+ the magazine for the café industry AU $6.95
ISSUE 22 • 2010
trans tasman Barista Championship
1 c.indd 1
roast café culture
9/7/10 12:00:51 PM
9/7/10 3:22:11 PM
Café Biz Wrap Up
62. Soups for winter
8. Project X
7. News from Above
30 0. Roaster Proﬁle
News from above with Phillip Di Bella from Di Bella Coffee.
Learn about the talent behind Veneziano.
Café Culture is a FREE quarterly magazine ffor the café industry delivered to 8,500 cafés aacross Australia. If you are not part of the café industry d and would like to subscribe to Café Culture re re Magazine, you can do so for a yearly subscription cr and postage fee of only $48 for 4 issues. Ba Back issues are also available for $12 per issue, including postage and handling. Visit www.cafebiz.net and follow the links for more information.
12 2. Cultured Gossip
Use effective marketing strategies to develop loyalty among your customers.
Get the latest news for café owners and the café industry.
22 2. Café Culture Roast
38 8. Loyalty Bank
46 6. Café People
The new guide to the latest roasting news.
Meet Tristan Creswick ... barista trainer, latte art competitor and owner of “kafe”.
28 8. Popcorn Roaster
68 8. Training Schools
A simple way to roast your own coffee ...
Barista training with the experts.
9/7/10 3:22:17 PM
Justeen Single Editor Café Culture Magazine
editor’s contacts. t t Even if we did get knocked out of the World Cup Soccer, we still rule where it counts!
ue to our fantastic results at the
He is a well respected coffee scientist, with over
2010 SCAE World Championships
a decade of experience in researching all aspects
in London last month, Australia has
of coffee quality. This is an opportunity not to be
taken out the Best Nation award.
Under the Best Nation rules, the national
Each year the CSR Golden Bean continues to
Ed ditor - Justeen Single email@example.com Phone: (02) 6583 7163 Mobile: 0404 837 608
Copy Ed ditor - Jo Atkins RnRmedia@bigpond.com Art Direc ctor - Jay Beaumont firstname.lastname@example.org
Graphic Design ner- Louise Turner
teams are allocated points according to their final
grow, and we are constantly working to improve
Advertissing - Sean Edwards
positions in each of the World Championships,
the technical aspects of the event in order to
including the World Barista Championship. The
maintain the integrity of the competition. To this
country with the lowest number of points wins.
end, we have introduced an additional day to the
email@example.com Phone: (02) 6583 7163 Mobile: 0419 287 608 www.cafebiz.net
To achieve the Best Nation prize, Will
CSR Golden Bean, which will allow more time
Priestley came second in the World Latte Art
for judging – including the judging of the finalist
Championship, Scottie Callaghan took third place
coffees in the Golden Bean category. For more
in the World Barista Championship, Mitch Faulkner
details on the CSR Golden Bean, see page 48.
Accountts - Kristine Edwards firstname.lastname@example.org
Produce ed and Published by y
Championship, Jonny Pisanelli placed sixth in the
di Manfredi by Piazza D’Oro, hence Stefano di
World Cup Tasters Championship, and Rob Forsyth
Manfredi is our “cover guy” for this issue. You will
KISS Marketing – Sean Edwards Phone: 0419 287 608 PO Box 5728 PORT MACQUARIE NSW 2444
came 12th in the World Cezve/Ibrik Championship.
find his success story on page 34.
Web Pro ovider - Paul Davenport
came fourth in the World Coffee in Good Spirits
An excellent effort by these extremely dedicated and talented professionals. Welcome to Issue 22 of Café Culture Magazine. We’ve got a variety of features this issue and now that we are full swing into chillsville, hopefully you will find some helpful hints on how to heat up your profits through winter. To keep things interesting, we’ve added a
Finally, it is the 10 year anniversary of Espresso
Please enjoy issue 22 of Café Culture and if
contact me at: email@example.com
Shayne McCristal Phone: 0437 860 148 Email: firstname.lastname@example.org
Celebrating 10 years In 1999, prior to the Launch of Espresso di Manfredi in 2000, Manfredi Enterprises commissioned Rod Bamford, one of Australia’s
couple of new features to this issue. We’ve
most highly regarded ceramic artists, to design
included a Success Story to acknowledge
a set of cups to accompany and enhance the
companies and their achievements and hopefully
café experience for the drinking of Espresso di
provide some insight into why they are such great
companies – which of course helps us all. We’ve also taken on Project X. “Gentlemen,
you would like to send me any feedback, you can
The Cup Suite, and all other shapes designed for Manfredi Enterprises by Rod Bamford, are held
Media Releases to email@example.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.
we can build it. We have the technology.” A team
in the collections at the Power House Museum
As a special offer to Café Culture readers,
of Australian coffee professionals will design and
Graeme McCormack from Faction is offering
build a state of the art, Australian made coffee
To celebrate the 10th anniversary of Espresso di
the first 20 people who contact him to receive
machine, and Café Culture will be there to record
Manfredi by Piazza D’Oro, Vince Frost and his team
a significantly reduced price on a tailored
at Frost* Design were commissioned to produce
marketing plan for your café. If you’re thinking
artwork for the Tazzalta Mug and the Universal
about your next marketing campaign, or would
Golden Bean will return in November, and we
Saucer. The new design art is also being used
simply like to ask a question, don’t hesitate
are very pleased to announce that our keynote
across a new packaging theme for the product,
to contact Graeme. That way you can start
speaker will be Joseph A. Rivera. Joseph Rivera is
and the art will be available for various decorative
making deposits into your loyalty bank sooner,
the founder and creator of coffeechemistry.com.
elements in flagship cafés and outlets.
rather than later! See page 38.
Speaking of science and technology, the CSR
9/7/10 3:00:54 PM
9/7/10 3:01:13 PM
By Sean Edwards.
Cooking up a storm with Lyn Withers – Cooking with Company, Sean Edwards – Café Biz, Lisa Ryan – Head Chef Cassegrains and Jay Beaumont – Ediitor Port Macquarie Focus.
Sean Edwards, publisher of Café Culture Magazine, with his caffeinated travel stories.
ho is setting the café scene in our nation? This is the question I am constantly being asked in my continual café travels. I once could have answered with a city as the reference point, but now we have so many great regional cafés springing up in remote locations, it is getting difficult to form an opinion. Country regions are becoming quite trendy again, and more people are day tripping out of the cities to regional centres to experience local cuisine and farm fresh products. I am finding people want to experience the good things in life on these short breaks, like great coffee, fresh local food and regional wines. It still blows me away when I walk into a country café and they have a La Marzocco or a Synesso coffee machine perched up on the counter, and it is a real and added bonus when the barista can make a great cup to back up the precision equipment. The fact is, great cafés can operate very profitably in regional areas – as well as in busy city centres. People from all walks of life and cultural backgrounds love quality product made with passion and love. I love businesses that use quality as their point of difference and are not scared to step out of
the square a bit with a concept or an idea. During my recent trip to Melbourne, I was amazed by the coffee concepts and the enthusiasm that have been put into into these world class coffee Meccas. The nice thing about these new coffee businesses is that they all had people spilling out the doors at all hours of the day, which means people are ready to go to the next level in their coffee experience. We are constantly getting the quality food message literally – pardon the pun – pushed down our throats every night when we turn the television on, so the same enthusiasm should work with the coffee message. What I do like about the new age coffee concept is that people are all experimenting with different brewing techniques, like filter and siphon pots, ibrik and new technology such as cold brewing and Clover. Other cities around the country are starting to follow Melbourne’s lead and are creating experiential coffee concepts. With our rate of coffee consumption, the consumer is more than ready and with bean coffee still on a climb cycle, let’s give them what they want in our café businesses. Next trip to Melbourne, check out some great new concept spaces like Seven Seeds, St Ali, Brother Baba Budan,
The Maling Room, Eclipse and Proud Mary. Sorry if I have not named your favourite café, as there are lots of new ventures starting in Melbourne every week, and it’s hard to keep track. In part of my industry work, I run a training company helping unemployed Australians get back into the workforce via the Job Services Australia network. Every large town has a job service network office, and it’s a great starting point to find keen café workers. The Federal Government is putting a lot of resources into the unemployment sector, with excellent training programs, wage incentives to employees and employment consulting. The Federal Government has pledged 4.9 billion dollars to this program. I am lucky to be involved with the Centrelink Employment Road Show throughout regional NSW, and these expos have created thousands of job vacancies. Hospitality is still one of the nation’s biggest employers, so why not let a free government service help you recruit the right person for your workplace and take one task away from your busy café operation? Information about Job Services Australia can be viewed at: www.deewr. gov.au
9/7/10 3:01:38 PM
By Phillip Di Bella.
news from Leadership in today’s business world. have never made a secret of the fact that Di Bella
becoming a better leader every day.
to understand that although their position gives them
Coffee’s success is largely due to the team we
The days of the “old” manager are over. The
have recruited. I’m often asked how I can suc-
old manager believes they’re the boss, operates
in the business, this power does not make them a
cessfully manage so many staff from generation
by following the chain of command, makes all the
leader. An effective leader encourages the staff to
Y and Z, while other businesses struggle to get the
decisions, hoards information, parcels it out, is an
want to achieve high goals, rather than simply “boss-
same level of dedication and loyalty often witnessed
expert in one discipline and demands long hours. In
ing” them around.
in my company. I believe the reason has a lot to do
comparison, the new manager/leader is a sponsor,
with strong leadership.
facilitator, team leader, works with anyone, leads by
The future businesses that will move from being
example, fosters participation, shares information,
good to great are those who have leaders that can
tries to be knowledgeable in many disciplines and
encourage staff to believe in their mission and inspire
them to work to their potential in support of their business goals.
At Di Bella Coffee, we try to build to make things better, have a vision for the future, innovate, find
the authority to achieve certain tasks and objectives
In my experience, this kind of new manager/leader gives staff “buy in”; it gives them job ownership and they feel empowered. They not only feel a part of the “big picture”, they are integral to achieving the “big picture”. The overall outcome is that the staff win, the
new ways to improve and turn qualified staff free.
customers win, the company wins, and as a whole,
desire and willpower, you can become an effec-
We focus on staff to motivate, train, and listen. We
the company gets stronger. Be a new style manager/
tive leader. To inspire your staff into higher levels
encourage them to take charge, solve problems,
leader, invest in your staff, and watch your business
of teamwork, there are certain things you must be,
think, look outward towards our customers and
know, and, do. Through a never ending process of
understand their needs.
Good leaders are made, not born. If you have the
self-reflection and experience, you must work at
We also try to get our managers and supervisors
Why use a
Paper sourced from FSC certified plantation
Reduced dependence on fossil fuels
Source: “The New Non-Manager Managers” by Brian Dumaine in Fortune.
Zero carbon footprint. All greenhouse gas emissions are offset through the purchase of carbon credits The first cup in Australia that also has a compostable lid
Custom branding available Biodegradable & compostable in an industrial compost facility
Same day delivery for orders placed before 1pm*
Recyclable in the waste paper stream
Free freight for orders of 4 or more cartons*
Available in single or double wall configuration Waterproof lining made from plants not oil.
Water or soy based printing inks
It doesn’t cost the earth: 8oz Single Wall - $93.00** per 1000 12oz Single Wall - $117.00** per 1000 8oz Double Wall - $134.00** per 1000
12oz Double Wall - $163.00** per 1000
Email: firstname.lastname@example.org | Online Store: www.biopak.com.au | Call: 1300 246 725 If you sell food for a living in Australia, you are aware of the ever-increasing options for “green” packaging. BioPak is comm itted to the “green” movement and have the largest range of environmentally responsible food packaging in Australia. If you want products made from renewable resources like corn, potato, sugar cane, or bamboo, we have what you want! Forks, knives, spoons, plates, takeout food containers, coffee cups, cold drink cups, portion cups, soup containers & checkout bags. *Applies to deliveries in the following areas: Melbourne Metro, Sydne Metro, Perth Metro, Brisbane Metroy ** Pricing excludes GST - Call for bulk discounts
9/7/10 3:01:52 PM
products. NEW iGrind T i ouch AMANTI Gourmet Coffee announces the launch of the NEW iGrinder. The iGrinder is a breakthrough in grinder technology and design. It is a feature packed touch screen grinder specifically designed for superfast, instantaneous grinding. Features include instantaneous grinding, a large colour LCD touch screen, cutter replacement notification, it’s super easy to clean, auto senses single and double baskets, grinds a double basket in 5 seconds, large diameter cutters
+ Café Table bl W Wedges d Whether you’re a café owner, café regular, or both, the café wedge offers a simple solution to an age old problem. The café wedge is a grippy little rubber wedge
and much more. “Both in terms of looks and performance, the NEW iGrinder is the most intelligent grinder in the business,” says Dennis Lo, National Equipment Manager of AMANTI Coffee. For more information, FREECall 1-800-COFFEE to find
designed as a speedy solution to the very annoying prob-
out how you can get the iGrinder on a FREE of Cost Equip-
lem of rocking tables. Professional and effective, the café
wedge is a much more effective solution than coasters and folded napkins. Available from all good hospitality suppliers.
+ Po Portaspresso
e: email@example.com w: www.cafewedge.com
Settting the standard in portable espresso. Handcrafted in Australia, the Portaspresso is designed to control temperature and pressure within the fine n parameters required for commercial quality espresso. It is a manua ally operated device requiring no external power. All you need is fresh, ground coffee and boiling water to make quality espresso that is “as go ood as it gets”. The e Portaspresso can be used freehand or with the aid of the support stand, but those who appreciate the art of making espresso will love the unique e feel provided from freehand use. Bein ng truly portable, it can be taken on airlines in carry-on baggage. It is sm mall enough to store in an office desk, and is great in caravans or anywh here that bench space is limited.
Café Essentials Original Chai Latte by Dr Smoothie Café Essentials Naturals is a natural, healthy, gourmet specialty beverage line designed to let the natural flavour of the ingredients shine through. Produced with natural, quality ingredients and contain-
Visiit www.portaspresso.com or call Ross on 0409 638 357.
+ Join the Hot Chocolate Revolution Europe’s “must have” patented chocolate machine has
ing NO artificial flavours, NO artificial sweeteners, NO
arrived in Australia. The latest sensation from Europe is a
added colours, NO trans fat and NO hydrogenated oils.
seriously rich, thick drinking chocolate created for lovers of
Original Chai Latte by Café Essentials is a classic blend, rich
chocolate. Simply fill the jug with milk, add the European hot
in flavour with the perfect balance of spices for a more
chocolate mix, place the jug on the machine and within a few
traditional Chai experience.
seconds you will have a perfect, thick hot chocolate.
Our medium spiced Chai Latte blend is the hallmark of
Exclusive to Uniq Appliances, the new hot chocolate
the Café Essentials selection. Rich, creamy, and decadent,
machine is destined to give you the edge, with that
with just the perfect balance of spices, honey, vanilla and
point of difference over your competitors this winter. The
black tea. Café Essentials Original Chai Latte gives you the
machine is easy to use, makes 1, 2 or 3 drinks in one cycle
clean, real taste consumers have been searching for and
in less than 1 minute, produces no waste and is easy to
will keep your customers coming back time after time.
For more information, please contact Larry:
Perfect for franchise stores and chain espresso bars.
p: 1300 133 037 e: firstname.lastname@example.org
Jump in and join the Hot Chocolate Revolution!
Contact: 0424 188 405 or www.uniqappliances.com.au
9/7/10 3:02:30 PM
The Real Hot Chocolate The Real Hot Chocolate Company have launched, in time for
winter, a unique, indulgent way of
creating a hot chocolate experience while enjoying one of the purest forms of chocolate on the market. The handmade creation combines a
+ New! New! New!
50 g mould of chocolate, in several varieties, with a wooden mixing
Jet has released 2 new flavours –
spoon; you just add 200 ml of hot milk, insert your spoon and start stirring. Renae Eagles, who developed and manufactures the Real Hot Chocolate said, “We want our customers to enjoy an amazing hot chocolate encounter.” Distributed by Likeable Habits, the product, packaging and marketing is aimed at
Very Cherry and Outrageous Orange. Premium mixes for delicious blended beverages! Simply serve something cool every time, with mind blowing flavour!
providing cafés an upmarket, affordable option for those customers who don’t drink
■ Who wants to save time?
other hot beverages and a retail product that can also be purchased as a gift or to use
■ Who wants to make a consistent
product every time?
For more information, please contact: Anne Doyle – Likeable Habits 0401 536 602.
■ Who wants great profits? ■ Refreshing, easy to make beverages ■ Great as mocktails/frappes, cocktails
+ Diedrich IR
Premium coffee roaster manufacturer
■ Just add ice, water or milk and blend ■ Real fruit puree, natural flavours and real sugar infused with Green Tea – with all the benefits of an antioxidant-rich Green Tea ■ No artificial preservatives
Diedrich Manufacturing Inc from Sandpoint,
■ Shelf stable storage, refrigerate after opening
Idaho have recently revamped their award-
Contact: Zeroz for more info on (08) 9345 2255 or www.zeroz.com.au
winning IR range of shop roasters. The Diedrich IR roasters have, for many years, set the bar in terms of build quality, roasting performance, reliability and ease of maintenance in the shop roasting equipment
Superb Graphics and Superior Insulation
segment. The Diedrich IR roasters now come in the IR-1 and IR-2.5 compact bench-mount versions, and the IR-5 and IR-12 classic floor-mount versions. The new 1 kg per batch model picked up the “Best New Product Award” at the recent SCAA coffee show in Anaheim. All models are highly customisable, and the 5 kg and 12 kg per batch models can be ordered with Diedrich’s astonishing new PC-based automation system. All models are available through Diedrich Roaster’s long-time Australian and New Zealand agent: Appliance Maintenance Company in Sydney on:
p: (02) 9792 4475 w: www.appliancemaintenance.com.au
takeaway cappuccino and espresso coffee sales. The result: the most appealing and inviting takeaway coffee packaging available today, certain to increase customer satisfaction as well as enhance your business image. FotoFinish: Magazine quality print surface allows for detailed graphics, topto-bottom coverage and amazing process printing unlike any other hot cup. ThermoThin™ Core: Keeps both hot and cold drinks at their optimum drinking temperature for longer, while keeping cup sidewall cool to the touch. Moulded Rolled Lip: Provides for comfortable drinking and secure lidding.
Gluten Free Baking and Dessert Mix Springhill – creators of fine food – are thrilled to release two delicious pre mixes to their gluten free range. Following the success of their revolutionary product “the real bread mix”, the really beautiful baking mix and the really decadent dessert mix
Fusion cups are a sound choice for the environment and are easily combined with Dart’s award winning Optima reclosable lids – lift, lock, reclose! Contact: Dart Pheonix NSW: Craig Pickrell 0412 123 822. Victoria/South Australia and Tasmania: Andrew Robinson 0412 507 156. Queensland and Western Australia: John Oppy 0412 248 370 e: email@example.com w: www.dart.biz
raise the bar on gluten free cooking and can be thoroughly enjoyed by Coeliacs and non-Coeliacs alike. Available in retail or bulk foodservice packs. For more information contact Fiona on 0402 349 192 or Fiona@springhillfarm.com.au
9/7/10 3:02:48 PM
+ Stonka Coffee Roasters After 15 years of servicing roasters, Nigel Walsh, designer of the Stonka coffee roaster, felt it was time to come up with his own brand of roaster from the knowledge he had gained of other roasters in this time. He wanted to fill the gaps where overseas companies had fallen short. Stonka offers the flexibility to tailor the design, is more economical to run and uses superior modern technologies to reinforce the Stonka motto of “ensuring consistency” nsistency in roasting. We now offer a wide range of
+ Enjoy the special experience of Pickwick Pyramid Bags.
products, from a sample roaster er right up to the larger 70 kg models.
For more information visit: sit: www.stonka.co.nz
Introducing Pickwick’s new range of Pyramid Tea Bags. High quality loose leaf tea in a special transparent pyramid bag, providing the premium feel of serving loose leaf tea with the convenience and benefit of a tea bag. Watch the beautiful leaves and flowers as they unfurl in
+ Let's get nakedd ! Want to analyse your pour? Blonding, londing, channelling, over/
hot water. Available in 7 enticing varieties, including English
under extraction, tiger striping... these are all visible with the aid of a
Breakfast, Green Blossom and Red Cape.
naked/bottomless portafilter! A very useful tool in barista training and a very pop-
For all enquiries, please contact Douwe Egberts Coffee
ular accessory for high end homee and commercial machines. Order one today at Australia’s
Systems p: 1800 833 767.
leading online coffee parts, accessories ssories and machinery website: www.coffeeparts.com
Packaging so natural, you “could” eat it! biodegradable and compostable
food service packaging solutions s 0LATES s #LAM 3HELL "OXES s #UTLERY s #UP 4RAY #ARRIERS
Serve it up! T 02 9662 2777 F 02 8572 5346
Providing solutions for a healthier environment
9/7/10 3:03:15 PM
Try this great time-saving and effective recipe Swiss roll with chocolate crust and strawberry salsa Ingredients X X X X
100 g dark chocolate 100 g white chocolate Sponge cake or Swiss roll Whipped cream
Strawberry salsa ingredients X X X
200 g strawberries Juice from 1 lemon 2 tbs sugar (Serves 4)
Method X Cut strawberries and mix with lemon juice and sugar. X Melt dark and white chocolate in bowls over pan of hot water or in microwave. X Cut swiss roll into slices. X Cut rectangular pieces (approx. 6–7 cm) from GLAD Bake non-stick baking and cooking paper. Brush melted dark chocolate on paper, then add thin layer of melted white chocolate. X Wrap paper around slice of swiss roll with chocolate side on cake and freeze again. X Remove GLAD Bake non-stick baking and cooking paper. X Place strawberry salsa on cups formed by chocolate. Top with whipped cream and decorate with chocolate using GLAD Bake non-stick baking and cooking paper as a piping bag.
