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issue #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

Golden Bean North America


GOLDEN BEAN NORTH AMERICA WINNERS - 2019 BONLIFE COFFEE ROASTERS

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

No part of this publication may be used, reproduced or transmitted in any form or by any means without prior written consent of the publishers. DISCLAIMER: Views expressed by advertisers and contributors do not necessarily reflect the views of the publishers. While every care is taken to provide accurate information the publishers do not accept any responsibility for the accuracy of information included in this publication.


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Contents

6.

Cafe C O N T E N T S

REGULARS P R O F I L E 6. PUBLISHER’S NOTE

R O A S T E R

WOOD

26. REFLECTIONS OF A BEAN COUNTER R O

A

S

T

E

a

R

30. CAFE REVIEW - FROTHY MONKEY

c t

32. CAFE REVIEW - CREMA COFFEE

FEATURES 11. NATIONAL CULINARY AWARD 12. RENEKA LIFE 14. THE ESPRESSO MARTINI 18. ALTERNATIVE DAIRY 22. EQUALITY AND OAT MILK LATTES 50. THE WOOD ROASTER 36. most COFFEE CLUB The common sourceVIETNAM of fuel used to supply a coffee roaster with heat is gas. The Wood Roaster, however, roast their coffee beans the traditional way, exclusively over a fire fuelled by Ironbark wood.

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

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H C

Regulars. R l 9. NEWS FROM ABOVE

News from above with Phillip Di Bella.

12. CULTURED PRODUCTS

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

14. CULTURED GOSSIP

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

You serve the coffee, we insure i

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For a FREE sample contact:

GoodFoodWarehouse.com.au 1300 637 620 CAFE CULTURE DIGITAL - MORE THAN JUST A MAGAZINE


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Congratulations

THE GOLDEN BEAN NORTH AMERICA COMPETITION AND CONFERENCE 2019 NASHVILLE, TN

For more info visit W W W . G O L D E N B E A N . C O M CAFE CULTURE DIGITAL - MORE THAN JUST A MAGAZINE


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Golden Bean North America 2019 (PUBLISHERS NOTE) by Sean Edwards

The Golden Bean North America 2019 in

year for the Golden Bean was incredible

This years Green Bean Zone excited ten

Nashville Tennessee was a huge success

with big numbers of Roasters attending.

green bean companies and suppliers

for the event organiser. The world’s largest

The Nashville coffee scene opened their

showcasing their products from around the

coffee roasting competition had a total of

arms to us and fully supported the event

globe. We observed priceless business being

1,300 entries from 450 roasters from all

by attending, hosting and entering their

conducted during these special cupping

around North America.

coffees. A big thank you goes out to Stay

sessions between Roasters and Green Bean

Golden Coffee Roasters for letting us use

companies. This part of the Conference is

their space to receive and admin coffees.

very important to connect roasters to new

The competition took place at the Cambria Hotel in Downtown Nashville. The hotel

supply chains.

catered for 200 guests over the four days

The event had over 200 coffee roasters

of the competition. The event saw some

from around North America attend over the

At the end of the Green Bean Zone we had

of North America’s best Coffee Roasters

four days. We see our event to be a very

a fun hour of Barista team competition,

compete for the prestigious rights of being

valuable educational opportunity for the

with the Cafe Creations Global Barista

the Grand Champion Roaster of North

North American roasting community, having

Challenge between Australia and North

America.

the conference format attached in between

America. This competition was previously

judging sessions. This year we invited expert

run in Australia at the Melbourne Grand

industry speakers who discussed numerous

Prix in March. Unfortunately the North

used during the judging phase of the

topics that roasters had requested in last

American team was defeated by the

competition. Equipment used was Rancilio

years industry survey. We see this format

strong attending Aussie team. This fun

RS1 espresso machines, OptiPure filtration,

of conference speakers growing at future

competition showcased the new dairy and

Puqpress tampers, Mahlokonig EK43’s

Golden Bean events.

plant milk range from Cafe Creations.

We all judged 1,300 coffees over three

To wrap up this years Golden Bean the

days with the largest category being Filter

Awards night theme was Country and

coffee which ran for the full three days of

Western and was held at the Cambria Hotel

the competition. There was a special finals

Ballroom where we showcased the winning

round for the filter coffees that were tasted

roasters of North America with a medal

by all four head judges in a blind knock out

presentation. The attendees cheered on

round to find the winner.

their fellow roasters and were entertained

A major feature of the event was the access to high end equipment that was

Grinders. Behmor Brewers were used in our largest category Filter, which had over 450 coffees entered. The success of the event would not have been possible without the support of our machine sponsors and the high number of volunteers behind the scenes brewing the coffees. The Golden Bean has been running for five years in North America and Portland Oregon was our home base. We decided this year to move the event to give new roasters access to the competition, it was a big decision for us to change the location and move across the country to Nashville Tennessee. It was a great decision as the support this

More educational workshops were presented on the Saturday morning before the Green Bean Zone with Head Judge

by duelling MC’s Steve Foye and Jen Hurd who also did a fabulous duet “Islands in the Stream” at the opening of the awards.

