issue #4 m a y /1 8
MORE THAN JUST A MAGAZINE
NEWS PEOPLE RECIPES REVIEWS PRODUCTS GLOBAL EVENTS INSIGHTS SOCIAL TRENDS FOOD BEVERAGE COFFEE
COVER The Grounds pg 9
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CONTENTS REGULARS 4. PUBLISHER’ S NOTE 9. AROUND THE G ROUNDS 1 3. INDUSTRY NEWS WITH PHIL DI B EL L A 1 8. CULTURED PRODUCTS 30. SALES ANALYSIS - JUSTIN BRO M AG E
50. THE DAILY G RIND - BOOK REV IEW 52. BREW AND I 53. PERTH C AFES FE ATURE
AUSTRALIAN CAFE | MARKET REPORT
WHAT SHAPES YOUR INDUSTRY
5. WHAT SHAPES YOUR INDUSTRY 22. WHAT ’ S IN SE ASON 23. JEFFREY YOUNG
© Cafe Pulse | Cafe Culture International
1 © Cafe Pulse | Cafe Culture International 2018
SEAN EDWARDS Planes, trains and automobiles!
publisher’s note with Sean Edwards
OUT N ABOUT
navigate software and a mobile card reader for transactions using your mobile device. Most cafes now have some form of tablet system as their point of sale, which has become the control centre for ordering and transactions. When looking at a new system you need to make sure features of the system have functions like table management, real time reporting, online and app ordering compatible, as well as payment gateways and integration to the back end of your financial systems like Xero and MYOB. New POS systems are handy if they are cloud based and can work off your own hardware. I also like a system that allows you to connect add on features like database management and other programs like online ordering, retail packages and loyalty systems. My tip to anyone putting in new technology is to do your homework and look and ask questions. Make sure new systems are compatible with your banking systems and payment gateways as most cafe transactions now are by card as we have nearly become a cashless society.
This is my life for the next few months as I get to visit all the major cities in Australia visiting amazing cafes and meeting the people behind them. We are full steam ahead into the Almond Breeze – Breezey Masters state heats, running latte art competitions to find a National winner. We spend several days in each city so we can check out what’s new and innovative so hopefully we can report back to our readers with these new ideas and trends. One big innovation that is happening in our cafe scene is technology stepping in with ordering systems. Whilst in Perth I visited a new business - Game City Espresso Bar. They had installed a user friendly system so the customer could order away from the counter on a console during the busy service period and also complete the financial transaction with a card reader on hand. The system also linked to an online order system so punters could make the order from their office desk prior to pick up. I know “Macca’s” are well into this but in a busy city cafe it makes good sense to speed up the coffee system. Companies like “Square” have become more cafe friendly with their easy to install systems and smart payment gateways. Square has easy to
“My tip to anyone putting in new technology is to do your homework and look and ask questions.”
Sorry I have to go! My plane is getting called... stayed tuned for more of my adventures next month. Sean Edwards Editor and Chief 4
WHAT SHAPES YOUR I NDUSTRY FEATU R E
AUSTRALIAN CAFE | MARKET REPORT
WHAT SHAPES YOUR INDUSTRY 2017/18
© Cafe Pulse | Cafe Culture International
WHAT SHAPES YOUR INDUSTRY?
1 © Cafe Pulse | Cafe Culture International 2018
DO you want the inside knowledge of “What’s Shaping the CAFE Industry in 2018”? The industry is now valued at over $15 Billion in coffee sales alone!
WHAT SHAPES YOUR I NDUSTRY FEATU R E
B I G DATA | 2 0 1 7
© Cafe Pulse | Cafe Culture International
CAFE OFFERING LIGHT FOOD/ SNACKS
TRAINING / RESTAURANT CONSULTANCY
MOBILE VAN COFFEE CART
34.1% OF BUSINESSES OFFERING COFFEE ARE CAFES WITH A FULL COMMERCIAL KITCHEN
FRANCHISE CAFÉ CHAIN
16.2% CAFE FULL COMMERCIAL KITCHEN
WHAT IS YOUR P R I M A RY B U S I N E S S T Y P E ?
Businesses that benefit from data include - Coffee Roasters - Green Coffee Bean Suppliers - Beverage Suppliers - Food Manufacturers - Franchise Cafe Chains - Distributors - Equipment Manufacturers - Packaging Companies INSIGHT#2 - Service Providers
The ‘What Shapes Your Industry Report’ is now available. This Cafe Culture Digital Feature provides a snapshot into the report with invaluable insights into the cafe industry. In consultation with a cafe owners panel, the inaugural Cafe Pulse survey was developed in September 2010, as an idea to improve Cafe Industry service satisfaction. The survey was developed to address real issues in the cafemarket.
31% OF OUT OF HOME COFFEE IS FROM INDEPENDENT CAFES
In this first year we received over 665 completed Cafe Pulse surveys, representing over 900 individual cafes. This enabled us to collect valuable industry statistics, information and cafe supplier performance measurements. Now in our 7th year Cafe Pulse has a wealth of statistical data capture and leads the Cafe Industry as the trusted source of Cafe trends Australia wide.
OUT OF HOME COFFEE
10% 10% 7% 7%
The 2018 “What Shapes your industry report” is now available for purchase. © Cafe Pulse | Cafe Culture International
At workplace franchise chains
© Bis Shrapnel
WHAT SHAPES YOUR I NDUSTRY FEATU R E
KEY INSIGHTS AND CAFE TRENDS
Summary OOH Coffee Industry Report –
This is the ultimate Cafe Industry OOH coffee market report that will greatly assist you to better understand the important growth factors that shape this vital cafe market. The report is full of info graphics and ideal for marketing and brand managers, sales managers and their sales staff.
The top line summary report provides a brief overview into the Australian Coffee Market OOH via the detailed Pulse survey results. Including an overall general industry understanding and information on service & supply perceptions to enable your business to best understand the local cafe market. This essential report is for coffee companies, cafe suppliers and manufacturers, importers and others trying to sell into this growth channel.
single origin coffee offered
CAFES OFFERING SINGLE ORIGIN C O F F E E I S N OW W I D E LY AVA I L A B L E
SOUTH AMERICAN INTERESTING FACT
“MASSIVE GROWTH IN THE NUMBER OF SOE COFFEE OFFERED OVER THE PAST TWO YEARS AS CAFÉ EMBRACES i n t e THIRD r e s t i n g/ FOURTH fact THE WAVE”
66% OF SINGLE ORIGIN COFFEE AVAILABLE IN CAFES ARE COLOMBIAN
OTHER TANNA ISLAND
*Sample had multiple respondent answers and was not a single choice response, therefore the percentage exceeds 100% © Cafe Pulse | Cafe Culture International
AVERAGE OF INSIGHT#4 IN 2017 35.7% OF CAFES AVERAGED BETWEEN 101-200 COFFEE SALES PER DAY
coffees day sold per
16% 10.7% 2017 2015 2013
© Cafe Pulse | Cafe Culture International
WHAT SHAPES YOUR I NDUSTRY FEATU R E
B I G DATA | 2 0 1 7
RECENT YEARS HAS SEEN
A RISE IN THE CONSUMER MEDIA AWA R E N E S S O F R E C YC L I N G I S S U E S O N TA K E AWAY C U P S
IS THE RECYCLABILITY OF TAKEAWAY CUPS IMPORTANT TO YOUR CAFE & CUSTOMERS?
