now a more appealing, sleeker black.

The Brewover will be available for purchase in May, just in time for the World’s Richest Barista Competition and Café Biz, both being held in Brisbane.

CONTACT

Production is well and truly underway, but there is still time to preorder a unit for only $79.95 (40% off RRP) at www.brewover.com Don’t miss out!

G

HEIRLOOM GEISHA

eisha coffee has earned itself a reputation of being one of the finest coffees on our planet and made famous by growers in Panama, who are thought to have resurrected an heirloom forest varietal from Gesha, Ethiopia.

Today,a new Indonesian Geisha has been unleashed upon the Australian coffee market: presenting West Java Geisha.

Cultivated and established by a small cooperative of 27 farmers in western Java (the Kingdom of Sunda), the Geisha varietal was stumbled upon by chance.

There, tucked in between two plantations of local varietals, the farmers noticed a small number of differences in the coffee trees.

The farmers were quick to isolate the harvest from these trees and immediately noted a fundamental change in the appearance of the beans. The parchment casing was long, a sort of jelly bean shape, revealing longer, canoeshaped beans inside.

They concluded these trees must be some of the very few surviving remnants of the original varietals planted by the first Dutch colonialists.

The farmers have now spent six years nurturing seedlings from these trees and have established one small plantation of Geisha. This season, although productivity of these unique trees is still low with many immature trees, the harvest has been a great success, producing just over one tonne of hand-picked, top quality, Geisha coffee.

Cofi-Com are now offering Indonesian West Java Geisha. The coffee has been hand-picked, semi-washed and graded by hand and comes packaged in bespoke 15 kg bags with GrainPro linings.

CONTACT

E. elizabeth@coficom.com.au T. +61 481 113 035

NEW INITIATIVE MAKES THE SEARCH FOR EXECUTIVE LEVEL PERSONNEL EASY Caffeinated Recruitment, an initiative between Café Culture and Eather Recruitment now provide a new service specifically dedicated to the catering, hospitality and food industry.

Combining long-standing expertise, strong industry knowledge and established connections, Caffeinated Recruitment offers a wide-ranging service encompassing regional, national and international requirements.

Darren Eather, Managing Director

14-15.indd 14

stated, “I am looking forward to working with the industry that up until now has not had dedicated recruitment services.”

Caffeinated Recruitment will assist corporates in acquiring excellent staff for various roles, for example, consultants, CEOs, CFOs, managers, roasters and sales staff (regional and national) throughout Australia and New Zealand.

“This is a real and vital link between talented staff and the food industry,” said Sean Edwards,

CEO of Café Culture. “We are often approached to source staff with intimate industry knowledge, and having worked alongside the industry for an extensive time, we are in a position to assist in connecting employers with high calibre professionals well matched for the position.

CONTACT

For more information, contact: Kevin Chilvers T. (02) 6583 7163 E. kevin@cafeculture.com

23/3/15 10:56:12 AM

15.

PENTAIR CONFERENCE THAILAND

PEDRO LARA, ROY PARKER & FLINN LAMBERT

JANUARY 2015

CAFÉ CULTURE WAS RECENTLY INVITED TO PROVIDE A GUEST SPEAKER AT THIS YEAR’S APAC CONFERENCE AT THE SHERATON PATTAYA BEACH HOTEL IN THAILAND.

S

ean Edwards, Managing Director of Café Culture International, was asked to relay the growth of the Australian café and coffee industry with his comprehensive presentation to the mostly overseas guest in the forum. Flinn Lambert and David King also gave insightful presentations around water quality in foodservice in the Australian market and the challenges on hand.

Part of the attendance at the conference was

to be a guest at the awards, which took place on the last night during the formal dinner.

These awards were presented for excellence in sales and customer service.

Pedro Lara from Coffee Parts took out Best Coffee Distributor Australia and New Zealand for Excellence in Sales and Customer Service.

Pentair has authorised distributors in each state of Australia and in New Zealand that specialise in filtration, particularly for the

coffee industry. The conference was well attended by all country distributors from the Asia Pacific region, including senior company representatives of Pentair from the USA, China, Singapore, Japan, Thailand and Australia.

The event was a great success and combined a good mixed of social networking time, which included some fantastic Thailand food experiences.

VERSATILE NUTELLA IN YOUR CAFÉ Is your café interested in joining a growing number of operators in more than 75 countries that offer Nutella?

Australians love Nutella, and you can make sure you’re offering them the brand they love by including Australia’s Number One Hazelnut and Cocoa Spread¹ on your menu.

Incredibly versatile, Nutella can be used on a number of foods, such as toast, croissants, banana bread and muesli.

To help promote Nutella, we can support

14-15.indd 15

you with a variety of unique and functional promotional materials.

From Nutella recipes and Nutella aprons to iconic Nutella 5 kg display jars, we have attention-grabbing merchandising options for you.

CONTACT

To obtain your free Nutella® Starter Kit, please contact Ferrero Foodservice on 1800 199 183 or via email at consumercare@ferrero.com

23/3/15 10:56:21 AM

Mocopan Coffee closed off an exciting 2014 being awarded a Gold Medal for Single Origin Espresso and a Bronze Medal in the Pour Over Chemex Category at the Golden Bean.

The excitement continues in 2015 with Mocopan launching the new coffee bag design at MICE. Join us as we continue this exciting journey through 2015 and beyond.

facebook.com/Mocopan

@MocopanCoffee

16-17.indd 16

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23/3/15 11:01:33 AM

18. MACHINE REVIEW

MACHINE REVIEW

rancilio Classe 11 Xcelsius

A CONCEPT NEVER SEEN BEFORE: GRINDERS COFFEE ARE THE EXCLUSIVE DISTRIBUTORS OF RANCILIO EQUIPMENT IN AUSTRALIA AND THEY ARE NOW EXTREMELY EXCITED TO INTRODUCE THE CLASSE 11 XCELSIUS, A NEW CHAPTER IN THE HISTORY OF HIGH QUALITY ESPRESSO. WITH TRAILBLAZING AND INTUITIVE TECHNOLOGY, THE CLASSE 11 WILL BECOME THE NEW BENCHMARK IN EXTRACTION PERFORMANCE. CAFE CULTURE PUT THE MACHINE TO THE TEST WITH THREE ACCOMPLISHED COFFEE SPECIALISTS FOR SOME REAL FEEDBACK ON THIS STATE OF THE ART MACHINE. A New Level Of Interaction Classe 11 smart interface with touchscreen command panel and tempered glass allows the barista intuitive and immediate navigation.

Its functionality was inspired by the latest smartphone and automotive technology, providing the barista great simplicity while maintaining simple operation.

Power To The Barista Rancilio LAB have equipped the Classe 11 with a unique command console that gives total control to the barista. Patented Xcelsius technology offers the barista the opportunity to explore new flavour possibilities thanks to dynamic temperature profiling throughout the coffee extraction phases.

Nuances of the flavour profile from either a single origin or a coffee blend can be explored with ease; experimenting with different temperature profiles enables the barista to realise

18-19.indd 18

multiple flavour possibilities in the cup from a single bag of coffee.

Online & Multimedia Functionality Live online telemetry is possible using integrated “CONNECT” software and the patented Rancilio App “SNAP & SHARE”. This interface allows you to establish a direct dialogue with the Classe 11 via precise online monitoring.

Classe 11’s control panel features CAN-BUS technology to ensure lag free touch screen operation while allowing playback of audio and video files. Ideal for promotional and educational media or your favourite music playlist.

Designed To Be Green The highest level of attention was given to the Classe 11’s energy efficiency, focusing on materials, manufacturing process and ultimately performance. Innovative features such as group head shut down and boiler insulation are results of a continuous development process intended

to increase efficiency and environmental sustainability.

Developed With The Barista In Mind Both external and internal ergonomics were considered when developing the Classe 11.

From an easy fit group handle to the ergonomic “C-Lever” steam tap with cool touch steam arm, the Classe 11 was designed with the world class barista in mind.

for more information please Contact: Paul O’Brien National Business Manager Equipment M. +61 439 649 917 E. paul.obrien@ccamatil.com W. www.ranciliogroup.com

24/3/15 1:42:04 PM

MACHINE REVIEW

19.

MACHINE SPECS Dimensions Steam Boiler capacity Steam Boiler power Micro Boiler Power Frequency Weight Voltage Power

800 x 600 x 540 mm 16 L 6000 W 250 W 50/60 Hz 101 kg 220 – 240 V 32 A

The BARISTAS Chie Dahms Black Milk Clothing Café Mark Leo Uncle Joes Coffee Daylan Isai Little Birdee

18-19.indd 19

AESTETICS: • The machine looks intuitive and easy to figure out.

• Futuristic, up to date and fresh and clean.

• Very soft rounded edges, pleasing to the eye.

ERGONOMICS: • Very comfortable; I can tell ergonomics have been considered in the design.

• Comfortable, engaging and intuitive.

• Easy and fast to set up. Comfortable.

EXTRACTION: • Would love to have more time with this machine. It is intuitive and although the technology soundes daunting, it is actually very easy to work with and make changes to extractions etc.

• I can see the value of the extraction with this new technology applied. It is new for the commercial industry and interesting to see. Very much on the right track in enabling roasters to better control their coffee through the baristas with the ability to adjust parameters according to the product. Excellent tools to keep the quality and consistency of the product delivered to the customers. The machine programme allows for changes for the seasons and also the ability to change remotely to keep consistency.

• Once you get used to the capabilities of

the machine, it is easy for the barista to achieve what they want, easy to check up and easy to customise to suit.

MILK TEXTURING: • Good strong pressure, easy to change settings, intuitive touch screen, fast and responsive.

• Oh wow! It’s really fast and really good.

Up there with the best - great result. Kept looking at the milk and couldn’t believe it. Once you get used to it, you can do whatever you want - so easy.

LOAD TEST: • Stable - kept up with the pressure, was fast and fun to use.

• Performance is excellent under load. Big enough to have multiple people using the machine at the same time, which is what you need in a commercial environment.

GENERAL COMMENTS: A very intuitive machine that enables great control, especially through collaboration between the roaster and the barista. While initially a little daunting, the whole process in using the machine is quite simple. It’s an exciting machine to let your baristas loose on to really learn about the coffee they are using and to get the most from the coffee being served. Cool features, you can even play music and video files from the machine mind blowing!

23/3/15 11:08:41 AM

6oz Paper

Hot Cups

The CastawayŽ Boutique™ range of single wall paper cups have been designed with specialty coffee in mind.

Our 6oz cup follows the trend towards smaller coffees, allowing baristas to maintain consistency with the same flavour profile across dine-in and takeaway.

Takeaway coffee,

dine-in flavour!

Australian Made in HACCP accredited facilities

Paper sourced from sustainable, managed plantations

For free samples, email: enquiries@mpmmarketing.com.au Phone: 07 3853 5800

exhi

www.mpmmarketing.com.au

20-21.indd 20

27/3/15 2:43:16 PM

e d u c at e

•

n e t w o r k

•

i n n o vat e

presents

EXPO

23-24 may 2015 Brisbane convention & Exhibition Centre

FEATURING

Café Biz Expo is essential for everyone in this vibrant café industry. Tailored to owners and managers of cafes, baristas, chefs and all other facets of the cafe industry. Visitors to this year’s event will discover new products and services, experience new and innovative café ideas and see Australian and world champion baristas all under one roof.

Admission for two days $25

register TO ATTEND online www.cafeculture.com/cafe-biz exhibit • attend • Learn • live demonstrations • workshops • world famous baristas • latte art • product testing • new innovations for cafe • taste, test, purchase 20-21.indd 21

24/3/15 1:42:29 PM

CA FE B I Z 20 1 5 FEAT U R ES

The World’s Richest Barista Competition

ONLY THE BEST OF THE BEST WILL SURVIVE WITH A TOTAL PRIZE PO OL OF

50,000

$

Head to Head bouts

teams of 4

Local & International competitors

CAFE BIZ 23-24 May 2015 BRISBANE CONVENTION & EXHIBITION CENTRE WWW.CAFECULTURE.COM/CAFE-BIZ

the innovative

difference!

22-23.indd 22

23/3/15 11:22:39 AM

2 d ay p r o g r a m

DAY 1 Saturday 23rd May 10am – 5pm The World’s Richest Barista Competition Preliminary Rounds – Stage 1 & 2

w h o

at t e n d s

Business Masterclasses presented by COBAA Café Biz Training Hub Learning & Development Workshops The Breezey Smackdown with Almond Breeze Café Biz Espresso Bar presented by Espresso Company Australia

DAY 2 Sunday 24th May 10am – 5pm The World’s Richest Barista Competition Preliminary Rounds – Stage 2 Finals – Stage 1

CAFE OWNERS Baristas chefs new starters managers

PURCHASING MANAGERS bakeries

Business Masterclasses presented by COBAA

coffee franchises

Café Biz Training Hub Learning & Development Workshops

Pubs/Clubs

The Breezey Smackdown with Almond Breeze Café Biz Espresso Bar presented by Espresso Company Australia

*Program subject to change

offices convenience REGISTER TO ATTEND today W W W . C A F E C U LT U R E . C O M / C A F E - B I Z

22-23.indd 23

23/3/15 11:22:58 AM

WHAT'S ON Café Owners & Baristas Association of Australia Central to every professional’s growth is learning!

Brand new to Café Biz 2015 is this designated Training Hub, dedicated to learning and development. Presented by leaders in the café industry including Anne Cooper, Tim Adam and Sean Edwards attendees will be able to extend and develop their knowledge in; • Coffee Roasting • Latte Art • Café Operations

• Espresso Coffee • Alternative Brewing Methods • And much more…

For more course information go to www.cafeculture.com/cafe-biz or call Café Culture 02 6583 7163

COBAA welcomes all café owners and baristas to the Café Biz COBAA Masterclasses. Over the two days of Café Biz COBAA will be conducting informative, educational and practical workshops designed to assist cafe owners in all facets of their daily business.

COBAA aims to continue the success of their Café Talk national series connecting real café owner businesses and suppliers, to promote and foster Business to Business growth opportunities in the expanding café market.

These keynote speakers will offer simply the very best Café Talks to energise this Café Biz COBAA stage area.

SPEAKER SESSIONS WELCOME TO COBAA David Parnham Café Pulse/Café Culture, Research Director

Taking place at the Cafe Biz Expo on Saturday 23rd & Sunday 24th May baristas are invited to compete in the Almond Breeze Latte Art Smackdown - $2,000 first prize.

CAFÉ DEVELOPMENT Tim Jones Belaroma Coffee, CEO

CAFÉ START UPS Keiran Westlakes

To register to compete in the #BreezeySmackdown at Cafe Biz Expo send an email to FoodserviceSales@FreedomFoods.com.au

SilverChef, Channel Manager

SPACES LIMITED!

QuickStaff, Managing Director

In addition to the Breezey Smackdown a series of barista skills workshops and latte art demonstrations will be held by leading baristas.

CAFÉ STAFFING SOLUTIONS Darren Eather CAFÉ HUB - COBAA ONLINE PORTAL Tim Pope Portalogue, CEO

CAFÉ GOURMET FOOD TRENDS David Parnham Café Pulse/Café Culture, Research Director

CAFÉ EQUIPMENT AND ASSOCIATED FUNDING Josh Maingard Premier Rentals, National Business Development Manager

CAFÉ TRENDS AND SUCCESSFUL OPERATIONS Phil Di Bella This new initiative to the Cafe Biz Expo in partnership with Espresso Company Australia will be the longest Espresso Bar seen in the Australian market. Attendees will be spoilt for choice with espresso coffee available for tasting from selected coffee roasting businesses during the show.

Each featured roaster will be on hand at the Espresso Bar to prepare their coffee for you and to talk to you about all things coffee.

The Cafe Biz Espresso Bar will feature the range of equipment exclusively from Espresso Company Australia including espresso coffee machines from Rocket Espresso Milan and commercial grinders by Anfim Milan.

Di Bella Coffee, Managing Director

BEVERAGE MIX FOR PROFIT Michael Bishop Alchemy Cordials, Founder

SPECIALTY TEA FOR CAFÉ Nathan Wakeford Somage Fine Foods, Managing Director

THE IMPORTANCE OF INSURANCE Ned Schepis Just Coffee Insurance, Managing Director

CAFÉ WATER TECHNOLOGY & COFFEE David King Pentair, Technical Sales Manager - Foodservice Aus & NZ

For more infomation www.cafeculture.com/cafe-biz

For the roaster line up go to www.cafeculture.com/cafe-biz

24-25.indd 24

24/3/15 1:43:36 PM

getting there

The Brisbane Convention & Exhibition Centre (BCEC) is located in Brisbane, Australia’s only subtropical capital city and heart of Australia’s premier tourist region.

The Centre is in the unique South Bank riverside precinct, the city’s cultural and entertainment hub.

CAR PARKING The Centre provides undercover parking for 1500 vehicles, with direct lift access to the Centre’s convention and exhibition facilities.

C H E S T E R S T.

7

K E S S T.

W A N D O O S T.

• Central city location – 10 mins walk to CBD FORTITUDE VALLEY

• Cultural Centre Busway – 5 mins walk

For faster exit the Centre has installed a new automated parking system which allows you to enter and exit the car park using your credit card. This makes exiting the car parks an easier, faster process.

• South Brisbane Train Station – adjacent to Centre on Grey Street, with direct Air Train service • Cultural, entertainment, dining and shopping attractions in the South Bank Precinct – more than 50 restaurants & cafes

• 24 hour undercover parking with on site security • Fast pay fast exit using credit card on entry and exit

• Convention Centre precinct hotels, directly adjacent and 21 next to the Centre

• Auto pay machines located at exit • Exit booths are manned during operational hours and during events

MERIVALE STREET ENTRANCE IS BEST 37 36 • Designated taxi rank Merivale Street Main Entrance, taxi drop off area at Grey Street Entrance3

2

17

• Visa, Mastercard and cash are accepted at exit booths

25

• Special access parking bays located next to lifts • Entry heights are as follows: Car Park one: 2.3m, Car Park two: 2.2m (Merivale St) or 2.1m (Russell St Ramp), Car Park three: 2m (Merivale Street) or 2.1m (Grey St)

• Russell Walk connecting pedestrians between Merivale and Grey Street

30 24

& 33Inner Map1 is best access for Merivale Street 54rooms, Car 43 34 City Accommodation • Car park CREEK STREET

BEST ACCESS FROM CAR PARK TO CONVENTION CENTRE

Cafe Biz Expo 23-24 may 2015

Park 2 & 3 are best for Exhibition Halls.

To enter Merivale Street building use lifts from Car Park.

