THE MAG MAGAZINE MA GAZINE FOR THE CAFE INDUSTRY INDUSTRY AU $14.95 ISSUE 42
// ORGANIC // SUSTAINABILITY // PALEO // ALLERGIES // GLUTEN FREE // SUPER FOODS // LOW FODMAP // PROBIOTIC Page 1.indd 1
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P R O F I L E
R OLook A for S this T Elogo R for all of
our health stories.
72. ROAST RATINGS
Even though professional knowledge is 82.our GLUTEN FREE growing at breakneck speed, regular coffee No longer a new concept in this day drinking customers are getting left in the and age, gluten free products on café dark despite their best efforts to keep up notRatings only withand newrestaurant trends. Petemenus Licata’sare Roast help bridge gap between common, butthe are essential if coffee you want professionals andofconsumers. to cover the needs your customers.
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H E A LT H B E N E F I T S
40. A WHIRLWIND OF HEALTH BENEFITS - TEA Consumers are turning to the timeless Eastern drink 23. MANAGING HEALTH 50. THE THE WOOD ROASTER as a healthy alternative and FOOD TRENDS The most common source of fuel used to supply ato our surprise green tea is Tweak your menu in response to consumer coffee roaster with heat is gas. The Wood Roaster,the true benefactor of this needs and add value to your business. sudden popularity.
however, roast their coffee beans the traditional way, exclusively over a fire fuelled by Ironbark wood.
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Some the above latest and Newsoffrom withgreatest Phillip Diproducts Bella. to hit the café and hospitality marketplace. Get the latest news for café owners and the café industry.
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6. BY JUSTEEN SINGLE
EDITOR CAFÉ CULTURE MAGAZINE
issue 42 OF CAFÉ CULTURE MAGAZINE
THE HEALTH FOOD INDUSTRY IS BOOMING! With the increased awareness of gluten and lactose intolerance, allergies and diabetes, along with the desire for a healthy new lifestyle, we are becoming a nation of ‘food tribes’. Gluten Free, Vegetarian, Vegan, Paleo, Raw Foodie to name a few tribes, there is a large percentage of our population, supported by their social groups and views on environmental and animal welfare issues, that now identifies themselves as one of these. This trend is fast becoming an established food market and as suppliers, if you’re not acting on it you’re missing out. From the 70’s favourite wheat germ to 2015’s kale fascination, where to next? It’s important that we cut through the confusion when it comes to information on food and nutrition – and in this issue we are here to assist you. Tania Hubbard, award winning food manufacturer, innovator, and educator unravels fads and trends in Demystifying Health Food Buzzwords and provides hints on opportunities for cafes to deliver great food experiences – see page 16. On page 23 Tracey Pascoe, Chef and Nutritionist explains some of the most common allergies, along with some helpful tips for dealing with them within your kitchen and on your menu. It’s worth having a look at some of the more helpful case studies, along with healthy product features on tea, kombuchamilk alternatives, salt therapy, recycling, sustainability ideas and designs for your café. In our Café Review section we applaud cafes that are bringing healthy foods into the mainstream arena. It’s about educating suppliers,
cafés and consumers on new ideas and tasty products that can now be included as an everyday part of a healthier lifestyle. And on coffee and roasting… Pete Licata, World Barista Champion 2013 updates us on his creation, ‘Roast Ratings’. Pete recognises “the regular coffee drinkers who make up a large portion of our customers are getting left in the dark despite their best efforts to keep up with new trends”. And so he has created a consumer focused website to help to bridge that gap between coffee professionals and consumers. Check out page 72 to learn more about Roast Ratings. Pete is on the money with his thoughts on who our real customers are. And one for our roasters… Anne Cooper, Master Roastress and Specialty Coffee Roasting Consultant brings us Beyond the Cooling Tray...an in depth look at things to consider before delving into the complex world of roast development and profiles (which she will do in future issues). And finally, we are very pleased to introduce Ben Cooper to the team as staff writer and copy editor. Ben has been with us for a couple of weeks and already he has brought a freshness and spark to the team. He has spent the last decade working under Australian and international mastheads online and in print, having most recently completed three years as a breaking news reporter. His desire to be on the cultural front line has brought Ben to work with Café Culture International where he is able to get the best read on trends within the industry and report back with just the right amount of spice. I am sure you will enjoy his articles and influence throughout ongoing issues.
FOOD TRIBE TRENDS Look for this logo for all of our health stories.
CONTACTS EDITOR - JUSTEEN SINGLE JUSTEEN@CAFECULTURE.COM PHONE: (02) 6583 7163 MOBILE: 0404 837 608 FAX: (02) 6583 7169 STAFF WRITER & COPY EDITOR - BEN COOPER BEN@CAFECULTURE.COM ART DIRECTOR - JAY BEAUMONT JAYBEAUMONT@GMAIL.COM GRAPHIC DESIGNER - BRONWYN MARTIN BRONWYN@CAFECULTURE.COM GRAPHIC DESIGNER - ROXANNA CHAN ROXANNA@CAFECULTURE.COM PRODUCED AND PUBLISHED BY CAFE CULTURE INTERNATIONAL SEAN EDWARDS PHONE: 0419 287 608 PO BOX 5728 PORT MACQUARIE NSW 2444 SALES, MARKETING, BUSINESS DEVELOPMENT MANAGER - KEVIN CHILVERS KEVIN@CAFECULTURE.COM MOBILE: 0410 504 059 SALES EXECUTIVE - DAVID STARK DAVID.STARK@CAFECULTURE.COM MOBILE: 0411 655 411 FINANCIAL CONTROLLER - KATHRYN MCGUIRE ACCOUNTS@CAFECULTURE.COM MEDIA RELEASES TO JUSTEEN@CAFECULTURE.COM
No part of this publication may be used, reproduced or transmitted in any form or by any means without prior written consent of the publishers. DISCLAIMER: Views expressed by advertisers and contributors do not necessarily reflect the views of the publishers. While every care is taken to provide accurate information the publishers do not accept any responsibility for the accuracy of information included in this publication.
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CHRISTINE COTTRELL Christine is a widely travelled coffee enthusiast with a passion for writing and photography. She’s the author of the Barista Bible (now in its 2nd international edition) and the Perfect Espresso Training System – a series of
coffee books and training materials that are now selling globally.
Sharyn is the CEO and founder of Australian Tea Masters. She has
lived and worked in many countries
Ben has joined Cafe Culture after
around the world and has travelled
stretches as a new reporter and
extensively. She recognised how
magazine staff writer, keen to
tea was consumed both in business
share his fascination with all things
and pleasure in different cultures,
cultural. He is most commonly found
and found the enormous amount
entertaining this fascination from
of varying flavours and tastes quite
the corner table of a cafe, furiously
amazing, this interest became
typing as he scans online for the latest
addictive. Sharyn is regularly invited
trends and styles in this ever-changing
to judge teas around the world and
is a member of the International Tea Committee.
ANDY FREEMAN Andy is the owner/operator of CoffeeSnobs.com.au, the biggest and busiest coffee website in the
the Coffee Snobs banner, Andy
Mel is the Operations & Retail
Kathe is the Director, ZWEI Interiors
roasts coffee and is a previous
Partner at Food Associates.
Architecture. Evolving from the creative
overall winner of the Golden
Combining a love of food and
partnership of Hanna Richardson
Bean roasting competition. This
travel with a passion for operations,
(German) and Katherine in 2006,
decade in the industry has been
systems and processes Mel has
ZWEI (German for 2) are now an
an amazing learning and sharing
extensive experience working with
award winning, multidisciplinary team
experience, and he’s looking
food retailers across concept and
specialising in delivering hospitality and
forward to enjoying more of the
model development, strategy and
front line operations.
Special thanks TO CONTRIBUTORS IN THIS ISSUE'S FOOD TRIBE TRENDS:
Southern Hemisphere. Under
// Tracey Pascoe, Chef & Nutritionist, The Nutrition Pantry // Fanny Norberg, UTZ Global Members Support Team // Jacquiline Hill, General Manager, Jindilli Beverages // Tania Hubbard, Founding Director of Gluten Free Grain Free Pty Ltd // Andrea Piccolo, Brand Manager, Swiss Water Decaf Coffee Company Inc
22/03/2016 11:58 am
F R O M
A B O V E
As most people know I enjoy the finer luxuries of life, but I know I am not alone. Whether you go out for fine dining or love to travel, you will notice that these days many more consumers seem to have the disposable income to buy premium products or enjoy premium services. So did we all get a lot wealthier or have our preferences changed? Changing tastes and aspirations have led to the increased accessibility of luxury or gourmet products, even when consumers don’t have a high disposable income. You might find a friend shops on a tight budget to do their groceries during the week but on the weekend they book five star accommodation and will not hesitate to spend $40 for a gourmet breakfast and coffee. The rise of craft beers, specialty coffees and gourmet breakfast cafes are further telling points of how customer spending has changed and how we express ourselves through these luxury products.
This trend is not limited to Australia. In many developing countries a $5 barista made coffee is an affordable luxury. Food and drinks marketeers are cleverly capitalising on the changing market by introducing gourmet hamburgers, limited edition liqueurs and craft style rums and premium teas and limited edition coffees. LUXURY COFFEE OR PREMIUM COFFEE So what does this mean for the coffee industry or a shop owner? Simply serving a better quality coffee is not enough. With a premium coffee you are still selling a commodity beverage with some better product features and to be frank, not many will notice. Also if your brand does not have already some luxury or exclusiveness around it you may find it difficult to get consumers to pay for the added value. For a coffee to become a luxury coffee it has to add more than exceptional quality. Luxury coffees are created by their story. The
unique story of the product is what will engage people and further enhance the appeal. A coffee that satisfies is great, but a coffee that expresses something about you and makes you feel better about yourself is luxury. And that means the whole coffee story needs to be perfect. That’s what I call ‘coffee as a system’. It starts with the producer and their vision for their farm. As a coffee roaster, we enhance this story through education and convey it to a barista to assist him or her to pour an amazing coffee. The barista can further lift the experience by being knowledgeable, customer centric and realising that this cup of coffee could be the highlight of the customer’s day. When all these aspects come together, you will be amazed at the results. So at your next café visit enjoy your little luxury.
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22/03/2016 9:50 am
10. WITH SEAN EDWARDS
hope all our readers have enjoyed at least a small break over the Easter long weekend. It’s nice to gain time when you’re a busy café owner as we never seem to ever quite catch up. I have personally tried to slow my travelling down and have diverted my energy into planning and putting projects into action and yes, we have lots of new projects on the boil. We are very excited about our new Café School that we are purpose building in Port Macquarie, New South Wales. We have seen a big need for a dedicated space where new café owners and managers can come and learn the business of running a café successfully, which means running at a profit. The school has been endorsed by the American Barista and Cafe School, which has been successfully training hundreds of new starters over the last 10 years out of Portland USA. We spent a few months last year learning their training techniques and will connect our Australian business practices to the course and make it relevant for new café owners starting up in Australia. The course will be one week long and will include many practical models around excellent coffee service and café food as well as important subject around finance and design planning of a café model. We expect the school to be running in May and are all ready taking bookings from new operators. We also have extended sponsorship opportunities for suppliers who wish to showcase their product and services to new starters, helping them make future purchasing decisions. There have been some major changes of late in the café structure in Australia and a lot has been due to innovative products being introduced into this space. I have noticed that technology has been a big part of this movement and the front of house point of sale (POS) is getting easier to grasp and understand for the café owner. Completing the paper work duties of a small business has always been a struggle but now with smart POS systems that talk firstly to your customer with clever payment gateways and loyalty systems and then also communicating to your back end accounting software, this has been a major time saver for operators. These systems are
now very affordable and are easy to access and can be tailored to your own operating procedures. The Commonwealth Bank have been very smart in developing there card payment service with the new “Albert” system which will allow for lots of cool technology to be integrated into the future. As a café owner time on the job has always been the issue so if technology can give you more quality home time please embrace it. We are excited to be running the World’s Richest Barista Competition again and are pleased to see a number of international teams getting involved. The event is bringing a whole new vibe into coffee competitions and it’s exciting to be teamed up with our new venue sponsor Fine Food Queensland for the Brisbane event. The competition is now in its second year and is growing to be a truly international event. The competition is a team based event and includes the latest café and coffee skills in a fun format that the crowd can get behind and support. We are also excited about the growth in our Compak Golden Bean Roasters Competition and again will be running two events, one in the USA and one in Australia later this year. We are proud to have created a competition format that now is truly international and we are seeking new countries to come on board in 2017 with the UK looking good. Personally it’s a great business reward when you pioneer an idea and it grows into an international success, as there are many challenges going off shore with new business. We have been extremely blessed as we have had loyal sponsors and a great network of supporters who have joined the journey with us. We have always maintained our business ethos to educate and with education comes smarter business practices followed by success. But there is always a lot of hard work and worries along the journey. Enjoy this great industry you have chosen to be a part of and remember why you did start a café business, to control your own lifestyle and future. Sean Edwards Publisher Café Culture Magazine
22/03/2016 11:24 am
OFFICIAL GRINDER OF THE COMPAK GOLDEN BEAN 2015
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Milkadamia is waiting to be discovered because it's designed for baristas to make amazing non-diary milk coffee & chai. Milkadamia is created from Australian macadamias grown on our farms in the NSW Hinterland just near Byron Bay. Unlike many other non-dairy alternatives Milkadamia has a velvety creamy texture just like real milk, foams beautifully & can withstand high heating temperatures meaning less waste. Made from raw, not roasted, premium quality macadamias, Milkadamia retains the natural richness & goodness of the oil contained in the kernel, delivering a subtle unique flavour that embraces your coffee. You can also be a little creative & try some latte art! Discover & share Milkadamia today. A premium dairy free, gluten free, and GMO free, milk that your customers will value.
Roller Grill Australia P. 02 9750 9999 E. email@example.com W. www.rollergrill.com.au
Milkadamia T. (02) 9847 4955 E. firstname.lastname@example.org Facebook: milkadamia – aus Instagram: milkadamiaau W. milkadamia.com.au
ROLLER GRILL WARM IT Hot, smooth, runny chocolate…melting chocolate made easy! The range of Roller Grill Warm It units allows you to melt a variety of chocolates or Nutella to a rich, smooth and warm consistency. This unique dry heat series keeps your chocolate sauces warm and runny. From honey to stringy cheese - all at your fingertips ready for use. NO more messy water around your desserts (clear of water spills). Bottles do not sit in water. Models available: Warm It 1 & 2 bench model and Warm it BI drop in unit. Quality equipment - made in France.
MRS MAC’S GLUTEN FREE
Private Label Tea Australian Tea Masters are the leading tea specialists in Australasia. We specialise in private label tea offerings including tea menu development. We have the largest range of specialty single origin teas in Australia as well as organic herbals and are able to provide tasting, brew notes and farm information for all specialty origin teas and blends. We provide all tea education including Tea Master training, Tea Sommelier training & certificate TEA 101 on line training suitable for all café staff. Australian Tea Masters able to offer customised tea training to suit your business. CONTACT
P. 04005 36 263 E. email@example.com W. www.australianteamasters.com.au
Mrs Mac’s is proud to introduce a delicious new range of gluten free pies and rolls. Made from the freshest ingredients, Mrs Mac's new Gluten Free range of products are unapologetically the best tasting gluten free pastry products on the market. Consumers who have tried the products agree with us – they are the best tasting Gluten Free pies and rolls on the market, but if you need proof, try them for yourself! Ask for the Mrs Mac’s Gluten free range at your local convenience store or retailer – and if not available, hop onto the Mrs Mac’s Family Bakery Facebook page and we’ll help point you in the right direction! Available through Bidvest, PFD and a number of independent distributors. CONTACT
E: firstname.lastname@example.org W: mrsmacs.com.au
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THE ULTIMATE FLAVOUR COMPANION If you enjoy flavoured coffee, then you will love our “Justin Metcalf World Barista Judge” range of flavoured raw sugars. Developed by coffee experts, our flavoured raw sugar is designed work with, and compliment, your favourite coffee to offer a quality alternative to coffee syrup. This is true innovation, unique to Aurigin and superior to even the best coffee syrups. Using high quality sun-golden raw sugar in combination with natural flavouring ingredients, we have developed our premium quality, long-life stable flavoured sugars for pure enjoyment. Bearing the “Justin Metcalf World Baristas Judge” label, you know the quality will be unrivalled. CONTACT
For more information contact Aurigin Pty Ltd. P. +61 3 9800 0088 E. email@example.com W. www.aurigin.com.au
ONLY THE BEST FOR
Mamma Marilena Growing up watching his mother bake, Greg Sawyer knew from an early age that his passion in life was baking. Now, with 24 years of professional baking experience under his belt, Greg’s passion has truly come to fruition. Mamma Marilena products are made by hand from the highest quality fresh ingredients. We endeavour to use Australian made in all aspects of our production, from raw ingredients like macadamias and sultanas through to the packaging. Baked to order, Mamma Marilena’s wide range of quality nut breads, shortbreads, savoury biscuits, meringues and fruit balls is sure to impress. CONTACT
For more information visit W. www.mammamarilena.com.au or call P. 1300 645 665
SUNNY QUEEN I N V E S T S I N I N N OVAT I O N
DRIVING A BRIGHT FUTURE FOR EGGS The future of the egg industry has never looked brighter with leading producer Sunny Queen Australia investing in a state of the art manufacturing plant to produce innovative egg products that make catering a breeze. Running under the Sunny Queen Meal Solutions brand, the latest technology has been used to develop a range of ready to serve egg dishes that are fully cooked or pasteurised, snap frozen and are already being hailed as revolutionising how the catering industry prepares eggs. Managing Director John O’Hara says the $23 million investment has got off to an excellent start with the plant able to produce 1,100 tonnes of product per annum for delivery Australia wide. “We understand the need for commercial outlets to be able to provide nutritious products. Our easy to prepare egg products not only look good but taste great meaning commercial kitchens can now offer a variety of egg dishes quickly, cost effectively and with confidence.” Sunny Queen Meal Solutions has a range of unique products on offer such as the first ever 100% fresh Smashed Egg, a range of delicious Omelettes, Fritters, Home Style Poached Eggs and more. All products can be prepared in a microwave, grill, combi or conventional oven and are free of gluten, artificial colours and flavours and made entirely from fresh farm eggs. W. www.sunnyqueenmealsolutions.com.au P. 1300 834 703
22/03/2016 12:10 pm
NATURALLY GOOD EXPO CONNECTING CAFÉ OWNERS WITH HEALTHY OPPORTUNITIES
ustralians' growing appetite for healthy food and artisan products coupled with an increase in allergies and specialty diet trends has given rise to a new wave of opportunities for cafes. Consumers are demanding healthy options across all purchase types and eating out is no exception, with wholefoods, fair trade, paleo, gluten–free, vegetarian, vegan and even low-FODMAP options now on the menu. The Naturally Good Expo, now in its second year, will help foodservice operators get their share of the $11.3 billion market, which is forecast to rise to $12.5 billion this year in Australian and New Zealand, according to research by Nutrition Business Journal. Event director Brad Langton from National Media said: “This explosive growth is being fuelled by the macro trend and shift toward eating and living a healthier lifestyle. The Naturally Good Expo will deliver a full spectrum of opportunities for retailers and foodservice operators to understand how to enter, grow and succeed in today’s fast-moving health market. “With today's mainstream shopper more educated and more passionate about the products they consume, coupled with the growing gluten-free, vegan, paleo and other specialty diet communities, the healthy lifestyle movement has evolved from fad to essential choice wherever consumers make purchase decisions. We’ve moved beyond awareness to a tipping point where there’s real demand for all things natural, organic and sustainable. “With an increase in allergies, food intolerances and specialty diets, consumers want to be able to walk into a café and trust what they’re ordering from the menu. Gluten-free has led the free-from charge, with consumers now demanding options free of refined sugar, additives, dairy, grains and additives. “While superfoods, functional foods and all things coconut are still in high demand, there are growing opportunities for cafes to stock more on-the-go packaged snacks, better-for-you beverages, artisan, fair trade and non-GMO options. Consumers want clean, simple, back-to-basics food with authenticity they can trust.” There are also opportunities for marketing natural, organic and wholefoods in the ingredients of prepared meals as consumers are looking for healthier options across the full dining spectrum, such as coconut sugar
or natural sweetener options like Stevia, alternative flours, such as coconut and banana, and fermented foods and drinks that promote gut health, dairy-free options, and Ayurvedic-influences, like chai. With increased competition in the healthy dining space, foodservice operators can differentiate themselves by sharing their story and making commitments to common consumer values like sustainability, and locally or fairly sourced ingredients. “We can also expect to see an increase in consumer awareness in the importance of GMO-free food.” The Naturally Good Expo not only brings buyers and sellers together to do business, but also offers education on what’s needed to navigate the pitfalls and challenges to succeed with today’s health conscious consumer. “Many cafes are expanding their health offering to meet the demands of a new generation of health-conscious diners. The Naturally Good Expo will make it easier for them to see what’s new in the market, to discover what’s selling today, and gain an insight into the trends of tomorrow. By bringing together a thriving community of retailers, distributors, brands, media, investors and other industry stakeholders, the event has become the hotbed for innovation and opportunity,” Langton said. The Naturally Good Expo will be held in Sydney at Royal Hall of Industries, Moore Park from 1-2 May 2015. Register online for free admission prior to attending, otherwise tickets are $30 at the door. Visit www.naturallygood.com.au
aturally Good Expo is Australia’s first and only tradeshow and conference for the natural, organic, free-from, Fairtrade and sustainable products market. It’s an annual gathering of progressive business owners, brand manufacturers, entrepreneurs, retail buyers, purchase influencers, product and marketing managers, health practitioners, investors and the media. It showcases thousands of new and innovative products across food and beverages, health and beauty, vitamins and supplements, and home living categories. It delivers the knowledge and education to understand where the opportunities lay ahead, and provides a forum to share industry information, lessonslearned, new perspectives, insights and intelligence.
