PHOTO: Nicole Reed // www.ashotaway.com.au
SIPHONS ARE NOT JUST FOR PETROL PAGE TWENTY EIGHT
WHODONEIT? WHAT IS SHORT BLK ?
In short, its 20,000 copies of quality cafe fodder distributed direct to cafes in all Australian States. Find and read it at your favourite cafe or takeaway for later. Short Blk is wholly owned by Contains Caffeine (independant) and is protected by international and Australian copyright and intellectual property laws. Written content in Short Blk is not necessarily the view or opinion of the publisher. WANT TO POST SOMETHING TO US? Try PO BOX 406 Albert ParkÂ Vic 3206 or firstname.lastname@example.org PUBLISHED/EDITED BY: Steve Agi (yet again) www.thecaffiend.com.au CONTRIBUTING WRITERS: Corinne Noyes (TEA) www.madameflavour.com Viviane Buzzi (CHOC) www.chocolatechillimango.com Simon Smithson (MISC) www.thedoubleagent.com Jack Cola (TECH) www.jackcola.org Steve Agi (COFFEE) www.steveagi.com.au Chris Meyer (MISC) www.seedcreative.com.au Chris Binos (MISC) www.containscaffeine.com.au Trevor Green (COFFEE) WA Shannon Hawkins (COFFEE) NSW
AN OTTO OF VERY OWN + 1 KG AXIL BEANS u
MADE BY: Seed Creative Agency www.seedcreative.com.au MADE POSSIBLE BY: 9 Bar, Artscrowd, Axil, Cafes that Care, Coffeejobs.com, Crivelli, CupStart, Equal, Lavazza, Madame Flavour, National Foods, Natvia, Otto, RosterPlus, SmartOrders & Villa & Hut. PHOTOGRAPHY: Rebecca Hughes, Panos, Nicole Reed, Woodrow Wilson, Ephrem Zarris + other talented shutter-bugs. FOR ALL ADVERTISING ENQUIRIES: email@example.com m. 0432 210 963 CONTRIBUTIONS WELCOME: firstname.lastname@example.org INTERNET 24/7 CAFFEINE PROPAGANDA MACHINE www.containscaffeine.com.au Special thanks to: Paul Kreutzer (QLD), Sean Roche (VIC), Philip Terrett (UK) & Kate Wyld (NSW) > Thanks for your creative input.
Enter @ containscaff
PHOTO: Nicole Reed // www.ashotaway.com.au
INSIDETHATCOUNTS 7 8 12 20 24 26 28 32 34 35 36 37 38 40 41 48 52 54 56 59 62 64
Contribute to Short Blk & Win an Otto + Beans ST.ALi opens up shop in London (UK)
My name is OTTO. Stovetop espresso stunner
Artscrowd - hanging original art at cafes near you 9 Bar Espresso Services (VIC) Fifth Battery (QLD)
Siphons are NOT just for petrol Cafe 2.0 - What’s next? Alen’s Espresso (QLD) Don Campos (NSW)
Barista Profile: Tanya Baharian (VIC) Barista Profile: Anne Morse (NSW) Dimattina (WA)
Cafes that Care special feature
Steep (Tea): White is the New Green
Chocolate: Vivianne Buzzi positively melts
Chocolate: Make Tiramisu with fresh coffee So you want a digital cafe companion?
Blk Out: Caffeinated events and happenings (VIC) World Barista Championship (WBC) 2011
White Lies - Coffee tidbits you may not know
CONTRIBUTE & WIN CONTRIBUTE TO Short Blk
TEAR IT OFF & SEND IT IN!
Now Short Blk Issue 1.5 is in your hands, itâ€™s time to make this thing better. We need your help, so if you are a coffee fanatic with a penchant for writing, shooting (think camera) or drawing / designing print talk to us...
Tear out and send in the perforated card in this issue and go in the running to win one painfully beautiful OTTO stovetop espresso machine and a kilo of Axil Coffee Roasters beans roasted at their new Hawthorn (VIC) flagship cafe/roastery.
B L O G Y O U R S E L F S I L LY
e are looking Australia wide (and indeed worldwide) to regularly blog on the all new all singing, all dancing, uber caffeinated Contains Caffeine Internet Propaganda Machine. Applicants need to never sleep and work for beans.
LOVE HIM OR HATE HIM, YOU CAN’T IGNORE HIM. Here he grows again, the irrepressible Salvatore Malatesta, who recently decided to downsize his local operation by selling off a number of his most iconic cafes, has decided to expand his empire globally by opening a new St ALi store in London to show the world why Melbourne is regarded as a coffee destination. Rather than continuing to grow his ever increasing and amazing portfolio of cafes, Salvatore has decided that less is more and focused on his beloved St. ALi as the brand to push out globally, hoping to one day replicate the London opening with stores in Oslo, New York and Paris. Ambitious plans, but if anyone can pull it off it’s Salvatore. With a proven track record over the years as a classy operator, Salvatore is often regarded as the pied piper of the third wave coffee movement, very much leading the pack in terms of vision, offering and progressive ideas. His tenacity and grandiose vision for coffee as an experience rather than merely a beverage have led him to create such unique concepts as the Sensory Lab and to take a much loved local cafe like St. ALi, which he acquired in 2008, halfway across the globe, following in the footsteps of another local coffee legend Callum Power of Hampton based Espresso Elements who opened his own unique concept store based on his highly regarded local café in Belfast, Ireland a little over a year ago. Melbourne boys takin’ it to the world! www.stali.com.au/uk
L O N D O N
27 Clerkenwell Road
GEEK SPECS MAHLKONIG TANZANI MAZZER ROBUR E PROBATINO 12 SYNESSO SLAYER
HE FIRST UK ST. ALi coffee bar, roastery and restaurant opens in London. Taking residence on Clerkenwell Road, the industrial/warehouse-chic surroundings offer coffee enthusiasts the chance to experience a concise, focused range of espresso and filter coffees, brewed in various ways and all roasted on-site. Named after the patron saint of coffee Ali ibn Umar al-Shadhili, ST. ALi is dedicated to bringing an informed, educated and approachable coffee service to its customers. By equipping its baristas with a combination of great roasted coffee, the most advanced brewing equipment and technology and on-going training, ST. ALi aims to have the most knowledgeable coffee service staff in London. To drive this commitment forwards, a Barista Certification Programme is currently being developed by the company’s Director of Coffee Tim Williams (Styles) formerly Project Manager at Square Mile Coffee Roasters and Manager of Retail Operations (Venice, Los Angeles) at Intelligentsia Coffee and Tea. The programme, run by Head Barista Baptiste Kreyder, will be rolled out in the coming weeks, educating and testing baristas on every aspect of their role, from regional coffee production idiosyncrasies through to technical and sensory evaluations of their brewing skills. A two-fold financial
and opportunity incentive for completion of the rigorous programme serves to motivate baristas as well as open doors for their on-going professional development. On the roasting side of the operation, green coffee purchasing is centred around three primary concerns; quality, traceability and seasonality. ST. ALi works to source, roast and serve coffee whose quality is indicative of careful growing and processing that can be traced to specific farms, co-operatives or mills and exhibit undeniable freshness. ST. ALi’s commitment to providing the best technology to profile the coffee bean flavours is evident in its choice of machinery. The site is home to the UK’s first Slayer espresso machine (known as #UK0001) which is proudly displayed on the aesthetically welcoming square coffee bar set along the living vertical garden. Pushing the boundaries of coffee appreciation, ST. ALi is working together with its chefs to explore the culinary side of coffee further. Akin to choosing wine to complement food, the complex flavours of the coffee bean will, for the first time in the UK, be used to complement selected dishes served in the restaurant.
