Cafe Culture Magazine Issue 44 by Cafe Culture

THE MAGAZINE FOR THE CAFE INDUSTRY AU $14.95 ISSUE 44

INNOVATION IN THE COFFEE INDUSTRY | CAFÃ&#x2030; PRODUCT SHOWCASE | GOLDEN BEAN 2016 WINNERS

For all things coffee. Available online and delivered to your door. Now with a new training facility in Osborne Park,WA

Photos @ Dimattina CafĂŠ WA

www.dimattinacoffee.com.au

24. WRAPPED AND ROASTED November saw the coastal city of Port Macquarie blessed with the smell of roasted coffee in the air, as the industry judged the country’s best at the Compak Golden Bean Coffee Roasters Competition.

82.

The Latest Trends 48.

11. CAFÉ PRODUCTS SHOWCASE Some of the latest and greatest products to hit the café and hospitality marketplace.

ADD US ON BOTH TWITTER AND FACEBOOK. JUST SEARCH FOR CAFECULTURE MAG.

No longer is steeping leaves in water the only way to consume nature’s most complex yet basic life juices - tea.

Regulars

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

9. NEWS FROM ABOVE News from above with Phillip Di Bella.

66. CAFÉ PEOPLE Meet Liz and Mick Beggs from Kyzan Group.

95. HOT CAFÉ REVIEWS We check out some of the best cafés from around the country.

98. ADVERTISERS GUIDE Businesses supporting the café industry.

Roasting today

YOU CAN AFFORD Policies designed specifically for the coffee industry, with tailored features and benefits that suits the industry’s needs, at an affordable price. • Cafes • Coffee vans/carts • Coffee Roasters • Suppliers Just Coﬀee Insurance is an Authorised Representative of National Advisor Services Pty Ltd (NAS Insurance Brokers) licensed General Insurance Broker. AFS Licence No. 233750 The Authorised Representative No. is 240699

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PROUDLY PROVIDING 7 ROASTERS WITH

2016 GOLDEN BEAN

AWARD WINNING COFFEES

4 GOLD

19 SILVER

24 BRONZE

Crop to Cup is extremely proud to source raw coffee for 7 Golden Bean award winning roasters, including 2016 Overall Champion Di Bella Coffee. Through our direct trade approach to sourcing, we specialise in raw coffee sales to roasters looking to create unique coffee experiences for their customers.

EXCLUSIVITY Crop to Cup has the ability to work with roasters in designing distinctive coffee offerings which will differentiate you from other roasters, cafes and restaurants in the area. Through our close relationships with producers, we are also able to secure early access to exclusive micro-lots for our customers, creating another strong point of differentiation in a competitive marketplace.

KNOWLEDGE Our customers not only benefit from our extensive network of green bean producers around the globe; but also from our years of experience in operating and marketing successful coffee roasting businesses.

CONTRACT ROASTING Crop to Cup also offers flexible and tailored contract roasting options. We can also craft blends and roast to profiles to produce coffee experiences your customers will love, as well as provide own branding solutions.

We provide our customers with intimate knowledge of the crop, the farm and the producer â&#x20AC;&#x201C; and we encourage you to share these stories with your customers too.

TRACEABILITY With 100% traceability, you can be completely confident about the source of your beans.

ENQUIRE TODAY

Michael Anapo, Raw Coffee Sales michaela@croptocup.com.au 0410 450 369

Hadi Ashnaei, Contract Roasting enquiries@croptocup.com.au 0423 414 016

6. BY KEVIN CHILVERS EDITOR CAFÉ CULTURE MAGAZINE

THE MAGAZINE FOR THE CAFE INDUSTRY AU $14.95 ISSUE 44

editor’s

WELCOME TO

NOTE.

issue 44 OF CAFÉ CULTURE MAGAZINE

ow, what a year! In 2016 our Café Culture team has travelled far and wide. It’s given us great opportunity to explore, check out the new trends, impart our knowledge and connect with industry leaders. Through my travels this year I’ve been fortunate to find many high quality cafés. This industry is continually changing, with leaders relentlessly pursuing excellence in everything they do. Change starts with a small number of committed individuals pushing the barriers. Not long ago cafés were simply a place to meet, grab a caffeinated hit, accompanied by a pastry or salad. It’s now about the total package and a complete customer experience, with great coffee and awesome food. Many industry leaders have come into the industry through coffee. However, it’s their keen eye for detail and scientific approach, coupled with a good understanding of flavour, that separates the best café operators from the rest of the pack. These people are detail freaks and do the research. They test and they test again; they seek feedback and continually refine their products and services. Ultimately it’s about delivering an experience that exceeds customer needs and wants and bringing the customer along on the journey. Although it can still be hit and miss finding a good cup of coffee … Exceptional coffee can be found all around Australia … And awesome food too. I look forward to my future adventures and sharing the story of our café superstars. In this issue we focus our energies on INNOVATION. We hit the “sweet spot” - green bean sourcing, online ordering, and shipping container cafés, to name a few features. In addition, we’ll also have you “wrapped” with our Cookie Feature and the Café Suppliers

Product Showcase. Compak Golden Bean 2016 We are proud to once again have hosted the Compak Golden Bean event in our hometown, Port Macquarie. The event is now in its 11th year and continues to grow year on year. Two hundred and fifty plus roasters entered, with over 1,200 coffees being judged by industry peers over three days. This event is a celebration of the roasting industry and recognises excellence. This year’s event culminated with a speakeasy themed awards night … And my gosh, did everyone go to town on the outfits! Massive thank you to all the sponsors, travellers and our local supporters, and special thank you to Roxanna Chan. Roxy came on board last year as a graphic designer and due to some structural changes, she took on the role of event coordinator for the Golden Bean. Roxy has a great attitude, and we couldn’t be happier with the effort she put into making this an awesome supercharged #GetRoasted week. Congratulations to all who participated in the event and in particular to Di Bella Coffee, overall winner, and Nectar Coffee House, franchise winner. Can’t wait to do it again, peeps. #GBA all the way. I’d like to officially welcome Chrissie Schedny to the Café Culture Team. Chrissie has joined Café Culture International after spending the last seven years working in America, where she spent some time with the Fresh Cup magazine crew. Chrissie is now the go to person at Café Culture for all advertising and digital media bookings. Lastly, we want to hear your story: “Be a part of Café Culture”. We’re sure you’ve got a story, video or photograph to share, so get in contact today #Coffee #Cafe #BaristaLife #FoodPorn #IndustryFacts #NewProduct #Innovation #Education #Functions … Let us know about it: www.cafeculture.com/media/contribute

INNOVATION IN THE COFFEE INDUSTRY | CAFÉ PRODUCT SHOWCASE | GOLDEN BEAN 2016 WINNERS

ISSUE 44 OF CAFÉ CULTURE COVER: 3TEMP BREWER HIPSTER - FEATURED IN THE CAFÉ PRODUCT SHOWCASE. FIND OUT MORE ABOUT THIS GREAT NEW PRODUCT ON PAGE 11.

CONTACTS EDITOR, SALES, MARKETING, BUSINESS DEVELOPMENT MANAGER - KEVIN CHILVERS KEVIN@CAFECULTURE.COM MOBILE: 0410 504 059 ART DIRECTOR - JAY BEAUMONT JAYBEAUMONT@GMAIL.COM GRAPHIC DESIGNER - BRONWYN MARTIN BRONWYN@CAFECULTURE.COM GRAPHIC DESIGNER - ROXANNA CHAN ROXANNA@CAFECULTURE.COM PRODUCED AND PUBLISHED BY CAFE CULTURE INTERNATIONAL MANAGING DIRECTOR - SEAN EDWARDS PHONE: 0419 287 608 PO BOX 5728 PORT MACQUARIE NSW 2444 SALES EXECUTIVE - CHRISSIE SCHEDNY CHRISSIE@CAFECULTURE.COM MOBILE: 0427 147 218 CAFE PULSE RESEARCH DIRECTOR - DAVID PARNHAM DAVID@CAFECULTURE.COM MOBILE: 0423 200 206 FINANCIAL CONTROLLER - KRISTINE EDWARDS ACCOUNTS@CAFECULTURE.COM MEDIA RELEASES TO INFO@CAFECULTURE.COM No part of this publication may be used, reproduced or transmitted in any form or by any means without prior written consent of the publishers. DISCLAIMER: Views expressed by advertisers and contributors do not necessarily reﬂect the views of the publishers. While every care is taken to provide accurate information the publishers do not accept any responsibility for the accuracy of information included in this publication.

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Cafe

CONTRIBUTORS CONTRIBUTORS.

SHARYN JOHNSTON Sharyn is the CEO and founder of Australian Tea Masters. She has lived and worked in many countries around the world

CHRISTINE COTTRELL

and has travelled extensively. She Christine is a widely travelled coffee enthusiast

recognised how tea was consumed

with a passion for writing and photography.

both in business and pleasure in different

She’s the author of the Barista Bible (now in

cultures, and found the enormous amount of

its 2nd international edition) and the Perfect

varying ﬂavours and tastes quite amazing, this

Espresso Training System - a series of coffee

interest became addictive. Sharyn is regularly

books and training materials that are now

invited to judge teas around the world and is a

selling globally.

member of the International Tea Committee.

ANDY FREEMAN Andy is the owner/operator of CoffeeSnobs.com. au, the biggest and busiest coffee website in the Southern Hemisphere. Under the Coffee Snobs banner, Andy roasts coffee and is a previous overall winner of the Golden Bean roasting competition. This decade in the industry has been an amazing learning and sharing experience, and he’s looking forward to enjoying more of the journey ahead.

ALISA NEWEY Alisa Newey lives and breathes Brisbane’s café

ANNE COOPER

and restaurant scene so much, that her ﬁrm, Renew Design, has become a world leader in making hospitality spaces truly memorable. Alisa is not only a designer, but also the author of Open Restaurants that Flourish.

BRYDON PRICE Brydon Price is a proud Kiwi ex-pat, WCE Representative and Head Judge, plus certiﬁed Q Grader. He is a passionate specialty coffee ambassador; he leads Sales and Account Management for Five Senses Coffee in Victoria and Tasmania.

Anne has over 23 years' experience in the coffee industry, having spent the last 10 years roasting in both Australia and the USA at all levels, from commercial to specialty. Anne is a Certiﬁed Q Grader, Member of the Executive Council for Roasters Guild USA, Head Judge and twice winner of The Golden Bean. Now consulting, with her company Equilibrium Master Roasters, roasters can engage Anne as a consultant or attend the monthly roasting course in Melbourne.

F R O M

A B O V E

BUILDING LONG LASTING LOYALTY WITH YOUR CUSTOMERS

et’s face it - the Australian café industry has never been as crowded as it is right now. Café owners all around the country are fighting tooth and nail against each other for market share. Customers have the ultimate power of choice, so they need to be given a compelling reason to choose your café and not the one next door. It’s important to not just focus your time and energy on attracting new customers, but to keep your regular customers loyal. It is much easier and far more cost effective to retain your existing customers, than it is to find new ones. The best thing you can do for your business is to build such a powerful emotional connection with your customers, that they will keep coming back time and time again. A strong relationship with your customers makes it much less likely they will ever switch to a competitor. Ask yourself, and your regular customers, why they choose your café for their daily caffeine fix. Is it because your coffee prices are the cheapest

on the block? Or is it because your café is within walking distance of your customer’s workplace? If your customers only choose you because of location and price, what will happen when another café opens up down the road with a cheaper menu? If your customers are loyal to you because they appreciate the friendly and personal service they receive from your staff each and every time they visit your café, then you’ve already created an emotional connection that will be hard to break. Something we focus on at Di Bella Coffee is looking for opportunities to exceed our customers’ expectations of us and reinforce their loyalty towards our brand. We call these opportunities “Moments of Magic.” Every interaction your customers have with your business is an opportunity to create a moment of magic. Such moments could be as simple as your staff greeting every customer with a smile the moment they walk in the door, or memorising every regular customer’s order.

Simple gestures like this can go a long way in creating a regular and loyal customer base. Often the most powerful moment of magic comes from complaints or issues. If a customer complains about a burnt coffee, don’t just give them a replacement one; offer them a complimentary coffee for the rest of the week. That would truly exceed their expectations and create an emotional attachment to your business. Creating such moments for your customers also increases the likelihood they will recommend your business to their family and friends. Building a loyal base of customers is the most cost effective strategy you will ever implement in your business - all it takes is a little magic!

To find out more, visit: www.castawayfoodpackaging.com.au

10. WITH SEAN EDWARDS

Cafe

PUBLISHER'S

NOte. WHO'S RUNNING THIS SHOW?

t's been all new directions this year for Café Culture, as we have embarked on some pretty interesting projects worldwide. We have successfully completed another Golden Bean in the USA and took on global consulting roles, setting up pop up offices in the UK and Japan. The team is now looking forward to these challenging adjustments, and most of us are at least getting good seat preferences on planes with our increased Frequent Flyer points. We are still very much focused on our Australian business, because what we learn in our professional Australian environment helps us to grow globally; selling the profitable café model overseas as the Australian model café is looked upon highly. Yes! I said profitable: if you follow the rules of quality service and stick to industry benchmarks, you can make some money. I would personally like to farewell Justeen Single, our Editor of Café Culture Magazine for the past 10 years. It has been a real pleasure working with Justeen, who is not only a good friend to all of us in the business, but a strong individual who looks ahead and helped us create a future for this business. We miss you already, but I'm sure we will see you on the beach sometime soon. We have also embarked on building a purpose-built café school in our home town of Port Macquarie, where we are running profitable café courses for existing businesses and new starters. We are getting great inquires for the courses and will be re-enrolling for New Year courses. It was a great honour to host the Compak Golden Bean again in our home town of Port Macquarie. The weather was perfect for the 150 visiting coffee businesses and again the event has grown, with over 1,300 coffees judged. A big congratulation goes out to Di Bella Coffee, for having a second win in this competition and to Tulip.Shi, for winning the overall Franchise award. Everyone who enters the Compak Golden Bean needs to be congratulated, as awards like this make you work hard on the finer details of your business, so thank you for supporting your industry. I have to say business concepts are changing very quickly in the café industry, and I can see amazing business models being created and a substantial amount of investment being driven into the setups of these businesses. What scares me to death is the lack of leadership I see in businesses worldwide. Nearly 50% of cafés are now not owner operated, and the skill level of café management is extremely poor. A café business is complex and if you make bad leadership decisions, things can turn

IT HAS BEEN A REAL PLEASURE WORKING WITH JUSTEEN, WHO IS NOT ONLY A GOOD FRIEND TO ALL OF US IN THE BUSINESS, BUT A STRONG INDIVIDUAL WHO LOOKS AHEAD ...

pear shaped very quickly. Not all are born leaders, and it takes a certain type of person to steer a business in this era. My tip is go back to the recruitment side of your business and get some professional assistance in gaining the right management team, if you can’t be there to control it. Also, I love reference checking. Get on the phone and ring past employers; they will tell you about the real person behind the resumé. Decision making is a super vital skill in small business. If you miss an opportunity, it is twice as hard to get it back again. As a business owner you are often aware of this scenario, but empowering an employee to make a crucial decision can be extremely challenging and scary. I very much believe in giving a manager a budget and the ﬁnancial capabilities to work within. It helps them take ownership of the decision making process and if they make a mistake, they feel the pain personally. Don’t be too laissez-faire in your leadership approach, unless your manager is highly skilled and motivated to take full leadership control. Another great approach that worked for me as a past café owner was to get my staff to write their own work systems down, with the motivation of designing a system or business manual. This gives them the ownership of their part of the business, and they will be proud of their space in their own section as a result of this type of project. Please have a great summer and enjoy time off with family and friends, if you are lucky enough to have a break over the Christmas holidays.

11.

COMPAK

GRINDER

[ HIPSTER ] Hipster is a unique brewer, a Brew Profiler, that unlike any other brewer on the market lets you choose three different temperatures in one and the same brew. It is designed and manufactured in Sweden by 3TEMP AB, a company owned and operated by people with extended experience from the coffee industry. Precision of flow, temperature and time are critical factors to profile coffee in an optimal way - in particular with specialty coffee. In order to preserve the coffee’s origin in flavour and fragrance, the demands are even higher on these three parameters' precision, in order to create and recreate the best possible taste experience.

GRINDING TO THE NEXT LEVEL! KEY FEATURES • Bean ﬂow control via high precision auger • 1, 2 or 3 on demand ground coffees • Precise dosing • Push button "grind" for manual dosing • Motor with fan • Three positions switch with by-pass • Universal adjustable height porta ﬁlter holder ELECTRONIC FEATURES • Multilanguage display • 3 Modes: Pre-selection - Automatic - Instant • Protection menu access by password • Total and partial shot counter • Notice of change of burrs • Digital grind point scale display • Date and time CONTACT COMPAK GRINDERS AUSTRALIA

CONTACT 3TEMP E. hipster@3temp.com W. www.3temp.com

T. (03) 9681 7537 E. info@compakgrinders.com.au W. www.compakgrinders.com.au

MOOBAR

Café Milk System The Moobar café is the latest café milk system collaboration between Barista Technology and Andale, Australia's most reputed beverage dispensing company. We designed Moobar for simplicity and profitability for café owners who understand the importance of consistency and profitability. Key benefits are: • Saves up 30% in productivity vs using milk bottles • Perfect dosing for up to five jug sizes means zero waste • Labour saving feature of weekly cleaning vs daily cleaning • Two milks from one tap. (Perfect for tight spaces) • Custom colour taps • Retrofit to existing under counter fridges • Built in jug rinser Text Moobar: 0447 790 491 to receive our digital brochure. CONTACT BARISTA TECHNOLOGY AUSTRALIA T. 1300 582 443 E. brett@baristatechnology.com.au W. www.moobar.com.au

12.

SPACEshot Ultrasonic Easy to use and revolutionary, SPACEshot Ultrasonic II was launched at Fine Food 2016 to huge acclaim. New features include a Batch Brew App for the onboard computer, interchangeable steam arms and an award winning gorgeous European design. SPACEshot is offering FREE of Cost* machines through their equipment programs to cafés doing more than 20 kg per week! Check it out on www.SPACEshot.info CONTACT SPACEshot ULTRASONIC T. 1800 263 333 E. info@SPACEshot.info W. www.SPACEshot.info

SWEET BITES Leading egg producer Sunny Queen Australia has launched a ready to serve, satisfying sweet snack that has all the indulgence of a sweet treat but with less of the naughtiness. Small enough to create ﬂexibility in serving sizes, Sweet Bites can be enjoyed warm or cool - from morning tea right through to an after dinner treat, making the product very versatile for commercial outlets. Flavours: Double Chocolate and Coconut / Banana and Chocolate / Apple and Sultana CONTACT SUNNY QUEEN T. 1300 780 055 E. info@sunnyqueen.com.au W. www.sunnyqueen.com.au

ARKADIA CHAI STICKY BLEND

ALMOND BREEZE BARISTA BLEND

The ﬁrst almond milk developed here in Australia by baristas speciﬁcally for use in coffee. Performs, stretches and holds just like regular milk. And to satisfy your summer market, use it in your iced beverages! Perfect for your dairy free clientele. CONTACT BLUE DIAMOND GROWERS T. (02) 9144 6408 E. roger@smartbrandsinternational.com.au

Arkadia has created a new benchmark in taste with its new Artisan range. Arkadia Chai Sticky Blend is handcrafted and all natural. This wet Chai blend is made from 100% pure Australian native honey, the ﬁnest Ceylon loose leaf black tea, combined with cinnamon, star anise, cardamom, cloves, ginger and black pepper to create a truly distinctive and indulgent taste. For the perfect serve, add Arkadia Chai Sticky Blend to milk, steam and steep for two minutes. Strain and enjoy the delicious, aromatic chai latte. Contact your coffee roaster NOW and add this Sticky Chai blend to your menu. For all wholesaler orders, contact Arkadia team today. CONTACT ARKADIA T. (03) 9543 3113 E. sales@maltrafoods.com W. www.arkadiabeverages.com.au

13.

ARKADIA

GOLDEN LATTE Experience the natural goodness of Arkadia Golden Latte. A perfect blend of high quality turmeric, spices and organic panela sugar, this golden beauty is fast becoming the preferred choice for a morning pick-me-up. This perfect turmeric blend is ready to serve; just add to your preferred hot milk for a delicious and natural golden latte. We highly recommend to make on soy milk for the perfect serve. Contact your coffee roaster NOW and add this top trending latte to your menu. For all wholesaler orders, contact Arkadia team today.

GROW CUP OF LIFE AND ENVIRO GROW KIT

CONTACT ARKADIA T. (03) 9543 3113 E. sales@maltrafoods.com W. www.arkadiabeverages.com.au

Melbourne Munchies Cookies Get a taste of the world's most liveable city with Melbourne Munchies Gourmet Cookies! Made with 100% real butter, fast selling, popular ﬂavours include "Double-Choc Fudge", "White-Choc Macadamia", "Rainbow Pebbles" and "SUPERFOOD Apricot & Quinoa GLUTEN FREE". Upgrade your display with stylish and attractive point of sale counter packs for easy grab n' go sales! CONTACT MELBOURNE MUNCHIES T. 1800 702 296 E. sales@melbournemunchies.com.au

One billion takeaway cups are used in Australia every year, and more than 90% end up in landﬁll. The petroleum-based thermal lining means they take lifetimes to break down. The Grow Cup of Life is a recyclable, biodegradable, compostable cup with a bioplastic lining made from plant materials. Don’t throw it … grow it! Together with the purchase of an Enviro Grow Kit, customers can grow a superfood in their cup, creating greener eco-conscious communities. Your business can make a difference, reduce your eco-footprint and grow your proﬁts. We also supply fundraising cups for schools and charities, offering healthy products that are also good for the planet. CONTACT ENVIRO-GROW T. 0417 775 017 E. soula@enviro-grow.com.au W. enviro-grow.com.au

W. www.melbournemunchies.com.au

BIOCAP BIODEGRADABLE CAPSULES Capsule Pack are now offering contract packing of biodegradable Nespresso® compatible coffee capsules. The BioCap capsules are 100% biosourced and 100% biodegradable products. The compostable material has replaced common plastics of petro-chemical origin that are found in most types of packaging. As a result, they meet the strict European standard EN13432 for packaging waste. Plastic capsules take hundreds of years to break down, where these capsules biodegrade in days. Capsule Pack have a wide variety of ready and ﬂexible packaging options for customers wanting a biodegradable capsule offer. Volumes are ﬂexible, and turnaround times are quick. CONTACT CAPSULE PACK T. (07) 5676 6483 E. sales@capsulepack.com.au W. www.capsulepack.com.au

14.