B120/6 GLAD Bake© 120 m x 30 cm BW120/6 GLAD Bake© 120 m x 40.5 cm Available from your local distributor
Recipe and food styling: Arto Rastas
For more great recipe ideas go to: www.cloroxcommercial.com.au
MADE SPECIALLY FOR BARISTAS Making coffee is cleaner with colour-coded CHUX Espresso Café Superwipes.. Developed specially for the e daily grind of cafes, bars, restaurants, clubs and hotels, s, HACCP approved CHUX help to make your coffee making easier.
phone: 1800 240 502
HACCP Australia Pty Limited endorses CHUX ® Wipes (PE-197-CA-03) as a food safe cleaning aid for use in food manufacturing, processing and handling operations that are conducted in accordance with a HACCP based Food Safety Program.
9/7/10 3:03:26 PM
Everything that’s happening in the industry.
cultured + The Team grows ... Melbourne’s specialty coffee ff scene has exploded in recent years and now has another exciting
Proudly presented by Sydney Harbour Foreshore Authority, Aroma is
Machine Expo. Delight in the tastes, sights and
In an exciting development Ross Quail former Head Roaster
David Makin, Zoe Delany and Ross
at Jasper Coffee has also been
Quail have joined together to open
confirmed as a partner in the new
this exciting new project that will
project. Ross originally completed
have a funky café and retail shop
a BA in Applied Science and
that will also combine on site
brings this scientific approach to
roasting with an aim to supply a
coffee roasting. Ross is also doing
limited number of cafes within the
a fantastic job as the current
President of the Australasian
known personality around the
Festival: Sunday 25th July 2010.
largest on line coffee companies.
opening....Axil Coffee Roasters.
Dave Makin, is already a well
+ Indulge your senses at The Rocks Aroma
coffee ff roaster for f one off Australia’s li
Specialty Coffee Association. Axil is due to start wholesale
Australian coffee scene having won
roasting later this month and will
5 Victorian and 2 Australian Barista
launch their retail site in October
Championships and finished runner
this year in an unconfirmed eastern
up at the 2008 World Barista
On a personal note Dave
Along side Dave for much of
dropped to one knee earlier this
this time has been the young and
month and asked Zoe “Will you
very passionate Zoe Delany, her
marry me?” a very quick response
Sydney’s favourite winter festival and a
sounds of South America, Asia, Europe
achievements at the age of 25
and a ring on the finger sees Dave
truly decadent day that you won’t want
and the Middle East in just one day!
include being an Australian Barista
and Zoe due to marry and combine
Enjoy FREE live music and cultural
Championship finalist and head
coffee skills in early 2011.
Australia’s biggest consumer coffee
dance performances at each unique
event takes over the historic streets of
destination, to further enhance your
The Rocks from 10am–5pm, with more
than 100 stalls, entertainment in each region as well as a Domestic Coffee
For more information visit: www.therocks.com
+ Witham’s Coffee – Brewing Strong. After more than 10 years in Artarmon,
The new warehouse has provided
+ Bliss Coffee Roastery #2. Maitland’s First Coffee Roastery
Lynn grew up in Papua New
opens this month in Rutherford.
Guinea, in one of the premier
While the main concentration is on
coffee growing regions of the
wholesale and trade, the roastery
world. She started the first of
is open to the public. Fresh roasted
the Bliss Roasteries in the Hunter
coffee beans are available, as well
Valley Gardens Shopping Village,
Witham’s Coffee has relocated to
us with much needed space, and from
as a selection of coffee and tea
roasting coffee sourced from PNG
fantastic new premises in Hornsby. Our
the showroom you can see the coffee
making equipment, accessories and
and around the world. The most
new Espresso Bar and bright, modern
being roasted and packed right before
popular is the house blend “Wild
showroom offers a place to sit and relax
your eyes! We also take great pleasure
while enjoying a freshly roasted cup of
in announcing that, at the 2010 Sydney
right at the front. Those lucky
in focus”, which is a rare or prized
coffee, cup of tea or hot chocolate. You
Royal Fine Food Show, our special Super
enough to visit during roasting time
coffee that changes regularly.
can also browse through our range of
Mocha blend of coffee was awarded a
will get to see the process. Proprie-
single origin or blended coffees, teas,
silver medal – something the team at
tor and roaster Lynn Couchman ex-
more about coffee, Bliss will be run-
barista tools and equipment as well as our
Witham’s are extremely proud of.
display of domestic and office espresso machines.
The coffee roaster is on display
Bliss™”. They also have a “coffee
For those who want to learn
plains, “The smell of fresh roasted
ning a number of different classes
For more information go to:
coffee is amazing; it’s the only smell
limited to 6 people. Enquiries: (02)
I never get tired of.”
9/7/10 2:59:35 PM
+ 9 Bar Espresso Services Craig Milton and Jim Karakoukas
+ The Maitland Aroma Coffee, Chocolate and Fine Food Festival - 14th & 15th August 2010. As the arts and cultural renaissance
This year’s event will include local
machine companies. “For the
have joined forces to create a new
commercial customer, our technical
business providing technical support
team members are highly trained
and service for both domestic and
to ensure the least minimal effect
commercial coffee machines – a
on a business in the event of a
complete solution for espresso coffee
breakdown. We operate a prompt
equipment. Both Craig and Jim have
7 days a week, 24 hours a day
many years of experience behind
emergency call out service,” says
them. Craig, a chef by trade, with
Craig. A tailored service proposal
of the Maitland City Centre develops,
coffee roasters, latte art competition,
additional electrical qualifications
is also available, to meet specific
a new image has been created by
a fun café versus café team challenge,
and two years as Technical Services
customer requirements for
the growing incidence of innovative
fine food and desserts, chocolate, wine
Manager for Veneziano Coffee
regular scheduled preventative
festivals, boutiques, antique shops,
tasting and master classes*, classic
in Melbourne, and Jim, with a
cafés and lifestyle outlets.
high teas*, live music, chill out Chai
wealth of knowledge and 14 years’
Craig also added, “And for the
tent, guided historic tours and period
experience with Douwe Egberts as
domestic customer, we can provide
Technical Services Manager.
service whether your machine just
The image changing process has been showcased with the introduction of two new festivals for the city centre:
This is a unique festival that gives
Both enjoy a high profile in the
needs a little adjustment, general
“The Maitland Taste” Food, Wine and
produces, retailers and visitors a
Melbourne coffee scene and play
service or full overhaul. We can look
Jazz Festival held in March each year
chance to showcase and enjoy just
an active role in looking after their
after your machine in our technical
and “The Maitland Aroma” Coffee,
how much the area has to offer.
customers, with efficient service
workshop, or in your home after
rather than the usual two week wait
Chocolate and Fine Food Festival,
* Ticketed Activity
which is held in the middle of August
Enquiries: Maitland City Centre
many domestic customers have to
each year and features fabulous
p: (02) 4934 1981 f: (02) 4934 1393
endure without their espresso.
Blues and Jazz music together with
So who are their clients? Home users, cafés, roasters and coffee
For further information call: 1300 59 43 41 or e: firstname.lastname@example.org w: 9barespressoservices.com.au
+ Pure Via – How Much did those Beans Weigh? was announced! Mark Durham
a hit with visitors to the event
hessian coffee bag were hun-
from Raging River Wagyu
and also with the exhibitors,
dreds of green coffee beans.
at Hollisdale, NSW guessed
who took a few minutes to get
A tricky size bag, to ensure
closest to the actual weight of
off their feet for a massage.
the guessing competition took
the coffee beans, which was
some smart thinking to come
Tightly sewn into a small
The guessing competition prize – a Pure Via Indulgence Pack valued at over $300 –
up with the correct weight. Af-
Maybe it was the 3 Minute
ter the bag was thrown around
Angels on the Pure Via stand
included a range of Body Shop
and up and down by many of
who massaged Mark’s mind
products, Pure Via and gour-
the visitors over the two days
into guessing the correct an-
met coffee from Di Bella.
at Café Biz 2010, the winner
swer! The Pure Via stand was
9/7/10 3:00:01 PM
Everything that’s happening in the industry.
cultured + Olio Serves
Up Kopi Luwak
+ Australian Coffee Trees Website
educators, retailers and baristas
Australian Coffee Trees’ (ACT) Richard Bradbury has done some
to build a network of like minded
thinking outside the box and has
people who want to use coffee
launched a new website which
trees to promote their coffee and to
aims to educate, inform and excite
inform their customers of the coffee
people about the coffee journey by
journey. “The underlying philosophy
offering coffee trees for sale. Olio Mediterranean Brasserie
Once they pass through the digestive
is giving coffee aficionados the
system, beans are collected from the
opportunity to take a caffeine hit
Civet’s droppings to be cleansed and
from the world’s rarest and most
coveted coffee – Kopi Luwak. Selling
First to introduce this distinctive
for $1,500/kg or more in the United
coffee daily to the competitive Sydney
States, Olio is the first in Sydney to
market, Olio is determined to be at
serve it on a daily basis. At $9 a cup,
the forefront of coffee innovation
they are now selling 20 cups a day
– and this latest import is surely a
since its introduction four weeks ago.
testament to this.
Kopi Luwak is made from the
In addition to Kopi Luwak,
droppings of the Asian Palm Civet
Olio also has an exclusive organic
(a cat like creature) that dwells in
coffee blend by master roaster Sam
Indonesian forests. Native to the
Gabrielian of Di Gabriel.
coffee growing region of Java and
is to move our thinking beyond
“Coffee Trees are a lightning rod for discussion, education and
consumption to conscious decision
interest for those in the industry
making,” says Richard. Coffee trees
and for the millions of people who
are an easy place to begin this
consume coffee every day,” says
discussion around coffee and our
world, and it’s ACT’s ultimate aim for every café in the country to have
ACT supplies genuine Coffea arabica coffee trees that will flower
a live coffee plant as a reminder of
and fruit in the right conditions.
They are aiming to partner with the
coffee industry, including roasters,
com.au for more details.
Olio Mediterranean Brasserie is
Bali, the Civet, known as Luwak,
located at The Forum, 201-205 Pacific
selects ripe coffee cherries to eat.
Hwy, St. Leonards NSW 2065.
+ NutritionAtAGlance.com.au Nutrition At A Glance is taking a pro-
assured), and they will assist you with
for compulsory nutritional content on
modifying or reviewing your menu for
café and restaurant menus.
nutritional analysis, including dietary
At least 25% of Australians are obese! This is a huge issue for the State
+ New Appointment
a copy of your recipes (confidentiality is
active approach to recommendations
and state school guidelines if required. The outcome can mean a replace-
Tiger Coffee Pty Ltd is pleased to announce the appointment of Ashley
Coffee Group CEO, George Miller. Ashley will spearhead Tiger sales
Meddings as Commercial Director –
and marketing towards the major
effective Monday 5th July 2010.
multiple outlet national groups, which
and Federal Governments, and action
ment to your existing menu, an insert
to make the provision of nutritional
menu at point of sale, or online infor-
content compulsory is being discussed.
mation for your customers to view prior
experience in senior sales and market-
and service of the new Thermoplan
The NSW Government has already tar-
to visiting your establishment.
ing positions he has held in the UK,
Black&White 3 Series fully auto coffee
prior to being sponsored to work in
geted the top franchises in NSW for this
Nutrition At A Glance offers a great
Ashley possesses significant career
Tiger is targeting to expand its sales
Nick Huber continues to report to
opportunity to be socially responsible
Australia in 2003 by Cerebos Group.
while promoting your establishment as
Recently, Ashley (37) was General
George Miller as Technical and Opera-
ily company, taking pride in assisting
being at the forefront of change. The
Manager – Professional Products Divi-
tions Director. Graham Chan, Financial
outlets in providing valued clientele
question for your valued customer is:
sion – Brita Water Filters, based in
Controller of both Tiger Coffee (Aus)
with an informed dining experience.
Do you know what you’re eating?
Sydney, for 2 years.
and Tiger Coffee (NZ) also reports
They have a database of over 4,000
Contact Nicki or Adrian on:
compulsory service by early 2011. Nutrition At A Glance (TM) is a fam-
Assuming immediate, overall
directly to George Miller. This key
foods and an Advisory Nutritionist to
p: 0402 443 218
responsibility for all commercial sales
appointment will strengthen the Tiger
back-up their service. All you need to
and marketing matters at Tiger Coffee
Coffee Board during its continuing
do is provide Nutrition At A Glance with
Pty Ltd, Ashley reports directly to Tiger
expansion plan in Australia and NZ.
9/7/10 3:05:41 PM
Available at following venues Jaffa Espresso - Werribee Vic, Signature Espresso Bar - Sydney Cbd, Lavender Blue - Mcmahons Point, Cafe Neptune - Brighton Le Sands, Bona Fides - Darling Harbour and Altitude 1148 - Bulli Tops For further information on how to separate your cafe from the â€œmobâ€? please give us a call today.
1300 552 883 www.volere.com.au
CL AS S 01
9/7/10 3:06:03 PM
The image Arterial … marketing and packaging your image.
rterial is both a marketing and packaging company that has operated for over 10 years. They provide top quality coffee cups and paper packaging products, supplying to customers ranging from local cafés to coffee roasters around the country. Arterial are image makers! By assisting their customers in creating their business image as well as cup and packaging imagery to complement this, Arterial can help promote your business perception in the market place. Arterial’s packaging range has been designed by people with café experience and creative arts degree qualified designers, so that every one of their customers enjoys a great experience with their products. Arterial’s sales team can assist with any enquiry that you may have and promise a personal yet professional approach. Their products stand for themselves, as the specifications used are very high industry standard. Arterial’s cups and lids fit together perfectly every time, to ensure there are no leaks and also undergo thorough Q and A procedures before they leave the factory. Delighted customers have advised that as soon as Arterial’s cups were introduced, take away coffee increased by a huge margin, due to the confidence in the products’ performance. Arterial Packaging also offers many packaging items that are a perfect complement to your business and items you use every day. Arterial Packaging has a simple philosophy: provide the highest quality products while providing great value for money. From this philosophy, they have developed the Arterial Packaging Guarantee: ■ Value for money ■ Speedy, friendly service
■ Unsurpassed quality ■ Superior design For many years Arterial Packaging has been working with cafés and roasters, helping them to develop stronger branding and better products for all their clientele. Thanks to all the customer support, Arterial Packaging grows stronger every day, and they are excited to announce the latest addition to their brand building scope – online and print solutions.
Arterial Marketing – Special Offer: Online and Print Solutions Arterial Packaging is all about getting your business out there. You have created your image, Arterial have supplied you with cups and packaging to complement this image, now you need to tell the world. To assist with this, Arterial are excited to offer you the most amazing print and online package.
Reasons you Need a Website: ■ 24/7 customer service. The internet works for you whether you’re open or closed. ■ Bring customers to you via their smart phones. ■ Attract more than just your local area. The internet helps the entire planet to locate you. ■ Far cheaper and much more flexible than print advertising.
Café Package Offer: For $550 plus GST, Arterial will develop a four page website, which includes: ■ Your own personal domain name ■ Your menu ■ Photos of your business ■ All your business information ■ 500 full colour, double sided business/ coffee cards to promote your new website (as well as keeping those customers coming back for their 10th free coffee).
Why Arterial Want to Build you a Website We believe a website can only do positive things for your business. In today’s fast-paced world, businesses without a website presence will be lost in the market. Online shopping and product searches are becoming the norm, and millions search for services every day on the internet. With such a vast and active market available through the World Wide Web, any company would be crazy not to take advantage of Arterial’s special Café Package Offer to propel their business into the future. For more information, go to: www.arterialpackaging.com.au and click on “online & marketing by arterial”.
■ Growth opportunity. It’s the 21st century, and evidence has shown thousands more Google than open up the yellow pages.
9/7/10 3:21:18 PM
It’s not just about the coffee... ...It’s also about your brand. Using one of our range of designer cups, or tailoring your own cups will strengthen your coffee brand image. Secure your relationships – your coffee, your cup, your customer!
Arterial offers you: • Quality cups with snap-lock lid
• Marketing solutions
• Quick turnaround time
• Web development
• Tailored artwork
• Brand reinforcement
Order your designer or tailor-made cups today. Mention this advertisement to take advantage of our special discount price. Call us on 02 8001 1990 or email email@example.com
www.arterialpackaging.com.au 16-17*.indd 17
9/7/10 3:21:25 PM
Wrap-Up 2010 2010
It was another great step forward for the Café Biz team, with a fantastic turn up at this year’s event at Randwick on the 2nd and 3rd of May.
afé Biz attracted thousands of café owners, coffee lovers and industry suppliers from all over the country. The event was packed full of new innovations in products and services for the growing café industry. People were continuously entertained by the many speakers, competitions and invitation spots on the main stage. This year’s Pura/Dairy Farmers Latte Art Competition was won by Habib Maarbani, whose steady hand took him to the winning post. The first heat of The Da Vinci Trans Tasman Barista Championship was won by New Zealand under the guidance of the “coffee mum” – Emma Markland-Webster. It was a clash of champions, with Australia’s current barista champ Scottie Callaghan
going head to head against the NZ champ Luciano Marcolino. The two teams will battle it out again in Auckland later this year, to see who will be the 2010 champions. The Equal Coffee Chain Challenge was again won by Cafenatics from Melbourne, with Michel’s Espresso, Hudsons and Krispy Kreme all close behind, showing great professional coffee making skills. The competition replicated a real café situation with coffees to be made perfectly under a tight time schedule. Thank you to the Café Biz team for putting on another great event and for all the great exhibitors and sponsors who made this event a success. As a result of this year’s success, we will be taking the event to two locations next year – Sydney and Melbourne.
9/7/10 3:07:11 PM
CHAMPIONSHIP Café Biz 2010 set the scene for another exciting round of coffee artistry, with baristas old and new entertaining the enthusiastic crowd.
abib Maarbani stretched, etched and free poured his way into the winning position, with a faultless display behind the Expobar Ruggero coffee machine. Fiefy Anuwatanaphorn took second place, holding the winning score until Maarbani took the stage, while in third place we saw a relative newcomer to the stage, in Emily Yin. The team from Pura/Dairy Farmers and Café Biz were excited about the growing
interest in the competition, and it is obvious that the bar has been raised for the standard of baristas out in the cafés. Congratulations to all contestants, Habib, Fiefy and Emily. It’s great to see passionate baristas reaping the rewards they deserve. Thanks to Pura/Dairy Farmers for their continual support, enabling competitions like this to continue to provide a training ground for baristas in furthering their confidence, skills and the future of coffee.
9/7/10 3:09:34 PM
Cafenatics wins the Equal Coffee Chain Challenge again at CafeBiz 2010
ranchises and coffee chains took centre stage at Café Biz 2010 to compete against each other in the Coffee Chain Challenge. This event has proved popular with coffee chains and spectators alike, with its fast paced format designed to reproduce the pressure of what happens in great espresso bars around the world. Under time pressure, baristas must co-operate as the team continually juggles whether it is better to gain or lose artistic points, in order to gain or lose bonus speed points. Teams have 15 minutes to knock out 10 piccolo lattes, 10 regular caffe lattes and 10 designer lattes. Points are scored on taste, artistry and speed. This year, each team arrived with a different strategy in hand. Cafenatics were there to take prison pri soners ers,, Michel’s Michel Mich el s selection selecti sele ction on of highly highly trained train tr ained ed no prisoners,
baristas showed they were serious and Hudsons and Krispy Kreme were quietly confident in the back room, working up their secret ingredients for their signature beverages. It was inspiring to see just how professional and passionate these people are in what they do in their everyday employment. Judges Kevin Chilvers, Emma MarklandWebster and Aimen Krayem scored each coffee on art, taste sampled the coffees at random and checked each batch for temperature and volume. The first round of heats shook the nerves out, with some fantastic results from the underdogs. Then, with Michel’s Espresso and Cafenatics finally pushing through to the grand final, Cafenatics could feel the threat of loosing the 2009 crown. At the last minute, however, they manage man aged d to to pull pull ou outt all all sto stops ps to onc oncee agai aagain gain n take take managed
out the first placing.
Congratulations to Cafenatics! The Coffee Chain Challenge provides opportunities for baristas from chain stores and franchises to become involved with the coffee industry on another level. It is a chance to talk to other baristas working in similar environments, to network and learn more about their chosen craft and rub shoulders with some of Australia’s most successful baristas, who also attend Café Biz to participate and judge. Thanks to all the teams who represented their stores on centre stage. A special thanks to the team members that travelled to Sydney to participate. It is obvious through competition such as the Coffee Chain Challenge that Australia is moving forward in the pursuit of coffee excellence.
9/7/10 3:11:00 PM
tasman Barista Chham mpionnshipp For bragging rights and national pride, the game is on!
ustralia against New Zealand, back to back, 4 baristas a side. The aim: to simulate a busy café operation, with 20 minutes to make 30 coffees to be judged on presentation, taste and finally, time. The race begins ... Team members run to take the first of 4 beverage order cards – both teams receiving the same cards in the same order. Each beverage card lists a number of drink requests, ranging from a short black to a Da Vinci syrup caramel latte, take away or dine in. Provided with the same ingredients, the battle is on. The first heat was taken out by the Kiwis, who smashed out the coffees in record time. Never backing from the challenge, the Aussies set their sights on the cup. Both teams organise themselves behind the machines. David Makin and Zoe Delany pumped out the shots for the Australian team – across from them, Matt Troughton and Andrew Feldon from the New Zealand team, hot on their espresso tail. Spinning the milk to silk and pouring the art were David Huang and Luciano Marcolino (Team NZ) and Scott Callaghan and Habib Maarbani (Team AUS). Head to head, the teams raced through the order cards. Emma (Captain of team NZ) yelling from the sidelines, ensuring the teams were working together to get their drinks out. Teams
served the beverages in front of 3 guest judges: Andy Freeman of Coffee Snobs, Brent Williams from Da Vinci Gourmet and Kevin Chilvers from Sugar Australia, who tested each beverage to the quality café standard. The winning cup was decided by a poker chip per judge! Australia took a different approach in the second round, by changing their team roles. This worked well, seeing them taking a great leap ahead, winning cups on the table and outnumbering the New Zealanders – much to the Kiwi team’s dismay! Setting up again and ready to go head to head to decide the winner, it was now anyone’s game. Both teams presented great coffees to the judges, so who would win? The poker chips were counted and NZ, much to Emma’s delight, took 17 of the final 30 drinks. Team New Zealand took the win! Now it’s up to the New Zealand heat later this year to decide who will keep the trophy. Will it be New Zealand’s year?