“The textures and flavours that OTTO extracts from the coffee are unique. It’s unlike any other brewing method” Emily Oak
Board of Directors World Barista Championships Former Judge ~ World Barista Championships
! R WIN OF YOU
AN OTTO OF VERY OWN + 1 KG S AXIL BEAN ine.com.au Enter @ containscaffe
Full details next issue...
Craig Hiron, Father of OTTO
TTO is a Stove Top Espresso Maker, combining Giordano Robbiati’ classic Italian style of the Atomic with unprecedented functionality. Meticulously engineered and crafted, “the little guy” offers inspirational ergonomics and delivers superb coffee.
OTTO is made almost completely of stainless steel promising you a lifetime of satisfaction from this modern international design classic. Recognised for excellence, the ‘Little Guy’ won the Australian Design Mark at the prestigous 2008 Australian International Design Awards and was a finalist in the International Design Excellence Awards in America (IDEA).
The three year development phase has been driven by a love for great coffee. The process of uncompromised care and attention has produced results beyond initial expectations. The critical issues of extracting great coffee and steaming milk with an exceptional texture have been comprehensively achieved. OTTO comes with an OTTO tamper, the OTTO experience DVD providing a barista training session, two Italian designed latte glasses and a stainless milk jug, packaged in a robust premium travel case.
The evolution jug. We think youâ€™ll agree it was worth the wait. B Y B A R I S TA S FO R B A R I S TA S
ARTS GUNS CROWD 4 HIRE CAFÉS GAIN ACCESS TO A WORLD OF ART THANKS TO AN INNOVATIVE NEW IDEA FROM A YOUNG MELBOURNIAN.
he humble café has long been home to aspiring young artists, who’ve sat with Moleskin in hand sketching out their latest work, whilst enjoying a coffee in a comfortable surrounding with good company. Artists’ fondness for cafes can be traced back for generations. Famous examples include, Van Gogh’s priceless Café Terrace at Night, a lasting homage to France’s café culture, and Edward Hoppers iconic American coffeehouse, Nighthawks. However, it’s not just famous paintings that link artists and coffee culture, but often a much simpler link - café’s are brilliant spaces for hanging and displaying original art. Many cafés and restaurants realize this and display artwork for sale to their patrons. Not only does it bring their walls to life, it creates a sophistication and ambience for their venue. The only problem, it comes with a hefty price tag. Purchasing or leasing original artwork isn’t cheap, and the alternative is often buying the same tired block
mounted Cinzano prints customers have seen time and time again. Noticing this problem whilst serving coffee in a London café one young Melbournian, Andrew O’Brien, sketched out his own idea of how to get more art into café’s, bars and restaurants and support more local artists. After countless hours of business planning and dead end conversations with banks and potential investors in London, O’Brien decided to return home to Australia to pursue the idea with old friends. “Starting a business in a foreign country on a tourist Visa, isn’t the greatest idea. I got swept up in the excitement of the idea, and found myself broke and sleeping on a friends couch. It was time to return home and look at alternatives” After returning home to Melbourne, and finding suitable business partners, O’Brien’s idea slowly came to life and Artscrowd.com launched only months ago. The hard work and persistence now seems to be
‘Below the Surface’- Bambi Gordon
“It excites me to see a venue sign-up to Artscrowd and literally transform the look of the whole place. It’s amazing what well chosen art can do.”
ARTS GUNS CROWD 4 HIRE paying off for O’Brien and his team, as the fledgling art company has received much greater than expected interest from venues, artists and even artists looking for jobs. “We’ve had a great response, and really grateful to all the venues who’ve agreed to support local artists by becoming an Artscrowd venue.” DIGGING DEEPER, I ASK, O’BRIEN WHAT IT MEANS TO BECOME AN ARTSCROWD VENUE - HOW DOES IT ALL WORK? “The premise of Artscrowd is fairly simple”, he explains “We ask venues (Cafés) what type of art they’d like to display, what price range, how many pieces, and what sizes they can accommodate. Realistically it’s usually 4 or 5 pieces. We then notify our database of artists and the artists upload their work for selection. The venue browses through submissions looking for their favourite pieces and selects the winners.” The “winners” are then given an opportunity to display their work for sale in the venues for a period of 2-3 months, exposing their artwork to hundreds of potential buyers during that period. “It works because it’s been designed so everyone wins. Artists install and takeaway the work and keep 70% of all sales. Our venues retain 10% without having to do any of the legwork or pay any of the costs associated with buying and leasing, or managing the tax receipts and capital gains complexities usually associated with selling artwork.”
Artists have welcomed the initiative as Art galleries often request commissions as high as 50%, and in some cases, even charge the artist to display their work. “We wanted to change that, and help artists get their work seen by more people, in more places. Too many artists I know have amazing work just sitting in storage. If it’s in storage, it can’t be appreciated, and it certainly can’t be sold – and don’t get me started on Art holed up in self-managed super funds!” O’Brien’s excitement for art and helping artists is contagious, and he’s excited about the future of the business and it’s potential to transform the look of even the most modest café’ into a vibrant art space. “It excites me to see a venue sign-up to Artscrowd and literally transform the look of the whole place. It’s amazing what well chosen art can do.” WHEN ASKED ON HIS PLANS TO EXPAND THE BUSINESS O’BRIEN IS LESS FORTHCOMING: “We are excited by the possibility of taking Artscrowd to other countries but it’s important we keep improving the experience for both artist and the venue owner. I love going into our venues and seeing amazing art on the wall. It makes me proud to think we’ve played a role in making that happen – it’s a real buzz.” Whilst it may be early days for Artscrowd and O’Brien this is an idea that has all the makings of a real Australian success story, and is an exciting development for the Australia café’ and Australian art industries.
PITCHER RINSER Pitcher rinsers are one of those unique products. Once you have it, you’ll wonder how you ever lived without it. Keep your pitchers clean and cool by locating the rinser next to your espresso machine and in between uses give a blast of high pressure water to prepare for next drink perfect café latte or flat white. You’ll save water and time with a pitcher rinser and keep your jugs clean and cool for that perfectly textured pitcher of silky smooth milk every time.
othing is more important to a barista than properly functioning equipment, well maybe
fresh coffee and good quality milk, but without a
doubt a massive piece of the puzzle to creating
FEATURES: • PID Brew Temp Control
that perfect coffee, is the equipment and its proper
• LCD Display Screen
service and maintenance. The team at Melbourne
• Adjustable Pre-infusion
based 9BAR Espresso Services have proven time and time again that they know what cafes need and they are perfectly positioned to deliver quality service in a timely manner at a reasonable price,
• Built In Shot timer • Separate Thermoblock for Steam
not just in Melbourne, nationally! With attention to detail and knowledge of the latest trends and equipment both locally and globally, 9BAR Espresso services have proven
AT AN UNBELIEVABLE PRICE!
