Cafe Culture Issue 31 by Cafe Culture

+ the magazine for the cafĂŠ industry

Cafe

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ISSUE 31

I N S I D E

T H I S

I S S U E

From th

CORNE

T H E OT H E R C O F F E E

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O F F IC IAA L

R E S U LT S

25/11/12 7:27:29 PM

fresh roasted coffee

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

www.dimattinacoffee.com.au

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Photos: Dimattina Coffee Sumatra ďŹ eld trip 2012

23/11/12 12:03:16 PM

Cafe

M FRO

20.

18. Nui is a dedicated AUSTRALIAN FAIR TRADE COMPANY focusing on the production of certified organic and wild harvest products from the South Pacific.

For the latest CafĂŠ Culture news, check out our brand new website for news, reviews, videos and much more:

14. Brent Williams recently had the good fortune of attending the adventure that was the GLORIA JEANâ&#x20AC;&#x2122;S ABUNDANCE GLOBAL CONVENTION 2012.

Regulars.

www.cafeculture.com

about. CafĂŠ Culture is a quarterly magazine for the cafĂŠ industry delivered to 10,000 cafĂŠs across Australia. If you are part of the cafĂŠ industry and would like to subscribe to CafĂŠ 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.

88. IN THE MODERN CAFĂ&#x2030;, providing customers with the choice of quality house made or locally produced products that have a real tangible origin is an essential ingredient.

News from Above

74. CafĂŠ People

News from above with Phillip Di Bella.

Meet Paul, Dean and Emma Slade

8. Cultured Products

94. Hot CafĂŠ Reviews

New products and industry innovations.

We check out some of the best cafĂŠs from around the country.

10. Cultured Gossip Get the latest news for cafĂŠ owners and the cafĂŠ industry.

96. Advertisers Guide

36. Golden Bean

97. Training Schools

2012 wrap up.

Barista training with the experts.

Businesses supporting the cafĂŠ industry.

Suppliers and tasters of the finest quality leaf teas in Australia since 1996 s 3ILVERTIP ,EAF 4EAS s "ELLA )TALIA 'OURMET #OFFEES s 2!3 #OFFEE !WARDS s 'OLDEN "EAN !WARDS s #ONTRACT 2OASTING 0RIVATE ,ABEL .EW KG 0ROBAT s 7INNER h"%34 4%!v 3-( 'OOD &OOD 'UIDE

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27/11/12 11:33:02 AM

4. BY JUSTEEN SINGLE

IMAGE: with Dr Chuck Hahn at the Golden Bean

Editor Café Culture Magazine

+ the magazine for the café industry

Cafe

AU $6.95

ISSUE 31

editor’s I N S I D E

T H I S

I S S U E

From the CORNE

T H E OT H E R C O F F E E

Welcome to issue 31 of Café Culture magazine. Our last for the year 2012! Welcome to issue 31 of Café Culture – our last for the year 2012! This issue, it’s a hard act to follow on from our last bumper edition. Issue 30 was extremely well received from all corners of the industry for several reasons. Firstly, we created the annual Australian Café Industry Directory, which was developed as a helpful resource of products and services to assist in simplifying the café owner’s daily purchasing decisions. Therefore, from this issue onwards, our usual Suppliers Guide Listing will be condensed into an Advertisers Listing in order to make way for this once a year bumper edition that includes the Annual Directory, which you should keep close at hand to refer to. And secondly, we introduced the first ever snapshot of the “state of the industry” taken from the inaugural Australian Café Industry Report. The report was the culmination of extensive research, which now provides operators with an insight into the industry and an understanding of the trends occurring. We printed an extra 5,000 copies of issue 30, which have all now been distributed and put to good use. In addition to the Australian Café Industry Report, Café Pulse recently took the opportunity to focus on one particular area within the industry, by surveying the many coffee roasters who attended the 2012 Golden Bean Coffee Roaster Competition and Conference. Page 40 gives an overview from the report, with some interesting outcomes. This year’s Golden Bean was again held in Caloundra on the Sunshine Coast. We are extremely pleased with the results, with some very deserving medal winners. Feedback from attendees has been unprecedented, with many commenting that attending the event exceeded their expectations. It was a valuable experience in meeting

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passionate and like-minded people, sharing their knowledge and working towards common goals. The speakers line up was also well received and included Juliette Caulkin from UTZ Certified, Dr Chuck Hahn from Malt Shovel Brewery, and Andrew Hetzel also joined us to bring the industry up to date on high grade Robusta and why we shouldn’t ignore this coffee species. For more from Andrew, check out the Robusta story on page 22. During the Golden Bean, we took some time to work on a new segment for the magazine, called Coffee Notes. We pulled seven wellknown coffee identities aside to blind taste eight coffees supplied by some of the coffee roasters attending the event. On page 55, they provide a brief overview of the coffees and who owns them. It’s a great way to support our Australian coffee roasters and for our readers to get to know the products that are out there. The full wrap up on the Golden Bean, including all the gold medal winners, can be found starting on page 36. I would like to introduce our newest staff member to the team, Bronwyn Hill. Many of you would have met Bron already at the Golden Bean. She has recently made the break from city life to our beautiful seaside town of Port Macquarie and brings with her a wealth of experience in graphic design and printing. Bronwyn’s knowledge will boost Café Culture’s creative design services to customers, so should you require any assistance for your products please just give Bronwyn a call. In this last Editor’s Note for the year, the team at Café Culture would like to thank you, one and all, for your support throughout the year. We wish you a safe, happy and healthy festive season and look forward to seeing you again next year at our next Café Biz Expo – 10 and 11 March 2013.

OF F I CI AL

RE SUL TS

Issue 31 - The Golden Bean

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 Graphic Designer - Bronwyn Hill bronwyn@cafeculture.com Photography Credits Shayne McCristal

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.

Add us on both Twitter and Facebook. Just search for CafeCulture mag.

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18/11/12 5:09:35 PM

6. WITH SEAN EDWARDS

Cafe

PUBLISHER’S

North Queensland RECHARGE

hat a great last few months in the café world. Firstly, I had the opportunity to get involved in barista judging for some of our best-known coffee franchises. I had a great day reporting on the annual Gloria Jean’s National Barista Final in Sydney. The competition was very well run, and it was great to catch up with some of the young competitors from years ago who now have great jobs in the Gloria Jean’s system – a credit to a smart developing business employing their champions. Then it was on a plane to Queensland to be part of this year’s Zarraffa’s Coffee barista competition, on Hope Island near Brisbane. I decided to kill two birds with one stone: I flew to Cairns first, to visit a few new cafés and look at some new coffee farming techniques that Skybury are practicing. It was a pleasure to see the sun again after a cold winter in NSW and enjoy the evolving café and coffee industry in Far North Queensland. I had some great coffee experiences in Cairns’ Central Business District, which has definitely come a long way since my last visit a few years back, when I experienced some scalded coffee from a visiting backpacker with a total of thirty seconds’ training. This time, most cafés I visited were on the job with their barista skills and appeased my internal coffee snob. It is always nice when you are in happy holiday mood and get a great coffee at the start of your day. We had some nice weather, so I decided to visit Port Douglas and check out Queensland’s most northerly roaster, Origin Espresso. This business was a breath of fresh air, with a dedicated team of people creating great coffee in their tropical paradise. I felt very jealous when I observed this great business in the perfect lifestyle setting, roasting below the palm trees. The espresso bar was busy and like most great new coffee projects, the locals were supporting this concept. We diverted up the mountain on a back road to the fertile Atherton Tablelands, where we visited

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Sean and Ian MacLaughlin at Skybury in Mareeba, QLD

the fabulous Coffee Works again, to check on coffee historian Ian Bersten’s antique coffee brewing collection. This is a coffee lovers’ Mecca, and the team at Coffee World (part of Coffee Works) are doing a great job promoting coffee to thousands of visitors each year, with a café, retail store and museum. The collection of coffee equipment from ancient roasters, coffee pots and espresso machines is one of the largest in the world, and a coffee nutter like me can spend hours browsing this caffeinated stuff. Next visit on my list was the Skybury plantation and the coffee education centre in Mareeba. Skybury’s owner, Ian MacLaughlin, had a grand vision over ten years ago to build a state of the art facility promoting the developing coffee farming industry in North Queensland. The timber building is a magnificent structure and is built above the diverse tropical plateau farmland. Coffee is not the only crop at Skybury; most of the income from the property comes from the crop of around two million red and yellow papaya (paw paw) which are produced each year. Ian introduced me to his new agronomist, a young African graduate who is experimenting with live bacteria as a bio fertilizer. Willem Landam has made the farm into one large chemistry set; he is growing the bacteria samples in very large plastic tanks and feeding them to the irrigation water system to make living fertilizer that the coffee and other tropical crops can thrive on. He is working towards a PhD for his work at Skybury and is creating major interest from farmers and agriculture universities around the world with his work. Ian and his team have done a great job in promoting Australian coffee around the world, and most of Skybury coffee ends up overseas. He has recently set up a café in Cairns Airport, so travellers can taste the unique flavours of Australian beans. After a few more refreshing days checking out the sights of Cairns, I headed south to the Gold Coast to help judge the Zaraffa’s barista competition. I was very impressed with the line up of the

competition baristas and had a hard time picking a winner from the well presented performances. It was the talented Kaedee Spooner from the Robina store who took out the competition, whilst the management section was won by Jacinta Clark. I can reinforce how good it is to see coffee franchise groups strive for excellence in their craft, as it is definitely a winning formula for consumers. One thing in my travels I found I was subconsciously searching for was local produce in the cafés I visited. I’ve developed a bit of a passion as a Locavore and enjoy what an area can offer my cravings. Having local bits and pieces on a café menu gives that plate or beverage a real point of difference. I sometimes get upset at how hospitality businesses take the easy road and buy all their products from a national food service distributor. This means the next business I visit will have the same old, same old menu. I like going out for an experience, not just to fuel my body – I can do that at home. Having local treats on a menu is exciting and gives me a story to take away and will lead into me promoting that business by word of mouth. Yes, I am a human, and I will tell somebody good and bad. Buying local product also makes the community stronger by spreading hard earned bucks between locals and not losing them to a national business based in another state – or worse still, another country. Buying local should also be for coffee purchasing as well. I think we all know now coffee is a fresh product and is best consumed within a few weeks from roasting for optimum taste. What I have seen over the last five years is a big increase in roasters nationally, with well over six hundred roasters. It’s time for cafés to support these growing businesses and work together on getting the quality level of our coffee service up, which starts from a fresh supply chain. Please enjoy your summer holiday break – unless of course you are in one of these tourist destinations I have just visited. Then, I hope the season brings you some great business. Sean.

18/11/12 5:13:19 PM

BY PHILLIP DI BELLA 7.

Competition in the Australian coffee market has evolved at an unprecedented rate and on the surface, it appears that CAFÉ OWNERS ARE THE ULTIMATE BENEFACTORS, with coffee companies offering an array of discounts and promotions to secure their share of the marketplace.

VALUE FOR MONEY

However, upon scratching the

long term income stability through

securing your business with cheap

surface, the question arises, “Are

customer loyalty.

prices. We work with you to

cafés really getting such good value

develop your business, providing

for money? Or are they just being

products, be confident that you

value added expertise, such as

deceived by stealth marketing?”

are delivering the best possible

training and marketing to help

value for your customers, without

increase your bottom line. This

it is important that you are able

pricing yourself out of the market.

point of difference, combined with

to deliver value for money on the

It is important to look at what

our focus on the wellbeing of our

prices you charge. This extends to

your competitors are offering to

customers, is what makes Di Bella

more than just coffee, but also to

determine what price, value and

Coffee a coffee company of choice.

drinks, food items, ambience and

experience your customers may be

service. It is tempting to be price

seeking. From here, you can gauge

that are price driven will not

driven, sacrificing quality. However,

whether you are providing your

prevail. By sacrificing the quality

it is important to remember

customers with fair prices and an

of your product or the efficiency

that customers are increasingly

enticing package worthy of their

of your service, you will ultimately

discerning about where they spend

valuable loyalty.

depreciate the experience that you

In these tough economic times,

NEWS FROM

When you are pricing your

At Di Bella Coffee, we don’t

their dollars.

At the end of the day, cafés

are providing to your customers.

just price a bag of beans, but

The experience you create will, in

ride out the financial crisis are

rather deliver a crop to cup service.

the long run, be why your customer

those that engage customers and

We are dedicated to earning

chooses your café and not the one

deliver a consistent and valuable

your business through excellent

next door. Is this something you are

“experience”, ultimately securing

customer service, not through

willing to risk?

Businesses that will successfully

THE TRUTH =

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18/11/12 5:13:30 PM

NOAW - SLICING THE COST-PER-SERVE As a café owner, your bottom-line is top-of-mind. Slicing your own meat and cheese allows you to control its thickness and weight, potentially slicing your cost-per-serve over packaged pre-sliced ingredients. In addition to improving profitability, the added benefit of freshly cut, tasty ingredients will bring your customers back day after day. Noaw offers a wide range of slicers, with a machine to suit your every need. Designed and made in Italy, they are reliable and easy to use, economical, and include safety features to protect your staff. Exclusively imported by Roband Australia, who offers 2 years warranty on all Noaw slicers, you can be assured of local ongoing support for the product for years to come. Roband Australia on: T. (02) 9971 1788 E. sales@roband.com.au W. www.roband.com.au

DECADENT, TROPICAL AND SUPER-FRUITY Cappuccine Australia announces 3 new additions to an already award-winning range of café beverages. Red Velvet Freezoccino - divinely decadent, the Red Velvet Freezoccino is served ice blended or hot and lavishly topped with whipped cream cheese. It pairs perfectly with red velvet cakes and cupcakes. Coconut Cream Freezoccino - intense, creamy coconut blends with smooth rich vanilla in a tropical summer treat. This refreshing option is a smart addition to any menu during the warmer months. Superfruit Antiox TeaWave Smoothie - only the highest quality fruit and antioxidant-rich Rooibos (red) tea goes into TeaWave smoothies – making them nutritious as well as delicious. Teeming with premium ingredients: blueberry puree, marion berry puree, acai berries, pomegranate juice and green tea extract. Packed in an easy-to-use one-litre tetra pack, TeaWave smoothies are an excellent choice for cafés with an emphasis on healthy fare. For further information Cappuccine Australia T. 1300 788 355 E. info@cappuccine.com.au

WILD ONE – NATURE’S FINEST Wild One Beverages is a family owned company, priding itself on producing only the highest quality premium products – which means our “tasteful” range is appreciated by discerning consumers who want sophisticated refreshment, without the sugar and the fizz. Even our premium sparkling mineral waters rely less on sweetness and bubbles than on authentic fruitiness and subtle carbonation. Now Wild One introduces two new products to their range: Lemon, Lime & Bitters and Ginger Beer. Sophisticated and lightly carbonated, these beverages come in 330 ml glass bottles/12 per carton, with 22 months shelf life from date of production. Fully manufactured in Australia under strict quality controlled conditions. M. 0435 794 537 E. www.wild1.com.au

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19/11/12 6:22:39 PM

CULTURED PRODUCTS 9.

ZERO JAPAN TEAPOTS Created with a care that reflects the quality of service you provide, Zero Japan teapots are essential for any café that values providing the ultimate tea drinking experience. The hand-finished 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!)

ALTER ECO CHOCOLATES ALTER ECO has travelled to distant corners of the World to select the finest Fair Trade pure organic Peruvian and Ecuadorian cocoa and unrefined organic Mascobado cane sugar grown exclusively by small-scale farmers. We import the ingredients directly and work with an expert independent chocolatier in Switzerland. ALTER ECO Chocolates are available in 80 g and 20 g bars in 9 flavours, are 100% certified Fair Trade, Organic, carbon zero and contain no emulsifiers or artificial additives.