Scott Angelo and Amy Duell explaining

Winning trophies were presented for the

the importance on frequent green bean

Small Franchise category which was awarded

cupping for roasters. This workshop was a

to Ohio based roaster Crimson Cup, then

huge success as it was aimed at improving

followed by Large Franchise Category award

the roasters cupping skills and speeding up

which went to Canadian roaster Canterbury

this weekly task.

Coffee for the 2nd year running.

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The overall winner was BonLife Coffee Roasters from Tennessee awarded to Jeremy and Erika Moore who were both there to accept the Reg Barber designed Trophy. Second overall went to Terry Masikewich of Prairie Lily Roasters in Canada. Reg Barber also was in attendance and he

QUICK FACTS

received this years prestigious Hall of Fame

1300 COFFEES ENTERED

450 NORTH AMERICAN ROASTERS ENTERED

FILTER - 435

MILK - 272

ESPRESSO - 254

SINGLE ORIGIN - 85

MEDALS FOR EACH CATEGORY (INCLUDING TIED POINTS RECEIVING MEDALS) 1 GOLD - 5 SILVER - 15 BRONZE

OVERALL WINNER - BONLIFE TENNESSEE

FRANCHISE WINNER SMALL - CRIMSON CUP OHIO

FRANCHISE WINNER LARGE - CANTERBURY COFFEE VANCOUVER CA

ALL YOUR INDIVIDUAL RESULTS CAN BE VIEWED ON YOUR INDIVIDUAL PORTAL ALONG WITH CERTIFICATES

MEDALS WILL BE SENT OUT IN THE NEXT 3 WEEKS (BACK ORDER)

STICKERS FOR MEDAL WINNERS ARE ON SALE! VISIT GOLDEN-BEAN.MYSHOPIFY.COM

competition.

MEDIA PICTURES OF EVENT CONTACT TILLY@CAFECULTURE.COM

A big Thanks goes out to my USA Business

LOW RES ART WORK FOR SOCIAL MEDIA ON GOLDEN BEAN WEBSITE WWW.GOLDENBEAN.COM

AUSTRALIAN - NEW ZEALAND GOLDEN BEAN DATES 19TH TO 23RD NOVEMBER 2019

SPONSORSHIP OPPORTUNITIES CONTACT SEAN@CAFECULTURE.COM

ANY INFORMATION OR QUESTIONS ABOUT THE GOLDEN BEAN CONTACT INFO@GOLDENBEAN.COM

Award. It was a proud industry moment seeing Reg receive this award for outstanding achievement in his Global Tamper Business. A big congratulations to all our North American Roasters who participated this year and helped us create such a successful competition with an avenue for coffee roasters to showcase their unique skills. If you did not place well in this years competition please keep trying because as this event grows so does the challenge to perform better. The feedback you get should be a good education on where your coffee sits in the national marketplace. Golden Bean Judges are your peers and all the feedback is honest and accurate. We have watched the growth of many roasters since we started the Golden Bean in North America and competition is a great way to improve your skills and your business knowledge. We will be returning to Nashville next year so we are very excited to welcome more new roasters into our Golden Bean Family and show you the process of the world’s largest coffee roasters

partner from Fresh Cup Magazine Jan Weigel who plays a big part in the organising of this event. I would also like to thank all the Cafe Culture team who came across from Australia to help out with the operations of the competition.

Thank You Head Bean, Sean Edwards

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SYDNEY CHEFS RULE IN NATIONAL CULINARY AWARD

Giles Gabutina and Alessio Nogarotto, who

“We are totally shocked but so happy with

both work at Bentley Restaurant & Bar,

the result, we definitely exceeded our own

have been crowned the national champions

expectations! There were a few hiccups at

of Australia’s longest running and most

the start of the competition but once we

credible culinary competition for young

got cooking everything just kind of fell into

chefs.

place. We were really happy with what

The national champions out-cooked a host

we produced and it’s great to see that the

of new culinary talent at the finals of the

judges liked it too. It’s been an amazing

2019 Nestlé Golden Chef’s Hat Award at

experience from start to finish.”

Fine Food Australia.