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F I FTH BAT T E RY BEANS: BROTHER ESPRESSO PREP: SYNESSO SABRE
pened during 2010, Fifth Battery is the latest addition from the Gowty brothers of Brother Espresso repute.
Fifth Battery Coffee Roasters is housed in a authentic WWII Nissen Hut featuring murals from Sydney artist ‘Beastman’, stained glass window arches, corruguted iron ceilings, plywood box construction and a a nice and airy outdoor aviary deck. Beans are roasetd on site (This is Brother Espresso cafe) using a Diedrich IR12 Roaster. Small batches are sourced, secured and roasted which enable Brother to lay great foundations for their coffees. With a focus on regular roasting and continual cupping, Fifth Battery ensures that their blends and single origins always perform at their optimum in house and at home.
WHERE + WHEN?
23 WARRY STREET FORTITUDE VALLEY, QLD
www.fifthbattery.com.au email@example.com t.07 3395 5396
WEEKDAYS: 7am-4pm SATURDAYS: 8am-2pm SUNDAYS: CLOSED
A variety of speciality single origin coffees and blends are readily available in all four Brother Espresso stores located in and around Brisbane. “We are pretty biased, but we do believe that have some of the best cakes and cookies going around.” say the Gowty’s. Luckily for them, the boy’s mum is in the kitchen regulary cooking up some of the favourites like Italian Apple Cake, Carrot Cakes,Blondies and other culinary delights. They also have a full lunch and brekkie menu with plenty of interesting choices.
Of particular note are the more-ish ‘Breakie Burger’ and the ever popular ‘Steak Sanga’. Fifth Battery offers the punter plenty of chilled beverages to choose from, from a Fruity Smoothie to a the good old Ginger Beer Spider. Cold coffee lovers can indulge in a Toddy with fresh milk and agave nectar or an iced Espresso. “We get great satification in creating a quality product and providing it with excellent service in a comfortable environment. There is no better feeling knowing that you were the reason why there is a smile on the faces of your favourite regulars!”
LIKE IT? THERE’S MORE! OTHER CAFES IN THE GOWTY/BROTHER STABLE:
1 1/358 Riding Rd, Bulimba, 4171 2 127 Margaret St, Brisbane, 4000 3 155 Wickham Tce, Brisbane, 4000
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“It is easy to operate on account of its being X-ray transparent.” SIPHON AFFICIONADO: TOSHI
PHOTO: Nicole Reed // www.ashotaway.com.au
SIPHONS ARE NOT FOR PETROL BY SIMON SMITHSON
elbourne is a city that appreciates a good cup of coffee. The people here pride themselves on knowing where to get the lightest roasts, the smoothest espressos, and the best blends. We kidnap recently arrived foreigners who just want a cup of Starbuck’s by placing a soft but firm hand on their shoulder and saying ‘No, no. You can get that anywhere in the world. Come to this little Italian cafe around the corner. They know me there. No, they don’t do mint frappuccinos. Yes, I will pay for it. No, don’t mention kangaroos.’ It’s fitting, then, that cafes in Melbourne should be among the first places in Australia to offer the discerning palates of its citizens siphon filtered coffee. Siphon filtering is a process with a long history and a love-hate relationship with coffee aficionados. Massively popular in America at the first half of the 20th century, siphon filters slumped in usage and popularity over the course of the last fifty years, but a revival is slowly brewing in cafes and coffeehouses around the world – and Melbourne is no exception, courtesy of some dedicated baristas. DON’T MENTION KANGAROOS. The workings of a siphon filter depend entirely on vacuum principles. Made mostly of glass, the basic arrangement is two chambers and a filtering tube. The first chamber holds water; the second holds the coffee grounds. A siphon tube connects the two and a filter is put in place for gas and liquids to pass
through, purifying them. Once heat is applied to the first chamber with the water, expanding water vapours push the water up through the filter and into the raw coffee. Some of the vapours escape, but the majority of the heated water remains in the second chamber, saturating the coffee grounds. The water in the second chamber can reach temperatures of up to 98c, hotter than in other coffee brewing devices. After a couple of minutes (a good siphon filter barista will have a better idea of exactly how long to give the grounds) the heat is removed from the first chamber, and the principles of vacuum go into effect. As the remaining water and gases heat and contract, the freshly brewed coffee is sucked back through the filter and into the first chamber. The action of the vacuum is so strong that the original grounds can sometimes be left dry by the force of the suction. The first siphon filters were ingenious glass devices that utilised vacuum principles, came out of Germany in the 1830s, with early patents appearing for similar coffee machines (the term machine being used extremely loosely. Apparatus is perhaps the better word) in France and England. Almost immediately, enterprising coffee enthusiasts worked on developing and refining the new process, a necessity as some minor glassware explosions were an unfortunate sideeffect of the earliest siphon filters. While this would have livened up all but the dullest of dinner parties, someone was invariably left to clean up the mess. >
“The vacuum is so strong that the original grounds can sometimes be left dry by the force of the suction.”
> The first generation of siphon filters stacked one glass globe on top of another, using vacuum suction to draw the brewed coffee up and out through a drip. The French, always on the cutting edge of fashion and form, came up with a system that placed the brewing globes next to each other. And once the siphon filter arrived in the United States, the Americans were quick to claim it as their own and set to work on making further improvements, even as inventors back in Europe were doing the same. With the Pyrex company’s development of heatproof glass, siphon filters took a leap forward, and Pyrex developed their own line of them in 1915, calling it the ‘Silex’, the name coming from, as the rumour goes, the more-than-a mouthful term of a ’A sanitary and Interesting method of making luscious coffee. It is easy to operate on account of its being X-ray transparent.’ Fast forward through the 20s and 30s and still more various refinements to the design, and at the 1939 World’s Fair the Silex exhibition boasted a siphon filter that was seven foot tall. While various improvements were made through the years leading up to the 50s, it was at the 20th century’s halfway mark that siphon filters began to be supplanted by percolators, which in turn were superseded by drip coffee makers. The man behind the machine is Toshi, a barista from Japan who has been in Australia for approximately five years, drawn here by the lure of learning more about coffee and all things coffee-related. Toshi is the master of the siphon. There are currently only a few places in Australia that offer siphon filtered coffee – among them Mecca in Sydney, Proud Mary, Market Lane (where Toshi works) and Auction Room in Melbourne, but the list is growing.
The big lure of siphon-filtered coffee to the consumer is the consistency and taste. The siphon filtering process leaves the final product with the clean consistency of a high-quality tea, something that’s enhanced by the fact that only lighter, higher-quality beans are used as a base. Following Japanese style, siphon filtered coffee is served without milk, and as Toshi points out, it has a refreshing flavour. ‘You have one,’ he says with a smile. ‘And another one. Then another one.’ As for the increasing popularity of siphon filters around the world, especially in America, where siphon filters are enjoying a resurgence, Toshi stresses that these days, ‘Everyone’s trying to get specialty coffee.’ He points to the internet as a facilitator for lower prices on high-quality specialty coffee beans, the kind that work so well with siphon filters in terms of taste. For the barista, siphon filters get a little bit more technical, but offer more control. Baristas also get to interact with the customers on a different level, as the customer can see their coffee being prepared in an eye-catching piece of apparatus that would look more at home in a laboratory than in a cafe. Whether siphon filters will return to the worldwide popularity of their heyday remains to be seen. Toshi has seen for himself how successful the process and the product are with his local clientele, and believes that it will only grow in popularity as more people taste it. One thing is for sure – once you’ve had a cup of siphonfiltered coffee, you won’t forget the taste in a hurry.