FELIXcar ST • Undercover park for 1500 vehicles

Location & Access Map EDWARD STREET

15min walk

BCEC on Merivale Street & Grey Street

Queensland Performing Arts Centre

Queensland Conservatorium GREY STREET ENTRANCE

3

COACH DROP OFF

Access Taxi Rank ATM Public Toilets

RUSSELL WALK

MELBOURNE STREET

GoMA

South Brisbane Railway Station

OLIO CAFÉ & BAR

Loading GREY STREET FOYER

BCEC on Grey Street joins with BCEC on Merivale Street via the Plaza Level

S O U T H B A N K PA R K L A N D S

BUSWAY

Pedestrian access to carparks

LITTLE STANLEY ST

H

SERVICE ROAD

Cinema

Dock 3

Dock 4 Cafe 4

Parenting Room

Dock 1

Dock 2 Cafe 2

Cafe 3 LIFT

Rydges Hotel

LIFT

LIFT

CAR LIFT

Cafe 1

Great Hall Dock

LIFT

Loading Dock/Service Road Entrance Kitchen Loading Dock

LIFT

Lifts

2

www.bcec.com.au EXHIBITION HALL 2

EXHIBITION HALL 3

Exhibitors Service Centre Entry & Exit

Bicycle Racks

Entry & Exit

Hall 4 Concourse

City Cat - Ferry Terminal

Bus Station

3

Entry & Exit

ENTRANCE ] [CAFE Hall 2BIZ Concourse

Hall 3 Concourse

Great Hall

EXHIBITION HALL 1 Q4

Hall 1 Concourse

BR 1

MAIN FOYER

Great Hall Concourse LIFT

Pedestrian access to Grey Street

2

2&3

2

LIFT

1

MERIVALE STREET

GLENELG STREET ENTRANCE

LIFT

Q1 Door 1

Entry & Exit

LIFT

LIFT

MELBOURNE STREET ENTRANCE

BR 2

Q2 Escalators

EXHIBITION HALL 4

Information & Box Office

Train Station

Q3

Operable Wall

Do or 2

Parking

RUSSELL WALK

e choice

MERIVALES CAFÉ & BAR

Do or 3

Door 4

Public Telephones

COACH DROP OFF

10min walk

GLENELG STREET

F

Retail

GOODWILL PEDESTRIAN BRIDGE

South Bank Parklands and Dining Precinct

Terrace

GREY STREET

QUT Gardens Point Campus

City Cat Terminal

LIFT

Cultural Centre Bus Station

NS W HAR

Brisbane River

CITY B O TA N I C GARDENS

Parliament House

WILLIAM STREET

QUEE

ALICE STREET

BRISBANE CBD

MARGARET STREET

M A RY S T R E E T

VICTORIA BRIDGE

KURILPA BRIDGE

C H A R L OT T E S T R E E T

GOMA ART GALLERY LIBRARY MUSEUM

N O R T H Q U AY

ELIZABETH STREET

GEORGE STREET

TANK STREET

HERSCHEL STREET

T U R B OT S T R E E T

ADELAIDE STREET

A L B E RT S T R E E T

MAIN ENTRANCE TAXI RANK

1

more personal - more choice 06/08/14

24-25.indd 25

27/3/15 3:40:46 PM

www.bcec.com.au

26. BY ANDY FREEMAN

STILL ONE OF THE MOST COMMON QUESTIONS ASKED IN THIS INDUSTRY

"SHOULD I STORE MY COFFEE BEANS IN THE FRIDGE?" THE ANSWERS RECEIVED VARY FROM “OF COURSE” TO, “NEVER EVER” AND EVERYONE SEEMS TO HAVE SOME JUSTIFICATION AS TO WHY THEIR OWN ANSWER IS CORRECT. OFTEN THE REASON IS A TAD ILLOGICAL, LIKE, “GREAT AUNT DOTTY SAID I SHOULD” OR, “I’VE ALWAYS DONE IT THIS WAY” BUT MOSTLY PEOPLE JUST DON'T STOP TO THINK ABOUT WHY THEY CHOOSE THE STORAGE METHOD THEY USE. AIR..................................................................................................................

The 20% of oxygen in the air around us is the enemy of a coffee bean. Oxygen will stale a coffee bean faster than just about any other poor storage method. Keeping your coffee in a half empty tin will trap a lot of air in the container, and the oxygen will continue to oxidise the coffee. This is made worse each time you remove the lid, as the volume of air is replaced with more oxygen and the cycle continues.

WATER ...........................................................................................................

Water not only brings out the aroma of coffee by valorising the volatile oils; it also does a great job of staling coffee beans. Keep them dry until you need to use them to get the very best out of the bean.

LIGHT .............................................................................................................

Direct sunlight is bad, but even indirect sunlight can help speed the staling process. Most commercial coffee hoppers are tinted to get a compromise between keeping the light out and still being able to see how much coffee is in there.

26-27.indd 26

PACKAGING ...........................................................................

Good packaging that acts as a barrier to light and oxygen will keep coffee at its best until it's opened. Obviously the inside of the packaging also needs to be food safe too. Mostly the industry uses three layer foil bags to protect coffee; the outside layer and inside layers are mostly low density polyethylene (LDPE) or polypropylene (PP) with the foil in the middle acting as an air barrier. We use bio degradable cornstarch with foil in the middle, but it acts the same. A small amount of air will be trapped in the bag when packing but if well sealed, the oxygen is "consumed" by the beans and staling stops after a few days. Some roasters use nitrogen flushing to help remove more of the air. For the most part it makes little difference and might only really become a benefit for long term storage. I would rather purchase fresh coffee more often than to store it.

23/3/15 11:47:01 AM

27.

TECHNOLOGY ............................................................................................

Coffee people often refer to the wine industry for guidance; the wine guys have been tweaking the beverage science a lot longer than most of the coffee industry, and quite often their ideas work well with coffee too.

There is a product in the wine industry called Wine Save. It's simply a can of argon gas that you squirt into an open bottle of wine, keep it upright and cap it again to stop oxidisation.

Argon gas is inert, tasteless, odourless and heavier than air, so squirting some into a wine bottle will leave a layer sitting on top and provide a barrier between the wine and oxygen. At $0.35 an application, it might work on a bag of coffee beans or in the hopper of your grinder too; let me know if you try it!

REFRIGERATION ......................................................................................

Keeping coffee in a normal fridge will cool it too much and when opened in a warm room, it will suck all the humidity from the air and absorb the condensation that forms on the cold beans. Coffee is hygroscopic and will attract and hold water at a fast rate. Keep your milk in a 4 degree fridge, not your coffee. There is a more recent move to keeping coffee in wine refrigerators, which has some merit if you set them on the higher scale. Wine is often stored in the 12°C - 20°C range; if you stored coffee at 20°C, the differential between the fridge and the ambient temperature in the room would be low and condensation would be minimal. This could help in very hot and humid climates. but obviously has some running costs and storage space considerations too.

26-27.indd 27

LEAVE IN THE HOPPER.........................................................................

A late night whacky thought of mine with zero scientific research to back it up went something like this ... A fresh roasted coffee bean gives off carbon dioxide; carbon dioxide is heavier than air. If you filled a hopper with a kilo of beans and left the lid on it, the oxygen in the hopper would mostly convert to carbon dioxide and because CO2 is heavier than air, the slight positive pressure of the beans degassing would provide a similar inert gas barrier to Argon and Nitrogen flushing. This has the potential of being better than tipping the hopper full of beans back into the bag at night, as less disturbance would mean less oxygen contact. The few trials I did of this method seemed to work well on nearly full hoppers of recently roasted coffee. So undisturbed beans might keep OK in the hopper, which really goes against what I expected when I first tested it.

COOL, DARK, DRY ....................................................................................

My own personal answer to coffee bean storage is "cool, dark, dry, somewhere like your pantry" and for the most part that's enough to keep most coffee beans happy for short periods of time. I think the real punch line is, order fresh coffee more often, store as little as possible, worry much less and enjoy far more.

About the Author Andy Freeman owns and runs coffeesnobs.com.au.

Fresh roasted coffee, green beans and Australia’s biggest coffee forum www.coffeesnobs.com.au

24/3/15 1:44:10 PM

This is what we call a good start...

1ST PLACE CERRADO REGION AWARD (PULPED NATURALS) 2014

2ND PLACE IMAFLORA´S CUPPING FOR BRAZILIAN RAINFOREST ALLIANCE CERTIFIED™ FARMS (PULPED NATURALS) 2014

FINALIST COE – CUP OF EXCELLENCE (LATE HARVEST) 2015

AC Café, your new specialty coffee option in Brazil AC Café is a coffee grower and exporter from Brazil.

Our farms - Santa Lúcia and Santa Rosalia - are located in the privileged Cerrado growing region. The company has 50 years of background in agribusiness and coffee production.

After many years investing in high quality and distribution to the internal market, it is time to show the world what we have!

www.accafe.com.br

28-29.indd 28

info@accafe.com.br

23/3/15 11:50:15 AM

IS YOUR BUSINESS NOT PERFORMING TO ITS FULL POTENTIAL?

THE NEXT POWER COUPLE Introducing Coffee Kick+ Black and White.

This book is about the formula that drove Phillip Di Bella’s success; the same formula believed to drive the success of every great entrepreneur. It is required reading for anyone who wants to not only survive in business, but thrive.

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30. BY LUKE SHILLING

I’m A d d i c t e d t o C a f É s

OVER THE LAST 15 YEARS OR SO, THE INTRODUCTION OF FRESH ROASTED COFFEE, LATTE ART, SINGLE RESTAURANT OVER THEORIGINS LAST 15 AND YEARS OR SO THE INTRODUCTION OF FRESH ROASTED COFFEE, LATTE ART, SINGLE QUALITY HAS CREATED NEWHAS CREATED A NEW DISORDER AMONG SOCIETY AND WITH MORE AND ORIGINS AND FOOD RESTAURANT QUALITY A FOOD DISORDER SOCIETY OPENING AND WITH MORE AMONG ESTABLISHMENTS IN THIS MODEL, IT ONLY LOOKS TO PROPAGATE FURTHER. MORE AND MORE ESTABLISHMENTS OPENING IN THIS MODEL, IT ONLY LOOKS TO PROPAGATE FURTHER.

S

o what is it about these places that have slowly but surely slipped into society and disrupted people's lives?

This is an account from “Jeff,” a regular guy in his mid 30s who, like thousands of others, has been swept up in the latest trend of Specialty Coffee Shops.

CONFESSIONS OF A CAFÉ ADDICT I still remember the first time a friend invited me for coffee. Before then, having coffee would be to put on the kettle and crack open a packet of Arnotts Assorted. She said, “There’s this new place that has just opened and I want to check it out."

That was six years ago, and the biscuits are still in the cupboard.

I didn't know what to expect. On our way there my friend kept talking about this place and how awesome it sounded. She talked about the photos she had seen on her “insta” something, and that it had great ratings. I just kept thinking to myself, it's just coffee. What’s the big deal?

We arrived, and the place was buzzing. What was going on here? The sheer number of people who were sitting drinking coffee was astounding.

I really felt out of place, but my friend reassured

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me it was OK. Our coffees arrived and the barista started to talk about the coffee. I had no idea what they were going on about; I just wanted to drink it.

After the first sip, I was hooked; it was difficult to explain, but I’d never experienced anything like it.

What started off as just an innocent catch up with a friend was about to turn into something far more sinister.

Even after we left, I couldn’t stop thinking about it. I wanted more. When my friend said that there are other different types of coffees and different ways to drink, it I just had to go back.

What I now know is that I had experienced what baristas call my first REAL coffee or “Point of no Return”. And, like all other addictions, I would require more of IT to bring back that euphoria of my first experience, and so the downward spiral started.

At first it was just a recreational thing. I would wait for the weekend to catch up with my friend and we would go and check out other places and what they had to offer. But after a while I found I just couldn't wait 'til the weekend. I started to change my way to and from work just so I

could grab a coffee from one of these types of establishments. So cool.

Dr. Ris Tretto from the “Personal and Behavioural Disorder Research Centre” has seen many cases such as Jeff's.

"Jeff is displaying classic traits of substance dependency. What's fascinating about these cases is that it's not just the coffee but rather the whole experience or 'transaction', if you will.

The baristas working in these establishments create a very seductive environment. Their level of professionalism and expertise with their craft is exceptional, making the customer feel very welcome and special. What’s impressive is their ability to do this with not just a couple of people but hundreds every day. It’s quite impressive," said Dr Ris. “With skilled and knowledgeable baristas on hand, specialty coffee shops are able to groom their clientele through education and passion.

Customers like Jeff would be exposed to different varieties, grades and styles to consume, further facilitating their chase for the next experience.

Certain establishments also continue this experience by providing coffee and brewing

23/3/15 11:52:19 AM

31.

YOU SERVE MEALS AT HOME EITHER ON A BOARD OR SLATE AND DRINK OUT OF OLD RECYCLED JARS.

equipment for home.”

Once I started to make my own coffee at home, that’s when things really started to spiral out of control. I was remodelling the kitchen to fit all my brewing gear, I was lying to my partner about the amount of my money I was spending, and I was even selling belongings to be able to afford the rare geisha varietals. It was only when friends stopped wanting to catch up with me for coffee that I knew I needed help.

And so what I experienced was the bittersweet irony of specialty coffee. What initially started off as social had now become antisocial.

Fortunately, there is hope. Organisations such as “Cafe Snobs Anonymous” (CSA) are helping

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people to learn to control their dependency, and it’s been really good for me. The guys at CSA are super supportive, and a lot of them are recovering Café Snobs themselves.

SO, IF YOU FEEL LIKE YOU OR A FRIEND MAY BE A CAFÉ ADDICT, THERE ARE SOME TELLTALE SIGNS TO LOOK OUT FOR. 1. You’re social media becomes nothing but photos of coffee and food.

2. You follow more cafés and baristas on social media than anyone else.

3. You start a coffee/food blog.

4. If you only had enough money for coffee or toilet paper, you would choose the coffee.

5. You serve meals at home either on a board or

slate and drink out of old recycled jars.

6. You can’t eat anything unless it's garnished with rocket.

7. You have your favourite baristas' birthdays in your calendar.

About the Author: Luke Shilling has been working in the coffee industry for 15 years as a barista, trainer and consultant. Luke has owned and managed cafés and espresso bars including until recently, the very successful Ltd espresso + brew bar in Fortitude Valley, Brisbane. Well known for his satirical and tragicomedic wit, Luke offers a light hearted take on café society that is sometimes just a little too serious.

23/3/15 11:52:29 AM

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27/3/15 3:39:57 PM

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23/3/15 11:53:40 AM

34. BY KIMBERLY EASSON

Resources Hidden

Engaging Full Capabilities for Improved Outcomes in the Coffee Supply Chain

T

he global coffee market is expanding; consumption around the world continues to grow.

Specialty coffee trends are generating enthusiasm and engaging a new pool of young consumers. At the same time, the industry faces significant risks to supply linked to climate change, plant disease, food insecurity, ageing farming populations and out-migration from farming communities, among other issues. Real concern exists that supply will not keep pace with market opportunities.

Fortunately, a hidden resource exists to help address these global problems: coffee’s women. The development sector has confirmed that social return on investment in

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women is high, and points to a competitive advantage held by those communities where women have the opportunity to contribute to their potential. However, throughout coffeeproducing regions, women are overburdened with domestic and productive responsibilities, undervalued and lacking compensation for their work, and as a result, disenfranchised and disengaged from their desire and capability to fully contribute. In most coffeeproducing communities, women do much of the work, yet it is predominantly men who have access to the land and resources and who are targeted for training investments.

As a result, the industry fails to capture the full benefit of the human potential in these communities. Furthermore, the negative

consequences of this imbalance - such as domestic violence, alcoholism and lack of resources dedicated to education and healthcare for families - wreak havoc on not only short-term productivity and coffee quality, but the long-term health of coffee communities and, therefore, the coffee industry.

The global coffee industry can no longer afford to let these significant capabilities go to waste, as we try to resolve the monumental global challenges that threaten to disrupt the supply of quality coffee upon which our businesses thrive. Engaging the full capabilities of women and men in coffee producing communities and throughout the value chain will be what assures a sustainable

23/3/15 12:00:54 PM

THROUGH THE WORKSHOP EXERCISES, PARTICIPANTS GAINED NEW PERSPECTIVES ABOUT THE VALUE OF WOMEN’S WORK AND THE IMPORTANCE OF MAKING SHARED DECISIONS ON ISSUES THAT IMPACT FAMILY WELLBEING.

coffee future.

A Partnership for Gender Equity Coffee industry leaders agree that a more gender-sensitive approach is essential to ensure a sustainable supply chain. At the same time, it is recognised that more work is required before we can fully understand how to engage effectively on matters of gender equity.

To deepen a shared understanding of the subject, The Coffee Quality Institute (CQI) recently launched a collaborative research initiative with industry and development partners. Through participatory workshops in four countries and an extensive literature review, the research will explore the link between coffee and gender in order to inform CQI’s strategic approach to gender, and encourage innovation in the coffee industry.

The first workshop was held in Popayan, Colombia with 34 local men and women farmers and six international industry participants.

Together they explored the balance of power in community and supply chain relationships, the relative share of work and income, and other dynamics that influence the well being of communities and hence, the health of the coffee supply chain. Through the workshop exercises, participants gained new perspectives about the value of women’s work and the importance of making shared decisions on issues that impact family wellbeing. Building on this new understanding, the group discussed a vision for the future, what they wanted to achieve, and

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how to improve upon current conditions based on the gender analysis. The local participants agreed that the unique dialogue and new awareness was something that they wanted to share widely in their communities.

Following the first workshop in Colombia, others have been held in Nicaragua and Uganda with one more planned in Indonesia this year.

Financial support for local participation by coffee farming men and women was been provided by COSURCA (Colombia), Keurig Green Mountain (Nicaragua) and the International Trade Centre (Uganda). The Specialty Coffee Association of America (SCAA) also made a contribution to the research through its Symposium program.

Outcomes from the four workshops will be analysed together with key data points from the literature review and industry input to form the basis of an academically based, industryfriendly report that will recommend additional research, partnerships, pilots and investments that can motivate coffee industry to take action on this important issue. A number of industry leaders have already pledged their support as founding partners, including non-profit ACDI VOCA, food manufacturer AMFOTEK, trader Falcon Commodities and global coffee beverage company MARS Drinks. Sustaining partners so far include Equal Exchange, Blue Bottle Coffee and Farmer Brothers.

Future Vision: Industry Collaboration to Engage All Capabilities Fully In line with CQI’s commitment to quality

coffee and the life of the people who produce it, the organisation is confident that gender sensitive approaches by the industry in coffee communities will underpin a more resilient supply chain. A diverse range of programs, activities and investments targeted to coffee’s women will encourage thriving coffee communities and a healthy coffee business far into the future.

Gender equity is a key link between the many sustainability issues and business issues - climate change, food security, health and education, disease mitigation, coffee quality and yields. These complex issues can be positively impacted when the industry works together, allowing a visible and equal place for women’s voice and position throughout the industry, with engagement of coffee communities’ full capabilities to work together to build a sustainable future for quality coffee and quality lives.

A segment on gender will be presented at this year’s SCAA Symposium in Seattle along with “Conversation Salons” that will foster dialogue among Symposium attendees.

CQI is currently seeking additional industry involvement, including funding partners for all stages of the initiative.

For more information see: www.coffeeinstitute.org/gender-initiative or contact, keasson@coffeeinstitute.org About tHE AUTHOR Kimberly Easson, Vice President of Strategic Partnerships | Gender Program Advisor Coffee Quality Institute.

23/3/15 12:01:08 PM

36.

