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September 2017 Issue 4

TINA, WE SALUTE YOU Art, alcohol and artisan coffee

SPECIAL: CHRISTMAS FOOD What to offer during the festive season and how to market it

REGIONAL FOCUS: MANCHESTER The northern powerhouse set to take the industry by storm

FOOD SUPPLEMENT INCLUDED

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FOR PROFESSIONALS

FINALLY!

A plant-based range developed especially for baristas Our ‘For Professionals’ range is specially formulated for use in coffee; we have the x-factor when it comes to workability, texture and taste

We only ever use responsibly sourced ingredients and minimise our impact on the environment as far as possible

I’m new Our products are a delicious alternative to syrups (perfect for health conscious consumers)

Discover more about our range at Alpro.com/for-professionals ALPRO_CAFFEIENE_ADVERT_FINAL_(210x265).indd Advert template.indd 2 1

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WELCOME

“WE’VE MADE THE DECISION TO PRODUCE THE BLEND EVERY MONTH FROM NOW ON – WE’D BE SILLY NOT TO”

A

fter what seemed like a long wait for the last issue to be released, it feels as though this one has sped around the corner, and I couldn’t be happier about that. We’ve made the decision to produce The Blend every month from now on – we feel that the potential for quality content in this market is unlimited, and you, our readers, have received the magazine so brilliantly and made us feel so welcome in the industry that we’d be silly not to go monthly! A passion of mine, and something I’m looking to bring to your attention soon, is the role of a social enterprise or a Community Interest Company (CIC) in a local community, and how this relates to coffee shops. I’ve spoken to a few CICs in the past few weeks, and they all have one thing in common: the desire to do some good. Coffee shops can learn from this. I’m not saying that everybody should consider becoming a social enterprise, but sometimes it’s more important to do something great for the local

Issue 4

community than it is to add a few extra digits to your bottom line. Of course, you should never do anything in business to lose money, but offering an evening event at cost price for those who are going through tough times could do much more for your business than you realise. Anyway, this issue of The Blend is another good one. We speak to Steve Hawkes at the brilliantly named Tina, We Salute You about the unusual moniker, why they offer alcohol and how the business took off. We also feature an article on one man’s mission to represent all of the Commonwealth countries in café form, look at the coffee scene Down Under and take a trip down Leather Lane to see why it’s developing a reputation for being London’s premier coffee destination. We visit Manchester to chat to some of its leading coffee shops about the local scene, discuss your Christmas food offering (yes, it’s early – but it’s important!) and take a look at the latest products to hit the market.

Eljays44 Ltd

3 Churchill Court, 112 The Street, Rustington, West Sussex BN16 2DA Tel: 01903 777 570

Editorial Managing Editor – Joe Wilkinson joe.wilkinson@eljays44.com Features Editor – Abbie Dawson abbie.dawson@eljays44.com Editorial Assistant – Max Dodd max.dodd@eljays44.com Production Production Editor – Charlie Cook charlotte.cook@eljays44.com Subeditor – Kate Bennett kate.bennett@eljays44.com Design – Mandy Armstrong, Mark Hudson Sales Business Development Manager – Jamie Wilkinson jamie.wilkinson@eljays44.com Brand Manager – Michelle Molloy michelle.molloy@eljays44.com Account Manager – Dale Keenan dale.keenan@eljays44.com

Have a great month.

Management Managing Director – Jim Wilkinson jim.wilkinson@eljays44.com Editorial Director – Lisa Wilkinson lisa.wilkinson@eljays44.com Circulation & Data – Emily Maltby emily.maltby@eljays44.com @theblendmaguk Published by ©Eljays44 Ltd Printed by Pensord Press Ltd, Gwent, UK The Blend is published 10 times per year by Eljays44 Ltd. The 2017 subscription price is £95.00. Subscription records are maintained at Eljays44 Ltd, 3 Churchill Court, 112 The Street, Rustington, West Sussex BN16 3DA, UK. Articles and information contained in this publication are the copyright of Eljays44 Ltd and may not be reproduced in any form without the written permission of the publishers. The publishers cannot accept responsibility for loss of, or damage to, uncommissioned photographs or manuscripts.

Joe Wilkinson Managing Editor

www.theblendmagazine.co.uk

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Whilst every effort has been made to maintain the integrity of our advertisers, we accept no responsibility for any problem, complaints, or subsequent litigation arising from readers’ responses to advertisements in the magazine. We also wish to emphasise that views expressed by editorial contributors are not necessarily those of the publishers. Reproduction of any part of this magazine is strictly forbidden.

The Blend September 2017 3

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SOON TO BE ANOUNCED

FOR MORE INFORMATION CONTACT MICHELLE 01903 777570 OR EMAIL MICHELLE.MOLLOY@ELJAYS44.COM

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CONTENTS

CONTENTS 06

NEWS Our roundup of all the latest industry news

15

IMPROVE YOUR RECRUITMENT PROCESS Simple ways to make sure your job adverts are getting through to the right people

32

MANCHESTER UNITED The Blend gets under the skin of the city’s booming independent coffee scheme

17

STATE OF THE ART Tina, We Salute You co-founder Steve Hawkes talks us through his cult coffee shop

22 08

SHARING THE COMMONWEALTH How the Blighty Commonwealth of Cafés are combining travel and history with great coffee

NEWS EXTRA Is filter coffee healthier? The Blend investigates

10

OPENINGS We profile eight exciting new coffee shops opening around the UK this month

13

HANDLE COMPLAINTS IN THE PUBLIC EYE How to deal with some of the trickier situations that social media can throw up

14

INCREASE THE URGE TO BUY Tips to help you incite customers into making those all-important impulse purchases

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SPECIAL: CHRISTMAS FOOD How to put together and promote a great Christmas menu that will send your festive profits soaring – and, of course, some products we love

43

09

OUT & ABOUT Keep up with what The Blend team has been up to this month

37

LATEST PRODUCTS Our pick of the best single origin coffees and syrups

24

A TRIP DOWN LEATHER LANE Exploring London’s hottest up-and-coming coffee destination

26

THE COFFEE SCENE DOWN UNDER We take a look at why Australia became a world leader in the coffee shop field

29

AUSTRALIAN INSPIRATION The Blend speaks to four of the best UK coffee shops that take their inspiration from Australian café culture

47

MEET THE ROASTER Moonroast Coffee – a young company with deep roots in the industry

48

TRADING WITH Talking expansion, Brexit and the sugar tax with CFW

50

LITTLE INTERVIEW Quick-fire questions to the people who make up our industry

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NEWS

N

EWS

SOHO COFFEE CO. MARCHES FORWARD WITH EXPANSION

VISA CONSIDERS INCENTIVES FOR UK FIRMS TO GO CASHLESS

V

isa is considering offering incentives to UK businesses to go cashless, having

introduced a similar scheme in the US. It is selecting 50 small companies in the US to receive $10,000 if they only use cards. The idea has been criticised by consumer groups, which say that cash is vital for many people. “They are incentivising companies to do away with cash, and that’s not their job,” said James Daley of consumer group Fairer Finance. The offer could be of limited appeal to many retailers, who pay interchange fees every time a debit or credit card is used. Though these fees have been capped by the EU, retailers still pay an average of 16p on each credit card transaction, and 5.5p on each debit card. In total, UK retailers paid £800m in such fees last year www.bbc.co.uk

OHO Coffee Co. has celebrated opening two

S

compromise to our great food and coffee, or

new London outlets in just seven days. The

the reputation and approachability of our

stores on Grosvenor Street and Kingsway are the

staff,” said Penny Manuel, owner and managing

sixth and seventh London shops for the brand;

director of SOHO Coffee Co. “Our local teams

SOHO’s fast-paced expansion includes 11 outlets

are supported by an equally passionate team

this year. The food-led coffee brand is known for

at head office, which is fanatical about food

its hot and cold quick-serve food range and its

and coffee. London expansion has long been on

organic Fairtrade Arabica coffee.

our minds and we’re delighted to be so well-

“We are incredibly proud of our current rate of expansion, which we have achieved without

received in the capital.” www.sohocoffee.com

BEAR COFFEE COMPANY FIGHTS OFF MAJOR CHAINS TO LAND MSG TRAVEL DEAL

A

n Uttoxeter coffee house has forged a

central American and African coffee beans for

valuable partnership with a respected travel

the travel firm.

well in Uttoxeter while competing with national

to be working with MSG Tours Ltd – not only to

coffee house brands Costa and Starbucks;

encourage better coffee in the workplace, but

another Bear branch is being opened in Derby.

also to further strengthen the community of

company. Bear Coffee Co has done exceptionally

They have also signed a deal with Derbyshirebased travel company MSG Tours to provide

6 The Blend September 2017

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Co-owner Craig Bunting said: “We are excited

independent businesses in our area.” www.bearcoffeecompany.com

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NEWS ‘HIGH BUSINESS RATES’ FORCE POPULAR BRISTOL COFFEE SHOP TO CLOSE

ON THE WEBSITE THIS MONTH - www.theblendmagazine.co.uk -

Tincan Coffee Co. will now focus on opening new stores in more residential areas of Bristol,

Ten things to know about Kenyan coffee

such as on North Street in the Southville area

As we enter August, Kenyan coffee comes

of the city, where it opened its first café in 2016.

back into its peak harvesting period, giving

The company says ‘watch this space’ for news

coffee roasters a lot to be excited about.

of a new café, which will be opening outside the

The Blend has listed the top 10 facts about

city centre.