Executive Chef at Nestlé Professional, Mark

The Sydney chefs impressed the judges with

Clayton says, “Each and every competitor

their winning menu, taking home silver

performed to an exceptional level. They

medals for their entrée and main courses

were focused, determined and pushed

and gold for their dessert course.

themselves to deliver some outstanding

The golden pair particularly impressed the judging panel with a standout dessert

dishes. The future looks bright for these young chefs. ”

course of roasted and glazed pears with

Celebrating 54 years in 2019, the Nestlé

crème fraiche and citrus parfait, pear and

Golden Chef’s Hat Award exists to support

burnt butter emulsion, toasted olive oil cake

the country’s top emerging culinary talent

with a bitter citrus and fennel infusion.

and has helped develop the careers of

The national champions were awarded a

over 7,000 talented young chefs since its

$15,000 culinary trip of a lifetime to North

inception by providing young chef talent a

America.

platform to create new opportunities, learn valuable skills and connect with peers in the

The first time competitors who thoroughly enjoyed the competition were thrilled with

culinary industry.

their result and proud to represent their

More details at

home state.

facebook.com/goldenchefs

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RENEKA Life with LATTE ART and AROMA PERFECT Technology [EXCLUSIVE TO ESSENTIAL COFFEE]

Introducing the RENEKA Life 2, the complete

vary the amount of required air and temperature to

package! Imagine a world where you don’t have to

cater for different types of liquids. The LATTE ART

do any tamping! Just fill up the group handle with

automated frother helps the most novice coffee maker

freshly ground coffee and let the AROMA PERFECT

produce silky smooth “micro foam” time after time.

technology take over, no need to tamp, just simply insert the group handle and press the button to

All you need to do is, pour your milk into a milk jug,

extract the perfect espresso. Coupled with the

place the LATTE ART wand inside the jug and press the

amazing automatic LATTE ART steam wand makes the

button to choose your desired milk option. The result

RENEKA Life 2 the complete package that guarantees

will be a well-steamed milk with a uniform texture

consistency!

at the optimal temperature that will support and

Sounds like science fiction, right? The RENEKA Life 2 and 3 group machine, designed and manufactured in France, are a cafe owners’ dream come true!

complement the qualities in your espresso. Now, you are finally ready to pour the milk and craft your latte art patterns. The time saved on holding the jug and monitoring the milk can be spent on cleaning tasks or taking orders,

The self-tamping AROMA PERFECT technology and

increasing the efficiency as well as the coffee and

LATTE ART technology make the “perfect” coffee and

service speed and consistency.

milk every time at the touch of a button. It’s as easy as 1, 2, 3! With minimum training necessary.

No need to buy any extra equipment that takes up space and needs extra maintenance to automatically

The patented AROMA PERFECT brewing unit

steam your milk or tamp the coffee! All you need is

delivers optimum tamping pressure. The brew head

the RENEKA Life coffee machine with AROMA PERFECT

automatically adapts to the amount of coffee and

and LATTE ART technology to have the complete

supports changes in dosage to ensure the perfect

package!!

tamp pressure for a great extraction every time. Patented technology also minimizes the pressure on

RENEKA took into account all the physical effects

the brewing unit seals – which translates into less

of tamping on baristas and developed the AROMA

wear and lower maintenance costs.

PERFECT brew head and matched it with the LATTE

With the LATTE ART technology, compressed air and steam gets mixed inside the machine. The compressed

ART technology. No more repetitive strain injuries (RSI) to barista’s wrists and elbows.

air is created by a separate pump. The air-steam

CALL Essential Coffee, the exclusive supplier of Reneka

mixture creates a finer foam. Four different milk

handmade premium European coffee machines, and

programs are available at the touch of a button to

associated products, to book your free demonstration.

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LOOKING TO REDUCE LABOUR COSTS FOR YOUR CAFE WITHOUT COMPROMISING ON QUALITY? 13 The RENEKA Life 2 / Life 3 is a French barista coffee machine that will help you cut down on manual work & produce excellent, consistent coffee experiences for your customers

FEATURES: •

Latte Art technology: for well-steamed milk with a uniform texture at the optimal temperature - four different milk programs available.