22/03/2016 12:15 pm
ONE PASSION FOR TECHNOLOGY
Contact in Australia: Ph 0439 649 917
servicesphere.com.au Contact: 03 9322 4777
coffeeparts.com.au Contact: 1300 129 129
supremecoffeemachines.com.au Contact: 08 9472 7779
22/03/2016 9:51 am
16. BY TANIA HUBBARD
D E M Y S T I F Y I N G
KNOWING WHERE OUR FOOD COMES FROM AND HOW IT IS GROWN ARE IMPORTANT PUBLIC HEALTH CONCERNS CREATING DEMAND FROM CUSTOMERS FOR FOOD THAT IS SIMPLY BETTER. IT IS THEREFORE IMPORTANT TO DISTINGUISH BETWEEN A FOOD FAD AND A FOOD TREND AND UNDERSTAND THAT BOTH ARE VALUABLE AND BOTH CAN PROVIDE OPPORTUNITIES FOR CAFÉS TO DELIVER GREAT FOOD EXPERIENCES FOR THEIR CUSTOMERS. FADS AND TRENDS: Following we have compiled a list of health food buzzwords that are out there in the marketplace today – what do they really mean? THE BIG FOUR:
1. GLUTEN FREE - TREND Gluten is a protein found in wheat, rye, barley, triticale and oats. Gluten free food is absolutely non-negotiable for people with Coeliac Disease and many others who have non-Coeliac gluten sensitivity. However, there is a growing number of people who are choosing to eat gluten free to experience better health outcomes for themselves and their families and it is estimated that sales figures for gluten free globally are set to rise to between $4.3 billion and $4.4 billion by 2020. For people living with Coeliac disease and non-Coeliac gluten sensitivity, their choice of free from foods has never been better. But, magnetic words like gluten free make consumers think the food is healthier, natural or somehow better for them yet many of the products contain fillers, sugars, fats, artificial colours and preservatives. Marketing and food companies are using the GF symbol on everything, even food that is naturally gluten free.
In a nut shell As a trend, gluten free will continue to develop over time. It’s what consumers want/ need and will increasingly be an active reason for choosing locations to eat and products to purchase.
2. SUPERFOODS - FAD The popularity of superfoods has spread, unhindered by unfounded health claims and high prices. While still healthy and beneficial to humans, questions remain about the nutritional value of foods that have earned the “super” status. The term superfood is a catch-all phrase on fruits, vegetables, nuts, seeds and powders containing nutrients our bodies can use. Often hard to source and more expensive than their counterparts, superfoods offer a range of nutrients and beneficial minerals and vitamins just like any other food. Seasonal greens, vegetables, fruits, dairy and eggs are all good for you foods, but we don’t need a label to tell us that. Food for thought The marketing of superfoods makes them aspirational foods, creates a sense of exclusivity and most certainly contributes to our negative beliefs around our bodies, what wellness is and how we will not attain good
health without these overpriced foods in our pantry.
3. NON-GMO - TREND There is a growing awareness and concern about genetically modified organisms and this remains an important issue to consider for anyone in the food industry. Genetic is not a term consumers want to see connected to their food. There is a steady increase in the global market of food being labelled GMOfree or non-GMO. Currently, Australia does not permit the sale of genetically modified fresh foods including fruit and vegetables however some GM modified foods can be used in processed products. Food matters GMO-free and non-GMO is not a fad, consumers are demanding greater food transparency, wanting to know what is in their food and how it is grown and processed.
4. FREE FROM - TREND “Free From” is a term used to represent food and beverages that have been designed to exclude one or more ingredients beyond gluten free. It’s food that excludes as many allergens as possible whilst maintaining quality, flavour and nutrition. Exclusions include egg, dairy, soy, grains (paleo), sugar, nuts, artificial colours, preservatives & fillers.
29/03/2016 1:37 pm
17. Food avoidance is not new, today it is simply a way of life for many people and should no longer be seen as a whim or fad by industry. For some consumers, avoiding certain foods and ingredients is a matter of life and death due to allergies and sensitivities or specific health problems. The rise of plant based diets and foods has increased the demand for quality free from foods however there remains questions about the quality and nutritional profile of many free from foods. Consumers believe they are buying clean, minimally processed food, crafted from scratch. AND THEN THERE’S
ACTIVATED: Activated foods include sprouted grains, seeds and nuts. It requires soaking food for up to 24 hours in water and salt. Some foodies believe enzyme inhibitors are deactivated as part of the process. Some starches are converted to simple sugars as part of activation and protein starts to breakdown as part of the process.
ANTIOXIDANTS: Are chemicals which occur naturally in foods (or are made in a lab) that may prevent or slow cell damage, oxidative stress. Some best known antioxidants and their source. Beta-carotene - carrots, sweet potatoes and kale. Vitamin A – egg yolks. Vitamin E – almonds, nuts & some greens. Vitamin C – berries, oranges, kale, parsley and cauliflower. Lutein – spinach. Lycopene – tomatoes, watermelon, papaya.
FERMENTED: Cultured food has been around for centuries. Some of the most common include yogurt, sauerkraut, lassi (yoghurt drink), kefir, buttermilk and pickled vegetables. Fermented foods have been shown to have high counts of probiotics or good bacteria, necessary for gut health.
LOW FODMAP: The Monash team, led by Peter Gibson, provided the first evidence that a Low FODMAP diet improves irritable bowel syndrome (IBS), a disorder which includes symptoms such as abdominal pain or cramping, bloating, gas, diarrhea and/or constipation.
FODMAP: Fermentable (when the gut changes undigested carbohydrates into gases including methane and hydrogen). Oligo-saccharides (the process through which gut bacteria degrade undigested carbohydrate to produce gases (hydrogen, methane and carbon dioxide).
Oligo-saccharides (found in wheat, rye, onions, legumes, pulses & garlic). Disaccharides (lactose found in milk, soft cheese and yoghurt). Mono-saccharide (fructose found in honey and apples). Polyols (sugars such as sorbitol, mannitol found in some fruit and vegetables and used as artificial sweeteners in commercial food products).
NATURAL: There is no enforceable food standards regulating the use of this term in Australia. A product marketed as natural can contain natural colours, maltodextrin, synthetic colours, artificial flavours and hydrolysed proteins, because they all originally derive from a natural ingredient. Natural peanut butter is a great example look in any supermarket and you can find “all natural” peanut butter without any additives, preservatives, added sugar, added colour or added fat sitting along-side “made with natural ingredients” peanut butter containing natural flavours, sweeteners and other plantderived substances.
ORGANIC: To be certified organic means to grow or manufacture a product free from synthetic pesticides, herbicides, hormones and antibiotics. Livestock must be free range and pasture-fed, seed must be non-GM, and the process must be water efficient and biodiversity friendly. Producers, processors, manufacturers and retailers of food and drink can be certified organic. (source Australian Organic) Look for certification symbols to confirm that food products are truly certified organic.
PALEO: Is short for Paleolithic. Paleo attempt to mimic what our hunter-gatherer ancestors ate and includes grass-fed meats, nuts, seeds, eggs, fruits, vegetables, and some oils. Non paleo foods include cereal grains, dairy, legumes, potatoes, processed foods, sugar and some refined oils. Archeological scientist Christina Warinner discussed the dietary habits of the Paleo man in her TEDTalk, "Debunking the Paleo Diet." Warinner suggests that the Paleo diet "has no basis in archeological reality." Suggesting that the diet of our ancestors was diverse, location based and seasonal.
RAW: Raw is a food lifestyle that believes the most healthful foods are those that are uncooked or cooked at temperatures lower than 48C. It is thought that cooking food breaks down natural enzymes in food, which are needed
to assist with digestion and absorption of nutrients.
SUSTAINABLE FOOD: Is the production of food, fiber, or other plant or animal products using techniques that protect the environment, public health, human communities, and animal welfare. It's a way of food production that generates abundance while ensuring future generations can do the same.
WHOLEFOODS: Wholefoods are generally plant based foods such as vegetables, fruits, nuts, seeds, eggs, meat, fish, legumes & grains. The idea of a wholefood lifestyle is to maximise your nutrient intake from natural, unprocessed food sources, avoiding processed and refined foods. Wholefoods have not been altered from their natural state and won’t generally contain additives like salt, fats & preservatives. An exception to this rule in modern wholefood diets includes dairy products – pasteurisation is considered to be a process that does not affect the nutrients of the food. Wholefood advocates also include other “lightly processed” foods into their diet - coconut oil, coffee, juices, olive oil, maple syrup, vinegars & cacoa. CUTTING THROUGH THE HYPE Marketing and food companies continue to label free from food in ways that lead consumers to believe that products are health giving, nourishing or filled with fantastic ingredients – it can mean the complete opposite – more sugar, more fats, more preservatives, more flavouring, more colouring. FINAL THOUGHTS Consumers are now central to the narrative around food. They are better educated and are expecting and looking for more choice of health giving options. They are most certainly voting with their feet. Food is now part of the wider health debate for us all. ABOUT THE AUTHOR Tania Hubbard is the Founding Director of award winning company Gluten Free Grain Free Pty Ltd & Tania Hubbard Pty Ltd. She is an Australian best-selling free-from author, award winning food manufacturer, food innovator, presenter and educator. Tania is a regular commentator on free-from food, product development, recipe development and food labelling. Tania Hubbard – The Business of Food www.taniahubbard.com
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ORGANIC UPDATE CERTIFICATION.
THE MARKET FOR ALL THINGS ORGANIC IS EXPLODING, BUT WITH LABELS SUCH AS ‘ALL NATURAL’ AND ‘100% ORGANIC’, ARE WE BUYING THE REAL DEAL OR JUST BUYING INTO THE MARKETING HYPE? There is no doubt Australians can recognise bad coffee. Australia is a country where the proximity to the hippest coffee joint can determine real estate value. However, is there a difference between organic and regular coffee, and how is it going to better your bottom line? Australian Certified Organic is Australia’s leading certifier for organic and biodynamic produce. They protect consumers from misleading claims and are the mark of a genuine organic product. Often consumers are exposed to non-certified organic products claiming to be organic, as the words ‘natural’ and ‘organic’ aren’t regulated. They are just unsubstantiated marketing claims, with no guarantee of integrity. To avoid confusion, consumers and retailers need to be aware of the certified organic logo, such as the Australian Certified Organic ‘bud’ logo, which appears on about 80% of certified organic products sold in Australia. All products with the ACO logo are produced the way Mother Nature intended. They are made without genetically modified organisms and other nasties. All animals are pasture-fed, free range and have cruelty free methods employed. Simply put, the product is something people can trust. The whole supply chain is audited, from farm to manufacturer, to wholesaler and then finally retailer. Even after a company has attained certification, they still require annual audits to ensure the organic
integrity of the systems has been maintained. Personal health and wellbeing as well as environmental consciousness and the support of socially responsible businesses are key motives for consumers. What some people once thought was a health fad has evolved over the past few years and is here to stay: The movement has motivated consumers to seek truly certified organic alternatives where in the past there has been none or few options driving demand. Consumers know that certified organic products have gone through the strict requirements of the ACO Standard. It gives them comfort, knowing these are products they can trust. THE DEMAND FOR ORGANIC PRODUCTS IS GROWING AT AN AVERAGE OF 15% YOY
I believe that the increased availability and better value for money is making the purchase of certified organic products easier. The exceptional quality of a certified organic product is just too good to refuse! You are paying for products in their most natural form: They are nutrient-dense foods grown without genetic modifications, they are pure and healthy. People are realising that it’s simply better value for money. When it comes to nourishing your family and yourself – if you’re preparing breakfast, lunch and dinner every day, you want to make sure
you use the best possible product to live the healthiest life possible. In my eyes, consuming certified organic products is an investment in the future! And personally, if you’re like me, and have an average of two cups of coffee a day, why not make this everyday ritual a sustainable one – for both the environment and your energy levels. According to the 2014 Australian Organic Market Report, the demand for organic products is growing at an average of 15% YoY. Consumers want to make educated decisions about what they are consuming and this is no exception for the coffee industry – an 8% annual growth of organic coffee was also cited in the report. This comes down to consumers wanting to know where their products come from, how it was farmed and the impact on the environment – these are now important factors that consumers take into account. Paul Stadhams, CEO of Australian Organic
Want to get in contact with a certified organic supplier? Head to www.aco.net. au to find all coffee companies certified by Australian Certified Organic. Or, if you want to sample and talk to the faces behind the brand head to The Naturally Good Expo, an annual trade only event that will be held in Sydney from May 1st -2nd.
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NOT OPEN TO THE GENERAL PUBLIC
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BY TRACEY PASCOE 23.
PEOPLE ARE NOW ASKING QUESTIONS ABOUT THEIR FOOD WHERE IT COMES FROM, THE ‘FOOD MILES’ IT’S DONE, ABOUT THE ANIMAL HUSBANDRY PRACTICES AND CHEMICALS USED, IF INGREDIENTS ARE GENETICALLY MODIFIED - THE WHOLE ‘PADDOCK TO PLATE’ STORY. ALONGSIDE THIS, PERHAPS A REASON FOR THE TRENDS THERE ARE MORE PEOPLE WITH FOOD ALLERGIES AND INTOLERANCES THAN EVER BEFORE.
s a qualified chef and nutritionist with a degree in health promotion, I meet many health conscious people. There are those with serious food allergies who’d love to eat out often, if there were more places serving food they could safely eat. Then there are regular healthy people focussed on healthy choices, even when out. Emerging consumer trends show a new paradigm being created. People are now asking questions about their food – where it comes from, the ‘food miles’ its done, about the animal husbandry practices and chemicals used, if ingredients are genetically modified – the whole ‘paddock to plate’ story. Along side this, perhaps a reason for the trend, there are more people with food allergies and intolerances than ever before.
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HERE ARE SOME PRACTICAL TIPS … If you want to be a savvy café owner, you can’t ignore these • Have a separate area in the kitchen to prepare gluten free or allergy free customers and the trends they’re setting. foods and ensure everyone knows about it. The myriad of food issues can be daunting for café owners, so I’ll • Use separate colour-coded boards for gluten free, egg free, nut free etc. explain some of the most common ones, along with some tips for The extent you will take this to will depend on the foods in your kitchen. dealing with them. • Have separate knives and utensils for gluten free foods or allergy free Coeliac disease is when a person’s immune system reacts foods. abnormally to gluten, a protein found in wheat, rye, barley and • Use a separate toaster for gluten free breads. An inexpensive but durable oats. Eating gluten causes damage to the small intestine, a very domestic toaster can do the job. painful condition that may be life threatening – unless a strict • Write a separate menu with meal options using similar food groups and gluten-free diet is followed. ingredients to the meals on the standard menu. Put one laminated copy A food allergy is when a person’s immune system reacts to a up in the separate area in the kitchen and another for wait staff to use. food protein of some kind – with some having such an allergic Having a few spares for customers to take would be good customer reaction to many different proteins. Foods most likely to cause service. allergic reactions are eggs, cow’s milk, peanuts, tree nuts, fish, • Educate a couple of dedicated chefs/cooks, willing to learn about gluten shellfish, sesame, soy and wheat. free/allergy free foods and a Mild to moderate reactions include couple of wait staff on rotating hives and / or welts, swelling of THE GOOD NEWS FOR A CAFÉ OWNER IS THAT A PERSON shifts who can inform and reassure face, lips and or eyes, abdominal WITH FOOD ISSUES WILL GENERALLY LET YOU KNOW WHAT customers. pain and vomiting. THEY CAN’T EAT. THEN IT’S UP TO YOU AND YOUR STAFF The serious stuff aside, here’s An anaphylactic reaction is the TO BE KNOWLEDGEABLE AND SUPPORTIVE, REASSURING some information about the most severe of all reactions to THEM THE FOOD YOU SERVE IS SAFE FOR THEM TO EAT. things your trend-setting, healthfood proteins, requiring immediate conscious customers might be lifesaving medication. People prone looking out for on your menu … to anaphylaxis often carry an Epi-pen – to inject themselves (or ORGANIC foods are those produced under strict guidelines set by a number their children) in an emergency. Severe reactions include swelling of certifying bodies. Many health conscious customers love organic whole of tongue, swelling and tightness in throat, difficulty breathing or foods. talking, dizziness and collapsing, pale and floppy body (in young GENETICALLY MODIFIED FOODS (GM foods) are foods that have had their children). genes altered and cross-bred with another food or plant gene. And health A food intolerance is an adverse reaction, deemed harmless and conscious consumers avoid them. Food Standards Australia and New Zealand annoying with symptoms that include bloating, cramps, headaches (FSANZ) has a section dedicated to genetically modified foods and updates on and skin irritation. the issues surrounding them. The good news for a café owner is that a person with food issues SUGAR FREE options are becoming a must with processed sugar hailed as will generally let you know what they can’t eat. Then it’s up to you the ‘biggest of all the baddies’ in health circles – the cause of an enormous and your staff to be knowledgeable and supportive, reassuring range of conditions and diseases from obesity and tooth decay to cancer and them the food you serve is safe for them to eat. diabetes. It’s simply a matter of setting a few written protocols and DAIRY FREE options are preferred by a customer lacking the enzymes to implementing an education program for your chefs/cooks as well as break down the lactose in cow’s milk. Along with modified milks such a lactose your wait staff, particularly those taking orders. free, there are soy, rice, goat, oat, almond, coconut and cashew milks to The protocols needed for Coeliac disease and anaphylaxis are a experiment with these days. Different ones will suit different recipes. little complex but crucial to prevent cross contamination with the GLUTEN FREE options that exclude products with wheat, barley, rye and reactive foods. oats are mainstream in good cafes and restaurants. You don’t have to make You can start by going to coeliac.org.au for the Australian these yourself, as there are plenty of companies specialising in ready-made gluten free standards. Once it’s demonstrated you’ve put the right gluten free goodies as tasty alternatives. Some are designed to freeze well, so protocols in place, you can use the GF logo on your menu. There’s you can keep them on hand for when they’re needed. also help available at the Anaphylaxis Association of Australia.
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FINALLY, SOME MORE TIPS … • Identify ‘dairy free’ or ‘gluten free’ menu items with acronyms DF and GF. These are well understood by those who need to know. • Start with the organic farmers markets if you’d like to research organic options. If you connect with a farmer directly, the cost will be lower and you are helping an Aussie farmer. • Reduce the amount of cane sugar. Substituting 1/3 or 1/2 of the sugar with rice syrup or maple syrup works well for some recipes, as does stevia, made from the leaves of a small plant containing lots of natural sweetness. Avoid corn syrup at all costs, however. • Train wait staff to be able to give accurate advice and make suggestions for health conscious customers. One nice thing to do is to remember return customers with food issues – in the same way you’d remember a regular customer’s favourite dish or coffee. • Offer seasonal Australian foods, including at least some organic options in your food and beverage mix and some light options such salads in summer, warm salads and soups in winter. • Get creative with the one bowl approach. For example, start with a base of freshly made organic stock topped with wholemeal noodles, lean meats and loads of vegetables topped with fresh herbs. • Have a decent children’s menu, full of good unprocessed foods rather than the all too common options that are making Australian kids addicted to bad fats and sugar. Consider portion sizes suitable for children. Portions that are too large for their smaller tummies means their leftovers (with a percentage of your profit) goes in the bin. It may cost more, but health conscious consumers are used to paying more for their food and are happy to pay the higher price when out – especially when they have serious food allergies. Trust me, as a chef who suffers with food intolerances, being able to take a break for cooking and go out with friends is very rewarding, when I find a café or restaurant with nourishing and tasty food that’s safe for me to eat. Tweaking your menu in response to consumer needs adds value to your business. If you always consider the customer’s point of view – by following the trends they set, and being passionate about addressing their needs with care and consistency, they will reward you with their loyalty and be your best allies in offering unsolicited praise and advertising what you’re about! ABOUT THE AUTHOR: Tracey is an experienced chef and nutritionist with a background in catering and event management. She is available to assist café owners with menu options that meet the emerging trends set by health conscious customers – as well as staff training. She also offers in-home cooking lessons for people with food allergies. Go to www.nutritionpantry.com.au Email email@example.com or call 0411 557 581.
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28. BY CHRISTINE COTTRELL
SO WHAT ARE GRANOLA AND KOMBUCHA AND WHY WOULD ONE ORDER THEM ON A MENU?
nthony and Jody from Tonicka are a multi-skilled duo producing a range of healthy products including a raw granola and a fermented drink known as ‘kombucha’. Sounds likes like the perfect breakfast to me! As a health conscious consumer contributing to the current trend towards raw and organic whole foods, I’d just love it if I found these two together on a menu in one of my local cafés. I might even choose them for lunch! So what are granola and kombucha and why would one order them on a menu? Granola became famous in the 70’s with that popular Hot August Night song, which is apparently about ‘a man who found solace from his problems by eating granola’. According to one source it was written when
Neil Diamond was living in health conscious California where he wanted to contribute to changing people’s eating habits. Trivia aside, ‘granola’ is what we in Australia usually call ‘muesli’ which can be eaten raw or toasted. It’s any combination of things like oats, honey, nuts, seeds and fruit – usually eaten with yoghurt. Yummy comfort food when you’re out for breakfast! Because the combinations are endless, this makes granola a great option for a café menu. Two are never the same. On the other hand, there’s only so much you can do to make spinach and eggs different. Café owners and health conscious consumers be warned however, some granolas are not healthy. They’re full of sugar and
bad fats, especially if toasted. Jodie, who’s the chef in the duo, has designed a vegan, gluten-free granola using only certified organic ingredients with added probiotics. She has three flavour combos: fig and pecan, chocolate and strawberry, mixed berry & chia. They recommend eating it raw with almond or cashew milk. Why raw? In Anthony’s words, ’living vibrant plant based foods are amazing for health and wellbeing. Even when we dehydrate we do so to 45 degrees maximum, ensuring the foods are kept in their truest form to maximise the health benefit.’ The other advantage for café owners is that granola is convenient. There’s no cooking and no waste and you don’t have to order it in fresh every day. You can prepare it ahead in serving
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portions. I noticed it everywhere in the USA pre-prepared in parfait glasses (or convenient take-away containers) topped with yoghurt and fruit. Kombucha is ‘a living, prebiotic and probiotic fermented cold tea with a light, natural carbonation’ according to Anthony. Let me translate … ‘Living’ means that it contains live bacteria and yeasts of the good variety with immune boosting and health promoting properties. They do this by topping up the bacteria in your gut (often referred to as ‘flora’), something which can improve both your physical wellbeing by increasing things like energy levels and your emotional wellbeing by elevating your mood, and that’s according to my natural health care practitioners. ‘Probiotic’ refers to the live good bacteria (also known as flora) in your gut and ‘prebiotic’, plant fibers that nourish these good bacteria. ‘Fermented’ means it has a culture that grows good bacteria. In the case of Kombucha, the culture is a mushroom-like growth known as SCOBY, which stands for ‘Symbiosis Culture of Bacteria and Yeast’. To ensure this culture (or ‘mother‘ as it’s sometimes called) thrives, small amounts of yeast and sugar are added. These are the foods the SCOBY likes and during the fermenting stage, the yeast consumes the sugar, which ferments to acetic acid. This gives what would otherwise be a simple tea beverage it’s distinctive taste and apple cider undertone, the sign of a good brew.
