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issue #4 a p r i l /1 9
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MORE THAN JUST A MAGAZINE
NEWS PEOPLE RECIPES REVIEWS PRODUCTS GLOBAL EVENTS INSIGHTS SOCIAL TRENDS FOOD BEVERAGE COFFEE
ANNUAL BUMPER EDITION
CHINA TOUR
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issue #4 a p r i l /1 9
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MORE THAN JUST A MAGAZINE
NEWS PEOPLE RECIPES REVIEWS PRODUCTS GLOBAL EVENTS INSIGHTS SOCIAL TRENDS FOOD BEVERAGE COFFEE
ANNUAL BUMPER EDITION
CHINA TOUR
COVER IMAGE THIS MONTHS COVER DESIGN IS INSPIRED BY THE CAFE CULTURE TEAM’S RECENT CHINA VISIT - CHECK OUT THE FULL STORY AND PHOTOS ON FROM PG 8 Contacts PRODUCED AND PUBLISHED BY CAFE CULTURE INTERNATIONAL MANAGING DIRECTOR - SEAN EDWARDS MOBILE: 0419 287 608 PO BOX 5728 PORT MACQUARIE NSW 2444 GRAPHIC DESIGNER - BONI LORNIE BONI@CAFECULTURE.COM SALES EXECUTIVE - JEREMY WALL JEREMY@CAFECULTURE.COM MOBILE: 0427 147 218 CAFE PULSE RESEARCH DIRECTOR - DAVID PARNHAM DAVID@CAFECULTURE.COM MOBILE: 0423 200 206 FINANCIAL CONTROLLER - KRISTINE EDWARDS ACCOUNTS@CAFECULTURE.COM SOCIAL MEDIA - TILLY EDWARDS TILLY@CAFECULTURE.COM PROOF READER - KATHRYN KRASKA MEDIA RELEASES TO INFO@CAFECULTURE.COM VISIT CAFECULTURE.COM FOR MORE INFO AND TO PURCHASE CAFE CULTURE MAGAZINE
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CONTENTS
Contents REGULARS 7. PUBLISHER’S NOTE 24. CULTURED PRODUCTS 34. WHAT GETS YOU FROTHING? 43. CAFE IN FOCUS - LOOM LOUNGE
FEATURES 22. COFFEE COMMUNE ~ THE INSIDE STORY 27. HI-TECH MILK AUTOMATION BENEFITS ON WORKFLOW 36. ELECTROLUX ACQUIRES UNIC IN FRANCE
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FOR THE LATEST CAFE CULTURE NEWS, CHECK OUT OUR WEBSITE FOR NEWS, REVIEWS, VIDEOS, SUBSCRIPTIONS AND MUCH MORE: WWW.CAFECULTURE.COM
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AT LEAST 5 TIMES
LESS SUGAR
THAN OTHER CAFE ALMOND MILKS.
The only thing Almond Breeze Barista Blend isn’t sweet on is sugar. So when it comes to a healthy, great tasting barista-quality, dairy-free alternative in their coffee, your customers will think you’re sweet for recommending Barista Blend. Brand Almond Breeze Barista Blend Alternative Dairy Co Barista Vitasoy Cafe for Barista Almond MilkLAB Almond Califia Farms Barista Blend Pure Harvest
Average Sugar Quantity per 100ml 0.2g 1.4g 1.5g 1.7g 2.0g 2.4g
5x more sugar than BARISTA BLEND 5x more sugar than BARISTA BLEND 6x more sugar than BARISTA BLEND 8x more sugar than BARISTA BLEND 9x more sugar than BARISTA BLEND
THE LOW SUGAR CHOICE Cafe Culture Barista Blend A4 sugar ad 17.1.19.indd 1
19/2/19 2:04 pm
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OUT’N’ABOUT
OUT’N’ABOUT
Out’n’About PUBLISHER’S NOTE by Sean Edwards
The year is still young and I have just returned from my fourth overseas trip with business already. It’s been a crazy start to 2019.
gambling realm. I like to think a well-executed plan will give you the business win that you deserve. My travels have been heavily involved around the global plant milk industry and I have seen a massive take up of alternate milks worldwide in cafe beverage service. There are a lot of new
I no longer say I am busy when people ask me
players and brands on the market which has
what I have been up to. Preferring to say “I’m
been great for the cafe owner to now have
on a fun lifestyle adventure”, which sounds far
a choice. The winners in this market are the
more exciting and a lot more engaging.
brands that are listening to the cafe barista and designing these specialty milks around
Most people see the rewards of hard work but
the usability in the way they steam, taste
don’t understand the time and commitment
and blend into the base beverage. Lots of
that is needed. Sometimes you have to keep
companies are jumping on the trend and are
reminding yourself there is no such thing as
adapting retail products for cafes and finding
overnight success. Success is proportional to
they just won’t work, which makes the barista
the time and effort you put into a project.
look unskilled.
