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THE ANNUAL GUIDE
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34. SENGMANY SANOUBANE
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FOR THE LATEST CAFÉ CAFÉ CULTURE CULTURE NEWS, CHECK OUT OUR OUR WEBSITE WEBSITE FOR NEWS, REVIEWS, REVIEWS, VIDEOS, VIDEOS, SUBSCRIPTIONS AND AND MUCH MUCH MORE: MORE: WWW.CAFECULTURE.COM WWW.CAFECULTURE.COM
Sengmany Sanoubane has come a long way, and so far this year he has taken home the winner’s trophy at both the Latte Art Championships 80. COFFEEACT FARMSTAY and the Pura/Dairy Farmers HAVE YOU EVER WONDERED WHERE Latte Art Competition at Café COFFEE COMES FROM? Biz 2014.
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6. BY JUSTEEN SINGLE
EDITOR CAFÉ CULTURE MAGAZINE
THE MAGAZINE FOR THE CAFÉ INDUSTRY AU $14.95
THE ANNUAL GUIDE
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ISSUE 36 OF CAFE CULTURE
12/6/14 10:55:46 AM
C O N TA C T S
WELCOME TO issue 36 OF CAFÉ CULTURE MAGAZINE.
inter is finally here, and all I can say is that we’ve had an exceptionally warm start to the season. With global warming worries aside, it has been pretty damn nice. Still, the lure of an open fire and a good read in hand is tempting us, so here’s what’s in store for this issue. In this edition we’ve got it all covered. For coffee we have Andrew Hetzel’s Value at Origin article and Brendan Baxter in El Salvador, and a bit of hot chocolate for winter, which explores chocolate as a single origin offering, along with some delicious DaVinci recipes. Food is taken care of through the Masterpieces program, with some amazing recipes from Proud Mary and Stagger Lee’s, and Mel Sharpe updates us on the latest food trends. Along with travel stories from Andy Freeman and our adventurous Christine Cottrell, we also have something for you on design, recycling and some really helpful information on staffing from Michael Drummond, one of our newest contributors. New to the pages of Café Culture Magazine is the contributors acknowledgement. This page highlights just some of our amazing contributors – passionate industry people who so graciously share their knowledge with us and make my life so much easier by providing some great articles and images. Thanks to all these people for their commitment to Café Culture over and above in their busy lives.
In case you hadn’t noticed, this 130 page bumper issue includes our annual Suppliers Directory. Now in its third year, the directory has been created for cafés to keep close at hand as a reference when looking for supplies. It’s easy access to quality products and services that will assist in simplifying daily purchasing decisions. The Directory can also be found online at www.cafeculture.com We hope you enjoy this extraordinary issue of Café Culture as much as we’ve enjoyed putting it together. Keep this one close at hand, as I’m sure you will come back to it time and time again to find all your café supply needs. CAFÉ CULTURE EVENTS – SAVE THE DATE
COMPAK GOLDEN BEAN COFFEE ROASTER COMPETITION AND CONFERENCE – see page 43. We are very pleased to announce Compak Coffee Grinders as the major sponsor for the 2014 Golden Bean. With grinders arguably the most important piece of equipment in the coffee making process, Compak Coffee Grinders is the perfect alignment for the Golden Bean, bringing coffee roasters and baristas together through the perfect grind. WHEN: 8th to 11th of October. WHERE: Rydges Port Macquarie. ABOUT: New sponsors, new categories and another “Top Gun” surprise awards night. Book now!
EDITOR - JUSTEEN SINGLE JUSTEEN@CAFECULTURE.COM PHONE: (02) 6583 7163 MOBILE: 0404 837 608 FAX: (02) 6583 7169 PRODUCED AND PUBLISHED BY CAFE CULTURE INTERNATIONAL SEAN EDWARDS PHONE: 0419 287 608 PO BOX 5728 PORT MACQUARIE NSW 2444 SALES, MARKETING, BUSINESS DEVELOPMENT MANAGER - KEVIN CHILVERS KEVIN@CAFECULTURE.COM MOBILE: 0410 504 059 SALES EXECUTIVE - ROBERT MARLOWE ROBERT@CAFECULTURE.COM MOBILE: 0427 341 936 SALES & MULTIMEDIA - DEAN GEORGIO DEAN@CAFECULTURE.COM MOBILE: 0434 022 383 CAFE PULSE RESEARCH DIRECTOR DAVID PARNHAM DAVID@CAFECULTURE.COM MOBILE: 0423 200 206 ACCOUNTS - KRISTINE EDWARDS KRISTINE@CAFECULTURE.COM COPY EDITOR - JO ATKINS RNRMEDIA@BIGPOND.COM ART DIRECTOR - JAY BEAUMONT JAYBEAUMONT@GMAIL.COM GRAPHIC DESIGNER - BRONWYN MARTIN BRONWYN@CAFECULTURE.COM GRAPHIC DESIGNER - JOEY DABLE JOEY@CAFECULTURE.COM MEDIA RELEASES TO JUSTEEN@CAFECULTURE.COM No part of this publication may be used, reproduced or transmitted in any form or by any means without prior written consent of the publishers. DISCLAIMER: Views expressed by advertisers and contributors do not necessarily reflect the views of the publishers. While every care is taken to provide accurate information the publishers do not accept any responsibility for the accuracy of information included in this publication.
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C O N T R I B U T O R S SCOTT BROWNING
ANDY FREEMAN. COFFEESNOBS.COM.AU Is the owner / operator of CoffeeSnobs.com.au, the biggest and busiest coffee website in the Southern Hemisphere. Under the Coffee Snobs banner, Andy roasts
coffee and is a previous overall
Christine is a widely travelled
winner of the Golden Bean
coffee enthusiast with a passion
roasting competition. This
for writing and photography.
decade in the industry has
She’s the author of the Barista
been an amazing learning and
Bible (now in its 2nd international
sharing experience, and he’s
edition) and the Perfect Espresso
looking forward to enjoying
Training System – a series of
more of the journey ahead.
coffee books and training materials that are now selling globally.
HANNA RICHARDSON & KATHERINE KEM Principals – Zwei Interior Architecture Zwei (German for two) started operating seven years ago when Hanna Richardson (German) and Katherine Kemp came together in a creative collaboration in Melbourne. Both have extensive experience in interior architecture, as well as a passion for great food and coffee.
BRENT DELLER. BARISTATOOLS.NET
Brendan has worked in the coffee
Brent is the founder of www.
industry for about 15 years. He
Baristatools.Net, a barista
started working as a barista while
equipment supplier. He has
at university. The coffee bug
a rich history in the specialty
caught on and he worked his way
coffee industry and franchising,
up in the coffee industry, off the
with a focus on training and
coffee machine and on to coffee
development and product
roasting, becoming involved in the
testing and implementation. As
operations and purchasing of the
an Espresso Training Manager,
raw product. With relationships
Brent has been responsible for
with farmers in nearly all countries
developing and implementing
in the coffee growing world,
training programs across
Brendan started BeanGreen
Australia, New Zealand, New
and the Beanery and has been
Caledonia, Thailand and China,
importing green bean since 2010.
as well as group international barista competitions.
Scott is the Marketing Manager for MPM Marketing Services. Specialising in bringing innovative products to market, he has been involved in the packaging industry for over 10 years. His passion for the coffee industry has led to extensive experience in developing customised food packaging solutions for leading roasters and cafés around Australia.
MICHAEL DRUMMOND Michael is a qualified lawyer who owned his own practice (focused on the hospitality industry) for over 10 years, before he decided to enter the corporate world (instead of just consulting to it) by taking on the role of Director of Corporate Services at Di Bella Coffee (a position he has held for nearly two years). In this role Michael is responsible for Finance, Legal, I.T. and Human Resources at Di Bella.
MEL SHARPE Mel Sharpe is the Operations Manager of the Australasian Sandwich Association and is also Director of Passageway. Passageway specialises in creating bespoke food industry insight tours throughout Australia and the world.
12/6/14 12:27:22 PM
BY PHILLIP DI BELLA 9.
Above NEWS FROM
EMOTIONAL CURRENCY: THE POWER OF GOODWILL
JOHN STUART, Chairman of Quaker Oats Company, said circa 1900: “If this business were split up, I would give you the land and bricks and mortar, and I would take the brands and trademarks, and I would fare better than you”. Before the concept of marketing or branding as we know it today came about, Stuart made an important and forward-thinking realisation about its importance to a business. In the beginning, a brand differentiated one product from another, so a consumer could associate a set of attributes with a particular name, allowing them to distinguish between available products and form a preference for one company’s product over another. Fast-forward to 2014, and a brand is the only thing a company has left to compete on. Brands are inimitable; a competitor can copy all the elements of your marketing mix – your products and packaging, your pricing and distribution strategy and your promotional approach, but the brand remains sacred. In recent history, there has been a dramatic shift in the understanding of how business value is created. In Stuart’s time, a business would be valued based upon its manufacturing assets, property and financial assets such as investments and accounts receivable. Today, the value of the intangibles, the brand and the goodwill, comprise part of a company’s balance sheet. I, like Stuart, believe that the majority of a business'
value is derived from their brand, if they have a strong brand with a compelling story behind it. This is supported by the wider gaps we are seeing between a company’s book value and its stock value. Interbrand measures the top brands in the world, estimating the contribution that branding makes to shareholder value. The McDonald’s brand is estimated to deliver 70% of shareholder value, with the rest being accounted for by the bricks and mortar of the business. Without the heritage or coverage of the big brands of the world, small businesses need to look for ways to build goodwill on a small scale but at a fast pace, especially for start-ups. One way to do this is to leverage off the goodwill of your suppliers who have created strong brands for themselves. Consider the last supplier decision you made; you would have considered the costs of their products to your business, but did you also take into account the value that could be added to your business by having them as a supplier? For a café, one element of their goodwill is the coffee brand they choose. At Di Bella Coffee we invest our resources in building a reputable brand that stands for quality of product and coffee education. This has a flow on effect for our wholesale customers as they benefit not only from our focus on developing expertise, but also the goodwill that the Di Bella Coffee brand has created through this approach.
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10. WITH SEAN EDWARDS
P U B L I S H E R ' S WELCOME TO WINTER! IT’S TIME FOR THOSE FAVOURITE BELLY WARMERS LIKE OSSO BUCCO AND BUTTERNUT PUMPKIN SOUP. YES, IT’S TIME TO GET THE CHAINSAW OUT, STACK THE FIREWOOD AND LIGHT THOSE COZY FIRES.
his month I had the pleasure of meeting a real life hero and to be inspired by a motivated lady who has seen the opportunity to turn commercial food wastage into food for the hungry. Ronni Kahn, CEO and founder of Oz Harvest has grown her concept of food recycling into a charity that gives out hundreds of thousands of meals annually to the needy. I was lucky to be invited to a local dinner for REAP, which is the chapter group of OZ Harvest here in Port Macquarie. After a very motivational chat by Ronni, I instantly thought about how cafés and the café supply industry should get involved. We are the largest sector of the hospitality industry, so please put your thinking caps on and see what we all can do to contribute to this amazing charity. The team at Café Culture has been busy again travelling the globe attending coffee events in Seattle, Shanghai, Melbourne and Vancouver. The world definitely is becoming smaller, as far away places become more accessible. The travel time is crucial for us as a media business, in helping us understand world café trends and what we need to stay ahead of the game. I believe the Australian and New Zealand café market still have some of the most impressive experiences worldwide. Being innovative in the world market in coffee and café food service has created the massive growth in our café space. I also believe we have sold the concept of café lifestyle well to the consumer, where they believe they need to visit a café daily. Our latest Café Pulse survey is showing a CBD office worker visits a café 5 - 6 days a week across the nation. Another interesting figure is the average kilo of coffee usage in café has risen from 10 kg a week to a national average of 15 - 20 kg, which means consumers are spending
more on out of home coffee. I also believe our coffee service levels have risen as consumers demand more from the café owner as general coffee knowledge improves. Now it’s time for my rant. Why are baristas becoming too cool to give good customer service? I appreciate a well made coffee from a well trained barista, but I can’t tolerate arrogance from this new breed of front of house show ponies. It is only a small minority who are spoiling the good image. I suppose in some ways I should also shoulder the blame, as it is companies like ours that have been putting baristas on the pedestal for quite some time. I think it’s time now to educate this bunch into being a little bit more tolerant and understanding of the overall marketplace. One of the few grounding things I have done in my coffee career is go to a coffee growing area in a developing country and really see the hardship in coffee farming and processing. All the coffee we drink in our cafés should be appreciated for its story, and it should not always be about who has paid a high price for a particular origin. I suggest to any upcoming baristas to get on a plane and go see the real coffee industry outside of your social media playground, as not everything you read is true. In my travels I am getting feedback around issues with paying GST by café owners and how badly this is affecting small operators who are trying hard to run their books cleanly. Many new operators don’t realise most products purchased are GST free but when processed into a meal, GST is incurred, so there is no balance or claim back like other businesses. It’s not the first BAS period that is difficult – it’s the second, as with the first BAS of a new business there is often a refund because of startup and fit out purchases that incur GST. Smart operators will make sure when
they price a menu that they put in the GST component. Most new accounting programs will track GST daily, so as not to shock at BAS time. Another tip is to run a GST account and bank it weekly, so you are forward planning for BAS time. Look at all receipts, especially when products have been bought from the supermarket, as they will often have GST charged. Many café owners pay these small amounts straight from the till and miss these little claimable items. The Australian Taxation Department have been targeting cafés for a few years now and they will know the benchmarks of a café structure and will do random audits on businesses where the figures don’t stack up. The Café Culture team has been very busy preparing to launch a new café association called COBAA (Café Owners and Barista Association of Australia) which will assist café owners and managers in their business. I would urge all café owners to join up so we can unite the Australian café industry and ensure a strong influence in our economic direction. It’s amazing how a multimillion dollar industry has had no real association ties apart from a specialty coffee association, which mainly concentrates on barista competition and development. What COBAA is all about is looking into the full picture of running a café successfully and stopping failure because we are a disregarded industry that is over taxed and under educated. More info at www.cobaa. com.au Just a quick plug for a program we are supporting in this issue, The Australian Café of the Year Awards. This program has been very successfully run in New Zealand, and there are some great prizes to be won plus the kudos. I will be personally judging cafés later in the year; get involved, so I can come and check out your café.
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CAPSULE EQUIP INTRODUCE “SWEETY”
VELVETINO COMPLETE START UP PACKAGE The good people at VELVETiNO-Cioccolata Indulgenza have introduced VELVETiNO’s Complete Start Up Package – a high end visually stimulating range giving you a unique gluten free point of difference. Your local chocolate lovers will have fun blending VELVETiNO with liquors and spices to create their own flavour experience. Perceived as “grown up”, the VELVETiNO brand particularly suits vibrant young, licensed businesses, trading from breakfast ‘til dinner. Make your competition sit up and take notice by capitalising on the social notoriety of the VELVETiNO brand. Packages from $1495.00. CONTACT
For further information contact: 1300 856 100 (int: +61 4 2773 8178). E. email@example.com W. www.velvetino.com
Capsule Equip have sourced the highest quality coffee capsule machines, with the latest technological advancements available in the world for the expanding capsule market in Australia. SWEETY has been cleverly designed, in Italy, with a unique thermostat controlled steam and mixing whisk that will make a smooth espresso, cappuccino or even a hot chocolate in seconds. It’s easy … simply load the coffee capsule, select single or double dose and let the machine do all the work for you, including ejecting the used capsule once the extraction has finished. This compact machine comes with two programmable buttons that allow you to set your desired extraction levels for a no fuss, perfect cup every time. Sweety is available for Nespresso, Lavazza Blue and Oz Cap compatible coffee capsules. CONTACT
T. +61 39681 7537 E. firstname.lastname@example.org W. www.capsuleequip.com.au
INTELLIGENT DOSING RING Developed by Swedish café and roastery owner and former barista champion Costas Pliatsikas, the idr helps baristas make better espresso in a more effective, accurate, clean and simple way. With the idr you can achieve consistent dosing, even distribution and leveling of the grinds in the basket at multiple portafilters at the same time, with minimal waste! CONTACT
CostasOfSweden Barista Tools and Solutions E: email@example.com W: www.costasofsweden.com
There is a new addition to the Bite Size army – the zesty Lemon and Poppy Bite! With fresh lemon juice and tangy lime zest, it tastes just like Lemon and Sugar Crepes, only crunchy. Within one week of hitting the shelves, this spotty bite had already won a prestigious medal in the Royal Fine Food Awards and has since moved to the top of the best-seller list! CONTACT
Bite Size Treats: E. firstname.lastname@example.org T. (02) 9723 6500
12/6/14 1:17:19 PM
ELIXIR COFFEE PODS Multi-award winning coffee roasters, brothers Jason and David Narciso of Elixir Coffee, are making their specialty coffee even more convenient by launching their very own Elixir Coffee Pods, which are generously filled with their celebrated, freshly roasted coffee beans that they are so well known for. Elixir Coffee Pods are currently available in two of Elixir Coffee’s most popular and decadent blends: Espresso and Velluto. The pods are also compatible with Nespresso machines and can be enjoyed for up to 12 months with the same freshness as the day the pod was made.
Time poor? Looking for a great food cabinet solution? Lunchbox Solutions has responded to customer demand for a way to eliminate food wastage, reduce labour costs and achieve product consistency by developing the Everyday Café & Verde range for the café market. The product range consists of sandwiches, wraps, croissants, toasted sandwiches and various artisan breads. Their products are made fresh using the highest quality ingredients and are available nationally. The Lunchbox Team are passionate foodies who work hard to meet and exceed their customers’ demands by staying on the cutting edge of consumer trends and providing products of the highest quality. CONTACT
For more information, contact T. 1300 722 748 E. email@example.com W. www.lunchboxsolutions.com.au
Elixir Coffee Pods – RRP $8.40 (12 pods per package) – are now available to purchase online at www.elixircoffee.com.au. T. (07) 3356 5652.
CREATE THE PERFECT ESPRESSO WITH CREMA PRO
LUV-A-DUCK’S “READY ROASTED” DUCK LEGS Luv-a-Duck’s “Ready Roasted” Duck Legs are so succulent and meaty. All you need to do is heat, serve and give them your own signature flavour – delicious! Now available in CHILLED long life packs! This product is so versatile and easy to use that you can serve as a full portion with your favourite sides and sauces or shred to add to pizzas, sliders, wraps, toasties etc. It’s the perfect all rounder product suitable for any café and budget. Luv your customers ... then include Luv-a-Duck products on your menu today! CONTACT
Luv-a-Duck Orders T. 1300 64 9000 F. (03) 9646 9020 E. firstname.lastname@example.org 228 Ingles Street, Port Melbourne Vic 3207 W. www.luvaduck.com
To make the perfect espresso, you need the best tools. Crema Pro offers a range of premium quality, durable and stylish espresso machine accessories for baristas and passionate coffee lovers. Our tampers have a solid 304 stainless steel base to provide a sturdy feel when tamping, while the uniquely designed Cobra tamper features an ergonomic curved shaft, which manipulates weight distribution from the user to ensure a perfect, even tamp. Along with tamper mats, knock bins, cocoa shakers, coffee thermometers and group head brushes, all your accessory needs are covered. Available in a range of classic colours, Crema Pro is the perfect choice to deliver delicious tasting coffee to your customers, every time. CONTACT
Contact Crema Pro W. www.cremapro.com.au T. 1800 990 990
12/6/14 1:19:20 PM
ROCKET COLD PRESS
Australian MADE and OWNED, True Foods have introduced a 10 inch gluten free wrap to meet the growing needs of health conscious foodservice businesses. Baked perfectly, they are soft and pliable, without compromising taste and flexibility. Our premium resealable ziplock packaging makes all True Foods wraps easy to serve your customers the freshest product available. Available through your foodservice distributor.
The new Rocket Cold Press from Silipo Coffee Roasters is produced using the cold press coffee method and a formula that has taken six months to perfect, to create a brew especially for this style of coffee. Consisting of three specialty grade coffee beans roasted and blended to the right ratios, the blend is immersed for 20 hours prior to pressing. The coffee is then balanced with the exact portion of milk and a touch of sweetner before bottling. Our sweetener is a sugar reduction made by Rocket Cold Press from high quality sugar, and the milk used is specially ordered for each batch to ensure maximum flavour and longevity. Rocket is a milk based product and must be kept under 4 degrees celsius at all times and is best with a quick shake and consumed iced cold.
For more information, contact: Foodservice T. 1800 4 wraps (97277) E. email@example.com W. www.truefoods.com.au
For more information contact Rocket Cold Press Coffee T. (07) 55 280 613 M. 0414 630 030 E. firstname.lastname@example.org W. www.rocketcoldpress.com.au
AUSTRALIA’S BEST GLUTEN FREE WRAPS
JOCO - CUPS THAT CARE
DIGITAL MAKEOVER BY REWARDLE Rewardle provides the digital engagement tools and business intelligence used by large chains like Starbucks to local cafés. Put simply, Rewardle has given the traditional “buy nine, get one free” paper punch card a digital makeover. The Rewardle platform combines membership and rewards, prepayment and mobile order ahead into a single application that works alongside any POS system. Rewardle makes email, social and mobile marketing easy for local cafés. CONTACT
Contact Rewardle today for your Digital Makeover M. 0412 448 769 E. email@example.com W. www.rewardle.com
JOCO reusable glass cups redefine the takeaway coffee and tea experience. The product range includes the 8 oz, 12 oz and 16 oz cups and a nifty 6-cup carry tray. Each cup is made from strengthened borosilicate glass with a thermal silicone sleeve and ergonomic, splash safe, silicone lid. They are microwave safe, BPA free and barista certified. Available in an array of colours, the JOCO cup ensures that your coffee taste stays untainted and is a smart looking choice for your cuppa. To further encourage reusability, the JOCO cup is housed in a 100% recyclable paper cannister that can be used to store pencils or plant seedlings. How you choose to repurpose your canister is up to you and your creative thinking. CONTACT
For more information visit W. www.jococups.com
12/6/14 3:09:40 PM
THE SECRET TO START-UP BUSINESS SUCCESS In Australia, 30 per cent all new businesses fail before their first year is finished, leaving many budding entrepreneurs to pose the question: why do some succeed, while others struggle to realise their dream? The secret to business success is not as complicated as originally thought, says Phillip Di Bella in a new book entitled Entrepreneurial Intelligence, written by marketing and brand strategist Allan Bonsall. “Entrepreneurial Intelligence is the result of two years of investigation into the formula that makes successful entrepreneurs tick,” Mr Di Bella said. “It is a formula based on my personal business philosophies that saw me succeed with both Di Bella and My Crop to Cup, and it is surprisingly simple. “By developing the formula, Allan and I hope to have articulated those philosophies in a
way that is within reach of all budding entrepreneurs and anyone who is taking the next step in developing or expanding their business.” “While Entrepreneurial Intelligence is not a how-toguide for being a successful entrepreneur, Phillip and I hope it lights the spark inside the reader to believe that, by applying this simple formula, they can put their minds to achieving start-up business and entrepreneurial success,” Mr Bonsall said. The book is required reading for any entrepreneur who wants to survive the cut, and prosper. Entrepreneurial Intelligence is available online at MyDiBellaCoffee.com, Di Bella Coffee retail outlets, all online book sellers and Estee Media’s website. Entrepreneurial Intelligence is also available as an eBook.
CONTI LAUNCHES NEW TECHNOLOGY AND DESIGN IN ESPRESSO EQUIPMENT
MCCAIN AND SARA LEE
FORM PERFECT FOODSERVICE PARTNERSHIP
arket leading suppliers McCain Foods and Sara Lee have brought their foodservice operations together, creating the perfect partnership to benefit Australia’s café professionals. The complementary product portfolios of these two long-established and highly respected brands together represent an extensive selection of quality products developed specifically to meet the demanding requirements of the foodservice market. From all occasions, whether it’s main meals like breakfast, lunch and dinner or lighter fare such as morning/afternoon teas and desserts, you’ll find products to suit your café business in the comprehensive McCain/Sara Lee range. Made with the freshest and best ingredients and embracing hot and cold, sweet and savoury items, the superior quality of McCain and Sara Lee products
will help give you a competitive edge. McCain and Sara Lee also offer valueadded support services including recipes, application information, tips and hints, and professional advice on how to maximise the potential of their products. Both brands have built up a trusted reputation over many decades based on a longstanding commitment to excellence and delivering top-notch quality throughout all stages of the production process. So take a fresh look at the combined McCain/Sara Lee range today – you’re sure to find a selection of terrific products that are the ideal addition to the café menu, making McCain and Sara Lee your perfect foodservice partner! For more information: contact your McCain Sales Representative, call the National Sales Office on (03) 9514 4600, or visit www.mccain.com.au.
Boema, an Australian coffee equipment manufacturer and the machine agent for Conti have just showcased the new Monte Carlo espresso machine at MICE (Melbourne International Coffee Event) in May 2014. The Monte Carlo has new multi boiler technology with innovative pre-infusion and is available in two and three groups. Other machine features are an internal rotary pump adjustable from the outside, independent coffee boilers 0.9 L each, thermally insulated with the temperature of each coffee boiler controlled by a PID system. The Monte Carlo also has an automatic fill up on the steam boiler managed by two level probes. New safety features include cool touch steam wands and non stick coating on the coffee groups. If you are interested in having a road test with this particular model, you can make an appointment with BOEMA Australia for a demonstration and hands on test run. It will help make your decision when considering either a new set up or replacement of an existing machine. Contact Boema on (02) 9756 4744.
12/6/14 3:08:33 PM
$70 MILLION INVESTMENT
TO KICK-START NSW HAZELNUT INDUSTRY
SOY MILK FORMULA
FOR THE PROFESSIONAL BARISTA
rocal Dairies launched the much anticipated SILK soy milk for baristas at the recent Melbourne International Coffee Expo. The response was overwhelming from the baristas, roasters and café patrons. Procal identified a gap in the market for a high performance soy milk which provided a creamy, flavour balanced coffee. Market trends confirm the continued increase for demand of plant based beverages in cafés. Procal has taken up the challenge to bring to the market a soy milk which will work for the high calibre café coffees, as expected from today’s coffee consumers who know what they want from their coffee. Procal’s Silk soy, which has been especially formulated for the professional barista, is made in Belgium under the Silk brand, which is the leading specialty soy milk brand in the USA. Silk soy does not override subtle coffee flavours and does not split when heated, unlike a number of products currently on the market. Procal has always been the leading specialty barista’s choice and has been an innovator in the space, by continually adding new products to their range to service the café industry in response to demands and feedback received from within the industry. In addition to the new Silk soy, Procal has also recently launched the new full cream and light lactose free milk range to their offering. More information can be obtained from procal. com.au or by calling 1300 776 225.
The planting of more than one million hazelnut trees has started on a new $70 million investment near Narrandera, NSW Minister for Primary Industries, Katrina Hodgkinson, announced earlier this month. The trees are being planted on a new 2,000-hectare farm owned by Agri Australis Pty Ltd, which is an Australian subsidiary of global confectionary giant, the Ferrero Group. “This investment will not only directly create up to 50 permanent jobs and more than 50 seasonal jobs; it will indirectly provide a welcome boost to the Narrandera economy and will boost the NSW hazelnut industry,” Ms Hodgkinson said. Currently Australia only produces about 80 tonnes of hazelnuts annually and imports more than 2,000 tonnes. Once this farm is fully operational, it is expected it will generate some 5,000 tonnes of hazelnuts and has the potential, with the contribution of local growers, to enable the NSW industry to meet a production target of 10,000 tonnes in the medium term. Agri Australis aims to set up the Narrandera farm as a large demonstration site to show other
farmers and investors the potential of hazelnut cultivation. “The important news for farmers in NSW is that they have the opportunity to follow the lead of the Ferrero Group to consider hazelnuts as an option to help increase diversification and provide a new income stream,” said Ms Hodgkinson. The trees are expected to take about four years to grow, and the farm should reach full production capability by 2022.
SWISS WATER PROCESS TOUR AMAZING COFFEE WITHOUT CAFFEINE!
n conjunction with the annual SCAA 2014 Event in April this year, Swiss Water Decaffeinated Coffee Company (SWDCC)
invited its customers to their operation plant in Vancouver, Canada. As Bennetts is the exclusive distributor of SWISS WATER® Process products to the Australian market, we were eager to take the opportunity to attend an “access all areas” tour of the plant to see first-hand how the process works and find out where the industry is heading. The research and development team at SWDCC have recently improved their decaffeination process in an effort to maintain as much of the original qualities of the green coffee bean. If you are a purchaser of SWISS WATER® Process green beans, you may have noticed these changes of late, both in the colour of the raw green beans and in the way they roast. Technically speaking, these improvements have come about from a more controlled and consistent process where key variables are being permanently and continuously monitored.
A more gentle process has resulted in less physiological changes to the structure of the beans and better acids retention, which in turn maintains the colour, flavour and roast profile of the beans in line with their original predecaffeinated state. The tour finished up with a comparative cupping session, highlighting the origin characteristics that remain in the cup post decaffeination. Seeing the decaffeination process first hand was exciting and informative, and Bennetts looks forward to being able to share our newly gained knowledge with Australian roasters and consumers. To learn more about the Swiss Water Process and roasting Swiss Water Decaf, visit www.hab.com.au
14/6/14 10:23:53 AM
12/6/14 3:22:49 PM
RENAULT TRAFIC WORK IN STYLE.
With a captivating aura of European quality and elegance, the stylish Renault Trafic is the light commercial vehicle to choose if you want to impress. With a strong and sleek exterior accompanied by an extremely comfortable interior, the Renault Trafic provides the convenience of features like Bluetooth® connectivity, ESC with traction control and front air-conditioning and heating. Sail through the working day with ease and make a positive statement in the Renault Trafic – a great combination of style, value and comfort.
RENAULT TRAFIC LWB
$32,790 DRIVE AWAY* VISIT RENAULT.COM.AU TO FIND OUT MORE. *Drive away price for the Trafic L2H1 LWB manual including metallic paint. Valid for vehicles ordered between 01/05/2014 & 30/06/2014 while stocks last. Renault reserves the right to vary, extend or withdraw this offer. Offer not available for Govt. buyers. ABN holders only. The Bluetooth® wordmark is owned by The Bluetooth SIG, Inc. Functionality and compatibility will vary depending on the device.
12/6/14 3:23:26 PM
DRIVE THE CHANGE 18-19.indd 19
12/6/14 3:23:35 PM
20. BY ANDY FREEMAN
“THE SPECIALTY COFFEE EVENT OF THE YEAR”
N E W
P R O D U C T S
B E S T
pecialty Coffee Association of America (SCAA 2014) was this year hosted in the Washington State Convention Centre, Seattle. This was the 27th Annual Exposition, and it is promoted as the “The Specialty Coffee Event of the Year”.
It’s a huge multi-day event attended by manufacturers, growers, buyers and visitors from all over the world. With more than 10,000 attendees and nearly 30% of those from outside of the USA, this really is the annual meeting place for the global specialty coffee industry. The SCAA award Best New Product winners in multiple categories and in recent years have added the “People’s Choice” awards, which are voted via SMS by those attending the event.
12/6/14 3:31:00 PM
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www.pura.com.au 22-23.indd 22
12/6/14 3:32:22 PM
B YRO N B AY
Introducing the Byron Bay Cookies Café Club
Join the Club to WIN your share of $1,000 in prizes with Byron Bay Cookies! Simply visit www.cookie.com.au/cafeclub and join the Byron Bay Cookies Café Club for your chance to WIN!* Café Club members will receive product news and special offers from the Byron Bay Cookie Company.
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*Terms & Conditions Competition open to Australian café or food outlet owner/managers aged 18 and over. Competition opens 1 June 2014 and ends 30 November 2014. To enter, simply fill out the entry form at www.cookie.com.au/cafeclub By filling out the entry form, you agree to join the Byron Bay Cookie Company Café Club and to receive further information from the Byron Bay Cookie Company. Prize comprises of ten (10) EFTPOS gift vouchers worth $100 each. Ten (10) winners will be drawn on 1 December 2014 amongst all eligible entries received. Winners will be contacted via email or phone. Prizes are not transferable and not exchangeable for cash.
www.cookie.com.au 22-23.indd 23
12/6/14 3:32:33 PM
24. BY ANDREW HETZEL
Value at Origin U G A N D A
he Coffee Quality Institute (CQI) is best known in coffee consuming countries for its popular Q Grader program, the universal certification course for
coffee cuppers, but that’s only a small portion of the institute’s work. Upwards of 75% of what is done by this nonprofit organisation is quietly focused on origin value development: donor-funded projects specifically designed to improve the lives of people in coffee production nations by increasing the value of coffee trade. At any moment, CQI has work underway in Colombia, Ethiopia, Uganda, Yemen and other coffee lands, all staffed with a combination of outside consultants and volunteers from around the industry. For the past two years, I’ve been one of those consultants working for CQI, primarily in Uganda.