“Cool touch” steam outlet with push button or tap version

Mixed hot water outlet (electronic control) with 2 programmable doses

Illuminated cup area

Programmable pre-infusion

Electronic microprocessor 5 selections per group

Magnetic coupling pump

Aroma Perfect: for perfect coffee extraction every time, and easy insertion of the filter holder into the brewhead

Anti-Pics boiler: auto-regulation system which stabilizes the brewing temperature and makes the preventive flushing cycle unnecessary

Automatic cleaning program of coffee brewhead and Barista Steam

“Pull-out” espresso cup tray to work either with take-away cups or smaller cups

ECO Stand-by function

LCD display

CONTACT: AUSTRALIA | t: 1300 324 111 | w: essentialcoffee.com.au | e: sales@ebg.com.au NEW ZEALAND | t: 0800 324 111 | w: essentialcoffee.co.nz | e: info@essentialbrands.co.nz CAFE CULTURE DIGITAL - MORE THAN JUST A MAGAZINE

“The RENEKA Life 2 and 3 group machine, designed and manufactured in France, are a cafe owners’ dream come true! ”


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The Espresso Martini: [ H O W L O N D O N ’ S L AT E N I G H T C R E AT I O N BECAME AN AUSTRALIAN OBSESSION] by Jeremy Wall

It’s 1983: perms are big, the shoulder pads are even bigger, Michael Jackson is gracing our radios with his newly released album Thriller and London bartending wiz Dick Bradsell served, for the first time, a drink that would go on to become arguably Australia’s favourite cocktail.

The story goes that while working at the Soho Brasserie, a tired young model came up to the bar and asked Bradsell for “something to wake her up, and f*** her up.” Thinking on his feet, Bradsell turned to the espresso machine by his station and by mixing freshly pulled espresso with vodka, coffee liqueur and sugar syrup he created the first ever, deliciously bittersweet “Vodka Espresso” as it was originally called. Now we all know that cocktail history can be a little fuzzy and Bradsell has never disclosed who the model in the story actually was, but it’s a fun story nonetheless!

As the years went on Bradsell took his new signature drink to various bars around London and it became known as the Pharmaceutical Stimulant. Then came the era of calling everything a ‘tini’ simply because it was served in a martini glass and so the drink was dubbed the Espresso Martini.

As the modern cocktail bar scene began to grow in Australia, many British bartenders came down to work in Melbourne and Sydney thanks to relaxed visa programs between Australia and the UK, bringing this new drink along with them. Naturally, due to the booming coffee culture especially in the cities, the cocktail took on a life of its own here in Australia. Today, even as it’s faded away in the memory of most of the world’s drink makers, the Espresso Martini remains an Aussie favourite and everyone in the beverage industry has their own twist on it; from unique, exotic ingredients and specially roasted beans, to swapping espresso for cold brew and kegging with nitrogen for express-service espresso martini on tap!

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TOP PICKS BONDI HARDWARE There’s no shortage of great locations for a cocktail in Bondi, but Bondi Hardware stands among the best of them! Their espresso martini stays true to the original recipe, but with a delightful vanilla-focussed twist. They shake a shot of espresso with Kahlua, vanilla-infused vodka and just enough vanilla bean syrup for the perfect level of sweetness. Where else would you rather be after tools down on a Friday evening?

D E L L A

H Y D E

Salted. Caramel. Espresso. Martini. I don’t need to say anymore, but I will anyway. Della Hyde’s mixologists combine fresh espresso with vodka, coffee liqueur, salted caramel and honeycomb then garnish with caramel popcorn. Perfect to enjoy during one of their frequent comedy nights, or before a dance!

NAKED FOR SATAN Fitzroy’s Naked for Satan has a famous reputation as one of the best rooftop bars not only in Melbourne, but the whole country. Watching the sunset with perhaps the creamiest espresso martini I’ve ever had in hand was one of the best bar experiences I’ve had to date.

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THE MAGAZINE FOR THE CAFE INDUSTRY AU $14.95 ISSUE 49

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The Alternative Dairy Co might be a relatively new name in the cafe scene, but with a passion for coffee, a collaborative approach to business and the backing of Australia’s most trusted health food company Sanitarium, this barista-only brand is set to shake up the competition. Less than five years ago trendy cafés were

before plant milks became trendy. Recognising

making their own plant milks for use in coffee

it needed to create something special for the

– bespoke creations that tasted and performed

café channel, the company spent years on

better than many of the off-the-shelf plant

research and development before launching

milks available at the time, most of which were

The Alternative Dairy Co barista range in 2018.

soy based. Café owners reported that while

Consultation and trial with the café trade has

the commercial options worked well in cold

been critical in getting the product right, most

drinks like smoothies, they struggled when

notably with famed South Melbourne roasters

heated with the espresso machine steam wand.

St Ali who loaned their Latte Art Champion

Manufacturers had a challenge on their hands

Shinsaku ‘Shin’ Fukayama to the launch.

– how to create an alternative milk that met both the barista’s need for function and the

Craig Lawson, Channel Development Manager,

consumer’s need for taste.