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 café at: W. www.zerojapan.com.au

NEW HOT WATER DISPENSERS FROM FETCO! FETCO has introduced a new line of hot water dispensers for the specialty coffee and tea industries. New models include the HWD-2102 unit with “portion control” that dispenses the same amount of hot water at a set temperature every time you push the button (great for cupping labs!), and the HWD-2105-TOD unit with “temperature-on-demand” that lets you select from four different dispensing temperatures and then dispense at that temperature immediately (great for retail outlets offering different coffee and tea brewing methods!). Please contact FETCO’s long-time local distributor AMC Roastery Supply for more details: T. +61 2 9792 4475 or E. info@appliancemaintenance.com.au

T. (02) 9340 1080 E. pacific@altereco.com E. www.altereco.com.au

PRANA CHAI All natural, hand made and blended d the traditional way with nothing artificial, Prana Chai is full of benefi ficial cial spices such as cinnamon, star anise,, cloves, ginger and just enough Australian Bushland honey to sweeten ten and bring out the flavours. Prana Chai hai is made based on the traditional Hindu ndu ayurvedic natural healing system and nd is packed with antioxidants to help combat free radicals and leave you feeling balanced and charged, full of energy. Prana Chai – all natural ingredients with nothing artificial, only the good stuff. If you would like to serve Prana Chai, ai, contact us at: E. info@pranachai.com om

GET A GRIPP New to market, the Barista Gripp is exciting baristas across the land. The innovative Barista Gripp is designed to ensure a comfortable grip on your milk jugs and stops blisters and calluses on your fingers from the hours behind the steam wand. Colour coded, and easy to fit to any size milk jug, it’s the little things in life that make all the difference. • Available in a set of 3 • One size fits all • Colour coded to differentiate your milk jugs M. 0450 763 450 or E. baristagripp@live.com.au

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19/11/12 6:39:03 PM

10.

MEET THE NEW CAFÉ CULTURE ROADIE, JULES MORMAN Jules Morman has been announced as our official Café Culture Roadie for 2013. Each year Café Culture add a new roadie to the crew of hardworking individuals who make up the team on the road that runs our events.

THE COFFEE GUIDE 2013 EDITION Here come the beans! The new editions of The Coffee Guide are available in time for Christmas, each with more reviews and recommendations than ever, with 300 cafés featured. This edition is beautifully photographed and elegantly designed. The unstoppable growth of coffee popularity is best captured and reflected in this publication, as all wait to find out who got a "Five Bean" rating. The Coffee Guide is the touchstone of the coffee world and café industry and the ideal gift or reference guide. Available in all good book stores, newsagents and www.thecoffeeguide.com.au

coffeeguide... the

SYDNEY 2013 6TH EDITION

Jules’ enthusiasm and love for the industry has made her an easy choice. She has been doing all that she can physically manage in order to enhance her skills and education in the world of coffee, as it is her desire to find her special place within this amazing industry. With previous experience teaching hospitality and work education for students with special learning needs, she still intends to deliver training within the area of coffee privately, but feels it is essential that she continues to develop her skills and knowledge and network to support her growth and ultimately achieve her goals.

WKH JXLGH WR ¹QG WKH SHUIHFW JULQG

Jules is a genuine, hardworking person with a great smile, and we are very pleased to welcome her as our new Roadie. She will be flown to all of our events around Australia and accommodated as part of our friendly team.

MELITTA C-35 REVEALED AT GOLDEN BEAN With many of the country’s coffee roasters in one room at the 2012 Golden Bean, the guys from Global Coffee Solutions (GCS) took the opportunity to reveal their newest coffee machine to the market, the Melitta C-35. To best test the machine and the reaction from the roasters, GCS used beans from last year’s Golden Bean winner Dimattina Coffee and served coffees on demand from the machine, which was hidden out of view. After gauging comments from the coffee drinkers, the machine was revealed to all. To the surprise of some, it was revealed that their coffee was actually made by an automatic machine – proving to the purists amongst us that super-automatic machines can be amazing. The C-35 is the latest in super-automatic machines by Melitta. It enables you to serve customised coffees such as espressos, ristrettos, piccolo lattes, caffe lattes, macchiatos or even decaffeinated skim milk coffees, all at the touch of a button. The touch-screen colour display can be configured precisely to your individual requirements. The C-35 is HACCAP approved, featuring a powerful, high precision grinder with a long service life (up to 80,000 grindings) and can deliver up to 200 cups per hour, which means that even during peak periods your coffee orders are served quickly and efficiently. For more information, contact Global Coffee Solutions on T. 1300 552 883 or M. Vince Monardo 0438 846 049 or E. sales@globalcoffee.com.au

10-11 *

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20/11/12 1:59:59 PM

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23/11/12 12:04:57 PM

12.

2012 AWA R D S

Franchisees, management and staff gathered to celebrate a stellar year of expansion and financial growth at the two day conference that culminated in the awarding of the 2012 FRANCHISEE, ROOKIE AND STORE OF THE YEAR HONOURS.

THE 2012 AWARD RECIPIENTS ARE:

Franchisee of the Year (24 plus months trading) – David & Lynn Fulcher from Zarraffa’s Coffee, Australia Fair (Kiosk). Pictured above. Rookie of the Year (6 - 24 months trading) – Terry & Jeanette Bambury from Zarraffa’s Coffee, Maroochydore. Store of the Year – Brendon Lord & Judy Lord for Zarraffa’s Coffee, Redcliffe, with a consecutive year win.

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CEO Kenton Campbell attributed the current state of expansion – including the purchase of WA coffee chain One For The Road – and the financial health and growth of the group to the efforts of his franchisees and their investment in time and funds to grow the business. In spite of the many financial pressures brought to bear on small businesses in the past year, the specialty coffee chain recorded an average instore growth of 8.69% and group growth of 21.3%. Also announced at the National Franchise Conference were the winners of the company’s annual barista competition. Kaedee Spooner from Zarraffa’s Coffee, Robina took out the store title in 2012, and Jacinta Clark, with consistently high performances, was named the winner in the inaugural management category that put the skills of franchisees and head office staff against each other. In a first for the company, management

and franchisees also took part in the barista competition this year, pitting the organisation’s entire talent pool against each other to crown the champion. Mr Campbell said the changing of the rules to include management and franchisees had given team members a sense of solidarity and upped the ante, with all levels of the organisation now going head to head. “It’s a requirement for every franchisee to undergo the Master Barista qualification and this now includes participation in the annual barista competition, bringing a new element to the presentations.” Mr Campbell said that watching staff from all over the organisation undergo the rigours of performing under pressure, all while being judged, had given everyone a greater appreciation for what it takes to make a great coffee. Zarraffa’s Coffee W. www.zarraffas.com

18/11/12 5:18:20 PM

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18/11/12 5:18:29 PM

14. STORY BY BRENT WILLIAMS Da Vinci Gourmet

ABUNDANCE

GLOBAL C O N V E N T I O N 201 2

I recently had the good fortune of attending the adventure that was the GLORIA JEANâ&#x20AC;&#x2122;S ABUNDANCE GLOBAL CONVENTION 2012. The convention took place in India, and I was invited as a judge for their Global Barista Championships. Held from the 12th to the 18th of October, it was a week of my life that I will never forget.

ctober is one of the best times of year to visit India and with plenty of sunny weather and warm temperatures, we were able to experience three different cities, New Delhi, Agra and Jaipur. From the capital of Delhi, with its bustling markets, magnificent monuments and colonial past, to Agra to see the stunning Taj Mahal and then on to Jaipur, the capital of Rajasthan, to discover why this is known as the Pink City. Arriving in New Delhi: let me start by saying that no amount of carbon tax is going to change what is going on here! The first thing you notice about Delhi is the lack of tranquility and cleanliness. The smog alone makes you ponder the worth of the emissions schemes in Australia. You also have to be prepared for the noise; the car horn is a language here and albeit chaotic, it actually seems to work. Never again will I complain about traffic back in Sydney. When we first arrived in Delhi, there were no activities planned for the day, so I took my life in my own hands, jumped into a tuk tuk and went out to explore. My first stop was the India Coffee Centre in Connaught Place. Let me just say, it was not

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as I had pictured. The cupping room and bean displays were not as they are at home, but the conversation was about coffee, and that kept me satisfied for the afternoon. The next day was the start of the Convention, and the morning began with the official welcome and Executive Chairman Address from Nabi Saleh. This was followed by a Keynote Speech from John Maxwell on the 15 Invaluable Laws of Growth. The afternoon comprised a variation of activities. For the competitors in the Gloria Jeanâ&#x20AC;&#x2122;s Global Barista Championships, it was all about practice. For the rest of us, it was again time to explore this amazing city. We began our journey with a visit to the Red Fort. This place is extremely impressive, and the

massive walls encase a myriad of buildings that in their day would have looked outstanding. The following morning, we undertook the journey to Agra via train, which was a mindblowing experience in itself! The sights from the train were both amazing and devastating at the same time, with views of the massive expanses of tents and shanties which make up India. Agra is the home of the Taj Mahal. Built by Shah Jahan as a mausoleum for his third and last wife, Mumtaz Mahal, the beauty of the Taj Mahal is very hard to put into words. We have all seen it in photos before, but nothing really prepares you for the actual sight of this magnificent building. The engraved marble leaves you awestruck, as does its actual size; it is absolutely beautiful.

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15.

Back in Delhi the next day, it was all about the 2012 INTERNATIONAL BARISTA CHAMPIONSHIP FINALS. The competitors

had been practicing feverishly on the machines, and the expectations were high.

WINNER TAHIR TASLI

With the support crews in place and the judges’ calibration completed, the competition was ready to begin. With nerves settled, the first competitor commenced their set up. First up was Tahir Tasli from North Cyprus, representing Europe; he was followed by the representative from the IMEA region, Claude Johnson of India, Chris Patnaude of the USA representing the Americas, Suhaime Mohkta of Malaysia representing Asia and finally, Nathan Trebbin representing Australia and The Pacific. The level of competition was outstanding, with all the competitors displaying dedication, technique and an undeniable enthusiasm for coffee. As judges, we are looking at areas including preparation of machinery, workstation, technical skills of the barista, presentation of coffee and finally, sensory evaluation of coffee and coffee knowledge. Competition judging is a much more difficult task than it appears from the outside. As you are viewing each of the competitor’s performance, you also need to be mindful of looking for a champion who has a mastery and craftsmanship of a champion barista, and this all needs to be shown through the select beverages that are presented in front of you on the day.

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A barista champion not only needs to prepare and serve high quality beverages on the day, but they must also show a broad understanding of coffee knowledge beyond the drinks being served in the competition. This person needs to serve as a role model and a source of inspiration for others. During this competition, these traits were shown in varying degrees by all of the competitors; however, the qualities being sought were best offered by Tahir Tasli from North Cyprus. His use of themed supplies, the incorporation of humour in his presentation and the inclusion of a signature beverage specific to his local produce was the deciding factor. The competition was tight and the standard high. This is only evidence of the level which can be achieved with passion, dedication and drive. Congratulations Tahir Tasli. So I came to India a touch apprehensive and have left slightly more humbled. I got to taste some great coffees during the Barista Competition, ride an elephant in Jaipur, have a cobra around my neck in Delhi and see some amazing buildings and places. I am now back in Sydney, but will always remember my opportunity to be a judge for the Gloria Jean’s “Abundance Global Convention 2012” Global Barista Championships in India.

“ The competition was tight

and the standard high. This is only evidence of the level which can be achieved with passion, dedication and drive. Congratulations Tahir Tasli.“

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NEW

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18. BY CHERYL THOMAS

NUI IS A DEDICATED AUSTRALIAN FAIR TRADE COMPANY focusing on the production of

certified organic and wild harvest products from the South Pacific. We are partnering with local producers to bring Vanuatu and her 83 islands, 100 Kustoms and 1,000 voices to the Australian and international marketplace. Tanna Island Coffee is just one of those stories:

HE COFFEE The processing of Tanna Island Coffee is a true artisan tradition built on decades of local experience. Once the sweet cherry ripens to a wonderful crimson red, they are handpicked. They are then put through a hand pulper within 6 hours of harvest and fermented for approximately 24 hours, either in the Co-op processing stations scattered throughout the island or in the farmers’ homes or villages. The parchment may either be sun dried by small farmers themselves, or may be sold to one of TCP/INIK’s 7 local village buying stations in a cross-section of conditions – freshly harvested, half dry, or fully sun dried. This allows the farmers to work within their personal parameters, minimising the costs associated with growing, harvesting and

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holding their coffee until dry, evening out cash flow, and resulting in higher quality product overall. Coffee was first recorded on Tanna in 1852, when plants of the Bourbon variety were brought in from New Caledonia. Commercial planting trials have taken place since the 1960s, working to find plants with resistance to the endemic fungal “rust” disease. These days two varieties prevail – the established historical variety Arusha, initially from Tanzania, and the more recently planted “Dwarf” Catimor which, thanks to Tanna’s extremely fertile volcanic soil, grows to five metres tall rather than the 1.5 to 1.8 metres typical of the cultivar! The coffee is typically described as having wonderful smooth, full bodied, nutty chocolate

flavours with no bitter aftertaste.

THE ISLAND Just a short flight from Australia’s east coast lies the Pacific island nation of Vanuatu. On a similar latitude to Townsville, Tanna is one of the most southerly islands in the archipelago. The active volcano Mt Yasur and her two dormant sisters stand proud on Tanna Island and are the source of the highly fertile soil and abundant vegetation the Tannese people rely upon. With a population of almost 21,000 people, Tanna is one of the most populated islands in Vanuatu and is renowned for its Kustom values. The Tannese people are very strong on their views of life and once focused on an issue or project, they will work very hard to make it successful. This is exemplified by the people of

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INIK and Tanna Island Coffee. Mostly subsistence farmers, the people live in harmony with the moods of their island. These moods include cyclones, volcanic eruptions and El Niño climatic cycles, as well as Kustom black magic. Although the plateau of Tanna Island is only 3-400 metres above sea level, the trade winds and cool nights allow the coffee and other plants to bathe in ideal conditions, matching their higher-altitude counterparts. In other regions coffee is grown under shade but here, because of Mt Yasur’s creation of regular cloud formations over the plateau, the coffee plants are grown happily without shade trees.

THE PEOPLE Tanna Island Coffee is a joint venture between Tanna Coffee Plantations (TCP) and INIK Cooperative. INIK is the engine that drives the industry at a grass roots level in a cost effective, Kustom and environmentally friendly format. INIK gives technical advice, provides seedlings, consultation, identification of infrastructure needs and is appointed with increasing quality levels of the postharvest parchment coffee and growing systems that fit into the local farmers’ lifestyle. TCP provides strategic direction and funds and buys all parchment coffee as it becomes available from the farmers. TCP processes the parchment to dried green bean and supplies it to clients, either for export or on the domestic market. As a mark of the partnership’s success, in early 2012 INIK Co-op started a 5 day a week delivery service of coffee seedlings to all parts of Tanna

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Island to kickstart replanting programs and boost production. “It is accurately estimated that close to 100,000 coffee plants are being delivered each week by the new INIK Co-op truck supplied by TCP. This amounts in 3 years’ time to an extra 4 tonnes of coffee available for export by the Co-op per week and yearly up to 170 tonnes by 2016,” INIK’s business manager Rex Iapen told the Vanuatu Daily Post in April. TCP and INIK Co-op are very proud of the equal emphasis they have placed on the work of both women and men within the coffee industry. The two largest buying/processing stations are totally run and controlled by women, who handle over 30 tonnes of parchment coffee per season. These women are seen as role models within the community. Their hardworking ethics inspire others to embrace the coffee industry, promoting the fact that this is something women can succeed in, developing a sense of business, pride and togetherness. The financial independence these women gain by working in the industry is happily shared by the extended family.

The two largest buying/ processing stations are totally run and controlled by women, who handle over 30 tonnes of parchment coffee per season. These women are seen as role models within the community.

assisting coconut, cocoa and coffee growers to achieve multiple international-level certifications – Organic, Rainforest Alliance, Fair Trade, UTZ, etc. Through a world-first integrated program (www.NuiData.org) producers can take advantage of the emerging ethical consumer market via a cost efficient process of data, track and trace, mentoring and management system and services to improve information, price and contract incentives. Nui has been working in Vanuatu for many years, and it is now bringing truly unique products from this remote island country to Nui customers. As well as Tanna Island Coffee beans freshly roasted in Sydney, we also offer our signature Wild Harvest Virgin Coconut Oil and single origin Vanuatu Cacao and Vanilla.