Kenyan coffee, to give you some insight into

“The high city centre business rates have

its world-renowned reputation.

limited what we have been able to do with the Adam White. “We want to concentrate on serving

The top seven commonly believed myths about coffee

the finest coffee to residential communities, as

“Yeah, I heard it from someone, or read about

we have been doing for the last 15 months in

it online”. Like a game of Chinese whispers,

North Street.

rumours and myths about coffee spread fast,

business,” said Tincan’s Coffee’s co-founder

T

incan Coffee Co. has closed the doors of its popular Clare Street café in central Bristol

“We have been delighted by the support the

with many falling short of the mark when it

after just eight months of trading in the city

coffee lovers of Bristol have shown us since we

comes to accuracy. The Blend intends to clear

centre. The owners are citing a ‘considerable

opened in North Street last year, and we are

some of these up, shedding some light on the

increase to business rates’ as a major factor in

looking forward to meeting more of them.”

most commonly believed coffee myths and

their reluctant decision to close the site.

www.bristolpost.co.uk

why they’re so wrong.

FORMER COSTA COFFEE MAN QUITS TO OPEN INDEPENDENT COFFEE HOUSE IN NEWCASTLE

A

The eight most expensive coffees in existence We are willing to pay a little more for higher quality coffee, but there is still a line – which these coffees have definitely crossed. We’ve

fter quitting his job at Costa Coffee, Mike

found the eight most expensive coffees from

Brown has become manager of a new

around the world; if you have more money

independent coffee shop, Camber Coffee, which

than sense, feel free to seek them out.

is open for business in Newcastle. The café forms part of the Start sports retail group, employs six

Twelve things that infuriate baristas

people and has a heavy focus on healthy foods,

Being a barista is brilliant – meeting good

with a large vegan range.

people and making great coffee. There are,

“I was working in the Cramlington Costa

however, quite a few things that can make

Coffee and was approached by Tony, the man

a barista’s blood boil, and The Blend has

behind Start Fitness,” said Mike. “He was one

decided to vent our top 12 biggest barista

of the regular customers, so I’d chatted to him

frustrations. Don’t forget to let us know what

whenever he came in, and he said he’d been

infuriates you!

wanting to open a coffee shop within Start Fitness for a while. “He told me he liked my working style and

The Blend’s top nine coffee vodkas We’re unsure exactly how combining caffeine

wanted me to manage the place, which was great

and alcohol affects your body’s chemistry,

– I’ve always wanted to do something like this.”

but we’re very sure that it makes for one

The 28-year-old said he has enlisted lots of

delicious nightcap. The Blend has compiled

local suppliers for the venture, including the

the top nine coffee vodkas that will keep you

team at Holy Island-based Pilgrims Coffee,

up at night – so you can feel the kicking you

which supplies Camber’s coffee and also helped

just gave your liver.

the fledging business source other equipment, caterers and contractors. www.chroniclelive.co.uk

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NEWS EXTRA

HEALTHIER? IS FILTER COFFEE

W

e’ve all seen the news that drinking three cups of good quality coffee can potentially stave off some of the illnesses that are prevalent in today’s society, such as heart disease and strokes. But is filter coffee better for you than an espresso-based drink, a beverage made with an AeroPress or an instant coffee? The Blend spoke to Claudia Tomsits, the international marketing manager at handmade filter coffee machine manufacturer Moccamaster, to find out. “Filter coffee has recaptured its popularity and has proved to be the best coffee for health and taste,” explains Claudia. “There is a good reason why filter coffee is healthier – it contains the lowest level of cafestol of any coffee-based drinks. The cafestol molecule, which is found in coffee beans, indirectly increases cholesterol levels – the negative effects of which are well known.” While the actual amounts of cafestol present in coffee are tiny – only around 0.4%0.7% of a coffee bean’s weight – the chemical is better left outside our body. Studies undertaken by the Department of Molecular and Cellular Biology at Baylor College of Medicine in Texas have shown that there is a direct correlation between drinking boiled coffee – the type of coffee that is submerged in water and steeps for a period of time – and higher cholesterol. It’s been quoted that drinking boiled coffee regularly can increase serum

8 The Blend September 2017

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cholesterol by as much as 8% in men, and 10% in women. In addition to its lower cafestol content, filter coffee can offer many other health benefits. Various studies have shown that coffee consumption reduces the risk of chronic illnesses such as type-2 diabetes, Parkinson’s disease and even cancer. As with most things, cafestol in moderation will do little harm. But if your regulars have

boiled coffee drinks every day, you may want to inform them of the risks, and help them reduce their intake. You could try offering them a single origin filter, and increase awareness with leaflets at the tillpoint. Now may be the best time to pounce on the filter coffee bandwagon. With the public’s knowledge of coffee growing, there’s never been a better time to offer a decent filter – especially as you know it’s healthier, too.

“THERE’S NEVER BEEN A BETTER TIME TO OFFER A DECENT FILTER”

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OUT & ABOUT

O ut & about

HERE, THERE & EVERYWHERE

This month, The Blend team has been out and about meeting even more industry favourites. Joe and Abbie headed up to Manchester and Leeds to meet lots of lovely coffee shop owners for exciting upcoming features, while Max and Michelle visited Fracino at its Birmingham HQ to find out its future plans, watched the roasting process at Moonroast, and met the team at Kimbo.

Kaffeine’s sandwich selection

The first espresso machine at Fracino

The Living Wall at Cafe 164, Leeds

Delicious cakes at Timberyard Soho

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Happy customers at Laynes Espresso

A lovely flat white

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OPENINGS

OPEN

INGS

BOKI Seven Dials, London

Boki in Seven Dials aims to blend the quality coffee industry experience with excellence in food and drink and a passion for design.

Owners: Boris Becker and Kim Mahony Hargreaves Covers: 36 Design inspiration: Light, bright and welcoming in the day, warm and natural in the evening Roaster: Allpress Espresso machine: La Marzocco GB5 www.bokisevendials.com

SOCIETY CAFÉ

CANOPY COFFEE

J-JAY’S LOUNGE

Harbourside, Bristol

Haydon Place, Guildford

Savile Street, Hull

This spacious new three-room café is modern and Scandinavian in style – a bright and breezy place with pot plants and piles of carefully chosen magazines and books to flick through.

Canopy Coffee was opened by owner Jonathon Sims, who wants to showcase the best of the independent roasting scene and to communicate coffee’s seasonal nature.

Grandfather-grandson team Michael Markham and J-Jay Liston have launched a café with a healthy focus, featuring protein shakes in addition to coffee shop fare.

Owner: Jonathon Sims Covers: 20 Design inspiration: Full of plants and references to the botanical aspects of coffee Roaster: Unaffiliated – has many guests Espresso machine: La Marzocco Linea PB Grinder: Nuova Simonelli Mythos One and Mahlkönig EK43 www.canopycoffee.co.uk

Owners: J-Jay Liston and Michael Markham Covers: 42 Design inspiration: Clean, black and white design, with a relaxed feel upstairs Roaster: A privately owned coffee roaster based in Yorkshire Espresso machine: La Spaziale S5 2 Group Grinder: Anfim Super Caimano www.j-jays.com

Owners: Adrian and Jane Campbell-Howard Covers: 70 Design inspiration: Modern Scandinavian Roaster: Origin plus guests Espresso machine: La Marzocco Linea PB Grinder: Nuova Simonelli www.society-cafe.com

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OPENINGS

IT ALL STARTED HERE

Deanston Drive, Glasgow

It All Started Here is a speciality coffee popup operating in central Scotland; it aims to serve unique coffee, prepared with care.

Owner: William Heenan Covers: 11 Design inspiration: Bright, classy and welcoming Roaster: Foundry Coffee Roasters, plus guests Espresso machine: Custom Rancilio Classe 6 Grinder: Nuova Simonelli Mythos One Clima Pro www.allstartedhere.wordpress.com

NORTH STAR COFFEE

LOST IN THE LANES

STOKES COFFEE AND TEA

The Boulevard, Leeds Dock

Nile Street, Brighton

The Lawn, Lincoln

Leeds’s first micro-roaster has opened a new coffee shop and store, with an on-site bakery from Noisette Bakehouse and a dedicated Coffee Academy.

Lost in the Lanes is the brainchild of Izabela Podsiadlo. The café is intended to be flexible in terms of use, and can be adapted to serve as an event space.

Stokes has opened a new café in Lincoln’s historic Lawn complex, following a £2m refurbishment.