Passion is great but you still have to put in the hours and heavy lifting to get ahead. Most
Over the years I have been very noisy about
businesses take a full seven years of hard
the quality of customer service in the cafe
work before seeing a profitable return. The
marketplace. Considering the amount of
word ‘luck’ should not really be associated
money it costs a customer to eat out today
with business and should be kept within the
in a cafe, they deserve excellent customer
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OUT’N’ABOUT
service to go with the large bill. I recently did
staff to practice their introduction pitch to a
some training in China and one thing that was
mirror so they could see their facial expression
notable in many cafes I visited was the lack
and eye movement. It sounds a bit crazy but
of eye contact during customer interaction.
this technique works, it’s also good for them to
I know this is a cultural belief, however in
see the happy welcome face.
hospitality eye contact is super important, and the cafes that wanted to have a western
Cafe Culture International has many
service need to practice these customer service
interesting events in the near future and will
skills. When I came back to Australia I took
keep you informed of our travels and the latest
notice of eye contact during the cafe service
market trends.
process and found many young people in our industry do this poorly also. If you are a cafe
Yours in Coffee and Cafe
owner please take the time and train all staff.
Sean Edwards
When I had my cafe business I would get my
OUT’N’ABOUT
China 2019 - HOTELEX by Cafe Culture
Cafe Culture visited their sister company Cafe Culture China in Shanghai this April at Hotelex. Cafe Culture China was a media contributor and exhibitor at Hotelex, assisting the growth of the Chinese coffee market. The Australian Cafe Culture Team hosted three cafe brunch workshops using an event space at Cafe Commune, a charitable coffee organisation. Cafe Culture China also set up a cafe tour where VIP visitors got to see the distinctive style of a modern unique cafe.
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OUT’N’ABOUT
CHINA TOUR Cafe Culture in China for the Hotelex 2019 in Shanghai
OUT’N’ABOUT
CHINA TOUR
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OUT’N’ABOUT
CHINA TOUR
OUT’N’ABOUT
SCA Boston 2019 - WORLD COFFEE CHAMPIONSHIPS by Cafe Culture
Cafe Culture International was invited as a media partner to attend the Specialty Coffee Association (SCA) 2019 in Boston. SCA is the largest coffee show in North America and a ‘must attend’ event for the industry. Cafe Culture was very impressed with the number of Australian cafe distributors making headways into the North American market. It was great to catch up with some familiar faces at SCA and network with leading coffee businesses. SCA held the World Coffee Championships where we had the pleasure of seeing Matthew Lewin compete in the World Barista Championships and Yanina Ferreyra in the World Brewers Cup. Both Aussies made the finals which was the highlight of our visit to SCA 2019.
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OUT’N’ABOUT
MATTHEW LEWIN
SCA BOSTON 2019 The Cafe Culture team and some familiar faces at SCA Boston 2019 for the World Coffee Championship.
OUT’N’ABOUT
Breezey Masters Global Champion 2018 - AT T H E W O R L D C O F F E E C H A M P I O N S H I P S by Cafe Culture
Blue Diamond/Almond Breeze Barista Blend and Cafe Culture International had the pleasure of hosting Vicky Chuaybamrung at SCA 2019 in Boston. Vicky won the Global Barista Masters held in Sydney in November 2018, her prize being a trip to the USA to attend the North American specialty coffee event. While attending the World Barista Championships, Vicky had the opportunity to hang out with her coffee idols like Reggie Barber and Sasa Sestic. She then visited New York, continuing onto LA to check out her hotlist of cafes and coffee businesses.
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OUT’N’ABOUT
VICKY CHUAYBAMRUNG
SCA BOSTON 2019
YANINA FERREYRA
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LONDON COFFEE FEST
London Coffee Fest E V E N T U P D AT E by Michael Bishop - Alchemy Cordial Company
Alchemy was exhibiting at the London Coffee Fest last month in Brick Lane, Shoreditch. The event was pretty much hijacked from a branding perspective by Oatly, the oat milk manufacturers, who could teach the coffee world a thing or two about marketing.
Oatly T shirt, and if you said yes, you had to watch a quick video, then take the ‘Oatly Oath’ to give up dairy for a month. The effect of this marketing push I will come back to later…..
On to the show. London Coffee Fest is busy. Very busy. It is sited in the Old Truman Brewery that meanders like an Ikea store over 3 or is it 4 levels. It is roughly divided into sections with roasters, machines, Tea vendors, cafe distributors, ancillary lines, food stalls, bars and entertainment. The event
Every flat surface larger than a door carried
is divided into two parts with two days of trade
Oatly posters calling for consumers to ‘Ditch
only and the weekend is full to overflowing
Milk’ or celebrating ‘Wow, No Cow’. As I
with consumers, who were very keen to grow
walked from hotel to the show, I went past the
their understanding of all things coffee and
Box Park they had set up, with live bands, a DJ
cafe. I’m not sure of total numbers of attendees
and 2 x 3 group espresso machines pumping
over the duration of the event, but I can safely
out Oat lattes to everyone who walked past.
say London Coffee Fest is the busiest coffee
They were asking people if they wanted an
show I have ever exhibited at!