The Alternative Dairy Co, has worked with a number of large specialty roasters throughout

Back then, just 2% of all café drink orders

his career. Having spent the best part of the

requested a plant milk alternative. Fast forward

last year travelling the country listening to

to today, and that figure now sits at 20%,

feedback from café owners and baristas on the

outpacing café owners efforts to make their

new Alternative Dairy Co barista almond and

own. Almond and soy make up the vast majority

soy milks, he says the collaborative approach to

but there’s growing interest in other varieties

product development has proven a winner.

too like cashew and oat. The uptake has been very much consumer driven. In part, due to the

“The Alternative Dairy Co barista milks are

improving quality of the plant milk offering but

crafted at our Berkeley Vale factory on the New

also as consumers increasingly seek out foods

South Wales Central Coast and were developed

and drinks that are better for their body and

in close consultation with baristas, roasters

kinder to the planet.

and distribution partners. Our almond milk is produced with peeled and unroasted almonds

It’s a trend that the Sanitarium Health Food

to provide a lighter taste that won’t overpower

Company had been watching with keen

the espresso. For our soy milk we use a blend of

interest. Sanitarium pioneered soy and almond

protein and fibre, to give it a smoother, creamier

milks in Australia, launching its market leading

mouthfeel” Lawson says.

So Good range more than 30 years ago – long

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“The feedback so far has been amazing,

collaboration with café owners and consumers

PLEASE CONTACT CRAIG LAWSON

particularly from people who drink almond milk

have guided the decisions.

FOR MORE INFORMATION

but don’t normally appreciate the taste in their

ON NATIONAL DISTRIBUTION

coffee. The milks have a balanced sweetness

“From our experience with So Good, Weet-

OPPORTUNITIES OR CURRENT

and richness of texture and flavour that truly

Bix and UP&GO, we know consumers need

SUPPLIERS.

complements espresso. Baristas say the milks

to have a connection to the brand first before

enquiries@altdairyco.com

are consistent and easy to texture, with great

they even try the product. First appearances are

stretch for latte art.”

everything, so design, colour, imagery, tone and

GREG DAVIS – GSD GLOBAL TRADING

even the texture of the packaging needs to tick

– CAFE SUPPLY CHAIN CONSULTANT,

all the boxes.

FOOD AND BEVERAGE AUTHOR.

Being Australian owned and made, The Alternative Dairy Co has been very conscious to use up to 97% Australian sourced ingredients,

“The café space is very cool and cafe owners

making it part of the brand ethos.

spend a lot of money and time to get the right

Craig Lawson explains, “With our Sanitarium

look to attract the right customers. They’re

heritage we knew being Australian made

thinking lighting, music, décor, furniture,

was a big advantage for The Alternative Dairy

art and even what their staff wear, so our

Co Barista. We source quality Australian

packaging needs to be in sync with the style of

almonds. Coffee drinkers in Australia are

a modern cafe fit out. We want to make sure

incredibly discerning and increasingly they want

cafe owners are proud to display our range, so

transparency about where their food and drinks

customers can make The Alternative Dairy Co

come from. A coffee experience that tastes

their number one choice of plant based milk.”

good and makes them feel good too – head

With a great tasting product that performs well

and heart.”

with coffee the challenge for The Alternative Dairy Co now is bringing more distribution

If taste is king in plant based milks, brand is

partners on board to help more baristas access

queen with consumers known to preference

their products.

cafes purely by the brands they use. Nicole Hynes, Brand Manager, The Alternative Dairy Co Barista, has been instrumental in developing the look and feel of the brand. Like the product development process, consultation and

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Phone. 1300 137 344 Email. au.sales@pentair.com Web. www.everpure.com

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Barista Demelza Jones on equality and oat milk lattes [INTERVIEW] DEMELZA JONES IS BOTH A RENOWNED BARISTA AND THE

WHAT NEW COFFEE TRENDS ARE YOU SEEING AT THE

FOUNDER OF SAME CUP, AN ORGANISATION DEDICATED

MOMENT?