Owners: Holly Bowman and Alex Kragiopoulos Design inspiration: A cool but welcoming space, filled with light, plants and colour Roaster: North Star Espresso Machine: La Marzocco Linea PB Grinder: Nuova Simonelli Mythos One Clima Pro Grinder www.northstarroast.com

Owner: Izabela Podsiadlo Covers: 25 Design inspiration: Deep, sexy but loving – it’s a new contemporary cafe Roaster: Hasbean Espresso machine: Slayer Grinder: Mythos One www.lostinthelanes.com

Owner: Nicholas Peel Covers: 60 Design inspiration: A tranquil and friendly setting Roaster: Stokes Espresso machine: Sanremo Opera 3-group Grinder: Mahlkönig www.stokes-coffee.co.uk

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186x118.qxp_Layout 1 07/08/2017 10:45 Page 1

lunch! is the definitive show for our sector and is always a hub of innovative products. Can’t wait for the 10th anniversary at ExCeL.” PAUL ETTINGER, BUSINESS DEVELOPMENT DIRECTOR, CAFFÈ NERO

Your award-winning trade show for cafes and coffee shops Book your free trade ticket for lunch! this September www.lunchshow.co.uk quoting priority code LUN66

STRATEGIC RETAIL & BRAND GROUP

SIMEL.COFFEE

Want to attract customers online? Download my free ‘20 social media hacks for your coffee business’ at: http://simel.coffee/20-social-media-hacks

SIMELCOFFEE@GMAIL.COM

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BUSINESS

HANDLE COMPLAINTS IN THE PUBLIC EYE Melanie Boehme from Simel.Coffee advises on how to deal with complaints on social media

S

o, you know your audience. You’re taking the time to engage with your fans and followers daily and you’re putting a lot of effort into your social media posts. You made a plan, searched for great content, took photos, created videos and did livestreams. Then the haters show up – those people who tend to complain about everything. No matter what you do (or post), they have to comment and put in their two pennies’ worth. What can you do about it? The worst thing is to ignore them, especially if they have a legitimate complaint. You don’t want to risk losing customers – take the chance and start talking with them. Start the conversation Try to reply as soon as possible. If you can, do something about the situation right away, such as offering them a free drink. If the issue is not going to be fixed by you commenting back, provide an email address to continue the conversation. Avoid asking them to send you an email about their complaint – they’ve already complained, now it’s your turn to respond. Be available If you do give customers the option of emailing you, make sure you’re actually available to respond. Check your messages and emails frequently, and never let them wait more than 24 hours. Your chance to improve Try to see every piece of feedback, positive or negative, as your chance to get better at what you do. Don’t miss the chance to take customer feedback as something to learn from so you can move forward, instead of just seeing it as a mistake on your part. Melanie Boehme is the founder of Simel.Coffee and host of the podcast Adding Some Flavor. www.simel.coffee

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BUSINESS

INCREASE THE URGE TO BUY Stuart Brazier of Cirka Creative Ltd explains how to incite those all-important impulse purchases

A

s a retailer, you should take advantage of the urge all shoppers have to impulsively purchase. First, take time to think about what you plan to offer as an impulse purchase. It should be small and simple – anything that requires thought and comparison will be dismissed. Make sure, too, that the price is less than that of the main purchase. Study your space Make sure the shopper can see it easily. Shoppers are lazy by nature, and won’t go looking for your carefully crafted promotion; they are on autopilot, intending to buy the same things that they always buy. Take a couple of hours and watch your retail space – see how it flows. Where do shoppers queue? Where do they linger? Where do they look? Once you have this knowledge, you can place promotions and impulse products in customers’ sightlines. You can manipulate this by organising your furniture and queueing system in a way that increases door-to-counter time and opens up new vistas within the retail space. Say it right What are you going to say and what’s the best way to say it? Keep it short and sweet. Tell them they need to buy the item, rather than asking if they want it – asking opens the option for them to say no. Give them a reason to buy. Your new drink is bigger, better or healthier. Tell them to treat themselves and try a new product, or that it goes perfectly with their coffee. Relate the item to social or seasonal events, or even the weather. Remember that the impulse purchase is a natural impulse – shoppers want to do it. All you need to do is put the right product in the right place. They will grab what you’re pushing and pop it on the counter without a second thought. Stuart Brazier is creative director of Cirka Creative Ltd. www.cirka.co.uk

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BUSINESS

IMPROVE YOUR RECRUITMENT PROCESS Jay Staniforth of Vacancy Filler Recruitment Software offers some tips on recruiting the best employees

I

n any business, it can be difficult to find loyal, hardworking staff, and in the case of coffee shops, it can be hard to find baristas and coffee shop assistants who also have good customer skills. Be clear in your brief Are you looking for permanent or temporary staff? Are you looking for someone to be customer-facing? Do you want someone with experience or are you prepared to train? What hours will they work and are the pay rates comparable with competitors? All of these questions are worth asking early on. Think about timescales Plan clear timescales for your recruitment. Ensure that you have deadlines in place for initial receipt of applications, when you plan to review them and respond to candidates, when you will hold interviews and when you want your recruits to begin work. It may sound obvious, but if the person in charge of this process is absent during any of these stages, the whole process could be a waste of time – delays in responding to applicants may mean the best ones are snapped up by competitors. If you have someone who can deputise for you, make sure their diary is clear on key recruitment dates. Consider a range of methods Do you have a good presence on Facebook and Twitter where you can post job ads? Consider online recruitment systems, too. Contrary to popular belief, these systems can be used by smaller organisations, often on a pay-to-use basis. Recruitment needs to be smart and accurate. It’s worth spending a little time and money to get it right first time. Jay Staniforth is marketing director at Vacancy Filler Recruitment Software. www.vacancyfiller.co.uk

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15/08/2017 12:51


INTERVIEW

STATE OF THE ART

Starting out as a cupcake stall, Tina, We Salute You now combines great coffee and food with unique art. The Blend speaks to co-founder Steve Hawkes to discuss setting up the business and taking the brand to Europe

S

teve and partner Danny opened up a cupcake stall on Brick Lane in 2008, Steve having previously worked as a teacher and Danny in bars and restaurants. Steve had lived in Melbourne, where he became familiar with the Australian penchant for great coffee served in a relaxed environment. “Over there it’s all about being comfortable, chilling out and getting served at your table,” he tells us. After returning to Britain and working as a primary school teacher in Hackney for seven years, he decided to take his career in a different direction. At the time, cupcakes were having a huge cultural moment, and so he and Danny opened a cupcake stall in UpMarket, just off London’s Brick Lane. Adorning their stall was ‘Tina’, a print of a famous painting by the cult mass-market artist J. H. Lynch. Steve and Danny thought her kitsch mid-century appeal fitted in well with the look of what they were offering, and she ended up lending her name to the entire business. “We wanted a name that didn’t reference coffee, cake or cafés – something where, if you read it out of context, you wouldn’t know what it was,” explains Steve. “We’d had a few too many glasses of red wine and we had five name ideas, and Tina, We Salute You was the first one we came up with. There’s nothing deep about it – people think there’s a hidden meaning, but we were just drunk. It was the creative power of alcohol.” The cupcake stall was the first step in a wider business plan, helping Steve and Danny to save up enough money to open their own café. Taking its inspiration from Australia, the first Tina, We Salute You café opened a year later in Dalston, on the corner of a side ➝

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“TINA, WE SALUTE YOU WAS THE FIRST NAME WE CAME UP WITH. PEOPLE THINK THERE’S A HIDDEN MEANING, BUT WE WERE JUST DRUNK. IT WAS THE CREATIVE POWER OF ALCOHOL”

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INTERVIEW

“HAVING A CAFÉ AND BAR WAS AN OBVIOUS THING FOR US – YOU HAVE A BIT MORE SCOPE WITH BOTH OPERATIONS”

street. There were no other coffee shops in Dalston or the surrounding area, so it was busy straight away. “I remember sitting on the pavement outside on a sunny day, eating a sandwich and feeling absolutely shattered,” Steve says. “The café was full, and I was just thinking ‘this is actually amazing’.” Number two In 2016, Steve and Danny opened their second café in Stratford. Situated on a new development close to the Queen Elizabeth Olympic Park, the café has views of the city skyline and the London Stadium. It combines a coffee shop with a bar, something the pair have always wanted to do. “Having a café and bar was an obvious thing for us – you have a bit more scope with both operations,” says Steve. “Coffee and food is great, but it’s quite limited in terms of how much people actually have. Someone might have one or two coffees and you’ve made £6, but if you have one alcoholic drink you’re going to want another

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four. Running a bar was also something that we were both interested in.” Behind the bar is a selection of local beers, including varieties from Walthamstow, Leyton and Hackney. “Virtually all of our beers are local, and we also have what I like to call our international selection, which is basically Peroni. We get our wines from a variety of countries, and as many spirits as we can cram behind the bar. We always aim to get the best we can, and are always looking for smaller, independent companies to support.” Promoting the brand The café didn’t have a website when it first opened back in 2009, and social media wasn’t yet the phenomenon it is today. “Dalston didn’t seem to need anything – we literally just opened it,” says Steve. “We didn’t have a website or business cards, but it just took off and we never really had to promote it.” While the occasional interview helps, and the unusual name gathers a lot of interest, Steve suggests that the

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INTERVIEW

main promotional tool for Tina, We Salute You is its art. Steve and Danny had always liked the idea of having artists come in and paint or draw on the walls; artists work directly onto the walls of the café, and their work stays up for 12 weeks. This feature earns them a lot of attention, and the café gained a reputation for it. “We’ve had some really big street artists,” says Steve. “People will come in because they’re interested in the art, and they’ll stay and have a coffee. It also means that we get a bit of a makeover – cafés get tired and grubby with all the people using them, and allowing artists to come in means that we get a refresh every few months. It isn’t an intentional marketing strategy, but it’s really worked.” The Stratford café features a lot of glass, and the walls are taken up by large paintings of ‘Tina’. It also has a full performance licence, holding film screenings, burlesque, live music and quizzes. “We’re not precious – if people want to have a go, we’re all for it,” says Steve.

