Cultured - Vol. 1 - Winter 2018

A S H OT O F CO F F E E C U LT U R E | W I N T E R 2 0 1 8

NUTRITIOUS & DELICIOUS

Soups & Salads

&

SENSATIONAL SEASONAL

New flavours for the new season

WINTER WARMERS GOING NUTS FOR PLANT BASED MILKS WINTER WARRIORS

A S H OT O F CO F F E E C U LT U R E | W I N T E R 2 0 1 8

EDITOR

Amanda Robinson

CONTRIBUTORS

Sacha Coburn, Amanda Robinson, Clynton Drumm, Emma Fodie

DESIGNERS

Clynton Drumm, Colin Kaldenbach

PHOTOS

Clynton Drumm, Colin Kaldenbach, Joanna Kosinska, Hilary Hahn, Miki Kitazawa, Lauren Mancke, Joanie Simon, Nik MacMillan, Nathan Dumlao Cultured is published by Coffee Culture. All contents in this publication are copyright Coffee Culture Ltd. No part of this publication may be used or reproduced in whole or in part in any form without written permission from Coffee Culture.

FOLLOW COFFEE CULTURE ON

www.coffeeculture.co.nz

ON THE COVER

Keep winter’s bite at bay with one of our wholesome warm soups.

Pictured on the left is country chicken and vegetable, and to the right, roasted pumpkin & kumara.

Read more on pages 28-29.

2

AMANDA ROBINSON

EDITORIAL

Hey, hi and hello!

This magazine is best enjoyed whilst sipping on a cup of coffee.

WELCOME! I’m super stoked to be part of an incredible team to bring you the first edition of Cultured.

Our aim is to bring you a seasonal shot of news – the latest products, fresh stories and the goings-on in and around our stores.

Sit back, relax; I hope you’ve got a cup of coffee handy, because we’ve got a bunch of new and exciting things planned and can’t wait to share them with you.

We are thrilled to have so many pages dedicated to the delicious drinks and fabulous food we’ve got in store for you over winter. From the warmth of wholesome winter soups sure to take the edge off the chill (page 28) to a tempting twist on your classic hot chocolate (page 15), we’ve got something for everyone to enjoy. We’ve also let you on a little secret of what’s to come for our seasonal baked treats – Gooey Caramel Mudcake. Need I say more?

Although I could talk about food for days, this issue focuses on – ‘Local. Loyal. And Loving It.’ Three fundamentals that are at the heart of everything we do.

LOCAL Coffee Culture is built on the back of locals! It is locals that own and operate our stores, locals that join our teams and work alongside us, local businesses and suppliers that partner with us - and of course, local guests who come visit us.

From milk to cakes and now uniforms, we’ve always been about supporting local businesses and using local suppliers wherever possible. We have featured two (of many) of our wonderful local suppliers in this issue - one newer to our scene (page 26) and one whose partnership with us has stood the test of time (page 6).

We’re also excited to announce an upcoming addition to our family. After what has felt like forever since we got ousted from Christchurch’s CBD thanks to Mother

C U LT U R E D

Nature, later this year we will be making it back into the heart of our hometown – The Crossing. We can’t wait to meet a bunch of new locals and be a part of Christchurch’s rebuild.

LOYAL Whether it’s a local sports team or getting glammed up in pink to fundraise for Pink Ribbon, we’re all about supporting the communities in which we operate.

Currently, we’re on a pretty cool quest to find some local heroes who have big dreams to do good in their ‘hood, but are in need of a helping hand to get there. Take a read about last year’s heroes, you may be able to help our search (page 8). “Think global, act local” is a consideration in every decision we make. We have over-hauled a number of our business processes in recent years to reduce the impact we have on the environment and create positive change (page 20). It’s all part of an ongoing journey and we are continuously looking at ways to improve - get ready to say hello to paper straws! But we can only do so much without your help. One of the biggest ways you can jump on board is if you can’t stay and need to take away think about using a reusable cup – we’re happy to make your coffee in just about any vessel you bring in! If you’re looking for a super-styley, innovative, award winning cup, check out our latest Frank Green range (page 27) – 5 stars, would highly recommend.

LOVING IT To say we are passionate about coffee would be an understatement. Coffee (literally) runs through our veins. We love everything about it. Now I can’t pretend I’m a coffee expert – but we’ve got people for that. Our Coffee Guru and Master Roaster have been hard at work over the last couple of months testing and tinkering beans, blends and brewing equipment to bring you our very first single origin coffee (page 22), plus our range of brew gear (page 25).

If you’re a bit of a coffee fan you’ll want to check these out.

It’s fair to say that this issue was proudly powered by caffeine! I hope you enjoy flicking through these pages as much as we enjoyed creating something a little bit special. I’d love to hear what you think!

Amanda

CONTENTS 15 16 Getting more from your daily grind

Decadent delicious desserts

6

Winter Warmers

Going nuts for plant based milks

18

12

Winter Warriors

Hit Single Single origin coffee

22

Nutritious & delicious soups & salads

27

Keeping it Frank Green

28 10

Taste the difference (...or not)

Pressing the issue

25

WINTER 2018

How green is our scene?

20 3

CULTURE SHOCK

THE LATEST NEWS FROM COFFEE CULTURE

Smoke-free & loving it We’ve gone Smokefree! All 19 Coffee Culture stores around New Zealand have committed to be part of the Fresh Air Project.