‘Light, natural carbonation’ means that you experience a slight ‘fizz’ on drinking. This comes from the fact that the SCOBY covers the top of the brew, trapping tiny CO bubbles released during the fermentation process. Kombucha can be made from any kind of tea, including black and green tea, so consumers have a variety to choose from. It’s a new taste sensation for some people. Anthony explained that when this is the case, the second sip is always more enjoyable than the first because your palate and brain have time to adjust and accept the new experience. So don’t be in a hurry when getting used to kombucha; allow your brain time to make the shift. Anthony also explained that you might experience a few ‘floaties’ in your brew; bits broken off the ‘mother’ culture. He says to eat them; they’re good for you! Another word of warning for café owners and consumers, don’t assume all kombuchas are good for you. Some have added flavours and sugar that may not be healthy. Jodie adds flavours such as berries and spice, lemon, lime and ginger as well as elderflower. Also, if kombucha has been brewed or stored in containers other than glass, be aware that the fermentation process may leach out dangerous chemicals like lead found in ceramic glazes. Anthony packages his range in glass bottles that look like beer bottles, so Tonicka kombucha is the perfect option for the designated driver who wants something different on a night out on the town but won’t choose sugar-laden soft drinks! Know, however, kombucha is not alcohol free, with most containing between 0.5% and 3% alcohol. So count your drinks! It’s also good for the passenger who’s had one drink too many, as it’s believed to help cure a hangover! Tonicka also has Kombucha on tap, a bit like beer or nitro coffee. Like granola, kombucha experienced a peak in popularity during the 1970s with the hippie movement. These were mainly home brews with some microbiological mistakes and the associated risks attracting bad press. While kombucha may be new to some café and bar menus, it’s been around for longer than history knows, possibly originating in China some 2000 years ago. Many traditional cultures around the world developed their own versions of fermented tea, which they drank for good health and longevity. It’s been popular
in Russia for almost as long, where it’s known as ‘kvass’. Legend has it that kombucha was named after a Korean physician ‘Kombu’ who healed a Japanese Emperor with fermented ‘cha’ (which means tea.) Subsequently the cure was named after the physician and the word for tea. Kombucha has been linked to a myriad of health benefits – from its possible antiinflammatory, anti-microbal, anti-oxidant and cancer fighting properties, to slowing the ageing process, fighting flu, lowering blood sugar, aiding digestion, cleansing the liver and kidneys to relieving symptoms of nausea, bloating, arthritis, eczema, irritable bowel, candida and Crohn’s disease …. and many more. These are significant claims for which I’m no expert to comment. There’s scientific backing to some of them, however the research is scant and we have to rely on the enormous number of anecdotal claims you’ll find out there. What we can rely on with great confidence is that kombucha is related to a group of raw, fermented foods like Turkish kefir, Korean kimchi, German sauerkraut and plain old yoghurt, that are steeped in tradition and centuries of belief about their health promoting properties. So can we expect kombucha to peak in popularity once again, but this time on café and bar menus in Australia? It certainly looks like it will, as more people get used to its distinctive taste and as more research is done to sort the myth from the magic. If you’d like to be part of the trend towards healthy, whole foods, tuck into a bowl of raw granola and a bottle of Tonicka kombucha, do the research and decide for yourself if they’re choices worth offering for breakfast at your place.
ABOUT THE AUTHOR: Christine Cottrell is a widely travelled coffee enthusiast with a passion for writing, photography and healthy living. She’s the author of the Barista Bible (now in its 2nd international edition) and the Perfect Espresso Training System – a series of coffee books and training materials that are now selling globally. www.perfectespresso.com.au
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30. BY ANDREA PICCOLO, BRAND MANAGER @ SWISS WATER DECAFFEINATED COFFEE COMPANY
“WHY BOTHER?“ I SAY, “WHY NOT?“
FOR SOME, COFFEE EQUALS CAFFEINE. AS IMPORTANT AS CAFFEINE IS TO COFFEE, FOR MOST OF US IT’S NOT THE MAIN REASON WE CARE ABOUT THE BEVERAGE.
he Specialty Coffee industry has come a long way to develop the quality of coffee - from discovering innovative brew methods and exacting parameters for incredible espresso extraction to educating our customers on the farming practices, growing regions and taste expectations of our coffee. What this is accomplishing is a growing customer demand for an amazing coffee experience. For some, coffee equals caffeine. As important as caffeine is to coffee, for most of us it’s not the main reason we care about the beverage. We care about coffee – and serving amazing coffee – because of the complexity of the bean, the unlocked flavour potential, the craft and the pursuit of innovation in coffee. So why bother with decaf? When the right conditions are in place, decaf allows people to drink more coffee. Decaf doesn’t have to be an inferior coffee offering. It can, and should be, a great tasting option alongside the other origins from which the customer can select. Customers love the taste of coffee. Of really good, hand crafted, quality coffee. However, some of them reach a point in the day when caffeine is preventing them from enjoying another cup. If they knew that a delicious coffee was available and they didn’t have to worry about the effects of caffeine, they would line up for it! Some see decaf as a healthier option – a way to enjoy everything they love about coffee, and not limit the amount they drink. What a great customer to satisfy. It’s coffee that we want to continue serving them – with or without caffeine. What’s important now is not to let your customers down with lousy decaf coffee.
GREAT DECAF IS ACHIEVABLE How does delicious decaf get into your hopper? There are various routes, but the equation looks like this: quality green coffee + conscientiously chosen caffeine extraction method = tasty coffee without caffeine. Seek out a coffee partner who understands that selecting decaf coffee based on quality and cup profile is important to you and your customers. A good place to start is by understanding the quality of green coffee that is chosen. Many roasters and importers have origin detail and traceability for their decaf as well as regular coffee. Consider the type of coffee you want to offer without caffeine – do you serve mainly espresso based drinks or is a delicious single origin pour-over an option your customers enjoy? Either way, it starts with understanding the origin options or blend you want to serve. HERE ARE SOME TIPS FOR MAKING THE MOST OF YOUR DECAF OFFERING // Talk about your decaf – be sure to label your decaf coffee, just as you would your regular offerings and be proud of what you have. You don’t have to just serve “Decaf” or “House Decaf.” Serve the origin, celebrate the blend and tell the story. Is the coffee from San Marcos, Guatemala? Organic Capucas Fair Trade Honduras? Is the coffee washed or natural? What varietals are included? Finally, don’t forget to include the decaffeination method as part of the coffee processing details. Be sure you know what makes your decaf delicious and communicate this to your customers. Your customers might ask, and with all the fantastic knowledge baristas have about coffee, it’s important to be able to speak about caffeine removal process as well.
// Promote it – let your customers know a decaf option is available. Include signage on your menu boards, on your grinder, even on the window. Sampling is another great way to show how excellent your decaf coffee is. Decaf sales aren’t switching people away from regular, but it’s letting your regular coffee drinkers taste how great your decaf option is. These are the majority of your decaf drinkers. // Have a dedicated decaf grinder. This is important for many reasons, including the ability to grind beans fresh, preventing cross contamination with your regular coffee beans and have the grind set specifically for those beans. Keep in mind that because the cell structure of decaf bean, regardless of the decaffeination method, has been expanded and then dried back down, the bean density has been altered. This will change the way the coffee grinds, so be aware and be sure to dial in the grinder appropriately. // Dial in decaf. Whether you serve Long Blacks or single-serve brew methods, remember that due to decaffeination processing the extraction of the soluble solids during brewing will be different. Experiment, taste and dial in your decaf, just as you would your regular coffee. What’s next? It’s time to be proud of your decaf. Learn about it, talk about it and best of all, taste it! Remember that all of us in the Specialty Coffee Industry have done our best to educate and inform our customers about the craft of coffee, new ways of appreciating coffee, how to appreciate the subtle complexities and flavour profiles for various origins. It’s important that coffee without caffeine be celebrated as well.
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Phone. 1300 137 344 Email. email@example.com Web. www.everpure.com
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THE BAREJOURNEY BITE SAM TINSLEY HAS SPENT THE BETTER PART OF 25 YEARS IN THE FOOD SERVICE AND CAFE INDUSTRY. HER INTEREST IN HEALTHY FOOD BEGAN WHEN HER NOW TEENAGE SON LACHLAN WAS BORN WITH MULTIPLE FOOD INTOLERANCES.
IMAGE: SAM TINSLEY (RIGHT) WITH MARTINA LE PETIT (LE PETIT GOURMET TRADING)
fter many hours of research she recognised an underdeveloped sector in the market and decided to act on it. Sam is now the Managing Director of Bare Bite, a successful boutique food manufacturing business catering to the rainbow of dietary needs for today’s society. Café Culture magazine caught up with Sam to learn more about the Bare Bite journey. HI SAM, TELL US A LITTLE MORE ABOUT YOUR BACKGROUND AND HOW HAS IT HELPED YOU RECOGNISE EMERGING TRENDS? With almost 25 years in the industry I have had the pleasure of working with many great premium brands that were ahead of their time. I have been fortunate to be involved in the pioneering of many new trends. This has helped me recognise the difference between a fad and something that is here to stay. I was the National Sales Manager of Alchemy, a successful Australian owned syrup company where I was involved in raising market awareness of Chai, which is now a mainstream staple of the café world. Prior to my time at Alchemy I helped launch Hartz Mineral Water. Hartz was the first flavoured mineral water on the market to really take off. This was at a time when Perrier was all the rage.
Hartz was the first product to make a serious dent in Perrier’s strangle hold on the market. Even before Hartz I was pioneering new trends by bringing Red Eye and Jolt Cola to Queensland in the 1990s, long before energy drinks were a thing. AT WHAT POINT DID YOU RECOGNISE FOOD INTOLERANCE WAS AN UNDERDEVELOPED SECTOR? My son Lachlan was born with multiple food intolerances. Back then you could not find food that was gluten, dairy and preservative free that also tasted great. I spent a lot of time researching and looking for gluten and dairy free food. For the next 15 years, I was continuing to help mainstream food and beverage businesses supply the café and food industry in my professional life, while going to those same establishments with my son looking for health conscious and allergy free food with no success. I could see the lack of options and jumped in to fill this gap. I had finally merged my passion for clean living with my professional corporate food service background. HOW DID YOU SOURCE A LOCATION, KITCHEN AND STAFF? Just after the idea for Bare Bite started to take off, Tom Lane
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AT THE VERY LEAST 8 TO 11% OF THE POPULATION HAVE A MEDICALLY DIAGNOSED FOOD ALLERGY AND ANOTHER 20% HAVE LIFESTYLE HEALTH CHOICE DIETARY REQUIEMENTS.
had an idea to build a food mecca in the Northern Rivers and The Farm at Byron Bay was born. Tom had just acquired Byron Bay Cheese and Byron Bay Garlic and was looking for a food service professional to be his National Sales Manager. As another champion of clean living, Tom offered me an opportunity too good to pass up. I was able to grow Bare Bite at the same time as setting up a distribution network for his cheese and garlic. Tom offered me a commercial kitchen onsite. Bare Bite came to be and we had a home at The Farm. During the 12 months at The Farm the demand for our products grew at an extraordinary rate. We were then forced to find a new home with a bigger kitchen that was closer to the major distribution hub of Brisbane. This has helped us cater for customers all around Australia. In regard to staff, we were very fortunate in the early development stage to have an abundance of raw local Byron Bay chefs, local people who live and breathe the clean living lifestyle and who were able to help perfect our recipes and processes. We have taken these recipes and processes with us to Brisbane. CAN YOU EXPLAIN THE PROCESSES INVOLVED IN YOUR BUSINESS START UP? ANY SET BACKS OR PITFALLS? In the development and research phase of Bare Bite I spent hours researching and sourcing ingredients that would ensure that we could call our products gluten, wheat and dairy free, raw, paleo, organic and vegan. There were some minor setbacks associated with entering this emerging industry. We have had to consult industry experts to ensure that we are following the right dietary requirements and to help perfect the nutritional panels and recipes. Along with ensuring that the treats tasted as “normal “ as possible so people would recognise and enjoy what we were producing. The greatest challenge, however, was finding a way to upscale my homemade recipes in order to mass-produce commercial quantities. We can now happily say that we have perfected this process in time for growing demand for our desserts. What accreditations were needed? Organic, GF, sustainable etc.
Our ingredients have been sourced from trusted raw and organic ingredient suppliers around Brisbane and Byron Bay. We ask all our suppliers to provide a Certificate of Currency to guarantee that their products do comply with our strict dietary requirements. Through this process we have found a network of reputable suppliers, which has made life a lot easier. HOW DO YOU MANAGE DISTRIBUTION? I believe that my 25 years experience working in the food industry has given me vital industry knowledge and has placed me in a unique position to convince distributors of the value of healthy food, which has allowed me to set up a distribution network for Bare Bite reasonably quickly. I have now been able to set up a great network of fantastic distributors who recognise the importance of providing customers with health conscious foods. WHAT’S THE MOST IMPORTANT PART OF YOUR BUSINESS? After years of struggling to get allergen free food for my son, the most important part of my business is definitely being able to produce healthy food that tastes fabulous and is easily accessible. The idea that my son and others with allergies and lifestyle choices can walk into an outlet and feel normal when they order a dessert certainly inspires me to continue growing my business. WHAT ADVICE/TIPS DO YOU HAVE FOR THE CAFE INDUSTRY? If I have any advice for the café industry it would be that café goers are becoming more and more health conscious. In the same way that ‘gluten-free’ wasn’t the trend everybody thought it would be 10 years ago, people are becoming more suspicious of processed, unhealthy foods. Cafes need to be able to provide healthy, but delicious, quality food or they will be left behind. This is true in even the most mainstream, conservative cafes. At the very least 8 to 11% of the population have a medically diagnosed food allergy and another 20% have lifestyle health choice dietary requiements. Cafes that don’t provide at least one allergen free option run the risk of missing out on sales from those that don’t speak up about their dietary requirements. www.barebite.com.au
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36. BY MEL SHARPE
HEALTH, SUSTAINABILITY, SOCIAL RESPONSIBILITY, COMMUNITY MINDED AND HIGH WELFARE ARE THE BUZZ WORDS OF THE MOMENT.
s the fastest growing sector within the food industry, health and wellness is present at every turn. How then do you stand out from the ‘band-wagon crowd’ and identify your business and brand as a true leader within the sector? Furthermore, how do you remain relevant and exciting to customers, meeting their health and consumer conscious needs, which, let’s be honest are expensive, and run a commercially viable business? It’s a balancing act worthy of a three ring circus and at times it certainly feels like you’re walking the tight rope. The key to balance, as your yogi may well tell you, is balance itself.
The health and wellness trend is as vast and sprawling as our great continent, so don’t try to cover the entire road from Sydney to Perth in one go! You don’t have to be, and you physically can’t be, everything to everyone. Permission granted to relax and take the pressure off. Pick apart the trend and find the aspects which you connect with the most, and which you’re good at. Ensure the path you choose to walk down is one you’re confident you can deliver on. A case in point, Sumo Salad’s new premium concept Sumo Green Label. A well known and respected brand in Australia, Sumo Salad
identified early on that times were changing, their customers needs and expectations were changing and they too wanted to evolve and grow ahead of the curve. With a clear focus on sustainability, seasonality and high welfare products Sumo Green Label was born out of a desire to not only meet the market, but from a genuine passion around the impact we as individuals and businesses have on our local and global community. Merging these passions into a concept or business can seem overwhelming, so let’s break it down and look at how Sumo Green Label has incorporated these key trend aspects.
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37. MORE AND MORE CONSUMERS ARE SHOPPING WITH A CONSCIENCE, BRING THEM INTO YOUR EVOLUTION AND ENSURE THEY KNOW THAT BY PURCHASING THEIR LUNCH WITH YOU THEY ARE CONTRIBUTING TO A MORE SUSTAINABLE WORLD. IT’S A GREAT MESSAGE, SHOUT IT FROM THE ROOFTOPS!
Sustainability is the leader with seasonality and high welfare products linking into a perfect marriage. As any cafe owner can attest, these types of businesses produce rubbish and waste of many kinds. Packaging is a big one, take away and convenient eating is crucial for customers and with this comes a minefull of packaging; containers, boxes, paper, cutlery, napkins and the list just goes on. Rather than contributing to the landfill, Sumo Salad have invested in packaging which is made from 100% recycled materials and is 100% biodegradable and compostable. They also purchase biodegradable cutlery and napkins. This packaging is used not only in Green Label but nationally throughout all Sumo Salad stores. This is a great way to introduce sustainability into your business. There are many sustainable packaging options available to you from packaging suppliers, have a look through their range, cost them into your products and see what you can do. If you go ahead with sustainable packaging be sure to tell your customers all about it! More and more consumers are shopping with a conscience, bring them into your evolution and ensure they know that by purchasing their lunch with you they are contributing to a more sustainable world. It’s a great message, shout it from the rooftops! Seasonality is the gift that keeps giving, it’s a win-win for your business and for the environment. Creating seasonal menus ensures your customers are eating produce at their prime giving them optimum quality and taste. The great thing is that when in season there is an abundance of the produce and prices are lower, making your menu increasingly commercially viable, the environment will also love you for it - win-win!
Sumo Green Label creates seasonal menus and only uses Australian produce. To enable this they work closely with suppliers and farmers to ensure the produce they are choosing are sustainable throughout the entire season. Some fresh produce only peaks for part of the season in Australia so talk to your produce supplier and find out the ‘schedule’. If a certain product only has a short window at its best, utilise this fruit or vegetable for that period only and highlight it as the hero. You will find Chef Specials in Green Label stores, which are specifically designed around this. This is a great way to ensure that you are maximising the usage of every fruit or vegetable at the right time. Remember, seasonality equals optimum taste and optimum price. It also just happens to be one of the biggest trends in heath and wellness! Communicating to customers what and how you are aligning and directing your business within these trends and philosophies is just as crucial as communicating to them about your latest offer. More and more research is showing us that consumers actually want to be engaged with and by brands and businesses and feel that they have some control and input into how the market operates. This is an opportunity and benefit which is often under utilised. Being on the front line, working in your business and then after a long day on the floor having the task of actually running your business is hard work! Understandably customer communication may not always make it onto the ‘to do’ list, but here’s why it should; customers want to be engaged! Walk through a Sumo Green Label store and be taken on a journey of the brand ethos, everything it stands for is communicated to
the customer, and not just with a mission statement. Get creative and focus on the visual merchandising of the store as well as direct signage and messaging. In each Sumo Green Label there is a hydroponic grow wall of herbs which are used as ingredients in the salads, fresh produce is abundant throughout the store, there are beautiful sketches of each charissco (rotisserie cooked) meat variety available and the artwork tells you the meat is all grass fed, free range and high welfare. They are stunning stores, which communicate, engage with and attract customers all the while educating them on the brand, the offering and what it stands for. Sumo Green Label is a perfect case study of how to successfully evolve and grow with the market and how to incorporate key aspects of a vast trend into your business. Importantly, it’s all about sprinkling trend features throughout your business as this allows your business evolution and growth to be commercially sustainable whilst also retaining your brand identity, who you are at the core, because that’s what your customers loved in the first place. ABOUT THE AUTHOR: Mel is the Operations & Retail Partner at Food Associates. Combining a love of food and travel with a passion for operations, systems and processes Mel has extensive experience working with food retailers across concept and model development, strategy and front line operations.
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38. BY JACQUELINE HILL GENERAL MANAGER JINDILLI BEVERAGES
ver four billion cups of coffee are consumed in the ‘Out of Home’ (OOH) market every year. And over 90% of these are milk based1. Milk really matters for the Australian consumer. As time goes on, it’s likely that more and more hot beverages will be sold through the café channel. According to Mark McCringle2., “Power Working” is one of the Top 5 emerging trends. This is the work equivalent of power napping. With widespread Wi-Fi access and the growing acceptance of teleworking, work is increasingly being done in non-traditional places. It’s not unusual to now work while commuting, at home, in your local café, and in some shared work spaces, and all of this is being done outside of the typical working hours. So with more people flocking to the thousands of cafes across Australia, beverage consumption with milk can only increase. Milk choices have also exploded. Now we have all the varying dairy milks, then came goat’s milk, soy milk, rice milk, almond milk, coconut milk and now even camel milk, cashew milk and macadamia milk and I’m sure there’s more. But why is this so? New Nutrition Business have identified 10 key food, nutrition and health trends in their 2016 report. Whilst Dairy is being reborn as a natural whole food, plant-based food and beverages and the ‘free from’ trend are moving from gluten free to dairy free and nondairy milk is becoming increasingly important. All non-dairy milks differ slightly in their health benefits and nutritional superiority, but largely they are all suitable for the lactose intolerant or reducers and those allergic to dairy. As more and more non-dairy milks come onto the market, café owners and baristas will be spoilt for choice and therefore have the opportunity to provide new and interesting ways to excite their customers. The key to retaining and building your customer base is to start with understanding what your customers are looking for from their milk. They will look to your staff or barista for trusted advice, knowledge and expertise. It’s important to introduce your customers to new offers to remain, fresh, relevant and so they remain loyal…then put your unique spin on it.