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Over time, Tina, We Salute You has started embracing social media, with accounts on Facebook, Twitter and Instagram. Steve feels that Instagram in particular is a great tool for coffee shops, because of its visual focus. “A picture speaks a thousand words,” he says. “We try to post a few things every day, just of food or drink, or something a bit weird or saucy.” Coffee and food Tina, We Salute You started out serving Square Mile Coffee, and they were trained by Square Mile founders James Hoffman and Anette Moldvaer. These days, the café’s coffee of choice is Alchemy Coffee. “We moved to Alchemy because we felt like a change. All of the independent roasters are doing such a great job producing coffee now; for us it was important to have a company who could maintain and fix equipment quickly and efficiently.” When it comes to food, both the Dalston and Stratford ➝ cafés have the same daytime menu, with different

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INTERVIEW

specials at the weekend. The Dalston café sells more cakes – “they’re constantly churning out cakes, cake after cake” – while Stratford customers tend to go for something more savoury. At the weekend, around 90% of customers who come in for coffee have something to eat, with many customers loving the café’s brunch offering. In the evenings, Tina, We Salute You has an everchanging roster of kitchen residencies, brought in to save Steve and Danny from having to come up with and manage a menu. Previous resident chefs have included Oren Goldfeld, who had previously worked at a Michelin-starred restaurant, Masterchef finalist Michael Sanders, and local street food merchant Taco Dave. Staff Across the two sites, Tina We Salute You employs 17 members of staff, all of whom work between both cafés. Most work part time, and some have been working there for years. In the early days Steve and Danny were militant in their approach to staff, only employing trained baristas with specific skills. With their own competence having grown over the years, they are now more than happy to train people up. “It’s much easier if people come in and already know what to do,” Steve says, “but we do expect everyone to

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do some coffee training, even if they’re bar or floor staff – just so they know what they’re serving and how things should look. We encourage everyone to learn so that when they leave here they have at least basic skills.” What lies ahead? With two successful coffee shops up and running, Steve and Danny would quite like to move on to bars. “The harsh reality is that I don’t know if we’d open another café,” Steve tells us. “Nowadays, the only people who really get excited about cafés opening are the people who live nearby. You just expect cafés to be good – there’s not the excitement that there was years ago, because people have just got used to it.” And the pair would be happy to take the brand international, if the opportunity arose. While London is an easy option logistically for another outlet, they both like the idea of opening up in Europe. “I’m not saying Tina, We Salute you is going to be this global phenomenon – we’re not Coca-Cola – but we often go to places and think, ‘Tina would fit in so well here, they’d really get it’,” says Steve. “There are lots of places where people would really like our vibe – the art, the coffee, the food. “Whatever we open, without a doubt we’d keep the name. We’d be crazy not to.”

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16/08/2017 09:17


Klean, C

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15/08/2017 12:03


FEATURE

SHARING THE COMMONWEALTH Back in 2013, amateur historian and travel-lover Christopher Evans came up with an idea for combining business, travel and coffee – the Blighty Commonwealth of Cafés

T

he idea behind this group of cafés came about when Christopher Evans, an avid traveller, was looking for business ideas that allowed him to travel. Having worked in the internet sector and the immersive experience market since 2005, Chris wanted to use his experience to create a travel-themed chain of cafés that would allow people to experience all 53 of the Commonwealth nations in coffee shop form. The concept would enable him to travel to a host of interesting places, while also creating closer ties between the coffee industries of the various Commonwealth countries – later this year, he will be visiting coffee farmers in Kenya, Malawi, Rwanda and Tanzania. So far, Blighty UK and Blighty India have been set up in Finsbury Park and Tottenham respectively, with Blighty Kenya and Blighty South Africa coming soon. So far, all the cafés have been funded by organic growth within the company, but Chris is taking a flexible approach. “We will set some up ourselves, and franchise others,” he tells us. “If anyone is interested in franchising a Blighty Commonwealth Café, let me know!”

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With only three Commonwealth countries represented so far, there are 50 other cultures to be inspired by, from Canada to Cameroon and Sri Lanka to Samoa. One of the Blighty Commonwealth of Cafés’ central tenets is that all of the coffee beans it uses are grown in Commonwealth countries, giving customers a further sense of connection to the organisation. Chris hopes to eventually have every Commonwealth country represented by a Blighty Café. “Our core coffee and food offer will remain the same across the group,” Chris explains. “The Winston full English breakfast, the Clementine vegetarian breakfast and the Gandhi vegan breakfast will be served in every restaurant. Each café will, however, have its own decor, coffee and food selection that is inspired by its home country.” Although the existing cafés are all based in London, the concept is by no means limited to the capital city, and Chris is looking for interested franchisees across the country. contact@blightygroup.com

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16/08/2017 09:19


FEATURE

“EACH CAFÉ WILL HAVE ITS OWN DECOR, COFFEE AND FOOD SELECTION INSPIRED BY ITS HOME COUNTRY”

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FEATURE

A TRIP DOWN LEATHER LANE Best known locally for its weekday market, Clerkenwell’s Leather Lane is making a name for itself as the coffee quarter of London, with some excellent speciality coffee shops situated on the street. The Blend talks to a selection of them, to find out why Leather Lane is becoming the best area in the capital for great coffee

L

aid out in the mediaeval period following old field lines and housing boundaries, Leather Lane is steeped in history. As one story goes, King Charles II liked to bet, and found himself owing £500 to a local merchant named Le Vrunelane. To settle the debt, the canny merchant asked that the King grant him a charter to set up a market and receive 1p for each customer; the market’s name was anglicised to Leather Lane over time. Whether this tale is true or not, it’s undeniable that Leather Lane has become a go-to part of the capital for those in search of excellent speciality coffee shops. The Blend caught up with Emilie Holmes from Good & Proper Tea, Gwilym Davies from Prufrock Coffee and Ryan De Oliveira from The Attendant to talk all things coffee, competition and community. Prufrock opened in 2009, replacing a local book store. Gwilym and the team had worked on markets since 2000 and originally wanted a coffee cart; after being told that this wasn’t allowed, they opened the shop instead.

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Good & Proper Tea started out in April 2016. Founder Emilie Holmes loves the area: “It’s a wonderful melting pot of customers – creatives, architects, designers, lawyers and tech people, making for a vibrant mix.” She described the lane as having a real heart to it, thanks to the historical market. The Attendant’s Leather Lane store opened in April 2017; the group was excited about the area, which is undergoing redevelopment, and was happy to take on the prominent footfall. A great reputation The area is building up quite a reputation, something that Ryan from The Attendant says is all thanks to the growing number of “exceptional coffee shops”; Emilie from Good & Proper Tea specifically names Prufrock Coffee. “Prufrock is a real institution – it’s been here for a long time and is a destination for coffee drinkers from around the world, which put the street on the map for coffee,” she tells us. “We’re just balancing things out with tea at the other end!” Gwylim at Prufrock suggests that the area’s reputation for great coffee and tea is a natural progression from its successful food market, as well as the first Department of Coffee and Social Affairs shop opening on the street at around the same time as Prufrock. A bright future Ryan sees the future as even brighter, with the redevelopment works and the arrival of Crossrail. “My view is that Leather Lane will become a genuine destination, contending

with Shoreditch,” he tells us. “There’s a great deal of development in the area, with Crossrail and the Hatton Garden BID coming in, as well as offices and council housing being redeveloped.” Emilie is looking forward to the arrival of creative businesses and restaurants. “Clerkenwell is only going to get more and more vibrant, particularly with the arrival of Crossrail,” she says. “I think we will see more creative businesses moving in at our end of the street, and there are more restaurants coming too, so there is a lot more to bring people to the area.” Healthy competition The local competition keeps each business on its toes, but they all welcome it. “Competition pushes operators to raise their game and makes a certain area into a destination,” says Ryan. “I think it’s healthy.”  The feeling is mutual. “We were pleased that Department of Coffee and Social Affairs opened close to us as two cafés attracts more attention than one, and I’m sure this helped us to stabilise in our first year,” says Gwilym. “It also means that we can specialise, instead of being generalists.” But what makes each business different? The Attendant prides itself on being a vertically integrated operation, which means that the team makes the majority of its products. “We have a strong breakfast, brunch and lunch menu that is freshly made on-site daily,” explains Ryan. “Our sweet offerings are also baked fresh daily, and are lovingly handmade. We work with local suppliers and buy the best of British where we can.” Prufrock offers a wide range of coffee for retail, allowing customers to make great coffee at home; it also boasts its own training facility, and award-winning staff. Good & Proper Tea focuses on tea, serving 29 single origin teas from around the world – each brewed to a specific time and temperature on the shop’s Steampunk brewing machine. “We have a very visual experience, allowing the customer to see the leaves being brewed, so it’s not tea as people know it,” says Emilie. “We leave the espresso drinks to the coffee gang down the road!” 