GOLDEN TURMERIC -----

Elixir

Alchemy's new all natural Golden Turmeric Elixir is a delicious, easy to make concentrate that combines the functional goodness of turmeric, black pepper, ginger, cinnamon and organic vanilla. It blends easily in hot or cold milk, without any grittiness or settling, and it makes the best tasting golden latte available. Simply blend 15 ml of the elixir to 200 ml of milk. Available in 1 L, 480 ml and 300 ml bottles. For more info or recipes, go to www.alchemycordial.com.au CONTACT ALCHEMY CORDIAL COMPANY T. (07) 3488 2335 E. info@alchemycordial.com.au W. www.goldenturmericelixir.com.au

Cappuccine JAVA CHIP Another phenomenally delicious Freezoccino ﬂavour has arrived - Java Chip. This all time classic ice-blended favourite with intense Arabica coffee and chipped chocolate bits is a sure summer winner and adds to Cappuccine Australia's existing range of 20 exciting and easy-to-use powder beverage mixes. Packaged in Cappuccine's updated 1 kg foil bags, Java Chip is gluten free and lactose free. For everything you need to get your Freezoccino ice-blended menu started this summer, call Cappuccine Australia. CONTACT CAPPUCCINE AUSTRALIA T. 1300 788 355 E. info@cappuccine.com.au W. cappuccine.com.au

[ HERBAL FIX ] HERBAL FIX is the new way for your customers to enjoy healthy. We’ve combined organic herbs, vitamins and minerals into a range of six all-natural, purpose-driven beverages. Our beverages have been scientifically formulated with ingredients known to have many benefits for the human body. Nutritious and delicious, HERBAL FIX is the perfect refreshment to accompany the healthy lifestyles your customers are moving towards. Our beverages have proven popular in convenience stores, boutique cafés, fruit markets and health food stores. • No artificial ingredients or colours • No processed sugars • Sweetened with stevia • Low GI • Only 65 calories per beverage • Lightly carbonated • Fruit-flavoured • Australian-made and owned. Contact us to find out more or to become a stockist. CONTACT HERBAL FIX BEVERAGES T. (02) 8524 3600 E. sales@herbalfix.com.au W. www.herbalfix.com.au

FRUIT MINCED SHORTBREAD We took a classic and gave it a seasonal twist to be enjoyed all year round! Our delicious shortbread recipe has been tweaked in a unique way, creating a biscuit that your eyes tell you is shortbread but your tastebuds tell you it’s fruit mince pie goodness. Chock full of fruit and spices, the Mamma Marilena Fruit Minced Shortbread promises to be a treat that café clients will keep coming back for. Available in 160gm packs of six for $4.95 (inc. GST), we’re sure your customers will want us to bake this shortbread year round. A simple yet delicious treat, made the Mamma Marilena way. CONTACT MAMMA MARILENA T. 1300645665 E. orders@mammamarilena.com.au W. www.mammamarilena.com.au

15.

TEA TONIC TAKEAWAY TEA POUCHES TESTIMONIAL: Charles Sturt University has recently changed its tea services. We now use Tea Tonic teas across our 4 campuses, including cafés and conference facilities. Our customers are very excited about the new tea range and are most impressed by the innovative Takeaway Pouches. The response to this new product has been unprecedented. Our tea sales have seen a signiﬁcant increase since the introduction of Tea Tonic * Takeaway Pouches, it has reinvigorated our tea drinker’s passion for a good quality cup of tea and we are very pleased with its success. Joleen Wright, Team Leader - Food & Beverage Services CSU CONTACT TEA TONIC T. 1300 757 090 E. teatonic@teatonic.com.au W. teatonic.com.au

Grab a Bunch

MIXING IT UP WITH ROBAND'S NEW COLOURED MIXERS

Grab A Bunch bring bunches of market fresh ﬂowers to the Sydney café scene. Priced to walk out the door, we make it easy for customers to Grab A Bunch while popping in for a coffee. Always bright and a little quirky, these bunches are the perfect gift or personal treat. Promoting random acts of kindness and adding a beautiful visual element, Grab A Bunch helps stockists to offer a complete customer experience, ensuring every customer leaves with a smile. CONTACT GRAB A BUNCH

As cafés explore new ways to showcase their milkshake offerings as the milkshake trend takes off, Roband has released three new mixer colours. The new colours “Seaspray” (a light blue), “Metallic” (a metallic ﬁnished champagne colour) and “Graphite” (a deep grey/dark blue tone) are sure to look the part in stylish cafés across the country. These striking new coloured mixers feature the same robust design and performance customers have come to expect from all Roband appliances. The new mixers are additions to the range which includes Red, White and Black. CONTACT ROBAND AUSTRALIA T. (02) 9971 1788 E. sales@roband.com.au W. www.roband.com.au

T. 0416 930 885 E. penelope@grababunch.com.au W. www.grababunch.com.au

Charlie's Cookies The "cookie" temptation is real! There's a fine line between nourishing your body and satisfying your soul. Charlie’s new range of artisan cookies and slices - made with more of what matters - aims to do a little of both! The range boasts a roll-call of wholesome superfood ingredients: wholegrain oats, chia, quinoa flakes, pepita seeds, sunflower seeds, linseeds, honey and coconut. Packed with real ingredients and made from scratch. The collection offers an assortment of traditional and gluten free flavours that are definitely taste bud teasers. Enjoy flavours like: Choc Granola, White Choc Apricot, Choc Salted Caramel, Choc Oat Smarty, Choc Chia Fudge (GF) and Almond Choc Cranberry (GF). CONTACT CHARLIE'S COOKIES T. +61 3 9553 4005 E. sales@charliescookies.com.au W. www.charliescookies.com.au

16.

DAIRY FARMERS

LACTOSE FREE UHT MILK Introducing the newest addition to our Café Portfolio … Dairy Farmers Lactose Free Full Cream Milk! Our Dairy Farmers lactose free milk uses delicious full cream milk from Australian farmers. So you can have the beneﬁt of great tasting milk, without the lactose! Why should you pour Dairy Farmers Lactose Free Milk? • Dairy Farmers is Australia's most trusted milk brand* ﬁve year running • This product was developed in consultation with leading Australian baristas, to ensure maximum performance and quality • Dairy Farmers has proudly supported the Australian coffee industry for over 12 years Contact us today to see how we can cover all of your café product needs!

--- INSTANT DIGITAL SIGNAGE ---

DIGITAL MENUBOARDS Instant Digital Signage is the ultimate in proximity-based smart device communications offering highly customisable and interactive solutions. Empower your audience with personalised signage that will inform and delight. Create your own dynamic and relevant content with videos, layouts and menuboards for effective and targeted marketing, all stored in your own cloud based library. A modern and simple platform accessed from any device or browser anywhere, anytime. For a 30 day free trial, contact Mandoe.

*Readers Digest, Most Trusted Brands Awards, 2010 - 2015 CONTACT LION DAIRY & DRINKS T. 1800 000 570 E. customerservice@lionco.com W. www.lionfoodservice.com.au

CONTACT MANDOE T. 1800 220 996 E. sales@mandoemedia.com W. www.mandoemedia.com/contact

MR BLACK Cold Drip Coffee Liqueur MR BLACK was created to deliver the allimportant tase of damned good coffee in cocktails and mixed drinks, without the need for fresh espresso. Using the colddrip method, Philip Moore and Tom Baker from MR BLACK have created a rich, intense coffee liqueur that actually tastes like coffee - not like caramels, tequila or other added ﬂavours. MR BLACK was awarded a gold medal at the International Wine and Spirits Competition in 2013 and with the award under their belt, the duo launched MR BLACK to the Australian public in 2013. CONTACT MR BLACK T. 0405 232 149 E. sales@mrblack.co W. mrblack.co

Cross Back Apron COLLECTION Inspired by the best-selling Urban range, Chef Works has just launched its newly developed Cross Back apron range. Discover seven individualised styles that offer choice in terms of colours, fabrics and features. In addition to trend-setting styles, these aprons are tailored to withstand the pressures of the hospitality industry. As with all Chef Works aprons, they have been tried and tested, to ensure resilience, strength and protection. The cross back straps provide added comfort by directing and spreading support across the shoulders. This worldwide brand has produced these aprons solely for the Australian market. CONTACT CHEFWORKS T. (02) 9517 2699 E. sales@chefworks.com.au W. www.chefworks.com.au

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THE E'BARISTA SYSTEM Smart Hospitality Solutions is introducing Eversys to the Australian coffee market. Eversys develops and manufactures the ﬁnest and probably most advanced automated coffee machines in the world. The company’s aim is to offer a full service package of these high tech machines, enhance it with Australian coffee expertise and produce a true barista quality coffee with a fully automated machine, cup after cup after cup. The sophisticated software that comes with it allows operators to monitor the proper maintenance of the machines as well as getting marketing data on consumption, right down to an automated reordering process for coffee, cups, milk etc. A must see for anybody looking for barista quality coffee without having the means to hire fully qualiﬁed baristas in their location or retail outlet. CONTACT SMART HOSPITALITY SOLUTIONS E. sales@smarthospitalitysolutions.com.au W. www.smarthospitalitysolutions.com.au

MINIPRESSO NS (NESPRESSO)

The third version of the Minipresso family has ﬁnally arrived! Now, in addition to the GR (ground coffee) and the CA (Cafﬁtaly capsule), we have the Nespresso version (NS). There is no easier way to make a quality espresso anywhere, anytime. Minipresso by Wacaco, the portable handheld espresso machine. Recommended to all café owners and roasters to sell in-store.

THE BOD

by BodyBrew Cold brew coffee simpliﬁed - the ultimate cold brew coffee system. Minimalist design, compact, modular, portable, spill-proof. The BOD infuses coffee grounds in cold water and produces a super concentrated coffee extract, perfect for making hot or iced coffee drinks in seconds. Recommended to all café owners and roasters to sell in-store.

CONTACT COFFEE TOOLS DISTRIBUTING T. 0416 641 722

CONTACT COFFEE TOOLS DISTRIBUTING

E. sales@coffeetools.supply

T. 0416 641 722 E. sales@coffeetools.supply

W. coffeetools.supply

W. www.bodybrew.com W. coffeetools.supply

THE S1, VERTICAL GRAVITY FED

ROASTED COFFEE DESTONER The aim of the S1 is to separate foreign heavy materials encountered in roasted coffee seeds. It combines the use of gravity, air propulsion and a vertical venturi by way of a cylindrical duct, with a distinct silhouette resembling that of a swan. Simply put, roasted coffee seeds enter the system at the junction of a vertical venturi against a raising air stream, causing the roasted coffee seeds to ﬂoat in the direction of the air stream, through the system, and into your ﬁnal storage tubs. Separation of light and heavy material occurs inside the ducting. Materials which are heavier than roasted coffee seeds accumulate internally and are disposed off after each cycle. The S1 Roasted Coffee Destoner is compact, light weight, portable, adaptable, space and time saving. CONTACT RUBIA COFFEE TRADERS T. 0403 113 539 E. fcortijo@tpg.com.au FB. facebook.com/rubia.coffee

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

Cookie. THE HUMBLE

Cookie. YES, THIS LITTLE FAVOURITE CAFÉ PRODUCT IS QUITE AN ACHIEVER IN THE SALES REVENUE DEPARTMENT. COOKIE SALES ARE THE SECOND EASIEST THING TO SELL IN A CAFÉ BUSINESS AFTER A CUP OF COFFEE!

en years ago, Café Culture did some project work for a large Austalian cookie company and we did some experiments on "how to sell a cookie in the café environment". We picked cafés in different locations around Australia, placed a big jar of cookies next to the cash register and got the barista and cashier to ask every morning customer if they would like to purchase a cookie with their coffee order. Remarkable even to us, one in ﬁve people said yes. This was an amazing result - it was helping add dollars with an impulse sale via some good old customer service practice. It's time now to revitalise this little guy and get him back in the café forefront. Australians love their biscuit, with 42% of average Australian consumers eating a bicky at least once a week. This is mostly a sweet biscuit that we are chatting about, so that little indulgence hit is often our humble cookie. Step forward ten years, there are many new cookie companies in the marketplace and the range is getting bigger - especially in the choice area. The café consumer has changed considerably over the last few years and buying decisions like to be stimulated with good health choices, especially with indulgent

treats and snacks, so they don’t lose traction. produce where they can in the baking process. It's cool to eat chocolate, as long as it's Sweethearts Cakes and Cookies have ethically sourced or low in sugar. And gluten proudly launched Melbourne Munchies. free does not mean it will turn you into some Their new range of individually wrapped crazy hipster; gluten free baking is one of the cookies includes Gluten Free Super Food biggest sales segments in café bakery items. Quinoa, White Chocolate Macadamia, Melbourne’s Organic Rainbow Pebble and Times has an amazing delicious Double Choc range of naturally gourmet Fudge. The box transforms AUSTRALIANS LOVE THEIR cookies that have been in to a beautiful display unit, BISCUIT, WITH 42% OF designed specifically for perfect for your counter. AVERAGE AUSTRALIAN the new age conscious There are many additional CONSUMERS EATING A café consumer. Targeting flavours perfect for cookie BICKY AT LEAST ONCE A foodies who are looking jars. Each cookie is made WEEK. for more sustainable and with 100% real butter, and ethical options, these all cookies have a six month cookies are made with only shelf life. the finest certified organic ingredients and You can’t compare biscuits without talking without any nasties. The cookies are designed about traditional recipes, and that’s what around taste, and all the organic tags only the champion marketing is around Mamma guarantee this scrumptious offering. Marilena cookies. With an established Italian We tasted Charlie’s Cookies award baking family producing traditional cookies winning choc salted and caramel melting for the Australian hospitality industry, the café moment at this year’s Fine Food Festival, and range is exciting and includes many old family you could see why this little gem has won favourites. gold again. Charlie’s Cookies have a great café Cookies are cool again, so get the dust off and retail range, and this home grown Aussie those old jars and put them in easier reach for business prides itself on sourcing Australian the customer for that impulse purchase.

19.

20.

THE HUMBLE

Cookie. GET A TASTE OF THE WORLD’S MOST LIVEABLE CITY WITH

melbourne MunchiEs Gourmet Cookies!

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FREE CALL Popular flavours include: • Double-Choc Fudge • White-Choc Macadamia • Rainbow Pebbles • SUPERFOOD Apricot & Quinoa GLUTEN FREE

1800 702 296 www.melbournemunchies.com.au

ORGANIC GOURMET COOKIES Guilt-free pleasure for your conscious foodies Made with only the best and natural ingredients including certiﬁed organic grass-fed butter, free-ranged eggs, fair-trade chocolate and Australian organically grown macadamias. Freshly baked in our boutique Melbourne bakery, es Organic Times’ large and bite size cookie range includes a. Choc Chip, Triple Choc and White Choc & Macadamia. Contact us today. Phone: (03) 9780 9700 Email: sales@organictimes.com.au DELIVERY AVAILABLE AUSTRALIA WIDE

www.organictimes.com.au

21.

Cookie.

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A CONCEPT NEVER SEEN BEFORE

Contact: Paul 0439 649 917

www.ranciliogroup.com

23.

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wrapped & roasted November saw the coastal city of Port Macquarie blessed with the smell of roasted coffee in the air, as the industry judged the country’s best at the Compak Golden Bean Coffee Roasters Competition. Organiser Sean Edwards, of Café Culture International, was honoured to bring this global event back to his home town, where the event originated eleven years ago. The event attracted 150 industry professionals who participated in the judging process, sorting through over 1,300 entries to ﬁnd one overall winner. This year’s competition was taken out by national coffee business Di Bella Coffee. This is the second win of a Golden Bean for Di Bella Coffee and was well received by the DB team, who enjoyed the awards night. Di Bella Coffee founder Phillip Di Bella gave an emotional speech about the importance of teamwork and networking of the whole coffee industry for the growth and betterment of business for all. Phillip has been an industry icon and has mentored many successful businesses around the world. It was a well deserved win for their head Roaster, Raihaan Esat, who spent months developing the winning coffees in the Milk and Espresso categories that, with the combined points, won the overall prize for 2016. The Franchise/Chain Store Overall Champion for the year was Tulip.Shi Specialty Coffee, with their Sydney based stores The Nectar Coffee House. Company Director, Frankie Shi, was also present at the awards to receive his hand crafted Reg Barber Trophy. This year’s event combined some interesting educational workshops for coffee roasters, with a full social activity plan for each evening. With a Speakeasy Awards Night theme held in the barrel room at Cassegrain Winery, one and all frocked up for the annual occasion. The Compak Golden Bean Coffee Roasters Competition and Conference is a global competition and is still the largest coffee roasting competition in the world, with events now held not only in Australia, but also North America and soon in Europe.

SPECIAL THANKS TO POSEIT.COM.AU, NED SCHEPIS AND REG BARBER FOR THE AMAZING PHOTOS

wrapped & roasted

WE ARE ALL CUT FROM THE SAME FABRIC; WE ARE ALL TRYING TO BE THE BEST THAT WE CAN BE. WE ARE TRYING TO BUILD AMAZING BUSINESSES ACROSS ALL DIFFERENT INDUSTRIES; IT’S A CELEBRATION OF EVERYBODY.” - PHILLIP DI BELLA

MORE PHOTOS ON CAFE CULTURE MAGAZINE FACEBOOK AND CAFECULTURE.COM

25.

Compak Golden Bean category Winners

26. OVERALL CHAMPION

OVERALL FRANCHISE/CHAIN CHAMPION

DI BELLA COFFEE - Stomp’d On!

ORGANIC

CATEGORY

SINGLE ORIGIN

CoffeeSnobs - Coffeesnobs ardi b

Bean!Roasters by Cosmorex - Ethiopian Yirgacheffe

FILTER

WINNER

CHAIN ESPRESSO

CATEGORY

WINNER

AUSTRALIAN

CATEGORY

WINNER

CATEGORY

WINNER

The Hunter Valley Coffee Roaster - Silver Lining

Coffee Brothers - Seasonal

Coffee Brothers - Panama Geisha

MILK BASED

WINNER

DECAFFEINATED

CATEGORY

Di Bella Coffee - Stomp’d On!

WINNER

tulip.shi specialty coffee - the nectar coffee house

Manna Beans - Decaf Domination

WINNER

CHAIN MILK

CATEGORY

ESPRESSO

CATEGORY

WINNER

CATEGORY

tulip.shi specialty coffee - the nectar coffee house

tulip.shi specialty coffee - the nectar Coffee house Di bella Coffee - Umami

28.

OVERALL

Champion

DI BELLA COFFEE

Michael Anapo, Mina Ali, Phillip Di Bella, Raihaan Esat, Hadi Ashnaei

Compak Golden Bean Champion

OVERALL CHAMPION

29.

DI BELLA COFFEE

eing awarded 2016 Golden Bean Overall Champion is a huge honour for us, and we are still somewhat in shock. This year we spent a lot of time analysing our past results and fine tuning our roasting parameters. The hard work definitely paid off! I am especially excited for our wholesale customers, who can now leverage off our success at the awards. Being able to promote that the coffee they serve is recognised as Golden Bean award winning presents an incredible point of difference for their business - especially given the competitive landscape of the café industry. The awards we have won also reaffirms our dedication to sourcing and roasting consistently high quality coffee for our customers. We have always been guided by a simple yet clear vision - to deliver the Ultimate Coffee Experience. The unwavering passion to deliver this vision is what transformed us from humble beginnings as a small scale roasting operation into the customer focused business we are known as today. I first founded the company in 2002, starting out in a small warehouse in the suburbs of Brisbane. Di Bella Coffee’s initial success came from regularly attending farmers’ markets. I would sell our hand roasted coffee from a mobile coffee cart and discerning locals were always impressed with its quality and flavour, and before long we had gained a loyal following. Since those early days we’ve expanded significantly and now have operations in Sydney, Melbourne, Perth, Adelaide, China, India, New Zealand and the USA. We proudly supply over 1,200 cafés and restaurants with our freshly roasted coffee and also have a strong online presence with our e-store. The heart and soul of what we stand for hasn’t changed over the years though - consistently providing outstanding service and freshly roasted specialty grade coffee.

The core of our customer service model has always been our “it’s not just a bag of beans” philosophy. We don’t want to be seen as just a supplier to our wholesale customers; we partner with our customers to help them make more money in their business. We do this by providing our customers with as many support tools as possible, from technical support to marketing services to business consulting to coffee training. Everything we offer helps them make sales or savings in their business to improve their bottom line. We also give our customers freedom of choice by not locking them into contracts. In doing so, we know our customers are with us because we are their coffee company of choice, not because they are contractually tied to us. A key part of our commitment to the Ultimate Coffee Experience is our Crop to Cup green bean buying program. Crop to Cup is dedicated to sourcing specialty grade raw coffee through direct trade relationships with producers. We travel to coffee growing communities all over the world and work alongside farmers and communities who share our goals of sustainability, development and quality assurance. I’m very proud that through our success at the Golden Bean awards, we are able to showcase the hard work of the coffee farmers we source from as well as of course the amazing skills of our roasting team. As always, entering this year’s competition has been an incredible journey and I’d like to thank everyone at Di Bella Coffee, our customers and our suppliers for making it all possible. We can’t wait to do it all again next year; bring on Golden Bean 2017! dibellacoffee.com

30.