Cafe

BITE SIZE COFFEE TREATS IS AUSTRALIA’S MARKET LEADER IN THE FIELD OF COFFEE ACCOMPANIMENTS. JEREMY DAKIS, MD OF BITE SIZE,SET OUT ON A MISSION TO TRANSFORM THE COFFEE EXPERIENCE IN THIS COUNTRY AND THROUGHOUT THE YEARS THAT CAFE CULTURE HAS KNOWN HIM, HE HAS DONE JUST THAT.

Jeremy Dakis BITE SIZE COFFEE TREATS

B

orn in 1977 in Sydney, the first 12 years of Jeremy’s life were spent between Greece and Australia, until his family finally returned to Sydney for good when he was 12.

Jeremy started working in hospitality very early in his life. At the ripe old age of 10, whilst living in Greece, a very small Jeremy was hired by a family friend to wait tables at their local tavern because he could speak English to the tourists.

During early adolescence he was involved in family businesses spreading from North Sydney to Sydney’s West, from gourmet delis, to bakeries and cafés, where his love for quality food and coffee really took a turn.

Jeremy says, “I really enjoyed interacting with people. I knew that a desk job would never really be me - being hands on was far more engaging. Then I started really developing my barista skills, and in a time when coffee art was really unheard of, I was surprising clients with what could be done with a latte. It was new for them and I was fascinated by it, the same way I became fascinated by the differences between hospitality in Australia vs Europe.”

A string of hospitality jobs ensued, from barista, to barman, to café manager, for a range of prominent cafés and bars. To put time frames in perspective, Jeremy managed the second store for the group Crystal Carwash at the age of 19.

“In my 20s I spent a lot of time in Europe, and each time I returned it became more evident that Australia was years behind in regards to customer service and client offerings. This is where things started to turn for me, because I started to really understand the impact

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that service could have on a business’ success.”

Aside from his love for hospitality, marketing and business were always a passion for Jeremy, and a multitude of successful pop-up businesses also occupied him during his early 20s.

The role that really cemented his relationship with the hospitality industry was working as a junior sales rep selling POS solutions to cafés, restaurants and bars.

His organic understanding of how these businesses worked allowed him to tailor systems to the exact needs of each business. But the fundamental selling point, Jeremy says, was his commitment to providing superior service to his clients. Sales rose each year, and Jeremy was promoted to National Sales Manager and then secured a position as partner soon after.

His 14 years at National POS provided a wonderful foundation to the next step of his life.

During his time in sales, Jeremy found a new passion: marketing. He attended a range of world renowned marketing seminars, the best of which was headed by the likes of Jay Abraham, the world’s number one marketer during the ‘90s.

“These courses really revolutionised my ideology about what business is about and what it takes to get ahead and stand out. At the same time, my mother owned a café that really started to take off. It was great watching it grow, but it meant seven days and long hours for her, so I got involved on weekends to give her a break.”

Combining his industry experience and new marketing knowhow, this business became a prototype for a new way of client engagement in hospitality. Who knew that this one site would be

the beginning of a much bigger story about completely revolutionising the way Australian cafés approached clients.

Anyone who knows the Bite Size story, knows what happened next …

Today, Jeremy’s baby, Bite Size Coffee Treats, is Australia’s market leader in the field of coffee accompaniments, specialising in the manufacture of awardwinning European style Bite Size biscuits designed to complement the taste and presentation of coffee. The company set out on a mission to transform the coffee experience in this country, and it has done that, providing cafés with a delicious tool to add value to their offering and create a point of difference between their business and that of their competitors. The concept rests upon an appreciation of client value, Jeremy explains. “If you know your customers’ worth - their lifetime value to your business - then you also understand that you must do whatever it takes to impress them and secure their loyalty.”

Bite Size Coffee Treats is in its 9th year now, seeing Jeremy busier than ever as Managing Director. The business has gone from height to height, evolving alongside Australia’s fast paced hospitality industry. “It’s fair to say that the gap between Europe and Australia regarding service standards is minute these days. In fact, when it comes to consumer choice, health and well being, Australian cafés are leading the way and acting as a benchmark for the rest of the world to follow.”

Who is Jeremy outside of Bite Size? He describes himself as a young man who played professional soccer and considered himself the king of street fighter and handball. These days he plays soccer, but only socially, enjoys tennis with friends and poker with enemies.

Sports and work aside, Jeremy’s largest passion by far is his young family: his ever supportive wife, Katerina, and two young boys, Anthony and Dimitri, aged 2 and 7 months. Jeremy says,“In a few years, I see them heading the business.”

Thanks Jeremy; Café Culture looks forward to a time where we can welcome your boys to the industry.

23/3/15 1:05:48 PM

BY SEAN EDWARDS 37.

It was nearly 17 years ago when I had my first Piccolo Latte, and I can still remember the experience.

I

was introduced to the Piccolo Latte

by Andrew Gross, who at the time was Mr Coffee in Sydney’s café scene. He explained to me that if I was going to be involved in the coffee industry, I had to drink coffee with milk, because that’s what we do in Australia. He said, “If you’re like me and have 30 coffees a day, you’ll end up with a milk belly”. He did have a bit of a paunch at the time, so having a small version of a milk based coffee was not a bad idea and a good health tip.

Andrew’s Piccolo was a ristretto shot (15 ml) through a single group handle topped up with smooth, warm latte milk served in an 80 ml glass. I like the Duralex Demitasse glass, as it looks so cool - like a little mini latte.

I believe the drink originated from Sydney, because in Melbourne they had the long Macchiato, which was a similar style drink but had a full espresso shot; I was told the long mac was a replica of the instant coffee style drink of putting a little bit of milk into

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a mostly coffee based beverage.

In Europe and America you will find the Spanish version of the Piccolo, which is called the Cortado. When I tried this drink it was larger and more like a low tide latte - a three quarter filled latte in a glass.

I was recently doing a consultancy for an American café, and they wanted the Piccolo on the menu along with Avo Smash. Yes, the Avocado Smash! That’s a debate for another time regarding its origins between Australia and New Zealand.

I now love to see how the Piccolo Latte has evolved and how gun baristas bring out their miniature milk jugs to pour latte art on the tiny surface of this cool drink. Yes, I did once see the famous Con Haralambopoulos pour 12 tulips on a Piccolo - an amazing feat from the World Champion.

Overall, the Piccolo is here to stay - no matter who makes claim to it. I enjoy the drink and yes ... 17 years later I have a milk belly.

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42.

TRENDS ALMOND BREEZE ROADSHOW CAFÉ CULTURE CONSULTING RECENTLY PARTNERED WITH WELL KNOWN AUSTRALIAN FOODSERVICE BUSINESS FREEDOM FOODS TO LAUNCH THEIR LATEST BARISTA ALMOND MILK, MANUFACTURED UNDER LICENCE IN AUSTRALIA FOR BLUE DIAMOND BRANDS.

T

he product, called Almond Breeze, was launched at Fine Foods last September in Melbourne, winning best new product on show. This prompted the Blue Diamond team’s head honcho Roger Ringwood and National Account Manager for Almond Breeze, Renee Rogers of Freedom, to get their thinking caps on and get this popular product to market.

This is where the team at Café Culture International came into the scenario and set up a national roadshow, taking a team of baristas to every capital city to launch Almond Breeze directly to café owners, who would push back to their distributors to stock the milk. Café Culture, through their established networks, set up a series of latte art smackdowns, where the best barista from the hosting states came along to win the cash prizes offered on the nights and of course, the prestige of winning. This activity brought many late nights in November and December, as the barista parties raged on after the smackdowns.

The sales push was very successful, exposing the benefits of an alternative healthy milk choice for café owners and helping convince baristas that this specially designed milk would perform under the pressure of a full café espresso service. Many of the cafés put

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immediate orders in place once their eager customers sampled the product.

A memorable café experience in Sydney was at the Corner Café, located on a busy walkway from George Street to Central Railway Station, who is now selling eight litres a day of Almond Breeze due to the fact that the owner, Deanna Myer, has put up a sign saying she is offering this choice. Deanna knew she had issues when selling coffee to those with lactose free diets; it was affecting her coffee sales. Deanna went forward to solve this problem by creating more choice for her customers, instead of ignoring them, and offered a range of alternative milks. She struggled getting good supply of a product that would work well with her coffee, and Almond Breeze solved any quality issues.

Many almond milks she tried would split when heat was applied, affecting the look and taste. The Almond Breeze acted like real milk and steamed perfectly, allowing for latte art practices.

Another good story from the Breezey team, who were having a hard time convincing the café owner to give the sample a try, was when in less than an hour later they received a phone call from the café asking for another litre, because of the immediate take up from customers. This happened more than once and

proved that the café owner needs to listen to their customer base.

It was a great project as a supplier to go out and spend time with the market and get real feedback about what the industry really wants.

Too many foodservice companies just drop the product and run, and feedback is rarely given and data is not collected. Freedom Foods now understands the needs of five thousand café owners, and they also have a very good concept of what the next food trends will be by working from the café floor.

Freedom Foods was very excited about the project and decided that the New Zealand market also would be assisted in undertaking a similar initiative. This led to the full resources of the New Zealand Freedom agents and Café Culture International going into full swing to deliver the same sales results in a not too dissimilar marketplace.

Almond Breeze is suitable for many dietary situations, such as vegan and lactose intolerant people who may not like the flavours of some soy milks. Almond breeze is low in sugar and calories, so many users are switching mainly for the heath benefits that the product offers.

Freedom Foods is predominately a health food business and was started, and is still owned by, an Australian rural family.

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24/3/15 1:58:17 PM

46. BY LISA GOODHART

HARNEY & SONS

Tea

is the second most consumed beverage worldwide

WITH THE RISE OF CLEAN-EATING, RAW FOOD AND HEALTHY CHOICES, MORE AND MORE CUSTOMERS ARE SEEKING LIGHTER AND HEALTHIER DRINKS, NAMELY TEA.

E

spresso, long black, flat white, macchiato, Americano, latte, mocca, cappuccino, iced … however you like it, the options for coffee loving café goers are endless, whilst us poor tea drinkers are often left waiting while the barista fumbles through tired looking teabag boxes under the counter to see what they have to offer: “English breakfast? Peppermint?”

Yawn.

Tea is the second most consumed beverage worldwide after water, so why is it then that cafés still neglect to deliver a tea offering comparable to their coffee? Especially it is worth mentioning that tea offers more margin than coffee, is easier to make, does not require special equipment nor trained baristas, and has a massive shelf life. It just needs a little more love.

Why does tea have to be done well exclusively in "high-tea" venues? I don’t know about you, but my stomach certainly cannot cope with a tiered plate of petit-fours everyday for lunch, and nor can my wallet! I’d just like to go to a café for simple café fare and select from a range of quality leaf teas.

With the rise of clean-eating, raw food and healthy choices, more and more customers are seeking lighter and healthier drinks, namely tea.

There’s an incredible array of fine tea types and blends on the market, so there’s no need to limit your selection to English breakfast, Earl Grey,

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Green Tea and Peppermint; get your customers excited with a rich and varied offering! Here’s an excerpt from The Palace Tea Room’s incredible tea menu (www.thepalacetearoom.com.au): “The ultimate indulgence, this tea is lusciously sweet but balanced with a robust spicy edge that makes it hard to resist. Our hot cinnamon is a medium bodied black tea with an artful blend of cinnamons, orange and sweet cloves, delicious at any time of the day and equivalent to a great big hug in a cup”. How great does this sound? Any quality tea supplier should provide descriptions for their teas in a menu format. When tea is presented to the customer like this (and with minimal effort and set up costs on your part), there’s extra margin to be had. When it’s hot out, ice your teas for the ultimate refreshing lowcalorie antioxidant-rich thirst quencher.

Given the investment is a fraction of the cost and the return greater, I challenge you to improve your tea offering in 2015 and reap the rewards! Harney & Sons loose leaf silken pyramid sachets offer conveniences for busy cafés that solve the loose leaf issue. Available in an exciting range, with intriguing names like pomegranate oolong and chocolate mint, hot cinnamon spice and Bangkok … your tea drinking customers will at last share the same pleasures coffee lovers do. Nothing impresses me more than a café with a great fine-tea selection beyond the mainstays presented in an

easy to navigate tea menu… and a glance at beautiful presentation caddies gives confidence it’s going to be good.

Loose leaf sachets don’t even require teapots with filters; teapot options are endless, from modern ceramic and glass designs to op shop china for a vintage shabby-chic look. Whilst fresh water from an urn or tea kettle is ideal, water off the coffee machine is acceptable, with more care needed for green, white and oolong teas; just let the water cool for a minute or two before adding the tea leaves, or even a splash of cold water in first. Understanding steeping times isn’t rocket science, and a kindly suggestion to the customer that their tea will be perfect for drinking in three more minutes shows you care.

Send the quality tea out on a cute tray with a nice (not chipped, yes I see this a lot) teapot that pours well, with a proper tea cup, little milk jug and spoon. Your tea drinking customer will be ecstatic and you in turn will feel proud; never again will there be scoffing noises over inflated tea prices for that supermarket teabag.

Gourmet tea provedores Harney & Sons set up their customers with tea menus, space saving display racks, access to online tea education and even tasting note cards like you get in trendy coffee shops for single origin coffees. All these things raise your game and ultimately add to that bottom line.

Happy tea drinking.

23/3/15 5:15:29 PM

Crafted for baristas using Australian grown whole soy beans.

9,7 B&DIHĹŽ IRU %DULVWDB+3&B [ BY LQGG 46-47.indd 47

30 23/3/15 1:18:59 PM

48. COBAA

B E

P A R T

O F

T H E

C A F É

COMMUNITY THE CAFÉ OWNERS & BARISTAS ASSOCIATION OF AUSTRALIA (COBAA) WAS LAUNCHED IN FEBRUARY OF 2014 AS A PEAK INDUSTRY BODY TO REPRESENT THE INTERESTS OF INDEPENDENT CAFÉS, FRANCHISED CAFÉS AND THE CAFÉ SUPPLIERS THROUGHOUT AUSTRALIA.

O

ver the successful first year we have greatly assisted the café suppliers foodservice companies, wholesalers and roasters to better understand the best way to market and to build stronger networks to connect with café owners and their valued staff.

COBAA “Café Talk” sessions have become the gateway to connect with café industry peers and allow interested café suppliers to learn, share and discuss all matters café in this time of immense café expansion towards 2020.

Fact is that cafés collectively are one of Australia’s largest employers and are mostly small business centric. These individuals have not combined had a voice, nor a strong association to join to voice their concerns, ideas and their mutual successes.

COBAA members will rely on the Association to provide current information on the trends and changes within the café industry and to represent their position in times of concern.

COBAA includes members across all states of Australia. COBAA Directorship subscribes to a Code of Ethics, requiring them to uphold professional standards of representation and has many leading café figures that will assist in shaping the Australian café market in 2015.

The Association is currently devising a new set of business

awareness services for cafés and baristas that will be offered to all sectors of the café industry.

COBAA is café owner and barista focused and provides assistance for businesses looking for help from café service providers. While most enquiries are about café services to major and minor café markets, COBAA can provide leads on café product manufacturing, financial, insurance, job placement and marketing services.

As a valued member of COBAA you will be a part of a larger community of cafés whom like yourself wish for improved industry led communication, focused small business café services and up to date café owner and barista news and information.

COBAA will harness the collective strength of its café member base to drive change, to assist café owners and baristas in seeking improved leases, financial services, effective low cost job placement and café insurance services. This peak industry body plans to meet your local café needs via working directly with other associations, key café suppliers, distributors, franchised operators, café events, media and the financial services sector to provide you our COBAA membership real benefits.

FOR MORE DETAILS AND TO JOIN COBAA CONTACT W. www.cobaa.com.au E. enquiries@cobaa.com.au

COBAA corporate members

INSURANCE

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COBAA

49.

JOIN US AT CAFE BIZ

THERE ARE MANY LONG TERM BENEFITS OF BECOMING A PART OF YOUR CAFÉ INDUSTRY ASSOCIATION

T

he COBAA café suppliers and service providers are all here to assist and provide best service and support to your café business. We have an area at this year’s Café Biz where we will provide information, hold speaker sessions and engage you, our café community, on May 23 - 24 at the exciting Café Biz Brisbane.

CAFE BIZ EXPO The annual exhibition for the café industry.

WHEN: 23 - 24 May 2015.

WHERE: Brisbane Convention & Exhibition Centre.

HALL: Exhibition Hall 2.

For more information and to register to attend please visit www.cafeculture.com/cafe-biz

cobaa

workshops stage

COBAA corporate members

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24/3/15 1:59:30 PM

Sourdough with Nutella

Muesli Cup with Nutella

Pancakes with Nutella

Raisin Toast with Nutella & Berries 50-51.indd 50 Nutella CafĂŠ Culture 420x270 DPS FA.indd All Pages

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Oats with Nutella & Raspberries

Toastie with Nutella & Banana

3kg

Bucket

15g

Portion Control Packs

For serving suggestions and to add Nutella to your menu, contact Ferrero Foodservice on 1800 199 183 or visit www.Ferrero.com.au/foodservice/nutella 50-51.indd 51

23/3/15 1:24:52 PM 13/02/2015 9:23 am

COFFEE

TESTING EQUIPMENT

ANFIM S450 Dosatore (Doser)

Rocket Espresso R8 Multi Boiler The Rocket R8 combines advanced features together with a commanding presence and engaging style, which are all current features sought after in the Australian specialty coffee market. The R8's clever design offers versatility for all baristas with a serious approach to espresso preparation.

Featuring the Rocket Espresso inclined boiler technology for new levels of temperature stability, the R8 is available with two or more groups, each with its own brew boiler and independent PID temperature control.

You can expect and rely on the R8 to produce sublime espresso based coffees and keep up with some seriously high demand.

Main Features include: • Individual stainless steel coffee boilers for each group • Digital shot timer display for each group • Programmable temperatures for each group. PID controlled electronics • Ergonomic Lever steam valves with Rocket Espresso “Cool Touch” steam wands • Stainless steel bodywork (highest quality AISI 304) • Oversized high capacity stainless steel steam boiler • Automatic Back Flush Cycle • Hot water tempering adjustment valve

1300 326 326

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|

Based on some very specific Australian requirements, Espresso Company Australia (ECA) worked directly with the ANFIM manufacturer in Italy to design the two high end S450 models (On Demand & Doser).

The S450 can be introduced into a high volume café espresso bar and performs continuously in quality, consistency and efficiency.

Titanium-nitride coated 75 mm flat blades have an increased cutting surface and maintain their cutting sharpness up to 3000 kg. A powerful 1 H/P motor spins the blades at a low 450 RPM; paired with the dual (in/out) fans, the S450 minimises heat at peak periods and noise, providing a better customer experience. Using the digital Omron timer, incremental adjustments can be made to 100/second for precision grind/dose setting, resulting in less grind adjustments and consistent pour times.

