+ the magazine for the café industry
Cafe
AU $14.95
ISSUE 30
2012
AUSTRALIAN
CAFE INDUSTRY
DIRECTORY
THE ANNUAL GUIDE
fresh roasted coffee
Dimattina Coffee. The overall winner at the 2011/2012 CSR Golden Bean awards.
www.dimattinacoffee.com.au
2-3.indd 2
South Melbourne
Reservoir
Osborne Park
173 Clarendon Street South Mel bourne VIC Phone: 03 9929 7444 paul@dimattinacoffee.com.au
126 Edwardes Street Reservoir VIC Phone: 03 9462 4499 reservoir@dimattinacoffee.com.au
3/19 Collingwood Street Osborne Park WA Phone: 08 9244 9377 infowa@dimattinacoffee.com.au
17/8/12 8:12:29 AM
3.
Cafe
16.
90.
93. the annual
CAFE INDUSTRY REPORT Total Caféé Liquor Sales Breakdown
reasons for choosing a café supplier 51%
total average tot 57%
uniqueness/customer preference
milk
quality On Time Delivery
16% 13%
wine
$3.13
price
55% 44%
origin/Bean type
$3.08
64% GLASS
$3.22 $3.08
10% bottle
Local Roaster
11%
26% both
$3.04
43%
$3.13
beer
sustainability (RFA/UTZ)
6%
$3.18
the BRAND
86
cafÉ
6%
spirits
Loyalty
choosing drivers for café owners coffee suppliers? supplierrs?
•••••••••••••••••••••
IN
to coffee supplier/brand
of all
Less than 1 year 1 to 2 years
••••••••••••••••••••••••••••••••••••••
owners
3 to 5 years
loyalty to milk supplier
6 years or more
How much
owner
PAY MORE
manager
are not prepared to
For locally produced cups
36% YES
do you know?
barista
over
%
are you a Licensed café?
Where do you purchase milk from?
6.2%
1 to 2 years
18%
local
1%
other
grounded pleasures edlYN
about. Café Culture is a quarterly magazine for the café industry. If you are part of the industry and would like to subscribe to Café Culture Magazine, you can do so for a yearly subscription and postage fee of only $48 for 4 issues. Back issues are also available for $12 per issue, including postage and handling. Visit www.cafeculture.com and follow the links for more information.
28%
price
69%
21%
13%
morning
7%
3%
evening
coffee other
7%
2%
24 hours
responds to phone/fax quickly
easy to use ordering system supplies turn into orders promptly
RESPONDENTS
that foodservice suppliers should
22%
9am - noon
49% of responses via smartphones
lunch
9%
5%
10%
afternoon
evenings
weekends
reasons for choosing milk supplier 8%
72%
50%
37%
26%
11%
16%
24% 75%
provides up to date information about costs and charges
55% 28%
68%
$
32%
6am - 9am
The importance of cups
delivers on time
credit claims processed quickly
22%
2
key areas IMPRoVE on
were ASKED for their feedback eedback on
••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••
29%
19%
prefer own brand
prefer generic
provides best price
ease of use
81 % 81 % 74 % 59 % 45 % 42 % 37 %
uniqueness/customer preference
26%
over $120k
$101 - $120k
$41 - $60k
$61 - $80k
26%
$81 - $100k
Annual Café Turnover in liquor sales sal
price
33%
cappuccino
taste
32%
latte
I’m going to pass on the BENEFIT OF A LIFETIME OF DRINKING TEA and what seems as long studying tea, tasting tea, and developing tea for a variety of end uses. Specifically, my time as tea taster, buyer, and R& D officer for Bushells is worth reflecting about. And I’ll give a wide berth to the detailed figures ...
9%
office hours
mobile cafe
cafe peak hours
quality
OF
CAFé liquor
coffee roaster brands + suppliers in the market
Consistency
85 900 coffee brands
flat white
franchised cafe
30%
18%
2%
Other
On time delivery
2%
macchiato ristretto
23%
52% ALL DAY
CAFE
ESPRESSO BAR
milk
trading hours
Primary business
59% 13% NO
? 2%
6%
long black
under $40k
In the last edition of Café Culture Magazine, we saw the first half of Sean’s South American escapade travelling throughout Chile. THE ADVENTURE now continues over the Andes and into Argentina.
flying cup
2%
cafe supermarkeT sup usage
contain
BEVERAGES
kaldi
2.1%
87% YES
of all
••••••••••••••••••••••••••••••••••••••
fraus
7.4% 6.3% 5.3%
breakdown of coffee types (share of volume)
% over9o HOT
nestle maltra
8.4%
14%
distributor
6 years or more
Cadbury
32.6% 28.4% 9.5%
supermarket
12%
3 to 5 years
63% 27.4%
cafe hot chocolate brands
vendor / direct
78% 47% 14%
Less than 1 year
3.4%
64% NO
find out now
60%
It’s no surprise in today’s cost saving environment that price is the most important factor in choosing cups.
6% prefer coffee roasters cup
6%
3%
How much do you know about the Cafe Industry? As part of the launch of the third Cafe Pulse survey, we are pleased to provide a snap shot “STATE OF THE INDUSTRY” report in this issue of Cafe Culture.
Regulars.
For the latest Café Culture news, check out our brand new website for news, reviews, videos and much more:
www.cafeculture.com
7.
News from Above
18. Café People
News from above with Phillip Di Bella.
Meet Charles Stephens & Salvatore Savarino
8. Cultured Products
62. Beef Masterpieces
New products and industry innovations.
The underrated and underutilised Beef Masterpieces are set to wonder Australian chefs once more.
12. Cultured Gossip Get the latest news for café owners and the café industry.
107. The Australian Cafe
Industry Directory
Award Winning Retail & Wholesale Supplier
Suppliers and tasters of the finest quality leaf teas in Australia since 1996. • 300 Silvertip Leaf Teas • 40 Bella Italia Gourmet Coffees • 24 RAS Coffee Awards • 7 CSR Golden Bean Awards • Contract Roasting/Private Label - New 50kg Probat • 2011 Winner “BEST TEA” SMH Good Food Guide
BUY ONLINE NOW! Phone 02 9680 9117 ZZZ SLQHWHDFRIIHH FRP DX
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G R E AT Q U A LI T Y AT W H O LE S A LE P R I C E S
20/8/12 11:57:05 AM
4. BY JUSTEEN SINGLE Editor Café Culture Magazine
+ the magazine for the café industry
Cafe
AU $14.95
ISSUE 30
2012
AUSTRALIAN
CAFE INDUSTRY
DIRECTORY
editor’s THE ANNUAL GUIDE
Welcome to issue 30 of Café Culture Magazine.
W
e are excited to be releasing this long awaited bumper edition for the year. In addition to all the usual features included in the magazine, here are two great reasons why you should keep this particular issue close at hand. Firstly, as part of this issue we have created the annual Australian Café Industry Directory. A good resource of products and services just for cafés has been a long time coming. We all know that our industry demands long hours on our feet, so with our aim to improve the business lives of Australian café owners, this directory will provide easy access to quality products and services that will assist in simplifying your daily purchasing decisions. In addition to the Australian Café Industry Directory, this issue also includes the first ever snapshot of the “state of the industry” taken from the inaugural Australian Café Industry Report. The report is the culmination of extensive research by Café Pulse, an independent research initiative that provides a unique resource in achieving better service to Australian retailers and businesses. Through well constructed surveys and panel discussions with café owners, Café Pulse can now give operators an insight into this complex industry and an understanding of the trends occurring. We are extremely pleased to have this opportunity to provide this information, as it has never been achieved before. Recently I attended the “Lunch!” show in Sydney. During the course of the day, I met many new café owners and upon chatting with them, noticed a couple of trends starting to take shape in our industry. Firstly, I was pleased to find that a substantial number of cafés are now embracing the idea of night time trading. An increasing number of cafés are recognising that after “normal” café hours, your café sits closed – costing you money, as opposed to making it. In most states, it seems that the changes in liquor licensing laws are now starting to filter
through to changes in trading. With this, a vibrant café bar scene is starting to emerge. It’s a plausible solution that may be worth considering. Also at “Lunch!”, I caught up with Graeme McCormack and Mel Sharpe from the Australasian Sandwich Association (ASA). The ASA were hosting Tom Allen, the UK’s leading sandwich innovator. There is already a great sandwich culture in the UK, with stores such as EAT and Pret A Manger paving the way, and Tom provided some great insights into the world’s largest sandwich and food-to-go trends and market innovations. The UK sandwich market is at least 10 years ahead of the Australian convenience sandwich market; however, there was a consensus that this gap is closing rapidly. Graeme, Mel and the team are doing a fantastic job of awakening us to the virtues of the humble and not so humble sandwich. Roasters! You will want to be at the Golden Bean this year. We have secured some fantastic speakers for the event, with our keynote being Master Brewer Dr Charles (Chuck) Hahn, Director and Brew Master, Malt Shovel Brewery. With the many parallels between coffee roasting and brewing beer, Golden Bean delegates will also enjoy a sensational dinner with beer matching hosted by Dr Hahn. Book now! And finally, I would like to introduce our newest staff member and resident Brit Rob Marlowe, as Café Culture Sales Executive. Straight off the boat in 2011, Rob was previously involved in business development for the Nespresso Pod market at their head office in Brussels. Rob has truly embraced the Aussie way of life and is looking forward to working with you as part of the Café Culture team. We hope you enjoy this extraordinary issue of Café Culture as much as we’ve enjoyed putting it together. Keep this one close at hand, as I’m sure you will come back to it time and time again to find all your café supply needs.
ISSUE 30
contacts. Editor - Justeen Single justeen@cafeculture.com Phone: (02) 6583 7163 Mobile: 0404 837 608 Fax: (02) 6583 7169
Produced and Published by KISS Marketing - Sean Edwards Phone: 0419 287 608 PO Box 5728 Port Macquarie NSW 2444
Sales, Marketing, Business Development Manager - Kevin Chilvers kevin@cafeculture.com Mobile: 0410 504 059
Sales Executive - Robert Marlowe rob@cafeculture.com Mobile: 0427 341 936
Accounts - Kristine Edwards kristine@cafeculture.com Copy Editor - Jo Atkins RnRmedia@bigpond.com Art Director - Jay Beaumont jaybeaumont@gmail.com
Graphic Designer - Joey Dable joey@cafeculture.com Photography Credits Pierre Labban
Media Releases to justeen@cafeculture.com No part of this publication may be used, reproduced or transmitted in any form or by any means without prior written consent of the publishers. DISCLAIMER: Views expressed by advertisers and contributors do not necessarily reflect the views of the publishers. While every care is taken to provide accurate information the publishers do not accept any responsibility for the accuracy of information included in this publication.
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17/8/12 8:30:54 AM
6. WITH SEAN EDWARDS
PUBLISHER’S
CAFÉ QUALITY STILL PREVAILS
I’ve just returned from a quick trip checking out the coffee scene in Vietnam. Now I’m back home, my feet are still moving at a fast pace with the excitement of my travels and upcoming projects.
M
y Vietnam visit highlighted how quickly the Asian market is growing and how new trends of their own special culture are becoming fused into a global café model. Every country has their own coffee and café culture, and many times we can learn different brewing techniques, as we know it’s not all about espresso. What I’m noticing in my frequent travelling is that quality service of product is still the leading marketing action for all smart hospitality businesses today. As mediocre businesses shut down, the quality cafés are still very busy and well patronised. I’ve interviewed the smarter café operators over the last few months, to gain an understanding of what they’re seeing within their businesses as the growth areas. Most of this small group are staying above the trends through continuous reinvestment in new quality products and grasping technological changes in equipment and techniques. The thing we often forget in the café industry is the café consumer has a fair amount of choice in the marketplace, and the smart operators are educating them very quickly. It is very hard to go backwards in your taste selection, so the good operators do attract the smarter, more discerning customer base. I get to visit many cafés throughout the year, and most of the busy cafés nationwide use very similar formulae for their success. A good tip is to grab a notebook and go sit in a busy café and write down what they are doing right. This might seem a bit much, but as an operator of a very competitive business, you need to strive for the best results continuously. It is always wise to be a good purchaser, but buying decisions should be set around a quality
6-7.indd 6
approach. Buying quality products and selling them for the right price is a form of creating a point of difference. I believe café owners are getting much smarter around their core business of coffee, and I am seeing more quality coffee being presented and better espresso equipment in cafés. From our recent Café Pulse survey, I was disappointed to see many cafés still using grocery store chocolate powders for their hot chocolates. This is a big area of beverage spend in cafés, so working on better quality chocolate and charging a bit more is a great way to look at the quality approach. There are so many great chocolates available, and café owners should consider having a few choices on the menu. Another thing that irritates me is the same old menu structure in cafés. Yes, it’s great to have some generic items on your menu, but please use this space to show a bit of your business’ personality. Most people are looking for some excitement on a menu, and the café structure allows you to fuse different cooking styles together on one plate. As long as you stick to the pricing formula of minimum sale price being 3.5 times the portion cost, you’ll make good profit. Changing a menu helps reignite the business, and customers love it. Like all products, menus have a life cycle, so it’s good to keep up with market trends. I’ve fallen head over hills in love with tea again. Finally, some good cafés are treating their tea service equally as well as their coffee presentation. Good tea presentation means better revenue – and often more customers. Gone is the paper tea bag thrown into boiling water, with a $3 price tag attached. Good infused methods of fine quality tea are still very profit-
able and should have as much effort put into the process as a good espresso drink. Tea is around 7% of the beverage revenue spend, and I can see market trends pushing at this opportunity for more increased revenue. Tea service is relatively cheap to set up and maintain, and you need to get online and look at the latest tea trends to stay ahead of the market. Café owners need to remember it was only twenty years ago that the swing from tea to coffee became trendy, and many of these tea drinkers are still alive and sitting on most of the country’s real wealth. So please do me a favour: take the cheap tea bags home and get some fresh, loose leaf teas and some nice brewing equipment.
Please enjoy this latest issue with our extensive Australian Café Industry Directory for fast reference to product and services, and thank you to all the industry suppliers whohave come on board for this special issue. I would also like to Thank David and Linda at Café Pulse for their dedication towards putting together the first ever Australian Café Industry report with real data from real café owners. I hope all Café Culture readers enjoy the results and participate in further report surveys. The more we know about the industry from its players, the more chance for increased success. As a consultant, I’m always striving for information to help my business grow, and this has been my formula to stay ahead of a very fast moving industry. Time to get back to upcoming projects ... I’m looking forward to the approaching busy summer months.
17/8/12 8:36:42 AM
BY PHILLIP DI BELLA 7.
RUNNING A SMALL BUSINESS IS HARD WORK. In tough economic times, it is even harder. Consumers are budget conscious and watching where they’re spending, making businesses work for their money.
NEWS FROM
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According to Dun and Bradstreet, the number of small businesses going bankrupt jumped by 48% over the last 12 months, while small business start-ups fell by 95% over the same period. Reasons for these high failure rates are usually due to cashflow issues. There are more outgoing expenses, with increasing energy prices, sky rocketing labour costs, and consumers’ spending decreasing. So how do you increase cashflow? Increase your customer base, or customer spend. To weather the economic storm and secure a strong customer base, small business needs to find a way to matter and stay relevant to their customers. Consumers are looking for value in their purchases, even when buying
something as small as a coffee. This doesn’t mean discounting prices. Value can be achieved in other ways, such as providing a memorable experience for your customer. Meaningful, memorable, fun and unusual experiences influence the way customers feel about your business or product. It is often the little details that customers recall, even more than the product they purchased or the service they received. Little details that customers notice, and that makes them feel good about not only making the purchase, but making the purchase from you, is a significant part of the overall customer experience. Over the past 10 years, Di Bella Coffee has implemented this strategy
by taking the time to make every customer feel special. This is done by being attentive and present when dealing with customers, personalising the service by taking the time to recognise the customer and remembering their name or order, and always serving in a happy and helpful way. Ask yourself these questions ‌ What do I provide my customers that my competition cannot? Do I matter to my customer? If I weren’t in operation, how soon would it take my customers to replace me? By answering these questions, you can connect with your customer base and provide value to them that will ensure they remain loyal and in turn, pull you through the tough economic times.
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Join the growing number of awesome coffee shops & roasters who are making a difference
Visit BioPak.com.au or call 1300 246 725 to find out more
6-7.indd 7
17/8/12 8:37:01 AM
8.
THE ALTEA MAXI The Altea Maxi is one of La Nuova Era’s flagship machines, incorporating cutting edge technology and functionality – including an incorporated rotatory pump and up to a 21 litre boiler. To obtain a perfect cup of coffee, the Maxi is also equipped with a programmable pre-infusion system. The deep distinctive curves of the Maxi give it a fantastic luring visual effect, reinterpreted with modernity and great tasting coffee, which fits in well with any type of décor. For further information, contact Queensland Coffee Machine Sales. T. (07) 3369 3933 F. (07) 3876 2609 E. jim.helwani@qcms.com.au W. www.qcms.com.au
ESPRESSO KICK+
Liquid Organic Descaler New Cafetto Liquid Organic Descaler is made from concentrated natural food acids found in grapes, apples and citrus fruits. This innovative new product is highly effective and safe in removing hard water scale deposits from coffee machines, as well as food and beverage processing equipment, boilers, ice machines, water dispensers, kettles, and ovens. Independently assessed and certified by The Organic Material Review Institute (OMRI), Biological Farmers of Australia (BFA) and NSF International, a US-based non-profit agency that has a specific standard for assessing the safety of acidic cleaners for the food industry – three important independent certifications that prove Cafetto Liquid Organic Descaler is safe for machines, users, customers and the environment. Available sizes: 6 x 1 L,12 x 250 ml, 2 x 5 L. For further information, contact Cafetto on T. 1300 364 440 E. enquiry@cafetto.com W. www.cafetto.com
8-9Jay.indd 8
ESPRESSO KICK+ is the most authentic ready to drink coffee drink to take the world by storm! Designed by coffee experts, ESPRESSO KICK+ is a natural, no fat and low in sugar alternative to artificial energy drinks and iced coffees. ESPRESSO KICK+ has a totally different ingredient profile, with its core ingredient being extracted from premium grade coffee beans. It contains pure, natural coffee and has a rich and 100% natural source of caffeine. ESPRESSO KICK+ is a real, authentic coffee experience, that doubles as a natural energy boost. It is lactose free, preservative free and has no artificial colours or flavours and with low sugar and a hint of caramel, it is low GI. ESPRESSO KICK+ will be sold at Di Bella Coffee Roasting Warehouses and online at Mydibellacoffee.com from September and nationally by the end of 2012.
To stock ESPRESSO KICK+ in QLD, contact Boutique Beverages on T. +61 7 3846 1204 or for national distribution enquiries, contact ACIT on T. +61 7 3123 4141.
17/8/12 8:43:25 AM
CULTURED PRODUCTS 9.
Spritz Sparkling The brand hailed as Australia’s first “premium soft drink” is BACK! Bickford’s is relaunching the Spritz brand in a new slimline 250 ml glass bottle. Coupled with sleek and sophisticated packaging, the new look Spritz range of clear sparkling flavoured waters taps into the growing premium beverage market. The light and refreshing beverage uses all natural flavours and includes no added colours or preservatives, which appeals highly to the health conscious consumer. Available in 4 flavours: Strawberry, Mixed Berry, Lemon and Passionfruit.
Dual element system for independent operation of griddle and toaster. Most griddle toasters compromise on performance by using a single element to provide heat to the griddle and toaster. The new Roband Griddle Toaster boasts a griddle element, specifically designed for fast heat transfer to the plate, while the toasting element produces radiant heat, which is effective for ingredients which require toasting or melting. Independently operated, the dual element system not only saves energy, your overall cooking experience is greatly enhanced. Available in two sizes. For more information:
Contact your local Bickford’s representative to order: Freecall T. 1800 816 769 E. info@bickfords.net W. www.bickfords.net
W. www.roband.com.au/new2012/griddletoaster.htm T. (02) 9971 1788 E. sales@roband.com.au
8-9Jay.indd 9
ROBAND GRIDDLE TOASTER
17/8/12 8:43:05 AM
10.
EXPOBAR G10 Auto-Eject Capsule Machine Disavè Espresso Equipment Suppliers are excited to launch the new EXPOBAR AUTO-EJECT CAPSULE MACHINE. This sleek machine is the first of its kind available in Australia and is ideal for establishments that require a barista style espresso, without a trained barista! This high performing machine produces a quality espresso, and the automatic milk texturing wand makes it simple to use … and there is no mess, as the capsules eject automatically into the waste tray that is carefully hidden behind the stainless splashback. For more information or a demonstration, please visit us on STAND T19-21 at Fine Food Melbourne. T. (03) 9702 7733 W. www.disave.com.au
The looks of Thermal Comfort Increase your outdoor season and enhance the design of your venue with infrared heaters supplied by HNW, offering a choice of low intensity infrared heaters, USA manufactured tube-shaped Blackheat, and high intensity ceramic infrared heaters by the French manufacturer SBM.
WATERPROOF LABELS FOR INKJET LABEL PRINTERS
Choose Blackheat if you need gentle heat over a wide area, and especially if you have drop down screens for really bad
Label Power’s Waterproof Labels are specially manufactured to cope with all types of harsh environments. They are perfect for labelling products exposed to water or condensation. Common applications include water bottles, coffee and tea packages, gourmet and specialty foods, and many more.
weather.
The Waterproof Matt White Synthetic Inkjet Permanent labels complement Label Power’s existing large ex-stock range of Gloss Paper Inkjet Permanent and standard Matt Synthetic Inkjet Permanent labels.
Both types of heaters save the floor space with fixed
For enquiries and free samples request, contact us on T. (07) 3710 7000 E. sales@labelpower.com.au W. www.labelpower.com.au
Contact: Hurll Nu-Way Pty Ltd
10-11.indd 10
Go for French heaters if you want something bright, as these ceramic luminous heaters were specially developed for terrace heating, combining design, comfort and robustness. installation, are environmentally friendly and have a fantastic lifetime of over 20 years.
W. www.hnw.com.au T. 1300 556 380
17/8/12 8:45:18 AM
CULTURED PRODUCTS 11.
Monin Spicy See us demonstrate at Fine Food Australia Melbourne Convention Centre Sept 10 – 13 Stand X-16
Espresso Connect State of the art European engineering brings you the latest coffee machine from Italy. The Home Professional 1 group manual coffee machine stands out from the crowd not only with its stylish good looks and design, but its unique features are something to aspire to. The E61 group head boasts a pre-infusion feature, helping to settle the coffee from the start, giving the best coffee extraction. And the twin pumps provide a rotary pump for extraction and a vibrational pump to refill the boiler with minimum effort. The machine is engineered to operate on either a 2.8 litre tank or plumbed to your main water supply. The manual pressure switch is a dream to operate and easily adjusts using a dual gauge – one to measure pump pressure and the other, boiler pressure.
Try MONIN spicy syrup for a pleasant spicy experience, thanks to the natural extracts of cinnamon and pepper that will spice up your palate. The spicy trend is not confined any more to Latin, Asian or Indian countries, but is spreading on your plates all over the world. Add a dash of MONIN spicy syrup to various cocktails and culinary applications. With over 90 years of experience, MONIN has become the brand of choice for the gourmet flavour business. Applications: cocktails, cocoas, fruit punches. Available format: 70 cl.
For more information: W. www.monin.com
For more information, contact Espresso Connect: W. www.espressoconnect.com.au T. (02) 9817 8000
10-11.indd 11
17/8/12 8:45:27 AM
12. CULTURED GOSSIP
COFFEE SELECTORS.
Plantation Owners Deliver Quality Green Bean
M
ount Hagen is the third largest city in Papau New Guinea, named after the volcano on which she sits. At an elevation of over 5,000 ft above sea level, Carpenter Estates owns the largest coffee and tea plantations in Papua New Guinea. Carpenter Products are international traders of high quality green bean coffee delivered to Australian and New Zealand Roasters. The plantation enjoys a cool climate and bountiful rainfall – the ideal environment for growing Arabica coffee. All plantings originated from the Jamaican Blue Mountain region and are grown organically. Their coffee concentrates on the Typica variety, which produces a finer coffee than other Arabica in Papua New Guinea.
From handpicked coffee cherries through to the final hand sort before packing, all growing and processing practices follow a system to provide the highest standards and quality at every stage. They offer a variety of coffee from Sigri, Kindeng and Bunum Wo in various grades – plantation grade AA, grade A and grade B. Because of the fact that Carpenter Products owns the plantations, they are able to maintain the necessary quality, consistency and reliability of their products supplied to the Australian and New Zealand markets all year round, and it shows. For more information: http://www.carpenterproducts.com.au/ coffee.html
A
brand new coffee club has had a great start in business after its launch at this year’s AromaFest in Sydney. Coffee Selectors was born when Director Matt Kearns noticed a gap in the market for easily accessible, freshly roasted coffee for home coffee drinkers. “After sampling many amazing Australian roasted blends in our travels, we realised how many delicious boutique roasters were being missed by home coffee drinkers in favour of the easier supermarket options.” Keen on promoting the merits of freshly roasted coffee and always wanting to support Australian small businesses, a coffee version of a wine club was created. Matt says, “We are not loyal to one brand or company, but loyal to the product of freshly roasted coffee. We want people to see our branding and think ‘freshly roasted coffee by Aussie roasters’.” Coffee Selectors offers subscribers a different boutique Australian roasted coffee each month, delivered straight to their door. There is also the option to purchase more of a favourite blend directly from their website. They offer a variety of purchase options with no contracts, including gift packages. Now there is no excuse for not drinking freshly roasted coffee at home. For more information: www.coffeeselectors.com.au
DI BELLA COFFEE TAKES PLUNGE in India
A
ustralian coffee entrepreneur Phillip Di Bella has taken the plunge in India, rolling out his first seven retail outlets, with a string of cafés to follow in the world’s second-most populous nation. Phillip Di Bella said the new venture is very exciting, as Di Bella Coffee will be targeting a gap in the Indian market. “Di Bella Cafés will be mostly located in an untapped area in the Indian coffee market, such as Mumbai’s malls, high-end streets, and in corporate offices,” he said. Di Bella Cafés will also be the first café chain in India to feature an iPad on every table, enabling customers to read the menu and place their orders from where they are sitting. These iPads will also feature free Wi-Fi with access to email and Facebook interactivity, providing customers with one-of-a-kind coffee service and placing Di Bella Coffee at the forefront of the café market. “While India is predominantly a tea drinking nation, the younger generations who have studied overseas have grown to love the global coffee culture,” Phillip said. “As a result, coffee retailing is a growing segment in India and a coffee nation is beginning to emerge. I plan on turning this growing passion for coffee into a Café Nation.”
12-13 *
joey.indd 12
17/8/12 8:49:15 AM
JAMMIN' DA HOUSE 2012 – ROUND 2 CULTURED GOSSIP 13.
Looking for something a little different?
Jammin' DA HOUSE 2012 – Round 2
Sasha Launches Fat Poppy
L
ike most things truly unique, they normally begin with an individual who spent a large portion of their life feeling different. By chance, this individual found her calling in coffee … lucky for us! Sasha Jade, previously profiled in Café Culture, has recently launched her very own blend and brand, Fat Poppy Specialty Coffee. In addition to this she is currently the head trainer for Coffee Logic, running the only Specialty Coffee Association of America (SCAA) certified coffee training programs in Australia. She has successfully completed her Q Grader and is a SCAA certified instructor and barista. Sasha comments: "I’ve spent the last 10 years learning from the coffee industry’s best. I set out wanting to create something true to the values I hold around exceptional coffee production and training. When I created the Fat Poppy brand, I really wanted to take a conscious step away from market saturation, instead focusing on niche players who are really trying to differentiate in the market through true quality from crop to cup." Sasha can be contacted by email: sasha.jade@fatpoppycoffee.com.au Twitter: #sashajadexxx Facebook: Fat Poppy Specialty Coffee Website: www.fatpoppycoffee.com.au
J
ammin’ Da House is ONA Coffee’s own latte art smackdown, designed to encourage baristas to enjoy competing without all the official rules of competition and involve the Canberra community in the appreciation of specialty coffee. However, more than this, the events are to raise money for the communities of ONA Coffee’s direct trade relationships. This particular Jam was for the children of Thalanar Estate, India. Held at a café venue, Jammin’ Da House is a night of fundraising, awareness, latte art, booze, food and glory. Round 2 of the 2012 Jammin’ Da House was held at ONA Coffee’s small urban café in Manuka. With around 120 people jammin’ through the doors, baristas from around Canberra and Australia came along to show off their skills. In a head-to-head knock out, Sam Corra smashed his way through to the final and eventually won with a perfect tulip swan pattern. With 16 competitors, the standard was impressively high, with some new patterns we have never seen before. On the side there was an Aeropress competition, to see who is ruling the filter world. The young Lincoln Fairleigh showed Lava Espresso’s dominance in this area, winning over the crowd's taste buds. The grand final will be later in the year, so listen out for dates!
THE GREAT AUSTRALIAN SANDWICHSHIP
T
he Great Australian Sandwichship was created in 2010 to showcase Australia’s finest and most innovative sandwich makers – and to celebrate the heroes of our lunchtime! The core objective of the competition is to create an easily accessible nationwide benchmark for Australia’s sandwich foodservice industry, from which business owners, managers and staff can be inspired and learn what can be achieved in their business through an innovative approach to sandwiches. The Great Australian Sandwichship Northern Final was held earlier this year in Brisbane and saw the top three competitors, Mall Gill from Lady Marmalade, Frazer Henderson from Ponycat and Melissa Davey from the Novotel Twin Waters, make it through to the National Final. The Southern Final was recently held at the Lunch! Show in August, and the three with the top scores – Laura Neville, Jackie Middleton and
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Ellyn Tse – will now go on to compete at the National Final. The Great Australian Sandwichship National Final will see these competitors from the Northern and Southern Finals come together to battle it out for the Australian title. Competing across four categories: Wrap, Toasted, Speciality and Lunch Roll, contestants will need to wow the judges, who will be marking on presentation, innovation, commercial viability, taste and their explanation of the entry. The ultimate winner and Australian Sandwichship Champion will be the competitor who achieves the highest total point score on the day, which earns them not only the title, but a place on the Sandwich Association's 2013 International Sandwich Safari. The Great Australian Sandwichship National Final will take place at Fine Food Australia in Melbourne on 11th September.
17/8/12 8:49:25 AM
14. BY ADAM BURNS Co-director of Design Portfolio
differences It’s
THAT
MAKE
THE
DIFFERENCE Science tells us there are two sides to the brain. There’s the left side, which is more rational, and then there’s the right, which is MORE EMOTIONAL . You can imagine a constant internal dialogue, like a parent and child squabbling – don’t do that/but I feel like it – until one side wins.
W
hen consumers make decisions these two sides work together to determine whether they walk on by or put a foot in the door. When they compare your café to the one on the other side of the road, they’re assessing the differences between them and while I don’t know who said it first, “It’s the differences that make the difference”. These differences can be both rational and emotional. Let me give you an example. When the iPhone first came out, it was considered pretty innovative. It had a whole host of novel functions, apps (that make life easier for the one minute you use them) and a touch screen. From a rational perspective, it was easier to use and could do a whole lot more than that dusty old Nokia. But even now, as most of the other mobile phone companies have caught up, consumers continue to choose the iPhone. Why is this? It comes down to emotions. With its sleek design and slick Apple branding, the iPhone feels cooler and what’s more, it’s a brand people trust. The Apple iPhone provided consumers with both emotional and rational differences, and that’s why it was such a big category changer. Similarly, a really great café needs to have the
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right rational and emotional differences to attract the right target market. This article will discuss aspects of your business that might provide rational differences for the consumer and then some emotional differences. As you’ll see, the two can’t be so easily demarcated, but that’s why it’s so important to get them both right. Place: the location of your café can be pivotal to its success. Being conveniently positioned on a well-trodden commuter route or on the side of the street that gets the morning sun can’t help but boost sales. If your café isn’t so well positioned, your store front and signage have to work harder to get people through the door. Of course, outdoor seating may do the same job. Being noticed is important, as it leads to curiosity, and it’s at this point that a customer will make a decision whether to enter your café or not. Positioning the coffee machine at the front of the store, as it says this coffee purchase will be quick and easy. Additionally, before even entering the café, customers can smell the coffee and see the barista in action. The design of the seating, especially the choice of outdoor seating, helps your café seem inviting
to your target market. Product: needless to say, your product is the most important factor to the customer, but intelligent design can present it to the best advantage. Well-presented displays should be located as near to the cash register as possible, to encourage impulse purchases, or be displayed in another highly visible location, such as the window or on a communal table. Often overlooked, the design of the menu helps get the customer excited about your food or drink offering. A badly designed menu with a poor layout, font or paper stock is usually a strong indicator of what’s happening in the kitchen, so you need to make sure these things are done well as they’re a taste of what’s to come, so to speak. Price: price is a major factor and a category that includes most people these days. Design can’t define the price, but it can help communicate the value. Breakfast at Orto Trading, a café in the Sydney suburb of Surry Hills, can set you back $30 if you don’t look out, or at least order well. However, the moment you set foot into the light, airy interior with its glorified farm-chic aesthetic, you know you’re in for a quality experience, and you expect to pay a premium for that. You’re paying for the
17/8/12 12:11:44 PM
15.
The café experience incorporates everything from the napkins used to the cleanliness of your bathroom. However, I’d argue that the largest component of this is the look of the interior ... overall experience, so it’s important to make sure
down - a rude staff member, long waiting times
St Jude - the patron saint of lost causes, in case
the look of your café matches your prices.
or, worst of all, inconsistent coffee quality.
you wondered - has a great atmosphere with
People: I was listening to a podcast the other
Trust is built by repeated and consistent en-
day on Freakonomics. They were talking about
gagement and is a direct conduit to purchase and
wall, Oak chairs and weathered communal table
Zappos, an online shoe store in the US. The com-
return visitation. The experience begins with their
creating a tongue-in-cheek monastery look. Also
pany runs a four-week staff training course and
first impression of the café, and the interior, serv-
serving great food, St Jude’s gained a dedicated
after the first week and every Friday subsequent,
ice, price and product need to be of a consistent
customer base from day one.
potential employees are asked how their week
quality to build consumer trust. The bottom line is
went and told they will be offered $3,000 to leave
that trust takes an enormous effort to gain, but is
was rewarded, and there’s a danger with stand-
the company at this point. That’s right, $3000 for
very easy to lose.
ing still. The differences between you and your
leaving. What does this achieve? It means Zappos’ staff
People who are in the trust phase will refer to
its wrought iron coat hooks running along one
As we can see in these two examples, originality
competition become more apparent. A degree of
your business as “my café” or “my morning pick
change is essential, because customers are a fickle
is totally dedicated and committed to their jobs. It
me up”. Your café’s name will always be top of
bunch - easily bored and distracted by anything
makes sense to have trainee employees that aren’t
their list of recommendations.
new or different. Just ask Darrell Lea.
totally committed leave the company as soon as
Experience: the café experience incorporates
possible, rather than six months down the line,
everything from the napkins used to the cleanli-
might want to consider one or all of the emotional
when more time and money has been invested in
ness of your bathroom. However, I’d argue that
and rational factors that I’ve mentioned. From a
them. For the record, only 10 per cent of trainees
the largest component of this is the look of the
design perspective, it may be a simple as updating
leave the course prematurely, and Zappos consid-
interior, which creates an atmosphere that strongly
the menu or purchasing new outdoor furniture.
ers that value for money.
influences the customer experience.