LONDON COFFEE FEST
It is well organised, well attended and offers
amount of dairy. This was in stark contrast to the
visitors both trade and home, a great day out
year before where we sampled 90% dairy with
with delicious flavours everywhere, along with
only a few customers asking for plant milk.
music, education and lots of samples and
The plant milk explosion appeared stronger in
connections being made.
the UK than here in Australia, I’m sure in large
If you want a great snapshot of where the UK
part due to the marketing prowess of Oatly.
market is up to in terms of cafe - put this event
They seem to be victims of their own success
into your calendar.
though as I hear they often run out of their own products leading to very unhappy customers.
Alchemy was located in a section called Hyde
This category shows no sign of being a fad and I
Park, and we were very busy. In addition to the
look forward to seeing how far it can go here in
Golden Turmeric Elixirs we launched into the UK
Australia.
market last year, we also launched our Chai and Energy Chai elixirs with their new branding to
In terms of Alchemy’s outcomes, we secured for
great response. Golden Lattes and Chai are really
our UK importer Liquid Sunshine UK, many new
exploding in the UK, which seems to lag behind
distributor partners in the UK and more than
Australia by a few years.
100 cafes, along with several international leads,
In fact the response was so strong, we gave
many of which we caught up with in the USA at
away more than 7,500 samples over the 4 days!
the SCA in Boston, but that is another story….
On the Saturday alone we made more than 4,000 samples, using 20 cartons of Oatly and
For more information on Alchemy products visit
7 cartons of Almond Breeze, with a very small
www.alchemycordial.com.au
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LAST DAY. VOTE
VOTING NOW OPEN!
WWW.CWCAFEOFTHEYEAR.COM.AU/VOTE
VOTING ENDS WEDNESDAY 8TH MAY 2019 AT 5PM AEST.
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[ P U R C H A S E Y O U R C O P Y T O D AY ]
Cafe Culture Print - Back Issues
The perfect 'edition' for your coffee table.
S H O P. C A F E C U LT U R E . C O M / C O L L E C T I O N S
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Coffee Commune ~The Inside Story~ BY ERIC BADEN
For me the opportunity came when I was a chemical executive, leading an organization of 5,000 people across China. Friends in the international community in Shanghai had started a shelter with a program to rehabilitate homeless, physically handicapped people.
As part of the program, volunteers would bring a group of street dwellers with disabilities to a safe place where they could shower, receive fresh clothes, and be welcomed to a banquet of home cooked food by perfect strangers who would serve them and take an interest in their stories. The initial awkwardness quickly gave way to joy as smiles abounded and conversations took their turns. The shelter struggled to raise the funds to keep operating. Looking for a sustainable solution that would also provide employment opportunities, I discovered roasting coffee had a lot of potential. As I went to Yunnan to learn how to roast, I learned about the plight of the 300,000 small-land-hold coffee farmers there. Seeing their poverty and hopelessness up close and personal grew my vision into disrupting a century old business model that has coffee farmers trapped in dependence. The more time I spent among the Yunnan coffee farmers the more I learned about the roots of the problem.
They are hardworking people, but lacking knowledge and equipment, their coffee was ordinary at best. With an average farm size of less than 3 acres, they could not meet certification standards of large buyers, leaving them no choice but to sell to intermediaries
THE INSIDE STORY
at even lower prices than market. With an income barely enough to survive, they were unable to save, to invest, and to rejuvenate or diversify their plantations. So, in 2016, I founded Coffee Commune with the intention to bring new hope to small-land-hold coffee farmers through equipping, investing, and direct trade. One farm at a time, we began guiding them to reach their full potential and produce quality coffee, with its own character that would be valued by roasters and consumers. With our international team of agronomists, CQI Processing Qs, Arabica Q-Graders, and roasters from Canada, the USA, Germany, and China, we work alongside the farmers to improve every aspect of their coffee farms: fertilization, pruning, stumping, natural pest control, introduction of new varietals, selective picking. We help them upgrade their wet mills for cleaner processing, introducing raised drying beds and tarps for clean and controlled drying. We systematically experiment with different processing and fermentation methods to bring out more complex flavour notes, building on the good body and sweetness Yunnan coffee is known for. In 2018, we launched Project 86+, with 30 international partners from around the world including former roasting champions James Craig, Alexandru Nicolae, and Rubens Gardelli. To participate in Project 86+, farmers must follow a prescribed picking and processing protocol and we systematically record the variables that lead to a specific micro-lot. The international partners roast and cup samples of these distinct lots and give us structured feedback that we then use to develop the processing parameters further to yield coffees that roasters can sell well. The mid-term objective is to consistently produce significant volumes of coffees that are not only specialty grade but truly special. The results have already been life changing for participating farmers. Mr Wang Jun for example, works a small farm in Pu’Er with his wife, without the help of hired workers; he proudly shares that his washed green now sells for three times the price he got two years ago. Other farmers, like Mr Li in Puwen prefer to sell their cherries to us. Following our picking protocol yielded lots with over 98% perfectly ripe cherries for which we were able to pay him RMB 4/kg compared to an average market price of RMB 1.5/kg. We are greatly encouraged by these results and eager to expand the program. We invested in a micro-lot