10 HINTS & TIPS TO HELP YOU CHOOSE THE RIGHT NON-DAIRY MILK FOR YOUR CUSTOMERS It’s not operationally practical or cost effective to stock every non-dairy milk on the market, so here are the top 10 hints and tips to help you choose: 1. Ask your customers. 2. Taste and how the milk compliments your offering is uncompromising for the taste buds of your customers. Your customers are buying a cup of coffee… not a cup of milk! 3. Understand your costs and make sure you reflect these in the add-on charge. Customers don’t mind paying more if they see value and benefit in what you’re offering. 4. Create the best foaming conditions for the non-diary milk you choose to limit waste and be able to replicate the same taste and quality every time. 5. Know the acidity level of your coffee and how it responds to the non-dairy milk you are using. 6. Have the right equipment. Each non-dairy milk has slightly different qualities, so ensure you use a clean stainless steel jug and don’t mix milks. The small cost of having a separate jug for each milk will end up saving you time when serving so that you can create more cups in a day! 7. Speed of service can be improved by using a few simple tools. Make sure your menu board is clear, and perhaps consider pre-orders and phone apps like Hey You. 8. Understand the best temperature to heat the milk and use a thermometer to ensure serving consistency. It’s best to use a thermometer to take out the guess work, ensure the milk doesn’t split and therefore you don’t risk unnecessary waste. 9. When heating take into account that the milk will continue to rise in temperature after turning off the steam wand. 10. The smaller the foaming bubbles, the silkier the milk and this creamy texture is critical to serving a great cup of coffee. Yum! Pour as you would for the type of coffee ordered. For non-dairy milks that foam well, try a little latte art to put your unique stamp on every cup. From a barista’s perspective milk does matter when creating a good quality cup every time. So make the right choices for your customers. 1. Cafe Pulse report 2015 – Australian Café Market Report 2. The McCrindle Blog, Monday, January 04, 2016. The top 5 trends to watch in 2016
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40. BY SHARYN JOHNSTON
tea A whirlwind of
H E A LT H B E N E F I T S
hile tea has enjoyed an everpresence within the kitchen cupboards of most Westerners since it was introduced, the past century has often seen it overlooked in favour of coffee. This trend is seeing a radical change. More and more, consumers are turning to the timeless Eastern drink as a delicious and healthy alternative. But it’s not black tea that’s enjoying this explosion of growth: to our surprise, green tea is the true benefactor of this sudden popularity. As tea enthusiasts, our first question was why? One of the clearest answers has been the increasing public interest in healthy alternatives. And when it comes to health benefits, green tea packs an incredible punch.
TEA ANTIOXIDANTS A wealth of research has been conducted into two particular types of antioxidants found within tea, known as flavonoids and polyphenols. These potent antioxidants have long been associated with a long, healthy life, but only in recent times has research been conducted into the idea that these might help prevent all kinds of different cancers. They are known to fight and neutralize excess free radicals within the body, which are molecules that can cause serious disease including cancer in both humans and animals. While it is normal to have a certain amount of free radicals, and while their production is an inevitable part of dayto-day function, sometimes the body
produces far too many, increasing a person’s risk of cancer. In this way tea can be thought of as a kind of clean-up tool. There are many other benefits: Free radicals which damage cells are known to cause the deterioration of many other bodily systems, including vital organs like the heart which can contribute to the ageing process. This means that drinking tea could have a positive effect on the cardiovascular system and help prevent cardiovascular disease, while additionally helping to keep you looking younger and feeling healthy. LOWER IN CAFFEINE THAN COFFEE, YET STILL STIMULATING The caffeine in tea is also worth a mention. In general, tea contains less caffeine than coffee, immediately making it a healthier alternative to those who wish to lower their caffeine intake. Rather than the sudden spike in energy that coffee will give you (often followed by the subsequent crash), tea will give you a nice sustained lift. The caffeine works in tandem with the L-theanine vitamin also found in tea, which will provide you with a steady release of energy and the ability to focus effectively. Matcha is the new kid on the block which is becoming increasingly popular with the gym junkies, the burst of feel good theanine is great before or after a morning workout. The caffeine levels in tea vary depending on many things including terroir so saying that one particular
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type of tea has higher caffeine than another is regarded as a myth. FEELING GOOD AND LIVING WELL: INCREASING THE PRODUCTION OF BENEFICIAL NEUROTRANSMITTERS The L-theanine vitamin contained in tea is of increasing interest, as it has a number of helpful physical effects on the body. These include the stimulation of several important neurotransmitters: gamma-aminobutyric acid (GABA), serotonin, and dopamine. GABA is a vital neurotransmitter associated with the human sleep cycle (circadian rhythm), and its presence helps to promote a relaxed state ideal for falling asleep in a timely manner. Dopamine on the other hand helps provide an emotional feeling of contentedness and well-being. Finally, serotonin is one of the most important neurotransmitters in the human body, which either directly or indirectly influences the brain’s approximately 40,000,000 cells. It is extremely important that the brain continues to produce serotonin in a productive manner, and the L-theanine in tea helps it do this. L-theanine is a vitamin found mainly in plants, and is highest in concentration in tea plants used for creating artisan gyokuro tea in Japan. The reason for the higher amount of L-theanine in matcha and gyokura is the fact that these two teas when grown experience part of their life cycle under shade. HELPING TO PREVENT CHRONIC DISEASE WITHIN THE BODY In addition to the above, tea has shown to have positive effects for the prevention of
both arthritis and diabetes. In a particular study, women consuming more than three cups of tea per day enjoyed a statistically, significant decreased risk of developing rheumatoid arthritis, and “those who drank tea had a greater bone mineral density than those who did not drink tea” [based on a study by Khan and Mukhtar, 2013]. A similar preventative effect was found for type 2 diabetes, with various studies finding that drinkers particularly of green tea were less likely to develop the disease. The Chinese have studied the health benefits of Puerh for many years and have documented the reduction of cholesterol and high blood pressure after consuming these teas for a period of time. Puerh is the fermented tea from Yunnan province and similar brick style tea is available in Korea as well as other parts of China. SO, WHAT TEA SHOULD YOUR CUSTOMERS BE DRINKING? Ideally, you want to be consuming highgrade loose-leaf tea, as fresh as possible. There are six categories of tea and while green, white, black, and oolong and Puerh teas all have slightly different health benefits, all teas have health benefits of some level. Generally speaking, the less oxidised a tea is, the higher in these antioxidants it will be. The great part about this is that high-grade looseleaf green tea are actually much smoother, tastier, and more accessible than many people realise — a stark difference from the machineprocessed low-grade green teas commonly available in supermarkets. Flavour can even
MATCHA IS THE NEW KID ON THE BLOCK WHICH IS BECOMING INCREASINGLY POPULAR WITH THE GYM JUNKIES, THE BURST OF FEEL GOOD THEANINE IS GREAT BEFORE OR AFTER A MORNING WORKOUT.
vary between type and country of origin, so if one dislikes one green tea, try another, the variety is endless. If you want a new flavour experience you can also try Purple tea, a relatively new tea varietal which contains red and purple anthocyanins similar to what is found in red wine and which is related to similar anthocyanin compounds found in blueberries and raspberries. This great tasting tea has notes of citrus similar to Darjeeling and is refreshing and bursting with health benefits. So you can go white, green, yellow, oolong, black or Puerh and even purple as long as it is tea and enjoy your next cup of tea knowing you are also receiving great health benefits! Remember to be called tea it must come from the tea plant Camellia sinensis and the lighter the tea in oxidization the lower the water temperature for brewing. ABOUT THE AUTHOR: Sharyn Johnston is the CEO and founder of Australian Tea Masters. She has travelled extensively and also lived and worked in many countries around the world. She recognised how tea was consumed both in business and pleasure in different cultures, and found the enormous amount of varying flavours and tastes quite amazing, this interest became addictive. Sharyn is regularly invited to judge teas around the world and is a member of the International Tea Committee.
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R O A D S H O W LO C AT I O N S 4 events throughout the country All four roadshows are open 10am – 6pm B R I S B A N E , 1 1 M AY
K E Y C AT E G O R I E S
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• Beverage • Equipment • Food • Packaging • Machinery
600 Gregory Terrace
• Professional Services • Supply Chain • Technology
Bowen Hills QLD 4006
• Training & Education • Cleaning/Hygiene
DARWIN, 22 JUNE The Schweppes Pavillion
W H O AT T E N D S ?
Darwin Turf Club Dick Ward Drive
Fannie Bay NT 0820
• Cafe Owners
• Franchise Businesses
• New Starters
A D E L A I D E , 6 J U LY
The Ridley Centre, Adelaide Event and Exhibition Centre Adelaide Showground
• Baristas • Chefs
• Purchasing Managers
• Green Bean Traders
Wayville SA 5034
• Hospitals/Aged Care • Cafes
• Convenience stores
H O B A R T, 1 0 A U G U S T
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44. BY ANNE COOPER
COOLING Tray B E Y O N D
T H E
THINGS TO CONSIDER FOR A SUCCESSFUL ROAST
Before we even delve into the complex world of roast development and profiles (which we will do in future issues) there are a few things we need to consider Beyond the Cooling Tray – as we(roasters) all know that feeling of being ‘All Tried Out’ churning through kilo after kilo of coffee trying to achieve a successful roast!
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ften overshadowed by the romance of it all, roasting is very much a craft based on learnt skills that are passed down through training and tradition. And, like any craft, it takes logging some serious time and experience with the Tools and Raw Materials to learn and master the craft, the craft of roasting. You can definitely learn how to turn beans brown very quickly. But can you turn them brown with the right amount of skill and understanding required to expose the true character and quality of the beans as well as put your own ‘design/stamp’ on the roast? There are many decisions going on in roasting as well (I often say if you are not good at being decisive, don’t get into roasting!), but it is the final decision of when to stop roasting that makes the roaster (and company) who and what they are – their style, their stamp, their signature, their point of difference. Along the way there are gauges, timers, numbers, ratios, profiles etc. telling you many things about your roast, but it is your intimacy with the development of the bean that is the true indicator of your skill and understanding of the craft of roasting. That smell, that expansion, that colour, that crack/sound combined with the decision to end the roast and the hope that it will taste as intended. So, how do you know where to start? Before we delve into the complexities of development and roast profiles, here are some key things I always consider about the Tools and Raw Materials in order to help get me on track for a successful roast (and on the way to achieving the desired end flavour).
KNOW YOUR GREEN! KNOW YOUR GREEN!! KNOW YOUR GREEN!!! • Measure the Moisture Content – water acts as a catalyst – knowing if a bean has high or low moisture content will help determine a starting temperature & heat application in line with a particular batch size – regular moisture reading checks on your green also help to show if any big environmental fluctuations in the storage area of your green are potentially affecting the quality. Ideal storage conditions are 20°C and 50% humidity. Don’t store your green near or next to your roaster! If you don’t have a moisture meter, get one asap, and your trader should also be able to provide you with info on moisture content initially at time of purchase. • Measure the Density – how hard or soft the bean is will also help determine a starting temp and heat application at certain parts of the roast in line with a particular batch size • If you have access to grading screens, ascertain the Screen Size of the bean – if not, ask your trader for this info – knowing the size will help confirm how the bean rolls in the drum and takes on heat throughout the roasting process...also important to know if you are pre-blending (different size beans will roast at different rates and produce a very uneven roast if you don’t try and match your screen sizes evenly). • Know the Age of your green – Past vs Fresh crop (tied into your moisture content) is essential to know for when choosing a roasting approach - if you are pre-blending your beans, they may be the ‘same origin’ but if of different age/crops they will roast very differently and produce an uneven roast. • Know the Process – Washed vs Natural vs Pulp Natural vs Honey etc. – and the effect this will have on the roasting approach (post vs pre-blending etc.) and end flavour - definitely something to delve into in future issues... • Know the general, expected flavour of the origin you are roasting – as this, combined with everything else you know about your Tools & Raw Materials, will allow you to think about how to approach a certain profile/ development for that coffee again, definitely something to delve into in future issues...
KNOW YOUR ROASTING MANTRA/STYLE Do you roast everything separately and post blend vs pre-blending/roasting – this will have a significant effect on the way you run your roasting business in its entirety from the end flavour, cost of labour, cost of materials etc.
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3. WHAT NUMBER ROAST WILL IT BE FOR THE DAY First vs middle vs last – the roaster will be at various levels of heat intensity throughout the roasting session and will also determine starting temperatures in line with the batch size and green info.
RECORD THE ENVIRONMENTAL CONDITIONS OF ROASTING ROOM High humidity in particular is a fierce (life sucking) enemy of burners on a roaster (as our roasting friends in Far North QLD know too well!) Knowing the seasonal conditions will also help show if/how any big environmental fluctuations are potentially affecting the roasting approach and quality of your green etc. Ideal green bean storage is 20°C & 50% humidity. Don’t store your green near or next to your roaster!
5. KNOW WHAT ROASTING SYSTEM/
MACHINE YOU ARE ROASTING ON Conduction(eg: Probat) vs Convection (eg: Loring) vs Radiant(eg: Diedrich) – understand this in line with your green information and it will help determine optimum starting temp, batch weight, turning point, heat application for the rest of the roast.
KNOW YOUR ROASTING MACHINE MORE SPECIFICALLY • Type of Drum – single wall vs double wall, solid vs perforated, mild steel vs cast iron • Capacity of Drum – 80% charge is suggested as max. capacity – allows better room for beans to roll & expand in the drum. • Drum Speed – htz & rpm are different – ask the roasting machine manufacturer for recommended rpm in accordance to width/ size of your drum – the motor driving the drum will then have a certain htz read out relevant to that rpm. • Airflow settings – baffle vs fan speed – 2 very significant effects on the roasting process – definitely something to delve into in future issues... • Type of Burners – indirect vs directtrumpet vs ribbon vs waffle vs infrared etc. • Type of Gas – natural vs LPG. • Type of Controls – auto vs manual modulating vs switches/buttons vs computer controlled.
• Flue Design – avoid corners/bends at all costs – correct diameter, length and direction of flue is essential for creating the right amount of draw out of the flue. • Correct Placement ( right in the bottom of the bean mass) and diameter (no more than 3mm thick) of Bean Temp Probe– essential for accurate readings.
HAVE AN IDEA OF THE DESIRED DEVELOPMENT RATIO AND WEIGHT With this in mind it is then easier to ‘follow the coffee’ as it roasts and develops in response to your control over the roaster, and heat application will be a reflection of your roasting style and intended end flavour, definitely something to delve into in future issues...
ALWAYS IDLE THE ROASTER CONSISTENTLY IN-BETWEEN ROASTS To maintain stable heat in the drum.
ALWAYS PRE-HEAT (AND COOL DOWN) SUFFICIENTLY Don’t rush it! It should take 30-45min. for a roaster to pre-heat (and cool down) so that the exhaust temp is always hotter than the bean temp - there is no excuse that the first roast should ever be too different to the other roasts! • Always work/plan methodically & consistently So if something does change/go wrong you will be able to troubleshoot where the change came from. • Always keep thorough roasting records and cupping notes You will start to see patterns and learn the differences between the different beans based on the data you collect (especially when you make mistakes!). This data will really help with future roasting and green bean purchasing decisions. • Always Taste Taste is King! Know what your coffee tastes like from samples/ cupping/tasting beforehand so you can then translate this over into your production roast style and know where you’re headed with the desired end flavour.
Now that’s a lot to think about all at once in order to get a successful roast! And that’s before we even get to the topic of choosing an appropriate development and roast profile! So with all these awesome points now on the Tools and Raw Materials, we can be better armed for a successful roast - and I am looking forward to digging into some of these in a little more detail in future issues. About Anne Cooper: Anne has over 23 years experience in coffee, having spent the last 10 years roasting in both the USA and Australia at all levels from commercial to specialty. Anne is Head Judge for and has also won the Golden Bean twice. Now consulting, with her company Equilibrium Master Roasters, roasters can engage Anne as a consultant or attend the monthly roasting course in Melbourne. Email: firstname.lastname@example.org
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48. BY MARCEL MASCUNAN
DISCOVERING A TREASURE TROVE OF
With coffees carefully grown at high altitudes (starting at 1,650 – 1,800 meters) and lower temperatures resulting in slower growth, Don Pepe’s coffees are renowned for exceptional flavours and aromas.
n February of this year the team at Di Bella Coffee launched the new Crop to Cup Exclusives coffee Panama Geisha, highlighting the rare coffees the Crop to Cup team are able to source from producers like Don Pepe. This specific crop was sourced on a recent trip to Panama by Phillip and the green bean sourcing team, Michael Anapo and Moshe Tawil. The team was joined Joe Molinaro of Di Bella Coffee and Victorian customer George Paras from In a Rush Group and Alex Spyrou who is a patron of one of George’s In a Rush cafes. WHY DOES DI BELLA INVITE CUSTOMERS TO JOIN THE TRIPS TO PRODUCERS? Michael Anapo: ‘For us Crop to Cup is about coffee as a system. Our aim is to convey the vision and goals of the producer to everyone in the chain and ultimately to the coffee consumer. In a hyper competitive coffee market consumers care about the origins of their coffee and the ethical and environmental credentials add to the appeal and satisfaction from their daily cup. In the Crop to Cup system we aim to educate our team, baristas and consumers to make the whole chain stronger.’ WHAT MAKES THIS PANAMA GEISHA SPECIAL? Michael Anapo: ‘First of all we had exclusive access to the coffee for the Australian market. We secured half of the crop with the other half going to South Korea. In addition the delicacy and aromas of this coffee took us by surprise. It is one of the best aromas I have ever experienced!’
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The coffee profile
HOW DO YOU MAKE SURE THE UNIQUE AROMAS AND FLAVOURS ARE THERE FOR THE CONSUMER TO EXPERIENCE? Di Bella’s Raihaan Esat: ‘I’m responsible for quality control at the roasting warehouse and work directly with the coffee buying team and the roasters. With this coffee we took a very different approach. Because we knew we had something special at hand we enhanced the characteristics of this coffee with a lighter roast and educated customers through our team on how to achieve the best brewing result. ‘After many hours of experimenting with a number of waters, looking at hardness and turbidity, we found the optimum clarity and body with Voss Norwegian spring water for its low TDS (Total Dissolved Solids) and calcium/magnesium bicarbonate ratio. We were aiming for perfection and came pretty close.’ WHY DO THINK THERE IS A MARKET FOR THESE SUPER EXCLUSIVE COFFEES? George Paras: ‘It’s the rarity, scarcity and even a little bit of hype. Our customers want to be part of something special at our cafes, experiment with different brewing techniques and have something to share with friends. I am always looking for new and special products and activities to keep our stores an attractive destination. The fact I was able to bring a customer along on the trip was amazing.’ WHAT COFFEE WILL BE NEXT? Phillip Di Bella: ‘Together with our raw coffee buyer I am currently selecting new coffees. It will be very different from the Panama Geisha but we will have a great story to tell and another amazing coffee to share. The only thing I will reveal is that it will be from a different continent this time.’
Species & Variety: Geisha Crop: 2015/2016 Processing: Natural Acidity: Floral & stone fruit Fragrance: Tropical fruit & jasmine Flavour: Stone fruit sweetness dominates, tart acidity of peach, lingering jasmine, clean and crisp aftertaste Body: Light - medium Roast: light roast Brewing technique: V60 or Chemex 5 point brewing guide Panama Geisha • 1:15 - 1:16 coffee to water ratio. • Use water with low TDS and 1:2 ratio of calcium/magnesium to bicarbonate, like Voss Norwegian Spring Water. • Grind size should be medium-coarse to coarse. • Water temperature: between 94-96 degrees C, and added in 30 second intervals. • Chemex or V60: add the water in stages, pausing between each stage e.g. 50ml, followed by 100ml, followed by 50ml, and finishing with 50ml. TIP: To achieve the best result a set of scales should be used to ensure consistency.
Don Pepe Estate Geisha The Don Pepe Estate is located in the town of Boquete, situated on the slopes of the Barú Volcano in the humid forest of Panama. Don Pepe Estate is an eco-friendly farm, 1500 meters above sea level. Due to the ecological conditions of this region, Don Pepe Estate has also been careful to assign land to preserve the primary forest. This environmental vision gives the family its greatest source of pride. FARM SIZE: 60 Hectares in production of which 6 hectares is Geisha. Approximately 20 hectares is a primary tree forest reserve. HARVEST: The harvest starts late November until mid-April and coffee availability starts from May. DRYING: 100% of the coffee is pre-dried in sun patio. All special coffees of geisha, java, bourbon and typica are dried on African beds. GROWERS PROFILE Farm Name: Don Pepe Estate Variety: Geisha Process: Natural Elevation: 1,650 - 1800 meter Slope Direction: South East Avg. Temp: 13°C - 25°C Avg. Rainfall: 2200mm Growing Region: Volcancito, Boquete, Panama Owner: Jesús A. Vásquez
22/03/2016 4:42 pm
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Paul O’Brien NATIONAL BUSINESS MANAGER EQS & OOH RANCILIO
“I always embrace the challenge.” Rancilio Australia’s Paul O’Brien speaks with the warmth and confidence of someone unafraid to make SOME PEOPLE bold choices and push for better results. WOULD PUSH BACK The fact that Rancilio Australia exists in its current form FROM THAT, BUT I is testament to the boldness of Paul and others within the company. EMBRACED IT” “It’s been hugely rewarding to see our numbers improve over time,” Paul says. “A lot of people didn’t believe in our brand when we started, so to see the change internally and externally has been huge.” market, and being responsible for a company that has spent more than Paul helps Australians to have the finest Italian espresso experience 85 years in kitchens around the world. from his base in Melbourne, which is a world away from where he grew “It’s all new again; this role I’m in has never existed before, selling up in Sydney’s western suburbs. equipment like this has never existed before. After finishing school, he got his electronic technician’s trade “I’m kind of laying the path and walking on it at the same time. qualification and headed to the land of his parents, Ireland in 2003 for a “It’s reactive, new and exciting work.” yearlong working sojourn. Paul’s reactions are regularly put to the test when he partakes in his That year turned into five as he travelled Europe fixing La Cimbali “absolute, undying passion” which he describes as being so bad it’s “like machines as a senior engineer, where confidence was essential as he a disease”. quickly learned the importance of “faking it until you make it”. “Fishing nowadays is all about the Facebook photos or else it didn’t “It was a really exciting time,” he says. happen,” he laughs. “The irony, really, is that if you’re there just for the “It never stopped feeling like a holiday because everything was new to fish, you’re doing it wrong. Getting a fish is a bonus.” me. For Paul and young son Harry, fishing is about “getting up early when “From the food I ate to the traffic I sat in to the pubs I visited, the sun is rising and the birds are singing”. everything was just buzzing. “You wouldn’t jump out of bed for work at that time, but I just can’t “Some people would push back from that, but I embraced it”. sleep the night before,” Paul says, before laughingly admitting he keeps He was left high and dry, though, whenever he returned to Ireland his fishing clothing and gear next to his marital bed, much to his better thirsty. half’s chagrin. “It’s such a culture of tea drinkers there that I don’t think I ever got a “There’s been a lot of shenanigans over the years, tripping over in the decent coffee,” he says. shadows,” he laughs. “Of course, that’s changed now with a really good specialty market Life these days is all about enjoying the finer qualities of coffee, food coming in.” and family together, with Paul quick to respond when asked if he would After meeting his future wife in Dublin, the couple returned to move back to Europe. Australia and lived in Sydney briefly before settling on the Mornington “We both agreed when Harry was only a couple of months old that we Peninsula last year. had to move to give him the best life. That’s what we’ve done and we’re Paul says he’s “loving the challenge” of taking Rancilio Australia to the not looking back.”