Essentially, by understanding your customers and
Basically, the most important people for your
Cafés provide customers with a break from
When giving your business a makeover, you
the rational and emotional factors that motivate
business are on your payroll, as it’s service that
home or work life, and the design needs to ap-
their decisions, you will know which of these
makes your customers’ experience pleasant. The
peal to your target market and make them feel
“differences’” could ensure you remain their first
design of your café can’t improve the quality of
comfortable. Surveys have revealed that around
choice and they stay on your side of the street.
your staff, but a good layout and workflow will
60 per cent of people rate the experience as the
ABOUT THE AUTHOR:
make it easier for your employees to carry out
second most important factor after the food and
Adam Burns is a director of Design Portfolio.
their jobs. Additionally, a well designed, pleasant
coffee when they visit a café .
Design Portfolio is an award winning company
working environment, of which design is a key
There is a café I used to frequent, mainly due
with over 25 years’ experience in retail and
part, can help ensure that your most valued staff
to its proximity to the Design Portfolio office. The
hospitality design. They are a multi-disciplinary
don’t leave any time soon.
food was great, the coffee wasn’t bad either, but
team that integrate retail design, interior design,
the overall experience was nothing special and
industrial design and graphic design to create
pact on the success of your café.
there was nothing that encouraged me to linger.
retail environments that improve your business.
Trust: in today’s world, where word of mouth
This was mainly because the interiors were as
travels across the internet like wildfire, one of
bland as a stale cracker, and the general mood of
For more information and projects, visit their
the most essential things to nurture and build is
the staff was a real downer.
website: www.designportfolio.com.au or
Now for some emotional factors that can im-
customer trust.
A new café called St Jude’s opened up on
call (02) 9439 1106.
Bourke Street a couple of months ago, and the
Photo credits: Paul Gosney.
ment, because there’s so many different touch
Design Portfolio staff immediately switched
Interior Design of St Jude’s
points that can send the house of cards tumbling
loyalties. Designed by Arthur Koutoulas Design,
by Arthur Koutoulas Design.
It’s difficult to establish trust in the café environ-
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17/8/12 12:13:57 PM
W
16. BY SEAN EDWARDS
In the last edition of Café Culture Magazine, I shared with you the first half of our South American escapade travelling throughout Chile. OUR ADVENTURE now continues over the Andes and into Argentina.
A MATE WITH A MATE. e left Valparaiso, the harbour city of Chile, early in the morning to tackle the 300 km trip over the Andes into Mendoza, Argentina. The trip would take us from sea level to 4,000 metres above, over one of the highest mountain passes in the world. The road from Santiago to Mendoza has been travelled for hundreds of years and now is obviously a lot better maintained, with ice tunnels and sometimes two lane sections. Once leaving the beautiful vineyard valleys of Chile, the highway became a series of wild turning switchbacks of steep corners and near vertical climbs up the pass through the mighty Andes. Trucks taking supplies between the two countries use the road, and it is a death defying act trying to overtake these slow moving loads, avoiding a head on with a speeding truck coming down the mountain in the other direction at an unstoppable pace. After a good half day of beautiful scenery, we finally got to the Chilean and Argentinian border post, where we were put through two hours of gruelling questions about why a bunch of “Gringos” wanted to travel in this part of the world in a minibus. Argentina’s economy is pretty tough at the moment, and there seemed to be a lot of tension regarding trade between
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the two countries, so paranoia was rife at the border crossing. We finally got through the bureaucracy of the two countries and started experiencing some of the most magnificent countryside in the world. The ice covered peaks of the Andes still towered above, although we were at an amazing, breathstarving 4,000 metres. The different colours of the rock covered mountains continually changed with the movement of the sun. We were blessed to view the mighty mountain peak of Aconcagua, which stands 22,834 feet/6,960 metres above sea level, which is the highest mountain in South America and is normally covered in clouds. The road down to Mendoza was much gentler than the climb up from Chile and as we lowered into the valleys, we entered the scenic Malbec vineyards of Mendoza. My travelling companions, all being crazy hospitality junkies, were very keen to sample the world famous Malbec wines of this region, accompanied (obviously) with the famous Asado (beef ribs) Parrillada. Mendoza was a suprising oasis, with tree-lined streets – a small city smack right in the middle of a high desert plateau. Mendoza has a population of 110,000 people and is around 1,100 km south from Argentina’s capital, Buenos Aries. The Mendoza city centre has lots of different options for accommodation, from five star luxury hotels to reasonably priced colonial boutique
hotels. We opted for the second choice and got a cute little Spanish style villa close to the central park area. To my joy, the street we chose had lots of cafés and a very busy Parrillada grill a few shops away. The people of Mendoza were extremely friendly and welcomed visitors warmly to their vibrant city. The city reminded me of Europe, with lots of colorful shops, bustling foot traffic and fantastic food smells wafting from every direction. After packing the bags into the hotel room, the evening had set in and we were all hungry and excited about exploring the restaurant scene. It had been recommended that we try a very popular and famous Italian restaurant, La Marchigiana, that had hosted the famous, from past Presidents to Brad Pitt and Angelina Jolie. La Marchigiana was fabulous, and we had our first hand experience with the national Malbec wine, accompanied by delicious local beef cooked to perfection in the unforgettable atmosphere of a room full of meat-hungry dinners. Most Mendoza residents don’t go out to dine until around 10pm, and that’s when the party really starts. Mendoza is full of nightclubs, late night cafés and the famous Tango halls, where you can take part in the traditional Argentinian dancing. We opted for a few nightcaps at a café close to the hotel after a big day on the road We woke early and headed for the Men-
17/8/12 9:59:37 AM
We were hanging out for a good coffee, as we were still struggling to find a brew that was not owned by a multinational food brand. We eventually opted for the local brew, Mate. doza Centro Super Mercado (local fresh food markets), where we were welcomed by the wonderful smell of fresh baked breads and a large selection of exotic fruit and vegetables, from cactus fruit to the largest avocado I have ever seen. The continuous line of fresh butcher shops sold every piece of the cow, from the hoof through to the ears. Offal is big in Argentinian cuisine, so some of theses stores specialised in all forms, from intestines and tripe to sweetbreads. We were hanging out for a good coffee, as we were still struggling to find a brew that was not owned by a multinational food brand. We eventually opted for the local brew, Mate. This unusual tea-like hot beverage is traditionally made in a dried gourd and sipped through a straw. Mate, or Yerba, is a grass/herb found on the plains of Peru, Uruguay, Chile and some parts of Northern Argentina. Brazil now grows the most commercial quantity of this beverage for the large South American consumption. Outside of South America, Syria is the largest consumer, as travelling Arabs took the tradition to the Middle East in the 1700s. The Mate is placed in the gourd, and hot water is added to the grass-like substance. The mixture is then sipped through an ornate silver straw called a Bombilla, with a filter at the base. The drink is continually topped with hot water,
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normally from an accompanying thermos. It was quite odd to see businessmen sporting a flash-looking gourd in their hand, with a special leather sheath swung over their shoulder holding a thermos. The experience was fun and the taste was very tea-like, but it took some time to get used to not sipping too hard and getting a mouthful of Yerba sediment. Mate is very much still a ceremony in its presentation and drinking habits and is still popular with young Argentinians meeting adulthood. The beverage contains about 1% caffeine, so it has some slight addictive traits. It is against the law to drive while sipping a Mate, as it must be too distracting a process. I hope that law doesn’t come in over here with takeaway coffee. I couldn’t leave Mendoza without visiting the famous thermal pools at the bottom of the Andes, so we headed up to the dry desert mountain to find an oasis of fresh, hot thermal water. The pools are well looked after and attract a small fee, similar to visiting your local pool. We spent the day sampling each temperature range of bathing pool, only breaking to have a cold Andes beer. It was definitely God’s waiting room, as busloads of elderly South Americans transited to the hot pools for their mythical health rewards. Somebody should have warned me about the
dangers of seeing eighty-year old Grannies in G-strings – a sight I will try to forget. We finished our last night in Mendoza with my long awaited dream, the Parrillada Grill. I starved myself all day, so I could get among as much juicy, smoke filled beef that my tummy would let me consume. Heaven for carnivores. My mate, Darren, who was travelling with us, was a vegetarian, and he still enjoyed the side salad and the great family atmosphere of shared food My whole family fell in love with Mendoza in Argentina, and we look forward to going back one day. The city is vibrant, and the people are friendly and looking for the fun in life. You need to speak a little Spanish to get by and definitely need to like meat and wine. The café scene is still developing, and there is a strong need for fresh coffee. Make sure if you get to Mendoza, you go and visit one of the many hundreds of vineyards and sample the famous Malbec wines of that area, as you will be impressed, I am sure. And don’t forget to have a Mate with a mate.
17/8/12 10:00:09 AM
18. CAFÉ PEOPLE Cafe
CHARLES STEPHENS & SALVATORE SAVARINO
In this issue of CAFÉ CULTURE, we’ve decided to profile two well known coffee industry characters, Charles Stephens and Salvatore Savarino. Both men are from Espresso Company Australia (ECA).
I
first met Charles over twelve years ago at a dinner during Fine Foods in Sydney, as he was preparing to launch his Famous ECM Giotto into the home market. It was a revolutionary move, being one of the first domestic boiler/heat exchange espresso coffee machines. The price tag was extremely high at the time for this type of equipment, and I remember it was a big risk for Charles, who at that stage was a one-man band, and he had invested everything he owned into this project. One thing I still remember from our conversation was that Charles believed quality coffee equipment would drive the Australian marketplace, and he was 100% right in this forecast. The Giotto home coffee machine became the benchmark leader in the high end home barista space Charles had a few other hidden talents; he was a professional ski instructor, skiing up to 320 days a year every year for ten years, and he was also the handsome face of the passenger safety demonstration video for Qantas. Those of you who flew Qantas would have experienced a few minutes of his acting skills during the inflight safety video prior to take off, which played, much to his horror, for years after his brief stint with the airline. The next ten years of ECA was full of ups and downs, as it was for many independent coffee machine agents in a very shaky financial world. Charles had a stroke of luck in securing the very professional sales expertise of Salvatore, who had
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good technical knowledge, as well as a strong sales background. Salvatore, in his previous role with a large European home coffee machine agent, had a good grasp of where the market was heading. ECA today continues to sell the new version of the Giotto, which is now manufactured by Rocket Espresso in Milan, Italy, and they are the exclusive agents for several other well-known traditional commercial espresso machines and grinders, which also include Vibiemme and their great Domobar range of domestic espresso machine models. Sal and Charles are now working hard with ANFIM Grinders of Milan to create the perfect model for busy Australian espresso bars. The introduction of the new “Linea Professionale” commercial model from Rocket Espresso has also been very successful, and Charles and his team are pleased with the uptake of this big brother of the successful Giotto. Outside of the office, Charles and Sal are both busy family men. Sal has a little boy, with another baby due, and Charles has three little girls. These two café people are well respected and are great networkers, always involved with this progressive industry. Café Culture wish the ECA team all the best in the future, and we look forward to working/socialising at future events. Please visit the Espresso Company Australia website for their full range of products, services and video user guide demonstrations: www. espressocompany.com.au
17/8/12 10:02:09 AM
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20. BY DANIEL MACKEY FAIRTRADE AUSTRALIA & NEW ZEALAND BUSINESS DEVELOPMENT MANAGER Photo credit: Fairtrade ANZ.
A HEAR
ING
With the growth in specialty coffee and interest in origins, there have been an increasing number of roasters trading directly with growers. This approach to sourcing coffee is WELCOMED by Fairtrade Australia & New Zealand, as direct trade is a founding principle of Fairtrade.
F
airtrade is underpinned by the promotion of long-term trading relationships and partnership. Removing the unnecessary “middle men” from supply chains and trading relationships has been at the core of much of the work done by Fairtrade organisations on the ground in places such as Africa and Latin America. However, some roasters have sought to promote their direct trade approach by distinguishing it from Fairtrade, in some cases spreading misinformation about the Fairtrade system. This article will look towards the similarities between direct trade and Fairtrade, while also discussing what we see as one of the key myths often put forward. We are excited about the growing consumer interest in where coffee comes from. The willingness of roasters and cafés to tell the story of coffee growers around the world can only be a good thing. Awareness about the journey that coffee takes from bean to cup, including who is involved and how it is done, is an important step in improving the lives of growers and their communities. Historically, many coffee growers in the developing world have not received the benefits of growing one of the world’s most popular commodities, and a lack of awareness at the consumer end has certainly been a factor. Both direct trade and Fairtrade play an important role in promoting awareness among consumers about where their coffee comes from. Fairtrade Certification has helped to increase transparency in a time where consumers are increasingly sceptical about green washing. As an independent 3rd party certification system, Fair-
20-21.indd 20
trade provides assurance to consumers that the coffee has been sourced according to ethical and environmental standards agreed upon by growers, development agencies and the coffee industry itself. Research shows that 71% of Australians are looking for independent verification on the ethical claims made by businesses. While many direct trading roasters are indeed trading in the manner they claim, the lack of independent oversight means the concept is at risk of abuse, ruining it for those who are doing the right thing. Another key similarity is that both promote longer term relationships with growing communities. Helping farmers in the developing world isn’t just about paying them a higher price for their produce. What communities need is stability in their trading relationships. Coffee trading, and global trade in general, needs to move beyond structures that encourage competition based purely on finding the lowest possible price. Longer term relationships move us beyond simple transactions to mutually beneficial partnerships. Fairtrade and direct trade also share the idea that improved product quality is a vital ingredient for improving the situation for growers. There are direct links between product quality and socioeconomic sustainability. However, some proponents of direct trade have argued that Fairtrade encourages poor quality coffee, because it does not provide incentives to improve. This is inaccurate. The global market for ethically certified coffees has grown significantly. In 2011 alone, nearly 100,000 metric tonnes of coffee were sold with the FAIRTRADE Mark. We are now seeing a market within a market, where traders and roasters around the world can choose between a number of origins and varieties where quality can
be a deciding factor, thus providing an incentive. Furthermore, a key plank in the Fairtrade Standards is the Fairtrade Premium. The Fairtrade Premium is paid above and beyond the Fairtrade price. The Premium fund is typically invested in education and healthcare, farm improvements to increase yield and quality, or processing facilities to increase income. A great example of this is the Ndumberi Coffee Farmers Co-operative Society Ltd in Kenya. They have used Fairtrade Premiums to invest in their own agronomist. From this, they have been able to: • Improve overall productivity (in some cases from a low of 1 kg of coffee per tree to as much as 12 kg); • Upgraded production of premium graded coffee from 45% to 75%. Another important advantage that Fairtrade brings to growers is access to a global market. Fairtrade products are now available in more than 120 countries, meaning that growers are not at risk by depending on only one market or buyer for their coffee. In our own region, we are investing heavily in supporting Pacific growers to take advantage of the Fairtrade system. During this year’s Fair Trade Fortnight (5 - 22 May), Australia had a visit from Michael Toliman, who represents the Neknassi coffee cooperative in Papua New Guinea. After being in the Fairtrade system for 12 months, the cooperative is already experiencing the benefits of better access to markets and the opportunity to invest in their local community. They are now looking forward to investing in producing better quality coffee, so they can find new buyers. FOR MORE INFORMATION on Fairtrade, visit: www.fairtrade.com.au
17/8/12 10:05:25 AM
CULTURED NEWS 21.
T TREBBIN
Nathan Trebbin from Gloria Jean’s Coffees, Castletown, Queensland, has been announced as GLORIA JEAN’S COFFEES AUSTRALIA BARISTA CHAMPION FOR 2012.
20-21.indd 21
he competition showcased Gloria Jean’s Coffees most talented and creative baristas from around the country. Eight barista finalists presented four espressos, four lattes and four signature beverages to the panel of judges, who critiqued against World Barista Championship standards. Sensory judge Kane Bodiam from United Supplies said Nathan displayed precision and technique, as well as an infectious enthusiasm for coffee. Nathan’s Espresso was of the highest quality in the competition, but it was his signature beverage, the Spiced Date Espresso, that wone the points and tastebuds of the judges. Nathan will move on to compete in the Gloria Jean’s Coffees International Barista Championship, representing Australia and New Delhi, India later this year in October. As the winner of the championship, Nathan also received a trip to Hawaii, Kona, to enjoy the Kona coffee festival. After receiving his title and prize, Nathan thanked his Franchise Partners, Jim and Marianna Tsilavis and 2010 Gloria Jean’s Coffees International and Australian Barista Champion James Pedrazzini for teaching and training him throughout his barista career. Nathan also expressed his gratitude for the opportunity to compete amongst his peers. “Thank you to Gloria Jean’s Coffees, for giving baristas that work every day in their coffee houses the opportunity to come to Sydney and compete.”
17/8/12 10:05:19 AM
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24. BY SEAN EDWARDS
M A N T E I V It was my third visit to Ho Chi Minh City (Saigon), but this time I was on a completely NEW MISSION – not entirely just a holiday. I was looking for that elusive sweet berry-like coffee that I had tasted in Hanoi a year earlier. tepping back a year, I was in Hanoi assisting with barista training for the charity organisation KOTO with Justin Metcalf from Box Hill Training Institute, when we stumbled on a small roaster and tasted the most exquisite coffee, which coated our palates with rich, plum fruit and berries. The coffee was amazing and apparently came from the Caldat region of Southern Vietnam near Dalat. I needed more! Now it was our quest to find this high grade Arabica coffee, which was grown in high altitudes in the mountains near Dalat city, seven hours’ drive from Ho Chi Minh. I had fellow adventurers with me again – Justin Metcalf, World Barista Judge, Steve McGuinness from Beans and Bagels in Melbourne, and our dedicated film maker, Jay Beaumont. We were planning to film our adventure for the new Foxtel program, World of Coffee. A good friend, Virginia Holloway, who owns a café in Hanoi called “Commune” and works with disadvantaged street kids had joined us and organised the coffee tour – which was quite a complex task in this sometimes complicated country. The bureaucracy sometimes overshadows common sense, but as Virginia pointed out, in Vietnam it will always
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happen if you’re patient. Ho Chi Minh City had not changed since our last visit – still a crazy landscape of noisy motorbikes buzzing in all directions 24 hours a day. This lively city never sleeps. I love the endless food smells that drift on the air around the multitude of street vendors, who busily prepare their fresh, flavorsome cuisine for the bustling foot traffic that devour this tasty street food. Vietnam is still how I remember Asia when I travelled as a backpacker twenty years ago, and the noise and street smells brought back some fond memories. We had a few days before our coffee tour started so being a food lover, I enrolled Jay and myself into a traditional cooking school, hopefully to learn the skilled art of Vietnamese cooking and get some good brownie points from our wives on our return. The cooking school started at the famous Ben Thahn Markets in District One of the old Saigon city. We had the pleasure of hand picking through the large selection of fresh herbs and farmed produce for our prospective dishes. The market not only sold fresh food, but all types of handcrafts, including vendors selling the famous Vietnam Weasel coffee, a direct take on Indonesia
THE CULTURAL DELIGHTS Civet coffee, or Kopi Luwak. I believe it’s a similar animal, and the same process of coffee production of feeding this little furry creature coffee cherries and sorting through its dung heaps for processed beans applies. You know the old saying: “Looks like crap, must taste like crap”. Our cooking school was a culinary success, and we moved on to check out the new emerging café scene in Saigon. The city boasts a new breed of young entrepreneurial café owners, who have taken to the café scene with a real vengeance. This group of young Saigonese punters have some pretty unique café concepts on show in this fast growing city. We all fell in love with the concept call “Lusine”, which was a French inspired café setting of long communal tables decorated with amazing Indochine antiques. The coffee and food was great, and the place was filled with people from all over the world, just like any fast moving Australian café.
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VIETNAM
25.
“ What we discovered was that
many farmers are switching to the more profitable Arabica variety, and we saw signs of foreign investment moving in. ”
Another unique café was ID Café, which was full of great ideas. The business had great traditional Vietnamese tasting plates combined in a European café style of service . After a few days of eating too much and drinking cheap but refreshing 333 beer, we hopped on a plane to Dalat in central Vietnam. It was a short one hour flight, and we were met by our driver and guide arranged by Oribery Coffee, a not for profit group looking after the growth and welfare of Vietnamese coffee farmers. The guide informed us it was a one hour drive to the Caldat region of Vietnam, 20 km from Dalat city. During the first part of the day, we met a farmer named Mr Ngu Nguyen, who had 5 hectares of Arabica coffee trees growing on terrace hills around his home. The 67 year old man was still working his prop-
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erty, which produces around 40 tonnes per annum. He lives with his extended family in a small timber cottage built into the hillside. The farm averages about 600 trees per hectare. His children also farm coffee in the area, and their combined total of two hundred tonnes are sold into the Oriberry system annually. The property has other crops, like bananas, flowers, avocados and persimmon trees, which act as shade trees, assisting the growth of coffee in the early juvenile stages after planting. Mr Ngu supplies his dried coffee in parchment to the Oriberry Foundation, that works to find the best prices and helps him market his family coffee. Like many other developing country coffee farmers, they get the price at the farm gate if they sell to processing mills and cooperatives. The Oriberry foundation buys the coffee and becomes a marketing arm, getting a better deal through their international contacts. Vietnam grows the second biggest crop of coffee for the world market after Brazil – mostly Robusta. What we discovered was that many farmers are switching to the more profitable Arabica variety, and we saw signs of foreign investment moving in. This is good news for Australian coffee roasters, with a close neighbouring country like Vietnam being able to supply better quality beans to our
growing industry. We had a quick look around Dalat, completed our filming mission and jumped back on a plane for Ho Chi Minh. We could not leave Vietnam without a visit to the new KOTO restaurant in the city. This is KOTO’s first restaurant in Ho Chi Minh, and it’s a sleekly designed manor house that’s the training ground for street kids, who have been transformed into hospitality professionals. KOTO has a restaurant and training college in Hanoi and is looking now at other regions of Vietnam to start up this world renown charitable foundation. Again, we have seen the benefits of this organisation and can see the good they have created in their endeavours to help the misplaced teens of Vietnam. I am sure I will be back to Vietnam in the near future and can’t wait to see Jay’s visual creativity on the World of Coffee show with Justin and Steve’s acting skills – and not forgetting some more exciting stories in Café Culture Magazine.
20/8/12 5:10:24 PM
I want a coffee partner, not a supplier. Michael Borstrock – Westpac Lobby Café Owner, Sydney
At Piazza D’Oro, we share your passion for good service. Because of this we understand your need to place extraordinary trust in your machines and your coffee blend. That’s why we provide personal and reliable service support backed up by the unparalleled resources of an experienced Master Roaster, machine experts and barista trainers. Consistently being able to trust your machines and your coffee is our mission. Why? Because we’re not just a coffee supplier – we’re your café partner. Call us on 1800 833 767 or visit us at www.piazzadoro.com.au for further information.
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28.
ROASTER PROFILE
ELIXIR
COFFEE ELIXIR COFFEE IS OWNED BY BROTHERS JASON AND DAVID NARCISO. Before
starting Elixir Coffee, they owned and operated a number of successful cafés in the Brisbane CBD. They have seen, heard and learned all about the coffee industry from the ages of 8 and 5. Café Culture caught up with the boys to find out some more about their business.
W
ho is Elixir Coffee? To put us in the picture, can you provide some background on the company? Elixir ... coffee for the soul. Where did this come
from? Our knowledge of the coffee industry all started when our mother, Carmel, and her uncle bought Cosmopolitan Coffee from Ettore Tartaglia in a small shopfront in the Brunswick Street Mall in Brisbane in the late 1980s. After relocating to a larger shopfront shortly thereafter, they saw the potential in a greater demand for specialty roasted coffee and made the decision to expand their services to include freshly roasted coffee beans for wholesale clients – and boy, did it boom! Cosmopolitan Coffee was the first wholesale and retail roasting house in Queensland. With so much coffee running through our family bloodline, it was only natural that we start our own coffee company: Elixir Coffee – Coffee for the Soul. What coffee did your mum’s shop, Cosmopolitan Coffee, originally use? The coffee at Cosmopolitan was always roasted onsite by them in a timber roaster. Beans were sourced through green bean brokers back then. The shop still exists today in the same location in Brunswick Street Mall. Where is Elixir Coffee HQ located? Elixir Coffee is located 7 km from the CBD. Within our Elixir Coffee HQ facility is our roasting department, training room, administration, dispatch, espresso bar and retail outlet. We are in
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an area surrounded by industrial business, but less than 200 m away there is a main road, and situated there are homes and offices that also frequent us, so we feel perfectly located to service several different markets. Who does the roasting? Both the brothers, Jason and David, roast Elixir Coffee’s award winning blends. Although, at the moment we are in the throes of training a new roaster. Through Q&A programs and constant cupping, we will continue to produce the high quality coffee that has won us three national awards over the past 9 months. How do you source your beans? Do you travel to origin? We source our beans in a number of ways. One way is through brokers, who visit the farms regularly to maintain relationships and to ensure quality methods and practices are upheld. All of our coffee can be traced back to specific farms and regions and is not put through large mills. This is just the quality that we buy! Another is through independent buyers, who buy direct from farms and send straight to us. We are ensured the quality of cup and fair pricing to the farmers. We also buy a large amount of Estate coffee, micro lot coffee, and COE coffee. All of these can be traced back to specific farms, are in the Specialty Coffee category and are not milled together with lower quality green beans. What is the process of developing your blends? Firstly, we nut out what flavours, aromas, body
and acidity we are looking for, and then source a number of green beans that will match our desired blend profile. We then roast all the coffees as a single origin, rest them, and cup the coffee looking for the desired outcomes and determining what coffees will work together. With the information that we gather from this process, we narrow down the list, and then start roasting and blending coffee. We try different temperatures, different times, and different percentages to get the blend to be perfect for what we are aiming for. We then move onto our next stage, which is, roasting, resting and cupping until we are totally satisfied. Once we feel that we have got the blend perfect, we then roast, rest, and cup this coffee three more times to make sure that it is consistent for the desired blend characteristics. What coffee roasting equipment do you use? We use a Petroncini coffee roaster – built in Italy. We knew the flavour that we were after from our coffee, and we knew that the Petroncini would give this to us. Who were your mentors; who did you go to to find out about all the facets of green bean procurement and roasting? We learnt how to roast ourselves ... roasting, blending and tasting the old fashioned way, using the three most powerful senses: sound, sight and the most important, taste. But, probably the most valuable experience was gained from our mum, Carmel, when she owned Cosmopolitan Coffee. From a very early age we lived and breathed coffee. From helping the roasters roast, in the way
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of cutting up wood for the wood fired roaster, packing coffee into bags and filling the buckets up with green beans, and even clearing tables and helping run coffees. Mum and Cosmo taught us why coffee and our industry are so beautiful. We were taught the “love for quality coffee and quality food” and “a passion for people”. Thank you Sensei (Mum); you have enriched our lives! How important is it to cup your coffees every day? We religiously cup our coffee every day. We feel that this is such an important part of coffee roasting and supply, and it is one of the biggest parts of our Q&A procedure. Through cupping, we ensure that the coffee is consistent, day in, day out. This ensures that the roasting is correct and if not, we make minor adjustments before it changes the flavour and quality of coffee. Also, through cupping we are ensuring that we are always receiving the same high quality green bean that we require. The number of roasters in Australia has doubled in the last 10 years, which means a lot more competition for you. How have you worked to combat this? How do you create a point of difference? This is true. The number of roasters in Australia has increased dramatically recently, especially since many of the roasters from down south have come up into the Queensland market. We combat this by just keeping to what we know. If we start worrying about everyone else, we will start spending more time thinking about them, instead of thinking about our own business. We focus on coffee, customer, and staff here at Elixir Coffee. We make sure that the coffee is perfect and consistent ... that the customer always receives “above and beyond” service and that our staff are always looked after and have a smile on their face. Syphons, pour overs, cold press, seasonal coffees ... is there a large market for these trends in your area and with your wholesale customers? There is a trend in Brisbane towards different brewing methods such as cold press, syphons, and many more. During summer, we started cold press at our HQ Espresso Bar, and it was such a huge hit! The flavours that we got from the Costa Rica honey processed coffee were fantastic. Seasonal coffee (single origins) are becoming a large player in the Brisbane coffee scene. The coffee drinking public of Brisbane have a “thirst” for seasonal coffee. They love the education that comes from this process. The different flavours and textures that they experience from drinking these different single
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“ We make sure that the coffee is
perfect and consistent ... that the customer always receives “above and beyond” service and that our staff are always looked after and have a smile on their face. ”
origins excite them. With our single origins we experiment with different processing methods, such as honey processed, and we talk to our coffee drinkers about these methods and explain the different textures and flavours. It definitely gets everyone buzzing! Where do you see the industry heading? We think that the industry is heading into an exciting phase. This is due to the coffee drinking public demanding better, more unique coffee. The outcome of this will be better coffee for the coffee drinking public. Therefore, there is a constant emphasis to produce better coffee at both the farm and the roaster. The farm, by the way of growing techniques, harvesting methods, and processing methods. From our point of view, the roaster, we are always looking at different storage methods, resting times, and keeping an eye on the farms and what they are doing with their crops. We are also always sourcing amazing coffee. At the moment at our Elixir Coffee HQ, we are pouring our award winning blends, but also have a Costa Rica Geisha and a Guatemala COE coffee. One of our customers said to us the other day, “It’s awesome to experience all this great coffee all at one place”. There are so many choices, that you just can’t go wrong. The coffee drinking public are no longer accepting bad coffee, and they shouldn’t. There are many quality roasting houses and cafés where you can get a great coffee. Do you have a favourite bean or blend you are drinking at the moment? We are spoilt at the moment; we are drinking the Costa Rica Geisha, as well as a Guatemalan COE coffee. The Geisha is just so refined and delicate, and the flavours are very pronounced. Silky smooth! What are your plans for the next 12 months and beyond? Over the next 12 months we have big plans. They are: • A larger roaster will be on the way to keep up with our fast growth. • Another facility for our roasting, administration, and dispatch departments. We have run out of
space in our current facility. • To open another Elixir Coffee Espresso Bar/Retail, but as a mini satellite set up. • We are currently supplying coffee into North Queensland, NSW, Western Australia, and Adelaide. We have some plans to grow our presence further throughout Australia over the next 12 months. • We have also just recently launched our online shopping website for coffee and everything coffee related. We plan to make this a popular way of ordering coffee for the time poor coffee drinkers of Australia.
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34.
DEAN AND PAUL SLADE OF DISAVÈ ESPRESSO EQUIPMENT SUPPLIERS
are excited to announce their recent acquisition of 9Bar Espresso Services! s of August 2012, we welcomed Craig, Jim and the team from 9Bar Espresso Services to our growing company. “Our vision, when we launched Disavè Espresso Equipment Suppliers in 2010, was to create a company that offers a complete service solution to the Australian coffee industry. The acquisition of 9Bar Espresso Services now makes Disavè a ‘one stop’ shop when it comes to coffee equipment, spare parts and servicing. It also affiliates 9Bar Espresso Services. We believe that our combined companies will continue to grow and prosper as operations are merged and increase our capacity to offer a
A
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complete service solution for the Australian coffee industry.” As 3rd generation coffee machine technicians, it is very exciting for Dean and Paul to continue their family’s history and contributions to the industry. Their late grandfather, Henry Rogers, specialised in piston coffee machines and was one of the first coffee machine technicians in Melbourne. Dean and Paul’s father, John Slade, was well respected throughout his career as a service technician, having worked for some of Melbourne’s largest coffee companies. In 1995 John started his own business, renting espresso machines in Victoria. On a trip to Milan in 1998, John discovered the EXPOBAR ma-
chine, and this brand has now become the flagship brand of Disavè Espresso Equipment Suppliers. Operating 7 days a week in Melbourne, South Australia and Tasmania, 9Bar Espresso Services offer a wide range of services, including: • Installations • Preventative maintenance programs • 24 hour emergency breakdown assistance • Machine overhauls • Onsite servicing of commercial/domestic coffee machines and grinders • Troubleshooting and technical training programs. In February 2012, 9Bar Espresso Services opened their beautiful new showroom and service centre
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THE NEW TEAM IN FRONT OF THE SHOWROOM
in Adelaide. You can visit Bill and Dommie at 113 Melbourne Street, Adelaide or contact them on (08) 7225 0669. 9Bar Espresso Services, Melbourne has relocated to the Disavè factory at 52 Gaine Road, Dandenong South. We would like to assure all of 9Bar Espresso Services’ valued customers that although the ownership is changing, their name and management team will remain the same. We promise that the efficient, friendly and professional service provided by Craig, Jim and the rest of the team
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will continue and expand through this merger with Disavè. For further information on 9Bar Espresso Services, please contact Craig Milton (Managing Director) on 1300 594 341 or 0417 426 253. Dean and Paul would like to personally thank all their loyal customers for their continued support as they move into this exciting new phase. Disavè’s continued goal is to keep providing the Australian coffee industry with quality equipment and services that exceed our customers’ expectations.