9/7/10 12:43:51 PM
The new guide to the latest roasting news, interviews and advice -------------------------------------------------------------------------------------------------
9/7/10 3:21:38 PM
9/7/10 3:21:47 PM
By Jill Adams.
P RO FI L E :
Tracy Tracy Allen is relaxed, as we talk in the café at the hotel where he is staying. It is his last night in Melbourne on his first trip to Australia. It is 5.00pm and noisy. Everyone is drinking beer, “a missed opportunity”, he observes, as there is an espresso machine in the café.
he months leading up to his Australian trip have been busy. Allen has been working in Ethiopia with a group of coffee roasters to look at the state of the Ethiopian coffee industry. He was also keynote speaker at the Ethiopian Round Table, where these coffees were tasted and discussed with local and international coffee professionals. He has visited Italy, Kona and Ka’u in Hawaii, Greece and Nova Scotia on private projects to improve coffee quality and efficiencies of wholesale roasters. He has worked on an origin project in Rwanda and judged in a Barista Jam in Halifax. I dare not ask him what is in store after Australia. Allen has been in Australia at the invitation of Melbourne’s Coffee Academy. In two weeks, he has conducted a five-day roasting course on the Gold Coast in Queensland and a four-day course in Melbourne. In between teaching, he has checked out Melbourne’s burst of roaster retailer cafés, visited Mountain Top coffee at Nimbin and run the 14.6 kilometre Run for the Kids. The run was meant to be a break from coffee and a chance for Allen to take in the sights of Melbourne, but before he lined up at the starting line he was anxiously looking for a caffeine hit – for the stamina. On completing the run, he was looking for coffee. According to Allen, coffee is as good as an ice bath to prevent lactose build up in muscles. His macchiato at Degraves Café was not enough, so he hunted-down a bigger hit at Sensory Lab. Australian coffee drinkers frequently “bag” American coffee, but there is no doubt in the
coffee industry that America has caught up with us as far as espresso coffee is concerned and is now racing ahead to lead the way in niche brand coffees, single origin roasting and preparation and linking roasters with growers. Allen says that he sees enormous passion for coffee in both countries and a similar growth in the trend for roaster retailers. “Shop owners know that they have to present something special to their customers. They have to pay more for it and they have to pass this cost, the cost of premium coffee, to their customers. “A sale is not a sale,” he says, “until the customer comes back a second time and becomes a regular. So the roaster retailer has to educate his customer about coffee.” To do this, they have to be educated. Allen works with coffee producers at origin and advises them on growing and processing, but 50 – 60% of his business, Brewed Behavior, is at the other end of coffee production and involves working with wholesale roasters. The range of works at this end can involve physically building the roastery, choosing staff, organising work flow and advising on the nitty gritty of running a business. By working with both coffee producers and coffee roasters, Allen is in the perfect position to help make a connection between them. “They are the yin and yang when they work well together,” says Allen. “They operate at different ends of the coffee chain to create the perfect brew.” It is not enough to be passionate about coffee
if you intend to run a business selling coffee. To make a business work, coffee roasters have to think about a return on investment, as well as their love of coffee. It has to work business wise. Ask anyone who works in coffee what they did before, and usually it has nothing to do with coffee. But in Allen’s case, this is different; he grew up in a small farming community in America’s Mid West. “Whether it is coffee or soy beans, it is still horticulture and a lot of things work the same. The sun is the same, the terrior is the same, everything that goes into it is the same, so really, you are just studying husbandry,” he says. What he learned working on a farm was similar to what he found working with coffee growers at origin. “So many things come at you that you don’t plan for on a farm. I can’t ever remember going out with a check list of things I had to get through in a day.” After university Allen worked for Proctor and Gamble as a beverage specialist, where he learned, “an amazing grasp of consumer behaviour and how to predict patterns and demographic studies and how to read them and break them down and apply them – a fascinating science and still very valuable in Brewed Behavior”. After Procter and Gamble, he ran a roastery in Kansas City. Keen to test his skills with the “big wigs in Seattle”, Allen co-founded Zoka Coffee and Tea, a coffee shop and roastery in an area of Seattle called Greenlake. He was keen to take a brand and create a niche brand with a unique business
8/7/10 6:25:44 PM
model – no free equipment and stipulations on the criteria for using Zoka coffee. He launched and grew Zoka’s wholesale business. Throughout what Allen refers to as his “Zoka years”, opportunities kept presenting themselves for him to consult at origin and with consumer based coffee businesses. So Allen broadened his reach and left Zoka to focus his energy on Brewed Behavior. When Allen established Brewed Behavior, the only information available for roaster retailers was information posted on the internet, and this information was mostly about coffee. Many wouldbe roasters had a passion for coffee and roasting, but no business management skills. “Once they set up businesses, all the things they were passionate about had to be rethought from a return on investment point of view,” says Allen. Brewed Behavior was in a unique position to assist with practical roasting advice and necessary business management models and training. Allen is delighted that the Specialty Coffee Association of America (SCAA) is for the first time taking a serious grasp at developing education, including an apprentice program for roasters. SCAA is taking the lead and being the leader of global coffee education. Allen has a long association with
the SCAA. He was one of the original members of the U.S. Barista Championship Committee and the first chair of the Rules and Regulations committee for the World Barista Championship (WBC), he as tea, so we have traditionally a huge drip market. has trained multiple national and regional barista Barista competitions were the impetus that made champions and served as a judge and judges’ trainer espresso popular. This was the beginning of quality for the United States Barista Championship (USBC) espresso. and the WBC. He is also an SCAA “Supertaster,” “The USA focus is certified cupper and Allen sees similarities between on single origin,” he Q-grader instructor. observes, “and new ways Most recently, Allen the USA market and Australia’s of brewing, and this was recognised as only specialty coffee industries. Based trend is apparent here the sixth member in on what he saw and tasted in Australia too. This is the history of the SCAA in Melbourne and Sydney, he progress, but we must to receive the Mose L. comments, “Your culture is amazing, keep ourselves in check. Drachman Award for We haven’t scratched the Outstanding Sales and with many passionate people.” surface of specialty coffee Service. yet – maybe 10%, and Allen sees similarities this is a generous estimate. People have heard about between the USA market and Australia’s specialty it, but don’t really understand. They use the word coffee industries. Based on what he saw and tasted as a replacement for gourmet or premium, without in Melbourne and Sydney he comments, “Your really knowing what it is. This is where education culture is amazing, with many passionate people.” and communication are important – communicating Espresso coffee started late in the USA; he explains, information about coffee without alienating “We weren’t going to drink tea, because that was an customers, who may think we are extremists.” English thing, but we brewed coffee the same way
8/7/10 6:25:56 PM
Luke Shilling Greg Gibbs
Project It all started with a few late night drinks with a group of passionate coffee people ...
t became a caffeine fuelled debate about why we could not design and build a state of the art coffee machine here in Australia. We all agreed that we have some of the best baristas in the world, some of the most innovative coffee concepts and a huge population of coffee drinkers. This conversation spilled over into a meeting with a good mate in the industry, Greg Gibbs, manager and owner of Boema Coffee Machines. It occurred to us that Greg would be in the best position to make this idea work. Boema is the only coffee machine manufacturer in Australia, starting back in the fifties long before espresso was popular, and many of the original Boema machines are still in service today. Greg is passionate about moving forward in the industry and would like to see his machines develop with the new ideas around espresso technology, incorporating what our industry here in Australia wants. So Project X Press machine was born. The team of coffee professionals we choose for Project X all have strong backgrounds in complementary areas of the industry, from baristas to engineering, machine maintenance, to media and marketing. Café Culture Magazine have agreed to follow
the process of the machine design through to the concept and the build of a prototype. We would first like to introduce the team behind the project.
Greg Gibbs Managing Director, Boema Coffee Machines.
Sean Edwards – Director, Café Biz and electrical engineer (past life).
Luke Shilling Barista trainer and latte art expert.
Darren Richardson Coffee machine technician and owner of Coffee Tech.
Original Boema lever machine
John Winter Mechanical and chemical engineer and co-owner of Precision Roasting & Drying Pty Ltd / Sprocket Roasters Pty Ltd.
Nick Ciavarella Chemical engineer and co-owner of Precision Roasting & Drying Pty Ltd / Sprocket Roasters Pty Ltd The X project should take around a year to get to the testing of the first prototype, so stayed tuned for updates over the next four issues of Café Culture Magazine.
1980s model Boema
8/7/10 6:27:55 PM
AS OUR DECAFFEINATOR, CHARLES IS RELENTLESS IN HIS PURSUIT OF PERFECTION. AS A MODEL, HE’S A LITTLE SHY. Delivering the highest quality decaffeinated coffee beans is Charles’ main focus. Increasing chlorogenic and amino acid retention by applying Six Sigma Methodology is just one example of his commitment to better quality through operational excellence. To learn more about our most recent quality improvements, contact H.A.Bennett in Australia or John Burton in New Zealand.
SWISS WATER® decaf. Coffee without compromise.
TM/® are registered trademarks of Swiss Water Decaffeinated Coffee Company Inc.
8/7/10 6:28:04 PM
By Andy Freeman.
Popcorn Coffee roasting is both an art form and a science but at the most basic level, it’s just a whole lot of fun. The cheapest and easiest way to experiment with coffee roasting is to start with the humble popcorn machine.
here are many different brands of popcorn machines on the market, but they all work in much the same way – and many of
> Inside the popper chamber, you will see the air-vents. These should be covered with beans.
them are quite possibly produced in the
same factory. They retail new at your local whitegoods store for $20-$50. Second hand they can be bought for as little as $5 and are a great educational tool for learning about the coffee roasting process.
> You have sourced a popcorn popper and some green coffee beans. Let’s get started.
0 Minutes – Room Temperature This is the raw green coffee bean. The
> Turn the popper on. The beans will start to move in an anti-clockwise circle. If you added too many beans, they will sit still and might need a stir with the handle of a wooden spoon to get them moving.
temperatures and times quoted in this article are just to give you an indication of what is going on in the popper.
All coffee roasters have two basic components – heat
> You will need approximately 80 g of green beans per roast; that equates to a little less than half an 8 oz takeaway cup.
and agitation – to roast the beans evenly. In this device, the agitation is the cyclone effect of the air blowing through the “shark gills” in the bottom of the popper.
1 min – 100 °C Green coffee contains roughly 10-15% water, so for the first minute there is little change in colour while the water is cooked out of the beans. You might notice they start to get a wrinkly surface appearance.
8/7/10 6:29:11 PM
Done. Turn the popper off and quickly empty the beans into a steel colander. Tip the beans backwards and forwards between two bowls or colanders to cool them down. If you don’t cool the beans at the end of the roast, they will continue to over roast with the stored heat.
2 min – 160 °C
6 min – 210 °C
A fine layer of chaff comes off the beans as they
First crack has stopped, and the beans
dry out and lose their green colour. Coffee variety
continue to get darker brown colourings.
and processing will change the amount of chaff
For the first time, the beans are starting to
that blows off at this point. Chaff makes a good
resemble coffee as know it.
Wait. When cool, you can try the coffee, but waiting a couple of days you will find lots of new
mulch, so if you are roasting outside (as you
flavours develop and the crema will not be as
should), then it’s ok to sweep it onto the garden.
violent/gushy off the espresso machine.
Congratulations; you have just roasted your own coffee!
7 min – 210 °C 3 min – 180 °C The beans are turning a sandy colour at this point. Not all coffee roasts evenly; sometimes beans will have a different density or ripeness, and it’s during the middle of the roasts this is the most apparent.
The popper is up to full heat at this point and won’t get much hotter. The beans are swollen nearly as much as they will be, and we are adding colour quickly now.
The Triangle Not only can you see the colour differences
8 min – 212 °C
side-by-side in this triangle, but you can see the
4 min – 190 °C
The swelling of the bean is ironing out the
and overall volume.
Most of the chaff has left the beans, and we are now getting some of the brown hues. The beans have also swollen to nearly double the starting size.
of the beans look smooth, and the colour is
expansion of the beans in both individual size
wrinkles that appeared early in the roast. Some getting more even across all the beans now.
A Whole Lot of Fun! As a coffee roasting device, the popcorn popper roasts a very small volume of beans and certainly won’t produce enough to supply your café. It will, however, allow you to see first hand the process of taking the raw green bean and turning it into roasted coffee. It will also allow you to experiment with differing roast depths, which in turn will help develop a better understanding of the relationship
5 min – 200 °C The beans will make a cracking sound we call “first crack”. It starts off slowly at first, with just a few stray cracks, and then all the other beans join in.
9 min – 215 °C The second crack has started; this one sounds more like crunchy autumn leaves or cellophane crunching. Some of the beans are starting to show a tiny amount of oil spotting, and overall they look ready.
between colour and flavours, and, as we mentioned at the beginning, it’s a whole lot of fun too. Enjoy! Andy Freeman coffeesnobs.com.au
8/7/10 6:31:06 PM
By Justeen Single.
t P fil
Recently Café Culture caught up with the Veneziano crew at Café Biz 2010. Positively Melbournian in style, it was impressive to see the creativity behind their stand design, that came together with a few sheets of plywood, a handful of screws and a lick of black paint ... not to mention, the beautiful Mistral coffee machine at the front.
t was 4 years ago that Café Culture first met
and roasting house at our Brisbane premises, as
training for their baristas. It’s really simple ... an excel-
the Veneziano crew, when they took to the
well as supplying our sought after coffee collection
lent roast can be ruined at the final point, through
competitive Melbourne coffee stage. Veneziano
to a growing number of cafés in the ACT, South
no fault of the roaster. We are also extremely pleased
have done their business proud, with a strong
Australia, and just recently, New South Wales. This
to see many Veneziano supplied cafés featuring
team of coffee personalities in their quiver.
growth we are seeing is in response to the increasing
in Melbourne Coffee Review Top 100.
They have made strong inroads with their brand at
demand of cafés seeking out specialty roasted, high
Secondly, as I mentioned, we have established a
the top end of the café market, as well as support-
quality coffee. I also believe that coffee drinkers are
roasting operation at West End, Brisbane to ensure
ing some of Australia’s strongest franchise café and
becoming more and more particular about the qual-
that we continue to provide a high quality stand-
espresso bar models.
ity of the coffee they are drinking, as well as how it
ard of coffee to our clients in that region. We have
is made – we are seeing the coffee enthusiast taking
already shown that we have the ability to discover
around the world where you don’t see one of the
on a whole new level of sophistication, not unlike
creative people, and earlier this year we appointed
“Venez” team present and involved in the action.
the wine connoisseur.
qualified chef Andrew Dickson, our new roaster as
There are not too many coffee and café events
The number of specialty coffee roasters has now increased to well over 300, so it’s time to catch up with co-owner Craig Dickson and new roaster Andrew Dickson for an update on the Veneziano story.
> Café Culture met Veneziano in 2006. Four years on, did you expect Veneziano to be where they are today? We had always anticipated that Veneziano Coffee
> The number of roasters in Australia has doubled in the last 10 years, which means a lot more competition for you. How have you worked to combat this? Well, first of all we have stayed at the top of our
part of our Brisbane operations, to join a very talented team. The Brisbane team has demonstrated some excellent results to date, particularly with the Queensland manager Jean-Paul Sutton’s success in barista championships at both the state and
game through the collection of numerous industry
national levels of competition. Brisbane is also where
awards along the way – everything from excellence
we have experienced the most growth outside of
in roasting, to producing winning blends as well as
our Melbourne base.
regularly sourcing some superb single origins – and
> More and more roasters are venturing into coffee growing regions to explore new origins and to buy direct. Is this important to Veneziano?
would be where it is today; and in fact, I’d say that
not to mention our steady stream of barista cham-
we have arrived at this point even faster than we had
pions. Each part of the process is a complementary
hoped. It’s been a very interesting and busy jour-
art form in its own right, and the person making
ney – one which we have enjoyed and worked very
your coffee should have the right skills to showcase a
hard towards. During this time we have expanded
perfect roast – which is why at Veneziano we are so
ourselves in supporting and pursuing the path of
our operations to include a First Pour showroom
vigilant in ensuring our café clients receive the best
origin coffee and direct trade with the producers. We
Definitely. At Veneziano we have always prided
8/7/10 6:32:45 PM
Proudly sponsored by
are not a mass market coffee production supplier, and as a specialty retail roaster we uphold a quality
you is very important. How do you maintain staff loyalty?
product – if you talk to anyone in the industry, they
That’s a good question. Having a good team is
would agree. We would definitely like to maintain
of absolute importance. To maintain loyalty among
our interest in origin coffee and even expand it
staff, you need to keep them motivated and
I recently got to spend some time down in Mel-
further, as that is what gives us our point of differ-
interested in the job, so it makes a huge difference
bourne while our roaster there was at origin
ence with the quality of our roast, and we have no
if you employ the right people to begin with. All of
visiting coffee plantations in Sumatra. I think I
intentions of moving away from that.
our staff have an insatiable passion for coffee and
have the best of both worlds; I’m still involved in
have had experience in hospitality in one form or
“cooking”, but without the graveyard shift. It’s
another – from our baristas and roasters to custom-
very busy, but I’m having a lot of fun. It’s never
er service and First Pour people, and this includes
boring around here, that’s for sure. I am really
we let it, and that means at least nationally. How-
our administration and accounts staff. The other
happy to be a part of the “family”, and I am
ever, we don’t want to get ahead of ourselves; our
important factor is recognising when staff members
looking forward to being a part of Veneziano’s
focus is on maintaining quality through sourcing
have grown to the point where they need to try
the best beans and roasting excellence. So, instead
new ventures and encouraging them in their ongo-
> Back to Craig
of any haphazard expansion, we would rather take
ing journey. We believe in maintaining a supportive
Andrew Dickson, our new roaster in Brisbane
a more calculated approach and ensure all the ele-
relationship, mutual to us and to them – you never
and one of our newest staff members, has a hos-
ments involved are just right – from the product, to
know how the future pans out, especially in this
pitality background in various roles. And yes, the
the people, to the processes.
industry, which is still experiencing growth.
Dickson name is more than a coincidence ... he is,
> How much more can your business grow? What avenues are you pursuing? The business has the potential to grow as big as
> Where do you see the industry heading? Do you see Australian coffee roasters getting a foot hold overseas? I don’t see why they wouldn’t! The Australian specialty coffee industry has some high calibre members who have really set the bar within our industry, and in the world arena Australians have performed to world class standards, getting a
For us, it’s not necessarily about people coming
I love this job; I wouldn’t swap it for anything.
in fact, my brother. His experience as a chef means
to work with us with coffee experience; it is about
he can transfer his knowledge and skills over to
wanting to learn.
coffee. Working at 5 star establishments, includ-
> What do you enjoy about the industry? Over to Andrew Dickson (newest Veneziano roaster, West End Brisbane, QLD). Having a background as a chef, I am enjoying
ing the Hilton and the Brisbane Polo Club means Andrew strives for perfection and works well with deadlines and to the level of output required.
> Do you have a favourite bean at the moment and if so, what do you like about it? Over to Andrew Dickson.
name for themselves internationally. I think it is just
using my cooking skills and experience in what I’ve
a matter of time, and it will probably be sooner
found to be a very complementary environment.
rather than later.
Coffee roasting still allows me to “create”, by
many beans from all around the world, but my
taking a recipe and then applying a formula and
favourite right now is the Indo Blue Batak – great
my cooking knowledge to produce the best result.
colour and intensity in the cup. I also like the Aus-
Naturally for me, I compare roasting coffee to
tralian Mountain Top Bin 35 for its viscous body
and running for the last six years equipped with
cooking: you need the same skills to achieve qual-
and complex flavours.
online shopping capability, then yes – you could
ity and consistency. I am always, just like all roast-
say it has always been a strong direction for us. We
ers are, striving for that perfect roast, and I enjoy
continue to have a loyal following of around 40%
the satisfaction from seeing how the roast settles
of our on-line customers, with 60% being new cus-
after it cools down. I just know that the roast is
intended, still winning barista and coffee competi-
tomers. This would describe a fairly typical month
good by the way the beans look, by their colour
tions, still supporting coffee enthusiasm, and to
of online orders for Veneziano.
and texture, by the temperature and density – an
be known as one of the best specialty roasters
> Having a good team of people around
eye for detail and an instinct for timing are crucial.
> Is web/e-business a strong direction for you? If you consider that we’ve had our website up
I am enjoying learning about the attributes of
> Where do you see Veneziano in another 5 years? Craig Dickson. Hopefully still growing “organically” – no pun
8/7/10 6:33:25 PM
From the Fair Trade Association ANZ. Guarantees a better deal for Third World
Image credits: Michael Myers..