In collaboration with the Cancer Society and the Canterbury District Health Board, all our outdoor areas will now be smoke and vape-free zones.

Coffee Culture Sumner, Merivale, Rolleston and Lincoln took part in a pilot program and received really great feedback from guests who enjoyed the fresh air. With all stores now on board with the smoke-free vibe we’re looking forward to seeing even more families, pets, cyclists and walkers enjoying our outdoor areas all year round.

All hail the king of the road!

G

lenn Rewi is our latest New Zealand Cycling Champion, taking out an historic double in both the Road Race and the Time Trial at the recent age group nationals held in the Wairarapa.

Glenn owns Coffee Culture Sumner and Merivale and has been with us since the very early days – starting back in 1996.

He first started cycling as a 14 year old when he lived in the ‘Rapa, so to be back there for his latest victories and have his Dad there alongside him was particularly special.

In recent years, Glenn has medalled in the Road Race - 4th in 2016 and 2nd in 2017 - so the goal for 2018 was to go all the way. To test his form, Glenn rode the Time Trial at the Canterbury Champs and ended up setting a new Canterbury Age Group record – a sure sign that he should enter both the time trial and road race at Nationals.

Up against the previous three times winner at Nationals, Glenn gave it everything. He eventually won by 1:04, which in a 25km TT is a significant winning margin. The road race was the next day and with less pressure than previously, Glenn rode a great race. He explains: “after trying hard to break away in the first 30km of the 105km race another rider got away with 75km to go. 10km later I broke clear of

Glenn on the road to victory and on the podium.

the bunch and caught up to the rider in the lead. We worked together for 25km before he tired and dropped back to the bunch. The last 40km I rode solo with the bunch chasing me, holding a gap of about 1min until the final 2km where the gap grew to 2:30. I won alone on home soil in front of family and friends, achieving an almost lifetime goal of being a national champion.”

Congratulations Glenn. We’re so proud of you and can’t wait to see your times in next year’s Tour de Coffee Culture.

Culture in the City This is exciting! We’re moving back to the central city 7 years after losing our High St store in the earthquakes of 2011. The redevelopment of the city has provided the most amazing spaces and we’re super amped to be moving in to the ground floor of the “bubble building” at the Crossing. Anna Walsh, a Coffee Culture lifer and daughter of our roaster Murray Walsh, is going to run the store.

She is really looking forward to bringing our unique coffee and light lunches to workers and shoppers in town. Every Friday from now on you’ll find Anna

4

Anna Walsh (above, on right), the new store owner and manager of the “bubble building” at the Crossing (left).

outside the store in the Mobull coffee van serving your favourite espresso, so please pop in and say hi! The new store should be open by Christmas, maybe even

C U LT U R E D

sooner - fingers crossed - and will feature some great new additions to our menu including healthy salads and single origin coffees from our new brew bar.

A-MAZE-ING Help Bessie get to her cookie to have with her glass of milk!

WORD FIND

MILK COOKIE CAKE FLUFFY MUFFIN BULL BEAN SWEET

F S C E M I O

L W O B U L L

U E O E F B C

F E K A F O A

F T I M I L K

Y B E A N K E

WINTER COLOURING FUN

WINTER 2018

5

6

C U LT U R E D

D E L I C I O U S

F

rom the very first store we opened in Sumner in 1996 to our newest store that’s opening in The Crossing later this year, we’re all about using local suppliers wherever we can.

Just Desserts has been our trusted partner for over 21 years, offering mouth-watering cakes and desserts that surprise and delight.

Andrew Clarke has been at the helm of the company since day one and has overseen the constant evolution of flavours and trends. “When we first started working with Coffee Culture the most popular flavours were Lemon Meringue Pie, Carrot Cake (with the famous fondant carrots on top) and Chocolate Raspberry Torte. While variations of these are still popular, there’s been a big increase in demand for cakes that are gluten free, dairy free, egg free and vegan. It’s an

D E S S E R T S

exciting challenge to produce delicious desserts that meet contemporary dietary needs and still look and taste fantastic.”

Back in 2016, to celebrate 20 years of working together, we introduced Cake of the Month. With an opportunity to showcase new and intriguing combinations, the addition of a new cake each month has turned out to be hugely successful. A few of the desserts have been so popular we’ve added them to our permanent menu.

Our foodie, Amanda Robinson, explains the process that she works through with Andrew to come up with the goods. “We usually start with some kind of theme like Mothers’ Day or mid-winter and brainstorm flavours that would suit. Often the Just Desserts team have competitions amongst themselves to come up with new ideas for our Cake of the Month, and we’re always on the lookout for food trends and inspirational ideas from overseas as well. There’s lots of back and forth with ideas, and when the sample cakes are

WINTER 2018

ready to try, the whole team at Coffee Culture headquarters get involved in testing the new flavours. It’s a pretty great day to be at work!”

The cakes that have been added to our regular menu include the gluten free Passionfruit and Citrus Mousse Cake (Oct ’16), and the most recent Cake of the Month, Dark Chocolate & CocoCream Mudcake (Apr 18), which is dairy free and vegan.