CAFÉ 2.0 THE GROWING ROLE OF TECHNOLOGY IN AUSTRALIAN CAFES
t’s 6pm on a Friday and café owner Eddie Nasser is tucked away in the storeroom of his Melbourne café completing his weekly stock take and ordering stock for the week ahead. He rumbles through the stock on hand, taking a guess at the exact ingredients he’ll need to keep his customers happy next week. It’s a time consuming task, and one he rarely looks forward too, but this week’s a little different. It’s the last week Nasser will use a pen and paper to record his stock levels and order stock, as he’s ditching the purchase book in favour of an iPad.
I’VE ALWAY S H ATED S TO C K TA K E Nasser explains “I’ve always hated stock take and stock ordering, and have been desperate to work out how to make it easier. One day I thought maybe there’s an app I can plug all my orders or stock take into. I looked around for a few weeks and couldn’t find anything useful; so I talked to my brother about it and the more we looked into it, the more sense it made to build this ourselves and open it up to other café’ owners just like me.
Nasser’s hunch has led him on an ambitious quest to build this software, and bring his vision to life, but it hasn’t been easy. “I think we’ve spent $50,000 to date on the project and countless hours and it’s still early days but we really believe in the product. We’re not going live till July so we’ve got time to really test it and to get it right.” Nasser isn’t alone when it comes to launching software for café’s and the hospitality industry and is encouraged by the success story of RosterPlus, an Australian rostering company that has been adopted by cafés, bars and restaurants around the country. RosterPlus was founded by a young Gold Coaster, Aulay MacAulay, who got the idea of an online rostering system from his girlfriend, who continually complained about her roster while working in a local Gold Coast café. Bad rostering costs café owners a fortune, and it’s such an archaic process. We took it online, and gave managers tools like SMS so they could instantly send
> the rosters to their staff’s mobiles with one click. It’s the simplicity that’s helped us succeed.
VISIT ANY OF THESE CAFÉ 2.0 WEBSITES.
Nasser is betting that his app will bring the similar benefits to café’ owners saving them time, headaches and the mistakes that are so common with stock ordering.
STOCK-TAKE AND STOCK ORDERING WWW.SMARTORDERS.COM.AU ROSTERING WWW.ROSTERPLUS.COM.AU PRE-ORDERS WWW.CUPSTART.COM
Both Smart Orders and Roster Plus are part of a wider trend, Café 2.0, a term used to describe technology that café owners are using to make their lives easier and their café’s more profitable. Another example is Brisbane based CupStart.com, which lets café owners install a simple system so customers can pre-order coffee’s from their iPhone. At the end of the day, it’s about making life easier for the café owner and helping them become more profitable with good technology products. It’s about giving people the right tools, the right software and the right support. So, whilst it may be early days for Nasser and Smart Orders, as technology becomes ever more important to both cafe customers and our industry, this Café 2.0 business could be a real winner for both Nasser and his clients.
BEANS: ALEN’S ESPRESSO PREP: LA MARZOCCO ESPRESSO SWEETNESS: EQUAL
inner of the 2008 Café of the Year and rated as one of the 5 best cafes in Australia by GQ Magazine, Alen’s Espresso is a small family business with many years experience in the coffee & beverage industry. They are well aware that success depends entirely upon customer satisfaction and confidence in their product and so always ensure an exceptional coffee & enticing european treats. They regard their customers with warmth & respect, treat staff as family and hold true the motto that it’s not just another coffee at Alen’s Espresso.
t: (07) 3236 3742 e: firstname.lastname@example.org www.alensespresso.com.au
t Grey S
420 GEORGE ST BRISBANE QLD 4000 MON-FRI: 6am - 4pm SAT/SUN: CLOSED
> For more Cafes We Love visit www.clubequal.com/clubcoffee or twitter: @clubequal_anz BEANS: CAMPOS PREP: SLAYER ESPRESSO SWEETNESS: EQUAL
on Campos is the second company-owned Campos store in Sydney (with the company’s flagship store located in Newtown) and it serves only the finest coffee of the highest quality. Set in a renovated warehouse, the mix of concrete and wood gives the café a trendy atmosphere and there is a tasty range of sweet delights to have with your coffee. The daily specials written on a ream of butcher’s paper hanging on the wall adds a quirky touch. Some of the big stand-out features are the Siphon Bar (Sydney’s first!) that serves only select grand cru Single Origin coffees, as well as a specially modified Slayer Espresso machine. The baristas are all trained in specialty coffee and really make the place come alive.
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SHOP G1, 21 FOUNTAIN ST ALEXANDRIA NSW 2015 t: (02) 9690 0090 MON – FRI 6:30am - 3:30pm SAT & SUN 8:00am – 4:30pm www.camposcoffee.com
TELL US A BIT ABOUT YOUR BACKGROUND AS A BARISTA: I started at the age of 18 at a café in my local shopping centre In Melbourne.I moved to the city 4 years ago to improve my efficiency in making a perfect cup of coffee. WHAT DO YOU LIKE ABOUT WORKING AS A BARISTA? Knowing that I can make a person’s day by giving them a complete coffee experience. WHAT IS YOUR SIGNATURE DRINK? Flat white TELL US A BIT ABOUT YOUR CAFÉ: Paris End Café is a warm and bright café located at the top of Collins St, Melbourne. A large variety of hot fresh foods is available for early lunch and we also specialise in corporate catering. We use Veneziano coffee. The spectrum of flavours ranges from dark, chocolatey and brooding to zesty, fruity and playful. Our blend, Forza is a dark milk chocolate orange - caramelised orange citrus with a dominant dark cocoa finish. COFFEE TRENDS YOU RECOMMEND PEOPLE SHOULD TRY? I think everybody should try Greek/Turkish coffee. WHAT ARE YOUR PLANS FOR THE FUTURE? I would love to open a café
in the city, which has a 1950’s feel to it. HAVE YOU EVER COMPETED? No WHAT COFFEE DO YOU DRINK? At 6:30am I’m ready to pour a short
PARIS END CAFÉ 20 Collins Street Melbourne VIC 3000 t. (03) 9654 6138
macchiato for myself. WHAT IS IT YOU ENJOY ABOUT THE COFFEE INDUSTRY? Everyday is an adventure. Not knowing who I will bump into today and that I’m going to start that person’s day off with a great coffee. WHAT IS THE KEY TO A GOOD COFFEE? The perfect bean.