SPOTLIGHT: UGANDA Uganda shares a similar past to many of its neighbours: boundaries drawn by colonial interests, later gaining independence only to face its own trials from within. It’s been a long and hard road but today, Uganda is among the more stable and advanced nations in Africa, which has led to economic growth and relative prosperity. It’s a fertile country, rich with natural resources and populated predominantly by small-scale farmers, many of whom farm coffee. It is a cash crop of critical importance, with a long history of cultural significance to the country and its people. Uganda is one of, if not the oldest coffee origin on Earth and thought to be the genetic home of all Robusta coffee, which itself is a parent of Arabica. Long
before it was cultivated as a commercial crop, coffee grew wild throughout the area and was recognised for its unique properties, which became prized not as a beverage, but as a roasted and chewed snack. So important was coffee’s meaning in pre-colonial times, that it was used as a central symbol in ceremonies. Most famously, the Ganda tribe’s blood brotherhood ritual saw two men exchange and consume a single coffee bean dipped in the other’s freshly drawn blood to signify a family-like union. In total, the country today produces 3.8 million bags annually on land roughly the same size as Victoria, which is on the rise and expected to reach 4.5 million bags annually within the next two years. Not surprisingly, that makes coffee
13/6/14 3:49:52 PM
IN NOVEMBER LAST YEAR CAFÉ CULTURE LAUNCHED AN EXCITING NEW INITIATIVE TO BRING SUPPLIER AND SERVICE PROVIDERS TOGETHER WITH CAFÉ OWNERS AND THEIR CHEFS TO DISCUSS THE DAY TO DAY CHALLENGES OF RUNNING THEIR CAFÉ KITCHENS.
IN TOTAL, THE COUNTRY TODAY PRODUCES 3.8 MILLION BAGS ANNUALLY ON LAND ROUGHLY THE SAME SIZE AS VICTORIA
Uganda’s number one export, with revenues today accounting for approximately 20% of all export trade – those revenues supporting more than 1.5 million farming families. Working on such a large scale, even small incremental improvements make a large difference. An independent report from the International Trade Centre confirmed in 2012 that the average value of coffee exported from Uganda has increased from 2006-2010 by as much as 2½ times that of similarly positioned origins during the same period, which is directly attributed to quality improvement initiatives. Since 2003, CQI has organised technical training and quality initiatives in partnership with the Uganda Coffee Development Authority (UCDA), in one way or another reaching all corners of the country and sectors of the coffee supply chain: from agriculture, post-harvest processing and roasting through quality assessment and the establishment
of new quality standards. 80% of coffee production from the country is Robusta, so a substantial percentage of development effort has been dedicated to the advancement of that species, but the remaining balance of Arabica production is still second only to Ethiopia’s quantity of production in all of Africa and certainly not to be overlooked. Recently, UCDA announced the landmark creation of a new Robusta research and education center, called the Center of Robusta Excellence, or simply “C.O.R.E.” The initiative will be the first-ever such effort dedicated solely to improvement of Robusta, presently the lowest-valued of all commercial coffee. CORE promises to bring together members of the regional African and international coffee community with the support of CQI to carry out applied research and education that make Robusta better and improve the lives of those who need it most.
The population of Uganda is currently the 9th fastest growing in the world; with so many new mouths to feed, far more work will be needed to make coffee farming a viable career for future generations. Initiatives like those underway by CQI in Uganda are making coffee farming an increasingly sustainable option, while preserving the heritage of a culture.
ABOUT THE AUTHOR Andrew Hetzel is a coffee quality consultant and instructor for both Q Arabica and Robusta programs offered by the Coffee Quality Institute. For more information about Andrew and his work, visit CafeMakers.com. See Andrew Hetzel at this year’s Golden Bean, where he will present stories and images of the people from Uganda, Yemen and Ethiopia, where coffee value chain development work is being done today, along with some of the coffees that they have produced.
13/6/14 3:50:01 PM
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12/6/14 3:41:55 PM
28. BY BRENDAN BAXTER
CUP OF 2014
THE DIARY OF A Q CU PPER
l Salvador's national crop was decimated this year. Growers only produced 25% of the 20012/13 crop – the cause of this being the ongoing coffee rust or roya issue that is widespread in the northern parts of Central America. The severe lack of rain also played a vital role in the coffee shortfall; however, with coffee prices at a high and holding there, farmers will still do OK this year – especially well if their coffees pass and are sold during the annual Cup of Excellence (COE) awards. In March this year, Cup of Excellence El Salvador kicked off its eleventh edition. Led by Chief Judge Sherri M. Johns, who is a representative of the owner of the event, Alliance for Coffee Excellence (ACE), 11 national Q-graders and cup tasters evaluated
139 participants from different coffee growing regions around the country. The average minimum score required to remain competitive is 85, with a maximum of 100. The coffees that scored above 85 points were then passed on to an international jury. The international judging took place between 27th April and 2nd May. Qualified cuppers were from a mix of countries, including Japan, Korea and the USA. Three Australians also attended, Dave Makin from Axil Coffee in Melbourne, ex pat Aussie and UK WBC champ, John Gordon from Square Mile in London and myself. The samples passing the qualifying stages will be auctioned online on June 9. The six coffee regions of the country were represented and with 139 participants, the prevailing regions were Apaneca-Llamatepec
with 64% of the total, followed by TecapaChinameca 12.2%, Balm-Quezaltepec with 11.5%, Alotepeque-Metapán Cacahuatique 9.4% and the rest of the country at 2.9% made up the total. With varietals, the traditional Bourbon absorbs 59.7% of the competition, then the mixtures Bourbon-bales to 12.9%, El Salvadoran exotic variety Pacamara 8.6%, Bourbon and Bourbon-Pacamara-Caturra with 2.9%; the other participants are diverse mixtures related to the main varieties. Overall, the vast majority of contestant farms are located at a height above 1,200 metres above sea level and account for 85.6% of the competition. The remaining coffees are of average height, between 900 and 1,200 metres.
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WE CUPPED THREE TABLES, WHICH FEATURED A MIX OF COFFEES. BEAUTIFULLY JUICY PACAMARAS AND BIG BOLD BOURBONS WERE A HIGHLIGHT.
DAY 1 - CALIBRATION The calibration of the cuppers is a very critical component of the competition. With a worldly mix of judges and taste ranges, the cuppers needed to evaluate particular El Salvadorian varietals and process techniques. A few tables were scored and then discussed in detail. This is very important in order to create a level playing field. DAY 2 - ROUND 1 In the first round all coffee passed by the national jury are cupped. We cupped three tables, which featured a mix of coffees. Beautifully juicy Pacamaras and big bold Bourbons were a highlight. We had some spare time, so we visited the Great la Gloria farm and micro mill, which is only an hour away from the capital San Salvador. La Gloria finished 7th in the 2013 competition and was brought into Australia by the Melbourne Coffee Merchants crew. The farm is situated on the volcano that imposingly overlooks the Capital. DAY 3 - ROUND 1 We had two tables left to cup in the first round. Some natural and honey processed coffees emerged and were a definite talking point. We visited the local and very large mill, Cooperativa Cuzcachapa De RL. All the COE finalists are stored and milled there. A security guard actually sleeps with the coffee during the night!
DAY 4 - ROUND 2 All of the coffees that we scored over 85 had to be re-cupped. Is was a big day, with five tables and 36 coffees qualifying. The different varietals and processing techniques were still a talking point, with some coffees really polarising the jury. DAY 5 - TOP 10 Following normal COE protocol, the coffees ranked in 1 to 10 are once again cupped to ensure final positioning. Some amazing coffees were on the table, and I would love to bring them all back to Australia. In the afternoon we had a chance to meet the farmers of the coffees entered and also local exporters. It was an ideal chance to speak openly about the new processing techniques being used by the growers. There has been a massive rise in Pacamara planting, as the farmer can receive about $1 more per kilogram than traditional varietals like Bourbon. Pacamara seems to provide better results when naturally processed or semi washed. Later that night was the award ceremony. And the winner was â€Ś Raul Rivera from Finca Santa Rosa. This was a great coffee: a semi washed Pacamara and one of the polarisers! The previous year he finished 25th, so this year he varied his processing techniques. His hard work has paid off. The great Ernesto Menedez had two coffees qualify, as did Finca El Majahaul, a coffee that we imported last year.
DAY 6 The winner Raul Rivera opened up his farm to us. It was a bit of an adventure getting into the place, with 4 wheel drives and a couple of flat tyres along the way. A full night's rain didn't help the cause either! Raul and his family have 15,000 trees, mainly of the Pacamara varietal. The farm is situated right on the border with Honduras on the beautiful Mange Ranges called Chalatenango. La Palma is a beautiful well known town that is nearby. The Cup of Excellence events exist not only to showcase the best coffees of a particular country, but also to reward the farmer for the hard work and stringent husbandry practised. In a bad year for the growers, there is no better time to support this event and buy some lots. I would sincerely like to mention the efforts of Paola from Consejo, the coffee board of El Salvador, and also Anna and Sherri from the Cup of Excellence, who put in long hours to make this event happen. It was a pleasure to attend this event. At BeanGreen we are showcasing these coffees and cupping weekly. If you would like to attend a cupping at out Brisbane warehouse or are interested in joining a buying group, please contact info@ beangreen.com.au. After this event I travelled south through Central America to meet some growers and to secure some more new crop coffees. Check out our new blog soon about our travels in Costa Rica ...
12/6/14 3:49:41 PM
30. BY JUSTEEN SINGLE
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he new Maxi Crew will double the practicality the Kangoo offers by being able to move staff around during the working week in combination with stock, or by simply folding the rear row of seats forward into the floor, allows the usual complement of 4.0 m³ of cargo to be carried in the back. All Kangoos come with the convenience of a sliding door on each side, so wherever you pullup, it will be easy to unload. Renault has structured the new Kangoo range to appeal to small business owners as much as possible. “A small van is indispensable in business, especially within the coffee industry,” says Lyndon Healey, Model Line Manager for Renault LCV. “We know these customers are very focused on costs, too, so we are doing our bit to help them reduce the total-cost-of-ownership, and thus improve their profitability. The Kangoo 1.6-litre petrol manual is one of the most affordable manual transmission vans on the market, when you consider all the specifications fitted as standard. The upgraded automatic transmission makes the 2-pedal city-friendly model the cheapest small auto van in Australia, as well. The Renault Kangoo is Europe’s biggest selling light commercial vehicle, and Renault has been the biggest selling LCV brand in Europe for 16 years in a row, so it is no surprise that Australian customers have taken to the comfortable, fun-todrive compact van in increasingly large numbers. The Kangoo shares its mechanical make-up with one of Renault’s people movers, so it is very car-like to drive, being quiet, smooth and easy to park, too. The compact dimensions make it easy to manoeuvre and load, and the low 1.8 m roof
SHORT-WHEELBASE KANGOO height means easy access to underground car parks, even with a roof rack fitted. The Kangoo comes with all of the technology, practical equipment and safety features that are essential for a comfortable, safe and productive day behind the wheel. Standard safety equipment includes Electronic Stability Control (ESC) with ASR (Traction Control), which detects even momentary loss of control and instantly applies individual brakes to the required wheel. All models also feature hands-free Bluetooth® connectivity to keep business owners in touch with their clients and suppliers while they are mobile. Best of all, Renault has paid a lot of attention to reducing the total-cost-of-ownership, so the Kangoo benefits from Capped Price Servicing for the first 3 years or 45,000 km, giving complete peace-of-mind. All Renault Kangoos purchased before 30 June 2014 also benefit from a bonus 2 years of additional factory warranty, giving a total of 5 years or 200,000 km of cover, and there is 24/7 Roadside Assistance as well. If that is not enough, the Kangoo is a 100% deductible investment for your business – though check with your financial advisor to be sure this applies to you. The Kangoo continues to offer a great combination of practicality, comfort, and safety, and with its new look and even sharper starting price, the new Maxi Crew model will extend Kangoo’s reach into the compact van market. It provides a perfect solution for customers who combine work with an active outdoor lifestyle. They will find much appeal in the Kangoo’s practicality, and its low price.
The range kicks off with the feisty 79 kW 1.6-litre petrol-powered short-wheelbase Kangoo, priced from $19,990, complete with 5-speed manual transmission and space for 3.0 m³ of stock or gear in the rear.
SHORT-WHEELBASE KANGOO 4-SPEED AUTOMATIC TRANSMISSION There is also a self-shifting 4-speed automatic transmission version of this model for $22,990. The short-wheelbase models come with dual barn doors at the rear, or the option of a onepiece lift-up tailgate.
LONG-WHEELBASE KANGOO MAXI AND MAXI CREW If you need more space in the back, the long-wheelbase Kangoo Maxi comes with a responsive 1.5-litre turbo-diesel engine, with 81 kW and 240 Nm of torque. This engine is incredibly frugal, using only 4.7-litres of diesel per 100 km, helping customers to reduce their weekly running costs. The Maxi is mated to a 6-speed manual gearbox, and is priced from $24,990.
THE MAXI CREW The Maxi Crew with its 5-seat versatility, and many additional convenience features, is priced from $27,990.
14/6/14 11:57:45 AM
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14/6/14 11:32:51 AM
BARISTA PROFI L E
c o m p e t i t i o n
SENGMANY SANOUBANE MAY THINK HE HAS TAKEN AN INDIRECT PATH TO BECOMING A BARISTA, HOWEVER HERE AT CAFÉ CULTURE WE HAVE WITNESSED MANY YOUNG CHAMPIONS EVOLVE THE SAME WAY. WORKING IN HOSPITALITY TO PAY THEIR WAY THROUGH UNIVERSITY THEY NEVER IMAGINED FINDING REAL PASSION IN A JOB THEY INITIALLY REGARDED AS A MEANS TO A TOTALLY DIFFERENT END.
n a short time Sengmany Sanoubane has come a long way, and so far this year he has taken home the winner’s trophy at both the ACT Latte Art Championships and the Pura/Dairy Farmers Latte Art Competition at Café Biz 2014. The Pura/Dairy Farmers Latte Art Competition has been running for more than 10 years now, with its aim being to encourage newcomers to the competition arena, to develop skills and to build a strong barista community. Café Culture caught up with Sengmany Sanoubane for a quick chat about his life in coffee so far. HI SENGMANY. HOW DID YOU FIRST BECOME INTERESTED IN COFFEE AND BECOMING A BARISTA? I took an indirect path to becoming a barista. I worked as a dishwasher in an Asian restaurant in Canberra for my first job in hospitality while studying in Year 12. Several months later, staff became sick quite regularly, and I was asked to become a kitchen hand and sometimes a waiter. The restaurant had a small coffee machine and no one, including me, had any idea how to use it properly. I inevitably had to make coffees in busy hours, and it was a terrible experience. Then I became interested in how to use the machine and began doing some research on milk texturing and coffee extraction. Latte art was probably the first impression that motivated me to learn more about other aspects of coffee. I then started working at several cafés to practice and refine my barista skills. WHERE DO YOU WORK NOW AND WHAT ARE THE GREAT THINGS ABOUT YOUR
EMPLOYMENT? I am currently working part-time at Espresso Room in Canberra as well as studying full-time at the ANU. Espresso Room was founded by Michael Rose in 2012 with the vision of making good quality coffee easily accessible to everyone. What captivates me about Espresso Room is that it is owned and operated by the baristas, which assures a high level of passion and quality that goes into the making of every cup of coffee. ONA Coffee provides our coffee beans and training for all of our baristas. Their signature trademark is “Project Origin”, a green bean sourcing program that has emphasis on quality, sustainability and fairness. HAVE YOU ENTERED COFFEE COMPETITIONS PREVIOUSLY? HOW MUCH PREPARATION FOR COMPS HAVE YOU DONE? DO YOU INTEND TO CONTINUE COMPETING? Prior to competing in the Café Biz competition, I competed in the ACT Latte Art Championship 2014, which was my first competition, and I won it! As I am still very inexperienced, I needed to get as much preparation as possible before representing the ACT in the National Latte Art Championship, so I decided to enter the Café Biz competition. With a busy uni workload, I didn’t have much time to practice. It took me a few days to make a decision on the coffee blend, signature drink and patterns for the competition. I then had limited time to practice my performance and presentation, so it was good experience under pressure for me. DO YOU HAVE A MENTOR OR ANY IDOLS
IN COFFEE? ONA Coffee in Canberra changed my perception of coffee. The Master Class program that is run weekly by ONA Coffee helps in nurturing my barista skills and my knowledge about coffee. Their invaluable advice and support has contributed greatly to my success in competitions. WHAT IS LIFE ABOUT FOR YOU OUTSIDE OF COFFEE ... ANY OTHER PASSIONS, HOBBIES OR PASTIMES? My family and I immigrated to Australia nine years ago with the hope of a better life. I am currently studying a Bachelor of Science majoring in Psychology and Statistics at the ANU. I enjoy playing soccer and table tennis. I’m passionate about people. Making people happy makes me happy, and it gives me the motivation to learn how to make great tasting and beautifully presented coffee. SO WHAT’S NEXT FOR SENGMANY SANOUBANE? I intend to focus on finishing my degree for the next 12 months while keeping in touch with coffee and attending the weekly Master Class program and cupping sessions. After my graduation, I intend to take the head barista position and a management role in a new Espresso Room café. So there you go. It seems Sengmany has been bitten by the coffee bug? Will he stay in the industry? History tells us that he will, so we hope to see more of him on the competition stage and behind his machine. Either way Sengmany will be successful, so we wish him the best of luck in the near and distant future. Congratulations.
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Introducing The Rafael where price and reliability are required, you can’t go past the newest and latest addition to the Expobar range “The Rafael”. With its curvy bright stainless steel body and gloss black sides, it really will make an impression to any cafés front bar! Expobar have produced a budget priced machine without compromising the design or componentry that they have made their reputation on. The Rafael makes use of all the standard parts you will find in their traditional range so you can now make the most of their successful and reliable design and save along the way. Available in 2 or 3 group high group configuration with programmable volumetric control, built in pump and motor, traditional copper and brass boiler construction, automatic back flush program, blue illuminated touch pads and dual pressure gauge. The machines are manufactured by Expobar’s skilled and experience craftsman in Gandia, Spain which guarantees extreme reliability and user – friendliness. For those who are budget conscious, this is the model for you!
2 Group High Group
3 Group High Group
Pump pressure gauge
Steam pressure gauge
Heating element power:
2 & 3 Group High Group
Programmable key pad
Heat exchanger size:
2 x 450mls
3 x 450mls
Auto – fill water boiler
2 Steam taps
Copper steam boiler size:
Hot water outlet:
Steam pressure gauge:
Pump pressure gauge:
Automatic back-flush program
UPGRADE AVAILABLE Heavy handles Automatic Turbo steam wand Capsule adaption kit for group
52 Gaine Road, Dandenong South Vic 3175 e. email@example.com p. (03) 9702 7733
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R S 2 0 0 S p o rt
CALLING FOR ENTRIES THE BATTLE LINES HAVE BEEN DRAWN FOR THE FIRST EVER AUSTRALIAN CAFÉ OF THE YEAR COMPETITION, CALLING FOR THE COUNTRY’S BEST BEAN GRINDERS AND EGG POACHERS TO THROW IN A SPOONFUL OF CREATIVITY, A GRANDE CUP OF PASSION AND A GOOD SPLASH OF COMPETITIVE SPIRIT.
urrently in its third year in New Zealand, the Café of the Year concept is crossing the ditch to offer Aussie cafés the chance to prove we’re home to the best café culture in the world. It’s set to be a fiercely fought foodie fight, with state vs state, city vs city and hipster vs chic. Andrew Nalder, Café of the Year spokesperson, said, “The plan for Australian Café of the Year is not for it to be a one-hit wonder. In our maiden year, we want to see what our Aussie neighbours have to offer in this competition of true culinary heart and passion.” The team behind Australian Café of the Year are calling for big, medium and artisanal players to throw their hat in the ring and compete for the glory of being crowned number one in the country.
ENTRY IS FREE AND EASY Cafés simply need to create a dish using an ingredient each from the Heinz and Don ranges – options include pulled pork, bacon, chipolatas, chorizo, baked beans and a new condiments range. The national winner will take home a Renault Clio RS200 Sport – and more importantly, some serious bragging rights. Seven regional winners will also be chosen to receive $1,000 cash and $1,000 worth of Heinz product. Voters also have the chance to win a share of an $11,000 prize pool, with one main prize of $5,000 and six prizes of $1,000 to be won simply for having their say (one winner will be selected from each of the seven competition regions). The Café of the Year competition launched in New Zealand in 2012,
attracting hundreds of votes and establishing itself as a title to be fought for. Last year, close to 700 cafés entered in hopes of winning the much-sought-after award, and over 46,000 consumer votes were cast. After an intense campaign, the title of New Zealand Café of the Year was awarded to Mairangi Bay café Paper Moon. The café shot to fame for its Paper Moon Mairangi Bay Bean and Bacon Stack, with café goers queuing throughout the competition to get their taste of the acclaimed competition dish. Two years later, it’s still on the menu and still a hot favourite. Following the hype created around their win, the owners of Paper Moon opened a second establishment, Black Cottage – which placed a close second in the 2013 competition.
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... AT THE END OF 2013 THERE WERE TWO MILLION AUSTRALIANS USING INSTAGRAM, WITH 24 MILLION SEARCHABLE POSTS FOR THE #FOODPORN HASHTAG, MAKING FOOD IMAGES ONE OF THE MOST POPULAR POSTS SHARED ON THE SOCIAL MEDIA CHANNEL.
2013 winners Jester House won the top spot with their Spiced Hot Pot creation, delivering a unique dining experience for their customers. Co-owner of Jester House, Steve Richards said, “When we travel, we go to the top rated places to benchmark ourselves against, so I think the award gives customers something to pin their decision on.” In Australia, our continued obsession with sharing food photos on Instagram – #foodporn #instagood #instafood #foodie #foodgasm – means the number of cafés entered and consumers engaging will be much larger than what we’ve seen so far across the Tasman. Tech analyst Telsyte found that at the end of 2013 there were two million Australians using Instagram, with 24 million searchable
posts for the #foodporn hashtag, making food images one of the most popular posts shared on the social media channel. Café of the Year is not just for owners and customers; it also allows chefs and cooks to get creative with their menus and dishes. There is no limit to the amount of dishes that can be created and how the mandatory ingredients can be used. One past entry included the beans from Heinz Baked Beanz being broken down and transformed into gnocchi pasta. The dishes created make up a percentage of the voting criteria, with a panel of expert judges also critiquing the customer service and overall atmosphere of the finalists. Past entrants have found that their businesses improved simply through their decision to participate in the competition
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– with staff becoming more attentive and focused, and developing positive habits, which long outlived the conclusion of the competition. As of June 2nd, Australian cafés will have the chance to be in the running and ramp up their promotional campaigns, with each entrant receiving a full Australian Café of the Year arsenal (posters, wall stickers, table cards, etc.) ready for battle. The competition will be the ultimate test of loyalty and pride for their regulars, as well as the perfect way to attract new clientele and reignite the competitive spirit between their peers. If you think your café has the ingredients to be named Australian Café of the Year, visit www.cafeoftheyear.com.au to register. Seven regions. Millions of café lovers. One chance to be number one. Don’t miss it!
SEE WEBSITE FOR FULL TERMS AND CONDITIONS
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SEAN EDWARDS EDWARDS 40. BY SEAN
S I N G L E O R I G I N
OVER THE LAST TEN YEARS WE HAVE EXPERIENCED A PUSH IN THE INDUSTRY TOWARDS ARTISAN AND CRAFT PRODUCTS IN FOOD AND BEVERAGE PRODUCTION AND SOURCING. WE ARE ALSO SEEING A PUSH TOWARDS TRACEABILITY FROM FARM GATE TO CAFÉ.
ne of the key factors of this process is to first determine the country of origin of that product. The coffee industry has been all over this with a good understanding about the country of the sourced coffee bean, right down to the farm or estate where it has been grown. The reasoning behind this was originally about understanding the different flavour characteristics of those countries; for example, a Papua New Guinea bean has more fruit flavours then, say, a Brazilian bean, and a Kenyan bean has dark chocolate characteristics. This practice of sourcing has also led to further understanding and engagement with the farmer and his beans. If a coffee roaster knows where the bean comes from, they can also look further at the buying arrangements with the farmer and set up exclusive sales agreements, cutting out middle men and also assisting in sustaining the growth of the farmer by setting purchase agreements around good fair trading practices. The upshot from this today is if a punter goes into a café, they expect to see a single
origin coffee on the beverage menu. The same is going to happen to the typical café hot chocolate; people want to know more about the flavour, not just the branding. We asked our good friend Peter Mengler from Cravve Artisan Chocolates to help us in explaining a little about the chocolate process and what exciting new things are happening in his industry. What we need to know about single origin chocolate! The story of origin chocolate starts with the bean; cocoa or cacao (Spanish term) originates from two varietals: Criollo from the upper Amazon near Peru and Ecuador; and Forastero from the lower Amazon (Brazil). A third variety evolved from the crossbreeding of Criollo and Forastero on the island of Trinidad, hence the name Trinitron. Both Criollo and Trinitron are flavour beans and Forastero is a bulk bean – in coffee terms, Arabica and Robusta. Though two sub variates of Forastero, Amelonado and Amazon can be regarded as flavour beans. From this base, the beans spread though Mesoamerica over the centuries, before being
discovered by Columbus in Veracruz, Mexico ... and well, the rest is history. The flavour profiles differ greatly. Criollo has a lower base chocolate flavour but a greater spectrum of floral, fruit and nut flavours; whereas Forastero has a big, rich chocolate base flavour, hence the reason it accounts for over 90% of world production. As with coffee origins, chocolate is all about the influence of regional terrior on bean flavour profile. Let’s take a snapshot from the main cocoa growing regions of the world. FLAVOUR PROFILES CRIOLLO: dominated by lower cocoa base flavour per se, but fruit and flowers galore (often soft dried bouquets – wild essences of banana, papaya, mango + more tropical, jungle fruits and orchids) undercut by earthen qualities (tobacco, mushroom, and wood) Bolivia (varietal Amazonia): nuts ‘n honey, sparkling dark "brown fruit" (raisins, prunes, dates); good acidity and mildly condensed tannins create a somewhat austere package. VENEZUELA: too variable to list, but you can expect fruits and nuts galore against a supreme chocolate backdrop.
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MEXICO: earthen (nuts, especially almonds), spices and herbs (licorice, clove, pepper), fruit and flowers (sometimes even Colombia-like marshmallow), light body, requires careful fermentation, processing and sugaring to mollify inherent acidity and bitterness. TRINIDAD (THE SPIRITUAL HOME OF TRINITARO): highly variable across the spectrum marked by three general types: a) wood (cedar, spruce, immortelle aka "Madre de cacáo") and spices (cinnamon, clove), b) grass and butter (including tobacco leaf / leather tannins, sometimes coconut); c) tropical citrus fruits (often reds like sour cherry). JAVA: low cocoa essence gives way to natural, faint caramel-cream underneath smoked-leather tones and nut-skins, complemented by subtle citrus and spice – a combination that cuts incredibly well with milk chocolate (though in some regions highly acidic). IVORY COAST, AFRICA: dominant earthen flavours, classic cocoa, coconut, tobacco-spice. Mostly bulk-grade Forastero, reliable, simple, and bold – used mainly as a foundation for blends favoured by the big lolly makers. PROCESSING To realise these flavours, all of the above beans first need to go through a 3-7 day ferment, where 30% of the final flavour develops. The beans can then be washed or left un-washed and sun dried, with a final stage of grading and bagging. The next stage is where the chocolate maker comes in, starting with roasting at temperatures between 100°C - 160°C and roast time between 15-70 minutes. These temperatures are usually lower and longer than coffee, as a reflection of
the larger mass size of the bean. With cocoa beans there is only first crack, and no second crack. Again as a general guide, another 30% of flavour is developed – with lower roasts more acidic and fruity and higher roasts more nutty and sweeter. Once cooled and winnowed to remove the husk, it's on to the final stages of grinding, refining and conche. The grind reduces the nibs to a thick, aromatic paste, whereby the aromatic bitterness can be removed with time and temperature. For some beans, a process of dry conching is used for the bulk of the bitterness or other un-desirable flavour components – where the paste undergoes vigorous agitation under heat at varied lengths of time, determined by the organoleptic profile the chocolate maker desires. The smooth, buttery texture of chocolate is produced in the refining stage, whereby the crystal size of cocoa is reduced in the case of fine chocolate to 15 - 20 micron. The human palate detects grittiness to about 50 micron. Old style granite stone melangers are the favourite machines for small bean to bar chocolate makers, with large lolly makers opting for continuous machine processes like ball mills. Both machines plus numerous others have their pros and cons. The best chocolate makers maintain an open mind to all machines with the bean dictating which process works best in the flavour and textural development, be it at considerable capital cost. Now, on to the final stage for the chocolate maker, I should quickly explain the difference between chocolate maker and chocolatier. The
THE BEST CHOCOLATE MAKERS MAINTAIN AN OPEN MIND TO ALL MACHINES WITH THE BEAN DICTATING WHICH PROCESS WORKS BEST IN THE FLAVOUR AND TEXTURAL DEVELOPMENT, BE IT AT CONSIDERABLE CAPITAL COST.
chocolate maker takes beans and processes them into chocolate. The chocolatier takes the chocolate, melts it down, tempers and creates all sorts of wondrous confectionery ... not unlike the relationship between roaster and barista. Now conching: the small crystals developed in refining are now coated in cocoa butter under agitation. The application of agitation, heat and time in this stage also determines the final flavours. The conching process continues for anywhere between a few hours and 3 - 4 days. It’s here that the final bitterness of the cocoa bean is removed to reveal the glorious flavours discussed earlier in this article, for us to savour. Single origin chocolate is not new; it’s been around since chocolate discovery, but what is new is people’s interest in discovering the real joys of the chocolate flavour journey. So if you are a café that wants to stay ahead of the pack, it’s time to do some research on your hot chocolate menu and get some original flavour going this winter. Thanks to Peter Mengler, Cravve Artisan Chocolate. www.cravvechocolate.com.au
separate your cafe from the rest OVERALL
NER U UN
vi aG 1 olden Bean
1300 552 883 www.volere.com.au
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RIN U T A E
EL Z T E H W E ANDR TO T E L I M E C BRU
PROGRAM Tuesday 7 October Arrive / Evening welcome drinks
C AT E G O R I E S Category 1 Category 2 Category 3 Category 4 Category 5 Category 6 Category 7 Category 8 Category 9 Category 10 Category 11 Category 12
Espresso (Short Black) Milk Based (Latte) Australian Grown (Milk Based) Organic (Espresso) Single Origin (Espresso) Decaffeinated (Milk Based) Pour Over Filter Pressed Filter Chain Store / Coffee Franchise (Espresso) Chain Store / Coffee Franchise (Milk Based) Home Roaster (Espresso) Home Roaster (Milk Based)
Wednesday 8 October Judging calibration / seminars / coffee judging / evening event Thursday 9 October Seminars / coffee judging / evening event Friday 10 October Seminars / coffee judging / finals / evening at Leisure Saturday 11 October Green Bean Buying Show / Andrew Hetzel’s Introduction to cupping Course* / Afternoon at Leisure / Golden Bean Awards Dinner Sunday 12 October Depart for home OR Andrew Hetzel’s Courses* 1. Defect Cupping 2. Cupping Naturals
AC C O M M O DAT I O N RYDGES PORT MACQUARIE Rydges Port Macquarie offers 105 contemporary and spacious rooms overlooking the water or CBD, complemented by 18 fully self-contained two and three bedroom apartments with private balconies. For access to special Compak Golden Bean rates, please quote “Golden Bean” when making your reservations. www.rydges.com/accommodation/regional-nsw/port-macquarie
* (optional courses - costs apply)
GREEN BEAN BUYING SHOW
Saturday 11 October This initiative is designed to create a link between the green bean buyers and roasters. In many cases it is quite difficult to meet face to face due to the geographical challenges in Australia and roasters are only getting to choose from the coffees that are sent to them as samples. Saturday 11th October will include a cupping session / buying show whereby roasters can cup a broad spectrum of origins and make purchasing decisions.
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s prelu ceive
FF 10% O
Simply register to attend The Golden Bean by JULY 31 to go into the draw to WIN!
INTERNATIONAL SPEAKERS BRUCE MILLETTO
PRESIDENT: BELLISSIMO COFFEE ADVISORS AND THE AMERICAN BARISTA & COFFEE SCHOOL
FOUNDER OF CAFÉMAKERS
Bruce Milletto is a pioneer in coffee education and has spent the last 25 years dedicating his life to the growth of the specialty coffee industry. He founded Bellissimo Coffee Advisors and the American Barista & Coffee School and speaks around the world about coffee trends and retail marketing. Bruce is recognised by the press and the coffee industry internationally as the voice of the specialty coffee industry. He has been interviewed by, or quoted in, dozens of industry leading publications, including Forbes, Time Magazine and the New York Times. The Specialty Coffee Association of America [SCAA] named Bruce Milletto one of its 20 “Coffee Luminaries,” and he appeared in Gourmet Retailer’s 25th anniversary issue on the list of the 25 individuals who helped shape the specialty coffee industry.