TO PROMOTING EQUALITY IN THE AUSTRALIAN COFFEE

The Australian coffee customer is great at trying and adopting

COMMUNITY. WE SPOKE WITH HER ABOUT HER COMPANY’S

new products into their daily coffee ritual, and right now

VISION AND WHAT’S NEW ON THE COFFEE SCENE.

customers are absolutely loving oat milk. They’re saying it has an incredible taste and texture (which it does!) that totally

WHAT IS SAME CUP ALL ABOUT? It is everything I wish I’d had access to when I began my career in coffee more than 10 years ago. Same Cup is a platform for networking and education in both the professional and personal

complements the coffee flavour. More and more customers are requesting it because they find it delicious, healthy and easy to drink. I can fast see it becoming a regular addition on café menus.

development areas for all women and marginalised communities in coffee. We work with existing brands and we strive to create

ARE ALL OAT MILKS THE SAME?

fun, safe, educational and uplifting events that EVERYONE

Califia Farms Oat Barista Blend is my favourite because (from a

will feel welcome attending. We want to make everyone feel

barista’s perspective) it’s so easy to use! It steams perfectly,

important – because they are.

doesn’t split and makes lovely, crispy latte art which is essential in any café. It has a really creamy mouthfeel, very similar to full

HOW DOES SAME CUP SUPPORT DIVERSITY?

cream dairy and a wonderfully neutral taste which allows the

We champion everyone who is not the status quo. We actively

espresso to be the star of the drink. It also has no added sugar, no

encourage, educate and support communities that include;

gums and is non-GMO – it’s the perfect plant-based alternative to

women, LGBTQIA+, First Nation, people who have a physical or mental disability, people of colour, rural, low socio-economic and people of all ethnic and religious background different from our own.

your normal dairy latte. FOR MORE INFORMATION ON SAME CUP VISIT WWW.SAMECUP.ORG OR FOLLOW THEM ON INSTAGRAM

All of our events are safe spaces and you’ll be able to learn in

AT @SAMECUP.

an open and non-threatening environment where questions and comments are encouraged. We host events such as workshops

CALIFIA FARMS OAT BARISTA BLEND IS NOW AVAILABLE.

and training, mentor programs, competitions and fun social

FOR MORE DETAILS ON HOW TO STOCK IT CONTACT

events for people to meet like-minded individuals.

AUSTRALIA@CALIFIAFARMS.COM

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For the

LOVE OF COFFEE Join us in Port Macquarie for COFFEE ROASTERS COMPETITION AND CONFERENCE

NOVEMBER 19-23, 2019

WWW.GOLDENBEAN.COM.AU GOLDEN BEAN AUSTRALIA/NZ RYDGES, PORT MACQUARIE NSW

THE LARGEST GLOBAL COFFEE ROASTERS COMPETITION & CONFERENCE

INFO@GOLDENBEAN.COM GOLDENBEANCOFFEEROASTERCOMPETITION CAFE CULTURE DIGITAL - MORE THAN JUST A MAGAZINE


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Improve the quality of your coffee. The must have hard cover book for your cafe or establishment

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JUSTIN METCALF 1 THE ART OF ESPRESSO Written by Justin Metcalf, World Barista Judge. Purchase your copy today CAFE CULTURE DIGITAL - MORE THAN JUST A MAGAZINE


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Reflections of a Bean Counter #2 THE TRUTH WILL SET YOU FREE Hands down if you’ve ever put off going to the dentist, the mechanic…the accountant. They’re only going to tell you things you don’t want to hear, right? Amen to that. And following on from the first instalment of this series; I really hate hearing bad financial news from myself! If I wasn’t an experienced accountant, I’d tell me that those numbers can’t be right. TRUTH #1 THE FIRST DRAFT USUALLY LOOKS BAD Perhaps I’m a pessimist, or perhaps just a conservative accountant. Whatever the case, when I hit <Enter> on the final number of a new forecast, I tend to cover my eyes and peak through the gaps in my fingers. I’m happy to recommend it as a tactic when you first look at a financial projection.The first draft of a budget or forecast usually looks bad. It’s not necessarily over confidence or laziness or some other character flaw. It just is.

Make reasonable changes. Once the figures are final, they will ALWAYS help you know what to do. Sometimes it’s obvious, like when our food costs went up while sales were falling. Other times it’s harder and you might be tempted to think that it’s all just guesswork. If you’re struggling to understand what the future might hold, consider Truth #3. TRUTH #3 SOMEBODY NEAR YOU HAS BEEN THROUGH IT BEFORE Not sure what a recession would do to your turnover? Wondering how much of your business a new competitor might take? Not sure if you should open on the weekend? Somebody you know, or somebody geographically near you, has been through your situation in the past. Give them a buzz. I’m happy to tell you that our retail sales fell 14% when a new shopping centre opened nearby. If you’re interested – ten weeks of road closure took 9% of our cafe turnover at the lowest point. Ask for specifics about somebody else’s experience. They’ll probably love to tell you and, if they think it’s confidential, remember it’s the percentages that matter and not the exact dollars.