THE NUI – VANUATU CONNECTION

FOR INFORMATION, CONTACT

We are committed to empowering island communities to achieve sustainable socio-economic development through our charter – “Fair Trade for a Fair Go”. Our aim is to work with growers at every level of sustainable production to achieve measureable improvements in the livelihoods of smallholder growers. One current project, CertLink, is

Nui International on 1300 667 668 or visit www.nuicoconut.com Tanna Island Coffee welcomes visitors www.tannaislandcoffee.com For more information on Vanuatu, please visit www.vanuatu.travel Images courtesy of Tanna Island Coffee and Vanuatu Tourism.

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20.

Coffee Brothers started with a passion: to provide Australians with award winning coffee, help farmers grow their coffee industry and create a business that supports each generation of the COFFEE BROTHERS FAMILY.

These farmers are from a timeless place – one in which their coffee growing is in cohesion with their way of life.

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n 2011, Coffee Brothers visited Tanna coffee plantations on Tanna Island, Vanuatu. The people, the coffee and the growing conditions were all beyond our expectations. So a decision was made to purchase the product and on the 15th of December, a shipment of 15 tonnes was delivered to our premises in Mona Vale, Sydney. Helped by New Zealand roasters and Mike Pole of Tanna Coffee Plantation (TCP), we were advised of a variety of blends that had been tried and succeeded in retail. After a few thorough cupping sessions, we chose a blend with an amazing aroma and a very addictive taste, that left all of our cuppers wanting more. With knowledge that Coffee Brothers had created a blend that would be liked by many, we entered a single origin, organic Vanuatu blend into the 2012 Sydney Fine Food Festival. We were ecstatic when we heard that we had won the Bronze for our Vanuatu Gold. It was a great start for Coffee Brothers. The story of the people and their livelihoods also make this coffee special. These farmers are from a timeless place – one in which their coffee growing

is in cohesion with their way of life. They are now, however, beginning to understand the value of their story and the personal level between farmer and consumer. Coffee Brothers visit the plantation yearly, keeping quality assurance at the highest standard and maintaining our connection with the farmer. These people don’t have the internet or telephones; for the farmer to see our face every 6 months and know that we are still behind their product is a motivator for their industry. The future of Tanna Island will need to turn to larger scale farming to overcome the world demand for their product. Quality assurance systems are in place to continue the onward and upward rise of this great taste, along with constant feedback from roasters. Coffee Brothers hopes that the knowledge of our success story and many others will motivate the people of Tanna to continue to expand and deliver the great product that is Tanna Island Coffee. We have sent a copy of our medal to the Tafea Council Office on Tanna, hoping that it will be displayed as a sign of commitment, industry strength and to distinguish the brighter future that these people are capable of.

Coffee Brothers W. www.coffeebrothers.com.au E. tony@coffeebrothers.com.au

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18/11/12 5:24:36 PM

22. BY ANDREW HETZEL

T H E OT H E R C O F F E E

I remember being confused about the coffee that was put in front of me on the cupping table: sweet but with almost a bittersweet salt caramel taste, some woodiness, a huge rich body and a delicate lemony acidity, the combination and intensities of which were unlike anything I had tried before. WHAT WAS THIS STUFF? t was May of 2007; I was in Long Beach, California for the annual Specialty Coffee Association of America (SCAA) conference and had just tasted my first Fine Robusta, as it would be defined five years later. All that I knew about Robusta at the time was probably the same as most others working in specialty coffee: it has lots of caffeine, produces thick crema in espresso and is generally pretty awful with a sort of rubbery, petroleum taste found mostly in instant coffee. But this coffee was not awful at all! It was surprisingly pleasant, which made me wonder: “What else don’t I know about Robusta?” A friend and mentor, who had organised the cupping, was having dinner with the farmer that same evening and invited me to come along. Nishant Gurjer and I became fast friends. Over dinner, he told me how he was a mechanical engineer working in Bangalore at the time he was thrust into his family’s coffee farming business

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by the untimely death of his father. New to the industry and bringing with him a process-driven methodology, he started to question everything about how his plantation was run. Why, for example, if his land was ideally suited to growing Robusta, was his family struggling to grow Arabica for five generations? Why settle to be another mediocre Arabica grower, he thought, when the soil and weather conditions are right to be one of or perhaps the world’s best Robusta farmer? In India, as in most places around the world that grow coffee, farmers choose Robusta as an option of last resort only, where Arabica will not grow, due to its substantial price discount set by the NYSE London financial exchange (LIFFE). The LIFFE Robusta contract allows for up to 450 defects per 500 g sample, more than 10 times its Arabica “C” contract counterpart for exchange quality coffee, so it’s understandable why Robusta coffee is generally worth less than half of commercial Arabica.

Shocking his family and neighbouring farmers, Nishant pulled out 6 hectares (15 acres) of prized Arabica coffee plants on his Sethuraman Estate and planted new rows of Robusta, his first plot of what would eventually become 350 acres. He recognised that it was the artificially low market standards that are holding back the value of Robusta, not the plant’s potential at all. Since there is no economic incentive for most Robusta farmers to improve cultivation and processing quality standards, most treat it as a secondary crop and take the absolute minimum care and make the lowest possible investment necessary to bring it to market. Lacking a specialty coffee market outlet similar to Arabica that rewards achievement, Robusta farmers remain caught in a race to the bottom, in which the lowest quality product receives the highest short-term economic gain in a perpetual downward spiral. This economic imbalance has also stifled scientific progress in Robusta coffee, despite

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SHOCKING

his family and neighbouring farmers, Nishant pulled out 6 hectares (15 acres) of prized Arabica coffee plants on his Sethuraman Estate and planted new rows of Robusta, his first plot of what would eventually become 350 acres.

its genetic potential to do so much more than Arabica. Robusta cultivars have wide ranges of characteristics, grow in highly variable climate conditions and are cross pollinating, unlike Arabica, which means that they develop complex regional gene pools that allow for natural evolution of the species without human intervention. Even before considering Robusta’s wider tolerance for high temperatures, natural pest resistance and higher yield per plant, its genetic diversity allows the species greater adaptability to our real world challenges of stressed global coffee supply and the looming dangers of climate change. The Coffee Quality Institute (CQI), a charitable trust of the SCAA, saw these issues and potential for wide-sweeping improvement long before my tasting event in 2007. Using its Q Coffee System designed Arabica coffees as a template and working with the assistance of Robusta producer associations, CQI proceeded to create standards for a new class of Fine Robusta. The resulting R Coffee System is now in place and beginning the monumental task of educating the world’s coffee producers and buyers: a first step toward improving the quality and value of all Robusta – today nearly 40% of the world’s total coffee supply. CQI is not alone – organisations interested in advancing food security programs among coffee farming communities have taken notice of Robusta’s possibilities too. Since Robusta has a preference for higher temperatures than Arabica and conveniently takes 2 - 3 months longer to ripen each season, it can be planted at lower elevations on existing farmlands and offer a second harvest. The additional funds earned using available land and known coffee farming skills can provide valuable extra income where it is most needed to buy food and clothing during the lean months

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between seasons. When you visit Nishant’s Sethuraman Estate, as I did for the first time a little more than a year after our dinner meeting, at a glance it’s not easy to tell from the sophistication of the operation or condition of its facilities whether you’re approaching an Arabica or Robusta farm. From its carefully manicured rows of coffee or meticulously clean drying decks, it could be any top Cup of Excellence™ producing estate anywhere in the world that employs carefully orchestrated land management, uses cutting edge farming technology like computer controlled drip irrigation and advanced environmentally friendly practices for conserving water and producing 100% of its own organic compost fertilizer. Nishant’s efforts to grow Robusta have not only been vindicated by what you taste in the cup or by becoming CQI’s first certified and commercially available fine R Coffee earlier this year, but by his company’s performance. In direct trade with coffee buyers around the globe, his Robusta coffees consistently sell at higher prices than commodity grade Arabica and in a price territory typically reserved for specialty coffee. I started to wonder again: “If high quality Robusta production at Sethuraman Estate produces a pleasant tasting Robusta that sells at a market premium like specialty Arabica coffee, why have we been ignoring Robusta for so long?”

FAMILY OWNED & OPERATED SINCE

1986

ABOUT THE AUTHOR Andrew Hetzel is a coffee quality consultant and program instructor for CQI’s Q Coffee System who leads Q Grader and R Grader certification courses in Australia and worldwide. For course dates and more information, visit www.CoffeeStrategies.com.

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Crafted for baristas using Australian grown whole soy beans. Download the Good Habits iPhone app from soy.com.au to ﬁnd your nearest café serving Café for Barista.

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it’s naturally better

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It’s critical that your café has the right blend. Wayne Archer – Master Roaster

At Piazza D’Oro we share your passion for the perfect blend, and we know that what’s right for one café may not be right for another. Our Master Roaster has over 35 years’ of experience in sourcing, blending and roasting beans from all over the world. It’s this expertise that delivers you the choice of 11 master-crafted blends to best suit your café. What’s more, our strict testing and quality control means you can consistently deliver the perfect Piazza D’Oro cup every time. 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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18/11/12 5:28:03 PM

26. BY CRAIG DICKSON, VENEZIANO COFFEE

TRENDS

There are several strong trends running through specialty coffee in 2012. First and foremost is the continual upgrade by café owners in terms of coffee quality, choice of equipment and acknowledgement of THE IMPORTANCE OF EMPLOYING SKILLED BARISTAS. he specialty coffee café is often characterised by the Melbourne design aesthetic (a mix of industrial, retro and recyclable/sustainable design elements), La Marzocco, Synesso, Slayer or similar coffee machines, baristas who know what they are doing and who do it with care and attention, and finally of course, specialty coffee. Café owners are much more likely now to own their own equipment, which makes contracts with their coffee suppliers less relevant. (It was a common industry business model for roasters to offer "free-on-loan" equipment in return for fixed term contracts for supply). The key to longstanding relationships between café owner and coffee roaster is now the quality of the coffee and the service they provide in terms of equipment repair and training of staff. Offering more than one type of coffee is expected in top cafés, with multiple grinders offering single origins as well as blends. Seeing cafés offering coffee by different coffee roasters simultaneously is something that is also becoming a little more common. Which brings us to alternative brew methods to espresso. Espresso is still king, but slowly we are seeing the more gentle brewing methods creep into consumers’ scope, with a common order including both an espresso coffee and a filter. This new appreciation for filter coffees has been largely driven by professional baristas (more on this later in this article).

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Branding is definitely becoming less prominent, and indeed in specialty coffee cafés is pretty much non-existent. Consumers are not as naïve when it comes to brand promises, and café owners are becoming more concerned with promoting their own brand rather than their suppliers'! Specialty cafés do not use branded wind-breaks, umbrellas, soft drink or milk fridges. The brand promise is laid at the feet of the café itself, and this is a big change in this industry. Fortunately for specialty coffee, the focus on quality is a win-win for both roasters and café owners. Quality coffee is recognised as a key sales driver, providing a strong platform for food sales and encouraging multiple visits during the day. The barista role is now firmly entrenched as a crucial part of a successful coffee business. Gone are the days of just anyone jumping on the machine and pumping out a few coffees here and there. With this new respect for the position has come a new level of professionalism, and a good barista is now financially rewarded. Baristas now understand their product far more than ever before. Where once it was good enough to know how to froth milk correctly, today’s barista needs to understand the behaviour of their coffee during service and change the grind, the shot times, the load in the handle, accordingly. They understand the ageing process, different roast profiles, different origins and what they mean in blends. In fact, the top baristas are up

there with the roasters in their coffee knowledge, challenging them to produce a consistent quality product. Career paths for the professional barista have exploded in the last couple of years, with job options moving a great deal from the traditional aspiration of becoming a café owner or manager. Today we see professionals move into training careers at coffee roasters, chain stores, caterers and other food service businesses. We see many move into the roasting side of the business. And now with the huge growth in local roasters, we see new roles being created, including sales and account management, quality control, cupping, green bean purchasing and more. As the industry grows, so do the opportunities; there has never been a better time to become a barista. IMAGE: A perfect example of how Veneziano Coffee Roasters mentor and groom their staff in barista careers that evolve from baristas, trainers to roasters, as well as excelling in brew methods other than espresso. Australian coffee championships in May 2012 (L-R): Josh Tarlow (2nd runner-up Australian Brewers Cup Championship); Jen Marks (winner VIC Latte Art Champion and 2nd runner-up Australian Latte Art Championship; Craig Dickson managing director Veneziano Coffee Roasters; Craig Simon (winner VIC Cup Tasting and Barista Championships, winner Australian Barista Championship, 2nd runner-up Australian Cup Tasting Championship).

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News and industry updates from the AustralAsian Specialty Coffee Association.

WA AASCA COFFEE CHAMPIONSHIP

RESULTS 2012/2013 WA DETPAK BARISTA CHAMPIONSHIP 1st Place Juliana Nobre 2nd Place Ronald Ngo 3rd Place Michael Munroe WA PURA LATTE ART CHAMPIONSHIP 1st Place Roy Lin 2nd Place Rie Moustakas 3rd Place Gary Sawyer WA CUP TASTING CHAMPIONSHIP 1st Place Elisha Mauger 2nd Place Ronald NGO 3rd Place Jonathon Parkes

SA AASCA COFFEE CHAMPIONSHIP

27.

STATE BARISTA CHAMPIONSHIP COMPETITIONS With the World Barista Championships being held in Melbourne in May next year the state competitions are well on their way, with South Australian first off the ranks.

NATIONAL BARISTA CHAMPIONSHIPS

MELBOURNE 1 - 3 MARCH 2013 The national AASCA competitions will run as part of the Melbourne Food and Wine Festival.

WORLD BARISTA & WORLD BREWERS CUP CHAMPIONSHIPS MELBOURNE 23 – 26 MAY 2013 The World Barista and World Brewers Cup Championships are being hosted by MICE 2013 at the Melbourne Showgrounds.

RESULTS 2012/2013 SA DETPAK BARISTA CHAMPIONSHIP 1st Place Mike Wells 2nd Place Ben Allen 3rd Place Illia Martini SA PURA LATTE ART CHAMPIONSHIP 1st Place Daniel Freer 2nd Place Donald Wu 3rd Place Ramy Massoud SA CUP TASTING CHAMPIONSHIP 1st Place Jonny Pisanelli 2nd Place Brian Raslan 3rd Place Andrew Williams (Detpak) BREWERS CUP CHAMPIONSHIP 1st Place Ian Callahan 2nd Place Hamish McKenzie 3rd Place Ramy Massoud

QLD AASCA COFFEE CHAMPIONSHIP

WORLD COFFEE EVENTS ANNOUNCES 2012

WORLD LATTE ART AND WORLD COFFEE IN GOOD SPIRITS CHAMPIONS IN SEOUL - NOVEMBER 5, SEOUL, KOREA An audience of hundreds was on-hand at the Café & Bakery Show in Seoul, Korea from November 1 - 4, 2012 to witness two new champions take top honours at World Coffee Events' competitions. The official results for each competition: WORLD LATTE ART CHAMPIONSHIP

Champion: Victori Kashirtseva, RUSSIA 2nd: Graciele Rodrigues, BRAZIL 3rd: Luzia Taschler, GERMANY 4th: Leszek Jedrasik, POLAND 5th: Seivijus Matiejunas, LITHUANIA 6th: Ban-Suk Lee, SOUTH KOREA

WORLD COFFEE IN GOOD SPIRITS CHAMPIONSHIP

Champion: Akos Orosz, HUNGARY 2nd: Stavros Lamprinidis, GREECE 3rd: Ronny Billemon, BELGIUM 4th: Dan Fellows, UNITED KINGDOM 5th: Ubirajara Gomes, BRAZIL 6th: Francesco Corona, ITALY

To see the complete awards ceremony or view presentations of each of the World Championships competitors, please visit new.livestream.com/worldcoffee and www.worldcoffeeevents.org

RESULTS 2012/2013 QLD DETPAK BARISTA CHAMPIONSHIP 1st Place Tim Adams 2nd Place Danny Andrade 3rd Place Adam Metelmann QLD PURA LATTE ART CHAMPIONSHIP 1st Place Scott Luengen 2nd Place Josh Russell 3rd Place Barry Newell

UPCOMING BARISTA CHAMPIONSHIP

COMPETITION TIMELINES NSW 1 - 2 Dec 2012 ACT 22 Dec 2012 Victoria 1 - 2 Feb 2013 TAS 16 - 17 Feb 2013 State champions will compete in the National Barista Championships in Melbourne in March 2013.