Mr. Hetzel is a Board Member of the Specialty Coffee Association of America (SCAA) and Chairperson of SCAA’s Global Education and Professional Development Committees that oversee the association’s lecture, laboratory, skill building and certificate programs. As a visible industry figure Andrew regularly appears in consumer media outlets to discuss coffee issues, including CNN, Time Magazine, MSNBC, the Wall Street Journal, Associated Press and New York Times.
Bruce Milletto Speakers Session: The State of The American Specialty Coffee Industry and Why Portland Oregon is the Epicenter
Andrew Hetzel is a coffee industry specialist from the Island of Hawaii who advises coffee producers and buyers on strategic business matters, trade marketing and quality assurance. As both a Q Arabica and Q Robusta instructor, he leads training courses for the Coffee Quality Institute (CQI) and private businesses worldwide.
Andrew Hetzel Speakers Session:
Bruce’s talk will encompass where and how the specialty coffee movement started in America 20 years ago and where we find the industry today in 2014. He will also explain the impact and changes in retail coffee - what has commonly been coined “Third Wave Coffee” - and how it has been essential for roasting companies and retailers to keep up with new widespread techniques, brewing standards and overall improvements to the coffee experience both in the cup as well as the ambience of the experience that customers in the U.S. market now expect.
Creating Value at Origin Andrew Hetzel will present stories and images of the people from Uganda, Yemen and Ethiopia, where coffee value chain development work is being done today, along with some of the coffees that they have produced.
WINGMEN HEAD JUDGE
ADDITIONAL COURSES ANDREW HETZEL WILL BE RUNNING THE FOLLOWING COURSES (maximum 24 spaces per course)
Introduction to Cupping SATURDAY 11 OCTOBER - 11AM TO 3PM Participants will learn the process of cupping following protocols set by the Specialty Coffee Association of America, including standards for water, coffee roasting and the correct use of the SCAA coffee score sheet and related cupping terminology. After a practice round, cuppers will apply their skill to evaluate and grade a full table of coffees. This session is designed for beginning cuppers or experienced coffee professionals with limited formal cupping training. Course Cost $275.00 pp
Defect Cupping SUNDAY 12 OCTOBER - 9AM TO 12PM In this session we will identify and present common defects found in green coffee, discuss how and where they form and allow cuppers to taste and identify each. All coffee professionals are welcome and encouraged to participate in this fun and extremely valuable exercise that is guaranteed to leave you with a bad taste in your mouth. Course Cost $275.00 pp
Cupping Naturals SUNDAY 12 OCTOBER - 2PM TO 4PM What’s old is new again. Dry natural processed coffees have been historically overlooked as inferior since the 1970s, when washing became popular in our industry, but that perception is changing among the specialty elite - thanks to the recent introduction of exceptional dry processed coffees from Panama, Ethiopia, El Salvador and other origins. In this session, we’ll cup two flights of coffees from around the world that demonstrate the potential of this processing method. Course Cost $275.00pp
ANNE COOPER H E A D B A R I S TA
WWW.CAFECULTURE.COM /GOLDEN-BEAN-2014 /OPTIONAL-COURSES
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NEW CATEGORY C AT E G O R Y 8 - P R E S S E D F I LT E R
BY BRENT DELLER
Brent Deller, Head Category Judge
Based on the beautiful Sunshine Coast, Brent Deller is the founder of www.Baristatools.Net, a barista equipment supplier. He has a rich history in the specialty coffee industry and franchising, with a focus on training and development and product testing and implementation.
f you are a fan of the traditional French Press or looking to add a great point of difference to your brew bar, the Espro Press is for you. The team at Espro have re-engineered the French Press to bring it into this century, with a number of great features that ultimately improve the finished product and some wow factor. The first thing to change was the filtration system. Rather than one traditional flat, disc shaped filter, the Espro Press uses a cone shaped double wall filter that is 9 - 12 times finer than its predecessor ... meaning less, if any, grind in the cup, but with all the flavour of the blend you’re using – not to mention, a clean, crisp mouth feel.
Now, we all know glass loses heat quicker than steel, so why not make the body of the Espro Press with stainless steel? That was the next thing they did, but not just one stainless steel wall, but two vacuum insulated stainless steel walls. This keeps the coffee hotter for longer – perfect for restaurant service or hotel banquet departments. A great financial and safety benefit of the dual stainless steel wall is that there is no glass to break and knowing our industry, anything glass will eventually break. One Espro Press just keeps on pressing. The Espro Press comes in 3 sizes: 8 oz, 16 oz and 32 oz. The 16 oz and 32 oz units have etched fill lines on the inside walls, helping you to measure your brew and assist with recipe changes if you’re feeling adventurous. Functionally, the Espro Press ticks all the boxes over the traditional French Press, but its aesthetics help get it over the line. Its mirror polished stainless steel finish and sleek, stylish design pushes the boundaries. With so much style, don’t put it away! Leave it out for everyone to see, and in no time at all everyone will want one.
THE PROCESS W H AT Y O U W I L L N E E D
EQUIPMENT • Espro Press – size of your choice • Digital micro scales with .1 g accuracy • Desert spoon • Kettle
INGREDIENTS • Coarsely ground coffee suited to plunger • Puriﬁed water
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C AT E G O R Y 8 - P R E S S E D F I LT E R
press Step 1. Pre heat the Espro Press with boiling water and let it sit for 2 minutes. This will improve the brew performance but if you are in a hurry, this step can be skipped.
Step 5. Once filled, use a dessert spoon to gently stir the coffee. This will help ensure all the ground coffee is in contact with the water and will promote the full flavour of the coffee you are using.
Step 2. Using fresh coffee, grind your coffee to a coarser grind size than espresso grind. Now weigh your coffee using the brew table below, depending upon the size of the Espro Press you are using. I find when preparing one cup in a small Espro Press, 18 g of coffee brewed with 300 ml of hot water is just right. Once you’re comfortable, play around with grams used for different blends to find what works best for you.
Step 6. Cover the brewing coffee by placing the lid of the Espro Press over the coffee, but without pressing. Ensure the lid sits down below the top of the press as pictured and the filter assembly is sitting just in the top of the coffee. This will help retain the heat whilst your coffee brews and help make sure all of the coffee grind remains wet. Wait 4 minutes; this is your brewing time or time for your coffee to extract. Step 7. Press slowly until the button reaches the lid of the Espro Press. If you find it hard to press, slowly pull the button back up and then down again to clear the filter. Avoid using your body weight and pressing too quickly. This process should take no less than 15 seconds.
Step 3. Discard the water used to pre heat the press and add your ground coffee. Be sure to wipe any excess grind from the top lip of the press, as only this area is missed by the filters, and this grind could end up in your cup.
Step 4. Boil fresh purified water to 93 - 96 degrees Celsius if you are using a temperature controlled kettle, as this is the ultimate brew temperature range. If you are using a kettle without a temperature control, let the water sit for 1 to 2 minutes after boiling to drop in temperature. Fill your Espro Press to the desired fill line. Ensure to pour the hot water over the ground coffee slowly and in a circular motion – similar to if you were preparing a V60.
Step 8. Enjoy your coffee! With the stainless steel vacuum double wall, your coffee will stay hot for between one to two hours but if served immediately, be careful not to burn yourself or others; it will still be very hot. Brew Table Espro Press Size
Small Medium – Lower Fill Line Medium – Upper Fill Line Large – Lower Fill Line Large – Lower Fill Line
15 - 20 g 18 - 27 g 24 - 36 g 30 - 45 g 40 - 60 g
300 ml 450 ml 600 ml 750 ml 1,000 ml
1.2 cups 1.8 cups 2.4 cups 3 cups 4 cups
*Brew time of 4 minutes remains the same for all sizes
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Does your coffee supplier deal 100% directly with the farmer?
italiano tradizionale sensazioni
...we do! Our Crop to Cup programme allows us to work directly with farming communities to secure our green bean supply in advance when conditions are favourable. This ensures that unpredictable conditions in the market do not impact the high quality or cost of your coffee.
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From Crop to Cup...We Know Coffee. 1800 332 163 www.dibellacoffee.com
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CAFE PERSON 51.
his Dynamic 33 year old started working full time at the age of 16, as a receptionist in a recruitment agency. From their she fell into the field of accounting, starting out in Accounts Receivable and throughout her career she has worked in nearly every position that makes up an accounts department. In 2001 Karen moved to a new job with an up and coming café franchise group called Gloria Jean’s Coffees; when she started with them they had only 50 stores in Australia. She took on a role in the procurement section handling the local and international ordering requirements to sustain the 50 stores. After 18 months she moved up into the accounts section, handling the accounts for the corporate stores and also accounts receivable. At this time she also started working part-time in one of the stores as a barista/shift manager on the weekends. Karen left Gloria Jean’s to have her first child. After Gloria Jean’s, she worked for XYZ Networks (division of Foxtel) staying there for six years in various finance roles; by this time her second child was just under a year old. Because of her changing home life and parenting commitments, she took on a part-time senior bookkeeper’s job at Eximo SpeedLOCK and some short months after she was hired, she was taking on more and more responsibility due to other employees leaving. Her title changed to Accounts Manager and she was put in charge of Eximo’s largest customer account, as well as running the finance side of the business. Several more
months passed, when Roger and Lucille, the owners of Eximo, decided the time had come for them to return to their home on the Sunshine Coast. At this time she became the acting supervisor of all other employees within the company, as well as ensuring the day to day running of the company. In July 2013, she received the promotion/title of General Manager – it has been a whirlwind ride. Through networking at an industrial trade show in Sydney, Karen was introduced to the Café Culture team, where she quickly recognised a need in the coffee roasting industry. She knew that Eximo would be a welcoming safety solution for the industry, helping to prevent major fires with the patented Speedlock system in exhaust flueing. She became passionate about providing product to the coffee roasting industry, recognising this as one of the only growth industries left in Australia and that the Eximo product was a perfect fit for their requirements. Karen and colleague Kristy McCormack signed up to the Golden Bean Awards for 2013, which proved to be a wonderful experience, giving her new industry contacts for longevity in this exciting new business arena. We chose Karen to be this edition’s Café Person because of her amazing networking abilities and being able to complete the full sale cycle with new customers. Karen is making significant safety changes for coffee roasters, saving the industry millions of dollars to lost time and injury.
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52. BY TIM ADAMS
T i m ’ s
V i e w
IZ 2014 E CAFÉ B N I F E T WORD D O T THE FIRS , L L IF I WAS E H S IN A NUT CCESS” BRISBANE D IS “SU N I M O T ES SUCCESS! THAT COM SMASHING A S A W T EN … THE EV
good way to measure the success of a trade show is by the number of visitors through the door and also with feedback from the vendors and the quality of these visitors at the show. I’m sure these two criteria were fulfilled, with good numbers and positive feedback. Having attended this event over the past four years in Sydney and Melbourne and also being associated with the Café Biz team for many years, I have been waiting for this great event to hit our state. Our market has been ready and waiting. Over the past eight years that I have been working in specialty coffee, I have witnessed the café, and in particular the specialty coffee scene, in Queensland and Australia go ahead in leaps and bounds. This passion within the industry has educated our consumers, and their expectations for quality are now higher than ever. Queensland can boast world-class baristas, roasters, importers and manufacturers who continue to drive our industry, and Café Biz 2014 allowed our market to grab this opportunity to shine.
he event also allowed the Qld Coffee Community to hold the 2014 AASCA Queensland Coffee Championships. Being a barista champion takes time, money, knowledge, dedication and a full understanding of all aspects of specialty coffee from seed to cup. Having successfully won an Australian Barista Championship and three times Queensland Barista Championships, I know what’s required and the benchmarks needed. The competition is a barista’s opportunity to spread their craft to the wider community and the public. Having this year’s event at Café Biz allowed the industry to showcase their baristas and allowed them to be heard. Café Biz was a fantastic vehicle for exposing our state’s talent. For all the visitors over the two days, both local and interstate, they were welcomed to the tight community of Queensland. Café Biz Brisbane allowed suppliers to really connect with its market and also built on the already existing community. Having the event in Queensland also allowed those who haven’t been able to travel to past Café Biz events to catch up and connect with suppliers and friends within the industry. It has always been an added expense for Queensland businesses to travel interstate every year so with Café Biz 2014 on our doorstep, I’m sure there was plenty of business conducted. ven for me from a personal and business level, Café Biz provided me the opportunity to deliver my thoughts on our industry. It allowed me to speak about how the industry has changed in Queensland and also where we are headed in the future. Since I started my brand back in 2010, there have been many who have not even tasted my coffee, and Café Biz 2014 gave my friends and colleagues that chance to sample my products, which was fantastic. The exhibitor list was world class, and we are looking forward to Café Biz 2015, which is already shaping up to being another cracking event. Let’s hope to see you all there.
EXPO US FIRST A FABULO R E FO OM CH ES AW U SO MU RS WERE “THANK YO THE EXHIBITO D ! HA NE WE BA BRIS CH FUN – MU HERE IN W SO NE T FABULOUS THE EVEN AND MADE THE WITH SOME OF ET ME ME SO TO K ITY AND DRIN S OPPORTUN IE IT OPPORTUN TASTED!” BUSINESS ’VE EVER COFFEE WE ST BE VERY AGES ALL BELS & IM HSIDE LA BILL RAND UT SO R, MANAGE GENERAL
Cheers, Tim – Tim Adams Specialty Coffee.
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PHOTOS AND VIDEO AVAILABLE FOR VIEWING AT www.cafeculture.com/cafebiz/cafe-biz-2014-wrap-up
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CAFé PULSE: what shapes our australian café INDUSTRY REPORT 56. UPDATE: CAFE PULSE
testimonials As a National Account Manager, I need to provide my valued customers with relevant and factual details that could help shape their business growth with current trends, market shifts and future opportunities.
W H A T
S H A P E S
This report has helped me deliver all of these KPIs. The team at Café Pulse have listened to my business needs in terms of questions asked and have helped me create a world class document, that I was proud to present.
O U R
Café INDUSTRY REPORT
In October 2010, Café Pulse Research launched the industry first initiative to better understand independent café owners and managers and to evaluate the service you receive from key café suppliers. The response over the last four years has been overwhelming, with combined feedback from cafés across the country highlighting their needs and expectations from their key suppliers. The survey response analysis has brought to the forefront some very valuable industry insights, and its supporting numbers give all of us a better understanding of the Australian café industry. These charts have grown nicely over time and now allow all café owners and managers to benchmark their café business vs. the national and state averages.
Thank you to the café owners and roasters for having their say over the past four years of this important café search.
We Listened, and now collectively your voice will be heard throughout the café industry.
Suppliers, foodservice wholesalers and roasters can now best understand their café market opportunities to satisfy their direct customers and their managers.
The “What Shapes our Australian Coffee Industry” comprehensive report is the benchmark that all companies need to review and adopt for change.
The annual Café Pulse survey initiative is aimed at gaining more focused service standards from the major café suppliers and the various foodservice distributors.
I have now presented this report to industry leaders in Australia and internationally; the resounding feedback has always been positive. Finally we have an industry report that is credible, relevant, well researched and that meets our industry needs. Well done to the team at Café Pulse; I look forward to the next edition in March 2015. Lance Brown National Account Manager - Commercial Coffee Lion Dairy & Drinks
The “What Shapes Our Australian Café Industry Report” has a breadth and depth of information that I have not seen before in a coffee or café industry report. More importantly, it is presented in a way that is so easy to understand and re-communicate, making it a powerful selling tool. We have used the information to make recommendations for change with our customers and to justify investment proposals within our business. We are grateful to the Café Culture team for providing such a quality source of industry specific coffee and café information that we can use to our benefit. Eugene Visione National Sales & Marketing Manager Mocopan Coffee
I have been involved with the foodservice industry for over 16 years. This report from the team at Café Pulse has provided me with the most comprehensive market information in that time. It not only helps us at Clorox have a better understanding of the café market and its importance in the foodservice sector, but we can also pass this valuable information on to our distributors to help them grow, which is to the mutual benefit to both organisations. Information in this report will be invaluable in building our Away From Home strategy piece and will help the business make strategic decisions in our sales and marketing direction moving forward. Thank you to David and the team at Café Pulse; this report has confirmed we are investing our advertising funds wisely into the café industry, which will help us drive our market leading brands (GLAD and Chux) into the future. Ewen Litchfield National Customer & Category Development Manager - Commercial Clorox Australia Pty Limited
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WHAT SHAPES OUR
KEY INSIGHTS AND CAFE TRENDS This is the ultimate Café Industry OOH coffee market report eport that will greatly assist you to better understand the important growth factors that shape this vital café market. Ideal for marketing and brand managers, anagers, sales anagers managers and their sales staff, manufacturers and importers, porters green bean porters, 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.
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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.
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.
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60. BY BRENT WILLIAMS DAVINCI GOURMET
MOST OFTEN OUR INSTINCTS REGARDING COMFORT FOODS TURN OUT TO BE THE BEST ONES: HOT SOUP ON COLD WINTER DAYS, ICY COLD PADDLE POPS DURING THE SUMMER TIME AND OF COURSE, A CREAMY HOT CHOCOLATE ON THE COUCH DURING THE COLDER NIGHTS.
everages are the fastest growing category of specialty foods; however, today simplicity rules. Consumers not only want foods and beverages prepared with fewer ingredients, but they also want comfort and familiarity. Most often our instincts regarding comfort foods turn out to be the best ones: hot soup on cold winter days, icy cold paddle pops during the summer time and of course, a creamy hot chocolate on the couch during the colder nights. Hot chocolate has always been a favourite comfort food for young and old alike. It simply tastes delicious and as an additional benefit, chocolate is packed with antioxidants, and its combination of carbs and protein can help your body recover from a tough day. When you combine all of these properties, a warm, rich cup of hot chocolate can really brighten your day. But not all hot chocolates are created equal. We all love the classic Milo and milk
combination, but as comforting as powdered
Another great variation is to try white
cocoa may be, a new class of high-end
chocolate cocoa with a pump of DaVinci
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opportunity to get that enjoyable café taste at
teaspoon of cayenne pepper. This is sure to spice
home which some powders cannot provide.
things up, but won’t leave a strong aftertaste.
Because at DaVinci Gourmet we want you to be warm and happy during these colder months, we have developed a range of chocolate sauces that have a smooth texture that will mix throughout the drink and stay suspended, with no “clumping” at the bottom of the cup. The flavour you are after will stay strong and consistent throughout your whole beverage. Now because we want you to be prepared for these inevitable cold days that are coming, we have added a few variations to the standard hot chocolate to make it even more enjoyable. For a rich and creamy hot chocolate, add a pinch of salt to develop the chocolate flavour even more; a pump of DaVinci Gourmet Vanilla
Science has proven that food can have a very real effect on how you feel, so a warm cup of DaVinci Gourmet hot chocolate in your hand can turn a gloomy day into a moment truly worth savouring. Sharing a warm cup of liquid chocolate can erase worry and fill your mind with happy thoughts and warm memories. Whether you choose traditional hot chocolate, a decadent white chocolate, or the old-fashioned cocoa with marshmallows, a cup of hot chocolate can work wonders on a cold winter day. So the next time the moment calls, try one
Syrup can also offer your taste buds a new
of these recipes. You will surely have a warm
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SALTED CHOCOLATE INGREDIENTS • 120 ml milk • 30 ml DaVinci Gourmet Chocolate Sauce • 1 pinch table salt METHOD Add 1 pump of DaVinci Gourmet Chocolate Sauce into your cup. Add smooth, well textured, heated milk and finish with a pinch of salt and stir.
PEANUT BUTTER CHOC
SPICED WHITE CHOCOLATE
INGREDIENTS • 1tsp smooth peanut butter • 120 ml milk • 30 ml DaVinci Gourmet Chocolate Sauce
INGREDIENTS • 120 ml milk • 30 ml DaVinci Gourmet White Chocolate Sauce • 7.5 ml DaVinci Gourmet Cinnamon Syrup • ¼ tsp Cayenne pepper
METHOD Add 1 pump of DaVinci Gourmet Chocolate Sauce into your cup. Put in 1 teaspoon of smooth peanut butter (or more if you really like it peanut buttery). Add smooth, well textured, heated milk. Stir to mix well and enjoy.
METHOD Add 1 pump of DaVinci Gourmet White Chocolate Sauce into your cup. Add 1 pump of DaVinci Gourmet Cinnamon Syrup. Add smooth, well textured heated milk. Add ¼ teaspoon of Cayenne pepper; stir to mix well and enjoy.
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13/6/14 10:41:48 AM
64. BY SCOTT BROWNING
RECYCLABLE BIODEGRADABLE C O M P O S TA B L E WITH THE RISE IN ECO-FRIENDLY PACKAGING PRODUCTS ON THE MARKET, IT CAN BECOME CONFUSING TO UNDERSTAND AND SOURCE PACKAGING WITH THE RIGHT “GREEN” CREDENTIALS FOR YOUR SUSTAINABLE PROPOSITION. RECYCLABLE, BIODEGRADABLE, AND COMPOSTABLE ARE ALL TERMS WE FREQUENTLY HEAR, BUT WHAT DO THEY ACTUALLY MEAN FOR YOUR BUSINESS AND THE ENVIRONMENT?
“Green” marketing has become so prevalent that there has been a name coined to the practice: “Greenwashing”. This is to promote the perception that an organisation’s products, aims or policies are environmentally friendly. You will notice this when companies claim that their products are “Eco-friendly”, “Bio”, or “Green”, but what does this all mean, and are these claims justified? When you look at any packaging product, it is important to examine how and where it is made but more importantly, what it is made of and where customers are going to dispose it. In Australia we have the infrastructure setup to discard rubbish in two primary places: a recycle bin, and a standard rubbish bin. As there are no composting collection infrastructure or facilities to collect compostable waste, it makes the lifecycle of a product fairly certain. So let’s analyse the three options for common products used in the Australian café market. RECYCLING FOOD PACKAGING When customers purchase a product in single use packaging, they are likely to consume and dispose of the product at or near the point of purchase, or at their home or workplace. If the product is recyclable, customers have the opportunity to place used packaging in the MRF (Material Recovery Facility) recovery bins for the
material to be recovered and recycled.
SO WHAT CAN BE THROWN IN THE RECYCLABLE BINS? • Paper and cardboard • PET and milk bottles • Tetrapak • Paper coffee cups • Plastic cups
WHAT CANNOT BE RECYCLED? • Waxed cartons – commonly used to package fruit and vegetables • Bioplastics – recyclers cannot mix PLA with other plastics; commonly used in paper coffee cups • Foam cups An important issue with PLA is that, because it is of different origin from normal plastic, it must be kept separate when recycled, otherwise it will contaminate the recycling stream. Being plant-based, PLA needs to be sent to a composting facility, and not a recycling facility, when it has out served its usefulness. Foam cups cannot be recycled and must be put into the standard waste bins. SO WHAT PACKAGING IS BIODEGRADABLE? It is obvious that cardboard and paper are biodegradable, but what about plastic products that claim to be “biodegradable”? On the market today there are three main products
that claim to make plastic biodegradable: Oxo-biodegradable, Micro biodegradable and Bio-plastics, but what do they mean?
OXO-BIODEGRADABLE PLASTICS (ADDITIVES SUCH AS D2W) Oxo-biodegradable technology, as the name implies, allows the product to degrade. This technology incorporates the use of an additive that begins to break the plastic chains only when exposed to oxygen, heat and moisture. The type of degradation taking place is that once the pieces of plastic have broken down into small enough fragments, there is a second stage that gives microbes the opportunity to finish the process through biodegradation. This aspect may be true, but it is extremely difficult to validate, as the plastic fragments must have degraded to the microbe level. There are varying reports as to what remains in the soil and air once an Oxo-biodegradable product has degraded and because many of these products will degrade in a landfill, the CO2 gas will normally be captured and released into the atmosphere.
MICRO BIODEGRADABLE PLASTICS (ADDITIVES SUCH AS ECO-PURE) The latest technology available is micro biodegradation. This is the technology behind products like Eco-Pure. This technology is also
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65. in the form of an additive that is added to existing polymers in small amounts. Eco-Pure products use a wide range of ingredients to open the polymer chain and attractants stimulate microbial colonisation on the plastic. Because the polymer chain is open, the microorganisms can use the carbon chain as a source of food and energy. This is happening at the atomic level and the remnants are CO2, CH4 and inert humus. Because many of these products will degrade in a landfill, the gases of CO2 and CH4 will be released. The most important aspect of this technology is that this process activates with or without the presence of air, light or heat and will take place no matter how deep the plastic is buried in landfill. This type of plastic can also be recycled as normal if put into a standard recycling stream.
BIOPLASTICS Products made from a bioplastic like PLA will biodegrade in the correct conditions, but they will not decompose thoroughly in a landfill. This material, like the Oxo-biodegradable additive, requires oxygen for such material to decompose properly. Because landfill generally has very poor oxygen flow, it is difficult for bioplastic
packaging to decompose.
IS COMPOSTING THE ANSWER? This is the most confusing segment of the packaging market for businesses and consumers due to the large number of “compostable” claims on products. Firstly, the absence of collection bins and industrialgrade composting facilities in Australia makes composting difficult. Bioplastics will break down into their constituent parts (carbon dioxide and water) within three months in an industrial composting facility, where they are heated to 60°C and fed a steady diet of digestive microbes; however, it will not break down in your standard compost heap at home. CONCLUSIONS “Greenwashing” is the latest marketing trend worldwide, but understanding the difference between the three main “end-of-life scenarios” for packaging in Australia should help businesses make an informed decision. It is evident that over the last 20 years Australia has setup our waste collection systems to support recycling. In cities such as San Francisco, the answer is municipal green waste collection,
PRODUCTS MADE FROM A BIOPLASTIC LIKE PLA WILL BIODEGRADE IN THE CORRECT CONDITIONS BUT THEY WILL NOT DECOMPOSE THOROUGHLY IN A LANDFILL. where you can dispose of bioplastics in such a system and it will be properly composted. Unfortunately, we are not at this stage in Australia. There are no simple solutions for environmentally friendly packaging, but educating businesses and consumers about the realities of where their packaging items come from, and where they will be disposed of, will help make the Australian café industry “greener”.
ABOUT THE AUTHOR Scott Browning – Marketing Manager, MPM Marketing Services. MPM Marketing has been promoting quality disposable foodservice products for over 35 years. Now Australia’s only full service manufacturer and distributor in the disposable food packaging industry.
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68. BY CHRISTINE COTTRELL
N A T T I I O N
VANCOUVER: WHERE SPECIALTY COFFEE IS BLOOMING CHRISTINE COTTRELL’S CAFÉ TRAILS CONTINUE …
ur first trip to Canada took us to beautiful Vancouver. On the first morning we were directed to Greenhorn Espresso Bar in a leafy neighbourhood with gardens just starting to burst into spring. There were tulips and daffodils everywhere, along with other pretty things a person from the subtropics doesn’t recognise. By 9am Greenhorn was buzzing, and the barista took time to recognise our accent. He then told us that they have an Australian working with them and went on to explain how they make their macchiatos: lots of milk and a “rosetta” on top. With our policy of “When in Rome, do as the Romans do”, I was not about to argue. We found a niche to enjoy our milky macchiatos (“piccolos” by our standards), while watching Canadian-style rush hour unfold, pretty much how it happens anywhere else in a specialty café, with a few lingerers with laptops, the odd addict rushing in for
a caffeine fix, small groups slowly savouring warm beverages on the crisp spring morning. I’d be happy to have Greenhorn in my neighbourhood if I lived in Vancouver. In need of a walk after our long flight over the Pacific, we headed for Stanley Park, a large area of park and tracks where, during weekends or late evenings, you’ll be dodging walkers, joggers and cyclists. At our estimation (photography stops included) a walk of the perimeter would have taken us over 3 hours. Opting for a shorter route, we wandered through the centre, where we stumbled upon an area of enormous hardwood trees with squirrels darting up and down. They are worth looking for! Our destination was The Teahouse, now an iconic restaurant with a fabulous view and seriously good food. For our afternoon coffee we visited Milano Espresso Bar at 849 Denman Street. There are also other Milanos in town, one at 36 Powell Street and their roastery at 156 West 8th Avenue. With a traditional Italian focus (their
motto is “West coast heart, Italian soul”) they succeeded in satisfying two fussy Australians with their espressos. Complete the walk down Denman Street, and you will end up at English Bay. On a sunny day, the ambience is spectacular, particularly on sunset. On day two we headed for Gastown, where Water Street is the loveliest in this historic precinct. In the centre is the intriguing steamoperated clock that tourists flock to see. As well as the beautifully restored buildings, a little further along are some interesting modern ones by the waterfront, including a Convention Centre/Luxury Hotel/Cruise Terminal that juts into the bay looking like a multi-storeyed cruise liner – with sails on top. Timbertrain Coffee Roasters, at 311 West Cordova Street, is very up to the minute and run by three lads who are focused on giving every customer the best possible coffee experience. Despite being open only a few months at the time, it was clear they were well on the way to achieving success,
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ON THE SOUTH SIDE, IT’S IMPORTANT TO KNOW THAT CROSS STREET IS ONTARIO. THEN YOU WON’T GET LOST LIKE WE DID!
IN NOVEMBER LAST YEAR CAFÉ CULTURE LAUNCHED AN EXCITING NEW INITIATIVE TO BRING SUPPLIER AND SERVICE PROVIDERS TOGETHER WITH CAFÉ OWNERS AND THEIR CHEFS TO DISCUSS THE DAY TO DAY CHALLENGES OF RUNNING THEIR CAFÉ KITCHENS.
with exceptional brewed coffees prepared in a number of different ways and meticulous attention to detail and customer care. Revolver, at 325 Cambie Street, is a very popular, upbeat place that has a small retail store attached in the premises next door. Again we found lots of interesting brewed options on offer and baristas who know what they’re doing. If you’re interested in old wares or just on for a completely different experience, you’ll find Luke’s General Store at 126 East Pender Street a treat. It’s an antiques/bric a brac store with a pop-up café (serving Stumptown coffee) in the middle and a barbershop. Seems you just find an old bench or chair to sit on and clear yourself some space at a table if you want to put your cup down. The staff will chat to you about coffee, furniture or antiques. All in all, an interesting espresso experience. Day three started in Yaletown – at Coo Coo Coffee. Sitting on the front porch with a view of the flowering fruit trees, we enjoyed two Canadian-style macchiatos. Yaletown is one of those reinvented neighbourhoods full of trendy stores and eateries – and a good area to go back to in the evenings for dinner. While most cafés in central Vancouver can
be reached on foot, you can get around the rest by tram, bus or ferry. The city map is easy to navigate, once you know the dividing street where east ends and west begins. As in the USA, Canadian streets are conveniently named according to numbers and divided according to whether they are east or west of a certain cross street. On the south side, it’s important to know that cross street is Ontario. Then you won’t get lost like we did! We went to the south via Granville Island, where you’ll find a good produce market. Go on a wet weekend day, as we found out, and you’ll be sharing with lots of locals and tourists. Best choose a weekday instead and a sunny one, if you can. The best coffee is a little further over, however, in Kitsilano in the west or quite a distance away on Main Street and Commercial Drive in the east. 49th Parallel Roasters, instantly recongisable by their distinctive aqua-coloured cups, has two cafés – at 2198 West 4th Avenue in Kitsilano in the west and 2902 Main Street in the east. Both are largish, fast-paced places with lots of customers and plenty of beverage and food options. We settled for pourovers, but resisted the doughnuts. 49th Parallel has an arrangement with Lucky’s Donuts and serves
them in all their cafés. Elysian at 1778 West 5th Avenue is quite a different experience. It’s a small sophisticated space where hardly a sound is heard – except for the hum of your perfectly foamed milk in progress. There we enjoyed one of our best Vancouver espresso experiences. Two others stood out in the area: Innocent Coffee at 1340 West 4th Avenue is a small café with art gallery space upstairs; and Arbutus Cafe is a popular café in a residential neighbourhood on the corner of 2200 Arbutus Street (cnr. of West 6th Avenue). Matchstick Coffee Roasters specialises in single origins, is quite a bus ride away in the east at 639 East 15th Street, but well worth the effort. With the roaster out the back, the aroma of freshly roasting coffee greeted us at the door. The friendly staff suggested we also visit their city location at 213 East Georgia Street. Again, it was a large ambient space, but this time we were greeted by the smell of freshly-baked croissants, as there’s a bakery on the premises. If you haven’t heard of twice-cooked almond croissants in all of France, you’ll hear about them in Canada. I’m not sure why or how they are twice cooked (I should have asked) but they are advertised like that everywhere.