17/8/12 10:17:46 AM
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38. BY CHRISTINE COTTRELL
In between our two European trade fairs (Caffe Culture in London and World of Coffee in Vienna), Paul and I made a little detour to visit Dublin for a few days, before heading into rural landscapes of unimaginable beauty – and to be part of the FOYNES IRISH COFFEE FESTIVAL. We would like to make some recommendations should you find yourself, as we did, with a couple of weeks to spare on the other side of the globe. ur first visit was to Bewley’s Café (78-79 Grafton Street) where Stephen Morrissey, the 2008 World Barista Champion, once worked. It’s a traditional, old-fashioned establishment dating from 1840 that has kept apace with the times regarding coffee. I suppose the staff might have been mindful of delivering their best, as we were in the company of both the Training and Standards Managers, so Julie and Maria were as delighted as we were when four perfect look-alike latte art designs were placed before us. As well as a café, Bewley’s is Ireland’s largest roaster, importer and supplier of coffee. If it’s a fine praline chocolate you like with your coffee to cheer you up on a dull day, you must visit a Butlers Chocolate Café. There are about a dozen or so dotted around Dublin, Galway and Cork. You’ll inevitably pass one in your travels, so pop in to experience “a little moment of happiness” (as they call it in their publicity) and choose a chocolate from the huge selection to complete your coffee experience. Butlers have been perfecting the coffee and chocolate combo since 1932. Our next visit was to Colin Harmon’s 3fe (54 Middle Abbey Street). From Grafton Street, it’s a 15 minute walk up O’Connell Street, where you
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can take in some of Dublin’s most prominent historic buildings at the same time. Colin, a three times Irish Barista Champion, has two places, but the one we visited is an eclectic mix of shabby furniture and deliberate grunge that works well. It’s a café during the day and bar after dark. We chose brewed coffee and could not fault our fine Ethiopian Sidamos. Colin was busy preparing for the World Barista Championships in Vienna, where he came third a couple of weeks later. Colin’s other café is at 32 - 43 Lower Grand Canal Street. You’ll find Ruslan Mocharskyy, the 2012 Irish Latte Art champion at The Art of Coffee (Harcourt Road), which by contrast is a lovely recreation of elegant ambience from a bygone era, complete with black and white flocked wallpaper and chandeliers. As you would expect, we experienced the work of a passionate barista complete with perfect rosettas and little hearts on delicious piccolo lattes. It’s a good ½ hour on foot along from St. Stephens Green, but is well worth the walk. Ruslan also has another café at Unit 1, Alto Vetro, Grand Canal Dock, a similar walk along from Merrion Square. Trinity College is perhaps Dublin’s most famous
attraction, and the short, guided tour around the college that includes a visit to the Long Room is not to be missed. Nearby you have two great choices for coffee. Go along Pearse Street and you will eventually come to Flux Café (in the Naughton Institute’s Science Gallery on the Pearse Street entrance). Or, take the other direction to find the newly opened Cup (15 Leinster Street South) where Kevin will be very keen to impress you with a fine coffee experience. Further along from Cup you will reach the beautiful Georgian neighbourhood with its colourful doors. It might not be everyone’s way to burn off calories, but we wore off ours buzzing around the area taking dozens of photos of different doors. You might understand why when you are there. Another sightseeing “must do” is the Dublin Castle precinct. Afterwards, take a 15 minute walk over the river to Brother Hubbard (153 Capel Street), where we enjoyed another perfect pair of piccolos. The Bald Barista (55 Aungier Street) is in the opposite direction, where you’ll find Buzz (the balding barista) and his interesting coffees from Cuba. Incidentally, he also has a cigar shop in Grafton Street, if that is your interest. We particularly enjoyed Clement and Pekoe (50
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DESTINATION
IRELAND
With a sense of humour and generosity of spirit thrown in for good measure, you have the makings of a nation full of exceptional baristas.
South William Street) which is up to the minute with all kinds of brewing apparatus and where staff were busy pushing aero-presses and brewing pour-overs when we arrived. The owner, Simon, gave us a tour of his vast tea and coffee menu and took time to help us make and enjoy our selections. We can also recommend a couple of coffee experiences outside Dublin. In Carrick-on-Shannon, Georgia and Gabor, two architects from Hungary, have found new careers in a buzzing little place they designed and outfitted themselves. Café Lounge is a welcome find in the west county, where the beans are roasted in-house and every individual coffee is served “in the continental way” on a tray with a glass of water and a quality chocolate. We also visited The Galway Roast in Tuam, a short drive north from Galway. The owner, Niall, has 3 cafés so far and is a man on a mission with a master plan for expansion. (“Watch out London; here I come!”). His aim is twofold: no compromise on quality and consistently good coffee in every location. From what we experienced at the small Galway Café (Shop Street) and the larger one in Tuam (Vicar Street), Niall is true to his word, with his quality and consistency up there with the very best. In the south we took to tea drinking – really because the little teashops were so interesting and
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inviting. Most serve a reasonable plunger coffee if you are really not into tea. We recommend, though, that you indulge at least once in the ceremony of some “Irish afternoon” – with a scone topped with lashings of butter, berry jam and Irish cream. Your experience usually comes on a large tray with little jugs and dishes for this and that, fine bone china and little silver spoons. If you have a few friends to while away the afternoon with, we would recommend the tiered plate that starts with sandwiches and savouries on the bottom, the scone experience in the middle and a selection of cakes on the top. Everything reeks of homemade and wholesomeness, and I reckon you won’t get a better cup of tea anywhere than in an Irish teashop. And that’s reason enough for me to switch from coffee for a while. We recommend Cupan Tae in Galway (8 Quay Lane), Mary Anne’s Tearooms in Tralee (17 Denny Street) and Fellini Tearoom in Cork (3 Careys Lane). Having a longer stay in the beautiful Killarney area, we visited two teashops: Miss Courtney’s Tearooms in the main shopping precinct (8 College Street) and Deenagh Lodge (just inside the entrance to Killarney National Park, opposite St Mary’s Cathedral). The latter is very interesting, firstly because it is in a little thatch cottage, and secondly because young adults with Down Syndrome are doing a fine job serving the beverages and meals.
We were fortunate to be in Ireland for the Foynes Irish Coffee Festival. It’s now a small sleepy village on the west coast, but during the 1930s, Foynes was an international destination where flying boats landed in the long estuary after their journey across the Atlantic from New York. There’s a very interesting museum that houses memorabilia from this short-lived mode of transport, and you can even sit inside a vintage flying boat to imagine how terrifying the journey might have been. Most significantly, you will learn that Foynes is where barman Joe Sheridan invented Irish coffee for passengers needing something to warm them up, as well as keep them awake. A shot of coffee, a spoon of sugar, a swig or two of whiskey, top it all with lots of cream, and you have the perfect Irish Coffee. It seemed that simple, as we were given the instructions to make one ourselves, but the festival competitors obviously saw more complexity and the finer art. We found Ireland to be a land of happy, convivial people who truly understand the meaning of hospitality. With a sense of humour and generosity of spirit thrown in for good measure, you have the makings of a nation full of exceptional baristas. The specialty coffee scene is small in Ireland and you have to know where to go, but once you have the spots marked on your map, you’re set to enjoy some exceptional coffee (and tea) along with your sightseeing.
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40. BY Sean Edwards.
WHAT? Yes, what is the issue with this stuff called Permeate in my milk? Does this additive taste bad, or is it going to give me long-term health issues? THE TRUTH IS Permeate has been used in milk production for over 20 years in Australia and has been added to milk to ensure sugar and protein levels are consistent with milk cartons’ label ingredient description.
P
ermeate is a watery by-product of milk processing that some dairy companies add back into the milk to dilute the protein levels, to ensure a consistent product throughout the year. Permeate therefore helped the café milk supply with issues of seasonal change, which in turn often caused baristas some grief when they were stretching the milk. In the past at certain times of the year, some brands of milk would not thicken to a silky consistency and separated from the espresso base, due to the change in the protein level. Consumer demand for transparency in manufacturing in the retail area has made milk companies look at the processing methods they use.
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Lance Brown, National Account Manager, Commercial Coffee at Lion, believes this is a great initiative, because it gives consumers the confidence they’re buying the purest quality milk available – which is good news for branded milk. Lance, before his role at “Lion” (Formally National Food) worked for a large multinational coffee company and has seen the changes in coffee presentation over the last 20 years. Removing permeate from milk is not really going to have much impact on coffee making, especially stretching milk, as barista standards are now much higher in milk based coffee beverages. Baristas now stretch milk very differently from ten years ago, when milk was also very unstable due
to the past practices of a regulated milk board. In those days, low quality milk could enter the market place from poor farming practices. Today, farmers are paid better for higher fat and protein milks from the farm gate. This better quality milk and more skill base in coffee making will alleviate seasonal changes in milk protein and fat levels. Many dairy companies have explained the reasons for permeate removal back to the consumer at the retail end of the market, and Lance Brown said its time to tell the café barista what changes permeate removal will have on their role as a café barista. Milk based coffees make up 95% of café beverages and the demand now for latte art
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techniques is standard in most cafés. When interviewing Lance he was also very skeptical about what may happen when removing this product, but he was pleasantly surprised by the increase in taste in this milk, reminding him of how good things tasted back before the world become so complicated. David Makin, our own twice crowned Australian Barista Champion and owner of Axil Coffee in Melbourne, has been behind this initiative, involved in much of the industry testing schedules that Dairy Farmers/Pura undertook before making a final decision in the foodservice arena. David has travelled all over the world competing in barista competitions, and securing great quality milk for his competitions was sometimes a major challenge whilst being abroad. David, as a high level competitor, totally understands milk and its ability in the cup. He wants milk with good texturing ability and also high in flavour, but not overbearing on the important coffee base. He has been very impressed with the permeate free milk from Dairy Farmer/Pura and has conducted live tests in his busy café, with very positive feedback. David recognises current trends and can see many parts of the hospitality industry going back to fresh, well presented but simple styles. The same approach is also happening around café and
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restaurant food ... Real farm style milks again, without having to hand milk the cow. Lance and his team at Lion have been supporting the Australian Café Industry since the start up of the Australian Barista Competitions over 10 years ago. Lion has been behind the education of café owners, supporting them in the growth of the milk based coffee. This dairy company has supported a number of home-grown Australian Latte Art Champions on their quests for the world title, such as Con Haralambopoulos and Will Priestly. This support has seen the Australian café industry progress to become one of the most sophisticated industries in the world, and it’s now a very smart business. Lance has many new irons in the fire around innovated beverage presentation. Thank you from the industry, for explaining to us the facts about permeate.
FACTS ABOUT PERMEATE Permeate is a watery by-product of milk processing. Some dairy companies add it to milk to dilute the protein levels throughout the year. Protein levels in milk fluctuate due to seasonal variations. Not adding permeate simplifies the milk manufacturing process and delivers milk which is closer to how it is on farm.
17/8/12 10:22:02 AM
42. STORY BY SOPHIA JENNIFER
BITE SIZE COFFEE TREATS HAS A VISION OF CHANGING THE CAFÉ SCENE IN AUSTRALIA.
Their weapons of change are a range of bite size biscuits, small in size but huge in flavour, to be served by business owners complimentary, on the side of their coffees; the perfect coffee accompaniment, if you will. The concept is all about value adding to the customer’s experience, to give a café a point of difference from its competitors.
TAKE A BITE F THIS I
t’s about maximising on the potential clientele in a business’ local area and locking in repeat business based on the promise of something more. You may be asking yourself, why in the world would a business give away something for free and spend money when it doesn’t have to? And you would be thinking like a regular business owner, who is trying to minimise costs and maximise their profit margin. But if you ask Jeremy Dakis, Managing Director of Bite Size, regular business owners, applying regular business practices, are only ever going to own a regular business – leaving the great success stories to those willing to take a risk.
Al Dente Location: Bathurst, NSW. Been with Bite Size: 3 years. Coffee kg/wk pre BS: 50. Coffee kg/wk now: 80 - 85. Manager’s thoughts on BS: “I truly do believe it’s worthwhile. You have to step past the ‘I’m giving something away for free’, because I feel that my coffee sales have definitely picked up due to it.”
O
ne such success story is that of Al Dente, a hip café located in Bathurst’s bustling Keppel Street, along with another four cafés fighting to secure repeat clients. Scott Taylor, Al Dente’s owner, started serving Bite Size biscuits with his coffees when a customer recommended it to him after tasting the biscuits at The Bathurst Easter Show. Three years later, Scott now serves over 3,500 biscuits a week. “I was skeptical to start with; I had never considered it … a customer suggested it, but I’m glad and would never consider stopping,” he admits. Looking at this small “no menu” Espresso Bar, you would never imagine that it handles the amount of passing trade that it does. The orange and white walls see over 3,500 coffees made within 5½ days. The simplicity of it all is brilliant. Al Dente’s mouth-watering deli-style display is bursting with ever-changing dishes made from wholesome local produce; the scent of freshly ground coffee wafts out to greet you as you wait in the queue to receive the best coffee Bathurst has to offer, and you’re bound to have a great
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chat while you’re waiting, because there truly is nothing like small town hospitality. At the point that BS was introduced to Al Dente, the café had been open for four years, with a regular coffee trade of 50 kilos a week. Last week the café went through 85 kilos of coffee, sitting most weeks at 80 kilos. “No coffee shops have closed, nothing has changed on the street, but we’ve grown by 30 kg,” comments Scott. “My coffee sales have definitely picked up due to it.” And 95% of those kilos exit in take-away cups, because there is only enough space for a handful of tables outside this boutique espresso bar. Like most café owners, Scott struggled to adjust to the cost of a weekly biscuit order. “There was a period three years ago when I said I don’t have enough money to pay for these.” He liked the concept, but couldn’t justify the payment, so he went to see his accountant for some advice. “He said to me, ‘Right! Stop giving your customers free food.’ But my attitude was customers make comments when it’s not there; when it’s not there I have a coffee like any other coffee in the street.” Luckily, it didn’t take long to see things start to grow. “I didn’t notice that we were picking up
extra clients; I just noticed that when we ran out of biscuits, clients were making a comment.” Scott began to see new faces each week, faces that soon became familiar. Word had gotten around that this compact little coffee haven was serving free gourmet biscuits to its clients. “With the coffee increase and our growth, the question of how much the biscuits are isn’t a question anymore,” explains Scott. The cost of giving something away disappears amongst the increase in food, drink and cake sales. Cake sales, admits Jeremy, are the number one concern of most new clients: “You’d be amazed how many clients think that this little biscuit could possibly deter someone from ordering a cake.” When asked, Scott laughs at the question.”It hasn’t affected cake sales; it hasn’t affected biscuit sales … we still sell biscuits, even though we put a biscuit on top!” If you ask Scott what makes his café so special, he’d tell you that it’s the small differences – the sincerity, the care, the added extras – that are to thank for the line-up of people each morning. “If I can serve a good cup of coffee and the biscuit with it, it’s instilled in customers’ minds there’s nowhere else.”
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The Bite Size phenomenon is currently occurring in over 350 cafés Australia wide, none of which are regular. To join other innovative business owners, visit www. bitesizecoffeetreats.com
Felici Espresso Bar Location: Adelaide, SA. Been with Bite Size: 1 year 9 months. Coffee kg/wk pre BS: 30. Coffee kg/wk now: 40. Manager’s thoughts on BS: “I personally like the touch, and I’d always recommend it – especially to somewhere new, somewhere competitive …”
F
elici Espresso Bar on Adelaide’s cutthroat Rundle St has also seen success using the BS method. Chief Operations Manager, David Bilusich, sought out a sample after seeing BS advertised in Cafe Culture Magazine. After one taste, David admits to being hooked. Nearly two years later, biscuits continue to be served alongside Felici’s award-winning coffee. David saw the concept of complimentary giving fitting nicely with the warm café culture Felici had worked hard to create; he wanted to reward his regulars and offer a point of difference to any newbies wandering down the
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street, but the customers’ reactions surpassed his expectations. “At first people weren’t expecting a biscuit – they were surprised – it was a nice touch. (Now) regulars are like, ‘Where’s my biscuit?’’ he laughs. “It wouldn’t be a good idea to move it away from here …” Felici has been making a fair bit of noise since opening in 2008; they’ve been called Adelaide’s Best Coffee on more than one occasion. The café is just as well known for its fresh and funky menu, being one of the few places in Adelaide where one can find the northern Italian sensation, Piadina. When BS was introduced in 2010, the café was trading about 30 kilos of coffee per week. “We’re now doing 40 kilos. Is it because of the biscuits? Sure. I definitely think this has helped us.” David thinks that integral to this success is the BS semi-exclusivity promise, which assures that when you join the BS family, the area surrounding your business is zoned off, irrespective of whether your competitors also enquire into the products. “They can’t go across the road and get the same thing … being such a good
product, they’re going to come back.” Complimentary giving is a consolidation tool, according to David. A great way to “lock down the regulars quicker, get them back to you sooner… especially for somewhere new, somewhere competitive.” When asked what advice he would give to other café owners considering using BS, he answers quickly, “I personally like the (BS) touch, and I’d always recommend it. It doesn’t cost too much… and it might make all the difference.” I’m about to thank David for his time, when I notice a passionfruit friand pass behind his head. As if reading my mind, he smiles. “Cake sales have not been affected at all. Cake sales are separate,” he explains. “If they want dessert, they’re getting dessert.” I know that the man speaks the truth. I order a coffee once our interview is over, wanting to see for myself what this reputation is all about. While I wait for it to arrive, I look around at Felici’s customers, people like me, who are trying to steal a moment of indulgence in an otherwise hectic day. I watch as they take their first sips from steaming cups; their eyes set on the creamy liquid in anticipation of the flavour hit. I see them smile as they notice their biscuit on the side, just as I smile when I find my hidden treat. Hmm ... hazelnut. When asked for his take on the success experienced by Felici and Al Dente, Jeremy says that growth can vary from client to client. “Some only pick up 3 - 4 kilos a week, whereas others double their sales. There are a lot of contributing factors – location, size, competition – that affect the results; however, one thing is for sure: every café that has endorsed the BS concept has felt a positive influence on their business.”
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50. BY MARK BEATTIE
in house COFFEE ROASTING
One doesn’t have to look far within the Australian coffee scene to see coffee shop roasting in house. It certainly is a growing trend, as coffee shops look for ways to remain competitive in a market that is attracting a lot of new entrants. Like most things in business, the pros and cons of such a venture need to be thoroughly considered before jumping in. he costs of running a café are increasing all the time. Increasing rents, labour, COGS and utility costs have led to many cafés looking at any way possible to squeeze more margins within their current offer, let alone new offers. So for a café whose turnover is dependent on coffee sales, the most obvious area that comes up for scrutiny is roasted coffee beans. This can involve assessing such areas as wastage, pricing, coffee supply contracts and also the prospect of doing it in house. We get approached often by cafés that have done some research or sums and are looking at the prospect of in house coffee roasting. It is a natural progression of thought for cafés in today’s market, as there are so many examples of cafés doing it. I would like to point out, though, that with many of these examples, they do not get it right, because they dived too quickly into it without the proper understanding and preparation required. It certainly is not for everyone and does not suit every business model. The romantic reflection of roasting fresh coffee daily in a busy café can quickly wear off when put into practise The pros are very obvious if you get it right: guaranteed freshly roasted coffee aged to your liking, flexibility around your coffee offering, in store theatre, a retail pack offering and of course, the price saving advantage, which in some cases can be significant. That being said, in order to achieve this you need to have all your ducks in a row. This is not as easy as it looks, and many fail to realise their potential. There is more to it than just doing
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the sums on how much you can save on your coffee pricing. Let’s take a look at what you need to consider when following this path. Firstly, most get their pricing analysis wrong. When looking for savings, you need to conduct an accurate analysis of pricing and costs. It is not a matter of just taking the green coffee cost and adding a bit extra for packaging. You need to calculate for such factors as real cost of green beans, including freight, weight loss during roasting, power and gas costs, packaging and most importantly, time and labour. You may not be able to do it as cheap as what you think in order to make it viable. I advise people to overestimate on costs, rather than under estimate. You really need to work some fat into the numbers, as something may come up, such as servicing and breakdowns on the equipment. An accurate pricing analysis that takes into account as many factors as possible will provide you with greater understanding of the true net profit gain should you maintain or increase sales. This then becomes the base for the viability of a business plan. If you come out with a number that does not look that attractive, the capital investment and effort to transpose this into your business may not be worth pursuing any further. If the numbers look good, then you need to ask yourself are you willing to see it through with passion. Roasting coffee is not something you learn overnight. You should pursue it with the same vigour as a chef pursues his craft. Operating roasting equipment is quite simple. You can teach someone the basics of profile roasting very quickly, and they will be able to match profiles fairly consistently on
the equipment. That is, however, not much different to most people being able to follow a recipe and operate an oven or BBQ. We use appliances in the kitchen that are based around similar principles. Roasting the coffee is only a small percentage of the process. Many people place too much emphasis on the equipment, whereas the bulk of the skill lies in the knowledge of the ingredient. Understanding green coffee as an ingredient is the most essential part of the process. I believe a lot of people are under the impression that coffee is simple, as you only have to learn the one ingredient compared to, say, a professional chef, who will have a knowledge and palate for hundreds, maybe thousands. What really perplexes people when they begin roasting is the complexity of the ingredient. There is so much variation in green coffee, from varietals to origins, that to really understand it requires study and experimentation. This requires time, which is something that a lot of busy café owners do not have. Consider the transition stage you will need to undergo in store. If you are a very busy café, then trying to manage roasting all your volume in store with the appropriate consistency and quality control can be difficult. In some instances, it may be worth consulting your roasted coffee supplier on such a venture. Sure, some won’t be overly pleased; however, there are ways that both may be able to benefit, rather than just cutting ties. You may want to continue your current main volume blend from your current supplier and utilise the in house roasting for variety with your menu board offering and retail packs. This can work well in
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We use appliances in the kitchen that are based around similar principles. Roasting the coffee is only a small percentage of the process.
many instances and can alleviate some of the risk. Some coffee suppliers can be quite supportive in this instance, and the overall outcome can result in more sales for both parties. When weighing up which equipment to use, make sure you get a good idea on the overall floor space you will require. You need to consider allocating space for green bean storage, the roaster, packing equipment, deli grinder and roasted coffee storage. This may be difficult to achieve in store, which is why some choose to roast at an alternate location. If you can, you do want to take advantage of the in store theatre, so the appropriate planning for space and viewing for the public is important. Be mindful with this that you will need to conform to certain Council regulations
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in regards to food handling and storage. You will also need to evaluate the exhausting of emissions from the roasting process. The volume of smoke and odour even on small roasters can be enough to upset surrounding residents. Careful planning in relation to this can help avoid EPA and Council issues down the track. Coffee roasters also pose a high fire risk, so an appropriate fire safety process needs to be put in place One of the key areas for the success of such a venture is the ability to source quality green beans at reasonable prices. While there are a lot more green coffee brokers on the market these days, it is still difficult for a small player to achieve the same level of service, quality, supply and pricing as the larger coffee roasters. Pricing and supply, in most instances, is linked to volume, and the more you have the more negotiating power you will have with the brokers. Sometimes it can be better for a shop roaster to pay a bit more for the green coffee, rather than buy bulk and have to store for a long time. Green coffee takes up a lot of space, so consider the cost of storing the coffee versus the price you pay for it. Make sure when you do your green coffee costing for your business model, you work on the pricing you can actually achieve, which means contacting suppliers for quotes.
Having some foundation training is important, even before you have made a definitive decision on whether to move forward. This will at least provide a clearer picture of what you will be in for. There are things that can be taught in a few hours or days; however, the practical element of hands on roasting experience takes time. The same applies to becoming a quality barista; just because you have completed the 3 hour course does not mean you are proficient and ready to take on the market. Practice is required, and for many this has meant experimentation at home, well before moving into a retail environment. Remember that you will be potentially replacing many years of knowledge and experience developed by your coffee supplier, so it is very important not to underestimate the challenge posed. For coffee suppliers in the market, it is also important to consider that one day some of your customers may want to roast their own coffee. Having some kind of plan to deal with the scenario may mean the difference between maintaining or losing that customer. I don’t believe that scare tactics are the answer, and in many instances can make the customer even more determined. A symapthetic approach may offer a more rewarding outcome for all involved.
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52. BY STEVE COSH
in the
WATER?
What are you serving/being served in your café today? Since I first arrived in Australia a couple of years ago, I was overwhelmed at what a bunch of fitness freaks I found – THAT’S A GOOD THING, by the way. I had just moved here from the USA and believe me, the difference in attitudes towards fitness and body shape was amazing.
I
n Australia, it seems everyone is running, surfing, at the gym, going to the beach to ensure they have just the right amount of a tan, not too much, not too little. Food is important too; how many café’s do you go into without seeing the word organic or free range on the menu Here also, the passion for coffee from the importer of just the right beans to the roaster, to the barista is outstanding. The same cannot be said for cafés in the USA or a lot of other countries I’ve lived in throughout my life. All good so far, don’t you think? But yes ... there’s a “but!” What I’ve noticed, and when I say noticed, I mean it’s in flashing lights, is the WATER. The water Australians drink in cafés – the water they accept that their coffee and tea is made with I know it’s a sign of our times that water is being treated with more chemicals and less reverence than it should be, considering it is the source of life. Unfortunately, there is a finite amount of water on this blue glowing
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planet. Just take a moment to think about that; we have the water we have. What we have done over time is learnt how to recycle the water we have using chemicals. Ironically, we treat the water we need for drinking to take out the pollutants we put into the water in the first place. We also add chemicals to make it clean and safe to drink, after travelling through thousands of kilometres of pipework, and then to my amazement, I find that some cafés filter the water to the coffee machine with a filter that introduces phosphates. Really? If you had a choice in the coffee you drank, would you choose to drink coffee made with phosphates, or coffee made with fresh, clean water? I’m a fresh, clean water type of guy myself Cafés throughout Australia are some of the best in the world for the coffee they serve. However, due to filtration you could be drinking phosphates in your coffee. That’s the biggest difference I’ve seen here in Australia compared to America and Europe. Here in
Australia, it seems everyone thinks about the food, but not the water Did you know that cafés in Australia are some of the worst in the world for the water they serve? Cafés have a passion ... passion for the food, coffee, seating and atmosphere. Passion to make the customers feel welcomed, to make them want to enjoy the visit and most of all, to make them come back – and come back with friends and family. And when they come back, they spend more, because they enjoy everything about the café and the people who have put so much passion into making them feel welcome. But no passion for the water, why? I think it’s great that cafés in Australia will willingly provide water at the table, but it's water from the tap. You can smell the chlorine and taste it too. Why, why have cafés in Australia not cottoned on to the fact that they spend thousands of dollars on quality food, quality coffee, seating, atmosphere cups, staff, and ambience, but not one of the most important
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items, the water? It’s the one thing they give away, and the first impression the customer has of the café – smelly, off tasting tap water. I ask you, is that a good business decision? It costs practically nothing to filter the water, so that it tastes as it should do. Clean, fresh, sweet. The trend in many parts of Europe and the USA now is to fit a tap where customers can help themselves to filtered water: fresh, clean water, with no colour, no smell or taste of chlorine or other chemical. If you owned a café, what would you rather serve? If you were a customer, what would you rather drink? If you could offer fresh, clean tasting water, why not offer the water most of your customers have chosen to drink at home? BRITA
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I think it’s great that cafés in Australia will willingly provide water at the table, but it's water from the tap. You can smell the chlorine and taste it too.
filtered water. For the past seventeen years, Australians have trusted the name BRITA to provide quality great tasting water in the home every single day of the year, simply by fitting BRITA Professional water filtration. There is a whole army of customers in Australia who trust the global brand BRITA to provide quality great tasting water free of chlorine, pesticides, lead, copper and other heavy metals. What do you think your customer would do given the choice? Tap water or BRITA filtered water You can provide BRITA filtered water to your customers. The BRITA café set provides you
with BRITA’s PURITY C technology; the café set tap will also tell you when the filter needs changing and comes with six BRITA branded pitchers and twenty four tumblers. ABOUT THE AUTHOR Steve Cosh works for BRITA Professional. BRITA is the official water filter partner to AASCA, Café Biz Expo, Golden Bean Awards, La Zumba Barista Cup, Melbourne International Coffee Show and BRITA Professional HotClub Barista Cup. E: professional@brita.com.au to find out more about BRITA water filtration and how you can upgrade your water filtration system.
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56. BY NATHAN WAKEFORD
DISCOVERING THE WONDER OF
IN
Earlier this year, I went on a discovery mission to South America to learn more about cocoa. My travels took me to the tropical mountainous coast of Venezuela and to the lush cocoa farms of central Colombia.
he trip was a real eye opener. So little is known about the origins of a product that so many of us enjoy on a daily or weekly basis ... chocolate! My first cocoa farm visit was in Chuao; we took a 30 minute boat ride from the larger neighbouring town of Choroni. Chuao is a small cocoa farming village not accessible by road, located in one of the most bio-diverse environments in the world. The people who live in Chuao are largely self sufficient, growing much of their own vegetables and food and materials to make their homes. There are also only three vehicles on the island, that were brought there by boat. We managed to hitch a ride on one of these vehicles, to save us the 15 minute walk into the town from the beach. Chuao is heavily influenced by African culture, as African slaves were brought in to work on the cocoa farms. The African people were stronger
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and more productive with the laborious task of cocoa farming than the Choroni Indians, who were the traditional custodians of the land. They painted the town with their art and brought with them their culture, their traditions and their music. Central to their beliefs and traditions is the Festival of the Demons, in which the locals dress up as the demons of Chuao. The people dance through the streets to the beat of the drums and celebrate and pay their respects to their predecessors – the climax of the festival being a ceremony where good triumphs over evil for another year. The cocoa is grown by the people of Chuao as a collective. There are no fences dividing the land, and everyone works together to do the work that needs to be done. The cocoa trees grow freely in cleared tropical rain forest around
the town. The large cacao pods grow plentifully, protruding from the trunks of the trees in beautiful red green and yellow colours. Once cut open, the cacao pod reveals fleshy mucilage seeds. You can eat the flesh that surrounds the seeds – it tastes a little bit like mangosteen pulp, a sweet, citric sort of taste. For cocoa manufacturers, however, the seeds are removed and the pulpy flesh left intact. The slimey beans are placed in large troughs and covered with plantain, where they are left to ferment for 3 days, rotating them between troughs on an occasional basis, to ensure that they ferment evenly. After fermentation, the cocoa beans are laid down in the town centre square in front of the village church. For hundreds of years, this has been the place where the village dries the cacao.
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DESTINATION
SOUTH AMERICA
The cacao beans give off a rich, pungent aroma during the fermentation process. For 4 days, the beans are fermented here, and every 2 days they are rotated.
Depending on the weather, the beans will be left to dry on the concrete in the warmth of the tropical sun for 3 to 4 days. Once dried, the cacao beans are primarily taken to the larger town, Occumare, where specialised equipment exists at larger processing plants to separate the cacao into cocoa butter, cocoa liquor and cocoa powder. A small amount of cocoa is also kept by the villagers of town and converted into raw chocolate to sell to passing tourists. I was able to try some of the raw chocolate products made by the local villagers. The chocolate I tried had a coarse, flaky texture, was really gritty and really bitter, and the flavour was really intense. Typically chocolate is conched, refined, alkalised, and milk powder and sugar is added. I got the distinct impression the chocolate I was eating had undergone very little alteration. I was also fortunate to try Guarapita. Guarapita is a traditional drink from Choroni on the central coast of Venezuela. It’s made from white rum, cacao, sugar and milk. It reminded me of mum’s chocolate cake mixture before the cake is cooked. It was so good. I bought a bottle, but it didn’t make it back to Australia… A week later, I headed to my second cocoa plantation visit, where I would learn more about cocoa farming and production. The cocoa farm was located near the town of Socorro in the state of Santander in Colombia. Santander is a place of great historical significance to Colombia, as it was where the upheaval began as the Colombians sought their independence from the Spanish. Socorro is around about 400 years old. In the centre of the town stands a beautiful big church that overshadows a central park, in which the statue of Jose Antonio Galant (who led the rise against the Spanish) is located. Soccoro is surrounded by
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rich farming land, producing up to 40% of the state of Santander’s coffee. They also grow some high quality cacao in the region. We travelled by car to a small village called Cinco Guapitan, a full hour’s drive by car on roads that have not seen a grader in a long time. We visited the Hodea Cocoa farm and met with the farm’s caretaker, Omar, who showed us around the property. Omar pointed out the different colour cacao pods growing on the same tree. He explained that the yellow ones had reached a level of ripeness and were ready to be picked. He showed me some other criollo pods that were red in colour and were a different strain or a different variety. The cocoa was an original cultivar from the region. Pruning is a really important part of maintaining the cacao tree. Generally they’ll be allowed to grow up to a height of about 3 metres. To prevent the tree from growing any higher, which would otherwise prevent the cacao from growing productively, they trim any vertical growing branches, to ensure that a flat, level surface is maintained at the top of the tree, so that even shade and even sun distribution happens across all the cacao pods. The cacao pods grow from the trunk of the tree continuously throughout the year. There’s not a cropping cycle or a season. Each tree is continuously producing cacao pods, and inside each pod is about 50 to 70 beans, all closely coupled with each other covered in that mucilage. When these are processed, dried and fermented, 50 of these pods will produce around 6 kilograms of finished beans. Ripe pods are taken back to a small processing plant, where they are cut open to reveal the pulpy mucilage of the beans. This slimey mucilage is actually what ends up fermenting. So during
the fermentation process, this is when the flavour of the beans is developing, after which they’re dried and the outer skin removed through a process of winnowing. From winnowing, the beans are rolled through a wet roller. This is to basically break down the bean into a form where the oils and everything will be released. This will create a mass. That mass can then be separated into cocoa butter and cocoa powder, which you should be familiar with in your drinking products. The cacao beans give of a rich, pungent aroma during the fermentation process. For 4 days the beans are fermented here, and every 2 days they are rotated. After the 4 days, the fermented cacao is spread out; the thick, slimey mucilage that covers the beans is now really sticky. They are spread evenly on a flat, concrete surface, which is heated by the sun. They’re left to dry for about 3 days, so they dry through to the centre. Any moisture that might be contained within the bean could otherwise cause the beans to become mouldy at a later stage. Once the beans are dried, they will be sorted according to size, and farmers receive a higher price for the larger beans. Interested to learn more about cocoa? www.somage.tv or email me at nwakeford@somage.com.au ABOUT THE AUTHOR
Nathan Wakeford is the Managing Director of Somage Fine Foods, a company committed to pioneering improved product quality and knowledge in foodservice venues. Nathan has been a previous chair of the Victorian Chapter of AASCA, a sensory judge and barista championship competitor. Nathan is also a founder of the AustralAsian Specialty Tea Association and a regular contributor to industry publications and media supporting the hospitality industry.
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60.
STORY BY SEAN EDWARDS
W I T H A MS MEET THE
LANCE WITHAM WAS ONE OF THE FIRST COFFEE ROASTERS CAFÉ CULTURE MET IN THE EARLY DAYS IN THE COFFEE INDUSTRY. IT WAS EXCITING TO MEET THE WITHAM FAMILY, AS THEY ACTUALLY KNEW ABOUT COFFEE, BEING INVOLVED AS COFFEE FARMERS AND AS GREEN BEAN BROKERS. IT WAS VERY EDUCATIONAL AT THE START OF A CAREER IN COFFEE TO BE ABLE TO TALK TO PEOPLE WHO COULD TALK THE TALK AND WALK THE WALK. MANY NEW ROASTERS HAVE MOVED INTO COFFEE FROM OTHER CAREERS AND HAVE NOT COMPLETED THE FULL COFFEE CIRCLE LIKE LANCE AND HIS FAMILY HAVE.