We’re often asked what has been the most popular C.O.M so far. Runner-up is an old-school favourite, the Baked Mixed Berry Cheesecake (August ’17) and the winner is the Hot Chocolate Mousse Cake (May ’17).

Winter 2018 is set to be a feast of flavours, with three amazing variations of old classics hitting stores this season.

We’ve kicked off winter with a Sticky Date & Toffee Cake. A re-vamped version of an old favourite, the Jelly Tip Cheesecake makes a comeback for a mid-winter and school holiday treat. Lastly, we’ll be saying see-ya later to the cold with a Gooey Caramel Mudcake in August.

Andrew and the Just Desserts team are always focused on exceptional quality and innovation, and we are so proud and grateful to work alongside them.

7

T

he success of Coffee Culture has been built on the backs of great young people giving their guts to provide outstanding service and deliver delicious coffee. Since 2010, the Coffee Culture Charitable Foundation has been giving financial assistance to help local youth achieve their goals.

Each year, the Coffee Culture Charitable Foundation makes scholarship grants of $500 available for teenagers to help them pursue their goals. To date, we have awarded 53 scholarships and supported many different activities. The young people we help are amazing and we expect to see them do great things in the future.

In 2017, we awarded six scholarships to individuals and groups who were passionate about making a difference in their communities – The Local Heroes Award.

THE BREAKFAST CLUB

We helped Ye-Ram and Monica from Hillmorton High School with their Breakfast Club Project. They used the grant to purchase food, putting on a breakfast before school every Thursday for any students who wanted or needed it. They provided Milo, cereal, toast and yoghurt for the students. The school was able to offer this for five months with a heap of students benefiting from the project. The feedback from the students was great and they found that The Breakfast Club also had a positive impact on the wider community.

8

C U LT U R E D

KEEPING THINGS ROLLING

Liam and the Timaru Boys High School Mountain Bike Club wanted to contribute to their community by helping maintain the bike tracks in Timaru’s Centennial Park. Together with the South Canterbury Mountain Bike Club and Timaru District Council, Liam and the club used the money from the Local Heroes Award to buy materials for track development and maintenance, and provided lunch for all the volunteers who lent a hand.

CULTURED CODE

Jesse from Rolleston College has always been passionate about rugby, health and wellbeing, and a huge advocate for women in sport. Jesse’s goal was to start up a Girl’s Rugby Programme in the college. She used the Local Heroes Award funds towards making team hoodies – which helped promote their new squad, encouraged team spirit, and inspired more girls to play rugby. Closing the gap in women’s rugby is a challenge, but Jesse has helped grow the game within her school and community. They even ended the season on a high note, winning eight out of nine games in their final tournament. A massive congrats to Jesse, who also got named in the Canterbury Schools Girl’s Development team.

A CULTURE OF GIVING BACK

MAN-TEL HEALTH

7ADOLESCENCE, a group of seven students from Lincoln High School are passionate about raising awareness for men’s mental health. Their goal was to produce a t-shirt that came in a box the purchaser had to ‘open up’. One of their main goals was to encourage people, especially men, to open up and get talking about their feelings and how they are really doing. Inside these boxes, alongside the tee, were positive quotes, information and suggestions to help people ‘open up’. The money they raised from selling their ‘Open Up’ boxes was donated to the Movember Foundation. The boys used the $500 to purchase the ‘Open Up’ boxes, plus stickers and t-shirts.

ENDO EDUCATION

We were also able to help Emma, who after being diagnosed with endometriosis realised there is a lack of education and support for those with the disease in South Canterbury. She used the $500 to bring the ENZ ‘me’ programme to her school, Roncalli College in Timaru. The presenter of the programme talked to students about the disease and its symptoms. While the programme was in Timaru, they not only visited Emma’s school, but also did presentations in Timaru Girls High School, Craighead Diocesan School and Mountainview High School. Emma’s efforts to bring

the programme to South Canterbury has continued to benefit and educate young women. Due to a wonderful positive response from students, teachers and the schools, Emma is now raising funds to be able to bring the programme back again.

FOR EVERY CHILD

Last, but definitely not least, we helped Alyssa and the Lincoln High School UNICEF Group put together a Children’s Community Fun Day. The award was used to help cover the costs of the venue hire, bouncy castle, DJ and coffee cart hire. There were also additional stalls to browse, interact with and do a bit of shopping, all to a good cause. All proceeds raised on the day were donated to UNICEF. The group aims to make this an annual event, as it was great being able to give back to their local community while raising money to make a difference to children overseas at the same time.

WINTER 2018

9

)

(

10

C U LT U R E D

Gluten free food often gets a bad rap. Most of us are familiar with the benefits of gluten free, sugar-free and plant based foods, but sadly “good for you” didn’t always translate to taste. Thankfully, those days are behind us, and the options for those with health or ethical considerations have increased. These often taste as good, if not better than their more traditional versions!

We’re committed to constantly improving our menu and providing great tasting options for everyone to enjoy.

When it comes to food that is dairy-free, eggless, low gluten, nut free, vegetarian or vegan, our foodie takes the ‘make it seem like an accident’ approach. Simply put: no matter what it is, make it taste great! Make it so people ask – “is that really gluten free?”. This means when we look to introduce a gluten free product, we look to make it something that everyone can enjoy regardless of whether they’re gluten intolerant or a floury food fanatic! A great example of this is our Baked Caramello Cheesecake, ‘accidentally’ gluten free and also our bestselling cake of all time! If you haven’t tried a slice of this flour-free miracle, you should. Get in quickly though as this one goes fast!