Main Features Include: • Titanium long life special 75 mm flat burrs • Engine Power 1 H/P- 450 RPM with overload protection and a second outside electrical fuse • Digital Omron timer with incremental adjustments to 100/ second for precision dosing • Push button for manual grinding • Dual cooling fans - cooling inward and expelling outward • Available colour - Silver (doser) and Black (doseless) • Tempered Flat Burr - 75mm coated in titanium-nitride • Hopper Capacity- +/- 2 kg • Motor Power - 1 H/P – 450 revs/min • Dimensions: Length - 195 mm x Width - 360 mm x Height 620 mm

WWW.ESPRESSOCOMPANY.COM.AU

23/3/15 1:25:44 PM

SPONSORED BY ESPRESSO COMPANY AUSTRALIA

THE NOTES. BROWSE THE JUDGES' NOTES ON SIX GREAT COFFEES. CAFÉ CULTURE’S PANEL OF JUDGES HAVE CRITIQUED THESE COFFEES TO BRING YOU SOME UNIQUE EXAMPLES OF FINE AUSTRALIAN COFFEE ROASTING. ALL COFFEES WERE EVALUATED FIRST AS ESPRESSO AND THEN AS MILK-BASED.

Danes Speciality Coffee

Dimattina Coffee EASY STREET

FOUR ELEMENTS The strong floral aromatics from this espresso hit the nose before tasting. A very sophisticated coffee with lovely juicy berry notes, a great mouthfeel and bright acidity. The well-rounded finish complements a long aftertaste, delivering a sweet balance of the amazing flavours coming through.

A great body and beautiful flavour balance through milk with hints of melon and very delicate cocoa, biscuit notes.

The new Easy St Blend has made a strong entrance, scoring a bronze medal in the Milk category at the 2014 Golden Bean competition. This coffee works well with a high sweetness combination from toffee and intense chocolate notes; a balanced caramel aftertaste rounds out the cup. An upfront sweet, fruity flavour and some lovely citric notes, including a hint of orange deliver through the espresso.

Peaberrys Coffee Roasters

Dramanti Artisan Roasters

STRAIGHT UP

19/20/20

A great espresso, which is both well balanced and well-rounded. Berry tones are present with a good, clean citrus acidity, lovely grapefruit bitterness and a delicate sweetness which rounds out the espresso to leave a lingering aftertaste.

Maintaining its clean finish, the Straight Up Blend delivers a smooth milk based coffee with caramel sweetness and enjoyable malty characteristics.

A good body through milk with fantastic toffee notes and a lingering brown sugar flavour create an impressive milk based coffee.

When drinking as an espresso, this well-rounded blend showcases balanced sweetness and a pleasant mouthfeel which coats nicely with malic acids.

Supreme Roasters

Sibonis ROMEO

BEACH A well weighted espresso with a good level of lively acidity and prominent dark chocolate notes, the Beach blend leaves a pleasant mouthfeel and long aftertaste.

Working very well as a milk based coffee, a balanced sweetness bursts through with a combination of honey, toffee and cherry ripe chocolate flavours.

Overall, a clean, well-balanced and enjoyable coffee.

The Romeo Blend

by Sibonis delivers a punchy, full bodied espresso with interesting levels of citric acidity and a dark choc aftertaste.

Chocolate and caramel flavours are part of the wellrounded sweetness this blend offers through milk, which complement the buttery finish.

OUR

Sharon Jan BELAROMA

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Tercio Borba THREE BROTHERS

Kim Dafter BARISTA TRAINER

tony macri COFFEE BROTHERS

23/3/15 1:26:17 PM

e

54.

DEVONDALE FRESH MILK LAUNCHES INTO CAFÉ MARKET DEVONDALE IS AN AUSSIE FARMER CO-OPERATIVE ESTABLISHED IN 1950 AND IS PROUDLY OWNED BY AUSSIE FARMERS.

T

here are over 2,500 dairy farmers in the Devondale co-op across South Eastern Australia - from the Anderson family in Koonwarra, Victoria up to the Browns in Wingham, New South Wales.

Devondale products are, and have always been, made by the co-op, which is owned

by Australian farming families. Being a cooperative means the farmers share the profits.

Devondale collects and produces over a third of Australia’s milk (35%) and helps facilitate more milk production than any other company in Australia.

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Our farmers are excited and proud of our latest exciting launch: Devondale Fresh Milk, produced to the highest standards at two brand new state of the art factories in Melbourne and Sydney. Extensive testing by baristas helped ensure our product is perfectly suited to the demands of a busy café. Whilst we are passionate consumers of coffee, we are the first to admit we are new to the industry and are enjoying working with the likes of Café Culture to assist us on our journey. We look forward to launching more products in consultation with the café market and tailored for your specific needs.

We also have our range of Liddells lactose

free UHT milk on offer that is ideal for customers who enjoy the taste of diary but are intolerant, or prefer lactose free products. Feedback from barista testing has revealed Liddells Full Cream milk has great froth density and holding.

Furthermore, we are proud to be partnering with Café Culture and to be naming sponsor of the World’s Richest Barista competition at Café Biz. We are in awe of the abilities of the baristas competing in these competitions, and we look forward to our milk being centre stage. contact For more information on our milk or our farmers, please visit www.devondale.com.au

23/03/2015 2:07PM pm 24/3/15 4:12:19

g n i C om Soon 2015/16 THE ANNUAL GUIDE

PRINT & ONLINE DIRECTORY

The directory provides easy access for cafe owners to quality products and services that will simplify their daily purchasing decisions.

OUT in issue

40

AUSTRALIAN CAFE INDUSTRY

DIRECTORY

AUSTRALIAN CAFE INDUSTRY DIRECTORY A COMPREHENSIVE LISTING OF AUSTRALIA’S LEADING SUPPLIERS TO THE CAFE MARKET

r

2:07 pm

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24/3/15 4:20:06 PM

56. BY SEAN EDWARDS

AN ESPRESSO SHOT IS BASICALLY 98.8 % WATER. YES, THE EXTRACTED COFFEE IS ONLY A VERY SMALL PERCENTAGE OF THE SERVED BEVERAGE. WATER IS THE MAIN CARRIER OF THE COFFEE FLAVOURS; THE EXACT AMOUNT CONTAINED IN A BEVERAGE WILL VARY DEPENDING ON BREWING METHOD USED.

U

coffee, brewed under identical scenarios will vary greatly when water elements like chlorine levels, PH, TDS, and hardness are modified.

extracted coffee is only a very small percentage of the served beverage. Water is the main

of measurement for the correct water quality in the perfect coffee brew. He explained that much of the science so far was around delivering perfect levels of water quality that

nderstanding the facts behind water quality in coffee brewing should be the starting point in all coffee service.

However, over the last 10 years the industry’s focus has been primarily on barista training, procurement of quality green beans, roasting techniques and brewing equipment science.

We have often overlooked the obvious. An espresso shot is basically 98.8 % water. Yes, the

carrier of the coffee flavours; the exact amount contained in a beverage will vary depending on brewing method used.

Typically a drip filter coffee contains roughly 1.2% flavouring material and 98.8% water.

Whereas, a typical espresso will contain on average 1.8 - 2.2% and approx. 98.2% water.

When looked at on a macro scale, it’s clear that coffee is a potent flavouring material.

The emphasis on quality water in coffee making is probably more evident in simpler brew methods such as pour-over and filter brews, where you have a slower infusion of coffee and water. These methods, when testing different water qualities on the same

56-57.indd 56

98.5-99%

Recently I attended the Pentair APAC conference in Thailand and sat in on a seminar with Ben Collins, the Technical Foodservice Manager for Pentair/Everpure - South East Asia. Ben’s presentation covered the numbers

1.2-1.5% Water Quality Specifications for WBC & Brewers Cup Water:

protected expensive espresso equipment, but some of these modified waters affected the quality of the coffee tastes. In Scott Rao’s The Professional Barista Handbook, he quotes that espresso machine manufacturers routinely recommend water softeners to remove total hardness and so protect espresso equipment, but they don’t say that soft water may ruin your espresso taste. So what is the happy medium between high quality taste and full protection of expensive equipment?

As I explained, today we are spending a lot of time and money sourcing very high quality coffee from around the world, looking at

Odour: Clean/ fresh Colour: Clear TDS (ppm): 125 - 150 Hardness: 3.5 - 5 grains tor 60 - 85 ppm Chlorine (ppm): 0 Iron: Free of iron to taste Sodium: Free of sodium to taste Sulfur compounds: Pleasant to taste pH: 7.00 - 8.00 Alkalinity (ppm): at or near 40

24/3/15 1:50:34 PM

57.

WATER QUALITY FOR

BREWiNg

Figure 1 - SCCA Water standard table

Optimal Coffee Water Specifications

Carbonate Hardness Adjustment Key

Parameter

Typical range Tap Water South East Asia

Optimal Range ppm-mg/l

Acceptable ppm-mg/l

Needs Correction

Total Dissolved Solids

50-500mg/l

90-150mg/l

300ppm

<50 >300mg/l

Total Hardness

20-200mg/l

40-120mg/l

<250ppm

<17 >250mg/l

Alkalinity

40-100mg/l

40-120mg/l

<250ppm

<17 >250mg/l

Iron

0-3ppm

0

0

Other than 0

Chlorine, Chlorinates

0-03mg/l

0

0

Other than 0

Sodium (Na*)

60-100mg/l

10mg/l

<60ppm

>100mg/l

pH

7.5-8.5

7.0

<8.5

<6.5 >8.5

growing conditions, farming practices, storage and handling, even before we start talking roasting science. So focusing on what is the perfect water quality for different brewing methods is vital.

World champion baristas now take their own modified water for competitions, and it has been crucial in some winning performances.

households. These guidelines, however, allow for large variations in water chemistry, and this is not always perfect for coffee and tea brewing.

Ben explained the different areas as coffee professionals that we should be looking at and how we can get the ultimate taste partner for coffee brewing. The SCAA has a standard for water in barista competitions which is (fig 1).

testing showed that the most influential chemicals

WATER TERMINOLOGY AND UNDERSTANDING THE JARGON TDS: Total Dissolved Solids. pH: A measurement of acids and alkalis - water has a pH level of 7 - neutral Total Hardness: The measurement of dissolved calcium and magnesium in water.

Carbonate Hardness: Refers to only the bicarbonate, and carbonate anions (- charge); it does not measure the sulfates and other anions.

Acid: A solution with a pH reading lower than #7.

Alkaline: A solution with a pH reading higher than #7.

Alkalinity: A solution able to buffer or neutralise acids.

RO: Reverse osmosis.

Parasite removal: Giardia and Cryptosporidium.

WATER FILTERS AND WATER TREATMENTS All water can be modified for the perfect coffee delivery by water filtration and treatment methods. In Australia, we have vast differences in water quality from state to state. Water supply authorities in Australia have guidelines that they must deliver for safe drinkable treated water to

minerals stop coffee dissolving in the brewing

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There was a recent study carried out in the United Kingdom by the department of Chemistry at the University of Bath. They looked at the ratio of general hardness to its carbonate hardness. The needed in brew water are magnesium and calcium and the buffer bicarbonate/alkalinity. Calcium and magnesium create binding energy that coffee will stick to in the brewing process. Basically, these process. There is a fine line, however, as we know that many filtration systems remove calcium and magnesium from water to protect expensive equipment from the formation of scale, so where do you draw that line so as not to affect the quality of coffee brewing water that needs some of these minerals to enhance coffee taste?

The good thing about technology today and the work that the Pentair scientific and product development department has carried out is the production of filtration and treatment systems that can tick all the boxes to be totally flexible. For example, the user of this equipment can quickly adjust the carbonate levels they want delivered by turning an adjustment key on the filter housing, without changing filters. Water quality can change from the supply source, so with constant testing the filtration systems can be modified to suit those changes, which is crucial in perfect brewing methodology. With the introduction of the Claris Ultra, Pentair is now offering a new standard of water filtration technology providing previously unavailable accuracy for scale and acidity control.

(Source : europeancoffeetrip.com)

24/3/15 1:48:17 PM

58.

WATER QUALITY FOR

TYPES OF FILTERS AND TREATMENTS

UNDERSTANDING HOW TDS CAN CHANGE THE TASTE OF BREWED

Activated Carbon - is the most used filtration system in coffee making, which often removes chlorine which affects the taste of coffee (dissolves

COFFEE

coffee molecules). Chlorine kills organics, and coffee is an organic.

Mechanical Filters - remove sediment such as silt and can also remove parasitic cysts (the filter must carry NSF standard 53 certification to be able to make cyst removal claims).

Water Softeners - used to soften hard water by removing (Ion exchange process) calcium and magnesium levels found in high levels in hard waters.

Reverse Osmosis (RO) - reverse osmosis system is one of the most effective means of removing hardness and TDS from water. These systems can even be used where water quality is very challenging. Straight RO water is likely to be too pure for coffee and tea brewing, because the systems remove high levels of TDS. An RO system suitable for coffee needs to have an adjustable blend valve to allow small levels of filtered water to mix with the pure RO water, to give the user control of the TDS output.

Low TDS water can be corrosive and can affect the copper and brass components in espresso equipment.

Water for coffee, tea and espresso TDS

PH

HARDNESS

ALKALINITY

120 - 130ppm (mg/L)

7.0

70 - 80 mg/L

50 mg/L

Figure 2 â&#x20AC;&#x201C; Scott Rao - Brewing Water standards table

Many roasters are taking the time needed to test their coffee TDS and the acidity levels of the coffee. This is done with a portable TDS meter. Portable TDS or total dissolved solids meters are a great tool, as they are relatively cheap and can be used to not only test the coffee solution, but the water as well. For all practical purposes, a TDS meter is just a customised conductivity meter that relates the amount of coffee flavouring material based on its conductivity across a solution.

For example, a reading of 1,800 ppm in TDS refers to corresponding flavouring material content of 0.18% and 99.82% water on the Brewing Control Chart. *1.8% will correspond to 18,000 ppm. Therefore, if using a TDS meter that has a maximum measurement range of less than 18,000 ppm, the reading can be extrapolated to determine the actual measurement.

IN CONCLUSION

As you can probably tell through this article, water testing and tasting can be quite a challenging project when it comes to tuning in your coffee system. Blending of water seems to be the ideal way to get the best out of taste profiles and also to have the right protection for your precious coffee making equipment. Pentair do know and understand the difficulties of designing the right water system to suit your geographical location and the marriage of the water system to specific brands of coffee equipment.

Decarbonisation Technology

Semi Softening, a neutral removal process of carbonate hardness

Carbonate Hardness

Total Hardness

Tap Water

Semi Softened Water

Ca2+ +2H - R 2H+ + 2HCO3Ca2+

HCO3-

SO42Mg K+ Na+ Cation

58-59.indd 58

Ca - R2 + 2H+ 2CO2 + 2H2O

Semi Softening Process removes Calcium Carbonate but preserves other minerals

CO2 Ca2+

SO42-

Mg NO3CIAnion

K+ Na+ Cation

NO3CI-

Dissolved Gas

Anion

24/3/15 1:51:18 PM

WATER QUALITY FOR

BREWiNg

I had many conversations whilst researching this topic with David King from Pentair in Sydney, who has been involved in the technical side of water treatment most of his life. David helped me through the minefield of opinions that I was exposed to whilst trying to make sense of this technical process, staying impartial and not product/brand specific.

The main reason I became passionate about this subject is because I could see a really big gap in the coffee brewing process where most new age coffee businesses are pushing all the other elements of the science but still not quite getting their heads around the suitability of water for their setup. Water is the biggest part of the beverage and needs to be the starting point.

Pentair is a large international business and water is the life blood of everything they do and they are across all water technology in all industries. They have focused heavily of late on the Foodservice side of their business as they have predicted the issues that will arise when the growing population starts to strain this precious life source we know as water.

CONTACT PENTAIR

www.pentair.com.au 1300 050 973 Figure 3 - DR Lockhartâ&#x20AC;&#x2122;s brewing chart Brewing Ratio | Grams per one Litre 90g 85g

STRENGTH | Solubles Concentration - percent

1.65

80g

75g

70g

65g

60g

55g

1.60 STRONG UNDER-DEVELOPED

1.55

STRONG BITTER

STRONG

50g

1.50 1.45 1.40 1.35 UNDER-DEVELOPED

1.30

IDEAL OPTIMUM BALANCE

45g

BITTER

1.25 1.20

40g

1.15 WEAK UNDER-DEVELOPED

1.10

WEAK BITTER

WEAK

1.05 1.00 13

14

15 16

17

18

19

20 21

22 23

24

EXTRACTION | Solubles Yield - percent

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25

26

Ph: (03) 9530 8992 Email: info@casaespresso.com.au www.ancapcups.com

23/3/15 2:22:59 PM

60. BY GUY WILSON

O r i g i n

T r i p

ETHIOPIA

P

TRAVELLING TO ORIGIN IS A REWARDING EXPERIENCE FOR ANYONE IN THE COFFEE INDUSTRY. WE TRAVEL TO ORIGIN FOR MANY REASONS.

rimarily, to connect face-to-face with producer partners and broaden our sourcing tendrils; but more importantly, to deepen our understanding of this dynamic industry we are a part of.

Where better to go to further our knowledge than the birthplace of coffee itself; Ethiopia.

Ethiopia is a steady origin on our annual itinerary and never ceases to impress. Coffee is embedded in the culture of the country and has forged strong ties with the people of Ethiopia over its history. Coffee provides a livelihood for one in four people in Ethiopia. It is an integral part of the economy and accounts for 60 percent of export earnings. With the export economy so heavily invested in coffee, Ethiopia finds itself in a precarious position. A slight shift in supply and demand - a decline in production due to a poor harvest or an increase in global excess supply, for example - can considerably affect export earnings and quickly upset this already negative balance of trade.

Nearly 98 percent of coffee grown in

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Ethiopia is produced by smallholder producers, farming on average less than a hectare of land. The remaining is produced by State owned farms. Approximately 30 percent of coffee produced in Ethiopia is processed using the washed method, with the remaining 70 percent processed using the traditional natural method.

Smallholder farmers deliver their coffee in cherry form to local washing stations during the season and are paid by total weight.

Generally there are three harvests during the season; however, this year most of the coffee ripened at the same time, requiring farmers to pick feverishly to ensure all the coffee cherry was picked at optimum colour. When a farmer delivers coffee to a washing station, notations are made regarding weight, farmer details, farm location etc. and at the end of the season the notes will be tallied and farmers will receive payment. For farmers who are not able to reach a washing station, there are collection depots where cherry can be delivered, which is

then transferred to the nearest station.

Coffees bound for the washing tanks are pulped using a machine with three disc burrs that are set to a specific grade, to ensure that the skin of the cherry is removed without damaging the bean inside. Once the coffee has been de-pulped, it is transferred to fermentation tanks to break down the sticky mucilage that surrounds the bean and parchment layer. Fermentation times vary between 24 - 36 hours, depending on the weather. Once this process is complete, the coffee is transferred to soaking tanks for up to 10 hours to remove any fermentation residue.

The clean parchment is then swiftly and evenly distributed over raised drying beds and left for 10 to 15 days until it reaches the desired moisture level.

Naturally processed coffees are kept in whole cherry form and transferred directly onto raised drying beds, allowing the sticky mucilage to be absorbed into the coffee bean, producing the sweet fruity flavours that natural coffees

24/3/15 2:24:39 PM

61.

61.

61.