23/03/2016 1:45 pm
54. BY JUSTEEN SINGLE
THROUGH FOOD, WATER AND COFFEE
uch positive intentions are often conceived and developed while safely sipping a latte and reflecting on life from the confines of an inner city development. Such thinkers may even realise the irony of the location where they’re having these altruistic thoughts - a café nicely decorated with imported wood products that have been artificially lit using energy derived from the burning of brown coal – and wonder what hope they have of changing things. Fear not! This isn’t another tale of woe about how most things we see and interact
SUSTAINABLE LIVING CONTINUES TO GROW AMONG THOSE WHO LIKE THE IDEA OF DOING THEIR BIT FOR THE ENVIRONMENT.
with in the urban environment probably have chugged through some kind of fossil fuel product at one point or another. Instead, let’s consider incrementally changing our viewpoint on sustainable living by learning from two businesses that have combined skills and expertise to showcase urban sustainability literally from the root level. Red Star Roasters and Biofilta Pty Ltd are separate companies united by a director, Brendan Condon, and shared ethical and sustainability goals. Based in Port Melbourne, the companies have joined forces to create an urban food
oasis using the latest advances in vertical wicking food growing systems and water efficiency. At centre stage is pop-up café Red Star Urban Garden Espresso Bar at 162 Bay Street, Port Melbourne. Red Star Roasters use sustainably sourced beans from the world’s most famous coffee growing regions. About half of their coffee is purchased direct from a small coffee cooperative in Colombia, where they commit to an annual purchase of the entire crop. Red Star are committed to specialty coffee, the environment and a fair go for growers – they were the first coffee company in Australia
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A TYPICAL BASKET OF VEGETABLES CAN TRAVEL A COMBINED 22,000KM TO REACH THE SUPERMARKET SHELVES
to be 100% carbon offset from tree to cup using coffee that is ethically sourced. Biofilta has developed the modular Foodwall, which enables vegetables to be grown in vertical spaces using water optimally via its clever wicking and passive aeration design. Foodwall was created to address our shrinking urban food bowl; Melbourne will shrink from 41% of fresh vegetables grown within a 50km radius to only 18% by the year 2030 due to urban sprawl. It’s been reported that a typical basket of vegetables can travel a combined 22,000km to reach the supermarket shelves because of the prevalence of food imported across the country and from overseas. It is obvious that there is a growing importance for cities to reconnect with their food, to feed themselves more reliably and to avoid price increases. Biofilta’s chief executive officer Marc Noyce says “The issue is that people are becoming too busy to bother to grow some fresh herbs or salad greens and would rather grab a packet of pre-packaged lettuce. We really pay for convenience, and for example you can be paying $3 for 20 grams of herbs prepackaged at the supermarket,” he said. Biofilta harvested 1.2kg of mint from only one of their Foodwall tubs grown within a two month period and at the pre-packaged rate, this would have been the equivalent of $180 value. While one person is unlikely to consume that much mint, it can be shared with friends and family who don’t have a garden and the value is realised. This same productivity has been measured with a range of vegetables and herbs including Basil, Beans, Beetroot, Broccoli, Eggplant, Capsicum, Kale, Lettuce, Oregano, Rhubarb, Spinach, Strawberries, Thyme, Tomatoes and Zucchini. Waste is another key issue in our urban society, with a Foodwise report calculating
Australians throw out $2.67 billion worth of fresh food every year which accounts for approximately one third of the total waste going to landfill every year in Australia. Growing your own produce and harvesting what you need for a meal while leaving the rest on the plant for future meals creates less waste toward future sustainability. Water consumption in arid areas and cities experiencing a changing climate is a key issue affecting the entire food chain, including coffee plants. Water limitations demand smart use at all time. For example, wicking garden beds provide plants with water from the bottom and this water ‘wicks’ up through the potting mix so the plants can access what they need. This simple concept grows with the Foodwall where each growing tub stores over 20 litres of water, enough for thirsty plants to last over a week between refills. The tubs also include the ability for air to be exchanged between the atmosphere, water table and root zone via integrated aeration tubes. The entire system achieves free draining soil, selfwatering wicking and aeration passively with no need for electrical input. By measuring water input into the Foodwall, the data is showing that as temperature increases, vegetables can consume anywhere between 0.5 litres and 3 litres of water per tub per day. With a traditional garden bed, no wonder it is hard to keep vegetables alive during summer. If your soil dries out, the plant goes beyond wilting and that will be the end of your prized vegetables. This is not a concern with a Foodwall. Red Star Urban Garden Espresso Bar has produced over 80 kg of mixed vegetables and herbs in a seven-month period with a total retail value of $1,800 as compared to supermarket prices on the day of harvest. The majority of the produce harvested from Urban Garden Espresso Bar is donated to charity kitchens and food pantries that provide meals and fresh food for the less fortunate members of the Melbourne community. The Foodwall has achieved this yield from
its footprint of only three-square metres and is on track to produce the yearly-recommended vegetable intake of two average adults. It actually has nearly ten-square metres of garden bed, given that the tubs are stacked vertically and there is a 3:1 land efficiency ratio. Hence, spaces typically thought unviable for an urban garden are now becoming available to flourish with such efficiency. On average the Foodwall uses 82 litres of water to produce one kilogram of produce that is collected from the roof of a recycled shipping container that has been converted into the espresso bar. This makes this concept one of the most water efficient food growing systems available, with some reports suggesting a non-wicking garden can require up to 214 litres of water to produce 1kg of tomatoes. Closing the loop on nutrients is another key way to live sustainably. Green waste can be composted to produce more food, which will help to close the nutrient and organic waste loop. Soil-based garden systems enable this to occur as you can dig in the compost directly to your garden. The Urban Garden Espresso Bar bags 100 % of used coffee grounds and makes them available to customers to take home and turn back into soil by adding them to the worm bin or compost. Living sustainably through food, water and coffee means looking for ways to cut down waste, use less precious resources such as water and land, minimise fossil fuel consumption and reliance, obtain ethically sourced materials, recycle nutrients and close as many loops as possible. And all of that has to be achieved while surrounded by the dangers of the urban jungle. The examples of Biofilta and Red Star Roasters can be taken as offering a small oasis, showing us the way to the future of local food and helping us reshape our cities back into food bowls.
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PRECISION COFFEE TAMPER MACHINE IS DELIVERING PROVEN RESULTS FOR BARISTAS
We find it increases consisency and efficiency with much less stress on your body,
says Bowen, owner of Melbourne’s leading cafe, Patricia
PUQPRESS IS SET TO REVOLUTIONISE THE SPECIALTY COFFEE INDUSTRY WITH THE LATEST TECHNOLOGY THAT OFFERS PRECISION TAMPING.
Steve of Evo Café in Brisbane was delighted with PuqPress. Extractions are more consistent I can pull more body, depth and flavour from every shot and there has definitely been a positive effect on my cutomer base. The PuqPress is easy to use and integrates seamlessly into our worflow, and has reduced the time it takes to produce espresso based drinks. drinks
best coffee being produced by professional owners and operators so as an industry, we must look to new technology that will continue to help us push the status quo and limit the workload on our baristas,” he explained. Brett was also questioned about his thoughts on baristas and roasters and how they would take to the idea of having the art of manual tamping replaced. “We are now working with some of Australia’s most awarded roasters and baristas that really understand the need to consistently achieve the perfect extraction. This means we need to guarantee the perfect amount of pressure to achieve the perfect espresso. We see the best baristas weigh their shots due to the inconsistency with grinders but manual tamping has always been left to the skill of the barista, so why not help with the right technology,” Bolwell said. Overall, baristas and café owners agree ‘consistency is a core value in the process of making a good coffee’ and are very excited by the revolutionary technology of the PuqPress. • Faster Workflow • Adjustable tamping pressure • Reduces the effects of RSI (repetitive strain injuries) • Guarantees consistent shots removing discrepant channeling • Adjustable height • Easy to clean To discover more about the PuqPress or to get one for your café, visit www.puqpress.com.au or phone 1300 582 443.
The baristas job is repetitive and physically exhausting. RSI and asymmetrical muscle usage cause problems for almost all baristas who work medium to high hours. Our staff is now noticably less fatigued after a session on shots.
xtracting the perfect espresso shot is more difficult than most people think. When customers line up at the local coffee shop, they don’t realise what goes into making that cup of coffee taste at its optimum. They also don’t realise that café owners spend tens of thousands upon state of the art espresso machines, grinders and other equipment, but leave the skill of tamping to chance resulting in inconsistent tamping. Tamping manually means it takes an expert touch to get it just right. This means that one cup of coffee could taste drastically different within the same café if different baristas are tamping with different pressures. Or even the same barista could get the tamping a little off, producing a lessthan-perfect shot. For the investment that café owners put into coffee equipment, manual tamping quite often winds up producing inferior coffee quality, largely due to human error. With the launch of the second generation PuqPress by Barista Technology, the café world is now discovering the amazing benefits using an automatic coffee tamper, which is already alleviating the woes of baristas and café owners across Australia. PuqPress is the only one of its kind. Its a programmable electronic coffee tamper that provides the perfect amount of tamping pressure, shot after shot. It essentially, and effectively, removes the chance for human error when it comes to tamping. In a recent interview with Brett Bolwell, CEO of Barista Technology, Brett was asked if he thought a machine like the PuqPress would eventually take over the manual tamping process in the future. “Yes, I believe that the Australian coffee industry is leading the world with the
says John Mills from John Mills Café Brisbane.
22/03/2016 4:46 pm
58. BY ANDY FREEMAN
WHAT IS IT? The manual and the carton call it a brewer and I’ve been caught calling it that too but in our market that invokes terrible memories of 1980s dripolator machines which overheated the water and we are then fed with stale coffee only to wonder why it tasted bad. I’m calling this an “accurate electronic pour over” which is much more descriptive of what it actually does. HOW IS THE BRAZEN DIFFERENT? Nearly every domestic brewer and filter machine on the market heats water to near boiling to get it to rise to the bed of coffee, typically the temperature that the water hits the coffee is too high and that imparts many flavours that you don’t want in the cup. Often those other brewers will drip in the middle of a cone causing over extraction in the centre, and under-extraction on the outer bed of coffee. Then to make it worse other filter machines often have a hot plate that stews the coffee for hour’s creating a nasty bitter brew that you have to dose with sugar to consume. THE BRAZEN: * Heats water to an accurate and adjustable temperature before releasing it. * Uses a wide shower head to better distribute water over the whole bed of coffee. * Has an inbuilt and adjustable ‘pre-soak’ time, which allows the coffee to bloom first then extract more evenly. * Uses a thermal carafe to keep the coffee hot without stewing. * Can use much lower brewing temperatures as it uses gravity to release the water. * Has a ‘wake-up’ timer function so you can set it up the night before and wake to the smell of coffee. Standards met and exceeded The Brazen coffee brewer is one of only a handful of machines worldwide that meet the SCAA brewing standard. It was important to the Behmor Company that their brewer met these standards. More important to me, it managed to far exceed those standards and has a lot more functionality while consistently producing better coffee than any other brewer I’ve tested.
EA R E H T
ULE R O N
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OFFICIAL 2016 COMPAK GOLDEN BEAN CATEGORY SPONSOR - POUR OVER FILTER
RULES FOR USE Here is the good bit, THERE ARE NO RULES. I get annoyed at regurgitated internet stories that say you have to use a super light roast, you have to grind to a particular size or you have to brew within a specific temperature range or you will produce rubbish. Please throw the rules out the window and do what tastes good to you. The SCAA standard defines the brewing temperature of 92C - 96C as being the "right" range. The Brazen will brew within those temperatures but following my "no rules" mantra, please try your coffees at different temperatures too. In many blind taste tests of the same coffee, same grind, same dose the lower than ‘standard’ temperatures have been the favourites across a range of palates. Personally I tend to start at 92C and move around from there but have also had some great fruity coffees at temperatures as low as 88C (well outside the accepted standard).
ROAST DEPTH WHATEVERYOULIKE. I'm of the strong opinion that good coffee roasted well can be brewed in a variety of devices for different results and most will be enjoyable. Often a change of grind or dose can compensate for a less desirable roast depth. A bean roasted correctly will have good development and caramelisation of sugars, a bean that was briefly pan fried will be sour-grassy or even taste like cardboard, a bean that was roasted too much will taste like char grilled BBQ. If you normally have a preference for a particular roast depth start there and adjust the grind size to yield what you want. Break the rules, you might be surprised. In blind tests many medium espresso roasts have yielded excellent long blacks in the Brazen with a coarser grind, and by the same token, lighter roasts that produce disinteresting espresso can produce a crisp, bright pour-over that's far more interesting.
The beauty of the Brazen is that you get to determine what suits your taste the best. Other brewers (even those costing double) have one temperature setting that falls somewhere in the 92-96 range. The best you can hope for is a lucky hit instead of being accurate and repeatable every time. GRIND SIZE Like espresso, different coffees at different ages will require different grinder settings. Filter coffee too fine and you risk producing a muddy cup reminiscent of a Turkish ibrik, grind too coarse and it will be watery without body. Follow Goldilocks and try too fine, too coarse and then you will hone in on the just right spot. For a starting point try coarser than espresso, if it's bitter go a little more coarse, if it lacks body and depth go a little finer. DOSE SIZE 55g per litre (SCAA standard) or 60g per litre (the accepted cupping standard) are all good starting points and in the 1.2 litre Brazen that equates between 66g and 72g in the basket. If you are using the scoop and not a set of scales don't worry, you can just use 6-7 scoops and you should be in the ball park. You will certainly taste the difference between 6 and 7 scoops too so try both and see what suits your tastes the best. I would also suggest dosing the same each time when you start and only vary the grind size, too many changes at once can become confusing.
COFFEE AGE This is an interesting one. Like everything else I've said above, please do this to your own taste but I think you will find similar post-roast rest times to other brewing methods. On more than one occasion I've walked from the roaster to the Brazen and used "still warm" beans in the grinder. The biggest risk with very fresh coffee is that the bloom might rise to the top of the basket but typically you would also have to grind very fine too. Flavour wise anything within a couple of weeks is usually the most interesting. DRINK BEFORE From memory, consume within 20 minutes is either in the manual or the SCAA temperature standards. Such is my life that half my coffees get finished stone cold an hour later. The beauty of the Brazen is that it uses a thermal carafe to keep the coffee hot for a long time so it doesn't stew if left alone. I've poured a second cup a couple of hours later and it was still hot. I've also drunk it cold many hours later with no negative flavour changes. I have also known Brazen owners to microwave a cup later in the day and they said it was still great. The Behmor Brazen Plus produces some of the best and most repeatable filter coffees I’ve ever had and with a retail price tag under $250 its great value too. ABOUT THE AUTHOR Andy Freeman owns and runs coffeesnobs.com.au. Fresh roasted coffee, green beans and Australia’s biggest coffee forum www.coffeesnobs.com.au
22/03/2016 4:51 pm
W I N
golden bean THE COMPAK GOLDEN BEAN has become an annual highlight in Australia for more than a decade, and expanded to North America in 2015 with Portland hosting its first event. The competition is the largest of its type, last year getting more than two thousand entries across both events. Having watched The Compak Golden Bean grow with many well-deserved winners, Sean’s got some tips to share of how roasters can reach the peak of their craft.
MIKE PERRY - KLATCH COFFEE 2015 North American Overall Champion
Choose high quality green beans for your entry. Ask your green bean supplier to help you pick that special bean.
Practice roasting your beans with different roast profiles. Cup the coffee for that category’s brew method. Record each cupping and get as many palates as possible involved in helping with this process.
When practicing, cup the coffees to the aging process then test and taste each day for 14 days to see when the coffee is at its optimum taste levels (aged coffees have historically performed better in this competition).
Check what is current nationally in roast profile (colour). If the trends are for lighter roasted
coffees, this is where the judge’s palate will be (all coffees are blind cupped so judges do not see beans).
For single origin categories, pick a bean origin that is on trend, as the competition has noticed that there will be a preferred flavor profile for that year. E.g. In 2014 it was Panama Beans, while in 2015 Ethiopian Yirgacheffe was preferred.
The rules allow you to enter as many coffees in each category as you want – the more entries, the more chances of winning. Make sure you enter Category 1 (Espresso) and Category 2 (Milk Based) as these combined scores can win you the overall Golden Bean.
People love winners. Make sure you enter a coffee that you can access for the next 12 months and is the perfect vehicle to market
yourself. It’s definitely worth including medals with stickers on your packaging. This competition has followed the successful wine industry awards model with the industry practice being to display your success with medals on packaging helping the consumer make the right choice.
SEAN EDWARDS is the Managing Director of The Compak Golden Bean and founder of the competition. Sean designed the competition to reward coffee roasters for their artisanal skills and dedication towards their craft.
Open your mind to global coffee trends. The Compak Golden Bean is a global competition that automatically sifts through high quality entries in its unique judging process to find the best of the best. What is on trend in our current marketplace is quality of the complete bean to cup process, so if you cut corners you will not win awards.
Read the rules and please do
not be shy to ask questions of the organizers. Think outside the square, be creative, well
organized and treat this competition competitively if you want to be a winner.
We are expecting a larger participation in all Compak Golden Bean competitions this year and we wish you all the best in your business. I am hoping I can personally meet you at your roastery or at this year’s Compak Golden Bean in Portland, USA or Port Macquarie, Australia.
C A S TAWAY PORTLAND, OR, USA WWW.GOLDENBEANNORTHAMERICA.COM 14-17 SEPT 2016 U SA Tel . ( 503) 2 3 2 2 2 2 2 // (3 1 0 ) 2 6 6 2 8 2 7 Emai l . i nfo@ gol denbeannorthameri ca. com
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Try and make a big effort to participate as a delegate at a Golden Bean event. You will reap the benefits of learning new skills, networking with fellow roasters and have better insights into industry trends. You will also improve your tasting skills by learning to judge competition coffees.
RYDGES PORT MACQUARIE, NSW, AUS 16-19 NOV 2016 AU Tel . 02 6583 7163 // 0419 287 608
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62. BY FANNY NORBERG - UTZ
COFFEE GROUNDS ARE
Mushrooming C O F F E E A N D M U S H R O O M S A S T R A N G E C O M B I N AT I O N ?