CHAIN/FRANCHISE

Champion

TULIP.SHI SPECIALTY COFFEE

Frankie Shi with Project Origin Roasting Consultant, Sam Corra

Compak Golden Bean Champion

CHAIN/FRANCHISE CHAMPION

TULIP.SHI SPECIALTY COFFEE

he Compak Golden Bean has always been active in promoting the growth of multiple stores in the awards process to lift the quality of coffee service in this area. We have seen a major impact at the street level, with huge improvements in service and the quality of the roasted beans being on offer to the customer. The franchise section of The Compak Golden Bean is very competitive and we have many entries both from small and large organisations, all wanting to take this honour and get to showcase their winning businesses to the mass audience. This year it was a real pleasure to award Frankie Shi for his dedication, his passion and skill in the franchise space. Frankie has created some amazing café businesses across Sydney. The coffee that won both Gold in Espresso and Gold in Milk Based were designed for his four stores, The Nectar Coffee House. Winning the two gold medals gave Frankie and his team the overall prize of the Franchise/ Chain trophy. Frankie, through the success of The Nectar Coffee House business, is planning a role out of this model in China in the next year, then taking it to the rest of the world as a quality based chain. The roasting part of the business is the Tulip.Shi Specialty Coffee and it is from his incredible latte art achievements that the company gets its name. Frankie has been involved in the café business for over a decade, and his passion for coffee has flourished. The promise for Tulip.Shi is quality and consistency from seed to cup, and coffee enthusiasts cannot get enough. Frankie creates a unique blend, as well as some specialty single origin coffees available for your café, home or office. Frankie is also the Managing Director of Relish Café in Wahroonga, where Tulip.Shi Specialty Coffee was first brought to life. In the last few years Frankie has been using the consulting skills of World Barista Champion, Sasa Sestic, using many of the quality beans brought in from ONA coffee’s green bean buying group - Project Origin. Frankie is concentrating his efforts on roasting and putting the same passion into this side of the business as he did when he was a champion latte artist. We can now see the rewards of passion by the quality of his end product, and winning this prestigious award is a testament to a lot of hard work in business ethos by Frankie and his team. tulipshi.com

31.

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compak Golden Bean medalists

MILK BASED & ORGANIC ESPRESSO

AUSTRALIAN GROWN

THE HUNTER VALLEY COFFEE ROASTER

Blend: "Silver Lining" by Mountain Top Coffee The Hunter Valley Coffee Roaster prides itself on the choice of an Australian grown coffee as part of our offerring. Our search for Australian coffee led us to Mountain Top Coffee, where we lucky enough to receive a small amount of their K7 variety. We roasted the beans to a medium roast proﬁle, ensuring even development to give a smooth, sweet and well rounded experience in the cup. The Hunter Valley Coffee Roaster is a boutique cellar door coffee roaster newly established in The Hunter Valley Wine Region, with ties extending to the Sunshine Coast. The roastery and espresso bar is open to the public on weekends and weekdays by appointment for cupping experiences, retail and wholesale bean sales. “We were thrilled to receive this award. We have a lot of pride in our coffee, and it is great to see that it is well placed with this recognition from the coffee industry”. www.thepropgroup.com.au

Gold - Milk Based Gold - Organic Espresso Bronze - Milk Based Bronze - Espresso Bronze - Decaffeinated In 2016 a silver medal in a category was our goal. To come away with two gold and three bronze to become equal runners up with Ona Coffee was a dream! Having the Milk Based winner is any roaster's wish. I believe it’s just the bread and butter roast to most - the coffee blend that gets punched out day in, day out. All of us at CB are still in shock and so happy with the results - something all our wholesale accounts are over the moon with. It’s the coffee they enjoy with their own customers every day! Tony Macri and Mark Tyler are very thankful to all the team at CB, as we are well aware that every staff member played their part in tweaking the coffees and making this dream come true. Coffee Brothers dedicated their winnings to the success of all coffee farmers, especially the 2015 cyclone ravaged Tanna Island; Vanuatu coffee farmers, bring on 2017! www.coffeebrothers.com.au ORGANIC ESPRESSO

MILK BASED (LATTE)

COFFEE BROTHERS

LA CREMA COFFEE ROASTERS

QUISTS COFFEE

We are very proud to win a silver medal for milk based coffee for our Miscela Italiana blend - a blend of beans carefully selected, roasted then blended to produce a coffee for those seeking the true taste of Italian espresso. It was a huge honour to also be inducted into the Hall of Fame at the awards night. We were Melbourne’s ﬁrst coffee roasters and have been roasting since 1938, with the business being in the same family for over 50 years. With a state-of-the-art roasting plant consisting of two Brambati roasters, silos and packing machinery, Quists can help create the perfect coffee for your brand or business and support you with all your roasting needs. Our philosophy is to meet all of our customers’ unique needs and help each of them build and maintain their reputation for excellence. Service, price, consistency, packaging requirements and turn around time are all key considerations we are happy to customise for each client. www.quistscoffee.com.au

Blend: The "LC Brazil" A bean as varied and complex as the music and song of Brazil. On the nose: it has a rich but delicate fragrance of lightly toasted peanuts, followed up by a subtle, grainy aroma. On the palate: this single origin bean has an elegant oaky acidity that dances across the tongue, ﬁnishing with a seductive toffee-like sweetness. La Crema coffee is a family owned business, and we have now extended our service Australia wide. We are proud to present the ﬁnest quality coffee from around the globe. We are passionate and take pride in our quality, consistency and service. www.lacremacoffee.com.au

FOR THE FULL LIST OF 2016 COMPAK GOLDEN BEAN MEDALISTS, PLEASE VISIT WWW.CAFECULTURE.COM/GOLDEN-BEAN-AUSTRALIA

33.

compak Golden Bean medalists

MILK, ORGANIC & DECAF

ZEST SPECIALTY COFFEE ROASTERS SILVER: Milk Decaf Organic BRONZE: Milk Espresso

Composition VII Zest Specialty Decaf Ethiopian 'Suke Quto microlot' African Mailman, Corcovado African Mailman, Libertango, Ethiopian “Suke Quto microlot”,

Filter

Colombian “San Marcos microlot”, Kenyan “Kiamutira microlot”.

The entire team at Zest is invested in the pursuit of delicious flavour ... A flavour that brings joy to all of our coffee drinkers through every cup consumed in a cosy café or around the kitchen table. Flavour is the cornerstone of every pivotal decision made by our roasting and green bean team, and we are not only sincerely honoured, but completely overjoyed that our coffee and its flavour has been so well received and appreciated on this national stage. We would like to take this opportunity to extend a heartfelt thank you to our inspiring customer base who, through their support and feedback, have made it possible for us to develop and refine our coffee to this award-winning standard. Finally, we would like to pay tribute to our roasters: Rob McDonald, James Craig, and Scott Greenfield, for their passion and aptitude for the roasting craft. Please visit our website to place an order for our Golden Bean winners! www.zestcoffee.com.au

GROUND CONTROL COFFEE

ORGANIC ESPRESSO

The O.G came to fruition when we found our current organic roast just didn’t seem to have the complexity and ﬂavours we were looking for. We went for a three bean blend with a medium roast to really highlight the ﬂavours of all three beans. We have always held our organic coffee in high regard and being from the Northern NSW area, there is high demand for organic coffee. With our silver medal we hope to bring our coffee to more and more people to enjoy. We simply just want more people drinking quality coffee. groundcontrolcoffee.com.au

Precision control through smarter technology. The BraZen Electronic Pour Over machine offers an excellent solution for those looking for an accurate and repeatable method of making far better filter coffee. BraZen's precise control allows you to set the brewing temperature in one degree increments, adjustable pre-soak (bloom) time and even altitude calibration ensures a very accurate and repeatable extraction every time.

BEST NEW COFFEE RELATED PRODUCT

WINNER 2014

Wholesale enquries: brazen@behmor.com.au

compak Golden Bean medalists

34. ESPRESSO

PEAK COFFEE AUSTRALIA

Espresso - Silver (Methods Create Madness) Espresso - Bronze (Goat Slayer) Milk Based - Bronze (Goat Slayer) With the success of the previous year's silver medal winning blend, I was determined to find my place in Golden Bean 2016, blending and cupping over and over again, trying to perfect the flavour and working with our green bean direct trader for excellent quality results. More research and experimenting finally led me to change the way I typically roasted. This led to the creation of something that was absolute madness and would have been considered crazy by everyone else around me; that’s where the name came from. This was the process in my search of the ultimate espresso coffee. The first thing one will notice above all else will not be the flavour, but rather the balance - just the right amount of sweetness, acidity and body, that leaves you wanting more. Then come flavours of fresh fruits with a delicious sweet, strawberry finish. Ainsley Harrison - Roaster - Peak Coffee. www.peakcoffee.com.au MILK BASED (LATTE)

AMBROSE COFFEE

Ambrose coffee is a coffee roastery located at Woodville in NSW Hunter Valley. We source our premium grade Arabica coffee beans from well-known coffee growing regions around the world and participate in the industry fair trade initiative. We believe great tasting coffee starts with a foundation of freshness. Our commitment to deliver the freshest roasted coffee is reflected in our commitment to roast to order. All of our freshly roasted coffee is allowed time for the coffee beans to rest, breathe and fully develop their flavours. Our growth has been solely fuelled by Ambrose Coffee loyal customer repeat orders and word of mouth. Winning a bronze medal in the Golden Bean competition validates that we are on the right path in delivering fresh, flavoursome coffee to our customers. We are honoured our coffee has been recognised by this prestigious event and look forward to receiving the judges' notes, so we can further improve our blends. www.ambrosecoffee.com.au

MILK BASED (LATTE)

BLYNZZ COFFEE ROASTERS

Blynzz wins with "Happy" Blynzz Coffee Roasters are very proud of their efforts in winning a bronze medal in the Milk Based category. This win means Blynzz Coffee Roasters have won awards for the past five years straight at the Australian Golden Bean Competition. This is a mighty result for a small batch roasted based in Beechworth regional Victoria. Whilst small in size, Blynzz focus on producing full body coffees that have the ability to cut through milk and create a favourable lasting impression. The team at Blynzz Coffee Roasters is very hands on to ensure that each batch receives customised attention, and this approach also extends to the cafés who use their coffee. Blynzz Coffee Roasters believe their success can only be brought about through the success of their partnering cafés. Blynzz Coffee Roasters are passionate about coffee and the search for new and exciting flavour profiles. This is evident by their focus on a changing list of single origin coffees. Blynzz Coffee Roasters are very “Happy” with the result. blynzzcoffee.com.au ESPRESSO

BRICKS & MORTAR COFFEE CO.

At Bricks & Mortar Coffee Co our passion for delicious coffee is present in every bean we roast. Sourcing the finest Arabica greens from the world’s best coffee growing regions, we roast with the care and attention that excellent coffee deserves. We strive to find that fine balance between science and art to extract the best flavours from each unique variety of bean. We want to share our love of coffee with businesses and individuals alike, so we've developed roasted blends and coffee solutions for the home, the office, the café and everything in between. There’s no reason anyone should drink average coffee, and it’s our mission to share our knowledge and passion to help you serve the best coffee possible. This dedication to our craft takes us beyond roasting award winning coffee; helping people on their own coffee journey to creating that perfect cup is what we’re all about. www.bandmcoffeeco.com.au

FOR THE FULL LIST OF 2016 COMPAK GOLDEN BEAN MEDALISTS, PLEASE VISIT WWW.CAFECULTURE.COM/GOLDEN-BEAN-AUSTRALIA

35.

compak Golden Bean medalists

MILK BASED (LATTE)

BILLYS COFFEE

We are humbled and gracious that such an event exits. We were not going to enter ... Wow ... The friendship and wonderful time mixing with people at the Golden Bean event was just priceless. We are happy the judges loved our coffee, just as our folks in Cairns do. We are a small business in Rusty's Market that started in 2004. Our Monday to Friday venue is on 59 Sheridan St. It's called Crate 59, a space we share with awesome local artists. We have been in love with coffee since 2004. With our cafés and roastery, we use our love of coffee to make a better community. Please pop in to see the art and say hello next time you visit Cairns. billyscoffee.com.au

GOLDEN BEANIE OF THE YEAR

E More than just a Magazine

JOIN US ON THE JOURNEY #CAFECULTUREMAG

very few years here at Café Culture International we stumble upon a true industry business champion - a person whose dedication and passion to their craft is extraordinarily high. The gentleman we would like to give recognition to and place into our own hall of fame as a Golden Bean “Beanie” is Ned Schepis. We met Ned over seven years ago, when we were seeking some real information around insurance for the café industry, which at the time was a mine ﬁeld of obscurity and a risky process. Ned made the process very easy for us and since then has not only become our insurance broker with his business Just Coffee Insurance, he has also become involved in all our events. Ned loves to jump in and help us in all areas as a photographer, event speaker, entertainer, and a Golden Bean runner in the engine room. Ned’s business is based in

NED SCHEPIS Western Australia, so he works an extra four hours a day than most of us, as he starts work at around 4am in Perth (to catch the Eastern Standard Time businesses in his national insurance business). Ned has designed turnkey insurance programs for mobile café business, coffee roasters and of course, cafés. He is passionate about his business and super proud at the speed he can process a claim for a business owner who hits a road block with a business disaster. As the Managing Director of a company, I am very pleased to recommend Ned and his business Just Coffee Insurance to anyone in business who really wants the best for their future and to be able to rely on an expert who will help you through this complex process of seeking the right insurance. Welcome aboard Ned, as our latest “Golden Beanie” - and thank you for your ongoing friendship.

women in coffee

36.

I’m excited to be working within the coffee industry and learning about the passion, quality and craftsmanship that goes into each cup.

Where has this year gone? We seem to work harder and longer than ever. With overseeing continued expansion at our roasting plant, along with daily production, the year is a blur. This is the first year Jim and I have attended the Golden Bean, and we are here for the full five days. This must be due to my exceptional organisingal skills!

It’s been a big year - I got married in October and started a new job at SilverChef the day after my honeymoon. It has ignited a newfound respect for the hospitality industry and the people who make it tick.

PRUE WEST

ABBY JOYCE DAIRY FARMERS, PURA, MASTERS & VITASOY

DORIS NIESEN-BARUTA

SILVERCHEF

QUISTS COFFEE

This year I have enjoyed being a part of changing the face of coffee in a regional town. I love being a part of a small community and supporting local fundraisers and charity groups through our coffee.

My greatest achievement in 2016 has been the growth and success of our team and our national loyalty program. Personally, I also got married this year and had an amazing honeymoon, wining and dining throughout Europe - where I have a new love and hunger for anything Spanish and Greek!

SIMONE LORING

I love the community side of coffee! When I was new to my neighbourhood, I managed to bring our whole street together by making a tray of coffees for the adults and babyccinos for the kids. One year later, we have an awesome community that all started from that one tray of coffees.

I was given the opportunity to sit my Q Grading. I’m happy to say that I am now an Arabica Q Grader.

EMMA BATH BENNETTS

After living and working in the US for seven years, I accepted the position of Sales Executive with Café Culture International. My husband and I relocated back to Australia, and it’s been an absolute pleasure working with a team of professionals whose dedication and commitment to the success of the business is extraordinary.

CHRISSIE SCHEDNY

KAYLA HANNA

CAFÉ CULTURE INTERNATIONAL

KAYLA’S SPECIALTY COFFEE

BRICKS & MORTAR COFFEE CO.

WHILE ATTENDING THE 2016 COMPAK GOLDEN BEAN COFFEE ROASTERS COMPETITION AND CONFERENCE, WE ASKED THESE LOVELY WOMEN

ALANA HESSE

“WHAT IS YOUR

SILVERCHEF

greatest achievement

SO FAR IN 2016?”

ABBY CHRISSIE

MELISSA PRUE

SIMONE

ALANA

CELINA

DORIS

KAYLA

EMMA

MICHAELA MELANIE

Trusting my instincts, learning and listening to others.

MELISSA CAIA WILLIAM ANGLISS INSTITUE COFFEE ACADEMY

This year I took the plunge and decided to compete, coming second in the Victorian Southern Regionals Barista Competitions, Brewers Cup. I opened a communal roasting space in Melbourne called Maillard Atelier. In July I visited Colombia, Guatemala, Kenya, Tanzania and Atlanta for First Crop Coffee and also plunged back into performance, taking my acting career seriously. I’m exhausted!

CELINA LAZARUS FIRST CROP COFFEE /MAILLARD ATELIER

If an opportunity presents itself in front of you, always say yes, no matter how out of your comfort zone it may make you feel. Following this mantra in 2016, I have had the opportunity to compete in WRBC in Brisbane, watch a friend in China for the “World Coffee in Good Spirits”, sat and passed my exam for judging the WBC, and judged at the WBC in Dublin.

MICHAELA GERARD GRINDERS COFFEE

Moving to Australia and making Sydney my home - to support our current and potential members in sustainable sourcing of delicious coffees and increase awareness around how sustainability is essential, adding value to a successful and flourishing coffee sector. Looking forward to meeing with you!

MELANIE MOKKEN UTZ

37.

PRESENTS THE

Australian coffee roasters

Hall of fame 2016

Congratulations

QUISTS COFFEE

his year's Compak Golden Bean saw the relaunch of the Hall of Fame to reward iconic coffee businesses for their achievements and longevity in the business. Café Culture Magazine sponsored this year’s trophy and was very excited about being part of this award process. Managing Director of Café Culture Sean Edwards had the pleasure of giving away this prestigious award at the formal Compak Golden Bean awards ceremony. This year’s winner was awarded to an iconic coffee family, Quists Coffee from Melbourne. Jim and Doris Niesen-Baruta were at the awards dinner and were taken aback and pleasantly surprised by receiving this prestigious award. Jim gave a short speech about the honour of receiving the award and about the background of the company’s longevity in the Melbourne coffee scene. Established in 1938, Quists Coffee were the ﬁrst coffee roasters in Melbourne. In the early years Quists was focused on retail, with three shops trading in Melbourne CBD. They only operate one store at their original location at 166 Little Collins Street, Melbourne. This shop sells freshly roasted coffee beans, along with a range of teas and coffee making equipment, as well as takeaway coffee. Quists now concentrates on wholesale and contract and private label roasting from their roasting plant, north east of Melbourne. Jim said, “If you go back in history, the original business was started by a Danish gentleman by the name of Mr Quist, who started the company to service the coffee needs of an ever increasing European migrant community. Quists operated from the retail shop at 166 Little Collins Street, where the coffee was also roasted on the premises.” Mr Quist, an elderly gentleman, eventually became too ill to operate the business, and a trio of investors was located with the assistance of the Danish Consulate to take over the business. One of the trio, Mr C.J. Matthes, operated the business and eventually bought out his silent partners. In 1958 his son joined him in the business, and they incorporated the company.

In 1960, Georges purchased the Little Collins Street building and planned to establish their hostess store. Quists had been advised that they may need to vacate due to this expansion by Georges. A factory was established in Little Latrobe Street, from where the coffee was roasted and an additional shop was opened in Flinders Lane behind the Regent Theatre. Also in 1960, a new European immigrant, Fritz Niesen, was employed to roast the coffee and assist with the growing demands of the business. The forseen expansion of Georges in Little Collins Street had occurred; however, Quists were invited to remain in the building. Quists now operated two retail shops and the factory. Fritz Niesen had been buying into the company over the years, and in 1984 bought the remainder of the company outright. His daughter, Doris, had been working for Quists on a casual basis since 1976 and in 1989, Fritz’s son-in-law, Jim Baruta, started working at Quists to roast the coffee and assist with the further growing demands of the business. In 2007, Doris’ father, Fritz Niesen, was presented with a Gold Melbourne Lord Mayor’s Small Business Commendation, representing over 40 years as a proprietor of a small business within the city of Melbourne. In the same year, Doris was bestowed a silver award for over 25 years in business and Jim a bronze. Jim received a silver commendation in 2014. Quists Coffee is an iconic name in the Melbourne coffee scene, and Jim and Doris have worked behind the scenes promoting the growth of the industry. Jim and Doris are both quiet achievers and are very well liked by the whole industry for their dedication towards the craft of roasting and producing ﬁne coffees and supporting many start up cafés and coffee businesses. We wish Quists Coffee all the best for a bright future and modernising this iconic business, with plenty of new ventures on the books. quistscoffee.com.au

Green Bean Zone

38.

FTA COFFEE T. E. W. FT.

ORIGINS:

Bennetts T E. W. FB.

ORIGINS:

+ 61 3 9853 0328 trading@hab.com.au www.hab.com.au www.facebook.com/HABennetts

• Brazil • Colombia • India • Rwanda • Ethiopia • Zambia • Guatemala • El Salvador • Tanzania • Burundi

At FTA Coffee, we strive to seamlessly connect roasters to the world’s ﬁnest green coffee. With our partners Olam International, our teams work closely with both our producer and roasting partners in order to provide the best customer service and best product available. FTA Coffee provides end to end solutions, including direct sourcing, logistics, ﬁnancing and warehousing.

First Crop Coffee

• Colombia • El Salvador • Ethiopia • Honduras • Indonesia • Nicaragua • Panama • Papua New Guinea

A third generation family company, Bennetts is the leading importer of quality coffee and tea to the Australian market. Founded in 1918, we’ve been connecting Australian businesses with producers at origin for nearly 100 years. Our product range is always expanding, as we continue to build on our legacy within the industry, paving the way for unique and exclusive sourcing opportunities. We are committed to supporting our origin partners and offer a wide range of sustainably certiﬁed and specialty coffees. Our commitment to creating a prosperous future for our industry is at the heart of everything we do.

Crop to Cup

T. +61 406 009 647 E. celina@ﬁrstcrop.com.au W. www.ﬁrstcrop.com.au

ORIGINS:

• Colombia • El Salvador • Guatemala • Nicaragua • Kenya • Tanzania • Ethiopia • Papua New Guinea

Personalised green coffee sourcing and importing. We work closely with roasters and producers to bridge the gap with origin by sourcing directly and ethically, using strong relationships and a transparent logistics ﬂow. First Crop is a curated green coffee experience for roasters.

T. 0410 450 369 E. michaela@croptocup.com.au FB. www.facebook.com/CroptoCup

ORIGINS:

Sumatra Coffee House T. E. W. FB.