ETHIOPIA IS A DIVERSE AND MULTI-FACETED ORIGIN, FACED WITH MANY CHALLENGES BUT ALSO OPPORTUNITIES AHEAD, AND IT IS DEFINITELY ONE TO WATCH.

are renowned for. The drying process for natural coffees takes between 21 to 30 days.

The highlight of this visit was a week spent in the famed growing region of Yirgacheffe in southern Ethiopia. We have been sourcing coffee from this region for many years, and it is home to some of the best cup profiles in the country. I was disappointed to learn that the current season in Yirgacheffe has been poor, with farmers experiencing significant volume reductions of up to 30 percent. These reductions have prompted upward pressure on the price paid to farmers, and washing stations are paying up to 20 birr (Ethiopian currency) per kilogram of cherry, almost double the price that was paid last season.

Nearly all Ethiopian coffee is traded through the Ethiopian Commodity Exchange (ECX). Only cooperatives, unions and licensed farm owners are able to export directly to the international market, so the majority of the coffee that is exported to consuming countries is via the ECX. Introduced in 2008, the goal of the ECX is to empower farmers and increase financial gain. By centralising the export market, the ECX claim to be connecting buyers and sellers in an efficient, reliable and transparent global commodity market. The problem with this model is that it does not allow for the detailed traceability and transparency that is sought after in the emerging specialty coffee market.

This model also makes sourcing consistent quality and supply through the ECX somewhat hit and miss. Coffees are blended and regional flavour attributes are blurred. Identifiable lots

60-61.indd 61

are consolidated and traceability is lost. The ECX have a quality team who grade and cup every lot of coffee that passes through the system.

This information, in addition to the region, is the only detail that is offered to potential buyers in the market. Exporters are asked to bid at auction on coffee lots they have not been able to sample and as such, have no assurance as to quality or provenance. It is only after a coffee has been purchased that a sample may be drawn for evaluation and to, ultimately, determine its market potential.

Discussions within the Ethiopian coffee industry suggest that there are potential changes forthcoming to the way the ECX is currently operating, specifically in regards to specialty coffee. These changes may be a few years away; however it has been suggested that authorities are slowly realising that exporting coffee like other agricultural commodities does not promote the effective marketing of Ethiopian coffee.

It seems that the spread of globalisation had hastened since my last visit to the country 12 months ago. This trip included visits to areas of Ethiopia that were previously unknown in the wider industry, where coffee farmers have formerly catered solely to the domestic market.

The increase in global communication has facilitated a wave of information, carrying quality and market knowledge to farmers across the country.

It seems that the ECX has attempted to adapt to these developments; however, it is clear the processes in place are inadequate. The lack of

traceability and inconsistent quality have caused issues for exporters who are catering to a quality focused market. These admissions are beginning to surface, and it will be interesting to watch the progression of the system over the coming years.

Bennetts have been sourcing Ethiopian coffee for over a decade. Some of our longest standing cooperative and export partners hail from the origin, and we are proud to have established a solid reputation within the Ethiopian coffee industry. While washed coffees have historically had a larger appeal in the Australian market, the recent trend towards fruity natural coffees have seen us begin to import a wide range of natural Ethiopians. This trip has seen us break new sourcing ground, and we are looking forward to exploring these new opportunities.

Ethiopia is a diverse and multi-faceted origin, faced with many challenges but also opportunities ahead, and it is definitely one to watch. Many times during the trip I was told to remember TIA - This is Africa! If you can conceive something happening, it probably will or already has!

About the Author Guy Wilson is a green coffee buyer and trader with Bennetts. A third generation family company, Bennetts is the leading importer of quality coffees and teas from across the world.

Since joining Bennetts in 2008, Guy has travelled extensively establishing partnerships with coffee producers and exporters around the world. He is a certified Q Grader and is an active member of the international specialty coffee industry.

23/3/15 2:27:00 PM

62.

Soy

Serious

A b o u t

C o f f e e

THERE IS NO DOUBT THAT AS A NATION AUSTRALIA TAKES THE SUBJECT OF COFFEE VERY SERIOUSLY. A COUNTRY OF COFFEE THINKERS, COFFEE BREWERS, COFFEE PURISTS AND COFFEE LOVERS, IT’S NO SURPRISE THAT ALMOST 4 BILLION COFFEES WERE SOLD IN AUSTRALIA IN 2013. n average, Australians drink two cups of coffee per day. In fact, we now drink more coffee as a nation than we do carbonated and dairy drinks combined2. But there is no point in preaching to the converted; we all know coffee is big business! And it’s set to get even bigger.

However, it’s a balancing act between impressing the coffee aficionados with the latest trends, and staying true to producing the best quality coffee possible.

Whether it is exploring the newest plant milk (almond, oat, rice etc) to cream our coffee, considering a “cold brew”, or wondering about the recent fizzy coffee sensation taking the US by storm, there is always something new and interesting in the world of coffee to excite us.

Despite all this innovation, soy has remained relevant and is still one of the most popular variations requested by customers on the classic latte or flat white. One in 10 Australians now choose to drink soy in their coffee3.

Soymilk is no longer confined to the fringes of coffee consumption. Once the staple “milk” choice for mainly vegetarians, vegans and those with a dairy allergy or intolerance, soy is breaking into the mainstream.

Choosing the right soymilk to complement the coffee profile goes hand in hand with ensuring that we provide customers with the best possible experience. As baristas, we are always looking for a soymilk that works well under the heat of the steaming wand, whilst ensuring the coffee texture and taste shines through.

In response to the increasing demands for coffee with soymilk, Vitasoy Café for Baristas was produced in partnership with some of Australia’s leading tastemakers to create a

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Vitasoy Café for Baristas: • Not all soymilks are created equally.

Vitasoy Café for Baristas uses whole Australian-grown soybeans, and not soy protein powder isolate. It is made using non-GM, whole soybeans using a process that is simple and natural.

• These soy beans are selected especially for their creamy and mellow flavour, which accompanies coffee perfectly.

• Vitasoy has a close relationship with our Australian soybean farmers, who take pride in working with Vitasoy to deliver the goodness of soymilk to Australians every day. soymilk that has the optimum balance between soy and coffee flavours.

Vitasoy Café for Baristas is an Australian first, and Vitasoy prides itself on using only Australian grown whole soybeans, to ensure its soymilk doesn’t overpower the coffee flavours and complements the coffee profile.

There are a huge amount of soybean varieties, and each one works differently when heated with coffee. So the Vitasoy team works closely with local Australian farmers to identify the best soybean varieties and most suitable regions to grow soybeans, to produce a variety of bean which consistently performs well with coffee.

Vitasoy Café for Baristas was exclusively created for baristas, and can only be purchased in a retail environment. It is unique, because it has been especially designed for the espresso machine.

Milk-based coffees are ruling the roast, with 90 per cent of the coffee-drinking market in

Serving suggestions: Steam to 55 60°C, as opposed to standard milk, which you would usually heat to 60 - 65°C. Features: Made from Australian-grown soybeans, not soy isolate powder, which enhances the coffee flavour. gluten-free: With less than 2% fat, and it has been developed with leading baristas exclusively for foodservice professionals.

Benefits: An all-rounder, suitable for most dietary needs, the perfect soymilk for espresso-based coffees.

Australia choosing milk in their coffees, and an increasing number converting to soy as their preferred milk.

We expect the popularity of soymilk to continue to grow, and the demand for it in cafés to soar as plantmilks move into the mainstream.

In fact, one in four Australian households now buy plantmilks (soymilk, almond milk, oatmilk, ricemilk and coconut milk) 4.

People are drinking soy for a number of reasons, some of them led by the health benefits, others driven by taste. Soymilk for example, is a source of protein, is a natural antioxidant and contains the goodness of nutrients such as potassium and zinc. It also tastes delicious in coffee with its smooth, rich, nutty flavour complementing coffee aromas.

So if we are serious about our coffee beans, it makes sense to use Vitasoy Café for Baristas, as Vitasoy appears serious about its beans too ... its soybeans, that is.

1-3 Source: Café Pulse, What Shapes our Australian Café Industry, 2013/2014 4 Source: Vitasoy U&A Study, 2014

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23/3/15 5:16:45 PM

64.

BY MICHAEL DRUMMOND

EVOLVE die?

OR

THE CATCHPHRASE PINCHED FROM SCIENCE AND NOW LIBERALLY APPLIED TO THE BUSINESS WORLD. I, HOWEVER, DO HAVE AN ISSUE WITH THIS CONCEPT. EVOLUTION FOR ITS OWN SAKE IS INDULGENT AND A WASTE OF RESOURCES AND EFFORT. IT MUST HAVE A PURPOSE … EARLY HUMANOIDS DIDN’T START USING TOOLS BECAUSE IT WAS FASHIONABLE … IT HELPED THEM SURVIVE.

O WHAT IS THE REASON FOR BUSINESS TO EVOLVE? Some focus on gaining efficiencies. While this is important (everyone, every day should be constantly looking for ways to do things more efficiently, simpler, quicker) I don’t believe it should be the primary purpose for evolution. Evolution is about getting bigger and stronger. Nothing in nature successfully evolved into something smaller and weaker!

Focusing on efficiencies is limiting … with the exception of technological advancement (which is expensive), you can only go so far in making something more efficient. Growth is the better focus for evolution (with efficiencies being a side benefit). Growth is limitless and therefore aspirational … aspiration being the key driver for all success.

So in the business world, the catchphrase has often been changed to “Grow or Die” … and for good reason. Growth is an essential component of every successful business model or concept. I hate the phrase “small business” … no-one starts a

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business with the goal of keeping it small. You start a business small because you are limited by resources, capital and capacity. But every small business owner I know (and I was one) always had some dream of growing their small business into something bigger. The good small business owners also have a plan on how to do it.

The important thing to remember, is that growing your small business does not mean that you have to “sell out” and go corporate (losing the heart and soul of the business along the way). To the contrary, business growth can bring, in addition to financial benefits, social and cultural rewards that would not be possible if you remained small.

The most effective way to grow your business (and, perhaps more importantly, revenue) is to develop Value Chains. A Value Chain is a connected series of activities that a business undertakes to be able to deliver a product or service to a particular market in a unique or better way than its competitors can … thereby giving it a market edge.

23/3/15 3:13:26 PM

EVOLVE die?

OR

EXAMPLES OF VALUE CHAINS RELEVANT TO A SMALL CAFÉ/RESTAURANT BUSINESS COULD BE:

65.

answer … “Pizza Mogul”. This basic concept embraces everything I’ve written above: Growth, Innovation and Collaboration.

HERE’S HOW IT WORKS: As a customer of Domino’s Pizza, I can create a new pizza flavour combination using the “make your own” functionality of the Domino’s website. I can then submit this new recipe to Dominos and, if they agree, other customers can order this new pizza on the website … and if they do, I get a cut of the revenue (a slice of the (pizza) pie as it were).

This is a perfect example of an innovative Value Chain that uses collaboration to deliver growth.

a) Setting up a commercial kitchen to produce the core ingredients that the business uses in its recipes (this commercial kitchen can make these ingredients in bulk, (thereby getting the financial benefits of larger economies of scale) and increase revenue by selling the extra production (that it doesn’t need for its business) to other businesses or to the public; b) Setting up mobile catering services, increasing reach to customers who can’t/ won’t come to the restaurant/café (this will also help increasing profile and GROWTH IS LIMITLESS AND marketing of the café itself).

APPLY THIS STRATEGY TO THEREFORE ASPIRATIONAL …

The key to successfully developing and YOUR OWN BUSINESS ASPIRATION BEING THE KEY managing Value Chains is innovation 1. You might have a waiter/waitress who DRIVER FOR ALL SUCCESS. … this is not just about changing how likes to bake (and is good at it); you do what you do; rather, it’s all about 2. You (as a business) can buy the changing what you do and why you do ingredients for a cake at a cost effective it! rate; A perfect example of this is Domino’s Pizza. They realised that 3. You supply the ingredients and the staff member supplies the (as a fast food restaurant) they were competing not only with other labour (in their own time) to create the cake which can be offered pizza restaurants … but all other fast food type restaurants as well for sale in the café (each of you share in the profit). (burger joints, fried chicken outlets, kebab shops) AND other types This is a simple Value Chain created by the innovation of of restaurants (such as cafés and bistros). They realised, however, collaboration between you (as business owner) and one of your that they had an advantage over most of their competitors … Pizza staff, which can provide the following benefits: (more than any other product) is perfect for home delivery. So they 1. New product is introduced to your menu (a homemade cake) … innovated. They refocused on the home delivery market and built a something that your competitors might not be offering; unique and state of the art website and e-store solution, as well as 2. You increase revenue for your business without increasing re-calibrating their local franchised store network into an efficient overheads (as you did not have to pay for the labour in making the delivery (i.e. logistics) system to specifically service this particular cake); market. But let me come back to Domino’s Pizza in a minute …

3. The staff member increases their personal income (by sharing in There is one more key ingredient to this … Collaboration. the profit generated from this collaboration); Without collaboration, it is almost impossible to implement 4. You create a stronger bond between you and your staff member, successful innovation (particularly for small business). In fact, I will thereby reducing the risk of them leaving (staff turnover being one go so far as to say that collaboration is mandatory to successfully of the biggest costs and inhibiters to small business growth); innovate. Collaboration also makes growth easier and quicker.

5. You have a unique marketing pitch that helps promote your If you do it all yourself (sure you get to keep all the profit) but business (imagine the power of your own wait-staff offering the you ARE DOING IT ALL YOURSELF! Sooner or later, something will customer something they made themselves!) have to give. Unless you know how to clone yourself or invent time GROW OR DIE! A bit dramatic to be sure, but not that hard travel, your growth potential is going to be limited to the hours you (and very rewarding) if you think outside the box (be innovative) personally can commit to your business. and remember that you don’t have to do it alone (be collaborative).

Collaboration is about developing relationships with other likeAbout the Author minded individuals and businesses, so that each individual partner Michael Drummond - Director of Corporate Services, Di Bella becomes part of (and therefore shares in) something bigger (and Coffee. what is this “something bigger”? It’s called “growth”!).

Michael Drummond is a qualified lawyer who owned his own So let’s tie this all together … back to Domino’s Pizza … so practice (focused on the hospitality industry) for over 10 years now they are focused on the home delivery market. So how do before he decided to enter the corporate world (instead of just they keep their customers engaged with their business and protect consulting to it) by taking on his role at Di Bella Coffee (a position themselves from competitors? The innovative and collaborative he has held for nearly three years).

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23/3/15 3:13:34 PM

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23/3/15 3:16:13 PM

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23/3/15 3:16:21 PM

68.

G i l l i e

G

illie and Marc Schattner might be award winning Australian contemporary artists, but their meeting with Pac Trading’s Natalie Kalinova came about in an unexpected way. Before Gillie and Marc started making art together as husband and wife, they each pursued creative careers of their own - while Marc worked in an advertising agency, Gillie started a graphic design company. Despite enjoying a successful art career together for over 20 years, Gillie still enjoys doing a bit of graphic design work on the side, and it was through this work that she ran into Pac Trading.

As soon as Ronna Zou (Graphic Designer from Pac Trading) saw a glimpse of Gillie and Marc’s art, she knew she’d found a great fit.

Some of Gillie and Marc’s most well known

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AND

M a r c

paintings and sculptures feature their iconic hybrid characters, Dogman and Rabbitgirl, enjoying cappuccinos and espressos along the way on their adventures. In fact, Sydneysiders might be familiar with the one and half metre tall bronze “Coffee Drinkers” sculptures that have called Double Bay their home for a year and “It Takes Two”, a permanent public sculpture in Paddington featuring Dogman and Rabbitgirl riding a Vespa while Dogman sips his coffee.

Natalie explained, “We were looking to do something interesting for the release of

our special smaller/gourmet sizing of the cups (the range has 6 and 10 oz), something eye-catching to attract attention. We checked out Gillie and Marc’s website and thought it would be a perfect match, as we wanted some stories behind the visuals, not just nice pictures. A lot of things they do are about coffee, love, urban life, cafés and art. So we put together a proposal and approached them for collaboration.”

And, what an amazing job they have done in bringing the mere coffee cup to life with cool artwork and a comedic twist!

Making coffee for the whole family is still the first job of the day in the Schattner household, and in Gillie and Marc’s Sydney gallery. The husband and wife duo are “two people working as one, with a single vision, something no one else is doing in art.” Together, they have

23/3/15 3:18:01 PM

TO US, COFFEE IS A SYMBOL FOR MODERN RELATIONSHIPS BECAUSE OVER A CUP OF COFFEE IS WHERE THE REAL CONVERSATION HAPPENS. RELATIONSHIPS ARE MADE AND UNMADE IN CAFES ALL OVER AUSTRALIA!

applied the imagery of their animal/human hybrid to celebrate the powerful spiritual relationship that exists between man and animal. Their hybrid characters allow them to explore unconditional love, loyalty, affection and joy by asking us to consider whether a human might benefit from some of the qualities of the dog.

The iconic characters they have created, Rabbitgirl and Dogman, reference Gillie and Marc’s own remarkable love story. They met in Hong Kong, she was a nurse from England and he was a boy from the ‘burbs of Melbourne. Seven days later, they were married in the foothills of Mount Everest. That was over 20 years ago, and since then they have collaborated on their paintings and sculptures, as one, with a singular dedication and craftsmanship.

Their art explores relationships and love, and finds inspiration in their travels around the world and adventures they have had, or hope to have, together. They hope that their animal/ human hybrids makes people think by challenging conventions, expectations and societal norms.

Marc says of their connection to coffee,

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“There’s a reason why we so often end up making art where the characters are enjoying a hot cup of coffee - and it’s not just because we ourselves need it to get through the day. There are a few themes that run through all of our art, one of them is relationships and another is modern urban life. To us, coffee is a symbol for modern relationships, because over a cup of coffee is where the real conversation happens.

Relationships are made and unmade in cafés all over Australia!”

Gillie adds, “We also like the idea that our hybrids are going on these adventures and travels, which in lots of ways mimic our own, all over the world but then they’re also enjoying the simple pleasures that we all take a moment to appreciate in our local café every day.”

Gillie and Marc’s work has received acclaim worldwide, and their paintings and sculptures are held in collections both in Australia, and internationally. They have exhibited their art all over the world, with over thirty solo exhibitions.

Together, they were Archibald Prize Finalists in 2006, won the Chianciano Biennale in Tuscany in

2009 and were finalists in Bondi’s Sculptures by the Sea in 2012.

Their sculptures have been commissioned by many large organisations and can be seen in Federation Square in Melbourne, the Sydney Children’s Hospital, Taronga Western Plains Zoo in Dubbo and Australia Zoo in Queensland just to name a few.

Of the collaboration with Pac Trading, Gillie says, “It is so exciting to us! Yes, we’ve been hung in galleries and have been finalists in prestigious art prizes, but we have never wanted to be elitist artists. We believe in art that is for everyone and that can brighten everyone’s day. Having your morning coffee handed to you by your favourite barista is a happy occasion on its own, but the thought of our art on the cup giving someone an extra reason to smile is really special.”

Natalie advises that Pac Trading plan to do more limited releases; they have such a great variety of paintings.