TELL US A BIT ABOUT YOUR BACKGROUND AS A BARISTA: I started in my hometown in Queensland at a café/roastery called Sexie Coffie before I moved to Brisbane to start with Di Bella and I’m now in the Sydney Roasting warehouse. WHAT DO YOU LIKE ABOUT WORKING AS A BARISTA? Constantly learning. WHAT IS YOUR SIGNATURE DRINK? Long Black TELL US A BIT ABOUT YOUR CAFÉ: Di Bella Roasting Warehouse is the ultimate coffee experience with in-house roasting. Over 14 Blends and Single Origins are on offer and we also have a killer breakfast and lunch menu! COFFEE TRENDS YOU RECOMMEND PEOPLE SHOULD TRY? Definitely cold drip and Areopress! WHAT ARE YOUR PLANS FOR THE FUTURE?I would love to eventually open my own waste-free espresso bar. HAVE YOU EVER COMPETED? No WHAT COFFEE DO YOU DRINK? Long Black WHAT IS IT YOU ENJOY ABOUT THE COFFEE INDUSTRY? The fast-paced environment, learning and meeting new people.
WHAT IS THE KEY TO A GOOD COFFEE? Knowledge and the quality of the beans being used are both crucial for a good coffee.
> For more barista profiles see www.clubequal.com/clubcoffee
DI BELLA COFFEE ROASTING WAREHOUSE 2/50 Holt Street Surry Hills NSW 2010 t. (02) 9699 3945
DI M ATT I NA BEANS: DIMATTINA PREP: LA MARZOCCO ESPRESSO
s far as coffee brands go, the name Dimattina is one of the first and most well known in the country. With humble beginnings in
Melbourne they have recently expanded their operation out west with the effervescent Simon heading up the operation and taking quality coffee to the ‘sandgropers’. Well, it’s not that ‘recent’, as it has been over a decade since the operation expanded out west. But, considering it’s been half a century since they began roasting in Melbourne, this part of the business is still in its infancy. Dimattina Coffee is hidden away in industrial Osborne Park where they have their roastery and showroom/cafe with an alluring display of espresso
WHERE + WHEN? 3/19 COLLINGWOOD STREET OSBORNE PARK WA 6017 t. 9244 9377 www.dimattinacoffee.com.au email@example.com WEEKDAYS: 7.30am-5pm SATURDAYS: 8.30am-12.30pm
machines, grinders and coffee paraphernalia. Trying to be all things to all people, and providing a complete service and coffee solution. The word has spread about this hidden gem and the place is usually bustling with punters eagerly seeking their daily caffeine hit or sealing a deal over a coffee, and what a destination it is!
DID YOU KNOW? The Dimattina family were one of the first families to roast coffee in Melbourne. Their original brand was the iconic MOCOPAN Even though they are considered one of the BIG ONES as far as coffee goes, the business is still family owned and operated to this day... Latte Art: Kaya McCarthy WA Latte Art champ
Comfortable seating to linger or a quick takeway it is always served with a smile from the friendly Dimattina team. To them itâ€™s all about customer service and after so long in hospitality it comes as second nature, every customer is treated as a member of the family. The traditional Italian style of roasting and rich collection of coffee blends are full of character and flavour showcasing the artisan roasting skills of generations of master roasters who continue to make Dimattina Coffee a true experience each and every time. Mitc
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WI ND SCRE E NS BEANS: VENEZIANO FORZA & BELLA PREP: SYNCHRO ESPRESSO
indscreens cafe first opened its doors in 1998, named after Windscreens Oâ€™Brien who donated money to the Royal Hospital for Women. The cafe opened with the intention of providing quality coffee and a healthy range of food to the hospital - unusual in a hospital atmosphere! With an extensive sandwich bar and a wide range of freshly made pastas and salads there is always something to satisfy your cravings. For those who prefer a sweet treat there is a ever changing cake and muffin selection or fresh fruit salad and yoghurts. The baristas at windscreens are well trained and passionate, always pushing themselves to provide the customers with the best coffee possible. Windscreens Cafe uses both Veneziano Forza and Bella blend.
MON - THURS 6.30AM - 7.00PM FRIDAY 6.30AM - 6.30PM SATURDAY 6.30AM - 5.30PM SUNDAY 6.30AM - 5.00PM
ROYAL HOSPITAL FOR WOMEN, BARKER ST RANDWICK, NSW 2031 t: 9326 5246 e: firstname.lastname@example.org
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WHERE + WHEN?
Promoting a community of cafes that care for their customer by serving the best natural products.
Mileto on chapel
In our third year we saw an opportunity to expand, and so one Christmas we renovated and Mileto’s cafe was born. What do you think are the importance of health foods in your business? Whole, healthy foods in our business are extremely important not only because our customers demand fresh ingredients, but because it is something that we grew up with while living on a farm. We serve fresh organic foods and we make all our own gluten free and spelt breads, except for croissants. In summer we have a large selection of fresh, crispy salads and in winter we have a diverse soup list.
Originally from Korumburra in South Gippsland, Laura and Pepe ‘Mr Fix it’ Mileto moved to Melbourne six years ago to operate a deli. Three years later Mileto’s was re-vamped into a comfy, ‘home style’ rustic family run cafe, specialising in traditional Italian bites. Laura was kind enough to tell us a little about her cafes philosophy. Can you tell me a little about your business? The space began its life as a butchery, deli and fruit shop sixty years ago. Six years ago we took over and opened a Deli selling cold cut meats and ready-to-serve foods such as cheeses and salads. Every once in a while our clients would ask us for something a little extra. It started with Minestrone soup, then Panini and snowballed from there.
What’s Mileto’s philosophy towards wellness? Restaurants and cafes here in Chapel Street is don’t provide wholesome healthy take away foods, which I find strange. That’s why customers that come to Mileto’s have the option of taking away anything that’s on the menu. We also cook from the heart and only use the freshest ingredients. We don’t ‘ever’ buy commercial, instead we source all our ingredients from the farmers market and get our veggie burgers and falafels freshly made. I always source fresh whole foods and create classic Italian meals that are simple and tasty, and I wouldn’t serve anyone food that I wouldn’t eat myself. I believe it is this philosophy that keeps our clients coming back over and over again. Mileto’s 132 Chapel Street, Windsor (03) 9510 2241 Hours Mon–Fri 7am–7pm Sat–Sun 8am–5pm
The Emergence of the Health Beverage Revolution I remember walking into my local cafe when I was a teenager, in the late eighties, and opening the door to the drink fridge tucked obscurely to one side of the wall. Back then the fridges were one door affairs that offered about fifteen different drinks: chocolate, full cream or strawberry milk, Coke, Lemonade, Fanta, Tonic and Solo soft drinks and pineapple, orange, apple and tomato juice. If you were lucky you would come across the odd Dr Pepper or Cherry Cola. In winter all that was on offer was a simple one bean coffee with milk and sugar, or a hot chocolate. If tea was your fancy there was Earl Grey, English breakfast and, just maybe, peppermint tea. Back then the choice was easy because I had no idea about health, but if I did would I have chosen the healthy alternative? The answer to this question today lies in the sheer number of healthy drinks and alternatives now available; demanded by health conscious consumers who are, after all, the driving factor behind the beverage market. For example, the other day I walked into a cafe and practically the whole of one wall was taken over by the drinks fridge. It was a four door behemoth crammed with glossy promotional adverts, flashing lights and over sixty different drinks—a visual extravaganza for the senses.