NOT IF YOU ASK JAN WILLEM BOSMAN JANSEN, THE FOUNDER OF THE DUTCH START-UP GRO (GREEN RECYCLED ORGANICS). HE FOUND OUT THAT COFFEE GROUNDS ARE THE PERFECT BASE FOR GROWING DELICIOUS MUSHROOMS - MAKING HIS VENTURE A VERY SUSTAINABLE ONE.
nitially the idea came from Africa. The founder’s wife worked in a home for HIV positive children in Zimbabwe in a year where the food crisis was at its peak. Necessity is the mother of all invention, and the couple came up with the idea of growing mushrooms on coffee waste. In 2010 they decided to see if this idea would catch on in the Netherlands, and GRO was founded. Besides having a great idea, Bosman Jansen was also at the right place at the right time. The Netherlands is one the top 3 per capita coffee consuming countries worldwide. This enthusiasm for coffee leads to 80 thousand tons of coffee grounds going to waste yearly in the Netherlands, not to mention the volumes discarded worldwide. GRO saw the opportunity to use the discarded coffee grounds from cafés and restaurants to grow mushrooms. Not the psychedelic type (despite being in Amsterdam), but Oyster-mushrooms, which it turns out are perfect for making snacks. GRO works with a network of cafes and restaurants whose coffee grounds are collected and who in return agree to purchase the mushrooms or snacks made by GRO. The company is aiming to be as sustainable as possible and strives for a circular business model. Besides upcycling the ground coffee, Green Recycled Organics also partners with logistic companies to rely on existing distribution set-ups of GRO’s clients. This ensures that trucks that drive to the restaurant or café anyway – to deliver products or collect waste are used to pick up the coffee grounds. It’s a smart way to use existing channels without adding costs to the environment. Currently, 7 tons of coffee grounds are collected per week, which are used to grow 2000kg of mushrooms. The collected coffee grounds are brought to a warehouse where they are sterilized, cleaned, and mixed with mushroom spores. The coffee grounds are still so rich with nutrients that this is really all it takes – nothing else needs to be added. The mixture is put into huge 12-15kg bags to incubate in a dark room for 4-6 weeks. After this incubation, the mushrooms are ready to grow and double their
size daily to create beautiful white round shaped oyster-mushrooms, ready to be harvested in just 6 -7 days. Used coffee is a great base for growing this type of mushrooms and they are firmer than if they were grown on straw (the common growing method for mushrooms). Even there the sustainable journey of the coffee does not end: after being used to grow several batches of mushrooms, the coffee grounds get composted and are used on local farming land. Once they have been picked, the oyster-mushrooms are either simply driven back to the cafés and restaurants as such, to be used for cooking, or transformed into snacks. Offering vegetarian snacks and/or hamburgers that have been made out of their mushrooms was a way for GRO to offer an attractive product to the market. Besides their great taste, GRO’s mushrooms offer an extra bonus: they contain a small quantity of caffeine. A gentle reminder of where it all started. The website for Green Recycled Organics is www.gro-holland.com Similar initiatives exist around the world, including in Western Australia, where two friends recently crowd-funded $30,000 to start Australia’s first urban mushroom farm, Lifecykel. In their inspiring video, they explain their plans to collect the coffee-grounds by bike which will be used to cultivate on the Fremantle-based farm, to bring the first coffee-grown oyster mushrooms Down Under. The website for Lifecykel is lifecykel.com.au ABOUT THE AUTHOR Based in Amsterdam, Fanny Nordberg is part of the UTZ’s global member support team. UTZ is committed to creating a better, more sustainable world. Through the UTZ program farmers grow better crops, generate more income and create better opportunities while safeguarding the environment and securing the earth’s natural resources. UTZ now has the largest program for sustainable coffee and cocoa, as well as certification schemes in other commodities including (herbal) tea, rooibos and hazelnuts. For more information, please visit www.utz.org
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22/03/2016 10:28 am
O V AT N N I UR F L AVO
AFTER YEARS OF SEARCHING FOR THE ULTIMATE FLAVOUR COMPANION, AURIGIN COFFEE HAS CRAFTED A RANGE THAT DEMANDS YOUR IMMEDIATE ATTENTION.
t has been worth the wait. Each of the nine flavours in the Melbourne company’s range of raw sugars is distinct, yet they retain one vital similarity – purity and minimal processing. It’s what makes this newest development from the Melbourne-based industry leaders so exciting. Simply put, Aurigin Coffee has crafted the cleanest companion to any beverage. The subtle flavours are only possible because the highest production standards meet the smallest number of ingredients to create the cleanest possible cup of coffee. Developed using high quality sun-golden Australian raw sugar in combination with natural flavouring ingredients, to create a premium quality, long-life and stable sugar sensation. The flavour enhancer has been developed by tasting experts to compliment your favourite coffee with a quality alternative to coffee syrup, an offering that comes with a guarantee of quality from its Justin Metcalf World Barista Judge label. Superior to traditional flavoured coffee syrup, the flavoured raw sugars contain No preservatives and No colours. The sugar range also avoids the addition of foreign, competing and uncomplimentary acidic flavour notes that are common with sugar-based coffee syrups. The man dubbed at home in Australia as a ‘coffee maestro’ has an impressive reputation due to his remarkable journey from professional athlete to master roaster of the industry. With over ten years involvement at the highest International level, including six years as chairman of the World Barista Championships’ Judges Certification
Committee has been the foundation of his business He is highly regarded as a trailblazer who knows flavour is only understood through knowledge and respect for for the bean. “A little bit of education can be so important because most people just understand [the drink] as a cup of coffee, and don’t understand the amount of production that goes into delivering them the cup,” the Master Roaster says. “With just a little bit of education, the appreciation for the product grows and grows.” Naturally, it has been far from a solo effort to create this leading flavour companion. Justin spent a decade collaborating with his business partner and flavour expert, Duncan Jamieson to perfect their latest exciting huge reveal. Food scientist Duncan spotted an opportunity when he noticed what the market was missing, leading him to create a singleserve product that speeds up the beverage production process. “We did a lot to make it as versatile as possible in terms of packaging and portability,” Duncan says. “Plus there’s the fact it can last for up to four years without degrading, and it
can be kept at any temperature.” The sugars are not only a delicious addition to coffee but there are so many other uses for it in the kitchen. “We currently have a well known pastry chef trialing some recipes and can’t wait for the results.” He says the product is more than just user-friendly: it represents the high ideals that Aurigin was founded on. “When we first came together our general philosophy was about being honest and personal, and we wondered if it was possible to run a large business successfully like that,” he says. “Yes, it is possible to do so, and to do so on principles of honesty and integrity while also being defined by how serious we are about what we do.” Justin says the discipline and success learnt during his time as a professional Australian football player continues to influence how Aurigin do business. “Part of my dream as a young guy was playing on the hallowed turf of the Melbourne Cricket Ground,” he says. “I learnt pretty fast that the harder you work and the harder you train then the luckier you got out there in the world.” It taught him to stick fast to his principles. “Our philosophy here has always been to understand what the consumer want out of life and business, and how we can help them achieve it. “It’s invigoration that comes with just doing business every day.” It’s invigoration that’s on the menu to stay, but only for those ready for the next phase in hot and cold beverage experiences.
22/03/2016 10:28 am
Precision control through smarter technology. The BraZen Electronic Pour Over machine offers an excellent solution for those looking for an accurate and repeatable method of making far better filter coffee. BraZen's precise control allows you to set the brewing temperature in one degree increments, adjustable pre-soak (bloom) time and even altitude calibration ensures a very accurate and repeatable extraction every time.
BEST NEW COFFEE RELATED PRODUCT
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22/03/2016 10:29 am
The Art of Blend BEVERAGE BASES - THE WAY OF THE FUTURE FOR CAFES
THE PERFECT ACCOMPANIMENT TO SANDWICHES, PASTRIES AND HOT MEALS”
ENHANCE YOUR MENU AND OFFER YOUR CUSTOMERS MORE CHOICE WITH FROSTY BOY AUSTRALIA’S THE ART OF BLEND BEVERAGE RANGE.
ffering customers a selection of drink bases that are designed to excite, the range includes: Aromatic Spiced Chai; Premium Mocha Latte; Original Iced Coffee; Velvet Dairy Frappe Base; Finest Belgian Chocolate; Italian Style Hot Chocolate; Decadent Milk Chocolate; Exquisite White Chocolate and Creative Yoghurt Smoothie Base. Frosty Boy also offers custom formulations, so that you can tailor a flavour to your business, offering complete creative freedom and flexibility. Customised products and the ability to develop specified branded packaging can bring your ideas to life. This is the perfect way to enhance a café or coffee shop’s menu. There is a wide range of exciting recipes and short step-by-step instruction videos online to get you started with some ideas. There are currently 86 beverage recipes, creating a huge range to choose from, which can be found at www.blendbeverages.com.au/recipes. Frosty Boy is continuously looking for ways to revolutionise their products by staying up-to-date with consumer trends through research and development. For more information on Frosty Boy’s The Art of Blend product range visit www.blendbeverages.com.au
CASE STUDY: The Art of Blend - CXpresso success Frosty Boy partnered with the CXpresso café franchise in 2015 to help enhance their already successful menu. While working with the Western Australian based business, Frosty Boy created a product range tailored for CXpresso using The Art of Blend powder-based beverages. CEO of Croissant Express and CXpresso, Neil Soares, said the new range of products has brought a fresh flavour to his menu. “The Art of Blend beverages have been a popular addition to our menu. Customers have provided positive feedback, saying they are the perfect accompaniment to their sandwiches, pastries and hot meals,” Mr Soares said. This is only the beginning as Frosty Boy and CXpresso aim to expand their partnership further and to evolve as they expand across Australia.
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22/03/2016 4:58 pm
Innovation is about the ability to recognise that nothing is impossible or cannot be improved upon. Woodson is Australiaâ€™s original countertop equipment business, founded in 1954. It is renowned for its performance, reliability and backup service. Today, Woodson is just one of many leading brands brought to market by Stoddart and is manufactured locally in Australia.
22/03/2016 10:31 am
68. BY TIMOTHY SWEET
THREE TOPICS YOU DON’T WANT TO BRING UP AT THE DINNER TABLE ARE POLITICS, RELIGION AND COFFEE, IT SEEMS DEPENDING ON WHO YOU ASK IN TODAY’S WORLD YOU WILL GET A DIFFERENT ANSWER ON HOW TO MAKE A PERFECT ESPRESSO EVEN WHEN ASKING SOME OF THE WORLD’S LEADING BARISTAS.
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efore we enter this very deep rabbit hole I would Ratios of darker roasts vary from mainstream stores to like to begin by stating that I am giving an overview commercially supplied cafes. The TDS and extraction percentage and that there is a lot more information on this however seem relatively the same. A lot more emphasis is put on topic available. Personal taste is debatable, there is the physical appearance of the extraction looking for that tight no right or wrong. syrupy start and finishing the shot just upon blonding. So what guidelines should stipulate an industry standard? LIGHTER ROASTS: Well really the standards can be very vague. Espresso - Italian The biggest issue is the price of the green unroasted product. translation: to be fast. If you look up some old 80/90s training As this becomes the predominant flavour it must be of a certain books, an espresso is usually described as a volume of 25 quality for the coffee to be competitive and enjoyable. The good -30ml. Some baristas might contest that it’s based on a certain news is that the yield is much better and usually levels out to extraction percentage or Total Dissolved Solids (TDS) but this idea match the group handle price for the café. is ridiculous if you understand that this application of technology However, this does hit the roaster in the pocket and may limit is quite recent and the espresso was introduced roughly 130 years the ability to secure certain accounts as café owners succumb to ago. incentives such as ‘free’ equipment with their coffee contracts. What have we discovered over time? Some might protest The flavour is very different and can catch customers off that traditional espresso is the best and to suggest change or guard with an unexpected fruitiness. However, as customers are exploration is misguided, however if you are like me you can’t educated and begin to explore the cleaner, lighter coffees second help but wonder or even explore other ideas of how this can cup sales should increase rather than selling one large size that taste better. Having worked with many coffees of varied agtron require a lot of milk (and sugar). These lighter profiles usually profiles, ingredients and development, in my personal opinion I make for better black coffee and alternatively brewed coffees, find development and consistency the most interesting and under great for someone who is trying to get dairy out of their diet. appreciated element. What I have come to learn is that whether When brewing lighter roasts the attention is on the “recipe” you’re serving a traditional darker roast, smashing out some for that particular coffee. Shots are weighed in and yield is commercial roasts at high turn over or weighed out. The time can run much pulling that pre infused hipster juice, longer than traditional espresso and THE DARKER THE ROAST THE what we all seem to agree on is that a brew temperatures are usually higher. LESS FRUITY FLAVOUR AND balanced, smooth, sweet, consistent and Less crema is produced however this THE MORE ROASTY, PROCESSED fast coffee is best. is no reflection of the coffee being old FLAVOURS WILL BE OBVIOUS. As baristas we must offer a or stale or defected as per traditional competitive product with great service teachings. The lack of crema in lighter at speed, consistently and lets face it, not every barista gets to roasts is simply due to the lack of carbon dioxide gas. choose the coffee or set up they have to work with. You will Lastly development, this is what separates the roasters for me. probably find that the baristas ratio and set up favours the coffee I appreciate most of all, a roaster that roasts to their ability and they work with in most successful cafes and that this is relevant market and achieves a consistent development of their beans. to light, medium and dark roasts all of which are catering to This is better than one that roast too light and fails to achieve particular markets that are world’s apart in expectations. There consistency resulting in that horrible, grassy, sour flavour which is no one glove fits all principle. This is especially true when it is attributed to the conflict of roast profiles within the beans comes to brewing ratios and the metaphysical set up including themself. basket sizes, tampers and so on. Career baristas will often find themselves working with a wide DARKER ROASTS: range of profiles over their time and the general desired result will The darker the roast the less fruity flavour and the more roasty, be to achieve the best, smoothest most balanced representation processed flavours will be obvious. This tends to be the most of the coffee they are serving. It can be extremely challenging common expectation of coffee by the general public. The benefits for the barista to achieve quality and consistency and usually of roasting this way is that the flavour is extremely consistent they end up carrying the blame for an unpleasant experience by and it’s very easy to achieve the desired taste by staff of limited a customer and for poorly representing the product the farmer training, usually found in more mainstream and commercial worked so hard to produce. stores. I will finish by stating that again taste is personal, there is no Darker roasts offer the customer a hit of the very addictive right or wrong and that there is a market for a broad spectrum of carbon dioxide, induced by the roasting process. The coffee is roast profiles and ratios. I hope that we continue to explore and usually heavier and described as rich and bold. It usually requires challenge what we know and that we endeavor to serve to the more milk or added flavourings to be palatable. This usually best of our ability. increasing the size of the sale item and delivers three very ABOUT THE AUTHOR: Timothy Sweet is a career barista with 12 years of cafe operations addictive components being carbon dioxide, caffeine and sugars, and coffee training. He is an accomplished latte artist, founder of making for a pretty intense coffee. As a roaster this allows room the Gold Coast Coffee Project, Consigliere for Uncle Joe’s Coffee for negotiating cheaper green beans and possibly the ability to and manager of Base Espresso Broadbeach. provide equipment, servicing, sales reps, trainers and marketing.
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A new era in high-speed toasting Cool to touch - Beautiful toasting - Energy efďŹ cient
You can purchase Roband Sycloid Buffet Toasters through your local Roband distributor. For your nearest stockist phone Roband Australia on (02) 9971 1788
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72. BY PETE LICATA 2013 WORLD BARISTA CHAMPION
hen I first started working in the coffee industry, it was the hospitality and connection to people that really inspired me. I was probably much like the
breakneck speed, the regular coffee drinkers
retail and grocery store offerings, coffees that
who make up a large portion of our customers
real people encounter.
are getting left in the dark despite their best
When looking at how to evaluate production
efforts to keep up with new trends. This is why
roasted coffee, all of our specialty systems start
I decided to create a new consumer focused
to break down simply because the scoring
average guest enjoying a cup of coffee, in that
website which helps to ‘bridge the gap’
some coffees were tastier than others and
criteria are almost always geared toward green
between coffee professionals and consumers.
when I found something that was satisfying
coffee, identification of defects, and sample
I tried to stick with it as much as I could. At
WHY A COFFEE RATING SITE?
the time, there was no reliable resource for
Obviously based on the name, you can
explaining the difference between an ‘Antigua’
tell that we evaluate and rate coffees. When
and a ‘Kenya AA’. We might take for granted
approaching a consumer focused business I
that those terms have little to do with each
had to consider what a non-coffee pro might
other now, but back then it was a bit of a mess
find useful about coffee. One of the struggles
of terms and vague associations of origin.
that the majority of coffee drinkers encounter
While the concept of identifying a coffee
is simply finding coffees that appeal to their
roasted coffee. Once a high scoring green coffee gets into the hands of a roaster all bets are off, since the roasting of that coffee can make it anything from beautiful to unbearable. Many roasting companies have their own methodology for quality control, but there is no consensus on what is really important. I ended up having to make my own scoring system that could encapsulate the essence of
based on origin, farm, and producer has
senses. Not everyone is looking for an overly
become a part of our professional lexicon,
bright and acidic coffee, and of course there
coffee’s best aspects, the characteristics that I
the consumer base has sometimes been left
are a lot of very darkly roasted coffees lurking
find to be most desirable for the most people
behind, still seeking buzz words like ‘Fair
around masquerading as a ‘medium roast’ or
(hint: balance and sweetness are a big part of
Trade’, ‘medium roast’, or ‘Colombia Supremo’
some other highly unregulated terminology.
it), as well as something that could be broad
to identify their preferred selection. Noticing
By rating coffees in a consistent manner on a
enough to accurately evaluate any production
this made me realise that even though
unique scale I can give a cohesive comparison
roasted coffee out there in the world. Thus the
our professional knowledge is growing at
to any roasted coffee being sold. This includes
name, We are Rating your Roast.
23/03/2016 10:33 am
I DECIDED TO CREATE A NEW CONSUMER FOCUSED WEBSITE WHICH HELPS TO “BRIDGE THE GAP” BETWEEN COFFEE PROFESSIONALS AND CONSUMERS. HELLO, ROASTRATINGS.COM!
GOING BEYOND CUPPING In order to give any coffee a reasonable chance on a rating scale I wanted to go beyond simply cupping as a means of evaluation. Cupping works great for our industry as a way to identify flavor notes, defects, or roast consistency, but it fails in two major ways for my purposes. First, it is quite inaccurate in regard to the finished drink experience, whether it be espresso or filter coffee. Second, cupping is not terribly relatable for the everyday coffee drinker. They may have seen or even taken part in a cupping at their local cafe, but it speaks less to their everyday expectations in the cup. Therefore, I implemented a ‘dual evaluation’ using both cupping as well as an actual brew of the coffee. In the US the primary way coffee is brewed is as a filter and so I brew each coffee using an SCAA certified brewer (currently the BonaVita 1900). This brewer is chosen primarily on the flavour in the cup. I will be implementing espresso brews in place of filter once I have requests for it, and the scoring criteria is interchangeable for these two brewing methods. A huge benefit of a dual evaluation is that it gives me the chance to speak to different audiences. The cupping evaluation is standard, with tons of flavour notes and details about the coffee the way we tend to describe things as industry professionals. The brew evaluation takes a step back, focusing on the sensations
on the palate and more general flavour HOW DO YOU COMPARE? experiences. For example, what we might We seem to live in an insulated bubble call ‘grapefruit, hibiscus, and jasmine’ in of coffee sometimes. Our customers rave a cupping may be described as ‘bright, about our product, our taste buds get tart, and floral’ in the brew (of course accustomed to certain styles, and we the brewed coffee often tastes different are proud of what we make. You might from the cupping). The goal is not to even buy competitors’ coffees and cup dumb down our lexicon, but rather to them next to your own (typically to the give a relevant point of context for non satisfaction that your own is superior). professionals so that they can better But how do your products stack up in relate to the way we describe coffee. By a blind, third party environment? You combining the two evaluations I get a might have the most spectacular offerings clear picture of the world has known, or each coffee tasted. you might have more room CUPPING IS NOT Each portion of for improvement than TERRIBLY RELATABLE the evaluation is you expect. I created this FOR THE EVERYDAY worth 50 points website service as a means of COFFEE DRINKER. and when added promoting specialty coffee, together a score helping roasters find where out of 100 is reached, but this number is they stand and helping interested buyers not my primary way of communicating find the best products possible. the ranking of coffees. Again I wanted Getting the highest scores on my something understandable by the system is not easy, but since when has everyday coffee drinker, but also just a bit making exceptional coffee been easy? different from the standard way we go Should you decide to give it a try you about things in the coffee world. So the will get honest and unbiased feedback, solution was to translate the score out because there is no use fooling our selves of 100 into ‘Stars’, with every 10 points just to feel good. equating to 1/2 of a Star, for a maximum Roast Ratings has badges, stickers, and of 5 Stars. The Star ranking system is very shelf tags to help you promote your best commonly used on the internet (think coffees after they have been evaluated as of travel sites in particular). One thing well. Ultimately, I want to help you to sell that I find to be interesting is that the ‘5 more great coffee! Star’ category ranges from 90-100 points PETE LICATA possible, which showcases a true 90+ 2013 World Barista Champion coffee experience. www.roastratings.com www.licatacoffeeconsultants.com
23/03/2016 10:32 am
ONLY THE BEST OF THE BEST WILL SURVIVE
The World’s Richest Barista Competition WITH A TOTAL PR IZE PO OL OF
$ Head to Head bouts
teams of 4
Local & International competitors
10-12 APRIL 2016 QUEENSLAND
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BRISBANE CONVENTION & EXHIBITION CENTRE BRISBANE, QLD, AUSTRALIA
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colour C coding S Y S T E M
THE VITAL PROCESS THAT HELPS AVOID CROSS CONTAMINATION
hux Heavy Duty Superwipes now have hospitality businesses maintaining hygiene and safety at the highest possible standards. The range takes Chux Heavy Duty Superwipes’ superior durability, rinse-ability and absorbency and combines them with a colour coding system to keep the focus on food safety. The system is simple: there are three different colour cloths that can each be used in different environments, thereby reducing the risk of cross contamination. Use a Green Chux Heavy Duty Superwipe in food preparation areas like the kitchen, use a Blue Chux Heavy Duty Superwipe for general surface cleaning in and around the restaurant or café and use a Chux heavy duty Espresso Café’ Superwipe for cleaning the coffee workspace. Utilising specific coloured Chux Heavy Duty
Superwipe’s to exclusively clean dedicated areas helps conform to HACCP Australia hygiene guidelines and the limited colours ensure staff can quickly become familiar with this simple system. Don’t be afraid to get stuck in with Chux Heavy Duty Superwipes, using the combination of double action holes and high absorbency enabling them to easily pick up dirt and food particles and allow for the cloth to be rinsed hygienically clean for use over and over again. Demands on your business particularly during peak periods make it crucial to implement and maintain simple processes to meet hygiene standards at all times. Chux Heavy Duty Superwipes are the Trusted Quality choice. For over 40 years cafés, restaurants, and the foodservice market in general have trusted in the quality, durability, and absorbency that Chux Heavy Duty Superwipes deliver. It’s that simple.
22/03/2016 5:16 pm
Introducing the all new NUTELLA 25g mini jar exclusive to foodservice.
Made in the iconic NUTELLA jar shape, the new NUTELLA 25g mini jar is a premium, portion control offering that is the perfect addition to croissants, toast, crepes and other breakfast menu items. ®
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22/03/2016 10:39 am 25/02/2016 9:56 am
Chocolate CHIA SEED
nce you have perfected this cake you can add so much more to it. It is chocolatey, high in fibre from the chia seeds and packed with lots of protein – not too sweet and a total tastebud pleaser! You only need a bowl and a whisk to get the job done. To make it extra special remember to make the raw chocolate glaze recipe for an extra oozy blob of deliciousness and chocolatey goodness.