Gillie and Marc - STUDIO Unit 16 77 Bourke Road Alexandria NSW 2015 T. (02) 9700 7103 W. www.gillieandmarc.com

23/3/15 3:18:10 PM

70.

BY ANNETTE DUTTON

Hoi An city in Central Vietnam was an old trading port dating from the 15th to 17th Centuries and is well preserved.

COFFEE IN HOI AN

urrounded by rice paddies and just a ten minute drive to the beach, the UNESCO World Heritage “Ancient Town” in the centre of the city, dates back to the 15th Century and unlike nearby cities such as Da Nang, was fortunate to remain intact and virtually undamaged throughout the Vietnamese war.

Cars are forbidden at all times in the ancient city and for part of the afternoon and most of the night, the Ancient Town is designated a walking and cycling town, which without motorbikes beeping at you continuously, makes for a pleasant stroll past the carefully restored shopfronts, housing, restaurants, shops and bars.

Snaking through the ancient town is the Son Hua River, which throughout the day

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carries dozens of wooden boats, rowed by old Vietnamese women, wearing conical hats, ferrying passengers from one side of the river to the other and taking tourists, iPhones at the ready, for hour long cruises along this stretch of the river. At night the stillness of the river reflects the lights from thousands of lanterns that decorate the shops and roads throughout this beautiful city.

On our first day in Hoi An, we arranged to meet a photography friend who lives there, for a coffee. He invited us to meet him at Mia Coffee Shop, near to his studio, with the promise that it was the best coffee in Hoi An. The café, which opened about 18 months ago, is only small inside but has a terrace on two sides with tables and chairs, to comfortably sit and relax, out of the Vietnamese heat. Each of us ordered a latte, and we were quite impressed with the coffee

they delivered; we were even more impressed to find that they were roasting their own coffee on the premises.

Ci, the owner and Head Barista of Mia Coffee, had only ever drank local Vietnamese coffee before going to Europe, whilst studying accounting. A friend took him to an espresso bar,where he tried espresso for the first time - a moment that changed his life. Ci’s friend then offered to introduce him to a Greek coffee roaster named Cosmo, who had set up a roaster in Sweden. They met, and Ci spent time with Cosmo doing both barista training as well as roasting.

Returning to Hoi An with a career in accounting now definitely on the back burner, Ci set up his coffee shop and roaster. Like so many other baristas, Ci is passionate about his coffee and is now not only roasting coffee for

23/3/15 3:19:22 PM

71.

COFFEE PRODUCTION IS A MAJOR SOURCE OF INCOME FOR VIETNAM AND TO PROTECT THE LOCAL COFFEE INDUSTRY, THE VIETNAMESE GOVERNMENT PLACES RESTRICTIONS ON BRINGING COFFEE BEANS INTO VIETNAM.

his café, Mia Coffee, but also supplying coffee to the other cafés and restaurants throughout Hoi An. The quietly spoken Ci told us that “good baristas are quite hard to find in Hoi An and unfortunately my barista just left, and I am having trouble replacing him”. In the meantime, Ci is in the process of training his brother and father the skills needed to help him out while another barista can be recruited.

Coffee production is a major source of income for Vietnam and to protect the local coffee industry, the Vietnamese government

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places restrictions on bringing coffee beans into Vietnam. Because of this, the opportunity to import the popular Sumatra or Colombian beans isn’t possible, so Ci told us that he sources his Arabica coffee from local plantations and to ensure consistency in his product, he is working closely with the growers to improve quality, reduce the dependence on chemicals and produce a more consistent organic product. He also sources his milk locally and uses the high quality Dalat milk, produced in the highlands of Central Vietnam, exclusively

in his café.

While we were there, unfortunately the kitchen was closed for renovation, so we didn’t have the opportunity to try his bakery items, but a visit to Mia Café makes for a welcome break from the heat and noise of Vietnam, and they do serve great coffee.

Mia Coffee Roasters and Bakery 20 Phan Boi Chau Hoi An Tel: 0905 552061

23/3/15 3:20:35 PM

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24/3/15 3:50:59 PM

74. BY KATHERINE KEMP

Photo Credits: Michael Kai

SU s TA INaBI l ITy SUSTAINABILITY IS A WELL-KNOWN DEFINER OF A “GOOD” ARCHITECT IN THE CONTEXT OF BUILDING DESIGN. THERE ARE NUMEROUS PUBLICATIONS DEDICATED TO THE TOPIC, CONFERENCES WHERE “GOOD” ARCHITECTS COME TOGETHER TO ADVANCE THEIR KNOWLEDGE, AND EVEN TV PROGRAMMES LIKE GRAND DESIGNS REPEATEDLY EXPLORE THE NOTION THAT “GOOD” ARCHITECTURE RESPONDS TO ITS LOCAL CLIMATE, USES RESOURCES WISELY AND AVOIDS TOXIC MATERIALS.BUT WHERE DOES THAT LEAVE INTERIOR DESIGN?

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A

s a qualified Architect and Interior Designer, I have observed that when it comes to interiors, the topic ensues more modest discourse. Despite this, I’d like to assume that, like my own practice, most interior designers would opt for locally-sourced, environmentally sensitive materials where possible. The more recent generations of designer emerging from universities are also well versed in passive design principles, including utilising aspect to maximise natural light, optimising crossflow ventilation and how to use thermal insulation to reduce energy usage.

Most clients we work with are very open to this and realise that these ideals are not, as commonly believed, mutually exclusive to successful business outcomes.

In addition to the most obvious environmentally sustainable factors, there are also many more opportunities for a hospitality fit-out to be “sustainable”.

Construction waste is a key problem

in the developed and developing world.

Any design should always start with an assessment of “re-usability” if there is an existing building in place. Using an existing building shell is often a great way to pay homage to the building’s history and to incorporate this into the story of the new design. Working with the idea of inserting a new structure into an existing structure can create even more opportunities for the client than full demolition.

A great example of this is Code Black’s new venue - 119 Howard St. Here the backbone of the design is the site’s original factory shell, and this has been brought to life by the insertion of a simple but carefully detailed inner structure. This included a new timber slatted mezzanine which can be used for private discussion with staff, as a long stay work zone and weekend overflow area.

Designs can have a short life particularly in the hospitality industry.

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DESIGNS SHOULD INCORPORATE AT LEAST SOME FLEXIBILITY, WITH ELEMENTS ABLE TO TRANSPOSE ACROSS VARIOUS SITE LOCATIONS AS A BRAND FURTHER DEVELOPS

At ZWEI we design for a “long life and loose fit”- we try to use materials that can be reused in different ways and with a consideration of how the design may evolve over time, without having to specify a multitude of new materials.

For example, designs should incorporate at least some flexibility, with elements able to transpose across various site locations as a brand further develops. By limiting the palette of materials and using simple but consistent details through the tenancy and allowing the product/menu/brand to become the focus, the design build cost becomes a feasible expense at a time of expansion for the business, and the potential turnover of the materials used is reduced.

Consideration of the type of lighting used can have an enormous impact on the sustainable outcomes of a project. By using LED lighting, although more expensive in the outlay, the amount of power used is dramatically reduced, and also the life of the fittings is typically much longer in this type of light fitting.

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Other opportunities for sustainability lie in the way materials are used. For example, at 11 Inch Pizzeria in the Docklands, we used large sheets of ply that were minimally treated, so that they could be used again if necessary. In one retail space, our very creative client wanted to be involved in the evolution of the space, so we incorporated interchangeable coloured panels on the walls and in the lighting so that she could update the tenancy at minimal cost.

Simple material decisions such as choosing materials that are, for example, recycled regrowth timber, a composite from paper, is also considerate of future generations. Even small considerations such as the type of surface finish can also increase the sustainable qualities of a space - by using a natural wax or sealer, materials can breathe and the “off gassing” (the release of the gaseous particle of the sealer) is reduced, increasing the air quality for the occupants of the space.

Also of importance is the idea of “local”, whereby we specify fabricators, manufacturers and suppliers who are close to the source,

thereby reducing environmental travel impact, maintaining the local supply chain and reducing packaging requirements.

Of course, a comprehensive conversation about sustainability should include facets far beyond our natural environment - the social aspects and, even more crucially, the sustainability of your business. I mentioned earlier that enlisting “sustainable principles” can be complementary to your business outcomes. A good designer/architect can help you unify these ideals successfully.

Sustainability is about small decisions and considerations having a collective impact to create a space that has integrated “good” environmental, social and business choices throughout.

About the Author: Evolving from the creative partnership of Hanna Richardson (German) and Katherine Kemp in 2006, ZWEI (German for 2) are now an award winning, multidisciplinary team specialising in delivering hospitality and retail spaces.

23/3/15 3:26:26 PM

76. BY MICHAEL KLAUSEN AND JUSTEEN SINGLE

S I N G L E

O R I G I N

BREAD

A N

A U S T R A L I A N

F I R S T

IN AN AUSTRALIAN FIRST, ARTISAN BAKER BRASSERIE BREAD HAS LAUNCHED SINGLE ORIGIN BREAD. THE SINGLE ORIGIN SOURDOUGH AND SINGLE ORIGIN SPROUTED WHEAT ARE MADE WITH FLOUR MILLED FROM WHEAT GROWN IN THE SOUTHERN FLINDERS RANGES OF SOUTH AUSTRALIA, AND THE PROVENANCE CAN BE TRACKED FROM THE WHEAT IN THE FIELD TO THE LOAF OF BREAD PULLED OUT OF THE OVEN IN THE BAKERY.

C

afé Culture chatted with Brasserie Bread’s co-founder, Michael Klausen.

Klausen’s excitement is palpable and can be seen in the full short film made to mark the launch of the single origin range. (See QR code below.)

So Michael, we’ve heard plenty about single origin coffees and it has many and varied definitions, so can you shed some light on single origin bread/wheat?

Well, it is a grain that originates from a single source (a geographical area): grain that can be traced back to the farmers and the region where it was grown. Our single origin flour comes from a group of farmers in the Southern Flinders Ranges of South Australia. The grain is not blended with other grains during milling and it is the only flour used in the bread, which is made from flour, our sourdough starter (yeast) water and salt.

What wheat is usually used; does it not all come from the same mill, same farmer?

Wheat has, in modern times, always been blended by the mill to give the flour a consistant level of protein and to keep the price down by using low level wheat in the mix. It is not possible for the baker or the mill to tell you how the soil is managed and what has happened to

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the wheat while growing. In Australia we have some very big mills and some smaller. The wheat is bought by the mills and could come from all around Australia where wheat is grown (mainly WA, SA,VIC, NSW and QLD). Farmers very, very rarely get involved in the milling and selling to the bakers.

Tell us what sparked this idea of single origin artisan bread?

The release of the single origin bread brings a five-year quest to an end for us. For years we’ve seen a global movement of chefs and consumers demanding to know where their food comes from and championing the concept of paddock to plate. You can track the origin of beef, lamb, vegetables and more. But not bread.

It was as though wheat was forgotten.

I wanted to buy flour straight from the farmer. It took five years, but I finally found them, and being part of the harvest this year was like a dream come true.

So who are the farmers, and how involved are they with the process?

The wheat is grown and milled by Flinders Ranges Premium Grain, a company established 10 years ago by a group of farmers who wanted to differentiate their wheat, highlighting its quality and attributes, including a protein

content and elasticity that makes it particularly suitable to artisan bread making. Peter Barrie, Flinders Ranges Premium Grain CEO, is very excited about their involvement.

“Artisan bread is made with flour, water and salt, and at the heart of it is the flavour of the wheat. Our wheat; what a coup.”

Does single origin equal quality and taste?

Buying the best quality flour has always been a priority for Brasserie Bread, and baking with the single origin flour was both a professional and personal challenge for my bakers and I. We worked a lot with the flour, learning about its character, capabilities and strengths, and we think we’ve got it right. These single origin breads have a fantastic texture and flavour.

The flavour of the flour is attributed to the variety of wheat and the soil and climate it was grown in - long summer days, intense sunlight at the right time and a long ripening period.

The flour has the exact requirements for baking great bread, but the thing that really excites me is the idea of terroir. This flour is an expression of the soil and climate it was grown in - it is regional food.

Thanks Michael, I have no doubt that your innovative and passionate approach to your business will bring you well deserved success.

23/3/15 3:34:51 PM

77.

THE DEFINITION IS FOR US BREAD MADE WITH OUR HANDS, HEAD AND HEART. IT IS ABOUT THE PASSION AND THE DRIVE TO WANT TO MAKE THE BEST BREAD EVER. Single Origin Sourdough and Single Origin Sprouted Wheat - what are they?

Sourdough: Baking fresh artisan sourdough bread is very time consuming and uses a natural fermentation process similar to that of making wine and cheese. Brasserie Breadâ&#x20AC;&#x2122;s sourdough is leavened slowly with a natural starter, with each loaf taking a total of two to three days to make.

Bakerâ&#x20AC;&#x2122;s yeast (commercial yeast) is never used in our sourdough breads.

Starter is also known as starter culture, ferment, chef and mother dough. A starter is not an artificial additive; it is a living organism. Detailed instructions need to be followed to successfully activate, feed and use starters in bread making.

With proper care and daily feeding, starters can live forever. Our starter began its life as organic grapes, water and flour. Our starter is now over 20 years old and has been the soul of hundreds of thousands of sourdough loaves. The starter will continue to improve with age and refine the flavour, crumb structure, and crust of our sourdough bread.

Sprouted grain, including wheat, is the stage where it germinates. It is done by soaking the grain and then draining off the water and letting it sit for 24 hours at room temperature.

Sprouted Wheat: Sprouted grains have been gaining popularity over recent years due to their additional nutritional value. The processes of

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sprouting and fermentation have many health benefits. First, they help to make the bread easier to digest by starting to break down starch and protein; some say that it is making it especially favourable to those who have a mild intolerance to wheat and wheat related grains. Second, they also reduce the amount of phytic acid, which is found in the bran part of grains and seeds. Phytic acid makes valuable minerals such as zinc, iron and calcium unabsorbable to the human body.

What is the definition of artisan bread?

The definition is for us is bread made with our hands, head and heart. It is about the passion and the drive to want to make the best bread ever caring for the produce, making the bread by using the hands and having the skill to constantly react to changes in the dough for a better outcome.

In normal terms, it describes a hands on bread making process with sourdough yeast and long fermentation, baked in a stone oven and very tasty and enjoyable.

About Brasserie Bread Brasserie Bread is a leading artisan sourdough bakery in Australia, with bakeries in Sydney and Melbourne. The company has always sought out the best quality ingredients for their bread and seeks to innovate. At Brasserie Bread, flavour is everything.

About Southern Flinders Ranges The Southern Flinders Ranges of South Australia

is renowned as a wheat growing area. Wheat, harvested in spring, is usually part of a mixed farming operation, alongside sheep, cattle and legumes. The region is 200 km north of Adelaide and east of Spencer Gulf. The combination of low rainfall, typically 300 mm - 380 mm, strong red/ brown soil with a high pH level, long, hot summer days and cool nights provides for slow ripening periods and the production of good quality wheat.

About Flinders Ranges Premium Grain Five South Australian farming families, with a four and five-generation farming history, founded the Flinders Ranges Premium Grain Co in order to better showcase their quality wheat. They mill and market it as a specialty item rather than a commodity and in doing so, close the gap between the person who produces the wheat and the end user. www.flindersgrain.com.au Further information Website - Single Origin by Brasserie Bread and www.brasseriebread.com.au Video - Celebrating the Source - Single Origin Product Information - Natasha Kourea Customer Service Manager info@brasseriebread.com.au

23/3/15 3:35:09 PM

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80.

BY JIM DAVIDSON

T H E

P E O P L E

PUZZLE

WHEN I TALK WITH BUSINESS OWNERS ABOUT THE GREATEST CHALLENGES IN THEIR BUSINESS, PEOPLE AND TEAMS ARE MOST OFTEN AT THE TOP OF THAT LIST. THE DISCUSSION CENTRES AROUND THE DIFFICULTY IN FINDING GREAT PEOPLE, EXPENSIVE LABOUR COSTS AND KEEPING GOOD PEOPLE.

M

odern employment conditions are challenging, and it is certainly a competitive employment market at present. By following a few basic principles and placing high priority on our people and their development, the people puzzle can be solved.

Staffing Staffing is often misunderstood as a management function. In fact, it is a significant strategic decision that needs to be separated from the recruitment process. Staffing is about identifying the core needs of your business and connecting those needs with the best possible employees. Trading hours, customer demographic, hourly rates and business culture all need to be considered as part of your staffing strategy. Ask yourself the questions,

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how do you attract the best employee for your business? And are you an employer of choice? Given the high expense of labour and associated costs, staffing requires considerable thought.

Recruitment & Training Recruitment and training is such a critical phase for your business. You have a limited period of time to set the tone, culture and commitment with an employee to ensure a long-term engagement with your business. As operators, many find this a challenging period as the apparent productivity is low, it can be seen as a distraction to the core business and significant patience is required. The other side of the recruitment and training phase is that it also can be seen as very expensive. Without

stating the obvious, recruitment and training is best approached as an investment in the future of the business and that of the employee. The simple fact is, that the greater the effort put in, the greater and faster the return on investment will be. Key activities such as professional interview techniques, dedicated orientation time, detailed onboarding administration and a structured training plan will all assist in the successful recruitment and retention of great employees.

Ongoing Development Once the training process is over for many employees, they are no longer developed.

People love to be challenged and to grow.

Donâ&#x20AC;&#x2122;t forget to include ongoing development, including training in new technical skills along

23/3/15 5:19:12 PM

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with management and leadership skills. This can treated correctly? Have they been paid correctly? be in the form of cross training, mentoring, formal Are there clear lines of communication? Is there a training and classes, industry association events grievance that needs to be handled? Can your team and possible long course education. Development talk to someone if they are not happy? Have you takes on many forms and should be scheduled and asked them, how they are going? planned as a strategic imperative.

Managing and leading the performance of your Retention Strategies team can be done in many and varied ways. This I work on a simple theory of team retention; if you can be in the form of simple daily briefings and pay them right and treat them right, then you are communication on shift, holding routine one on well on your way to happy employees. Having said one meetings to a more formal performance review that, to attract and retain the best possible people process, including performance documentation. we need to look at the detail behind this theory.

Another key piece to performance management When a new employee starts in your business, is finding the motivation point of your team do they feel welcomed to the team? Do existing members as individuals and collectively. Everyone is employees feel valued in that team? Developing an an individual; however, there are common factors environment of inclusiveness and strong team culture that can affect motivation across a group. It is is invaluable. This will draw on an employee’s sense important to “check in” on your team motivation of community and feed their desire to contribute from time to time and get an understanding to your business above and beyond a transactional of any factors that may have affected this. A level. couple of questions you could ask yourself in this Do you have clear lines process: have we increased of communication and a the uncertainty within the mechanism for grievances to be business recently? Have staff ASK YOURSELF THE handled? Are payroll procedures received less shifts? Check to QUESTIONS, HOW DO clear and simple? Do your see if you are giving your staff YOU ATTRACT THE BEST staff get paid on the same day enough variety in their roles.