W
WAVERTON SHOP 1994
“ The foundation behind Witham’s Coffee’s strength in a competitive coffee industry is Lance Witham’s great depth of coffee knowledge. ”
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hat does a café proprietor fear most: running out of coffee, equipment failure or a key staff member – the barista – failing to show on a critical trading day? Lance and Gill Witham, the owners of the iconic Witham’s Coffee Roastery, know that situation full well, because that’s where their story begins. Witham’s Coffee was born in a small, unassuming café in Waverton, a leafy harbourside suburb of Sydney in 1994. With a small 5 kg roaster in the corner of the shop, they began roasting single origin coffees and serving them direct to the public; the venture was a raging success story. Gill and Lance ran and staffed the café and from that experience they know first hand what is important to a café proprietor. Apart from the given of having the finest and freshest coffee available, they require security of supply, consistency in quality and efficient service – all
these criteria are what Witham’s Coffee is really about. The size and location of Witham’s Coffee has changed since then, but those tenets of their business are still the key factors they provide today – quality, consistency, reliability and service. The foundation behind Witham’s Coffee’s strength in a competitive coffee industry is Lance Witham’s great depth of coffee knowledge. Born on his parents’ coffee farm in Zimbabwe, trading in green coffee with his father after leaving school and working on a coffee plantation in Far North Queensland has given the Withams a strong edge when it comes to specialty coffee. “We roast daily, and only to order, from our two traditional drum roasters, affectionately known as Angelina and Chloe – a larger one for the bulk of our wholesale output and a smaller 12 kg Probat roaster, which allows for smaller specialised batches of single origins. Our philosophy has always been that fresh is best,”
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discusses Gill. “We have seen such rapid expansion in the coffee industry in the last ten years,” Lance says. “On one hand it is very exciting, with people demanding better quality coffee from their cafés, but it can also be very overwhelming for many café owners. Yes, it is extremely important to take coffee seriously if you want your café to succeed, but that doesn’t mean you need to roast your own, purchase the most technical and expensive espresso machine, or employ an awardwinning barista! “Witham’s Coffee is more than a coffee roaster – we are essentially holistic coffee consultants. We appreciate that every customer is unique and every café has its own personality. Working closely with café owners, we offer solid, professional advice, professional barista training, and develop personalised coffee solutions to suit – such as tailoring signature blends, sourcing specific estate coffees or offering Fairtrade, Rainforest Alliance or organic
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options. It is very important that our customer feels a connection with their coffee, its origins and its roaster,” explains Lance.
“ I believe our success
lies in the relationship we develop with our café clients. We strive to provide consistently exceptional coffee and back that up with responsive, personalised service. ”
To coincide with their image rejuvenation, this month sees the launch of vivid new packaging for Witham’s Coffee. Inspired by the vibrant green of unripe coffee cherries on the tree, the new packaging is bright, stylish and eye-catching. Café customers will be able to sell take-home packs of their house coffee, and home coffee connoisseurs will soon be able to select from the exotic range of single origins from their local delicatessen or gourmet grocer.
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From lip–smacking sandwich deliciousness to fine dining finesse and delicacy, embrace the underrated and underutilised beef cuts; the Masterpieces, and push the boundaries of your own creativity. The almighty Chuck is broken down into its basics- the Neck, boneless Rib meat, the Chuck Roll, and the Chuck Eye Log. The maverick of the carcase, the Skirt, also stars. The Masterpieces are a way you can improve plate costs and offer something new and exciting to your customers that will really deliver on flavour. Talk to your wholesaler about the latest Beef Masterpieces™ or visit www.chefspecial.com.au/masterpieces to find out more.
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BRISKET This cut performs best with some fat left on, so don’t trim the product completely. For best results, remove the thin red muscle known as “red bark” if it is present on the external surface.
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65.
THE UNDERRATED AND UNDERUTILISED BEEF MASTERPIECES ARE SET TO WONDER AUSTRALIAN CHEFS ONCE MORE.
If you could add a new and exciting red meat dish to your menu, would you be interested? How about a new steak and chips dish or a mouth-watering sandwich with a bold global flavour - do you want to know more?
M
eat & Livestock Australia (MLA) have started a red meat revolution in the form of Masterpieces, with the goal of providing chefs from all types of establishments information and inspiration to master underused and underrated cuts of beef and lamb – the Masterpieces! This red meat revolution highlights the benefits of using these “other” cuts of beef – cuts we now call Masterpieces by demonstrating that they can be used to create the most mouth-watering meals for any menu, while at the same time helping to improve plate costs. Regardless of establishment type, chefs are expected to create dish after dish of unforgettable fare, while also managing their plate costs, overheads and staffing. In between tallying up the balance sheet and creating next season’s menus, it’s only understandable that the tried and tested recipes often return time and time again. Customer favourites are important, but so is variety for attracting new customers, as well as satisfying your regulars who are more adventurous. Claire Tindale, Marketing Manager- Foodservice for MLA says, “One of the joys of being a chef is having that element of creativity – bringing to-
gether a range of ingredients that when carefully combined, deliver the most incredible flavours. “The wonderful thing about beef is that it not only delivers on mouth-watering flavour, but it offers a variety of textures and cuts that then opens up to a chef a range of cooking styles and applications. By using the Masterpieces, a chef can really exploit these different textures and flavours and show off their creative genius. And what chef doesn’t want to blow the socks off their customers with unique dishes that have the combination of flavour sensations and interesting textures?!” The Masterpieces series consists of a brochure featuring butchery information on different non loin cuts of beef or lamb. In the latest volume, the two cuts of beef being showcased are the almighty chuck and the maverick of the carcase, the skirt. Alongside the butchery information sits menu ideas contributed by chefs from across Australia and the world. Who is Meat & Livestock Australia? Meat & Livestock Australia (MLA) is a service company that invests in marketing and research and development on behalf of its 47,500 beef, lamb and goat farmer members. Our role within RECIPE BY DAVID RAYNER Thomas Corner Eatery, Noosaville, QLD
PULLED BRISKET SANDWICH WITH FRESH HORSERADISH SAUCE & WATERCRESS
MAKES 4 PORTIONS:
$3.30 per portion INGREDIENTS
• 3 kg marbled point end brisket, deckle off, fat left on • 8 slices best quality grain sourdough • Unsalted butter • Fresh horseradish sauce (see below) • 1 bunch picked watercress • Sea salt flakes • Freshly ground black pepper • 3 L brown chicken stock • 2 chopped carrots • 2 chopped brown onions • 1 leek, washed and chopped • 2 chopped celery sticks • 2 bay leaves • 2 sprigs of marjoram • 2 sprigs of thyme • 6 cloves of garlic
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foodservice is to bridge the gap between farm and kitchen by providing chefs with information and inspiration on red meat.
To get your FREE copy of the latest Beef Masterpieces brochure, go to www.chefspecial.com.au/ beefmasterpieces
HORSERADISH SAUCE
• 50 g horseradish, finely grated • 1 tsp dijon mustard • 1 tsp white wine vinegar or lemon juice • 1 tsp castor sugar • 150 ml crème fraiche • Beat together, season to taste METHOD
Braising Brisket Leave fat on top of brisket, as this helps to keep it moist during braising. Place brisket in a braising pot and cover with chicken stock and chopped vegetables, herbs and garlic. Bring up to boil on stove top, and place in a pre-heated oven for 3 – 4 hours. Leave to cool in liquor and shred brisket by hand, pulling long fibrous strands. Keep to one side. To assemble and serve Combine brisket with the horseradish sauce. Season with sea salt flakes and freshly ground black pepper. Spread slices of grain bread with softened unsalted butter and top with brisket and watercress sprigs.
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FOOD. IT’S MY BUSINESS. With 1,000 exhibitors from Australia and around the world, Fine Food Australia is the must-attend event for Foodservice and Hospitality industry professionals. See, touch and taste thousands of new food products and equipment from quality exhibitors, network with your peers and meet with a host of new suppliers. Check out all the action at this year’s exciting competitions and demonstrations, including the Australian Culinary Challenge and the Equal Barista Cup. Plus, take advantage of special trade deals at the show and save money for your business!
For FREE entry, register online before 5 September 2012 at www.finefoodaustralia.com.au and enter priority code: CAFE1 $30 admission applies at the door for visitors that don’t pre-register online. Strictly trade only. Entry is restricted to members of the retail, foodservice and hospitality industry. Proof of business identification may be required. Persons not in these categories, including children, will not be admitted at any time. No prams permitted.
10 – 13 SEPTEMBER 2012 MELBOURNE CONVENTION AND EXHIBITION CENTRE www.finefoodaustralia.com.au FR3607_CC
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Versatility at it’s best Dual Element System for Griddle and Toaster
Take greater control over your cooking than ever before. Create fabulous foods whilst simultaneously producing a variety of toasted products – all on a single machine! Most griddle toasters compromise on performance by using a single element to provide heat to the griddle and toaster. The new Roband Griddle Toaster boasts a Griddle Element, specifically designed for fast heat transfer to the plate, whilst the Toasting Element produces radiant heat which is effective for ingredients which require toasting or melting. Independently operated, the Dual Element System not only saves energy, your overall cooking experience is also greatly enhanced. Designed, engineered and manufactured in Australia.
Griddle Element Clamping to hold elements in place Toasting Element
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Offering solutions to the Café industry For your nearest Authorised Dealer contact us on: t. (02) 9971 1788 e. sales@roband.com.au
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69.
G KEEP YOUR
Open
OPTIONS
THE FIRST 12 MONTHS OF STARTING UP A BUSINESS IS AN UNCERTAIN TIME.
Working capital is scarce. It is tough! Restaurant, catering and hospitality businesses need the flexibility to keep their options open. The Silver Chef Rent-Try-Buy® Solution is designed to enable businesses to achieve their potential. It does this by keeping their options open and preserving their cash to grow their business.
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eert Denoyette, owner and manager of Café Koco, situated opposite tranquil Port Lincoln Harbour in the city of Adelaide, says, “When I first set up my business, I found the problem with buying equipment is that you carry the burden yourself. With the Silver Chef Rent-Try-Buy® Solution, you have the flexibility to change. At first we invested with the bank, which meant we lost equity on the house. The fridges broke down and caused us problems and because we were paying for it, we carried the burden ourselves. With the Silver Chef solution, you are always covered and you can always change.” Geert understands that today’s business environment is constantly changing. As such, businesses need to be able to adapt. With the Rent-Try-Buy® Solution, you are not locked into a long term contract – it is a 12 month rental agreement, which gives your business the flexibility to: • Purchase the equipment at anytime during the first 12 months and receive a 75% rental rebate • Return the equipment at the end of the 12 month agreement should you decide it is no
longer required • Continue to rent – and we’ll simply continue to reduce your purchase price. • Upgrade should you decide your business has outgrown the original equipment. Not only can businesses “make big changes fast”, they also have the added benefit of saving their hard-earned working capital. Rather than tying it up in depreciating assets, businesses like Café Koko can spend it on growing their business. “With the banks, if you’re out of warranty and your equipment breaks down, you’re stuck,” states Geert. “Renting with Silver Chef meant we didn’t have to outlay huge amounts of capital and we can pay every week, which makes it easier for us to do our calculations. Silver Chef gives us the freedom and flexibility to make the changes our business needs.” Café Koco has seen a significant increase in profitability as a result of the flexibility that the Silver Chef Rent-Try-Buy® Solution has allowed them. Further, they have been able to adapt to the ever changing business environment because, through Silver Chef, they have managed to keep their equipment options open!
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70. CAFE CULTURE RECIPES
MEDITERRANEAN STEAKS
Herb and Garlic Turkey Breast Schnitzel with Corn, Tomato and Avocado Salsa
INGREDIENTS
METHOD
• 4 Ingham Turkey Breast Steaks • 2 zucchinis • 4 finger eggplants • 1 small red onion, thinly sliced • 100 g Swiss Brown mushrooms, trimmed, sliced • 250 g punnet cherry tomatoes, cut in half • 1/2 cup small black olives • 2 lemons, thinly sliced • 1/4 cup olive oil • 1/4 cup flat leaf parsley, roughly chopped Serves 4
Preheat oven to 180°C. Line a baking tray with baking paper. Using a vegetable peeler, peel down the length of zucchini and eggplants, forming ribbons. Place vegetables into a bowl. Add red onion rings. Add 2 tablespoons of oil, and toss until well combined. Season with salt and pepper. Place vegetables with tomatoes and olives into 4 piles onto prepared tray. Put steaks onto vegetable piles and place slices of lemon onto steak. Drizzle with remaining oil and season with salt and pepper. Bake for 20 - 25 minutes or until vegetables are soft and turkey steaks are cooked. Transfer vegetable piles and turkey steaks to plates. Sprinkle with parsley and serve.
A selection of recipes from Ingham using TURKEY
Trust Ingham to provide the foodservice industry with interesting takes on classic recipes. For more great recipe ideas, visit WWW.INGHAMSFOODSERVICE.COM.AU
TURKEY SCHNITZEL
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INGREDIENTS
METHOD
• 4 Ingham Herb and Garlic Turkey Breast Schnitzels • 2 fresh cobs of corn • 1 tablespoon olive oil • 20 g butter • 1 - 2 teaspoons Cajun seasoning • 250 g cherry tomatoes quartered • 1 avocado, peeled, diced • 80 g baby rocket Serves 4
Cook schnitzel as per instructions. Remove kernels from corn cob. Place into a bowl. Repeat with remaining cob. Heat oil and butter in a frying pan over medium heat. When butter is melted, add corn kernels. Stir until coated with oil mixture. Sprinkle Cajun seasoning over corn. Stir. Cook for 3 minutes, or until tender. Remove from heat and cool. Transfer to a bowl. Add tomato, avocado and rocket. Toss until well combined. Put cooked schnitzels onto serving plate. Spoon corn mixture onto or beside schnitzel and serve.
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Oven Roasted Half Breast I 7770100
No hassle, no fuss - just slice and serve! Why waste time and energy cleaning, marinating and baking turkey from scratch, when Ingham Oven Roasted Turkey Half Breast comes fully cooked, delicately marinated and packed with flavour? Simply slice and it’s ready to serve - ideal for sandwiches, wraps, foccacia and salads. Also in the range is the Sweet Herb and Mustard Turkey Half Breast. With a delicious herb and mustard rub, this product makes a fantastic addition to any light meal option. So, for the great taste of quality turkey without the hassle and labour of preparation... Inghams has the answer.
For more information or a product sample, call your friendly Inghams representative QLD 07 3380 4400, NSW 02 9826 4932, VIC 03 5971 3200, SA 08 8280 6666, NT 08 8988 1076, WA 08 9441 4200, TAS 03 6369 0200
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UPGRADE YOUR COFFEE Switch to BRITA Water Filtration NOW*
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74. BY GRAEME McCORMACK
SANDWICH I N D U S T RY
THE STATE OF THE NATION
The Australian sandwich industry: one of those things you might not consciously think about too often, but an industry which employs hundreds-of-thousands of people, which turns-over billions of dollars annually, and which we all constantly engage with in one form or another as a consumer, business owner and/or foodservice professional.
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ith 26 sandwiches sold every second in Australia in retail outlets alone, it’s clear that the sandwich, in whatever guise it chooses, is top-of-mind for the everyday Australian consumer. So what is the state of the Australian sandwich industry, and how does it compare when bench-marked against its big-cousin, the highly developed burgeoning UK sandwich market? Australia’s independent and chain sandwich shops and cafés have long been the consumers’ preferred venue for a sandwich, offering the variety and quality we have come to expect, while convenience outlets such as supermarkets and petrol stations most often don’t get a spot in a consumer’s subconscious top-10 venues to buy a quality sandwich.
While the Australian market can hold its own when compared to the UK market in terms of the quality of sandwiches from independent cafés, the Brits have long been known to lead the way in the convenience sandwich game, which is the big-time in terms of sheer mass volume and dollar value. This is the major difference between the Australian and UK sandwich markets. If you are looking for a quality sandwich in the UK, you would more than likely go to one of the big convenience retailers such as Eat, Pret a Manger, M&S or J Sainsbury’s, rather than an independent café or dedicated sandwich chain. It’s widely acknowledged between sandwich industry experts that the UK sandwich market is at least 10 years ahead of the Australian convenience sandwich market;
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75. however, they also agree that this gap is closing rapidly So why has the UK sandwich market been able to gain such a lead? Firstly, the UK market is significantly larger than the Australian market, not only due to general population, but due to the proliferation of concepts like Eat, Pret a Manger and M&S, who sell hundreds of millions of sandwiches every week. Interestingly, the biggest selling sandwich filling in the UK is prawn and mayonnaise, whereas in Australia the most popular filling by far is chicken, with chicken also being the second and third most popular (if you get my drift ...) Secondly, Australia’s vast geographical and population spread poses difficulties in terms of maintaining supply chain logistics, and therefore consistency of product for major supermarkets, chains and franchises. By comparison, wholesale sandwich manufacturers, suppliers and retailers in the UK benefit from their large population, who live in a relatively small geographical area. This allows them to easily and effectively deliver fresh sandwich products (either ingredients or whole convenience sandwiches) to all points of their entire country, literally overnight. The third reason for the large gap between the UK and Australian
sandwich markets is because the UK has “grownup” with readily accessible quality convenience sandwiches, which continually drives and reinforces their love for them from generation-togeneration. Conversely, convenience sandwiches in Australia have a negative stigma attached to them – a stigma which unfortunately, more often than not, is well and truly justified The simple fact of the matter is that, generally speaking and with the exception of late-night desperation, convenience sandwiches in Australia do not live-up to consumers’ current (and ever increasing) expectations and food quality standards. There are exceptions to this rule, of course, with a number of state-based wholesale sandwich manufacturers, small chains and independent cafés producing quality convenience sandwiches for their eager and dedicated graband-go customers. Thankfully, these businesses burst the myth that you can’t find a high-quality convenience sandwich in Australia wide open. It will take a visionary national wholesaler and retailer to break this stigma and emerge into the convenience sandwich space as the clear national market leader. Put simply, there currently exists a massive opportunity for a business to step up on a national scale and dominate this space.
Tom Allen, the UK’s leading sandwich innovator who, with the Australasian Sandwich Association, recently undertook a detailed national assessment of the Australian convenience sandwich market, said that, “There is a sleeping giant ready to be awoken in this category throughout Australia; it’s just a matter of who wakes him up and who then becomes best friends with him!” So who’s ready to step up? Graeme McCormack is the Executive Director of the Australasian Sandwich Association and is also a Director of Prontier. He can be contacted on e. graeme@sandwich.org.au or www.sandwich.org.au www.prontier.com
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AASCA president Craig Dickson (seated far right), judging at this year’s World Barista Championship.
Photo credits: Glenn Watson www.coffee-photography.com
News and industry updates from the AustralAsian Specialty Coffee Association. WORLD BARISTA CHAMPIONSHIPS TO BE HELD IN AUSTRALIA!
A
ASCA is proud to announce that the 2013 World Barista Championship will be held in Melbourne! The WBC will be held during the Melbourne International Coffee Exhibition at the Melbourne Showgrounds in May 2013. With the world event to be held in our own country, we hope to see record numbers of entrants in all categories of competition. In order to complete all state and national competitions in time for the world championship, our state competitions begin in September 2012, with South Australia first cab off the rank. The SA competition will be held as part of the Royal Adelaide Show in the Jubilee Pavilion at the Adelaide Showgrounds on September 14 and 15, 2012. To enter the SA competition, go to www.aasca. com/competitions/2012-sa-detpak-aasca-baristachampionships and follow the prompts.
WBC RESULTS
STATE BARISTA TIMELINE
AASCA members enjoy a range of advantages, including free entry to the Australian Barista Championship and the World Barista Championships, 10% off all Coffee Logic training courses (all SCAA-approved), and more. Go to www.aasca.com/forms/membershipapplication/?products and sign up. The AASCA Annual General Meeting will be held in Melbourne in August. Please keep an eye on the website for more details. All AASCA members are welcome.
The other states will follow: WA – October 2012 QLD – November 2012 NSW – December 2012 ACT – January 2013 VIC – Feb 2013 TAS – Feb 2013 Keep an eye on the AASCA website for confirmed dates and locations of all the state competitions.
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Australia was well-represented by competitors Craig Simon (Australian Barista Champion), Fred Lullfitz (Australian Cup Tasting Champion), Matt Perger (Australian Brewers’ Cup Champion), their respective coaches and helpers, as well as several world-qualified sensory and technical judges. Matt Perger went on to win the Brewer’s Cup competition, so a huge congratulations to him. The rumours have already started that he will be back vying for the Australian Barista Championship in 2013. AASCA sincerely thanks all three competitors for their dedication and contribution to the Australian specialty coffee scene. And with the World Latte Art competition coming up in November in Seoul, South Korea, good luck to our Australian Latte Art champion, Scott Luengen.
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17/8/12 11:03:40 AM
Offi O fici ciia all Cu up p Spo onssor orss of of
20 2 01 12 2
HOW GREEN IS YOUR TAKEAWAY COFFEE CUP Environmental claims are used to promote environmentally friendly attributes of a product, but do all of them mean less harm to the environment? For example, polylactic acid (PLA) is used as a compostable lining for paper cups and is produced from renewable fuels such as corn or sugarcane. This makes it seem like a green alternative for consumers. The fact is that cups lined with polylactic acid can only be composted in high-temperature commercial composting facilities, of which, there are few in Australia. That’s why we have focused on producing an Australian made cup and lid combination that can biodegrade naturally in a landfill. Our takeaway coffee cups are made from paper, with less than 5% comprising plastic lining. Our lids are now fully biodegradable using an organic additive that helps the plastic to biodegrade. When sipping your next coffee have a think about its origins, and ask the manufacturer some tough questions. It will help you make informed decisions, and encourage the industry to produce better alternatives. Now with: Biodegrading Additive For more information, visit goecopure.com
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80.
CRAIG SIMON’S COMPETITION JOURNEY
FROM THE MOMENT HE KNEW THAT HE’D BE REPRESENTING AUSTRALIA IN THE WORLD BARISTA CHAMPIONSHIP OF 2012,
Craig Simon literally did not rest – going into non-stop preparation mode for the huge task ahead. Having just over a month to prepare left little time for anything else. Let’s have a look at the chain of events that led from the announcement of the Australian representatives that Sunday, May 6 in Melbourne through to the first competition day in Vienna on Tuesday, June 13.
I
n the first days after his win, Craig listed all the areas that needed his attention: organising another shipment of his coffee; fine-tuning the table setting; checking the presentation equipment; arranging transportation; booking flights and hotels; securing sponsorship to assist with the significant costs associated with competing in another country, particularly with Australia being quite far away in terms of distance and travel time in relation to most other countries. Not to mention, loads of practice and presentation run-throughs anywhere he could squeeze it in. Friday, May 11: the excitement really starts to build, as we get a bit of a sneak peek (courtesy of smartphones and Facebook) at the bags that had been specially prepared for the shipping of Craig’s coffee from El Salvador. The coffee is complete with World Barista
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Champion logo, as prepared by Emilio Lopez of M Cuatro Single Origins, Finca El Manzano, in honour of the role this particular coffee would play. Tuesday, June 5: the competition coffee shipment arrives – just in time for roasting! In the lead up of course, did we mention more practice? There was loads of practice on a competition-calibrated Nuova Simonelli espresso machine, bought specially by Veneziano Coffee Roasters. Craig spent many hours pulling shot after shot and making hundreds of adjustments to his blend. Craig roasted the coffees (he blended two different coffees from Finca El Manzano) over several days, to ensure that he took to Vienna a minimum of three different ages for each day of practice and during the competition. A total of 46 kilos of coffee was taken over to Vienna!
Then it was time to prepare for the mammoth task of packing. In addition to the coffee, the specially designed table setting, milk jugs, containers, storage vessels, back-up cups and glasses, signature drink ingredients meant this was no mean feat. All up, the entire “package” was the size of about five crates, weighing in at a whopping 130 kg (including the coffee). At this point, it’s probably fit to mention the unwavering support of the sponsors. A massive thanks to Qantas, Da Vinci, Disavè Espresso Equipment Suppliers and of course, Pura Milk. Without them, Craig would never have got all of his equipment over to Vienna, and he is most grateful for that. Friday, June 8: time for the next big milestone – the much anticipated flight that saw Craig fly out of Melbourne and had him arriving at destination Vienna on Saturday, June 9.
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81.
It was an EXCEPTIONAL FIRST ATTEMPT AT THE WORLD TITLE and one that Veneziano Coffee Roasters and all the industry compatriots are extremely proud of.
Consider the eight hour time difference (behind AEST) and the jet lag that did its best to hang around (try going to bed when your body clock thinks it should be waking up, and vice versa). It meant Craig, known as a night owl (as befits his Jazz musician background) found himself up with the birds, walking the streets of Vienna. Saturday, June 9: the Vienna School of Coffee kindly opened its doors, in the lead up to the competition, allowing competitors access to competition machines, giving the champion baristas a bit of a practice workout before they hit the world stage. They also provided around 10 different brands of local milk, so Craig and his team spent the afternoon making cappuccinos in order to select the best milk for his cappuccino course. Sunday, June 10: the second day of practice was spent on making refinements to the blend itself. Due to a technical hitch with water pressure, there was a backlog for practice times, but the ANZAC alliance held true, with Aymon (NZ champion) and Craig sharing a machine. The atmosphere at the school was friendly and relaxed, with many of the baristas who had met each other previously enjoying the time to catch up, taste each other’s coffee and sometimes, even offering advice! According to Craig, it was this practice time spent sharing coffees with all the other competitors, “that was probably the most fun and actually one of the highlights of the trip”. Monday, June 11: Craig had a day off from cupping coffee and spent the time preparing his signature drink ingredients. Tuesday, June 12: by midnight, the table setting is all prepared, everything is polished, packed and arranged neatly ready for the next morning’s heat. Emilio (Lopez, the owner of Finca El Manzano) had arrived from El Salvador to support Craig. They share a final cupping of the coffee, to ensure it’s behaving as it should in the cup. Craig also has his final moments to psyche himself up for the big event. The pressure is really mounting. Wednesday, June 13: luck of the draw puts Craig in the first time slot of the day, which
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Photo credits: Glenn Watson www.coffee-photography.com
is ideally the position that most competitors would like to avoid. A slight case of the nerves kicks in, as 8am is not his best hour of the day, but Craig has jetlag to work in his favour, and he is up and at the convention centre at 6am, preparing to go on stage. Craig goes out there and puts on his best for Australia, managing to contain his initial nerves with a much more relaxed second half of the presentation and finishing with a second to spare. Unfortunately, he missed out on a place in the semi finals by a mere eight points! It was an exceptional first attempt at the world title and one that Veneziano Coffee
Roasters and all the industry compatriots are extremely proud of. (With the exception of Gwilym Davies, no other barista has ever competed for the first time in the World Barista Championship and won). All of this year’s finalists were seasoned competitors who had competed on the world stage on a number of occasions. Craig, like many other Australian baristas out there, is now even more inspired to reach great heights in next year’s competition, ever since the announcement that Melbourne will host the 2013 event, and he’s already in the planning.
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17/8/12 11:07:34 AM
84. CAFE REVIEWS
I still associate Kings Cross with late night kebabs, pizza by the slice and copious amounts of beer. During a more recent visit, however, I was delighted to discover a swelling of GREAT CAFÉS AND ESPRESSO bars worth visiting.
K
ings Cross is shaping up to be a trendy café precinct. Yes, The Cross does have the iconic cafés like Café Hernandez, Bar Colluzi and Tropicana close at hand, but some new kids on the block are turning a few heads. The area can still be a seedy place at night and has had some bad publicity of late. Anywhere you have strip joints, brothels and open drug abuse will attract certain elements of unsocial behaviour. The new café scene that is emerging in the back streets and laneways of Kings Cross is bringing the locals back to this area. Let’s consider that criminals don’t like the daylight hours of café culture, so it is relatively safe to enter these new trendy establishments for a great experience. After our initial meeting with friends, for old times' sake we decided to walk off breakfast. Based on our discoveries, we put together a photo journal of all that is good in the café industry, from Darlinghurst to Potts Point. It was impressive to see café fitouts that rivalled some of Melbourne's cafés in their famous laneways, and
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we were very excited to find Llankelly Place. Last memory of this lane was to never venture too deep into its dark shadows. The lane is now a busy pathway for restaurant and café dwellers. Some of the favourites experienced during our walk were the French inspired pièce de résistance, La Croix, with its amazing interior design putting you right in the middle of Paris. Room Ten was a very busy espresso bar, where coffee was everything to a passionate crew of baristas. A few shops away, Greek inspired Ithaka Café was doing a great job with its breakfast crowd and was the home of a few Greek goddesses on both sides of the counter. Just around the corner, Gypsy Café was pumping out some great coffees for a lineup of caffeinated corporates ready to hit the city. We had a nice breakfast at Monkey and Leo’s, not far from the Old Gazebo Hotel, and the owner was a breath of fresh air with his friendly nature. Here at Café Culture, Kings Cross is our prediction for hot new trends for the Sydney café scene.
It was impressive to see café fitouts that rivalled some of Melbourne's cafés in their famous laneways.
17/8/12 11:08:45 AM
CAFE REVIEWS 85.
Perenti Café 69 Church Street, Gloucester NSW (02) 6558 9219
W
ho can believe it’s 10 years since we both started on our business ventures – me with Café Biz and Jane Westcott with Perenti Café in Gloucester. We met when our businesses were babies. I visited Jane’s trendy café (with its vibrant orange wall that some said wouldn’t make it in a small country town!) and we shared our vision and hopes for our ventures. It is so satisfying to see that despite all the pressures and ups and downs of being in business, we have both flourished, and our businesses have grown into healthy young teenagers! Jane has recently gifted the café with a sunny facelift, a fresh coat of paint, new lighting, recycled wood panelling to soften the stainless steel look and the addition of a high bench with a couple of stools. But what hasn’t wavered is the dedication to what has been the recipe of her success. Excellent customer service, coupled with exceptional Toby’s Estate coffee, made to their customers’ specific requirements, is the backbone of the business. Perenti’s ethos still runs true; their products are handmade on the premises using fresh ingredients and lots of love. Jane believes that the care and dedication they put into making their products, whether it is a cup of takeaway coffee or a platter of sandwich wraps, is what makes the complete difference. Perenti has built a solid customer base over the years, by providing consistent high quality products from breakfast and lunch to sweet treats, wholesome take home meals and their range of condiments. People come back, because they know they are going to enjoy fantastic food, coffee with warm and friendly customer service in an inviting and comfortable environment. After 10 years, their focus will now encompass embracing sustainability, with the introduction of a food miles rating system. Customers will soon be able to see how far their food had to travel before it makes in onto the plate. Gloucester is a wonderfully rich food bowl and with the establishment of a local growers movement, they are able to provide their customers with the opportunity to embrace localism and eat more seasonally appropriate foods. Jane set out to provide a space where people could meet, enjoy quality coffee and food and feel like they are “coming home”. For Jane, this is an extension of her lounge room and when customers walk through the doors, they are welcomed as part of the family – “the Perenti family" After 10 years, I’m happy to say they have a very big family that continues to grow and prosper.
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Café L'usine 151 Dong Khoi Street, Ho Chi Minh City, Vietnam
E
verywhere we went during my visit to Ho Chi Minh City, anyone who was café savvy was talking about L’usine. This French inspired industrial cafeteria is the pride of a small group of Vietnamese and other internationals, including an Australian owner. We turned up at the café at lunch time, to be greeted by Manager Laurey Saker, a fellow Australian. The chic setting was half café and half flash retail environment, selling clothing from some of Vietnam’s most famous designers and unique designed homeware. The store has been voted by the website “Virtual Tourist” as one of the four most unique shops in the world. Laurey showed us through the café and retail store, that boasted handmade industrial furniture crafted from left over factory bits and bobs used as furniture and fixtures through the warehouse space. Laurey has worked at L’usine for six months and controls the front of house, which seats around 200 people. The café food is a mix of French and Vietnamese cultures and is beautifully presented by the skilled kitchen team. The coffee was great and was well received from our travelling film crew, who were now a craving a good espresso. The big drawcard of the business for locals is the fresh cupcakes, which line the bar area daily. The lemon and coconut and red velvet cup cakes were to die for and a pleasant accompaniment to a good coffee. L’usine hosts the cool crowd of Saigon and is a popular hangout for artists and designers who need their creative juices activated. The café is quite hard to find, as you have to enter the building through a small retail arcade and walk up a narrow staircase to get into this cavernous space. For foodies visiting Vietnam who want an Australian style café fix and a chillout from the crazy street noise, L’usine will appease all of your needs.
17/8/12 11:09:14 AM
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17/8/12 11:10:17 AM
88. STORY BY JUSTEEN SINGLE
FAR FROM A FAD. Café Culture covered the Stevia story a couple of years ago when the product was first hitting the café market as a SERIOUS SWEETENER, pushing for space with the sugar on the coffee shop table.
A
lthough Stevia has been around for many years, our research is now showing that the product has become more widely recognised and accepted in the mainstream as a real food, not a passing fad. Although the Stevia plant has been used for sweetening food for hundreds of years and has been approved for use as an ingredient in food and beverages in Australia since late 2008, now, more than ever, it is being blended with other natural ingredients to create commercially packaged products. The plant Stevia Rebaudiana Bertoni is native to South America, and its leaf has been dried and processed for its concentrated sweetening abilities, that are 300 times greater than sugar. The plant itself requires small amounts of water in its growing cycle and has few known pest and disease issues. After processing, the waste plant is mulched and reintroduced into the soil as a nutritious mulch. This makes Stevia a low impact and environmentally friendly crop to grow. Farmers around the world are now looking at growing this crop in large production, replacing other high impact farm products. China grows 90 percent of the world’s
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Stevia supply and has direct markets in Korea, Japan and other provinces within China. The University of Central Queensland has already conducted trial tests for growing Stevia in Australia as a viable crop. In other parts of the world, Stevia has been used in the food and beverage industries for over 40 years. The Japanese use Stevia sweeteners in a wide range of their food manufacturing, using hundreds of metric tonnes of this high concentrated sweetener each year in products such as yoghurt, ice cream and beverages. What are the most significant benefits of Stevia? • Completely natural • Huge sweetening power (300 times sweeter than sugar), therefore only small quantities required • Frequently tested and found to be 100% safe • Stable when heated, hence suitable for frying and boiling • Non-addictive, unlike ordinary sugar, for instance • Results in less plaque on teeth and fewer fillings • Contains zero calories and could contribute to driving down obesity
PEPSI NEXT Love the taste of cola, but don’t believe diet cola delivers a full flavour hit? Do you wonder if it is possible to reduce calorie intake from soft drinks, without consuming artificial sweeteners? With consumers changing their behaviour and moving away from sugar, calorie intake and artificial sweeteners, Pepsi have introduced the Next Level of Cola Innovation. Pepsi Next has that serious cola taste, is sweetened naturally via the Stevia plant (and sugar) with 30% less sugar than regular Pepsi. Pepsi Next will re-ignite the cola market and fulfil this unmet gap in the market. For cafés, Pepsi Next comes in a premium crown seal 200 ml glass bottle – perfect for an out of home experience. For further information, contact Schweppes Australia on 1300 133 122. For information on our brands and our business, go to www. schweppesaustralia.com.au
17/8/12 11:10:47 AM
89.