• Gluten free, grain free & dairy free (can be nut free) • 8 Serves (round cake) • Best Served naked • Dust with plain cocoa/cacao • Add a handful of blueberries to the mix for a blueberry chocolate cake, freshly chopped chilli for a chilli chocolate cake Recommended topping - See Raw Glaze recipe below
• 4 tablespoons chia seed soaked in 1 cup of water (for 15 minutes) • 1 Cup Almond Meal (or 1 cup of pepita meal for nut free) • 1 Cup of Coconut Sugar (or rapidura) • ½ cup of Cocoa (not drinking chocolate) • 4 tablespoons olive oil • 4 x 60 grams eggs • 2 teaspoons cinnamon • 1 teaspoon bicarbonate of soda (bicarb) • Pinch of salt
Preheat oven to 180C. Line a cake tin with non stick baking paper (or bake as muffins). Soak chia seeds in 1 cup of water for 15 minutes (stir to break up lumps). Using a whisk combine almond meal (or pepita meal), cocoa, coconut sugar, eggs, olive oil, bicarb, cinnamon & salt in a bowl. Add chia jelly and whisk until well combined. Pour into lined cake tin. Bake in oven for 35-40 minutes or until it bounces back when pressed in the middle. Let the cake cool for 5-10 minutes in the tin. Finish cooling on a wire cooling rack.
RAW CHOCOLATE GLAZE RECIPE In a bowl mix 2 tablespoons of cocoa with 2 tablespoons of coconut sugar with just enough water to make a thick, custard like sauce. Let sit for 10-15 minutes. Stir again and pour all over the cake. For more everyday more than one way recipes go to: www.glutenfreegrainfree.com.au
23/03/2016 2:26 pm
FOR ROASTERS, FOODSERVICE & CAFE SUPPLIERS
What shapes your industry Out of Home Coffee Market Report
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EXCLUSIVE CAFÉ RANGE Bounce Natural Energy Balls, a market leader in nutritious snacks, has launched a café-exclusive range. Café Bounce is a range of delectable snacks that partner perfectly with coffee at any time of the day. Crafted from the finest quality nuts, fruits and seeds (with no artificial anything) they’re a natural and delicious take-away option for your health-conscious customers.
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ike any professional, Stacey-lea Benjamin aimed to present the perfect cup every time she served a coffee. This is how we found her back in 2014 - the perfect personality for a barista – passionate, positive, affable. We immediately engaged Stacey-lea for a café marketing project that led to a very successful event for us and a long standing relationship with this multifaceted lady who is now chasing her dream of educating and coaching holistic health practices from a community platform…but never too far from coffee.
WHICH CAME FIRST STACEY-LEA, COFFEE OR NATUROPATHY? Professionally, coffee definitely came first. Personally, however, I have grown up in a family where holistic health practices have been passed down generationally for many years. TELL US A LITTLE ABOUT YOUR COFFEE CAREER. While still at school, I was working at a small local cafe as a waitress and kitchen hand. I really wanted to learn coffee but I was never really given the option. I then moved to the humble beginnings of coffee that many of us have done when we were younger and started at Donut King and then Gloria Jean’s before moving into larger companies and specialty coffee.
DID YOU EVER COMPETE OR JUDGE? Yes I competed in the 2010 State Barista and Latte Art championships before making my way into coaching competitors and training as a sensory judge. I realised early on that I preferred to coach competitors and sit on the sensory panels when it came to the competition arena. I have learned so much from so many highly educated and experienced coffee professionals with the added bonus of being able to train and hone my sensory skills. Being able to witness the passion individuals bring to their performances both on stage and in the cup is definitely an industry highlight for me. YOU AND LEIGH MICHELMORE ARE THE FOUNDERS OF THE QUEENSLAND COFFEE COMMUNITY (QCC). Actually, Leigh was definitely the brains behind starting the community and I was more than happy to support and work alongside her vision to create an open and accessible community platform. It is a platform to share ideas, build business, support competitors, build profiles, educate, create conversations, share events, help
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CLIENTS SIT BACK AND BREATHE IN THE REGULATED MICRO FINE PARTICLES OF SALT, WHICH IS IMMEDIATELY TRANSPORTED TO EVERY PART OF THE RESPIRATORY TRACT, EVEN THE SMALLEST BRONCHIOLES AND ALVEOLI.
with staffing needs and of course to help bring everyone who wanted to be a part of the community into the fold. Michaela Gerrad and Callum Peace have also been integral to the ongoing success of the QCC. They have certainly become irreplaceable assets to the team. Going forward I am sure the community will keep rising from strength the strength and with so many industry groups online it is nice to see a common thread of open communication and healthy debates continuing. AND SO, PART TWO OF YOUR LIFEâ€ŚHOW DID YOU GET INVOLVED IN NATUROPATHY? I very nearly started this particular degree 10 years ago but as luck would have it I stayed in the coffee industry and met some of the most influential and inspiring individuals in my life, many of whom I am proud to say are still like family to this day. I ended up building Salt Escape Holistic Wellness Centre with my mother and the help of my father in 2012. We run salt therapy sessions, sell salt related products and provide a space for people to relax, heal and recharge. After years of personal interest, countless hours spent researching holistic health, various short courses and personally having my life altered in a positive manner by holistic health practitioners, including an amazing naturopath and acupuncturist, I bit the bullet at the end of 2014 and enrolled in a Bachelor of Health Science majoring in Naturopathy, and I am thoroughly enjoying every moment of it. SO WHAT IS SALT THERAPY? We built Salt Escape in 2012 when we recognised the need for more complementary therapies of this manner. At this stage there was only one other salt room within Brisbane but it has since gained in popularity and more centres have opened their doors in the past year, which is very encouraging for the therapy. In 1843, a Polish physician, Dr Feliks Boczkowski, noticed that workers at the Wieliczka salt mine did not suffer from lung disorders that were common at that time. During the ensuing years, Dr Boczkowsk developed a therapy based on his theory that spending time in salt mines could heal ill health. He dubbed this therapy Speleotherapy (Speleo = Greek for Cave). Halotherapy (artificial salt cave environments) was invented in 1982 in Russia.
Since then, thousands of patients have been successfully treated in Russia, Germany, Austria, Poland, Hungary and Canada. Put simply, salt therapy (Halotherapy) is breathing in salty air for therapeutic reasons. It is based on the principle that exposure to the micro climate inside a natural salt mine/cave can play an important role in the relief of many health problems; especially for patients with conditions such as asthma, cystic fibrosis, emphysema, sinusitis, allergies, eczema and other respiratory and skin conditions. It is a high negative ion environment within the room, which helps to not only clear the air but also create an incredibly relaxing environment, which means most of our clients tend to have a snooze in the room. Salt therapy uses a machine called a Halo Generator to reproduce and monitor the therapeutic micro-climate of natural salt caves/ mines. The air coming from the medical device is sterile, negatively ionised and saturated with a low concentration of highly dispersed, pharmaceutical grade salt. Clients relax in comfortable chairs within the artificial salt cave, whilst relaxing music is piped into the room. Clients sit back and breathe in the regulated micro fine particles of salt, which is immediately transported to every part of the respiratory tract, even the smallest bronchioles and alveoli. Once in place, it dissolves and attracts the small, positively charged impurities, which are subsequently either coughed up by the client, or, which leave the body during metabolic processes via the bloodstream. We personally use a combination of pharmaceutical grade Australian salt and Himalayan white salt in our halogenerator, More information can be found on our website. NOW THAT YOUâ€™VE COMPLETED SOME HEALTH STUDIES, WHAT ARE YOUR THOUGHTS ON COFFEE AND HEALTH? Well the good news currently for coffee lovers is that there are numerous peer reviewed research studies and articles touting the protective benefits of coffee against numerous health conditions (I should know... I have read a LOT the past year). But like the old saying goes - balance and moderation is key. Obviously over consumption of anything at the expense of another can wreak havoc on the human body. Reliance and addictions to substances such as caffeine to be able to function in every day life may spell out some underlying health issues, however I see absolutely no problem with coffee when consumed for the sheer pleasure and cathartic enjoyment many people harness from it. WHAT ARE YOUR GOALS FOR THE FUTURE? I have a very strong feeling I will never break away from the coffee industry entirely as I value the relationships, connections and lessons too much. Ideally I would love to simplify health and well-being and make it accessible to anyone (much like our coffee community). By this I mean, I would love to educate and coach within the health and well-being sector from a community platform of sorts. I would also love to work alongside cafe owners to introduce and identify key healthy options and consumer demand to suit their business model. And lastly one of my aims is to be a freelance writer focusing on mind, body, spirit health and wellness if the opportunity arises.
23/03/2016 1:46 pm
82. WITH CHRISTINE COTTRELL
CHIE LED A CUPPING OF SOME FINE COFFEES FROM GRINDERS AND ’PURPLE HAZE’ FROM UNCLE JOE’S ON THE GOLD COAST THAT WON THE PRESTIGIOUS COMPAK GOLDEN BEAN AWARD LAST YEAR.
I W C A
ince the last Café Culture update a few months ago, the women in Western Australia have been moving forward with IWCA activities. Here in Queensland, too. Next I will be
working with those who’ve come forth from South Australia and the Hunter Valley to create more IWCA hubs across the country. Josephine McKay-Engdahl (NordCoffee, Moccamaster) and two others have established a tight knit core of ‘movers and shakers’ following a meeting in Perth on November 6th. In Josephine’s words, they’re not keen to rush things; rather they’re ‘aiming to grow strong roots for the WA tree to flourish’. Yvonne Nielsen (Northbridge Coffee Roasters, European Foods) who’s well known in the WA industry with many contacts, is also spreading the word about our goals for the IWCA in Australia. Fleur Cassidy (Leaf Bean Machine, Karvan Coffee) has set up a Facebook group that’s generating some interesting posts and lively conversations. Please go in and support them by liking and sharing their posts. Google ‘www.facebook.com/groups/womenincoffeewa’ to check out what’s happening in the west. Their second WA gathering was a meal at The Brisbane Hotel in Perth on 24th February. Josephine reported that nine women attended, and all were extremely passionate and keen to participate in Women in Coffee WA and the IWCA chapter formation. If you’re in WA and want to know more about the IWCA and
Zoe Mahony, Michaela Gerrard, Chie Dahms and Kelly McGuire, the girls from Grinders, who hosted the event. A great group from in and around Brisbane and the Gold Coast turned up to pledge their interest in the IWCA: Sue Needham, (Tregeagle Coffee), Jemma Barbarich (Elixir Coffee), Brie Lucas (Di Bella Coffee), Sally Anne Martin (a barista looking for work), Jolie Beckett (Fox Coffee Roasters) Melinda Maksic and Anne Newberry (Journeymen Coffee Roasters), Leigh Michelmore (Veneziano Coffee), Karen Puryicky (SAB), Marcelo Serrano (Treecycle Coffee), Dana Worling (Palazzo Versace), Karen Thorburn (TAFE Queensland), Judy Gregory (The Letter Lounge and Café) and Stacey-Lea Benjamin (well-known roving coffee person/student of naturopathy). And me, Christine Cottrell (Coffee Education Network). So we had representatives from across the coffee supply chain with 1 grower, 1 importer, 1 café owner, 1 sales manager, 2 roasters, 4 trainers, at least 8 baristas – and I’m never too sure which category I fit into these days! You’ll find lots of photos on our Facebook page. Michaela welcomed everyone with her delicious signature beverage. Chie then led a cupping of some fine coffees from Grinders and ’Purple Haze’ from Uncle Joe’s on the Gold Coast that won the prestigious Compak Golden Bean award last year. Following introductions and animated conversations over a table of tasty treats (thanks to Grinders who picked up the bill!), we adjourned to the boardroom for some serious IWCA business – learning about how the IWCA began, sharing stories, featuring Michaela’s journey in the coffee industry, that served as an inspiration to other less experienced female baristas in the group. We also made plans for bi-monthly get togethers and gathered ideas for some IWCA fun in the future. The second Queensland
connect with this group, call Josephine to find out about the future
meeting is scheduled for Friday 8th April at Veneziano Coffee, West
events they’re planning. You may even like to host one yourself.
End. At the time of publishing, this event (along with a meeting in
Well done, girls in Perth! You’re off to a great start.
Melbourne and the Trip to Origin in Far North Queensland in late
In Queensland, we kicked off 2016 on 6th February with a
March) had not taken place so you’ll have to go to our Facebook
gathering at Grinders Coffee in Teneriffe, Brisbane. Thank you to
page www.facebook.com/iwcaaustralia to find out what went on.
22/03/2016 5:23 pm
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22/03/2016 10:41 am
84. BY KATHERINE KEMP
DESIGNS HAVE BECOME SIMPLER AND MORE AUTHENTIC WITH A CONNECTION BETWEEN THE PRODUCER, THE CHEF AND THE CUSTOMER WHERE POSSIBLE.
22/03/2016 5:23 pm
n recent years within the food industry there has been an evident shift away from the perceived ‘unhealthy’ food to a lighter, fresher choice. There is a definite move towards the ability for operators to cater for dietary restrictions, with a strong emphasis on organic, superfoods and fresh produce. Aesthetic trends have also followed this with many outlets leaning towards clean, fresh Scandinavian style spaces or are reflective of a simple Japanese aesthetic. Designs have become simpler, and more authentic with a connection between the producer, the chef and the customer where possible. Materials are tactile and connected to the natural world and colours are calm, subtle but warm. Lighting is used to build a mood or atmosphere and with the use of LED lighting, can transition from cool to warm colour tones as the space dictates. These are simple but sophisticated spaces that people can connect with and reflect a healthy food choice. However, life is still in the fast lane, and people are even more time poor and expect fast efficient service and the design of these food spaces still needs to deliver an effective service flow. BLUEBAG STORY ‘The transition to Bluebag Fresh’ Bluebag is an established Melbourne lunchtime fast, fresh food retailer. After building their brand by offering the best daily fresh sandwiches, made on site, and only served on the day it was made, the group identified the market shift towards a fresh salad product that could offer a menu that catered for dietary restrictions and the need for a healthy food choice. Son Mohan, Bluebag Managing Director, and Jo Volk, General Manager, started to investigate a significant
menu shift away from a pre-packaged sandwich offer towards a customised salad offer that could be constructed in front of the customer in 2014. Son explains ‘we really needed to rethink our core product offer to retain our position as a leader in the Melbourne lunchtime market, but one of the key elements that makes us stand out from our competitors is the ability for our customers to move quickly through the purchasing transaction, and we couldn’t lose this in changing our product offer. We have many customers who are incredibly loyal to us, we needed to continue to satisfy them, but also open ourselves up to the wider and changing market.’ While still offering a smaller range of the core sandwich offer, and a seasonal soup choice, ZWEI incorporated a major design shift in the store design with the introduction of a large refrigerated cold food display to the counter-line. Customers would be greeted by a staff member, make their choices, and move along the display while the salad was prepared in-line with the staff member. The overhead menu located over the salad display was developed as a flexible communication tool that referenced a rustic yet sophisticated market aesthetic, and spoke directly to the customer, not just about menu choices but also about the ethical and product choices Bluebag were making, always in line with the ‘feel good food’ Bluebag mantra. The strong coffee offer was retained, but the barista was separated from the counter-line food offer, allowing customers to make their food choice quickly, order their lunchtime coffee and stand outside of the queue zone while they wait for their coffee. It also allowed Bluebag to retain their strong morning coffee and muffin offer
separate to the shift in the lunchtime menu. Moving the store design away from the ‘fastfresh’ aesthetic towards a more natural, calmer space was key to communicating the menu shift to the customers in a holistic way. The design recognised that if the customer was to stay in the space while eating their lunch the space needed to be a respite from the workday environment. A soft warm grey background tone was introduced, feature walls were treated with a rough sawn timber, and additional menu boards were able to be slotted into rails within the seating area. The Bluebag ‘blue’ was retained but only as a feature in loose seating or graphic elements. The design created focus on the vibrancy and colour of the food within the display, with the counterline oriented as a strong sightline from the store entry point. Bluebag Fresh is the calmer, healthier cousin of the original fast-fresh concept, and the design communicated the shift in menu focus to the customer through the holistic manipulation of the interior environment. Bluebag: www.bluebag.com.au Interiors: www.zwei.com.au Graphics: www.bananaarmoury.com Photography: Michael Kai - www.michaelkai.net
ABOUT THE AUTHOR: Katherine Kemp - Director, ZWEI Interiors Architecture Evolving from the creative partnership of Hanna Richardson (German) and Katherine Kemp in 2006, ZWEI (German for 2) are now an award winning, multidisciplinary team specialising in delivering hospitality and retail spaces.
22/03/2016 10:42 am
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MORE AND MORE PEOPLE HAVE WITNESSED THE CAFE REVOLUTION AND WANT A TASTE OF THE ACTION, BUT UNTIL NOW THERE HASN’T BEEN A FORMAL WAY OF ACCESSING THE INDUSTRY.
he unfortunate reality for keen beans is six out of ten café “In America, cafes tend to specialise either in coffee or food, not businesses fail within the first year. both together. Whereas in Australia, specialty coffee and amazing That’s where Café Culture International’s new initiative food go hand in hand in creating an experience for our customers. comes in, a café business comprehensive course promising Our cafes have more and offer more: the sales potential is consistently the full suite of skills for the burgeoning entrepreneur. being extended and that adds to the café’s cash flow and its success.” Teachers with more than 25 years experience will have students Interest in the course has been strong thus far from those wanting completing corporate education units, building business plans, to gain certifications in food safety, understanding coffee and the designing menus, completing customer service and human resource business of café. training as part of a nationally recognised program. While the course gets props for being comprehensive, one of its The one-week course starts in Port Macquarie in May and teaches biggest draw cards is its location, location, location in beautiful Port so much more than making coffee, according to spokeswoman Ivana Macquarie. Agapiou who says the course is a response “At the moment a lot of people are spending to the industry’s “recent exponential huge amounts of money going to America for “AT THE MOMENT A LOT OF growth” and aims to give students a training,” Ivana says. “Who wouldn’t prefer to PEOPLE ARE SPENDING HUGE comprehensive understanding of the retail save all that money on international flights and AMOUNTS OF MONEY GOING TO café industry and the confidence to open costs by spending a week in Port Macquarie AMERICA FOR TRAINING” their own successful cafe. instead?” “There’s a definite need out there, and As the training happens in downtown Port it’s a need that has to be filled with the right training and skills,” she Macquarie, it’s just a short stroll to the town’s bustling foreshore and says. stunning beaches. Wander a little further and find yourself immersed That includes business planning, up skilling in recruitment and in a breathtaking rainforest or among the ruins of the fishing port’s property leasing as well as, naturally, barista training for those getting colonial past. their start or needing to brush up. The course doesn’t end after the students finish in Port Macquarie It is training that comes courtesy of the model developed by the because there will be constant mentor check-ins during the following American Barista and Coffee School, an educational institution that four weeks. teaches students everything they need to know and more. “Mentors will check on your progress and offer help through those “They’ve been highly successful over there by running a good four weeks so you can get the most out of the course,” Ivana says. standard model for a number of years,” Ivana says, before explaining “That way you can realise your full potential and your business’ full that there have been adjustments for the local market. potential”.
22/03/2016 5:26 pm
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22/03/2016 10:46 am
BY GRAHAM MCCORMACK 89. DIRECTOR, FOOD-TO-GO ASSOCIATION
PEOPLE EAT WITH THEIR EYES. ONE OF THE MOST UNDERESTIMATED ASPECTS OF FOOD-TO-GO RETAILING IS THE FACT THAT PEOPLE EAT WITH THEIR EYES.
hat is to say, in order to attract, entice and ultimately convert a potential customer into purchasing food from a convenience grab n go store the products must first and foremost be merchandised (displayed) screaming order, freshness, cleanliness and abundance. In short, the days of just 'throwing' a few sandwiches and cakes in the refrigerated cabinet are well and truly gonnnne! Given the significant amount of time, money and effort most food retailers invest in not only developing innovative new recipes and products but also managing the ever-present challenges associated with COGS and labour costs, there also needs to be the same level of care and attention to the way in which the products are displayed and merchandised in order to ensure the best possible chance of a meaningful return
on that overall investment. In the hypecompetitive marketplace of foodto-go, it is simply no longer good enough for a business to rely solely on the quality of its products. Today's educated 'foodie consumer' considers quality and freshness as 'a given', so the battleground has now shifted to businesses engaging in highly visual merchandise strategies as means of differentiating themselves and their products from their competitors. The businesses which stepup and embrace this latest trend swing towards visual merchandising will remain engaged and relevant to the evolving expectations of mainstream customers, whereas those who don't run the risk of being left behind pondering what might have been whilst battling the landlord for rent relief. Not much of a choice really...
OD F. .O . . to . . . . association
Graeme McCormack Director Food-To-Go Association +61 (0)438 666 036 firstname.lastname@example.org foodtogo.org.au
23/03/2016 1:47 pm
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22/03/2016 10:48 am
BY BEN COOPER 91.