Fair Trade The Fair Trade Fiesta highlights the real impact of fair trade for Bangladeshi women.
ydney’s biggest annual celebration of all things fair trade – the Fair Trade Fiesta – took place once more at the Paddington Town Hall on May 6. Focusing on the life-changing difference fair trade makes for millions of developing country farmers, their families and communities, the Fiesta featured a range of fair trade businesses, including Republic Coffee and Sacred Grounds, serving up delicious fair trade coffee, while fair trade ambassador Kylie Kwong and her team prepared a delicious fair trade feast. This year, those attending the Fiesta were given a very special insight into the real impact fair trade is making in empowering the lives of Bangladeshi women, thanks to international guest speaker Kohinoor Yeasmin. As the CEO of Bangladeshi women’s business and development organisation Tarango, Kohinoor is at the forefront of the fair trade movement and knows first hand the real ways in which fair trade is helping women in Bangladesh gain control of their lives and develop successful businesses. Decreasing rates of domestic violence, girls attending school and going onto university studies – these were just some of the life-
changing results Ms Kohinoor Yeasmin shared Kohinoor’s extraordinary story of justice and about the flow-on impact fair trade and economic empowerment for many women in micro finance is having for some of the most her country provided an eye-opening insight into marginalised women and girls in Bangladesh. a reality that is much removed from the many Kohinoor is determined to establish a just and freedoms and prosperity Australians enjoy. poverty-free society by organising and training The theme for Fair Trade Fortnight 2010, poor women and to date, Tarango, a World Fair The Big Swap, encouraged people across the Trade Organization member, has already trained country to swap their everyday products for 12,000 women, assisting an array of fair them with business trade alternatives. The theme for Fair Trade Fortnight development, marketing As Kohinoor 2010, The Big Swap, encouraged facilitation, gender rights powerfully showed, training and personal and people across the country to swap making the swap family health services. A their everyday products for an array from your usual further 5,800 women are products to fair of fair trade alternatives. currently in training. trade ones can and Shannon Sheedy, does make a big owner of The Dharma Door, Tarango’s difference to the lives of millions of people in the Australian development partner, said one of developing world. For more information visit: www.fairtrade.com.au. Kohinoor’s greatest achievements has been the Kohinoor’s visit to Australia was proudly development of a pictorial business training sponsored by the National Australia Bank, model which assists non-literate women to gain Australia’s largest fair trade workplace. To find an understanding of business, despite their lack out more about NAB’s partnership with fair trade, of education. visit: www.nabgroup.com/corporateresponsibility. For the school and community groups who To find out more about NAB’s microfinance attended the afternoon sessions of the Fiesta, initiatives, visit: www.nab.com.au/community. as well as the visitors to the evening event,
9/7/10 3:46:04 PM
4HE /RIGINAL 32-33**.indd 33
1300 788 355 cappuccine.com.au
9/7/10 3:46:38 PM
By Sean Edwards.
Stefano Espresso di Manfredi by Piazza D’Oro has reached ten years of business success!
n innovative collaboration with
how he plans to continue down this path.
larger coffee roasters in the world, and we had a
Piazza D’Oro and Manfredi
> Having a strong Italian heritage, coffee must have played a big part in your upbringing. What was your first espresso moment?
strong team to help come up with a product via
Enterprises, with its figurehead and director, celebrity chef Stefano Manfredi.
It was a great pleasure to talk with one of
my foodie idols, whose restaurant, Bel Mondo, I frequently visited back in early 2000 while living in Sydney. Not only is Steve (Stefano) a great and passionate chef who has been driven by the quality food scene in Australia, he is a chef who loves making coffee. I think to myself, tongue in cheek, that this is very rare. I have found most chefs I’ve worked with always asked me to make their coffees, as they would not go near the machine (being located too close to front of house service). Steve’s passion for coffee has made Espresso di Manfredi by Piazza D’Oro a powerful brand enjoyed around the Asia Pacific region in major hotel chains and iconic cafés. Steve also now captains the team at the well known micro resort Bells at Killcare on the Central Coast, just north of Sydney. Café Culture caught up with Steve recently to congratulate him on his success and to find out
I was actually born above a café in the north of Italy, and the smell of coffee was my first experience of this great beverage. My dad would give me the occasional sip of his espresso as I enjoyed a rich hot chocolate, while he played cards with his mates in the small espresso bar below our home. This is why I had plenty of energy as a child – running on caffeine and chocolate.
> You have a love for high end hospitality and quality service. Was a quality style of coffee at a premium price structure hard to put into a price driven market, especially ten years ago? Starting a coffee brand with a partner like Douwe Egberts (DE) was the only way a premium product could have entered that market at that time. Our two businesses were focused on quality and the development and design of a high quality coffee brand at a premium price. DE is one of the
the great buying power of fresh green beans and the latest technology in bringing it to the roasted end product. In the early days of planning (12 years ago), with the help of Master Roaster Wayne Archer, we went through a long process of developing a blend that suited the Australian milk based palate. At the end of the day, the coffee consumer was who we were trying to please, and we took the challenge of placing high quality Robusta beans in small quantities into our final blends in a time when 100% Arabica was the belief. The blend not only cuts through the big milk based drinks, but also stands up as an espresso. Julie (Julie Manfredi Hughes) and I built a brand from the ground up, along with DE and used tools such as some great imagery on our marketing material of two elderly Italian men – which not many people know was of my father and one of his good mates. We also used the services of top Australian ceramic designer Rod Bamford to come up with four unique designed cups that would capture people’s imagination. The cups were of a
9/7/10 3:19:48 PM
different shape, different from anything that was being imported into the country and all fitted the same size saucer. I have come from the high end restaurant business, where fabulous design would make or break a business. We have applied this philosophy to the Espresso di Manfredi brand, and it has given the brand identity, and now longevity.
we are also building more resort suites to house more guests.
> Will we see other blends with Manfredi Coffee in the future? Organic, fair trade? We are always looking at ways to maintain the high quality of our blend. Working to a taste
> Have you noticed the change in fine dining restaurants focusing more now on good espresso service?
It’s been a very slow take up for restaurants in considering high quality coffee service. Restaurants are still fairly small players in the espresso market, and even the bigger name restaurants are fairly small accounts compared to some busy cafés. Restaurateurs have often been caught up in simplifying this system by letting large coffee companies monopolise this part of their businesses. When I first entered the market as a coffee supplier, I thought I could change the attitude of fellow restaurateurs, but it was too hard, so we concentrated on the café street business.
I love all styles of cafés, and we supply some great businesses here and overseas. I visited Market Lane Café in Prahan in Melbourne recently and loved the whole concept of this business. The different brewing methods by this café was a real eye opener. We are very lucky to have some of the best cafés in the world in Australia and New Zealand. I have travelled a lot around the world, and it was always hard to find a great coffee outside of Italy. The passion from our baristas in Australia is starting to mimic our clever top end food scene. It will be nice when all coffee makers find the passion to become baristas.
> What is your favourite espresso beverage?
I start the day with two ristrettos, and I make coffee for my staff at the start of prep at 8am. One of my favourite drinks is a short espresso, around 20 ml, with a small knob of unsalted butter added. Make sure you heat up the espresso cup first to help the butter melt. It’s a very creamy coffee drink, but probably won’t catch on with all the health
> In Australia, what is one of your favourite cafés to visit?
> What is your latest venture or project? We are now building another dining room at Bells to cater for our growing demand for weddings and functions. We have quickly outgrown the present dining room and want to still be able to service our regular diners and keep functions and dining separate. It is a fantastic outlook at Bells, and the weekend trade is very busy. We should be all finished by Christmas, and
profile gives us the flexibility to use some great single origins. But we won’t compromise that high quality and rely on the experience and expertise of Master Roaster Wayne Archer from DE to source and roast the beans for our blend. We are now focusing more on service and training of our end users, and we have been very careful as to where the product has been placed. We have had many other companies follow the style of our marketing and need to keep ahead of the pack in service and delivery to the café consumer. We are also getting a great response from the Asian countries that we are now exporting to, so we are very busy maintaining the same relationships we have created here in Australia. Our next ten year plan is to focus on doing it right! We have created a successful business with a quality approach, now we just need to improve all aspects of the process. We have launched a new set of designer ceramics to go into our customers’ stores, which is the start of the updating of our marketing images. Change is fun, and we are looking forward to the next ten years of caffeinated success.
9/7/10 3:19:58 PM
Road Test Model: Plus4You
storia was founded in 1969 and is the flagship brand of its parent company CMA, based in Treviso, Italy. The new Astoria Plus4You is their latest espresso machine, developed to meet the growing demands of the barista, the roaster and the environment. Plus4You – Energy Saver Plus4You is the first eco-espresso machine in the Astoria Green Line range, a range of energy saving espresso machines which allows you to save up to 47.6% on your power bill, as well as reducing carbon emissions. Most espresso machines waste enormous amounts of energy during off peak periods and when left on overnight. Plus4You only carries power when and where it is specifically required, thus saving energy. The integrated PID manages the automatic stand-by mode during off peak periods and at night, as well as the intelligent control of temperature settings. Settings can be easily programmed via the arrow keys and LCD display
located on the push button panel (no need to open machine). Adjusting the settings takes only seconds. Plus4You – Fully Satisfies the Barista and the Roaster Plus4You grants you maximum quality in the cup and flexibility to adjust the machine according to the coffee origin/blend. Different roast profiles require specific extraction temperatures for the best results in the cup. The water reservoirs are dedicated exclusively to coffee. You can regulate the temperature of each group independently, according to the origin/blend. Temperature stability is within one degree. The steam boiler is dedicated exclusively to steam and hot water. Plus4You intelligent system compares the extractions of every espresso. If coffee extraction is not perfect (e.g. due to incorrect grind/ tamping etc.), the barista receives instant detailed information on the coffee he has just prepared. Plus4You suggests via the LCD display the appropriate corrective actions.
boiler and one coffee water reservoir for each group temperature control of the coffee water reservoir ■ Electronic temperature control of the steam boiler ■ Electronic temperature control of each group ■ Display showing the pressure of volumetric pump ■ Display showing the ambient humidity ■ Display of water pressure in the hydraulic circuit ■ Programming of the washing cycles ■ Shot timer ■ Auto steamer (optional) ■ 2 group (20 amps), 3 group (25 amps), 4 group (32 amps). ■ Electronic
Carbon fibre finish.
Price Guide Plus4You – 2 group
RRP = $11,250+GST
Plus4You – 3 group
RRP = $13,750+GST
Plus4You – 4 group
RRP = $16,250+GST
Standard Functions and Devices Roastmax Roasters
p: 0404 879 107 e: firstname.lastname@example.org w: www.roastmaxroasters.com.au
dispensing of servings water refill ■ Hot water mixing system ■ Electronically controlled cup heater ■ RS 232 serial line ■ Multifunctional key for guided navigation in the display menus ■ Smart card reader ■ Automatic
Display Functions: • Language options • Counter of selections for each serving type • Diagnostic messages for easier service • Settings for manual or automatic energy savings • Notice of required water softening • Display of machine parameters
8/7/10 6:42:00 PM
Aesthetticss Clean and classy. Looks sturdy, with solid parts that would work well in a commercial environment.
Ergonom miccs The Results
Testingg thee Macchinne Habib Maarbani
The feel of the machine’s components is important in ensuring that the barista feels comfortable and enjoys using the machine. The Astoria steam handle shape is easy to grip and quick to turn on and off, as you don’t need to pull too tight before the pressure shuts off. The button design is practical as it protrudes enough, making it easier to turn on and off. There are a good amount of options, with the second tray and the high and low options being great, using one side for takeaways and the other side for in-house coffee espressos etc.
Is a co-owner of Morgan’s Kitchen in Liverpool, Sydney and has been making coffee for 6 years. He is a well respected competitor on the competition circuit, having won several latte art competitions and most recently taking honours at the Pura/Dairy Farmers Latte Art Competition in Sydney this year.
adjust the group head temperature is excellent, as it gives the barista
Milk Tex xtuurinng
A three time New Zealand Barista Champion, Luciano has represented NZ three times at the WBC, in Berne, Copenhagen and London. He works in his own café, aptly named “Luciano” in Christchurch and is again contending for this year’s title.
Smooth, even extraction results with good flavour. The ability to an opportunity to try different temperature profiles from single origins to a blend – perfect.
Good pressure. It’s helpful to be able to adjust the pressure, and being able to customise all the features is great for a hands on barista.
Load Test The machine pressure held up easily and consistently to shots on and off and milk on and off and could quite easily be run in a busy café. Back boiler for steam pressure and hot water gives loads of pressure – very unlikely you would run out.
General Com mmeents Depth of basket unique, instant temperature feature is great, energy saving feature incredible – allows you to come in first thing in the morning and you have instant hot water (no heating period), can restrict the usage of energy over night when not in use. Great to be able to restrict one group head when times are quiet. Instant temperature change. Great stability; as the barista is always looking for stable temperature control, the three boilers (2 group) makes this easier.
Best Feaatuuress This machine is a step ahead of the conventional coffee machines on the market today. Temperature control of any and every element plus energy savings are very impressive features.
9/7/10 12:48:33 PM
By Graeme McCormack.
Loyalty Marketing. It’s probably one of the most over-generalised yet under-utilised strategies for small business.
s consumers, we’re exposed to many thousands of images and messages from businesses on a daily basis. As a result, we’ve all grown to know and understand what “marketing” is in general terms. But how do you take your general consumerbased knowledge of marketing, combine it with your intimate knowledge of your business, your products, your customers and your community, and then create and implement an effective and profitable marketing plan for your café? At its best, such a plan will be clearly defined and centred around strict actions and measured outcomes. Most often however, and at its worst, such a plan will be nothing more than a blackmagic melting pot of well-intended energy, enthusiasm and expensive and irrational harebrained ideas! Irrespective of which route you have taken (or are considering taking), both extremes have the potential to impact significantly on your business, for better or worse. For me, café marketing is simply about one thing and one thing alone – building a loyalty bank of customers and staff for your business. That is, creating an intangible yet inherent strength throughout the DNA of your business upon which you can not only build sales and profitability yearon-year, but which you can call upon as required, if and when your business suffers any form of negative impact due to events beyond your control. An example of such events, which I’m sure we have all experienced form time-to-time to varying
degrees, might be a major competitor opening near-by, or Council works taking place on the foot path directly outside your store, or a major redevelopment within your shopping centre, or worse ... So what is a loyalty bank? In short, it’s the creation of that deep feeling of loyalty you can instill in every one of your regular customers and your staff towards you personally and your business as a whole. It’s all about positioning your business within the mindset of your key customers and staff, to the point where they will continue to support you and your café, irrespective of what’s going-on around it. I have personally experienced this first hand, with a major competitor once opening directly next door to one of my most successful cafés. While some of our regular customers were tempted to try the offering of our new, shiny competitor (don’t worry; they returned!), the vast majority simply ignored their offering and continued to stay loyal to our store in defiance. Gold! So how do you build your loyalty bank? Well, apart from delivering outstanding customer experience day-in day-out (which is a given for me), the implementation of a clever and strategic community marketing plan is the key! In my opinion, there are three key areas which need to be addressed at varying frequencies in each café marketing plan. They are:
Drrivvinng Pro oduct Triall & Guest Expeerienncee
The old chestnuts here are the Shopper Docket
or Buy-One-Get-One Free type campaigns. While these types of campaigns can have a significant positive impact in driving new traffic into your business, you need to be absolutely certain that your operations are of the highest calibre and ready to go before the campaign begins. The last thing you want to do is pay for the campaign, drive a whole stream of new customers into your business, only to give them terrible product and/or customer experience, because your staff and operations weren’t up to the task of coping with the spike in customer numbers and orders. If this was to occur, these people will never return, and they will make sure all of their family, friends and work colleagues don’t either! Think of it this way: those types of campaigns are like you providing free tickets to a concert. You need to make sure your band members know how to play and what to play, so they can at least play a few good songs on the night. Failure to do so will result in everyone having to fend for themselves busking on the street the following day ... In my experience, some of the best promotional ideas around driving product trial and customer experience have been associated with simple sampling, whereby a staff member provides small tasting samples of products to passing customers and invites them in. Another option is to host product education events in-store. Such things as coffee and tea appreciation nights have proven very successful for me over the years, particularly when targeted at selected key community stakeholders such as real estate agents, police, fire officers, local
8/7/10 6:44:03 PM
9Bar Espresso Services are a specialist, Espresso equipment company – we know your machine. politicians, local news reporters and personalities, centre managers, chambers of commerce, doctors, hairdressers, and the like. These are all people who regularly interact with others within your community, and whom by virtue of their new found product knowledge, friendship and loyalty to you and your staff, will become an unofficial ambassador for your business.
Devveloppingg an Aw weso omee Stafff Cullture
As I have detailed in a previous article, your people are your business. One of the best opportunities you have in creating and galvanising your team is to engage in local community marketing initiatives which incorporate the social groups and activities your staff are involved in outside of their work. For example, if a number of your staff play in a touch-football team, then sponsor that team and offer a free drink voucher to the player of the match each week (driving product trial). If they are involved in a chess club, then arrange for the staff member to host a chess night in your café after hours. If they’re a member of a mothers’ group, organise for kids’ story-time reading for their group in your café (best not during the morning coffee rush!) By demonstrating to your staff that you are interested and supportive of “who” they are rather than “what” they can do for you as employees, you will find you will not only drive loyalty on their part, but create even greater unison and harmony within your team as whole.
Emb bed ddingg yo our Buusinness innto the Fab bricc of youur Com mmunity y
Overarching the strategies outlined above, it is imperative that you give clear consideration to implementing a plan which sews your business firmly into the fabric of your community. Easier said than done? Perhaps. In my experience, however, it’s all about engaging directly with the key community stakeholders and making sure that their mind-set becomes so that they consider your business to be as key to the on-going success of your community as they are. For example,
COMMERCIAL MACHINES by becoming a pro-active member of your local Chamber of Commerce and hosting a series of their meetings at your café (after hours), they will not only get a sense of your commitment to local business, but your dedication to your staff and the community as a whole. By supplying free filtered coffee at the local primary school fete, you will not only be exposing your brand and driving product trial to new customers, but also be opening yourself up to parents and friends of the school who might send you your next best employee! By putting-on a “Thank You 000ers” promotional morning, where all local police, fire and ambulance officers are provided with a free breakfast muffin with every coffee, not only will your business be the talk of the town and secure new customers, but your staff will be very appreciative as well (building further loyalty and culture). At the end of the day, there are many ways in which you can successfully market your café. The suggestions I have put forward here, as always, are based on my personal experiences of what have worked for my businesses. In fact, some of the biggest and most successful promotions my staff and I have ever done have cost little or no money at all. In that regard, it’s all about knowing exactly what your business has to offer and how best to deliver that into your community in the most cost effective and dynamic way. If you’re thinking about your next marketing campaign, or would simply like to ask a question or bounce a few ideas around, please don’t hesitate to contact me. As a special offer, I’d also like to extend the opportunity to the first 20 people who contact me to receive a significantly reduced price on a tailored marketing plan for your café. That way you can start making deposits into your loyalty bank sooner, rather than later! Graeme McCormack Founder & CEO, Faction e: email@example.com p: 0438 666 036
Operating 24 hours a day – 7 days a week, our fully trained technicians can service and repair any Espresso Machine or Grinder in & around Melbourne, within 24 hours. DOMESTIC MACHINES
We can also service a wide range of domestic espresso machines and with our drop off facility we can have your machine back to you promptly. Contact Craig today to book your Espresso Machine service on: 1300 59 43 41 OR
8/7/10 6:44:27 PM
By Syd Shilling.
Signs of the From prehistoric times, there has been signage in many forms. To direct you, instruct you, tell you you’re in the right place, what you should buy, the way you should live etc. etc.
ignage has become an entwined aspect of our everyday lives and has taken endless formats – just have a look around and see how many signs there are! Signage has changed enormously since I started as a 16 year old being told to mix the stripped paint properly so that the strips were straight, and then go and get a “long wait” from the engineer down the road – showing my age! The industry has come from brush work to computer vinyl to digital printing. So how do we use this medium to our advantage in relation to our businesses? Signs can make a huge impression, catch the eye, spark the imagination or make you look like a two bit hustler and waste your hard earned money. Signage is a tool for your business; we can utilise our vehicles (we use them 24/7), windows, shop fronts, bill boards, banners, A Boards, LED signage, hats and clothing, badges, printing etc. etc. So how do we utilise this tool to make it work for you? Planning out what you want to achieve out of your signage is the first step. The 3 main aspects to signage are: 1. WHO YOU ARE? 2. WHAT DO YOU DO? 3. HOW TO CONTACT YOU? Work out a budget of how much you can spend. It is worthwhile spending the time and the money to talk to a graphics company or artist and get a concept together that will portray who you are. They can put together a package that can use all of these components and then go to your sign provider and work with them, use their knowledge and experience to realise your goal.
Some sign providers can do the graphics for you as part of their scope. The more preparation you do and the more idea of what you want to achieve before you go see the sign provider, the more time it will save him and the more likely you will stay within budget. One important thing to always remember is that cheap is not always the best; sometimes the extra little cost can save you a lot!
top. The other side can be your company logo.
We use these every day, so why not “WRAP” them in your company logos and branding? We have to use our vehicles, so utilise this tool. Vehicle wrapping is very effective and can really stand out. It is important you do not clutter your signage here. If you have too much information, the most important elements won’t stand out and passers by do not take the time to read every little piece of information on your car. Stick to the basics of who you are, what you do and how to contact you.
> A Boards A boards can be a cost effective way to advertise your company and products. This tool can be interchangeable and can have a combination of mediums to use. For example, one side can be acrylic (perspex) for the use of fluro liquid chalk pens with your logo branding at the Signs are so commonplace, that their importance can be taken for granted. However, as an entrepreneur, you should know that your sign can be vitally important to your bottom line. The best signs are designed well enough to attract business, while at the same time enhancing the area where they are meant to work. So next time you are thinking about your signage, remember to take the time to get it right. It will attract new customers, place your brand in
> Shop Fronts
the minds of consumers, create impulse sales and
The front of your premises is the introduction of your company to the public. This is the first impression that the public will get of you before they taste your “out of this world” coffee! Use the knowledge of your sign provider to help you make your shop front something special, to emphasise the business’s personality, ensuring a pleasing façade that will attract customers and ensure they get to taste that “out of this world” coffee.
work of art worth noticing, not just another sign.