dry mill, the only one of its kind in Yunnan, in order to enable farmers to hull small lots of honey process and natural process coffees and obtain cupping reports for their coffees from us. We are able to hull and grade 1,000 tons of premium commercial and specialty grade coffees. There are over 100 farmers that are wanting to join Project 86+ for the next harvest season. In order to make that big leap forward we are now focusing on the third and vital pillar of our program, direct trade. Selling the clean and sweet coffees that we help these farmers to produce directly to discerning roasters who share our passion is the key to continuing with our mission and to growing the number of farmers that break out of their dependence with a new hope for a better life. Up to now, our sales are still too small for Coffee Commune to cover its own costs of operations, but we are confident that through Project 86+ many roasters will become aware of Yunnan as a new, exotic origin and begin to add the coffees we directly trade to their portfolios. We pledge already now that over and above paying our farmers above market prices we will give 10% of our after-tax profits to projects that give jobs and hope to people who need a second chance. Comment from Cafe Culture International: Eric Baden presented his story at the Golden Bean 2018 and he is now ready to offer samples to roasters of this rare Yunnan coffee. The Cafe Culture team was recently in Shanghai for Hotelex and spent some fun times with Eric and his team at Coffee Commune. Eric’s passion towards this project is refreshing and I love how positive he always is when you are around him. We were also taken aback by how happy the staff are at Coffee Commune who have all come from broken backgrounds of life’s misfortune but now can see a future career in the coffee industry. It was great to see a real working charity where all players are engaged in the big picture and end goal. Eric and his team have a big project ahead of them and Cafe Culture would love to spread the word about Coffee Commune and the amazing coffees they are producing. Many charitable organizations around coffee forget about quality and this is what Eric has maintained in his business plan.
Please contact Eric direct if you would like to try some samples today of Coffee Commune Project 86+ coffee. e. contact@coffee-commune.com
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CULTURED PRODUCTS
Cultured Products [2019]
RAW SUGAR SYRUP Alchemy’s new raw sugar syrup was created to allow busy cafe’s a fast and easy way to deliver customer ready coffee without spooning, stirring or dissolving time. One pump (7.5ml) equals 1 teaspoon of sugar, and there are 100 serves per bottle. Made with Qld raw sugar, and beautifully packaged in 750ml recyclable PET bottles. Contact Alchemy for ordering or more details. Contact EMAIL: INFO@ALCHEMYCORDIAL.COM.AU TELEPHONE: (07) 3488 2335 WEB: ALCHEMYCORDIAL.COM.AU
Almond Breeze Barista Blend is Australia’s first almond milk developed in partnership with baristas, specifically for baristas. Available to the food service market, this industry-first milk alternative has been designed to deliver great taste when paired with quality coffee. The unique formula in Almond Breeze Barista Blend comes from Blue Diamond Growers, The Almond People, who have over 100 years’ experience in growing and harvesting the world’s finest almonds. Many of our growers have been co-op members for generations, so there’s a lot of family pride in each carton of Almond Breeze.
BARISTA BLEND
Contact EMAIL: INFO@FREEDOMFOODS.COM.AU SOCIAL: @BARISTABLENDAUS WEB: BARISTASFORBARISTAS.COM
CULTURED PRODUCTS
PUQPRESS MODEL M2 In this highly competitive industry, why take the risk of less-than-perfect shot extraction?
Book review
Today’s industry standards demand perfection and consistency, which simply isn’t guaranteed by sophisticated grinders and fancy espresso machines alone. The unparalleled engineering and state-of-theart design of the Puqpress automatic tamper ensures perfectly compressed coffee grounds and a precisely level tamp - every time. The new M2 Puqpress automatic coffee tamper offers the latest in precision technology to provide a consistent tamping experience for every cup of coffee, now designed to work perfectly with the popular Mythos One Grinders. Speeds up Workflow - Engineered to provide you with faster workflow. A 1.3 second hands-free tamp allows you to do more! Say Hello to the Future. The M2 saves you space, speeds up your performance and provides you with a quality tamping experience. Contact EMAIL: ORDERS@BARISTATECHNOLOGY.COM.AU TELEPHONE: 1300 582 443 WEB: BARISTATECHNOLOGY.COM.AU
EQUILIBRIUM IN WATER AND COFFEE
This book written by Ronny Billemon is a basic educational work to support the coffee shop owner-barista through the jungle of the often unknown and underestimated element “Water”. Ronny is a WQA Master Water Specialist, Authorized SCA Trainer in Brewing and Barista skills, and an experienced competitor in Belgium competitions and world championships from 2008 till last year when Ronny was 3rd in the Belgian Brewers Cup. Contact SOCIAL: FACEBOOK.COM/RONNY.BILLEMON
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| save the date | north america 11-14th Sept | australia 19-23 nov | the largest global roasters competition & conference | country & western theme 2019 www.goldenbean.com | info@goldenbean.com
HI-TECH MILK AUTOMATION - BENEFITS ON WORKFLOW
Hi-Tech Milk Automation B E N E F I T S O N W O R K F L O W - A C O M PA R I S O N “PERFECT MOOSE V’S UBERMILK”
The market is heating up in the milk sector
FLAVOUR
as new automation provides much faster and more consistent results while reducing labour
Perfect Moose
costs by up to 50% - and also speeding up
- Uses traditional steam technology resulting
workflow for todays busy cafes.