Up&Go Vive CAVALIER CHOCOLATE Cavalier have created a chocolate containing only Stevia as a sweetener, and thus have been able to make sure their chocolate also contains over twice the amount of fibre than sugar or sweeteners, as well as higher levels of vitamin E, magnesium, zinc and iron – all important in keeping your body healthy. Stevia contains zero calories or carbohydrates, so adds nothing to your sugar intake but helps to give chocolate that sweeter taste. Stevia is a natural ingredient that is a perfect alternative to sugar. For further details, contact: Apromo Trading Pty Limited: t. +61 2 9906 1389 f.+61 2 9906 1958 e. info@apromotrading.com.au w. www.apromotrading.com.au
Sanitarium has kept the fat low and reduced the sugar in Vive compared to regular Up&Go. You still get the protein, energy and dietary fibre of two Weet-Bix and lite milk – plus 10 essential vitamins and minerals. Available in delicious Banana and Vanilla Bliss flavours. For further details, visit: w. www.sanitarium.com.au/products/breakfast/up-and-go-vive
Equal Stevia Tablets, Sticks and Granular
FLAVE WATER
Equal Stevia sticks, tablets and Spoon-for-Spoon Granular are perfect for naturally sweetening both coffee and tea, as well as for use in cooking or for sprinkling. One stick, tablet or spoonful provides the sweetness of one level teaspoon of sugar, but contains up to 98% less kilojoules – Equal Stevia sticks contain only 0.4 calories per serve! Sweetened with all natural stevia, the blend of select ingredients in these Equal Stevia products brings you a natural sweet taste and a texture that closely resembles sugar, but without all the calories.
The recommended intake of water for adults is a minimum of 2 - 3 litres per day. After realising that there was nothing flavoured in the marketplace that was not loaded with sugar or artificial sweeteners or preservatives, we embarked on the journey of creating 100% Natural Flave Water. It took us over 2 years to develop Flave using the latest technology and the finest ingredients, but we did it. Flave Water is naturally flavoured and naturally sweetened by Stevia, contains zero sugar, zero artificial sweeteners and zero preservatives.
For further details, contact: Sucrogen Foods Customer Service t. 1300 SUCROGEN (1300 782 764) f. 1300 218 471 e. sucrogencustomerservice@sucrogen.com
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Sanitarium has launched Up&Go Vive liquid breakfast with sugarconscious women in mind. Up&Go Vive is 98.5% fat free* with 30% less sugar than regular Up&Go. The secret to Up&Go Vive’s sweetness is the natural sweetener Stevia. The Stevia plant tastes 250 – 300 times sweeter than sugar, with virtually no calories. It’s perfect for reducing the sugars needed from other sweeteners.
For further details, contact: t. (+61) 2 9389 9128 e. sales@flavewater.com.au w. www.flavewater.com.au
17/8/12 11:10:58 AM
90. BY CLAYTON PINE
I’m going to pass on the benefit of A LIFETIME OF DRINKING TEA and what seems as long studying tea, tasting tea, and developing tea for a variety of end uses. Specifically, my time as tea taster, buyer, and R& D officer for Bushells is worth reflecting about. And I’ll give a wide berth to the detailed figures ... hese figures change according to so many variables: type, grade, brew method, time, volume and whim, that I can never remember them anyway, and it keeps this article original. And we’ll keep an Australian focus, as what is preferred does change by country – but that’s another chapter. I’ve heard so many stories for and against leaf tea, tea bags and instant tea, and we need to put that into some perspective. So why is something that tastes good actually so good for us? Leaf teas made from the varieties Camellia Sinensis and Camellia Assamica are historically what Australians have used since the first European landing. For centuries, tea garden workers plucked the traditional two leaves and a bud, and it was withered, rolled, fermented, fired and sieved into a number of grades for sale to the world, mostly for blending into proprietary labels. For the most part, the western world was only aware of black teas, with green teas – the domain of the oriental – unknown.
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My simple science knowledge tells me that tea contains more antioxidants than most other classes of food, including green vegetables. Catechins, known as phenols or antioxidants in green tea, are largely transformed into extended molecular polyphenols, or antioxidants, such as theaflavins and thearubigins in black teas via the process of fermentation. These antioxidants make up at least 25% of dry weight of tea, and most of this is extracted to a brew. Polyphenols largely determine the colours and flavours of tea. Tannin, that provides the bitter sweet taste of tea is a Polyphenol. Most of us are aware of black teas, oolong teas, green teas and white teas. What you probably do not know is that in the same simple order, the antioxidant value of those teas increases. The most manufactured tea has the least antioxidants, and the least processed the most antioxidants. Black tea is plucked, withered, rolled, fermented, fired and graded; oolong tea semi-fermented and lightly fired; green tea not fermented, and steamed or pan fired to prevent
fermentation; and white tea withered, sometimes hand rolled and gently dried and left about as close to natural as minimal handling will allow. It is said some white teas, like the white downy buds of Yin Zhen, have up to five times the antioxidants of black tea. Tea bag teas are generally a mix of small leaf orthodox (rolled) and CTC (crush tear curl) with larger surface area than full leaf teas. This is good for quick infusion but not good for quality, as it oxidises faster, losing antioxidants and flavour. Small leaf can be used in a drip filter to produce thick, strong tea quickly, but good flavoury tea takes time to infuse. And caffeine is not so different to flavour. It will dissolve faster in small leaf for high caffeine levels, and therefore large leaf teas can be natural low caffeine teas if not over infused. But don’t consider tea bags as bad. Small leaf tea bags are easy and fast brewing, suitable anywhere that a tea pot is not convenient. And now we have a whole new range of large leaf bags, including biodegradable, transparent, Soilon
20/8/12 3:32:28 PM
91.
It wasn’t that long ago that a large proportion of the market used to make cappuccinos from instant coffee and steam the milk on a Haros boiler.
pyramid bags. Soilon is good for the environment and good for the consumer to see the quality of leaf in the bag. Tea drinkers should expect to find good quality leaf tea in a soilon pyramid bag, a large cut above small leaf bags. And then we have instant tea, which is even more processed. Quite frankly, I think that instant tea should only be used in vending machines on remote abandoned railway stations. Simply put, it lacks flavour and has minimal antioxidant value and therefore negligible lifestyle value ... not recommended for the café experience. So how easy is it to make tea in a café? And why take the time to do it properly? One teaspoon for each cup and one for the pot, boiling water and 4 to 5 minutes brewing time produces a number of cups of tea. In Australia, the ”billy” on the fire or kettle on the stove for a ”cuppa” was essentially the Australian way for two centuries. Even the early Italian and Greek immigrants were quickly introduced to the mandatory cuppa on building sites around the country, such was the strength of our British heritage. Instant coffee made it easy to produce a cup of coffee, and it was embraced by consumers impressed with newfound convenience. In the 1960s, tea made a play for the same convenience market with a good quality freeze dried product from Kenya but, as the Poms didn’t take to it like us downunder, the venture failed. At that point in time, Sydney based Bushells had four tea bag machines in Melbourne, sent there by the Managing Director to suggest that
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the company was keeping up with trends but in reality, to bury the idea. However, a few years later under British control, the tea department at Bushells started tasting tea and paper to formulate a whole new teabag launch. Bushells was building a tea bag facility at Concord, with the plan to become market leader in a tea world quickly becoming dominated by tea bags. And it did just that! The rest is history, and today we have a market primarily made up of imported brands, with emphasis on tea bags. But there is a developing new breed of home grown tea companies supplying a wide variety of specialty leaf teas and tea bags to a market hungry for new products. The specialty market has developed out of a need for better lifestyle, including trends in dining, relaxation, stimulation, flavours, health, variety, and peer group responses to determining what is best. And for that matter, what is tea? So what tea will I use in my café? Will it be leaf tea or tea bags? First of all, put it in perspective and answer this question.What coffee will I use in my café, freshly roasted beans or instant coffee? Of course, there is only one answer. It should be the same for tea. After all, what is a café unless it offers consumers the best experience possible? Otherwise, tea drinkers will find one that will, and their coffee friends will follow. It wasn’t that long ago that a large proportion of the market used to make cappuccinos from instant coffee and steam the milk on a Haros
boiler. There might even be one or two still hanging around country Victoria, where they were most prominent, but they should be in an antique store. Today, a café owner would be committing business suicide at the suggestion. There is no comparison between fresh roasted beans extracted through an espresso machine to that instant coffee cousin that is still the choice of many home owners, office workers and busy lifestyles. But the same people will not drink instant coffee in a café. They expect the expensive espresso machine, the professional barista and of course, great coffee. And the majority of tea drinkers are the same; they increasingly expect good tea to be served in a café. Why should they be treated so poorly compared with a coffee drinker? So the best choice is good leaf tea. Just as some well known tea houses are now including good coffee to gain mixed groups of beverage lovers, so must coffee houses include good tea or lose customers. And make sure you have a fresh source of water and avoid using over heated stale water from espresso machine boilers. And finally, I was fortunate to meet the tea buyer for the world’s largest coffee chain when in Colombo recently. They have identified good tea as essential to growth. In Australia, where tea is part of our heritage and natural things a green ethos, it is intuitive that we set the trends. “Life wasn’t meant to be easy my child, but take courage: it can be delightful” – George Bernard Shaw. And so is good leaf tea and good coffee.
20/8/12 3:33:23 PM
BR
OU
GHT TO YOU BY
MEET AUSTRALIA’S FAVOURITE BARISTA Joe Capra
Equal is proud to announce Joe Capra, of Sydney’s Foyer Café, as the national winner of the 2012 My Coffee My Barista Competition. he My Coffee My Barista competition saw baristas from across the country competing for votes from the public in order to be crowned Australia’s favourite barista. Since March 18, cafés all over Australia have called on loyal customers to show their thanks for the great service and great coffee they enjoy every day, with over 35,000 votes from the public registered. “At Equal we know that Australians love their coffee, but the response to this year’s competition has been overwhelming,” said Danielle Ross, Senior Brand Manager – ANZ of Merisant. “We think that the My Coffee My Barista Competition is a great way for the public to thank their favourite barista, and if the results are anything to go by, people are very grateful indeed.” The My Coffee My Barista competition also celebrated winners in all states, with the highest ranked barista in each state receiving a $500 cash prize and custom engraved, high-performance champions tamper. Equal would like to congratulate the following state winners for the 2012 competition. • Justin Wang, New South Wales • Keiran Carmichael, Australian Capital Territory • Daniel Formoso, Victoria • Bec Gill, Queensland • Blake Constantine, Western Australia • Nicolas Pavlou, South Australia • Christos Panas, Northern Territory • Stephen Bock, Tasmania Joe Capra in Sydney said, “I’m so excited to have been named the national winner of the My Coffee My Barista competition and so grateful for all the people who took the time to vote for me. A great coffee in the morning is the best way to start the day, so I put a lot of dedication into delivering the best coffee for customers every time. All the hard work is worth it to see our customers’ smiling faces, and winning the competition is an added bonus.” Joe Capra will now take part in a seven day South Asia Coffee Origin Tour to see how coffee beans are farmed and meet the people behind the scenes in coffee growing, guided by coffee guru Sean Edwards. Joe’s café, Foyer Café, will also receive $1,000 from Equal to go towards local advertising of their choice, in order to get the word out about the café.
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SCAN TO WATCH A VIDEO OF CAFE CULTURE’S LAST TRIP TO INIDA
17/8/12 11:15:11 AM
the annual
CAFE INDUSTRY REPORT Total Caféé Liquor Sales Breakdown
reasons for choosing a café supplier 51%
total average tot 57%
uniqueness/customer preference price
55%
milk
quality
44%
On Time Delivery
16% 13%
wine
$3.13
origin/Bean type
$3.08
64% GLASS
$3.22 $3.08
10% bottle
Local Roaster
11%
26% both
$3.04
43%
$3.13
beer
sustainability (RFA/UTZ)
6%
$3.18
the BRAND
86
cafÉ
Loyalty
choosing drivers for café owners coffee supplier suppliers? rs?
•••••••••••••••••••••
IN
to coffee supplier/brand
of all
Less than 1 year 1 to 2 years
••••••••••••••••••••••••••••••••••••••
owners
3 to 5 years
loyalty to milk supplier
6 years or more
How much
owner
PAY MORE
manager
are not prepared to
For locally produced cups
36% YES
do you know?
barista
over
%
6%
spirits
are you a Licensed café?
1 to 2 years
12%
18%
9o HOT over
8.4%
fraus edlYN
BEVERAGES
kaldi
5.3% 2.1%
flying cup
other 2% (share of volume)
87% YES
cafe sup supermarkeT usage
13% NO
28%
price
69%
?
cappuccino
26%
26% 21%
over $120k
$101 - $120k
$81 - $100k
$61 - $80k
$41 - $60k
under $40k
Annual Café Turnover in liquor sales sal
81 % 81 % 74 % 59 % 45 % 42 % 37 %
responds to phone/fax quickly
easy to use ordering system supplies turn into orders promptly
RESPONDENTS
2
key areas IMPRoVE on
that foodservice suppliers should
office hours morning
3%
evening
coffee other
7%
2%
24 hours
The importance of cups
22%
9am - noon
49% of responses via smartphones
lunch
9%
5%
10%
afternoon
evenings
weekends
reasons for choosing milk supplier 8%
72%
50%
37%
26%
11%
16%
24% 75%
provides up to date information about costs and charges
55% 28%
68%
$
32%
6am - 9am
••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••
delivers on time
credit claims processed quickly
22%
were ASKED for their feedback eedback on
provides best price
29%
19%
prefer own brand
prefer generic
It’s no surprise in today’s cost saving environment that price is the most important factor in choosing cups.
6% prefer coffee roasters cup
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13%
7%
cafe peak hours
uniqueness/customer preference
33%
CAFé liquor
taste
OF
32%
latte
coffee roaster brands + suppliers in the market
quality
flat white
9%
mobile cafe
ease of use
85 900 coffee brands
23%
franchised cafe
30%
18%
2%
Other
On time delivery
2%
macchiato ristretto
price
2%
6%
long black
52% ALL DAY
CAFE
ESPRESSO BAR
milk
trading hours
Primary business
59%
Consistency
breakdown of coffee types
of all
contain
grounded pleasures
6.3%
%
••••••••••••••••••••••••••••••••••••••
nestle maltra
7.4%
14%
local
1%
6 years or more
Cadbury
32.6% 28.4% 9.5%
distributor
3 to 5 years
63%
cafe hot chocolate brands
60%
supermarket
47% 14%
6.2%
27.4%
vendor / direct
78%
64% NO
find out now
Where do you purchase milk from?
Less than 1 year
3.4%
6%
3%
17/8/12 12:00:00 PM
a word from
DAVID PARNHAM
a word from
Sean Edwards
MD CAFE PULSE
MD CAFE CULTURE
Café Culture has been working as the café/coffee industry voice for more over 10 years and has watched the incredible growth of this popular hospitality sector.
A
ustralia has been at the forefront of change in the café model and now is a world leader in its successful presentation and development of products and café services. Consumers have been a key driver of this growth; they have pushed for higher quality products in food and beverage, making the players in this high-end movement almost demi-gods of the industry. In broadcasting our success, we have still to consider the other side of the coin. There have been many good cafés that have failed, mainly due to not having the right information in front of them to predict industry changes and direction. These sacrificial lambs of our industry may have survived if there was real and accurate industry data to gauge their businesses against. Or much better, if they could have looked ahead for the trends that would help them grow. Our company, too, has grown, from being a communicator for the industry to now also an educator. We believe the industry deserves to see real information generated by all the participants, not the one percent of industry peers we all tend to look at. Over the last three years, with the help of professional survey company Café Pulse, we have put together the first ever accurate café report that will help both café owners and suppliers understand this tricky business. Café Pulse has been actively involved in the Liquor, Pharmaceutical and Grocery industries for over ten years,
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promoting growth and accuracy for their models. The café industry presents some challenges when attempting to collect accurate data. It is a burgeoning industry, trend focused and often cash driven. Some operators have been very protective towards surveys, which were possibly connected to government departments asking probing questions. The Australian Taxation Office hasn’t made any friends in this sector, as they have openly targeted café operators over the last five years in their pre tax time media releases. No wonder operators are paranoid about sharing information. This first ever Australian Café Industry Report targeted questions that will give operators insight into this complex business. The data was collected through well constructed survey sheets that were presented over a 3 year period to over 10 thousand café owners and managers. In addition, a successful one day survey was conducted to capture a clear snapshot of the present industry in a moment of time. We data mined our own comprehensive database of café operators and interviewed hundreds of candidates who are crucial decision makers. We have also looked at similar industries to gauge the café benchmarks needed to be a successful business. The information is now complete, and the teams are ready to present this significant first ever Café Industry Report. Please enjoy the following summary of the Annual Café Industry Report.
Café Pulse is an independent research company providing a unique resource for Australian retailers, businesses & industry suppliers, whether that is in the Independent Grocery, Cafe or Hospitality Channel or across small business in general.
I
n consultation with a café owners panel, the inaugural Café Pulse survey (September 2010) was developed to address real issues in the café market. We received over 212 completed Café Pulse surveys, representing over 500 individual cafés and enabling us to collect valuable industry statistics, information and café supplier performance measurements. We thank those 212 respondents for voicing their opinions and concerns on behalf of ALL café owners, but we need more! With more completed surveys, our presentations collectively to your suppliers have greater power and provide greater persuasion to improve their service satisfaction, drive change and lift their service standards across the board. Café Pulse is the only survey of its
kind in the industry. We listen, and you, our valued café community, have the opportunity to have your say and be heard. Café Pulse, as part of its commitment to the Café Industry has shared the information gathered in various Café Culture issues over the last 3 year. As part of the launch of the THIRD survey, we are pleased to provide a snap shot “State of the Industry” report in the ensuing pages. We hope you find this information beneficial and that it assists you in your business and understanding of the café industry and the trends occurring. Complete the enclosed Café Pulse 2012 Survey and help make a difference for each and every café owner. Help us provide a strong and collective industry voice to those organisations that impact your business and profitability.
Café Owners have your say… Be Heard in 2012! Inserted in this issue of Café Culture is the Café Pulse survey. You can also fill out the survey online at: www.surveymonkey.com/s/CafePulse
First 100 respondents to the Industry Survey automatically win
$100
gift card
you could also be the ONE lucky respondent + to WIN a $1,000 Myer Gift Card All information provided will assist key café service providers to further develop their relationship with you. All responses will be treated confidentially. At no time now or in the future will specific individual details be published, released or disclosed in any way.
17/8/12 11:16:21 AM
95.
profile
60%
Other
barista
owner
manager
Cafe Survey Respondents
a word from
Jason Salvo
18%
14%
8%
19% 34% 26%
THE CAFÉ PANEL
industry experience
age group < 30 years
19%
< 3 years
31 to 40 years
3 to 6 years
41 - 50 years
6 to 15 years
21%
> 50 years
By becoming a Café Panel member, I have sought and liaised with my colleagues on what is needed for key café suppliers to get it right!
26% 32% 23%
> 15 years
cafe peak hours
22%
32%
6am - 9am
22%
9am - noon
lunch
9%
5%
10%
afternoon
evenings
weekends
trading hours
Primary business
59% ESPRESSO BAR franchised cafe
52% ALL DAY
CAFE
30%
18%
9%
13%
office hours morning
mobile cafe
7%
3%
evening
coffee other
7%
2%
24 hours
94-95.indd 95
B
eing a busy independent believe they are changing their café owner, it is very service satisfaction standards for important that you have the better, but we still need much reliable suppliers day in, more improved service throughout. day out. Café suppliers CREMA 55 has been a successful don’t always understand what Sydney CBD café business for the a huge effect it has on us when better part of 7 years, winning they can’t deliver orders on time several awards, but there is still and in full. For example, when a room for improvement and customer wants you to order a loaf support from our valued suppliers. of banana bread for them, Professionally speaking, it is and they are relying on mainly the big suppliers that banana bread for who are letting us a function they are down, due to the fact There is always catering for, what of them being so room to improve, and we want to be do you tell them large that a customer able to tell them when your bakery like ourselves may how. bread supplier not always matter! didn’t deliver their This is not the point, banana bread? Your and we must collectively café’s reputation just goes out do everything we can to the window, so to speak, and you change this. There is always room probably won’t see that customer to improve, and we want to be able again - solely for the fact you to tell them how. At the end of the weren’t given what was promised. day, it’s hard for them to change if As a leading Café Panel member they don’t know what their issues for the annual Café Pulse survey, are. Please take the time to fill out I have sought and liaised with my the survey in the next issue of Café colleagues on what is needed for Culture Magazine - it will have key café suppliers to get it right. In a huge benefit for you and your the past 3 years, we have received business and for the long term of great feedback from your collective the café industry. responses, thus leading to a positive Jason Salvo - café owner reaction by your suppliers. We Crema 55, Wynard, NSW.
17/8/12 11:16:39 AM
96.
Average price for standard coffee by state
Whilst the average pricing for a standard coffee still varies by state, with WA the most expensive
COFFEE
$3.08 $3.04
$3.22 $3.08
COFFEE IS THE LIFEBLOOD OF YOUR BUSINESS, SO IT DOES DESERVE A SPECIAL SECTION
$3.13
N=213
total average $3.13
THE INDUSTRY SURVEY
represents
$3.18
85 900 coffee brands
OF
which brings us to
coffee roaster brands + suppliers in the market
to coffee supplier/brand 25%
the BRAND
the obvious
Loyalty
•••••••••••••••••••••
51% 20% 4%
duration of use current coffee brand 50.0% 40.0% 30.0% 20.0% 10.0% 0.0%
UPTO 15 KG/WEEK
1 to 3 years 15 - 30 KG/WEEK
3 to 5 years 30 - 50 KG/WEEK
3 to 5 years 1 to 2 years Less than 1 year N=217
the breakdown
Over 50% of cafés under 15 kg per week changed coffe brand within 3 years. This high turnover rate has placed great pressure (in terms of cost) to the coffee roaster to support and supply to this customer group
Less than 1 year
6 years or more
More than 5 years MORE THAN 50 KG/WEEK
Total Sample <15 kg/week N = 84 15 - 30 kg/week N =61 30 - 50 kg/week N=32 >50 kg/week N =34
Over 75% of café owners have used the same coffee brand for over 3+ years, with 25% of those for 6 years or more. That is a telling statistic in today’s industry and in such a tough economic climate. Of special note in the Café Pulse Day Survey was to understand that larger volume café bean usage has a long term loyalty to their chosen coffee brand of choice and that most café owners are satisfied with their long term coffee roaster. However, coffee roasters and their suppliers would be foolish to believe that loyalty is shielded from pricing, profitability and consumer change in behaviour in particular. Note the reduced loyalty to their choice of coffee brand when their volume is a less than 15 kg per week.
the café pulse report 96-97.indd 96
17/8/12 11:17:18 AM
97.
other
milk
Consumables
branded collateral
equipment
9%
25%
37%
40%
56%
coffee 57%
Coffee n=215, Equipment n=213, Collateral n=167 Consumables n=163, Milk n=161, Other n=65
So whilst signed contracts appear not to be as dominating as one would have thought, it is interesting nonetheless that the majority of these contracts relate to coffee and equipment only. Independent café owners seemed to be more ‘‘free” to choose where they purchase their consumables (sugar, syrups, spoons etc) and their branded collateral (cups, windbreaks, umbrellas etc). Is this a function of the price offered by coffee suppliers, or a function of the overall branding that the café wants to achieve? Or is it a combination of ‘‘what else” is provided with the coffee supply contract?
coffee supplier support
88%
86%
84%
84% 78%
other
training
equipment
service
branded consumables
branded collateral
66%
Branded Collateral n=188, Consumables n=176, Service n=202, Equipment n=185, Training n=194, Other n=70
Coffee suppliers provide the majority of the associated supply/ sundry coffee items required by the café owner; therefore, a differential, if any, is minimal between most coffee offerings and especially amongst the major coffee players.
•••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••
current supplier contracts
WHAT ARE THE
••••••••••••••••••••••••••••••••••••••••
drivers choosing IN
for café owners coffee suppliers?
reasons for choosing a café supplier 57% 55% 44%
price quality On Time Delivery
16% 13%
origin/Bean type Local Roaster
11%
sustainability (RFA/UTZ)
6%
Respondents were able to select multiple options N=105
Anything catch your attention here? Differentiating yourself from the café next door is the gamble that you take! There is a very strong connection between the coffee bean price and that of the perceived coffee quality, so roasters who get this balance wrong should beware that café owners will consider complaining and/or seriously consider a change of brands, as we learnt in the Coffee Loyal vs. KG usage chart. Key learnings of the study also show that the big retail supermarket coffee brands face the direct source purchase of their brand ‘‘on special” from the local Woolworths, Coles and Supa IGA, discount wholesalers and/or fruit market operators when on major price off activity. This total roaster volume leakage to supermarkets is at 8% currently for these big retail coffee brands in 2012. •••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••
87% YES
cafe supermarkeT usage
13% NO
Café owners do prefer to deal with their chosen foodservice distributors for their primary ordering; however, many venues also report that they go to supermarkets to top up shop for convenience and locally available reasons. This is wide practice in the fresh food areas ( milk, coffee, sugar, basic food stuffs, seafood, meat , fruit and veggies) and also the cleaning or consumables categories.
cafe hot chocolate brands 32.6% 28.4% 9.5% 8.4%
Cadbury nestle maltra fraus
7.4%
grounded pleasures
6.3%
edlYN
5.3% 2.1%
kaldi flying cup
A good example of this switch to either retail supermarket and foodservice distributor purchasing vs. that of the coffee roaster purchase can be seen in their usage of hot chocolate brands during 2012. Coffee roasters are not always maximising their café sales opportunity nor their coffee bean profile to match it with a mocha style coffee prepared in their roaster supplied cafés. This lost sale opportunity of the roasters often extends also to leaf tea and branded sugar stick usage, etc. When looking at packaging and coffee related items specifically (cups, lids, trays, spoons, sugar, syrups etc), the coffee suppliers are the dominant force in supply, commanding a 30% supply share across the packaging, consumable and disposable categories. This is particularly significant, as it appears that café owners want to tell their customers what brand of coffee they are using by purchasing coffee branded cups and sugar.
For the full Coffee Report, call Café Pulse on 0423 200 206 or visit
96-97.indd 97
uniqueness/customer preference
www.pulseplus.com.au 17/8/12 11:17:38 AM
industry comment
Simon Dimattina •••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••
GENERAL MANAGER WA: DIMATTINA COFFEE
Over twenty years I’ve seen lots of improvement and plenty of fine tuning, as everyone looks for one-percenters to improve their coffee quality. We better understand the equipment we use and while the fundamentals are the same, we’ve adapted equipment to provide better quality coffee more consistently.
I
started in the coffee industry part-time when I left school in 1992 and quickly found it developing into a full-time role. I began at Mocopan Coffee, which was still family owned and had offices in 5 states. They were one of the bigger privately owned coffee companies. Along with companies like Vittoria, Genovese, LaVazza and Coffex, they had a large share of the café market. Back then, there were not too many “boutique or speciality roasters”. Grinders were probably the boutique coffee of choice. I’ve heard this generation of roasters labelled as second wave, as talk of the third wave gained momentum, but I don’t really believe that type of pigeonholing. The great thing about the Australian coffee industry is that it has never stopped evolving and has continued to challenge itself for over 50 years. Lots of companies and individuals need to be credited for their part, and it will obviously continue evolving faster than we can imagine. More Micro Roasters In the last ten years, the industry has fragmented at a rapid rate. I guess there must now be over 500 coffee roasters in Australia. Close to 300 coffee roasters alone entered the Golden Bean competition in 2011/2012. Similarly to the beer industry, with the rapid growth of micro-breweries, we’ve seen the development of the micro-roaster, with many cafés and chains electing to roast their own coffee. I remember my partner, Paul Dimattina, had returned from the SCAA Conference in 2005 and identified this trend in the States and predicted it for Australia. At the time, I thought the level of expertise and service provided by coffee companies would outweigh the costs involved in cafés roasting themselves.
98-99.indd 98
What I didn’t take into account is that a lot of the smaller roasters have developed more in line with lifestyle choices, rather than for commercial reasons. The slow food movement, support local, carbon footprint, micro vs macro, Fairtrade and direct trade discussions have all been motivating forces. The number of boutique roasters will always continue to grow, but capital constraints will make it difficult for the majority to expand. Larger roasters getting more specialised On the flipside, the bigger companies will continue to exist on the premise of being able to continually improve quality of product, the consistency of blends and by offering coffee making equipment and training and service. You’ll also see them either offering or at least claiming to offer more specialty coffees. Direct Trade Fairtrade was a big growth market in Australia, but in the last few years, direct trade have been the buzz words. Traditionally, coffee has to go through a lot of channels before it lands at a coffee roaster’s door. I think over the last 5 - 10 years, more roasters than ever before have visited the countries and farmers from where they buy their coffees. Whether they are still buying through brokers or starting to deal direct, the key is that the industry is learning a lot more about what they’re buying and getting involved with more specific community initiatives, encouraging better farming techniques and taking on more personal involvement. Specialty Coffee Without the Wank I think we’ll be thirsty for cafés prepared to take themselves a little less seriously whilst still committed to serving specialty coffee. The
industry is often perceived as being pretentious, and I think the venues that can serve awesome coffee with humility will remain our favourites. Information and Social Media The development of so many more roasters has created a lot of competition and innovation. Knowledge has become so much more readily available. Trade shows, forums, blogs have opened up the entire industry. Barista comps have seen the bar raised year upon year. There is healthy competition, but there is also collaboration and a lot of networking. Better Equipment Over twenty years, I’ve seen lots of improvement and plenty of fine tuning, as everyone looks for one-percenters to improve their coffee quality. We better understand the equipment we use and while the fundamentals are the same, we’ve adapted equipment to provide better quality coffee more consistently. Better temperature stability, multi-boilers, conical cutters, grind on demand, VST baskets, water filtration. I’m amazed and often perplexed by the level of experimentation and the investment some people are making with coffee equipment. Some of it makes sense, and some seem over the top, but the industry is constantly trying to discover equipment that can provide an edge on the competition. Training We’ve never conducted so much on site and in-house training. We run coffee schools continually through the week, and the level of our training has increased, from basic coffee making, to latte art, grinder workshops and now cupping and coffee appreciation classes. The industry has a strong thirst for knowledge, and everyone wants to learn more.
17/8/12 11:18:39 AM
99.
breakdown of coffee types
? macchiato
%
23%
flat white
32%
of all
latte
••••••••••••••••••••••••••••••••••••••
contain
With over 96% of all hot beverages containing milk, there is a real and very important relationship loyalty to the local milk vendor or cheap supermarket milk offers that needs to be understood. Is it a quality coffee offer to the café public, or a cheap milk offer? The breakdown of coffee beverages served indicates a swing away from the ever popular cappuccino, in favour of flat whites and other variants. What is emerging in the second year Café Pulse results is the importance of milk choice with its synergy with their coffee roaster, and the satisfaction with their individual milk vendor of choice in terms of overall satisfaction levels.
On time delivery
quality
taste
uniqueness/customer preference
72%
50%
37%
26%
11%
Less than 1 year
6.2%
1 to 2 years 63% 27.4%
Respondents were able to select multiple options n=195
reasons for choosing milk supplier
N=217
loyalty to milk supplier 3.4%
2%
Other
price
BEVERAGES
33%
cappuccino
milk
2%
ristretto
3 to 5 years
ease of use
90 HOT
2%
6%
long black
Consistency
milk over
(share of volume)
6 years or more
Surprisingly, there is more loyalty in milk The 2011 Café Pulse research indicates supply than there is in coffee! This may also that brands like Riverina, Procal and Norco be compounded by the fact that satisfaction appear to be making ‘‘inroads” by infiltrating levels are high at 84% and that the milkman the café market from the major traditional is a local and trusted vendor and in many milk suppliers; however, is this a case of cases, literally has the keys to the changing loyalties, a uniqueness in store (by virtue of very early their product, café specific milk a.m. deliveries). Over 90% specialities or simply based on of café owners have been a price decision? The Pulse With over 19 with their milk supplier for research also indicates that brands of milk over 3 years. Apart from ‘‘generic” milk (across full represented in the franchised cafés, where cream, skim, light and soy results, we also look at loyalty in there are universally no categories) features in the milk ... signed contracts in place overall top 4 ‘‘brands” of milk for milk (unlike 57% of coffee used by café owners and has supply), milk is emerging as one of the highest ‘‘loyalties”, a critical component of the hot but is this purely a price focus? Or beverage offer in cafés and the overall is it convenience that 47% of café owners customer experience, or are there other have purchased milk regularly from their factors? If so, what are these overriding local supermarket? Here are the reasons for factors and reasons for choosing our milk choosing a milk supplier, ranked by the top supplier? two most important preference.
6%
3%
Compare these reasons to the reasons used for choosing a coffee supplier. Any surprises here? Is this telling us that ‘milk is milk’? Does the fact that less than 12% of cafe owners currently use some form of cafe specialty milk endorse this response? In saying that the abundance of cheap $1.00 per litre supermarket milk prices has driven many café owners and their staff to take up supply and purchasing 2 litre milk bottles by the crate from the local chain supermarkets. Many also have both local milk vendor and top up at the $2.00 pricing to save money and / or assist in busy café trading times / weekend shortages.
Where do you purchase milk from? 78% 47% 14%
vendor / direct supermarket distributor
12%
local
1%
other Base: Total Sample N =217 (multiple options)
For the full milk Report, call Café Pulse on 0423 200 206 or visit 98-99.indd 99
www.pulseplus.com.au 17/8/12 11:18:53 AM
100.
food
The reasons behind the choice of food supplier are somewhat surprising – with price featured towards the bottom.
SERVICE E
reasons for choosing a foodservice wholesaler
81 81 % 74 % % 59 45 % 42 % % 37 %
FOODSERVICE WHOLESALERS & PACKAGING SUPPLIERS Foodservice Wholesalers play a vital role in many café operations, from delivery of foodstuffs, as a secondary packaging supplier, cleaning products and other sundry/ condiments. With over 40 foodservice wholesalers represented in this year’s research, there are many to choose from; however, who do café owners prefer to have accounts with?
33%
bidvest
34%
cfa/PFD
15%
Campbells
9%
NAFDA
8%
Countrywide OTHER
20% Respondents were able to select multiple options n=195
The domination is clearly with Bidvest and PFD, with Campbell’s Cash & Carry seemingly providing a stop-gap supplier for out of stocks or emergency supplies. Cafés are also switching distributors, due to promotional activity by other providers (such as loyalty programs) and gaps in the supply chain.
responds to phone/fax quickly
easy to use ordering system supplies turn into orders promptly
delivers on time
credit claims processed quickly
provides up to date information about costs and charges n=190
$
provides best price
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RESPONDENTS
2
key areas IMPRoVE on
were ASKED for their feedback on
••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••
that foodservice suppliers should
The number of responses to this question has been overwhelming, with almost all respondents giving us an insight into their concerns. The priority items as listed by the respondents include:
1
On Time Delivery
5
Increased Offers and Promotions
2
Competitive Prices
6
Decrease in the Number of Out of Stocks
3
Better Quality of Rep Calls 7
4
Food and Beverage Menu Solutions
For the full foodservice Report, call Café Pulse on 0423 200 206 or visit 100-101.indd 100
8
Training and Product Knowledge Reduction in C.O.D payment requests
www.pulseplus.com.au 17/8/12 11:19:47 AM
industry comment •••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••
mimmo lubrano DIRECTOR OF SALES AND MARKETING: SANDHURST FINE FOODS
Mimmo Lubrano, the chief of Sandhurst Foods, comments on the changing trends in foodservice over 22 years in business.