Industries is a merger of his 2 companies
Shop windows can be a work of art, and signs can be applied to the inside to protect them from vandalism. Windows are a part of the shop front impression and can make the rest of the signage
(Sunquest Plastics and Moffat Beach Sign Co.) into
enhance the look of your community. Make it a For additional help or information contact: Syd Shilling p: (07) 5493 1755 e: firstname.lastname@example.org w: www.sunquest.net.au Syd Shilling is the CEO of Sunquest Industries on the Sunshine Coast of Queensland. Sunquest
one company that supplies a wide variety signage, badges, laser engraving, plastics fabrication, poly welding.
8/7/10 6:45:34 PM
TheClassic Italian Icon
Rocket Espresso is pleased to announce the release of the new Giotto domestic espresso machine. Our research and development together with international customer feedback has led to our new machine being developed in the tradition of quality that is Giotto; offering a premium domestic espresso machine to those passionate about creating the ďŹ nest espresso possible at home. New Machine Features t/FXTUFBNBOEIPUXBUFSIBOEMFT t/FXDPOUSPMQBOFMTBGFUZGFBUVSFTt/FXBOESFEFTJHOFEGFFUGPS JODSFBTFEIFJHIUBOETUBCJMJUZt/FXTMJEFESBJOUSBZXJUIFMFHBOU DPOUPVSTt$PNNFSDJBMQSFTTVSFTTUBUGPSMPOHFWJUZ t5IJDLFSTUSPOHFSDVQGSBNFTVSSPVOEt/FXIFBWZEVUZ QSFTTVSFHBVHFt-BSHFSBOEOFXMZDPOmHVSFE5IFSNPTZQIPO System for greater temperature control and stability to the group; while optimising steam quality
Creating classic espresso machines
www.giotto.com.au 40-41**.indd 41
1300 326 326 8/7/10 6:46:07 PM
8/7/10 6:48:17 PM
turning milk into silk
National Foods Australia Pty Ltd I Ph: 13 14 60
8/7/10 6:48:34 PM
By Luke Shilling.
Over the past five years or so, specialty coffee in Australia has really started to gain momentum. With Melbourne and Sydney taking centre stage in regards to barista championships, high profile cafés and coffee events, it can be easy to overlook the other state capitals as having the best coffee in Australia.
aving started a coffee career in Brisbane/ South East Qld some 10 years ago and currently here still, it has been an absolute joy to have the opportunity to be a part of a developing Brisbane coffee scene. With the likes of Aromas, Merlo and Di Bella putting in the ground work in promoting fresh roasted coffee, Brisbane coffee drinkers nowadays are much more discerning in selecting their daily brew. And now there is even more to choose from, with the likes of Veneziano and Campos joining the scene, providing wholesale coffee as well as their own café.
Recently, there have been a handful of espresso bars that are going a step further, by either roasting for themselves or working closely with a roasting company in designing their own exclusive blend for their café. Combine that with regular rotating single origins, education nights, cold drip and chemex brews, and you have some of the best cafés around. So where to? Well, after being away for almost a month, I couldn’t think of a better excuse than to jump on the push bike and head into the city for a morning of catch ups ... and of course, caffeine overdosing.
8/7/10 6:51:08 PM
+ One Drop Espresso Bar Serving – One Drop Private Label (Cleanskin
+ Chic Espresso
Coffee Co), feature single origins.
+ Brother Espresso
Piccolo – Full bodied, with a brightness of
Serving – House Blend Private Label (Fifth
blueberry and a cocoa finish.
You wouldn’t think an espresso bar in the foyer of a commercial building would produce a great cup. These guys are only new on the
Serving – Five Senses Coffee 24/7 Blend. Piccolo – Just as described: medium body, smooth, milk chocolate finish. Situated at the upper end of the city, the
Espresso – Clean, crisp with medium body and
layout of this place is just as the name says –
acidity and slight spice overtones.
very “chic”. With a Synesso 3 group and about
You’d think that you’ve stepped into a
4 Mazzers, you know you’re in good hands.
scene, but their passion and dedication to the
Melbourne coffee shop, and the boys at Brother
Only new to the scene, these guys are learning
drop far exceeds many who are in the industry.
have designed the place to be just like that.
fast, and it’s great to see more people that are
What’s also unique is these guys also feature
With their own roastery opening very soon, I’m
passionate about the coffee first and everything
other people’s coffee as well. Goes to show,
expecting some great coffee.
doesn’t matter where’s it’s from ... if it’s good, it gets shared.
+ Cup Specialty Coffee and Roasting House. Serving – 5 Star blend, single estates, seasonal blends. Espresso – Seasonal blend and Kenyan Tinganga Estate. Piccolo – (5 Star). Balanced, sweet, citrus overtones, caramel finish. Espresso – (Kenyan Tinganga Estate). Distinct mandarin and apricot, burnt toffee finish. Slayer 3 group, Robur doserless, 6 kg Geisen Roaster and one massive robot transformer painted on the wall, all I can say is, “Awesome!”. This place is a coffee geek’s dream. Great open setup, sit down menu, regular rotating blends and origins and also the only Slayer espresso machine in Brisbane.
+ The Birds Nest – Coffee and Collectables. Serving – Black Sheep Coffee. Piccolo – Bold, full bodied mouth feel with dark cocoa finish and slight citrus acidity. Run by a husband and wife duo, The Birds
+ Other Great Coffee Places Campos Coffee and Roastery James St Market, New Farm. First Pour Veneziano
Nest is one of the “hole in the wall” places
Montague Road, West End.
that if you didn’t know it was there, you’d be
missing out. Originally a hair salon, Ned and
Roma St, Brisbane City.
Tracy (owners) decided to close the salon and open an espresso bar instead. And I’m glad
Cleanskin Coffee Co
they did. With a whole lot of unique collectable
Linkfield Rd, Brendale.
items as well, it can be easy to come in for a
quick coffee but end up staying for a long time.
Commercial Road, Tennerieffe.
8/7/10 6:51:25 PM
By Sean Edwards.
Recognising passionate industry people.
café people. Meet Tristan Creswick ... barista trainer, latte art competitor and owner of “kafe” in North Wollongong.
first met Tristan at a Café Biz expo in Sydney in 2004, where he competed in a Pura Latte Art competition. He was a bit of an unknown, but he impressed the judges with his on stage persona. Since then, Tristan has been involved in many areas of the coffee industry, and he enjoys everything from pitching in at events as a coffee judge to a roving MC. He excelled himself last year by taking out the longest drive at the Sugar Australia Golden Bean Golf Day, showing another of his skills. Tristan has always kept us guessing at what outfit and hairstyle he will turn up with at the next coffee meet. Last Café Biz, the grey hair was a bit premature for this young larrikin of the caffeine world. Tristan Creswick is a barista “by trade”, with over 12 years’ experience working in the hospitality industry. Currently Tristan runs the Grind on Demand Coffee Academy and the espresso bar and lab, “kafe” in North Wollongong. Tristan, like many young baristas, did the rounds of the café world, getting an experience and understanding of the dynamics of the industry and its players. Working in his parents’ café in Jindabyne gave him a good grounding for coffee making. Soon, the big city lights lured Tristan away from
his chef’s role in the NSW ski town. Once in Sydney, Corporation. Tristan spent the following 3 years as it wasn’t long before Tristan found work as a barista. the National Sales Manager for Dalla Corte Espresso He worked for some small independent cafés here Systems. and there until finding a full time role at Ziggolinis Tristan has competed as a barista in the Pura Milk Café and Restaurant in Woollahra. This is where he Latte Art competition, twice, placing second on his discovered latte art. Woollahrians are a little well-tosecond attempt, as well as the NSW Latte Art Comdo, which was just the pressure Tristan needed to petition, which he won in 2007. develop latte art skills. Nowadays Tristan is recognised around the world After 2 years working at Ziggolinis, Tristan took for his commitment to the industry. He owns and a job at a health bar out runs the espresso bar the front of an establishdubbed “kafe” and the Tristan has competed as a ment in the city using Toby’s Grind on Demand Coffee barista in the Pura Milk Latte Estate. This was where he Academy in North WolArt Competition, twice, placing first learned about specialty longong and is currently second on his second attempt, coffee. After completing 3 of planning his year long cofas well as the NSW Latte Art Toby’s barista courses, Tristan fee crawl around the world Competition, which he won in understood how much he mid next year. didn’t know about coffee, Tristan sees his future 2007. and he re-evaluated his initial as opening espresso bars thoughts about how long it around the globe and eduwould take to become a good barista. cating consumers about quality coffees. Although Working in the day and with night times free, he still in his twenties, Tristan Creswick has won respect was able to complete a Cert IV in workplace training from industry leaders. Young, full of energy and with and assessment. Now a qualified trainer, he pursued the rest of his life ahead of him, he’s ready to leave work as a barista trainer for the Australian Beverage his mark on the world.
8/7/10 6:52:22 PM
Café Name/Company:________________________________________________________________________ Contact Name:__________________________________ Email:______________________________________ Address:______________________________________________ State:_____________ Post Code:_________ Telephone:____________________ Fax:________________________ Mobile:__________________________ Minimum order 1 box (30 books) 1 box X $16.00 = AUS $480.00 + overseas freight The
10 boxes X $15.00 = AUS $4,500.00 + overseas freight Number of Boxes :_____________ Please debit my credit card for the amount of $:___________________
Credit card details:
Card No. CVV/Security Number _____________________________ Exp. _____ /______ Cardholder’s Signature:______________________________________________
-------------------------------------------------------------PO Box 5728 PORT MACQUARIE NSW 2444 Australia Phone: +61 2 6583 7163 Fax: +61 2 6583 7169 ABN: 87 429 922 771 Email: email@example.com PRODUCED AND PUBLISHED BY KISS MARKETING
8/7/10 6:52:43 PM
Joseph A. Rivera
Chemistry y Owned and operated by Coffee Intelligence, Inc. - coffeechemistry.com was launched in 2004 as the coffee industryâ€™s leading information portal for all aspects on coffee science, chemistry and technology.
sing their vast international network
the Director off Science and Technology ffor the
of scientists, they have partnered to
Specialty Coffee Association of America (SCAA)
provide the industry with the most
and the Coffee Quality Institute (CQI).
reliable and up to date information
His extensive experience has allowed him
Oppportunnity y no ot to be Misssed!
on coffee science, covering all elements of
to serve as the chief scientific advisor for
Joseph Rivera will be travelling to Australia in
coffee, from bean to cup.
both organisations, lead training instructor
September and also in November 2010 to present
Joseph A. Rivera, founder and creator of
and resident scientist for the coffee industry.
several seminars on the science and chemistry of
coffeechemistry.com is a well respected coffee
Over the years he has presented at hundreds
coffee. In addition to this, he will presenting at this
scientist with over a decade of experience in
of international seminars and has published
yearâ€™s CSR Golden Bean event as the keynote speaker.
researching all aspects of coffee quality. Prior to
numerous technical articles for the specialty
launching coffeechemistry.com, he worked as
For further information, visit: www.cafebiz.net or www.coffeechemistry.com
9/7/10 3:29:57 PM
L A RG E ST CO F F EE ROA STER EVEN T IN THE SOU THERN HEMISPHERE
Thursday 18th - Sunday 21st November 2010 - Port Macquarie, NSW SW
ow in its 5th year, the CSR Golden Bean is a “must attend” event for Australian coffee roasters and suppliers to the café industry and attracts the attendance of leading coffee professionals from Australia, New Zealand, Asia and the USA. This exciting event brings together coffee roasters, baristas and associated industry members to create a forum for learning, exchanging ideas and networking within the industry. The 2010 event looks likely to be bigger than ever.
Medals are awarded in each respective ctive category. The overall Golden Bean Winner is based on accumulated Espresso and Milk Based ased coffee categories.
Proudly sponsored by
ar - 2 day semin 16 & 17 Novh A. Rivera with Josep rsday 18th dging on Thu ■ Full day ju ries ffee catego ■ 2 N EW co on ti uc offee A ■ 21 Nov - C
O F FIC I A L P RO G R A M Wed 17 Novv – Arrive, evening at leisure Thu 18 Novv – Full day coffee judging, evening official welcome event Fri 19 Nov - Full day seminars and workshops, evening beach party fun Sat 20 Novv – Full day coffee judging, awards dinner Sun 21 Nov – Coffee auction, depart epart for home
Golden Beean cofffee catteggories: ■ Espresso
(Short Black) Based (Latte) ■ Australian Grown (Latte) ■ Filter ■ Organic Espresso ■ Chain Store / Coffee Franchise (Latte) ■ Single Origin Espresso NEW ■ Decaffeinated (Latte) NEW ■ Milk
International Keynote Speaker - Joseph A. Rivera
Early Bird Competition Register NOW to attend the CSR Golden Bean event and you will be automatically entered into the lucky draw prize… 2 nights (16&17 Nov 2010) at the Comboyne Hideaway just before the CSR Golden Bean. The Roundhouse at Comboyne Hideaway is an exclusive retreat situated atop the magnificent Comboyne Mountain plateau
with uninterrupted views to the coastline of the NSW Mid North Coast. Just 30km from stunning coast and beaches of Port Macquarie it’s the perfect place to start your CSR Golden Bean escapade. www.escapetotheroundhouse.com.au Lucky draw entries close 30 September 2010
For more details about attending or entering The CSR Golden Bean Coffee Roaster Competition and Conference, please contact Kiss Marketing on (02) 6583 7163 or firstname.lastname@example.org
9/7/10 3:30:39 PM
Story by Marion Calabrisello.
handpresso I recently had the opportunity to attend the inaugural Handpresso Academy at their Headquarters located in Fontainebleu (about 50 km from the outskirts of Paris along the Seine River), France.
he Fontainebleu Forestin spring is
Mobility is the main feature, but also, an eco-
through the social media network. In addition to
spectacular; it is the satellite city of the
friendly design, no maintenance, no descaling
advertising, it’s all about raising your profile/brand/
wealthy Parisians and the local chateaux
and being fun to use are major features. There
product via the various social media sites: Facebook,
were the home of many French monarchs
is genuine concern for the environment – this is
Twitter, Tweet Feel, LinkedIn, YouTube, Flickr, Blog,
not just marketing talk! The Handpresso Wild is
DiggThis, MySpace ... and the list goes on. Since
a good example of how simplification leads to
Handpresso is a start up company, they did not have
the Handpresso, the concept is simple – Handpresso
environmentally friendly products. The Handpresso
the same advertising budget as the big players in
Wild make a premium quality espresso – anywhere!
Wild uses 10 times less raw materials than an
the industry. They took a different approach; instead
Handpresso has become the global leader in the
average traditional 16 bar espresso maker; 50% of
of spending money on publicity, they made small
market for mobile espresso coffee. This in turn
the material is recyclable aluminium. Whereas most
videos from all over the world where Handpresso
has created a new market segment – the nomadic
machines are constantly powered on in order to
is being used and used buzz marketing. Their site:
espresso. While the industry (excluding cafés and
quickly heat up water, the Handpresso does not have
www.handpresso.com is linked to Facebook. They
hospitality) has been focusing on manual and fully
any stand-by power consumption.
post a regular newsletter and work openly with
and also Napoleon Bonaparte. For those of you who have not seen or heard of
automatic machines or pod systems (ESE/easy serve
What lured me to France
espresso or capsule), Handpresso took the opposite
(apart from the incredible
direction by creating the world’s smallest espresso
culinary experience of
machine, that you can hold in the palm of your hand
sweet pastries, cheese
and which can be taken anywhere. The Handpresso
and real champagne) was
is available in pod (ESE) or a ground coffee version
the opportunity to meet
and with an intense portafilter for those that want an
and exchange ideas with
extra strong coffee.
a group of Handpresso
serious Blogs, relevant
Haand H ndpr dpres esso es so’ss tter so erririt itori tories es aare re:: outd tdoo oors rs, ca camp mping, g picnic, hhik ikin kingg, trek ekki ek king ki ng, ga ng gard rden rd en, car, boat, ffis i hi hing ng, golfing, hotel room, skkiing, hhom omee or om offi ffi ficee – tthe he ppos ossi os sibi si bilities are endless.
magazines etc. We all know how expensive it is to introduce a new product to the market. Big advertising budgets no longer exist – use the internet! The internet is
distributors from all over the world and also an
shifting from an information tool to what they call
competitors’ products are designed for use in the
impressive lineup of guest speakers. Pierre Loustic,
an attention tool – which means pushing one’s view
home or in the office. The Handpresso product range
CEO of Russell Hobbs France spoke about “how to
about products, society, politics, sports, etc. to friends
is much more versatile. It can be used indoor, outdoor
sell premium products”. Jean Yves-Masse – former
through status update messages. Being on Facebook
– anywhere. Handpresso follows a true “blue ocean
Marketing Director for Ikea France – “how to get
and Twitter will raise your SEO (Search Engine
strategy!” The intention is not to get into the red
the most out of the internet and how to create the
ocean – the waters where all competitors are fighting!
buzz!” Warner Montanari – Quality and Key Account
If you consider the market to date, all the
For some people, this may be a bit deja vu ...
Manager for Illycaffe France talked about ESE pod
although I am GenX and I still struggle with the speed
picnic, hiking, trekking, garden, car, boat, fishing,
systems and how Illy manages its quality system from
of how the internet is changing – not to mention
golfing, hotel room, skiing, home or office – the
the coffee plant to the cup.
the extra time now required in front of a screen to
Handpresso’s territories are: outdoors, camping,
possibilities are endless. The point is, Australians are
There was lots of discussion about brand building,
manage newfound opportunities. All this does no good for the derriere – get mobile
very mobile, so the availability of “good coffee to go”
environmental considerations, creating marketing
anywhere or everywhere is starting to make good
buzz etc. The clear message was the power of
and have a good quality coffee anywhere! Because
“word of mouth” – telling the story and experiences
life is too short …
9/7/10 3:28:47 PM
Satisfy your customers’ tastes and social conscience.
R OA ST E R S COFFEE ROASTING EQUIPMENT SPECIALISTS
R OA ST E R S SUPER SHOP ROASTERS INDUSTRIAL ROASTERS CUSTOM MADE ROASTERS ROASTER SIZES: 5KG, 10KG, 15KG, 30KG, 60KG, 120KG.
DEMONSTRATIONS & TRAINING AVAILABLE
AGENTS FOR: PLUS4YOU
THE FIRST ECO-ESPRESSO MACHINE POWER SAVINGS UP TO 47.6%
ALSO A AVAILABLE: BAG SEALERS, SCALES, LINEAR WEIGHERS, LOADERS, DESTONERS, AFTERBURNERS ETC.
R OA ST E R S
Ph. 0404 879 107 11Box Fred363, St,Five Lilyfield PO DockNSW NSW2040 2046
email@example.com www.roastmaxroasters.com.au CON212_92x245mm.indd 1 50-51**.indd 51
21/05/10 8:56 AM 9/7/10 3:32:45 PM
Your local milk direct to your café
Australia’s Milk since 1900
Phone: 13 14 60 52-53**.indd 52
9/7/10 3:28:18 PM
REALE Rainforest Alliance Certiﬁed™ farm and forest operations meet comprehensive standards that protect the environment and promote the rights and welfare of workers, their families and communities. To learn more about the Rainforest Alliance, visit www.rainforest-alliance.org
+ Your voice will be heard in 2010
n order d to ensure continued d
In September b 2010, our first
growth in a time of strong
annual Café Pulse Supplier
café competition and market
Satisfaction Survey will be launched.
uncertainty, we need solid
At this time we call on you to
supplier support with a point of
share your voice as an important
difference for café operators and
café owner. YOUR voice will be
their valued staff.
heard, along with that of other café
This need will NOW be supplied
operators from around the country
by Café Pulse via an annual Café
who all seek improved service
Service Satisfaction Survey that
standards in café services, along
aims to unite all café owners and
with better competitive promotions.
managers Australia wide. This
Café representative service
survey will achieve better supplier
improvement can be achieved for
support and improved direct
your business by simply providing us
delivery supply standards.
with your valued and constructive
Café Pulse is a totally
feedback from this September.
independent research initiative by
In conjunction with Café
a Retail Research Company with
Culture Magazine, Café Pulse
several years of providing access to
will regularly publish informative
high-quality and truly independent
articles, ensuring that café owners,
analysis. YOUR new industry survey
their staff and key suppliers are
will be a UNIQUE resource to help
kept informed of the results of this
your local community café business
important research initiative.
improve on many different levels. The inaugural Café Pulse 2010
Sourced from the same plantation for ﬂavour and consistency.
100% Arabica delivers our unique taste.
These future results obtained by your valued feedback will then be
research will be launched into the
available as an industry first annual
café market this September. It
snapshot report, to compare the
will improve service levels to the
key supplier service satisfaction your
valued café owners through vital
business receives. If you would like
collectively gathered and required
to know more details about this
service understandings via the Key
important Café Pulse survey, or
if you are a manufacturer or café
Café Pulse is a totally
UTZ is committed to sustainable quality and we are a member of the UTZ CERTIFIED program for sustainable coffee.
Beautiful herbal and fruity aroma with ﬂavours of caramel, honey and peanut. A mellow sweetness and delicate acidity, with a smooth and balanced body. And ﬁnally, a lingering citrus aftertaste.
supplier and you would like to be
independent research initiative
included, then please contact Janani
providing a unique resource to assist
either by phone on: 043 312 4416
your local community café business
or email Janani@pulseplus.com.au
improve on many levels, by gaining more focused service standards for your business from the major
Ph: 1300 DUCALE (1300 382253)
top 50 suppliers, and their various foodservice distributors.
CON212_92x245mm.indd 2 52-53**.indd 53
21/05/10 8:56 AM 9/7/10 3:45:16 PM
Story by Peter Panagiotopoulos.