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FEATURE

The Attendant

Good & Proper Tea

The Attendant

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Good & Proper Tea

Good & Proper Tea

Prufrock Coffee

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FEATURE

THE COFFEE SCENE DOWN

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FEATURE

OWN UNDER

The Blend explores why Australia is heralded as the world leader in coffee culture, and why the people of Australia have rejected sugary Starbucks in favour of quality coffee

A

ustralia isn’t particularly well-known for having a strong culinary position. As a young nation, it doesn’t have the rich culinary heritage of older countries – but it is widely regarded as a world leader when it comes to coffee culture. The people of Australia have developed an obsession with excellent quality espresso: in 2011, coffee consumption in the country was around 4kg per capita. According to an Ibis report released in February this year, 95% of all coffee shops in Australia are independently owned, and it is believed that there are around 6,500 of them in the country. Starbucks once tried to launch there, opening 84 stores nationwide in 2000 – only for 61 of them to be closed down just eight years later. The multinational coffee chain now only has 22 stores left in the whole country; its failure to establish itself in Australia has been put down to its emphasis on syrups and sugary flavourings, which mask the flavours that Australians have grown to love. The same Ibis report states that the Australian coffee sector is worth A$8bn (£4.6bn), a growth of around 7% in the last five years, with almost 72,000 people employed by businesses with an interest in coffee – from the baristas working behind the bar to the farmers growing Arabica beans in the far north of Queensland. What’s more, the role of a barista has become so important that the government has endorsed a nationally recognised academic qualification in the skill. Coffee is said to have come to Australia in the luggage of the Greek and Italian immigrants who made the country their home

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in the early 1900s; its popularity blossomed in the Forties, with the arrival of more European migrants fleeing the devastation of the Second World War. Some of these immigrants loved espresso coffee so much that they took their stove-top coffeemakers halfway round the world with them; even the odd espresso coffee machine made its way down under. On arrival, many wanted to share their love of the stuff with their new neighbours, setting up coffee roasting businesses, distribution networks and even Italian- and Greek-style cafés. The espresso coffee culture took root in Australia in the Fifties and expanded significantly in the Eighties, becoming the ubiquitous product that it is today. While not every café has reached that gold standard, quality espresso coffee can always be found, wherever you are in the country. Today, milk-based drinks dominate the market: 31% of orders are for cappuccinos, 30% for flat whites, 21% for lattes and 13% for mochas or hot chocolates. In contrast to the lengthy list of options available in American coffee shops, these five drinks, plus long blacks and espressos, rule the roost in Australia. Fringe drinks such as ristretto, piccolo, macchiato and chai latte make up a tiny percentage of all café orders. Australia’s coffee culture is now being replicated in the UK, with Australian-inspired coffee shops such as Kaffeine in London, Federal in Manchester and Harvest Canteen in Newcastle widely regarded as being among the UK’s best. It may take us a while to catch up with those down under, but the UK could do worse than follow in Australia’s footsteps.

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FEATURE

AUSTRALIAN

INSPIRATION The independent coffee shop market is a dominant force in Australia, with its market value being well over A$2bn. This has left larger chains, such as Starbucks, running with their tails between their legs after humiliating withdrawals from the Aussie coffee scene – in 2008, Starbucks scaled back its initial presence of 84 outlets to just 22, with no major plans to re-enter this market. The stream of Australian innovations, from the flat white to open relaxed styling and dÊcor,

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has put the rest of the world to shame. This has unsurprisingly led to a host of Australianinspired coffee shops appearing in the UK, dedicating themselves solely to the ethos of coffee houses Down Under. The Blend has spoken to four industry-leading coffee shops that have taken Australia as their source of inspiration, to learn about how they operate, how they incorporate Aussie style and why they chose to base their outlets around the global leader in coffee innovation.

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16/08/2017 09:25


FEATURE

FEDERAL CAFÉ

MANCHESTER CLAUDIO RIBEIRO, OWNER

How do you incorporate the Australian theme? We have a friendly, cosy atmosphere that strongly represents the Australian way of doing things, in a laidback fashion. In keeping with the new trend of serving alcohol alongside coffee, Federal is also a fully licenced bar, allowing our customers to enjoy a cheeky mimosa alongside brunch, or to treat themselves to some afterwork cocktails.

LOST SHEEP COFFEE CANTERBURY STUART WILSON, MANAGER

Do you adapt to the latest Australian trends? Our aim as a café is to bring a touch of Antipodean style to Manchester, so we incorporate everything we think would be successful with our client base.

How is Australia used as a theme in your coffee shop? The Australian coffee ethos encapsulates everything from the crafting of the coffee through to the customer experience. Each coffee is made using only speciality grade coffee beans, roasted just past first crack, and the milk must be silky smooth, served at 64°C to bring out its sweetness. We take a laidback approach to social media, and we make sure that all the care we take is invisible. While we will always be happy to share our inner coffee geekiness, we aim to craft coffee perfectly without the customer realising.

Why was Australia chosen as the inspiration? As Australia is the true market leader in the coffee world, it’s the best inspiration we could take. We love the casual, accessible feel of its café scene, so we aim to create this as best we can for our customers in Manchester’s Northern Quarter. Our head chef is also Australian, which really transfers the Aussie style into our food.

Do you follow and imitate the latest Australian trends? Apart from opening our roastery to supply our sites, which is a huge trend in Melbourne, no. We haven’t seen anything new coming out of the Australian coffee scene that we thought we must do, but if something does come along that we think would suit the UK market then we would be eager to share it.

How is your offering kept in the Australian style? We serve a fresh blend from Ozone Coffee Roasters, which provides us with an excellent product that is in keeping with the Australian obsession with quality. Federal has a locally sourced brunch menu and selection of in-house baked cakes to accompany our coffee.

How advantageous is roasting your own coffee? If done correctly, then very! It’s a fantastic way to extend our brand. An upside to having our own roaster is that we can support and train our wholesale customers to deliver a much better cup of coffee. Is there any element of Lost Sheep you plan on developing? We’re looking to increase our medium-sized client wholesale base by another 30 clients in the next 12 months, and to open six new locations over the next 18-24 months. We’re also looking to work with as many small independent coffee shops as possible, as these indie shops form the base of our industry and lead the way on innovation.

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FEATURE

LANTANA

LONDON

SHELAGH RYAN, OWNER How did you come to use Australia as inspiration? I’m Australian myself – I moved over to the UK from Melbourne after visiting my sister here. She told me how much she missed the coffee shops back in Australia, and this led to me changing career and setting up Lantana to bring some Australian coffee culture to London. How do you incorporate the Australian theme? Nothing is taken too seriously in the way we run things, keeping the laidback Australian feel. There are three parts of the business that are integral to providing a great Australian-style experience: welcoming and friendly service, fantastic coffee and great casual dining all day. Do you adapt to the latest Australian trends? I have an extensive network of friends out in Australia who send me lots of inspirational ideas from the coffee scene over there. There’s also the infinite knowledge of the internet. I do look to work some of these new trends into the café. How is your offering kept in the Australian style? The coffee we serve is a bespoke blend from Alchemy Coffee Roasters, which is a local Australian-style roastery, providing us with the great coffee we need for our business. The food we serve is very multicultural, as the Australian food scene is influenced by immigration and all the cooking styles that come with it. There is a great amount of Asian influence in the food both back home and therefore on our menu at Lantana, giving us a well-priced, healthy menu that works really well in the London market.

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WIRED CAFÉ

NOTTINGHAM

TRÈS GRETTON-ROCHE, OWNER

When did the business first open? We first opened in 2013 – we felt that there was nowhere to get good coffee in Nottingham. Why did you choose Australia as the inspiration for your café? Both my partner and I had spent time in Australia, and the coffee scene over there was far ahead of even the best UK cafés. We were inspired by its neighbourhood culture and the constant high standard of coffee across the country, which is accessible to people from all walks of life. How is your offering kept in the Australian style? Our menu highlights a six-ounce single shot flat white and a sevenand-three-quarter-ounce double shot latte – these drinks were our first experience of good coffee, so we felt the need to pay homage. One of our top sellers is our coffee tonic, which goes down a storm – especially when we add a little gin! Before we opened the café, we discovered Allpress, which is run by New Zealanders. We still work closely with them, ensuring we produce their coffee in the best possible way. We’ve been serving the Allpress Redchurch espresso blend from the day we first opened. How is the Australian style captured in Wired? Our La Marzocco FB70 machine is very prominent as soon as customers walk in – the first thing they see is a barista making coffee. This core focus on coffee is quintessentially Australian. Do you follow and imitate the latest Australian trends? We’re always keeping our eye out for what is becoming popular out there. Certain trends will find their way into Wired, but anything that we feel the UK market isn’t ready for doesn’t make it. We aren’t serving turmeric lattes at the moment!

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FEATURE Takk

REGIONAL FOCUS

MANCHESTER

UNITED

North Tea Power

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FEATURE

O

ne of the first independent coffee shops on the Manchester scene, North Tea Power set up in 2010, with founders Wayne and Jane Lew its only staff members. At the beginning, it was one of few shops in the city serving speciality espresso-based coffee drinks, and though it took a while for people to buy into the idea, the pair are now renowned for helping to start the Mancunian coffee revolution. The idea for Takk arose in 2010, when Phil Hannaway and David McCall were travelling around Scandinavia and were blown away by the region’s approach to coffee and the design of its spaces. They decided to bring what they’d seen back to Manchester, and opened the doors of Takk (the Norwegian and Icelandic word for ‘thanks’) two years later. “Recently something really exciting has been going on in terms of both the coffee scene and how the city has grown,” says Phil. “There’s a lot going on – it’s a big city, but it’s small enough to create your own networks.”

Ancoats General Store

Foundation Coffee House started out in 2015, the brainchild of a design agency and a coffee enthusiast. The Manchester coffee scene was still up-and-coming when Foundation set up; the people behind it aimed to combine industrial design with the feel of Manchester and New York in their space, paying homage to Manchester’s creativity and culture. Manager and head barista Hannah Mitchell joined the team just over a year ago. Ancoats General Store opened in May 2016. The corner shop-based business offers an eclectic mix of household essentials, as well as vintage clothing and a coffee shop, which opened in late June of 2016. Manager Ollie Devoti works hard to ensure that the friendly, local aspect of the retail offering carries over to the hospitality side. Location, location, location Situated on Tariff Street, Takk lies within a hub of creative and tech businesses. “We knew that we wanted to be in the Northern Quarter

– there are a lot of tech businesses around here, and we had a lot of support from those and from freelancers in the early days,” says Phil. “We both had experience in technology and the creative sectors, so we knew a lot of the people who would become our customers. With the village feel of the area, word got around – when people told others they had been here, business really picked up.” Wayne and Jane set up North Tea Power on Tib Street, in an area where they often went out themselves. “We knew that the customers would be people like us,” says Wayne. “We never went out in Deansgate or any other areas, it was always the Northern Quarter.” For Foundation Coffee House, Lever Street is the perfect location, capturing the creative footfall that the team had hoped for. “The team chose this area because of its history, and as an ode to the industrial era,” says Hannah. “The Northern Quarter is the place to be if you’re doing something creative.” Further out, Ancoats General Store set up on the ground floor of an apartment block. “Ancoats is an inner city neighbourhood and there are more blocks like this being built,” says Ollie. “The owners of the buildings want them to be filled with independent businesses, and they want to keep the local community feel. They’ve identified that the area has potential and we’re noticing an influx of people on a weekly basis.”