Another thing we’re super proud to offer is our ‘raw’ range of products. We’ve taken treats like Peanut Butter cups, energy balls and slices, packed them full of all the flavour those of you with a sweet tooth crave, yet kept them free of refined sugar.

It’s a great way to get a quick pick-me-up without the sugar crash.

If you’re not sure where to start…here are a few of our favourites:

VEGAN

• Dark Chocolate & Coco-Cream Mud Cake • Banana Bread • Pumpkin & Kumara Pattie • Creamy Mushroom Filo • Maple, Apple and Cinnamon Bun

REFINED SUGAR FREE • Pic’s Peanut Butter Cups • Raw Afghan Bite • Pic’s Peanut Butter Protein Ball

GLUTEN FREE

• Carrot and Walnut Muffin • Peanut Butter & Choc Chunk Cookie • Spinach & Feta Loaf All of our delicious bagels can be made with a GF bap. *While we do our best to make sure these products are prepared, packaged and served as safely as possible, the reality is that these products are made in areas where gluten, dairy, nuts, soy and eggs are handled. So if you’re ultra sensitive to any of these things, make sure you let us know and please eat with caution.

WINTER 2018

11

W E L L N ES S S HOT With the powers of lemon, ginger, honey, turmeric and cinnamon combined, kick your health up a notch with a Wellness Shot! We’ve developed a delicious drink which delivers a dose of antioxidants, vitamins and minerals to help keep your health and wellbeing in tip-top shape this winter. Whether you’re struggling with inflammation or sluggish digestion, looking for a natural energy boost or immunity hit, or just after a deliciously healthy drink, this elixir will keep you supercharged throughout your day.

HONEY •

• •

Contains a number of antioxidants, including phenolic compounds like flavonoids, which has shown to be beneficial for heart health.

Reduces blood pressure, an important risk factor for heart disease.

Positive effect on cholesterol levels – reduction in overall cholesterol and LDL, while raising HDL.

CINNAMON •

• • •

12

Loaded with antioxidants and antiinflammatory properties which help the body fight infections and repair tissue damage.

Increases insulin sensitivity, promoting more stable blood sugar levels.

Boosts brain activity and enhances cognitive processing.

Improves some key risk factors for heart disease including cholesterol, triglycerides and blood pressure.

C U LT U R E D

KOMBUCHA

GINGER • • • • • •

Increases circulation and reduces inflammation.

Helps digestion and treats nausea, acid reflux and stomach discomfort.

Reduces muscle pain and soreness.

Reduces joint pain and stiffness.

Lowers blood sugar levels and improves various heart disease risk factors.

Gingerol (the active ingredient) lowers the risk of infection.

In a nut shell...

Kombucha (kom-BOO-cha) is a traditional live cultured naturally fermented tea. The result is a sparkling, super tasty drink which is packed full of organic and all natural goodness, improving and supporting our gut health and general wellbeing.

What’s all the fuss about?

IT’S SUGAR FREE

Raw organic sugar is used in the fermentation process which is essential food for the live culture to work its magic. However, the long-aged fermentation process removes all sugar by the time it hits the bottle. This means Remedy Kombucha naturally contains no sugar – great if you’re trying to cut down on the sweet stuff.

CONTAINS LIVE CULTURES

LEMON • • • • • •

Rich source of Vitamin C & boosts mineral absorption.

Aids digestion by stimulating liver function and bile production.

Aids in the removal of toxins from the body.

Hydrates and oxygenates the body for energy.

Boosts the immune system.

Helps balance PH of the body.

Remedy Kombucha is unfiltered and unpasteurised, which means the all-important live cultures used in the fermentation process are still present in the final product you drink. So what? Well, research has proven that good gut health is critical to our overall health and wellbeing. Live cultures promote good gut health by increasing the diversity of the ‘good bugs’ that live in your belly – important for helping prevent the growth of the ‘bad bugs’ that can make you sick!

RICH IN ORGANIC ACIDS

During the fermentation process the sugar ‘disappears’ and converts into healthy organic acids. These little superheroes are the epitome of goodness. In short, organic acids can help prevent the growth of bad bugs, provide a boost for the healthy bacteria, regulate appetite, stabilise blood sugar levels and regulate cholesterol.

ANTIOXIDANT BOOSTER

TURMERIC • • • • •

The active ingredient, curcumin, has a powerful antiinflammatory effect which helps prevent chronic inflammation.

Increases the body’s antioxidant capacity by neutralising free radicals and stimulating the body’s own antioxidant mechanisms.

Boosts brain function and fights degenerative brain processes.

Acts as a natural pain killer and can help manage joint pain.

Provides a natural energy boost and can improve mood.

Antioxidants are critical for helping support our body’s natural defence system and prevent illness. The organic green and black tea which is used to produce Remedy Kombucha is chock-full of antioxidants called polyphenols, which neutralise free radicals in the body.

TASTES GREAT

It sounds too good to be true but trust us, this stuff tastes great! With a range of refreshing flavours you’re bound to find something that tickles your fancy and quenches your thirst. And it certainly beats holding your nose to down powdered greens – so you’ve got nothing to lose by giving this magical drink a try!