There were energy drinks with strange names like Boo Koo, Killer Buzz, PimpJuice and Rip It. There were also soft drinks like Sarsaparilla, Appletiser, Passiona, Ginger Beer and alternatives like Coke Zero, Vanilla coke, Diet coke and Pepsi’s new ‘RAW’ made with natural ingredients. There were at least twenty strange exotic organic juice blends, from Phoenix and Nudie, that contained Pomegranate, Acai berry, Feijoa, Guava and Mango Passion with Ginger. Unusual dairy blends like Honeycomb, Blue Heaven and Egg Flip, and Yakult acidophilus shots, also jostled for my attention. Then there were other colourful hybrid drinks with built in herbs and vitamins and a plethora of bottled waters on offer! If someone had told me they were selling water fifteen years ago, I would have laughed at them. Not anymore. Behind the counter lay the hot beverage selection: five different beans and ten exotic herbal teas including chai. Sides included soya, rice, almond or oat milk as well as white, brown or organic sugar, artificial sweeteners and Natvia—a truly natural alternative.. Health is the new black! So next time your eyes water with the colourful and abundant beverages choices on offer by your sales rep, or corner cafe, remember that the number of healthy drinks and alternatives available today have come about because of customer demand. The health conscious consumers are, after all, the driving factor behind the beverage market. Give them the choice and they’ll thank you for it.
For more information on the benefits of Natvia, visit Natvialand at www.natvia.com.au 44
Health Trends in Cafe Industry: Give Your Customers The Gift of Health
who are now demanding market fresh—organic—produce, eco friendly ingredients, natural energy drinks, fair trade coffee, decaf and dairy alternatives. Laura Mileto of Mileto cafe in South Yarra has seen this trend grow exponentially and she sums it up beautifully, ‘locals come to our cafe for fresh produce and meals cooked from the heart, and on most days we don’t even sell milk for our coffees—now it’s all about soya milk.’
It’s no secret that Cancer, Cardiovascular disease and Diabetes are Australia’s leading causes of death. More alarming is the fact that three in five adults were either overweight or obese in 2007–08 (Australian Institute of Health and Welfare, media release, 23 Jun 2010.) These haunting statistics stem from inadequacies in a number of areas including our national health education, lack of exercise awareness and last but not least—the foods we eat.
A meal prepared with heart and conscience is the key to keeping health and happy customers, and as a cafe owner the old adage ‘the customer is always right’ holds sway more than ever. As cafe owners we are at the forefront of the health revolution, and we have a unique opportunity to make a difference, not only to the lives of our customers and our local communities, but to the very wellness psychology of Australia. Help your customers don their wellness armour and lance cancer, cardiovascular disease, diabetes and the dragon ‘obesity,’ by simply listening to your customers, preparing fresh wholesome foods and preparing health conscious meals. Be an ambassador of wellness and give something back to your community.
The great news is Australians have become more health conscious, and there is a growing awareness of health food alternatives. Organic stores and cafes are appearing everywhere with menus sporting “vegetarian and vegan free”, “fat free”, “gluten free” and “organic” products, and this new revolution in health and wellbeing shows no signs of slowing down, in fact Australia’s wellness conscience is growing.
Remember a healthy customer is a happy customer.
In cafes the wellness revolution has taken hold of many customers
Find out more about joining this great community at www.cafesthatcare.com.au or email us @ email@example.com
ART BY ZACH JOHNSEN @ www.zenvironments.com
w w w. co n t a i n s c a f fe i n e . co m . a u
WHITE IS THE NEW GREEN? So what the hell is White Tea, isn’t it just black tea with milk? Not quite blossoms! Well, just like those other teas, white tea come from the Camellia sinensis plant, nothing too exciting there. The difference is that the leaves are picked and harvested before they open fully, when the buds are still covered by fine white hair, hence the name. White tea is scarcer than the other traditional teas, hence the price. White tea is similar to green tea, in that it’s undergone very little processing and no fermentation. But there are some differences, firstly in the taste. Most green teas have a distinctive ‘grassy’ taste to them, but white tea does not. The flavour is described as light, and sweet. You should steep white tea in water that is below the boiling point in order to not burn it. It is very delicate and refined and thus must be treated that way. If you are drinking tea for your health, you may want to consider white teas. There is considerably less caffeine in white tea than the other varieties (15mg per serving, compared to 40mg for black tea, and 20mg for green). Some studies have also shown that white tea contains more active cancer-fighting antioxidants than green tea.
More active antioxints! a d no
So even though it has little or negligible amounts of caffeine, white tea is certainly a cool alternative that is making the other teas green with envy.
Very little processing 48
Guaranteed not to taste cine.
Dear Kindred Spirit, I know you love tea, so I am bursting to tell you – I have created a special new tea. It is loose leaf and packed into luxurious silky pods. It started with a passion. I introduced myself to passers-by and asked them to share their tea-drinking stories. Then I travelled to Sri Lanka, with 14kg of Australian Mountain Pepper and Lemon Myrtle, away from my darling husband and little Sienna, to source and blend the teas, staying at the Galle Face Hotel, just as my mother had 50 years earlier. It’s only tea, I know. But small things can make a difference. And my aim is to create an experience that does in its small way add something special to your day. I would love you to try my tea. Enjoy it at your favourite local café or visit me at www.madameflavour.com/specialsample for your free sample.* Yours truly,
*I have samples to give to the first 1000 kindred spirits who respond.
Places to enjoy tea with cake...
1 Blue Dish â€“ 326 Highett Rd, Highett VIC Maison Ama Lurra - 123 Howard St, North Melbourne, VIC 3 Cafe Pompidou - 48 Alfred Street, Milsons Point, NSW 4 The Victoria Room - 536 Crown Street, Surry Hills NSW 5 Costa Noosa Espresso - 26 Duke St, Noosa QLD
WHITE= THE NEW BLACK.
GREAT CHOCOLATE ATTACKS ALL YOUR SENSES IN THE MOST SENSUOUS WAY
VIVIANE BUZZI, SELF CONFESSED CHOCOHOLIC FROM GASTRONOMICAL FOOD BLOG, CHOCOLATECHILLIMANGO.COM TALKS CANDIDLY ABOUT HER ADDICTION AND WHERE SHE WOULD GO TO GET A GUARANTEED TOP SHELF CHOCOLATE FIX.
ET’S BE HONEST - I’m not a professional baker or pastry chef. That’ll be blindingly obvious to anyone who’s visited my blog! I started out as a theoretical physicist, moonlighting as a baker, baking for family, university friends and colleagues as a creative outlet while I worked on my thesis. They were all very obliging. As you do, I sold out and joined the corporate world but kept up the baking, to the detriment of the waistlines of some of my colleagues.
as a child, and never looked back. It’s both an outlet for creative expression and the more technical aspects appeal to the scientist within. For me, the process of creating a recipe, whether it’s a simple dessert, a multi-layered extravaganza, or a filled chocolate, is very similar to composing music, where one has to consider all the elements and how they fit together … flavours, textures, aromas are a lot like notes. You don’t want any discordant notes.