© Cafe Pulse | Cafe Culture International
Comprehensive OOH Coffee Industry Report –
68% of cafe owners believe recyclable cups are important
The Comprehensive report encompasses overall insights from all the sections of the surveys. This detailed report presents the OOH Coffee Industry and covers many key insights, cafe trends and support material for your business to include into your planning and brand development.
For more information contact Cafe Culture International or get in contact with connor@ cafeculture.com
around the grounds with Therese Moussa
Keys to styling your venue with
When considering ways in which you can keep your brand relevant and successful, the look and feel of your venue plays a pretty important role. Great food & coffee will often only take the success of a business so far, and so it’s important to create a environment that your customer wants to come back to, again and again.
When building your space or refreshing the look, make sure your theme is communicated throughout the whole space. This doesn’t start and stop with wall paint and fittings, instead think about every single element that your customers touch; from the colours and textures of your tables and menus, to coffee cups to plates.
The concept of sharing experiences and content through social media is a must-tool for driving more business and at the end of the day, we all want our venues to look more & more beautiful. Here are my key tips for working with themes and different elements to consider along the way, no matter the size of your venue or budget.
A good place to first start is by piecing together a mood board to create one cohesive vision of what you envision your unique venue to look like. Take inspiration from anywhere and everywhere, whether it’s different creative industries or spaces throughout the world, and find elements that will work to bring your vision to life.
1. Style with a theme Building a strong theme into your space will create a feeling, which in turn will create the ambience and energy that will attract people to your venue time and time again. While your theme could be absolutely anything, be mindful that it drives the overall vision you have for your brand and what your company stands for.
2. Think about your customer’s experience As you’re styling your venue, don’t be afraid to think outside the box and push boundaries when it comes to ways in which your customers can engage with your space. Are there fragrant elements they will stop to smell or textural elements that they’ll linger to touch? A favourite soap store of mine in Paris houses all sorts of different fragrant elements in 9
glass canisters that customers can stop to engage with. This makes for a more magical experience and builds a really amazing aroma in the store, in a pretty cost effective away. Another tip is to consider the physical journey your customers take through your space. It’s important to make them feel comfortable and in control. Ensure there’s clear signage where they’re ordering from,
“ Refreshing your space every few months doesn’t need to be a costly exercise, and little tweaks will make a real difference to the overall feel of your space” 10
where they’re paying and where the’re picking up from, as well as any other key points, so they feel at ease. 3. Change things up Refreshing your space every few months doesn’t need to be a costly exercise, and little tweaks will make a real difference to the overall feel of your space, which can be particularly refreshing for your everyday customers. Changes can be as simple as
introducing clusters of plants and greenery in your space, fresh plateware for a new menu (stores like Kmart have ridiculously cheap options), or new styling elements from cheap, if not free, online stores like Gumtree. Remember, just because an item is expensive, it doesn’t make it the best option. If something works with your theme, go for it. Don’t be shy to ask people to borrow things either! You’d be surprised by what you find around The Grounds
that’s been borrowed or donated - it all adds to the feeling and allows us to keep updating and refreshing our spaces constantly in a pretty cost effective way. To learn more about The Grounds Roastery, visit thegroundsroastery.com.au by Therese Moussa, The Grounds Creative Developer & Stylist 11
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GOLDEN BEAN AUSTRALIA/NZ COMPANY OF THE
industry news with phil dibella Photo by Clint McKoy on Unsplash
Politics, logistics & Direct Trade But what about Quality? Doesn’t that affect the price? Good quality makes a coffee more desirable, which increases the demand for it. However, supply is always limited therefore, price goes up!
The coffee market has always been susceptible to fluctuating prices. Prices ebb and flow based on global political atmosphere, supply and demand and economic stability…or instability. Take for instance, we are likely to see coffee prices affected by Donald Trumps failed Nuclear negotiations with North Korea. It seems completely unrelated but consider this… Investors in US Currency may feel that the USD is a riskier option now, therefore they move their investments to safer commodities…like coffee! The more this happens the more activity there is in coffee trading. Increased demand for coffee contracts leads to an increase in the price. Whilst this is a very simplistic example, it demonstrates the workings behind the coffee market system.
In a nutshell, coffee prices are determined by the interactions between SUPPLY and DEMAND, with quality a determining factor on the demand side of the equation. Frosts, natural disasters and economic instability can all affect the supply side of the equation. Today, we see Nicaragua faced with political turmoil resulting in a strain on coffee exports. It is unlikely we will see coffee leave Nicaragua until July, which will impact roasters who are counting on those coffees. 13
However, by pursuing direct trade opportunities in coffee growing regions and working with the coffee farmers to match supply with demand, in terms of quality and quantity, we can mitigate these risks. Our Green Bean Specialist, Moshe Tawil, heads up this program. Moshe has spent decades visiting, building relationships with, and experiencing the coffee growing farms first hand. It’s mutually beneficial: we secure the variety of green beans our customers require, and the farmer secures our investment in their crop. The It means roasters farmer now knows exactly where can devote twice his product is going. They can plan their crops for the longer as much time and term and secure higher returns, energy to roasting allowing them to concentrate on producing quality.
Now, while external pressures such as the situation in Nicaragua may delay crops, having access to The ICT network of countries with similar flavour profiles can be a life saver.
quality to meet their customers’ needs”
It means roasters can devote twice as much time and energy to roasting quality to meet their customers’ needs, and we at International Coffee Traders are rolling on with our strategy that goes directly to the origin of our product, solving a problem for our customers before it becomes critical. While this is obviously a more extreme example, I hope it has inspired you to consider your business risks and see where you could make even the smallest improvements to safeguard your future success. 14
GREEN ROOM by ICT
ICT believes in helping roasters achieve success! One of the ways we are doing that is by opening a ‘Green Room’ where our customers can purchase small quantities of coffee [from as little as 1kg up to 1 full bag].
Golden Bean 2018 Brewing up sustainable coffee connections
The Golden Bean Coffee Roasters Competition and Conference will return once again to the tranquil mid north coast town of Port Macquarie (NSW) from Wednesday 21st November to Saturday 24th November, 2018.
MPM Marketing Services is very excited about participating in Golden Bean 2018 through their industry leading brand, Castaway. The company has proudly sponsored this event for the last eight years via the provision of Australian made coffee cups, coffee bags, napkins and more. This creates an incredible opportunity to network with coffee roasters and form great alliances within the industry. Some unique, specially selected coffees will feature in the competition. A series of twists and challenges that could see anyone going the distance, and taking home the Grand Prize. It gets bigger and better every year.
This is no ordinary comp. The event has been running successfully now for 12 years in Australia and interest continues to grow. It has been a key factor in the growth of the Australian coffee industry by way of rewarding the coffee roasters â€“ the vital person in the chain of all coffee businesses. 16
... their direct “involvement with Golden Bean and the coffee industry allows them to gain valuable insights for new product development.”