TRUTH #2 EMOTION IS HEALTHY, DENIAL IS NOT

TRUTH #4 WITH A PLAN COMES CONFIDENCE

It’s normal to feel grumpy, disappointed or frustrated with the figures sometimes. I’d just encourage you to use that power for good. The emotion can easily lead to good questions about the numbers and the assumptions that produced them. For example, will wages really only increase by inflation, are there customers who could pay earlier or did you copy a figure from last year that no longer applies?

When you’ve made sense of the numbers and you have, at least, some idea what you’re going to do, there comes confidence…and extra hours of sleep!!! Confidence is a valuable attribute in executing your plan because confidence will help you communicate with others. Next time…The Problem to the Answer

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“PERHAPS I’M A PESSIMIST, OR PERHAPS JUST A CONSERVATIVE ACCOUNTANT. WHATEVER THE CASE, WHEN I HIT <ENTER> ON THE FINAL NUMBER OF A NEW FORECAST, I TEND TO COVER MY EYES AND PEAK THROUGH THE GAPS IN MY FINGERS. ”

Martyn Smith is managing director of Ricca Coffee Company in Thebarton, South Australia. He is a Chartered Accountant and graduate member of the Australian Institute of Company Directors. This article contains general information only and should not be taken as constituting professional advice.

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CAF Ã&#x2030; S CH O O L

F E AT U R E

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T H E A U S T R A L A S I A N C A F E S C H O O L O F F E R S state of the art facilities with courses designed for existing cafes, new starters and cafe fix ups. The cafe school will help deliver a comprehensive understanding of the retail cafe industry and the methodology to succeed.

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Frothy Monkey Chattanooga Cafe Review - by Jeremy Wall

Frothy Monkey’s Chattanooga store is just about everything

food orders, without any real weak spots in our order. I had

I look for in a breakfast through dinner restaurant. The

a nice flat white that would fit in anywhere in my Australian

beautifully renovated Chattanooga Choo Choo Hotel is a 4500

homeland. The loaded biscuits and gravy was tight! Think

square foot foodie’s paradise. The venue has a perfect balance

southern comfort food blending perfectly with an Aussie big

of new and old details, with extra high ceilings, rustic red brick

breakfast!

walls and matte black steel beams. Inside is a healthy mix of tables, booths and bar-seating as well as a mezzanine level and

Although I didn’t get a chance to come back later in the day,

additional seating on the outdoor patio. It’s really one of those

it felt like the place to come for after work craft beers or a

great spots that works for anything from breakfast for 2, lunch

few weekend cocktails. Their weekly ‘Wine Down Wednesday’

with the family or dinner and drinks for 20. In the middle

event has become a massive hit with the locals who enjoy 3

is a thoughtful bar layout with a La Marzocco Strada as the

glasses of wine paired with light snacks for $15 – how can you

cornerstone of the fitout. The paint job on the Strada is one of

say no!?

the better-looking colours I’ve seen on an espresso machine: somewhere between a metallic bronze and tan in colour, with

Since 2004 Frothy Monkey has been a household name in the

black details.

Tennessee coffee industry and local community. Chattanooga is just one of 6 brick-and-mortar locations, as well as a

The product and staff don’t disappoint either. Going for

separate roasting facility, they’ve approached the small

brunch with a group, we got a wide variety of coffee and

franchise business model with great success.

Ph- +1 423 680 6343 W- www.frothymonkey.com I- @frothymonkey A- 1400 Market St, Chattanooga, TN, USA, 37402

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Crema Coffee Nashville Cafe Review - by Jeremy Wall

When asked about specialty coffee in America the mind

many an Aussie. I had a delightful Kenyan pour-over with that

almost always jumps to Portland and Seattle, with a little bit

very recognizable black currant note and wine-like acidity. My

of New York and California sprinkled in to the conversation.

friend had a deliciously balanced, creamy cappuccino on the

The concept of Nashville Tennessee as a coffee hub hadn’t

house blend. They source quality milk from local Tennessee

even slightly crossed my mind until attending the Golden Bean

farmers and it shows!