• Rwanda – Muhundo • Peru – Organic • Indian – Nugget (Mysore) • Kenya – Twiga • Panama – Geisha (Don Pepe)

What started out as our pursuit for the highest quality coffee beans evolved into a raw coffee buying programme that enables us to make significant contributions to coffee communities. The Crop to Cup programme delivers significant benefits to the farmers and their communities by working with responsible growers in each region, and offering a price that reflects the quality of their crop. Our programme enables farmers to support their communities to build skills locally, provide job security and growth opportunities for local workers, uphold ethical practices and encourage sustainable farming.

Project Origin

+61 3 8398 0500 coffee@fta.com.au ftacoffee.com.au www.facebook.com/FTAcoffee

ORIGINS:

1300 205 571 enquiries@sumatracoffeehouse.com sumatracoffeehouse.com www.facebook.com/SumatraCoffeeHouse

• Sumatra (Indonesia) • Myanmar • Colombia • Brazil • Guatemala • Costa Rica • Ethiopia

Established in 2012, Sumatra Coffee House began its journey with a single mission: to make the ﬁnest quality authentic Sumatran Gayo coffee available for the world to enjoy. Supported by an exclusive partnership with a local coffee producer Permata Gayo Cooperative and strong ties to the coffee farmers themselves, Sumatra Coffee House has been delivering the highest quality Sumatran Gayo coffee, authentic and traceable, Australia-wide. In 2015, we answered the demand from our growing customer base by bringing coffee from Colombia, Myanmar, Brazil, Ethiopia, Costa Rica, and Guatemala.

T. 0467 001 710 E. habib@projectorigin.com.au W. projectorigin.com.au

Elephant Hills Coffee E. pathy@elephanthills.com.au

ORIGINS:

• Colombia • Nicaragua • Honduras • El Salvador • Brazil • Ethiopia • Rwanda • Panama • India • Indonesia

Project Origin sources exceptional quality green beans from over a hundred producers in ten countries. We choose to work closely with the farmers and exporters, meaning our prices are received by the people who deserve it most, with minimal layers of value adding in between. Our vision is to build relationships all over the world, source great coffee from farms in every producing country, and continue to experiment, research and improve farming practices and quality of life in communities we work with. All of our coffees have a minimum cupping score of 83 points and are categorised by score. Black Label coffees are 83 - 85 points, Green Label coffees are 86 - 89 points and our Gold Label coffees score 90+.

ORIGINS:

• India

Established in 1958, Thalanar Estate have produced high altitude shade grown washed Arabica from the Anaimalai (Elephant Hills) region of South India. In 2010 they commenced a direct trading relationship with specialty roasters in Australia and New Zealand, sourcing ﬁne washed Arabica from our family owned estate and other specialty coffee from India, such as Monsoon Malabar, Kaapi Royal (washed Robusta) UTZ Certiﬁed coffee.

Raw Coffee Sales | Direct Trade Approach | 80+ Coffees from 17 Countries

THE CROP TO CUP PHILOSOPHY The Crop to Cup green bean buying program was founded in 2012 on the basis of supporting the farmers that support us. Our philosophy is about building direct relationships with coffee-growing communities and empowering them to work with us, rather than for us. The program is committed to building skills locally, upholding fair practices as well as encouraging responsible farming. SOURCING, NOT CHOOSING Our green bean buying specialists travel the world to directly source specialty grade raw coffee from producers. Weâ&#x20AC;&#x2122;ve spent years developing relationships with producers to create an extensive and unmatched green bean buying network. For roasters, this means Crop to Cup can ensure continuity and sustainability of supply, access to the highest quality coffees, and the ability to trace each bean lot back to the producer at origin. Regardless of season, crop variation, or regional availability, Crop to Cup can supply the beans that roasters want, not the beans that are simply available.

RAW COFFEE SOLUTIONS Our direct access to producers across many origins offers roasters the opportunity to experience a wide range of raw unique coffee, including microlots and exclusives. Crop to Cup can also work with roasters to develop unique blends to meet customersâ&#x20AC;&#x2122; tastes and demands. All origins are sold in a minimum order quantity of 60kg sacks. Upon request, Crop to Cup can prepare personalised markings on bags for full container load purchases of 320 bags.

ENQUIRE TODAY | Michael Anapo | michaela@croptocup.com.au | 0410 450 369

40. BY SEAN EDWARDS

HEAD BEAN – THE COMPAK GOLDEN BEAN NORTH AMERICA

COFFEE E VA PO O URS S DRIF F TE E D OV V ER R PORTL L AN N D IN SEP P TEM M BE E R, A S YE E A R TW W O O F T HE E NORTT H AME E R ICAN N COM M PAK G O LDE E N BEAN N COM M PE E T ITIO O N TO O OK K P LA A CE E . O VE E R 700 C OF F F EES S W ERE E EN N TER R ED D A ND JU U DGED FRO ROM 24 4 4 NO O R TH H AM M ERIC C A N R O ASTER R S.

NORTH AMERICAN COMPAK

he Compak Golden Bean is now the largest global coffee This section of the competition is for coffee roasters who roast for roasting competition, with over 2,000 entries in the multiple store businesses. The Compak Golden Bean added this Australian market, and it will also be entering the UK award so small and large coffee chains can showcase their winning marketplace in 2017. blends to the consumer market. Mike was the Compak Golden Bean This year’s overall winners were Scott and Amy Angelo Champion from last year, and this win shows he is still working hard from Oceana Coffee in Florida. Scott has won gold two years in in his business to produce winning coffees for the marketplace. a row for his Milk Based coffee. This year’s gold medal for Milk Klatch Coffee is a well known brand and his LAX café is a favourite Based helped bump his points up to be the overall stop over for coffee lovers who are looking for champion. The overall champion is decided by the a caffeinated treat whilst passing through Los THIS YEAR’S OVERALL combination of the highest score in Espresso and Angeles. WINNERS WERE SCOTT AND Milk Based, which showcases the roaster’s skill in The Compak Golden Bean this year saw many AMY ANGELO FROM OCEANA changing profiles for different brew methods. The winners in the nine categories that were judged. COFFEE IN FLORIDA. SCOTT winning milk blend was a Natural Ethiopian and Head Judges Peter Licata and Anne Cooper had a HAS WON GOLD TWO YEARS farm direct Columbian. mammoth task of organising the large amount of IN A ROW FOR HIS MILK BASED Scott has an amazing palate, and he fully entries through the three days of judging, but they COFFEE. understands matching coffee roast profiles to had plenty of help, with over 120 people attending different brew methods. His two cafés in Tequesta and as delegates/judges. are a testament to his business acumen, being The goal of the event is to find the positives busy all the time. Scott and Amy also won Business of the Year for of the entered coffee through blind coffee cupping and through North Palm Beach County after last year’s Compak Golden Bean different brew methods. The engine room was well equipped this medal win, which helped in their submission at the local chamber year, with a quiver of Conical Compak grinders, Class 11 Rancilio business awards. Xcelsius espresso machines, and the filters were run through Behmor 1st Place overall champion - Oceana Coffee, Florida Brazen brewers. 2nd Place overall winner - Crimson Cup Coffee, Ohio It was a great year for the event, doubling numbers all round, 3rd Place overall winner - Klatch Coffee, California so it’s time to set dates for 2017 - which will probably be late This year’s Franchise/Coffee Chain winner went to Klatch Coffee September, away from other coffee events. in California. Owner of the business Mike Perry was at the awards A big thanks goes out to all of the North American coffee industry to collect the prize and the coveted Reg Barber crafted trophy. for believing in this competition and making it a reality.

DO YOU WANT TO

ENTER THE LARGEST COFFEE MARKET

IN THE WORLD?

Let CafĂŠ Culture International take your business to markets in North America, Europe and China through its networks and media associations in this space!

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The Cafe Culture Team can create a tailored package to suit your business marketing needs and sales targets. Cafe Culture International is well on trend with all global cafe markets and can help fully design your campaign and introduce your product to your chosen target.

%106#%6 Sean Edwards Managing Director sean@cafeculture.com %CHČ&#x2DC; %WNVWTG +PVGTPCVKQPCN PQY JCXG QHĆ&#x201C; EGU KP 2QTVNCPF 1TGIQP London and Shanghai. We are successfully completing sales consulting projects in these countries, using networks created from 15+ years of international market experience.

WEBSITE www.cafeculture.com

42. BY BRYDON PRICE WCE REPRESENTATIVE & HEAD JUDGE

DAWN CHAN, HONG KONG

LEM BUTLER, USA

SETTING STANDARDS

& DRIVING INNOVATION THE WORLD BARISTA CHAMPIONSHIPS

eturning from judging the World Barista Championships in Dublin, I decided to share some thoughts on the role that these events play in the ever evolving world of specialty coffee. The World Barista Championship (WBC) can, from the outside, look very detached from the day to day café world. Baristas will often use elaborate equipment, exotic coffee and utilise advanced brewing techniques, which many café baristas or owners would shy away from in the fast paced daily service. So, what then does this hyper real showcase of coffee making contribute to the wider coffee industry, and how does the organising body, World Coffee Events (WCE), mission statement to “engage the specialty coffee industry and promote coffee excellence” play out? With its detailed and relatively objective assessment criteria, the WBC has become the most widely adopted global standard for espresso coffee quality. With the format used across over 50 countries for their national level events, the WBC acts on specialty coffee in two distinct phases. In emerging specialty coffee markets, like the United Arab Emirates, where I’ve judged for the past few

years, the rules and scoresheets of the WBC act as a framework, guiding this young industry towards world’s best practices. On the flip side, in highly established markets like here in Australia, the USA or the UK, the competition provides an opportunity to explore the cutting edge of specialty coffee preparation and service. Many aspects of the specialty coffee experience we now take for granted have been significantly advanced by their showcase on the competition stage. The service of single origin espresso, for example, and the appreciation of their individual flavour profiles has substantial roots in the WBC. Where once a balanced espresso was seen to require the blending of multiple beans, the competition format around the expression of distinct flavour profiles and transparent coffee lineage has seen single origin selections come to the fore. As high profile competitors began to receive recognition for their service of these coffees, we saw café baristas and specialty roasters follow this trend and use it as a point of interest for engaging with their customers. “What single

origin are you featuring?” is now a frequently asked question in specialty cafés, and even the service experience is often accompanied by coffee cards and tasting notes as pioneered at judges tables. The serving of single origins has also driven a high level of focus on the traceability of the coffees - a movement which has had signiﬁcant impacts through the supply chain. In the pursuit of demonstrating their knowledge as a coffee professional and communicating just why their chosen espresso is so damned delicious, competitors have for multiple years now looked to tell a story of both the coffee itself, but also that of the producers behind it. Making champions of those producers striving for excellence and innovating at the farm level by promoting them on the world stage has undoubtedly contributed to the furtherance of specialty coffee. Inevitably, competition baristas searching for the best microlots end up at the door of similar producers. This has made celebrities of innovative producers such as Aida Batlle, whose coffee was served by many competitors, notably in 2014

Photo credit: Jake Olson for World Coffee Events

BRYDON PRICE (JUDGE) LEFT, CHARLOTTE MALAVAL, FRANCE

There were of course many other cool bits of

and 2015. This year’s competition in Dublin saw

further means to provide coffee with a deﬁned

many baristas select their amazing green coffee

proﬁle. For the competitor like Yoshikazu, this

kit used across the competition this year, and I

from the champions of progressive farming

obviously allows a selection of coffees that

have to throw a shout out here to Ben Put of

and processing, Ninety Plus. While this rareﬁed

will achieve a very speciﬁc cup proﬁle. For us

Canada, placing third, who used his returning

group of incredibly expensive microlots does

as roasters and specialty coffee professionals,

vacuum chamber to remove carbonic acid from

not represent the majority of coffee produced,

however, this also suggests an approach to secure

his espresso drinks, as well as a custom made

it does provide a valuable platform to showcase

coffee that is exaggerated and expressive for our

pressurised syphon to create a “full immersion

the super pointy edge of innovative producer

customers, presenting a consistent approach to

espresso” for his signature course, pushing higher

practices.

producing new ﬂavour experiences.

extraction and boosting Malic acidity. For aspiring

WCE Dublin saw a focus in many performances

Varietal and processing have undoubtedly

on presenting what’s being tentatively labelled as

been a feature of the competition world for a

the “4th Wave” of producer driven innovation in

few years and

the specialty coffee industry. This concentration

have, at a basic

on how a chosen coffee came to taste as

level, become

described in the cup advanced the competitive

part of the café to

conversation beyond where the coffee came from

consumer lexicon.

and very much towards varietal and processing.

The exploration of

VARIETAL

these areas within

Top six ﬁnalist Lex Wenneker of the

THE DRIVE TO BE MORE CONSISTENT, MANIPULATE EXTRACTION, WORK FASTER OR SIMPLY BE TIDIER SEES THE USE OF EQUIPMENT DESIGNED FOR THIS PURPOSE OR RETOOLED FOR OUR INDUSTRY.

WBC will likely see further efforts into innovation at farm level,

to service in the wine world in perhaps the most

along with a slow outpouring of knowledge and

varietal-central performance of the competition.

appreciation to the specialty coffee consumer. I often liken the WBC to Formula One racing,

estate, Las Margaritas. They were all from the

in the way that it leads innovation that then

same harvest and all processed naturally; however,

trickles down to the wider industry. The average

each course was a different varietal. Accompanied

consumer may not know where these innovations

by a ﬁlter brew of each served in a wine glass,

came from, but can still appreciate their

Lex focused on how our service of select varietals

incorporation into a personal experience.

could translate at a consumer level by highlighting

SO WHAT DID WE SEE THIS YEAR THAT IS LIKELY

speciﬁc sensory experiences in each of the Sudan

TO APPEAR IN SPECIALTY COFFEE SHOPS

Rume, Geisha and Pacamara variety brews he

ACROSS THE GLOBE?

served. Varietal separation and speciﬁc varietal selection are becoming more commonplace

a watch, as it provides an amazing summation of both coffee

Netherlands compared specialty coffee varieties

Lex selected three coffees from one Colombian

competitors, Ben’s performance is deﬁnitely worth

Rivalling each other for most utilised coffee tool were the OCD and Acaia scales.

knowledge and progressive barista technique by, as he states, taking risks. As well as representing

producers, the performances at the WBC are a great outlet for equipment innovation. The drive to be more consistent, manipulate extraction, work faster or simply be tidier sees the use of equipment designed for this purpose or retooled for our industry. The EK43 was primarily a deli grinder before Matt Perger and Charles Babinski dragged it kicking and screaming into the world of espresso. It is now of course one of two compulsory sponsor grinders! Of note, the Puq Press made a couple of appearances this year, with technology further tightening dose and tamp technique. Competitors may well be giving over one of their two allowed electrical devices this

with progressive specialty coffee producers, but

Both made appearances last year with a few

unless we can translate this effort and expense

competitors, but this year were almost ubiquitous

to the café customer, it will remain the demand

on the benches of each national champion. The

of roasters, coffee geeks and competitors rather

OCD is a levelling tool which in the competition

than a sustainable option for the wider producing

environment simpliﬁes achieving consistency on

community. Performances such as Lex’s bring this

the technical scoresheet; it makes it that much

conversation to the fore.

easier for a technical judge to agree that the

concepts, ﬂavours and community expressed at

PROCESSING

levelling technique is effective. Consistent dosing

these events have over the years continued to

and tamping does of course have import in the

inspire me as a coffee professional and excite

Iwaze was unique, as he blended or “interwove”

café environment, reducing channelling and

me about the industry’s future. Whilst the

two coffees together for his drinks. Using two

promoting evenness of extraction, which will

competition format is by no means perfect in its

different grinders to achieve speciﬁc particle

likely see the OCD become de rigueur on many

representation of the wider specialty coffee world,

size and extractions, Yoshikazu mixed differing

specialty café stations.

it does undoubtedly provide a unique forum for

The second placing performance of Yoshikazu

percentages, after grinding, of each Ninety

As well as selecting amazing coffee, the barista

competition season to this neat bit of kit. As a Head Judge at the World Barista Championship, I am obviously a disciple of its value within the specialty coffee ecosystem. Beyond the examples I’ve given above, the

innovation and evolution of coffee, technology and the barista craft.

Plus coffee. These coffees were a marriage

competition is also about what the barista has

of two varietals but more interestingly, two

done to create the sensory experience. This

opposite processing methods when it came to

has come to see brew ratios become common

or debating throwing your hat in the ring, I’d

fermentation of the cherry. The Panama Geisha

language, often changing from one course to

heartily encourage you to do so - whether as a

enjoyed a low temperature fermentation, gaining

the next. Accurate brew ratios of course require

competitor, spectator, judge or volunteer.

balance and complexity through an extended

accurate scales, and Acaia were very much the

ABOUT THE AUTHOR

process of “cold fermentation”. The single varietal

most commonly used tool for this. Whether

Brydon Price, a proud Kiwi ex-pat, is a WCE

Ethiopian selection had, in contrast, gone through

weighing doses and signature drink ingredients

Representative and Head Judge plus certiﬁed Q

a “melted fermentation”, high temperature

with the Acaia Pearl or weighing out extraction

Grader. A passionate specialty coffee ambassador,

and less time. This deliberate innovation in the

with the Acaia Luna, these scales were this year

he leads Sales and Account Management for Five

processing of specialty coffees gives producers a

an almost inevitable piece of kit.

Senses Coffee in Victoria and Tasmania.

If you’ve been wondering what it’s all about

44. BY ANDY FREEMAN

O V A T I

I N

ONLINE

ordering

[ SOME SIMPLE DOS AND DON’TS ]

WITH THE ADVENT OF THE INTERNET, IT’S NOW POSSIBLE TO PUT YOUR COMPANY ON THE COMPUTER SCREEN AND SMARTPHONES OF PEOPLE ALL OVER THE GLOBE, INSTANTLY.

nce upon a time, coffee roasting was a very localised service, similar to a butcher or baker; customers could walk to where the beans were roasted. If a roasting business grew large enough, they could aim to hit the grocery shelves and then use the supermarkets’ marketing and infrastructure to help widen the reach and the customer base. With the advent of the Internet, it’s now possible to put your company on the computer screen and smartphones of people all over the globe, instantly. CoffeeSnobs has been around for nearly a dozen years. We intentionally exist only as an online business and have always viewed ourselves as local to everywhere in the country. In the early days we found ourselves having to constantly explain that we don’t have a retail presence, we can’t do counter sales, and we don’t have any roasted stock on hand, as we fresh roast to order and freight it out the same day. It was an alien concept to most people, but as time has gone on it’s become a far more accepted and understood business model. Getting a web presence for your business is easy; getting people to use it can be a bit trickier.

GET ONLINE; YOU NEED TO BE THERE. Customers will reach for their phone and search for your company to find your address, find your products, or even just to read some reviews. If they don't find your business, they will surely find your opposition with just a couple of clicks.

SPEND A FORTUNE ON WEBSITE ANIMATIONS AND MARKETING FLUFF. Expensive and ﬂashy webpages are nice to look at for a minute, then they blur into noise and quickly become similar to TV ads or worse; they don't even display properly on a mobile phone. Most people searching for you just need the short, concise facts. A friend of theirs has already recommended your products, and they need to know which days you are open or where you are located.

SELL FROM YOUR WEBSITE. It's become quite normal for people to shop from their couch, desk, bed or while on public transport. Your customers can't always ﬁnd the time to get to your business, but they have no trouble shopping while ﬁlling some spare minutes. You can buy anything you can imagine online, and plenty of people do so every day.

DON’T

SELL FROM YOUR WEBSITE. A contradiction to the above, but if you can't handle online orders fast and efﬁciently, then you will frustrate customers and potentially lose them forever. In our business, freight and logistics are the key. We ship everything the same day it's been paid for, without exception. Welcome to generation "now, now, right now"; sitting on an order for a day

DON’T

WELCOME TO GENERATION “NOW, NOW, RIGHT NOW”, SITTING ON AN ORDER FOR A DAY OR TWO IS UNACCEPTABLE or two is unacceptable to most. Customers have ordered, paid, and then expect it to magically appear in front of them as soon as the hit the "buy now" button. Build a great relationship with your freight companies and give your customers accurate tracking information, so they know you shipped it the same day and they can follow the product moving. OFFER A WARRANTY. DO We have had parcels arrive to a customer that looked like they were dropped from the Space Shuttle. It's rare, but it does happen, and I can recommend that the best thing you can do is to deal with it instantly and once. Trying to claim transit insurance through your carrier is a longwinded and often a painful and fruitless process. If a customer has gone to the trouble of reporting an issue with an order, then instantly offer to resend the order, no questions asked. You won't need to do this very often but when you do, the loyalty and goodwill you get in return is extremely valuable. CUT CORNERS. Ship the very best product, packaged perfectly and robust enough to

DON’T

handle the roughest treatment in transit. A little extra margin spent in packaging will result in more happy customers, more repeat business and far fewer problems. If all your online orders are from ﬁrst time customers, then you need to determine why your previous customers didn't come back. GO THE EXTRA MILE. An online presence is rarely a 9 to 5 proposition. You will need to consider replying to email and questions outside of "normal" business hours. For example, 5pm Friday ‘til 9am Monday is an eternity to a customer and is nearly half a week in actual time. A quick reply out of hours can really put a customer at ease and show how much you care. Although we have been online for a long time, we are far from perfect; there is always room for improvement, and having a critical eye and taking feedback onboard from your customer base is important in the successful evolution of your internet presence. Most of all, embrace the technology and allow your happy customers to become your roaming sales force in this online world.