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COFFEE LOGIC UPDATE Sydney-based AASCA sponsor Coffee Logic International ran their first Melbourne coffee training sessions in October, with Craig Simon on board. Courses included sensory skills testing, triangulation and cupping, including SCAA cupping forms and peer calibration. Based on the success of the Melbourne courses, Coffee Logic are looking to continue providing coffee education in the southern city including partnering with MICE2013 and running education courses throughout the event.

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30. BY IAN JOHNSON

From th

CORNE

R STREAT GRADUATE AT WILLIAM ANGLISS INSTITUTE (NOT "JIMMY").

TRUE STORIES ARE OFTEN THE HARDEST TO SWALLOW.

Before we talk about the great coffee and food at STREAT, let me tell you the story of young "Jimmy" – a graduate of STREAT’s hospitality training and life-skills program. immy still feels overwhelmingly sad about the way his mother, father and step-father treated him from early childhood. These were the people who were supposed to love him. When he came out as gay in his late teens, he suffered such strong abuse at home, that he decided homelessness was a better option. He was safer on the streets, but still very unsafe (this is an all too common situation). To cope, Jimmy started heavily self-medicating with cannabis, which then triggered psychotic episodes and depression. He says he is now “getting my life together”, and joining the STREAT program has been the catalyst for that change. “The trainees and staff at STREAT are the first people in my life who have accepted me and supported me completely”. After graduating from STREAT, Jimmy went on to a full-time apprenticeship in hospitality and then a job as an Assistant Manager at a city restaurant. He lives in a rental property with his boyfriend.

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So far, STREAT has helped 52 young people, all

Australia – and 45% are under the age of 25.

of whom face these incredibly difficult personal

This is intolerable, but it is fixable – and that’s

situations. We hope to help many thousands

a story for another time. Becoming homeless

more.

is often the final horrible fall for a person who

Young people, like Jimmy, can be amazingly

has spent a long time living precariously around

resilient and recover from the most traumatic

the edges of society. The majority of the young

experiences. But they need a bridge, from the

people at STREAT have very high needs and

streets to self-confidence and hope, and they

barriers to training and employment. Listing

need a whole lot of love – often tough love.

here the range of issues they face does not

That’s what STREAT provides. That’s why it works.

convey the reality of facing them: Homelessness

Now for the inside story on STREAT. It’s a non-

(100%), Drug and alcohol (69%), Mental health

profit social enterprise that supports and trains

(53%), Family violence (48%), Culturally and

disengaged and homeless young people for six

Linguistically Diverse (CALD) background (48%),

months across its three STREAT cafés and coffee

Health problems (42%), Legal issues (41%),

roasting business in Melbourne. Trainees learn to

Caring for sibling or parent (30%), Anger

prepare and serve fantastic meals and coffees,

management (27%), Department of Human

as well as developing professional experience

Services involvement (27%). And this not the full

and life-skills. They also study at the William

list.

Angliss Institute and, upon graduation, receive

STREAT’s social support team has to work

a nationally recognised Certificate I and II in

extremely hard to find young people (aged

hospitality.

between 16 and 24) who are willing and

There are over 105,000 homeless people in

able to take on the program. This may seem

27/11/12 11:42:24 AM

counter-intuitive, but these young people are constantly on the move and committing to six months of training is daunting and often impractical. Turning up on time, in good shape for a cooking class or a café shift, is one of the biggest achievements of the trainees. It is the first key step in rebuilding young lives. As these amazing young people get closer to their graduation, the staff at STREAT begin seeking suitable employment and education options and helping them get job ready. This is where we need the assistance of like-minded cafés and employers. STREAT opened its first little food cart in Federation Square in March 2010 and now has three cafés and a boutique coffee roasting business. We have found 65 housing options and provided over 30,000 hours of training and support for the 52 young people who have been in the STREAT program. These trainees have learnt how to prepare and serve many thousands of the now more than 300,000 meals and coffees STREAT has provided to Melbournians. Five full classes of young people have now graduated, with the majority finding jobs – most for the first time in their lives. These trainees have helped serve many thousands of (more than 300,000) delicious

30-31jo**.indd 31

STREAT GRADUATE AARON'S BREAD AND BUTTER PUDDING*

31.

STREAT GRADUATE ADAM'S BILLABONG BENNY

meals and coffees that STREAT has provided to Melbournians. That’s why we thank all of our wonderful customers for helping us stop homelessness – one mouthful at a time. You too can help stop homelessness, just by visiting a STREAT café or our website. Every purchase you make counts. There’s a good maxim for life – make every purchase count.

For more information on the many other ways that you can help with this great cause, contact us at: E. Ian.Johnson@streat.com.au W. www.streat.com.au

27/11/12 11:42:43 AM

32. BY CHRISTINE COTTRELL

HAVE YOU EVER WONDERED WHERE COFFEE STANDARDS COME FROM?

G L O B A L

ho deems an espresso should be extracted in a certain time, be a certain size? What pressure and temperature should be applied? That a cappuccino should be made like this and a latte like that? If you look at Italian coffee history, where the concept of a barista comes from, such knowledge and skills were handed down from the barista who knew most to the barista who knew least – in an informal apprenticeshipstyle system. The standards came from the coffee companies who invented the espresso machines and roasted the beans – with Ernesto Illy in Italy leading the field by setting up coffee research and training centres around 1950. Some things have not changed in 60 years or so. Coffee companies around the world are leading the way, and one-on-one mentoring is still how a lot of the best barista training is done and how a good proportion of the world’s best baristas are born. But with the enormous growth of the specialty coffee industry at such a rapid pace, put simply, this is a luxury that most budding baristas cannot access. What has changed over the years, however, is where the standards are coming from.

32-33*jo.indd 32

P E R S P E C T I V E

Various associations and organisations took the reins, specifying things that contribute to a perfect espresso – the beans:water ratio, the extraction rate, the ideal temperature and pressure for the water, for example. Two of the largest coffee associations, the Specialty Coffee Association of America and the Speciality Coffee Association of Europe, have been most influential in setting standards and providing training. The SCAA (established in 1982) began taking roasters to origin in 1987 and Ted Lingle, one of its founders, wrote the Coffee Brewing Handbook (published in 1992) and later the Coffee Cuppers Handbook, which became the industry standards of the 1990s. Now the SCAA organises coffee events and activities all over the world and offers an impressive range of training courses – for which rigorous standards have been set. The SCAE (established in 1998) is working towards a similar set of standards and training programs, notably their newly released Coffee Diploma System. Since the specialty coffee boom that began in the 1980s, these two associations have paved the way for numerous national

associations and barista guilds that can now be found in most countries – such as the Australasian Specialty Coffee Association. On a global level, the Rules and Regulations of the World Barista Championships are also playing their part. With baristas all over the world using these standards in their daily work and training to compete in the hundreds of regional, state and country competitions, the WBC has certainly had substantial crosscultural acceptance for over 10 years. Run by World Coffee Events, the World Barista Championships started in Monte Carlo in 2000, with 12 countries competing in one event. Last year in Vienna, there were 54 competing nations and six events. It is considered by some to be the coffee industry’s premier international event, continually improving the standards each year for what is possible in specialty coffee. In Australia, we have a National Training Framework that is highly regarded internationally – with cross credentialing for full qualifications in hotel schools in Switzerland, the USA and the UK, for example. Due to be endorsed in December this year, the SIT12 Tourism, Travel and Hospitality Training Package

20/11/12 2:09:37 PM

(one of over 50 industry training packages that forms the National Training System) includes two standards on espresso coffee for Registered Training Organisations (RTOs) in the Australian Vocational Education and Training sector to deliver. The development and subsequent reviews of these units of competency were industry-

and Serve Espresso Coffee and Plan and Monitor Espresso Coffee Service. Known as Units of Competency, the first covers the skills a barista needs to know to “operate with some level of independence and under limited supervision”. The second applies to those “who operate independently or with limited guidance and who have substantial knowledge

THESE STANDARDS WERE INDUSTRY-DRIVEN, ORIGINATING FROM A GROUP OF COFFEE PROFESSIONALS WHO MET REGULARLY IN SYDNEY ABOUT 10 YEARS AGO.

driven, originating from a group of coffee professionals who met regularly in Sydney about 10 years ago. Their charter was to provide coffee industry input into what should be covered in any course offered by a training provider in the country – be it a coffee company or an educational institution. The aim was to get industry and education to meet and inform the direction of Australia’s standards on espresso coffee. The outcome was two documents: Prepare

32-33*jo.indd 33

of coffee”. Recently, Service Skills Australia undertook a formal review of the Training Package, including these Units of Competency on espresso coffee to bring them in line with current trends and practices. While all in the hospitality industry are invited to contribute to such reviews at any time, a working group of about 20 coffee companies from all states, including key people from the Australasian Specialty Coffee Association, were invited

earlier this year to contribute industry feedback on various drafts of Prepare and Serve Espresso Coffee. More than ever before, an inexperienced barista has an enormous variety of options to draw from and does not have to rely solely on finding a good mentor to teach them. Having said that, more than ever before, experienced baristas are experimenting with the extraction variables and challenging all the preconceived notions about extraction and standards set to date. So it has never been a more exciting time for a keen barista to be part of the everevolving, ever-challenging pursuit of the elusive perfect espresso. There is a plethora of training possibilities, and being a barista has become a recognised career pathway with exciting international possibilities. If you would like to know more, be involved in future reviews (Plan and Monitor Espresso Coffee Service, in particular) and provide direction to Australia’s National Standards on espresso coffee, please contact Coffee Education Network on T. (07) 3352 7302 or Service Skills on T. (02) 8243 1299.

20/11/12 2:09:43 PM

34-35.indd 34

20/11/12 2:06:50 PM

BY SEAN EDWARDS 35.

FO L LOW I N G T H E F RO G AT D C LAU N D RY

‘dc’ are great supporters of Rainforest Alliance and are dedicated to helping give back to the industry in which they operate.

34-35.indd 35

afé Culture recently had the pleasure of attending yet another important industry event at the “dc” Laundry, Ducale Coffee’s newest coffee space in Kings Cross in Sydney. The night was part of creating awareness and promoting the great work of Rainforest Alliance and it’s ‘Follow the Frog Week’ initiative. ‘dc’ are great supporters of Rainforest Alliance and are dedicated to helping give back to the industry in which they operate. Along with delicious food and plenty to drink the event featured tastings from a range of Rainforest Alliance Certified coffees. The guest speaker for the evening was Anita Neville who

spoke about all the good work for the environment and farming communities that Rain Forest Alliance was involved. The movement has evolved into a worldwide body from its original setup looking after third world banana growers. “dc” Laundry hosted a great night with the right mix of industry people in attendance. Ducale Coffee production Manager Brett Lumley was pleased with the turn out at their purpose built function venue in Kings Cross. The building was a disused commercial Laundry that has been converted into a funky space that has already been used for coffee tastings and training, fashion shows and product launches.

24/11/12 8:50:58 AM

36-37jo.indd 36

20/11/12 2:16:32 PM

O FFIC AL

WRAP UP.

THE GOLDEN BEAN 2012

came to a close this year after another fantastic week on the Queensland Sunshine Coast. The winner of the competition was a well deserved coffee roaster, Andy Freeman from CoffeeSnobs. Andy was speechless when he accepted the winning trophy at the Sunshine Coast Function Centre during the Golden Bean Awards Dinner. Andy runs the successful home roasters website CoffeeSnobs, which has over 20,000 members in Australia. He submitted coffee from the commercial side of his roasting business that was a blend designed for well known South Australian barista, Fiefy Anuwatanaphorn. Andy has spent the last ten years honing his skills as a commercial roaster and has been present at the Golden Bean since its start up seven years ago, giving great support to the evolution of the event.

THIS YEAR’S COMPETITION

saw over 100 coffee roasters judging more than 1,100 coffees in twelve categories during the four days of the event. Head Judge Justin Metcalf kept a keen eye on the process, whilst Tim Adams, the Head Barista, kept his team of twelve baristas in full motion, producing amazing coffees through the bank of four three-group multi boiler Expobar Ruggero espresso machines.

JUSTIN METCALF commented on the quality of coffee entered this year, as many were of a very high standard. He noted that the industry is ﬁnally pursuing a qualitative approach to their craft. The judges were treated to some of the world’s best selections of ﬁnely produced coffees, which included many Geisha Varietals as well as many Cup of Excellence coffees being included in the Single Origin category entries.

THE CHAIN/FRANCHISE CATEGORY

went to Nashi, roasted by Veneziano Coffee in Melbourne. The Chain/Franchise section has grown considerably, with this area making up nearly 20% of the café marketplace in Australia.

THE CAFÉ CULTURE TEAM

are very happy with the growth of the Golden Bean Competition and Conference, with approximately 50% of Australian coffee roasters entering their coffees into the competition. Each year the number of delegates has grown, with attendees participating in the judging, educational seminars and the networking functions. Coffee roasters are very proud of their craft and are excited to become part of this growing network of industry professionals.

THIS YEAR WE SAW

many egos hung on the front door, whilst older, more experienced roasters shared their knowledge at the cupping table with the newcomers to the business. This year’s Golden Bean also attracted good support from corporate coffee businesses, which has completed the line up of delegates and covers all facets of this exciting industry proﬁle.

CONGRATULATIONS TO ALL COFFEE ROASTERS who entered this year’s Golden Bean. The biggest winners are those who participate in making this industry grow into a proﬁtable area of hospitality in tough times.

36-37jo.indd 37

20/11/12 2:17:24 PM

38.

MEET

SPEAKERS. SP PEAKERS.

With an expert line up of speakers at this year’s GOLDEN BEAN, here’s just a quick Q&A snapshot of what it’s all about.

J USTIN METCA LF. GOLDEN BEAN HEAD JUDGE.

Managing Director, Aurigin Coffee Roasters. You’ve been the Head Judge at the Golden Bean since its inception. What changes have you seen in coffee roasting over this period? Firstly, it is an honour to Head Judge the Golden Bean Awards. Over the past 7 years I’ve seen many changes not only in the roasting of the coffee, but the increased categories. This has given the coffee roasters an opportunity to experiment and develop their own individual roasting profiles and create other coffee blends for their business – which I believe has given these companies more opportunity to sell coffee. In the last few years, we have seen lighter roast profiles highlighting the fruity acids of the coffee and giving the coffees more brightness in the cup. There has also been an improvement in the coffees that are placed on the tables; given that many roasters are now sourcing direct trade coffees, micro-lot and single estate, there has been more of a push towards having something unique for the judges! What advice can you give to roasters entering the competition? Experiment; use the Golden Bean competition to push your

38-39.indd 38

roasting paradigm; use different coffees, roasting profiles etc. to create blends. Don’t be afraid to try something different. You never know what you can create that could give you a point of difference! Do you think the Golden Bean is worthwhile and why? Great question! Most definitely, yes! I have seen this competition grow beyond belief. The early years was hard, and there were a lot of critics telling us that this competition would never last and that coffee roasters would never even be in the same room together – let alone sitting and judging other coffees. But to the credit of the Golden Bean Team, they have created a very respectable competition that is, I believe, the largest competition of its type in the world. I believe that the most positive part of the Golden Bean has been the interaction between coffee roasters, sharing ideas, marketing, roasting profiles, business ideas and really assisting one another. What this competition has really created is a coffee roasting community that really love getting together each year to have fun and learn. Bring on 2013! Congratulations to all involved this year.