Roasting Competition in the heart of Music City in 2019. What I found was a thriving coffee community with several notable

The food menu is fairly small. There are a few savoury options

shops and roasters!

and pastries from a local bakery. Enough for a light brunch or mid-afternoon nibble, but I wouldn’t recommend coming in

Crema Coffee stands out as a top pick for locals and visitors

for lunch on an empty stomach - their coffee is the main focus.

alike. Owners Rachel and Ben Lehman started their coffee

We both had the avocado toast, which was delicious and

journey from humble beginnings in 2007, with little more

everything you want in an avo toast, but again it isn’t what

than an old engine repair garage, their own hands and a

you come to Crema for, their coffee is.

dream. The Lehmans’ approach to developing their business is very much a focus on quality coffee and the right staff first,

A particularly pleasing aspect of Crema is their commitment to

everything else second – a mantra so simple and perhaps

being environmentally conscious, an attribute far less common

obvious, but often lost in the age of aesthetics and Instagram.

in the South when compared to the coast. They go to great efforts to use only recyclable or compostable products in

Over the years they’ve certainly created a beautiful little space:

the cafe and look to do the same as much as possible in the

a coat of paint here, a knocked out wall there, the addition

roasting side of the business.

of a Diedrich roaster in the back, moving said roaster to a separate facility to allow more space for customers as well

All in all, Crema is a delightful business. The staff are friendly,

as an education space. Bit by bit they’ve transformed the old

the space welcoming and the owners intentional and serious

repair shop into the beautiful, airy, whitewashed venue you

about serving exceptional quality. Crema is the perfect place

find today.

for a sunny Sunday morning, taking time out to relax out on the deck with a friend and a great cup of coffee.

The coffee is fantastic; shutting down the sweeping generalisation of “American coffee is terrible” heard from

Ph- +1 615 255 8311 W- www.crema-coffee.com I- @cremacrema A- 15 Hermitage Ave, Nashville, TN, USA, 37210

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DOWNLOAD AND PRINT YOUR A3 POSTER HERE

2019 2020

september |2019 23-25 TEA & COFFEE WORLD CONFERENCE - HONG KONG

december |2019

october |2019 18-22 HOST MILANO - MILAN, ITALY

january |2020 10-12 VIENNA COFFEE FESTIVAL - VIENNA

14-15 COFFEE & TEA FESTIVAL VALLEY FORGE VALLEY FORGE, PENNSYLVANIA

november |2019 19-23 GOLDEN BEAN AUSTRALIA - PORT MACQUARIE

february |2020 01-02 TORONTO TEA FESTIVAL - TORONTO, CANADA

may |2020

april |2020

march |2020

23-26 SPECIALTY COFFEE EXPO - PORTLAND, USA

08-10 COFFEE FEST NEW YORK - NEW YORK, USA

04-07 MICE & WBC (WORLD BARISTA CHAMPIONSHIP AND WORLD BREWERS CUP) - MELBOURNE

august |2020

july |2020

june |2020 18-20 WORLD COFFEE CHAMPIONSHIPS - WARSAW, POLAND

01-03 JAPAN INTERNATIONAL TEA SHOW - YOKOHAMA, JAPAN

30-01 SEP EXPO BRASIL CHOCOLATE (EBC) - SÃ&#x192;O PAULO, BRAZIL

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AUSTRALIAN CAFE | MARKET REPORT

WHAT SHAPES YOUR INDUSTRY 2017/18

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 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

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 CAFE CULTURE DIGITAL - MORE THAN JUST A MAGAZINE


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Iconic Australian coffee chain serves up 10th international market with Vietnam opening

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THE COFFEE CLUB HAS ADDED A NEW STORE AND NEW MARKET TO ITS GROWING PORTFOLIO, WITH THE OPENING OF ITS VIETNAM ESTABLISHMENT EARLIER THIS MONTH.

The Coffee Club in Vietnam will cater to locals and

Ms Julianne Cowley of the Australian Consulate

travellers, offering a relaxed atmosphere where

General who officiated the opening ceremony said

workers, students, tourists and families can all enjoy

that The Coffee Club is already a familiar brand with

time away from the hustle and bustle of Ho Chi

many Vietnamese people who have travelled to

Minh.

Australia and is set to become a household name as

Nick Bryden, Minor DKL Food Group CEO said the

more people experience the hospitality.

restaurant-style format provides an all-day dining

“[The launch of The Coffee Club] is a practical

experience with a menu balancing famous The

example of how we want to link our nations. The

Coffee Club favourites and local Asian dishes.

Coffee Club will not only create local jobs; but builds

“The Coffee Club offers a distinctive restaurant experience with great selections of food and

on so many other links between our countries,” she said.

beverage menus, excellent coffee and a welcoming

Since opening its doors in Brisbane in 1989, The

relaxed atmosphere enriching the contemporary

Coffee Club has become Australia’s largest home-

lifestyles of Vietnamese consumers,” said Nick.

grown cafe group serving approximately 40 million

“Our menu in Vietnam is unique to this country. Customers will enjoy a mix of our international

customers in more than 500 stores. WWW.COFFEECLUB.COM.AU

signature drinks and dishes with locally inspired favourites.

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Cafe Culture Digital 9  

Featuring the Golden Bean North America Competition wrap up

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