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48. BY SEAN EDWARDS

iTemEnt c X E IN THE

LONDON CAFÉ MARKET

IT’S NOT ALL ABOUT RED DOUBLE DECKER BUSES, UNION JACKS AND WARM BEER. IT’S MORE ABOUT THE GREAT HOSPITALITY OF THE NEW CAFÉ SCENE IN LONDON TOWN THAT'S CAFFEINATING AND ENTERTAINING THIS VIBRANT WORLD CITY. YOU DON’T HAVE TO LOOK TOO HARD NOW IN LONDON FOR A GREAT COFFEE AND AN EXCELLENT CAFÉ EXPERIENCE. EVERY BOROUGH HAS A COLLECTION OF UNIQUE CAFÉS AND ESPRESSO BARS OFFERING GREAT COFFEE AND FINE DINING STYLED CAFÉ MEALS. WE FOUND SOME AMAZING CAFÉS AND ROASTERS FROM THE CENTRE OF LONDON, RIGHT OUT INTO THE OUTER SUBURBS.

ondon is a city of nine million people of diverse cultural backgrounds and has many flavours of food and beverages from around the world at an easy reach. There is one group of people who are dominating the café world, and it’s Australians and New Zealanders. This bunch of Southern Hemisphere invaders are blitzing their profitable café model throughout the whole UK. Many of the cafés we visited had an Aussie or Kiwi connection, with the owners being from "down under", bringing their café model into the old dart. And there were plenty of young adventurous baristas on their two-year work visa, spending their time abroad behind the espresso machine - not unlike their fathers and mothers, who poured warm beer at a pub a few decades before them. We have hilighted some great businesses that we visited during our two week stay; we were welcomed with open arms everywhere we went, which is nice when you are a long way from home. Our first coffee experience was at Nude Coffee in the famous Brick Lane, Shoreditch - a grungy suburb full of real hipsters and those wanting to be hipsters. Nude Coffee Roasters have an espresso bar on one side of the cobbled street and the other side is their roastery. Many of the staff are Aussies, and the coffee was as excellent as their café breakfast menu. Not far away we met fellow Aussie Alice, who runs a small café called Bell Boi. On chatting with her over a well made Allpress Coffee, she told us that Bell Boi was set up as front of house for a booming Air BNB business. Alice and her husband have set up thirty plus properties in their rental empire. They are both professional dancers and have had an impressive career travelling the world with their passion for dance and theatre. Crossing a few blocks, we found New Zealand export Ozone Coffee, where we were blown away by their amazing concept. The place was packed and the food was world class - we were lucky enough to get a seat in this bustling café. With a full open kitchen in the funky warehouse space and a roasting business in the basement, you can watch all the action from the open landing above. The business is packed with Kiwi and Aussie staff, who all know the business and are in full control of the endless crowds who spill out of their offices in this corporate business district. Around the corner we visited Lantana Café, one of three café businesses in London that is part of the cool small chain. Lantana is nicely fitted out and has originated from the Australian café concepts, named

THESE GUYS HAVE CREATED SOME WICKED VIBES WITH CLEVER VIDEOS ABOUT THEIR LIFESTYLE CHOICES. after our most colourful flowering weed. It was created by three business partners who missed their Australian café lifestyle so much, they decided to pool their resources and ideas together to make a home a way from home. One of the owners, Shelagh Ryan, has written a cook book called Café Kitchen promoting the Australian style café food and our diverse culture. The coffee is excellent, and the business is well patronised by visiting Aussies and Kiwis. The London Kings Cross district is also home to another New Zealand export, Caravan Coffee. We had a personal tour with head roaster Tane Welton. Caravan has three sites, but the Kings Cross site, in the old Granary building, is a super impressive fitout which is open for breakfast, lunch and dinner with a full bar and has a nightly restaurant menu. Caravan is also growing in the wholesale coffee side of the business and supplies many good accounts around the UK. Tane is soon to set up the roastery in another purpose built industrial site to cope with the growing wholesale business. From there we moved out into the grungy borough of Hackney, where we visited New Zealand and Australian inspired coffee roaster cafés Climpson and Sons. We chatted with general manager Nicole, an Auckland lass who has been with the business for four years and has seen the rapid growth of cafés in London. Climpson and Sons have both cafés and a busy coffee roasting wholesale business supplying lots of cool accounts around the UK and have also expanded into other European markets. The cafés are set up for quick workflow, but are still very comfortable, with lots of locals lounging around in the sunny space. Just a block away we stopped in on the cool little roasting business called Dark Arts Coffee. We met Brad, another escaping Kiwi, whose passion for coffee and motorbikes are combined in this tiny space underneath a railroad siding. These guys are very cool and have created some wicked vibes with clever videos about their lifestyle choices. They are mostly a wholesale business that opens on weekends as a café. We stayed at Angel during our time in London, and we were lucky to be a block away from McIntyre Coffee. This was started by Alex Macintyre,

who came from good coffee prodigy - Mecca in Sydney. Alex had all the tools, like a Mod Bar and Steam Punk, and in his second pop-up across the road in a shared office space, he has a very sexy single group Spirit. Alex and his team are at the very high end of quality coffee presentation, and the large number of punters who stream through the small café space in the morning is a testament to his cool but slightly geeky business model. One of London’s fastest growing coffee chains is Grind Coffee, with one of the business partners being Aussie musician Kaz James, from the duo the Body Rockers. We met manager Sam Trevethyem, who spent a few years working in the Melbourne coffee scene and on returning to his homeland, took on the task of expanding the Grind Coffee business model. Sam had a big vision for Grind and has a real passion to be a leader in creating great talent in this emerging industry. They have set up their own training school for all their café staff at their new roasting facility. The last stop on my coffee and café tour of London was Allpress Coffee roaster, which has been slowly perfected over the years from its birthplace in New Zealand. We received a good reception from business manager Rob Lockyear. The fitout is amazing, with lots of natural light being directed into the roaster café space in the Dalston Lane site. This is one of two sites for Allpress, which also has a cool espresso bar in Shoreditch. Rob said a big focus has been on the wholesale roasting businesses, and they are pitching many accounts all over Europe. The Allpress brand is well represented all over London at some of the better established café and restaurant businesses that focus on quality service. We had some good food treats during our visit and the General Manager, Tony Papas, has definitely tapped into his background of a world class chef showcasing quality food service. I have to admit we are excited about the changes to the café and coffee industry in London, and we look forward to seeing how the improved business model is working its way through the whole United Kingdom. It's great timing for us at Café Culture International, as we are setting up a new office in London for some future project works with our café consulting business. Stay tuned, as we keep staying ahead of world trends and assist in making a sustainable future for our very high quality café business model. It’s so nice our industry is not only supplying great products to the world, but some very smart services.

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52.

CAPSULE INNOVATION A

ustralian coffee industry supplier Capsule Pack has unveiled an innovative solution to the country’s growing problem with used coffee capsules. Australians consume three million coffee capsules a day, or more than a billion a year, and until now the aluminium and plastic pods used by manufacturers were not biodegradable. The used coffee capsules are creating a significant environmental problem, but Capsule Pack is now able to produce 100 per cent biosourced and 100 per cent biodegradable coffee capsules. Mark Beattie, Director of Capsule Pack, which packs capsules for the Australian coffee industry and its sister company, Coffee Roasters Australia, had investigated markets around the world looking for a solution to the environmental dilemma for years, before settling on a biodegradable capsule that also delivers a high-quality extraction. Mr Beattie said their new BioCap capsules are a composite material obtained by transforming cereal plants to replace petro-chemical based plastics. As a result, they conform to the most internationally recongnised and strictest standard for Biodegradable packaging waste, European standard EN13432. “We spent a lot of time in testing the performance of the biodegradable capsule. Our new biodegradable capsules have the same if not better performance versus the current capsules, but the difference is that they take days to compost, rather than hundreds of years. “The plastic and aluminium capsules could take anywhere between 150 years to 500 years to break down, but our new capsules will biodegrade within 180 days,’’ said Mr Beattie. “Our capsules are the first locally produced biodegradable pods that are available to Australia’s coffee industry.” Mr Beattie said Capsule Pack was now marketing the new capsules to coffee roasters throughout Australia. He said he hoped the coffee industry would race to embrace the new BioCap capsules providing a long term viable solution to the single serve capsule market. “Hopefully the industry in Australia will adopt these new capsules, and the environmental problems will be significantly reduced. We are still working and innovating on our other forms of packaging and are on track to achieving a complete home compostable solution in 2017. This is the holy grail of packaging solutions and something we are very

A BIG AIM AND ACHIEVEMENT FOR US WAS TO REMOVE PLASTIC FROM THE CAPSULES, AND OUR CAPSULES ARE NOW 100% BIOSOURCED MATERIAL THAT CAN BE USED TO MAKE COMPOST AND GIVE BACK TO THE ENVIRONMENT.

decomposition timeline

Biocap 180 days

Paper Towel 1 year

Printed Materials 5 Years

Plastic Bags 20 Years

Tin Can 50 Years

Plastic Capsules 500+ Years

*The sleeve ﬁlm is not biodegradable

passionate about. So far we can offer a complete retail packed capsule solution that is 80% certified biodegradable. A big aim and achievement for us was to remove plastic from the capsules, and our capsules are now 100% biosourced material that can be used to make compost and give back to the environment. Plastic capsules will sit around in landfill for hundreds of years and offer nothing useful back to the environment. We also wanted to remove aluminium from the capsule, to ensure the extraction of coffee from the capsule does not come into contact with any aluminum. The negative health effects from of aluminium in water is well documented. We now get customers contacting and thanking us that could never use capsules before due to these health concerns.” Mr Beattie said more than 1.5 million households and businesses in Australia owned a pod machine and that number was forecast to double by 2018. Nationally there have been reports the capsule coffee market is on track to overtake the grocery bean market within the next three years. “When we launched Capsule Pack, our aim has never been to service the major retailers. We got into this business as we believed we could offer a solution to the specialty coffee industry so they could compete against the multinationals, major retailers and flood of imported capsules. “We are a big supporter of the Australian specialty coffee industry through Coffee Roasters Australia, so we decided to set up Capsule Pack three years ago and offer a service based on quality of the coffee, and flexibility of packing, whilst being conscious of the environment. “We had to make some sacrifices in the beginning on the environment, as there were no adequate solutions available, but, had been working from day one to achieve an environmentally conscious solution as we knew, that ultimately is what the market would prefer and is needed for the long-term viability of the single serve capsule market.” www.capsulepack.com.au

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54. BY INDIA READ MARKETING AND SOCIAL MEDIA CO-ORDINATOR AT BENNETTS

INNOVATION in coffee.

WHEN WE THINK ABOUT INNOVATION IN COFFEE, WHAT FIRST COMES TO MIND ARE THE NEW WAYS WE’RE DRINKING IT - COLD DRIP, NITRO-BREW, TURMERIC-LATTES. OR ALTERNATIVELY, THE LATEST, WILDLY POPULAR SINGLE-ORIGIN VARIETAL, PERHAPS A NEW COUTURE CATURRA? MAYBE A BOURBON IRRIGATED WITH 100% RYE BOURBON?

Watering coffee plants with recycled coffee pulp and cow manure, which fertilises and keeps away elephants

he innovations that ﬂy under the radar are often the smaller, less-marketable ones that are happening at origin. It’s these changes in how coffee is grown which over time will more permanently evolve the quality and ﬂavours that we encounter in our cups. Nitro-brew may come and go, but it’s the beans themselves that are here to stay. What kind of changes are we talking about here? To start, most of the innovations in coffee that occur before they’re dropped into a roaster aim to achieve one of three outcomes. These include: to create a consistently higher-quality product, to fortify the product against damage and

deterioration on its way to the consumer, and ﬁnally, to make the farm more sustainable. Often, an improvement in one of these areas gives another a boost too - a good example of this is the practice of shadegrowing coffee. In a number of countries, it was once the common technique when establishing a farm to cut away any existing forestation on the land being cultivated, in order to maximise the amount of space available for planting, and therefore produce more cherries. In recent times, however, attitudes are shifting - studies have shown

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56.

Diverting recycled water from washed coffee plants

Sliding roof to cover havest during tropical outbursts

INNOVATION in coffee.

that leaving some taller trees to tower over

Fairtrade (1992), and the Rainforest Alliance

the internet and libraries, these farmers depend

coffee plants can have numerous beneﬁts. It

(1987) are another form of innovation that

heavily on word of mouth, and in best-case

increases and diversiﬁes wildlife populations,

is proving to have numerous positive returns.

scenarios, co-operatives for information on what

reduces pest damage as a consequence of

Though these institutions have existed for some

new methods are proving effective in the wider

all those extra hungry mouths to feed, and

time now, they’re far from accounting for more

world of coffee.

creates better fertilisation on the forest ﬂoor as

than a small percentage of the world’s coffee

a consequence of said hungry mouths being

production. It’s a practice that has been slow to

satiated. One study in Jamaica found that

take hold in areas of the world where the cost

insect-eating birds beneﬁtted coffee farmers

of becoming certiﬁed can seem prohibitive for

$125 per acre in pest control a year, making it a

individual farmers, especially if the beneﬁts aren’t

great outcome for the farmer, for the birds, and

fully understood. By following the practices

eventually for the consumer (it shouldn’t surprise

that are required of being certiﬁed, farmers

anyone that beans without bugs are better).

can receive better prices for their product, the

Water usage is another example of an area

money can be reinvested into further bettering

Co-operatives are one of the most successful ways for innovations to be proven and spread through the coffee-farming community. They provide a fantastic opportunity for farmers to direct their united energy and investments into making improvements in quality, productivity, and sustainability that would be unattainable as a private pursuit for a single operator. One

where innovation is proving to have multiple

agricultural practices, the quality of life of the

example of such success is COOCAFÉ, a second

pay offs. New methods for monitoring and

workers and local community can be improved,

level cooperative of nine producer cooperatives

reducing how much water is used on coffee

and the local environment can beneﬁt and often

in Costa Rica with a total of 4,000 small farmer

farms is improving quality, reducing wasted

positively impact the crop quality.

members. Since its founding, COOCAFÉ has reduced its water usage to a tenth of original

crop, and saving precious water reserves. Coffee

“These innovations aren’t really new,” you

production can be severely affected by long-term

might think - and you’d be right to some extent.

levels, as well as halved chemicals, started

water shortage, especially during the delicate

In western countries, most of these concepts

transitioning to organic production, and invested

early stages of ﬂowering and fruition, when

are already familiar to us. We have to remember

in reforestation.

insufﬁcient rains have been known result in up

where coffee is grown though, and where the

to 50% yield loss in some areas of the world.

technology is being introduced. The reason

is grown, innovation in itself is the biggest

It also causes the quality of the surviving crop

irrigation is still innovative in this case is because

innovation. Coffee has been cultivated by

to suffer. Coffee farmers around the world are

we’re talking about farmers in remote areas,

increasingly looking into new irrigation methods

often third-world countries, embracing methods

in order to gain more control over the conditions

that are unfamiliar and often conﬂicting with

their plants grow in. This allows their product to

those traditional ones that have often been

become more consistent, better quality, and to

passed down through their family or local

improve yield. In particular, “localised” irrigation

community. The availability of digital technology

systems such as drip feeders are proving to be

has made it easier for those who can afford

highly popular due to their efﬁciency. According

these resources to adopt new methods, but this

to the Dutch NGO, Water Footprint Network, a

isn’t universal. In Ethiopia, for example, one of

coffee are using recycled plastic bottles stuck

standard espresso-style coffee represents 140

the world’s most celebrated origins for coffee,

into the earth to check soil water-retention, as

litres of water that go into the bean’s production

it’s believed that up to 90% of their crops are

was recently reported in Vietnam. Innovation

- making sustainability of irrigation a high

produced by smallholder farmers owning on

can sometimes have a price, but the path to it

priority.

average about 2.5 hectares of land that they

is ultimately education, and that shouldn’t cost

and their family work. With limited access to

anyone the earth.

Certiﬁcations such as UTZ (founded 2002),

In a sense, for quite a few areas where coffee

mankind since the 15th Century, and in the few hundred years that have elapsed since that time, it’s only really in the last 50 years that we’re seeing signiﬁcant changes to the way it is grown. While we can, in the digital age, use sophisticated technology to measure moisture, the reality is that the people who actually grow

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58. BY ALISA NEWEY CEO, RENEW DESIGN

How do cafés SPARK INNOVATION? INNOVATION IN CAFE DESIGN CAN BE SEEN IN HOW THE DESIGN OF SPACES ARE CHANGING AND ADAPTING TO CUSTOMER NEEDS.

he growing use of mobile devices now allows workers to adopt a “work from anywhere” approach. This flexibility means that many people may now prefer to work from a café table rather than a workstation. Similarly, cafés themselves have become more portable. Coffee carts and shipping containers allow greater flexibility in the location and permanence of a café. It turns out that your customers tapping away on their laptop while sipping a latte and listening to the usual background chatter in your café are likely to solve creative problems more easily, adapt to new ideas more readily and be less distracted than they would be if seated in the office. While most of us associate cafés with coffee, research suggests that cafés also provide the perfect environment for creative thinking and innovation. While this may sound surprising, a recent study by the University of British Colombia indicates that the background noise levels in a café may spark innovation. So what does this mean for café owners? There is an opportunity for café owners to create an environment which is set up to appeal to corporate customers by making it easy for them to work for an hour or two while enjoying coffee or a bite to eat. Providing a place to plug in smart phones or other mobile devices, giving customers access to Wi-Fi

WHILE MOST OF US ASSOCIATE CAFES WITH COFFEE, RESEARCH SUGGESTS THAT CAFES ALSO PROVIDE THE PERFECT ENVIRONMENT FOR CREATIVE THINKING AND INNOVATION. or even creating a space which is suitable for meetings will help to meet the needs of corporate customers. Coffee has become so much a part of the Australian culture that many of the best locations for cafés, coffee shops and hole-in-the-wall espresso bars are already taken. Some café owners are finding creative solutions to this problem. Shipping container cafés are one of the innovative design trends popping up at the moment in shopping centres, markets, airports and vacant urban spaces. With the flexibility to be located almost anywhere, shipping containers are giving café owners the ability to design the space to suit their requirements, rather than taking on a lease which is fixed to a specific location. In 2014 The Coffee Club set a precedent by becoming the first major café chain in Australia to offer coffee and food from a shipping container. George Dravias, a Coffee Club Franchisee, has recently been awarded an international food and beverage award for his shipping container café located at the Brisbane Domestic Airport. Dravias sees the use of the refurbished shipping containers as a competitive advantage, as it provides a point of difference for customers. In the space of just a few years, repurposed shipping containers have becoming increasingly popular for cafés, food markets, bars and a range of retail spaces. Large scale examples include Christchurch’s Re:Start mall,

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Images courtesy of The Hungry Bear & ContainerKit which features a range of food and fashion retailers in a funky outdoor shopping mall and Brisbane’s Eat Street Markets. So why shipping containers? There are advantages and disadvantages in operating a café in such a compact space. The advantages include the ability to be located (almost) anywhere. Available in 10 and 20 foot standard sizes, the dimensions of the containers work well for quick service hospitality businesses. While the layout is tight, containers can be functional if the space is well planned, and there will certainly be no wasted space. Another big advantage can be the ability to predict and reduce ﬁtout cost. In comparison to a regular café, shipping container cafés can be purchased as either a raw container or a fully ﬁtted out café. While the tight compact layout of a shipping container will not meet the needs of every café, they do provide an interesting alternative that allows café owners to set up without taking on the lease of a larger space. The key to innovation is responding to change. Understanding the wider social and cultural trends we are facing, including adapting to new technologies and lifestyle choices, will allow café owners to innovate and stay ahead of the game. Alisa Newey - CEO, Renew Design Renew Design is an Interior Design consultancy specialising in working with hospitality businesses to open new sites on time and on budget, while also delivering a remarkable experience for their customers.

60. BY ANNE COOPER EQUILIBRIUM MASTER ROASTERS

PER EXP COO LA NE IN N S A

Anatomy --- OF A ---

ROAST PROFILE

SO ... YOU’VE READ THE BOOKS, THE WEBSITES AND DONE THE ONLINE ROASTING COURSE, TRIED TO FOLLOW THE INFORMATION AND PROFILES PRESENTED, AND YOUR ROASTING MACHINE STILL WON’T PRODUCE THE RESULTS YOU’RE AFTER?

aving the awesome opportunity to regularly visit roasters and be on a different roasting machine pretty much every second day of the week, I have seen and heard it all! The biggest thing I see is that, no matter what you do research wise and whichever proﬁles you try to copy/follow, if you don’t truly understand the green beans you are roasting and how your roasting machine “cooks”/”roasts”, then you will never get the ﬂavour results you are after.

And, believe me, I have seen some astonishing techniques/ approaches being used as a result of roasters misunderstanding or not taking the time to understand everything about their green beans and their roasting machine! Roasting is a craft and a skill that takes time to learn. It is confronting, because you have to make some decent mistakes in order to improve. No-one likes to fail - but in roasting you must! There are no shortcuts!! In order to improve you must experiment, collect a truckload of data and you must taste your coffee! If you are in any way lax with these, then you will never achieve Roasting Nirvana! So, before you grab that cricket bat and take out your frustration on and blame your roasting machine (instead of yourself!), have a look at your own processes, general understanding of your green beans and roasting machine and I guarantee you are not owning up to what you are doing (and not doing) with your roasting approach! In past articles - Beyond the Cooling Tray and The Heat is On - I have been laying down a heap of information to support what we just touched on in the lead up to our next topic - Profiles - which can mean a few different things. Firstly, we can be talking about the Flavour Profile of a coffee - how the coffee tastes, the mouthfeel, the acidity, sweetness, body balance etc. These flavour profile characteristics are of course determined by the coffee bean itself, but are also then greatly impacted by the Roast Profile. A Roast Profile is a way to record our actions and decisions in response to feedback from the beans, as they respond to the application of heat on a particular roasting machine and as we try to encourage an intended end flavour for a specific coffee bean. Hence, a Roast Profile is basically recording what happened during the roast and what adjustments were made to affect the flavour/outcome. There are a few ways to record a Roast Profile - either manually (in a table or graph format - see below), or with data logging programs such as Cropster, Roast Log, Artisan, Roastlogger, Roastmaster, Coffeesnobs, just to name a few!

So, how do we know what ﬂavour is being affected/ developed in what part of the Roast Proﬁle?