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IN NOVEMBER LAST YEAR CAFÉ CULTURE LAUNCHED AN EXCITING NEW INITIATIVE TO BRING SUPPLIER AND SERVICE PROVIDERS TOGETHER WITH CAFÉ OWNERS AND THEIR CHEFS TO DISCUSS THE DAY TO DAY CHALLENGES OF RUNNING THEIR CAFÉ KITCHENS.
A lady on the bus had told us to go to Commercial Drive, which made day four a bit like a wander down Melbourne’s Lygon Street decades ago – when the cafés of old had passed their prime, some had closed down and some new specialty ones were starting to spring up among them. We found three of the latter kind along Commercial Drive: Bump N Grind Café at 916, Prado Café at 1938 and Turks Coffee Bar at 1276. The most interesting experience for the day was at 1321 Commercial Drive – at Abruzzo Cappuccino Bar, an older café packed full
of Italian men watching soccer. Tables were configured in rows facing the TV and the only female I could see was serving lunch. Clearly cappuccino was not the focus at midday; it was all about the pizza and the game. I poked my head in the door to be greeted with welcoming hand gestures, “Ciao, Bella …” followed by what I think was “they make pizza; the best in Vancouver here”. We never got to taste the cappuccino nor watch much of the soccer, but the pizza was good. Although small in number, the specialty coffee places we visited in this beautiful city were all
exceptional and had something unique to offer. We left armed with valuable advice: if you want a piccolo latte in Canada, order a macchiato! If you want a macchiato, you will have to tell the barista how you’d like it! ABOUT THE AUTHOR: Christine Cottrell is a widely travelled coffee enthusiast with a passion for writing and photography. She’s the author of the Barista Bible (now in its 2nd international edition) and the Perfect Espresso Training System – a series of coffee books and training materials that are now selling globally. www.perfectespresso.com.au
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ATTENTION: Local Cafés... B E
P A R T
THE LAUNCH OF COBAA will be at Café Biz Brisbane on the March 15-16 and has been developed by the café industry to beneﬁt the valued café owners and baristas of Australia.
T H E
C A F É
AS AN ASSOCIATION MEMBER we will assist you with your local café business and services needs, be it for leasing and stafﬁng guidelines, café services and advice, café focused superannuation and specialised insurance, job search and job placement adverts, café news and events.
C O M M U N I T Y YOUR MEMBERSHIP WILL CREATE a sense of belonging to the café community and provide you many local café beneﬁts. Our cafes are an important part of any community and now you and your business can be a part of your café industry.
TEL (02 ) 9380 5559
• BARIS TAS $3 9 PA • CAF É OW N ER S $ 4 9 PA • I ND I VI D UAL S $ 59 PA • FR ANCHI SED COR POR ATE $ 55 0 PA
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72. BY MICHAEL DRUMMOND
THE SINGLE BIGGEST EXPENSE (BOTH FINANCIALLY AND ADMINISTRATIVELY) TO ANY SMALL BUSINESS IS ITS STAFF. THE
owever, recruitment and management of employees is often the area that most businesses put the least amount of effort into and do not manage effectively. Often recruitment is a reactive process, rather than a planned one. Staff are often hired in response to a real or perceived urgent need. This approach to staff can set the tone for the relationship (one of unplanned and chaotic reaction, rather than strategic and organised). Common mistakes that many small businesses make in relation to hiring and retaining staff are: 1. HIRING TOO QUICKLY – most key (successful) decisions are made with a clear goal in mind after some careful research and analysis. Picking a location for your café is usually based around objective analysis such as foot traffic, available parking and population density. However, many recruitment decisions are based on reactions to subjective experiences, such as being “too busy”. Not being able to keep up with customer volume can be (and usually is) a result of a number of contributing factors (of which too few staff is but one possible cause). Other potential causes include inefficient allocation of resources, shop layout and overly complicated processes. Before hiring any staff, you should be very clear as to
why you need the added position in the business in the first place. Some positions are easy to assess – a restaurant needs a chef. However, other positions can be more complicated to value. How many waiters does a café actually need? An essential criteria for successful and effective recruitment is to have a clearly mapped out organisational structure with up to date and detailed job descriptions for each position in the structure. This might sound like overkill for a small business; however, finding efficiencies in every aspect of operations is critical to the success of every small business. Even a simple organisation chart will help identify whether there are gaps (which should be filled and therefore justify hiring new staff) and where there is duplication (which can suggest that you have too many staff). 2. FIRING TOO SLOWLY – no one wants to be the bad guy. But persisting with a non-performer/ lost cause hoping that they will spontaneously improve is a low percentage play. More often than not, the poor performance will continue (if not get worse) until such time as a conflict event occurs. Often there is a lot of emotion associated with such events and, as such, it can be difficult to make smart commercial decisions. There are often two consequences for small business owners who fire an employee in the heat of the moment:
FIRSTLY, they end up filling the gap in staff resources, working longer hours and taking on more day to day responsibility; This, in turn, can often lead to the first mistake mentioned above, in hiring a replacement too quickly, thereby running the risk of perpetuating the cycle. Generally speaking, once you get that feeling that someone is not working out, it is the right one and it is time to implement a plan. This plan should always be based around honest communication. STEP ONE: explain clearly what your expectations are and why you feel they are not meeting these expectations (an organisation chart and job description will be invaluable in this situation). Give them the opportunity to respond … they might have valid reasons that you were not aware of as to why they are not delivering, which if fixed actually solves the problem; STEP TWO: map out a clear path to improvement. Some call this performance management, others call it mentoring. Regardless, if you show an employee how you want something done, you will either solve the problem or make it that much easier to remove them from the business. It is not only about fairness, it is strategic and planned management. STEP THREE: reward positive improvement
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(communication is the key). If the employee responds positively to the improvement pathway, maybe they are a keeper and you can give them more responsibility (this rewards you as the owner also, by the way). If they don’t, don’t muck around … make the call and remove them from the business. Sounds harsh, but you can’t be fairer than (a) telling them honestly how you feel (b) giving them the opportunity to tell you how they feel (c) agreeing with them on a pathway to improvement that responds to both yours and their frustrations. If, after all that, they still do not improve, there is not really anything else that can be done. 3. HIRING ON ASSUMED TECHNICAL KNOWLEDGE/SKILL AND EXPERIENCE (Resume and reference check) – I’m yet to see a resume that wasn’t gilded a bit, and I would be gobsmacked if a prospective employee offered up a referee who wasn’t going to paint them in glowing terms. Every prospective employee is a bit of a gamble, but hiring on attitude (you can always teach knowledge) is a safer strategy than relying on
resumes and reference checks. The guy who comes to the interview well-presented and prepared and is enthusiastic is usually giving off the right signals of someone who will be engaged and committed to learning how you want them to work. Attitude is generally the key differential in performance. If someone wants to do a good job, they usually will! THE FINAL PIECE OF THE PUZZLE? Documentation! After everything is said and done, the employer/employee relationship is still a contractual one with legal rights and responsibilities (on both sides). A clearly worded, complete contract of employment can avoid many problems (as both parties know upfront exactly where they stand and what is expected of them (job descriptions should always form part of the employment contract). There is no need, however, for this to be a complicated and wordy document – quite the contrary; the simpler the document is, the easier it is to understand and enforce. Given that most, if not all, positions in a café will be covered by an Award of one type or another, an employment contract
(whether for a full-time, part-time or casual employee) should not be any longer than three pages. There are some basic essentials that should be included in every employment contract, such as job title, pay rate, status, hours of work and termination provisions. Including these essential criteria in the contract often avoids the necessity to cross reference the contract with the Award (which can be confusing and fraught with misinterpretation). In my next article I will go through the key components to a hospitality focused employment contract and show you how to create your own document.
ABOUT THE AUTHOR Michael Drummond – Director of Corporate Services, Di Bella Coffee. “Michael Drummond is a qualified lawyer who owned his own practice (focused on the hospitality industry) for over 10 years before he decided to enter the corporate world (instead of just consulting to it) by taking on his role at Di Bella Coffee (a position he has held for nearly two years).
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76. BY KATHERINE KEMP & HANNA RICHARDSON
Sensory PHOTO CREDITS MICHAEL KAI
WHAT IS IT THAT MAKES SOME SPACES WONDERFUL TO WALK INTO? IT IS THAT INDEFINABLE “SOMETHING” THAT JUST MAKES IT WORK. YOU CANNOT IDENTIFY EXACTLY WHAT IT IS, BUT THE SPACE IS BOTH COMFORTABLE TO BE IN, YET EXCITING, WITH A SENSE OF DISCOVERY.
rchitectural theorist Juhani Pallasmaa (stay with us here) has stated that “buildings have turned into image products detached from existential depth and sincerity,” and expounded a return for architecture “to address all the senses simultaneously and fuse our image of self with our experience of the world”. Nowhere is this more important than within the interior spaces – the spaces in which we occupy and live our everyday lives. Creating a sensory space, one that fulfils one’s body with sensory stimulation, the smell of the coffee, the chitter chatter of people in the café, watching people pass by on the street from within, is a connected space. Henri Lefebvre, a 20th Century French philosopher, wrote of sitting in his apartment with the windows open, experiencing the sounds and smells of the market street below and feeling connected to the street, the community and the city as a whole. A space that is sensory does not have to be
“designed”: some of the most delightful food spaces are ones that happen on the street, or back street, the tumbling down spaces, not the coolest place in town, but they do have an authentic connection to ourselves, to our past, and to our community. But what is a space that is sensory? It is simply one that works to fulfil all the five senses – touch, hearing, sight, smell, taste, not just our eyes. Sometimes the most engaging spaces are the ones that are overwhelming in their noise, light and smell. That is why street markets can be such an unforgettable and memorable experience. It is these spaces that evoke memory, stir something deep within ourselves, and make us feel a connection. It might be the tactile timber used on the wall in your local café, or the crumbling brickwork outside, or just the hustle and bustle of a market café, but it is these elements that build to create a space that works; you want to come back to it time and time again. It is also the sense of discovery created within
an interior that creates engagement with the people who occupy it. Perhaps it is the space slowly revealing itself and unfolding as you pass through it, experiencing it bit by bit rather than revealing itself completely as you enter. It is spaces that talk to you, adding their own personality, that become memorable. It is the quirks, the oddities, the small things that you notice when you spend time in the space that add to the flavour. It is like forming a friendship and slowly getting to know each other until you feel like comfortable old friends, understanding and celebrating oddities with each other. Spaces that create a narrative, and share that personality and bring a sensory experience together as a clear storyline are the ones that stay with us. It is the dimly lit wine bar in New York selling wine carafes labelled “cheap”, “decent” and “good”; it is the noisy sushi bar in a Tokyo train station with the sushi chefs lined up at the bar all working their craft with the customer queue outside, or the middle eastern desserts
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piled high in the window of a London High St restaurant waiting to be eaten. We have all shared experiences like these. In the design of the coffee roastery, Code Black Coffee, we aimed to create all of this, a space that fully engaged people with all of their senses. They could smell the coffee, see the bean production, taste the food from the open kitchen and feel the tactile materials within the customer zone. It is a space that has had a surprising
reaction from everyone who visits; although perceptions of the space can be different, they all have a deep level of engagement with the design. It is this understanding of the deeper need for the return to these sensory spaces that will create a meaningful connection for customers to new hospitality designs and successful future food concepts.
ABOUT THE AUTHOR ZWEI (German for two) started operating 7
years ago when Hanna Richardson (German) and Katherine Kemp came together in a creative collaboration in Melbourne. Both have extensive experience in interior architecture, as well as a passion for great food and coffee. Now with a multidisciplinary team, Zwei specialise in hospitality design and offer clients creativity, experience and a pragmatic approach that delivers exciting, sensory spaces. www.zwei.com.au
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Proud sponsors of the World Latte Art Championship and Coffee In Good Spirits Championship.
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M A K E
Y O U R
C A F É
WITH UNIQUE FURNITURE
these days it is becoming increasingly
and abroad who manufacture to order allows
important to differentiate themselves
the majority of their range to be customisable
bar stools with customised upholstery. “B
from the competition with not only their menu,
by material, colour and finish. “We focus on
Seated Global had quite a few options when
but with interesting interior design. Customers
custom design for a multitude of commercial
it came to working with this scheme. We were
want new experiences from not only the food
projects,” explains director, Daniella Klein
able to get samples to try out, which was
and drink, but from the environment around
Menachemson. “Our strategy is to give custom
very helpful. It was also great to be able to
them as well.
design at an affordable price point. It doesn’t
choose custom colours for powder coating and
Katherine Blizard, owner of Ampersand
have to be absurdly expensive for someone to
Café & Bookstore explains that “cafés and
get furniture that is unique and exclusive. We
customise upholstery, whilst still keeping within
restaurants need to update their interior every
aim to meet everyone’s budgets.”
any café owners will agree that
two to three years to remain competitive and
Today the company services cafés, pubs,
to keep exciting their customers. We often
bars, restaurants and even airport lounges.
focus on customer service and great food
Clients include national restaurant and
and beverages, but the interior of a venue
café chains such as Michel’s Patisserie and
contributes to the success of a business more
Nandos, as well local independent stores.
so now than ever before.”
“We like to give personal service,” says Klein
Designing fun and unique furniture for your
Menachemson, “we really like to become
brand is one option to help set you aside from
involved in the project and get personally
the pack and get tongues wagging. With so
attached. We work with people for years and
much furniture on offer these days, you might
years and we see our customers as partners.”
not think about creating your own furniture or
Recent projects include Ampersand Café
think that customised furniture will be way out
& Bookstore in Paddington, Macchiato in Pitt
of your price range, but B Seated Global have
Street, Berkelouw Book Barn in Berrima and
been helping café owners create unique AND
three beans in Broadway Shopping Centre.
affordable furniture for their fit outs. Based in Sydney, B Seated Global are a family run business founded in 2005 by Jack
Having a network of factories both locally
B Seated Global supplied Ampersand Café with bespoke bentwood chairs and stools made in Michael Thonet’s original factory in
by 30% since the renovation.” Macchiato received copine chairs and leather
the client’s budget,” said Trish Lopez from Giant Design, interior designer of Macchiato. Peta Howe, interior designer of three beans says, “I loved the weathered and slightly rustic look of the table tops. The black wax shows the grain in the timber beautifully and ties the table tops back in with the black stain of the timber counter front.” Looking to the future, the company is keen to continue along their current path of finding new products and further exciting projects. “We are continuously looking at new ways of growing the business, so we look at new markets to target, new products to present to the market, and different ways of packaging the products we produce,” says Klein Menachemson. If you are looking at refurbishing your café
Klein, a 35-year veteran of the furniture
Poland. “The bentwood chairs and stools
in the next few months, contact the B Seated
business. Initially supplying furniture to the
complemented our indoor dining areas
Global team to find out more about how you
event and rental market, they have evolved
perfectly. The natural timber sits beautifully
can get unique and affordable furniture for
into the hospitality market. The company
amongst our antique tables, sofas, and our
now has a range of over 3,000 products and
fireplaces,” says Blizard. “Our customers are
imports furniture from all over the world.
really enjoying our interior; sales have increased
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The success of a gourmet café is to deliver amazing menu designs with quality product, but still at perceived café prices. Two cafés doing just this are Proud Mary in Collingwood and Stagger Lee’s in Fitzroy, Melbourne. Check out these delicious recipes using two underutilised cuts of beef, the shin and the knuckle, to create indulgent meals that are actually affordable to make and sell.
RARE MEDIUM WOULD LIKE TO THANK JOEL HALES, BARNEY HANNAGAN AND CHRIS HAMBURGER FOR SHARING THEIR CULINARY SECRETS. FOR MORE RECIPES, GO TO WWW.RAREMEDIUM.COM.AU
FRIED GNUDI AND BEEF SHIN WITH PINE MUSHROOM RAGU AND PECORINO
CHRIS HAMBURGER STAGGER LEE’S – 276 BRUNSWICK STREET, FITZROY MELBOURNE VIC
THE BEEF SHIN
medium heat until golden.
Line a large baking sheet with
with plastic wrap, and pop into the
• 500g boneless beef shin. Cut
Add vegetables, garlic and pine
baking paper. Add ¾ of the
mushrooms and cook for 5
semolina to the sheet, spreading it
COOKING THE GNUDI
minutes. Add thyme, hand crushed
out to form an even layer. Put the
Transfer 6 gnudi to a large plate,
into 3cm pieces • 200g double smoked bacon
tomatoes, red wine and simmer for
rest of the semolina aside.
giving each one a gentle shake
• 1 onion 2cm diced
2 minutes. Return beef to pan. Add
Combine the ricotta, Parmesan,
to remove any loose semolina.
• 2 carrots peeled washed 2cm
chicken stock, salt and pepper and
and salt in a large bowl and mix
Put 3 tablespoons of butter and 3
bring to boil. Turn down heat, cover
until combined. Put the mixture
tablespoons of vegetable oil in a
• 2 celery sticks 2cm diced
with lid and simmer on lowest heat
into a disposable piping bag. Pipe
large, shallow pan. Let the butter
• 200g pine mushrooms sliced
for 2 ½ hours. Stirring every 30
the mixture onto the semolina-lined
melt and foam until it turns light
• 5 garlic cloves thinly sliced
minutes to ensure beef does not
tray in 3 or 4 long straight lines,
golden brown. Add the gnudi to
• 6 sprigs of fresh thyme
stick. Ready when beef is soft and
leaving a 2cm space between them.
the butter in one layer and cook
• 250ml medium bodied red wine
can be pulled apart easily with a
Cut each length of ricotta into
until lightly golden and crispy,
• 500g whole peeled tomatoes,
3cm/20g pieces. Gently roll gnudi
about 2 min each side. Transfer
between your palms to make little
them to paper towels to drain and
• 300ml of good chicken stock
1 kg of semolina flour
round balls. Grab a large pinch of
sprinkle them with salt.
• Salt and pepper to taste
1 kg cows milk ricotta
semolina and sprinkle it over the
Heat olive oil in a large heavy based
50g of Parmesan, finely grated
gnudi. Carefully return the gnudi to
Serve in large bowl with ragu
saucepan. Fry beef pieces in small
2 tspn kosher salt
the tray, leaving a space in between
spooned over gnudi.
batches until beef is well browned.
each, and repeat.
Garnish with freshly grated
Remove from pan. Add bacon and
Disposable piping bag
Dust the remaining semolina over
pecorino and fresh torn parsley
a little more olive oil, and fry over
MAKE THE GNUDI
the gnudi. Cover the tray tightly
lardons in 2 cm chunks
crushed with your hands
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THE BIG FAT KNUCKLE SANDWICH
SLOW BRAISED BEEF KNUCKLE, MILK BUN, BRUSSELS SPROUT KIMCHI, SPICY KETCHUP MAYO & JERUSALEM ARTICHOKE CRISPS
JOEL HALES AND BARNEY HANNAGAN PROUD MARY – 172 OXFORD ST, COLLINGWOOD MELBOURNE VIC
THE SPICE RUB • 4 tbsp cumin seed, toasted and ground • 4 tbsp smoked paprika • 1 tsp cayenne pepper • 2 tsp black peppercorns, toasted and ground • 6 tbsp brown sugar Combine all.
THE BRAISE • 1- 2 kg beef knuckle • 2 brown onions, peeled and large diced • 2 carrots, peeled and large diced • 1 celery stick, diced • 4 garlic cloves • 3 litres beef stock • 1 litre tomato juice, no seeds • 2 bay leaves, fresh • 3 thyme sprigs Rub the beef with oil and apply the spices to evenly coat all sides of the knuckle. Leave for three hours, or overnight is best. In a large pot, heat oil and start to cook the vegetables. Once browned and caramelised, add the garlic. Add the tomato juice, thyme and bay leaves. Cook for 10 minutes, then add the beef stock. Bring to the boil and simmer. Sear the beef knuckle on all sides in a pan, season with salt. Place in a roasting tray and cover with the braising liquid. Cover and cook at
120 - 130°C for 6 - 8 hours. Check the meat; it should pull away from the bone easily. Remove the meat and cool. Strain the sauce and cool. Shred the meat ready for use.
THE KIMCHI • 1 kg Brussels sprouts, finely chopped • 500 g green tomatoes, sliced • Salt • ½ cup water • ¼ cup rice flour • 2 tbsp sugar • 210 g radish, grated • 2 garlic cloves, grated, using a microplane • 2 small red onions, chopped • 50 g ginger, grated, using a microplane • ½ large red chilli, sliced • ¼ cup fish sauce (optional) • ¼ cup rice vinegar • 1 cup chopped coriander • ½ cup spring onion, finely chopped • Horseradish Toss Brussels sprouts and tomatoes with a good pinch of salt in a colander and leave for around 20 minutes. Drain, rinse under cold water, and place in a bowl. Make a paste combining the water, rice flour, and sugar in a saucepan and bring to a simmer until the
paste thickens. Allow to cool. Combine radish, garlic, red onion, ginger, chilli, fish sauce, rice vinegar in a food processor and blitz to a rough puree. Fold the puree into the cooled paste, add the chopped coriander and spring onion, and mix with the Brussels sprouts and tomatoes thoroughly. Add the horseradish to taste. Transfer to a container and let stand at room temperature for 24 hours before placing in the fridge. For best flavour, leave for 1 week.
SPICY KETCHUP • 1 brown onion • 1 tsp chopped garlic • 1 tbsp paprika • 1 tbsp ground cumin • 1 tbsp chilli flakes • 1 tin tomatoes • 1 cup sherry vinegar • 1 cup sugar Sweat off onion and garlic. Add spices. Add rest of ingredients and cook down 'til thickened. Blitz 'til smooth. Season.
MAYO • 100 ml olive oil • 100 ml vegetable oil • 3 large egg yolks • 1 whole egg • 1 teaspoon Dijon mustard • Splash white wine vinegar or white vinegar
• Juice ½ lemon Mix both oils together. Place the yolks and whole egg, mustard and a splash of water in a food processor and start blitzing. Slowly add the oil to the blitz until it has all been incorporated, or until the mayo looks thick. Add the vinegar and lemon juice and check for seasoning. Add the ketchup to the mayo to taste.
THE CRISPS • 1 kg Jerusalem artichokes • Oil for frying Slice Jerusalem artichokes thinly and leave in cold water for 1 hour. Rinse. Heat oil to 160 - 170°C, add the crisps and cook until crispy. Drain on paper towel and season with salt.
TO SERVE Gently warm the sauce, add the pulled beef and warm through. Remove the beef from the sauce. Slice the milk bun; add the Brussels sprout kimchi, the pulled beef knuckle, and a whack of the mayo. Serve with the side of crisps. Bangin'! Great with coffee, even better with BEER …
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CAFÉ OWNERS WHO ARE AS PASSIONATE ABOUT FOOD AS THEY ARE ABOUT COFFEE AND WHO ARE LOOKING TO INCREASE PROFITS, PRODUCTIVITY AND MENU VARIETY SHOULD
R E S E RV E A P L A C E AT A N E X P R E S S C A F E S O LU T I O N S E V E N T . THESE LIVE COOKING EVENTS DEMONSTRATE SOLUTIONS TAILORED FOR CAFÉS TO EXPAND FOOD MENUS THAT WILL EXTEND CUSTOMER SPEND BEYOND JUST COFFEE AND CAKE AND INCREASE PROFITABILITY. esearch by Café Pulse indicates up to 50% of coffee purchases include a snack or food item. Express Café Solutions demonstrates that through expanding the range and quality of food, this percentage can be increased, as well as the transaction value. “Would you like a fresh smoothie or omelette with your coffee?”... imagine the difference this could make to the bottom line. But what if there’s only limited space? Café owners and former restaurant chefs who start up their own smaller cafés often have big ideas for food, but are challenged by limited footprints including only a small or no back of house kitchen. Using flexible cooking options, Express Café Solutions will show how to produce various café dishes front of house, without the need for a canopy or extraction hood. Utilising products from Vitamix, Menumaster and Lincoln, the selected equipment can increase productivity through quick drink blending and food preparation, as well as express heating and cooking. Café staff will only require basic training on the easy to use equipment to prepare dishes quickly and consistently, freeing up their time to focus on other important tasks – like serving great coffee!
DURING THE LIVE EVENT Taste a wide range of freshly prepared café favourites, from smoothies and home-made soups through to foccacias and pizzas, to fully appreciate the possible expansion to menus and the potential for increased profits by implementing an Express Café Solution. And as dishes are cooked or prepared from scratch, café owners can tailor menus to include home-made favourites, locally sourced and/or organic ingredients to meet customer needs and complement the perfect coffee blend. So even with limited resources or small spaces, discover how Express Café Solutions can help to deliver big results to transform your café. Express Café Solutions live events are brought to you from the world of Comcater. To register for the next event near you and to find out more, call 1800 035 327 or visit www.comcater.com.au
13/6/14 11:30:06 AM
DIMATTINA COFFEE WA
IN RECENT YEARS, THE COFFEE SCENE IN WESTERN AUSTRALIA HAS GONE THROUGH A VERITABLE RENAISSANCE.
icro-roasters and specialty coffee shops are popping up seemingly on every street corner, WA baristas are earning serious notoriety at national competitions, and the number of discerning coffee drinkers is growing every day. One of the companies spearheading this movement is Dimattina Coffee. With headquarters based out of Perth’s industrial suburb of Osborne Park, Dimattina has been a presence in the WA coffee community since 2000 and has steadily grown ever since. This year Dimattina unveiled its newly renovated café in Osborne Park, which has been received with praise from the local community. The space is crisp and clean, yet inviting and warm in the overcast autumn weather: “We wanted to get away from the industrial/reclaimed wood look that a lot of places are doing at the moment,” says company director Simon Dimattina. “I wanted it to have a timeless feel.” “Timeless” is a good word for it. The carefully selected décor is clean and modern – unobtrusive, yet fashionable. Beautifully finished American Oak benches sweep the entire length of the room, white “subway” tiles reach all the way to
the ceiling, and tasteful local artwork adorns the walls. The café is divided into two distinct sections, (a dining area and a takeaway/communal coffee area) by stylish hanging shelving that showcases Dimattina’s current single origin selection and specialty brewing equipment. At the rear of the café is a set of clear French doors which lead through to the roasting room, where customers are encouraged to interact with the roasting staff. By way of equipment, Dimattina has spared no expense. A shiny new La Marzocco Strada EP functions as the primary espresso machine, while a matte black GB/5 serves as a backup on the back bench. The obligatory EK-43 grinder takes pride of place amongst several manual brewing devices. Being a wholesale roaster as well as a café has other advantages too; with a constantly rotating array of single origin coffees on offer (both in the grinder and as whole beans), customers are spoiled for choice with their morning brew. Another feature new to the renovation is the inclusion of fresh, local food made on site. The menu is simple but tasty, with various salads and baguettes that change every day. There is also a wide selection of delectable sweets available for
those with a sweet tooth. Dimattina’s café has always functioned as more than simply a place to get your morning fix and a bite to eat; it is also a mecca for home coffee enthusiasts and professionals alike to gather, chat about coffee and maybe pick up some new beans and brewing apparatus. This has been exemplified by the inclusion of a weekly cup tasting session held on Friday afternoons on the café’s communal table. “The cupping serves a dual purpose. It builds our relationship with the coffee community here in WA, and it also gives us valuable feedback on our coffee. We quite often include the public in our greens selection,” says Simon. This idea of building a coffee community seems to be a strong theme emerging all over WA and is a very exciting prospect; Dimattina have invested in that idea since their inception. Western Australia has taken great strides towards becoming a great specialty coffee destination, and it’s easy to see why. There is a huge amount of passion driving Dimattina’s team, and the new café is a true expression of that passion and dedication. DIMATTINA COFFEE 3/19 COLLINGWOOD ST, OSBORNE PARK
14/6/14 10:32:51 AM
17/6/14 4:15:58 PM
13/6/14 11:31:16 AM
WE’RE BRINGING COUNTRY GOODNESS TO THE CITY. You’ll love the flavour of Dairy Farmers milk, made with no permeate and free from artificial additives and preservatives. The way milk should be. www.dairyfarmers.com.au
13/6/14 11:32:07 AM
13/6/14 11:32:12 AM
RECIPE DEVELOPED BY PETER KURUVITA
BEER AND THE PERFECT MATCH
THE CRAFT BEER INDUSTRY IS BOOMING AND WITH BEER AND FOOD MATCHING EVENTS TAKING PLACE ALL OVER THE NATION, PEOPLE ARE BECOMING ACCUSTOMED TO AND ARE LOOKING FOR BEER JUST AS MUCH AS WINE TO ACCOMPANY THEIR MEAL. CAFÉS CAN IMPLEMENT SOME CREATIVE IDEAS WITH LESS THAN SIX BEERS IN THEIR REPERTOIRE. HERE IS ONE EXAMPLE FROM THE JAMES SQUIRES BREWERY OF HOW YOU CAN MAKE THIS WORK IN YOUR CAFÉ.
SEARED OCEAN TROUT WITH GINGER, CHILLI AND SHALLOT SAUCE SERVES 4. The sauce can be made up to a week ahead and refrigerated in a covered container. INGREDIENTS • 4 x 135 g - 165 g Petuna Ocean Trout ﬁllets, skinless, pin bones removed • Salt and cracked black pepper • Vegetable oil • ¼ punnet coriander cress (micro herb) or coriander leaves • Cooked basmati rice, to serve • Carrot sambal, to serve SAUCE (Makes about 1 2/3 cups) • 1 long red chilli, coarsely chopped with seeds • 1 clove garlic, coarsely chopped • 2 tsp grated ginger • ¼ bunch (½ cup lightly packed) coriander leaves • 1 green shallot, chopped • ½ cup (125 ml) Japanese salt-reduced soy sauce
BEER MATCH ONE FIFTY LASHES PALE ALE 4.2% ABV A refreshing Australian-style cloudy pale ale with a restrained bitterness and a clean, smooth finish. The use of malted wheat also adds to its refreshing character, delivering a beer with a lightly fruity nose, with hints of passionfruit, grapefruit and citrus.
• ½ cup (125 ml) mirin • ¼ cup (60 ml) sweet chilli sauce • ¼ cup (60 ml) white wine • 2 tsp sesame oil CARROT SAMBAL • 1 medium carrot, grated • 1 small onion, ﬁnely diced • ½ cup freshly grated coconut • 2 medium green chilli, ﬁnely chopped with seeds • Juice of 1 lime • 2 tsp crushed Maldive ﬁsh* • 1 clove garlic, crushed • 1 sprig curry leaves, ﬁnely chopped • Salt and cracked black pepper
METHOD Puree all sauce ingredients until well combined and ingredients are broken down. Transfer to a saucepan and simmer for 5 minutes. Season the trout with salt and pepper. Lightly oil a hot frypan and cook the trout for 2 minutes each side. The trout should remain medium rare in the centre, so be careful not to overcook. Place the trout on plates and spoon over some of the warm sauce. Garnish with coriander. Serve with warm rice, carrot sambal and remaining sauce. To make the carrot sambal, combine the ingredients in a small bowl and season with salt and pepper. COOK’S NOTES Sambal also goes well with curries. It can be prepared up to 2 hours ahead and refrigerated in a covered container until required. *Maldive ﬁsh is a Sri Lankan ingredient available from Sri Lankan food stores. If unavailable, substitute with fish sauce. OTHER FOOD MATCHING IDEAS Sole grilled in butter with a twist of lemon and steamed greens served on a potato and celeriac mash. FOR MORE RECIPES USING JAMES SQUIRE BEER, VISIT: WWW.SBS.COM.AU/FOOD/JAMESSQUIRES This article is a piece of promoted content. James Squire encourages the responsible consumption of alcohol.
13/6/14 11:52:19 AM
13/6/14 11:52:24 AM
94. BY GRAEME MCCORMACK
UPDATE: AUSTRALASIAN SANDWICH ASSOCIATION
THE AUSTRALIAN CONVENIENCE SANDWICH AND FOOD-TO-GO INDUSTRY IS EMERGING FROM ITS SLUMBER, ON ALL FRONTS AND MEETING THE CHALLENGE HEAD-ON OF DELIVERING QUALITY WITH CONVENIENCE, AT A COMPETITIVE PRICE, NATIONALLY.
n recent times, some of Australia’s leading national retailers such as Woolworths, Coles, 7-Eleven, Tasty Trucks, have noticeably increased their levels of investment and commitment to consumer awareness and product development in the convenience sandwich and food-to-go sector. By showing the way, these retailers are now creating a new benchmark for others in the industry to meet and exceed. This is the very shift in mindset the industry has been waiting for! Our time has arrived. So how does the Australian industry now maintain this momentum of change it has created, and where does it look for continued knowledge, inspiration and benchmarking? In terms of momentum, the key
is identifying highly passionate and knowledgable career professionals from the world’s most developed sandwich and foodto-go markets such as the UK and US, and injecting them into our market. Like a shot of adrenalin! This solution has already been in play for a number of years with the major retailers already mentioned, which is the fundamental reason why we as an industry have managed to gain this momentum of change so far. The key now is to keep hammering. In terms of where we as an industry look to for continued knowledge, inspiration and benchmarking, the answer is the UK and Asia. The highly developed nature of the UK foodto-go scene, through mega-retailers such as
Marks & Spencer, Waitrose, Pret-a-Manger and Eat, coupled with the dynamic and fast-paced street food scene of Asia, provides Australia with an infinite pipeline of high-grade innovation and proven product concepts. The Sandwich Association, in partnership with Passageway, are about to host their second Food-To-Go Innovation Tour of New York City and London; we look forward to reporting-back on all our key insights and doing whatever we can to help the industry maintain momentum! Exciting times. CONTACT
Graeme McCormack, Director E. email@example.com W. www.sandwich.org.au
FoodAssociates a � ates
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Hospitality Point Of Sale Specialist
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13/6/14 11:59:47 AM
C A F E O W N E R S & B A R I S TA S A S S O C I AT I O N O F AU S T R A L I A
Why As a valued member of COBAA you will be part of a larger community of café owners whom, like yourself, wish for improved industry communication, focused small business cafe services as well as up to date café owner and barista news and information.