in the same flavour as current espresso machine steaming. The adaptive purge
Comparing the current products on the
technology means the water in the steam line is
market there are two major players making
automatically purged when required.
some serious waves - The Perfect Moose and Ubermilk. There are clear advantages for
UBER
both of these systems that will provide some
- There were some slight changes to the flavour
amazing benefits for your cafe.
profiles of the milk if left idle for a while. - Delivered a faint cooked flavour which was
In comparing costs vs benefits we analysed the
fixed by purging the milk twice through the
following results.
lines.
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PROFILES
FOOTPRINT
Perfect Moose
Perfect Moose
- Provides a recipe based approach for each
- It’s small footprint fits nicely beside the
milk using RFID smart jug technology to offer
espresso machine, with only 120mm width to
different profiles for dairy and plant based milks
fit in virtually any space. Power requirement
which opens up the options for all milk types.
15amp.
UBER
UBER
- Provides a selection of recipe based options
- A larger footprint at 180mm - therefore
via on screen for only one milk type so you
consideration on location is necessary if space is
would need to have two or more units to use
limited. Power requirement 15amp.
other milks.
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THE PERFECT MOOSE
UBERMILK
SPEED
TEXTURING
Perfect Moose
Perfect Moose
- Speed was similar to traditional steaming,
- Textures all milk types from dairy, jersey, non-
however the fact that the barista will be pulling
homogenised, almond, soy, macadamia and oat
shots and filling jugs worked well with the
milks. Traditionally cafes use around 60-70%
speed of shot delivery and time.
dairy vs other milks, and with plant based milks on the increase it provides a great all round
UBER
solution.
- At 7 seconds it was very quick to deliver there is no doubt about the speed with the
UBER
Uber.
- Only one milk type can be textured so our feeling is with the rise of alternative milks, the Uber only provided a partial solution. You will need a second or third unit to texture other milk types, so it then becomes expensive.
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HI-TECH MILK AUTOMATION - BENEFITS ON WORKFLOW
THE PERFECT MOOSE
UBERMILK
CLEANING
Conclusion
Perfect Moose
Both machines offer great benefits for cafes
- No daily cleaning required so it made the end
wanting to increase workflow by up to 50%
of day an easier task.
and reduced labour costs.
UBER
For specialty cafes Uber has the edge in speed
- Daily automated cleaning is a must or you’ll
but multiple units would be required for other
void your warranty and it requires cleaning
milk styles.
chemicals at an extra cost. For mainstream coffee shops and chains the Perfect Moose offered a wider selection of milk COST
types.
Perfect Moose
In our opinion the Perfect Moose provided the
- Costs from $8,990 plus GST less wholesale
best overall solution with its main ability to
roaster discounts that may apply.
texture all milk styles that cafes now need to offer.
UBER - Costs from $11,500 plus GST less wholesale roaster discounts that may apply.
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Take-away
Ready-made to save you prep time and money Warm & serve in just minutes Cleaner & safer than making from scratch
Don’t miss out...
Classic Savoury
Contact us now for a sample - and see the rest of our Breakfast Solutions at sunnyqueenmealsolutions.com.au or call us on 1300 834 703 *Source: NPD Crest, Sept 2018
All images are serving suggestions
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VIVE LA BREKKIE REVOLUTION
Vive la Brekkie Revolution: S u n n y Q u e e n l a u n c h e s u n i q u e F r e n c h To a s t to Australian market
Cafe owners and chefs will be saying Bon Appetit to customers with the revolutionary cooked and snap frozen French Toast launched by Sunny Queen, one of Australia’s best-known and wellloved food brands. Created to service Australia’s growing $7.4 billion* out-of-home breakfast category and further extend Sunny Queen Meal Solutions’ current omelette, fritter and poached egg range, the revolutionary new French Toast aims to fill a gap in the market and help cafe & hospitality businesses increase revenue and decrease expenses with a safe, convenient, time saving breakfast product. Sunny Queen managing director, John O’Hara said the product would revolutionise breakfasts for cafes, restaurants, hotels, leisure centres, education facilities and more. “Our new French Toast is completely unique with no other product of its kind available in Australia. We aim to help food providers save time in the kitchen as they accommodate Australian tastebuds with a versatile breakfast favourite that can be served with sweet or savoury toppings across the entire morning,” Mr O’Hara said. “Sunny Queen’s French Toast is an easy way to enhance any breakfast or brunch menu – it can be served as a complete meal, a take-away accompaniment to coffee or added to an order of bacon and eggs, helping businesses drive
incremental spend per head and overall menu appeal.” “We’ve designed our French Toast to also save time and money, by reducing waste and removing the need for time consuming messy preparation and cleaning thanks to the long frozen shelf life.” With over 80 years in the industry, Sunny Queen knows Australians love their eggs and have developed a new French Toast recipe that has found another way to ensure that diners start their day off right. “The secret to amazing French Toast is making sure the quantity of egg is just right, the bread is soaked for the exact amount of time and the recipe is great. Our recipe combines Sunny Queen fresh farm eggs and a hint of cinnamon for a full flavoured, ready to eat profile, perfect for the winter months approaching. All of this while delivering the crunch of traditional toast with the lightness that French Toast is renowned for.” Mr O’Hara added. And voilà! Cafes, restaurants, aged care facilities, hotels and other hospitality providers wanting to get their slice of the $7.4 billion* out-of-home breakfast market can discover more about Sunny Queen’s French Toast revolution today at sunnyqueenmealsolutions.com.au/ products/french-toast/ *NPD Crest, Sept 2018
VIVE LA BREKKIE REVOLUTION
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WHAT GETS YOU FROTHING?