In the past, I have contributed to the Age Epicure with my own baking column and have been fortunate enough to have some of my recipes published in a number of cookbooks, as a contributor. I also had my own business making special occasion cakes and supplying cafes with cookies and cakes for a few years. I blame my aunt. She gave me my first paid gig, bless her. I also posted quite prolifically on online recipe newsgroups before the golden age of the blogosphere. That was a long time ago ...
I started Chocolate Chilli Mango in October 2010 as a way to document and share recipes with family, friends, and others who love baking, patisserie and chocolate as I do. I also missed writing about food and sharing recipes, ideas and experiences with like-minded individuals and groups. It’s mostly wicked desserts and baked goods but there are quite a few healthy recipes in there too. For me, sharing food and recipes is an act of love that rewards both the giver and receiver alike. That’s never truer than when chocolate is involved.
I have had a passion for baking, patisserie, and especially chocolate all my life. I started baking with my mother,
Where does the love of chocolate originate? I’m not talking about the craving for sugar and fat that’s
responsible for a love of milk chocolate and candy bars. I mean the kind of obsessive passion that makes you dream obsessively about cacao growing regions, bean varieties, artisan chocolatiers, and tracking down new products all over the world. Not to mention issues of Fair Trade, which is important. I can’t imagine a day without chocolate. I can’t remember the last time I spent a whole day without at least one or two squares of chocolate. I’m pretty sure it’s genetic and definitely from my father’s side of the family. They don’t care about dessert, candy, or cake. Place a bar of dark bittersweet goodness in front of them and the last piece could start a major family feud. For the record, I’d win. I’ve pole vaulted over their combined love of cacao. I have chocolate stashed in every room of the house. Oh yes, I have bags of Valrhona couverture in the wardrobe in my bedroom and office. Technically I also have chocolate in the bathroom – cacao body scrubs, cacao butter lip balms, hand soaps … Great chocolate attacks all your senses in the most sensuous way. There’s nothing like standing over a bowl of melting chocolate and inhaling its rich, wonderful aromas. Better than therapy for stress. Cheaper too. We all know now that it’s not just good for the soul, but also does our bodies good, with all those antioxidants and heart healthy compounds.
4 FAVOURED WORLD CHOCOLATES CURRENT FAVOURITES? TOO MANY TO LIST BUT THE ONES I’M USING A LOT AT THE MOMENT: 1 AMEDEI (ITALIAN) – almost anything they
make, but especially the rare Porcellana from Venezuela. It’s made from a rare delicate variety of criollo bean. Each batch is limited and each bar has a serial number. They’re quite serious. But it’s not pretentious. It really is divine.
2 MICHEL CLUIZEL (FRENCH) – all the dark
varieties but especially the Vila Gracinda
3 VALRHONA (FRENCH) – I’m loving the
Araguani and Coeur de Guanaja couverture for patisserie 4 PACARI raw chocolate and raw cacao – wonderfully intense Unfortunately, while things are changing slowly, it’s still difficult to get some of the great chocolates that are available overseas, here in Australia. But the more people demand them, the greater the chance things will change more rapidly. PLEASE. CAN’T BE BOTHERED? Lindt 70% and 85% Excellence plain varieties from the supermarket are pretty good too.
My TOP chocolate experience destinations... There are great artisan chocolatiers spread around the globe, but if I had to pick one destination, it would be France. Paris. There is such a concentration of great chocolate experiences to be had there. If you want to plan your own Paris chocolate tour, this site is comprehensive and I highly recommend it as a reference: http://www. chocoparis.com/
• 200 grams mascarpone* • 100 grams double cream (min. 50% milk fat) • 3 egg yolks • 2 teaspoons pure vanilla bean paste or scrape the seeds from a vanilla bean • 3 tablespoons sugar • 30 millilitres water • 2 egg whites • 12 savoiardi biscuits • 400 millilitres strong espresso coffee, freshly brewed • 100 millilitres Marsala • unsweetened cocoa or grated chocolate (70% cacao solids or greater) *Mascarpone varies a lot depending on the brand and sometimes the time of year. Some varieties have a very strong cheesy flavour that not everyone appreciates. So, I use a combination of mascarpone and double cream to tone it down. I do this more often than not, with spectacular results. Don’t use ordinary whipping cream, as it needs to have the same consistency as the mascarpone for the mascarpone cream to have enough body. Use 300 grams of mascarpone and omit the cream if your mascarpone has a milder flavour.
MAKE THIS KILLER TIRAMISU. Piece of cake & serves 6
iramisù is a classic Italian dessert that hails from the Veneto region, specifically the town of Treviso, northeast of Venice. It is a relatively modern dessert but has its roots in a very traditional Veneto treat that was just a type of zabaglione made by beating an egg with Marsala and usually served with an espresso and biscuits in the morning as a pick-me-up. It started out as Tirame Sù, which is Venetian dialect for pick me up. I remember my grandmother beating eggs with Marsala in the mornings for my father because, by her standards, he was way too thin and couldn’t possibly face a hard day’s work without it. I can vouch for the fact that it certainly got you going! This is a wonderful dessert and so easy to make. Make it the day or night before you intend to serve it so that it has time for the flavours to develop. As with all things, there is a difference between a good tiramisu and a truly sublime tiramisù experience. Use good quality ingredients – a sweet, chocolaty coffee with low acidity, good quality savoiardi (sponge finger
• Pour the coffee into a dish and add the brandy and Marsala. Set aside to cool completely while you make the cream. Whip the mascarpone, sugar, egg yolks, and vanilla on medium speed until it is really light. • Place the water and sugar into a saucepan over a low heat until the sugar dissolves. Raise the heat and let the syrup come to 115°C. While the syrup is on the heat, whip the egg whites until stiff peaks form. When the syrup is ready, pour it in a slow steady stream into the egg whites, as you continue to whip them on a medium to high-speed. Keep whisking the meringue until glossy, stiff and the sides of the bowl have cooled to just warm. Gently fold the meringue into the mascarpone mixture. The texture should be mousse-like. • One at a time, quickly and carefully dip the savoiardi into the coffee and turn over until well soaked. Gently lift them out and place side by side in a dish or on a serving plate. You will need six savoiardi for each layer. Take care when lifting the biscuits so that they don’t break. I use two large forks or a flat bladed spatula for this. Follow with a layer of the mascarpone cream. Repeat with another layer of savoiardi and top with the remaining mascarpone cream. • Refrigerate for at least four hours or overnight to allow the flavours to develop. • Before serving, liberally sift some unsweetened cocoa over the top or cover the top with grated dark chocolate.
And there you have it… a true classic …plus I scatter a few coffee beans over the top. Why not?
EXCLUSIVELY AVAILABLE FROM CRIVELLI FINE COFFEE
Sydney Royal Coffee Competition.
2009 Cappuccino Class Silver Medal ‘Crivelli Cappuccino Organic’
2003 Cappuccino Class Silver Medal ‘DC Originale’
2004 Plunger Class
2006 Cappuccino Class Bronze medal ‘Connoisseur’
2005 Plunger Class Bronze medal ‘Master’s Choice’
Bronze Medal ‘Italian Style’
2003 Plunger Class Silver Medal
2002 Cappuccino Class Gold Medal ‘Blend 221’
2002 Cappuccino Class Silver Medal ‘Superior’
2004 Espresso Class Gold Medal ‘Black Gold’
2003 Cappuccino Class Gold Medal ‘Crivelli Club’
2002 Plunger Class
2002 Plunger Class
Silver Medal ‘Mocha Mild’
Do I want my work to follow me?