MPM Marketing Services strives to provide coffee roasters with innovative, efficient and sustainable packaging products, and their direct involvement with Golden Bean and the coffee industry allows them to gain valuable insights for new product development. With their Australian manufacturing facilities, based in Brisbane and Sydney, they are uniquely positioned to offer fast turnaround times on custom printed
recyclable coffee cups, napkins and paper bags. New product innovations for coffee roasters are on the way, so stay tuned for more details at the event. Plan your Port Macquarie visit and enjoy fantastic company – Coffee is always involved! For more information on packaging solutions visit www.castawayfoodpackaging.com.au or www.castawayfoodpackaging.co.nz
L A T I G I D
RCUP First Reusable Cup made from used coffee cups. - UK firm creates the most sustainable travel cup A UK company has launched the world’s first reusable cup made from used paper coffee cups. In the UK we each throw away on average 350 paper coffee cups a year. rCup uses waste cups and their plastic lids to create each reusable cup. It is designed to last over 10 years and at the end of its life be 100% recycled in the UK’s kerbside recycling system, ready to be used again for another product. Developed by a team of recycling and closed-loop product design experts, headed up by ashortwalk in the UK, the new rCup sees a used cup as a valuable resource, not litter. Dan Dicker, Managing Director of ashortwalk, explains: “Most paper cups aren’t recycled because they have a plastic lining that makes them difficult to recycle within traditional paper mills. We use the whole cup, including the lid, to create a robust polymer, which is used to make the strong, reusable rCup. By making products from used cups we create a demand and increase the value of the once worthless paper cup, which in turn funds its recycling.” The rCup is not only the most sustainable travel cup on the market, but it has also been designed with everyday use in mind to help eliminate single use cups completely. For example, the rCup won’t leak, ever. It keeps your drink hot or cold and you can pick it up without scalding your hand. You can easily open it with one hand and take a sip while you’re on the move, and importantly it gives the best taste experience. Dan, who previously worked as a designer and innovator for Dyson, has helped create the cup with practicality and drinking experience front of mind. He explains: “We looked at common complaints about travel cups and designed a cup that solved them. For example, we’ve all become accustomed to drinking through a small hole in the lid, which is a rubbish way to enjoy
great coffee. The rCup is completely open so you can drink from any angle, as you would with a normal mug. This openness allows for more aroma, which improves the flavour, as 80% of taste is through your nose. “The whole point of a reusable is to eliminate single use paper cups and plastic bottles. It’s imperative the cup is designed and built to be used every day and for every occasion. It needs to be robust and above all work - you need to believe in it otherwise it will just stay at home, which misses the whole point.” The rCup costs £12.00 and is available NOW online at www.rcup.co.uk. It will also be available at stores nationwide, including Waitrose, John Lewis, Steamer Trading and the Woodland Trust from mid May 2018. Product benefits: · · · · ·
Better for the World 100% leak proof One-hand opening for life on the go Best for coffee drinkers Fully insulated
To find out more about rCUP visit www.rcup.co.uk
L A T I G I D
BBB COFFEE Coffee for your brain and body. Guaranteed to increase your energy and focus. BBB Coffee is the worlds first brain brew consisting of MCT oil, formulated water and high grade cold drip coffee. By subscribing to our service we will deliver freshly dripped BBB Coffee to your door fortnightly. Our premium hand crafted coffee is conveniently delivered to you at $3 a day! What is MCT? “MCTs” are medium-chain triglycerides, a form of saturated fatty acid that has numerous health benefits, ranging from improved cognitive function to better weight management. What makes cold drip coffee special? Cold drip coffee has been gaining popularity for good reason. Unlike cold brew coffee, which basically immerses coffee over a long period of time like a
visit site french press, cold drip coffee is a controlled process. Water to coffee contact time is managed more effectively, creating a more flavorsome coffee that is lower in acidity and packs a much stronger aroma. Contact Info: firstname.lastname@example.org @brewristas | #brewristas | www.bbbdrink.com
LCM is a progressive and diverse green bean company based in Melbourne, Australia. We align ourselves with top tier producers across the globe and source a varied portfolio of coffees. Our aim is to carefully source and supply customers with sustainable and quality driven coffees that showcase and highlight both the farmers work and regional terroir. We partner with Kongo Coffee and Direct Origin Trading. Kongo are a rural village based company who work and live among the people responsible for growing the coffee. Over the past two decades Kongo have supported the local communities, and work on programs to improve local lives centred around schools, hospitals, churches, women and youth groups. They continuously work with and train the farmers to improve the quality they produce. Kongo farmers produce some of the finest coffees PNG has to offer, with a commitment to service and reliability. Direct Origin is a collective of farmers and small holder producers across all of Colombia’s coffee growing regions. Karl & the DOT team are completely transparent and are committed to paying the collective members a premium price for their coffee. LCM is the exclusive partner of DOT collective in Australia. Email: email@example.com Web address : www.langdoncoffee.com.au Instragram: @langdoncoffeemerchants
Treat Yourself www.alchemycordial.com.au
ALCHEMY with MICHEAL BISHO[P
The Food Service Show in Review
he recent food service show at Darling Harbour Alchemy’s Golden Turmeric Elixirs were also on was a spectacular event, not perhaps in display with thousands of samples tasted and many overall size, but in terms of both exhibitor and new cafes and distributors coming on board with their attendee quality. clear preference in taste, quality, functional benefits Perhaps best called a ‘Boutique’ and with no grit or sediment show, in that it is smaller than being great reasons for switching Fine food, but it benefits from to Alchemy. I was very busy on Distributors coming on the focus that comes from being the stand and had only a short board with their clear exclusively food service, and this time to walk the aisles but did see preference in taste, means plenty to see for café a few things of particular interest quality, functional owners. to cafes. benefits and with no From my point of view, One major area which was grit or sediment being we at Alchemy chose this hotly contested was the plant platform to launch the brand based milk category with large great reasons for new look and positioning for stands from the industry majors, switching to Alchemy” our coffee syrups, ‘Australia’s Almond Breeze, Milk Lab and own premium specialty coffee Sanitarium’s Soy, being given a syrups’ to wonderful praise run for their money by newcomers and enthusiastic uptake. People loved the new look like Milkadamia and their macadamia milk and minor bottles, which align with the Golden Turmeric Elixir figures had an oat milk going as well. All of these range, and the new labelling which looks beautiful, options, are shaping a significant change of direction and will compliment any café. for café operators, who now face the challenge of
which plant milk is right for my café. (On the plus side, we sampled Turmeric in all and it works brilliantly!!). We are fortunate in Australia to have access to exceptional dairy milk. I compare this to the dreadful offerings in America, where milk is often filtered of all goodness, and given a 60 day shelf life. Not surprisingly, this has a significant impact on coffee flavour in the cup and the plant milk uptake is far higher than here in Australia. Another café drink trend in strong growth mode is ready to drink Kombuchas. I saw at least 5 options at the show, all showing a range of flavours, and this suggests that the trend away from the commercial soft drinks is growing, with a significant number of consumers preferring the slightly acetic flavour of Kombucha to the traditional soft drink brands. Surprisingly, there were few coffee companies
attending the show. I think this was a missed opportunity for coffee companies, as my experience was that pretty much everyone who visitied my stand was either a café or restaurant owner, keen to improve what they currently do. I did see a very interesting appliance for a busy café, and that was an Electrolux sandwhich toaster, that did a toastie in under 2 minutes, cooked through and well browned, and even better, they were cooked in a special paper bag that you could make up the sandwich in, and then both cook and serve it in. As I watched, it looked to me to be that a café could cook a toastie in a comparable time to making a drink order, so a great option for a very busy café as there was no hot plate cleaning or prep/packing time during peak service. by Michael Bishop for more info visit www.alchemycordial.com.au/ 22