WHAT GETS YOU FROTHING?
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WHAT GETS YOU FROTHING? WITH CHARLI KEMP
Almond Breeze Barista Blend, the low sugar cafe almond milk, is dedicated to pushing our industry forward and has created BaristasforBaristas.com to help continue to grow Australia’s thriving coffee scene. BaristasforBaristas.com is speaking to those leading the charge, and this month the team spoke to Townsville barista Charli Kemp, who is the lead barista at Stones Throw Cafe in Rambutan. Charli shared her journey into the coffee industry and discussed where she sees the future heading. What are the most important skills a barista can have? Knowledge of coffee origins and salesmanship. Working in a YHA Backpackers I get a lot of people who order their coffee by the names of where they’re from. For example, a macchiato in Italy is not the same as it is here in Australia, so they can be very dissatisfied if you serve them the wrong thing and if you don’t know how to rectify it you will spend too much time going around in circles trying to understand what they actually wanted to order.
so I went with a basic flat white, which to this day is still my go-to brew. How did you get started as a barista? It was about six years ago in a small Italian cafe where I worked as a waitress. I took over the coffee pass to run out all the brews and to learn and watch the baristas doing their thing – I secretly wanted to be them. After nagging and nagging the head barista I was finally taken under her wing to learn the basics of barista work and boy was I nervous! But my passion for the art outweighed those nerves and before I knew it, I was running a small cafe solo, making all the coffee and pushing myself to the limits to learn more each day. I haven’t looked back since – I love my job! What’s your favourite style of coffee and why? That’s a tough one! My favourite style to make has to be the syphon method. There’s something about it that makes me feel like I should be wearing a mad scientist coat. My favourite style to watch being made would have to be traditional Turkish coffee and how it’s brewed via heating of the sand. Both are very captivating to watch.
Tell us about your first cup of coffee… My first cup of barista made coffee was actually made by the same person who taught me the art of making a cup of coffee. I had no idea what was what whilst looking through the menu of coffee styles,
properly profile coffee and how the colour of the roast affects the flavour is something I’ll never get sick of learning.
Has anything you’ve learnt in your barista training surprised you? Yes. Like how a specific glass of wine is perfectly matched to a meal, I have found that coffee is very similar. The way to
Any advice for handling big rushes at work? Teamwork and communication go a long way in the industry. Being able to effectively communicate with your teammates about what needs to be done to relieve some pressure off your shoulders helps, but only if you ask nicely! Just remember to be patient and breathe. Before you know it that rush will be over and you’ll be there thinking, “wow go us!”. Where do you see the future of the coffee industry heading? For the stars! The coffee industry is forever changing and evolving to everyone’s preferred tastes and methods. From just being a drink for monasteries in Yemen to drive-thrus all around the world, coffee has taken this planet by storm and it isn’t slowing down… which is okay by me.
Want to tell us what it is that gets you frothing? Drop us a line at @baristablendaus or BaristasforBaristas.com.
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ELECTROLUX ACQUIRES UNIC IN FRANCE
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Electrolux acquires UNIC in France Electrolux strengthens its professional beverage offering by acquiring UNIC in France
Cafe Culture’s Sean Edwards chatted with Steve Cosh about the recent Electrolux acquisition and explained why this is such an exciting time for Electrolux Professional. “With the recent acquisitions of Grindmaster in the USA, SPM Beverage Systems of Italy and now UNIC of France, Electrolux is well positioned globally to offer quality beverage systems backed up by the Electrolux service network.”
- STEPHEN COSH
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ELECTROLUX ACQUIRES UNIC IN FRANCE
Electrolux business area Professional Products
with a complete offering of food service,
recently announced it has acquired UNIC S.A.S.,
beverage and laundry solutions under one
a French manufacturer of professional espresso
brand. Together with previous acquisitions
machines. The acquisition complements the
(Grindmaster-Cecilware in North America
Electrolux offering of products for beverage
2017 and SPM Drink Systems in Italy 2018),
service and further develops its position as a
UNIC complements the Electrolux portfolio of
leader in complete solutions for the hospitality
products for hot, cold and frozen beverages.
industry.