THERE IS REALLY NO SUBSTITUTE WHEN YOU’RE HANKERING FOR SOMETHING DOUGHY, DENSE & DELICIOUS!
t’s the way that bagels are made that stands them apart as a healthy, It’s a different story less than a kilometre away where the recently 99% fat free, almost zero cholesterol meal. It takes a painstaking opened Mile End serves Montreal-style bagels. These have a larger hole amount of preparation that starts with mixing the dough then than New York’s finest and end up tasting slightly sweet after being forming the bagel and activating the yeast through overnight proofing. dipped in honey water and cooked in a wood-fired oven. That chewy crust and lush interior you love so much? That’s because next The versatility of the bagel is just the start of its enduring appeal, the bagel is boiled which sets the crisp crust according to Baos & Bagels’ Charlie ‘Chuck’ before everything’s baked. Edwards. The complex preparation is why diners have The teenager savoured New York’s finest while SO MUCH MORE THAN A fallen in love with the emerging favourite, and stateside and was immediately hooked. BREAD ROLL WITH A HOLE. why establishments everywhere respect what is so He recently returned from a stint working in much more than a bread roll with a hole. Europe with a mission to bring 10,000 bagels per They can be found all over town from food week to people from the Queensland border to trucks to fine dining, showing only a bagel will do when you need to tuck Newcastle. into the perfect mix of boiled, baked and delectable. “It’s just such a good alternative to bread,” he says. After years of only being found by hunters with serious cravings in parts “People feel better eating a bagel than white bread, and they’re just so of Melbourne and Sydney, bagels have now well and truly arrived across filling. the country with no limit to how the circular treats are being served up. “It’s a real meal.” Wander in off King Street at Perth’s Uncle Joe’s Mess Hall to discover Like many others, Chuck is a fan of how much can be done with the they’re serving a piggy-in-the-middle cola pulled pork bagel, frothing with a affordable though not-so-humble dish. It is endlessly handy that bagels crunchy vegetable salad. Just a quick dash to the other side of the country can be stored and baked just before dining, ensuring freshness exactly and there’s Brisbane’s Scout combining the freshness of aioli, rocket and when it’s needed and limiting wastage. Another bonus for operators is cucumber with provolone and an eight-hour slow-cooked beef brisket how easy it is to use or substitute bagels into any bread-based menu. bagel. Styles can vary greatly and flavours can include plain, sea salt, hot chilli Further south in Melbourne, the Balleau brothers have sliced off the most jam, poppy seeds, sesame and poppy seed, caramelised onion, houseenviable part of New York’s Lower East Side to serve up chunky helpings of made chutney, blueberry, cinnamon and sultana, and choc chip. corned beef and pastrami in the style of the famous Katz’s Deli. “It’s really about what people like and how far we can go,” Chuck says.
29/03/2016 1:35 pm
22/03/2016 10:49 am
FRANK GREEN TRANSFORMING DEMAND FOR REUSABLE CUPS AND WATER BOTTLES
young Australian company is taking the coffee world by storm with a range of new products that are transforming the way consumers are enjoying their daily café experience. frank green’s award winning SmartCup entered the world last year with a bang as a stylish reusable option that doesn’t spill with an in built smart chip that unlocks functionality never seen before in a cup. Not only does it mean the customer can feel better about their impact on the environment, but the SmartCup allows them to simply pay with their cup and be rewarded for doing so. It took 4 years of research and development for the SmartCup to be launched. Benjamin Young, owner and founder of frank green never wavered in his passion to change the way consumers embraced reusable products. “We have been overwhelmed by the interest from both consumers and cafés around the world” says Young. “We are seeing a lot of first time reusable cup customers, so we know we are helping grow the entire reusable product category. Every time one of our SmartCups get used, we not only save the environment from a disposable cup but we also save the café over 25c per coffee. That’s one of the best ways a café can fund the costs of payment and loyalty to their business” “One thing we know is that customers who are engaged or incentivised to use their SmartCup will spend more, and that gives the
business greater revenue per customer visit,” Young explains. “You really can engage your customers in entirely new ways when you put technology into a cup. We’ve seen some cafés sell 5 prepaid coffees with each frank green cup and it’s been very effective. We’ve also achieved some amazing results around repeat purchase when we’ve worked closely with cafés to get their brand on the cup” The SmartCup isn’t frank green’s only invention: in late 2014, the company made a BPA-free, transportable and reusable SmartBottle. The fact the water bottle now sells in more than 30 countries shows customers are willing to embrace innovation. “Four years ago when people were really starting to have a strong response to the water bottle I thought of frank green,” Young says. “I knew whatever I came up with had to have a really impressive design, plus it had to be functionality led so it could be truly embraced by customers in a mainstream way.” Young chose the company’s name for its connections to honesty, integrity and environmental protection and sustainability. All that talk of traditional values does not mean, however, that frank green is adrift from the latest style or technology. frank green works where others have failed by successfully targeting environmental concerns and payment inconvenience. “Preorder apps are out there already and they are fundamentally flawed,” Young says. “What happens if someone is standing in line to
pick up a pre-ordered coffee and they spot a beautiful muffin? They don’t buy it because they’ve already paid for their coffee, so the business misses out on that opportunity. It’s worth thinking about how many times in a day that’s already happening to Australian businesses.” The convenience of frank green’s payment system works because of the company’s partnership with CaféPay, which keeps transactions cashless and safe. It means businesses are getting sales that would have otherwise gone begging, Young says. “People don’t pay for their coffees with cards because of bank fees, so frank green makes sure those people are actually able to get something before leaving the café.” The partnership with CaféPay means the customer is able to access Australia’s largest point of sales provider. “It can be used at any CafePay location at any time, with the customer’s digital wallet and loyalty being kept in the one place,” Young explains. “The customer can donate to charity, use discounts or give a gift to a friend using the cup.” Almost as important as what the cup can do is where it comes from, with Young ensuring all of frank green’s products are entirely Australian made from design to production. It’s an ethical choice that Young knows would be backed by his company’s namesake.
22/03/2016 4:32 pm
120 HIGH STREET, NORTHCOTE VIC 3070
487 CROWN STREET, SURRY HILLS NSW
PH: 0403 569 019
T.(02) 9439 5766
ydney’s first Certified Organic Café. Back in 2008 Café
their ethos. We ordered soup! The Superfood Soup with seasonal vegetables, tomato, black beans
Culture ran an article on healthy
and kale was a tasty flavour
eating which happened to feature
combination, delicious and hearty
this innovative cafe, O-Organic
with all the good stuff while as
Produce. Recently I found myself
a lighter choice the Asian style
back on Crown Street and peering
chicken, vegetable and rice noodle
though the doors of number 487
soup was fresh and zingy. Both
choices carried us through the rest
At first glance, nothing looked to have changed and why should it, they were on to a good thing. The fact that the café was just as we knew it back in 2008 is testament to the vision of the creators. Manager, Dex Humphreys tells me O-Organic Produce was created to provide a new experience in organic take away food. It now includes dining in, special function catering and an emphasis on superfood smoothies with a spin off from this concept now in Bondi Junction. Inspired by a commitment to organics, they still use only the freshest ingredients daily based on seasonal availability to create
of the day. There are quite a few Asian inspired dishes on the menu, chef Ali Sanyana is originally from Indonesia and brings a special twist of flavour to their offerings. The O Café beverage list features a Toby’s Estate Fair Trade Organic blend made meticulously by their lovely barista, Fiona. Alternatively and caffeine free are Dandelion Latte, Chai, fresh juices and an extensive selection of superfood smoothies. Of course subject to market availability you can enjoy The Liverlicious Green, The Glow, The Vital C, The Beet It Detox, all
food that is both innovative and
packed with unique nutritional
Our visit saw the café in full
The 'O' retail section supplies a
swing, waitstaff bustled in and out
range of grocery items including
and the staff in the open kitchen
muesli, porridge, chocolate bars,
and were happily interacting with
tea, alternative milks and of course
the coffee!These guys are serious
Open for breakfast and lunch, everything on the menu is prepared
about looking after the temple that is your body!
with the care and confidence of
Open: Mon to Sat – 7am to
someone that is fully engaged in
4.30pm, Sun – 8am to 3.30pm
aw, organic, superfoods, superherbs. Take one look at Shokuiku’s menu and you will soon realise that you are in for an education. Actually, Shokuiku does means “food education” in Japanese. The owner of Shokuiku, Yoko Inoue has created this neat vegan café with a philosophy based on raw and living food, enhanced with contemporary and traditional ideas of macrobiotic and Chinese philosophy. Yoko studied macrobiotics at the Kushi Institute of Japan, then Holistic nutrition, which opened the door to raw and living food cuisine and the creation of Shokuiku. So what is a raw living food? A raw food diet consists primarily of uncooked, unprocessed foods – fresh vegetables, fruits, nuts and seeds, sprouted grains and legumes. Some foods are eaten fresh, blended, frozen or dehydrated or warmed but not exceeding 48 degrees. What is Macrobiotic? The word 'macrobiotic' came from Greece. 'Macro' means big and 'bios' means life. It involves eating unrefined grains as a staple food, supplemented with others such as vegetables, beans, sea vegetables, avoiding highly processed and refined foods. Shokuiku’s menu changes based on seasonality, availability and the whims of inspiration in the kitchen.
Currently you will find items such as the Super Berry Bowl, Buckwheat Porridge, Daily Mixed Salads, Wraps and Noodles and the ingredients pop with nutrition and taste - plant based cream, coconut dragon sauce, acai, maqui, yumberry, cocoa nibs, bee pollen, hempseed and teriyaki sprinkle to name a few. The beverage range is well thought out and extensive: beautiful herbal and medicinal teas, warm creamy elixirs, tonic smoothies, cold pressed juices and shots. Believe me, you won’t miss the coffee with a warm and creamy 'love & happiness in a cup' at this establishment. The space was created with sustainability in mind using stunning recycled or reclaimed or FSC (Forest Stewardship Council) timbers. Bamboo and energy efficient lights as well as bio degradable materials for packaging add to an environmentally conscious set up. This ethically minded business also has strong relationships with ActionAid, anti poverty and human rights organisations around the world. Yoko also offers private catering, hosts community events and cooking classes. The café offers many hand crafted raw and living food products available for purchase and incredible organic and wildcrafted superfoods, superherbs and other hard-to-get supplements for your optimal health. Open: Tues to Fri & Sun – 9.30am to 4.00pm. Sat 9.30am to 7.00pm
22/03/2016 5:34 pm
SHOP 1&2, 200 PITTWATER RD, MANLY NSW 2095
T.(02) 9977 7386
ew café on the block, organic eatery Ruby Lane is making a big impression with the locals in the surfside suburb of Manly, Sydney. Fronting Pittwater Road, the café actually gets its name from the laneway out the back, which just happens to be where our mate Tom lives, and it was upon visiting him that he introduced us to his new “local” and the great guys that own the establishment. Phil Dawson and Ben Horne were living busy lives. Managing work and family commitments they were starting to feel the world catching up with them, lacking the energy they needed whilst following conventional healthy diets. Eager to do something about this they have been on their own paths of discovery through nutrition and holistic health and now want to share this with their community. Ruby Lane includes a 105 seat indoor/outdoor café and an organic grocers at the back with nut butter and kombucha on tap. It’s a fresh and light space with extremely happy and helpful staff including Sabastian Funcke who helps Phil run the floor while Ben runs the kitchen with his previous experience from the Icebergs Group and now having recently turned Nutritionist. The guys’ philosophy is to serve the most nutrient dense food imaginable, only cooking with sustainable produce and using organic and local suppliers at every opportunity.
Worth a big call out is the Smoked Ocean Trout with soft poached egg, avocado, cultured cashew cream, zucchini ribbons, mint, sea kelp flakes on organic sourdough, and my favourite, the Superfood Pancakes with coconut syrup and cacao glazed bananas with marinated prunes and whipped coco cream – delicious! And there are plenty of gluten free and vegan options on the kids menu as well. The beverage offering is extensive, with Sacred Grounds’ Organic Spirit Blend pulled from a La Marzocco Linea PB machine. Cold brews, chai, matcha and iced teas, organic blends from Rabbit Hole Organics, super smoothies, house made cold pressed juices and kombucha in 3 flavours are all on offer. I’d suggest the sampling pallet or “shooter board” if you’ve not tried kombucha before. There’s even an immune boosting Bone Broth, also available in bulk in the retail section. The guys, care for their local community extends to being enrolled in a program called Nourish where they host disadvantaged kids to help them complete a hospitality traineeship. They also donate to The Sealife Trust to help save the turtles on the Northern Beaches because they think turtles are truly awesome! So do yourself a favour and drop in to Ruby Lane when next in Manly, I’m very glad our mate Tom made the introduction. Open: Daily, 6.30am to 4pm
BASE ESPRESSO SHOP 55 GROUND FLOOR, OASIS SHOPPING CENTRE VICTORIA AVENUE, BROADBEACH QLD 4218
PH: 07 5592 3801
t Base the food philosophy is about fresh, healthful and interesting! Focusing on serving locally sourced organic alternatives and encouraging less use of processed products, they are constantly searching for new ideas. The constant focus of their head chef combs through the history of classic nutritious solutions. Succulent lamb skewers with mouth watering roasted sweet potato and Lebanese cucumber, some vegan inspired house made falafels with salad and natural yoghurt or the spicy pumpkin, fetta and walnut patties served with baby spinach and beetroot in a burger roll are just three of their new contemporary dishes. Head Barista Timothy Sweet tells us that Base Espresso works in partnership with Southern Queensland roaster Uncle Joe's. Leaders in the industry and passionate about specialty coffee roasting, Uncle Joe’s local roaster and supplier to Base is 3rd Crack Brokerage, two times winners of the Golden Bean Coffee Roasters Competition for 2014 and 2015. Base also works with Cartel Specialty Coffee, which allows them to serve 100% traceable, organic, sustainable and highly graded coffee, roasted in a unique way to best represent the
detail of the flavour. The house blend ‘Novus Arcana’ is a rotating seasonal selection of the best performing coffee from their roasting partners. “It is synchronised and carefully balanced to deliver an elegant and harmonious experience,” says Tim. Every coffee is weighed and timed in co-ordination with a very specific brewing ratio to deliver exceptional consistency and quality. Unlike many employees in the hospitality industry who rely on the staff roster reflecting as many casual hours as possible, the majority of staff at Base work in a full time capacity and this tends to ensure better customer service. In addition, staff self esteem improves and careers have been forged as a result of full time status and recognition. At Base the focus on full time careers ensures the critical area of ensuring great customer services improves greatly. Base round out their café offering with a great range of boutique beers, wines, spirits and cocktails. They have some classic Australian and international beers, a wine selection to suit most tastes, the increasingly popular ciders including the Kopperberg Pear, and of course you must try their Espresso Martini. Open: Daily – 6.00am to 4.00pm
23/03/2016 12:00 pm
96. ADVERTISERS GUIDE
A D V E R T I S E R S
GUIDE AMANTI T. 1800 263 333 W. www.amanticoffee.com
We partner with our customers to serve great quality coffee every time by delivering on our promises. You can be assured of consistent quality coffee roasted to its optimal freshness, supported by a dedicated and passionate team who have knowledge and expertise (07) 5529 0888 nrich your coffee experience. developed since 1954. Let us
COFFEE ROASTERS AUSTRALIA
T. E W. www.coffeeroasters.com.au
ANTICO COFFEE T. (03) 9387 1224 W. www.anticocoffee.com.au
AROMA FESTIVAL P. (02) 9240 8853 W. therocks.com
THE ART OF BLEND
BOUNCE T. 1300 303 517 W. au.bouncelifestyle.com
BENNETTS T. (03) 9853 0328 W. www.hab.com.au
CAFE PULSE E. email@example.com
CAFÉ SCHOOL AUSTRALASIA AUSTRALASIAN
CA FÉ SCHO O L
T. 02 6583 7163 E. firstname.lastname@example.org
CAPSULE PACK T. (07) 5676 6483 W. www.capsulepack.com.au
call us on 1300 730 465
T. (02) 9741 4510 W. www.davincigourmet.com.au
DI BELLA COFFEE T. 1800 332 163 W. www.dibellacoffee.com
DIMATTINA COFFEE Melbourne T. (03) 9462 4499 Perth T. (08) 9244 9377 W. www.dimattinacoffee.com.au
T. (07) 3356 5652 W. www.elixircoffee.com.au
MOCOPAN T. 1300 730 465 W. www.mocopan.com.au
MPM MARKETING SERVICES T. (07) 3853 5800 W. www.mpmmarketing.com.au
MRS MACS W. mrsmacs.com.au
NATURALLY GOOD EXPO
NUTELLA T. 1800 199 183 W. www.nutella.com.au
PENTAIR T. 1300 050 973 W. www.everpure.com
ESPRESSO COMPANY AUSTRALIA
T. 1300 326 326 W. www.espressocompany.com.au
FREEDOM FOODS T. 1800 646 231 W. www.freedomfoods.com.au
HUROM T. 1300 714 462 W. www.hurom.com.au
Join us on Facebook
T. (02) 9971 1788 W. www.roband.com.au
STODDART JUST COFFEE INSURANCE T. 1300 605 061 W. www.justcoffeeinsurance.com
T. 1300 791 954 W. www.stoddart.com.au
T. 1800 240 502 W. www.cloroxcommercial.com.au
T. 1300 834 703 W. sunnyqueenmealsolutions.com.au
LION DAIRY & DRINKS
CLOROX T. 1800 240 502 W. www.cloroxcommercial.com.au
T. (03) 9188 8000 W. www.lionco.com
T. 0435 794 537 W. www.wild1.com.au
COMPAK T. (03) 9681 7537 W. www.compakgrinders.com.au
XTRACTED ESPRESSO SOLUTIONS
T. (03) 9681 7537 W. www.xtracted.com.au
22/03/2016 10:51 am
e n ha nce y ou r c a fé
to café cult ure magazine
SUBSCRIBE 97.indd 10 FORM_44.indd 1
23/03/2016 23/03/2016 12:59 1:00 pm
BROWSE THE JUDGES' NOTES ON SIX GREAT COFFEES. CAFÉ CULTURE’S PANEL OF JUDGES HAVE CRITIQUED THESE COFFEES TO BRING YOU SOME UNIQUE EXAMPLES OF FINE AUSTRALIAN COFFEE ROASTING. ALL COFFEES WERE EVALUATED FIRST AS ESPRESSO AND THEN AS MILK-BASED.
VOLCANIC BLOOM Volcanic Bloom is a well-balanced pleasant cup delivering a full acidity and upfront brown sugar sweetness. Holding a good body as an espresso with notes of molasses and praline this blend is a well flavoured coffee all round. Smooth creamy caramels make Volcanic Bloom easy to drink through milk with hints of malt and maple syrup rounding out the cup.
As an espresso our judges were tasting a mild yet high quality malic acidity, an upfront hint of herbs and an espresso with a massive body, complemented by a dark chocolate finish. A good sweetness in the cup when enjoyed with milk with the dark chocolate making way for flavours of hazelnut, caramel and a slight hint of berries.
As an espresso the blend from Swell Coffee shares a vibrant combination of savoury notes, spices and a blackcurrant flavour. A great body and good acidity this cup is complete with a lingering honey finish. Through milk, dark chocolates drive the taste of sweet dried fruits as this nicely balanced blend delivers a great amount of sweetness in the cup.
Immediately judges were impressed with a good balance of complex flavours and upfront brightness courtesy of the high quality acidity found in this espresso. Both well balanced and wellrounded Julius holds a great body through milk, initial malty tones develop into pleasant caramels and a raisin like sweetness. A creamy finish completes this smooth easy to drink coffee.
Espresso Blend by Merlo delivers a full bodied espresso with an upfront spice and cocoa flavours carrying through for a lingering aftertaste. Milk complements everything about this blend with the espresso base cutting through and judges noting a well-balanced sweetness and combination of Almond and brown sugar flavours.
A high grade acidity with a good stone fruit sweetness are the initial characteristics found in blend 64. A good variety of complex flavours were tasted by the judges with a rich cocoa rounding out the espresso. Delivering great sweetness through milk, Blend 64 was described as a coffee that could easily be drunk every day.
JUDGES TONY MACRI COFFEE BROTHERS
PAUL HELMERS PARMALAT AUSTRALIA
PAUL ASQUITH BELAROMA COFFEE
SALVATORE SAVARINO ESPRESSO COMPANY AUSTRALIA
ANDREW KENYON TYPIKA COFFEE ROASTERS
23/03/2016 2:30 pm
SPONSORED BY ESPRESSO COMPANY AUSTRALIA
ROCKET ESPRESSO R8 MULTI BOILER The Rocket R8 combines advanced features together with a commanding presence and engaging style which are all current features sought after in the Australian Specialty Coffee market. The R8’s clever design offers versatility for all Baristas with a serious approach to espresso preparation. Featuring the Rocket Espresso inclined boiler technology for new levels of temperature stability; The R8 is available with two or more groups, each with its own brew boiler and independent PID temperature control. You can expect and rely on the R8 to produce sublime espresso based coffees and keep up with some seriously high demand.
NADINE NORMAN BARISTA ESPRESSO COMPANY AUSTRALIA
ANFIM S450 ON-DEMAND Based on some very specific Australian requirements, Espresso Company Australia (ECA) worked directly with the ANFIM manufacturer in Italy to design the high end S450 models (On Demand & Doser) The S450 can be introduced into a high volume café espresso bar and performs continuously in quality, consistency and efficiency. Titanium-nitride coated 75mm flat blades have an increased cutting surface and maintain their cutting sharpness up to 2500kgs. A powerful 1 H/P motor spins the blades at a low RPM, paired with the dual (in/out) fans the S450 minimises heat at peak periods. Using the digital Omron timer and new step-less grind adjustment, infinite grind adjustments coupled with a 100/ second timer control for precision grind/dose setting, resulting in consistent pour times
Main Features include: • Separate stainless steel coffee brew boiler for each group • Digital shot timer display for each group • Programmable temperatures for each group. • PID controlled electronics • High capacity stainless steel service boiler with hot water optimiser • Ergonomic Lever steam valves with Rocket Espresso “Cool Touch” steam wands • Stainless steel bodywork (highest quality AISI 304) • Automatic Back Flush Cycle
Main Features Include: • Titanium long life special 75 mm flat burr • Engine Power 1 H/P- LOW RPM wit overload protection and a second outside electrical fuse • Digital Omron timer with incremental adjustments to 100/ second for precision dosing • Push button for manual grinding • Dual cooling fans – cooling inward and expelling outward • Available colour- Silver & Black (Dosatore) and Black only (Doserless) • Tempered Flat Burr- 75mm coated in titanium- nitride • Hopper Capacity- +/- 2kg • Motor Power- 1 H/P – 450 Revs/min • Dimensions: Length- 195mm x Width- 360mm x Height620mm
1300 326 326 | WWW.ESPRESSOCOMPANY.COM.AU
22/03/2016 10:54 am
d n e l B a Bar ist k l i M d n o m l A
Complimenting the World’s Finest Coffees Soy & Dairy Free Low in Fat & Calories More and more Australians are asking for Almond Breeze in their coﬀee
* Aztec National MAT to 10/01/2016
FOR MORE INFORMATION email@example.com Food Service Product Only
22/03/2016 10:56 am