L A T I G I D
whatâ€™s in season - MAY with Boni
Benefits: reciLoaded with antioxidants pes Excellent source of Vitamin C Can help lower cholesterol Great source of Vitamin K Numerous cancer fighting substances Serving Suggestion: Kale eggs florentine, kale smoothie, kale and black bean burritos, kale and potato soup, Pan-fried kale, kale pesto, roasted radish and kale spring rolls
Benefits: Good for the heart Rich in Vitamin C Great for maintaining a healthy appetite Good source of fibre Strong antioxidant Serving Suggestion: Spread on wraps, add to mash potato, slice and put on toast, add cubes to your salad
Benefits: Naturally low in kilojoules Source of fibre Contains calcium Contains Vitamins C, A and K Serving Suggestion: Rhubarb and custard tart, baked cheesecake with roasted rhubarb, gluten free apple and rhubarb crumble (leaves are toxic and should be discarded)
LONDON COFFEE FESTIVAL founder ~jeffrey young ~ I recently had the pleasure of meeting Jeffrey Young at the London Coffee Festival. Jeffrey is a great example of an aussie expat who has made his succeess in the UK, creating some of the most amazing coffee festivals in the world. by Sean Edwards
Burlington Consultants and as a freelance consultant with Roland Berger & Partners London. Jeffreyâ€™s early career began in the hospitality industry where he completed studies at the Ryde College of Hotel and Catering Management in Sydney, NSW Australia. Jeffrey is a full member of the Market Research Society and with his passion for coffee is co-author of The London and The New York Coffee Guides, Founder of charitable UK Coffee Week, The London Coffee Festival and Chairman of The Allegra Foundation charity. Jeffrey is also a Director of Australia-United Kingdom Chamber of Commerce, a business networking organisation affiliated with the Australian High Commission. Jeffrey is frequently invited to feature on TV, BBC radio and in mainstream newsprint to provide commentary and analysis on major UK retail and coffee sector trends. www.worldcoffeeportal.com
Jeffrey Young: CEO & Founder, Allegra Group Jeffrey Young founded Allegra Strategies and The Allegra Group in 1999. Jeffrey holds a business degree in Finance and Economics and an MBA (with Distinction) from the University of Houston. Jeffrey has worked within research and strategy consulting for nearly 20 years having managed an extensive range of research projects within the retail, leisure and consumer lifestyle sectors. He also plays a hands on role in Allegraâ€™s consumer research teams. Prior to setting up Allegra Strategies, Jeffrey spent 3 years as a strategy consultant with London-based 24
Cafe culture classics Photo by Brooke Lark on Unsplash
single origin versus blends
In 2012 we published the following article written by Mark Beattie on single origin versus blends. It seems apt to reignite this discussion as it is still relevant, and as much a talking point today as it was 6 years ago.
on a farm. Blended coffee, on the other hand, is a combination of different single origin coffees mixed together. Generally, this is done to produce a better beverage than if the coffees were standalone – but this is not always the sole intention, and blending can be undertaken for a number of other reasons. Let’s first look at the key reasons why a coffee roaster would blend coffee, instead of just using single origins:
The specialty coffee market is forever evolving, and some of the buzz words at the moment are ‘single origin’. A lot of roasters and coffee outlets have either introduced or are looking to introduce single origins into their coffee repertoire, but are struggling with where they fit in the scheme of things, versus the tried and tested concept of blended coffee. There may be a few different interpretations going around of what single origin is exactly, but I like to refer to it as coffee that comes from a single known geographical origin and more specifically, a single farm. You can further break it down to single origin micro lot coffees, which derive from a single field
• To produce a better and more well rounded coffee, by introducing other coffee origins to bolster weaker areas of the base coffee. • To improve the profitability of the coffee offer. This should not necessarily be seen as a negative by the consumer. Some cheaper coffees can be ordinary on their own, but great when combined with other coffees that enhance that coffee’s weaker 25
notes. Sure, there are less noble reasons to improve profitability, but let’s not focus on those. The Australian coffee market is highly milk based, so in many instances the highly prized specialty coffee will not suit your flat white or cappuccino drinker. You can produce some lower cost blends that will suit your target market better than higher costs ones. This makes good business sense and is one of the main advantages to blending coffee.
of locally roasted coffees that have Italian names given to the blend, to take advantage of the general consumers’ perception of Italian coffee. The blend can also be targeted towards a cup profile type such as Java and Mocha, for example. The single origin coffee offer is mainly driven by the demand of consumers for high quality coffees to be enjoyed in their purest form. It strips back a lot of the marketing innuendo of blends and mainly relies on the origin story and quality of the coffee to appease • To spread the risk of quality and supply issues. consumers. The majority of the blended coffees in By using multiple coffee origins in a blend, there is the market are targeted towards the mainstream less risk ongoing than if you were solely relying on milk coffee consumer, so roasters tend to focus the one origin for your coffee on the caramelised and roast offer. Particularly, coffee is notes in cup character. These The single origin seasonal and therefore subject are amplified more towards coffee offer is mainly to environmental changes, pest the darker roast degree, or driven by the demand and disease. There are other commonly, second crack in the of consumers for factors that can affect supply; roast process and beyond. The for example, political and combination of these flavour high quality coffees economical. notes are more favourable to the to be enjoyed in their majority of milk based coffee purest form” • To improve the consistency consumers in the market. of the coffee offer. The coffee The bright citric or fruit notes you buy will vary throughout of a lighter roasted coffee the season, which presents the roaster with ongoing don’t tend to blend well with milk. A lot of the high Quality Assurance consistency issues. A blend allows quality specialty coffees are mainly wet processed the roasters to manipulate the recipe easier, to to produce a nice clean and crisp coffee, but can lack ensure a more consistently good product. Skilled the body required to make a pleasant milk based roasters are varying the origin percentages and espresso. Most consumers won’t find citric or fruit profiles ongoing, based mainly on sample cupping. notes coming through strongly in their flat white very pleasant. If you ask a consumer to describe • As a clever marketing tool. The branding and their ideal flavour and texture notes for a milk based packaging of the blend, in a lot of instances, is beverage, you will almost always get chocolate, carefully targeted towards emotional cues of the caramel, smooth or creamy. consumer. In a lot of instances, it is the ingeniously For full article visit http://www.cafeculture.com/ marketed blend that sells – and not necessarily general-interest/single-origin-vs-blends visit the best coffee. An example of this is the number by Mark Beattie site
the barista technology showroom
e recently had the pleasure to meet the team at Barista Technology on the beautiful Gold Coast. Brett Bolwell has managed to set up a unique space to showcase some of the most innovative cafe technology available today and we were very impressed.
The new showroom is designed for roasters, baristas and cafe owners to come in and play with the very best in cafe equipment to not only find better ways to achieve better coffee but also to look at how they can reduce costs and improve workflow.
One of Brettâ€™s most successful products, the Puqpress has led him to decide to run with such brands like Sanremo, Mahlkonig, Caffe Assist, Marco and many others to help cafes streamline their businesses.
Roasters & Cafeâ€™s are invited to book the showroom space for training & tastings.
So if you are thinking about an exciting new product launch wanting to find the best gear along with proven advice from industry professionals give the Team a call today.
For more information contact: Barista Technology P. 1300 582 443 E. firstname.lastname@example.org W. www.baristatechnology.com.au
by Sean Edwards 29
IS YOUR BUSINESS OVERWHELMING YOU? GO BACK TO SCHOOL.