DR CHUCK HAHN. MALT SHOVEL BREWERY

Director and Brew Master How do you see the boutique beer industry relating to the coffee industry? What are the similarities? Key points are similar processes in “manufacture” and the absolute dependence on flavour deliverance for success. Bean preparation – cleaning, drying, roasting – is very similar to the soaking, germination, drying, kilning of the barley seed in making malted barley for brewing beer. After the “hot brewing” process, the hot wort is cooled before fermentation by yeast to create beer, while the hot coffee bean extract is enjoyed as coffee. The liquid created by both is enjoyed in very social occasions: have a beer with mates; have a coffee with friends. What have you found to be the best way to market your beers to Australians? One must first have a great beer – both in flavour and presentation. Then there must be an engaging and authentic story around that beer. Finally, one must create trials

and get people to “savour that flavour and enjoy that flavour”. This creates demand and market awareness. It is also important to keep up interest in the brands with unique seasonal offerings. Is it easy for cafés to incorporate a liquor license? How does a café keep it simple and easy, while adding value? Tavern licenses seem easier to get every year, especially with food involved and no poker machines. While you can promote the specialty coffees from your own roaster, promote a unique beer list – not just a couple of ordinary, mild tasting mainstream lagers, but some flavoursome ales, hoppy pilsners and richer dark beers that easily complement various food styles. One can do this with less than six beers with a proper selection. Was the Golden Bean worthwhile for you and why? It was great to mix with people with similar visions of delivering great flavours to their customers.

18/11/12 5:46:43 PM

A NDREW HETZ EL.

JULIETTE CAULKIN.

COFFEE QUALITY CONSULTANT

COMMERCIAL DIRECTOR

and program instructor for CQI’s Q Coffee System, who leads Q Grader and R Grader certification courses in Australia and worldwide. How does the Australian café industry compare to the rest of the world and where could we improve? The Australian café scene is arguably one of the world’s most developed. There are few cities around the world like Melbourne and Sydney, where the baseline quality of espresso preparation is as high. Australia has been a longtime stronghold for espresso, which while advancing barista and café culture, has been counterproductive to filter coffee brewing and subsequent in-country availability of upper-tier single origin coffees. Combined with strict agricultural import regulations and a high cost of transportation, gaining access to a wide variety of high-end specialty coffees within Australia is both challenging and expensive. What are the new trends you are seeing in the marketplace? In Australia and other advanced coffee consuming markets around the globe, I have seen a building interest in the intertwined concepts of sustainability, environmental stewardship and human rights that call for some type of certification. On my visits to Australia, I’ve witnessed a thirst for knowledge, with interests in science, origin issues, preparation and any other new ideas that can be adapted to local tastes. As focus in the Australian coffee market turns to certification

38-39.indd 39

and related issues requiring traceability, I see that enthusiasm to learn and abstract as being exceedingly positive signs for the future of sustainable coffee within Australia and the larger global coffee industry. How do we best educate the market regarding Fine Robusta? Many say that maintaining high quality standards is the best way to educate a market when introducing any new and formerly unpopular concept, but that is only half the battle: we all can go further as an industry by additionally eliminating misleading marketing rhetoric about 100% Arabica coffees and blends. Give your customers a good roasted product prepared from coffee(s) of objectively high quality regardless of species and access to meaningful supporting information. Include details about your ingredients, where they originate and why they were selected on packaging, in stores and in detail on your websites. Telling the truth is a great long-term marketing strategy to build loyal customers. Do you think the Golden Bean was worthwhile and why? Absolutely! As an industry, we should all come together more regularly to taste coffees of varying styles and preparation and enjoy learning about new developments in coffee. The Golden Bean is an excellent venue that fosters advancement in coffee.

UTZ Certified Amsterdam What is UTZ?

How can the Australian café

In a nutshell, UTZ Certified stands for sustainable farming and better opportunities for farmers, their families and our planet – now and in the future.

industry get involved?

What is the value for producers/ buyers/consumers?

Producers: The UTZ Certified program is a tool for recognising responsible producers. An UTZ certification allows producers to demonstrate good agricultural practices and efficient farming. It enables producers of all sizes and origins to distinguish themselves from conventional growers and creates access to fast growing buyer markets worldwide. Buyers: UTZ Certified allows brands to meet the growing public expectations for environmental and social protection, while operating in competitive, price-sensitive markets. It provides an independent and credible way to communicate to its stakeholders about its purchasing of certified product. Consumers: With UTZ Certified, consumers can enjoy and trust the products they buy. The UTZ label is an independent assurance that consumers’ favourite brands are taking responsibility. Through rigorous traceability, the UTZ Certified label also creates transparency, as consumers can see where the product has come from and how it was produced.

As the UN General Assembly report has stated, we need double the amount of food production to meet the needs of the world by 2050. The earth will run out of food and resources if nothing is changed. UTZ’s approach is to strengthen sustainable agriculture. We believe that professionalisation of farming practices, leading to more efficient production with care for people and the environment, is the only way to ensure that farm production is really going to be sustainable. The Australian coffee industry has a key role in on one side raising the awareness for the importance of sustainability, and on the other driving sustainable practices through their supply chains and operations. UTZ can provide a platform for the Australian coffee industry on how to approach sustainability and define business drivers, and enable transparency and consumer trust. Was the Golden Bean worthwhile for (your cause) UTZ Certified and why?

The Golden Bean was an excellent platform ... I was impressed with the knowledge on sustainability in general and the interest to find out more. UTZ Certified will establish a presence in Australia this year and look forward to building and developing the home market, as well as New Zealand and Asia.

18/11/12 5:46:53 PM

roaster State Representation

COFFEE roasters SURVEY

25.9% 3.3% 6.6%

At the recent Golden Bean event, we harnessed the energy and collective power of coffee roasters for this first industry report.

special thank you to all the attendees and Café Culture for these initial summary results collected from the event, to provide you with a snapshot of the key coffee roaster insights gained collectively from over 350 individual coffee brands and over 68 roasters. Coffee roasters can now benchmark their business to that of the collective national averages, and they also have the opportunity to better understand the trends and preferences from their peers.

41%

Key Insights from this survey • Most coffee roasters source Brazilian green beans in their main blend; collectively, most preferred the more expensive Ethiopian green beans. • Most started roasting as a natural progression from being a barista in cafés and more importantly, their own passion for coffee. • 44% of all respondent roasters focus all their sales and marketing effort on just ONE brand vs. complex multiple level brand strategies that tend to be more costly and less effective than single brand strategies and support.

why did you become a roaster? family business

15.7%

blinding ambition

2.3% 18%

2.9%

% COFFEE OF ROASTERS

ROASTED Sell THEIR

BETWEEN

$25 $29

COFFEE BEANS

/KG

i’m italian

escape corporate 9-5

no other choice growth industry

2% 41.2%

owner/operator 11.5%

office manager

33.7%

10.5%

18% under 3 years 19.7% 4 to 6 years 16.4% 7 to 10 years 13.1% 11 to 15 years

purchase manager assistant manager master roaster

passion for coffee

86.7%

industry experience

respondEnt role

production manager

13.3%

natural progression from barista

23.5%

71.2%

roaster gender and age demographics

over 51 years

redundancy

41-50 years

31-40 years

money/higher wages

3.9%

UNDER 30 years

5.9%

40-41.indd 40

N=68

1.9% 15.4%

30.5%

16.4% 16 to 20 years 16.4% 20 + years

22%

27/11/12 11:44:04 AM

51 OF % 10 %

Guatemalan

kenyan

south american

indian

indonesian

ethiopian

roasters STILL ENJOYING over

52%

36%

GROWTH

9% 4% 2%

PLEASE NOTE Detailed Survey Results Available…

40-41.indd 41

There are also many insights gained to assist café suppliers, such as green bean, milk, soy, sugar, packaging suppliers, café equipment and/or cleaning products etc. The collective voice of the coffee roasters has been collected and more details are available to greatly assist your service standards via better roaster business to business knowledge. Under no circumstance will an individual respondent’s contact

2.6%

ten to twelve coffee brands

5.3%

seven to nine coffee brands

44.7%

four to six coffee brands

carbonate

Coffee machine cleaning products 55.3%

three coffee brands

juice

tea

packaging

55.3%

two coffee brands

34.2%

CAFé

one coffee brand

chocolate mix

coffee roasters product portfolio

89.5%

44 % 19 % % 19 COFFEE ROASTERS % 7 HAVE A 7 % % 4 ATTATCHED

favourite green bean

how many coffee brands do you have?

48 OF

water filtration supplier

63.2%

Main coffee bean origin used in your blend

28.9%

per annum

syrups

10%

sugar sticks

11% 8%

63.2%

11% 8%

MILK

PNG

colombian

brazillian

green bean sourcing

details and/or individual views expressed be supplied in any way – we only collectively collate the total group top line results to discover the insights gained for this, our first ever coffee industry benefit – Please contact David@pulseplus.com.au at Café Pulse for more details.

27/11/12 11:44:39 AM

42.

MEET

W WINNERS.

OVERALL WINNER // A N D Y F R E E M A N

CO F F E E SN O B S The Golden Bean is awarded to one coffee roaster each year. The awards process for this accolade consists of Australian coffee roasters submitting coffees in both Espresso and Milk Based categories. The total of the scores for each category are then added together to find the WINNER. This is Andy’s story. rom our humble beginnings early in 2004, the home roasting hobby has turned into a business, an obsession and a life consuming pastime. And now, 8½ years later, we have etched a little mark in local coffee history as a Golden Bean Winner; it feels surreal, but also feels pretty damn good. CoffeeSnobs has always had an ethos of learning, sharing and teaching the art of better coffee via the public website. There is nothing that gives us all more joy than seeing people learn to roast or seeing them have their epiphany moment on an espresso machine, when they go from “pouring bitter gushers” to “pouring liquid chocolate” off a group handle. While we call ourselves snobs, the whole community of CoffeeSnobs is encouraging and helpful without judgement to new users, and it’s those same new users who will one day be providing guidance to someone newer than them. It really is community collaboration at its very best. The CoffeeSnobs business model is a very odd one. Apart from the obvious internet based “store open 24 hours a day, 7 days a week”, a busy website means that we can sell advertising space. That advertising revenue covers the website overheads and also subsidises some of the bean and freight costs for all of the CoffeeSnobs membership. Members get amazing beans at a great price, and they also support the advertisers by purchasing their products. While not your typical manufacturer/consumer relationship, it is a complete circle that gives

42-43jo.indd 42

everyone great value. Of course, CoffeeSnobs is far from a one man show. Website moderators do a stellar job of making sure the community runs smoothly, and most of what they do is hidden behind the scenes where we have discussions about policy and direction. The whole CoffeeSnobs community is mostly self policing, and members always encourage positive, helpful posts. Typical small business workload of 16 hours a day, 7 days a week is little surprise to most business owners, and being able to selfishly follow your dreams is only possible with the support of your family. My wife, Paula, and the kids (Sarah, Zed and Tiana) along with Dad are hugely supportive, helpful and tolerant of my odd working weeks, and they also look after the business while I shoot off around the country and around the world a few times a year. Any accolade we ever receive is thanks to all my friends, family and customers, as you all play a big part in the punch-line. To all the guys at Café Culture, I applaud your yearlong effort to put on Australia’s biggest coffee roasting competition. It’s a huge amount of work and every year it gets bigger, better and runs smoother. For those who don’t know the team, they are incredibly hardworking and have a sincere and friendly passion to make everyone welcome and to promote the industry for the betterment of all of us. Winning a competition using two custom blends created for Fiefy’s Specialty Café in Pirie

St, Adelaide was a stunning result for us and hopefully for her café too. It really emphasises to me that it’s possible to provide your customers with great coffee at a commercially viable price, without having to cut quality corners. CoffeeSnobs has been an exciting journey so far. I love the industry, I’ve met some awesome people, and our wonderful customers allow me to play with some of the most amazing coffees in the world. Life is good, and I look forward to enjoying the next exciting chapter. - Andy.

TIMELINE 2004: Coffeesnobs started out as a small group of home roasters looking to buy a bag of green coffee to share. Soon after that, it became a website where home roasters could discuss their process. Topics about coffee roasting turned into questions about coffee machines and grinders as the website grew. More people joined in the discussions. 2005: With a membership totalling 200 and the monthly distribution of green beans growing, the existing co-op style started to unravel, and it became obvious that CoffeeSnobs needed a fresh injection of ideas. Many different ideas were trialled, some worked and some didn’t, but everyone was having fun experimenting and we were selling some interesting green coffees in cotton bags that we would cut and sew together in front of the TV at night.

19/11/12 5:47:40 PM

2006: The popularity of the website and the monthly green coffee sales was causing slow server performance, and our clunky system of manual invoicing meant that the user experience was far less than optimal. New computer hardware was purchased, and a new web based store called BeanBay was born. The 1,200 members could now order without the long waits and website timeouts.

we retired our trusty 10 kg roaster. While we had used the CoffeeSnobs Roast Monitor software for years,

2007: With 2,100 members on the site talking about the wonderful coffee they just roasted, the regular question from those who don’t roast at home was, “Why don’t you sell roasted coffee too?” So we purchased a 10 kg roaster and built a small 6 m x 6 m roastery in Dad’s

creating better custom blends for

paddock to supply roasted coffee. The actual roasting was only done on weekends (as I worked full-time in IT during the week), so all the orders for the week were collated, roasted and then shipped out Monday lunchtime.

style all of their own.

2008: Having originally been Fair Trade certified, we wanted to do something with even more impact for the farmers and their families at coffee origin, so the FairCrack fund was started mid 2007. In 2008, we funded our first project, which was to purchase and supply two coffee pulpers for farmers on Kilimanjaro, Tanzania.

installed to run the forum. 22,000

Farmers could now take a much higher quality coffee to the mill, and that season they received $5.50 per kilo, instead of $0.50 per kilo, which

direct from farms. Sharing these

was a huge difference in income and obvious had a great impact on the village too.

year is to win the 2012/2013 Golden

2009: We were bursting at the seams in our garage under the house, so we found a property for lease in an industrial area that had a nice view across a lake. A second hand forklift was purchased (no more hand unloading pallets) and for the first time we could source and land in higher volumes, so less people would miss out on the beans we offered.

down the page, then I guess you

2010: After spending 18 months building and commissioning a computer controlled roaster, it finally gained Energy Safe certification and

business and our whole industry.

42-43jo.indd 43

this was our first opportunity to control a roaster from the same software. This was a huge leap forward in roast consistency and has opened up a whole new world of tweaks and scope to play. 2011: Having roasted mostly for domestic and small business customers, 2011 saw a move to some of our café accounts. Dozens of roasts with different components and different profiles are required as the building blocks for each custom blend. It’s a lot of fun creating something special for a café that is unique to them and gives them a 2012: The CoffeeSnobs website is huge and has outgrown the original software and hardware. A new, state of the art computer server was purchased and new software was members and more than 5,000,000 page views a year requires a lot of behind the scenes infrastructure and after some upgrade teething

CoffeeSnobs would like to thank our loyal supporters, friends and family. You all inspire us to improve every day in our quest for excellence.

problems, the new equipment looks up to the task. Along with sourcing beans from many Australian and overseas brokers, we have been landing record amounts of coffee finds with CoffeeSnobs members each month is a lot of fun, and obviously the real highlight of the Bean Roasting Competition. 2013: If you have read this far must have some involvement in

Try our single origins and premium coɈee blends at some of our favourite places: Fiefy’s Specialty Cafe - Adelaide Black Cup Cafe - East Geelong Beans 2 Bounce - Bannockburn Simply D’Lish - Leopold 92 Degree Espresso – Essendon Riverstone Cafe - Briagolong The Flying Bean - Lara Caffe Terra - Nagano, Japan

the coffee industry. Please consider sharing some of your knowledge with others via our website; it’s a lot of fun and you might just find your next employee via the website too. People with a passion for great coffee and a willingness to learn

FREE CUSTOM BLEND DEVELOPMENT T for your business or cafe Contact: cafe@coɈeesnobs.com.au

YOUR BLEND

everything about the industry have the potential to be the future of your

Get involved and join in the fun at

coffeesnobs.com.au

W. www.coffeesnobs.com.au

19/11/12 7:15:36 PM

44.

MEET

W WINNERS.

WINNER // F R A N C H I S E

NASH I

On the verge of opening their 10th store in Melbourne’s CBD and with a string of awards under its belt, NASHI HAS DEMONSTRATED A WINNING FORMULA when it comes to providing healthy food on the run.

he strategically located stores target busy office workers who desire something quick

up with a workflow that is flexible enough to work whether there’s one or four people on the

Coffee and Nashi: A Love Story Much more than just a lunchtime business,

yet nutritious to satisfy their hunger, with a

floor; they are able to do so in the most efficient

Nashi caters for every time of the day. In the

real focus on healthy, hand-prepared, grab-and-

way possible.” These back-alley drawings created

mornings it may be a coffee with a vast selection

the design footprint used for every store since.

of breakfast items to complement; lunch sees

go meals made daily using quality, market-fresh ingredients.