T
he closing of many “fine dining
good quality Chicken Parma can be a point
caters for one style (Mexican, pizza, salad), the
outlets” across Australia is a
of difference if done tastefully. Trends that
independent can cover all these and even cater
worrying sign that food spending
are present in other categories will eventually
for local tastes – e.g. where there is a high
has changed. The costs of
work their way into café menus. Look out for
percentage of female consumers, they can range
maintaining these restaurants is
Mexican inspired café foods and some quick easy
“up” on chicken, avocado, pesto. Where the
prohibitive, and Australia has one of the highest
solutions for cafés involving pizza, Arancini and
male population is higher and more value driven
prices of restaurant food in the western world.
thaw-and-serve Italian desserts
– they can focus on more meat based dishes
However, Quick Service Restaurants’ (QSR) spend
Time-poor café owners know the value of
and more convenience style foods. For the first
is definitely on the increase. Twenty years ago,
consistency and portion control. Julienne cut
time we are seeing classics that are “dressed
the only QSR chains that were in high growth
products such as grilled eggplant, char grilled
up” – Pieface has given us a reinvented meat
were the mega-businesses of KFC, MCD and
capsicum and semi dried tomatoes provide
pie, Crust has redefined pizza, and Mad Mex has
SUBWAY. In 2012 we have a lot of good quality
efficiency and perfect portion control. Products
challenged what we thought was Mexican food
QSR style concepts, with a focus on taste, quality
such as pesto and olive paste give a huge flavour
or “tex-mex”.
and convenience. The rise of Mexican chains,
hit with a small application – providing real
Crust, Pizza Capers, as well as Sumo and Grill’d
flavour with consistency and control. These days,
protein, low salt – these are all driving factors
is eating into the traditional takeaway and
labour is a prohibitive cost, so the concept of
that most café owners must be aware of. More
sandwich bars that used to account for most of
outsourcing most of the prep-costs is a good
prevalent in female consumers, but nonetheless
the lunchtime trade.
idea, as the actual cost of the meal or dish can
we are also looking at sodium reduction, as well
be known prior to serving.
as less use of sugars. The trend will continue,
Coffee has become the new “must have fix” of the current overworked professionals. Along
Wastage is reduced and the advantage of
Low-fat, low carb, low GI, gluten free, high
although we always speak of people as “talking
with improvement in coffee expectations comes
most portion controlled products is that you can
thin but eating fat!” So you cannot ignore taste,
an improvement in food, leaning toward healthy,
use exactly what you need and store the rest for
nor should you stray away from the ubiquitous
low fat, low carb, low GI options that the large
later use. It also has implications for franchising
fried chips – these are essential items that have
chains cannot provide.
opportunities, as the portion-controlled products
good returns for café operators and can provide
can be used in multiple locations, with visibility
some good solutions if done in a more healthy
the “reaction” to what is seen in restaurants.
on how much raw material was used vs the
way – baked, wedges, portion controlled etc
Masterchef has taught us that the “elite” meals
output of the operation. The proliferation of
So where is the industry heading? QSR
that we once could ONLY get in fine dining
salads involving simple basic ingredients such
concepts will always grow – we will see a lot of
restaurants can be “approximated” at home. Not
as chick peas, semi dried tomatoes, char grilled
chains doing lots of different specialised product,
to say that the home cook can replace a trained
capsicum etc. provides the operator with a high
but don’t expect them to grow to over 1,000
Cordon Bleu Chef; however, people believe
profit, low labour dish that gives consumers
outlets, as we saw with Subway. There will
that they can experience some aspect of “fine
exactly what they want – high protein, low fat,
be some watershed in this area as well. Good
dining” by doing some of the prep themselves
low carb good tasting foods for a busy lunch
cafés are good businesses who listen to their
and by sourcing some part-made ingredients
crowd!
customers and provide a solution for the clients
Home meals have always been looked at as
already (e.g. stock bases, prepared chicken, gourmet ingredients etc.) Cafés that are ahead of the game will always serve a good signature dish – even a
100-101.indd 101
The fact that the average café draws from
that want a more “personal” touch. We see
cuisines that are so varied means that the
literally dozens of great CBD-style cafés that are
variety is the differentiating factor causing
run professionally, where the owners know good
long term customer loyalty. Where a chain only
food and good coffee.
20/8/12 12:05:59 PM
102.
The importance of cups
packaginG
2
1
WE CAN SEE FROM OUR RESEARCH THAT CAFÉ OWNERS PREFER TO HAVE A BRANDED CUP – AND PREFERABLY THE COFFEE ROASTERS’ BRAND:
In the two charts below, the respondents were asked to rank all three, where rank 1 is the most important and 3 is the least important to their business.
3
8%
16%
24% 75% 55% 28%
68% 29%
19% 6%
prefer coffee roasters cup
prefer own brand
prefer generic
important factors in deciding which cups to use 2% 4%
14%
It’s no surprise in today’s cost saving environment that price is the most important factor in choosing cups.
28%
price
13%
proprietY /exclusive
69%
55%
31%
local manufacturer 83%
disposable packaging
over
86
cafÉ
% of all
••••••••••••••••••••••••••••••••••••••
11%
11%
27%
premier northpak
8%
9%
coffee supplier PFD
7%
6%
lombards
6%
6%
bidvest
owners
3%
sydney packaging
3%
supermarket
PAY MORE
3%
campbells cash & carry
are not prepared to
For locally produced cups Perhaps the latter result is also no surprise, given that over 86% of café owners are not prepared to pay a premium cost price for many locally produced paper cups, and that this further adds credence to the requirement of café owners to save costs where possible.
32%
other
n=201
When it comes to choosing disposable packaging companies or distributors, many café owners leave this to their trusted coffee roaster and/or brand of choice for their café. In fact, over 68% of survey respondents stay with their coffee brand preference on their disposable cups and that of branded sugar sticks etc. Therefore, the cup brand is heavily reliant on the coffee roaster branding, marketing and customer brand (pull factor) awareness to their café. As you can see at the base of the above chart, the largest segment is ‘‘Other”. This indicated the complexity of the supply chain and the choices available to cafés in sourcing packaging, be it coffee roasted branded, privately branded or generic.
For the full packaging Report, call Café Pulse on 0423 200 206 or visit 102-103.indd 102
28%
www.pulseplus.com.au 17/8/12 11:21:09 AM
know? Quickfact 1
Signed Contracts
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Everyone has a signed contract with their coffee roaster of choice, right? No ... only 57% of surveyed café owners actually have a signed agreement! That makes 43% who do not have a contract.
Quickfact 2
bakery items
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Over 51% of café owners use their local hot bakery for their muffins, cakes and pastry supply, with a further 11% making their own in-house.
Quickfact 3
Paper Cups
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Are paper cups with environmental certification important when choosing a cup? As with choosing a coffee supplier, what may be seen as important to the end user customer is not as important to café owners, as they rank this last in the list of reasons for choosing a cup supplier. Interestingly, they choose ‘‘Double Wall” heat insulation as their top priority.
Quickfact 4
Sugar/Sweetener purchases
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Sugar in all its difference sizes and packaged forms is one of the items most purchased by café owners from the local supermarket. In their consideration, the price, convenience or simply the availability from their coffee brand supplier is not critical to the customer experience.
Quickfact 5
Certification of beans
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Is certification of beans (RFA, UTZ etc) important when choosing a coffee supplier? Once again, what may be seen as important to the end customer is not as important to café owners, as they rank this last in the list of reasons for choosing coffee suppliers.
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did you
industry comment •••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••
scott browning
MARKETING MANAGER: MPM MARKETING
In tougher times, customers tend to focus on price and less on quality. However, there is a difference between purchasing something that is cheap and something that is good value.
I
n essence, food packaging is the medium used by businesses to get their products to customers. It provides portion control and consistency, it allows for multiple price points, and it adds branding and value. It is an essential part of how cafés and roasters market their products. We sometimes lose sight of this in the foodservice industry; however, without reliable and safe packaging for takeaway coffee, the café market would not be as highly developed as we see today. The success and maturity of this industry has been driven, in part, by the strong brands of the specialty roasters. The emergence of coffee roaster branded cups has lifted the overall quality of the market and assisted in educating customers on
espresso coffee and building a market based on quality. One of the reasons customers like these products is that the cups associated with these brands are typically a high quality, well printed premium product, and on most occasions they are also locally produced. The nature of our industry is that packaging is a secondary item when purchasing. Reliability, product quality, consistency, safety, value and service all play a part in the decision making process. In tougher financial times, this balance tends to focus a little more on price and less on quality. Café owners and roasters are always looking to reduce their costs; however, there is a difference between purchasing something that is cheap and something that is good value.
17/8/12 11:21:16 AM
26%
7% % bo both bot tthh
26% both
over $120k
$101 - $120k
$81 - $100k
under $40k
CAFé liquor
$61 - $80k
Annual Café Turnover in liquor sales $41 - $60k
104.
26% 21% 11%
64% GLASS
8%
8%
10% bottle
84% 84 8 4% bo bottle o ttt le le
café - beer & wine Sales
With one in three of all survey respondents being a licensed café, there is a growing acceptance and expectation from many main café customers for having alcoholic beverages, especially at major meal times and after dark in the night economy trading. The average licensed café turnover is between $61 - $100, and most of these sell basic packaged retail size beer and local wines at competitive pricing. Most café owners purchase their packaged liquor from a local supermarket chain outlet, and thus choose not to use an account system with a traditional liquor wholesaler and/or distributor – especially on beer purchases. The interesting facts are that average liquor sales are growing over the first two years of the annual launch periods. Please also note that one third (33%) are extremely large liquor cafés and would match that of many successful licensed restaurants in Australia. •••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••
Total Café Liquor Sales Breakdown
9% GLASS 51%
Due to a more casual and relaxed meal experience in a café, the lack of bench space for a small bar area and/or customer front-facing upright refrigeration, the beer is mostly not poured inside the café walls into a clean glass; however, it is provided in the brand packaging glass bottle, allowing the chosen liquor manufacturer the opportunity of some well earned external awareness. When it comes to wine, the largest liquor purchase at 51%, most café owners do provide standard wine glasses on the customer tables, to encourage patrons to buy wine by the glass and/or pay corkage for BYO. Please note with interest the growing percentage of ‘‘Both” wine by the bottle and wine by the glass is providing a happy marriage between that of café owners with good margins and happy café diners.
wine
43%
beer
26% NO 36% YES
are you a Licensed café?
64% NO
n=78
purchase from liquor retailer? 74% YES
For the full café liquor Report, call Café Pulse on 0423 200 206 or visit 104-105.indd 104
6%
spirits
www.pulseplus.com.au 17/8/12 11:21:56 AM
industry comment
GLENN COOPER •••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••
DIRECTOR OF MARKETING: COOPERS BREWERY
Coopers Brewery have just been handed the mantle of the largest Australian owned brewery in the country. Café Culture caught up with Glen Cooper, Director of Marketing at Coopers, to find out his views on the current state of the liquor market and to give us an insight into what the future holds.
H
ow have industry trends changed over the years? Trends have changed enormously over a period of time. The biggest change I have seen in my time is the younger generation are not just sticking with the one or two well known brands. In the past, their repertoire was one or two brands, typically dominated by VB and Tooheys etc. Now the demand is for a greater range of choice expanding to 5 or 6 products, and these consumers move around this repertoire quite a lot. Particularly, too, with new products. This younger generation embraces change and innovation, so they’re more willing to try new things. It doesn’t guarantee that the new product will be successful, but it will get a good hit to start with. These changes then fall back onto the café industry, as these same people want this selection in their cafés; so the pressure is on cafés to provide for this demand, in both Australian and imported brands. The growth in the demand for overseas brands has been huge. The world has become a smaller place, so the awareness of these products is high. The café industry is very trend driven, and now so is beer and liquor in general. Can you explain the effects of the Liquor Licensing Laws? Due to the easing of liquor licensing laws within Australia, there are greater opportunities to work with the café industry. Depending on which state you are in, the new liquor liscensing packages have created new
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liquor regulatory authorities that establish of choices, there is nothing better than a different categories of liquor licenses and have well thought out display to ensure every implemented new fee structures. However, opportunity for sales. Equally important, particularly in SA, there are still very restrictive to complement the range of products is laws - probably the worst in Australia. You knowledge of the products. More attention is can go to Melbourne and Sydney, where the being paid to the premium beer market, so it laws are more flexible, and you can see the makes sense to ensure the staff are passionate difference by way of a fantastic café culture and dedicated, not unlike a barista and their in the laneways, outside dining and in smaller coffee. establishments. The government And finally, what does the future needs to wake up to this and hold? recognise what the barriers The biggest hurdle is going are; they need to address to be the position of the Due to the easing of the real problems government relative to the liquor licensing laws regarding attitudes alcohol drinking problems ... within Australia, there are greater towards alcohol, and whether they are prepared opportunities to then you will find a to focus on where the work with the café much more vibrant and problem areas really are industry. healthy café culture across instead of taking the scatter Australia. gun approach that they currently How has European culture employ. We don’t deny that there influenced alcohol service in are problems, but the government’s cafés? focus is very broad based and is not necessarily It is quite normal for European cafés to also towards where the problem lies. For example, serve alcohol. As I commented previously, the we do not see alcohol advertising at sporting advances in technology have meant that the events to be the problem; however, some world is a smaller place. Consumers travel sports codes have signed up to government more and therefore experience more, and they funded sponsorships, with the agreement now want to enjoy overseas brands. Coopers that they will not accept any alcohol based recognise this and now have imported labels sponsorships. such as Saporo and Carlsberg Kronenbourg It is our goal to continue to work with the 1664 made in their facilities. These products government to ensure that consumers are do extremely well in cafés and trendy bars. educated and responsible laws are upheld. What is the one thing café owners should We are looking forward to further growth change to help their liquor sales? into the café industry, recognising that now Firstly, to ensure the products are displayed more than ever the demand is for a unique well. As consumers demand a wider range experience backed by quality.
17/8/12 11:22:15 AM
106.
industry comment •••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••
PAUL ROBINSON GENERAL MANAGER: NUPOS SOLUTIONS
ADVANCES IN POS TO CHANGE HOSPITALITY FOREVER
Technology has hit the café market in a big way… we’ve had more development in the last 2 years than the previous 10 years. With so much choice, it has become quite confusing for café owners who are not so tech savvy. Many smart operators have embraced newly available technology: state of the art POS systems integrating business systems, successfully implemented smart ordering systems and utilising social media (Twitter and Facebook) to communicate to their customer base.
THE TOP 5 TRENDS IN 2012 ACCORDING TO PAUL 1. DIGITAL MENU BOARDS & ADVERTISING DISPLAYS People eat with their eyes. In such a visually saturated market, mouth-watering visual displays are a requirement, not a luxury. 2. ORDER SCREENS “All our bigger clients are using these at the moment – it’s a paper-less system displaying orders directly onto kitchen or bar screens.” Do away with thousands of dollars in supplies, issues with lost dockets and strained eyes. Order screen technology increases efficiency and decreases costs, while giving your business two environmental thumbs up. 3. CARD-FREE LOYALTY “Most popular trend in 2012.” No printing costs, no need to give out cards or mark them off. With QR code technology, the customer’s smartphone becomes their loyalty card, while your POS unit turns into a customer database. 4. POS MARKETING Want to work on your business and not just in it? With POS Marketing solutions, you can use voucher printing to drive business back to you with redeemable offers. User-friendly software means you control the how, when, what ... the opportunities are limitless. 5. ONLINE ORDERING/SMART APPS There are an abundance of new online ordering and smartphone aps now on the market. These products have subtle differences in their functionality. By utilising these smart programs, it can assist café owners to more efficiently serve their customers and save them time. However, in most cases they are not integrated into café POS systems, creating workflow issues. Catering to customer needs is not just about food choices and coffee; time is a big consideration for customers when selecting a café. Time becomes a commodity to sell alongside your coffee, and you wouldn’t cut corners on where you bought your coffee. I anticipate that the advances in POS capabilities are going to mark a permanent shift in the way that cafés and restaurants operate.
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DEVELOPMENTS IN POS SYSTEMS The tech-talk surrounding hospitality equipment at the moment is calling the iPad the trend of yesterday. With the release of the tablet in 2010, POS (Point of Sale) companies were flooded with requests for sleeker, slimmer handheld technologies to replace clunky POS units. Thousands of terminals were introduced using Apple’s chic device; however, 24 months is an eternity in the IT world and while Apple run tests on iOS 6, their competitors are releasing unparalleled technologies using Windows-based platforms. Speed, flexibility and competitive pricing are the fundamental differences to be expected from Apple’s competitors. For many years, POS limitations have been governed by price point. Solutions were available but expensive. Microsoft’s upcoming release of Windows 8 software and Microsoft based tablet assures that more competitive pricing is on its way. “It’s a very exciting time in POS. So many things are possible now, that were never possible before.”
One day survey technology success
49% of responses via smartphones
We are pleased to advise that from the recent successful “Café Pulse One Day Survey, 5th July 2012” that of the 255 online survey entries received, 49% were fully completed on a smartphone device – which was an amazing technological advantage for time poor café owners, managers and their key staff. As this is a high level smartphone usage for online surveys, it has allowed us to increase our collective café industry knowledge instantly with a “One Day” online survey success. Please don’t be surprised at 49% smartphone usage, as it is in line with Australia’s love affair with new technology, due to “Aussies” having the 2nd highest per capita takeup rates for smartphone ownership in the world.
17/8/12 11:25:12 AM
culture. Cafe
MAGAZINE
2012
AUSTRALIAN
CAFE INDUSTRY
DIRECTORY 1 4c copy (2).indd 1
8/11/11 10:20:51 AM
THE ANNUAL GUIDE INSIDE THIS ISSUE Beverage.................................................................. 108 Cafe Equipment................................................ 118 Machinery and Maintenance................. 121 Chai, Chocolate, Smoothies, Syrups & Tea......... 108 Coffee Roasters.......................................................... 109 Cold Beverages........................................................... 114 Dairy............................................................................... 114 Franchise Coffee Business......................................
115
Foodservice Suppliers................................. 115 Packaging Suppliers.................................... 116
Cleaning Supplies...................................................... 118 Equipment Suppliers................................................ 118 Music.............................................................................. 120 Table Top Menu........................................................... 120
Cafe................................................................................. 121 Coffee............................................................................. 122 Roastery........................................................................
124
Professional Business Services............. 125 Technology............................................................. 125
Training and Education............................. 120 POS Systems................................................................ 126 Green Bean Suppliers.................................... 121 Smart Ordering Systems......................................... 126
108. 2012
maltra foods
AUSTRALIAN CAFE INDUSTRY
t. (03) 9543 3113 e. info@maltrafoods.com or info@arkadiabeverages.com.au w. www.maltrafoods.com or www.arkadiabeverages.com.au
DIRECTORY
BEVERAGE
CHAI, CHOCOLATE, SMOOTHIES, SYRUPS & TEA
Maltra Foods is one of the largest and most reputable manufacturers in the foodservice industry, proud creators of the Arkadia Beverage range. With over 40 years’ experience, they specialise in contract blending and packing of powdered beverages. Maltra Foods is 100% Australian owned.
Monin
Cappuccine t. 1300 788 355 f. (02) 8338 8540 e. info@cappuccine.com.au w. www.cappuccine.com.au facebook.com/cappuccine.australia Cappuccine Australia is a pioneer in the Australian cafe supplies market, offering the highest quality, deliciously profitable products and equipment to cafes, franchises and restaurants. Established way back in 1999, Cappuccine’s products have been applauded nationally by hundreds of retailers as profitable, easy to prepare, totally delicious and of unrivalled quality. All products are low in fat and trans-fat free, with lactose free also available. Freezoccino: ice-blended sensations made with Arabica coffee and selected ingredients, available in six delectable flavours for blender or Granita use. Smoothie bases. Chai Latte Teas: the “Original Chai” easy-to-use powder format made with selected eastern spices and honey powder. TeaWave: the easiest way to make fresh fruit smoothies. Cappuccine Australia specialises in counter top and commercial blending equipment.
Level 3, 1-3 Smail Street Ultimo NSW 2007 toll free. Australia 1800 188 484 toll free. New Zealand 0800 188 484 outside Australia. +61 2 9282 7700 f. (02) 9282 7600 Celebrating 100 years of Monin: a passion for quality. It is 100 years since a 19 year old entrepreneur called Georges MONIN started out selling branded wines and spirits with a horse and cart and the slogan “A passion for quality”. The company he founded has never strayed far from his motto. Today, MONIN is the brand of choice of the gourmet flavour business and an international, multi-million turnover operation with an unrivalled product offer. Quality remains a keystone in the modern-day state-of-theart production process, where every bottle is lasered with a lot number, a traceable reference for the ingredients and the person responsible for blending them.
pine tea & coffee
davinci gourmet t. (02) 9741 4510 f. 0417 496 227 Contact. Brent Williams National Business Development Manager Australia & New Zealand DaVinci Gourmet’s quest is to make a difference in the café industry beverage range. They continue to create products to bring a unique palette of flavours to your usual café drinks, and with their complete line of flavourings, you’ll be able to create masterfully flavourful possibilities. Their flavoured products are created to hold up under heat and mix evenly within the drink, making sure the consumer’s last sip tastes as great as the first. All of their classic and sugar free flavours are designed not to curdle milk, so that signature lattes are limited only by the barista’s imagination.
DR. SMOOTHIE t. 1300 133 037 or +61 2 9698 1333 (outside Aus) f. (02) 9310 1369 e. info@drsmoothie.com.au w. drsmoothie.com.au Dr Smoothie Australia has been providing premium specialty beverages throughout Australia for over 9 years. We are committed to quality and exceptional service, always providing great tasting, healthy beverages. All Dr Smoothie fruit smoothie concentrates are made from REAL FRUIT, are preservative-free, gluten-free, lactose free, fat-free, contain no artificial flavours or colours, and are shelf stable for up 24 months. Dr Smoothie’s range of Cafe Essentials include our delicious Original Chai Latte, White Decadence (hot and iced blended white chocolate), Iced Coffees, Mochas and Chocolates. All our products are gluten free, contain no trans-fats and are made from natural ingredients. We are also agents for the latest range of Hamilton Beach blenders, backed by a full 2 year warranty.
grounded pleasures t. 0405 537 532 107 Clarendon St Soldiers Hill Ballarat VIC 3350 e. admin@groundedpleasures.com.au Flavour Alchemist - Craig McKenzie Our business is to supply exquisite drinking chocolates. We do this by sourcing the best cocoas from unique origins and bring them to you in their purest form. Our attitude is that it is all about enjoying flavourful sensations. We delight in the continued search for new and intriguing cocoa and flavour experiences. Our range includes African Red, Orange Infused, Cinnamon, French Mint, Tahitian Vanilla Bean and our NEW Seven Sri Lankan Spice Chai Mix and Organic Panela. All are Vegan friendly with no fillers and 100% natural.
t. (02) 9680 9117 e. pine@pineteacoffee.com.au w. pineteacoffee.com.au Attention tea junkies and coffee addicts! Day dawns to the gurgling of a boiling kettle and whoosh of an espresso machine. Passionate Pine Tea and Coffee drinkers line up for their morning fix, and business roars into operation. Fresh tender SilverTip tea leaves dance flirtatiously in the teapot, and Bella Italia’s golden crema pours like honey into a cup. 2011 winner for Best Tea in the Sydney Morning Herald Good Food Guide, the SilverTip specialty tea range includes over 300 varieties. Ask about our new organic pyramid teabags for private label. We have won 32 medals at RAS, Golden Bean and RASV coffee competitions with Bella Italia. Would you like us to roast for you? Greet the day with enthusiasm and enjoy award winning supplier Pine Tea and Coffee.
S O M FAI N E G E FOODS
Somage Fine Foods t. 1300 SOMAGE (1300 766 243) m. 0438 770 087 f. (03) 8677 2577 e. enquiries@somage.com.au w. www.somage.com.au
Based in Melbourne, Somage Fine Foods pioneer specialty foodservice products made from organic tea, cocoa, spices, honey and organic whole sugar. We travel the world to source the best ingredients that nature provides, grown by people who are passionate about what they do and who care for the people and the environment that supports them. Our iconic brands include Kali Premium Drinking Chocolate and Kali choc-coated coffee beans, Chamellia Organic Tea and Chamellia Teaware, the Reserve Selection range of specialty teas and Raw Goods Organic Panela. We supply leading cafes, restaurants, coffee companies and premium food distributors throughout Australia, New Zealand and Hong Kong. For more information, visit www.somage.tv or email enquiries@somage.com.au
zeroz 1/45 Ledgar Road Balcatta, Perth WA 6021 t. (08) 9345 2255 f. (08) 9345 3035 e. sales@zeroz.com.au w. www.zeroz.com.au Zeroz is a family run and owned business and has been in the hospitality business since 1986 as a wholesale/distributor and importer supplying premium food and specialty beverages to the industry. Branded products include: David Rio Chai, Jet fruit frappes, Cool Capp frappes, MoCafe frappes, YoCream Soft Serve Frozen Yoghurt, with many more to offer our customers. Innovation and quality are our passion!
Simped Foods: for listing and company details see “Food Service Suppliers”
109.
BEVERAGE
COFFEE ROASTERS
bambaleros coffee roastery t. 0417 006 165 f. (03) 9836 5385 e. info@bambaleros.com.au w. www.bambaleros.com.au
Aromas Tea & Coffee Merchants Unit 2/60 Alexandra Place Murarrie QLD 4172 p. (07) 3393 9324 f. (07) 3393 9325 e. andrewc@aromas.com.au w. www.aromas.net.au Aromas Tea and Coffee Merchants has been a leading Brisbane coffee roaster since 1982. Our Brisbane roastery continues to source the finest quality beans from around the world, ensuring that customers enjoy premium award winning coffee in cafes, restaurants, business houses, homes and online www.aromas.net.au. Aromas is also a tea importer, sourcing an extensive range of loose leaf teas and herbals from around the world. Aromas Franchising has worked collaboratively with partners in Australia and internationally and continues to grow. Aromas wholesales to cafes and restaurants throughout Brisbane, Queensland, interstate and overseas, and provides a large range of coffee related products.
Bambaleros specialise in the roasting of boutique gourmet coffee. We source the best beans available and use micro roasting to enhance their individual flavour. Give your customers the coffee experience they deserve and give yourself the competitive edge by using Bambaleros coffee! Let your customers enjoy Bambaleros award winning single origin beans, or our signature, customised blends. “The secret to Bambaleros coffee is that it is super fresh” – The Age Epicure. Call now to discuss your requirements and to receive your complimentary sample!
belaroma Belaroma Coffee Roasting Company 75 Kenneth Road, Manly Vale, NSW, 2093 t. (02) 8966 4300 or 1300 132 507 f. (02) 8966 4366 e. info@belaroma.com.au w. www.belaromacoffee.com.au
art of espresso Roastery . Espresso Bar . Barista Training 35 Main St, Young, NSW, 2594 t. (02) 6382 1151 m. 0408 617 180 w. www.artofespresso.com.au contact. Adrian Capra Art of Espresso® is a multi award winning Australian independent specialty coffee roasting business based in Young, NSW. We are a proud, genuine family owned and operated business where we base our philosophy on being mindful in establishing happy working relationships, NOT contracts. As a brand, Art of Espresso® is an authentic, ethical and sustainable product; we do not spend on fancy promotion, but rather invest into sponsoring another child in coffee growing regions and purchasing Fairtrade, organic, bird friendly, sustainably farmed coffees from around the globe. We believe in our mother earth, and we believe in you. If you believe in us, connect with Art of Espresso. Remember: we do relationships, not contracts.
Belaroma is one of the fastest growing coffee companies in Australia. We’re passionate about offering our customers the best coffee solution in terms of quality, flavour, freshness, training, equipment, service and support. • Belaroma has a proven track record in growing our cafe and restaurant customers’ coffee sales. Contact us and see how we can grow your business. • As one of Asia Pacific’s most experienced contract roasters, Belaroma is able to work with you to produce your own signature blend or match your current one. Visit our website for more details. • We’re committed to offering the best barista training. At the Belaroma Coffee Academy, you will be trained by one of our qualified industry professionals. Gifts vouchers available. • Visit our Coffee Centre for a taste of how successful your business can be, or simply for a great breakfast or lunch. See our website for opening hours.
blue sky coffee t. 1300 232 575 f. (07) 3257 1870 w. www.blueskycoffee.com.au e. info@blueskycoffee.com.au
AVA CUPPA m. 0422 154 250 e. sales@avacuppa.com.au w. www.avacuppa.com.au Avacuppa is dedicated to selling only the best quality roasted coffee. To ensure freshness, we only roast to order. With roasted coffee orders of 5 kilos and over, we could roast the coffee to your specifications; thus, you can create your own signature blend. You can choose the degree of roast (light, medium or dark) and the bean composition (Ethiopian, Brazilian, Indonesian, etc.) of your blend. Orders can be made through our online store www.avacuppa.com.au and delivery is free anywhere in Australia.
From a passion founded in a garage with a newly purchased roaster, Blue Sky Coffee grew into the boutique roastery it is today. We believe coffee holds a place in people’s lives as much more than just a drink. We believe it plays an important role in society, enhancing social interaction and provoking stimulating thought and creativity. By handpicking every bean to match a range of palates, we are an integral part in this experience enhancement through coffee in every cup we pour, every batch we roast and every customer we serve. This is why Blue Sky Coffee is the fuel for a wide range of discerning venues. We look forward to becoming part of your journey towards the “perfect cup”.
TM
stand out from the crowd. 02 9966 8488 | www.karmee.com
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17/8/12 11:26:16 AM
Bonissimo
di bella coffee
74 Frobisher Street, Osborne Park WA 6017 t. 1300 266 477 f. (08) 9201 3535 e. coffee@bonissimo.com.au w. www.bonissimo.com.au
82 Abbottsford Road Bowen Hills QLD 4006 t. (07) 3252 5858 e. enquiries@dibellacoffee.com.au w. www.dibellacoffee.com
Supplying Perth and WA with locally fresh roasted coffee beans for over 30 years. Guaranteed freshly roasted premium coffee beans. Prompt local service for coffee beans delivery and coffee machine service. Free advisory service for coffee machine sales, finance and maintenance. One-stop café supplies, including cups, syrups and our unique tea blends. Complimentary barista training for your staff. Phone now or visit our bright modern showroom and roast-house to discuss your coffee business needs.
From Crop to Cup…We know coffee. Di Bella Coffee offers a range of coffee solutions to meet our customers’ needs. We source 100% of our coffee direct from farmers, through our Green Bean Buying program, blending and roasting our ethically sourced beans, fresh to order. Di Bella Coffee go the extra mile for our customers, providing them with ongoing business support and training and personalised service. For more information on how to become a Di Bella Coffee stockist, contact the friendly team on (07) 3252 5858.
dimattina coffee coffee bean shop m. 0428 555 535 vm. (02) 8208 3477 w. www.coffeebeanshop.com.au Coffee Beans $18.91 per kilo - fresh roasted coffee beans at “better than wholesale prices”. Coffee Bean Shop provides “better than wholesale priced” freshly roasted coffee beans online, delivered fast to homes, businesses, offices, cafes and universities anywhere in Australia. James, the owner of Coffee Bean Shop established in 2006, produces the best value premium coffee beans and chai latte online in Australia.
Melbourne t. (03) 9462 4499 e. paul@dimattinacoffee.com.au Perth t. (08) 9244 9377 e. infowa@dimattinacoffee.com.au Champions 2011/12 – Golden Bean Roaster Competition. Dimattina Coffee was established in 1998 to exclusively service the café, restaurant and hospitality industry. We are a wholesale-only supplier. Our mission is to provide our customers with the finest freshly roasted coffee, and the highest quality coffee knowledge and service. We are committed to constantly improving our coffee, customer service, and reputation. Our values are based on: • Highest quality product • Sales and service • Customer satisfaction • Employee loyalty
coffex coffee pty litd 58 Dawson Street, Brunswick 3056, VIC t. (03) 9380 1111 f. (03) 9380 6200 e. coffee@coffex.com.au w. www.coffex.com.au Coffex was founded in the late 1950s, in response to the shortage of quality espresso coffee beans in Melbourne at that time. The first Coffex beans were roasted in the first Coffex shop in Coburg, Victoria, using equipment which had to be especially imported from Europe. From these humble beginnings, Coffex has grown to become one of Australia’s largest suppliers of premium ground coffee and beans.
ducale t. 1300 DUCALE (382253) e. enquiries@ducale.com.au w. www.ducalecoffee.com.au Ducale coffee is a 100% Australian owned company, founded by a family proud of its Italian heritage, experience and history in Australia’s gastronomic culture. Our professional team of roasters deliver a range of traditional espresso blends and boutique single origin varieties, sourced from the best growing regions, Rainforest Alliance, UTZ and direct trade origins. Ducale roasts all of its coffee in Melbourne, provides bespoke barista training and uses quality espresso equipment. Call us to book a session with one of our coffee consultants, and discover the possibilities of Ducale!
cre8ive coffee t. (07) 5527 2717 f. (07) 5596 6717 e. sales@cre8ivecoffee.com.au w. www.cre8ivecoffee.com.au Once upon a time there was a group of coffee fanatics who wanted nothing more that to create amazing coffee for the world to experience. Along the way they had their ups and downs but no matter what, they pushed forward. With their background in operating one of Queensland’s busiest espresso bars, they provided a premium level of service and knowledge for their customers. Their commitment to quality led to the development of a flagship espresso coffee, the “Cre8ive 888 blend”. This quality was verified, with the 888 blend judged Australia’s best milk-based coffee at the 2011 Golden Bean Awards. Leading the field in Personalised Private Label (PPL) and customised high quality espresso blends, Cre8ive Coffee can transform your business or espresso experience.
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elixir coffee t. (07) 3356 5652 f. (07) 3356 9517 e. enquiries@elixircoffee.com.au It takes special nurturing to coax the richest possible flavour from each coffee bean. Whether it’s mining the mellowness from a light roast, striking the perfect balance for a medium roast or divining the depths of a robust dark roast, our coffee experts at Elixir nurture the beans, to ensure the end result is always a perfect cup of coffee. At Elixir, we believe great service revolves around after-sales support. We know that our success depends on your success, and we do everything possible – from providing a superior product to training your baristas – to make that happen.