Understanding How to lose your business without even trying. You could be committing one of the biggest, most unforgiving mistakes of your business life – and you would not even know it.
nlike many everyday slip ups, this one
the option window. Do not leave it to chance: post,
exercise of the option, and you then have yourself a
is fatal – black or white, and for most
mail, email, fax, hand deliver and carrier pigeon the
date in the Supreme Court.
café owners who forget to exercise their
notice to your landlord, not the managing agent. If
option, it is very, very black.
you want to keep trading and you miss the option
check the option window dates now. If you cannot
window, you are in technical terms – stuffed.
remember, make the time to find out. Get in touch
We all know that the right location
The message is simple. Find your lease and
with your lawyer to help prepare the notice and
is a big part of a café’s success. The right to trade
If the option window has closed and you have not
from a location is limited to the life of the lease. If
exercised your option, three things can happen. First,
make sure you serve it on time. If the prospect of
done right, the lease will be long enough for the
the landlord requires you to close your business and
a current market rent review is not appealing, then
café operator to recoup their initial investment and
vacate by the end of the lease, which by then will
you can look to negotiate the rental before the end
then on-sell for a capital gain, with enough time left
only be a couple of months away. You lose. Second,
of the option period, or give notice requesting an
on the clock for the new owner to do the same.
the landlord lets you continue to trade on a month
early market review. This lets you decide whether or
to month basis. You have no certainty, and your
not to take up the option knowing what the rent
the lease for an agreed term or terms. Options are
business is un-saleable without the landlord granting
commonly described as 3 x 3 x 3, or 5 x 5 or any
a new lease. You lose. Third, the landlord offers you
number of combinations. It is also common for the
a new lease at whatever rental and on whatever
deliberately not exercising your option if that is a
rent to be determined with reference to the current
terms he wants, sometimes totally out of whack
part of your business plan. But the name of the
market rent payable for comparable premises at the
with what you are currently paying. You either take
game is profit, not handing back the keys to your
start of the new lease.
it, or leave it. Left with no choice and no bargaining
An option gives a tenant the right to extend
If you do not have an option in your lease and time is running out, you should be looking to renegotiate with your landlord – a deserving topic we
power, many café operators usually take the deal and limp forward at a much higher rent. On the other hand, if you exercise your option
Of course, there is nothing wrong with
This article is intended to provide a general overview on matters of interest. It is not intended to be comprehensive nor does it constitute legal advice.
will be exploring in the future. However, if you do
on time, you are guaranteed a new lease at a new
You should seek legal or other professional advice
have an option, go and find a copy of your lease –
rental determined by the agreed procedure. This of
before acting or relying on any of its content.
course assumes that you are not in breach of any of
To exercise your option, you must give the
your lease obligations at the time of giving notice. If
landlord a written notice strictly within the time
you are in breach, say late in paying your rent, the
stipulated in the lease; this time period is known as
landlord may give you notice seeking to reject the
By Peter Panagiotopoulos Principal, PNA Legal www.thecafelawyers.com.au
Are you using a coffee that is Fairtrade and Australian Certiﬁed Organic? Grinders Coffee’s Organic Blend ticks both boxes Support the environment with Grinders Organic blend
www.grinderscoffee.com.au 1300 476 377
9/7/10 3:27:01 PM
Networking in What’s in it for ME? How to network well in business.
he world is made up of two groups of people, the “givers” and the “takers”. If you want to be successful in business, you have to be good at giving before you see the reward in your business. Greed is a horrible trait that we are all born with, and it relates back to our survival instincts in our ancestral design as hunters and gathers. It has been listed in history as one of the seven deadly sins and is defined as those who have excessive desires to possess wealth and goods. Some people – and we all know them – let this trait rule their lives. The “takers” are hard work and are not pleasant people to surround yourself with, and they often create negative thoughts and ideas that will eventually affect you. Great business networking is where we share information with customers, industry groups and even with our competition. It is easy to do and very rewarding. You find the most sharing people always have the most pleasant people surrounding them, and their businesses are often strong and are normally very successful. In my job role as a hospitality consultant, I get to see many back ends of business in the coffee and café industry. Often I see a lot of closed doors when it comes to people networking with each other. Networking is sharing information, resources and sometimes tangible things like products and services, and this business act is often very inexpensive to participate in. The rewards for networking are valuable, and often good networkers don’t just receive business success – they also can experience genuine friendship from their positive actions. The greedy person only thinks about himself or herself; they are driven by money and are often living a life of guilt, as they know themselves that they can’t be successful without hurting others around them. Their businesses often grow a lot more slowly when customers and other businesses see though their smoke screen of pretend niceties. Greedy people will use up their brownie points much quicker then the giving person who has no limit on return favours. As people, word of mouth marketing drives us, and we listen often to the person with the loudest voice. This is the same for your customers and business associates. As a good businesses owner and networker, you have to always relay the good vibe of your business actions and the networking initiatives you are undertaking at the time. If you get caught up running other businesses and customers down, you may easily get trapped in a situation of bad publicity that your business and your personal feelings
don’t need. Like your grandmother said, “If you have not a good thing to say about someone, don’t say it!” Staying positive yourself and keeping staff positive is always a challenge when you are involved in any small business operation. Your staff are often the closest people to you, and if they see signs of unethical or greedy behaviour, you will lose their trust and support – making it harder to motivate them. Being open with staff about your business actions is important. Often their perception can be skewed, because they have not seen the full picture. We can often be very secretive in our business lives, fearing competition and our own personal business decision making capabilities. Becoming a great networker is often a good tool for receiving personal support in our business. The returned action of having a customer or friend stroking your ego can often lift the negativities out of your daily routine. Doing a good deed may take time to reap the return reward, but be patient. The wait is worth it, and is often ten fold. This is where instantaneous versus delayed gratifications comes into the networking process. We now live in a world where our needs are appeased almost instantly. Doing a favour for another business owner or customer may take years to see a return action, but most people remember a genuine act of kindness. The word is patience, and the reward is the personal gratification for being a nice person in business and enjoying helping others. Yes, we can become cynical because of those scammers out there around us, and we become mistrusting because of this minority group. Every decision you make in your business has to be well thought out; this also applies to being a good networker. Being a good networker does not mean you are a “yes” person; you are allowed to turn down an offer or request now and then when the timing is wrong for you. Networking can be as simple as giving somebody a phone number or a website address. My suggestion is give networking a go, and watch you business grow. Some e go ood d tipss fo or becom ming a go ood d netwo orker in the ca afé é in ndustrry: ■ Join industry groups to meet like minded people. ■ Participate in industry forums and surveys. ■ Always relay positive industry news. ■ Practice being honest and ethical in all businesses transactions. ■ Enjoy your business and the people around you. ■ Good people attract good people. ■ Practice sharing.
9/7/10 3:27:18 PM
8/7/10 7:15:35 PM
By Erin Mitchell.
surviving the There are many different factors that affect insurance premiums ...
number of which you can control
income to supplement the operating income. When
through various risk management
these earnings are reduced, pressure is put on
methods such as increased security,
service and maintenance programs for
Insurance premiums will vary between insurance
your equipment, fire protection, etc. However, there
companies depending on risk appetites, claims
are also a number of factors that are unfortunately
experience for different policy classes and the
level of cover provided by a policy. As we face the
Insurance involves the pooling of premiums in
inevitable – a hardening insurance market, the
order to pay for losses which happen to those who
need to re-build and increase those premium pools
invest in the pool. The arrangement of premium
that have severely suffered in the recent months and years – it may be time to
pools affects the premiums that are charged on all individual policies following severe and widespread losses. Recently we have experienced a number of natural disasters and catastrophes around
Insurance involves the pooling of premiums in order to pay for losses which happen to those who invest in the pool.
the wild storms in New South Wales. Insurance premiums, in response to the wide
programs with other programs and specialised schemes available in the market. The marketing of your insurance management methods could
and cyclones in Queensland, earthquakes in Western Australia and most recently
compare your current insurance
program in addition to the risk
Australia, including floods hail storms in Western Australia and Victoria,
test the insurance waters and
potentially help with the bottom line of your café. Insurance premiums shouldn’t be the final product. Ensuring your needs are met by the cover a policy provides should be the most important factor,
premium pools to re-build. The increased premiums
and therefore you need to be aware of the current
are applied on all policies in the premium pool,
covers you have in place so that you can compare
not only on policies that suffered losses and made
against alternatives that offer either the same or
claims, which helps keeps the cost of insurance
a higher level of cover and ignore offers of cheap
affordable for everyone. This is, unfortunately, a
premiums that cull or restrict your covers. As insurance policies vary significantly across
increasing frequencies of natural disasters aren’t to
insurers, it is essential to check with a qualified
take all the blame for the suffering the premium
insurance advisor that your current covers meets
pools have faced. There are man-made disasters that
are also to blame – and the biggest of these would
be the well publicised Global Financial Crisis, or as
Bruce Insurance – Café Insurance Specialists
better known, the GFC. Insurers rely on investment
3'%nZVgh^chjg^c\XV[h VcYXd[[ZZh]deh 3AadnYhd[AdcYdc jcYZglg^iZg 3>chiVcifjdiZh 3EVnbdci]an 3Jc^fjZXdkZgV\Zeajh hiVcYVgYegdk^h^dch/ > '%!%%%XVh] > '%!%%%Wjg\aVgn > 6cn\aVhh^cX^YZci > 6XX^YZciVaYVbV\Z[dg VaaXdciZcih > BVX]^cZgnWgZV`Ydlc jeid'*%!%%%
deciding factor when purchasing an insurance
spread and high cost losses, will rise in order for the
pain that we all, as premium payers, will face. The
Smart Choice in Business Insurance
8/7/10 7:15:55 PM
By Michael Colless.
Most of us know the internet as a tool to send emails and to “Google” information – but there is more!
t’s the MORE area of the net you as a café
> What has this got to do with your business?
> How does this impact the café industry?
owner or supplier need to know about. Why?
Because it’s massive and can directly affect your bottom line. To give you some perspective of the power
and size of the internet, more video was uploaded
Firstly, yes the data above is from America, but
There is a magnitude of café blogging sites on
it’s fair to say the above is relative to Australia, as
the web, all talking about where they had great
we tend to follow consumer trends from America.
coffee, great food and great service. Along with
Secondly, café owners and suppliers need to
an endless list of sites that rate your customers
to YouTube in the last two months, than if ABC and
be looking to leverage these trends to gain a
experience at your café … yes, your café. Do
NBC (American TV stations) had been airing new
competitive advantage – yes, that’s right, to increase
you know what customers are saying about your
content 24 hours a day for 365 days since 1948!
awareness and to increase profitability! Good
business? Is it positive or negative?
operators are doing it to stay in business; better
> So what’s a blog?
Every month collectively, ABC and NBC get 10 million viewers. The number of unique visitors to
operators are increasing their profits! Remember, a
A blog is a simple self publishing platform
MySpace, YouTube and Facebook collectively every
website is just the surface. In today’s world, those
that has diminished the clout and power of the
month is 250 million – none of these sites existed 6
who stay still are left behind.
giant publishing conglomerates. Many blogs
> So what can you do?
enjoy readerships larger than some of the major
How many text messages does the average
With the products and services you provide,
metropolitan newspapers, by getting the “scoop”
American teen send each month? Have you any
how are you going to make consumers’ lives easier,
on top stories faster than a publication can print
idea? Not 1,000, but 2,272!
make them look good, alleviate their fears and save
them. This world is instant.
them time? Yes, sounds like a lot, but if you’re not
As a café owner, start by searching for your
connection tool to the internet in 2020 – the
on board, then think again – remember, it’s never
business on the web, and see if it comes up in the
computer in your mobile phone is a million times
results. If yes, it’s likely someone is talking about
The mobile device will be the world’s primary
cheaper, a thousand times more powerful and
The internet via social networking brings people
about a hundred thousand times smaller than
together who share interests of others. It’s a cyber
be the beginning of your blog by replying, fixing
a computer in 1965. “So what used to fit in a
community of like minded people connected by the
up any rights from wrongs, list your business on
building fits in your pocket now, will fit inside a
net. Examples are MySpace, Linkedin, Facebook and
every free directory, start searching on specialist
blood cell in 25 years.” – Ray Kurzweil.
Twitter. They “talk” to each other via a variety of
websites to see where you can rate your café.
methods like messaging, chat, email, file sharing,
Consumer testimonials are more powerful than any
video, blogging and discussion groups.
other marketing campaign. Generally, if your friend
See more at: www.youtube.com/watch?v=6ILQr UrEWe8&feature=related
you; dig deeper find out where and why. This could
8/7/10 7:19:12 PM
Because now there’s a soymilk that’s been developed for baristas by a barista. rates a café, you’ll go and so will people you don’t know.
Profitability By scouring the net, you can find new and innovative products at the best price. This scenario is the same for any industry; it is just as important for suppliers to show themselves on the web in some form or another – an internet
technology, you as a café can ensure prominent exposure to your customers, and as a supplier you can ensure these cafés are able to access your products effectively and efficiently. Michael Colless is passionate about consumers
site is NOT enough! Supplier websites are visited
experiencing good food. He has combined 20+
regularly by foodservice operators; however, in many
years of food industry experience with cutting-edge
cases it is difficult to find the product and product
technology to bring trade customers a great variety
details or how it can be purchased and delivered (i.e.
of good food, direct delivery for maximum shelf life
to a café anywhere), which leads to frustration. Ask
and the cheapest prices – all through an easy one-
yourself, and most importantly, ask others ... is your
stop online ordering warehouse.
site user-friendly/simple, does it make café owners’ lives easier, does it reduce their costs and boost productivity? Some forward thinking foodservice operators
Good Food Warehouse is one example of how to use the internet for more than just “Googling”. Good Food Warehouse: www.goodfoodwarehouse.com.au
have already incorporated the new technology into their business, the iPad. Providing a tool that allows customers to view an on-line menu, including tasting notes along with pictures of the dishes. Yes, you may think this is going too far; in actual fact, they are attempting to keep up! WiFi in the café is another example of technology. Why? It allows bloggers to blog their experience on the spot – consumers only remember the good things for a short period of time and the bad things for a long time! WiFi is fast becoming an expected service, just like a clean toilet! For a café owner, it doesn’t matter what is being purchased. It comes down to price, quality, freshness and time. By leveraging
8/7/10 7:19:42 PM
By Yvette Schroeder and Anthony Cheeseman.
MadCap and the All
The year was 2007. I was taking orders, pulling shots, perfecting milk and doing whatever other tasks a barista performs throughout a normal day in the life of a vibrant café. Little did I know that there was an idea brewing that would change the life of a few down on their luck people wanting to be where I was – behind a coffee machine interacting and being part of a community.
e know, as baristas, that it takes all sorts to form our café community, and one of my personal favourite customers while working as a barista was one of Australia’s top schizophrenic artists. So what about on the other side of the counter? Have you noticed any of your co-workers suffering? Maybe even yourself, at one point or another. With one out of every five people diagnosed (what about undiagnosed!), it is a high probability that you have served and even worked with someone with a mental illness. As an employer, if you knew someone had a mental illness, would you hire or fire? What if they were highly competent with their work? Even in good economic times, finding employment and holding down a job isn’t easy for many people with a mental illness. A lack of understanding, as well as the stigma still associated with mental illness, means they are often overlooked by employers. Eastern Regions Mental Health Association (commonly known as ERMHA), a mental health service in Melbourne’s south east, decided it had to try something new after seeing a need for clients who were at the stage of wanting to get back into employment. Before becoming the MadCap Ventures Project Manager, Anthony Cheeseman previously owned Cheesys Café at the Dandenong Plaza Shopping Centre. After coming into contact with ERMHA CEO Peter Waters, ERMHA acquired the café, and in consultation with its clients, the MadCap Café was born. To complement the café and further give clients a place where their self esteem and confidence can grow, The MadCap Centre 4 Coffee Excellence was formed. After a person is diagnosed with a mental illness or disorder and has been referred to ERHMA to become one of their clients, they attend an induction meeting at ERMHA’s Aspirations Day Program. From this meeting, clients are then assessed and identified that they would like to begin working in hospitality – and in particular the pathway to working at MadCap Café.
Clients begin the journey to the café by commencing the 40 hour pre MadCap hospitality program. This is called MAP (MadCap Aspirations Pathway). Part of the MAP program includes attending the MadCap Centre 4 Coffee Excellence, where clients initially attend the Friday 3 hour Basic Barista Course. Clients continue to attend every Friday morning to build their skills and knowledge on what they have learned. The centre is open on Friday mornings for free to people who have attended MadCap courses. Following on from the Basic Barista Course, the client completes the accredited four day Intensive Barista Course. This accreditation includes food and hygiene, and clients are taught everything espresso related – from menu description to the hygiene of the machine. The course even covers teaching latte art in its basic form. Etching with chocolate is mostly every client’s favourite. I know this, as I was one of the trainers for the Intensive Barista Course. The course is supported by a registered training organisation (RTO) called LETS (Local Employment Training Services). With LETS on board, the client gains a certificate in “Prepare and Serve Espresso” and “Follow Hygiene Practice Procedures”. The course increases confidence and also allows clients to comprehend the skills required for café life. Upon completion of the hospitality course, the program can lead to working in the MadCap Café. The client is now introduced to a disability employment service such as Dandenong Valley Job Support (DVJS) or WISE Employment to discuss job interviews and resume writing, as they must “apply” for their position at MadCap. A trial shift is organised for the client with the help of their “café trained” ERMHA Support Worker as support. After they impress everyone at the café, and a position opens up, the clients become a MadCap Café team member. Working in the café is a transitional step to open employment in hospitality. The training program in the café is a 9-12 month stint. Clients are not just thrown into full on café work, but are slowly introduced to different stations. They may just begin taking out orders and clearing up front of house, but then move onto preparation, serving customers,
understanding register operations and then onto preparing coffees and beverages. As their skills and competency increases, support from their ERMHA worker decreases. At the end of the program, clients gain the “All Star Employment” award. Upon completion of training, it is then anticipated that working in another job is sought or contemplation of further study is taken up. MadCap Ventures is working in partnership with Gloria Jean’s Coffees. Gloria Jean’s have passionately come on board, as they understand the value to their stores of having well trained and enthusiastic staff. Remember, MadCap Café is a transitional training café, and when an employer takes on an ERMHA MadCap Team Member, they will receive the benefits – which includes starting the employee on a Certificate 3 in Hospitality. With the success of this program for people who suffer from a mental illness or disorder, MadCap Café is expanding. The first store is in the Dandenong Plaza, with the second café opening in June at Westfield Shopping Centre, Fountain Gate in Melbourne’s growth corridor. Further cafés are planned in and around the outskirts of Melbourne. Working in my first café at 15, I worked alongside someone who was mentally disadvantaged and to me, she was highly competent in her work. With this experience, along with training some of the current staff from the MadCap Café in the Intensive Four Day Barista Course, I have found these people to be highly creative and keen to gain new skills. The main focus for the whole MadCap Venture from ERMHA is on making a difference, not a profit, and it’s already paying off. They have a goal to provide well trained and skilled staff to other like-minded businesses in the hospitality industry. If you would like more information or would like to be in partnership with MadCap and begin a former “All Star” on their path to beginning their Certificate 3 in Hospitality, you can contact MadCap Ventures Project Manager Anthony Cheeseman on: p: (03) 9706 7388 e: firstname.lastname@example.org
9/7/10 3:47:02 PM
VOTED AUSTRALIA’S NUMBER ONE COFFEE ...
8/7/10 7:21:35 PM
Soups for Yes, the cold weather has arrived in most of Australia’s towns and cities, and some hearty country food is on the menu. Even if you only do it once each winter, it’s a tradition to simmer up those yummy, belly-warming homemade soups that are also a very profitable item on a café menu. We have picked three of our favourite recipes at Café Culture Magazine that are quick and easy to prepare in bulk – ready to appease those hungry winter appetites.
+ Roasted Tomato and Garlic Soup Ingredients (serves 8) 1 garlic bulb 2 kg ripe Roma tomatoes, cores removed, halved lengthways Sea salt flakes and ground black pepper 2 tbsp good olive oil 1 brown onion, halved, finely chopped 1L (4 cups) vegetable stock Parmesan or Romano cheese, flaked with vegetable peeler
Cooking Method Preheat oven to 185°C. Place garlic and tomatoes, cutside up, on a baking tray lined with non-stick baking paper. Season tomatoes with salt and cracked pepper. Roast in oven for 40 - 50 minutes or until tomatoes are tender. Remove from oven and set aside on the tray for 10 minutes to cool slightly. Peel tomatoes. Place tomatoes in the bowl of a food processor and process until smooth. Strain through a sieve into a large bowl. Discard seeds. Peel garlic. Place in a bowl and mash with a fork. Heat oil in a large saucepan over medium-high heat. Add onion and cook, stirring, for 3 minutes or until soft. Add garlic, stock and tomato puree, and bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until mixture thickens slightly. Taste and season with salt and pepper. Ladle soup among serving bowls and serve with toasted Turkish bread strips.
+ Creamy Country Pumpkin Soup Ingredients (serves 8) 3 tbsp olive oil 1 onion, finely chopped 1 leek, white part only, finely sliced (washed) 1 Russian garlic clove, crushed ½ tsp ground coriander 1 tsp ground cumin ½ tsp ginger ½ tsp nutmeg 1 kg peeled butternut pumpkin, diced 1 large Sebago potato, peeled, diced 1.5 L chicken or vegetable stock 1 cup (125 ml) thin cream
Cooking Method Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured. Add garlic and spices and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, blend in batches. Return soup to pan, stir through cream and reheat gently. Season and add a little more nutmeg if desired.
+ Pea and Potato Soup Ingredients (serves 8) 1 L (4 cups) of chicken stock 2 leeks, white part only, finely sliced (washed) 1 garlic clove, crushed 2 large Sebago potatoes, chopped coarsely 4 cups of frozen peas 3 cups of water 1 tbsp spoon olive oil 2 tbsp of fine shredded mint
Cooking Method Heat oil in a large saucepan over low heat, add garlic and leek and cook for 10 minutes, until softened but not coloured. Add stock, potato, peas and the water to pan, bring to boil. Reduce heat. Simmer, covered for 20 minutes or until vegetables are soft. Cool vegetables and blend or process soup in batches until smooth. Return soup to clean pan, stir and reheat gently. Stir in mint before serving.