EMPLOYEE FOR YOUR each week, and are they paid Cross training and secondary BUSINESS? AND ARE all hours worked? How is this responsibilities will always YOU AN EMPLOYER OF managed? The simple act of assist in this. All employees CHOICE? paying your team routinely on need to feel that they have the same day each week taps a form of importance within into their need for employment the business. Have they been certainty. Bills have to be paid, recognised for their recent automatic payments come out of accounts. Some contribution, have you recognised their position employees live financially week to week or have within the business, and have you made them payment commitments that require routine personal feel important? Finally, does your employee feel cash flow. It can be very unsettling for them to have engaged with the business? Do they feel proud inconsistent or incomplete payroll. There are many of where they work, and do they feel part of the other retention strategies, such as incentivisation, team? performance reviews, developing a higher level Lastly, recognise that individuals are motivated engagement in the business; however, the basics are in different ways. Some are self motivated and pay them right and treat them right. often from within. Others may be highly motivated; Performance & Motivation however, this is driven from external factors such as Performance management is often seen as only feedback, recognition, or performance management. the management of poor performing employees. An It is important to remember that motivation comes alternate view sees performance management as a and goes and our job as leaders is to recognise broader leadership skill that includes managing poor and identify when and how our team members are performers while focusing on the development of motivated and fuel that motivation to ensure we can skills and abilities of good performers. Quite often solve the people puzzle. you will see a much greater lift in the productivity of About the Author your team when you develop employees’ strengths, Jim Davidson is a Business Growth Specialist and rather than their weaknesses. This of course does senior partner at Food Associates, working with not mean you let poor performance continue, and it food and café operators to identify and implement certainly needs to be addressed. innovative growth strategies.

Some questions to ask yourself while addressing CONTACT poor performing employees could include: have W. www.foodassociates.com.au they been trained correctly? Have they received clear T. 0410 525 741 expectations around their role? Have they been E. jim@foodassociates.com.au

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82. BY MATHEW RELF

WITH THE WORLD MOVING FORWARD AND THE RECOGNITION THAT RESOURCES ARE BECOMING INCREASINGLY CHALLENGED, I THINK IT IS TIME THE FOOD INDUSTRY AS A WHOLE INVESTS IN AN ACTIVE REVIEW AND ASSESSMENT OF HOW WE CURRENTLY MANAGE THE PROCESS OF FOOD WASTAGE WITHIN THE FOOD SUPPLY CHAIN.

B

eing part the industry for the past 12 years, I see from the farmer and their produce, manufacturer and wholesaler to the retailer and ultimately the consumer, the varying degrees of wastage within each entity that could be better managed. Food loss and waste amount to a major misuse of resources, including water, land, energy, labour and capital, needlessly producing greenhouse gas emissions contributing to global warming.

Although this is not a new issue and there are lots of passionate people and initiatives already underway to reduce this waste, such as the global campaign Think:Eat:Save and organisations such as ozharvest and foodbank, most pertain to a small amount compared with growing statistics and are predominantly located in city areas. One third of all food produced for consumer consumption is wasted; this amounts to 1.3 billion tonnes of food wasted every year globally, and of this Australia wastes 4 million tonnes. In less developed countries, most waste occurs in the early parts of the food chain, due to managerial, technical and financial constraint during harvesting, as well as poor food storage facilities. In more developed countries like Australia, food wastage occurs later down the chain due to the increased role the consumer plays in industrialised countries.

It is evident that hospitality businesses

are thriving because of increased consumer knowledge and the importance the overall dining experience has in connecting our lives socially. It is now time we broaden our horizons and look at a better coordinated approach from both private industry leaders and government sectors at all levels to introduce real initiatives that are sustainable.

With the growth of social media and technology, the need for a simple to use internet platform that gives individuals, traders or manufacturers the opportunity to offer or collect excess food could be a great way to start. This platform would cater for small and large quantities and cover local, state and national entities, looking to reduce food waste and gain some financial return before food is wasted. Initiatives which are more locally based and hands on aimed at each community would also bring benefits, such as providing a collection service for food waste from the hospitality sector, which could then be transferred to high schools and TAFEs to be used for training purposes and made into food options for schools to provide free breakfast and lunch to children that donâ&#x20AC;&#x2122;t have the opportunity to have a tasty, healthy nutritious meal to start and maintain their day.

As an industry, educating consumers about food waste can make a difference to the amount of food that is ordered, purchased and

simply thrown out as it cannot be consumed at the time. The most recent trend to stop this waste is to portion food correctly in packaging before it is purchased and served to the customer, which seems to be having some impact. Another strategy would be for businesses to provide and promote the use of recycled containers that could be filled with this excess food and taken for later consumption.

The most important thing overall is connecting people in the industry with each other and the community, so it can bring real benefits to everyone. We need to put the real value back into food and not just look at it as a commodity.

About the Author Mat has spent 12 years owning and operating a small business in the restaurant/ takeaway industry. He grew up loving food, with his earliest memories of Nanna Peg cooking at the local bowling club, in her kitchen and helping her preparing breakfast at a motel that his grandparents operated. From his great uncle Vinceâ&#x20AC;&#x2122;s farm in Comboyne to his butcher shop in North Haven, seeing the food cycle enthralled him. He studied hospitality at school and later studied education at university before a short professional sports career. Mat has worked in various food businesses, from fast food to five star and from producers to retailers, enjoying all aspects of the industry.

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23/3/15 3:53:10 PM

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23/3/15 3:53:15 PM

84.

BY SEAN EDWARDS

IT HAS BEEN NEARLY 20 YEARS SINCE I LAST VISITED BANGKOK, AND THE CITY HAS NOW TURNED INTO A MODERN ASIAN CITY WITH A FULL STATE OF THE ART TRANSPORT SYSTEM AND WESTERN BRANDED SHOPPING PRECINCTS.

t’s a bit upsetting seeing the suburbs that housed the colourful street markets and food hawkers stalls being replaced by modern shopping malls with every international retail brand on display. I suppose these are the modern times and the new direction for the world, which is slowly killing off the specialist small business owner with a real passion and skill for their trade. I discussed this with my wife, Kristine, who was accompanying me, that we are probably lucky to have experienced the old Asian city with noisy streets, interesting smells (good and bad) and the fun and excitement of real street food.

Bangkok, like most fast growing modern Asian cities, has been influenced by world

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coffee franchises, and when this happens the interpretation of the standard coffee menu can often be confusing to a new coffee drinking nation. Many of the small independent operators I visited were struggling with very dark roasted and oily beans going through their espresso systems. These dark roasts are the standard and traditional roast profiles that are used in the local drip brew beverages, often mixed with sweet condensed milk. Using this same coffee to create today's coffee menu is therefore sure to present some challenges. I am certain that this will change as the younger generation of baristas travel and taste great origins in other parts of the world and fully understand espresso cultures.

Thailand has some coffee growing regions in

the north, and I have been lucky to have tasted some pretty interesting coffee from around the Chang Rai districts. This will help to stimulate the specialty end of the market when these coffees become more readily available.

Most of the coffee we saw being made in cafés in Bangkok were 50/50 hot and cold beverages, which makes sense in this hot, hot and hotter climate. In my mind, it’s not how you drink a coffee - it’s about the quality of making the beverage right.

The franchises we observed around Bangkok are from all over the world, which made for a pretty crazy interpretation of the coffee menu, with lots of weird combinations that we will never see in Australia, with many combinations of tea and coffee mixed into the cup. I am

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not saying this is bad, but it’s just unusual for my Aussie palate. I just could not come at the coffee and avocado smoothie one café had on offer ... but hey, it could taste great?

It is refreshing to see many young people embracing the café concept, and I could tell that ideas to include such things as free Wifi were a big attraction to visit many chain stores.

If this is what you need to create a coffee habit, then let it be. It’s all about marketing at the moment to get bottoms on seats, and quality will follow when the need gets stronger. Like other burgeoning Asian nations, Bangkok has been influenced by the Korean chains such as Tom Toms, and we also noticed many other Japanese styled businesses appearing around food and beverage, and this has made for some pretty cool snacking. I love the craziness of both these food cultures and with a Thai mix of fragrant flavours, it was a wild gastronomic journey.

We had the opportunity to stumble upon an exhibition for specialty foods in Thailand, and it was nice to see how many great new products are in the pipeline for the international café and restaurant market. There was a real push on companies adopting not-for-profit organisations and social enterprise groups that are supporting

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small and often very poor communities. One coffee collective called Mivana is assisting a group of coffee farmers in the north to get their green beans to larger marketplaces such as Bangkok. They are ticking all the right boxes, with quality farming and processing practices. How they convey the message to the new coffee drinking market will always be the challenge.

We had some fun when we visited a bike themed café, which was aiming at the specialist cyclist and good coffee. The guys at Bicycle Café went into a head spin when I told them I owned a café magazine, so no one was prepared to make me my coffee. So as it often goes, I ended up on the machine making coffee for the whole of Bangkok. It is nice to spread the coffee vibe via education and as I have seen in the past, this is how an industry will grow not through the installation of shiny signs from big international coffee conglomerates.

I can tell you now that I won’t be waiting another 20 years to get back to Thailand. It is a great, fun place to visit and a land of amazing opportunities for the hospitality professional.

I will be planning to return in the near future to see how all the innovative changes of this modern Asian city are progressing.

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86. BY CANDY WEISS

L A C I T C A R P S D N TRE WHAT IS A TREND? WHO STARTS THEM, ARE THEY PRACTICAL, AND DO THEY REALLY WORK? LET’S EXPLORE THIS CONCEPT A BIT FURTHER ...

B

reakfast is definitely my favourite meal, no matter the time of day. Two soft poached eggs with crispy bacon is like a ray of sunshine to my taste buds. These days, breakfast certainly is glorified and graces a large portion of the menu in most cafés and coffee houses around Australia.

On my travels between cafés, I can always spot the menu favourites ... Delicacies like avocado smash, creamy hollandaise, local organic bacon, hotcakes with lashings of berries and perfect sourdough. What a sensory overload, that makes my stomach grumble at the very thought of it.

Café food has become quite an art form, with Instagram photos seemingly promising a five star experience usually reserved for high end restaurant dining. I always wonder, who started these trends? And more importantly, just because something becomes a trend, is it practical? Does it really work?

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Let’s explore a few options here, the first one being the plight of sourdough bread. Now don’t get me wrong; my legs go weak and my mouth waters at the promise of fresh melted butter all over toasted sourdough slices. When going out for breakfast (and lunch) the options always includes this little gem and perhaps if it wasn’t offered, a gasp of slight shock might follow.

Come on, everyone knows how cool it is to serve sourdough. Or is it? It’s been around and around … and around. It’s a stayer, and everyone loves it … or do they? It’s that pesky crust; you know it tastes great, but are you up for the challenge?

Many times in my toasted journey, I’ve left a cute little stack of these potentially dangerous crusts with the hope that perhaps a chef or waitress will wonder why they have been left behind. How practical is a piece of bread that cannot be cut through, without skittling the rest of my food off the plate? And then once this is

achieved, the stinging rawness from my cut gums after masticating that crust in order to sate my hunger. It’s a bitter sweet reward.

In researching this crusty phenomena, I had an enlightening experience at a fairly new café in Carlton called The Vertue of the Coffee Drink.

With anticipation of a new discovery or to be seduced by a new menu, I read something that took me back in time. All of a sudden I was about 12 years old shuffling behind my mother, dodging veggie laden trolleys and hoping we’d stop for a handful of bright pink sugared peanuts. I’m at the Adelaide Central markets, anticipating our next stop, the bread stall. There it was, with its salty dimples and scattered herbs, bigger than a place mat and soft as a pillow. Focaccia. All you need to break that apart is a pair of eager hands. Even the occasional deterring tap of discouragement as you break off another piece doesn’t quite slow you down.

27/3/15 4:04:26 PM

I’VE NEVER BEEN A TRENDSETTER OR FOLLOWED THE CROWD. I ENCOURAGE PEOPLE TO EMBRACE AND CELEBRATE WHAT MAKES THEM UNIQUE.

87.

I’VE NEVER BEEN A TRENDSETTER OR FOLLOWED THE CROWD. I ENCOURAGE PEOPLE TO EMBRACE AND CELEBRATE WHAT MAKES THEM UNIQUE.

While waiting for our Muffaletta to arrive, described as a pressed New Orleans deli sandwich, we get a moment to chat with owner Mike Cracknell. I explain my excitement at what’s to come and thank him for such lovely hospitality before asking him how he decided on focaccia bread. He explains, “Our chef Matt Greene wanted something different on the menu and spent quite a bit of time trying out different breads from focaccia to brioche and sourdough, before finally settling on this one. We tried many different types, to tell you the truth.” His face has a glow of accomplishment. Apparently the focaccia comes in a rather large slab before being divided up to eager waiting customers in a wonderful flavour combination of salami, smoked ham, capicola, provolone, gouda, olive and capsicum. After much taste testing, he’s happy with the result ... and to be honest, so were we.

While we are exploring the choices that lunch menus present to us, I’d love to delve into the phenomena that is salads. We all know the saying - you don’t make friends with salad - but what tempts us in cafés today will certainly tempt all your friends. These vitamin packed morsels full of fresh herbs, ancient grains and roasted seasonal vegetables certainly are delicious. We are drawn in by displays of salads in rustic bowls and spooned across handmade ceramic plates, a visual smorgasbord. They say you eat with your eyes first, so how things are presented in front of you certainly helps narrow our choices. Are

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some foods displayed in a way that’s not perhaps appropriate?

I’ll give you an example. I was treated to an adventure in the Dandenongs a few weeks ago, taken to a place with exciting new reviews. A perfect summer’s day folded onto a beautifully renovated café that sung with rustic charm and the promise of great food and coffee. I’m one of those customers who likes to explore the whole place before settling into my seat. As I wandered past tables of laughing friends, I found myself at the display of tantalising cakes and other goodies. I notice an area to one side where a staggered display of salads, open to the air, sat nestled together. At first I thought how great it looks right there in front of you with easy access for the waitresses to fill brimming plates. Until I realised that to make your way to further seating and the bathrooms, you cross by this path. Past these salads, the people sneezing and coughing, the kids with wandering hands, inquisitive faces breathing their compliments onto pieces of feta and green beans. I can’t help but think that the whimsy of display masked a greater issue of food safety, which unfortunately made me a little nervous.

This kind of display is not restricted to salads, but open cabinets of fresh donuts and baked goodies as you stand at the till ready to order or while waiting to be seated. With such an open layout to many popular cafés, what the wind carries in and settles on these products we may not see, but it this very hygienic?

When the afternoon coffee and cake craving hits, I’d have to say this scenario can cause a lot of disappointment. On my last visit to Sydney and on the hunt for a cronut, we came across a recommended café and were wooed by chocolate donuts. Sitting so pretty in the middle of the room, I didn’t give much thought to the fact that they may have been there for the past 8 hours. It was only when I bit into it and it was all dried up, stale and chewy that I realised how it reached its fate.

I’ve never been a trendsetter or followed the crowd. I encourage people to embrace and celebrate what makes them unique. What makes your café unique? We should celebrate finding our niche in such a saturated market.

We all want to fit into our peer circle and to be seen as cutting edge, but what about what our customers enjoy? Blending new trends with practical sense, that’s real innovation. I love new experiences and creative expression, which is florishing amongst cafés. I applaude invention and honour a job well done.

Now don’t even get me started with serving on wooden boards ...

About the Author Candy Weiss is a self-confessed coffee addict and foodie. Her passion for the craft has spanned over 14 years and has seen her in a variety of different roles. Candy currently resides in Melbourne, where she applies her skills and knowledge as an Account Manager/Barista Trainer for Dimattina Coffee.

27/3/15 4:04:12 PM

88. BY DEAN GEORGIO

TYLER PRESTON CHEF’S PROFILE

W

ith notable appearances at some of Melbourne’s iconic culinary institutions, including Chin Chin, Seven Seeds, De Clieu, the Vegie Bar and Dr Morse, Preston brings a very current attitude to Fitzroy’s café scene, paying attention to the tone of Melbourne’s evolving and eclectic dining culture. With Preston’s background evenly placed amongst the pages, you will find vegan and gluten free pancakes sitting next to a Korean fried chicken burger, pork and tofu dumplings or silken tofu and herb salad. The mild mannered chef, whose dishes carry a punch, has taken on the Devondale challenge to produce one of his signature breakfast dishes using local farmer supplied dairy.

MISO SCRAMBLED EGGS S E R V E S

• 6 eggs • 1tbsp Miso Shiro • 100 ml Devondale cream • Knob Devondale butter Whisk to combine

FOR THE SAMBALADE (called this because it’s a hybrid of chilli sambal and orange marmalade) • 1 orange • 2 - 3 shallots

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Photos by Paul Zarogiannis

GARNISH Spring onion, coriander and bean shoots.

M

Y

MY

CY

CMY

3 - 4

• 3 cloves garlic • 3 long red chillies • Sugar • Rice vinegar • Lemon juice • Vegan fish sauce (made from mushrooms, can be found at good Asian grocers)

C

CM

WITH ROTI & SAMBALADE

INGREDIENTS FOR THE SCRAM …

WITH AN EMPHASIS ON PROVIDING THE GEN POP WITH A COMPLETE DINING EXPERIENCE, PRESTON LEAVES THE RULE BOOK BEHIND AND SIMPLY COOKS FOOD FOR THE PEOPLE.

K

METHOD Slice orange into 1 - 2 cm rounds, cover with water in saucepan and cook out, topping up water as it evaporates until oranges are soft and pasty. A little colour on the underside is OK. In a wok or grill, sear garlic &andshallots; get some nice charred edges. Wrap in foil and bake @180 until soft and pasty. Grill red chillis until skin blisters; remove flesh and seeds, use as much or as little chilli as you desire. Use a mortar and pestle to

pound ingredients together. Season with sugar, lemon juice and rice vinegar to suit your taste. The sambalade can be as hot and citrus as you like.

TO SERVE Toast up your roti or fresh bread. Melt a knob of Devondale butter in a pan, add scram and slowly turn. Remove from heat just before you think they are ready. Place with roti and a dollop of sambalade. Garnish with spring onion, coriander and beanshoots. Enjoy.

24/3/15 2:30:34 PM

Innovation is about the ability to recognise that nothing is impossible or cannot be improved upon.

Woodson is Australiaâ&#x20AC;&#x2122;s original countertop equipment business, founded in 1954. It is renowned for its performance, reliability and back-up service.

Today, Woodson is just one of many leading brands brought to market by Stoddart and is manufactured locally in Australia.

M

M

Y

Y

MY

1300 791 954

www.stoddart.com.au

Sydney Melbourne Brisbane Adelaide Perth

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90. BY SEAN EDWARDS

..

?

the winner i d n s .a

BRIDPORT CAFÉ TASMANIA

s n o i t a l u t a r g n o C

WINNING DISH: MIXED BREAKFAST BRUSCHETTA

W

hat an exciting time I

bruschetta, which utilised the sponsor’s

had travelling all over

Heinz and Don products.