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FEATURE

North Tea Power

A growing market In recent years the coffee scene has exploded, and with the news that the London brand Department of Coffee and Social Affairs is setting up in the city, everyone’s excited to welcome new names into the community. “People’s knowledge is growing,” says Phil. “When we first started doing cupping we’d only get a few people turning up, and now we’re getting between 20 and 30.” For North Tea Power, the fact that Department of Coffee and Social Affairs is coming up is proof that the city is a great destination for coffee and has the ideal market. What’s important is the community feel among shops; Jane explains that, while there is naturally a healthy competition between establishments, a growing market is better for business and brings new customers into the area. Hannah describes the coffee scene in Manchester as “amazing” and “everexpanding”. “There’s lots of new shops popping up, and there’s a great community vibe – everyone knows everyone. One important part of that is the Northern Barista Club, which is run by local baristas and gets everyone together.” Northern Barista Club was launched by Cup North, the people behind the Manchester Coffee Festival, to bring the local coffee community together between Cup North’s main events; its past gatherings have included events such as the ‘Ladies Who Latte’ latte art throwdown and the ‘Caffeinated Cocktail Challenge’.

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Foundation

For Ollie, the fact that the Manchester Coffee Festival is now in its third year is clear evidence that the local coffee scene is a big deal. “It’s massive – saturated, but in a good way,” he says. “There are a lot of high quality offerings. The arrival of Department of Coffee and Social Affairs is a big thing, and I think it’s great for the city.” Capturing creatives From students to businesspeople, families to freelancers, Manchester’s coffee scene is open to all. The city is known for its creativity, and this is something that all the shops we speak to aim to tap into. “Many of the people who buy speciality coffee are young, cool and creative; if you offer that sort of environment, you’re automatically catering for a creative clientele,” explains Ollie. “We also do an interactive art event, where we get local artists to come in and lead.” Coming from a creative background, the founders of Foundation Coffee House seamlessly blend coffee with creativity, and the large size of the space allows for filming to take place, too. “The creative side of things is an integral part of our business – if it weren’t for that, we couldn’t be here,” says Hannah. “The shop is owned by designers, and is an ode to Manchester’s creative element.” On trend As the scene expands, so do customer requirements, and the shops have noticed that having a food offering has become

important. In addition, customers are increasingly interested in dairy alternatives and alternatives to coffee. Ancoats General Store offers five milk alternatives, as well as turmeric and beetroot lattes and matcha drinks. “We like to offer alternatives because not everyone wants coffee,” says Ollie. “I think a large part of the demand comes from the fact that they look good. I can post a picture on Instagram and someone will come in and say, ‘I want that’.” Customer demand has led Takk to add a full brunch menu to its offering. “When we opened, we didn’t anticipate that food and coffee together would be such a big thing, and now we have a full brunch menu,” says Phil. “Coffee and brunch is really growing in popularity, similarly to Australia’s coffee culture.” Ethical trading and locality has also increased in importance: Philip explains that Takk pays a lot of attention to where its milk comes from, and uses local suppliers for food. Takk has also seen an increase in retail sales, with customers looking to recreate a

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16/08/2017 09:29


FEATURE

Foundation

“BARISTAS ARE BECOMING MORE PASSIONATE ABOUT THEIR JOBS AND ARE SEEING IT AS A CAREER” North Tea Power

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great quality coffee at home. “Things like the AeroPress and the Hario V60 make it easier for people to make coffee at home – they’ll come in for a brunch and buy a bag of beans,” Phil tells us. At North Tea Power, Wayne and Jane have noticed that coffee shops are becoming more creative with their coffee products. “When we opened seven years ago there was a trend against anything fun, and that’s changing now – places are doing juices, espresso ice creams and cascara soda,” says Wayne. “They’re being more creative and catering for more people, whereas to begin with it was very much straight espresso.” Hannah at Foundation Coffee House is excited about the increased interest in brew bars and hand brewing, as well as the growing passion within the industry – particularly among baristas. “Baristas are becoming more passionate about their jobs and are seeing it as a career – they want to push the scene forward,” says Hannah. “The clientele is also moving forward; those who might once have just ordered an Americano will now have a filter coffee.” What lies ahead? The consensus among the coffee shops of Manchester is that the scene will continue to grow, with more shops opening and existing sites such as bars and restaurants improving their speciality coffee offering. As the scene becomes even more popular, the staff at the shops are looking forward to seeing the city becoming even more of a destination for coffee in the UK.                   

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CHRISTMAS FOOD SPECIAL

THE BLEND SPECIAL CHRISTMAS FOOD It’s never too early to start thinking about your Christmas food offering. Customers are more open to treating themselves and others over Christmas – take advantage of this with the right selection and marketing, and you could send your festive profits sky-high

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CHRISTMAS FOOD SPECIAL

12 DAYS OF CHRISTMAS With its combination of seasonality, novelty and limited availability, a ‘12 days of Christmas’ menu is the perfect way to persuade customers into making those all-important impulse purchases

O

ne great promotional idea for the Christmas season is to offer a limited edition ‘12 days of Christmas’ menu, which gives customers something new and exciting to look forward to on their lunch break. Customers like to get what they pay for – but frequent customers and those who are particularly interested in a niche subject will

also look for exclusivity in the products they decide to buy. The limited edition tactic is by no means new, but it works, and research has proven that limited quantities or time restraints on a product lead to impulse purchases. The idea that they could be missing out on an offer pushes potential customers to buy – they

know that the offer may no longer stand if they ponder for too long. Naturally, this results in increased sales, over a smaller amount of time. Customers are increasingly looking for products and produce that are seasonal and local, so try incorporating this into your Christmas offering. A ‘12 days of Christmas’ menu could consist of anything from new recipes, to discounts on bestselling items. Here, The Blend team shares some top ideas to consider when assembling your menu:

MENU 1. TURKEY, CRANBERRY AND CAMEMBERT PANINI

7. ALBANIAN PUMPKIN AND WALNUT PIE

2. NUT ROAST SUPERFOOD SALAD

8. STOLLEN WITH ORANGE AND CARDAMOM ICING

3. CHEESE AND CRACKERS STACK

9. VIRGIN EGG NOG SMOOTHIE

4. SMOKED SALMON AND CREAM CHEESE BAGEL

10. CAMEMBERT AND PLUM JAM PANINI

5. CHRISTMAS PUDDING CAKE POPS

11. MACARONI CHEESE WITH PIGS IN BLANKETS

6. CAULIFLOWER CHEESE WITH SPROUTS AND BACON

12. SPICED FLAPJACK

38 The Blend September 2017

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CHRISTMAS FOOD SPECIAL

PROMOTING YOUR CHRISTMAS FOOD OFFERING

When altering your product offering for Christmas, it’s important that you promote it successfully to both regular customers and new ones. Vhari Russell, The Food Marketing Expert, sheds light on some of the best techniques for growing your profit

Seasonal produce It may seem obvious to create a seasonal offering around Christmastime, but it really works. Consider ‘grab and go’ options that customers can easily pick up when ordering drinks – items such as candy canes and festive gingerbread biscuits offer easy countertop sales and create visual impact. You should also look at sourcing seasonal treats such as mince pies or Christmas cake. Where you can, source these locally and try to convey the provenance of the recipe. Invite producers in to distribute samples to your customers on a busy Saturday morning – people love getting something for free. Gifting Something else to consider is having seasonal gifts available to buy in your store. Offer a range of products that are perfect gift solutions for your busy customers. Think about what you can offer that will encourage them to spend with you, rather than with your competitors – you could create your own hampers with a point of difference that is in line with you and your brand.