WINTER 2018

13

APPLE PIE E

scape the winter chill with this comforting cuppa.

There’s nothing quite like curling up on a cold, wet, wintry day with a cup of tea. This deliciously spiced apple tea recipe is perfect for warming you from the inside out and helps take the edge off that winter chill.

It doesn’t get much easier than this two ingredient tisane tea - it’s simple, straightforward and the ingredients are readily available whatever the weather.

Best of all it can be made in the comfort of your own home.

Apples can be dried using a dehydrator or in the oven. Dried apples make great healthy snacks or tasty additions to baking and muesli.

What you’ll need:

into your tea infuser, but avoid crumbling to prevent cinnamon crumbs coming through into your cup.

Store in an airtight container.

2 cups dried apples (any variety) 1 cinnamon stick to taste

Making your blend:

Cut dried apple into small cubes/ slices. Smaller pieces will make it easier for the flavours to come through while steeping.

Break the cinnamon stick into small pieces and add to your taste. Tip: Keep the pieces of cinnamon small enough to fit

14

Tea

C U LT U R E D

Brew time:

For a single cup, fill your tea infuser and pour over boiling water. Allow to steep for 10 minutes.

Take a moment for yourself and enjoy.

Winter

WARMERS TOASTED MARSHMALLOW

Hot Chocolate Just like the good ol’ campfire treat. A combination of chocolate, toasted marshmallow, and creamy coconut makes this a decadent delight.

WELLNESS

Shot

With the powers of lemon, ginger, honey, turmeric and cinnamon combined, kick your health up a notch with a wellness shot.

This delicious drink delivers a dose of antioxidants, vitamins and minerals to help keep your health and wellbeing in tip-top shape.

Toasted Marshmallow Hot Chocolate 1 tsp Torani Toasted Marshmallow Syrup 1 1 scoop Classic Hot Chocolate Powder 2 150ml MilkLab Coconut Milk 3 Heat or steam milk. Mix in syrup and powder – can add more depending on how sweet you like it.

Top with marshmallow and voilà!

1

2

SALTED CARAMILK

Latte

Bound to satisfy any sweet craving!

A silky indulgent blend of salted caramel, white chocolate and espresso. Topped with whipped cream and a swirl of white chocolate & caramel sauce.

Salted Caramilk Latte

1 tsp Salted Caramel Syrup 4 1 tsp Torani White Chocolate Sauce 5 Espresso – approx. 60ml depending on how you extract coffee at home 6 Your preferred choice of milk Mix together espresso, syrup and sauce.

Pour steamed or heated milk over syrup mix. If you want to get fancy, drizzle with more white chocolate sauce. Enjoy!

AT MAKE IT

HOME

taste at you ow h w e v h Lo ? Here’s instore make your you can n versions very ow ome! at h

3

WINTER 2018

4

5

6

15

DAILYGRIND

16

C U LT U R E D

D

COFFEE GOODNESS

Good when it’s in, and great for your skin!

We all know the perks of a cup of coffee for energising and lifting our mind and mood, but the benefits of your brew don’t have to stop there.

Did you know that coffee can work wonders for your skin and hair too?

Due to its coarse nature, finely ground coffee beans can make an excellent exfoliator which helps wash away dead skin cells, stimulate circulation and increase blood flow.

Coffee beans are also packed with antioxidants! These much needed nutrients can be absorbed through the skin and pores to brighten

complexion and revive tired and dull looking skin. Not only do you save money and resources by repurposing your used coffee grinds, but you can also avoid any nasty harmful ingredients used in store brought products – it’s said if you wouldn’t put it in your mouth, you shouldn’t put it on your skin, and we know we’d happily put coffee in our mouth!

If you’re looking for softer, clearer skin and hair with more body and shine here are a few ways to repurpose your used coffee grinds.

Coffee & Cocoa Face Mask

Shiny, Smooth Hair

Decrease puffiness, brighten skin and wake up dull complexions with this face mask.

Your whole body loves caffeine, from the tip of your toes to the top of your head! Caffeine can help add body and shine to your hair, as well as prevent itchy scalp, damage and breakage.

Try adding a small amount of coffee grounds to your shampoo and massage into the scalp before rinsing and conditioning.

You’ll need: 4 tablespoons used coffee grounds 4 tablespoons unsweetened cocoa powder 3 tablespoons coconut oil 1 tablespoon maple syrup 1 tablespoon lemon juice 1 teaspoon activated charcoal powderyou can purchase this from most health stores (optional) Mix all of the ingredients together by hand until you have a smooth paste. Apply mixture to clean face and neck and leave as long as desired. Will keep for weeks if stored in an airtight container at room temperature.

Facial Exfoliate & Scrub

You’ll need: 6 tablespoons used ground coffee 4 tablespoons coconut oil A few drops of tea tree oil (or other essential oil) To achieve a smooth whipped consistency, mix ingredients together by hand. Be patient, as it will take some time to soften coconut oil and fully blend. Use by gently rubbing on clean face and neck in a circular motion. This mix can double as a lip scrub to relieve dry chapped lips.

Store scrub in an airtight container at room temperature.

Body Scrub Winter can be harsh on the skin, leaving it dry and flaky. The great thing about this scrub is it doubles as a moisturiser.