To get to this, we need to know what makes up the backbone of a Roast Profile. What elements are we commonly recording, thus contributing to our decisions on how to roast a specific coffee bean in a certain way on a particular roasting machine. It is important to remember that every aspect of the coffee bean and the roasting process are variables in the equation, as we touched on in previous articles. Firstly, the measurements/information you collate before and after a roast (pictured below) can be very helpful and contribute to the success/failure of a Roast Profile: Before starting a roast, always consider: • Moisture content - water acts as a catalyst • Density • Screen size • Process • Batch weight • Environmental conditions of roasting room

• Roast batch number for that day • Roasting system - conductive vs convection vs radiant - understand this to determine optimum charge temp, batch weight, turn pt, heat application for the roast • Desired time of first crack & length of roast • Desired development ratio & weight loss

General Roasting Notes: • Know your Roasting Machine: heat transfer - conduction vs convection vs radiant, capacity of drum, drum speed, airflow setting, burners/gas capacity and type direct/indirect and controls (modulating dial vs switch/button), flue design • Exhaust/env. temp should always be hotter than the bean temp. throughout the roast • Correct placement of diameter of the bean temp probe is essential to accurate bean temp readings • Always start a roast with sufficient energy • RoR should be declining steadily on approach to first crack and for the rest of the roast • Always cool beens efficiently within 5 min from end of roast • Always idle the roaster consistently in between roasts • Always work/plan methodically and consistently • Always keep thorough roasting records and cupping notes • Making mistakes is the only way to learn!

Then there are the more measurable elements/events that make up the backbone of and are recorded on the Roast Profile: • Burner Adjustments • Charge Temp - starting temperature • Turning Point - point of equilibrium between the beans and the drum • Rate of Rise (RoR) - amount of degrees per minute to minute • Timing of Colour Changes - green to yellow to bread/browning reactions • Time and Temp of First Crack • Timing of First Crack to End Roast Time - often referred to as RDT: Roast Development Time • Time between First and Second Crack • Total Time and End Temp of Roast • Development Ratio - a time ratio: % of the time of first crack in relation to the overall time • End Roast Weight Loss %: indicates how much weight (moisture) of the initial mass was lost in the roasting process • End Roast Colour: can be quantified by Agtron or ColorTrack values

62.

So, now that we know the key elements of the Anatomy of a Roast Profile, we can then divide the Roast Profile into sections and really see which part of the Roast Profile is affecting which part of the desired end flavour. I like to divide a Roast Profile into three key sections: 1. Prep - setting the base for the overall momentum of the roast 2. Maillard - body and sweetness 3. Acids and overall end flavour In the diagram below, along with the three sections, are the key “measurable” events/checkpoints we listed before (except for Burner Adjustments and RoR - which we will cover in more depth in the next issue), then defined at the bottom by a desired timeframe in which these events are to occur in order to achieve a desired end flavour.

So - as we alluded to in previous articles - in the Anatomy of a Roast Profile there is an enormous amount of information being used to help make decisions on how to roast and achieve a desired end flavour from a specific coffee bean on a particular roasting machine/ system … as can also be seen in the Heat Transfer Profile graph for a drum roaster with direct gas burners:

I then like to put key events/checkpoints from the Roast Proﬁle together onto a Daily Roast Log Sheet, that I keep next to me to refer to when I am cupping.

With this Roast Log you will start to see patterns in your stretch degrees, RDT, weight loss etc. which will then further help to define your roasting mantra/style of Roast Profile and desired end flavours with some key parameters, allowing you to consistently replicate roasts and make better decisions on future roasts with different beans. Logging your roasts and collecting as much data as possible whether it’s manually or with a data logger - is key to learning from and reacting to what you find in the cup. By comparing your cupping notes - always the most important measurement of all - to your Roast Profiles, you can begin to see what adjustments are helping to better express the flavours you are after in a specific coffee bean. Overall, any form of visually logging your roasting as a Roast Profile is very helpful, as it gives you a path/road map to follow in line with the bean’s physical colour changes along the way. A Roast Profile also allows you to better understand the idiosyncrasies of and what you need to do to get the best results from your particular roasting machine/system. Roast Profiles also encourage consistency amongst roasting team members, which then means a more consistent product being produced, thus strengthening your brand. One great exercise you can do - which is also the basis of my roasting course and will be the topic (Pimpin’ Profiles) in the next issue - is to roast the same coffee three different ways (Sample vs Filter vs Espresso), then analyse and connect the Roast Profile to a particular desired end flavour - because the same Roast Profile is not necessarily going to be the best profile/roasting approach for a specific coffee bean/particular roasting machine/desired end flavour! Hope you all enjoyed some sweet success at The Golden Bean, and I look forward to Pimpin’ some Profiles in the next issue! ABOUT THE AUTHOR: Anne has over 23 years’ experience in the coffee industry, having spent the last 10 years roasting in both Australia and the USA at all levels, from commercial to specialty. Anne is a Certified Q Grader, Member of the Executive Council for Roasters Guild USA, Head Judge and twice winner of The Golden Bean. Now consulting with her company Equilibrium Master Roasters, roasters can engage Anne as a consultant or attend the monthly roasting course in Melbourne. Email: aabflav@gmail.com Website: www.eqmr.com.au

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64.

MY BUSINESS PARTNER AND I HAVE A DESIRE TO OPEN OUR DOORS TO THE INDUSTRY AND COLLABORATE WITH ROASTERS AND BARISTAS ALL AROUND THE COUNTRY.

Expat Roasters.

was that there hasn’t been a lot in the past, but

won the competition). I asked her how she

there’s a huge desire to learn and grow as coffee

felt about the win and with a tear in her eye

professionals.

she said, “I just want to do my best every day;

XPAT.Roasters came about after many trips to Bali and naturally while I was there, I was always searching for the best coffee. I noticed along the way there was a huge thirst for

It was then EXPAT.Roasters was born. We have

winning in front of a legend like Ben Morrow

a goal to offer an exceptional brew with great

just shows to everyone how hard we work at

knowledge and the baristas in the Indonesian

service, without having the pretentious attitude

EXPAT and how we are trying to make history

coffee community were wanting more and

that sometimes comes with this sort of quality.

(by producing amazing coffee in every cup). This

more. I found there were some great coffee

My business partner and I have a desire to

win is more for my team; I am so lucky to work

professionals around, but with the amount

open our doors to the industry and collaborate

of baristas in Indonesia there deﬁnitely was

with roasters and baristas all around the country.

an opportunity to bring a little piece of the

As residents of “the island”, we work closely

Australian culture and education.

and respectfully with local Indonesian farmers

After spending the last 17 years working in

and producers to source the ﬁnest quality local

the Australian coffee industry and being heavily

product to complement our nomadic collection

involved in the industry for a lot of that time, I

of beans from around the globe, all in order to

took for granted the amount of knowledge that

wholesale our coffee across the Indonesian café

is shared throughout the passionate community.

market.

Australia has been one of the leaders, if

A big part of my plan with EXPAT is to

alongside great baristas every day.” It is these moments that make me realise I am deﬁnitely on the right track. With all of this happening and the excitement in the air, the future is looking exciting for EXPAT.Roasters, Bali baristas and the Indonesian coffee community. EXPAT.Roasters is part of the 8 Degree Projects Group, specialising in world class, memorable establishments throughout Asia.

not the leader, in the third wave movement,

immerse myself in the excitement and growth

ABOUT THE AUTHOR

and the community has worked together to

the Indonesian coffee market is undertaking. I

Shae Macnamara - 2016 Australian Coffee in

create this. Knowledge has been openly shared

believe the passion showed by the baristas will

Good Spirits Champion, 2016 World Coffee in

and competitions are running at the highest

drive the Indonesian coffee market to be one of

Good Spirits 4th place, two time Head Judge

standards.

the best in the world.

Golden Bean Roasting Competition, 2015/16

So while I was travelling back and forward to

A great examples of this was just recently, one

ASCA National Board member and Founder/ Head Barista EXPAT. Roasters Indonesian

Bali in 2015, I was asking questions to baristas

of my baristas, Yanti, had the opportunity to

about the local coffee industry, competitions,

compete in a local smackdown that was run by

facebook.com/expatroasters

education around everything from farming and

one of the world’s best latte artists, Ben Morrow.

instagram.com/expatroasters

processing techniques right through to brewing

She was so excited to meet him and compete

www.expatroasters.com

and latte art, and the overwhelming response

with all the best baristas from Bali. (Yanti then

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66. INCE THE OPENING OF THEIR FIRST CAFE THEY HAVE MANAGED TO BUILD AND OPEN UP MORE AND NOW EMPLOY

EIGHT AMAZING PEOPLE TO HELP THEM CONTINUE THEIR JOURNEY.

CAFE People

Liz & Mick Beggs KYZAN GROUP

SINCE THE OPENING OF THEIR FIRST CAFE, THEY HAVE MANAGED TO BUILD AND OPEN UP MORE AND NOW EMPLOY EIGHT AMAZING PEOPLE TO HELP THEM CONTINUE THEIR JOURNEY.

had the pleasure of meeting Liz and Mick Beggs back in 2007, when they were running a sports fashion brand out of France and Liz had started a café called Peak in a retail space in Hunter Street, Newcastle. Liz was totally new to the café world, but I could see a real passion hidden beneath, so it was an honour to offer them advice at the time. Today it is a real pleasure to see their success and how they can change quickly to adapt to industry needs. Here is a time line of their business success: 2008 - While Liz was busy immersing herself in the coffee industry, Mick was in Hong Kong heading up Europe’s largest surf brand, “Oxbow”. As the General Manager for Asia Pacific, he was involved in all areas of the international business. 2009 - Liz, with her interest for the café and struggling to get the right product fit for her café business, created Kyzan Group (Café and Coffee Supplies). With only two customers in their area, which were both supplied by Kyzan and Peak Coffee Roastery from Port Macquarie, Liz spent endless days visiting other cafés, presenting their suite of products and explaining the benefits of coming on board with Kyzan Group. 2010 - Not long into the business, Liz took on a second coffee brand to suit the larger café market, “Mocopan”. Liz continued to develop the café business, while Mick returned home to take on a role in the wholesale side of the diving industry. This senior role

allowed Mick to develop a solid knowledge of a domestic business. 2013 Liz and Mick decided that it was time to kick it into gear, realising their passion was in the café industry. Working together, they managed to turn eight customers into twenty-five in the local area. Leaning on Mick’s knowledge of wholesale and retail business sales both here and abroad, they managed to increase their customers’ sales dramatically. A decision was made to limit the number of wholesale customers for Kyzan Group and work on exclusive branding for their current customer base. 2015 - Kyzan Group opened its first café to help their wholesale customers. They both knew opening another café would help them gain more knowledge of the retail market and trial new ideas and systems to help their wholesale customers with their businesses. Liz and Mick didn’t want to recommend a new idea or system without trialling it first. If successful, they would take that idea to their wholesale customer base. Since the opening of their first café, they have managed to build and open up more and now employ eight amazing people to help them continue their journey. Liz has now taken over the retail arm of the business, while Mick focuses on the wholesale side. In 2016/17 the plan for Kyzan Group is to continue to focus on expanding its wholesale and retail business, with the coffee lover in mind.

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68.

START YOUR OWN

AUSTRALASIAN

CAFÉBUSINESS.

C A F É SC H O O L

The team at the Australasian Café School would like to thank all our sponsors to date for their start up support of this exciting project.

he Australasian Café School is now open and conducting classes for persons who want to start their own café business. The school runs a week long course giving the participants the right technical skills, including practical café beverage courses, during this period. Coffee is a big part of the café business, and our expert barista trainers will give the latest industry techniques in café coffee presentation. The school is ﬁtted out with the latest café equipment supplied from the world’s leading agents and machine manufacturers, which will all be used in practical lessons during the training

program. The school is run in partnership with the American Barista School, which has been running courses in Portland, Oregon for new café owners for over ten years. The lesson format has been developed speciﬁcally for the Australian market by the experienced training team at Café Culture International. The training school is also taking training enquires for the following programs, which can be designed and delivered in the following modules: • Speciality Barista Training • Supplier Coffee Introduction Courses • Coffee Machine Technician Courses

info@cafeschool.com.au

(02) 6583 7163

• Coffee Representative Business Sales Training Modules • Food Handling Supervisor’s Certiﬁcates • Industry Pop Ups, including Product Launches. The school is located in the CBD of Port Macquarie, NSW, and is close to shops, cafés and accommodation houses. Thank you to the following sponsors: Boema, Roband, Compak Australia, Ibertial, Rancilio, Winterhalter, Pentair, Just Coffee Insurance, Almond Breeze Barista. Info about The Australasian Café School: (02) 6583 7163 info@cafeschool.com.au

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71. INTRODUCING A

WORLD COFFEE-TASTING

Map

WALL MAP BY 33 BOOKS CO. HELPS COFFEE LOVERS TASTE THEIR WAY AROUND THE WORLD OF SPECIALTY COFFEE.

Dave Selden, designer of the popular 33 Cups of Coffee coffee-tasting journals used by coffee-lovers around the world, has just released a new tasting map inspired by his popular pocket notebook. Around the World in 40 Cups of Coffee is a large format wall map printed on heavy coffee colored paper. Forty countries producing some of the highest grade specialty coffee are highlighted in eye catching metallic ink on the poster. The coffee drinker’s goal is to try - and log - a coffee from each of these countries, noting its origin, roaster, and variety directly on the map. The ﬂavour wheel from the 33 Cups of Coffee

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72.

Organic Goodness TIMES ARE A CHANGING WITH ORGANIC TIMES

With the company’s endeavour of making organic food our everyday food, Organic Times are continuously working hard to make their products affordable and in reach of anyone wanting to be more conscious of what they enjoy eating.

one are the days of describing “organic food” as boring or

tasteless and where you would only find these products on the shelves of health food shops. Today, many organic foods are seen as everyday foods without the nasties, or as gourmet and premium made with only the best ingredients. Melbourne-based company Organic Times are leading the charge in changing this old-school view with their amazing organic products, which can be found in high-end department stores, corporate gift hampers and gourmet delis, while also in the shopping carts of everyday families buying their groceries at the local independent supermarket. Organic Times is an Australian-owned family business offering an outstanding range of organic fair trade chocolates, gourmet cookies, premium pantry ingredients, and grass-fed butter - all of which are ethical and sustainable, but above all, premium and delicious. Since its establishment in 1999, the company’s mission remains the same - to provide us with an alternative to conventional products that taste great, but are also better for us and our planet. All Organic Times products are certified organic, made with the finest quality ingredients, free from GMOs and palm-oil, and contain nothing artificial.

Offer your customer a gourmet home-style cookie that tastes like the real deal. Organic Times’ cookies are made with the ultimate in premium ingredients, including organic grass-fed butter, organic free-ranged eggs, and the ﬁnest fair trade chocolate, and Australian organically grown macadamias. Freshly baked in their boutique Melbourne bakery, Organic Times’ individually wrapped café size cookie range includes Choc Chip, Triple Choc and White Choc & Macadamia. More varieties including gluten-free to be released soon. Enhance your café menu with a little guilt free pleasure and offer your customer these eco-friendly delights today.

Outside of their amazing cookies, Organic Times’ products include milk and dark chocolate rocky road bars, chocolate coated licorice, almonds and coffee beans, and pantry products including organic icing sugar, cocoa powder, baking powder and chocolate drops. FOR MORE INFORMATION, VISIT www.organictimes.com.au or call (03) 9780 9700.

The Art of the Apron

74.

TURMERIC - - - THE NEW - - -

Coffee?

NO DOUBT YOU HAVE HEARD ALL THE BUZZ AROUND TURMERIC, THE WONDER SPICE, SUPERFOOD THAT IS BURSTING WITH FUNCTIONAL GOODNESS. YOU MAY ALSO KNOW OF, HAVE TRIED, OR ARE EVEN SERVING TURMERIC LATTES IN YOUR CAFE. WITH ALL THIS BUZZ, PEOPLE ARE ASKING, “IS TURMERIC THE NEW COFFEE?”

HY TURMERIC? Turmeric has, as its active ingredient, curcumin. This is where the majority of the health benefits come from. A quick visit to Dr Google will reveal the many functional benefits of this spice, and the long history of use in the Ayurvedic tradition of India. That it has recently come into popular use can perhaps be linked to the rising interest in whole foods, health foods and conscious living, where there is a return to seeing “food as medicine”. WHY TURMERIC LATTES? Good cafés, particularly those who have already finessed their coffee offering, are always looking for new, interesting options for their customers, and their search, particularly the health conscious café owners, look to the healthful benefits of spices. To find a healthy drink option that can be made using the readily available steamer wand of the espresso machine, and that can be made with a variety of milk or mylk, that all good cafés now offer, is a significant win for them and their customers. Some of these cafés mix teaspoons of ground turmeric, ginger and black pepper, along with a sweetener in the milk jug, steam it up and serve a “golden latte”. The taste can be quite good; however, the powdered spices do not mix well, giving a somewhat gritty mouthfeel and also settle to the bottom of the cup, thereby having the consumer miss out on the goodness contained

within. Having said that, the golden latte sells for between $6 and $7.50! Here at Alchemy, we started working on our turmeric drink back in 2014, when our founder purchased a farm in northern NSW that grew turmeric. This access to the raw spice, along with the many trips to India following chai and spice adventures, had everyone here looking to create a product that would be a unique combination of all natural, delicious, functionally beneﬁcial, easy to make, able to be used in both hot and cold drinks, and also proﬁtable for cafés. Alchemy’s new “Golden Turmeric Elixir” does all of that, and more. WHY ALCHEMY’S GOLDEN TURMERIC ELIXIR? We combined concentrated spice extracts of turmeric, black pepper, ginger, organic vanilla and some raw Australian cane sugar in a liquid concentrate form. As the curcumin levels in turmeric, both raw and in powdered form are quite low (between 1.5 - 3%), we added curcumin to the base, which also gives the drink its amazing bright yellow colour (we call it Liquid Sunshine). Making a golden latte could not be easier; just add 15 ml of the Golden Turmeric elixir and 200 ml of cold milk (or mylk) to the steamer jug, steam pour and top with a dusting of cinnamon. With summer just around the corner, try it iced,

by using 15 ml of the Golden Turmeric Elixir to 200 ml of milk, add ice cubes, stir, enjoy! The liquid mixes straight in, no lumps no grit, just golden goodness. It remains to be seen if the turmeric latte will topple the café latte. Cafés are selling between 50 - 150 golden lattes per day, so the comparison is not such a big stretch. What is clear though, is that this represents a new ritual, different to the coffee experience, where consumers are looking for a functional, healthy drink that both delights and is good for them. Interestingly, this ritual seems to fit into the mid morning to early afternoon time, when coffee sales slow down, so a profitable opportunity for cafés to consider. LIKE TO TRY? If you are wondering if this might work in your café, we would love to give you the opportunity to find out. Give us a call on (07) 3488 2335 or send us an email: info@alchemycordial.com.au and we will send you a free 50 ml sample bottle, along with a recipe card. CONTACT For more information, go to www.goldenturmericelixir.com.au To order some for your café, email reception@alchemycordial.com.au and ask for your special code for wholesale pricing, or our nearest distributor partner to you.

hero

Nick & Bill Bourgazas - Piatella

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SAME NUTELLA, NEW LOOK

76. BY MICHAEL OO Photo credit : Simon Hall Photography

MerAki

It all started with black coffee and sugar in a coke bottle with a cork and raffia strings. Growing up in a Southeast Asian village slum that was famous for its prostitution, drugs and gangsterism was what I knew to be normal.