Café owner & barista focused, COBAA will harness the collective strength of its café member base to drive change, to assist café owners and baristas in seeking such things as improved leases, financial services, effective low cost job placement and café insurance services.
CAFÉ IS A COMMUNITY. Be an active part of your café future.
Barista PA $39
Ideal entry level COBAA provides membership benefits including: • The opportunity to job search café industry positions as advertised. • Stay well informed about the café industry, trends and coffee events • Regular eNewsletters, social media feeds and our events updates
Café Owner PA $49
In addition to the Barista level entry this membership provides extended access to COBAA Networks and member support services: • Your business can advertise café positions vacant to a captive pool of café industry professionals • Stay well informed about the café industry, trends and coffee events • Regular eNewsletters, social media feeds and our events updates
Individual Memberships at $59 Ideal for corporate employees, coffee supplier staff, sales reps, coffee roasters and their family and friends • Regular eNewsletters, social media feeds and our events updates
COMPLETE THIS FORM AND SEND TO: FAX: (02) 6583 7169 POST: COBAA PO BOX 58 POTTS POINT 1335 EMAIL: MEMBERSHIP@COBAA.COM.AU
COMPANY DETAILS Company Name: ................................................................................................................................................................................ Street Address: ................................................................................................................................................................................... Town: .................................................................................. State: ........................... Postcode: ..................................................... Telephone: (
) .............................................................. Fax: (
Website: .............................................................................................................................................................................................. Contact 1: Department Title: ........................................................................................................................................................... First Name: ................................................................... Surname: ................................................................................................... Twitter Name: ................................................... Facebook Name: .................................................................................................... Email: ................................................................................ Mobile: ................................................................................................... ACCOUNTING CONTACT First Name: ................................................................... Surname: ................................................................................................... Telephone: ( ) ....................................................................... Email: ................................................................................................... Would you like to be added to our regular eNewsletters and event updates please circle
PAYMENT OPTIONS Payment by credit card:
Total Value: $ ..................................................................... Visa
_ _ _ _
Exp: _ _ / _ _
_ _ _ _
_ _ _ _
_ _ _ _
CSV: _ _ _
Signature: ............................................................................................................................. Payment By Direct Debit Banking Details: Account Name: COBAA – Café Owners and Barista Association Australia Commonwealth Bank Of Australia | BSB: 062014 Acc No: 10561944
COBAA MEMBERSHIP PLEASE TICK
Name on card: ...................................................................................................................... Card Number:
Yes / No
Barista PA $39 Café Owners PA $49 Individual Membership PA $59
13/6/14 12:04:54 PM
• F I A U P D AT E 2 0 1 4 •
A why not BECOME MEMBER OF THE
Food Industry Association?
exhibit AT O U R
BENEFITS OF BEING A MEMBER The Foodservice Industry Association Incorporated is a non-profit organisation formed in 1985 to organise and manage Hospitality and Catering Expos throughout regional NSW. The events provide an opportunity for members and non-members to promote their products and services to all sectors of the foodservice and associated industries. Contact us today… email@example.com
Don’t miss out! PORT MACQUARIE MARKET DAY OPEN TO TRADE ONLY! Visit us at Port Macquarie - Panthers RSL, 1 Bay Street, Port Macquarie NSW 2444 Tuesday 28th October, 10am – 7pm Come and see all the latest trends, what’s new in food, beverage, packaging and equipment. There will be great giveaways and specials on the day, with heaps to see and taste. Come and talk with some of Australia’s largest manufacturers. Get the edge on your competition; this is a must see show. Register online for your free voucher booklet; go to – www.foodservice.org.au/calendar and click on the Nowra link. Save money on your purchases on the day.
MARKET DAY LATTE ART THROWDOWN DATE: TUE 11 FEB 2014
• Access to FIA Market days – up to 6 per annum in regional NSW • New product promotion via FIA website • FIA logo endorsement • Direct link to member websites from FIA site and vice versa • Company branding on FIA website
BENEFITS OF EXHIBITING AT OUR MARKET DAYS • Direct customer contact with the decision makers. Open to Trade Only! • A little investment goes a long way! Get connected with lots of regional end-users … the advantages far outweigh the cost. • An ideal opportunity to show and demonstrate new products, techniques and campaigns. • Build your sales immediately at an FIA market day. • Networking – you gain great networks, interact with some of the biggest manufacturers in the industry and make lasting connections. • Support your local /regional wholesalers and distributors. • Instant databases – increase your database with every show. Comprehensive list of attendees supplied free of charge to exhibitors. • Effective pre-show marketing and promotion of each event. • We also enjoy local support from our distributor network.
Matt Lakajev – Coffee Brothers (centre)
Jordan Dufffy – Ground Floor Café (right)
Joseph Williams – Soto’s Café (left)
As part of the FIA Market Day calendar, the Newcastle event included a Latte Art Throwdown hosted by Café Culture Magazine, to highlight the professional end of the coffee market within the food service industry. Eight baristas from cafés around the region competed in a sudden death throwdown, where under time pressure they were allowed to pump out two coffees and then present the best one of these to the three judges. Judges for the event were Renee Rogers from Freedom Foods, Frank Furlong of Mission Foods and Sean Edwards from Café Culture Magazine. The winner took home $500 in cash and the kudos of being the FIA Newcastle Latte Art Champion for 2014.
W. www.foodservice.org.au | E. firstname.lastname@example.org | T. 0400 644 097
13/6/14 12:05:30 PM
BY SEAN EDWARDS
AS I GET OLDER AND MY BODY STARTS TO CRACK AND SPLUTTER AND GROAN AT ME, ESPECIALLY ON COLD MORNINGS, I FIGURE THAT IT IS TELLING ME IT IS YEARNING SOME CLEAN FUEL IN THE SYSTEM.
14/6/14 10:39:32 AM
AT SOUL FOODS, THE CAFÉ MAJORITY IN NOVEMBER LAST YEAR OF LAUNCHED THE INGREDIENTS THAT GO CULTURE AN EXCITING EACH DISH SOURCED NEWINTO INITIATIVE TO ARE BRING FROM AND HER HUSBAND, SUPPLIER ANDMEG SERVICE PROVIDERS MARK’S, VERY OWNERS OWN KITCHEN TOGETHER WITH CAFÉ AND GARDEN IN LARGS, THEIR CHEFS TO DISCUSS THENEAR DAY MAITLAND, NSW. TO DAY CHALLENGES OF RUNNING THEIR CAFÉ KITCHENS.
his year has been a busy travel year, which means lots of hotel rooms and some strange changes to my standard diet of home cooked meals. I am in no way a health nut, but as I get older and my body starts to crack and splutter and groan at me, especially on cold mornings, I figure that it is telling me it is yearning some clean fuel in the system. By pure need I have started looking at healthy alternatives that are still tasty from my café selections. Gone are the days I can drink beer into the late hours of the night and get up and slap down a big breakfast. I have been going out of my way to discover cafés that serve good selections of fresh and whole foods. My first enlightenment was when I stumbled upon Manna Foods café in Fremantle. My initial reaction was how come this large space of a café had such a long line up out the door on a weekday. I decided to check it out and was surprised at how this business operated so successfully. It was all about service and whole raw foods, not using processed food containing preservatives and other chemicals that were not there naturally. I am always very skeptical when I see the words, organic, vegan, raw and natural. In the past it has meant no flavour and a rumbling belly from too many beans leading to embarrassing gas. I was totally wrong; when my meal came out, it was beautifully crafted with amazing flavours to surprise the gourmet chef in me.
It is interesting how such a primitive approach to food service is making huge in roads into café food. People in third world countries have been surviving on a staple diet of mostly raw and unprocessed food. What is raw food? This is the web definition: Raw foodism is a diet consisting of uncooked, unprocessed, and often organic foods or wild foods. Depending on the type of lifestyle and results desired, raw food diets may include a selection of raw fruits, vegetables, nuts, seeds, eggs, fish, meat, and non-pasteurised/nonhomogenised dairy products. This all sounds pretty boring, but when I asked a good mate and chef, Kenton Shaw, who owns the Dorrigo Wholefood Store and Café about how he approaches the flavour thing, he said, “Sean, come and taste it.” So I did. Kenton is a great chef, and he showed me first hand how he could bring the best out of fresh unprocessed food. Before he and his wife, Monique, purchased the businesses, he had cooked his way around traditional food service in restaurants, pubs and cafés, cooking the standard fare. Now he is excited each day when he comes to work and sees fresh produce on his doorstep, delivered by local organic farmers. He then combines flavours from the large collection of dry herbs and spices and oils from the shop. Kenton has enjoyed the challenge of being creative again and gets a kick out of seeing the non believers like me enjoy healthy, balanced good food with, I say, amazing flavours.
My research into this subject took me also to the port city of Newcastle, to a café I heard about on the grape vine that was also specialising in great wholefood. I met chef and owner of Soul Foods Café, Meg Garnham, whose passion has been creating great healthy foods from paddock to plate. Meg started her café in the old KFC building at the entrance of the Hunter Street Mall. Most definitely a healthier food offering now! At Soul Foods, the majority of the ingredients that go into each dish are sourced from Meg and her husband, Mark’s, very own kitchen garden in Largs, near Maitland, NSW. Mark spends hours each week tending to the “Soul Garden”, which helps to supply the majority of the restaurant’s fruit and vegetable needs. What he can’t grow, Meg sources from local certified organic growers and suppliers, guaranteeing that even the breads are organic and eggs are free range. Meg’s focus is ensuring that everything you see on the Soul Foods menu is made on site – even the biscuits, slices and cakes. Soul Foods has become hugely popular with allergy sufferers and coeliacs, as well as people who just love the idea of fresh food. Meg has also combined a great café juice range topped off by well made coffee. Well, I am converted and feeling much better with my healthy food choices. It may take a little more effort to get into the vibe of this culture, but the positive outcomes far outweigh the time saving of the rushed modern menu with some longevity in life.
14/6/14 10:39:49 AM
102. CASE STUDY
GLOBE-TROTTING C O F F E E
P I O N E E R
FINDS HIS PLACE IN THE CLOUD TWO DECADES BEFORE ESTABLISHING ST. ALI, ONE OF MELBOURNE’S MOST LOVED AND RESPECTED COFFEE SHOPS, CAFÉ ICONOCLAST AND GAME-CHANGER SALVATORE MALATESTA WAS HEADED DOWN A VERY DIFFERENT CAREER PATH.
“I WAS A SUITED-UP TAX LAWYER WORKING CRAZY HOURS FOR AN INNER CITY FIRM ... AND HATING IT. I knew within a few months that tax law wasn’t for me, but I stuck it out for two years before leaving to pursue my real passions in life: brilliant food, coffee and café culture,” Salvatore said. Spurred on by his Italian heritage and memories of a childhood filled with the aroma of coffee, Salvatore established his first café in 1993 at the tender age of 21 while studying Law at Melbourne University. Salvatore’s coffee journey started when he was young. He grew up in a household where the smell of freshly-brewed coffee was the norm and celebrated in his house. And yet, he struggled to find a decent cup at uni. So that heritage, together with the need for a good caffeine fix, was the inspiration for setting up a café on-campus. But good coffee wasn’t the only thing lacking on campus. A lack of culinary options also drove Salvatore to set up Plush Fish, one of Melbourne’s first sushi bars. “A lot of students, myself included, were desperate for a decent bite to eat, but the only thing on the menu was heart-attack material. So I found a small shopfront, set up Plush Fish, and it took off.” When it came to graduation time, Salvatore had 15 cafés to his name, a newfound love for specialty coffees and a head brimming with new ideas. This entrepreneurial spirit not only laid a solid foundation for Salvatore’s future business ventures such as St. ALi, it also gave rise to his game-changing view of the café scene, and the way he’s disrupted the status quo. Specialty coffees were the real eye-opener for
Salvatore and paved the way for the point of difference in his business. At the time, people viewed coffee a certain way. Salvatore disrupted the coffee industry by positioning coffee as a celebration of the work farmers have done, rather than just another commodity. It’s this unique take on an industry, and a challenging of conventions, that leads one to draw parallels between Salvatore’s gamechanging work ethic and the disruption Xero has created in the accounting space. “I’m not just an early adopter. I like to align myself with brands that share my passion for shaking things up. Xero has done that in the accounting space, taking something I used to dislike – accounting – and making it fun, accessible and easy to do, from wherever I am: airports, music festivals, propped up in bed – and overseas.” With St.ALi coffee houses firmly entrenched in café scenes in Melbourne, Sydney and London – together with a range of popular specialty coffee roasting brands – Salvatore’s expansion plans show no bounds. With Paris, Berlin, New York and Tokyo in his sights, it’s no wonder he uses Xero to keep track of his business. “We want to grow and expand and go global, but we want to do it in the right way, retaining our brand essence across every touch point. Keeping a close eye on the numbers plays a big part in all that – as does Xero, of course.” While Salvatore had heard the Xero name bandied about, it took a meeting with his business advisor (over coffee, of course) for him to ditch his desktop package once and for all and convert to Xero. Said Jane Meinert, Salvatore’s business advisor
from Base Ten Advisory: “Salvatore’s a busy guy with a lot going on: retail venues and wholesale operations, as well as other business interests. He has several accountants on-the-ground, and we work with him on an advisory level, so Xero’s been a great way to make sure we’re all on the same page and facilitate accurate collaboration between all parties.” Having handled the conversion to Xero for Salvatore, Jane and the team have been focused on getting the most out of Xero. With faster ways of capturing data and better reconciliation methods, the St. Ali team are on the path for more efficiency and control. Jane added: “Xero has allowed Salvatore to use those small pockets of free time, when he’s in a taxi or stuck at an airport, to check in on the numbers across his businesses, and we’ll often log in at the same time to chat about how the various businesses are travelling financially.” Despite his high profile in the food and beverage scene, Salvatore still has a wellconsidered answer to the question: what do you do with yourself? “While I’m in charge of 500 staff and have to inspire and lead them, I also see myself as a futurist who is always thinking about what hot new idea is around the next corner. Xero has, through its convenience and ease of use, freed up my time, giving me the headspace to focus on new ideas and the future of my business. Because that’s what it’s all about: looking after the now and the future – and doing both of those things really, really well.” CONTACT
To find out more about Xero, visit www.xero.com
13/6/14 12:15:45 PM
13/6/14 12:16:06 PM
104. BY MEL SHARPE
AUSTRALIASIAN SANDWICH ASSOCIATION
T H E
C H A N G I N G
F A C E
F A S T FOOD
ANOTHER SEASON, ANOTHER TREND, ANOTHER FOOD RETAIL OUTLET POPS UP TO TAKE THE CITY BY STORM.
hese retail outlets appear seemingly out
delicious and varied cuisine options, which you
into this change, and what does that mean for
of nowhere and are flavour of the month
needn't wait around for.
consumers and the future industry?
(excuse the pun). It’s the place to go, the
From the top end of the spectrum we have seen
With an increasingly educated and health
place to be seen, and everyone is talking about
George Calombaris transition his fine dining, 2
conscious consumer base, fast food has been
it. You can’t get in, you need to line up, and a
Chef Hatted restaurant, The Press Club, into the
forced to make some hard decisions: keep up, or
bossy maître d type sends you to the bar to wait
cool, funky and affordable Gazi. This big, gutsy
lose your market share. No longer is it acceptable
your turn for a table. By 10pm you’re ushered
and well talked about move seems to be paying
to serve or consume poor quality meals with
to a small dark corner and devour half the menu
off for Calombaris, with Gazi jam packed with
little or no nutritional value. Consumers want
because after numerous drinks whilst waiting,
delighted customers. As a quirky side note, they
convenience and food that is quickly obtainable
you're now starving! You eat, enjoy the food,
also offer takeaway!
more than ever, but there is an extension to this
some of the atmosphere and leave with full
Furthering this theme within his own group,
consumer demand now. It needs to be delicious
satisfaction that you are now up-to-date and on
Calombaris launched Jimmy Grants,"Greek Street
and it needs to be nutritionally sound, because
Food", in a quick service restaurant (QSR) model.
not every night is "treat night" and, as a fast food
Walk into any of these outlets, and within 15
establishment, you can’t afford for the majority
minutes you've got yourself a mean souva!
of your customers to only visit once a week.
It’s all part of the experience: the hype, the excitement, the waiting. The feeling of honour when you are finally seated, and let’s face it,
Asian street food is, and has been, on trend for
Another Emporium establishment, Thr1ve, displays
sometimes it adds to the whole romance when
some time now. Establishments offering innovative
this perfectly with a keen nutrition, quality and
they treat you a little mean.
and creative takes on this trend are in the main
speed of service focus. Our consumers are telling
food court of a large, high street shopping
us what they want, and it’s up to us to give it to
spent the last two months in Melbourne, one I got
centre. Wait, where? Not something you would
them. For the industry, this change in direction
extremely used to! However, the one trend which
expect to hear. You would assume my previous
creates a precedent and a foundation on which
struck me the most was not a food or flavour
sentence would end with something along the
future business can grow and develop. As the
trend (although Asian street food is everywhere!);
lines of "tucked away behind an alley after you’ve
market and consumers climb on board with the
it was seeing the type of establishment outlined
circumnavigated a dumpster, a graffiti lane and
new fast food industry and word spreads that
above moved from its traditional lane way or
ventured down a dark stairwell".
yes, it’s possible to have amazing fast food, the
This is a familiar situation for us all and, having
flagship residence to a vastly more commercial and accessible environment.
Not so. Walking around the new Melbourne
options become endless. It’s a win-win situation
Emporium Café Court, the new fast food trend
for industry consumers. The raising of the fast
explodes. Establishments that look like they
food bar allows for new concepts to enter the
belong in a laneway have streamlined and
industry and find a home in a more developed
simplistic designs with creative and innovative
market. The transitioning of a trend into a quick
up right away. By "fast food" I don’t mean
food offerings ... all of them on trend, all of them
service restaurant model, which has the capacity
McDonald's or any other take away or fast food
offering a restaurant quality meal in a fast food
to mature into a chain or franchise, is now more
venture which has, until recently, owned the
acceptable speed of service time frame.
achievable than ever.
Fast Food has had a face lift … welcome to a different kind of cool. Before going any further, let's clear one thing
term. The industry is redefining this term to mean
Bing Boy offers "Urban Asian Street Food"
exactly what it should: food which you can obtain
based on the Chinese crepes, Jian Bing; Chinta
Mel Sharpe is the Operations Manager of the
Ria Soul offers amazing laksa, Pho Nom offers
Australasian Sandwich Association and is also
traditional and fragrant Pho soups, and the list
Director of Passageway. Passageway specialises
in creating bespoke food industry insight tours
The change in this space is coming from many directions and meeting harmoniously in the middle, which now paves the way for exciting,
So what is driving the fast food industry
ABOUT THE AUTHOR
throughout Australia and the world.
14/6/14 11:50:03 AM
Depend on us for the best in refrigeration.
Run 77 Café & General Store, Lake Tekapo Built into a wooden, pallet panelling surround to suit the rustic appearance of the café, a SKOPE food display proudly displays wholesome, homemade food. An open deck chiller displays organic fruit, vegetables and Mt Cook Salmon and a single door freezer displays frozen, home cooked meals perfect for families visiting the small lakeside town. Contact us today to find out how we can help your café.
1800 121 535 skope.com 104-105.indd 105
13/6/14 12:17:44 PM
106. BY ROB FORSYTH PRESIDENT - AUSTRALIAN SPECIALTY COFFEE ASSOCIATION
ANOTHER DAY ANOTHER COMPETITION … WELL, NOT JUST ANOTHER COMPETITION - IT WAS THE NATIONALS AND THE WORLDS AT THE SAME TIME!
ver the last year ASCA put on a great series of state and national events, which included over thirty individual competitions nationwide, culminating with the 2014 Australia Barista Championship, the Australia Brewers Cup, and the DaVinci Coffee Chain Championship. In conjunction with these events, Melbourne, Australia also hosted the World Latte Art, World Coffee in Good Spirits and World Cup Tasters competitions. Having all of these events over 4 massive days really stretched the ASCA resources, pushing an extremely dedicated panel of judges and floor crew to their limits. There are many people to thank for their selfless work and commitment in delivering a very transparent and fair competition. A big thank you to Ben Bicknell, chair of the
judges committee and Jeremy Regan, ASCA Board (Victoria delegate). Both worked magic in putting together all the important information for the judges, competitors and practice draws – often working late into the evening. Leigh Carmichael and Stacey-Lea Benjamin dedicated themselves enthusiastically to the demanding job of floor managers of the ASCA stage, and Geoff Michelmore took care of the mammoth task in setting up the competition machines and other equipment requirements. “Not a problem,” was his response. Not forgetting to mention the many judges and stage hands who travelled from near and far volunteering their time and expertise to ensure the events’ success. Congratulations to Matt Perger, winner of the World Coffee in Good Spirits. Matt is one of Australia’s most successful competition baristas,
having placed third in 2011 and second in 2013 at the World Barista Championships and also winning the World Brewers Cup in 2012. Craig Simon, another extremely accomplished barista, took out this year’s Australian barista championships and will now head to the World of Coffee in Rimini, Italy, to compete in the world competition. Devin Loong from Auction Room in Melbourne also secured his trip to compete in Rimini in June by taking out first place in the Brewers Cup Championship. Well done, and good luck to our Australian ambassadors. ASCA is looking forward to 2015 and all the events to be held over the following year, with South Australia kicking off the first competition. Entries are now open online at www.aasca.com/events-sa
13/6/14 12:19:01 PM
PHOTOS: RICHARD THO AND ANNETTE DUTTON
RESULTS R E S U L T S
W O R L D L AT T E A RT C H A M P I O N S H I P
CHAMPION: Christian Ullrich, Germany 2nd: Chiara Bergonzi, Italy 3rd: Edit Juhasz, Hungary 4th: Rie Moustakas, Australia 5th: Seijivus Matiejunas, Ireland 6th: Ryan Tan, Singapore WORLD COFFEE IN GOOD SPIRITS CHAMPIONSHIP CHAMPION: Matthew Perger, Australia 2nd: Martin Hudák, Slovakia 3rd: George Koustoumpardis, Greece 4th: Madeleine Solheim Johnsen, Norway 5th: Young Jin Kim, South Korea 6th: Francesco Corona, Italy W O R L D C U P TA S T E R S C H A M P I O N S H I P CHAMPION: Pang-Yu Liu, Taiwan 2nd: Amanda Juris, United States 3rd: Panu Reinikainen, Finland 4th: Yoeri Joosten, The Netherlands AU S T R A L I A N B A R I S TA C H A M P I O N S H I P S CHAMPION: Craig Simon – Think Tank Coffee 2nd: Matt Perger – St.Ali 3rd: Habib Maarbani – Mocopan Coffee 4th: Sasa Sestic – Ona Coffee AU S T R A L I A N B R E W E R S C U P
CHAMPION: Devin Loong – Auction Room 2nd: Michael Sinclair – Auction Room 3rd: Michael Munroe – Standing Room Only 4th: Jamie Thomson – St.Ali DA VINCI COFFEE CHAIN CHAMPIONSHIP CHAMPION: Lewina Steward – Jamaica Blue 2nd: Melissa Hall – Muffin Break 3rd: Ben Betelli – Cibo Espresso
13/6/14 12:19:29 PM
R E V I E W S
THE EDWARDS 148 PARRY STREET, NEWCASTLE WEST NSW
(02) 4965 3845 t was a beautiful
out one of the business partners was
winter’s morning and
Chris Johnson, a seasoned coffee
my belly was yearning
operator who owned successful
a hearty breakfast
cafés/roastery Suspension and Good
to fuel a busy day.
I was told about a new clever café
The other curious thing behind this
that was put together by a few
business is that one of the partners is
prominent Newcastle businessmen.
Chris Joannou, formerly of successful
I thought straight away that a café
Australian band Silverchair; the band
with a name like Edwards couldn’t
that originated in Newcastle and
be too bad, as I share the same
dominated world charts in 2000.
surname. This café’s name came from
Chris has replaced his bass guitar for
anthropologist Sir Edward Burnett Tylor, a social observer and renowned author looking at culture and its affects on human behaviour. A few minutes’ walk from the CBD, and I was taken away by the smart use of design in this old warehouse space now turned into a cool café, restaurant and bar. I have seen plenty of warehouse conversions in my time, but this one was a standout in design and practical layout. It is sometimes hard to merge three business models together, but the team at Edwards did a great job pulling all the hospitality elements together in this old drive through dry cleaning business. My breakfast choice was a winner – a real winter warmer of savoury
a group handle and is getting stuck right into the café service. Being a superstar in a previous life has not made Chris unapproachable; the day I visited he was getting down and dirty in the garden. I could sense his excitement as we discussed Newcastle and the café industry in general. Chris’ parents previously ran the dry cleaning business from this site, and the third business partner and interior designer, Tim Leveson, has made use of some of the fixtures, including the old metal drying drums and impressive light fixtures. The beer fonts are also made from bits of the old laundry and look impressive on the concrete bar. It’s a tribute to Chris and his mates
mince on sourdough with a big
for pulling together this complete
helping of streaky bacon. Other
hospitality concept and revitalising a
menu items are built around the
tired end of Newcastle. I look forward
impressive woodfire oven, and they
to revisiting to have a night time
make smart use of share plates,
experience of sticky ribs, woodfire
keeping up with latest dining trends.
lamb shoulder and the full selection
The coffee experience was great, and
of craft beers.
I backed up the meal nicely with a
OPEN: Tue to Sat, 7am – 12am; Sun
well-made piccolo. I was later to find
7am – 10pm, Mon – closed.
axil coffee roasters 76 FLINDERS LANE, MELBOURNE CBD, VIC
(03) 9819 0091 Yes, it’s another arrow in the quiver for the fast moving Axil Coffee machine. This inner city espresso bar is typical of Dave Makin’s mindset, built on style and practical ergonomics. The pimped up Kees Van der Westen Spirit coffee machine is the hero in the space and is overlooked by a beautiful mural of a gorgeous girl staring down at you. The morning trade was frantic for a business that was just two weeks old. The espresso bar is true to its name, with great quality coffee, a small well selected batch of cakes and muffins – not too complicated, with quick service. The bar has a great vibe and early in the morning the light was quite low and the atmosphere was warm and cozy, which did not shock the sleepy body too much whilst I waited for my first brew of the day. And of course, this was beautifully presented by head barista Kristy, who has worked at all the other Axil sites learning from the Melbourne coffee masters. The New look Axil espresso bar had some new installations, including a new prototype brew
bar to handle the filter selection and a milk Juggler system from Six Simple Systems, which delivers fresh milk to the barista by its own refrigerated milk font system. It is typical Axil design utilising the latest technology. Already the inner city coffee lovers have sniffed out this location, and the morning coffee trade is building. The early morning all girl team made for a more pleasurable cup, with lots of smiles and great girly precision in the coffee delivery. I was lucky to be present at the café when the fresh cakes arrived, and I was soon tucking into a lush raspberry muffin as a pre breakfast first course. All the cakes are fresh baked daily and are well displayed on some cool designed cabinets. The espresso bar has been set up with a good range of retail coffee for sale, so customers can get their weekly fresh coffee fix up with some helpful tips from the professional staff. Café Culture tick of approval; good work, team Axil. OPEN: Mon – Fri: 7am – 4pm. Closed Sat and Sunday.
13/6/14 12:20:52 PM
CARLOS & CO 3/73 CLARENCE STREET, PORT MACQUARIE, NSW
(02) 6583 9009
t’s nice to see a twist on the café service model, with a street food concept being such a huge success. Carlos and Co. offers those special dishes you experience when wandering the streets around the world. On the same menu you can be in America, Canada, Vietnam and Mexico. The creator of the concept is 17 year old Charlie Edwards, who took on the project on the back of his school hospitality course and his business study class. He already had a good grasp on coffee, being well seasoned in his family coffee roasting and café business. Chuck, as he is known to his mates, has an eclectic group of young hipsters working the business whilst he still attends school; he then gets to spend his weekends in the kitchen creating new menus. The menu is changing all the time, sticking strongly to street theme concepts from around the globe, which the punters are all loving. Chuck acknowledged some of his favourite dishes are hard to move off the main menu, such as the Breaky Burrito of maple smoked baked bacon with mini egg tortillas and fresh tomatillo salsa. The other favourite dish amongst locals is the Bahn Mi, which is based around the classic Vietnamese roll with a few cool twists like using a crisp baguette filled with duck rillete, crispy pork belly and Asian slaw. The food is
simple and quick to serve but like most good foodie creations, there are some tricky elements happening behind the scenes in the kitchen. The drink menu is different, with a series of shakes in a jar like salted caramel and chocolate banana and peanut butter. Carlos also serves the full range of Jarritos Mexican sodas, which fit the street scene perfectly with their unusual flavours and groovy bottles. The coffee is supplied by local roasters Peak Coffee and delivered from a classic silver Linea La Marzocco by the well-trained baristas. The café is located only metres from the Hastings River, which is a busy waterway for recreational vessels and a nice place to chill and hang out. The customer base is the hip crowd that comes to enjoy the vibrant atmosphere and the fun banter from the interactive staff. Carlos and Co. is situated right beside a local barber called Jimbo’s. The two businesses work in perfect harmony, offering a great model, which is now definitely on the drawing board for future barbershop/ cafés in busier city locations. So if you’re keen to get involved in the early success of a new project, contact Charlie via email@example.com This café business is a good example of the new age of café thinking ... being able to step aside from the norm and have a go at your passionate ideas.
crate louise 144-148 GLENAYR ROAD, BONDI NSW
(02) 9130 4668 It was a sunny winter morning on Bondi Beach, and all the cafés on Hall Street were pumping away. I wanted something a little more special than a breaky fry up, so I set off to explore a few café sites I had spied the previous day. I found a good sunny location on Glenayr Road at a new café called Crate Louise. The café/restaurant had an inviting feel, so I checked the menu and it appealed to me instantly. I chose the smashed avocado on sourdough, soft poached eggs with feta and haloumi and was pleased with my choice when the meal was presented. It was what the body needed after two weeks on the road. The coffee from Double Roasters was also very well made and well on track to greatness for such a new café project. After some investigations, I met co-owner Benjamin Grant, who has had this concept in the winds for a few years. Ben is an event manager who has been living abroad for years. He met his wife, Judy Hu, in China through work connections. Judy was a career hospitality manager, and she had the kitchen and hospitality skills to bring this project to a reality. The duo created Crate Louise, a combination of café, restaurant and wine bar, and the fit out in this
small space is very elegant, oozing warmth and coziness. Ben has an amazing passion for wine and runs the front of house, honing his sommelier skills. The wine list not only highlights some of Australia’s unique wine makers, but also takes you on an interesting overseas wine journey. They have secured young bearded chef Thomas Fletcher from Canberra, who has cooked his way around the top end of the Canberra food scene, including time at the famous restaurant Courgette. Thomas and Judy have combined their culinary skills and different cultures to pull off some great combinations. Thomas spent a lot of his cooking experience in Italian restaurants, and Judy is a well seasoned Asian chef. The result is pure pleasure for the customer, with this cross match of east meets west. What I really liked about Crate Louise is the smart use of use of three service times, breakfast lunch and dinner, matching three different businesses in one. A clever structure if you can keep up the energy levels. Good luck with the project, guys; I am sure you will be rewarded for your efforts. Don’t forget to try the Daikon Rosti ... my favourite.