You’ll need: 1 cup used coffee grounds ½ cup soft brown sugar 1 cup of coconut oil 1 teaspoon of vanilla essence (optional) 1 teaspoon of cinnamon (optional) Mix all ingredients together by hand. Again, it will take some time to soften coconut oil and combine. Once fully blended, use by massaging into wet skin. Rinse well. Store in an airtight container at room temperature.

USE WITH CAUTION! Coconut oil can make your shower or bath slippery. Be cautious and give the shower a wipe down afterwards to remove any oil and avoid slips.

WINTER 2018

17

Going

nuts for plant-based milks

O I’ll have a triple shot latte made with almond milk please

nce the exclusive preserve of dedicated hippies, plant based milks are now very much on the minds of regular coffee drinkers looking for an alternative to dairy. For some, it’s a moral/ethical issue to avoid animal products, for others it’s a health concern, and many of us simply enjoy the taste of the new milk options.

Over the past two years at Coffee Culture, we’ve seen the demand for plant milks grow by 38%. In the U.S the dairy alternative market is set to reach more than $35 billion by 2024.

A real challenge for us has been to find milks that work well

18

with espresso coffee. Remember Year 11 science? This is about to get tricky. Soy milk contains protein particles that don’t play nicely with the acids and oils in espresso coffee. The soy milk curdles and splits, which - and this is not a technical term - is gross. For dairy alternatives to work with espresso they need great natural taste, silky texture and the ability to stretch when heated.

After a bunch of trial and error – for a while our head office taste team were almost drowning in nut milks – we’ve settled on two different producers that make amazing milks.

C U LT U R E D

Bonsoy is the original barista soy milk that works an absolute treat with espresso, and steams up into a silky smooth cup of creamy perfection when added to hot chocolate and chai.

For almond and coconut milk we’ve chosen to use the MilkLab range. It’s divine, and the coconut is so good we’ve introduced it to this season’s Winter Warmer range in our Toasted Marshmallow Hot Chocolate.

You can have any of our drinks made instore with Bonsoy and pick it up by the carton to use at home. It’s also available from our online store.

Makeyour

DRINKS

THREE GREAT PLANT MILK OPTIONS AVAILABLE SOY, ALMOND, AND COCONUT. AVAILBLE INSTORE AT COFFEE CULTURE AS A DAIRY ALTERNATIVE OR BUY TO TAKE HOME. WINTER 2018

19

HOW

IS OUR SCENE? Taking care of our planet is everyone’s responsibility. Over the past few years we’ve overhauled a bunch of our business practises to make sure we’re doing all we can to reduce, reuse and recycle.

We’ll keep looking for ways to minimise our impact on the earth here’s a few of the steps we are taking right now.

In our warehouse all the pallets are collected and reused, and the boxes in which the goods arrive are repurposed for delivery and used over and over again!

Newspapers are either recycled or used instore for cleaning and mucky jobs.

All stores have re-usable cups available to buy in a range of colours and prices. The new Frank Green range is getting rave reviews!

Wherever we can we use seasonal and local ingredients to reduce the food miles for our menu.

All stores have recycling bins and where possible have organic bins to collect green waste.

All our takeaway packaging is made from plants not plastic and is commercially compostable.

We’re working on a real end of life solution so they can be composted in Christchurch.

We donate our old but fabulous magazines to many different organisations, including hospitals and elderly care centres.

Coffee sacks can be picked up from our Roastery by our guests and reused. So far we’ve seen them used for growing potatoes in small spaces, weed matting, cushion covers - even dog beds!

20

Our milk bottles are collected by Anchor every day and recycled.

C U LT U R E D

Our takeaway cups get re-used wherever we can put them to good use. After the Port Hills fire, thousands were used in the Poroporo planting project and the Tuhaitara Coastal Park used heaps too.

ONE SMALL STEP TO REDUCE OUR FOOTPRINT.

THE RECYCLING MOO-VEMENT

At Coffee Culture the milk we use to keep you caffeinated comes from Anchor LIGHT PROOF™ bottles which are made from high grade, recyclable HDPE plastic. In fact, Anchor LIGHT PROOF™ bottles are part of a fully closed loop recycling system within New Zealand.

The Life Cycle of an Anchor LIGHT PROOF™ Milk Bottle – the journey doesn’t stop at your cup!

It was an Anchored partnership since day one.

Since we first opened our doors in ’96 we’ve had fresh milk delivered daily by local Anchor milkmen.

Anchor LIGHT PROOF™ bottles get delivered to New Zealand recyclers.

Anchor milk gets steamed and poured to perfection to deliver your silky flat white, foam topped cappa or decadent hot chocolate.

There is enough capacity and demand amongst New Zealand recyclers to use 100% of recycled Anchor bottles to manufacture new products.

All empty LIGHT PROOF™ bottles get collected by a local Anchor milkman.

This means the bottles can stay in New Zealand rather than being shipped offshore for processing.

Anchor LIGHT PROOF™ bottles get washed, ground, filtered and re-extruded into a product called ‘recycled polymer’ which can then be used by all sorts of people for all sorts of products. This has saved literal tonnes of virgin material ending up in landfill.