quatting toilets with a bucket of water for “flushing”, learning to de-feather and prep a chicken for dinner at the age of five and fanning the charcoal stove until the embers are ready for cooking was as normal a daily chore as picking up a triple shot flat white on the way to work is today. We had access to fresh milk, but unfortunately due to the tropical climate and lack of refrigeration, big expensive 1.5 kg tins of milk powder were the only alternative. Shadows of slothful attitudes were never seen in my childhood, as everyone worked hard, some with three jobs to make ends meet. My grandmother, who picked up odd jobs, used to pop me on the back of her bicycle and cycled about 12 km to drop me at school with my bottle of sugared black coffee, whilst other kids arrived

in their nice little, ﬂash, bright green Datsun 120Ys with their cooked lunch, whilst I clutched on to my 20 cents lunch money like it was my last lifeline. There was one particular boy who used to arrive in his chauffeured 1972 Mercedes Benz 280SE, who made an aesthetical impression with very well groomed hair, starched pants and white school shirt and looked like a typical post British colonial wealthy heirloom with live-in servants. I was always envious of his life. One hot and humid afternoon, I had a coughing ﬁt during a tropical thunderstorm, as I suffered from asthma. Sitting in a corner thinking to myself, what do I want to do with my life ... I remembered saying to myself that I did not want to end up like the low lifers in my neighbourhood

with drugs and gangsterism, as it was not uncommon for school drop outs to end up in a gang in that era. I was committed to studying academically and trained hard to be the best in every school sport I signed up for. Years went by, and that wealthy boy and I became best of friends. As I got to know him better, I became less envious of his life - despite the aesthetics. I became less envious, because he didn’t love what he did. He didn’t love school, sports, people, or life in general. It was something that I couldn’t for the life of me comprehend, as my family showed me how they loved work and life. That was a character trait that has been deeply engrained in me from an early age.”Do what you love and love what you do” was something that was passed on from

my grandmother to me, before dementia got the better of her. She was fervent about life, love and food. Ferocious and protective of her tribe, whilst keeping her heart and soul gentle, kind and fair. If she was in a rock and roll band, she would have changed the world with the music of her soul. She showed me meraki - a word that modern Greeks often use to describe what happens when you leave a piece of yourself (your soul, creativity and love) in your work. Thirteen years ago, I moved to Sydney on my own to take on my second university degree, with a small amount of “Do what you love and money in my pocket. I love what you do” was remember landing in a city something that was without knowing a soul and passed on from my starting from scratch. That grandmother to me. was my one big opportunity that one discipline is hard to meraki my love for life. enough. The training itself was Whilst studying a second degree demanding physically and mentally. in Theatre Arts, I was washing I knew I had found my new challenge. dishes, waiting tables and packing The attitude and aptitude I applied at work, I shelves, as personal or government financial then applied during training, as one has to finish support was non-existent in my world. what they started. It sometimes required up to 20 I worked hard and smart to pay for school fees hours of training a week, which happens to be and living in a big city wasn’t cheap, but made the a full-time job for many people. The swim, ride best of what I had whilst working odd jobs. That and run demanded that I improved my technique, was when I truly fell in love with coffee, despite inserting efforts during bulk training, and my body it being in the background all my life. My life soon screamed out for a clean diet. This sport has changed forever. sent me in a different direction in life, as I learn to I improved from washing dishes, packing coffee love my own body by feeding it well with great orders away and making chocolate sauce, but as a nutrition, plenty of rest, work and training. I learnt barista it was never about pulling the “God Shot” resilience and that my attitude to finish a race on a classic Linea. I was fortunate enough to be soon determined my altitude. spotted and supported by a few “old dogs” of the Watching my dad race in various marathons industry - these guys gave me an opportunity no and triathlons when I was young was exciting, one has given me - a chance to show the world but I soon wanted to be better and faster than what I could do with my attitude and aptitude. he would ever be. I signed up for the ultimate That was when all the things I had learnt triathlon race of my lifetime, a race I had never about myself and the world around me from day imagined I’d be physically ready for. I said, “I’ll one would be put to the test, as I grabbed and never know until I do it.” embraced this opportunity to meraki! Living my I then signed up for my first Ironman life to the fullest in the industry of my choice Cairns 2016! 3.8 km swim, 180 km bike and has brought me places and opportunities that 42.2 km run. Was I nervous? Absolutely yes, I wouldn’t have presented if I was complacent. was. Weather conditions weren’t favouring first As Two Moos Specialty Coffee came to life, timers, as the choppy swim soon turned the surf again my attitude and aptitude was put to the beach into dumpy conditions, whilst the 35 km test - and this time at a level more intense that I wind during the 180 km ride turned out to be a have ever imagined. Working hard to keep your 55 km head wind nearly the entire way. Saddling dreams alive is hard work, but so rewarding. As I up on the bike for 6.5 hours riding a big distance learn to manage the hard work and challenges, I wasn’t easy, with energy gels and a couple of food find my mind racing to look for bigger and better bars for nutrition and trying to digest six bottles of challenges in and out of work. I stumbled upon a 680 ml electrolytes, throwing my digestive system new favourite sport: triathlon. completely out of place. I thought, what better way to challenge my My feet swelled with fluid coming into the mind and see how far my body can go with this! second transition; I walked on my heels into the It’s a sport where the athlete does not understand

change tent after I dismounted from my bike. I called on the paramedics for two bags of ice and some Ibuprofen to help reduce swelling. The paramedic looked at my feet, and I remembered looking him in the eye saying, “I only have the run to finish; I want my ice cream at the end. I’m finishing this - no matter what!” I timidly walked on my heels, which turned to a slow shuffle, and then eventually I managed to run the fluid out of my feet after 3 km. I knew I only had (just under) 40 km to run! 4.5 hours later, I found myself running down the finishing chute! There’s a saying in Ironman, “There are only two modes of transportation down the chute, and it’s either crawling past the finish line or running it down!” I was pleased to be able to run and jump past the finish line, receive my medal and went to eat my six scoop ice cream in the recovery tent! Again, I proved myself wrong about my inability to achieve or complete challenges. The voice that tells me that I can’t do this or achieve that, when I look in the mirror was once again silenced with shame. Being in a position to love what I do for a living and “recreation”, I consider myself fortunate to be able to combine my two loves throughout my life. The way we live our lives speaks loudly of who we really are. Be true to yourself and love yourself. “I will not trade my authenticity for your approval” is a phrase I use to constantly remind myself that I don’t need the approval of others to be loved. All I have to do is accept myself and the only challenge I face constantly every day is myself. I am not racing against time or any other person but myself. I kick back with my espresso, thinking about my next Ironman, and my future is bright with lots of adventures ahead.

78.

FINDING THE

SWEET SPOT WE RECENTLY CONDUCTED AN EXPERIMENT TO TEST THE IMPACT OF TEMPERATURE PROFILING ON FLAVOUR. FOUR COFFEES WERE SELECTED AND EVALUATED, TO DETERMINE THE SWEET SPOT.

WHAT IS THE SWEET SPOT? This is a collaboration between Café Culture Magazine, Espress Group and Rancilio to find the optimised temperature profiled formula. Each coffee was flavour profiled based on a flat 93°C extraction water temperature. An objective tasting session is then conducted to develop a temperature profile that enhances the characteristics of the espresso. WHY IS BREW TEMP IMPORTANT? • Water is a primary ingredient in any coffee • The chemical makeup and temperature of water determines how it behaves as a solvent for coffee’s content • A change in temperature means a change in the constituents removed, thereby fundamentally affecting the taste balance of a brewed coffee • Constituents are the different elements that make up a brew - sugars, acids, caffeine are all constituents. MOST VARIABLES AFFECT EXTRACTION YIELD - BREW TEMPERATURE AFFECTS YIELD AND CONSTITUENT EXTRACTION Variables adjusted for quality

Variables standardised for consistent TDS

Quality Fundamentals

Dosage Weight

Water Quality

Espresso Beverage Weight

Coffee and Roasting Quality

Grind

Preparation Method

Coffee Age

Extraction Pressure*

TEMPERATURE PROFILED Science has shown that an ascending temperature proﬁle is best … However, our testing has indicated that a descending temperature suited lighter roast proﬁles. WHAT CAN TEMPERATURE PROFILING DO? 10.0%

23.0%

TDS %

EXTRACTION YIELD %

22.0%

9.0%

21.0%

8.0%

20.0% 7.0% 6.0%

19.0%

7.7%

8.6%

18.0%

18.6%

20.4%

17.0%

5.0% 90 - 95oC (Bev W 51.2g)

95 - 90oC (Bev W 50.4g)

90 - 95oC (Bev W 51.2g)

95 - 90oC (Bev W 50.4g)

Espresso machines have come along in leaps and bounds with consistency, and continue to do so. Technology is designed for stability, which makes sense, right? What we don’t see with espresso is the absorption of energy by ground coffee. 94 degree water on coffee will lose 5-8 degrees of temperature; you’re actually brewing cooler than 96 at the start of the extraction. Water ﬂow allows temperature to gradually rise. A consistent 94 degree temp will eventually rise up, as the coffee sucks up less energy. THE SWEET SPOT TESTERS

Brew Water Temperature

WHAT HAPPEN AS TEMPERATURE EXTRACTION CHANGES

ANDY EASTHOPE Coffee Academy Manager Grinders Coffee

Brew temperature high = more content = higher extraction yield % Brew temperature low = less content = lower extraction yield %

CHRIS FONE Retail Store Manager Grinders Coffee, Lygon St

We will soon be conducting the next temperature proﬁling experiment, and we invite you to participate. If you’d like to ﬁnd the Sweet Spot, contact the Café Culture Magazine team: info@CafeCulture.com

C O F F E E S E V A LU AT E D

SWEET SPOT 95-920

SWEET SPOT 93-950

SWEET SPOT 95-930

MACHINERY

CLASSE 11 USB

XC E LS IUS

A NEW LEVEL OF INTERACTION Classe 11 smart interface with touchscreen command panel and tempered glass allows the barista intuitive and immediate navigation. Its functionality was inspired by the latest smartphone and automotive technology, providing the barista great simplicity while maintaining simple operation. POWER TO THE BARISTA Rancilio LAB have equipped the Classe 11 with a unique command console that gives total control to the barista. Patented Xcelsius technology offers the barista the opportunity

to explore new flavour possibilities thanks to dynamic temperature profiling throughout the coffee extraction phases. Nuances of the flavour profile from either a single origin or a coffee blend can be explored with ease; experimenting with different temperature profiles enables the barista to realise multiple flavour possibilities in the cup from a single bag of coffee. ONLINE & MULTIMEDIA FUNCTIONALITY Live online telemetry is possible using integrated “CONNECT” software and the patented Rancilio App “SNAP

2GRP TALL

Model

3GRP TALL

40003903

Material

40003904

800

Length

1040

600

Depth

600

540

Height

540

25A

Amp

32A

11L

Steam

16L

4300W

Boiler

5400W

& SHARE”. This interface allows you to establish a direct dialogue with the Classe 11 via precise online monitoring. Classe 11’s control panel features CAN-BUS technology, to ensure lag free touch screen operation while allowing playback of audio and video ﬁles - ideal for promotional and educational media or your favourite music playlist. DESIGNED TO BE GREEN The highest level of attention was given to the Classe 11’s energy efﬁciency, focusing on materials, manufacturing process and ultimately performance. Innovative features

such as group head shut down and boiler insulation are results of a continuous development process intended to increase efﬁciency and environmental sustainability. DEVELOPED WITH THE BARISTA IN MIND Both external and internal ergonomics were considered when developing the Classe 11. From an easy ﬁt group handle to the ergonomic “C-Lever” steam tap with cool touch steam arm, the Classe 11 was designed with the world class barista in mind.

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82. BY SHARYN JOHNSTON AUSTRALIAN TEA MASTERS

The Latest Trends No longer is steeping leaves in water the only way to consume natureâ&#x20AC;&#x2122;s most complex yet basic life juices - tea. Tea has been following the upwards trend of coffee and looks set to continue on this steep climb to the top for some time to come, and along with that have come some great new strategies to get the best out of a brew, as well as some fantastic new ways to serve tea altogether.

An incredibly potent drink comparable to a double-shot espresso - bound to get you going in the morning.

Spiced beef on fresh tea leaves

Tieguanyin jelly & green tea sponge

ALTERNATE BREW METHODS Baristas first made the funky new brew methods of the 21st Century popular among coffee enthusiasts, but did you know tea has its own unique brew methods? Tea has been stirring up quite a fuss in the café community of late, and with that has come a variety of fun and fantastic ways to make your daily cup of cha. The first one we will look at is known as the Steampunk. The Steampunk is produced by Alpha Dominche and is, in their own words, a “craft brewing machine”. It works by forcing hot steam through the glass chamber to heat the water, and then continuing this cycle as the leaves are added, ensuring full emersion and saturation of the leaves. Once this cycle is completed, a vacuum is created to strain the steeped tea without the leaves back into the bottom chamber, giving you your uniquely-created brew. The machine is also used widely among baristas to brew coffee. The tea lover experiences a new level of complex flavours often not found in traditional brewing. The next of our favourite alternate brew methods is the pour-over. Pour-overs can also be used equally for tea and for coffee, and basically act as filtration strainers for your brew. Specific sized tea leaves for this method are placed within the paper strainer and hot water is poured over the top. Filters are very thick, and good quality ones can prevent even the smallest particles from falling through, giving you an extremely clean and delicious tea. We have been doing comparison brewing with pour-over and traditional, and there is a unique smoothness found when brewing teas like this. Syphon tea is also making an entrance, so it just proves what can be done with coffee can be done with tea. In actual fact, on my recent trip to Taiwan I even had tea extracted through a coffee machine. MATCHA INNOVATIONS Two new varieties of the traditionally made matcha drink have come about recently, served almost exclusively in Korea. The first is black matcha, which is grown in the same way as traditional matcha leaves (shaded from sunlight)

Tea cocktail performance

but processed into a black tea and pulverised into a fine, silky powder. This gives the drink a unique and powerful black tea flavour, beautiful and smooth as it moves through the mouth. It truly is a rare and beautiful oddity, and should be experienced at least once. The second variety is double-shot matcha. To make this drink, instead of mixing the matcha powder with water, the matcha powder is mixed with a previously steeped first-flush Korean green tea. This creates an incredibly potent drink comparable to a double-shot espresso - bound to get you going in the morning, and absolutely brimming with catechins (an important antioxidant), vitamins, and minerals. TEA AND FOOD PAIRING This type of tea service has been brewing up for some time in the west, and is now really taking off all around the world. Due to tea’s great complexity in taste due to processing, terroir, varietal, and cultivar, tea can take on a status similar even to wine. Teas can be effectively paired with all kinds of different foods, including meats, curries, desserts, and breakfasts. Noticing that incredibly pleasing taste experiences can be created for customers, many cafés and upscale restaurants are now recruiting tea sommeliers to help them in this incredibly varied field. Recommended teas can be as broad as “green tea” or as refined as “lightly-oxidised tieguanyin”, depending on the given meal. COMBINING TEA INTO FOOD One of the reasons for matcha powder’s newfound popularity is also its incredible versatility. Some of the newest trends with matcha in the west involve baking it into almost any dessert product you can imagine, including matcha cakes, matcha milkshakes, matcha ice cream - matcha everything. Green tea is all the rage, and dessert products are already popular even without it. We have particularly seen this trend continuing from many Japanese restaurants, who routinely serve matcha-based ice cream or even soft serve as a part of their dessert menu. Matcha muffins and cakes are offered by many specialist bakeries as well, especially those run by ethnically Asian owners, increasing market visibility and saturation.

But matcha isn’t the only type of tea being combined into food. We’ve seen gyokuro (“pearl dew” green tea) ﬂavoured dumplings, apple slice roses which have been soaked in black tea as a part of their preparation, and even chai tea spice biscuits. Of course to increase your experience with tea and food pairing, don’t serve your tea in a teacup; serve it in a beautiful wine glass instead. CHARGING YOUR TEA As the weather warms, think about making your favourite brew, chilling it and then putting in a soda syphon. You have a great nonalcoholic drink which you can even add fruit to. TEA COCKTAILS Tea is making its way into cocktail bars around the world and is a very versatile base which can be incorporated into many drinks. By making a simple sugar syrup using tea, especially teas like Earl Grey with its strong bergamot notes and Lapsang Souchong with its equally strong smoky notes, you can create another dimension to a cocktail. Matcha can be shaken not stirred and poured over iced cubes with a dash of your favourite liquor like Midori. For the nonalcoholic beverages you can use Hojicha, a roasted Japanese tea, with sliced peaches, Himalayan Snow Bud with Hibiscus, Joonjak, green tea from Korea, iced with diced honeydew and Hua Shan Yellow Bud tea from China in a cold brew format. Again, the serving of the tea in a beautiful glass chilled with a garnish of your choice adds a whole new exciting beverage to your menu. The possibilities are endless when it comes to preparing and serving tea - and the most important ingredient is, as always, creativity. ABOUT THE AUTHOR: Sharyn Johnston is the CEO and founder of Australian Tea Masters. She has travelled extensively and also lived and worked in many countries around the world. She recognised how tea was consumed both in business and pleasure in different cultures, and found the enormous amount of varying ﬂavours and tastes quite amazing; this interest became addictive. Sharyn is regularly invited to judge teas around the world and is a member of the International Tea Committee. FACEBOOK - Australian Tea Masters INSTAGRAM - @austeamasters TWITTER - @SharynJohnston

84. BY DEMELZA JONES

WE ALL START

SomEwhEre AS A WAITRESS IN EDINBURGH, I WAS ASKED TO MAKE A ROUND OF COFFEES FOR A TABLE IN A RESTAURANT. CAN’T BE THAT HARD, I THOUGHT.

and try to talk coffee with them - they were like

coffee - needless to say, they were pretty average

to level up and learn as quickly as I could to try

facilitated the University of Wollongong’s Barista

cuppas.

and match the skill sets of the existing staff. I

Comp and Latte Art Smack-down. This helped

didn’t need to be the cool guy; I needed to learn

bring the campus coffee community together and

could make different milk types for different

everything I could about coffee as quickly as I

have a forum to skill up, meet other baristas and

coffees - how on Earth does he do it? He’s not

could.

coffee professionals and to bring some healthy

o I did what I thought I should, pressed the buttons and ﬂicked the switches, and it felt more like ﬂying an aeroplane than making a

I remember being enamoured with a boy who

doing anything different from me, I thought. That’s

campus stars. However, I was the new girl - trying my hardest

Those baristas slowly left one by one to join their

After volunteering at the inaugural World’s Richest Barista Competition, I was inspired to start a comp of my own. So in 2015 I formed and

competition to the campus. Baristas from my

probably the exact minute my journey began, and I

friends in other successful local coffee ventures,

outlets have taken home the gold each year,

didn’t even know it.

and soon enough I realised that people were

which makes me so proud and honoured to be the

talking to me over the coffee machine like they

mentor of so many talented young folk - and tells

Hawaii, where I somehow convinced my new

would talk to the old crew - asking about roasting

me I must be doing something right. I can’t wait to

husband to visit the coffee plantations in Kona

and preparation specs of the beans or the single O

see the friendships that are formed and the talent

and sit through seemingly endless and in-depth

we were using, and I knew (most of) the answers.

that graces the stage next year.

presentations on all aspects of farm processing.

Now I have a totally new crew on board across

I got married in 2012 and honeymooned in

After starting as a causal barista only a few years

I visited trade shows like MICE and worked in

two outlets, some with experience and some

ago, now I manage and mentor a group of around

Leagues Club cafés, little roadside cafés and

who started with none. I have trained them and

30 staff across two outlets, work at high proﬁle

everything in between, before I ﬁnally landed a

nurtured them into the brilliant baristas they are

coffee industry events and trade shows, host my

management role in a super high volume specialty

today - and I am as proud as punch of what they

very own annual barista comp and train groups

coffee job at my local university.

have achieved.

of people in all aspects of specialty coffee. Even

It was madness. Highly skilled, beautifully poured

I make it a point to never exude that air of

though I am nowhere near my end goal of opening

- madness. I had never seen anything like this

exclusivity or sometimes unwelcoming vibe that

my own Barista School, I know I am well on the

before. Thousands of coffees each prepared with

you can get from some baristas/coffee folk. Coffee

way. Everyone needs to start somewhere.

such care and precision and with lightning speed

is a beautiful industry and the more people know

every day - I thought, if I could make it here, I could

about it, the better. I love to help new baristas ﬁne

why I love working with coffee - it’s a blessing to

do ANYTHING in this industry. The baristas had a

tune their techniques and answer any technical

be in this industry, and I don’t want to miss a single

reputation; everybody wanted to be their friend

questions to aid them on their coffee journey.

bean of it.

I still learn things every day, and that’s part of

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86. BY SEAN EDWARDS

i like lattes too!

eople who were lactose intolerant were always pushed into a corner with their beverage choice, because the range of dairy free alternatives was extremely poor. Many of the soy milks and other milk alternatives did not perform well with coffee and split when heated on the coffee machine steam wand. Now we can say there are many great milk alternatives in the marketplace that are not only changing people’s minds with dairy intolerances, but also for those who have chosen a type of milk for many other personal reasons. It is now the era of choice, if you have not already noticed! I have been studying this space closely for a number of years and have been heavily involved in helping alternative plant milk manufacturers market their products to the coffee industry around the globe. The space now is worth over

The best thing about café culture today is everyone can be included and accepted in the mix as a customer, because of the huge range of products that can now be purchased for a complete café experience. 21 billion dollars globally and growing quickly, as people change their café beverage habits. The café sector in the last two years has doubled in plant based milk usage, according to market analyst Euromonitor. There is big growth in coconut, hemp, hazelnut, macadamia, but the biggest growth has been almond milk, simply because it tastes the best out of the rest in coffee. Soy drinkers are making changes to these milks as another new offering in taste preference. I recently visited the largest almond growing area in the world near Sacramento, California, where I was hosted by the Almond Growers Association of America at the Blue Diamond branded farms and processing plants. It was a real buzz to see this one-hundred-year-old Californian crop with of over 3,600 farmers producing on 1.6 million acres. This one area of the world produces 80% of the world’s almonds.

Almond milk is basically a secondary crop, as most almonds in the world end up as an ingredient or a whole almond snack on the supermarket shelf. Almond milk is produced from a paste or a base made from the milled raw almonds and does not have too many other ingredients apart from water, and in barista designed milks they have some natural stabilisers. I was very lucky to be shown around the Blue Diamond production facility in the town of Salida by Mel Machado, who has been with the Almond Growers Cooperative for over 20 years. Mel is not only the mentor to all the farmers in the cooperative, but he is also a nut farmer himself. It was nice to see the background of the almond industry ﬁrst hand, especially since the California industry has copped a lot of ﬂak over the heavy water usage of almond farms during the current drought, and to hear the real

87.

Plant based milks all have different nutritional qualities, but the low fat and low sugar is a big drawcard for the café customers looking after their wellbeing.

story behind the scene is always refreshing and the most truthful. Most of the noise is being generated by city officials in larger cities who waste water on public land spaces and who have no real water conservation strategy. The almond industry, after 100 years of growing almonds, totally understand the importance of land and water management and have developed watering systems like micro spraying, that only puts water to the main root ball of the tree in crucial growing times. This new type of watering system has replaced the inefficient flood irrigation that was the old practice in almond growing. Personally I have never met a wasteful farmer; most I know understand the true hardship of the land and want to keep their properties in their families for generations, so water management is all part of the big future picture. So when I heard all the bad mouthing of the almond industry, I was sceptical, hence making the farm visits in person. Why has dairy free milk become such a big trend, is a question I think everyone is asking? I think it’s a lifestyle choice more so than a health decision of being dairy intolerant. People are generally looking more at what goes in their mouths and can now get the real facts quickly off the net, so everyone is cautious of a marketing spiel. Dairy has great nutritional value but also has many issues with lactose and fat. Plant based milks all have different nutritional

qualities, but the low fat and low sugar is a big drawcard for the café customers looking after their wellbeing. Why milks like almond are doing well in the café market is because the barista designed milk blends actually work just like real cow’s milk when steamed. I know from my experience, companies like Blue Diamond have spent years working on their Barista Almond Breeze milk, getting it useable in the café coffee system. Many generic supermarket non dairy milks will split when subjected to heat from the steam wand. Famous Australian latte artist Luke Shilling explained to me that when you are making twenty milk based coffees in a row perfectly and you get an alternate milk drink order and the drink curdles and splits, it makes you look bad as a barista - and you won’t recommend that brand. UK Almond Breeze consultant Fi Mason has found the biggest selling point for the Almond Breeze Barista milk is useability. On her café sales visits she often gets challenged by baristas, because they have had bad experiences and when they try her product, they often take it on because it works. Fi has seen a massive lifestyle swing in London, where younger people are drinking less alcohol, not smoking and eating balanced diets. Almond milk is a big category in cafés, and there are many brands competing for the space.