13/6/14 12:21:00 PM
110. BY JESS PRYLES
BBQ WA R S
CAFE CULTURE MAGAZINE WAS THE PROUD SPONSOR OF AUSTRALIA’S LARGEST BBQ COMPETITION TO DATE
It was the great migration. From all over our fair sunburned country they did trek. They came in camper vans, enormous blackened iron pits in tow. They came with their WSMs, ProQs, ceramic grills and even homemade pits crafted from “borrowed” beer kegs. They brought their mates, wives, kids. They brought their excitement and their enthusiasm. And they all descended upon Port Macquarie, Australia in late March to form the teams that competed in the first Australian BBQ Championships. Smoking and traditional barbecuing continues it’s incredible surge in popularity in the land down under, as evidenced by the 20 teams that competed at the Blues & BBQ Festival – by far the largest gathering of professional barbecue competitors this country has ever seen. Held at the picturesque waterfront Town Green, the competition ran over two days
and was complimented on the final day by a fantastic blues music concert, market stalls and food trucks serving delicious smoky treats to the public . The teams revelled in the spirit of camaraderie that formed at their campsites. Stories were shared, secret ingredients were guarded and you could sense the electric atmosphere of the teams finally being able to participate in the type of competition that they had previously only seen via TV screens or overseas travels. To bring competition BBQ to Australia was not without challenges. Mesquite, Hickory and Post Oak are not native woods, and if you can find them, they are prohibitively expensive (as are many fruit woods). Most Aussie butchers wouldn’t know their baby backs from their rib tips, and since Australian bacon is taken off the ribs/loin, most available rib racks are usually “shiners” with a meagre amount of meat left of. Our brisket cuts are different, we
do not use the Boston Butt cut and, on top of all of this, we slaughter our animals at a far younger age than they do in the US, so all the cuts are generally smaller. So depending how good you are at finding a butcher who will cater to your needs, you may already be at a disadvantage before you even step up to the starting line. In an attempt to define Australian competition barbecue for the future, the organisers chose to broaden the individual categories where unless specified, any form of that particular protein could be presented. Competitors were ultimately asked to submit in the categories of Beef, Chicken, Pork Rib, Pork and of course, Lamb - the quintessential Aussie meat. Any form of smoking device/ pit was permitted, as was any form of presentation or garnish, as long as the entry fit within the traditional competition-style boxes as provided to the teams. The competition commenced at 3pm on the
17/6/14 4:12:39 PM
MOST AUSSIE BUTCHERS WOULDN’T VANCOUVER KNOW THEIR BABY BACKS FROM THEIR RIB TIPS
Watch the video
Friday afternoon, with the first category turn in due at 9am the following morning, and the other submissions every hour thereafter. We saw everything from traditional briskets and pulled pork to chicken satay, porchetta and smoked eye fillet, all of which were tasted by an army of over thirty judges. When the smoke cleared, it would be The Meat Sweats, an amateur hobby team from Brisbane, who would walk away with the grand overall title, having dominated in the Pork and Lamb categories. Second place went to Jesse and the team from Big Poppa Smokers who achieved an incredible score with his pork ribs, and third place was claimed by team Yoder Smokers. Feedback from the Championships was nothing but positive, and organisers were able to glean an incredible amount of information, future direction and suggestions from the event. As such, they have moved forward with setting up the first Australian society for competition barbecue – Australasian BBQ Alliance (ABA). I myself have been invited to participate in the creation
of this historic association, and have recently completed several different Head Judge accreditations in the United States, including KCBS and CTBA, to assist with creation of ABA judging criteria. The Alliance is the process of writing a more refined and defined set of rules that will inevitably become the Australian standard, allowing them to sanction many more competitions nationwide. It’s the beginning of a beautiful thing. To find out more or register as a member of the Alliance visit www. ausbbq.com.au ABOUT THE AUTHOR Jess is best known by her “hardcore carnivore” alter ego, BurgerMary. She has been writing, tasting and about BBQ for many years now, spending several months out of every year in Texas and produces the internationally acclaimed Carnivores Ball. She is an accredited Central Texas BBQ Association and Kansas City BBQ Society judge and is the Head Judge for the ABA. Her favourite barbecue item is a perfectly cooked beef rib.
14/6/14 11:32:03 AM
112. BY MARK ROCKLEY OWNER/PRIMAL PANTRY
It is a common question
Well, here is your answer FIRSTLY, LET’S GET ONE THING STRAIGHT:
It is a lifestyle ... not a diet.
I ALWAYS GET FRUSTRATED when media promote Paleo as some new fad diet, when in fact it is a lifestyle choice that involves being active, eating well and minimising stress. When I first sat down and listened to someone explain it to me, it just made sense. The Paleo approach to eating is a return to whole and simple foods, with minimal refined sugars and carbohydrates. This is a diet rich in foods that were consumed as humans were evolving thousands of years ago. In order to eat Paleo method, consume a diet high in lean meats, vegetables, fats and seeds. Avoid dairy, grains and processed sugar altogether. The result is a diet most compatible with the way our bodies are innately programmed to process food and will lead to improved health outcomes, increased energy, and a reduction in blood
sugars that can cause cardiovascular disease and diabetes. Some of the clear benefits of the Paleo Lifestyle are reduced body fat, more energy, a balanced blood sugar level, lower blood pressure, lower cholesterol, improved sleep and improved cognitive function. At the Primal Pantry we strive to educate as well as feeding you delicious, nutritious food. Many people ask questions, and we are happy to share our knowledge to help them understand that good food does not have to be bland and boring. We let our food do the talking, but we also provide a number of avenues for our customers to learn for themselves why we believe the Paleo lifestyle to be the answer to a lot of the modern day lifestyle issues. Our Executive Chef, Tracy Hirst, is one of the
best in the business. She makes everything from scratch, from the delicious treats in the cabinet right down to the sauces and dressings that flavour her amazing dishes. You will be amazed that how we can make simple whole foods taste so good. When you visit our café, it’s not just a meal ... it’s a way to experience a different approach to food and learn how to improve your own health and wellbeing. CONTACT
For more information about Paleo, visit our website. The FAQ page will have some of the answers you are looking for. primalpantry.com.au/#why-primal You are also most welcome to drop into the Primal Pantry and ask some questions over a delicious meal. The proof is in the pudding, as they say!
offers a range of The Coffee Academy so s from ABC of Espres coffee making course lly recognised to the nattionall presso Coffee. Prepare and Serve Es further details. Visit our website for
VIC 3000 AITC AIT Sydney 26-32 26-3 Waterloo Street, Surry Sur Hills NSW 2010 t. (03) 9606 2103 m. 0435 659 820 e. firstname.lastname@example.org
13/6/14 3:26:16 PM
THE ANNUAL GUIDE
INSIDE THIS ISSUE Beverage ...........................................................115 Chocolate, Smoothies, Syrups ...............................115 Coffee Roasters ....................................................115 Cold Beverages .....................................................118 Dairy .....................................................................118 Tea and Chai .........................................................119
Café Equipment..............................................120 Cleaning Supplies..................................................120
Equipment Suppliers .............................................120
Education and Training .................................122 Foodservice Suppliers ....................................122 Green Bean Suppliers....................................124 Machinery and Maintenance ......................124 Coffee ..................................................................125 Roastery................................................................126
OH&S Food Safety ...............................................127
Packaging Suppliers.......................................127 Professional Services......................................129 Technology ...........................................................129 Professional Business Services................................129 Real Estate ............................................................129 Transport ..............................................................129
14/6/14 10:53:31 AM
13/6/14 3:25:41 PM
Maltra Foods BEVERAGE
Chocolate, Smoothies & Syrups
t. (03) 9453 3113 e. email@example.com or firstname.lastname@example.org w. www.maltrafoods.com or www.arkadiabeverages.com.au Specialising in contract blending and packing of powdered beverages, Maltra Foods is 100% Australian owned with over 40 years’ experience in food service.
t. (07) 3488 2335 e. email@example.com w. www.alchemycordial.com.au If you are looking for a collaborative supplier of chai, coffee syrups and other beverage bases for your café, then contact Alchemy - Australia’s first manufacturer of syrups for the specialty coffee industry. We only use natural colours and flavours, and are “obsessed with flavour”. Alchemy is a manufacturer and marketer, so we assist with training, menu development, marketing material and ongoing support. Let’s discuss how we can increase your revenue, profitability and customer satisfaction.
Cappuccine t. f. e. w.
1300 788 355 (02) 8338 8540 firstname.lastname@example.org www.cappuccine.com.au
Cappuccine Australia is a pioneer in the Australian café supplies market, offering the highest quality, deliciously profitable products and equipment to cafés, franchises and restaurants. Established way back in 1999, Cappuccine’s products have been applauded nationally by hundreds of retailers as profitable, easy to prepare, totally delicious and of unrivalled quality. All products are low in fat and trans fat free, with lactose free also available. Freezoccino: ice-blended sensations made with Arabica coffee and selected ingredients, available in six delectable flavours for blender or Granita use. Smoothie bases. Chai Latte Teas: the “Original Chai” easy-to-use powder format made with selected eastern spices and honey powder. TeaWave: the easiest way to make fresh fruit smoothies. Cappuccine Australia specialises in counter top and commercial blending equipment.
DaVinci Gourmet t. (02) 9741 4510 m. 0417 496 227 w. www.davincigourmet.com.au DaVinci Gourmet’s quest is to make a difference in the café industry beverage range. They continue to create products to bring a unique palette of flavours to your usual café drinks, and with their complete line of flavourings, you’ll be able to create masterfully flavourful possibilities. Their flavoured products are created to hold up under heat and mix evenly within the drink, making sure the consumer’s last sip tastes as great as the first. All of their classic and sugar free flavours are designed not to curdle milk, so that signature lattes are limited only by the barista’s imagination.
Dr Smoothie t. f. e. w.
1300 133 037 or +61 2 9698 1333 (outside Aus) (02) 9310 1369 email@example.com drsmoothie.com.au
Dr Smoothie Australia has been providing premium specialty beverages throughout Australia for over 10 years. We are committed to quality and exceptional service, always providing great tasting, healthy beverages. All Dr Smoothie fruit smoothie concentrates are made from REAL FRUIT, are preservative-free, gluten-free, lactose free, fat-free, contain no artificial flavours or colours, and are shelf stable for up 24 months. Dr Smoothie’s range of Cafe Essentials include our delicious Original Chai Latte, White Decadence (hot and iced blended white chocolate), Iced Coffees, Mochas and Chocolates. All our products are gluten free, contain no trans-fats and are made from natural ingredients. We are also agents for the latest range of Hamilton Beach blenders, backed by a full 2 year warranty.
Grounded Pleasures m. 0405 537 532 e. firstname.lastname@example.org Flavour Alchemist – Craig McKenzie Our business is to supply exquisite drinking chocolates. We do this by sourcing the best cocoas from unique origins and bring them to you in their purest form. We love flavours. We delight in the continued search for new and intriguing cocoa and flavour experiences. Our range includes African Red, Orange Infused, Cinnamon, French Mint, Vanilla Bean, Chilli, Seven Sri Lankan Spice Chai Mix, Organic Panela and our new Real White Drinking Chocolate uniquely with 20% Ghanaian cocoa butter. All are Vegan friendly with no fillers and 100% natural.
Monin t. t. t. f. w.
Australia 1800 188 484 New Zealand 0800 188 484 Outside Australia +61 2 9282 7700 (02) 9282 7600 www.monin.com.au
With over 100 years of experience, Monin has become the leading brand of premium syrups worldwide, offering baristas unrivalled creative solutions. Founded in 1912 by Georges Monin in Bourges (France), Monin has become synonymous with quality, innovation and versatility. In Australia, we have over 80 products across syrups, fruit puree and sauces. The products are crafted from natural ingredients and made with pure cane sugar. Application is so versatile, from coffees, iced teas, milkshakes and smoothies through to cocktails, pastries and other culinary. The possibilities are as endless as your imagination. Head to www.monin.com for inspiration across thousands of recipes.
PEAK BEVERAGES beverages
t. (02) 6581 2677 e. email@example.com w. www.peakcoffee.com.au
Peak Beverages provides support to all cafés through the sale and supply of other café products not directly associated to the coffee bean supply brand. We endeavour to source products that may not be readily available through other food and drink wholesalers, including: • Loose leaf & silk pyramid Tea Drop teas • Sale and education of Davinci syrups, smoothie mixes and sauces • Barista tools, jugs, knock tubes, Chux barista wipes, Cafetto cleaning products • Servicing and maintenance of coffee machines and grinders • Education of café operators with alternatives to pre ground decaf coffee bricks through the use of fresh decaf pods • Introduction and sale of the new single origin chocolate powders. The majority of the Peak Beverages wholesale list of products is on hand for instant sale and or servicing when visiting clients.
Abrisca Tea & Coffee t. f. e. w.
(07) 3217 3316 (07) 3393 1215 firstname.lastname@example.org or email@example.com www.abrisca.com
Abrisca Roasters are a family owned and operated Brisbane Roastery who specialise in blending high quality beans from all over the planet, to create a brew with the perfect profile and balance. Developing these complex blends allows us to offer a consistent product which appeals to the larger demographic of coffee drinkers. Creating flavours with a unique and intuitive “handcrafted” roasting technique, Abrisca delivers date driven blends to your business, locally in Brisbane and Australia wide. Contract and private blends available on enquiry. We service, repair and sell machines, commercial and domestic, with a retail shop and espresso bar for all your industry needs. Abrisca Roasters of Coffee: 28 Manilla Street, East Brisbane QLD 4169.
AMANTI Gourmet Coffee FREEcall. 1-800-COFFEE (1-800-263333 from landline) Global FREEcall. +800-ESPRESSO (+800-37773776) e. info@AMANTIcoffee.com w. www.AMANTIcoffee.com Everything we do, we believe in challenging the status quo, we believe in thinking differently … From Coffee Footprint® carbon offset coffee (Save the planet one cup at a time…) to World Coffee Aid® (from beans to dreams…), AMANTI Gourmet Coffee, The One With Aroma®, believes in ethical, sustainable and 100% SEQE production. FREE of Cost* equipment, Organic, Cup of Perfection® endorsed products and FairExchange® coffees are all on the menu! We roast to order using our unique Techno-Aromatic® technology and deliver overnight Australia wide*. World class quality roasted fresh in Australia – full of finesse, aroma and flavour!
13/6/14 3:25:50 PM
BEVERAGE - coffee roasters
Bay Coffee Roasters t. 1300 767 754 e. firstname.lastname@example.org w. www.baycoffee.com.au Looking for a coffee supplier for your café? Come in for a private coffee tasting session at our roastery and find out why people are talking about Bay Coffee as one of Sydney’s fastest growing and innovative boutique coffee companies. Use one of our multiple award-winning popular café blends, choose from our extensive range of unique direct farm-sourced single origin coffees, work with us to develop your own unique custom coffee blend or create your own brand. The choice is yours. Sourcing only the best espresso equipment on the market, an emergency repair service and regular maintenance program is also available to ensure that your espresso machine runs perfectly day in and day out.
Coffex Coffee Roasters t. f. e. w.
(03) 9380 1111 (03) 9380 6200 email@example.com www.coffex.com.au
Born in 1959, Coffex has a rich heritage in Melbourne. Our founding goal was to deliver premium, locally roasted and above all, the freshest coffee to baristas and coffee lovers – and we have been doing so ever since. Locally roasted in Brunswick using European machinery, Coffex is now one of the largest coffee roasters in the southern hemisphere.
Coffico Coffee t. (03) 9355 8883 e. firstname.lastname@example.org w. www.cofficocoffee.com.au
Belaroma t. f. e. w.
+ 61 2 8966 4300 or 1300 132 507 +61 2 8966 4366 email@example.com www.belaromacoffee.com.au
At Belaroma we believe there is no excuse for drinking a bad cup of coffee. That’s the reason we employ real coffee experts and develop their expertise from green bean buying and quality assurance through master roasting, production and packaging to barista training. That is what guarantees we deliver top quality coffee whilst sharing our passion and our coffee knowledge with our customers. As a result of this work, Belaroma has become one of the most awarded and well known coffee roasters in Australia. As well as supplying a variety of boutique coffee blends to our customers, we also provide coffee equipment, technical support, regular service, coffee training and business consultancy to our partners. Our track record of creating value to our customers has been one of the most rewarding parts of our business.
Boema t. (02) 9756 4744 e. firstname.lastname@example.org w. www.boema.com.au The Boema Range – it’s not just about the coffee machine! Along with Boema’s newly released medal winning coffees, Boema now offer a hot and cold beverage range for your café, including exclusive quality teas that are not available in supermarkets, gourmet hot chocolate and David Rio chai, with the right mix between savoury and sweet. Boema also carry a wide variety of flavours in the wonderful Cool Capp frappe mix range, especially for summer. Cool Capps are one of the only companies that make a proper, true tasting iced coffee slushy. Boema Coffee: medium, espresso, full flavoured and organic award winning coffees – 4 styles of coffee for all tastes.
Caffé Euroblend R
t. (02) 9560 7000 e. email@example.com w. www.euroespresso.com.au
If you have a passion for richly flavoured coffee, we invite you to indulge your senses at Euroespresso. Caffé Euroblend is our coffee trademark and proudly roasted by Marcello Nadile. Since 1986, our family has given personalised service to both retail and wholesale customers. Everyone’s tastes and needs are unique. Building long term relationships is important to us; so are our 16 varieties of blends and single origin coffees, sourced from the best and most ethically sustainable growing regions of the world. The secret to our mutual success stories are the combination of Caffé Euroblend extracted from our La Pavoni coffee machines, manufactured in Italy since 1905.
Caffé Migliore t. 1300 137 696 e. firstname.lastname@example.org w. www.caffemigliore.com.au At Caffé Migliore, we believe when we make commitments to our customers it is better for all if we under promise and over deliver. Tony truly instils in the team that we don’t simply drop the coffee off and run. We provide extensive knowledge of coffees around the world, which are freshly roasted on site located in North Strathfield. Barista training and 24 hour technical back up service is available to all our customers.
Renowned for our commitment to quality and service excellence, Coffico Coffee offers a wide range of services, including café/restaurant supply, customised blending, roasting and packaging, speciality coffee supply, barista training, large capacity contract roasting facilities, state of the art laboratory with cupping sessions daily, 24/7 technical support along with a dedicated team of passionate service professionals committed to meet your every need. Australian certified organic and HACCP accredited.
Di Bella Coffee t. (07) 3252 5858 e. email@example.com w. www.dibellacoffee.com From crop to cup … we know coffee. Di Bella Coffee offers a range of coffee solutions to meet our customers’ needs. We source 100% of our coffee directly from farmers, through our green bean buying programme, blending and roasting our ethically sourced beans, fresh to order. Di Bella Coffee goes the extra mile for our customers, providing them with ongoing business support and training and personalised service. For more information on how to become a Di Bella Coffee business partner, contact us on (07) 3252 5858.
Dimattina Coffee Melbourne t. (03) 9462 4499 e. firstname.lastname@example.org Perth t. (08) 9244 9377 e. email@example.com w. www.dimattinacoffee.com.au Champions 2011/12 Golden Bean Roaster Competition. The Dimattina’s have a long, rich history in the coffee industry. Established in 1998, it was destined we would follow in our father’s footsteps and go into the addictive business of coffee for ourselves. Once we made the decision to start operations as coffee wholesalers, we pursued our passionate love of coffee with zeal. Our first-class service and readiness to adapt to the ever-changing needs of our customers, combined with the truly delicious coffee we produce, has created a loyal following we could never have anticipated. With plans to continue expanding to keep up with demand, we are humbled by the response to our coffee and will strive to continue creating a superior coffee experience for all our customers.
Ducale Coffee t. 1300 DUCALE (382253) e. firstname.lastname@example.org w. www.ducalecoffee.com.au We are coffee roasters. We love what we do. Not just finding and roasting beans, but bringing people great coffee experiences. We are specialty coffee roasters, but with an independent view. Our peers take turns at repeating the story of where coffee comes from and how they make it. Asking customers and consumers to be educated on their coffee culture. We approach specialty coffee differently. We don’t just see it as part of coffee culture, we see coffee as part of culture, different cultures. The different cultures that grow the beans, of our team that create our coffee, the places where people experience our coffee and the different cultures of our customers. We are a little different, and we are happy with that.
Elixir Coffee t. f. e. w.
(07) 3356 5652 (07) 3356 9517 email@example.com www.elixircoffee.com.au
It takes special nurturing to coax the richest possible flavour from each coffee bean, whether it’s mining the mellowness from a light roast, striking the perfect balance for a medium roast or divining the depths of a robust dark roast. Our coffee experts at Elixir continue to create the perfect cup of coffee in our award-winning blends. At Elixir, we understand that our success depends on your success, and we do everything possible to ensure this happens, from providing a range of premium products to training your baristas to make the perfect espresso that your customers will continue.
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BEVERAGE - coffee roasters
Fish River Roasters
t. (02) 6329 4860 e. firstname.lastname@example.org w. www.fishriverroasters.com.au
t. (02) 8756 5222 e. email@example.com w. www.ripeharvest.com.au
At Fish River Roasters we use our years of roasting and café experience to develop blends that have won over a dozen medals in national competition. This commitment to quality coffee runs through our boutique operation, from training to machine supply and service and above all to the roasting, tasting and blending of the coffee itself. From our base in the Fish River Valley on the Western Border of the Blue Mountains, we deliver coffee across Australia. Call us for a sample pack, taste the difference for yourself, and join the growing number of cafés and restaurants that use our coffee to stand out from their competition.
Ripe Harvest have launched a new selection of single origins, which are Rain Forest Alliance Certified. Rainforest Alliance certification helps farmers bear the erratic swings in the global market by giving them the keys to improved farm management, negotiating leverage and access to premium markets. Its flavours are sweet and well rounded, very low in acidity and is a predominantly milk based blend. Also being featured monthly under the Ripe Harvest brand will be selected specialty estates of single origins.
Silipo Coffee MOCOPAN t. 1300 730 465 w. www.mocopan.com.au Mocopan – enrich your coffee experience. With over 60 years’ experience, Mocopan customers are assured of consistent quality coffee, locally roasted in Melbourne and supplied at optimal freshness. Mocopan’s award winning coffee is supported by a dedicated and passionate team of coffee fanatics – it’s their knowledge and expertise that ensures every Mocopan customer has the right coffee, equipment, barista training, servicing and support required to produce high quality, consistent coffee their customers love every single day.
NAT’S COFFEE t. (02) 6628 3666 m. 0414 878 275 e. firstname.lastname@example.org Nathan Byron has developed an enviable reputation for quality and expertise in the coffee industry. For over 15 years his passion and knowledge for coffee has been the driving force for success behind his Australian sourced Nat’s Coffee, and more recently, his internationally sourced beans, La Savoir. Recognised in competitions, he has achieved Gold in the 2013 Organic class, Gold in the 2012 Australian class and overall winner of the 2007 Golden Bean. This success, knowledge and expertise, along with training and equipment, are offered with every partnership so that your customers can know great coffee. So call Nathan to discuss all your coffee needs and give your café a point of difference.
Neli Coffee t. f. e. w.
(07) 3284 9909 (07) 3284 9908 email@example.com www.nelicoffee.com.au
Family owned and operated, we specialise in the small batch roasting of specialty grade single origins and boutique coffee blends for supply to likeminded coffee professionals. We are passionate about what we do and love all things coffee; hopefully you can see that for yourself when you sample our brews and experience our service. Although we’ve won many awards, it’s our pursuit of the perfect espresso that keeps us wanting more. Let us infect you with our passion for excellent coffee and show you how to get the best out of the bean.
t. (07) 5528 0613 e. firstname.lastname@example.org w. www.silipocoffee.com.au Silipo Coffee are Gold Coast specialty coffee roasters. We cover the whole of Australia both in wholesale and retail. We have won many awards over the past three years, including runner up to the biggest roasting competition in the world “The Golden Bean” in 2011/12. Wholesale Coffee is the fastest growing part of our business, and we do it well! We have an espresso bar attached to our roastery for coffee connoisseurs to enjoy a great cup of coffee. We run barista courses after hours, and these are for serious students wanting to make coffee their career. We have the biggest online shop, with everything from coffee beans, tampers, milk jugs, green coffee beans and a big range of filter coffee equipment ... all including FREE shipping.
Simply Beans t. (07) 3208 2900 e. email@example.com w. www.simplybeans.com.au International and national award winning boutique roasters established by Master Roaster Giuseppe out of his passion for coffee and a desire to serve the industry with a quality product, honesty and integrity. Our distinctive coffees are created with selected Arabica green beans of the highest quality, with each roast being documented and tested to our high standards, producing coffee which is certainly “Coffee of Distinction”. Providing all things coffee, commercial/domestic equipment, training etc. giving personal service to all wholesale and retail clientele. Roastery and Espresso Bar open to the public Mon to Friday and Saturday mornings. Southpark Complex, B6 10-14 Compton Road, Underwood, Brisbane, Queensland.
Sunshine Coffee Roastery t. (07) 5476 8400 e. firstname.lastname@example.org w. www.sunshinecoastcoffeeroastery.com.au Promote your business with the strong advantage of a private label blend, crafted and roasted by multi-award winning coffee roasting artisans. The team at Sunshine Coast Coffee Roastery will work with you to not only craft a beautiful blend of coffee, but to help you share our passion for coffee with both your staff and customers. Our experienced Master Roasters can work with you to create and produce your own brand with either your own signature blend, or by matching your current coffee blend.
Peak Coffee t. f. e. w.
(02) 6581 2677 (02) 6581 2699 email@example.com www.peakcoffee.com.au
The first coffee roasting business to be located on the Mid North Coast of New South Wales. We roast for local, regional and interstate retail and wholesale accounts. Research & development into quality fresh coffee has produced unique blends and individual character within single origin coffee, to expose the senses to a world of flavour profiles. Customers are fortunate to have such passion, dedication and innovation behind “their” product that keeps it at the forefront of an evolving industry. With continual growth in new and exciting products, your experience into the truly global coffee culture starts at Peak Coffee Australia. Contract roasting now available. Create a unique point of difference for your brand or café. Contact us now to discuss the possibilities.
The Bean Alliance t. t. e. w.
(03) 9474 5555 #TheBeanAlliance firstname.lastname@example.org thebeanalliance.com.au
The Bean Alliance is an innovative Coffee Roastery located in the heart of Melbourne. For more than thirty years, a dynamic team have sourced, blended, roasted and packaged a range of award winning coffees straight from its state of the art roasting plant – the first in Australia certified to roast organic and distribute ETP (Ethical Tea Partnership) Certified Tea. Other credentials include Fairtrade, RFA (Rainforest Alliance), Swiss Water Method Decaf, AMAG (Australian Made, Australian Grown) and specialising in Private Label.
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BEVERAGE - coffee roasters
The Bean Barn t. f. e. w.
(03) 5334 4449 (03) 5334 4580 email@example.com www.thebeanbarn.com.au
Ballarat’s Speciality Coffee Roaster and Café. Our specialty grade coffee beans are roasted in-store and you can be guaranteed of the freshest coffee. We have four unique blends and twenty single origin coffees for your home, office or café. Our roasters have won over 25 medals in competition at the national Golden Bean Roasting Championships, and the Sydney, Hobart and Melbourne Royal Fine Food Shows. Distributor for Arkadia Chai and McIvers Tea. Contact us for a wholesale quote on your coffee needs. 217 Sturt Street (next door to Town Hall) Ballarat Victoria 3350. Open 7 days.
t. (02) 9482 1122 e. firstname.lastname@example.org w. www.withams.com.au There may be many “boutique” coffee roasters, but few who can call on the generations of coffee heritage like Witham’s Coffee. We understand that no two customers are alike and at Witham’s we take pride in tailoring unique coffee solutions for our clients. Working closely with cafe owners at our Roastery, creating tailored blends or sourcing specific estate coffees, ensure they feel a connection with their coffee, its origins and its roaster. Begin your partnership with Witham’s and enjoy the finest Arabica coffee, freshly craft-roasted to order; award-winning blends; professional barista training; personalised service; and espresso machine advice, sales and support. With over two decades in the specialty coffee industry you can be confident in your choice of Witham’s Coffee for quality, consistency, knowledge, and service. 5 Salisbury Rd, Hornsby, NSW
The Maling Room
m. 0438 128 832 w. www.malingroom.com.au Winner “Best Boutique Roaster of the Year” by The Age Good Café Guide – The Maling Room is a specialty coffee roaster and café located in Melbourne. We pride ourselves on “old school” techniques mixed with modern technology and simply, customer service that goes beyond expectations. Our roasters are our baristas, who consistently taste, refine and experiment the best possible coffee. Sourcing the finest top grade beans and combining this with our passion and strong commitment is what we live for!
Tim Adams Specialty Coffee
t. Australia 1800 188 484 t. New Zealand 0800 188 484 t. Outside Australia +61 2 9282 7700 f. (02) 9282 7600 The # 1 brand worldwide in the bottled carbonated water market, the original site of Perrier natural mineral water in Vergeze, Languedoc in southern France goes back to the times of the Roman Empire. The first commercial spa operation began in 1863. In 1898 Dr Louis Perrier started selling bottled water, a business that was expanded to the British Empire by Englishman St John Harmsworth in 1903. In 1947 a young Parisian broker, Gustave Leven, modernised the business and by 1954 had garnered the European and French markets, with exports to North America beginning in 1976. In 1992 Perrier was acquired by Nestlé and is distributed in Australia by Stuart Alexander. Today, Perrier is present in 130 countries.
t. 0417 031 631 e. email@example.com w. www.timadams.net.au Tim Adams Specialty Coffee (TASC) is the brainchild of award-winning Australian barista Tim Adams. At TASC, we live and breathe exceptional coffee. We offer a range of specialty coffee products and our business encompasses a number of divisions including: • Retail - We operate one of Queensland’s most acclaimed espresso outlets, Lamkin Lane Espresso Bar, and also service the Sunshine Coast with our mobile espresso van. • Wholesale - We service a wide range of wholesale customers that share our passion for great coffee. • Training - We love to share our knowledge and tricks of the trade with budding baristas and our wholesale customers. Renowned for our premium-quality, ethically-sourced blends, TASC is fast developing a reputation as one of the most sought after boutique coffee brands in Australia.
WILD ONE Beverages Australia Na t ure ’s F i ne st
m. 0435 794 537 e. firstname.lastname@example.org w. www.wild1.com.au
WILD ONE beverages is a family owned company, priding itself on producing only the highest quality premium products. We have created 8 varieties of 100% pure high quality healthy juices and 8 flavours of exotic tasting sparkling mineral waters. WILD ONE beverages are positioned in the premium fruit juice and sparkling mineral water category; therefore, are only found in outlets which take a special pride in the standard of food and beverages they provide for their customers. For more information or to try a complimentary trade sample box, please contact us.
Tulip Shi t. m. e. w.
(02) 9473 8763 0401 994 950 Tulip.Shi@yahoo.com.au www.2ndgenerationrich.blogspot.com.au
Tulip.Shi Speciality Coffee is the creation of prize-winning Barista and Latte Art champion, Frankie Shi. It is from his incredible Latte Art achievements that the company gets its name. Frankie has been involved in the café business for over a decade and his passion for coffee has flourished. The promise for Tulip.Shi is quality and consistency from seed to cup and coffee enthusiasts cannot get enough. Frankie creates a unique blend as well as some specialty single origin coffees available for your cafe, home or office. Frankie is also the Managing Director of Relish Café in Wahroonga, where Tulip.Shi Speciality Coffee was first brought to life.
Volere Espresso t. f. e. w.
1300 552 883 (02) 4284 6099 email@example.com www.volere.com.au
Volere Espresso award winning coffee* is a smooth, well rounded coffee that delivers a silky espresso with subtle chocolate overtones and a powerful edge to cut through milk; creating an exquisite Caffè Lattè or tantalising Cappuccino. With two decades of coffee experience, months of taste profiling, blending and research went into creating a coffee that maintains our coffee belief – ‘La migliore qualità di caffè’, ‘The best quality of coffee’. Precision roasted daily VOLERE ESPRESSO uses a blend of high altitude grown AA grade, Rainforest Alliance certified Arabica beans, sourced from the finest coffee growing regions in South America. *2012 Sydney Royal Fine Foods Silver medal in the Espresso class.
Liddells t. 1800 032 479 w. www.liddells.com.au LIDDELLS Lactose Free milk was first introduced into the market in Australia in 1996. LIDDELLS has grown to become Australia’s favourite lactose free dairy brand offering a wide range of great tasting lactose free dairy products including long life milk, long life cream and yoghurt. LIDDELLS Lactose Free dairy products are made from cow’s milk and are great for people who love the taste of dairy and want its nutritional benefits, but prefer products that are lactose free. LIDDELLS is owned by Murray Goulburn Co-Operative, a 100% Australian Farmer Family Owned Dairy Co-Operative. When buying LIDDELLS, you are directly helping our farmers.
Lion Dairy & Drinks t. f. e. w.
(03) 9188 8000 (03) 9188 8001 firstname.lastname@example.org www.lionco.com
Lion Dairy & Drinks buy 2.3 billion litres of milk from more than 1,000 Australian farms each year to produce a broad range of full cream, flavoured and modified milks. These include popular brand names such as PURA, Australia’s number 1 milk brand and Dairy Farmers, Australia’s most trusted dairy brand as well as Vitasoy. Lion Dairy & Drinks have now been the proud milk sponsor of the Australian Barista Championships at both a state and national level for the past decade and were the “Chosen Milk” provider for the 2104 World Latte Championships held in Melbourne. Visit www.Preferredmilk.com.au for more information.