With his untested concept, Sam tendered for

Sam Nash, Nashi’s creator, left a successful

a wide selection of seasonal, freshly made

– and won – a store in Collins Place (45 Collins

sandwiches and Panini on offer; and there is a

career at Epicure Catering 11 years ago to explore

Street, Melbourne). This was the foundation

range of snacks and meals for any time of the

the challenge of running his own business.

store that Sam still refers to as his “baby”, and

day when hunger kicks in or time allows for a

Recognising a gap in the retail takeaway food

it started him on the road to owning a very

quick bite. Nashi’s strong and loyal customer base

market for a “healthier food option for very busy

successful chain. A fairly small space at 23 square

has also come to expect great quality coffee,

people”, Sam spent nine months testing various

metres, to this day it is one of the Nashi group’s

reflective of their high-quality food product.

food and packaging ideas in his home.

best performers. Since opening 10 years ago

One of his original plans was to find a

Sam tells us, “Early on in the Nashi business,

this month, Nashi has gone from strength to

I realised that there was a huge opportunity

better way to package sandwiches, panini and

strength; the brand is now recognised as much

to capture part of the increasing coffee

focaccia for eating on the run. Sam invented

for its great coffee, sourced from Veneziano

market. Great coffee was the perfect partner

a greaseproof bag that made customer service

Coffee Roasters, as for its food, leaving the group

to our sandwich business model. However, it

more efficient and saved customers’ clothing by

well poised for a bright future, with franchise

needed to match the quality of our sandwich

eliminating the need to unwrap layers of paper.

opportunities on the horizon.

business, which is what we were originally

Then Sam turned his thoughts to solving the

about. I had always said that we are a food

lunch-time catering dilemma of collecting platters

business that sells coffee, as opposed to a coffee

from all over the CBD – a time-consuming and costly exercise. Sam solved this problem with another design idea: laminated cardboard sandwich trays that eliminate the issue of tray collection and provide Nashi with a branding opportunity at the same time.

business that sells food; however, there was no

Nashi continues to win accolades, also winning: Best Franchise or Chain Sandwich Retailer 2012 (awarded by the Australasian Sandwich Association).

Sam drew the original store design – to scale “I ‘played’ in this immaginary ‘chalked’ concept store and put considerable time into checking things like the service flow, product placement and so on, tweaking the design on a daily basis. Eventually I came

44-45*jo*.indd 44

level. “Our first coffee supplier was a great starting point, but we really wanted to implement a consistent barista training culture within our business. I was first introduced to the Veneziano

– on the laneway out the back of his house in chalk.

reason why we couldn’t do both at the highest

crew through a mutual friend and competitor in Ten years and 10 stores later, Nashi is

the coffee business. They had their own blend

undergoing a brand refresh to highlight its

made by Veneziano at significant volumes. There

maxim of “bringing the kitchen into the shop”,

were certain pH level requirements and other

commencing with the store at the Jam Factory

requests that seemed way beyond my technical

in South Yarra this year, then filtering through

comprehension. They also had strict barista

to the older stores as they come due for

training requirements that were being supported

refurbishment. The revised branding reflects the

by the Veneziano staff. It was the combination

three things the Nashi brand is becoming famous

of coffee knowledge, locally roasted beans and

for: sandwiches, panini and good coffee.

business support that impressed me.

19/11/12 5:50:01 PM

food, as is evident in their daily store revenue, with revenue splits becoming more balanced. As Sam explains, “Since we focused on coffee, it’s become more like 55/45 food to coffee, which is demonstrative of what our partnership with Veneziano has achieved; revenue prior to this was closer to 80/20 food to coffee. It was definitely the right strategic move for us and provides us with a double reason for customer visitation throughout our operating hours.” Nashi creates all their food in their kitchen located in Collingwood (Victoria), while Veneziano are based around the corner in Abbotsford. This geographical closeness helped when it came time for Nashi to explore a blend “Our [first] Veneziano representative was Australian Barista Champion four

of coffee that was unique to them.

nutty, Toblerone flavours and a medium bodied

“After three years of using the Veneziano

roast of the original Estate blend; after all, our

years running, supported and eventually replaced

Estate blend, even though we were extremely

customers are accustomed to more than a

by the Australian Latte Art Champion. Not a bad

happy with it, we decided that it was time to

warm cup of coffee-flavoured milk.” And the

way to start a dedicated barista training culture

create our own unique blend; Veneziano were

current Nashi blend is obviously a winner with

within Nashi! I knew that they [the reps] would

equally up to the challenge to fulfill this request.

the specialty coffee industry as well as Nashi

not have been putting their efforts behind the

With the help of Craig Dickson and his roasting

customers, as the winner of this year’s Golden

Veneziano business if the coffee did not match

team, we initially discussed what we would like to

Bean Best Coffee Chain/Franchise attests to.

their abilities,” he says.

achieve. It needed to be able to cut through the

This strategy now sees Nashi customers come to them almost as much for their coffee as for

milk, but still be smooth enough as an espresso.

For more information W. www.nashi.com.au

It was important to Nashi that we retained the

Photos by Dale Parker (manager First Pour Melbourne).

Espresso (Short Black)

44-45*jo*.indd 45

19/11/12 5:50:14 PM

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46-47***.indd 46

Proud Mary is more than just a café. We’re a team that approaches each day with excitement, passion and the motivation to make each experience unique. When we started the business in 2009, we opened with the intention to make coffee better and be creative in our delivery. We see a huge opportunity to make a difference in this industry, through education and relationships. One of my personal commitments is travel to strengthen our crop-to-cup knowledge and source quality green beans. This year alone I’ve been to most of Central and South America sourcing great coffee. This is our way of developing transparent relationships with farmers, and helping our customers to establish a genuine connection to coffee origins. Coffee has been part of my life for the last 14 years, and at Proud Mary it continues to be an important driving force of what we do. At the end of the day, we’re

in the coffee industry to make a difference in the greater community. Proud Mary is our little community-hub. It’s our home, and we aim to make each one of our customers feel welcome in our home. Our focus on food is just the same as our focus on coffee. We want to celebrate the finer things in life, and developing lasting sustainable relationships with farmers of quality produce is our way of sharing that. Our dedicated team at Proud Mary has a real sense of purpose and a clear vision of where we’re going. We support each other and go that extra mile to ensure quality with no stone unturned. Each day brings a new opportunity, another chance to enjoy a delicious cup of coffee, and to share our coffee ethos. We’re following our own path, and it’s an exciting time as we continue to celebrate all these things that make life special to us. Nolan Hirte, Proud Mary. P. 03 9689 2116 W. www.proudmarycoffee.com.au

19/11/12 7:19:01 PM

MEET

W WINNERS.

WINNER // E S P R E S S O (SHORT BLACK)

VE NEZ IA NO COFFEE . Bond Street by Veneziano Coffee Roasters, the winner of the 2012 Golden Bean espresso category, was named after the street that’s home to its roastery, First Pour café, training premises and equipment showroom, in Melbourne’s inner city suburb of Abbotsford. Veneziano Coffee Roasters developed and launched their seasonal blend, Bond Street, a little over two years ago. The first release of Bond Street at the end of 2010 earned a silver medal at the Golden Bean awards of that year and won another silver medal in the milk-based coffee category in 2011, before taking out the gold in the prestigious espresso category last month. “The initial idea behind Bond Street was to utilise some of the exciting but very small volume bean producers we had the pleasure of sampling in our visits to coffee origins. These microlots are not viable in our normal production schedule, but are

46-47***.indd 47

coffees we wanted our customers to be able to experience,” says Craig Dickson. “It’s a great opportunity to showcase our expertise in roasting and blending and offer our customers the chance to try something new and different when it’s available.” The winning blend consists of a natural processed Costa Rica Las Lajas Black Pearl for its bright, acidic qualities, a fully washed Guatemala Puerto Verde for its soft, sweet melon notes and a natural processed Brazil Tanque to bring in some weight in the mouthfeel and some base notes of almond. Bond Street is available for purchase online from Veneziano’s website and it gives Veneziano’s First Pour cafés the exclusive opportunity to offer their customers something special in addition to the dependable Veneziano staples.

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P. 13 COFFEE (2633) W. www.venezianocoffee.com.au

20/11/12 2:21:03 PM

48.

MEET

W WINNERS.

WINNER // S I N G L E O R I G I N

D U C A L E C O F F E E.

WINNER // O R G A N I C

BAROSS A COFFEE ROA ST E R S . Roasting small batch single origin coffee in the vines is all part of the weekly flow for Barossa Coffee Roasters. A creation of husband and wife duo, Paul and Janelle Amos, the common love of freshly roasted coffee beans has seen the boutique brand become a local institution in a region with food and wine in its blood. Local wineries, coffee shops and Maggie Beer’s Farm Shop pour the locally roasted beans with pride. With a focus on Single Origin beans that are “People and Planet Friendly”, there is a transparency and respect for the source in every roast. As both coffee roasters and wine grape growers, Paul and Janelle understand the connection from grape grower to winemaker, which naturally translates in to coffee grower to roaster. The perspective of primary production plays an important role in how Barossa Coffee Roasters drive every aspect of the business. Not a forklift in sight, these guys are truly small batch. A craft more than a production, coffee beans are roasted, packed,

48-49*jo.indd 48

labelled and date stamped by hand with a true focus on freshness. Beans are roasted to order; nothing sits on the shelf around here, ensuring a balance between beautiful, living, breathing beans and no wastage, with the bigger picture in mind. The gold medal winning Uganda bean, along with the bronze medal winning Ethiopia Yirgacheffe and Guatemala Huehuetenango, is part of a rotation of hessian sacks patiently waiting their turn to roll in “little red” the coffee roaster. Paul and Janelle set up shop at the local Barossa Farmers Market every Saturday morning with their beans, roasted just a couple of days before. The Roastery in the vines operates by appointment only; however, if you get your timing right, you may bump into Paul and Janelle at their Pop Up Café “The Breakfast Rave”, run with a group of like-minded locals at various iconic locations around the Barossa Valley. W. www.barossacoffee.com F. facebook.com/barossacoffee facebook.com/thebreakfastrave

Winning the Single Origin category for the second time in three years (silver in between) reinforces to us the importance of our motto: “We take coffee seriously not ourselves”; learn it, know it, live it. We love poking fun at ourselves and the industry in our advertising, but being able to find an origin and roast it to a specific requirement for a desired brew method is the core of what we do. We entered the Ethiopian Harrar this year, as it is a big favourite in the hoppers with our dc customers – so much so, that it is part of our dc premium line.

It always has an amazing spicy, mango aroma, jammy and fruited flavours with chocolate and hints of cinnamon. After our initial success in this category in 2010, we have since introduced a single origin program to our dc customers. Every month they are introduced to micro lots, CoEs, limited releases and anything we can get our hands on. This is supported by tasting notes and extraction parameters, so they can get the best out of the coffee for their customers. P. 1300 Ducale / 1300 382 253 W. www.ducale.com.au

19/11/12 7:23:34 PM

49.

MEET

W WINNERS. WINNER // D E C A F F E I N A T E D

P I O N E E R C O F F E E.

WINNER // D E C A F F E I N A T E D

DIMA TTINA COFFEE .

Gone are the days where baristas would shudder at the word “Decaffeinated” in the same sentence as flat white or latte. In the quest for excellence under such a growing request, Dimattina Coffee has struck gold. The best place to start is with the highly talented and humble Lino Bettiol, Master Roaster for over 30 years. When asked what his secret is, he doesn’t falter in saying, “Firstly, you need a great product.” The roasting accolades have grown over the years, demonstrating Lino has the experience and eye for choosing and roasting such quality. “Secondly, after much field research into the roasting style of decaf, we decided to roast our origin a touch lighter,” he states. “Not too fast, keep the temperature a little lower and for a slightly longer time.” Sounds simple? Well, the proof is in the product, and Dimattina Coffee is very proud to be able to share the cup with you.

48-49*jo.indd 49

A Columbian Excelso single origin bean has been carefully chosen, decaffeinated through Swiss Water Process. With a beautiful creamy, syrupy mouth feel, your taste buds are delighted with a well rounded flavour. Cupping notes include a citrus acidity, almond, toffee and molasses profile. Dimattina Coffee has been a proud and growing business for 14 years, after the family began within the industry over 50 years ago. Quality, consistency and a commitment to its valued customers have them well respected amongst their peers. Within a fast paced and constantly changing industry, Dimattina Coffee hold on to tradition, while complementing and educating themselves with current knowledge. Such passion and experience is sure to see Dimattina Coffee flourish for years to come. P. 03 9462 4499 W.www.dimattinacoffee.com.au

Kate Clarke and Jo Bennett couldn’t imagine a better start to their new partnership at Pioneer Coffee Roastery than winning a gold medal at the recent 2012/13 Golden Bean awards. Having only been in business together for two months at the time of posting their entry, they are excited about what the future holds. Nestled in an unassuming industrial area in Yandina on the Sunshine Coast, Pioneer has claimed many a bronze and silver in past competitions, but until now, gold has always slipped past them. Kate, their Master Roaster with 7 years experience in the coffee industry, puts their recent win down to going with their instincts and knowing their traditional formulas stand the test of time. “Decaf is an overlooked part of a roastery’s basic blends, but it is still an important one. Customers might not want a caffeine hit, but still want to

enjoy a great tasting coffee, and we always try to focus on what the customer wants from their cup,” said Kate. “Our decaf is a single origin Mexican bean decaffeinated using a Swiss Water Process, and then, of course, roasted with love.” The roastery is currently undergoing a much overdue facelift. “To help with our new start, we wanted to capture a funky, fresh feel to the roastery,” said Jo. One of their primary goals in the revamp of Pioneer is to return to a focus on the coffee. “We want to make sure that a customer knows they can always have a great experience with Pioneer Coffee, whether they are at the roastery, at a café, or ordering online,” said Jo. Experience it for yourself at 1-41 Pioneer Road, Yandina. A bit out of your way? Order online, or find a stockist at W. www.pioneercoffee.com.au

27/11/12 11:46:11 AM

50.

MEET

W WINNERS.

WINNER // C H A I N S T O R E FRANCHISE ESPRESSO

THREE BEANS.

Three Beans is the baby of two brothers, Matt and James Howe. The first three beans opening was a 10 sqm hole in the wall at Chatswood Chase 5 years ago. Now there are 16 cafĂŠs operating across Sydney, with two more opening before the end of the year in Roseberry Street, Balgowlah and St Ives Shopping Village. Three Beans was born out of a desire to offer great tasting coffee and food underlined with strong ethical policies founded in strong animal welfare practices. Three Beans sources free range eggs, chicken, bacon and ham. It uses organic fruits, flours and sugars, and all of these ingredients are

utilised in its kitchen to produce great tasting food that is free from artificial colours, flavours and preservatives. This desire extends to our coffee. We spend a lot of time with our roaster (probably too much!), Sam from Caffe Di Gabriel. Together, with Sam, we cup all the new RA Organic crops and try and improve our blend with every new crop cycle. We are very proud that our new coffee blend has surpassed previous bronze and silver medal wining blends to attract a Golden Bean Gold award. P. 02 9939 5595 W. www.threebeans.com.au

CONGRATULATES

THREE BEANS GOLD MEDAL WINNER OF THE CHAIN STORE/COFFEE FR A FRANCHISE ESPRESSO CATEGORY AT THE

2012 Golden Bean Awards

50-51jo*.indd 50

19/11/12 5:59:57 PM

MEET

51.

W WINNERS.

WINNER // C O F F E E S N O B S HOME ROASTER (MILK BASED)

ZED FREEMAN.

WINNER // C O F F E E S N O B S HOME ROASTER (ESPRESSO)

H A BIB MA A RBA NI.