One of the largest plant based milk manufacturers, Danone, has invested heavily in their products, like Silk in the USA and Alpro in Europe, and dominate the retail space. Other manufacturers are targeting the health food industry, but the largest piece of the pie is the trendy café sector, where the product is getting easy acceptance in the market. As a café owner you need to stay ahead of trends, no matter what opinion you may have of a product. If a trendy item brings customers into your business with limited effort and it makes them happy enough to return, it’s a good investment. Plant based milks are deﬁnitely worth taking notice of, as the crest of this popularity wave has not yet peaked if you look at growth cycles worldwide. I have personally seen a large growth in plant based drinks around the world, with Australia being one of the best testing grounds for international café trends ... and plant based milks are here to stay in our country.

88.

inaugural

Espresso Room, Sydney hosted the inaugural Grand Breezey Masters event in Circular Quay in October. This national competition consisted of eight state qualification rounds and over 150 baristas. Will Priestley of Pilgrim Coffee in Hobart prevailed and held aloft the coveted Reg Barber Grand Breezey Master Trophy and won a $10,000 North America trip to attend the SCAA event in Seattle in April 2017.

he competition format was quite challenging, with scoring evenly weighted between taste and presentation. Competitors were required to present six cups in 10 minutes using the Almond Breeze Barista Blend, pouring a number of set latte art patterns (heart, rosetta, tulip, swan, two x free pour) and select the right coffee to use to get the best ﬂavour marriage with the Almond Breeze Barista Blend. The night also hosted an Almond Breezey Smackdown event, with over 30 competitors battling it out for a $500 prize. NSW Breezey Master Sam Taylor fought off all challengers to take the cash. Almond Breeze Barista Blend is Australia’s

first almond milk developed in partnership with baristas, specifically for baristas. “Coffee is an important part of Australian culture, and quality really matters. Recognising and understanding this culture, we knew it was critically important to develop a product that performs just like milk and complements fine coffee in terms of taste. Barista Blend was developed in close partnership with some of the country’s leading baristas, from a range of cafés. We tested and trialled the product over the course of a year, developing the perfect formulation which complements coffee beans,” says Roger Ringwood, Country Manager Aust/NZ Manager Blue Diamond. The team behind Almond Breeze is committed to producing products that work for cafés and

baristas. Roger also mentioned that he was blown away by the skills of the masters: Andy Tseng of Pixel Coffee Brewers WA, Raihaan Esat of Di Bella Coffee QLD, Julian Mou of Harriet Expresso Bar NT, Joshua Hockey of C.R.E.A.M. SA, Samuel Taylor of Soul Origin NSW, Seng Sanoubane of Espresso Room ACT, Will Priestley of Pilgrim Coffee TAS and Aaron Dongsu Shin of Short Black Café VIC. Roger says, “Ten years ago if somebody told me that I’d be at a barista championship watching so many amazing baristas at work, I’d never have believed them. Next year we plan to grow this competition to include a number of international competitors. To date, there has

Results 1st - Will Priestley, Pilgrim Coffee - Hobart, TAS 2nd - Aaron Dongsu Shin, Short Black Café - VIC 3rd - Seng Sanoubane, Espresso Room - ACT

89.

been interest from Japan, “The Breezey Masters I have seen latte art UK, USA, South Africa reminded me of a grand made all over the and across the Tasman in slam tournament where world, but the Breezey New Zealand. We look we have the best of the Masters was up there forward to continuing best, compared to local with the best ..." this journey with Almond events; this had the Breeze and supporting feel of a true national baristas. competition, bringing Grand Breezey Master Will Priestley in competitors from every state to Sydney praised event sponsor Almond Breeze and at Circular Quay's Espresso Room. I said event organiser Café Culture Magazine. this a few times during the night of comp He said, “It is unparalleled in competition - 'the level of latte art with almond milk that there are such generous prizes - flying was exceptional'. I have seen latte art each state's Breezey Masters into Sydney made all over the world, but the Breezey for the final, all being so well looked after Masters was up there with the best, as and putting up such a great prize with were the flavours of espresso pushing awesome educational value.” through the Almond Breeze Barista milk. Will also praised Roger Ringwood: “It’s Congratulations to all who competed; it admirable that Roger has brought everyone was a real pleasure to judge!“ together in an effort to look at how the Congratulations, Will Priestley, on product can possibly be improved." becoming the inaugural Grand Breezey Will didn’t expect to win and hadn’t Master. Enjoy the prize and kudos that competed for a few years prior to getting comes along with this title. involved in the state heat in Tasmania. We will soon announce details relating Head Judge of the competition, Tony to the Almond Breeze Breezey Masters Macri of Coffee Brothers, said that: 2017.

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90. BY CHRISTINE COTTRELL

"giving back" IN THE COFFEE INDUSTRY

Suspended coffee originated in the Italian city of Naples during the hard times of post war Europe. Noted for their civil solidarity in the face of things like earthquakes and war, the citizens of Naples found a way of making sure everyone, even the poor and homeless, could enjoy the daily ritual of coffee drinking, by then well entrenched in Italian culture. It’s a simple pay-it-forward program. How it works is that someone pays for two coffees, drinks one, and leaves one prepaid for someone who can’t afford to buy one.

t soon caught on with the homeless of Naples, who were welcomed into local cafés to partake in the generosity and kindness of their fellow citizens. The idea later spread to other cities around the world - where it has thrived on and off, as hard times have come and gone. Today there are websites and Facebook groups and even associations devoted entirely to "suspended coffee" - such as the Suspended Coffee Society in some of Australia’s capital cities. During our travels around the globe, I’ve seen suspended coffee signs on local café doors and jars with suspended coffee written on labels, inviting customers to leave donations matching the price of a coffee. In Naples, it seemed as much a part of life in Gambrinus, a 160 year old historical café, as it was in the many simple cafés dotted throughout the city. At Gambrinus you will see a very large

version of a Neapolitana, the little stovetop device for making coffee in Neapolitan homes, where a customer can pop in a second docket for a suspended coffee (in Italian, a "caffe sospeso") from which a person in need can pull out a docket and give it to the barista. Based on honesty and trust; no questions asked; it seemed to work. I didn’t think much about the logistics of such a program, until one day a local café owner in Brisbane said she had abandoned the idea when, once too often, the entire suspended coffee jar "went missing". After recently hearing Michelle Bou-Samra speak on her own suspended coffee program at one of our Women in Coffee gatherings in Brisbane, I realised there’s much more to suspended coffee than simply hanging a sign on the door or sticking a label on a jar. At Thrive on George, her café in Brisbane’s CBD, Michelle has implemented the most

successful suspended coffee program I’ve ever seen. With a simple three-pronged approach, she has set up a system that’s ironed out all the possible glitches. It involves promoting the right culture among team members and customers and dealing with the issues of sustainability and transparency. Michelle has kindly allowed me to explain her system to other café owners keen to get a successful suspended coffee program in place. Firstly, to promote the culture of social equity among her team, she aims to employ those with understanding and empathy and leads the way herself by engaging with her homeless customers, who may live in the laneways behind her café. She believes it’s more than putting a coffee in their hands and sending them on their way. Respect is at the core. She explains, "It’s enquiring about their wellbeing, just as you would anyone else you were concerned about, or allowing them to use the toilet, the most

Michelle believes in the innate desire people have to ‘do good for others’ and has provided an easy, hassle free system for them to do so.

basic of human rights." Treating them differently is not part of the culture at Thrive on George. She realises, however, not all those she has employed have been able to embrace such a culture and are encouraged to move on. Michelle said it was easy to get her customers involved, as 90% of them are regulars she has built a rapport with over eight years. Clearly they admire and respect what she is doing and trust her with the money they donate. And it’s tangible. Her customers see coffees they’ve paid for being redeemed in front of them every day. Michelle believes in the innate desire people have to "do good for others" and has provided an easy, hassle free system for them to do so. Michelle explains too that it was actually one of her customers who suggested she implement the program. Secondly, she has been careful to ensure her system is transparent, with proper record keeping. She gives customers a variety of ways to donate, and everything is registered through her point of sale system. A suspended coffee (and food as is the case at Thrive on George) can be rung up on the speciﬁc keys on the point of sale, just like any other sale. Customers can also donate from their loyalty card, which is again rung up on a speciﬁc key on the point of sale. Or they can donate loose coins into a box,

which Michelle personally tallies and enters under the suspended items in the point of sale. When a suspended product is redeemed, there are also relevant keys on the point of sale. Michelle says, "Everything is accounted for and recorded." She also posts updates of the tally of donations and redemptions on her website and a board in the café. Thirdly, with regard to sustainability, Michelle believes questions like, "What if at times demand is greater than the donations?" needs to be considered prior to starting the program. Michelle made the decision that, when this happens, she would cover the difference herself. And with proper record keeping, she’s able to keep an eye on everything and know exactly what part of her proﬁt she’s personally donating to charity. Having the tally on the Facebook page also inspires her Facebook friends to connect with the program - especially when donations are needed to keep up with demand. Should you be inspired to follow Michelle’s lead, to ﬁnd out more information, you can go to www.thriveongeorge.com or www.facebook.com/thriveongeorge You would be forgiven for thinking that Michelle has done more than her fair share of giving back in the coffee industry. But there’s more to Michelle Bou-Samra’s drive

to help others. As well as running Thrive on George, she’s a practicing pharmacist and pharmacy consultant who, with one of her dear friends, has set up the Fullife Foundation which partners with World Vision to sponsor 205 Ethiopian children in the Samre Area Development Project, making it World Vision’s largest single sponsor in Australia. The Fullife Foundation is also the largest single sponsor of birthing kits, that each costs a customer less than most coffees. Consisting of a plastic sheet, gauze, scalpel, string, soap and gloves, this simple kit helps to reduce deaths of mothers and/or infants at birth enormously. The Fullife Foundation is also involved in healthcare and education. To learn about the great work done by Fullife, go to www.fullife.com.au/ fullife-foundation or www.facebook.com/ fullifefoundation All in all, Michelle Bou-Samra is one impressive Woman in Coffee, who is making a massive difference to the lives of people in need. CONTRIBUTORS: STORY by Christine Cottrell, author of the

Barista Bible and Perfect Espresso training system. CONTACT: 0407 021 220 or christine@perfectespresso.com.au IMAGES by Annette Dutton, professional coffee photographer. CONTACT: 0410 128 030 or annetteduttonphotography@gmail.com

92. BY DAVID PARNHAM AASTA

It was a great honour to witness the crowning of the first World Tea Brewers Cup Australian Champion, Ayden Graham - barista and tea specialist of the St. Ali Coffee family, during the recent Brita World Tea Brewers Cup (Brita WTBC) at FineFood Melbourne.

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his amazing 20-year-old South Yarra man has been brewing drinks for about four years and will represent Australia at the World Tea Brewers Championship (WTBC) in China in May 2017, after winning the “best cup of tea” nationally. 2016 saw the ﬁrst Brita WTBC competition held at Fine Food

“I start each day with a good coffee, but then I generally switch to tea because you can drink a lot more of it without getting too spaced out,” said Ayden. Ayden’s ﬁrst WTBC win proves that tea brewing excellence can not only be found in the traditional tea houses and professional tea masters;

Australia at the Melbourne Convention Centre, commonly known as the

it can now surprisingly be found amongst the café barista gene pool of

largest food event in the Southern Hemisphere. The WTBC comprises two

specialty beverages. Ayden currently is working for St Ali in Melbourne, a

rounds of tea competition, over two full days of competition. The first day is a closed service of specialty tea, where the tea is unknown to each competitor. Competitors are provided the same tea to best brew and impress the judges. This is a fair way to allow each brewer to extract the best tea brew possible within just 10 minutes. The top six finalists progress to the second and final round, an open service tea brewing, allowing competitors 15 minutes to create their own tea choice and a specialty beverage using tea to impress each judge. Ayden impressed the judges with a musky, black tea from rural Chinese village Xi Gui in the Yunnan Province, valued at $1,700 a kilo. He said, “... Usually I’m not a very competitive person, but I wanted to challenge myself to best brew tea.” The winning signature brew involved infusing the water to make the

successful café business that focuses on complete customer service and that also includes specialty tea service on the menu. As a café owner, a good question to ask yourself is with more than 50% of all cafés now offering a basic loose leaf tea menu, how will your café business beneﬁt from new and exciting specialty tea, tea fashioned drinks and other tea based beverage offerings in the future? Congratulations Ayden, and all of us at AASTA - look forward to your Shanghai WTBC international competition success at the SIAL Trade Expo, held in early May 2017. AASTA were proud to support the Brita WBTC and the many members who made up the esteemed judging panel. Thank you all for volunteering to make our event great - Head Judge, Nathan Wakeford WTC founding

tea, with lemon rind and grapes to elevate the ﬂavours with acidity and

director AASTA; WTBC Judges Sara De Witt AASTA Marketing, Michael

sweetness, he says.

Kinahan, Tania Stacey, and Mark Thirlwall as event MC.

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95.

Cafe The Coffee Works Project LONDON - ANGEL, LEADENHALL, BLACKFRIARS RD

COFFEEWORKSPROJECT.COM

coffee systems, including the roasting.

sense to feel out the best businesses. I

discouraged by everyone close to

a large portion of their customers are regulars. The welcoming atmosphere is clearly evident due to the fact that the barista and wait staff are on a first name basis with many customers. Venita is notable for its choice in coffee. Roasted locally on the Mornington Peninsular, the coffee brings a cherry and chocolate flavour to the table with a silky, smooth finish. Coffee, however, is just one of the stand-outs on the beverage menu. The café also indulges fitness fanatics who are searching for a healthy kick, with a selection of house-made smoothies and freshly squeezed juices. Baked goods are also delivered daily from local Melbourne bakeries and patisseries, catering for vegan, vegetarian, and gluten free. All in all, this café shines in its neighbourhood. The space is perfect to bring your family to relax on a weekend, have a coffee and some alone time, or even grab a fresh juice to ease you into summer. The café is situated right next to a bus stop, and there is plenty of street parking available; therefore, there is no excuse to not visit Venita in Pascoe Vale.

get a strange tingle in my body when

him not to take it on as a job, so he

I ﬁnd these spaces, and it happened

studied hard, got a degree and took

recently on my last visit to London.

on a corporate career. He did not last

I stumbled across The Coffee Works

long before the lure of the kitchen

Project in the Borough of Angel, a

dragged him back in to its grip, and

great part of the city with lots of cool

he went into catering and event

retail space and great cafés.

planning. After tasting some pretty

I was very impressed from the start,

bad coffee in this role, he decided to

OPEN: Tue to Fri - 6am to 3pm, Sat and Sun - 7am to 4pm. Review: Bronte Godschalk.

V E N I TA C A F É 159 CUMBERLAND ROAD, PASCOE VALE, MELBOURNE

T: (03) 9304 1358

t’s always nice to leave the city on a weekend and go exploring. It’s even nicer when you discover a little gem like this café situated in Pascole Vale. The café is a light-ﬁlled, energised, and welcoming space that caters to the family-centric people of outer Melbourne. Having recently been revamped, the space has taken on a modern appearance which encapsulates the lightheartedness of the café. The luscious greenery frames the La Marzocco machine and cabinets, which offers an insight into the nature of the space and the support for local produce which the owners pride themselves on. The café accommodates tradesmen, gym goers, mothers, and is even a place where life’s unforgettable moments can occur, including the very ﬁrst steps of a regular customer's baby. The owners, John and Simone, acquired the café from John’s mother, a well known and respected woman within Pascoe Vale’s café scene. The menu takes inspiration from John’s Venezuelan and Italian heritage, providing meals from decadent hotcakes, oozing eggs Benedict, and even a mouthwatering Italian inspired bagel. The café has become a regular hot spot for many in the area, with the couple estimating that

hen you travel the globe like me looking at coffee businesses, you get a sixth

with big smiles from all the staff when I entered the warm café space. The whole experience just got better from there, with great coffee and amazing food. I sat out the back in a little secret English garden and enjoyed the last warm days of the English summer. I was told they roasted their own coffee, and it prompted me to ask to meet the owners. I was soon chatting with Peter and Joanna Theoklitou over a tasty PNG batch brewed ﬁlter coffee. Peter and

Peter had grown up in a Greek hospitality family and was

ﬁnd out how to improve this part of the business and he went on a quest to ﬁnd the best brew. He was lucky at the start of his coffee journey that he had a brain stopping moment when he tasted an amazing single origin coffee that was like a strawberry milkshake, and from that moment on he knew he was on to something big. This café couple love coming to work and are very passionate about the three cafés and the wellbeing of their

Joanna were childhood sweethearts,

well oiled team. They treat their staff

living a few doors from each other

like family, and you can feel this in the

in a Greek community in central

air at all their businesses. Peter likes

London. They are married with two

the cool tools, and he has Slayers as

girls, and both of them work in the

the backbone of his espresso systems,

business. I soon learnt that they have

and the baristas are well picked

created three café businesses under

and trained by Peter. He roasts on a

the Coffee Works Project name - one

25 kg Probat, and he loves ﬁnding

in central London in High Street, one

rare origins to run through the café

in Blackfriars Road, and the last in

brew bars.

Angel/Islington. Joanna looks after

We look forward to watching this

the administration and stafﬁng for the

business boom, and can’t wait to visit

three cafés, and Peter looks after the

on on our next London adventure.

96.

Cafe Fondation Café 16 RUE DUPETIT THOUARS, 75003, PARIS, FRANCE

THE ROASTERY BY NOZY COFFEE 5-17-13 JINGU-MAE SHIBUYA-KU TOKYO 150-0001, JAPAN

T. + 81 3 6450 5755

ne thing is for sure: there is now no shortage of good coffee in Tokyo. However, one place that stands out to me is The Roastery by Nozy Coffee, nestled in between Shibuya and Harajuku in Cat Lane. It is a working roastery with a café; the only coffee served is single origin. Generally there's a choice of two coffees to choose from - today I had the Honduras Banderos and as usual, it lived up to expectations. The café is set up, not only to serve customers efﬁciently, but to also educate them on the coffee experience. There is a large island in the middle of the café allowing the customers to be directly involved with the barista who is serving them; it is almost like a stage on which they perform. After enjoying your coffee and possibly one of their amazing NY Rings (freshly fried donuts made from croissant dough) you can venture to the back of the store to see the roaster in

action. Every day they roast single origin coffee for the café and many other locations. The staff are only too happy to assist you in selecting the right coffee to take home and enjoy at your leisure. There is a range of whole or ground beans and home brewing equipment, just in case you left your V60 at home like I did. Keeping in line with the education theme of the café, every Wednesday evening from 6pm - 7pm there is a public cupping session, were you can taste some of the single origin coffees on hand and gain a greater understanding of the coffee experience. I recommend if you are in the area to call in, you won’t be disappointed. Whether you prefer ﬁlter, espresso based or cold drip, there is something for everyone - they even make their own latte soft serve ice cream. OPEN: Monday - Saturday, 10:00 - 22:00. Sunday and holidays, 10:00 21:00.

n a recent visit to Paris for business, I made it my mission to find a French café that would appease my Aussie taste palate for specialty coffee. The traditional French café is all about the croissant and jam, and coffee is a bit of an afterthought. This style of local café was good for a few days, but I was craving a good old flat white. I knew a world city like Paris would have some great cafés if I did some research. All social media searches pointed to Fondation café in a residential suburb in the city. On visiting the small espresso bar, I was soon to find out it was the creation of Chris Nielson, who had some pretty impressive barista roles around the world and was a prodigy out of Mecca in Sydney. Chris and his business partners had only recently sold the business to a French coffee roaster with a number of other retail cafés. We were the first customers through the door at 9am (early start for Paris). The coffee was excellent, as you would expect from a well trained barista driving a sparkling Kees Van Westen Spirit espresso machine. The fitout was very slick and really only sat six people in the

espresso bar - more in summer, I guess, with more outdoor street seating. The café had a small but smart food menu, as there was no kitchen room in this tiny space. The well displayed cakes looked inviting and are very popular with the local sweet tooth Parisians. I noticed straight away on the menu, like every other Aussie inﬂuenced café business, they had the old avocado on toast - which was probably a life saver for any expat from the South Paciﬁc. Fondation has a small footprint but is paving the way for a new style of café service in France. Paris is a great city for food and drink, and it's now good timing for specialty coffee; you can sense this by the amount of customers who spill out the doors of these high end espresso establishments. We saw a few café/ roasting businesses, but not a lot of trendy espresso bars like you see in London and other European cities. My caffeine urge was met well by Fondation café, and it was worth the short underground train ride and brisk walk. OPEN: Monday - Friday 8am - 6pm. Saturday - Sunday 9am - 6pm.

Cafe

angliss coffee academy

Stokes Lane Cafe G238 PRINCESS HWY, BULLI, NSW

T. (02) 4284 7094

delight, I could access my own fresh

destination. Frequented by a friend

bench with Puq Press and Espresso

living locally, I was taken to the cute

Italiano Grinders to ensure the

café for the consistent quality coffee

perfect Campos espresso every time.

tokes Lane Café is set in a 1926 building, bringing extra charm and history to the coffee

and friendly atmosphere. Originally

water from the ﬁltration system. The La Mazocco machine lined the

For an alternative option, they

operated as the ﬁrst shop to serve

serve T2 teas and mixture of cold

ice cream to the community of Bulli,

drinks, smoothies and frappés.

now owner/barista Samuel prides

Our Saturday morning stop off

his business on being local and

was a mixed delight; while I enjoyed

supporting his local community.

my Campos piccolo with granola and

Opening only 14 months ago, the

yoghurt, my partner in crime sampled

bustling café is a popular stop before

the smashed avocado with poached

embarking up the beautiful Bulli Pass.

eggs. Next time I am in town I will

Samuel churns out 60 kg of coffee,

deﬁnitely be back to try the chilli

which keeps him and his nine staff

pork roll.

quite busy. The all day breakfast and

Located off the Princess Hwy, it is an easy stop off to grab a good

favourites that the locals return for,

coffee, so make sure you pop in and

and the kids' menu lets the whole

say hi to Samuel and the crew.

family have time out. The open layout complements the casual and relax dining décor; to my

OPEN: Monday - Friday, 6am - 3pm. Saturday - Sunday, 7am - 3pm.

ZO620426

lunch menu is simple and provides

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