Gain a comprehensive understanding of the retail café industry and the confidence to open your own successful café.
C AF É SC H O O L
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with justin bromage
the True Cost of a Café POS System
So far in this series, we’ve discussed some of the fundamental factors that need to be weighed up when you are deciding on a point of sale system for your café – including hardware reliability, proper utilisation of ‘cloud’ technology, and how much you pay for your POS in the long run. However, in this article we are examining probably the most important consideration of all – whether your POS is designed to enhance café efficiency.
Photo by Nathan Dumlao on Unsplash Photo by Sam Schooler on Unsplash
your POS achieves these primary goals well, your café runs like a well-oiled machine, which saves you time, money and headaches. That has to be worth something! In contrast, if you choose a POS that doesn’t meet these basic requirements, you won’t benefit from the café management features that a properly set up system can offer. Your POS Must Be Easy For Staff to Use While this might seem to be a ‘no-brainer’, it is often not considered as a key selection criterion when choosing between a range of POS solutions. During busy periods, your counter staff will need to be fast and accurate when entering customer order details into the POS to keep your café operation running smoothly. So when viewing demonstrations or trialling a point of sale system, check how easy it is
The point of sale terminal in a busy café is a ‘workhorse’ with three primary functions – (1) it provides an easy mechanism for recording sales and storing cash, (2) it facilitates effective communication of orders to the applicable areas for preparation (ie. the barista and kitchen), and (3) it supplies useful data for managerial analysis. When 31
to navigate around the screens, make corrections, add extras to an order or record specific cooking instructions. It Should Facilitate Improved In-house Communication Good staff communication within a café is critical – customer orders need to be recorded accurately and sent to various areas within the venue for preparation. At the end of the meal the combined orders, possibly taken by multiple staff, need to be accurately tallied to ensure correct payment. A properly implemented POS system can significantly enhance these processes, saving much time. Extensive Reporting Aids Management Decisions The data entered into your POS system is extremely valuable. Information regarding what is being ordered and when accumulates, giving you solid trends on which to base business decisions. Efficient staffing levels, the popularity of items you sell, times of the day or week that require promotional boosts – all of this can be analysed using sales data. So, make sure the reporting features in your POS system give you the key information you need. Bear in mind that each of these factors can have a direct effect on the customer experience. Speed of service, accurate order placement and responding to venue trends all play a role in creating a well organised, smooth operation. Additionally, when your point of sale system helps you improve your internal processes, you and your staff can spend more time focusing on your customers’ needs. So if it passes the ‘efficiency’ test, you are well on the way to finding a suitable POS solution.
visit site 32
Touchscreen Point of Sale Solutions Designed to Enhance Café Efficiency Introducing Uniwell’s new HX-5500 Capacitive 15.6” touchscreen Reliable, purpose-built for POS Easy to use & train new staff Control your menu & promotions Detailed sales analysis available Visit us: www.uniwell.net.au 1300 864 935 email@example.com Get ready for the new financial year – ask us about our POS Ready bundles HX-2500 (10”) touchscreen POS, cash drawer, receipt printer & software
Everything you need to get your Café POS up and running – just add your items and go! 33
LOOK WHAT WE’VE UNCOVERED
Made by baristas for baristas. And now styled by baristas. Thanks to our #VoteBaristaBlend campaign, baristas from around the country have made their choice. And what a brilliant choice it is. Australia’s most popular almond milk in Australian Foodservice now comes in this brilliant, stylish new look packaging. We’re sure you’ll love it (research doesn’t lie) but the real deal is what comes inside. We’ve kept the flavour, quality and versatility exactly the same. Enjoy.
THE BARISTA’S BENCHMARK FOR COFFEE 34
Let us know what you think @baristablendaus
WHAT GETS YOU FROTHING? When I first started CREAM, I had my first opportunity to create and write my own menu, a daunting task but a challenge I was up to. When I wrote the menu I kept two things in mind: 1) it had to complement my other passion, coffee; 2) it was food that I had to enjoy eating and let me tell you this much… I don’t count my macros!!
Almond Breeze Barista Blend is dedicated to pushing the coffee industry forward and in this series we meet the people who are leading the charge. In this month’s edition, we speak to Breezey Master 2017 SA winner Joshua Rivers on why coffee and food get him frothing. Through a crazy accident on a scooter, Joshua left his job as a bartender, entered the world of coffee and the rest is history. He currently runs CREAM in Brighton and is considered one of the best in the business.
Step one: Challenge your customers I knew I had to incorporate some items for the everyday café goer but I wanted to encourage customers to step out of their comfort zone. Adelaide is notorious for being a conservative state, and I banned some food items to prevent the rest of the menu from stagnating. On the ban list are: Eggs Benedict, the use of rocket as a garnish or in a salad, any style of slider, and bowls of chips.
What gets me frothing, other than my three group volumetric Synesso Hydra on a Sunday arvo when CREAM will do a modest 15kgs? A whole bunch of things to be honest, but for the sake of the article I will keep it to one of my obsessions, food and experimenting with food. I’m even more passionate when food is complemented with a cup of extremely good coffee; cue breakfast at CREAM.
Step two: Let your food do the social talking I create new menu items I know will be flavoursome and have the right aesthetic to ensure continuous social media engagement (which becomes our main 35
got to make it easy for people to “...takeYou’ve images others will froth over to drive people down to your café.”
source of advertising). If it’s not ‘grammable’ how will people know about you? After all did you even eat it, if you didn’t photograph it? You’ve got to make it easy for people to take images others will froth over to drive people down to your café. I won’t go into the entire menu but, I will discuss two of our most famous dishes, the Donut Breakfast Sandwich and our Hotcake Stacks. Let’s take an ordinary breakfast sandwich and turn it to 11. Replace every basic ingredient with something high end and get the local bakery on board to bake fresh savoury donuts every morning. The Donut Breakfast Sandwich is born and in all its glory, sweeps Adelaide’s social media scene.
Step four… Eat indulgent food, drink quality coffee, and bop your head to some hip-hop… profanities and all. All in all, it’s a winning formula. So there you have it; how I created one of Adelaide’s favourite menus. My challenge now is, the café has reached cult status, so writing a new menu is difficult because customers will be disappointed if their favourite item is taken off. It’s a good problem to have. The solution? Maybe we’ll just open a second venue. by Joshua Rivers
Next up we gave the waffles and chicken concept a face lift. We replaced the waffles with American style THICK hotcakes and after months of perfecting the recipe, they’re a real crowd favourite. Thick, golden, fluffy hotcakes, topped with fried chicken and maple bacon… perfect for your Instastory and your cheat day. Step three: Have some personality I added Wu-Tang references throughout CREAM’s menu and included messages that we believe in. There is a spiel on our efforts to lower our carbon footprint by using biodegradable packaging, not using lamb or beef, and not serving straws with beverages. This further engages the customer in what we are about and brings about a sense of environmental responsibility. 36
PORT WHAT SHAPES YOUR INDUSTRY RE ~ 2017 ~
This is the ultimate Café Industry OOH coffee market report that will greatly assist you to better understand the important growth factors that shape this vital café market.