Being in the coffee industry for over a decade, I’ve found it’s the constant development and new knowledge that drives me. I originally stepped into competition because I found myself getting bored just being behind a machine in my café all the time doing the same thing. My first competition experience, over 5 years ago, showed me just how much more there is to know about this magical little bean and the long journey it takes to get into our cups. My journey began with latte art, and it was the creative side of coffee making that helped my passion flourish. Day after day I would learn new designs and challenge myself to get better. From there, it was a natural step into barista championships where, with the right guidance, the depth of knowledge and growth was exponential. In one of those competitions I claimed a 250 g Hottop roaster as my prize, which, lo and behold, propelled me into an all new realm of coffee. I knew the theory of it, sure, but actually roasting ... being in control of the 1000+ chemical reactions that take place in each roast ... this

50-51jo*.indd 51

would be fun. Sure, I burnt a few batches, but mistakes are how we learn. Researching different ideas

Hi Zed, aren’t you a little

and being open to advice from

young to be roasting coffee?

many different sources helped me

I just turned 11 but I’ve been

get started. But trusting myself,

around coffee most of my life.

exploring, tasting, making mistakes

I know what good coffee beans

and fixing them next time, and

look like but I’m not allowed to

not being afraid to try things

drink anything but decaf yet.

differently, that’s where I found myself learning the most. For Golden Bean, I wanted to see how what I had learnt

What made you enter a roasting competition? When I heard that there was

compared to what others were

a home roasting category I

doing out there. I selected the

thought “I’ll have a go at that”.

Indian Thalanar Estate as my

What beans did you use?

coffee, and let it stand alone in

I looked through all the beans

the cup, as it has great balance for

at Dad’s work and selected a

a single origin. I roasted it three

Mexican bean. I thought about

different ways and sampled each

blending it but Dad said it was a

to decide which highlighted the

pretty great by itself.

best features of the bean as an espresso. Then I replicated that profile ... twice, because I had to submit a 500 g bag of coffee, and I could only roast 250 g at a time! It was a great experience ...

Why did you choose that one? Later that day I was going to Taco Bills Mexican restaurant for a friend’s birthday party

another stepping stone on the

(Jackson), I thought it made

coffee journey.

sense to roast from the same country I was going to eat from.

P. 0414 530 398

How did you roast it?

E. habibm@mocopan.com.au

I roasted two 300 gram batches

in the Behmor and blended them together. It’s really easy to use and you can see the beans change colour through the glass door. How did you know they were roasted enough? You can hear the first crack really easily, the second crack was just starting when I hit the cool button and the colour looked right. What did you think when you heard you had won the category? Shock! Then after the shock extremely happy. I went to school the next day and told my teacher Miss P and the class. On Wednesday I was called-up in front of the whole school assembly and was asked lots of questions about coffee roasting. What happens next in your coffee roasting journey? I’m really looking forward to entering my next coffee roasting competition and hopefully beating dad next time.

27/11/12 11:40:34 AM

52.

MEET

W WINNERS.

WINNER // C H A I N S T O R E FRANCHISE MILK BASED

M I C H E L ’ S P A T I S S ER I E.

WINNER // S Y P H O N

C OFFEX COFFEE. As the research and development manager for Coffex Coffee, I have over 12 years' experience in the coffee industry, at least half of that time spent roasting. I look after quality control and blend development, green bean sourcing and grading, as well as our recently developed single origin and specialty offerings. I work closely with the production team to help them create and maintain roast profiles that get the most out of our coffees. Like most roasters, coffee is my passion – the exploration of flavour and the journey from plant to cup. At Coffex, we are fortunate to have industry leading equipment and technology, which allows us to consistently produce high quality coffee. As the market turns more towards direct trade, farmer-roaster relationships and specialty offerings, we are proud to say that we are a part of that

52-53jo*.indd 52

development moving forward. I chose to use the Ethiopian Yirgacheffe Gelena Abaya. It is a natural process, sun dried coffee; for a natural coffee, it is extremely clean and balanced. I chose this bean because of its intense aroma and unique flavour. As a Yirgacheffe, this coffee really defies what you would expect in the cup and has so much character that it really shines on its own. It is a coffee that has consistently impressed and is perfect for lighter style roasting. I think as a filter coffee it really shines, due to its very clean flavour and smooth body. We are very proud to win a gold medal for this coffee and thankful to Café Culture for organising the event. The Gelena Abaya and many more exciting coffees are available at Coffex.

Baristas and coffee roasters around

RFG's Gary Alford, Head of

Australia gathered for the 7th annual

Manufacturing & Wholesale, said

Golden Bean Roasting Competition

the awards reflected the dedication

on the Sunshine Coast, where the

and expertise of RFG’s expert coffee

food brand giant Retail Food Group

roasting team.

(RFG) was awarded for its expertise in coffee roasting and crema talent. Blends from RFG’s Michel’s Patisserie and Donut King Brands battled for the finest brew against a host of coffee royalty to bring home four awards. RFG is a leading Australian food brand manager, franchisor and wholesale coffee roaster who also

“We are committed to delivering quality coffee for our customers, and RFG recognises that the perfect cup of coffee relies on the quality of the coffee blend and extensive roasting expertise,” Gary Alford said. “RFG is committed to training staff across each and every one

owns the successful Brumby’s Bakery,

of our stores to produce excellent

Esquires Coffee Houses, bb’s café,

coffee every time, ensuring that our

Pizza Capers Gourmet Kitchen,

customers can expect a consistently

Crust Gourmet Pizza Bar, Evil Child,

excellent product every visit.

Roasted Addiction and Barista’s Choice. Michel’s Patisserie has reaffirmed

Our 2012 medal haul at this year’s awards is an amazing achievement at a competition

its commitment to delivering

that is the largest of its kind in the

outstanding quality coffee, taking

world.”

out one gold medal and one silver medal, and was also named Runner Up in the overall category. Donut

More information on franchisee

P. 1300 COFFEE / 03 9380 1111

King also took out a bronze medal

opportunities is available at

W. www.coffex.com.au

on the night.

W. www.rfg.com.au

29/11/12 8:22:26 AM

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18/11/12 6:05:48 PM

54.

MEET

W WINNERS.

BY SEAN EDWARDS

MEDAL SUCCESS // AT T H E G O L D E N B E A N

S U P R E M E R O A S T ER S . WINNER // A U S T R A L I A N G R O W N A N D F I LT E R

LA SA V OIR.

Australian: La Savoir is a new brand that I created in March 2012, so I could also sell a range of blends and single origins from around the world to cafés throughout Australia. I did this, as I felt that it was morally wrong to sell international coffees under my long time established brand Nat’s coffee, which I have proudly marketed as a single origin Australian grown product. La Savoir will be opening its new home on the Gold Coast in 2013. It is very exciting for me to now be able to advertise it on its opening as a multiple gold winning coffee, which has definitely made me very proud. Filter: Ever since I started entering the Golden Bean competition in 2006, it has been a goal of mine to win gold in

54-55*.indd 54

Category 4 – Filter. Every year I have entered, I have only ever been able to achieve bronze medals, and it has been driving me a little crazy. I was confident this year with the new brand that I was going to win, so I put most of my effort into coming up with an amazing filter coffee that was also available in larger quantities that I could actually sell to the public. To win gold in two categories that mean a lot to me has made me extremely proud – especially the Australian, as I harvested, pulped, sundried and hulled this coffee all myself before roasting it. – Nathan Byron.

P. 02 6628 3666 E. la_savoir@hotmail.com

It was an absolute pleasure stopping in on Roger Bright from Supreme Roasters in Yatala on the way home from the Golden Bean this year. Roger was one happy man when he showed us his wall of Golden Bean medals that he has collected from the competition over the last few years. He won a huge tally of nine medals this year across all categories and would have to be one of the front runners in most medals won during his competition years. Roger who was originally from Far North Queensland roasts his award winning Coffee in the out skirts of Brisbane in Yatala. Yatala, famous for it Aussie gourmet meat pies now has a new champion in their suburb. Roger roasts daily on a 10kg roaster but is undergoing renovations now to expand as more business is coming his way. He enjoys competition and saw

the Golden Bean as a great way to achieve recognition and to be able to attend the event to network with other roasters in similar business situations around Australia. I only met Roger for the first time at the Golden Bean Awards dinner in Caloundra in October but had heard many nice stories about this passionate coffee guy. Roger’s business, Supreme Roasters is a great story. He started the roastery over five years ago very under captilised but through hard work, passion and a clear vision he created this award winning business. No more sleeping on the floor at the roastery Roger. With this industry recognition and the well received rewards you can now buy a bed.

P. (07) 3801 8989 W. www.supremeroasters.com.au

27/11/12 11:36:50 AM

COFFEE NOTES 55.

Browse the judges’ notes on 8 great coffees entered in this year’s Golden Bean. From this issue forward, Café Culture’s panel of judges will critique several coffees for each edition, to bring you some unique examples of FINE AUSTRALIAN COFFEE ROASTING. All coffees were evaluated first as espresso and then as milk-based.

COFFEE

MONTVILLE COFFEE

ART OF ESPRESSO

Woodford Blend

Kombi Blend

This coffee makes a bold, traditional espresso

With its combination of citrus and dark

with rich intensity and a full body. It leaves

chocolate, this coffee makes a pleasant, full-

a pleasant smoky finish. With milk added,

bodied, well-balanced espresso with a dry spice

it takes on sweetness and dark roasted

finish. With milk, the flavour intensities persist,

almond-like flavours.

but the finish changes to buttery and creamy.

www.montvillecoffee.com.au

www.artofespresso.com.au

CREMA STAR

ROMEO

Lift Off

Six Bean Blend

As an espresso, this coffee has high acidity, a

This is an exceptional coffee with good complexity,

toasty flavour and a soft, dry tobacco finish.

body and balance. With a dark chocolate aroma, it

The acidity breaks well through milk to give

is full of cocoa flavour intensities. It has a creamy

a predominately sweet flavour and a smooth

mouthfeel and a soft cocoa finish. With milk, it

finish.

maintains its complexity and a smooth, velvety

0412 146 840

mouthfeel. www.coffeebrothers.com.au

DIMATTINA

BOUNCE COFFEE B

Prima Tazza

Farm Fresh Blend F

This exceptional coffee is all about chocolate

TThis coffee has a pleasant aroma with notes

– an intense chocolate aroma, dusty cocoa

of molasses that develop into a dark toffee, o

and dark chocolate flavours and a lingering

ccaramel flavour when combined with milk. It

chocolate finish. It is well balanced and

lleaves a persistent caramel aftertaste.

equally good as espresso and with milk.

www.bouncecoffee.com w

www.dimattinacoffee.com.au

PROUD MARY

KARMEE COFFEE

Panama Filter Roast

Bar Forte

On first impact, the aroma of this coffee

This coffee has a pleasant aroma with notes

speaks of pear and quince. Its bold, fruity,

of caramel. It makes a bright lively espresso

tea-like character has an unusual brightness

with high acidity, and with milk, a burst of

in the flavour that would perform best as a

sweetness is evident. It leaves a soft caramel

filter coffee.

aftertaste.

www.proudmarycoffee.com.au

www.karmee.com

OUR

54-55*.indd 55

ANDY FREEMAN

DAYLAN ISAI

STEVE MCGINNESS

ROBIN FRIEDRICHS

DANIELLE ROSS

PAUL HOLIDAY

CHRISTINE COTRELL

Coffeesnobs

Di Bella Coffee

Beans Coffee Roastery

Black Cat Coffee

Merisant Australia – Equal

Coffee Education Network

25/11/12 6:55:42 PM

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25/11/12 6:57:17 PM

STORY BY MARK BEATTIE 57.

JUSTIN

GETS

It was at the Golden Bean 2011 when I was first approached about assisting with the first large scale installation for Proaster in Australia. JUSTIN METCALF WAS MOVING AHEAD WITH A NEW COFFEE ROASTING BUSINESS venture with partners, as part of the company AESP. The roaster and plant setup was integral to the business getting underway and timing, as always, would prove critical.

ustin and his partners decided on the Proaster 120 kg Batch Roasting line that included a green bean loader, destoner, afterburner and PLC control system that is manufactured by Taehwan Automation in Seoul, Korea. This wasn’t an easy decision for Justin to make, given that this would be the first industrial installation of a Proaster line in Australia and so would present certain challenges in relation to timing and compliance for the local market. I also had no experience with the brand other than what I had seen at trade shows, so a quick trip to Korea was organised to inspect the quality of the equipment, as well as to nut out the viability of importing and installing one into Australia for AESP. I was also looking for a premium end range to add to our roaster product portfolio, so figured this would be a great opportunity. Before going, I knew South Korea was a very strong manufacturing country, given the success of their car industry, so I was expecting quality manufacturing processes. Sometimes this doesn’t translate into quality food or beverage processing equipment, so I was very interested to see what other roasting companies were doing in the market and the quality of the coffee they were producing. What I wasn’t aware of was how developed their coffee market is. The Korean specialty coffee market is booming. I was pleasantly surprised to see cafés roasting in house and serving coffee in a number of different ways. Although they are more filter coffee oriented than Australia, if anything they have on average more advanced palates given they are less reliant on milk based blends and seem to embrace the serving of single origin. A lot of the cafés and roasteries I visited had walls

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INSTALLING THE ROASTER

proudly displaying training certificates. I felt their obsession with coffee rivalled ours and that I could learn a lot from what they are doing in their market. I was pleasantly reassured that this was a culture that focused on quality, which was only more evident when I visited a supermarket and was amazed at some of the innovative packaging they were using. The larger scale roasters I visited all had advanced plant setups that were climate controlled. These were factories as good as you would see anywhere around the world. Quality control was evident everywhere, and proper cupping and sample procedures were in place in most establishments. After seeing a few of the Proaster industrial lines in action, I was convinced it was a quality piece of roasting equipment, and the coffee results were as good as I had seen anywhere in the

market in the industrial sizes. I gave my opinion to Justin, knowing that he had high expectations given his background in working with Probat roasting equipment. I think the deciding factor for me was that Proaster started off in manufacturing food processing equipment, which to this day is still a large part of their business. Some of the equipment they produce is very complex and requires expert knowledge in the food industry. On visiting their factory, you could instantly tell that the focus was as much on the quality of the coffee and service, as on the quality of the manufacturing processes. For this project they also offered a time advantage in being closer in location to Australia, so manufacturing and shipping times are greatly reduced. The timings were always going to be tight for AESP so for new equipment, this was a much faster option than Europe. CONTINUED OVER

25/11/12 6:57:24 PM

58. PROASTER TEAM IN ACTION

UNLOADING THE TRUCK

UNDER CONSTRUCTION

In March of this year, it was full steam ahead with the order, and there was much to do with preparation for impending arrival. Justin and his partners had secured a location in Knoxfield in the east of Melbourne, so plans were drawn up for the installation. To keep up with all the coffee that would be roasted, AESP had also invested in an Italian made Dolzan packing line. The plans went back a forth a few times, as positioning of the equipment was finalised. One key consideration was the height of the industrial unit, which was lower than most, but the Proaster 120 kg line is quite high due to the connecting piping – everything fitted well in the end. Also considered were the power and gas requirements to make sure there was sufficient supply and connections. This setup also required water connections for safety sprinkler systems and compressed air connections for the pneumatic valves and gates. One of the most important things to consider when setting up a roasting plant is the process flow from where green coffee comes in and is stored, to the roasting then packing and then roasted coffee storage. A poorly laid out factory can produce a lot of inefficiencies. This was one of the key considerations taken into account with the layout of AESP’s factory. Australia’s strict gas safety standards are one of the main difficulties in getting roasting equipment up and running. With every installation, there needs to be the appropriate certification, and in this instance it would need to be through