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Social media Social media platforms such as Facebook, Twitter and Instagram are a huge avenue for marketing, year-round. Around Christmas, you can use it to create and promote exclusive special festive offers such as discounts and freebies, to draw more customers in. You should keep your posts regular, and try and reach out to a new audience. Consider collaborating with neighbouring stores to encourage customers to visit your street – you could run a competition where the winner gets a voucher for a nearby shop, and then coffee and cake with you. Have some professional photos taken of your Christmas range for Instagram, which you can use in the build-up to Christmas Day. This will again increase awareness of your store, and reel customers in. Have a wonderful Christmas period, and make sure you’re capitalising on the extra sales this time of year can offer.

www.thefoodmarketingexpert.co.uk

“CONSIDER COLLABORATING WITH NEIGHBOURING STORES TO ENCOURAGE CUSTOMERS TO VISIT YOUR STREET”

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CHRISTMAS FOOD SPECIAL

LATEST PRODUCTS

CHRISTMAS FOOD GINGER BAKERS Damson Brandy Fruit Cake A mature, flavoursome and intensely fruity cake made with the finest dried fruits, drenched in brandy and featuring a generous helping of Lake District Lyth Valley Damsons. Price: £9 www.gingerbakers.co.uk

EDGCUMBES Christmas Spiced Fruit Tea Blend Edgcumbes Christmas Spiced Tea will tickle your taste buds with its crisp character, layered with a delicious blend of fruits, ginger, cloves and a light, lingering cinnamon finish. Superb brewed with a little honey and steeped for up to 20 minutes, for an intense flavour sensation. Great both alcohol-free or spruced up with some brandy for that Christmas je ne sais quoi. Price: £5.90 per 100g www.edgcumbes.co.uk

H. FORMAN & SON London Cure Smoked Salmon The EU has awarded this smoked salmon its Protected Geographical Indication certification, to show its quality and London origin. Each side is hand carved and ready to serve. Price: £47.95 www.formanandfield.com

MR T.G. PULLIN’S BAKERY Artisan Mince Pies Handmade butter pastry mince pies, filled with English Bramley apple and brandy mincemeat that is enriched with cranberries and orange zest. A real labour of love. Price: £3.99 www.pullinsbakery.co.uk

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CHRISTMAS FOOD SPECIAL

BETTYS Stollen Bites Individual squares of soft stollen, packed with raisins, sultanas, citrus peel and marzipan; each is dipped in melted butter and rum, then dusted with fine sugar. Price: £11.95 (box of 15) www.bettys.co.uk

BLUEBIRD Christmas Cake Tea A black Assam tea with almonds, cinnamon, vanilla and beautiful snowflake candies, dusted with edible glitter and real spruce needles! It really is Christmas in a mug. Price: £6 www.bluebirdteaco.com

JOE & SEPH’S Brandy Butter Popcorn Rich, buttery caramel is infused with a 10-year-old Spanish brandy and poured over air-popped popcorn to make the perfect sweet, festive snack. Price: £1.60 www.joeandsephs.co.uk

SLATTERY Chocolate Father Christmas Handmade with delicious milk, white and dark Belgian chocolate, these Father Christmas figures come in a range of sizes, from 15cm-40cm. Price: £7.95-£20.95 www.slattery.co.uk

BALCONY TEA Festive Blends Brighton-based tea company Balcony Tea has launched three new festive blends: spicy and sweet Moroccan chai, sharp yet delicate Rose and Chilli black tea, and a wonderful Yunnan green tea. The packaging is also being updated for the festive season, with the tea now sold in lovely new retail jars. The teas are available loose and in silk pyramid bags, for service and retail. Price: From £4.20 www.balconytea.co.uk

www.theblendmagazine.co.uk

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PRODUCTS

EDGCUMBES Sumatra Dark Mandheling Country of origin: Sumatra – Batak Region, Aceh Province Tasting notes: Chocolate and caramel flavours, with a hint of smokiness Growing altitude: 750-1,500m Roast profile: Dark Price: £6 per 250g/£20 per 1kg www.edgcumbes.co.uk

GREEN FARM Colombia Sabanitas Estate Montebello Country of origin: Colombia – Montebello, Sabanitas Estate Tasting notes: Bright citrus flavour, with a subtle berry finish Growing altitude: 1,800m Roast profile: Light-medium Price: £7.95 per 227g www.greenfarmcoffee.co.uk

SMALL BATCH Guatemala La Cuchilla Country of origin: Guatemala Tasting notes: Toffee, red apple and dried fruit notes, with a cakey body Growing altitude: 1,650-1,800m Roast profile: Medium-light Price: £7.95 per 250g www.smallbatchcoffee.co.uk

LATEST PRODUCTS

SINGLE ORIGIN COFFEE UCC COFFEE UK & IRELAND ThreeSixty° Cuba Cumanayagua Country of origin: Cuba Tasting notes: Roasted peanuts and cinder toffee, with a caramelised brown sugar sweetness Growing altitude: 800-950m Roast profile: Dark Price: £4.99 per 250g www.ucc-coffee.co.uk

CARAVAN Volcan Twin Peaks Country of origin: Panama Tasting notes: Limeleaf, lavender, apricot, raspberry, strawberry and blackberry, with a creamy body Growing altitude: 1,750-1,950m Roast profile: Light Price: £15 – limited run of 200 www.caravancoffeeroasters.co.uk

MOONROAST Ethiopia Limu Country of origin: Ethiopia – Limu Tasting notes: Sweet stone fruits, with jasmine and marzipan notes Growing altitude: 1,800-2,000m Roast profile: Medium Price: From £6.50 per 225g www.moonroast.co.uk

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PRODUCTS

LATEST PRODUCTS

SYRUPS

TRKG HEALTHY LIVING SkinnySyrups 36 sugar-free, calorie-free flavours, including Strawberry & Watermelon, S’mores, Vanilla Caramel Creme, Salted Caramel Mocha, Pineapple, and Meyer Lemon Raspberry Bottle size: 75cl www.TRKG.co.uk

CHERRY ROCHER Chestnut Syrup Bottle size: 70cl www.cherry-rocher.fr

SWEETBIRD Raspberry & Pomegranate Syrup Bottle size: 1L www.hellosweetbird.com

PINKS SYRUPS Caramel Flavoured Syrup Bottle size: 1L www.pinkssyrups.com

44 The Blend September 2017

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PRODUCTS

THIRSTEE BUSINESS LTD Taylerson’s Coffee Syrups Available in 30 flavours, including Toffee, Chocolate Orange, and Chai Bottle size: 1L www.taylersons.co.uk

ITALIAN BEVERAGE COMPANY Simply Bubblegum Flavour Syrup Bottle size: 1L www.italianbev.co.uk

TATE & LYLE Fairtrade Beverage Syrups Avaiable in 15 flavours, including Salted Caramel, Spiced Caramel, Praline, Amaretto, and Coconut Bottle size: 75cl www.sugarandsyrup.com

1883 MAISON ROUTIN Over 90 flavours including sugar-free and speciality flavours like Popcorn and French Madeleine Bottle size: 1L www.ucd.uk.com

DAVINCI GOURMET Toasted Marshmallow Flavour Syrup Bottle size: 1L www.davincigourmet.com

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Cherry Nog Smorelicious INGREDIENTS

9oz Glass 5.5oz Milk 1 shot Espresso 1 pump/8ml 1883 Eggnog syrup 1 pump/8ml 1883 Cherry syrup Garnish – Kool Kup Topping White Chocolate Blossoms and Sugared Cherries and powdered cherry

METHOD Add the Cherry syrup to the glass. Foam the milk and eggnog syrup, Pour mix gently onto the Cherry syrup using a spoon. Pour the espresso down to create a cloudy layered effect and Garnish.

Popcorn Latte INGREDIENTS 9oz Glass 1 shot Espresso 1 pump/8ml 1883 Popcorn syrup 1 pump/8ml 1883 Salted Caramel syrup 6oz hot Milk Garnish - Popcorn and 1883 Caramel Sauce

METHOD

INGREDIENTS 9oz Glass 7oz Milk 2 pumps/16ml 1883 Toasted Marshmallow syrup 1883 Chocolate Sauce Garnish – Kool Kup Topping Minimallows

METHOD Add the Sauce to the glass. Steam the milk and Syrup and pour over the sauce. Heap on the minimallows and pour sauce over.

Nutty Snickers INGREDIENTS 9oz Glass 7oz Milk 1 pump/8ml 1883 Caremelized Peanut syrup 1883 Chocolate Hazelnut sauce Garnish – 1883 Caramel sauce and chopped toasted nuts with Kool Kup Topping Chocolate blossom curls

METHOD Add the Chocolate Hazelnut sauce to the glass. Steam the milk and syrup and pour over the sauce. Garnish

Steam the milk and syrup and add to the glass. Pour the espresso in and garnish. 1883 MAISON ROUTIN UK DISTRIBUTOR : United Coffee Distributors Ltd ta UCD Email: sales@ucd.uk.com

Tel: 01233 840 296

Web : www.ucd.uk.com

Join CLU83 at www.1883.com

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16/08/2017 14:28


MEET THE ROASTER

MEET THE ROASTER

MOONROAST

F

rancis set up Moonroast Coffee back in 2012; the name came about because his day job, which he held down until January 2014, forced him to roast his coffee by night. With a continuously expanding clientele, from nearby Hampshire coffee shops to cafés further afield, Moonroast provides coffee that is tailored to the latest market trends and uses several of the world’s most renowned origins, including Peru, Brazil, Ethiopia and Sumatra. Using a Probat P12 roaster, Francis and the rest of the Moonroast team are constantly tinkering with new roasting methods to create the best possible product. “The size of the machine gives us tremendous flexibility, as we can experiment with batches as small as 5kg,” Francis explains. “Once we find a roast that fits our client’s needs, we can more than double the roasting output, getting customers the coffee they love as efficiently as possible.” The art of consistency Currently producing three espresso blends, one filter blend and a selection of Q-graded single origin coffees, Moonroast has a product to suit every coffee shop’s requirement. Finding that the current market is hankering mostly for medium roast coffee, the company has invested heavily in equipment to ensure that a roast can be replicated exactly once it has been perfected. “We strive for perfect consistency across all our products,” Francis tells us. “To help us achieve this we use a green coffee moisture meter, a colour meter and a refractometer.” To ensure that its coffee is showcased at the best possible standard, Moonroast offers all its buyers free training when a coffee shop takes on one of its products. “Coffee shops constantly want to increase their knowledge of the coffee they serve, and we love passing on that knowledge about the sourcing, processing and best preparation for each of our coffees, so they can engage with their customers,” says Francis.