Would a cheap netboo k do?
All i want to do is check facebook...
LOOKING FOR A DIGITAL CAFE COMPANION? WORDS: MR JACK COLA - SELF PROFESSED INTERNET NERD. WWW.JACKCOLA.ORG
EN YEARS AGO, YOU WOULD NEVER HAVE SEEN ANYONE USING ANY SORT OF COMPUTERISED DEVICE WITH THEIR MORNING DOSE OF CAFFEINE. THAT SAID, TEN YEARS AGO YOU MAY HAVE STRUGGLED TO EVEN GET A DECENT COFFEE! SO LOTS HAS CHANGED FOR THE BETTER, BUT ONE QUESTION REMAINS - WITH ALL THIS CHOICE WHICH DEVICE SUITS ME?
If you want to be included in this growing trend, you need to get yourself a netbook/notebook/laptop/tablet ipad2 type thing. So, that established, what is the best device for you? You have to take into account the price, size, and performance. With so many choices and combinations, how do you know what to splash your hard earned on? Consider the following four points and you’ll be well on your way to surfing the web with your next latte. 1. WHAT DO YOU NEED IT FOR? To be able to understand what sort of device you require, you have to understand your needs and determine the primary use of it. Are you going to have it plugged into a wall and another monitor and use it as your desktop PC replacement? Are you going to use it during your commute to work on public transport? Are you going to use it to take notes during lectures? Are you going to use it only for work? Are you going to use it to play games, or will it be a combination of the above reasons? What you are going to use it for should govern what you should get. 2. SIZE AND WEIGHT The first thing to look out for is the size and weight. A 10-in netbook weighs just over 1kg so it is extremely portable and very easy to use in small places such as buses, cars, and even lecture theatres. It is great for casual web browsing, checking email and jotting down notes. If 10 inches is a bit small for you, or you do not require using it in small areas, a 15-inch laptop’s is your next best alternative. The larger you go, the more awkward it can be carrying it with you, so just keep that in mind. 3. PERFORMANCE After you determine the size you want, you then have to look at performance. Generally, a larger sized laptop has a better cost/performance ratio than a smaller size laptop. If you plan to play games or do video editing, you will need a laptop with the latest technology. Nevertheless, if it is only for work, or web browsing, a laptop, you can afford to cut back on performance, which will also reduce the cost. 4. $ COST The other major factor that comes into play is cost. Laptop prices range from $200 to more than $5000. You can pick up a 10-inch netbook under $500, and 15-inch laptops range between $700 and $2000. The main factor of cost is what is inside; followed by size. Look for one that suits your needs.
? my camera in Can I plug
LAVAZZA MOCHA MARTINI 30ml lavazza EsprEsso 30ml Galliano ristrEtto 30ml russian standard vodka 15ml Bols CrĂˆmE dE CaCao WHitE
ExClusivEly availaBlE in sElECt lavazza outlEts
Addicted to caffeine?
Weâ€™ve got barista, waiting, hospitality and cafe jobs to make you smile. Visit CoffeeJobs.com to find your next job. Huzzah!
Attention cafe owners! Need staff? Save 60% on unlimited job posting until September 2011. Use the coupon code ShortBlk. Visit www.coffeejobs.com/short-blk for more info!
BLK OUT Caffeinated events and happenings: Melbourne
In an Australian first, the Devil’s Cup Coffee Degustation series of events presented the “Lavazza Coffee Innovations” at Melbourne’s ‘The Point’
PHOTOS: Woodrow Wilson
using concepts designed by acclaimed chef Ferran Adria’ of El Bulli.
With the Devilâ€™s Cup coming to maha, it was an Arabian night like no other. The scene was set for a caffeine fueled degustation that would defy tradition and surprise even the most adventurous palate...
See www.thecaffiend.com.au for details on the next one.
Mendez, El Salvador (Bogota, Colombia) Alejandro llips, United States 0 (London, England) Michael Phi ilym Davies, United Kingdom 9 (Atlanta, Georgia, USA) Gw n Morrissey, Ireland 8 (Copenhagen, Denmark) Stephe ann, United Kingdom 07 (Tokyo, Japan) James Hoffm msen, Denmark 06 (Bern, Switzerland) Klaus Tho rdahl Poulsen, Denmark 05 (Seattle, USA) Trouls Ove lboe, Norway 04 (Trieste, Italy) Tim Wende t, Australia 03 (Boston, USA) Paul Basset Denmark 02 (Oslo, Norway) Fritz Storm, andt, Denmark 01 (Miami, USA) Martin Hildebr ert Thoresen, Norway 00 (Monte Carlo, Monaco) Rob
PHOTO COURTESY OF
ERGER MATT P (AU)
WANT TO KNOW MORE ABOUT THE WBC? Scan the QRcode in the mouth or hit worldbaristachampionship.com
SIX CHAMPIONS. 1 AUSSIE. Left to Right Congratulations to: 3rd PLACE
MATT PERGER, AXIL, AU (659)
MIKI SUZUKI, JP (629.5)
JOHN GORDON, UK (613.5)
PETE LICATA, US (659.5)
JAVIER GARCIA, ES (631.5)
The World Barista Championship (WBC) is the current premier barista competition, with the winners of each national barista championship competing for the world title. Competitors prepare and serve 12 coffee beverages - four espresso, four cappuccino, and four signature drinks (No Alcohol Allowed) for four sensory judges. There are two rounds of judging, the first a preliminary round and the second a finals round, featuring the top six competitors.
2011 WORLD BARISTA CHAMPION ALEJANDRO MENDEZ, SV(710.5)
WHITE LIES? THE TRUTH IS OUT THERE
B C D
In the last 30 years there has been an almost 100% shift in the West from TEA to COFFEE Brazil is the largest exporter of COFFEE in the world, while the USA is the largest importer COFFEE was first sold as a medicine in Europe in 1615
There are two main types of COFFEE species, Arabica and Robusta
Italy, the home of ESPRESSO, has over 200000 COFFEEHOUSES
It was the French who created the first prototype of an ESPRESSO machine in 1822. It was however the Italians who manufactured the first commercial machine in 1906.
Turkish bridegrooms were once required to make a promise during their wedding ceremonies to always provide their new wives with COFFEE. If they failed to do so, it was grounds for divorce! The Arabs are generally believed to be the first to brew COFFEE, so COFFEE was first known in Europe as ‘Arabian Wine’.
ÂŠ2011 Merisant Company 2, Sarl. Equal is a Registered Trademark of Merisant Company 2, Sarl.
s wee t by nature
Equal proudly introduces an exciting new addition to our range of great-tasting, low calorie sweeteners, Equal Stevia. Naturally sweetened with extracts of the Stevia plant, Equal Stevia is now available in selected retailers nationally. For more information on Equal and Stevia, please visit us at www.equalstevia.com.au