Sprinkle with flaked Romano cheese.
9/7/10 2:58:39 PM
the From the 23rd to the 25th of June 2010, London was all about coffee, as the world’s best arrived in town to compete in the most important global coffee event of the year.
affè Culture is Europe’s leading trade exhibition exclusively catering for their growing café bar market. Held at the Olympia Exhibition Centre in London, this year Caffè Culture also hosted the 2010 World Barista Championships, Latte Art, Coffee in Good Spirits, Cup Tasting and Ibrik Competitions. Australia was well represented with judges and supporters, and with a very worthy competitor in each of the events, the overall results for Australia were our best ever. All competitors made it to the semi finals, and 3 into the finals!
The Ressultts for Ausstraalia..
Auusttralilia Winss Beest Nation In recognition of our success across all of the SCAE’s World Championships in 2010, Australia’s team won the Best Nation prize. Under the Best Nation rules, the national teams are allocated points according to their final positions in each of the World Championships, including the World Barista Championship. The country with the lowest number of points wins!
Scottie Callaghan (World Barista Championships) Will Priestley (World Latte Art Competition) Johnny Pisanelli (World Cup Tasters Competition) Mitchel Fawkner (Coffee in Good Spirits Competition) Rob Forsyth (Cezve/Ibrik Competition)
3rd place 2nd place 6th place 4th place 12th place
Co ongratuulattionns to thhe Winnners World Barista Champion – Michael Phillips, USA. World Latte Art Champion – Haruna Murayama, Japan. World Cup Tasters Champion – Hector Gonzalez, Guatemala. World Coffee in Good Spirits Champion – Jeroen de Corte, Belgium.
9/7/10 2:58:23 PM
Proudly sponsored by
+ Lavenders Café + Mr Espresso –
Green Bean Project
Level 2, Outside Hoyts Cinema Westfield Eastgardens t. (02) 9344 0356
r Espresso is about ultimate espresso coffee, fresh food and local community. The business is focused on real food that is free of preservatives and hand made in-store daily, with ingredients sourced locally. They are also one of the few remaining wood roasters in the world, painstakingly and patiently batch roasting their blends of coffee slowly. Their little kiosk at Westfield Eastgardens in Pagewood was built as a statement to all that is “green”, together with a social conscience. They’re giving back some love to the world. They call it the “Green Bean” project, showcasing their 1998 Espresso Bar that they are working on with recycled timbers and furniture, compost coffee and, last but not least, fair trade coffee origins. Everything is hand made, and the crew don’t use press button machines. They view themselves as artisans of coffee, loving their coffee and loving their shiny
Synesso coffee machines. Founder of Mr Espresso, Veni Chorafitis happened to be in the store the day I visited, so it was timely to chat with him about the new Green Bean kiosk and the philosophy behind the Mr Espresso brand. Veni commented, “You could say that we are part of the third wave of coffee, pushing the boundaries of what a great coffee experience is all about, but when we say ‘good coffee’, it’s more than just a carefully crafted coffee. “From humble beginnings of street vending in the ‘90s, we were pioneers in the sense of polarising a community when it came to great coffee, friendly service and supporting important local causes. Today, 12 years later, we are proud of our 4 retail stores, which are simple, have a great buzz, are all about giving the everyday person a great coffee and making a positive impact toward social and environmental issues. So in good coffee … we also mean good causes,” said Veni.
Shop 1, 418 High Street, Maitland 2320 t. (02) 4933 8855
aitland City and surrounds has the most historic sites in the Hunter Valley, with a great collection of restored historic buildings, all in their original elegant glory. The river city has create a good name with its coffee culture, with two new roasters and a few cafés making a caffeinated mark on the area, appeasing this growing city. Perched above the Hunter River, Lavenders Riverside Café is one of these great businesses, started ten years ago by Rodney and Helen Jolly. When I visited the café for breakfast, Rodney was running around wildly doing his last minute preparations before he jumped on a plane for a few months study tour of provincial France. He had left the full control of the café to his competent business partner, Errol Russell. Errol is quite new on board and had come to know the business well, being Rodney and Helens’ bank manager. After lots of discussion over the years with Rodney, Errol decided to change hats and move into hospitality, and so joined the Lavender team as a co-owner. Breakfast at Lavenders is a great place for the egg connoisseur, with a delicious Eggs Benedict that attracted
me two mornings in a row. Errol said the Eggs Florentine is another favourite of the locals and is just as good as the “benny”. Rodney and Errol have a good handle on the coffee situation and they are well supported by Witham’s Coffee, with regular training for the Lavenders team. They all appreciate a good brew, and they have a good coffee following. The café has a large outdoor seating area that is always full of regulars enjoying the sun and the pristine river panorama. It is the perfect escape for the corporate worker, and the lunch menu revolves around some great Hunter produce, which is simply plated and served fresh to order. The salt and pepper squid and salad was popular the day I visited among the day shoppers, who were resting as a part of their retail therapy. I joined them in this meal choice and enjoyed every last bite. Lavenders Riverside Café is open 7 days and most public holidays. Kids are welcome and the café is pram friendly, with plenty of room in back. Maitland is holding its second Aroma Festival in August, and this is the perfect opportunity to visit the city, with a stop over to meet the team at Lavenders.
9/7/10 2:53:00 PM
+ Market Lane Coffee
Shop 13, Prahran Market 163 Commercial Road South Yarra VIC 3141 t. (03) 9804 7434
t’s all about the coffee,” says Fleur Studd, and in Market Lane, it shows. Fleur, founder of this café and her Director of Coffee, Jason Scheltus, a London trained roaster, share the same passion for quality, transparency, innovation and education. Having only been opened for six months, it is their dedication to sourcing and roasting distinctive beans from select farms, origins, and cooperatives that is pushing them right to the top. Market Lane Coffee offers a menu of single origin coffees, and a seasonal espresso blend. “Traceability is paramount to improving the welfare of coffee producers,” according to Jason, and by promoting the coffees by name of the farm, allows customers to recognise the coffees as more than just a brand. Through their style of roasting, the varietal and regional character of the coffee is allowed to come out, and customers are encouraged to taste these differences with the free sampling. A large part of Market Lane is dedicated to helping people brew coffee at home, and not with superautomatic machines or pods, but with simple ceramic pour over filter cones. “This simple brew method has been forgotten over the years – especially in Australia,” says Fleur, and her well-versed staff are able
to give advice and suggestions. The best way to experience the variety of their coffees is through the fortnightly Coffee Club, where a freshly roasted coffee of their choice is sent to your door; a little treat late in the week. The airy space fits perfectly with the atmosphere of the Prahran Market. Large windows let in lots of natural light, and the clean lines and natural timbers give the café a warm and inviting feel. The staff obviously share a common passion and commitment for educating, but also for continued learning. Their public cupping sessions (coffee tasting at 10am) are an excellent place to get involved. Here, anyone can learn more about coffee, the varieties and processing – but also just enjoy it. With a sole focus on delivering quality coffee, Market Lane have kept their offering very simple. “You will not find decaf coffee or tea at Market Lane,” explains Fleur, “nor will you find skinny milk. Just really interesting coffees.” The food menu has also been limited to ensure the focus is kept on what is in the cup. Market Lane source pastries from Dench Bakers and also offer cut up baguettes that they serve with French Lescure butter and jam from Annie Smithers. Just perfect while you linger over coffee and a newspaper.
+ Le Monde Café
83 Foveaux St Surry Hills NSW 2010 t. (02) 9211 3568
or five years, co-owners Anthony Svilicich and Renee Byrne have been proud to lead a dedicated team at Le Monde Café in Surry Hills. And as this foodie suburb continues to grow from strength to strength, so too does the café. At the forefront of Le Monde’s development is the addition of chef Chris Merrick to the team. Renowned for his work as sous chef at one hat restaurant, Oscillate Wildly, where he worked alongside Daniel Puskas, Chris is hitting the ground running in his new position at Le Monde. His menu and the seasonal daily specials are proof of his passion, skill and ability to produce fresh, flavoursome dishes at café prices. But the passion doesn’t end there. The team pride themselves on their ability to provide customers with local produce and fresh goods baked in-house. This culminates in a seasonal menu where customers can find something sweet, savoury or sinful for any part of the day. In May, Le Monde introduced a new Breakfast Tasting Menu, which showcased Chris’s specialty
through a café-style degustation and included matching coffee from award-winning baristas. Providing customers with a range of opportunities for each coffee they order is a specific aspect of Le Monde’s café culture. The barista team use their own exclusive blend of coffee roasted by 5 Senses Coffee, as well as offering regularly rotating origins. Using only the best espresso machines, Synesso as well as the recently acquired “Clover” from the US – an innovative filter coffee machine which showcases Le Monde’s willingness to push the boundaries in offering new brewing techniques. The quality of Le Monde’s barista team was recognised at the NSW Barista Championships, where two of its members placed first in the Cupping and second in the Barista Championship. It’s this passion for the industry that lies at the heart of Le Monde. The team’s genuine hospitality means every name, need and order is remembered and retained for future visits, and customers are quick to become recognised as regulars.
9/7/10 2:53:28 PM
By Kevin Chilvers.
Express O Acknowledgement is about honouring someone by recognising their accomplishment or something they’ve done that has made a significant difference. This new section in Café Culture Magazine aims to acknowledge companies that have achieved growth through providing customers with great products and customer service excellence.
xpress ‘O’ Coffee is a family owned and operated company and has been a leading distributor for Sara Lee/Douwe Egberts for the past 15 years. Centrally located in West Gosford, Express ‘O’ Coffee services all of the Central Coast, including surrounding areas such as Katoomba, Richmond and Hornsby in the south and Newcastle, Hunter Valley, Nelson Bay and Taree in the north. The alignment with Sara Lee has given Express ‘O’ Coffee a comprehensive range of products tailored to the needs of customers across all foodservice customer groups, such as cafés, key end user account customers, restaurant, hotels/ motels, hospitals, catering and bakeries. I met owner Nick Pantos and his team 6 years ago and just recently caught up with Nick again to catch up on their progress. The Express ‘O’ Coffee team has more than 80 years’ experience in the coffee industry, and team members have been selected for their commitment to service and product knowledge. Nick said, “In a small business such as this, it is critically important that staff are multi-skilled. Each team member treats the business as their own, and Express ‘O’ Coffee continue to focus on internal training to keep abreast of industry trends.” Nick also commented that one of the most rewarding things about operating a business
in the café industry is providing great products to customers who are passionate about serving excellent coffee. “This is an energizing experience, which we filter back into our business to keep our team focused on delivering quality outcomes for customers.” Nick said that his job is made easy, as he has a good team of people around him. Staff turnover has been very low, with 50% of current staff being with the company for over 10 years. Key to the success of Express ‘O’ Coffee has been building and maintaining relationships, understanding the needs of their customers and servicing customers accordingly, to ensure that the best quality product is provided in the cup to consumers. Nick said sales representation, technical service and distribution are all carried out by their own staff, so customers can be assured of prompt, courteous service on time every time. This approach enables Express ‘O’ Coffee to increase the number of communication touch points with their customers and to respond to customer needs more efficiently. Many roasters have targeted the Central Coast of New South Wales for growth opportunities, with limited success. Express ‘O’ Coffee have overcome these challenges by having great relationships with their customers, always seeking ways to improve, staying up to date with
equipment and coffee trends. Most importantly, Express ‘O’ Coffee focuses on what they are doing, they back themselves, because they are a business which has great people, and they provide their customers with great service and support. Being a regional business, Nick stressed the importance of supporting the local community and building recognition as a socially responsible business. Express ‘O’ Coffee have been a regular supporter of the Variety Club, The Salvation Army, Give me 5 for kids, Biggest Morning Tea and cancer research for children. In addition to this, Express ‘O’ Coffee regularly donate products to Coast Shelter, which are forwarded to homeless people and needy families. So how does Express ‘O’ Coffee move into the future? Nick’s mantra is to learn from the past and use that knowledge to proactively manage our customer relationships and strive to do better on a daily basis. Nick, well done to you and your team on achievements to date, and best of luck for the future. For further information, go to: www.expressocoffee.com.au or contact them on (02) 4325 5066.
8/7/10 7:35:49 PM
By Ed Vincent.
Australian OAMPS Insurance Brokers was founded in 1976 and today is the nation’s largest Australian owned insurance broker and part of the Wesfarmers group. Our network spans Australia, United Kingdom and New Zealand, where our sister company is Crombie Lockwood.
aving established relationships with the world’s leading insurers, combined with our size, means we are often able to negotiate terms preferable to those offered by other intermediaries. It is said you can judge a company by the company it keeps. We are the only Australian-owned insurance broker accredited to buy direct through Lloyds of London and the only broker to be selected for the Assurex Global broking network. A thriving business may become a barely surviving business should its key person be hit by the proverbial bus. A young family could struggle to pay the mortgage and the bills if the main breadwinner suddenly dies or becomes seriously ill. OAMPS are licensed life-insurance brokers as well as general insurance brokers. That means we can provide the full range of life insurance products, from key man insurance to income protection, in addition to general insurance products. It’s all part of OAMPS’ value-added approach, which aims to deliver a total service to give our clients total peace of mind. From a diagnostic risk profiling service to the option of paying your premiums by easy monthly instalments to conserve your business cash flow, OAMPS will go the extra mile to make life easier for you. Let’s say something happens and you need to make a claim. That’s when the real test of a good insurance broker comes into play. The best policy from the best insurer at the best price is no use
without a dedicated claims operation to deliver on the promise. It’s reassuring to know that you can call your OAMPS broker at any time. Our claims team is on alert 24 hours a day, 7 days a week to minimise the trauma, initiate remedy and ensure the fastest possible recovery – with the least possible paperwork and hassle. Our clout with insurers can make things happen. In the rare instance where you may have any problems with your claim, we will champion your cause. We will go into battle for you at senior management level to achieve a resolution. Every business is unique, and at OAMPS, we make it our business to understand yours. Our people always begin by taking the time to gain an insight into how your café or roasting business operates and all the risks you may be exposed to. That puts us in the best position to evaluate a wide range of insurance policies from leading insurers then recommend the risk management and insurance plan that best suits you. You will find OAMPS people have the ability to quickly understand your business, its risks and insurance needs. This is because through our vast network of more than 850 insurance professionals across Australia and more than 120,000 clients, we are experienced with almost every type of business, from large publicly listed companies to small community-based businesses. To us, it’s not about the size of your business;
it’s about how we can help you protect all you’ve worked for. Risk management and insurance can be quite involved, and with all the products out there it can be confusing trying to choose what’s best for you. Fortunately, your OAMPS insurance broker is an experienced professional who will analyse the many products offered by insurers and make recommendations in your best interests. Clients always have a lot of questions. What are my risks? Which ones should be covered by insurance and which ones can be managed by other strategies? What insurance do I need to comply with government and industry regulations, and can I spread my payments over the year? Which policies are the most suitable and the best value for money? Am I paying for cover I don’t need but lacking the cover I do? Are there new insurance products that are better? At OAMPS we can give you the answers to all of these questions. With our strong commitment to training and development, our people are resourced to provide strategic advice you can trust. For more information contact: Ed Vincent (02) 9424 1754 Helinka Dobosz (02) 9424 1791 Ashley Naylor (02) 9424 1717
8/7/10 7:36:17 PM
schools Rio Coffee p. (08) 8362 3376 w. www.riocoffee.com.au/barista e. email@example.com or firstname.lastname@example.org + At Rio Coffee, we offer a number of barista training options to suit
everyone, from the budding home barista to the industry professional. Whether it’s a weekend class for the espresso lover, or a one-on-one coaching session for the veteran barista, our training program accommodates all levels of experience and expectation. Our state-of-the-art facility is equipped with all the latest espresso technology and coffee gadgetry and is the ideal setting for learning about coffee.
Grinders Coffee t. 1300 476 377 w. www.grinderscoffee.com.au
+ Rio Coffee’s State of the Art Training Facility
offee education – especially
specialty coffee in South Australia
barista training – has been
since 1964 and they are committed to
in increasing demand over
having their coffee served by the best-
the past few years. To sat-
equipped and most well-educated
isfy this demand, Rio Coffee recently
baristas around. They have a full-time
launched a state-of-the-art training
barista trainer on staff to ensure any
facility, designed to service both public
new business bearing the Rio brand is
+ Grinders Coffee has two of the best coffee training facilities in Australia.
and commercial clientele. Whether
confident and professional from day
Located at our head office in Fairfield, VIC and our NSW office in St Peters,
you are an experienced barista looking
one. Existing clients are also encour-
these world-class training facilities can accommodate from 8 to12 people
to up-skill and learn new techniques,
aged to send in any new staff for
per session. Grinders Coffee training programs are designed to teach you
someone who is considering entering
training – and all at no cost.
the art of the perfect coffee. Whether you are a competent barista or just
the industry, or you just want to make
a beginner, we can offer you a training program that will allow you to take
great coffee on your home espresso
lic to their domestic training program
your love of coffee to the next level.
machine, Rio Coffee offer a training
has been incredible, with the Saturday
course to suit.
“espresso studio” classes booked out
William Angliss Institute of TAFE 555 La Trobe Street, Melbourne VIC 3000 t. (03) 9606 2401 f. (03) 9606 2141 m. 0422 009 792 w. www.angliss.vic.edu.au e. email@example.com
Now in Brisbane at Metropolitan Institute of TAFE (MSIT) + The Coffee Academy is an initiative of the William Angliss Institute and Douwe Egberts Australia to promote and deliver excellence in all aspects of coffee training, for the hospitality industry and individuals who love to prepare a perfect cup of coffee. Contact Jill Adams.
The response from the general pub-
The new facility – which overlooks
months in advance. The 2 hour session
Rio’s roastery – accommodates small
– aimed at teaching people how to get
classes of up to 8 people, ensuring
the best results from their domestic
effective, hands-on learning. It is
espresso set-up – have also proved
decked out with all the latest espresso
very popular as gifts for the coffee
technology (as well as some increas-
lover who has everything.
ingly popular non-espresso brewing
For more information about Rio
methods), allowing for a totally im-
Coffee’s barista development program,
mersive coffee experience.
visit: www.riocoffee.com.au/barista or
Rio Coffee has been hand-roasting
Rio Coffee p. (08) 8362 3376 w. www.riocoffee.com.au/barista e. firstname.lastname@example.org
8/7/10 7:50:25 PM
book So French – By Dany Chouet.
cclaimed restaurateur Dany Chouet helped shape French cuisine in Australia throughout the 1970s and ‘80s through her successful restaurants Upstairs, Au Chabrol and Cleopatra. Now back in south-west France, she and her partner are wooing international customers with gourmet tours and Dany’s quintessential country cooking. In her first book, So French, Dany tells her fascinating life story, which is interwoven with more than 60 timeless recipes and complemented by
stunning images taken at her home and guesthouse in the south of France. This is truly a book to treasure. From traditional garlic and onion soup to hearty salt cod and potato ragoût and sweet nectarine and raspberry gratin, browsing through the pages of So French is sure to make your taste buds tingle and your thoughts travel to Provence. Murdoch Books RRP $69.95 Release Date July 2010.
Veggie Burgers Every Which Way – By Lukas Volger.
eggie burgers – the ultimate crossover food and a longstanding staple of vegan and vegetarian cuisine – now take centre stage in this exciting, broadly appealing
cookbook. Red Lentil and Celery Root Burgers, Smoked Tofu Burgers, Baked Cauliflower Burgers, Thai Carrot Burgers, Corn Burgers with Sun-Dried Tomatoes and Goat Cheese: these are just a sampling of the variety and range of vegetarian, vegan and gluten-free burgers showcased here. Veggie Burgers Every Which Way makes use of everyday ingredients, prepared to suit every taste and occasion. Colour photographs of mouthwatering veggie burgers, displayed throughout the book, will have vegans, vegetarians – and even
omnivores! – coming back for more. “This is a terrific book! I’ve never been a fan of veggie burgers – neither the word ‘veggie’ nor the dry little discs with their strange little flavours. But Lukas Volger has just the right idea: make real food with real flavour – and burgers that go far beyond any microwavable snack. There’s a lot to like in Veggie Burgers Every Which Way, including some very appealing sides, dressings, and, what else? Buns! I’m headed to my kitchen right now.” – Deborah Madison, author of Vegetarian Cooking for Everyone. Wakefield Press – RRP AU$24.95. Release Date late August 2010. Please order online to avoid any pre-release frustration: www.wakefieldpress.com.au
North Coast Coffee Holiday – WINNER!
ongratulations to Rick Scott from Menu Mate, Point of Sale systems. Rick has won the North Coast coffee holiday weekend at Limpinwood Lodge. The owners Robby and Robyn Rowney kindly made the competition prize available to visitors at Café Biz 2010.
The holiday includes: ■ Exclusive accommodation in one of the three chalets ■ Breakfast daily ■ Lunch at Flutterbies Café ■ Orgainsed local coffee tour
For more information on Limpinwood Lodge, contact: p: (02) 6679 3805 or e: email@example.com
8/7/10 7:50:44 PM
suppliers Zeroz Your glossary of reputable and experienced businesses supporting the café industry ...
Huhtamaki Australia World Class Packaging Specialists t. 1800 043 584 w. www.huhtamaki.com Huhtamaki is a global consumer and specialty packaging company offering a range of premium single and double walled paper hot cups, and a one size fits all sip-through lid. Our paper cup products are safe and sturdy, manufactured using superior food grade paper sourced only from sustainable renewable forests. Designed to increase the appeal of today’s most popular café beverages, Huhtamaki is committed to providing innovative solutions to contribute to its customers’ success by helping you sell more. For packaging that adds value to your customers’ gourmet coffee experience, call us or visit our website for more information.