Australia to judge

Owners Kate Brill and Melanie Lette

the best of the best cafés in our nation.

were very excited about the news and

When I took on the role of head judge, I

were blown away when Andrew Nalder

underestimated how big Australia really

from “& Some” and myself turned up

is. We had about a four-week window

in the new sporty Renault Clio RS200,

to travel to every state and territory to secretly visit the nominated businesses, I so I got to see the sights across this large expanse of our land. It was a big job, especially going into these great cafés and not getting noticed.

The winning café - The Bridport Café in the small coastal town of Bridport, North Tasmania, stood out by a long shot in our

which was the prize for the winning café.

Representatives from Heinz and Don Small goods were on hand to present the car keys to the girls. It was also great to see the whole town of Bridport turn out for the awards ceremony and to share the excitement of the win.

We are looking forward to a new

eyes, as they followed the competition

Australian Café of The Year competition

rules to the letter. The café was a real

in 2015, as the first year was a winning

experience to visit, and I would be excited

success. Congratulations from the

to return anytime in the future. They had

Café Culture team for all the cafés that

an amazing signature dish of a breakfast

participated; it’s a great for our industry.

Proudly supported by

90-91.indd 90

SEE WEBSITE FOR FULL TERMS AND CONDITIONS

CHECK OUT THE WINNERS VIDEO SCAN THE CODE

23/3/15 4:39:24 PM

The magazine for the café industry

F O R I N F O R M AT I O N R E L E VA N T T O Y O U

WWW.CAFECULTURE.COM/subscription 90-91.indd 91

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C O R P O R AT E R E C R U I T M E N T FOR FOOD SERVICE PROFESSIONALS

HIGH END, HIGHLY CHARGED AND ENERGETIC

RECRUITMENT SERVICE

specifically tailored and created for the Food Service industry.

With extensive networks and a database of talented candidates. Caffeinated Recruitment are able to source corporate and executive professionals who can accelerate your business, within Australia and Internationally. Caffeinated Recruitment have Key Accounts & Clients that know and trust us. We live and breathe the industry, having more than 20 years’ experience.

Caffeinated Recruitment services include: * Executive search and head hunt * Market research and feasibility studies * Screening process and interviews * Final selection and reference checking * Follow up to ensure both the client and candidates a smooth transition into the role We understand your business because we are an integral part of it!

For more information contact: Kevin Chilvers | P: 0410 504 059 | E: kevin@caffeinatedrecruitment.com

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94.

PHOTOGRAPHS BY PAUL ZAROGIANNIS

R E V I E W S

FOUNDRY FIFTYTHREE

SIR CHARLES

53 PITTWATER RD, MANLY

121 JOHNSTON STREET, FITZROY

(02) 9977 7740

(03) 9415 7077

I

t’s always a pleasure finding and visiting cafés that just GET IT, especially when it comes to the space, the design and aesthetics and of course, the menu offering ...

With cafés now looking to progress the café experience to another strata with a real focus in food service, Sir Charles has just about got this down pat.

Sitting down with Head Chef Tyler Preston, Tyler gave us an insight into the history of Sir Charles and how this project came about and completed a full circle. The fact that the people behind Sir Charles are almost family in regards to their mutual love and respect for one another is the reason Sir Charles eventuated.

The history: before the rebirth of this site, the café was originally known as Beans & Bagels, where owners Stephen and Angela McGinness ran a very successful business for 12 years. It so happened that Zoe Delaney of the Dave Makin and Zoe Delaney duo, owners of the very successful Axil Coffee, is the brains behind this new venture.

Zoe worked for Steve and Ang as a young roaster before furthering her career to coffee training and then more roasting at Axil.

Due to the special relationship between Zoe and the McGuinesses, it was a natural progression that they should collaborate when the opportunity arose. Zoe has been instrumental in bringing all the pieces of the puzzle together that

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are required to transform the Beans & Bagels site.

In addition, Zoe’s friendship with Georgina Lee (Interior Designer of Sir Charles and wife to Chef Tyler Preston) enabled the two to also see their personal dream of opening a café together come to fruition, which in turn enabled café heavy hitters Dave Makin, Andy Smith and Tyler Preston to be part of the venture and get the project up and running.

Roasting their own blend via their in house 12 kg Probat Roaster, Sir Charles extract a mean but smooth coffee out of their La Marzocca via their barista technicians. In addition to their coffee offering, Tyler Preston, who has a very decorated culinary past including time at establishments such as Veggie Bar, Dr Morse, Chin Chin and Seven Seeds, is given free licence to create a menu that includes an Asian inspired brunch and dinner, offering patrons a pure Asian fusion experience.

My body and mind were experiencing a kaleidoscope of sensations as the atmosphere and décor of Sir Charles on one hand created calmness and relaxation; however, by the same token my mind and taste buds were in overdrive from the intense workout of flavours from the menu.

Open Mon to Wed, 7am - 4pm Thu to Sat, 7am - 10pm Sun 7am - 4pm facebook.com/pages/Sir-Charles

F

oundry FiftyThree is set on Pittwater Road, just blocks from the beach and wharf.

The café is always busy and full of the sounds of local laughter and gossip. This eclectic mix of surfers, local business owners, marketing executives and health nuts are all here for the relaxed, communal dinning and excellent direct trade coffee from Barrel One Coffee Roasters.

With wide bifold windows creating lots of light and bringing in breezes from the ocean, the seating varies from low stools, high stools, or comfy lounges with a backdrop of graffiti splattered exposed brick. The baristas know their customers well, and, “Just the usual today?” is a phrase often asked at this local favourite.

Foundry FiftyThree prides itself on its intimate knowledge of its coffee, and you can often find Barrel One roaster Daniel Agapiou behind the sticks. This place always has on offer an array of seasonal single origins and blends. Owner, Robbie Fazey, and senior baristas Michael Tyson and Alisdair Walter have established a direct trade relationship with the coffee farmers of the INIK cooperative on Tanna Island in Vanuatu. Buying directly from farmer co-operatives and estate farms allows Foundry FiftyThree’s owners to work intimately with their suppliers; it also gives them the chance to fund projects and donate equipment directly to the farmers from Tanna Island and around the world.

As well as the coffee from Vanuatu,

Foundry FiftyThree offers weekly single origin espressos, filters, guest roasts, French press, cold drip, cold brew, v60, aero press, pour over and chemex. There is something here for every coffee connoisseur. While you’re in enjoying a brew, be sure to purchase a suspended coffee so that someone in need can enjoy a break too.

Alongside your specialty coffee, try a healthy and hearty breakfast or lunch prepared by Chef Kshitji Yogi.

All produce is freshly sourced from local boutique suppliers and is mostly organic.

“Yogi Bear” creates food that matches the locals’ active and healthy lifestyles. Everything but the bread is freshly made in-house. For breakfast, try the signature “The Dog”, chorizo with sofrito, green eggs and haloumi, or choose from a variety of mueslis or the “Zucchini’s in bikinis”.

Lunch is no exception, with a host of fresh and zesty salads -and just peer up to the “specials board”, which is awash of sandwiches and sliders with meats they smoke and cure for their bar and sister café, Bread & Butter in Cremorne.

If you want to take something home, just look towards their retail section, which has all you need for your home brew - and you can even find a couple of products from their barber up in the Lower North Shore, “Sweeney’s”.

Open Mon to Fri, 7am - 3pm Sat to Sun 7:30am - 3pm

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95.

NZ

Havana Coffee 163 TORY STREET, TE ARO, WELLINGTON NEW ZEALAND

JETCHARM BARBER SHOP & GENTLEMAN’S QUARTERS 32 EGMONT STREET, NEW PLYMOUTH NEW ZEALAND

+64 6 758 8840

H

ow cool is it when you find two of your most favourite things in one place - a cool barber shop combined with a great espresso bar. This was all in an amazing part of New Zealand, where you can surf in the morning and snowboard on the same day, just an hour away from the beach.

Yes, it’s the well-kept secret of New Plymouth on the South East coast of New Zealand’s North Island.

The barber shop café is right on the edge of the main shopping precinct and to make it even more enjoyable,right beside the local pub.

The business is the creation of Shaun and Cassie Conaglen, who after 20 years in Manly, Australia escaped to go on a year surfing pilgrimage and stumbled on old home dirt in New Plymouth and changed their lifestyle choices.

Shaun is a builder with a pretty impressive background in Australia, renovating Sydney’s classic architecture with his own company, and Cassie was a solicitor, mostly doing family law. So there was no experience in barbering and coffee at all when Shaun came back from his daily surf and sprang it on Cassie that he was planning to open this new venture. She thought he was mad, but the two were looking for a new chapter in their lives back

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in NZ, and looked at it as a great challenge.

Well, they have found all the right bits in this business puzzle, and they have a pretty experienced bunch of young barbers and baristas working for them. There has been a lot of detail put into the layout, combining two shops to make the space work well with two supporting businesses.

It is total retro fit out, from deco light fittings to the Axminster carpet in the upstairs lounge. The locals are loving the funky feel, and men are travelling from afar for their weekly feel good groom.

Cassie has taken to the café and has employed some gun baristas to punch out the morning brews, and she has put her influence on the menu with some healthy choices.

She has the baking sorted, with a real good Kiwi scone.

Shaun is enjoying the blokey side of the business, organising the bookings and having that networking beer with his clients in the afternoon’s debriefing sessions.

This setup is one of the best examples of a cool barbershop/ café business complete with all the bells and whistles, and it’s nice to see outsiders having real vision of what the customer wants. Now, let’s make it work! Good luck guys, and enjoy the new chapter in your life.

T

+64 4 384 7041

he best part of my job is getting to meet the characters this industry throws at you. Picture this: we walk up the hill from Wellington CBD and see this old warehouse that looks like a movie set for a Cuban western complete with oversize, petrol guzzling 1950s American cars. Yes, we have arrived at Havana Coffee. We are then escorted up a spiral staircase into a rustic timber themed office, where we meet our host, Geoff. We are offered a coffee, which we declined, because we’d already had one downstairs in the espresso bar ... so we are offered a rum - it’s 9 am in the morning! So, why not? When in Havana, let’s be Cuban. This business is beyond cool.

It is the creation of 27 years of hard work by Geoff Marsland and his business partner, Tim Rose. Havana Coffee gets its name because a big percentage of the coffee that is purchased comes direct trade from Cuba. Actually, they are one of Cuba’s biggest coffee buyers, and the coffee is excellent to boot.

The thing I love about this business is that it has soul, and that has come from the business owners and the team employed to make this stuff happen. Geoff, yes he has some strong opinions of the world, but he is a dynamo of man to be around - it’s a bit scary how he can hold three conversations at once, which I witnessed firsthand during the interview. He knows how to captivate you with his likeable

charm, while at the same time educating you.

Havana Coffee has changed the meaning of cool around Wellington.

It is a unique business to visit, and we had a fun experience over breakfast in the café and we fell in love with the delicious deli cabinet, jam packed with sweet treats. I could not go past the homemade sausage roll, which I selfishly did not share with my travelling companions.

All the team at Havana Coffee were very accommodating; the roaster was very proud of his craft and gave us blow by blow flavour descriptions of all the coffees he had on the floor. His Cuban hat made from an old coffee sack was a gem and a popular buy for visitors to the site. Havana is now supplying the very cool Al Brown Projects in Wellington and Auckland like Depot, Ugly Bagels and Beer Meats Grill. This duo of Al Brown and Geoff Marsland creativity is the best success combination I have witnessed for a long time. I am very jealous that we don’t have you yet in Australia! Havana supplies cafés nationally around New Zealand, and many I visited fitted into the culture of this very cool but fun business.

I am now putting this in writing don’t do Wellington without visiting Havana Coffee - but I am not sure about the 9am rum though!

Open: Mon to Fri, 7am to 5pm.

24/3/15 1:53:15 PM

E

nriching your coffee experience

96. ADVERTISERS GUIDE

A D V E R T I S E R S

GUIDE LIDDELLS

COFFEE ROASTERS AUSTRALIA

4DRINKS1HAND

W. www.liddells.com.au

T. (07) 5529 0888 W. www.coffeeroasters.com.au

W. www.4drinks1hand.com.au

Join us on Facebook

Dâ&#x20AC;&#x2122;ANCAP

AC CAFE W. www.accafe.com.br E. info@accafe.com.br

We partner with our customers to serve great quality coffee every time by delivering on our promises. You can be assured of consistent quality coffee roasted to its optimal freshness, supported by a dedicated and passionate team who have knowledge and expertise nrich your coffee experience. developed since 1954. Let us

MOCOPAN

DAVINCI GOURMET E

AMANTI

T. 1300 730 465 W. www.mocopan.com.au

T. (02) 9741 4510 www.mocopan.com.au call us on 1300 730 465 W. www.davincigourmet.com.au

T. 1800 263 333 W. www.amanticoffee.com

MPM MARKETING SERVICES

DEVONDALE

BENNETTS

W. www.devondale.com.au

T. (03) 9853 0328 W. www.hab.com.au

BITE SIZE COFFEE TREATS T. (02) 9723 6500 W. www.bitesizecoffeetreats.com

PENTAIR T. 1300 050 973 W. www.everpure.com

ESPRESSO COMPANY AUSTRALIA T. 1300 326 326 W. www.espressocompany.com.au

CAFE PULSE E. david@pulseplus.com.au

ESPRESSO KICK T. (07) 3123 4141 W. www.espressokick.com

CAFFEINATED RECRUITMENT T. 0410 504 059

ELIXIR COFFEE

T. (07) 3356 5652 W. www.elixircoffee.com.au

CAFETTO T. 1300 364 440 W. www.cafetto.com

FERRERO AUSTRALIA

T. (02) 9409 8818 W. www.ferrero.com.au

CAPSULE PACK T. (07) 5676 6483 W. www.capsulepack.com.au

difference!

T. (07) 3853 5800 W. www.mpmmarketing.com.au

DI BELLA COFFEE

DIMATTINA COFFEE

BOEMA COFFEE

the innovative

T. 1800 332 163 W. www.dibellacoffee.com

Melbourne T. (03) 9462 4499 Perth T. (08) 9244 9377 W. www.dimattinacoffee.com.au

T. (02) 9756 4744 W. www.boema.com.au

LION DAIRY & DRINKS

T. (03) 9188 8000 W. www.lionco.com

T. (03) 9530 8992 W. www.ancapcups.com

FREEDOM FOODS T. 1800 646 231 W. www.freedomfoods.com.au

PRANA CHAI E. info@pranachai.com W. www.pranachai.com

RANCILIO

W. www.ranciliogroup.com

SELPAK T. (02) 9585 8811 W. www.selpak.com.au

STODDART T. 1300 791 954 W. www.stoddart.com.au

SWISS WATER

W. swisswater.com

TEA CORPORATION T. (03) 9699 8500 W. www.teacorporationaustralia.com

CLOROX T. 1800 240 502 W. www.cloroxcommercial.com.au

GREEN BEAN ROASTERS PTY LTD T. 0430 787 711 W. www.greenbeanroasters.com.au

COBAA

HARNEY FINE TEAS

E. membership@cobaa.com.au W. cobaa.com.au

T. (02) 8355 7059 W. www.harneyteas.com.au

COFFEESNOBS

IBERITAL

W. www.coffeesnobs.com.au

T.(03) 9681 7537 W. www.iberital.com.au

COFI-COM T. (02) 9809 6266 W. www.coficom.com.au

COMPAK T. (03) 9681 7537 W. www.compakgrinders.com.au

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INSURANCE

VITASOY T. 1800 000 570 W. www.soy.com.au

WILD 1 T. 0435 794 537 W. www.wild1.com.au

WILLIAM ANGLISS INSTITUTE T. (03) 9606 2103 W. www.angliss.edu.au/shortcourses

JUST COFFEE INSURANCE

WOMBAT VALLEY FOODS

T. 1300 605 061 W. www.justcoffeeinsurance.com

T. 0438 771 417 W. www.wombatfoodgroup.com.au

KUVINGS T. (02) 9798 0586 W. www.kuvings.net.au

ZUMMO JUICERS PTY LTD

W. www.zummoaustralia.com.au

24/3/15 2:35:40 PM

Rebuilding b ld Vanuatu V

STARTS WITH YOU Donate Now

WWW.TANNACOFFEEFUNDRAISER.COM

ZO560172

AS A COFFEE INDUSTRY AND COFFEE CONSUMERS, LET’S HELP REBUILD

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[Product image – Evo & Espresso Clean] wwv

98. BY CHRIS SHORT

d o n ' t

b l a m e

t h e

B A R I S TA

Is your coffee leaving a bad taste in your customer’s mouth?

Y

ou haven’t changed your coffee beans, your grind settings and your water filter has recently been changed, so why doesn’t your espresso taste quite as good as it used to?

It could be as simple as regular cleaning and maintenance of your machine.

Did you know that YOU SHOULD BE CLEANING YOUR ESPRESSO MACHINE EVERY DAY WITH A BACKFLUSH POWDER? Did you know that THE REASON FOR THIS IS MORE THAN JUST KEEPING YOUR MACHINE RUNNING EFFICIENTLY? Did you know that THE SECONDRATE TASTE PROFILE FROM A DIRTY MACHINE IS NOT JUST BECAUSE OF STALE COFFEE RESIDUES AND OILS? A clean machine can drastically affect the taste of your coffee.

Here’s why When you backflush your espresso machine, you clean coffee oils and grinds from the shower head and group seal.

Shower Head This is where hot water hits the filter in the group handle filled with coffee grinds. Now, imagine that shower head is partially blocked, because it hasn’t been cleaned regularly. All the water funnels to one part of the group head.

The result is OVER EXTRACTION of the coffee grinds, resulting in poor crema and a bitter taste.

It can become much worse, of course, if the shower screen is completely blocked, meaning no water can pass through to make an espresso. This may result in a service call to get your machine back up and running!

As you can see, keeping your espresso machine clean is an extremely important part of ensuring a well-rounded, consistent cup of coffee is served to your customers, every day.

Tips for keeping your coffee tasting great and your machine in good health: EVERY DAY • At the end of each day, backflush the machine using a product like Cafetto Evo® or Espresso Clean®.

• After backflushing, clean the group head, shower screen and around the group seal with a head cleaning brush to clean away any coffee grounds left after backflushing.

• Soak steam wand nozzles in hot water, rise, and wipe clean • Remove the drip tray, clean, rinse and wipe dry.

• Give the exterior of the machine a once over with a soft damp cloth and wipe dry.

EACH WEEK • Remove and soak shower screen, shower holder, filters and group handles in 500 ml (2 cups) of hot water with two scoops of Cafetto Espresso Clean® or Cafetto Evo® for 10 minutes.

• Rinse thoroughly and dry, then replace back into position. Ensure the shower screen and holder holes are clean. Clear the steam wand holes with a steam wand brush, or a paper clip, soak in hot water and wipe clean.

FOR "HOW-TO" VIDEOS ON CLEANING AND MAINTENANCE, GO TO WWW.CAFETTO.COM

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Ne w

• 30% of all non dairy milk sales ($) are almond milk* • Almond milk volume is growing at +50%* • Almond Breeze has 50% share of the Australian conventional almond milk market* • Almond Breeze is growing at +50% in retail sales* * Aztec Coles/WW MAT Data to 11th January 2015

Contact Freedom Foods for more information: 1800 646 231

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