“UNIC’s line of innovative espresso products, especially in the fully automatic space, is an important strategic addition to our product
UNIC is a manufacturer of espresso machines,
offering, and their expertise enables us to
including fully automatic as well as traditional
further develop Electrolux technology platform
models, with 100 years of technology,
for the fast-growing coffee market. We
quality and manufacturing experience. The
welcome the team to the Electrolux Professional
acquired company had combined net sales of
family”, said Alberto Zanata, Head of Electrolux
approximately EUR 20 million in 2018, and
Professional Products.
130 employees. Its headquarters and main manufacturing facility are located in southern
For more information about Professional
France, near Nice.
Products visit www.electrolux.com/
The acquisition is part of Electrolux Professional
professional or http://www.unic-sa.com/en
Products’ strategy to grow as the only supplier
for information about UNIC.
FOR MORE INFO CONTACT STEPHEN COSH E. STEPHEN.COSH@ELECTROLUX.COM W. PROFESSIONAL.ELECTROLUX.COM
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Cafe Inspo Food
PHOTO SOURCE: HTTPS://WWW.SPEEDOSCAFE.COM.AU/
@cafeculturemagazine
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COFFEE TRENDS 2019
Coffee Trends 2019
egg coffee A CLASSIC IN VIETNAM. HERE COFFEE IS SERVED WITH A TOPPING MADE OF RAW EGG YOLK AND SWEETENED CONDENSED MILK. THE CREAMY COMBO IS REMINISCENT OF TIRAMISU AND IS ESPECIALLY SUITED TO THOSE WITH A SWEET TOOTH.
superfood coffee MEDICINAL MUSHROOMS, MACA, TURMERIC AND LUCMO - THESE POWER POWDERS RAISE THE MOOD, INCREASE STAMINA AND EVEN HAVE ANTI-AGEING EFFECTS. SIMPLY STIR THEM INTO YOUR MORNING COFFEE!
nitro coffee NOT THE NEWEST TREND. BUT STILL ONE OF THE MOST UNUSUAL. THE BASE IS A COLD BREW, WHICH IS MIXED WITH NITROGEN VIA A BEER PUMP. THIS RESULTS IN A REFRESHING COFFEE DRINK WITH A FINE-BEADED TEXTURE.
source: https://www.cafe-royal.com/en-ch/c/coffee-trends-2019
COFFEE TRENDS 2019
what is lucuma?
goth latte YOU LIKE TO DRINK YOUR COFFEE BLACK? ACTIVE CARBON GIVES THE COFFEE SPECIALITY A JET-BLACK COLOUR. WHAT IS MORE, CARBON BINDS TOXINS AND BACTERIA. IN OTHER WORDS DETOX!
Raw Lucuma powder is grown and produced in Peru. It is made from the dried fruit of the Lucuma tree, a subtropical plant native to the Andean valley. Known as the ‘Gold of the Incas’ this fruit has been eaten and treasured in ceremonies since ancient times. Lucuma has a sweet, slightly citric, caramel flavour and an enticing aroma. The powder is a natural light brown colour and has a wonderful creamy texture. It can be used as a flavour boost and sweetener in beverages, desserts, raw foods and baking recipes. How to Use:
blue pea flower coffee TEA FROM THE BLUE PEA FLOWER CAN BE DRUNK A DIFFERENT COLOUR DEPENDING ON THE COMBINATION. THIS VERSION WITH ESPRESSO AND MILK TRANSFORMS THE DRINK INTO A TRULY INTENSIVE BLUE. WHEN MIXED WITH CITRIC ACID, IT TAKES ON A VIOLET/PINK COLOUR. IT CAN BE FOUND AT STARBUCKS, WHICH IN ASIA IS CURRENTLY TESTING A VARIETY OF THE DRINK WITH LEMONADE AND COLD BREW.
Lucuma is scrumptious in smoothies and fruit juice, or enjoy as a refreshing combo with coconut water. It can also add lovely sweetness and flavour to iced or warm herbal teas and chai. Or enjoy it with yoghurt, fresh fruit, and sprinkled over Acai bowls. This raw powder is delightful in home-made ice cream and chocolates; raw food slices, balls and puddings; desserts, pancakes and baking recipes. Use it in place of sugar and other sweeteners, or just add a few tbsps to your favourite recipes for the wonderful caramel and citrus flavours. Ingredients: Raw Organic Lucuma Powder. Preservative Free, Non GMO, No Added Sugar. Paleo. Allergens: No known allergens. This product may contain traces of allergens. Storage: Store in an air tight container in a cool, dry place, away from direct sunlight. Refrigeration recommended in warm climates. Shelf Life: Up to 18 months when stored as above. See Best Before date. (source: https://thesourcebulkfoods.com.au)
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CAFE IN FOCUS
Cafe [IN FOCUS] WHEN TRAVELLING AROUND AUSTRALIA OR THE WORLD IT IS INEVITABLE THAT WE STOP AND TAKE TIME TO REFUEL - SAMPLING CAFE MENUS, DRINKING COFFEE AND APPRECIATING THE UNIQUE STORIES CAFES & ROASTERIES HAVE TO TELL. THIS MONTH ANNETTE DUTTON WROTE A STORY ON A SMALL ROASTER FOUND IN HALIFAX, WEST YORKSHIRE, UK. IT IS LOCATED IN WHAT ONCE WAS THE LARGEST CARPET MANUFACTURER IN THE WORLD, THAT NOW HAS BEEN REFURBISHED AND REPURPOSED...