I N T E R N A T I O N A L
WHAT SHAPES YOUR INDUSTRY REPORT Café Pulse is an independent research company providing a unique resource for Australian Café businesses & industry suppliers, whether that is in the Independent Grocery, Cafe Channels and/or across many small businesses in general. In consultation with a café owners panel, the inaugural Café Pulse survey (September 2010), an idea to improve Café Industry service satisfaction was developed to address real issues in the café market. We then received over 665 completed Café Pulse surveys, representing over 900 individual cafés. This enabled us to collect valuable industry statistics, information and café supplier performance measurements. Now in our 7th year, Café Pulse has a wealth of statistical data captured and leads the Café Industry as the trusted source of Café trends Australia wide.
and their sales staff, manufacturers and importers, green bean suppliers, beverage and snack food companies, fresh food and wholesalers, service providers and small business insurers, just to name a few. Available as a summary or a full and comprehensive report. Summary OOH Coffee Industry Report – $7,800 +GST The top line summary report provides a brief overview into the Australian Coffee Market OOH via the detailed Pulse survey results. Including an overall general industry understanding and information on service & supply perceptions to enable your business to best understand the local café market. This essential report is for coffee companies, café suppliers and manufacturers, importers and others trying to sell into this growth channel. Comprehensive OOH Coffee Industry Report – $9,800 +GST The Comprehensive report encompasses overall insights from all the sections of the surveys. This detailed report presents the OOH Coffee Industry and covers many key insights, café trends and support material for your business to include into your planning and brand development.
KEY INSIGHTS AND CAFE TRENDS This is the ultimate Café Industry OOH coffee market report that will greatly assist you to better understand the important growth factors that shape this vital café market. Ideal for marketing and brand managers, sales managers
For further information or to purchase these important reports contact Connor Fox at firstname.lastname@example.org
Why the China Coffee market will further boom in 2018.
Cafe culture china
Besides sustainability problems, producing and roasting challenges persist changing the beverage of choice in Asian culture from tea to coffee and is one more obstacle that growers and the local China roasters must conquer. They also must begin educating people about what excellent high quality coffee tastes like and the Why? Then begins the important instruction for baristas in the artwork of pouring a delightful cup of consistently good brewed coffee. Once these obstacles are overcome, the coffee market will continue to boom for many years in this country. How To Profit From The Popularity of Coffee in China: China with its burgeoning middle class has long tempted Australian businesses eager to establish a strong foot hold in China’s Tier 1 largest City CBD’s. According to a study by consulting firm McKinsey — 76 percent of China’s urban population will be considered middle class by 2022. To be continued...
There is literally a Starbuck’s for every luxury shopping mall and major CBD street location in tier one larger China cities, with a new Starbucks outlet opening every 18 hours and at a rate of ten per week in 2017, which outside of the USA is Starbucks largest growth market. In addition, most coffee beans are imported into the country instead of being domestically grown. Although the Yunnan and Hainan provinces in Southern China are both gradually becoming very efficient coffee producers, often water scarcity and droughts are affecting these growers. Yet only 30% of coffee developed in Yunnan goes to coffee stores in the region, the rest is exported globally, as they are trying to build sustainability plans and environmental concepts to boost the top quality of single origin beans that they now produce, which is greatly assisted and valued by local China government welcomed Coffee Industry development support. Increasing the Popularity of Coffee in China:
by David Parnham 38
enter/ attend breezeymasters.baristasforbaristas.com/ #BreezeyMasters
Almond Breeze Barista Blend is Australiaâ€™s first almond milk developed in partnership with baristas, specifically for baristas.
DESIGN TRENDS with BONI
>> LAYOUT - WHAT THE F?
eb design due to it’s very essence, as a technological communication medium, is forever changing with the times. Web designers face new challenges almost daily with ever increasing technological advancements, yet still manage to create beautifully aesthetic, functional and responsive designs. A well designed website is essential for the success of any business - we have summarised some key features that are trending in 2018.
Visual heirachy is often overlooked, but is essential in terms of the layout of your webpage - particularly the landing page. Extensive research has been conducted on eye tracking studies, concluding natural reader behaviour consistently follows an ‘F’ pattern layout when reading online. What does this mean for your website? It is integral to design your website with an intentional flow - following an ‘F’ shape so your most important information is not missed, with the reader starting at the top left hand side of the webpage.
>> MOBILE FIRST Almost everyone these days searches and shops online via their smartphone, therefore it is more important than ever to have a mobile friendly website. Designers and tech savvy businesses are going one step further by designing with the mobile website at the forefront of the design process ensuring the user majority are being delivered the best experience. 40
Phone. 1300 137 344 Email. email@example.com Web. www.everpure.com
L A T I G I D
5INDOOR BEST CAFE PLANTS
Cafes around Australia are becoming more sustainable and eco friendly utilising living botanical decor which can help make you feel healthy and alive. Indoor Plants are the go-to design concept today in the cafe space, with a touch of green helping to make your place look and feel amazing. Here is Cafe Culture Magazines favourite indoor plants that we have seen in our travels around Australian cafes!
>> DEVILS IVY
>> FIDDLE LEAF FIG TREE • • • • •
• • • • •
Like it bright - but away from direct sun Keep your tree’s leaves clean Water when the top inch or so of soil is dry Don’t like cold weather Prune to desired shape and size
A hardy, carefree houseplant Plant thrives on neglect A fast-growing vine, drought tolerant Waxy, heart-shaped foliage Filtered sunlit position (Warning: Toxic to pets and children)
>> MONSTERA PLANT • • • • •
>> RUBBER TREE
AKA - Swiss cheese plant Easy houseplant that needs space to grow Prefers a warm climate Keep away from direct sunlight Let the top 4cm of soil dry out between watering
• • • •
Prefers indirect light that isn’t too hot Keep moist in growing season Water twice a month when dormant Easy to propagate
>> STAGHORN FERNS • • • • • •
Easy to care for and propagate Uniquely shaped fronds Epiphytic plants (they grow on other plants) Need bright, indirect or diffused light Must be protected from the direct sun Mist with water sprayer or soak and rehang once dry 42
LET US MANAGE YOUR EQUIPMENT,
so you can focus on creating the perfect cup.
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Visit silverchef.com.au or call 1800 064 431
The Annual Guide
for all of your café related needs
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ONLINE @ C
THE AUSTRALIAN CAFE SUPPLIER DIRECTORY ONLINE & IN PRINT CAFECULTURE.COM CONTACT: INFO@CAFECULTURE.COM
DO YOU WANT TO
ENTER THE LARGEST COFFEE MARKET
IN THE WORLD?
Let Café Culture International take your business to markets in North America, Europe and China through its networks and media associations in this space!
Australian café structures and supply chains are seen by the rest of the world as global leaders. Let our team of route to market consultants expose you to the world.
The Café Culture Team can create a tailored package to suit your business marketing needs and sales targets. Café Culture International is well on trend with all global café markets and can help fully design your campaign and introduce your product to your chosen target.
CONTACT Sean Edwards Managing Director firstname.lastname@example.org Café Culture International now has offices in Portland (Oregon), London and Shanghai. We are successfully completing sales consulting projects in these countries, using networks created from 15+ years of international market experience.
social media with tilly
social media in focus SIMPLE COFFEE ART The Cafe Culture team discovered Brandon through Instagram and was inspired by his drawings of incorporating coffee beans into little people or figurines.
1. What inspired you to start making coffee drawings? I was inspired by a dream! I was going through a period in my professional life where I wasn’t being challenged artistically and creatively, and I had a dream in which I drew very simple pictures to scratch that itch. So I woke up, picked up the first item that was nearby while having breakfast, which happened to be some coffee beans, and started drawing.