Pipes

Culverts

Playground Matting

Trellis & Netting

Building Cladding

HELPING KIWI KIDS LIVE UP TO THEIR POTENTIAL From the farm to the class, Fonterra Farmers across the country are working together to bring healthy, nutritious milk to kids across New Zealand through Fonterra Milk for Schools. It’s free, and it’s for all Kiwi kids in any school that would like to take part. To ensure the programme is environmentally responsible, we are committed to collecting and recycling all packaging.

1420

SCHOOLS

in 2018

WINTER 2018

21

Hit Single

Single origin, as the name suggests, are coffees sourced from one single producer or region of one country.

W

hile single origin isn’t a new thing, the new wave of these coffees is gaining in popularity due to their vibrant aromatics, flavour notes and traceability.

Single origin coffee, like craft beer and wine, offers a surprisingly diverse range of flavours – think berries, citrus, stone fruit, spice and chocolate, and you’re starting to get a sense of some of the flavours that single origin coffees bring to the cup.

With coffee buyers making more direct relationships with growers, the result is a win win for everyone involved. Farmers are seeing better returns for their produce, buyers are getting access to the best quality coffee, and drinkers are treated to some truly bespoke and highly flavoursome offerings from previously undiscovered farms around the coffee growing world.

Speaking of quality beans, we’re stoked to share our first single origin offering with you. Finca El Hato is a family managed farm in the Santa Rosa region of Guatemala. It sits at high altitude which creates perfect growing conditions for dense, highly flavoured beans. As a result, Finca El Hato is a versatile coffee, bursting with notes of sweet orange and milk chocolate.

We’ve been putting this coffee to the test and it delivers excellent espresso, yet works equally well when soft brewed too. Want to try something new? Pop into our Durham Street, Merivale or Rolleston stores to try Finca El Hato or grab some for home through our online store.

guatemala Finca El Hato Producer elevation Varietal roast Body

Finca El Hato 1375masl BourBon, Catuai, Caturra medium medium and round Processing WashEd/12Hour sun dried tasting notes swEet orange | milk ChocolatE

22

C U LT U R E D

suitable for:

Be a happiness ninja & brighten someone’s day with a warm fuzzy. Cut me out, write a note on the back, and leave me somewhere to be found.

You’ve got a nd friein me

Good things are coming

r u o Y tial potenndless is e

Do what makes your soul shine

It’s a good week to have a good week

You got this

M

eet the Aeropress. A simple coffee making kit that delivers complex coffee flavours - fast.

Why Aeropress?

The greatness of the Aeropress lies in its simplicity and speed. With only three parts to operate, you can whip up a supercharged espresso strength shot or a lush long black in little more than a minute. Quick and delicious coffee is only a push away!

How does it work?

Aeropress takes advantage of steam pressure built up in its chamber once hot water is added to extract your coffee. The paper filter stops any grind and oils from passing into your cup, resulting in clean, flavoursome coffee in a jiffy.

What do I do?

Simply place a paper filter into the filter cap, screw it into the Aeropress chamber and mount it on your serving vessel.

Once this is done, add the amount of coffee and water to suit your taste (we find 15gm of coffee to 185ml of water is a great start point), and give it a stir for 20 seconds.

Finally, pop the plunger attachment of the Aeropress into the chamber, and slowly push it downward. 30 seconds later and you’re done.

Not only is Aeropress simple to use, it’s easy to clean, durable and super portable too. Want one now? Head to our online store and grab an Aeropress brew bundle for only $75. www.shop.coffeeculture.co.nz

WINTER 2018

25

W

GOOD in our HOOD

e’re very committed to sustainable, ethical business practises and have looked for a long time for someone to make our aprons. We wanted them funky, functional and ethically made, plus produced locally if possible. Many of the options we considered ticked one or two of the boxes, but most aprons were purchased through overseas companies and made in off-shore factories.

LEFT: Murray Walsh (left) heads up our supply operation making sure that our stores have everything they need on a daily basis. Young Chen (right) is the driving force behind Bespoke Tailoring, a New Zealand company that produces uniforms for large organisations including government agencies and schools, and now, Coffee Culture.

After months of searching, we were lucky enough to be introduced to Young. Young’s factory in the centre of Christchurch has 33 staff who work with him to make great quality garments.

Although they don’t usually work with smaller companies like us, Young agreed to see what could be done about custommade, ethical, stylish aprons. And look - they’re awesome!

Bespoke Tailoring now make the aprons for all our stores and we are exploring options that include other uniform pieces. How cool would it be for our uniforms to be 100% made in New Zealand? We can now also work with other companies to help them with their apron needs too.

If you are interested in discussing your uniform needs please email info@ coffeepartners.nz

26

ABOVE: From left, Aleisha Couper, Amanda Robinson and Kendra Inwood show off Coffee Culture’s aprons made locally by Bespoke Tailoring.

C U LT U R E D

Keeping it (frank)

8oz SmartCup

12oz SmartCup

CUSTOMISE YOUR CUP OR BOTTLE WITH A range of ten colours for bases, lids and buttons

20oz SmartBottle Stainless Steel

25oz SmartBottle

10oz SmartBottle Stainless Steel

F

rank Green’s multi-award winning reusable SmartCup fuses design, form and function with sustainability. Smart and good looking, the 12oz is made for a regular 230mL or large 340mL sized coffee.