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gridlock coffee
even up the score t. (02) 6679 2014 e. coffee@evenupthescore.com.au w. www.evenupthescore.com.au Even Up The Score is a micro coffee roasting business located in the Tweed Valley, in Tyalgum, NSW. We are a wholesaler to cafes and restaurants, supplying freshly roasted Fairtrade and organic coffee blends. We also have an exclusive range of high quality boutique coffees that are available only online or directly from our roast house. Please feel free to contact us for any enquiries.
t. (03) 9662 1080 e. info@gridlockcoffee.com.au w. www.gridlockcoffee.com.au
Award winning specialty roaster located in Melbourne. Specially sourced green beans are roasted with care and passion and delivered fresh to your business or home. Small batch roasted for optimum freshness, our blends and single origins are constantly evolving and rotating to ensure we maximise seasonal availability. Head Roaster, Con Haralambopoulos, is a highly acclaimed world champion barista with a long list of competition titles to his name, with much of his success accredited to using his very own hand crafted blends. Choosing quality beans from around the world is what Gridlock Coffee is all about.
fish river roasters
Jindebah Hills coffee
t. (02) 6329 4860 e. mail@fishriverroasters.com.au w. www.fishriverroasters.com.au
Roasting House: The Fresh Roast Coffee House 30 Kemble Court, Mitchell, ACT 2911 t. (02) 6255 7300 Office: 14 Anstey St, Pearce, ACT 2607 p. (02) 6286 4053 w. www.jindebah.com e. admin@jindebah.com
At Fish River Roasters, we roast and blend coffee and have won ten medals in national competitions such as the Sydney Royal and the Golden Bean. This commitment to quality coffee runs through our boutique operation, from training to machine supply and service and above all to the roasting, tasting and blending of the coffee itself. From our base in the Fish River Valley on the Western Border of the Blue Mountains, we deliver coffee across Australia. For cafes and restaurants looking for a point of difference from their competition, we could be what you are looking for!
genovese coffee 51 Moreland Rd, East Coburg, VIC 3058 Head Office: (03) 9383 3300 Sydney: (02) 9211 2211 Far North Queensland: (07) 4041 4122 w. www.genovese.com.au Genovese Coffee is a family owned Melbourne based company that has been operating since 1970. The family has a history in coffee roasting dating back to 1955 in Australia alone. Our roasting and blending expertise has made a significant contribution to the growth of the sophisticated coffee scene that exists today. The company is focused on the supply of premium espresso coffee specifically to the foodservice industry. Our success is primarily based on the focus we place on our flagship blend, Super Brazil, and is well supported by the provision of high quality cafe products, equipment and great customer service.
Gourmet gold t. (02) 9420 0186 f. (02) 9420 0187 e. peter@gourmetgold.com.au w. www.gourmetgold.com.au At Gourmet Gold, we endeavour to be a quality and consistency oriented company; we deal in gourmet Arabica and Robusta coffee, chocolate and tea. We are conscious of dealing fairly and openly not only with suppliers, but our clients as well. Constantly striving to achieve a level of sustainable business practice, that is accessible to all. Established in 1975, with over 35 years of roasting knowledge at your disposal, you will find it easy to build a loyal customer base. Captivate the senses of your customers with the character of your blend, combining your specifications with our family’s sense of tradition. Get your customers talking about your coffee by partnering with our company.
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GRIDLOCK COFFEE
Australian owned family company specialising in daily roasting of a wide range of the best Arabica coffee beans from Australia and major coffee producing countries of the world (30 varieties). In addition other coffees, include 8 organics, 3 Fairtrade, and 6 Rainforest Alliance. Jindebah is a licensed agent for the chemical free Swiss Water Decaffeinated coffees (3 varieties). Jindebah’s roasting is carried out on 2 state of the art Diedrich roasters, and they use gold re-sealable coffee pouches fitted with a one way valve, ensuring the freshest of coffee to the consumer, who can order directly over the internet at www.jindebah.com.
karmee coffee t. (02) 9966 8488 e. coffee@karmee.com w. www.karmee.com Karmee was founded in 1999, in the early days of the Sydney coffee revolution. At every stage of Karmee Coffee’s expansion and innovation, the business motto has never been forgotten: BIG enough to deliver, SMALL enough to care. With over 45 medals across 4 competitions since 2006, Karmee truly is big enough to deliver their quality coffee reliably and consistently and small enough to provide individualised care and service you need.
little italy roasters t. (02) 9453 2009 f. (02) 9452 5008 e. info@licr.com.au w. www.littleitalyroasters.com.au Little Italy Coffee Roasters is a boutique coffee roastery located in the Northern Beaches of Sydney. Created from our association with the Bacino Bar franchises, we have been able to perfect our blends and grow into a well-established and respected roasting company. Our renowned consistency and attention to quality was rewarded at the 2011 CSR Golden Bean awards, where our blends were awarded a silver medal for the milk category and bronze in the decaf. Whether enjoying our blend at home, or in your cafe, we tailor our products to our customers’ needs, to keep you satisfied and maintain our high levels of service and quality.
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BEVERAGE
COFFEE ROASTERS
Piazza D’Oro Espresso mocopan Customer Service. 1300 730 465 w. www.mocopan.com.au Mocopan Award winning Coffee: Machine Sales + Service. Over 50 years of passion, dedication and knowledge. Not only do we guarantee you the same freshly roasted, consistent, great tasting coffee every time, but we take pride in servicing your equipment, providing you with unbeatable customer service, and expert training and support.
natural bean t. (07) 5476 8400 f. (07) 5445 5511 e. sales@thecoffeeplace.com.au w. www.naturalbean.com.au The Coffee Place specialises in four key areas: freshly roasted coffee beans and ancillary products, coffee machines personally matched to any environment, equipment servicing by skilled fully trained domestic and commercial technicians, as well as professional barista training (onsite and in-house). With growing demand to keep goods and services local, The Coffee Place is proud to introduce “Natural Bean”, the Sunshine Coast’s very own freshly roasted coffee. With three distinct blends under the Natural Bean brand, Premium Harvest, Sunset, and Australian Gold, this award winning range boasts maximum taste and balance to satisfy even the harshest critic.
COFFEE SPECIALIST
ona coffee 3/68 Wollongong St Fyshwick ACT 2609 t. (02) 6162 3321 w. www.onacoffee.com.au
At ONA, we are passionate about coffee. We are dedicated to being specialists in every facet of coffee, from the green bean right through to the customer. In an industry that is constantly evolving, there are no boundaries. Every day we strive towards finding these limits and pushing them. Our wholesale has been concentrated around the ACT, QLD and NSW. Our dedication to quality ensures you receive the right equipment, service and training to produce fine coffee. In addition to this, if you’re just looking for something for home, everything you need is available in our online shop.
t. 1800 833 767 Piazza D’Oro Espresso is one of Australia’s leading espresso brands, dedicated to providing superior coffee solutions. From our range of distinctive blends, our accredited barista training, through to our premium merchandise, our focus is on coffee quality and customer service to deliver the total sensory experience in every espresso moment. Steeped in coffee heritage, Piazza D’Oro Espresso has been crafted by Douwe Egberts, who internationally is one of the largest coffee roasters, with over 250 years of coffee history. For more information call our customer and technical service team on 1800 833 767.
peak coffee t. (02) 6581 2677 f. (02) 6581 2699 e. info@peakcoffee.com.au w. www.peakcoffee.com.au Armed with a 60 lb traditional drum roaster and a team of passionate staff, we roast and supply fresh coffee to local cafes and wholesale accounts. At Peak Coffee, we roast our beans to suit all tastes. We prepare specially designed blends and single origins to suit any brew style. Our Brew Lab is the perfect space for coffee training, cupping and sample roasting. Our barista courses are small and private, with plenty of practice time for all participants. With an extensive range of origins from around the world, Peak Coffee is able to assist with all your coffee needs.
rush roasting co. t. (02) 4862 3003 e. sally@rushroasting.com.au e. leisa@rushroasting.com.au w. www.rushroasting.com.au Professional micro-coffee roasters, sisters Sally and Leisa, have been roasting and blending extraordinary coffee from extraordinary places since 1998. Over the years we have developed our own roasting style and techniques and are proud of our product offering, with a proven record of working with our current wholesale customers to increase the coffee sales in their business. If you are considering a change and would like to discuss offering your customers the RUSH experience in your business, please contact Sally or Leisa at our roaster/espresso bar.
THE TIME HAS COME. The Genovese Order is looking for new members. Steeped in tradition and built on our Family Values, The Order is a league of skilled craftsmen who create for the love of the best coffee. t 0/-: 5)& '*/&45 #"3*45"4 '03 5)& '*/&45 $0''&& t
If you think your baristas have what it takes to uphold the tradition of The Order, now is the time to talk.
www.genovese.com.au
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BEVERAGE
COFFEE ROASTERS
simply beans Springwood Qld m. 0403 229 506 or (07) 3808 8236 f. (07) 3103 4310 e. info@simplybeans.com.au w. www.simplybeans.com.au Multi award winning specialty roasters established by our Master Roaster Giuseppe out of his passion for coffee and a desire to serve the industry with a quality product, honesty and integrity. Our distinctive coffees are created with selected Arabica green beans of the highest quality, with each roast being documented and tested to our high standards, producing “Coffee of Distinction”. Providing all things coffee, commercial/domestic equipment, training etc. giving personal service to all wholesale and retail clientele. The Roastery, cnr Harris and Logan Roads, Underwood, is open to the public Thursday, Friday and until 1pm Saturdays - a one stop coffee shop/beanery.
the bean barn t. (03) 5334 4449 f. (03) 5334 4580 e. sales@thebeanbarn.com.au w. www.thebeanbarn.com.au Ballaratʼs Speciality Coffee Roaster and café. Our specialty grade coffee beans are roasted in-store, and you can be guaranteed of the freshest coffee. We have four unique blends and twenty single origin coffees for your home, office or cafe. Our roasters have won a total of 17 medals in competition at the national Golden Bean Roasting Championships and both the Sydney and Melbourne Royal Fine Food Shows. Distributor for Arkadia Chai, McIvers Tea and Grounded Pleasures Chocolates. Contact us for a wholesale quote on your coffee needs. 217 Sturt Street (next door to Town Hall) Ballarat, Victoria 3350. Open 7 days.
veneziano coffee 22 Bond Street, Abbotsford, VIC t. (03) 9421 5585 w. www.venezianocoffee.com.au e. info@venezianocoffee.com.au Veneziano supply some of the best cafés across Australia with multi-award winning signature coffee blends and premium single origin coffees. In both Melbourne and Brisbane roasting facilities, our aim is to always enhance the individual characteristics of each coffee and combine them to give customers a complete coffee experience. Whether you choose Forza for a strong Italian style coffee or Pure™ for environmental as well as flavour considerations, our aim is to showcase quality coffee and stay true to the bean. Veneziano Coffee’s presence is strengthened by our team of exclusive distribution partners, located in Canberra, the Sunshine Coast, Adelaide, Sydney and regional Victoria.
volere espresso t. 1300 552 883 f. (02) 4284 6099 e. sales@volere.com.au w. www.volere.com.au Volere Espresso award winning coffee* is a smooth, well rounded coffee that delivers a silky espresso with subtle chocolate overtones and a powerful edge to cut through milk, creating an exquisite caffè lattè or tantalising cappuccino. With two decades of coffee experience, months of taste profiling, blending and research went into creating a coffee that maintains our coffee belief – “La migliore qualità di caffè” , “The best quality of coffee”. Precision roasted daily, VOLERE ESPRESSO uses a blend of high altitude grown AA grade, Rainforest Alliance certified Arabica beans, sourced from the finest coffee growing regions in South America. *2012 Sydney Royal Fine Foods Silver medal in the Espresso class.
witham’s coffee 5 Salisbury Rd, Hornsby, NSW t. (02) 9482 1122 e. coffee@withams.com.au w. www.withams.com.au There may be many “boutique” coffee roasters, but few who can call on the generations of coffee heritage like Witham’s Coffee. We understand that no two customers are alike, and at Witham’s we take pride in tailoring unique coffee solutions for our clients. Working closely with cafe owners at our roastery, creating tailored blends or sourcing specific estate coffees, ensure they feel a connection with their coffee, its origins and its roaster. Begin your partnership with Witham’s and enjoy the finest Arabica coffee, freshly craft-roasted to order, award-winning blends, professional barista training, personalised service, and espresso machine advice, sales and support. With over two decades in the specialty coffee industry, you can be confident in your choice of Witham’s Coffee for quality, consistency, knowledge, and service.
yowie coffee t. 0400 540 015 e. contact@yowiecoffee.com.au w. www.yowiecoffee.com.au Owner/roaster Greg Dunphy established Yowie Coffee in 2005, providing fresh roasted coffee to both locals and the weary traveller alike from his roadside kiosk. Demand has since grown, and Yowie Coffee is now available for wholesale or retail distribution. Bronze medal winner in the 2011-2012 Golden Bean. I select premium Arabica beans from Central and South America, Indonesia, and Ethiopia. We offer two blended and several single origins (seasonal availability) and roast regularly to ensure that the coffee you buy is at its optimum freshness. Yowie’s Woodcutter’s blend, best suited to espresso and Yowie Blend for Plunger, stovetop and filter.
Boema Coffee: for listing and details see ‘Machinery - Coffee’ Global Coffee Solutions: for listing and details see ‘Machinery - Coffee’ Pine Tea & Coffee: for listing and details see ‘Beverage Suppliers’
your shop for the best barista supplies & coffee equipment
Contactus@Baristatools.Net Facebook.com/Baristatools.Net FREE SHIPPING* / FREE 30 DAY RETURNS*
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AUSTRALIAN CAFE INDUSTRY
DIRECTORY
BEVERAGE
COLD BEVERAGES
bickfords t. 1800 816 769 f. (08) 8182 1899 e. info@bickfords.net w. www.bickfords.net The Bickford’s name has been around since 1874, with the flagship Lime Cordial being produced for over 100 years. Based in South Australia and 100% Australian owned, Bickford’s prides itself on producing high quality, premium beverages for consumers young and old. The product range includes cordials, premium juices, milk mixes, water, energy and coffee drinks as well as a number of carbonated soft drinks. Bickford’s has a number of strong brands in the portfolio, which include Bickford’s Cordials, Bickford’s Old Style Sodas, Aqua Pura Fruit Splash Water, Spritz Sparkling Flavoured water and Café’cino.
Schweppes Australia t. 1300 133 122 As a wholly-owned subsidiary of Asahi Group Holdings, Ltd, Schweppes Australia develops, manufactures, sells, distributes and markets a range of non-alcoholic ready to drink beverages and cordials, to meet all kinds of refreshment and thirst-quenching needs. The brands we sell include Schweppes, Solo, Pepsi, Spring Valley, Cool Ridge, Gatorade, Pop Tops and Monster Energy. Schweppes Australia understands the café market, supplying many independent and franchised cafes Australia wide. For more information, contact your local Schweppes representative or call 1300 133 122.
WILD ONE Beverages Australia m. 0435 794 537 w. www.wild1.com.au e. info@wild1.com.au WILD ONE beverages is a family owned company, priding itself on producing only the highest quality premium products. We have created 8 varieties of 100% pure high quality healthy juices and 8 flavours of exotic tasting sparkling mineral waters. WILD ONE beverages are positioned in the premium fruit juice and sparkling mineral water categorie; therefore, are only found in outlets which take a special pride in the standard of food and beverages they provide for their customers. For more information or to try a complimentary trade sample box, please contact us.
DAIRY
Bulla Dairy Foods t. 1800 001 332 f. (03) 5231 9399 e. service@bulla.com.au w. bullacommercial.com.au Trusted and loved by Australian families and businesses since 1910, Bulla Dairy Foods is 100% Australian family owned and run by the same three families for five generations. Our business prides itself on delivering delicious, real dairy products made from fresh milk, cream and other quality ingredients. Bulla offers a broad range of chilled and frozen dairy products, including cream, cottage cheese, yogurt, dairy desserts, ice cream and frozen yogurt. Bulla’s range of delicious “Real Dairy” products are all underpinned by traditional county values of family, pride, honesty, respect and integrity. Bulla products are available from supermarkets and foodservice distributors nationally.
Lion Dairy & Drinks 737 Bourke St, Docklands, VIC 3004 Contact: Lance Brown t. (03) 9188 8000 f. (03) 9188 8001 e. lance.brown@lionco.com w. www.lionco.com Lion Dairy & Drinks buy 2.3 billion litres of milk from more than 1,000 Australian farms each year to produce a broad range of full cream, flavoured and modified milks. These include popular brand names such as PURA, Australia’s number 1 milk brand and Dairy Farmers, Australia’s most trusted dairy brand.
Murray Goulburn Level 4/369 Royal Parade Parkville VIC 3052 t. Freecall 1800 032 479 w. www.devondale.com.au From its humble beginnings as a co-operative of dairy farmers established in 1950, Murray Goulburn remains 100% Australian dairy farmer owned. This close link between dairy farmer and customer, forged through our co-operative structure and decades of commitment to each, makes us unique among dairy companies in Australia. Murray Goulburn produces a comprehensive range of retail, foodservice, bulk ingredients and specialised nutritional products, which are carefully matched to our customers’ needs. Murray Goulburn has grown to became Australia’s largest milk processor and the nation’s largest exporter of processed food.
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parmalat t. 1800 000 257 e. customer.resolution@parmalat.com.au w. www.parmalat.com.au As one of Australia’s leading manufacturers of fresh milk, yogurt and dairy, we are committed to providing our customers with high quality nutritional products and outstanding customer service. We’re very proud of our family of well recognised brands like Pauls, Vaalia, Ice Break, Oak and Breaka. As Australia’s No1. manufacturer of fresh specialty milk products, we continue to deliver improved nutrition and wellness to consumers worldwide. For all customer enquires, please call 1800 000 257
Bite Size Coffee Treats “European-Style Accompaniments’” t. (02) 9723 6500 f. (02) 9723 6511 w. www.bitesizecoffeetreats.com e. info@bitesizecoffeetreats.com Bite Size Coffee Treats helps cafes INCREASE SALES and stand out from the competition! If you’re looking to create a unique point of difference for your cafe and have been looking for a product that you can serve as an accompaniment to your clients with their coffee ... then Bite Size Coffee Treats is the solution you have been waiting for. With 17 Royal Fine Food Awards to its credit, including Champion Biscuit 2012, it’s no wonder why many industry experts have already labelled our products as “the perfect coffee accompaniment”.
FRANCHISE COFFEE BUSINESS
hudsons coffee t. (03) 8631 7700 f. (03) 8631 7799 e. info@hudsonscoffee.com.au w. www.hudsonscoffee.com.au At Hudsons Coffee, we’ve been making all of your favourite coffees for over 13 years now. Naturally, we’ve picked up a few things about making them just the way you like it, every time. We use our own blend of the finest 100% Arabica beans freshly roasted and delivered to our network of stores to provide a full-bodied coffee rich in flavour and aroma. With over 65 convenient locations across Australia, our aim is to provide that perfect cup, every time.
FOOD SERVICE SUPPLIERS
Equal t. 1800 800 329 w. www.clubequal.com Over 85% less calories than sugar and ideal for customers to sweeten their tea or coffee. Offering this low calorie alternative communicates that you understand the needs of today’s consumers.
ingham t. (02) 9602 8744 w. www.inghams.com.au Inghams Enterprises Pty Ltd is Australia’s largest poultry producer of meat and layer chickens and turkey. We operate across Australia and New Zealand, ensuring that Ingham’s quality chicken and turkey products are available throughout Australasia.
alter eco t. (02) 9340 1080 f. (02) 9475 5333 e. pacific@altereco.com w. www.altereco.com.au Alter Eco is a values-based brand of specialty foods that uses delicious, exotic, healthy and sustainable ingredients from around the world, while directly benefiting farming communities in the Global South. Working directly with farmers, Alter Eco offers foods that capture distinct attributes of various world regions, including Latin American-grown and Swiss-made chocolate bars, the ancient supergrain Royal Quinoa from the Bolivian Andes, heirloom Jasmine Rice from Northern and Eastern Thailand, and unrefined ground Mascobado cane sugar from the Philippines. Our products carry USDA organic and FLO Fairtrade certification and are carbon neutral certified. Visit www.altereco.com.au
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sanitarium t. (02) 4348 7675 w. www.sanitarium.com.au On the outside, we may seem like just another food company. But on the inside, we’re a lot more than that. Sanitarium is Australia’s number 1 selling breakfast cereal. In caring for the health and wellbeing of all Australians, we have created great breakfast cereal foods, soymilks, spreads and healthy vegetarian foods. We love using natural, wholesome foods to offer you the best of nature’s goodness and flavours. In everything we do, we are committed to sharing health and hope for a better life.
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AUSTRALIAN CAFE INDUSTRY
DIRECTORY
FOOD SERVICE SUPPLIERS
simped foods t. (02) 9521 5384 e. enquiries@simpedfoods.com.au w. www.simpedfoods.com.au Simped Foods is the longest standing processor and packer of frozen fruit and frozen specialty vegetables in the country, with over 50 fruits and purees, 20 frozen specialty vegetables, fruit concentrates and aseptically packed fruits for the café market. We carry a large variety of products, grades, sizes and origins, all with different profiles for differing applications, as well as a large range of value added products such as smoothie bases, yogurt toppings, various avocado products and fruit salad. Our range is natural, fresh, nutritious and cost effective, to give great visual appeal and provide cost stability to your menu. Visit us at www.simpedfoods.com.au to differentiate and add value to your business.
spiral foods e. info@bonsoy.com w. www.bonsoy.com e. info@spiralfoods.com.au w. www.spiralfoods.com.au Bonsoy is a natural, full bodied soymilk with a trademark mellow aroma and a subtle, mild flavour. Made from a selected variety of whole organic soybeans and processed to a unique Japanese recipe, Bonsoy is a great source of vegetable protein. Enjoy Bonsoy chilled straight from the pack or warmed. Perfect for smoothies, on cereal, in your coffee or tea! Bonsoy, the original and the best. Check the Spiral website for our full range of products from traditional Japanese spreads, sweeteners, pasta, pasta sauces, oils and vinegars, just to name a few. Spiral - this earth, this food…
Carter Holt Harvey Foodservice Packaging *SSHWIVZMGI 4EGOEKMRK
Toll Free. 1800 777 468 f. 1800 773 586 e. Robert.Gomez@au.chh.com w. www.chhfoodservice.com.au
Carter Holt Harvey Foodservice Packaging specialises in the manufacture of paper cups for hot and cold drinks, ice-cream tubs, chicken buckets. Australian made means order stock as it’s needed, rather than in bulk. Our hot cups, manufactured in Australia, are of high calibre (board thickness), and superior quality lids mean your customers have an enjoyable beverage experience. Ezy Hold™, our double walled insulated hot beverage cup, has no need to use a sleeve or second cup to prevent heat transfer and keeps your beverage hot and your customers’ hands cool and uses the same lids as CHH standard paper coffee cups.
custom paper cups Unit 14 / 116 Lipscombe Road, Deception Bay North Brisbane, QLD 4508 t. 1300-CPCUPS (1300-272877) e. info@custompapercups.com.au w. www.custompapercups.com.au Custom Paper Cups produce high quality digitally printed paper cups. We are an Australian manufacturer. Short runs of 1,000 to container volumes. The sleeves are full colour, photo quality, fully gloss coated and lightly embossed for that luxury feel. You can co-brand with your roaster or supplier/s, change messages / colours each week / month and be as creative as you want. There are NO plate fees, NO import delays, NO bulk storage needed ... AND prices that will amaze you. Call us now on 1300-CPCUPS (1300-272877)
PACKAGING SUPPLIERS
coffee bags aaa pak 65/51 Leighton Place, Hornsby, NSW 2077 t. (02) 8999 8781 f. (02) 9987 1138 e. sales@aaapak.com.au w. www.aaapak.com.au AAA Pak is a wholesaler of sustainable paper packaging for retail and food industries. We offer custom made and stocks to our customers. Our products include hot and cold cup, cake box, cupcake box, clear window cupcake box, chocolate box, chocolate tray, sandwich box, burger box, food pail, food tray, brown kraft paper bag, white kraft paper bag, wine bag, wine box, packing box, sugarcane products, tableware and more ... Our mission is to provide customers with the highest quality products and services, deliver our products in a timely manner and at a very competitive price. Please visit our online wholesale store: www.aaapak.com.au to shop at your convenience!
Bon Appetit Packaging t. (02) 9531 2871 e. sales@bonappetitpackaging.com.au w. www.bonappetitpackaging.com.au Bon Appetit Packaging is an Australian family owned and operated company - a company passionate about the hospitality industry. Complete foodservice packaging solutions: stand up pouches and coffee bags, coffee cups and lids, paper and plastic bags; register rolls and stationery; uniforms and apparel; food containers, plates and table-top items; phosphate- free chemicals and washroom products; food preparation and wrapping materials; café non-perishables. Bon Appetit Packaging encourages and provides solutions for the supply of biodegradable and environmentally conscious packaging and chemicals to industry. Specialists in custom print coffee cups and packaging and new venture consultations. Bon Appetit Packaging ... your total hospitality solution.
t. (07) 3382 7725 f. (07) 3382 7726 e. coffeebags@bigpond.com w. www.coffeebags.net.au COFFEE BAGS Pty Ltd – Australia’s best supplier of bags. Huge stock range of stand up pouches 28 g – 3 kg, side gusset bags 125 g -10 kg and flat pouches, with valves for the coffee industry and without valves for others. Also, “Earth Bags” – fully bio-degradable and compostable. We have an extensive colour range, including natural kraft paper bags and clear bags. We also stock heat sealers – both hand and foot operated models. Custom printing – we can print your logo and artwork directly onto the bags. It’s simple, saves you time and money and improves your business image. We guarantee the lowest prices on an identical stocked bag plus FREE freight on orders over $100 within Australia.
DETPAK t. 1300 363 380 f. (08) 8348 3801 e. packaging@detpak.com w. www.detpak.com Detpak is Australia’s leading supplier of paper and board specialty packaging solutions for the food and beverage market. We have more than 400 stock products available by the carton, over half of which are compostable. Furthermore, all products are made from paper and board from sustainable and ethical sources so when you choose Detpak, you can be sure that you are supporting the environment as well. Visit our website to see the full product range suitable for a variety of channels, including cafes, roasters, bakeries, patisseries, takeaway outlets, events and many more.
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PACKAGING SUPPLIERS
MPM Marketing Services p. (07) 3853 5800 f. (07) 3853 5865 w. www.mpmmarketing.com.au e. enquiries@mpmmarketing.com.au facebook. facebook.com/mpmmarketingau twitter. @mpmmarketingau
HUHTAMAKI AUSTRALIA foodservice p. 1800 043 584 e. fsmarketing@au.huhtamaki.com w. www.foodservice.huhtamaki.com.au Huhtamaki proudly continues to innovate, market and manufacture Australian made disposable foodservice packaging and products for the coffee and foodservice industry. Today, some of the world’s most famous brands use our packaging solutions to communicate their brand, boosting functionality, versatility and appearance. Our range of Australian made paper cold milkshake and hot coffee cups including our new CallistoTM embossed double-wall hot cups use only food grade, sustainable materials and combined with our firm fitting sip-thru lids, provides superior product performance. Talk to us about how our products and packaging solutions can add value to your business.
Castaway is Australia’s leading disposable food packaging brand. Owned and marketed exclusively by MPM Marketing Services, we specialise in producing and custom printing a variety of high quality disposable packaging products. MPM manufactures and markets over 2000 products under its three recognised brands: Castaway, Costwise and PrimeSource. Our extensive range includes paper & plastic cups, napkins, plates, cutlery, cling wrap, aluminium foil, antibacterial wipes, and gloves. With over 30 years of experience, Castaway has become the leading choice for many businesses in the coffee and foodservice industries.
pac trading p. 1300 853 869 f. (02) 9620 7177 e. info@pactrading.com.au w. www.pactrading.com.au w. www.greenmarkpack.com.au
jet technologies p. 1300 888 723 f. (02) 8399 2277 e. sales@jet-ap.com w. www.jet-ap.com Whatever your coffee packing requirements, we can be relied upon for expert advice and support from start to finish. This includes packaging laminates, degassing valves, bag formats, artwork to complete machinery solutions. At Jet Technologies we recognise that the coffee business is a specialist industry with particular requirements, best served by specialist expertise. We have that expertise and knowledge through numerous installations and our long-standing partnership with Italian giant – Goglio, the world leaders in coffee packing machinery, degassing valves and packaging consumables for the industry. We also offer a machine range from Communetti, Italy – perfect for the roaster packing with pre-made bags, with or without vacuum.
Marinucci Packaging p. 1300 737 710 f. 1300 797 739 e. sales@marinuccipackaging.com.au Marinucci Packaging is your Complete Packaging Solutions Company in both the foodservice and produce packaging market segments. Supplying and distributing over 2,000 innovative foodservice lines to a network of customers throughout Australia and internationally. With our forward thinking direction on environmentally sustainable packaging, we are committed to our strong customer service values, and building strong working relationships with our business partners. With our extensive range of food packaging items, from our coffee cups to our take away containers, we will be able to fulfill your required packaging needs.
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Pac Trading is a specialist supplier of stock and custom food and retail packaging with a strong focus on high quality products, outstanding customer service with competitive pricing to match. Our dedicated team has extensive knowledge and experience to advise on all your packaging project requirements. All our products are food safe – certified by HACCP Australia. The stock product range includes coffee cups, brown kraft paper bags and Greenmark line of biodegradable and compostable food service disposables: plates, bowls, takeaway containers, PLA eco cups, cutlery and napkins.
TThe he he ’ OKELLY group
The o’kelly group p. (03) 9706 4656 f. (03) 9706 4657 e. sales@okellygroup.com.au w. www.okellygroup.com.au twitter. @okellygroup
The O’Kelly Group was established in Melbourne, Australia in 1978 and has grown to be one of the largest family owned paper bag manufacturing companies in Australia. The O’Kelly Group manufactures a comprehensive range of Paper Bags designed to cater for a variety of applications. Together with our own production, The O’Kelly Group is a leading distributor of a range of packaging, catering and restroom supplies. We have a committed team of sales representatives ready to assist you with all your packaging needs. We can provide a full solution for your business with our branding and distribution expertise. With The O’Kelly Group | anything is possible
Label Power: for listing and company details see ‘Technology’
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CAFE EQUIPMENT
CLEANING SUPPLIES
cafetto PO Box 306 Welland SA 5007 t. 1300 364 440 f. (08) 8340 2485 w. www.cafetto.com e. enquiry@cafetto.com Cafetto is a specialist manufacturer of cleaning and sanitation products for coffee brewing and dispensing equipment. Cafetto – the cleaning products most used by professional baristas. The “Espresso Clean’”product from Cafetto is a cleaning and sanitation product for espresso machines. Other products from Cafetto are: organic back flushing detergent, milk line cleaner and descaler.
CLOROX w. www.cloroxcommercial.com.au Clorox Commercial markets variants of leading consumer branded products including CHUX, GLAD, OSO and Handy Andy. These products are designed and packed for convenience, speed, quality, reliability and value in tough working environments like cafes, restaurants, pubs and clubs where efficiency, cleanliness, hygiene and safety are so essential to productivity and reputation. Clorox Commercial products are sold in commercial packs and quantities exclusively through Clorox Australia and Clorox New Zealand’s distribution network. For further information: www.cloroxcommercial.com.au
EQUIPMENT SUPPLIERS
brita professional t. 1300 557 762 e. professional@brita.com.au w. www.brita.com.au BRITA is the world’s No. 1 selling water filter. Over the past 40 years, BRITA has expanded from a small, one-man business into an internationally operating company, and is still family-run. Today, the company develops, produces and sells innovative drinking water filters for both domestic and professional use in over 80 countries on all continents.
Coffee Parts Contact: Pedro Lara Warehouse and Showroom: 19/75 Corish Circle, Pagewood, NSW 2035 t. (02) 9666 6114 e. info@coffeeparts.com.au w. www.coffeeparts.com.au Coffee Parts is Australia’s online leader of coffee machine spare parts, accessories and coffee machines. With a huge range of over 10,000 items, Coffee Parts is the one place for all your coffee supply needs. From milk jugs to steam valves, Coffee Parts caters to everyone from home baristas to industry experts. Our online shopping cart system makes it easy for anyone to place an online order. Most orders are posted on the same working day and delivered next working day. It is our passion to help you deliver that perfect espresso!
compact designs Compact Designs Pty Ltd 1/18 Johns Street, Western Junction, TAS 7212 t. (03) 6391 9339 f. (03) 6391 9338 e. info@compact-designs.com.au w. www.compact-designs.com.au Compact Designs offers a wide range of espresso machine accessories for the commercial or domestic user. We deliver a great product, in a colour range to suit everyone, with a competitive pricing structure and excellent customer service at all times. Please contact us for more information, wholesale pricing and details regarding our range, and also our newest product line “The Cobra” tamper. www.cobratamper.com.au
Baristatools.Net w. www.baristatools.net e. contactus@baristatools.net Baristatools.Net retails and wholesales barista tools and coffee equipment online. We are passionate about excellent coffee, and the only way to achieve this is with high quality barista tools. We stock everything from milk thermometers and measuring glasses to cleaning products and cleverly designed hand tamps. If you are a cafe wanting to retail barista equipment, don’t hesitate to contact us for more information on wholesaling or, if you are a home enthusiast chasing that perfect extraction or looking for that special gift, our range of barista tools and espresso accessories has something for everyone.
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friis coffee vault t. 0412 211 965 e. mike@friiscoffee.com.au w. www.friiscoffeevault.com.au The Friis Coffee Vault keeps your coffee fresh by locking in flavour while blocking out light, air and moisture. Once sealed, the built-in freshness valve vents away CO2 gas. Stored in a cool, dry place, your coffee stays rich and full of flavour. The Complete Coffee Storage Solution!
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AUSTRALIAN CAFE INDUSTRY
DIRECTORY
EQUIPMENT SUPPLIERS
instant shade umbrellas t. (03) 9555 9535 f. (03) 9553 0655 e. info@instantshade.com.au w. www.instantshadeumbrellas.com.au Instant Shade Umbrellas specialise in commercial umbrella shade solutions. We have been supplying restaurants, cafes, coffee companies and hospitality venues for many years and pride ourselves on the quality of our products and the high levels of service that we provide. Our products range from lightweight café umbrellas to heavy duty semi-permanent giant umbrellas to permanent umbrella structures that can be enclosed with curtains and fitted with heating and lighting. All products can be branded with logos and other graphics. Visit our website for more information.
Prodotti d’Italia (Australia) Pty Ltd Contact: Rupert Kurghan t. 0011 64 9 276 7140 f. 0011 64 9 276 7141 w. www.faccafecups.com.au e. cups@pdi.co.nz Prodotti d’Italia (Australia) Pty Ltd holds the sole agency for ACF coffee cups within Australia. Our sister company in New Zealand has been trading in ACF coffee cups since 1990, and has built up the market share of the brand to the point where ACF is recognised as setting the industry standard for high quality coffee cups there. We began importing ACF cups into Australia three years ago and have been focused on building a network of Authorised Distributors so that the cups can reach all sectors and regions of the Australian market. To date we have appointed five Authorised Distributors, and we see a need for a further five or so such Distributors to give good coverage of the Australian market.