3. How long have you been drawing? All my life!
4. Do you have any other hobbies than coffee drawings? I love photography and filmmaking, playing with my kids and badminton.
2. Why did you decide to share them on social media? I initially shared them on my personal Facebook page, and at the insistence of my friends, I started a page just for my coffee art. That page has almost 19,000 followers now. I’ve had an Instagram page for a while, but only started focusing on it more recently. It’s been nice to see the growth of that page, as Instagram is the perfect social media service for my work.
5. What would you call your drawings? Fun, funny and irreverent coffee bean drawings to make people smile.
visit social 46
one pan wonder Leek, chorizo, cauliflower and chicken bake METHOD
0:10 Prep | 25mins Cook | 4 Servings
Step 1 Preheat oven to 220C. Combine cauliflower, chorizo, garlic, leeks, lemon and oregano in a large bowl, drizzle with half the olive oil, season to taste and toss to combine. Transfer to a large baking tray and roast, turning occasionally, until starting to colour (10-15 minutes).
Quick and tasty and full of autumn flavour and colour to match. Ready in a fraction of the time by roasting everything in the same dish! INGREDIENTS
• 300 gm cauliflower, cut into small florets • 200 gm chorizo, halved lengthways, coarsely chopped • 10 garlic cloves, separated • 2 leeks, cut into 3cm rounds • ½ lemon, thinly sliced • ¼ cup (loosely packed) oregano, plus extra to serve • ¼ cup (loosely packed) flat-leaf parsley, plus extra to serve • 80 ml olive oil • 8 chicken thighs (about 160gm each), skin scored
Step 2 Meanwhile, heat half the remaining oil in a large frying pan over medium heat, add 4 chicken thighs, skin-side down, and fry, turning once, until browned all over (2-3 minutes each side). Remove from heat, wipe pan and repeat with remaining oil and chicken. Place thighs on cauliflower mixture and roast until cooked through (10-12 minutes). Scatter with extra herbs and serve.
visit site 47
with ned schepis
are you covered?
jUST COFFEE INSURANCE has you covered
afe Culture Magazine has been working with Just
Are You Covered?
Coffee Insurance for over six years and have
Coffee shop and cafĂŠ owners invest a lot of money into
utilised Ned Schepis wealth of knowledge in insurance
coffee machines, grinders, fit-outs and into marketing
to find the best solution for our complicated business
their businesses to get clientele to come to their
model. Ned has helped us not only to be fully covered
premises. These same owners have an array of choices
on a global level but has saved us some real dollars
when making decisions in purchasing the right coffee
in the process. We have asked Ned to be a regular
machines, grinders, the type of milk and also the type
writer in CafĂŠ Culture Magazine as he is a specialist in
and supplier of coffee beans etc. These decisions are
the coffee business and I know he not only finds cost
based on the type of clientele visiting their premises
saving solutions but also takes a personal interest
and also their uniqueness or differences in the
in your business.
Sometimes on the surface some choices may not seem
designed for the coffee/café industry.
significant but these days there are so many coffee
For example, below are two features that are built into
shops and cafés, if you’re not unique to your clientele
our policy which are a benefit to all coffee/café owners.
you might not have any repeat patrons.
1. We do not have an underinsurance clause for business
Once upon a time having a cup of coffee was just that,
interruption, this means you will not be penalised if
nowadays it’s more than just having a cup of coffee. It’s
for whatever reason you’ve underinsured your loss of
now become about the experience, the appearance, the
income in event of a major claim.
quality, uniqueness and location.
2. You do not have to specify all your coffee machines,
Insurance is no different, there are numerous companies
grinders, fridges and other mechanical or electronic
offering policies for the coffee/café industry. These
equipment as we automatically cover these items up to
policies have a range of options available which are
the sum insured of your fire and perils section.
also subject to their individual terms and conditions,
As an insurance broker we act on behalf of the coffee/
including but not limited to definitions, exclusions and
café owner and therefore we manage all claims on your
behalf. If you’ve invested money
There’s an assumption in the
into your café/coffee shop and
marketplace that if you take out insurance, you’re covered. The other is if the insurance is with a big well known company the insurance must be good. The reality is insurance is quite complicated and unless you understand the contract you’ve
Why Just Coffee Insurance? We’ve developed some unique products specifically designed for the coffee/café industry.”
specifically into coffee machines, grinders and other necessary equipment then it is equally important to invest in the right insurance policy for your business. If you want peace of mind when you take out insurance, with someone who specialises in your industry
entered into it’s impossible to
and is actively involved in coffee
confirm if you’re adequately
industry events around Australia
covered. In addition, most business
then Just Coffee Insurance is the
insurance policies have an array of sections which you
organisation you need to talk to for your next insurance
need to select to cover different events.
To keep premiums down it’s not uncommon for business owners to only insure for fire & perils and public &
To get a competitive quote, call Ned Schepis at
product liability, believing they’re unlikely to have claims
Just Coffee Insurance on 1300 605 061, email info@
in any other area. Based on our claims experience and
justcoffeeinsurance.com.au or visit
research we have noticed that machinery & electronic
breakdown is still the number one claim area for this Disclaimer: This article is not intended to give advice and should not be relied on as it is only of general nature. We suggest you consult an insurance broker who is licensed to give advice, for recommendations regarding your individual circumstances and situation. Just Coffee Insurance is an Authorised Representative of National Adviser Services Pty Ltd (NAS Insurance Brokers) licensed General Insurance Broker. AFS Licence No. 233750, the Authorised Representative No. is 240699.
industry and I’m still surprised to see that many people omit this cover to save money. Why Just Coffee Insurance? We’ve developed some unique products specifically
book review L A T I G I D
The Daily Grind by Andrew & Claire Bowen How to open and run a coffee shop that makes money
The Daily Grind - How to open and run a coffee shop that makes money is an Amazon #1 Best Seller that has become essential reading for people thinking of opening a coffee shop or cafe.
So many people have asked Andrew & Claire Bowen for their advice, that they felt it their duty to share their experience, so The Daily Grind was conceived. A book where you can get honest, unbiased advice and information from two people who have actually; been franchisees, developed their own small independent chain of coffee shops, dealt with crisis and success, taken over existing businesses and opened from scratch. It’s just about the coffee shop business. They talk about the nitty-gritty detail, that most business books don’t cover, including real-life examples of what has worked and not worked for them on their journey. Because they still run their business, they are right up to date on what it feels to be a coffee shop owner in today’s market. They both gave up well-paying jobs ten years ago to open their first coffee shop. They started as franchisees taking over an existing coffee shop; they doubled the sales in two months, and within three
t’s chapters follow a logical sequence that takes the reader through the necessary steps to making money from day one. Because it can seem a simple business to run, over 80% of new coffee shops and cafes close within two years. Andrew & Claire Bowen have made it their life mission to stop people losing their ‘shirts’ because they don’t understand what the building blocks to a successful coffee business are. Over 20 years experience of coffee shop ownership; what worked, what didn’t and all the bits that gel the business together, like a good bean to the perfect cuppa, have been brought together for the first time in ‘The Daily Grind’, a book for current and budding coffee shop owners. 50
months had their second coffee shop. Because of their success, they became regional franchisees within six months and had opened their third branch twelve months later. After their franchisor went bust and left them in the lurch, they moved on to develop their own small chain of independent coffee shops. This gives them first-hand experience in every aspect of running the business; from dealing with lawyers, suppliers, local authorities, landlords, builders, architects and designers, to recruiting a great team, delivering exceptional customer service and marketing. When they started out there were only two routes to opening a coffee shop; either take a franchise and take on their brand and systems at a significant cost or start up on your own with little support and work it out as you went along, again at a considerable cost. With the insights and details from this book and the supporting website www. dailygrindbook.com, it is now possible to have the systems of a chain with the individuality of an independent. They have found a way to be as efficient as the big chains and make a connection with their guests that the big rivals would only ever aspire to achieve.