Appliance Maintenance Company Pty Ltd Unit 19 / 65 Marigold Street Revesby NSW 2212 Australia t. +61 2 9792 4475 f. +61 2 9792 4471 w. www.appliancemaintenance.com.au e. firstname.lastname@example.org Contact: Greg Clubb Appliance Maintenance Company have for over 50 years specialised in supplying only quality commercial coffee equipment throughout Australia, New Zealand and the Oceanic region. We have built up an enviable stable of brands over the years, and we back them all with spare parts, technical support, training and expert product knowledge. Our brands include: Diedrich Coffee Roasters, Mahlkoenig Coffee Grinders, Ditting Coffee Grinders, ActionPac Weigh-Fill Machines, Pneu-Con Vacuum Loaders, Cona Coffee Brewers, Fetco Coffee Brewers, Luxus Coffee Servers, and Brew-Rite Coffee Filters. As our motto says: “Everything for a great cup of coffee … except the beans!”
Sugar Australia t. 1300 134 568 f. 1300 134 484 e. email@example.com w. www.sugaraustralia.com.au Sugar Australia supplies sugar and sweeteners to the Australian food service market. Combining an extensive range of products with market leading brands in CSR® and Equal®, Sugar Australia is able to cater for a variety of end user requirements, ranging from general use to specialist applications. The food service team at Sugar Australia are experienced professionals who will work with you to add value to your business. We will recommend appropriate product options to satisfy your customer needs, from bulk 25 kg and 15 kg packs through to portion control offerings, such as sticks and sachets. You can choose from the largest range of sweetener products in Australia.
1/45 Ledgar Road Balcatta, Perth WA 6021 t. (08) 9345 2255 f. (08) 9345 3035 e. firstname.lastname@example.org w. www.zeroz.com.au Zeroz is a family owned and run business and has been in the hospitality industry for the past 22 years as a wholesaler/distributor and importer of various quality food and beverage products. Innovative and premium specialty beverages and bakery products are our passion. Branded products include: David Rio Chai, Cool Capp frappe mixes, MoCafe frappe mixes, Jet fruit frappes, Tessa Thai Tea from David Rio, fruit fillings for the bakery market, Elgin APC concentrate whip topping – with many more to offer our clients.
Cappuccine PO Box 7019 Alexandria, NSW 1435 t. (02) 8338 8388 f. (02) 8338 8540 e. email@example.com Cappuccine Australia is the country’s leading supplier of gourmet beverage products to cafés, restaurants and food chains. Established way back in 1999, Cappuccine’s products have been applauded nationally by hundreds of retailers as profitable, easy to prepare, totally delicious and of unrivalled quality. All products are low in fat and trans fat free, with lactose free also available. Freezoccino: ice-blended sensations made with Arabica coffee and selected ingredients, available in six delectable flavours for blender or Granita use. Smoothie bases. Chai Latte Teas: the ‘Original Chai’ easy-to-use powder format made with selected eastern spices and honey powder. TeaWave: the easiest way to make fresh fruit smoothies. Cappuccine Australia specialises in counter top and commercial blending equipment.
DaVinci Gourmet Contact: Brett Williams National Business Development Manager Australia & New Zealand t. (02) 9741 4510 m. 0417 496 227 DaVinci Gourmet’s quest is to make a difference in the café industry beverage range.They continue to create products to bring a unique palette of flavours to your usual café drinks, and with their complete line of flavourings you’ll be able to create masterfully flavourful possibilities. Their flavoured products are created to hold up under heat and mix evenly within the drink, making sure the consumer’s last sip tastes as great as the first. All of their classic and sugar free flavours are designed not to curdle milk, so that signature lattes are limited only by the barista’s imagination.
737 Bourke St Docklands VIC 3004 Contact: Lance Brown t. (03) 9188 8000 f. (03) 9188 8001 e. firstname.lastname@example.org w. www.natfoods.com.au National Foods is the largest dairy company in Australia, and the only one to operate and distribute in every state. Our market strength is led by the sixth biggest supermarket brand in the country - PURA MILK - which encompasses whole milk, light milk and café specific Pura Café. The PURA range are the products of choice for many groups and businesses within the coffee and café market.
8/7/10 7:40:22 PM
suppliers Equal t. 1800 800 329 w. www.clubequal.com
OAMPS Insurance Brokers
Over 85% less calories than sugar and ideal for customers to sweeten their tea or coffee. Offering this low calorie alternative communicates that you understand the needs of today’s consumers.
t. (02) 9424 1754 - Ed Vincent (02) 9424 1791 - Helinka Dobosz (02) 9424 1717 - Ashley Naylor w. www.oamps.com.au
Grinders Coffee t. 1300 476 377 w. www.grinderscoffee.com.au
Grinders Coffee, established in 1962 in Lygon Street Carlton, has built its reputation as Australia’s premier coffee house. With a commitment to quality and service, Grinders Coffee produces high quality products from state-of-the-art facilities in Melbourne. At Grinders Coffee we pride ourselves on our ability to supply coffee that’s just right for you. Whether it’s fair trade or Rain Forest Alliance coffee, the Grinders boutique range or our highly regarded Giancarlo Signature coffee range, our highly trained staff can advise you on all your coffee needs.
OAMPS Insurance Brokers specialise in the development of leading edge insurance solutions for the hospitality industry. OAMPS researches market requirements, creates products and services to meet those requirements and sets about building its expertise and reputation in its chosen markets. One of OAMPS’ key strengths is our ability to provide you the full range of insurance-related services and products. Additional services include: ■ Risk management advice ■ Occupational Health & Safety advice ■ Financial planning and income protection ■ Workers compensation and workplace support ■ A monthly premium option to maintain your cash flow ■ Personal insurance for your home, contents and car.
CoffeeBooks.com t. (02) 9529 6477 e. email@example.com w. www.coffeebooks.com Contact: Roz Doyle
Think Eco t. (02) 9662 2777 f. (02) 8572 5346 e. firstname.lastname@example.org w. www.thinkeco.com.au Australia’s exclusive supplier of Greenwave products including biodegradable plates, clamshell boxes and cutlery, ThinkEco is leading the way in eco friendly food service packaging solutions. 100% Sustainable Product Range The eco-friendly alternative to plastic and Styrofoam, products are made from annually renewable materials including cornstarch, sugarcane, bamboo and reed pulp, as well as recycled paper and corrugate. Eco friendly food service packaging solutions including 100% biodegradable and compostable plates, clam-shell boxes, corn starch cutlery and cup tray carriers. ■ Extensive product range ■ 100% biodegradable & compostable ■ A+ quality ■ Non-toxic ■ Certified by Biodegradable Products Institute
CoffeeBooks.com is a website that provides coffee enthusiasts and coffee professionals the opportunity to purchase or subscribe to a selection of some of the finest coffee publications available. These include books, magazines, DVDs, CDs, newsletters, photos and posters.
Pronto Pollo t. (02) 9519 3314 w.www.prontopollo.com.au e. email@example.com Pronto Pollo supplies a complete “between the bread” range of creative and delicious sandwich fillings.
Cafetto PO Box 306 Welland SA 5007 t. 1300 364 440 f. (08) 8340 2485 w. www.cafetto.com e. firstname.lastname@example.org Cafetto is a specialist manufacturer of cleaning and sanitation products for coffee brewing and dispensing equipment. Cafetto – the cleaning products most used by professional baristas. The “Espresso Clean” product from Cafetto is a cleaning and sanitation product for espresso machines. Other products from Cafetto are: organic back flushing detergent, milk line cleaner and descaler.
Sanremo Espresso Machines Sydney t. (02) 9420 2007 w. www.premierproducts.com.au Melbourne t. (03) 9486 1572 w. www.lygonimports.com.au
Importer of traditional commercial coffee machines, grinders and coffee pod machines. Wide range of coffee and tea related accessories suitable for cafés, restaurants and tea houses. National Sales & Service coverage. Make an appointment to visit one of our showrooms.
21/26a Lime Street Sydney NSW 2000 t. (02) 8001 1900 f. (02) 8001 1901 e. Christie@arterial.com.au” Christie@arterial.com.au
Arterial Packaging is a provider of top quality coffee cups and paper packaging products to cafés, coffee roasters and catering companies. Our simple philosophy – provide the highest quality products while providing great value for money. From this philosophy we have developed the Arterial Packaging Guarantee: ■ Value for money ■ Speedy, friendly service ■ Unsurpassed quality ■ Superior design. All of our coffee cup range is studio designed by people with café experience, so that every one of our customers enjoys a great experience with our products. Products: coffee cup single and double wall, 4 cup carry trays, sugar sticks, paper bags, stirring sticks, plastic cups and napkins.
Di Bella Coffee 82 Abbottsford Road BOWEN HILLS QLD 4006 t. (07) 3252 5858 e. email@example.com w. www.dibellacoffee.com.au With a combined experience of more than a decade, Di Bella expertly selects and roasts only the highest quality beans from around the world, to produce full bodied flavours and uniquely complex blends. For information on how to get Di Bella coffee into your café, contact the team on (07) 3252 5858.
8/7/10 7:41:09 PM
suppliers Pine Tea & Coffee 17/8 Gladstone Road Castle Hill – Trading Zone t. (02) 9680 9117 m. 0419 444 130 f. (02) 9680 9109 e. firstname.lastname@example.org w. pineteacoffee.com.au Pine Tea & Coffee is arguably the best specialty leaf tea importer, manufacturer and wholesaler in Australia, servicing a niche category in the specialty retail, gift and café sectors. The market edge for Pine Tea & Coffee is their specialty leaf tea range with over 300 varieties, including black, green, oolong, white, flavoured black and green varieties with fruit and flowers, fruit melanges, herbal infusions and exotics like rooibos. Sourcing best quality teas direct from auction houses in tea growing regions all over the world and providing dedicated friendly service with attention to detail from management and staff have ensured the continuing success of the specialty range. Pine Tea & Coffee has a small localised roasting facility and have won two silver and two bronze medals for their Bella Italia coffee in the 2010 Royal Easter Show annual coffee competition.
Roastmax Roasters R OA ST E R S
Contact: Will Notaras t. 0404 879 107 e. email@example.com w. www.roastmaxroasters.com.au
Roastmax Roasters is a specialist supplier of coffee roasting machines and equipment to cafés, commercial roasters, and anyone wanting to start up their own wholesale, retail or internet roasting business. Our range of roasters start from 5 kg through to 120 kg roasters. All model roasters are supplied to Australian gas and electric specifications, and we provide full after sales service and free advice. Other equipment includes: destoners, afterburners, linear weighers, Ditting grinders, sealers, scales etc. Roastmax Roasters are also a distributor for the Astoria Plus4You Eco-Espresso machines that saves 30% to 47.6% in energy, as well as Mazzer dose grinders. Roastmax Roasters is an approved Silverchef dealer.
MCR Roasters Pty Ltd Specialised contract coffee roasters t: 0424 188 405 e: firstname.lastname@example.org
Using the latest state of the art BRAMBATI coffee roasting equipment (made in Italy) to ensure guarantee roasting quality and consistency. - Blend development - Single origin or blended - Personalised packaging - Product delivered weekly - Suppliers to distributors - Franchise system and cafés - Over 15 years’ experience in the coffee industry. If you want the best out of your beans, then you need to roast with us.
Expobar t. (03) 9702 7733 f. (03) 9702 9933 w. www.expobaraustralia.com.au e. email@example.com A family owned and operated business with over 50 years and three generations of experience with espresso machines, we have become an industry leader, setting the benchmark for quality, reliability, affordability and most of all desirability. With our experience we have helped develop new equipment to meet and stay in front of the industry’s changing requirements.
Tiger Coffee “Serious Machines, Serious Service” 8/77-79 Bourke Rd Alexandria NSW 2015 t. (02) 9669 4446 e. firstname.lastname@example.org w. tigercoffee.com Tiger Coffee is the market leader for the supply and service of Fully Automatic Espresso machines and the ONLY distributor of Thermoplan’s full range of Swiss-made premium automatic espresso equipment combined with service and spare parts. We are the preferred supplier for the ADONIS traditional espresso machine manufactured by Italy’s Victoria Arduino, as well as the main distributor and installer for the BRITA “Purity C” water filters. Providing a dedicated skilled team of factory trained technicians in QLD, VIC and NSW, with an annual maintenance program to help and train you to keep your machine working in top condition. The new generation of the Black&White 3 range (as used by McDonalds UK) can be viewed on our website in full details.
NutritionAtAGlance.com.au Contact: Nicki or Adrian m. 0402 443 218 e. email@example.com w. www.nutritionataglance.com.au Nutritional content of menus. Nutrition At A Glance is a family company, taking pride in assisting cafés, restaurants, take-away outlets, school/university and corporate canteens in providing valued clientele with an informed dining experience. We have a database of over 4,000 foods and beverages with which to back-up our service. We believe that legislation will come to make providing the nutritional content of menus compulsory, and therefore would like to partner with cafés, restaurants, take-away outlets, schools, universities and companies now so that they can be seen at the forefront of change and use this as an advertising tool to strive ahead of their competitors.
Ducale t. 1300 DUCALE (382253) e: firstname.lastname@example.org w. www.ducalecoffee.com.au
Ducale coffee is a 100% Australian owned company, founded by a family proud of its Italian heritage, experience and history in Australia’s gastronomic culture. Our professional team of roasters deliver a range of traditional espresso blends and boutique single origin varieties, sourced from the best growing regions, Rainforest Alliance, UTZ and direct trade origins. Ducale roasts all of its coffee in Melbourne, provides bespoke barista training and uses quality espresso equipment. Call us to book a session with one of our coffee consultants and discover the possibilities of Ducale!
9/7/10 2:51:53 PM
suppliers DOUWE EGBERTS t. 1800 833 767 For all enquiries, please contact Douwe Egberts Coffee Systems
Precision Roasting & Drying 68 Hunter Street, Newcastle NSW 2300 Precision Roasting & Drying Pty Ltd / Sprocket Roasters Pty Ltd t. 0411 343 212 or (02) 4009 1237 e. email@example.com Precision Roasting & Drying (PRD) has developed a fluid bed technology for roasting and drying foods and other materials. Coffee roasting is currently the main application of this technology, which can run on alternate fuels, is carbon neutral, eliminates the need for mains gas and has lower running costs. PRD have now been operating their espresso bar and roasting premises, Sprocket Roasters in Hunter Street in Newcastle for over a year. Sprocket is both Rainforest Alliance and fair trade accredited and supply both café and wholesale outlets with the unique carbon conscious and award winning roasted coffee beans. PRD is also available to improve existing roasting installations including automation, packaging, materials handling (bean conveying) and combustion optimisation (afterburners).
Clorox Commercial markets variants of leading consumer branded products including CHUX, GLAD, OSO and Handy Andy. These products are designed and packed for convenience, speed, quality, reliability and value in tough working environments like cafes, restaurants, pubs and clubs where efficiency, cleanliness, hygiene and safety are so essential to productivity and reputation. Clorox Commercial products are sold in commercial packs and quantities exclusively through Clorox Australia and Clorox New Zealand’s distribution network. For further information: www.cloroxcommercial.com.au
Likeable Habits Anne Doyle m. 0401 536 602
Hot chocolate ... there are few hot drinks for which people feel such a passion. The Real Hot Chocolate Company have launched, in time for winter, a unique indulgent way of creating a hot chocolate experience while enjoying one of the purest forms of chocolate on the market. The handmade creation combines a 50 g mould of chocolate, in several varieties, with a wooden mixing spoon; you just add 200 ml of hot milk, insert your spoon and start stirring. The product, packaging and marketing is aimed at providing cafés an upmarket, affordable option for their customers. Also available in retail gift packs.
Bite Size Coffee Treats The perfect coffee accompaniment t. (02) 9723-6500 w. www.bitesizecoffeetreats.com e. firstname.lastname@example.org Bite Size Coffee Treats helps café owners increase sales and stand out from the competition! If you’re looking to increase or consolidate the kilos of coffee you’re currently doing in your café, or if you have been looking for a product that you can serve out complimentary to your clients to create a unique point of difference, then Bite Size Coffee Treats is the solution you have been waiting for. Bite Size Coffee Treats is a boutique biscuit company that specialises in the production of small traditional European Style coffee accompaniments, that are specifically designed to complement the taste and presentation of coffee. Using only the highest quality ingredients, traditional baking methods and with an uncompromising attention to detail, it’s no wonder Bite Size Coffee Treats has already been labelled as “the perfect coffee accompaniment”. Bite Size Coffee Treats, the only truly complementary product when it comes to coffee accompaniment.
Pactec t: (02) 9712 8801 e: email@example.com
Pactec is a food and beverage packaging supplier offering a range of quality paper cups and trays to the café industry. Its recently launched 1 lid fits 3 sizes coffee cup range epitomises the company’s innovation and customer focused philosophy. Pactec offers single wall and double wall paper cups with customised printing available to large volume customers. We also offer generic printed coffee cups, gelato cups and carry trays. We recognise that roasters and cafés need a reliable, fault free, quality product supplied by an efficient, competitively priced supplier who puts the customer first. Using the latest printing processes, Pactec can assist roasters and cafés to project an ultra premium brand identity on sturdy and reliable quality cups.
Coffee Roasters Australia
Coffee Parts Pty Ltd
1/38 Kendor St, Arundel QLD 4214 m. 0413 611 296 or t. (07) 5529 0888 f. (07) 5529 0777 e. firstname.lastname@example.org w. www.coffeeroasters.com.au
14 / 75 Corish Circle PAGEWOOD NSW 2035 t. (02) 9666 6114 f. (02) 9666 6695 w. www.coffeeparts.com e. email@example.com Contact: Pedro Lara
Coffee Roasters Australia is one of Australia’s most established roasting equipment suppliers. We pride ourselves on our professionalism and after market service. We are exclusive agents in Australia for Has Garanti roasting equipment and DIP Industrial Grinders. We are also the QLD distributor for Expobar coffee machines, grinders and accessories. Our extensive range of brands include: Has Garanti Coffee Roasters, Coffee-Tech Coffee Roasters, Expobar Coffee Machines, Coffee Queen Brewing Equipment; DIP, Macap, Fiorenzato, Cunil, Iberital and Fiamma Grinders. Whether it be home based, the coffee shop or a commercial setup, we can assist you.
Founded in 1753, Douwe Egberts internationally today is one of the largest coffee roasters and one of the leading Foodservice coffee businesses in the world. Douwe Egberts Coffee Systems Australia are leaders in the Australian coffee market, and have built a strong reputation by delivering consistently high standards through an in-house technical service team and premium brands such as Piazza D’Oro and Espresso di Manfredi by Piazza D’Oro.
The COFFEEPARTS.COM website features over 3,500 SPARE PARTS online, all displayed with schematic diagrams directly linked to our SSL secure shopping cart system. We also carry a large range of ACCESSORIES, MACHINES and COFFEE BAGS (pouch and gusset). Once an order has been placed, it is generally posted on the same day and for orders within Australia, delivery is expected on the next working day. www.coffeeparts.com
9/7/10 2:51:16 PM
Meet the The introduction of the iPod, iPhone and iPad have changed our world. Now, introducing the i-grind ...
hile not on the same scale, over recent years there have been many fascinating developments that have changed the coffee industry. The pioneering innovation in Australia of the micro roaster café, the rapid improvement in the skill of the barista through professional competitions, the advent of the fascinating Clover machine and the relentless march of the super-automatics come to mind. Traditional espresso equipment, though, has not been ignored. In particular, what was a basic piece of kit for a café has been developed into a marvel of innovation with the Fiorenzato F75E grinder. The F75E is a grinder-doser, or a “grind-on-demand” grinder. Launched at the Host exhibition in Milan in October 2009, the F75E is a stand out. Designed by young engineer, Manuel Oddera and his team, this grinder builds in technology that helps the barista like never before. It offers infinite grind size adjustment, and the 75 mm flat burrs operate at 1,350 rpm and grind a 7g dose in 1.8 seconds. There is a thermostat controlled cooling fan to ensure no over-heating if higher volumes are required. Nothing remarkable so far, you would think.
What is extraordinary is the electronic functionality built into this unit. Like the iPhone, the Fiorenzato F75E has a large touch screen which allows the barista unparalleled control over the unit while displaying information. On insertion of the group handle to the grinder, the F75E automatically recognises the size of the filter basket and grinds the appropriate amount of coffee required. This removes the guess work for the barista. The touch screen also allows the barista to display statistics on the grinder’s activities, such as the amount of coffee ground. The machine display will also automatically indicate when it is time to have the serviced technician change the grinder blades. In this way, the barista can be sure of delivering the best dose to the espresso machine. The grinder can be personalised by downloading images via a USB port that are then displayed on the touch screen. The F75E is an attractive machine, using technology that really assists the barista and café owner. For more information on Fiorenzato grinders, contact the Regional Manager for Fiorenzato on 1300 790 710 or at firstname.lastname@example.org
9/7/10 2:50:12 PM
keeping it clean! keeping every type of machine clean espresso cleaners Espresso Clean® and Evo® are Cafetto’s premium espresso machine cleaners for professional espresso machines. Espresso Clean® has been tested by NSF and complies with it’s protocol. This speciﬁes that Cafetto® Espresso Clean® does not taint the coffee and is not corrosive to the espresso machine. EVO® is OMRI listed as complying with the USDA National Organic Program requirements and BFA registered as complying with the requirements of the Australian Organic Standard.
milk cleaners Cafetto have several milk line cleaners available for professional, home and ofﬁce espresso machines. Cafetto’s milk cleaners remove milk residue from the machine, milk lines, frothers and parts.
descalers Cafetto’s numerous descaling liquids and tablets are highly effective at keeping your machine clean by removing hard water scale from the boilers, brewing and milk systems.
tablets Cafetto specialise in super-automatic espresso machine cleaning tablets to suit all types of machines.
Ph. 1300 364 440 email@example.com www.cafetto.com
used and recommended by:
Hazel De Los Reyes
Australian Barista Champion 05
Australian Barista Champion 07
Australian Barista Champion 06+08
Australian Barista Champion 09
8/7/10 7:44:31 PM
8/7/10 7:45:18 PM