CAFE IN FOCUS
Loom Lounge DEAN CLOUGH, HALIFAX, YORKSHIRE
On my last visit a number of years ago to Halifax, in West Yorkshire, Northern England, the ability to find a “decent” coffee was near on impossible, so I was quite delighted on my visit there in April, to find a sign promising “great coffee”. My friend said we should go in as she has heard it was pretty good. I was delighted to smell great coffee as we opened the door of the Loom Lounge, where the owner Stuart Townsend, along with his partner Karon roast the coffee for both their roaster and cafe in the refurbished Dean Clough complex. Dean Clough was originally built in the 1840’s to 1860’s to house what became the world’s largest carpet factory, a half mile long with 1,250,000 square feet of floor space. In its hey day, Crossley’s Carpets employed up to 5,000 people.
Sadly after years of declining production, Crossley’s Carpets closed in 1983. Empty for many years, the grade II listed, six storey buildings were derelict and required a vast amount of renovation work. Bought by a consortium led by Sir Ernest Hall,15 million UK Pound went into the refurbishment of the buildings and the mills. Converted into what is now 150 large and small businesses including a coffee shop and roaster, offices, an art gallery, the Viaduct Theatre and a hotel. After previously teaching hospitality training to students at Dean Clough, Stuart and Karon started small batch craft roasting around a year ago to supply both his wholesale customers and customers at the Loom Lounge. Stuart sources beans from Colombia, Brazil, Vietnam, Honduras, Papua New Guinea,
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CAFE IN FOCUS
Indonesia, Mexico, DR Congo and Peru and currently have 5 blends, with great names like Yorkshire Voodoo, Witch Doctor, Flat Cappers Fix, Mill Boss Blend and Colombian Curse as well as five single origins. Stuart, whose love of coffee began when he was quite young and would accompany his mother to a small coffee house and roastery to buy her coffee beans, falling in love with the smell and the different beans and he has been hooked ever since. Stuart admits that Dean Clough has something special and
feels that they owe it some nostalgia. In one of its many rooms, in a little corner they still produce something special. Although they are no longer weavers but roasters. When I asked Stuart what makes his day worthwhile, he answered, recently he had a customer browse his roaster for 20 minutes and as they were leaving, they stopped in the doorway and said “thank you, I don’t drink coffee but God I wish I did!” Article and Images by Annette Dutton - Take The Shot Photography
CAFE IN FOCUS
“
Stuart admits that Dean Clough has something special and feels that they owe it some nostalgia. In one of its many rooms, in a little corner they still produce something special
“
F.WWW.FACEBOOK.COM/THELOOMLOUNGEROASTERS E. LOOMLOUNGEROASTERS@MAIL.COM DEAN CLOUGH, CRIB LN, HALIFAX HX3 5DB, UK
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WHAT IS ROASTER SMACKDOWN® 2019? DEAN CLOUGH, HALIFAX
Roaster Smackdown® is a roasting competition built by coffee people for coffee people. We wanted to create a unique approach to competitions in the industry by making them not only accessible to the public but interactive. We broke down the wall between attendee and judge, allowing everyone the opportunity to taste and score the coffee based on their own judgement. The results from our first Roaster Smackdown® in 2018 was an incredible unanimous result from both the judges and people’s choice awarding the 2018 winner, Reuben Marden of Sample Coffee Roasters.
This year, Espresso Company is giving us two of the Aillio R1v2 roasters as the grand prize for the champion for both Sydney and Melbourne events. There is a line up of workshops and events leading up to the Roaster Smackdown that will be held at Collective Roasting Solution in Alexandria on Saturday, June 29th. For full line up of workshops and more information in regards to event please visit crs.business and follow us @roastersmackdown
FOR MORE INFO CONTACT CRS E. SHANE@CRS.BUSINESS W. CRS.BUSINESS/WELCOME
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EVENTS CALENDAR 2019
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AUSTRALIAN CAFE | MARKET REPORT
WHAT SHAPES YOUR INDUSTRY 2017/18
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 6th year Café Pulse has a wealth of statistical data captured and leads the Café Industry as the trusted source of Café trends Australia wide. 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
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.
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.
For further information or to purchase these important reports contact Sean Edwards at sean@cafeculture.com
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ROASTED BY AWARD WINNING ROASTER
NOBULL great coffee... speaks for itself
No Bull Coffee Australia.
now available at
www.goodfoodwarehouse.com.au
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