Their hand-picked colour palette is a celebration of the seasons, with hues that range from natural tones to pops of colour, they’ll appeal to the minimalist, the maximalist and anyone in between.

Clever one handed, push button operation opens and closes the SmartCup’s spill resistant lid, while the drinking hole is designed for optimum liquid flow.

The smart double walled thermo outer layer keeps your coffee hotter for longer, and they are made from premium quality materials with a stain and odour resistant inner - taste your coffee and not your cup.

As well as being dishwasher safe, they fit in most standard cup holders, and are recyclable at the end of their long lives.

The 25oz / 740ml SmartBottle gives you exclusive access

to the Frank Green Hydrate app. This records your daily hydration goals, keeps you on track with reminders, and lets you know exactly how you’re protecting the earth with a live record of plastic bottles saved from landfill.

The new Stainless Steel Range is vacuum insulated and double-walled to warm you on those cold, early morning commutes or cool you down when you venture off the beaten track.

In addition, the SmartBottle has a removable strainer and wide mouth for added customisability - think fruit, tea or ice cubes. It also has access to the Frank Green Hydrate app.

Frank Green have an honest approach to sustainability – reducing single-use waste by reimagining cups and bottles. They make innovative products that are stylish, functional and great for our environment - the kind you want to carry with you.

Frank Green cups and bottles are available online at: shop.coffeeculture.co.nz/collections/frank-green

WINTER 2018

27

Super Green Salad

This salad is the pinnacle of the salad world. With superpowers in nearly every ingredient it’s a perfect choice for winter wellness.

NUTRITIOUS & DELICIOUS

Soups SALADS Our new winter superfood salads are packed full of healthy goodness and taste great too. They’re gluten free, dairy free, egg free, vegan and packed full of flavour. Why are the salads so good for us? Let’s take a look at the science of superfoods.

Spinach

Just one cup of spinach provides nearly 12% of the recommended daily dose of calcium and enough Vitamin K to prevent bone loss.

It’s also stacked with antioxidants, antiinflammatories and vitamins.

Broccoli

All cruciferous (fantastic word – just roll it around on your tongue) veges are good for us, but broccoli is a superstar because of its exceptionally high levels of vitamin C and folate (which can lower the risk of some cancers, heart disease and stroke). It’s also got plenty of fibre which is essential in every diet.

Edamame beans

These little bitty baby soy beans give up 11gms of protein and 9 grams of fibre in just a half cup serving. Antioxidants and plenty of vitamins round out this gem ingredient.

28

Chickpeas

One of the earliest legumes to be cultivated, chickpeas are low in fat and sodium and high in protein and iron. Fun fact: in both Arabic and Hebrew the word hummus is used to denote both the peas themselves and the dip we all know and love, that is made by blitzing the peas into smithereens.

Silverbeet

Silverbeet is a superstar. Placing 3rd (behind Chinese cabbage and watercress) on the list of the top 100 vegetables ranked for nutrient density, silverbeet is full of goodness.

Avocado

Yum, full of healthy fats and the primary reason millennials can’t get into the housing market! Avocados clearly have a lot to answer for but on the nutritional front they are awesome!

C U LT U R E D

Roast Vege Salad

We all know that veges are good for us as they contain essential vitamins and minerals that keep us alive but the superfood in this salad is Quinoa (ken-wah). This tiny seed is full of nutritional power. It has a mild nutty flavour and is one of the only grains/seeds that provides all nine essential amino acids our bodies can’t produce on their own.

Packed with protein - eight grams in each cup - quinoa is a little bit of magic.

Roasted Pumpkin & Kumara Soup

Everyone has their own way of making the ‘perfect’ pumpkin soup, and we’re no different. This old fashioned combination of pumpkin and kumara with a hint of spice is not only nutritious, but oh so delicious. Topped off with crispy kumara chips, a creamy coconut swirl and a sprinkle of chilli and seeds it’s classic comfort in a bowl.

Country Chicken & Vegetable Soup

This creamy home-style soup is chock-full of chicken and vegetables and just what the doctor ordered if you’re looking for something to warm your insides on a chilly day. It has already been a huge hit and will have you considering going back for seconds - or at least a return visit for another bowl of deliciousness.

WINTER 2018

29

NEW FLAVOURS FOR THE NEW SEASON Still piping hot and fresh from our test kitchen is the next batch of Muffins of the Month. You let us know that you’d love to see more seasonal offerings in our cabinet and in our fresh baked range, and we’ve taken your suggestions on board. With winter fast approaching, we’ve focused on wholesome, hearty flavour combos that we’re sure you’ll love!

JULY Sticky apple, date, banana & bran muffin

AUGUST Black Doris plum & dark chocolate muffin

June Zesty orange & dark chocolate muffin 30

C U LT U R E D

GET Grab yourself a Culturecard and save.

20% OFF all hot drinks

NO SURCHARGE on public holidays

OFFERS

and free stuff!

APPLY FOR YOURS AT THE COUNTER OR ON OUR WEBSITE. WINTER 2018

31

• Addington • Beckenham • Bush Inn • Christchurch Airport • Dunedin • Durham Street Roastery • Hamilton • Kaiapoi • Lincoln • Lyttelton • Merivale • The Palms • Rangiora • Redwood • Riccarton • Rolleston • Sumner • Timaru