Maxwell & Williams Designer Hotelware
pullman espresso accessories
t. (03) 9318 0466 f. (03) 9318 9766 e. hospitality@hag.com.au w. www.maxwellandwilliamshospitality.com.au
w. www.coffeetamper.com.au e. enquiries@coffeetamper.com.au
Maxwell & Williams is an Australian homewares brand built on strength, quality, value and range. This tradition continues with the Designer Hotelware collection, aimed specifically at the business to business customer, including hotels, bars, restaurants and other food and beverage service clientele.
Pullman Espresso Accessories manufactures Australia’s premier artisan coffee tamper. We’re passionate about providing the right tools for amateur and professional baristas who demand the best! Hand-made to your specification, Pullman Tampers are highly acclaimed for their extreme comfort, stunning range of colours and high level of finish. We offer custom-sized tampers to ensure your tamper fits your filter basket perfectly, eliminating peripheral channelling and producing richer shots. Add custom engraving for a personal touch, a premium grade metal base or a leather or wooden handle. Finally, every Pullman Tamper is 100% Australian made!
Mitcham Trading Ground floor, 95 Loughnan Rd, Ringwood, VIC 3134 Free Call: 1800 000 996 t. (03) 9873 7277 m. 0412 535 670 f. (03) 9873 7311 w. www.mitchamtrading.com.au Mitcham Trading is a family owned and run business with 26 years’ experience specialising in the supply of food handling trolleys and trolley covers for food preparation facilities throughout Australia and New Zealand. Manufacturing custom-made machine washable, breathable fabric covers for bakeries and cafes, these covers also help prevent “freezer-burn” in cool rooms and freezers. Our product range is constantly updated to meet current Occupational Health & Safety requirements. If you have any questions or would like to arrange a consultation with one of our experienced representatives, please contact us on Free Call 1800 000 996.
zero japan w. www.zerojapan.com.au Created with a care that reflects the quality of service you provide, Zero Japan teapots are essential for any cafe that values providing the ultimate tea drinking experience. The handfinished spout on every pot ensures a perfect pour and a more pleasurable tea drinking experience for your customers (with no drips left on the table!). With over 40 unique colours and styles to choose from, you’ll be sure to find a teapot that perfectly suits the ambience of your establishment. Find the pot style that’s just right for your cafe at www.zerojapan.com.au
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barista techniques m. 0409 583 007 e. john@baristatechniques.com w. baristatechniques.com
MUSIC
sounds like cafe 230 Crown St, Darlinghurst, NSW 2010 t. (02) 4342 4487 m. 0416 115 108 e. elia@soundslikecafe.com w. www.soundslikecafe.com Sounds Like Café is a music delivery system going out to over 1,200 cafes around Australia. SLC has been providing great music to cafes since 2003. Subscribed cafes receive new compilations once a month and also the latest release albums from record companies. In the past 12 months, cafes have received music from Kate Miller-Heidke, Counting Crows, Train, Norah Jones, Gurrumul and many more great artists – and its currently FREE to cafes.
Barista Techniques ® second edition is now available. Globally recognised, it is the only “nuts & bolts” espresso training manual that is current and meets worlds best practice. It is easy-toread, reasonably priced and includes comprehensive troubleshooting guides, checklists and assessment sheets. Barista Techniques ® was “noted’’ by the NQC as being suitable for use as a training resource for Prepare and Serve Espresso Coffee from the Hospitality Training Package. Wholesale enquiries welcome. An Education Version is also available at an academic price; suitable for trainers to provide a copy to students as the course manual or for roasters and equipment companies to provide to their clients.
BOX HILL institute Contact: Shaun Fincham 465 Elgar Road, Box Hill, VIC 3128 t. 1300 BOX HILL (1300 269 445) e. info@bhtafe.edu.au
TABLE TOP MENU
The Menu Company No 2 Cleg Street, Artarmon, NSW 2064 t. 1800 22 33 12 The Menu Company are number one in service, design and price. • Restaurant menu covers • Wine list covers • Cafe menu covers • Cocktail lists and table stands • Bar stands and floor stands Made in Australia in our factory/showroom in Artarmon, Sydney. The Menu Company is the number one national company in Australia for all well-designed products that will help make marketing your company easy and enjoyable.
TRAINING & EDUCATION
New to Box Hill Institute and proudly sponsored by Murray Goulburn Co-operative Co. Limited, The Barista’s Own Training Room provides outstanding training on exceptional equipment. Delivered in a variety of formats by renowned industry experts, our courses will provide you with the skills to extract the perfect espresso and master the art of milk texturing. Small classes, a convenient location and the opportunity to practise all count towards a great learning experience.
Coffee Education Network PO Box 195, Wilston 4051, Australia t. (07) 3352 7302 m. 0407 021 220 f. (07) 3352 7366 e. christine@perfectespresso.com.au w. www.perfectespresso.com.au Coffee Education Network is the one-stop shop for books and training materials on espresso coffee. There are 6 books, 2 CDs, a set of 20 charts and a customer service kit in the Perfect Espresso training system. These resources provide plenty of training options with everything organised and documented to immediately implement your own in-house coffee training program. Generous wholesale prices are also available to sell the books to your customers. Alternatively, Christine can tailor make a training system suited to your business needs. There is something for everyone commercial baristas and trainers, espresso enthusiasts and distributors.
australian barista academy WA: 135 Lake St, Northbridge, WA 6003 t. (08) 9328 7675 f. (08) 9328 6805 VIC: Level 1, 300 Rosslyn St, West Melbourne, VIC 3003 t. (03) 9328 8805 f. (03) 9328 8807 e. info@baristaacademy.com.au w. baristaacademy.com.au The Australian Barista Academy is dedicated to inspiring excellence in coffee brewing to the specialty coffee industry and passionate home baristas. You don’t need any experience; all you need is a genuine interest in coffee. ABA instructors have collectively won over 15 barista competition awards and are experts in the field. Class sizes are kept to a minimum, to ensure that each participant receives proper attention and maximum instruction. We use state of the art equipment and we only use fresh, locally roasted coffee. There are course options for all levels. Contact us directly; we’d love to hear from you.
Barista Basics Coffee Academy R
Coffee Academy
tm
Brisbane CBD, Melbourne CBD, Sydney CBD t. 1300 366 218 w. www.baristabasics.com.au
Barista Basics Coffee Academy is the only dedicated coffee training facility in Australia that is an RTO (Registered Training Organisation) and which also offers a TAFE qualification upon completion of its Master Barista course. We are recognised by the government to deliver SITHFAB012B Prepare and serve espresso coffee and SITXOHS002A Follow workplace hygiene procedures. We specialise in small hands-on classes, have multiple qualified trainers and are based in easy to get to locations in the CBD in Brisbane, Melbourne and Sydney.
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baristatraining.com m. 0409 583 007 e. john@baristatraining.com w. baristatraining.com John Doyle the author of Barista Techniques ® is a leading barista trainer and consultant with over 25 years of industry experience. John offers a range of personalised barista training and up-skilling courses on-site or in his Sydney studio. Courses are structured according to your goals and current skill level. John’s one-on-one training is “hands on” and offers more than other traditional training classes. His powerful teaching methods are designed to develop and shape your career. John Doyle is an accredited coffee-industry workplace trainer and assessor, SCAA Certified Lead Instructor, TAFE Facilitator, barista judge, barista competition event organiser, industry consultant and a Life Member of AASCA.
crema institute Contract Barista Trainers & Café Consultants m. 0407 947 494 e. cremainstitute@bigpond.com The Crema Institute is a Brisbane based company providing on-site barista training to those in the hospitality industry. Whether you are an independent café, or a large corporation, our qualified trainers will work within your company framework to provide up to date coffee education and training to boost the skills and knowledge of your staff on all aspects of preparing and serving espresso. Our goal is to see your business succeed; results have proven to increase profit margins, staff performance, and overall reputation of your business.
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jelco
carpenter products
m. 0423 452 864 107 Clarendon St Soldiers Hill Ballarat VIC 3350 e. admin@groundedpleasures.com.au Contact - Lachlan McKenzie for bulk orders e. espressoguru@hotmail.com Creators of How To Make The Best Espresso - 3rd edition is coming soon, available for less than the price of a good kilo of single origin coffee beans. Previous editions sold over 15,000 copies. Featuring: New Extensive Coffee menu, Based on the National Coffee Standards, Training tips Contributors include: World Barista Judge - Justin Metcalf, Q Grader Aaron McGifford, Coffee Evening by - Lachlan McKenzie, Coffee Art by Chris Philips and many other industry leaders contributions. This manual is 80 plus colour pages and a great training tool.
the coffee gang
t. (03) 9822 5994 f. (03) 9822 5995 e. ajit@carpenterproducts.com.au w. www.carpenterproducts.com.au Carpenter Products distributes high quality green coffee from Papua New Guinea to Australian and New Zealand based roasters. We currently supply Kindeng, Sigri and Bunum Wo coffee, produced by Carpenters Estates. Carpenter Estates and Carpenter Products are both divisions of the WR Carpenters Group. All plantings originated from the Jamaican Blue Mountain region and are grown organically. Our coffee concentrates on the Typica variety, which produces a finer coffee than other Arabicas in Papua New Guinea. From handpicked coffee cherries through to the final hand sort before packing, all growing and processing practices follow a system to provide the highest standards and quality at every stage.
t. (02) 8021 7960 w. www.thecoffeegang.com The Coffee Gang is Sydney’s leading Barista Training School and Recruitment Agency, with over 28 years of experience. They are the only barista training agency to offer a diverse range of courses that introduce all aspects of cafe operations and “hands on” work experience. Located in the CBD, The Coffee Gang offers Sydney’s only full range of professional coffee courses. Courses include a 1 day, 6 day including latte art and a coffee roasting tour, and a 8 week advanced course which comes with guaranteed casual job placement after the course. Visit our website www.thecoffeegang.com for more details or call Tony on (02) 8021 7960.
William Angliss Institute of TAFE 555 La Trobe Street, Melbourne VIC 3000 t. (03) 9606 2103 f. (03) 9606 2141 m. 0435 659 820 w. shortcourses.angliss.edu.au/Coffee-Academy e. coffeeacademyenquiries@angliss.edu.au The Coffee Academy is an initiative of the William Angliss Institute and Douwe Egberts Australia to promote and deliver excellence in all aspects of coffee training, for the hospitality industry and individuals who love to prepare a perfect cup of coffee.
CAFE
MACHINERY & MAINTENANCE
birko t. 1300 724 955 w. www.birkoheaters.com Birko, Proudly Australian-Owned and Operated Birko is a wholly Australian owned enterprise with a proud history of quality and performance in design, manufacture and distribution of food and drink heating appliances and equipment for domestic, commercial and industrial markets. With a company history dating back over 50 years and a commitment to continued development and improvement, Birko truly has a well-deserved reputation as a brand that can be trusted and respected. We aim to bring our customers a superior quality product at a realistic price, backed by a service team committed to customer satisfaction.
GREEN BEAN SUPPLIERS
Latorre & DUTCH COFFEE TRADERS W501 / 599 Pacific Hwy St Leonards NSW 2065 m. 0430 817 064 e. info@latorredutchcoffee.com w. www.latorredutchcoffee.com We focus our efforts in supplying the Australian market with specialty single origin green coffee beans; single farm or estate, micro lot, and gourmet coffees. All our products are bought directly from co-ops and small farms, additionally working with them and there communities by sending volunteers, doing social works and improving life to these remote areas around the globe. Our aim is to guarantee excellent customer service and a constant supply of high quality.
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flavourama t. (07) 3262 1400 e. sales@flavorama.com w. www.flavorama.com Flavorama Ice Cream/Frozen Yogurt Blending Machine – healthy, natural, each serve made to order. Press a button, and in 6 seconds produce a healthy and delicious treat – ice cream/ frozen yogurt blended with customer’s choice of fruit etc. Extremely easy to use and can produce the healthiest product in the ice-cream world. Mix in coffee, chocolate, fudge, biscuit pieces to also make decadent creations available in ice cream parlours. Machine footprint: smaller than a cash register. Cleaning: less than 5 minutes at the end of day. HUGE profits. Australian-owned. 24th year.
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MACHINERY & MAINTENANCE
CAFE
unox australia Unit 5B, 100 New Street Ringwood VIC 3134 p. (03) 9876 0803 e. info@unoxaustralia.com.au w. www.unoxaustralia.com.au
Hurll Nu-Way w. www.hnw.com.au e. webenquiry@hnw.com.au p. 1300 556 380 Hurll Nu-Way is a leader in the provision of heating, cooling and process equipment solutions to industry in Australia and New Zealand, serving industry since 1898. Thermal comfort and HVAC range of products for outdoor / indoor areas for cafes and restaurants include: • High and low intensity radiant heaters by Roberts Gordon and SBM • Warm air systems • Cooling fans • HVAC systems (air turnover units and make-up air handlers with 100% outside air option) Local representatives are in Melbourne, Sydney, Brisbane, Perth, Auckland and Christchurch.
UNOX is a leading manufacturer of professional ovens, a dynamic and growing company since the year of its foundation in 1990. Today we are progressively becoming the benchmark in the industry because of our ability to combine Quality, Competitiveness and Simplicity within every product and service we offer. UNOX believes in Innovation and Interaction with our customers, and we undertake extensive research within the marketplace to maintain a positive relationship and continued collaboration with them. The continued efforts in problem solving and technological innovation and the attention we give to all stakeholders, makes UNOX the ideal partner for any company who wants to grow and develop in today’s market.
COFFEE
MACHINERY & MAINTENANCE
The Kuvings SilentJuicer p. (02) 9798 0586 e. info@kuvings.net.au w. www.kuvings.net.au Kuvings Australia is the importer and distributor of the Kuvings Silent Juicer. An international award winning Cold Press Juicer for its Style, Application, Nutritional Value, Quietness and Ease to Clean. Together with the benefit of its 350w motor, to handle those hard vegetables like carrot and beetroot, the Kuvings Silent Juicer is the right choice for any Cafe or Restaurant. Kuvings also provide a 5 year warranty on the motor and 12 months on parts and labour for commercial use.
Automatix Pyt Ltd trading as popcake p. (02) 9838 7099 e. hans@popcake.com.au w. www.popcake.com POPCAKE® is the world’s first commercial-grade automatic pancake making machine. From humble beginnings in Sydney Australia, the concept has evolved through extensive trials and endless hours of in-field testing culminating in a robust machine that meets the demands of today’s commercial foodservice industry.
roband australia p. (02) 9971 1788 e. sales@roband.com.au w. www.roband.com.au The Australian family-owned Roband Australia is a leading manufacturer and supplier of commercial foodservice equipment. Manufactured in Australia, Roband grill stations, pie warmers, milkshake mixers and open grills are just a few of the products designed and catered to café and coffee outlets. World-renowned Vita-Mix blenders, the ultimate machine for producing smoothies, blended coffee drinks, frozen juices, ice-cream drinks and thick-shakes are exclusively imported and distributed through Roband Australia.
9 bar espresso services t. 1300 NINEBAR f. 1800 NINEBAR e. tech@9barespressoservices.com.au w. www.9barespressoservices.com.au What is 9 bar? 9 bar is a measurement of pressure equal to 130.5 psi and is the optimal pressure used to extract espresso! Owned and operated by coffee machine technicians, 9Bar Espresso Services is a one stop shop when it comes to coffee equipment sales, service and repairs. Operating 7 days a week in Melbourne, South Australia and Tasmania 9Bar Espresso Services offer a wide range of services including: Installations – Preventative Maintenance Programs – 24 Hour Emergency Breakdown Assistance- Machine Overhauls – Onsite servicing of commercial/domestic coffee machines and grinders -Troubleshooting – Technical Training Programs
absolute espresso services 11/ 15-17 Jesica Road Campbellfield VIC 3061 p. (03) 9357 5844 Free Call: 1800 ESPRESSO f. (03) 9357 5846 e. info@espressoservices.com.au w. www.espressoservices.com.au Absolute Espresso Services is a leading service and sales company in the coffee industry. The company’s founder, Phillip Pulis first established his own business in 1989 and since then has developed his vast knowledge and experience to head the company as it is known today. With his mechanical and engineering expertise he has been able to build a dedicated and passionate team to provide onsite services, sales, spare parts, and fully equipped professional workshop facilities. Other services include a coffee training and equipment demonstration room accompanied by commercial and domestic showrooms. For a full service experience please call 1800 ESPRESSO.
bezzera coffee machines rollex p. (02) 9684 5135 e. rollex@rollex.com.au w. www.rollex.com.au Rollex Australia are importers of the highest quality products from around the world and supply a comprehensive range of food processing and packaging equipment from leading European manufacturers to the retail, food, supermarket, commercial and industrial markets. Products include: scale labels, a wide variety of retail and industrial scale systems, weighing and labeling equipment, wrappers and stretch film, commercial and bakery ovens and Butchery and meat processing machinery.
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p. 1300 550 927 f. (07) 3277 6365 e. sales@bezzeracoffeemachines.com.au w. www.bezzeracoffeemachines.com.au Bezzera have been the benchmark for more than 100 years. Since Luigi Bezzera invented the world’s first espresso machine in 1901, his descendants have been producing machines that live up to the honour and unrivalled reputation of the Bezzera family name. Still family owned and run with the same unwavering commitment to quality, Bezzera espresso machines continue to pay homage to the skills, artistry and passion of this visionary Italian family. Demonstrating their commitment to excellence, each machine is backed by solid guarantees including: • 50% Trade In Guarantee in 5 Years • 100% Parts Availability Guarantee • Free Lifetime Product Support Guarantee.
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MACHINERY & MAINTENANCE
COFFEE
BOEMA t. (02) 9756 4744 w. www.boema.com.au e. info@boema.com.au The Boema Range – it’s not just about the coffee machine! Along with Boema’s newly released medal winning coffees, Boema now offer a hot and cold beverage range for your café, including exclusive quality teas that are not available in supermarkets, gourmet hot chocolate and David Rio chai, with the right mix between savoury and sweet. Boema also carry a wide variety of flavours in the wonderful Cool Capp frappe mix range, especially for summer. Cool Capps are one of the only companies that make a proper, true tasting iced coffee slushy. Boema Coffee: medium, espresso, full flavoured and organic award winning coffees – 4 styles of coffee for all tastes.
A family owned and operated business with over 50 years and three generations of experience with espresso machines, we have become an industry leader, setting the benchmark for quality, reliability, affordability and most of all, desirability. With our experience, we have helped develop new equipment to meet and stay in front of the industry’s changing requirements.
espresso company australia PO Box 170 Terrey Hills, NSW, 2084 t. 1300 326 326 f. 1300 789 826 w. www.espressocompany.com.au Espresso Company Australia Pty Ltd is Australia’s premier supplier of traditional domestic and commercial espresso machines, coffee grinders and steam machines. With the exceptional brands we currently have in our portfolio, it allows us to continue and further strengthen our position as a dedicated and reliable supplier of quality, knowledge, service and support to the Australian espresso coffee market.
espresso connect
t. (02) 9533 2693 f. (02) 9533 2893 e. sales@cwe.com.au w. www.coffeeworksexpress.com.au
PO Box 3014, Bankstown, NSW 2200 t. (02) 9817 8000 f. (02) 8722 0162 e. info@espressoconnect.com.au w. www.espressoconnect.com.au
complete cafe services t. (08) 8338 0600 f. (08) 8338 5296 e. tech@cafeservices.com.au w. www.cafeservices.com.au
Complete Cafe Services are Adelaide’s INDEPENDENT Coffee Machine Specialists. We are not affiliated with any one particular coffee company or equipment manufacturer. Our ONLINE STORE has one of the largest ranges in Australia. Although our coffee equipment is some of the most competitively priced in the industry, we also offer incredible value in the quality of our products and highly professional, expert service. We are an authorised service company with national service partners.
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t. (03) 9702 7733 f. (03) 9702 9933 w. www.disave.com.au e. sales@disave.com.au
coffee works express Espresso Equipment and Technical Solutions. Coffee Works Express authorised Australian importer and distributor of quality commercial and domestic espresso equipment. CWE brands include: WEGA espresso machines and grinders, FRANKE coffee systems, SLAYER handcrafted espresso machine, BNZ grinders and ISOMAC domestic range. Coffee Works Express is proudly an independent espresso equipment importer, established since 1998. CWE have built and will continue to build their reputation on being a leading espresso coffee equipment and technical service provider, offering unrivalled quality and reliability. For further information, visit our website: www.coffeeworksexpress.com.au or email sales@cwe.com.au
Complete Cafe Services
disavÈ
With over 35 years’ experience in the cafe/restaurant industry including 10 years’ specialist knowledge of espresso equipment, Espresso Connect can help with all your espresso equipment needs. Importers and Distributors of Quamar grinders, Orchestrale coffee machines and ECM Manufacturing range of commercial and domestic coffee machines, as well as a range of bean to cup solutions. Espresso Connect can offer their knowledge, technical skill and complete range of spare parts for a preventative maintenance program throughout Australia. Visit www.espressoconnect.com.au
espresso mechanics t. 1800 000 162 e. service@espressomechanics.com.au w. www.espressomechanics.com.au Espresso Mechanics is a total coffee equipment supplier and service provider. We have over 50 years of experience providing proactive support with world class equipment and parts. Offering 24/7 on site support and quick fault telephone support including: • After-hours on-call mechanic for emergencies • Complete history of each piece of equipment • Preventative maintenance scheduling • and state of the art training. Espresso Mechanics ... Offering solutions to the everyday challenges of serving coffee. Our staff are ready to serve you. Partner with the best ... Partner with Espresso Mechanics.
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MACHINERY & MAINTENANCE
COFFEE
global coffee solutions t. 1300 552 883 f. (02) 4284 6099 e. sales@globalcoffee.com.au w. www.globalcoffee.com.au Global Coffee Solutions (GCS) is a dominant player in the provision of commercial coffee systems to Australia’s restaurant, café, hotel, corporate, licensed, quick serve restaurant and service industries, with the finest premium coffee and commercial equipment. With many years of experience in the coffee industry, GCS is able to assess your needs efficiently and accurately to provide the ideal application to best suit your establishment, staff and customers. GCS is your one-stop agent for Astoria and Futurmat traditional Espresso machines, Macap grinders, along with the ever impressive Melitta and Cafina range of automatic and super automatic coffee machines – ranging from your domestic to commercial varieties.
ROASTERY
MACHINERY & MAINTENANCE
appliance maintenance company Unit 19 / 65 Marigold Street, Revesby, NSW 2212 t. (02) 9792 4475 f. (02) 9792 4471 w. www.appliancemaintenance.com.au e. info@appliancemaintenance.com.au Contact: Greg Clubb Appliance Maintenance Company have for over 50 years specialised in supplying only quality commercial coffee equipment throughout Australia, New Zealand and the Oceanic region. We have built up an enviable stable of brands over the years, and we back them all with spare parts, technical support, training and expert product knowledge. Our brands include: Diedrich Coffee Roasters, Mahlkoenig Coffee Grinders, Ditting Coffee Grinders, ActionPac Weigh-Fill Machines, Pneu-Con Vacuum Loaders, Cona Coffee Brewers, Fetco Coffee Brewers, Luxus Coffee Servers, and Brew-Rite Coffee Filters. As our motto says: “Everything for a great cup of coffee … except the beans!”
coffee roasters australia otto espresso pty ltd t. (02) 9282 9985 w. www.ottoespresso.com OTTO is a Stove Top Espresso Maker, combining the classic Italian style of the Atomic with unprecedented functionality. Meticulously engineered and crafted, “the little guy” offers inspirational ergonomics and delivers superb coffee. The “Little Guy” won the Australian Design Mark at the prestigous 2008 Australian International Design Awards and was a finalist in the International Design Excellence Awards in America (IDEA).
Premier Products Australia Pty Ltd Unit 3, 7-9 Orion Rd Lane Cove, NSW, 2066 t. (02) 9417 9900 f. (02) 9417 9999 www.premierproducts.com.au Sanremo Coffee Machines/Premier Products Australia. Importer of Espresso (commercial), Pod (ESE) and Automatic coffee machines for commercial, office and domestic use. Sanremo coffee machines include traditional and multi-boiler, from 1 to 4 group. Mazzer and Sanremo commercial grinders. Full range of tea and coffee accessories, including Rockingham coffee and tea cups. National Service Network.
Queensland Coffee Machine Sales t. (07) 3369 3933 f. (07) 3876 2609 e. jim.helwani@qcms.com.au w. www.queenslandcoffee.com.au At QCMS we have established ourselves as market leaders in coffee machine sales and service, providing the highest quality of after sales, service and support. An important part of our guaranteed service and maintenance is that we offer to keep your equipment at peak performance levels. Our highly qualified technicians are available 24/7, all carry full Electrical Licenses with over 22 years’ experience in the coffee machine industry. QCMS sell, lease and rent equipment with showroom and training facilities available. Currently servicing, coffee houses, restaurants, cafes and delicatessens, medical and legal offices, vending machines, domestic machines.
Coffex Coffee Pty Ltd: for listing and company details see “Coffee Roaster” Genovese Coffee: for listing and company details see “Coffee Roaster” Appliance Maintenance: for listing and company details see “Machinery - Roastery”
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1/38 Kendor St, Arundel QLD 4214 m. 0413 611 296 or t. (07) 5529 0888 f. (07) 5529 0777 e. sales@coffeeroasters.com.au w. www.coffeeroasters.com.au Coffee Roasters Australia is one of Australia’s most established roasting equipment suppliers. We pride ourselves on our professionalism and after market service. We are exclusive agents in Australia for Has Garanti roasting equipment and DIP Industrial Grinders. We are also the QLD distributor for Expobar coffee machines, grinders and accessories. Our extensive range of brands include: Has Garanti Coffee Roasters, Coffee-Tech Coffee Roasters, Expobar Coffee Machines, Coffee Queen Brewing Equipment; DIP, Macap, Fiorenzato, Cunil, Iberital and Fiamma Grinders. Whether it be home based, the coffee shop or a commercial setup, we can assist you.
proaster t. +82 32 624 3410 extension 3 f. +82 62 624 3414 e. throaster@gmail.com Overseas Marketing Manager, Ms Hana Jangtel Taehwan Automaion Ind. is a manufacturer of quality coffee roasters. Along with the COFFEE ROASTER BRAND, PROASTER the Coffee Machine Division also includes coffee roasting related equipment such as vacuum conveyors, destoners, afterburners and silos, alongside a wide range of capacity models including sample roasters, shop roaster and industrial roasters that will provide you with a roasting line perfectly fit for your business. With in house research and development of products, Taehwan Automation Ind. are able to providing test products for customers in their showroom.
saimo technology Unit 4/ Block C; 391 Park Road, Regents Park, NSW 2143 t. (02) 9644 1012 f. (02) 9644 6155 e. salesaustralia@saimotech.com w. www.saimotech.com SAiMO Packaging is a successful equipment manufacturer and total system solutions provider for the confectionery, pharmaceuticals and food industries throughout the world. In Australia we have sales and service offices in all major cities, directly supported by a large scale manufacturing facility overseas, housing more than 700 employees and a leading edge R&D complex. We are able to develop complete packaging solutions for our global customers. From your initial enquiry, our team can assist in the planning, engineering, commissioning and training of all SAiMO equipment. From the simplest conveyor to the largest complete packaging line project, SAiMO Technology can custom-design, manufacture and supply packaging equipment solutions tailored to our customers industries and needs.
Jet Technologies: for listing and company details see “Packaging”
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125. 2012
AUSTRALIAN CAFE INDUSTRY
DIRECTORY
PROFESSIONAL BUSINESS SERVICES
coffee jobs e. team@coffeejobs.com w. www.coffeejobs.com At CoffeeJobs.com, we have a big heart. We want everyone to be matched up! The perfect person for the perfect job! Every time! We’re like that friend who tries to play match maker, only we’re much less annoying. If you’re looking for new staff for your café, roaster, or head office, you’ll find the right person for the job on CoffeeJobs.com. Simply go to www.coffeejobs.com/post to add your job listing and find great staff.
design portfolio t. (02) 9439 1106 m. 0422 369 018 e. danielle@designportfolio.com.au w. www.designportfolio.com.au Design Portfolio offer interior design and brand solutions that improve your business. We focus on building strong, long-lasting relationships and collaborating with our clients throughout the design process from concept to realisation. We have 26 years of experience on over 800 retail and hospitality projects across Australia, New Zealand, China and the USA. Our young, dynamic team of highly qualified designers approach each project with fresh ideas to ensure you get maximum impact for minimal cost. We work closely with our contractors to ensure projects are completed on time and within budget. Visit our website www.designportfolio.com.au for examples of Design Portfolio’s work and to view client testimonials.
just coffee insurance t. 1300 605 061 e. info@justcoffeeinsurance.com.au w. www.justcoffeeinsurance.com Just Coffee Insurance provides specifically designed insurance for the coffee industry, whether that be for mobile coffee services, retail coffee shops or product suppliers. With 20 years’ insurance experience, we have, in conjunction with major insurance companies, developed a range of insurance products that cater for the coffee industry.
NDL PEOPLE t. (02) 9972 9991 f. (02) 4627 4253 e. cath@ndlpeople.com w. www.ndlpeople.com How much do you know about the Fair Work Act? Is your business fully compliant? Do you have the time to keep up to date with this constantly changing legislation? NDL People’s purpose is simple: to ensure your Payroll and Human Resources needs are taken care of, leaving you free to do what you do best - build your business! We provide a full range of tailored, practical Payroll and Human Resources support and advice. No matter the size of your business, NDL People can provide you with the expert advice you need to ensure your people operate happily, effectively, and profitably.
silver chef limited t. (07) 3335 3300 f. (07) 3335 3399 e. admin@silverchef.com.au Silver Chef provides hospitality equipment funding solutions to assist businesses achieve their full potential. Our unique Rent-Try-Buy® Solution offers flexibility and freedom; this keeps your options open and preserves your working capital in order to grow your business. Silver Chef offers a 12 month agreement, so your business has the flexibility to: • Purchase rental equipment at any time during the first 12 months and receive a 75% rental rebate (ex GST). • Return equipment at the end of the 12-month agreement if it is no longer required. • Continue to rent – and we’ll simply continue to reduce your purchase price. • Upgrade should you decide your business has outgrown the original equipment. The Silver Chef Rent-Try-Buy® Solution is perfect for financing new projects, expansion of current facilities or replacement of existing equipment.
TECHNOLOGY
label power t. (07) 3710 7000 f. (07) 3710 7010 e. sales@labelpower.com.au w. www.labelpower.com.au Label Power design and print high-quality food labels and provide cost-effective solutions, so you can print your own full colour labels on demand. Once your labels are printed, we provide you with equipment so you can apply them quickly and easily onto your products. Label Power has been helping business owners in the foodservices industry for more than 16 years to save time and money when printing their labels. Label Power are HACCP certified and provide food-safe labels and tags. Visit our website www.labelpower.com.au and check our entire range of products.
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AUSTRALIAN CAFE INDUSTRY
DIRECTORY
TECHNOLOGY
POS SYSTEMS
SMART ORDERING SYSTEMS
nupos
365 cups
p. 1300 479 667 e. sales@nupos.com.au w. www.nupos.com.au
Contact. Simone Eyles m. 0466 555 522 e. simone@365cups.com
Nupos Solutions was established to provide customers with the most reliable systems within budget and timeframe requirements. With many years’ experience in hospitality, fast food, fresh food and retail applications combined with innovative, highly reliable hardware and software, we can provide a system to improve accuracy and information that can make a real difference to your operation.
365cups.com is the independent link between consumer and café. Configure a menu that drives your very own mobile app. Customers place orders, when they arrive their order is ready. End to end demos available online on our website. Download our app 365cups FREE from the App store and check it out! Contact Simone Eyles for further information.
mypreorder mobile and online ordering
redcat pty ltd p. 11300 4 REDCAT (1300 4 733 228) e. info@redcat.com.au w. www.redcat.com.au RedCat provides integrated, end-to-end, Point of Sale, Accounting and Business Management solutions that give users total control of their business. RedCat has extensive experience in hospitality, technology and accounting practices. We understand the unique challenges you face on a day by day basis and can provide advice and solutions that will enable you to overcome these challenges. The RedCat suite of software has been developed in Australia in accordance with Australian tax and accounting standards. Our software enables you to manage sales, staff, stock and payroll through to accounts, GST, customer loyalty and much more.
p. 1300 223 130 f. (08) 6230 5247 e. enquiries@mypreorder.com.au w. www.mypreorder.com.au mypreorder provides a reliable and easy to use online ordering and payment solution designed to accommodate any menu item, allowing your customers to preorder and prepay so there’s zero no-show risk and your time is freed from taking orders and handling cash or cards. Increase customer satisfaction, loyalty and sales. Grow your catering services by allowing local businesses to order online using our purpose-built catering module. Add our online ordering plug-in to your Web site. And if you run a loyalty rewards program, then that comes as standard too. Call 1300 223 130 or visit www.mypreorder.com.au to find out more.
YQME
uniwell pos australia
Unit 14, Building 7 49 Frenchs Forest Rd, Frenchs Forest, NSW 2086 p. (02) 9972 7377 w. www.yqme.com.au
p. (02) 9651 7355 e. sales@uniwell.net.au w. www.uniwell.net.au Uniwell POS Australia are the importers of Uniwell Point of Sale Equipment. Uniwell has launched the AX-3000 new generation touch screen terminal. With all the benefits and features of a high end pc solution but using super-fast new processing power for the efficiency and reliability of a ROM based system, and made in Japan for quality and reliability. Now with an inbuilt Customer Loyalty Reward program. Uniwell products include Touch screen terminals, POS terminals, software, remote order entry, printers and kitchen video systems.
The YQme wireless unit will provide your business with a simple to install, simple to use, online ordering system. Customers place their orders via the internet or from a mobile phone app. You then get a print out of their order via the YQme unit, ready to place in your orders rail, with no phones or fiddly confirmation systems to manage. For more information, please contact Stephen Teudt m. 0411 262 121
JUICING REVOLUTION - KUVINGS COLD PRESS JUICING
AWARD WINNING INNING
BETT BE B ETTER ER R JJU UIIC ICE! CE E!! E REP EPEA PEA EAT AT BUSI B BU US SIN INESS INE NESS NESS S! PR ROFI RO OFIT FT FI GROW GR G ROW OWTH OWT WT TH H!
Ph: 02 9798 0586 or buy online www.kuvings.net.au
COLD PRE RESS JUIC ICER
$ INCLU INC INCL NCLUD NC NCLUDES CLUDES LUDES ES FRE FR FREE F R REE RE EE DELIVE DEL DE ELIVERY ERY
GRINDER CLEAN
100%
NEW from ® tto Cafe
NATURAL
GLUTEN-FREE LOW DUSTING&FOOD SAFE Cafetto® Grinder Clean effectively removes coffee oils, deposits and flavoured coffee odours from grinder burrs and casings. Available in 450g jars - that provides approximately 10 cleans. Ask for it at your Cafetto retailer or visit www.cafetto.com
world class coffee machine cleaning products keeping every type of machine clean!
Aus 1300 364 440 NZ 0800 772 227 Singapore 800 616 3122 International +61 8 8245 6901 www.cafetto.com enquiry@cafetto.com
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