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Meet the Roaster.indd 47

The Blend speaks with the director of Moonroast Coffee, Francis Bradshaw, at its new roastery in Hampshire, to find out about its new operation and the history behind the brand

“MY FATHER HELPED CREATE THE ORIGINAL GOLD BLEND. HE STILL COMES INTO MOONROAST, CUPPING OUR COFFEES AND PROVIDING HIS OPINION ON HOW TO IMPROVE THEM” This results in coffee houses taking greater pride in their product, with baristas engaging in more conversations with customers about the coffee they serve. “Clients pay marginally more for our coffee, but they report an increase in coffee sales that eclipses this,” Francis tells us. Should cost be an issue, Moonroast can work with clients to create something at a more affordable price point. The heritage Moonroast’s roots in the coffee industry go deep. Francis’s great-grandfather, Richard Goodwin Bradshaw, began working for a tea and coffee brokerage firm called Wilson Smithett back in the late 19th century. “My grandfather worked for the same firm, as did my father, who then moved on to join Nestlé – he helped create the original Gold Blend,” Francis says. “He still comes into Moonroast, cupping our latest coffees and providing his opinion and guidance on how to improve them.” The future As Moonroast continues to expand its client list and grow into its new roastery, the future seems bright. Francis does not want to forget the company’s key values, which the company has held from the start. “In the next five years, we see ourselves continuing to provide the same personal service to all our customers, keeping coffee simple and non-elitist. We will continue to experiment with roasting and create exceptional coffees to match our recent successes at the Great Taste Awards.”

CONTACT Francis Bradshaw Founder 01256 389996 francis.bradshaw @moonroast.co.uk The Old Stables, Chilton Manor Farm, Chilton Candover, Alresford SO24 9TX www.moonroast.co.uk

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TRADING WITH

trading with

DAVID ARCHER

managing director, CFW

The Blend speaks to David Archer of CFW about why business is booming and how coffee shops can benefit from the brands it supplies Can you tell us about CFW? The company started as Chocolate Fountain Warehouse in 2005, providing a chocolate fountain rental service in the UK. We quickly saw the opportunity to sell these machines to events companies, and now CFW offers a host of catering products to the food service industry, with brands such as Sephra, Callebaut and Krampouz.

“ONE OF OUR LARGEST EXPANSIONS IS THE DEVELOPMENT OF OUR PACKAGING DIVISION”

How much of the business revenue is made by the coffee shop market? Our clientele was once mostly events companies, but we have diversified and found that restaurants, cafés and dessert lounges represent a huge market for us. We estimate that around 80% of our sales are now made to the coffee shop and restaurant market. What products do you supply? We supply ingredients and consumables to accompany all the machines we provide, offering them at competitive prices. In 2007, CFW collaborated with an established US brand called Sephra, securing the exclusive distribution of the brand throughout Europe and the Middle East. Subsequently we have diversified the offerings to include crepe, waffle, doughnut and chocolate products, among a host of other consumables and pieces of equipment.

CONTACT Telephone: 01592 650 540 Twitter: @ChocoWarehouse Website: www.cfw.co.uk

48 The Blend September 2017

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Are you releasing anything new in the coming months? One of our largest expansions is the development of our packaging division. We developed a self-serve popcorn machine with Asda and secured the ongoing supply of popcorn and its packaging. As a result of creating the bespoke packaging for Asda and the scale of procurement we have launched a CFW packaging division, which

supplies products such as coffee cups, ice cream tubs, napkins and popcorn containers at around 20% less than the average market price. How will you combat the potential rise in costs post-Brexit? We are fortunate in this respect as we manufacture our products in various countries around the world, and pay for material costs in various currencies. As we export a great deal of equipment, the deflation in the value of sterling will in fact likely cause our exports to increase. Despite this, we’re still hoping for a softer Brexit, with less restrictions on the circulation of goods and a reduced threat of tariffs. How do you market the business? We find that food service shows all over the world are the most effective way to market our products, as people can see the theatricality of each machine, which generates interest. Online marketing is highly effective for us, too; we have a full time web developer running both of our websites, various blogs and social media accounts. Will the 2018 sugar tax have any impact on how you operate? We don’t believe this will have a detrimental effect on the business, as it will not force prices up to an unmanageable level for consumers. Research has proven that spending on sweet treats increases in times of financial crisis, meaning our business can continue to grow. As our products offer the end user such great margins – our drinking chocolate has an 85% mark-up, for example – this will not eat into a coffee shop’s profitability, if they are willing to absorb the slight cost increase.

www.theblendmagazine.co.uk

16/08/2017 09:51


TRADING WITH

www.theblendmagazine.co.uk

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PEOPLE

“THE LITTLE

” INTERVIEW We gain a small insight into the people who make up our industry. To take part email joe.wilkinson@eljays44.com

ANGUS MCKENZIE General manager Abbeychart Favourite coffee region? Colombia – their rich, sweet coffees are mug-worthy.

PAUL ROSTAND Owner Great British Biscotti Co Ltd

Best moment in your career so far? Great British Biscotti Co winning the Dragon’s Pantry award at the Farm Shop & Deli Show 2017.

50 The Blend September 2017

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Most inspirational coffee shop? I have two – Little Bakehouse in Launceston, which makes epic bread in a tiny café but takes coffee very seriously, and the Dartmoor Bakery in Yelverton, which has great coffee and infectiously addictive baking. These are my weekend haunts! Trends in the industry over the next five years? More automation, better coffee information for consumers, a rise in the popularity of filter coffee with a choice of blends, and more nitro and cold brew coffee.

Best moment in your career so far? Seeing the results of a recent European project go live in stations and locations all across Switzerland.

Favourite coffee region? Ethiopia for its rich, smooth flavours. It’s also where coffee is supposed to have originally come from.

Favourite coffee-based beverage? Good old-fashioned filter coffee made with a filter cone and filter paper. Done well with patience and a bit of science, it’s unbeatable.

Favourite coffee-based beverage? Espresso martini!

Favourite sandwich filling? Tuna mayo – old school! Karaoke song of choice? Probably Suspicious Minds by Elvis (after a few beers…). Who would play you in a film of your life? Tom Hardy (focused and strong but with a soft side!). Favourite sporting memory? Completing a cycle through France after leaving Dover and freewheeling into Montpellier. What’s top of your bucket list? Skydiving – hopefully this year.

Most inspirational coffee shop? Winston’s Coffee in Hong Kong – it was started by a couple of English guys, and serves amazing coffees. Trends in the industry over the next five years? Biscotti will become a musthave for every coffee shop.

Who would play you in a film of your life? Matt Damon.

Favourite sandwich filling? Coronation chicken.

Favourite sporting memory? Winning a golf tournament at St Andrews.

Karaoke song of choice? Highway to Hell by AC/DC.

What’s top of your bucket list? Flying in a fast jet.

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16/08/2017 09:55


PEOPLE

Favourite sandwich filling? Brie and cranberry.

PETE HARRIS Founder

Karaoke song of choice? Don’t Stop Me Now by Queen.

Steampunk Coffee Machines Favourite coffee region? Peru. Best moment in your career so far? Meeting my wife at the London Coffee Festival (we got married on 8 July!). Favourite coffee-based beverage? Flat white.

Favourite coffee region? Nicaragua. It has a nice mix of washed and natural coffees. And it’s such a nice word to pronounce. Favourite coffee-based beverage? A nice, strong black filter coffee. Most inspirational coffee shop? Most coffee shops in Portland, Oregon. They are generally friendly, produce high quality coffee and have great atmosphere. Trends in the industry over the next five years? Coffee is a foodie product –

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Little Interview.indd 51

Who would play you in a film of your life? Sylvester Stallone.

Most inspirational coffee shop? Truth Coffee in Cape Town, South Africa.

Favourite sporting memory? England winning the 2003 Rugby World Cup in the last few seconds.

Trends in the industry over the next five years? More unique feature products that cause social media buzz, like we’ve seen with the ‘Cronut’ or the ‘Unicorn Frappuccino’.

What’s top of your bucket list? Have a bath in a hot spring with Japanese snow monkeys (and my wife).

RICHARD CURTIS

ROB WARD

Managing director

Coffee specialist

Pharmacie Coffee

Cimbali UK

expect more foodie products to be sold alongside it.

and I switch between Chemex, Clever, Kalita, Hario V60 and Aeropress while travelling.

Favourite sandwich filling? Avocado mashed with lots of salt, lemon and Naga chilli sauce. Who would play you in a film of your life? Anton Krupicka. Favourite sporting memory? Running 50 miles in 7:28 to get a top 10 in the South Downs Way 50. What’s top of your bucket list? Reducing my work week! After that, running the Ultra-Trail du Mont-Blanc.

Most inspirational coffee shop? Espresso Vivace and the Starbucks Reserve Roastery, both in Seattle. Favourite coffee region? It changes all the time, but right now Rwanda and Burundi naturals are really interesting. Best moment in your career so far? Being a head judge for the UK Barista Championship and Brewers Cup. Favourite coffee-based beverage? Pourover is always my go-to,

Trends in the industry over the next five years? I think some of the darker roast customers will get lighter and enjoy the truer characteristics of coffee. Who would play you in a film of your life? Some people might say Peter Kay but he is from the wrong side of the Pennines for me. Maybe Ricky Wilson.

The Blend September 2017 51

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Moccamaster, the perfect cup of coffee Filter coffee is gaining in popularity and proved to be the best coffee for taste and health.

• Perfect brewing temperature of 92° to 96°C • Less sour, less bitter taste • The hotplate, with dual-heat switch, keeps the coffee at 80°-85°C • 40 minutes Auto Off • High quality, energy-efficient, BPA-free and recyclable materials from Europe • Long lasting performance • Hand made in the Netherlands under strict quality control • Different models for home or office use (glass or thermos carafe) • Choose one of the 17 colours on www.moccamaster.eu

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