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Procal Dairies t. 1300 776 225 e. email@example.com w. www.procal.com.au PROCAL is an established 100% Australian owned dairy business which continues to supply the trade with fresh, local dairy, products. The recipients of 5 GOLD awards in the recent Dairy Industry Award competitions, PROCAL drives quality and innovation within the industry. Procal is located in Melbourne’s North close to the farms within the dairy regions of Northern Victoria minimising transport and handling, in order to ensure our customers receive fresh, quality milk. From Farm to Fridge within 24 hours. Procal is also committed to maintaining compliance with all the required certifications including National and State Health Department Standards. We lead the way in environmental sustainability with our efficient Recycling policy. Procal boasts an extensive and committed team of distributors providing personalised service across a broad customer base. Our product range comprises milk, including full cream, lite, low fat, lactose free and flavoured. Procal also distributes a range of cream, sour cream and yoghurt products. Procal – Everything good in milk.
Dilmah Australia t. 1800 333 663 f. (03) 8581 6550 e. firstname.lastname@example.org w. www.dilmah.com.au Dilmah is founded on a passionate commitment to quality and authenticity in tea. We offer single origin tea packed garden fresh, made using a process perfected over generations. We are a family-owned company with a philosophy that sees business as a matter of human service; a pioneer in seeking fairness in the world of tea. Dilmah focuses on offering tea lovers around the world a truly different experience in tea, and our Food Service offer is a uniquely authentic, ethical and high quality tea experience that is unmatched. Do Try It! www.dilmah.com.au | www.mjffoundation.org | www.dilmahconservation.org
Riverina fresh t. 1800 816 773 w. www.riverinafresh.com.au Riverina Fresh milk consistently provides what baristas need to rely on, beautiful “stretching” ability - delivering small even bubbles for a dense and unmistakably rich mouth feel. The quality of our milk has once again been recognised, with Riverina Fresh Full Cream milk winning Gold at the 2014 DIAA awards. Riverina Fresh milk comes from a small, dedicated group of dairy farmers in the Wagga Wagga Riverina region. The full range includes Full Cream, Lite and Skim milk in one-litre, two-litre and 10-litre formats, as well as Fresh and Thickened Cream, Flavoured Milk and Natural Yoghurt. To find out how to experience it yourself, visit www.riverinafresh.com.au
Harney & Sons fine teas are award winning teas served in some of the world’s finest restaurants and cafés. Our teas are sourced directly from the finest tea gardens around the globe. The quality is quite exceptional – this is no ordinary tea. Certified organic and kosher teas are available within the 40 blends of white, black, green or herbal on offer. Bulk foodservice options available, along with decorative tea caddies for display and retail. Contact us for further information or complimentary samples.
Tea & Chai
Byron Bay Tea Company t. +61 2 6687 2093 f. +61 2 6687 2428 e. email@example.com w. www.byronbayteacompany.com Byron Bay Tea Company (BBTC) is celebrating its tenth year in Australia’s burgeoning tea market with a stunning range that is taking sippers by storm. Premium quality black, green and organic herbal teas, along with their very own Chai make up the range of 20 teas to suit all tastes and requirements- from the traditional tea drinker to the more health-conscious and adventurous tea drinker. Their signature range of organic herbal teas consists of Energy, Calming, Digest, Immunity and Detox and has been created by Byron Bay Naturopath and Herbalist, Sarita Merlo. Loose leaf and biodegradable pyramid teabag options are available in various styles of packaging for cafes, restaurants, hotels, resorts, retail stores and more.
Harney Fine Teas Australasia t. (02) 8355 7059 e. firstname.lastname@example.org w. www.harneyteas.com.au
Pine Tea & Coffee t. (02) 9680 9117 e. email@example.com w. pineteacoffee.com.au Specialty Silvertip Leaf Teas, Pyramid Teabags and Bella Italia Award Winning Gourmet Coffees. All blended and packed here in Australia. Purchasing all teas from Origin with tasting of tea samples by Clayton Pine who has been in the coffee & tea industry 40 years since March 1974. Our products are sold wholesale in bulk as well as in bright colour designer packaging for your retail gift store. 300 teas available for Café, Restaurant and/or bulk tea re packers. You can order from 100 g, 250 g, 500g, 1 kg, 20 kg or 100 kg lots. Teaware consisting of glass teapots, warmers and infusers. All packed under HACCP quality assurance Our showroom is open 6 days.
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BEVERAGE - tea & chai
Prana Chai e. firstname.lastname@example.org w. www.pranachai.com Prana Chai is a gourmet, loose leaf, wet blend chai brand. During their four years traveling around the globe together, Vincent and Mario experienced the remnants of this system throughout asia and when they returned to Melbourne they began to develop a masala tea like that of which they fell in love with in India. The recipe was perfected in their St Kilda Café over the years and customers grew to know and love their chai. Vincent and Mario’s paths were crossed by Koray and in a moment of fate, an alignment of the universe, a friendship between the three men began and Prana chai was born. Prana chai is now distributing chai all over Australia and growing rapidly.
tea amo - Organic Speciality Healing Teas m. t. e. w.
0419 218 195 (02) 9251 0755 email@example.com www.teaamo.com.au
Tea Amo specialises in organic healing tea blends to tantalise your tastebuds, open your senses and enhance your health and vitality. Tea Amo caters for the fast growing Australian tea market using premium organic ingredients as loose leaf and biodegradable pyramid tea bags ensuring our blends are beneficial to your health and the environment. A signature range of 7 blends with a flavour for every palate – CALM, UNWIND, REVIVE, RELIEVE, REMEDY, CLEANSE & INTIMACY. Offering a variety of tea ware, accessories and retail or bulk packs suitable for cafes, restaurants, hotels/resorts, spas and retail stores. Danieli’s Fine Foods, established for 10 years, is an award winning Australian retailer and wholesale supplier of Danieli Gourmet Coffee & Tea Amo. www.facebook.com/teaamoaustralia
Tea Corporation Australia t. (03) 9699 8500 e. firstname.lastname@example.org w. teacorporationaustralia.com Tea Corporation Australia is a direct importer of the highest quality single estate teas from Japan, China, Taiwan, Sri Lanka & specially selected local and imported single herb and own blended herb teas. We supply Australians at home, cafes, restaurants, retail outlets with the finest tea, tisane. It is our pleasure to make drinking tea a wonderful experience for you.
w. www.cloroxcommercial.com.au Clorox Commercial markets variants of leading consumer branded products including CHUX, GLAD, OSO and Handy Andy. These products are designed and packed for convenience, speed, quality, reliability and value in tough working environments like cafes, restaurants, pubs and clubs where efficiency, cleanliness, hygiene and safety are so essential to productivity and reputation. Clorox Commercial products are sold in commercial packs and quantities exclusively through Clorox Australia and Clorox New Zealand’s distribution network. For further information: www.cloroxcommercial.com.au
4 Drinks 1 Hand t. f. e. w.
(07) 3865 4588 (07) 3865 3755 email@example.com www.4drinks1hand.com.au
The drink tray preferred by Stadiums throughout Australia is now available in your cafe. Engineered to make the transportation of beverages fast, safe and easy. Made in Australia and environmentally friendly. Order today, delivered nationally.
B Seated Global t. (02) 9796 7400 e. firstname.lastname@example.org w. www.bseatedglobal.com.au B Seated Global is a designer, supplier and manufacturer of bespoke commercial furniture for the hospitality industry. We specialise in designing, sourcing and manufacturing high quality furniture for cafés, bars, restaurants, hotels and other hospitality venues. We have a range of over 3,000 products, including café chairs, bentwood chairs, bar stools, table tops and table bases. Almost any part of our furniture can be tailored to your needs including the materials, colours and finishes. Our strategy is to give custom design in an affordable price point, whatever vision you have for your interior we are confident we can find the perfect furniture for you.
Cafetto t. f. e. w.
1300 364 440 (08) 8340 2485 email@example.com www.cafetto.com
Cafetto is a specialist manufacturer of cleaning and sanitation products for coffee brewing and dispensing equipment. The Cafetto range includes cleaners, descaling and cleaning tablets as well as milk line cleaners. Experts in organics, Cafetto has the only complete certified organic range of products, that is also approved by NSF. The Cafetto range is tailored to suit many systems including bean-to-cup fully automatic espresso machines, traditional semi-automatic espresso machines, home and office espresso machines, pour-over filter coffee machines and liquid coffee extract machines.
Baristatools.Net t. 1300 25 30 30 e. Contactus@Baristatools.Net w. www.Baristatools.Net Baristatools.Net retails and wholesales barista tools and coffee equipment online. We are passionate about excellent coffee and we believe with the right quality tools and equipment any barista will be on track to achieve that perfect coffee. We stock everything from milk thermometers and measuring glasses to cleaning products and cleverly designed hand tamps. If you are a cafe or roaster wanting to retail barista equipment don’t hesitate to contact us or visit our wholesale site for more information on wholesaling and merchandising support. If you are a home enthusiast chasing that perfect extraction or looking for that special gift, our range of barista tools and espresso accessories has something for everyone. For more information visit www.Baristatools.Net or email Contactus@Baristatools.Net
Cafetto at Home t. f. e. w.
1300 364 440 (08) 8340 2485 firstname.lastname@example.org www.cafettoathome.com
Cafetto at Home formulates a complete range of cleaning and sanitation products especially for home coffee brewing equipment. The range is the first and only one in the world with certified organic credentials. All products are registered with Biological Farmers of Australia and the Organic Material Review Institute in the USA. Cafetto at Home also carries a range of high quality home brewing equipment accessories to assist the home barista get the best coffee from their equipment.
Brita Professional t. 1300 557 762 e. email@example.com w. www.brita.com.au BRITA is the world’s No. 1 selling water filter. Over the past 40 years, BRITA has expanded from a small, one-man business into an internationally operating company, and is still family-run. Today, the company develops, produces and sells innovative drinking water filters for both domestic and professional use in over 80 countries on all continents.
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Cheeki t. (02) 9939 1900 e. firstname.lastname@example.org w. www.cheeki.net.au Cheeki is Australia’s leading brand of stainless steel lifestyle products, founded with the aim of combating the growing problem of disposable bottles, cups and food containers. The Cheeki range includes the best-selling Coffee Mug and brand NEW design Coffee Cups. Both fit under most barista machines, feature double-wall insulation to keep coffee warm for up to 5 hours, and non-spill lids. Coffee Cups come in both 8oz and 12oz sizes. Make a Cheeki Coffee Cup your own with full customisation available. Cheeki is currently looking for distributors in all states.
Coffee Parts t. (02) 9666 6114 e. email@example.com w. www.coffeeparts.com.au Coffee Parts is Australia’s online leader of coffee machine spare parts, accessories and coffee machines. With a huge range of over 10,000 items, Coffee Parts is the one place for all your coffee supply needs. From milk jugs to steam valves, Coffee Parts caters to everyone from home baristas to industry experts. Our online shopping cart system makes it easy for anyone to place an online order. Most orders are posted on the same working day and delivered next working day. It is our passion to help you deliver that perfect espresso! Contact: Pedro Lara Warehouse and Showroom: 19/75 Corish Circle, Pagewood NSW 2035
Joco t. +61 438 629 364 e. firstname.lastname@example.org w. www.jococups.com Driven to inspire sustainability with style in a disposable culture, JOCO reusable glass cups have arrived to redefine the takeaway coffee and tea drinking experience. At JOCO we believe that you can experience life’s luxuries with taste and style without impacting on the natural environment. Our reusable, glass cup is the answer to enjoying your takeaway cuppa. The JOCO philosophy is simple: longevity; flavour; style. Glass lasts longer, it never affects flavour, and it always looks best. Don’t beat up your tastebuds or Mother Nature. JOCO are the ‘cups that care’. Recent winner of best new Non Consumable Product at Coffee Fest New York 2014.
Kuvings Australia t. (02) 9798 0586 e. email@example.com w. www.kuvings.net.au Kuvings Australia is the importer of the Kuvings Whole Slow Juicer. The first cold press juicer in the world that can juice whole fruit and vegetables. Less preparation time required, more juice out of your fruit and vegetables and better taste and flavour with more nutrition in every juice. Commercial warranty of 5 years on the motor and 12 months on the parts. With an on-line spare parts catalogue of all the parts at very reasonable prices. We pride ourselves on having the highest quality products and exceptional customer service. Kuvings Australia is operated by a passionate team of cold press juicer experts who are constantly looking to improve their customers experience, and provide a level of service that builds long lasting relationships. Distributor opportunities available for the Café Industry. Please click here to watch Kuvings new product movie.
t. 1800 990 990 w. www.cremapro.com.au Premium Espresso Accessories. With over a decade of experience in the hospitality industry, Crema Pro understands the importance of quality equipment to produce excellent coffee. Crema Pro offers a range of premium quality, durable and stylish espresso machine accessories for baristas and passionate coffee lovers. Tampers have a solid 304 stainless steel base to provide a sturdy feel when tamping, while the uniquely designed Cobra tamper features an ergonomic curved shaft, which manipulates weight distribution from the user to ensure a perfect, even tamp. Along with tamper mats, knock bins, cocoa shakers, coffee thermometers and group head brushes, all your accessory needs are covered. Available in a range of classic colours, Crema Pro is the perfect choice to deliver delicious tasting coffee to your customers, every time.
d’Ancap t. e. w. w.
Pentair® Everpure® has been a leading global provider of quality water solutions to the foodservice industry for more than 80 years. Our total water management approach systematically manages the water in your café to ensure all your water using equipment is operating efficiently and your ingredient water is of the highest quality. That’s why so many foodservice operators depend on us to solve their water problems. Find out how we can improve your food and beverage quality and protect your equipment from costly scale or corrosion damage.
(03) 9530 8992 firstname.lastname@example.org www.casaespresso.com.au www.ancapcups.com
Italy’s most prestigious cup maker, d’Ancap, is now in Australia. Kiln fired at 1400 °C degrees and 100% made in Italy, our range of quality porcelain products are the choice of coffee roasters, cafés and baristas around the world. State of the art production techniques, thick hard glazed porcelain and a dedication to functional design and quality ensure that every Ancap product preserves your coffees aroma and flavour. Our range also includes a series of artist inspired decorated cups and “Espressine” stove top espresso makers. Ancap is the official cup of the World Latte Art championship, Australian Pura Latte Art Championship, Detpak Australian Barista Championship, AASCA sponsor and sponsor of the Golden Bean Roasting Competition and Conference.
HLP Controls t. 1800 500 160 f. 1800 827 160 w. www.hlpcontrols.com.au Experts in the field of testing and measurement, distributing an extensive range of top quality measurement, monitoring and control equipment to the food, medical and many other industries. Australian owned and operated, HLP Controls distributes nationally and export. In business since 2002 with over 25 years of related industry experience. Clients include: Woolworths, Qantas, Coles, Boeing, Reece, Reward, Heatcraft, Local, State and Federal Government Depts, Meals on Wheels, Caltex, BOC Gasses, TAFE’s, Hospitals, Universities and many more. HLP Controls offers: • an extensive and comprehensive top quality product range •competitive pricing •specialist knowledge and support •technical back-up and calibration/service facilities •a well-established, Australia-wide distributor network QUALITY * VALUE * SUPPORT * EXPERTISE
Pentair Everpure t. 1300 050 973 e. email@example.com w. www.everpure.com
Pullman Espresso Accessories e. firstname.lastname@example.org w. www.coffeetamper.com.au Pullman Espresso Accessories manufactures Australia’s premier artisan coffee tamper. We’re passionate about providing the right tools for amateur and professional baristas who demand the best! Hand-made to your specification, Pullman Tampers are highly acclaimed for their extreme comfort, stunning range of colours and high level of finish. We offer customsized tampers to ensure your tamper fits your filter basket perfectly, eliminating peripheral channelling and producing richer shots. Add custom engraving for a personal touch, a premium grade metal base or a leather or wooden handle. Finally, every Pullman Tamper is 100% Australian made!
Solo Mia Designs t. (07) 5478 8476 e. email@example.com w. solomiadesigns.com.au Solo Mia Designs has created a new range of stylish leather aprons for café, bar and barista work. Leather gives an image of style and quality. It is hard wearing and water resistant. Fully lined with adjustable straps for all sizes, the aprons are soft and comfortable to wear and don’t stain or fade as cotton aprons do, so staff will always look smart and presentable. The savings on laundering fees make these aprons pay for themselves in no time! See the website for styles and trade discounts.
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education & training
Education & Training
Australian Barista Academy WA t. (08) 9267 3600 WA f. (08) 9267 3622 Vic t. (03) 9269 6700 Vic f. (03) 9269 6722 e. firstname.lastname@example.org w. baristaacademy.com.au The Australian Barista Academy is the training and education arm of Five Senses Coffee, dedicated to inspiring excellence in coffee preparation for the specialty coffee industry and passionate home baristas. Without the right skills and knowledge in the hands of the final custodians, the barista, all of your great sourcing, roasting and equipment selection can go to waste. The Australian Barista Academy is a hub to equip those preparing coffee with all of the techniques and information needed to express this delicious beverage to its best advantage. There are facilities in both Victoria and Western Australia with cutting edge brewing and espresso equipment. Leading the classes are experienced coffee professionals with diverse experiences as baristas, educators, café operators and ASCA Coffee Championship competitors.
Barista Basics Coffee Academy R
t. 1300 366 218 w. www.baristabasics.com.au
Barista Basics Coffee Academy is the only dedicated coffee training facility in Australia that is an RTO (Registered Training Organisation) and which also offers a TAFE qualification upon completion of its Master Barista course. We are recognised by the government to deliver SITHFAB204 Prepare and Serve Espresso Coffee and SITXFSA101 Use Hygienic Practices for Food Safety. We specialise in small hands-on classes, have multiple qualified trainers and are based in easy to get to locations in the CBD in Brisbane, Melbourne and Sydney.
Coffee Education Network t. (07) 3352 7302 m. 0407 021 220 e. email@example.com w. www.perfectespresso.com.au Coffee Education Network is the one-stop shop for books and training materials on espresso coffee. There are 6 books, 2 CDs, a set of 20 charts and a customer service kit in the Perfect Espresso training system. These resources provide plenty of training options with everything organised and documented to immediately implement your own in-house coffee training program. Generous wholesale prices are also available to sell the books to your customers. Alternatively, Christine can tailor make a training system suited to your business needs. There is something for everyone – commercial baristas and trainers, espresso enthusiasts and distributors.
A&T TRADING t. f. e. w.
(02) 9713 9455 (02) 9713 5770 firstname.lastname@example.org www.attrading.com.au
A&T is 100% Australian owned and has developed a reputation across the foodservice industry as a supplier of quality and innovative products. Our origins are with seafood trading from Thailand, offering centre of plate and finger food solutions ideal for the world of café convenience. Our products include coated fish fillets, prawns, squid and a wide range including Vegetarian and Halal. Now through our Phillips Foods brand we offer chilled crab meat, which is pasteurised with an 18 month shelf life. Also in our dry grocery range sweet chilli sauce, coconut milk and mango slices. Contact us now!
Bite Size Coffee Treats t. f. e. w.
(02) 9723 6500 (02) 9723 6511 email@example.com www.bitesizecoffeetreats.com
The Accompaniment Experts. Looking for the perfect product to serve with your coffees? Bite Size Coffee Treats’ award-winning range gives your business that unique point of difference. Offering a complimentary accompaniment helps cement your current clientele and further increase your coffee sales, giving your cafe the edge over its competitors! 8 years ago Bite Size started baking out of home with just 2 clients and 2 flavours. They now produce over 20 million accompaniments a year and supply over 800 clients Australia wide. During this time they have won over 40 Royal Fine Food Awards, which includes Gold & Champion medals as well as the most prestigious award of all, the Award of Outstanding Excellence in 2012. The business is still proud to be 100% family-owned.
Byron Bay Cookie Company t. f. e. w.
(02) 6639 6300 (02) 6685 5811 firstname.lastname@example.org www.cookie.com.au
Known as Australia’s Original Café Cookie, Byron Bay Cookies were originally baked on an old farmhouse stove in the hills of Byron Bay. From being sold at the local markets in 1990, the Byron Bay Cookie Company now bakes thousands of cookies weekly, which are shipped to cafés throughout Australia and around the world. Using only the finest ingredients, Byron Bay Cookies have won multiple awards for their quality and flavour innovation. Still baked in Byron Bay, the Byron Bay Cookie range of standard and gluten free cookies are favoured by Australians for their quality, texture and taste.
Prime Skills t. 1300 EAT SAFE (1300 328 723) f. (03) 9808 7448 e. info@PrimeSkills.com.au w. www.PrimeSkills.com.au Delivering specialised, practical food service training since 1998! Prime Skills is an ASQA approved Registered Training Organisation (Provider Number 21317) that specialises in providing Nationally Accredited preventative training courses, development programs and induction services. Since 1998, we have provided training courses Australia wide to the hospitality, food service and manufacturing sectors including: Level 1: Food Hygiene; Level 2: Food Safety Supervisor; Responsible Service of Alcohol (RSA); Workplace Health and Safety training; Introduction to HACCP; Food allergen identification and management. With online, workplace and classroom options there is the flexibility to ensure that our clients practices are safer than their competitors.
William Angliss Institute t. f. m. e.
(03) 9606 2103 (03) 9606 2546 0435 659 820 email@example.com w. angliss.edu.au/shortcourses
The Coffee Academy is an initiative of the William Angliss Institute and Douwe Egberts Australia to promote and deliver excellence in all aspects of coffee training, for the hospitality industry and individuals who love to prepare a perfect cup of coffee. 555 La Trobe Street, Melbourne VIC 3000.
Ezy Duck t. Sam – 0409 282 678 / Jing – 0433 022 196 e. firstname.lastname@example.org w. www.evereden.com.au The Ezy Duck range introduces the complex flavours and richness of duck, fully cooked and ready for you to serve within minutes. Pre-marinated for 8 hours then slow cooked for superb tenderness, our Ezy Duck range is Gluten Free and contains only a handful of natural ingredients. At Ever Eden Foods, we’re committed to bringing you special occasion cuisine everyday, with restaurant-quality Duck products that suit Australia’s developing tastes. For more information on our guaranteed “Falling off the bone” experience duck range look us up on the web or call us now.
Freedom Foods t. 1800 646 231 m. +61 407 067 310 w. www.freedomfoods.com.au Catering to your growing market of Dairy Free and Gluten Free customers. Freedom Foods makes a delicious range of Soy Milks, cereals, biscuits, bars and snacks free from many health sensitive ingredients. We believe every one deserves great tasting, quality food free of the stuff you don’t need and full of the things you do. Contact: Renee Rogers, National Account Manager – Food Service.
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F MAYER t. (02) 9669 2211 e. email@example.com w. www.mayers.com.au F Mayer Imports is an Australian owned company bringing international brands to your business in Australia. F Mayer Imports have been supplying the Australian marketplace with cheeses from all over the world and also including the following brands: Lurpak, Barilla, Maldon Salt, Sanpellegrino, Callebaut Chocolate.
Groenz Ltd t. f. e. w.
Mission Foods t. 1800 641 529 w. www.missionfoods.com.au Mission Food’s Foodservice range of flour tortillas and wraps, corn products, pizza bases and flat breads have been specifically developed for the foodservice customer. Mission Foods has become the supplier of choice through its strong commitment to the foodservice industry, and its extensive range that utilises the highest quality ingredients to ensure a consistent superior and authentic taste for all occasions. Mission Food’s manufacturing site is located in Epping, Victoria, employing over 400 staff to produce our range of goods to the Australian standards of manufacturing.
+61 (7) 3393 5562 +61 (7) 3396 8836 firstname.lastname@example.org www.groenz.com.au
Groenz is a leading manufacturer of condiments for New Zealand and Australia. Providing three main brands, French Maid, Kiwi Style and In House Systems. We offer a large selection of condiments ranging from Mustard’s to Hollandaise sauce in an array of pack sizes. Groenz believes passionately in providing excellence in all areas of its business. Groenz products are convenient, cost effective and easy to use. What’s great for chefs is that you can take them as a base product and add your own touch to make it yours. But because they don’t look like a convenience product they’re also great to be used on their own. We pride ourselves on producing good product “true to taste”.
Natvia t. +61 3 9521 1553 e. email@example.com w. www.natvia.com.au Going Natural For Better Health. Natvia’s mission is to change lives, not just satisfy a craving. Proudly Australian owned, Natvia’s unique blend of natural ingredients will seduce tea and coffee drinkers and sweet-tooths alike. It’s not just diabetics and health conscious people who love Natvia for it’s taste and low calories – Barista’s love it too. They enjoy the benefit of being able to serve a 100% natural sweetener and they themselves enjoy a better alternative to sugar and artificial sweeteners. Natvia boasts only 0.4 calories per one teaspoon as compared to 16 calories per one teaspoon of sugar. Natvia is also perfect for baking and cooking.
t. (02) 9905 9554 e. firstname.lastname@example.org w. www.hanksjam.com.au Proudly Australian made and 100% natural gourmet jams and chutneys made the traditional way by slow reduction to achieve the ultimate flavour and texture without any preservatives or additives. Considered the highest quality jam by many of Australia’s top foodservice chefs. 11 Jams and 8 Chutneys to choose from to give your food an edge over competitors and keep your customers coming back for more.
Lunchbox Solutions t. 1300 722 748 e. email@example.com w. www.lunchboxsolutions.com.au Lunchbox Solutions are a boutique sandwich company who are passionate about the way their products taste. Made with only the highest quality ingredients, they have a team of people who continually invest in innovation to bring you products they believe are the best in the market. Lunchbox Solutions make handmade prepacked sandwich products specially designed for the café market under the Verde and Everyday Café brands. Their team has a lot of experience in helping cafes grow their food sales. The product range consists of sandwiches, toasties, wraps, artisan bread, croissants, burgers and subs. Products are available nationally throughout all metro and regional areas.
Luv-a-Duck t. f. e. w.
1300 64 9000 (03) 9646 9020 firstname.lastname@example.org www.luvaduck.com
Luv-a-Duck have been servicing the foodservice industry with Australia’s premium quality duck for over 40 years. Luv-a-Duck’s 100% Aussie Grown Ducks are a special breed of Pekin duck which has been specifically chosen and grown to produce a tender meaty duck with a high breast meat yield. Australian and family owned, Luv-a-Duck offer over 100+ quality products. The versatility of our extensive product range means there is a duck product suitable for every menu, purpose and budget, ensuring your business’ needs are looked after from beginning to end. Luv your clients? Then include Luv-a-Duck products today.
Papa Joe’s t. 1300 380 115 w. www.papajoes.com.au Papa Joe’s banana bread range has been available in some of Australia’s best cafes for almost a decade now, not only due to the fact that it is incredibly popular with customers but also because the company is passionate about forming long-term relationships with its distributors and patrons. Currently, the fruit varieties include Banana, Pear & Raspberry, Blueberry, Fruit & Nut, Apple & Cinnamon, Coconut and contain at least 20% fresh Australian Bananas in every bite. All breads contain an extra 5-10% of their respective fruits; in total, they are comprised of around 30% real fruit.
Rare Medium t. (02) 9463 9333 w. www.raremedium.com.au Rare Medium is brought to you by Meat & Livestock Australia and represents the Australian beef, lamb and goat producers in the foodservice industry. Our role is to bridge the gap between farm and kitchen and provide chefs with information and inspiration on red meat. Rare Medium is committed to the continuing meat-education of chefs and foodservice professional throughout their careers. Australian red meat farmers acknowledge their place within the Australian food culture and recognise the importance of investing in its ongoing strength and sustainability.
Sara Lee McCain Foods (Aust) Pty Ltd t. (03) 9514 4600 w. www.mccainfoodservice.com.au Business today is tough – especially in the increasingly crowded foodservice market. Everyone’s on the lookout for products and brands that will give them the competitive edge. That’s where McCAIN can help – by giving you the opportunity to gain a genuine business advantage over the competition, through superior products and the ability to draw on value added support services. McCAIN is famous for maintaining quality all the way from the farm gate to the plate – ensuring you benefit from all the advantages of top quality ingredients and commitment to excellence at every stage of the production process. Phone: (03) 9514 4600 for more information.
t. (03) 9514 4600 w. www.foodservice.saralee.com.au Made to traditional recipes, using generous amounts of the best ingredients like fresh eggs and dairy cream, Sara Lee desserts boast unrivalled quality and consistency. With over 40 years’ experience in cake and pastry making, Sara Lee is a brand Australians know and trust. We pride ourselves on making products free of artificial colours, flavours or preservatives where possible and are committed to sourcing raw materials locally when available. Our team of expert pastry chefs is continually developing tried and true ‘homemade’ recipes that your customers are sure to love. Freshly baked then snap frozen for maximum freshness and nutritional value, Sara Lee products are designed for maximum convenience with simple, nofuss preparation, easy portion control and broad application flexibility.
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t. 1800 4 wraps (97277) e. email@example.com w. www.truefoods.com.au
m. 0411 343 832 e. firstname.lastname@example.org w. www.coffeebrothers.com.au
Australian MADE & OWNED, TRUE FOODS is excited to introduce our new specialty WRAP range. Baked perfectly, they are soft and pliable without compromising taste and flexibility. True Foods premium wraps all come in resealable ziplock packaging ensuring you serve your customers the freshest product available. Available through your foodservice distributor.
Specialising in: Coffee imported from the Pacific Islands Our coffee comes from these remote islands full of mystic and ancient Kustom practises with wonderfully traditional villages. A direct relationship with the farmer is the most important part of our business, if they know what we want and we know what they want; we both win. Our business ethic reflects the trust we have in our farmers, and we wish to foster an ongoing relationship with everyone associated with these Pacific Island coffees. From “bean to cup”, the process is honest, rewarding and real.
Green Bean Suppliers
3 Brothers Australia Pty Ltd
My Crop to Cup
t. +61 425 255 394 f. (02) 9764 8887 e. email@example.com w. www.3brotherscoffee.com.au
m. +61 438 844 880 e. firstname.lastname@example.org
3Brothers Australia is a transparent channel between Coffee Growers and Coffee Roasters. We source the most exquisite and unique Coffees from the best and most consistent growers and Micro-Regions in Brazil. Our base in Brazil enables us to be present in the farms during the entire year supporting and assisting the Growers and making sure that consistency will be delivered to Coffee Roasters Overseas. We support the sustainable model, passionate, that cares and respects local and broader communities as well as the environment, reason why we and our partner farms execute everything with the utmost care and dedication.
My Crop to Cup was established in 2010 as a green bean purchasing company – dedicated to pursuing ethically responsible direct trade opportunities throughout the world’s coffee growing regions. This program enables the company to work one-on-one with farmers, sourcing the best quality beans and purchasing them directly from the farm at prices that reflect the high quality of their stock. My Crop to Cup understands that when the price of coffee reflects the great quality of stock, farmers can produce at a much more efficient rate and deliver a great return on their investment. More efficient systems at the farming level allow access high-end varieties of green beans, as farmers can more easily ensure premium quality produce. The program strives to improve the quality of life, livelihood and business opportunities for the communities we engage with.
South American Bean
t. 0409 479 014 e. email@example.com w. www.beangreen.com.au
m. 0430 657 450 f. facebook.com/southamericanbean e. firstname.lastname@example.org
BeanGreen is a green coffee bean trader and importer. We sell coffee online by the kilo as well as small coffee roasters and equipment. But we also service larger roasters around Australia selling a range of commercial to specialty to 90 point coffees. All of our beans are sourced directly from origin and we have ongoing relationships with our farmers. Our Q Graders also provide cupping and sensory training in our certified lab in Brisbane. We also carry out regular roaster training sessions on our Probats from beginner to advanced classes.
SAB – South American Bean is your Colombian connection for green coffee beans direct from the farms of Colombia. We are a family owned company based in Queensland Australia, Ibague Colombia and own a farm in Tolima. SAB has strong relationships with excellent farms from quality growing regions such as Huila and Tolima. We offer micro lots to large volume supremo, all our beans have independent SCAA cupping scores, 100% traceability and travel in Grainpro lined jute bags. Contact: email@example.com
Swiss Water® Decaffeinated Coffee Co. Inc.
Bennetts t. + 61 3 9853 0328 f. + 61 3 9853 0330 e. firstname.lastname@example.org w. www.hab.com.au Bennetts – Three Generations in Coffee Founded in 1918, Bennetts is a private Australian company and the leading importer of quality coffees and teas from across the world. Our success is built on our knowledge of the coffee and tea industry, and our practice of building partnerships with our clients. For almost a hundred years we’ve been the bridge between Australian business and the finest coffee and tea producers across the world. When you become a Bennetts client, our knowledge and history becomes yours.
e. email@example.com w. www.swisswater.com SWISS WATER® Process is a 100% chemical free decaffeination method using water and green coffee extract (GCE) to remove caffeine. This results in coffee beans that are 99.9% caffeine free while maintaining the unique origin flavor, body and aroma characteristics. The best of the bean remains while only the caffeine is removed. We are widely recognized in the global Specialty Coffee Industry by discerning roaster and retailers.