cafe in focus L A T I G I D
photographer: Remy Jansons
Brew & I Lot 51/822 Pittwater Road (Delmar Parade) Dee Why, NSW
â€™ve been in the hospitality industry for over 15 years in Australia and overseas in Dublin, Ireland where I lived for 6 years. Originally in restaurants, starting from kitchen dishpig and working my way up to waiting, bartending and eventually management, I dreamed of owning my own venue. After various ventures with business partners failed to eventuate, I moved my focus to cafĂŠ work and became obsessed with specialty coffee and all things that came with it. That was nearly 6 years ago now. It was 18 months ago now that I opened the doors to my hole in the wall secreted just off the main road on the outskirts of Dee Why. With only
26sqm of floor space, we have done our best to combine functionality and practicality with design, communicating my long term love affair with hip hop and all things retro. While some changes have occurred as we have evolved, our main ethos has remained throughout...... A space that we can communicate our relationship with coffee & where we can build relationships with the customer by providing an experience that stays with them. by Alisdair Walter Check out this vimeo Visit website 52
cafe review D
PERTH CAFES FEATUR E
perth cafes by Connor Fox It was my first venture into WA, so I had few ideas
really made it their own.
of what to expect from Perth. I’d heard of the pain
A mind-bending realisation is Perth’s proximity to
experienced by the coffee industry when the mining
Asia; it’s closer to Singapore than it is to Sydney.
boom collapsed in 2016-17, as businesses closed left,
This is evident in the populace that makes up the
right and centre.
city’s heart, a host of the driven, passionate and
What an absolute delight then, to find the café
talented from across Asia. They, along with the
industry thriving and enjoying a personality all of its
many itinerant miners, tourists and locals that still
frequent the area, add their own flavour to this
A common complaint from any small business
glorious crucible of a city.
is a lack of customers, with a thousand and one
A host of cultures are represented here; Latin
excuses to fall back on. Certainly those in Perth
American, Vietnamese French, Japanese… rarely
have had it hard lately, only the resilient and driven
have I seen so many varied concepts so beautifully
pulling through; but one can easily see that there
realised. Perhaps this individuality, and the passion
is business to be had. There are a host of cafes
that invariably accompanies it, are the reason this
throughout the city that have found their niche and
industry is standing strong and forging it’s own
following, so we set about finding those who have
path in the vast reaches of WA. 53
cafe review D
PERTH CAFES FEATUR E
Le Vietnam 80 Barrack St, Perth WA 6000
o you ever feel in need of a break from the endless onslaught of Avo Smash, Eggs Benny and Granola Bowls? It can often seem that the breakfast offerings of Australia can blend into one, offering the same well-rehearsed flavours ad infinitum. Enter Le Vietnam. This Vietnamese French Café in Perth CBD does, in essence, one thing and that one thing very well. Bành Mi is a traditional Vietnamese breakfast and lunch baguette, served with pickled veg and a range of meats. The secret to the success of this café’s Bành Mis is attributed to the exquisite bread by many of its loyal customers, and we have to agree. Presented neatly on a wooden board and cut in half, it was the perfect lunch. The pork was tender and
slathered in French style paté, the pickled carrots were nice and crunchy, and the bread was the best I’ve had in Australia - crispy on the outside, lovely and soft on the inside. The coffee was smooth and flavourful, a wonderful foil for the bursting flavours in the food. As the Manager of Le Vietnam, DJ Lee took the time to describe his vision, the range of variations available, and to show a photo of their regular lunch rush; out the door and round the block just about covers it. A firm local favourite in Perth, this is one brekkie that will stick in the memory as a dream fusion of two cultures, helping you to start the day right.
visit social 54
cafe review D
PERTH CAFES FEATUR E
cafe review D
PERTH CAFES FEATUR E
Shinsaku Australian Latte Champion 2018 Where are you from/where have you lived? I am from Japan, I currently I live in Melbourne Australia.
You said with great latte art it’s all about practice, how often do you practice/how many hours a day? Since I started making coffee for the first time and until now - I never stop training. I don’t know how many hours but I am dedicated to making coffee and learning new knowledge for everything espresso, cupping, brewing, latte art etc.
How did you get your start in coffee? I am 34 years old and I have been making coffee for 4 and a half years now. I was a professional snowboarder when I was young and I had a big accident and injured my knee badly. That’s why I retired. I started working as a Chef because my father was a chef and he taught me how to cook. I really wanted to open my own cafe and become a barista and I found the Melbourne coffee culture. But I didn’t know how to make coffee and I didn’t know how to speak English as well when I came to Melbourne. However, I was lucky to meet the St Ali crew. I started making coffee and training every day.
Mentors/Idols? Japanese baseball player “Ichiro Suzuki”. He is a famous baseball player in the USA. I respect him so much. I follow his life style and the way to focus mentally. And I like Steve jobs too. How does it feel to be the latest Australian Latte Art Champion after you have been competing for many years? I started to join competitions when I was 6 months experienced as a barista. It was hard and I did not have enough experience to win at that time. Hahahaha - But If I didn’t challenge that competition, I’m sure I would not have joined any competition. That experience changed my life. And after I lost at the first comp, I didn’t give up.
Working at St. Ali Specialty Coffee Family, so what is that like and what is your role? I am a Samurai Barista. I am a competitor and trainer at St Ali. 57
I kept going and It took 4 years to become Australian Latte Art Champion. For WLAC, I will create new patterns and keep doing meditation for mental training.
your life. How do you psych yourself up before a world championship? The last hour must be nerve racking. I just focus on myself and do meditation. I believe in myself and work hard.
What would you say your greatest challenge has been so far? I have been challenging different competitions including Coffee Masters (London&New York). I believe challenging new things makes me strong.
What would you say is the most inspiring aspect of your experience in the coffee industry? People. I meet many people who work for coffee industry all over the world. That’s the most inspiring thing of my experience.
Will you continue to participate in latte art competitions? I am focused on wining for 2018 WLAC in Brazil and after I will join Coffee Masters again.
Is there any message you would like to give to those new to the coffee industry? Be humble, and keep learning.
What advice would you give to other aspiring baristas? I prefer enjoy making coffee and to keep learning. Also stay humble, and stay calm. Don’t give up if you have a dream. Don’t get distracted, focus on yourself, because It is
An interview with Shinsaku Fukayama by David Parnham - Cafe Culture China
Where passionate coffee and tea professionals will learn skills, receive education and experience new products, alongside great networking. Coffee Fest is a B2B event.
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Issue 4 Latest news, trends, products and reviews - every month. THIS MONTH FEATURES: - Insights to what shapes your industry report - Styl...
Published on Jun 4, 2018
Issue 4 Latest news, trends, products and reviews - every month. THIS MONTH FEATURES: - Insights to what shapes your industry report - Styl...