Machinery & Maintenance
Cofi-Com Trading t. +61 2 9809 6266 f. +61 2 9809 6274 w. www.coficom.com.au Suppliers of green coffee beans, delivering premium, rare and unique green coffee from around the world to roasters in Australia, New Zealand and the Asia Pacific region. Through our network of producers, exporters, buyers and operatives on the ground we promote the production of high quality coffee, offering micro and sustainably certified lots, working together with farmers and roasters to guarantee long-term, healthy and reliable supply chains. Offering a large range of specialty coffee direct from farms, estates and mills in over 25 different countries, we provide a personal consultancy assisting in selecting the right beans for your business. Roasters are invited to source an exciting and unrivalled range of coffee without restrictions, giving the opportunity to purchase to suite your individual roasting requirements.
Comcater t. (03) 8369 4600 w. www.comcater.com.au Comcater supplies the world’s leading brands in high quality commercial kitchen and catering equipment to suit the smallest cafe through to larger hospitality operations. For over 30 years, we’ve been supporting Australian foodservice businesses helping them achieve their catering vision and bringing great menus to life with high quality ‘best in class’ equipment. We provide tailored solutions to suit almost any foodservice operator needs including Express Café Solutions, which was awarded the 2014 Innovation of the Year from the FSAA.
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machinery & maintenance - coffee
Food Equipment Distributors
t. Local Call 1300 309 215 e. firstname.lastname@example.org W. www.foodequipment.com.au
t. (03) 9681 7537 e. email@example.com w. www.capsuleequip.com.au
“All you need is under our roof” Food Equipment Distributors – F.E.D. is the importer of a very large, exclusive and professional range of commercial food equipment, catering, kitchen equipment, refrigeration, furniture, tableware and cookware which enables us to offer our customers unsurpassed value and quality. F.E.D. has a history of more than forty five years serving the commercial catering, baking and food industries and has offices, demo kitchens, showrooms and warehouses in all states and New Zealand.
Capsule Equip Pty Ltd is the latest venture owned and operated by Dean and Emma Slade. Dean has been a prominent figures in the Australian coffee industry for over 13 years and is well known for importing domestic and commercial coffee equipment. Capsule Equip have sourced the highest quality capsule machines, with the latest technological advancements available in the world for the Australian market. All capsule machines represented by Capsule Equip have been hand selected and thoroughly tested for their value, consistency and performance. Dean has spent time in Milan, with the manufactures, to ensure all machines are suitable for Australian coffee consumers. Capsule Equip wholesale domestic and commercial capsule machine compatible with Nespresso and Lavazza Blue coffee capsules.
Roband Australia t. (02) 9971 1788 e. firstname.lastname@example.org w. www.roband.com.au
Coffee Works Express
The Australian family-owned Roband Australia is a leading manufacturer and supplier of commercial foodservice equipment. Manufactured in Australia, Roband grill stations, pie warmers, milkshake mixers and open grills are just a few of the products designed and catered to café and coffee outlets. World-renowned Vita-Mix professional blenders, the ultimate machine for producing smoothies, blended coffee drinks, frozen juices, ice-cream drinks and thick-shakes are also imported and distributed through Roband Australia.
SKOPE Refrigeration t. 1800 121 535 f. 1800 121 533 e. email@example.com w. www.skope.com SKOPE designs and manufactures commercial refrigeration and foodservice products for the hospitality and retail sectors, including restaurants, cafés and bars. SKOPE’s extensive product range includes chillers, freezers, blast chillers and shock freezers, cool and freezer rooms and the customisation of products to suit individual requirements. High expectations of quality and performance, and SKOPE’s long-standing presence in the industry, have resulted in design values and products that rise well above the minimum safety and performance standards. For the best in refrigeration you can depend on SKOPE.
Machinery & Maintenance
t. (02) 9533 2693 f. (02) 9533 2893 e. firstname.lastname@example.org w. www.cwe.com.au Espresso Equipment and Technical Solutions. Coffee Works Express authorised Australian importer and distributor of quality commercial and domestic espresso equipment. CWE brands include: WEGA espresso machines and grinders, FRANKE coffee systems, SLAYER handcrafted espresso machine, BNZ grinders and ISOMAC domestic range. Coffee Works Express is proudly an independent espresso equipment importer, established since 1998. CWE have built and will continue to build their reputation on being a leading espresso coffee equipment and technical service provider, offering unrivalled quality and reliability. For further information, visit our website: www.cwe.com.au or email email@example.com
Compak Coffee Grinders t. (03) 9681 7537 e. firstname.lastname@example.org w. www.compakgrinders.com.au Compak Coffee Grinders relationship with its customers, is based on honesty, trust and motivation to continue growing together. With years of experience, passion and constant effort, Compak have developed a line of high quality and competitive products that are loved by coffee professionals in over 60 countries. The level of technology incorporated into Compak Coffee Grinders assures optimum performance, which can be appreciated in the ﬁnal result: grind quality! Visit their website www.compakgrinders.com.au, phone +61 3 9681 7537 or visit their showroom at 20 Rocklea Drive Port Melbourne Victoria for further information.
Bezzera Coffee Machines t. 1300 550 927 f. (07) 3277 6365 e. email@example.com w. www.bezzeracoffeemachines.com.au Bezzera have been the benchmark for professional espresso machines for more than 100 years. Since Luigi Bezzera invented the world’s first espresso machine in 1901, his descendants have been producing machines that live up to the honour and unrivalled reputation of the Bezzera family name. Still family owned and run with the same unwavering commitment to quality, Bezzera espresso machines continue to pay homage to the skills, artistry and passion of this visionary Italian family. Demonstrating their commitment to excellence, each machine is backed by solid guarantees including: • 50% Trade In Guarantee in 5 Years • 100% Parts Availability Guarantee • Free Lifetime Product Support Guarantee.
Complete Café Services t. (08) 8338 0600 f. (08) 8338 5296 e. firstname.lastname@example.org w. www.cafeservices.com.au Complete Café Services is an INDEPENDENT Sales and Service company. We are not affiliated with any one particular coffee company or machine manufacturer. Our ONLINE STORE has one of the largest ranges in Australia. Although our coffee equipment is some of the most competitively priced in the industry, we also offer incredible value in the quality of our products and highly professional, expert service. We are an authorised service company with national service partners.
Boema t. (02) 9756 4744 e. email@example.com w. www.boema.com.au The Boema Range – it’s not just about the coffee machine! Along with Boema’s newly released medal winning coffees, Boema now offer a hot and cold beverage range for your café, including exclusive quality teas that are not available in supermarkets, gourmet hot chocolate and David Rio chai, with the right mix between savoury and sweet. Boema also carry a wide variety of flavours in the wonderful Cool Capp frappe mix range, especially for summer. Cool Capps are one of the only companies that make a proper, true tasting iced coffee slushy. Boema Coffee: medium, espresso, full flavoured and organic award winning coffees – 4 styles of coffee for all tastes.
DisavÈ t. (03) 9702 7733 f. (03) 9702 9933 e. firstname.lastname@example.org w. www.disave.com.au A family owned and operated business with over 50 years and three generations of experience with espresso machines, we have become an industry leader, setting the benchmark for quality, reliability, affordability and most of all, desirability. With our experience we have helped develop new equipment to meet and stay in front of the industry’s changing requirements.
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machinery & maintenance - coffee
Espresso Company Australia t. 1300 326 326 w. www.espressocompany.com.au Espresso Company Australia Pty Ltd (ECA) is seen as one of Australia’s leading independent importers and distributors of reputable domestic and commercial espresso machines, coffee grinders and steam units to the coffee industry. Our brands convey a strong and traditional heritage of Italian espresso machine design and manufacturing. Espresso Company Australia represents leading brands of espresso equipment manufacturers such as ANFIM, Rocket Espresso Milano and Vibiemme. Over fourteen years we have helped supply, service and support the Australian coffee roasters, franchise groups and speciality coffee retail outlets with our knowledge and the exceptional brands within our portfolio. This allows us to continue to further strengthen our position as a dedicated and reliable supplier to the Australian espresso coffee market.
EUROESPRESSO Machine Co. Pty Ltd. Dal 1905 macchine per caffe`
t. (02) 9560 7000 e. email@example.com w. www.euroespresso.com.au
Since 1968, Euroespresso Machine Company has been the Australian agents for Italian La Pavoni, commercial and domestic coffee machines and later including Isomac and Anfim. La Pavoni’s long standing reputation for manufacturing quality and being first in the market place since 1905, has made a major contribution to our success story. With coffee machine sales, spare parts and experienced back up service, we complimented this by developing a range of perfectly roasted Italian style coffees, trade marked Caffé Euroblend, for retail and wholesale customers. Euroespresso has also established a network, Australia wide of experienced independent service centres.
Global Coffee Solutions t. 1300 552 883 f. (02) 4284 6099 e. firstname.lastname@example.org w. www.globalcoffee.com.au Global Coffee Solutions is a market leader in the QSR, Licensed and Food Service sectors throughout Australia. Over the past 10 years, Global Coffee Solutions have been responsible for the installation and support of in excess of 3,500 Cafina / Melitta super automatic coffee machines and more than 500 traditional coffee machines throughout Australia. No other service provider or manufacturer comes close to these numbers or this level of experience. This is testament to the state of the art technology and quality of the machines, paired with exceptional after sales service.
Iberital Australia t. (03) 9681 7537 e. email@example.com w. www.iberital.com.au Iberital Australia is Australia’s latest independent importer and distributor of commercial espresso machines, coffee grinders and spare parts. With an on-line spare parts catalogue of over 20,000 products suitable for all makes and models of espresso machines and equipment available in Australia we pride ourselves on having the highest quality products at the best prices. Iberital Australia is operated by a team of hardworking coffee equipment experts who are constantly looking to improve their customers experience, and provide a level of service that builds long lasting relationships. Visit their website www.iberitalaustralia.com.au, phone +61 3 9681 7537 or visit their showroom at 20 Rocklea Drive Port Melbourne Victoria for further information.
XTRACTED ESPRESSO SOLUTIONS t. (03) 9681 7537 e. firstname.lastname@example.org w. www.xtracted.com.au THINK… MELBOURNE… SPECIALITY COFFEE… LA MARZOCCO… CUSTOM BUILT EQUIPMENT… SPARE PARTS & SERVICE… THINK XTRACTED ESPRESSO SOLUTIONS! Xtracted Espresso Solutions is an independent distributor of premium coffee equipment products, who supply equipment solutions and technical service to coffee roasters and specialty cafes. Xtracted Espresso Solutions specialise in La Marzocco coffee machines and Compak Coffee Grinders, which are backed by their technical support team of coffee experts, with over 10 years of experience in the industry. For all of your specialty coffee needs please contact Craig on +61 3 9681 7537 or visit the showroom at 20 Rocklea Drive Port Melbourne Victoria.
Machinery & Maintenance
Appliance Maintenance Company Pty Ltd
t. f. e. w.
+61 2 9792 4475 +61 2 9792 4471 email@example.com www.appliancemaintenance.com.au
Appliance Maintenance Company have for over 50 years specialised in supplying only quality commercial coffee equipment throughout Australia, New Zealand and the Oceanic region. We have built up an enviable stable of brands over the years, and we back them all with spare parts, technical support, training and expert product knowledge. Our brands include: Diedrich Coffee Roasters, Mahlkoenig Coffee Grinders, Ditting Coffee Grinders, ActionPac Weigh-Fill Machines, Pneu-Con Vacuum Loaders, Cona Coffee Brewers, Fetco Coffee Brewers, Luxus Coffee Servers, and Brew-Rite Coffee Filters. As our motto says: “Everything for a great cup of coffee … except the beans!”
Coffee Roasters Australia t. f. e. w.
(07) 5529 0888 (07) 5655 0325 firstname.lastname@example.org www.coffeeroasters.com.au
Coffee Roasters Australia specialise in supplying high quality coffee roasting equipment and associated products. Not just equipment distributors, at Coffee Roasters Australia we also design, modify and manufacture various equipment and control systems. Coffee Roasting equipment brands are HAS GARANTI, PROASTER, COFFEE TECH ENGINEERING and COFFEE PRO. Each of these manufacturers offers unique product advantages ensuring that our customers have the widest range to choose from.We have over 10 years of experience managing compliance and commissioning of roasting equipment. Our extended range also includes coffee lab and cupping equipment, espresso machines, grinders and accessories. Coffee Roasters Australia has the most comprehensive range of coffee roasting equipment in Australia and we aim to provide solutions for all situations and most importantly budgets.
Eximo speedLOCK t. 1300 138 038 e. email@example.com w. www.eximo.com.au Eximo speedLOCK was the first company to bring modular ducting to Australia. With 30 years of experience across many different industries, Eximo speedLOCK are the best equipped to handle the thriving coffee industry. Providing coffee roasters Australia wide with an affordable, practical and exciting alternative to the flue systems of the past. With our quick release lock system, roasters can save both time and money whilst reducing their risk of fire. Our standard product line is made from galvanised steel,but if your roaster is going to be the centre of attention, then we can make your flue system in stainless steel to match.
Grand Roasters m. 0429 114 533 e. firstname.lastname@example.org w. www.grandroasters.com.au An exclusive coffee roaster equipment supplier for Garanti Roasters & Grinders in Australia & New Zealand. Garanti is a leading roaster manufacturer, who have been chosen by coffee roasters internationally for their traditional coffee roasters and matching ancillary equipment for over 60 years. Coffee Roasters sizes start from 50 gram table top home units, 500 gram café/shop units to 720 kg industrial plants, all producing homogeneous batch outputs. Grand Roasters offers a suite of services including supply, installation, commissioning, safe working instructions and ongoing service/spares, with Type B Gas & Electrical Licenses.
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Joper Coffee Roasters
t. (02) 8001 6160 e. email@example.com w. www.jopercoffeeroasters.com.au Established in 1962, Joper design and manufacture coffee roasters and related plant and equipment for the international coffee market. They offer fully automatic or semi-automatic coffee roasters for all capacity requirements. Control system software is developed in-house by specialised engineers and technicians and reflects the continually changing demands of modern coffee roasters from around the world. David Rosa, Joper Coffee Roasters Australia has the exclusive agency for Australia and New Zealand. As an experienced roaster David understands the requirements of roaster setup, equipment and getting the best out of your roaster. Able to provide a full service of installation, preparation and after sales service, Joper Roasters Australia has a variety of support and installation services to keep you roasting with as little downtime as possible.
Biopak t. f. e. w.
(02) 8060 9000 (02) 8060 9001 firstname.lastname@example.org www.biopak.com.au
At BioPak our goal is to provide customers with the highest quality eco-friendly packaging and foodservice disposables available in the market today. Presently, we meet this goal by utilising the world’s best biopolymer and packaging technologies from countries all over the world. Customers choose BioPak because of our commitment to sustainable packaging and continue to deal with us because of our affordable product range and operational efficiency.
Capsule Pack Proaster Local Agent - Coffee Roasters Australia t. (07) 5529 0888 f. (07) 5655 0325 e. email@example.com w. www.coffeeroasters.com.au International Contact - Overseas Marketing Manager Miss Miji Kim t. +82 32 624 3410~2 f. +82 62 624 3414 e. Taehwan.firstname.lastname@example.org Taehwan Automaion IND. is a manufacturer of quality coffee roasters. Along with the COFFEE ROASTER BRAND, PROASTER the Coffee Machine Division also includes coffee roasting related equipment such as vacuum conveyors, destoners, afterburners and silos, alongside a wide range of capacity models including sample roasters, shop roaster and industrial roasters that will provide you with a roasting line perfectly fit for your business. With in house research and development of products, Taehwan Automation Ind. are able to providing test products for customers in their showroom.
t. f. e. w.
Capsule Pack Pty Ltd was established in 2013 as a contract packer to service the coffee industry’s need for locally packed capsules including coffee, tea and other beverages. The factory features state of the art capsule packing equipment enclosed in a climate controlled food safe environment. Capsule Pack is privately owned by Mark and Alana Beattie, owners of Coffee Roasters Australia Pty Ltd (CRA) which has been supplying and servicing the coffee industry with equipment since 2003. Capsule Pack Pty Ltd compliments CRA by offering contract packing of capsules to Australian Coffee Companies and Retailers. Capsule Pack Pty Ltd has the ability to manufacture various capsule formats.
Coffee Bags Pty Ltd t. f. e. w.
OH&S FOOD SAFETY
The Gourmet Guardian Pty Ltd
t. 1800 FOOD SAFETY (1800 366 372) f. (03) 9808 7448 e. admin@GourmetGuardian.com.au w. www.AustralianFoodSafety.com.au
The Gourmet Guardian has been a specialised food safety provider to the Australian food industry since 2003. Founded and managed by an award winning qualified chef (Gavin Buckett), we have assisted almost 100 food industry businesses achieve HACCP Certification – First Time, Every Time! The Gourmet Guardian knows that every food business is unique, with different processes, knowledge and products. We know that in most instances the “cookie cutter approach” does not work and therefore prepare individual solutions to meet our client needs including: • Developing and implementing HACCP Certiﬁed Programs; • Developing and implementing Food Safety Programs; • Internal and External Food Safety Audits; • Comprehensive range of accredited and non-accredited food safety-training courses. Be proactive, and contact The Gourmet Guardian to assist you in ensuring your products are 100% safe.
(07) 5676 6483 (07) 5655 0325 email@example.com www.capsulepack.com.au
(07) 3382 7725 (07) 3382 7726 firstname.lastname@example.org www.coffeebags.net.au
COFFEE BAGS Pty Ltd – voted Australia’s #1 bag supplier AGAIN! Huge stock range of Box Bottom bags, Rippa Zippa bags Stand Up Pouches, Side Gusset bags, Earth Bags (biodegradable & compostable), Flat Pouches & Gift bags, with valves for the coffee industry and without for others. We also stock an extensive colour range, including natural kraft paper bags and clear bags. Heat sealers – both hand and foot operated models (including date stampers). Custom printing – why not have your logo/artwork printed directly onto the bags (saves you time and money and improves your business image). We guarantee the lowest prices on an identical stocked bag plus FREE freight on orders over $100 within Australia.
Detpak t. 1300 362 620 e. email@example.com w. www.detpak.com Detpak is a leading manufacturer of paper and board packaging products for the food and beverage industry. We have over 400 stock products available by the carton, and we can also custom print your products for superior presentation of your brand. Our product range includes the famous Ripple Wrap Hot Cups, Cold Cups, Lids, Drink Trays, Wraps, Napkins, Bags and much more. In addition, over half of the Detpak product range is biodegradable and compostable, and all products are made from paper and board from sustainable and ethical sources – so when you choose Detpak, you can be sure that you are supporting the environment.
FILTERS TWICE, LIKE NO OTHER
HOT FOR HOURS, NO GLASS TO BREAK • Available in THREE sizes:
CAT THE 20 OF EGO 14 COFICAL M RY F 8 - PAK GIOLTER O PRE LDEN F SSE B D F EAN ILT ER
SMALL (1 cup) MEDIUM (2 cup) LARGE (4 cup)
• Contains two patent pending micro-filters • Filters are BPA, BPS and phthalate free • Stainless steel container, double-walled, vacuum-insulated
ORDER YOUR ESPRO PRESS TODAY AT BARISTATOOLS.NET
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Food Packaging Online t. (02) 9676 3387 m. 0434 632 699 w. www.foodpackagingonline.com.au Food Packaging Online is the easiest way to order your disposable cafe packaging online. With a comprehensive range of stock design takeaway paper coffee cups in single, double and triple/corrugated wall plus our ECO-PLA lined coffee cups. You can also conveniently add complimentary products to your online order including bags, containers, napkins, wraps, plates, cutlery, gloves and more. Experience the benefits of ordering online in your own time 24 hours a day, 7 days a week. Minimum order of just $150. Delivery Australia-wide.
Huhtamaki Australia t. 1800 043 584 w. www.huhtamaki.com Huhtamaki is one of the world’s leading manufacturers of food and beverage packaging products. We’re passionate about packaging, supplying products to some well-known brands, across virtually every industry you can name. We combine a global network with local manufacturing, sales and support. In fact, we’ve been manufacturing high quality, certified products in Australia for over 25 years. We’re best known for our paper cups and lids, but there’s more to us than that. We manufacture and supply a huge range of consumer and specialty packaging and develop innovative bespoke packaging solutions to help our customers communicate their brands in the best way possible through great design.
Jet Technologies t. f. e. w.
1300 888 723 (02) 8399 2277 firstname.lastname@example.org www.jet-ap.com
Whatever your coffee packing requirements, we can be relied upon for expert advice and support from start to finish. This includes packaging laminates, degassing valves, bag formats, artwork to complete machinery solutions. At Jet Technologies we recognise that the coffee business is a specialist industry with particular requirements, best served by specialist expertise. We have that expertise and knowledge through numerous installations and our long-standing partnership with Italian giant – Goglio, the world leaders in coffee packing machinery, degassing valves and packaging consumables for the industry. We also offer a machine range from Communetti, Italy – perfect for the roaster packing with pre-made bags, with or without vacuum.
marinucci packaging t. f. e. w.
1300 737 710 1300 797 739 email@example.com www.marinuccipackaging.com.au
Marinucci Packaging provide an extensive range of Foodservice packaging products. From our flagship Triple Wall TWIST Coffee Cup through to our consumable items we have your entire Café requirements covered. Marinucci supply and distribute innovative foodservice lines to a network of customers throughout Australia and internationally. With our forward thinking direction on environmentally sustainable packaging, we are committed to our strong customer service values, and building strong working relationships with our business partners. With our extensive range of food packaging items, from our coffee cups to our take away containers, we will be able to fulfill your required packaging needs.
MPM Marketing services the innovative
t. f. e. w.
(07) 3853 5800 (07) 3853 5865 firstname.lastname@example.org www.mpmmarketing.com.au
CASTAWAY is Australia’s leading brand in disposable food packaging. Owned and marketed exclusively by MPM Marketing Services, we specialise in manufacturing and custom printing high-quality disposable packaging products. Our extensive range includes recyclable coffee cups, biodegradable lids, napkins, brown and white paper bags, plates, cutlery, wrapping materials, antibacterial wipes, takeaway containers, and more. The Castaway range of paper coffee cups and lids are locally manufactured in HACCP accredited facilities to ensure quality and consistency. Our in-house design and print team can also ensure that your brand stands out in the marketplace on any custom printable packaging product.
PAC TRADING t. f. e. w.
1300 853 869 (02) 8845 4899 email@example.com www.pactrading.com.au OR www.greenmarkpack.com.au
Pac Trading is a specialist supplier of stock and custom print food packaging. Our dedicated team has extensive knowledge and experience to advise on all your packaging project requirements. All our products are food safe – certified by HACCP Australia. The stock product range includes coffee cups, brown kraft paper bags and Greenmark line of biodegradable and compostable plates, bowls, takeaway containers, PLA eco cups, cutlery and napkins. Coffee cups: eco-friendly Cup-To-Grow range, Same-Lid-Fits all the sizes in single and double wall cups, economical 6oz cups. White and black lids. We offer different options for custom branding: from plain cups to stamp on to custom printed coffee cups. Minimum order starts from 10.000 per size/design.
PodPac t. 1800 011 164 e. firstname.lastname@example.org w. www.podpac.com.au Podpac Pty Ltd is a dynamic and innovative Australian company changing the way Nespresso® machines are used globally. With its state-of-the-art production line, next generation pod technology and contract packing services, Podpac enables local brands to enter this rapidly growing market with greater ease and without disrupting their current operation. In 2012 the group gained a competitive edge by being the first to launch Nespresso compatible coffee pods and secured distribution in over 1,000 retail outlets nationally within months. Now also the first to launch hot chocolate, flavoured coffee and tea pods, Podpac know how to stay ahead of the competition. Now for the first time local brands can benefit from this experience and partner with Podpac to offer Nespresso® users a range with quality, value, and efficiency at its core!
Pod Pack Australia Pty Ltd t. f. e. w.
(02) 9737 8188 (02) 9737 8677 email@example.com www.podpack.com.au
Pod Pack Australia is a contract manufacturer of coffee pods. We offer coffee roasters in Australia and New Zealand a state-of-the-art, third party operation for the manufacture and packing of regular and decaffeinated espresso coffee pods using their own beans. The company formed in 2005 to provide sophisticated espresso drinkers with a consistently excellent cup of coffee in terms of taste, appearance and aroma. From our facility near Sydney in NSW, we offer the latest pod making technology in all aspects of coffee pod production and packaging. Our staff have more than 40 years industry experience in roasting and packing coffee.
Premier Northpak t. (02) 8596 8100 e. firstname.lastname@example.org w. www.premiernorthpak.com.au Premier Northpak specialises in delivering innovative and market leading food packaging service and solutions to many of Australia’s leading cafés, restaurants, hotel caterers, fast food chains and event companies. A HAACP accredited company with a strong focus of environmentally friendly products the company has been established for over 30 years with sales and warehouse locations in Sydney, Melbourne and Brisbane. PremierNorthpak is considered by many in the industry as the benchmark company in the delivery of reliable and hassle free food packaging services. Our packaging offering includes over 4,000 product lines including customised and generic products such as paper coffee cups, plates, food trays, bags, containers, cake boxes, pizza boxes, food cartons and much more. Offices now in Sydney, Melbourne and Brisbane.
Vegware Australia Pty Ltd t. (02) 9987 0800 e. email@example.com w. www.vegware.com.au Vegware is an environmentally responsible packaging manufacturer and supplier of PLASTIC FREE and BPA FREE food packaging and catering disposables all made from plants that are biodegradable and compostable. Vegware Australia is an Australian-owned company that is part of the Vegware International family. Vegware only supplies completely compostable packaging products that reduce carbon emissions, are made from sustainably sourced renewable or recycled plant-based materials, and can all be recycled and composted with food and garden waste. Vegware - Making the world’s best eco products since 2006.
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RossPOS m. 0410 733 149 e. firstname.lastname@example.org w. www.rosspos.com.au RossPOS is a renowned hospitality Point of Sale business specialising in fast, cost effective POS solutions tailored for the hospitality industry. With it’s amazing “failproof ” software and unique training and support program that is unrivalled, it’s clear that Ross POS is the only solution to your hospitality POS requirements. Call or email to see how Ross POS can streamline and grow your business.
Silver Chef Limited t. f. e. w.
(07) 3335 3300 (07) 3335 3399 email@example.com www.silverchef.com.au
Silver Chef provides hospitality equipment funding solutions to assist businesses achieve their full potential. Our unique Rent-Try-Buy® Solution offers flexibility and freedom; this keeps your options open and preserves your working capital in order to grow your business. Silver Chef offers a 12 month agreement so your business has the ﬂexibility to: • Purchase rental equipment any time during the first 12 months and receive a 75% rental rebate (ex GST). • Return equipment at the end of the 12-month agreement if it is no longer required. • Continue to rent – and we’ll simply continue to reduce your purchase price. • Upgrade should you decide your business has outgrown the original equipment.
Xero e. firstname.lastname@example.org w. www.xero.com Xero provides easy to use online accounting software for small businesses and their advisors. The company now has over 280,000 customers in more than 100 countries around the world and is listed on the NZX and ASX. Visit www.xero.com for more info.
My Debtors .com
sms my debtors e. email@example.com w. smsmydebtors.com
Automated Payment Reminders…. Get Paid Days Faster! Syncs to your existing accounting software and sends friendly payment reminders via SMS. Research shows that SMS messages convey more urgency, have eight times the response rate and in most cases are read within 90 seconds. Don’t get lost in their inbox!
Bizbo Australia Professional Business Services
t. +61 2 9417 6241 f. +61 2 9417 6241 w. www.bizbo.com.au Bizbo.com.au have thousands of hospitality businesses for sale. Whether you’re looking for your first venture into the industry or are an experienced operator we have the business to suit your requirements. We deal with professional business brokers Australia wide. We also have a fantastic resource centre where industry professionals have contributed insights via their invaluable experience, which can help you make the best choices for your business in order to maximize profits and let you do what you love. What are you waiting for? Find your dream business with us today.www.bizbo.com.au
m. 0423 200 206 e. firstname.lastname@example.org w. www.pulseplus.com.au Café Pulse is an independent research initiative by a retail research company with several years of of experience providing access to high-quality and truly independent analysis. Cafe Pulse help provide information to ensure continued growth in a time of strong café competition and market uncertainty.
Just Coffee Insurance t. 1300 605 061 e. email@example.com w. www.justcoffeeinsurance.com
Just Coffee Insurance provides specifically designed insurance for the coffee industry, whether that be for mobile coffee services, retail coffee shops or product suppliers. With 25 years’ insurance experience, we have, in conjunction with major insurance companies, developed a range of insurance products that cater for the coffee industry.
k m t partners t. (08) 8431 0022 e. firstname.lastname@example.org w. kmtpartners.com.au Specialising in Cloud Systems Integration & Implementations. Experts in Xero and Cloud POS systems such as Vend & Kounta. KMT Partners focus on you, together we can to do it all and give you time for your business and family! What we believe is important to a client is clarity in communication, personal service and reliability. Let us simplify your business administration and achieve your future ambitions.
Café Business Brokers t. (03) 9008 5636 e. email@example.com w. www.cafebusinessbrokers.com.au Specialist Cafe Business Brokers, Dedicated in Selling Cafe and Restaurant Businesses. Cafe Business Brokers was founded with one specific goal in mind – to facilitate quicker sale of cafe & restaurant businesses by utilising a central database of qualified buyers. For that purpose Cafe Business Brokers deploys the most efficient & highly responsive database system that allows us to match & respond immediately to potential sales. As members of REIV & AIBB we strictly adhere to the utmost ethical & moral standards of the Business Broking Profession.
Renault Australia t. 1800 009 008 w. www.renault.com.au Commercial and Passenger Vehicles Renault is Europe’s largest supplier of light commercial vehicles for the last 16 years. With annual global production of more than 300,000 LCVs, Renault is an expert in the design and manufacturing of vans and cab/chassis light commercials. In Australia, Renault has been enjoying record LCV sales with its compact Kangoo, mid-size Trafic and large Master vans and Cab/Chassis variants. During 2014 Renault will begin rolling out its expert Pro+ dealerships for LCV, which provides specific services for business users, including flexible servicing hours and dedicated expert sales staff. Renault also offers a list of approved converters and body-builders.
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H AV E YO U R
MILK JUGS LOST THEIR
BEFORE THROWING T H E M AWAY ,
n a café, milk jugs are one of those things that are used all day long and start to look shabby pretty quickly. After a while, they lose their lustre and become hard to get clean.
YOU CAN ALSO SOAK STAINED CROCKERY IN INVERSO TO BRING THEM BACK TO LIFE.
All of this deterioration happens due to a build-up of deposits from milk which when heated and reheated over time, can become a really difficult stain to budge.
INVERSO MILK JUG CLEANER
Luckily, all is not lost. You can make your milk jugs look like new again using Cafetto Inverso Milk Jug Cleaner with these four easy steps:
• Also leaves stained crockery sparkling
• Removes baked-on milk fats from milk jugs, pitchers and steam wands • Very economical – 200 milk jug cleans per jar
STEP 1 - Using a sink or a large bucket, add 1 scoop of Inverso to 10 litres of warm to hot water. Or, if the jugs are only lightly soiled, add ½ scoop to 10 litres of water.
• Unique blend of ingredients that are safe and non-hazardous
STEP 2 - Add the soiled milk jugs.
STEP 3 - leave to soak for 30 minutes.
• Removes hard water scale from espresso machine boilers, domestic thermoblock espresso machines and milk jugs
STEP 4 - Rinse with fresh water. For residue that has really built-up over time, you will most probably also have a build-up of hard water scale, not just milk deposits. This means you’ll need to descale before you remove the milk buildup using Restore Certified Organic Powder Descaler. STEP 1 - Add 1 heaped teaspoon of Restore to the jug and fill with hot water. STEP 2 - Leave to soak for 10 minutes.
• Based on food grade acids, making it safe to use • Phosphate free, biodegradable and GMO free • BFA Registered and OMRI Listed for use in organic systems • NSF Certified
STEP 3 - Rinse with fresh water. Do these simple steps, and you’ll get a lot more use and better results from your milk jugs.
FOR MORE INFORMATION CONTACT CAFETTO ON +61 8245 6901 OR ENQUIRY@CAFETTO.COM
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A safe, effective clean every time. Aus 1300 364 440 NZ 0800 772 227 Singapore 800 616 3122 International +61 8 8245 6901 www.cafetto.com firstname.lastname@example.org
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GET TO KNOW OUR INNOVATE ESSENTIAL RANGE
visit us 20 Rocklea Drive Port Melbourne, VIC, 3207
Tel. (03) 9681 7537 www.compakgrinders.com.au
13/6/14 3:43:08 PM
Published on Jun 23, 2014