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Energy Safe Victoria. We had a lot of difficulty with trying to get the equipment modified in Korea before arriving, due to the short time frames and communication difficulties with the company that designs the burners and valve trains for Proaster. Parts were also an issue, as Korean companies typically support local manufacturers, so we were dealing with Korean burners and Korean valve train components – most of which were not approved for use in Australia. We would typically do this in our factory on the Gold Coast; however, due to the size of the equipment, the only option was to do it on site once it arrived. We ran into further difficulties when the gas installer commissioned to do the work in Melbourne sadly passed away two weeks before the equipment arrived. Luckily, we were able to arrange another gas installer at short notice, but had missed some valuable time in preparation for the commissioning work. An army of three Proaster Engineers and two from Coffee Roasters Australia, including myself, came down for the installation, which we planned to complete within 5 days. The equipment arrived to the Port of Melbourne on the 16th of July, in one 40 foot and one 20 foot container. This presented us with our next challenge, as the location at Knoxfield could not accommodate the 40 foot container for unloading. Therefore, the decision was made to unpack the 40 foot container off site and have it delivered

loose. The 20 foot container was delivered to the site earlier and was unloaded without incident. It gave Justin a chance to polish up his forklift driving skills before the heavy equipment arrived! Then the unpacked 40 foot container was delivered a couple of days later. It was then revealed that some major damage to a critical component had occurred during unpacking and transport. The damage was to the mounting bracket for the main drum fan impellor housing. Without this fixed, the system could not be run. To get one remade and sent from Korea would have taken a few weeks, which we didn’t have. Fortunately, I was able to take it to a fabricator who was making some other equipment for us and was able do a favour and repair it within 2 days. The assembly was completed in 4 days, which was helped by the fact that all the connecting flues were supplied with the equipment. Having the Proaster Engineers present for the installation was a huge help. During the assembly, numerous meetings were held with the local gas contractor to sort through the compliance issues. This was the most challenging part, as we had to sort through the PLC control system and come up with a gas safety circuit that would satisfy the requirements of Energy Safe Victoria. We also realised at the time that some additional electrical modifications would be required to meet electrical standards, particularly the additional earthing of components. Unfortunately, we were not able to test with gas at the end of the assembly, as the

25/11/12 6:58:03 PM

THE FINISHED PRODUCT

JUSTIN GETS

The setup is impressive, and the coffee has been great since the roasting began. The factory is in full swing, roasting up to 10 tonnes per week.

gas and electrical modifications needed to be done and plans submitted to Energy Safe Victoria for preapproval. Also yet to be done was the main insulated flue running off the afterburner. In the end, it took another 3 - 4 weeks to finalise the changes and get the approval from Energy Safe Victoria. That being said, it is still a quick turnaround, given this was the first installation of this model in Australia. Getting focused time from local contractors is always hard, as they juggle numerous jobs. There were some additional teething problems that were eventually sorted. These included upgrading the gas meter to compensate for a drop in line pressure and also chang-

58-59jo**.indd 59

ing the afterburner cowl to a less restrictive one. The setup is impressive, and the coffee has been great since the roasting began. The factory is in full swing, roasting up to 10 tonnes per week. Last time I was there, they had put in a hoist to speed up the loading of the green coffee into the green bean loader, and the cupping room was almost finished. This was an exciting project from the beginning, for which I am grateful to Justin and AESP for the opportunity. I was so impressed with the quality of the equipment and the service Taehwan Automation provided, that we came to an agreement to act as their agents for Australia.

For more information on Proaster Roasters, contact Coffee Roasters Australia. E. sales@coffeeroasters.com.au W. www.coffeeroasters.com.au

25/11/12 6:58:13 PM

60-61 copy.indd 60

25/11/12 6:58:41 PM

import exceptional Award Winning coffee’s direct from the farmer to you. We continue on our quest to establish direct trade relationships with sustainable specialty coffee growers around the world.

...knowing k g the ggrower makes all the difference.

Silver & Bronze medalists at the 2011 and 2012 Golden Bean Awards

Single e Orig Origin n Es Espr Espresso res sso - Yirgacheffe s Yirrg rgachefffe e Grade 1 Filter - Costa Rica Decaf - Mexican Swiss Water (Latte) Organic Espresso - Aroma Organic Signature Blend Syphon - Yirgacheffe Espresso - Cremaroma Signature Blend

Award winning coffee straight from the grower to the cup enhancing an exceptional coffee experience that most will ever have.

sales@aromacoﬀee.com.au m.au | www.aromacoﬀee.com.au | Phone: (02) 9693 1009

60-61 copy.indd 61

29/11/12 8:22:51 AM

62.

GRINDER REVIEW

COMPAK K10 FRESH GRINDER COMPAK K10 FRESH REPRESENTS TODAYâ&#x20AC;&#x2122;S COFFEE GRINDING: MAXIMUM QUALITY FOR THE MOST DEMANDING CUSTOMER.

Barista competitors quickly picked up on the benefits of a grind on demand grinder - not only for the extra flavour of the freshest ground coffee, but also the advantage of repeatability of dose with minimal waste. Walk into almost any specialty coffee cafĂŠ, and you will

see a gaggle of these grinders lined up next to the espresso machine. There are many grind on demand grinders available on the market, but they are not all the same. In preparing for the 2012 World Barista Championships, I had the opportunity to get to know and make good friends with the Compak K10 Fresh grinder, and here are some of my thoughts. GRINDING/DOSING: The Compak K10 Fresh is a large blade conical burr grinder. After a lot of experimentation and cupping with grinder shootout style comparisons, I have developed a strong preference for conical burr grinders for espresso. My experience comparing flat and conical burr grinders is that the espresso flavour from a conical is consistently more complex and deep in both flavour and structure, compared to the same coffee in a flat burr. From a practical point, conical burr grinders have a larger window of adjustment when you are at or near the perfect grind size, while flat burr have a very narrow window between too fast, too slow and just right.

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25/11/12 6:59:03 PM

63.

NEW K10 FRESH RED SPEED

GRINDER

NOW AVAILABLE WITH TITANIUM BURRS

REVIEW

REVIEW BY CRAIG SIMON 2012 Australian Barista Champion

THIS IS A FANTASTIC GRINDER. IN THE IMPORTANT AREAS OF GRIND, DOSE CONSISTENCY AND QUALITY OF ESPRESSO FLAVOUR, THE COMPAK K10 FRESH STANDS EQUAL WITH ANY COMPARABLE CONICAL BURR GRINDER.

The large burr size provides the best chance of minimising heat build-up in the grinds over busy times (friction is unavoidable in the process of grinding, and this contributes to heat build-up over sustained peak periods). This grinder, as has become the current practice in serious high-end espresso grinders, includes a fan to circulate fresh air within the grinder body and assist in keeping temperatures more stable. While I have heard many anecdotes of clumping with this grinder, my experience has shown it provides a nice fluffy grind with a fantastically clean dose of coffee that falls straight into the handle with very little spill, spray or static … meaning all the coffee ends up in the handle, not on the bench. The Compak K10 Fresh is one of the most consistent grind on demand grinders I have used. Over 15 handles, the weight variation was +/- 0.3 of a gram, which is very good, and from my experience provides a stable and predictable flavour and shot behaviour from each handle. The grind time for me sits between 4.9 and 5.6 s from 18 g to 23 g dose (which is the range I normally sit). This is not the fastest grinder I have used, but it is only around 1 s per handle slower, and I think this slightly slower time assists in the tight dose variation seen from this grinder. ADJUSTING THE GRIND: This grinder uses a knob on the side for refinement and has a continual variable adjustment acting on the blade, with a worm gear allowing for an effortless and extremely precise grind. The grind setting is indicated with a scale on the LCD screen.

ADJUSTING DOSE: On the Compak K10 Fresh, the dose is adjusted by the simple process of altering the grind time. Press the desired dose button (single handle or double handle),

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scroll through the time positions from left to right, then use the plus or minus button to increase/decrease. There is no need to hold anything down or wait for flashing etc. Grind time can be changed very quickly. The throat only holds around 1 handle worth of grinds, so grind change requires very little purge.

ERGONOMICS: The K10 Fresh is an easy to use grinder. The handle is at a good height, and the screen and all the buttons are easy to see and use.

BEST FEATURES:

PRODUCT DESCRIPTION

The conical burrs give outstanding espresso characteristics and consistency of dose weight for each shot. Every shot is very clean and delivers straight into the handle. It’s quick and easy to change the grind adjustment and time. The tall/narrow bean hopper also gives a consistent dose until very close to empty.

The COMPAK K10 FRESH offers a number of state of the art features, including: 3 different operating modes, electronic display and a step-less grind adjustment. The three grinding modes (automatic, manual and two programmed timed shots) are monitored and adjusted by the electronic display, allowing you to pre-set the coffee dose down to a tenth of a second. This gives the barista the ability to reproduce the perfect shot time and time again.

AESTHETICS: I have left this until last, because while this grinder is not an ugly duckling, it is not the prettiest grinder I have seen. Having said that, it is also the least important feature of a grinder in my opinion, and the excellent qualities outlined above make this grinder an outstanding choice if consistency and quality of extraction are important to you.

GENERAL COMMENTS: This is a fantastic grinder. In the important areas of grind, dose consistency and quality of espresso flavour, the Compak K10 Fresh stands equal with any comparable conical burr grinder. The Compak K10 Fresh’s price point also makes it outstanding value for money.

CONTACT US: Disavè Espresso Equipment Suppliers, 52 Gaine Road, Dandenong, South Vic 3195 T. (03) 9702 7733 W. www.disave.com.au E. sales@disave.com.au

SPECIAL FEATURES: Electronic micrometric regulation control Manual push button refill Precision dosing Adjustable fork height

ELECTRONIC FEATURES: 3 grinding modes Total and partial coffee counter Promotional message setting Password protection Configurable burr change warning

TECHNICAL SPECIFICATIONS Product code: 2050976 Grinding burrs (mm): 68 Blade type: conical Blade RPM: 325 Motor size (watt): 760 Standard bean hopper size (g): 1,900 Optional bean hopper size (g): 550 Dimension H x W x D: 660 x 210 x 380 Weight kg: 17

25/11/12 6:59:13 PM

64-65jo**.indd 64

25/11/12 7:00:09 PM

GREEN GREE EN BE BEANS B ANS FROM

Vanuatu

AMAZING AROMA, ADDICTIVE TASTE

Bite Size Coffee Treats helps cafes increase sales and stand out from the competition!

U Are you looking to create a unique point of difference for your cafe?? something that will give you the edge over your competitors?? U AÊproduct that you can have exclusively in your area??

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t. (02) 9723 6500 w. www.bitesizecoffeetreats.com e. info@bitesizecoffeetreats.com

27/11/12 11:38:34 AM

66. BY ADAM BURNS Co-director of Design Portfolio

A O NE HIT

NOT WONDER

Cowbell 808, BOURKE STREET, SURRY HILLS Memories long forgotten can be brought back in an instant when you see, smell or hear something from your distant past. Cowbell 808, a café Design Portfolio (DP) recently completed in Surry Hills, can reactivate the memory bank,

TAKING YOU BACK TO A TIME LIKE NONE OTHER - THE 1980S.

alking in the front door, you just may want to whip out your hair crimper, dust off your double denim, choose a record and relive a little. Sean and Lennie, the owners of Cowbell 808, had this mind when they approached DP to help design the ‘80s themed café. They were drawn to the era because of the happy teenage memories it evoked and their love of ‘80s music. “It was just a really creative time,” says Lennie. Having a strong concept or theme can be important to the success of a café, helping to differentiate it from the competition. For several years, new cafés have gone for an industrial look – especially in Melbourne and Sydney inner city zones. By “industrial”, I mean a simple palette of materials – concrete, recycled brick, a bit of plywood – then throw in a few second-hand chairs, a couple of factory pendant shades and you’ve got a warm, inviting interior.

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Unfortunately, when everyone’s doing something, even a fresh idea grows stale, and the now ubiquitous is fast approaching its use-by date. Cowbell 808 cleverly develops the industrial aesthetic, retaining elements so the design feels familiar, but drawing a layer of ‘80s references over the top. This essentially only worked because the part of the decade Sean and Lennie are drawn to is the culture of ‘80s New York – grafittied subway trains, Hip Hop and street culture. It had a very raw, urban and edgy feel that melds well with the industrial look. A major reference for how the design should look and feel was the cult ‘80s TV show 21 Jump St, which was about a bunch of cops that took over a church and turned it into their office. Cowbell 808 is similar, except it’s a couple of café owners who took over an old convenience store and turned it into a café, with the feel of a New York subway. The first thing people see when entering the café is the graffiti mural. Painted in the style of the time, it’s very New York Hip Hop

and quickly sets the scene, along with the subway tiles used on the walls. Apart from hearing the ‘80s music in the space, there are musical references everywhere. The front counter is lined with a shelf of Sean’s ever growing record collection, and space has been allocated on the walls for vintage boom boxes. To further create an ‘80s vibe, DP incorporated a wallpaper patterned with lightning bolts – a shape synonymous with the decade. All these elements make the space interesting and stand out. The café opened in early August and customer reaction has been really positive, with people coming in just to “check out how cool it is”. Importantly, people are interacting with the space, choosing records to be played and sometimes even bringing their children in just to show them what a vinyl record looks like. The space is also full of objects you can pick up and interact with, so each time there’s something new for customers to notice, whether it’s lego, the smurfs or the basketball

25/11/12 7:01:06 PM

ABOUT THE AUTHOR

Adam Burns is a director of Design Portfolio. Design Portfolio is an award winning company with over 25 years’ experience in retail and hospitality design. They are a multi-disciplinary team that integrate retail design, interior design, industrial design and graphic design to create retail environments that improve your business.

hoop attached to a pole in the centre of the café. “We didn’t choose [these bits of memorabilia] because they were cool; we chose them because we liked them,” says Lennie. “They are from our era and we relate to them, and the people who come in relate to them also.” Interestingly, the café is proving to appeal to a wide range of clientele, from locals, business people and like-minded ‘80s drum machine fanatics, who understand where the name Cowbell 808 came from, to teenagers who weren’t even born in the ‘80s, but love the place’s energy. The theme has also created a lot of buzz and media interest, with write ups on the café appearing on foodie blogs and a mention in The Sydney Morning Herald’s short black column in its first week. While there are a lot of café and restaurant trends at the moment (particularly the one for South American street food that just won’t go away), Lennie insists they didn’t pick the 1980s because it was trendy. “We did it because it was our love and passion,” she says. Having a strong concept or theme can be important to the success of a café, helping to differentiate it from the competition. This would be evident to anyone who’s spent time in Cowbell and really helps make the experience real. When you’re there, you can feel that sense of fun, which is really what the ‘80s was all about. Hang out in Cowbell at the weekend, and the busy space will be crammed with an assorted crowd, enjoying the friendly atmosphere, familiar tunes on the record player and delicious smells wafting across from the open-plan kitchen and the coffee machine.

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The real difference is that they aren’t jumping on a bandwagon; they’ve created something they really believe in and the customers seem to really respond to that. When Lennie and Sean were scouting for a café location, they had three vital criteria. “We wanted it to be within a suburb that had a culture and would appreciate what we had to offer,” says Lennie. “We also wanted a suburb where we could be part of a community.” Being part of a community is essential for Cowbell, as it has helped word of mouth spread and engendered repeat visits. “We love the fact that we have lots of people coming back over and over again,” says Lennie. “And then they bring their friends back, they bring their parents back, their brothers back and we get to know about their lives.” The 1980s theme has helped them achieve

this, because it so unique that people want to share the experience with others. Being part of a community has allowed the theme and the café’s reputation to travel more extensively by word of mouth. So if you were to run with a strong theme or concept for your café, what would you go with? There are a lot of options to choose from, but to narrow it down, Lennie offers some great advice. “If you are really passionate about something and it’s coming from the heart, then go with that,” says Lennie. “That’s what brings heart to a place and people often say they like coming here because there’s no attitude and there’s a great energy. You can’t buy that in a paint bucket. That comes when you really care about something.” For more information and projects, visit: www.designportfolio.com.au

25/11/12 7:01:23 PM

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25/11/12 7:01:56 PM

BY STEVE COSH

It was two and a half years ago on a sunny April day that I flew into Australia not knowing anyone or what to expect, as I’d never been here before. But I had a plan to change the way Australians treated coffee. At that time, BRITA PROFESSIONAL WATER FILTRATION was not a known brand name here, and I wanted to change that.

ater filtration at that time was drop in paper tubes, carbon only or phosphate and carbon mixed. Some believed that these products would make the best cup of coffee, protect the machine and last six months, no matter how much water went though the filter. It was obvious that some education was lacking, and we needed to reboot the industry with new knowledge from the rest of the world. Imagine if you were told of a car with a fuel tank that would not empty for six months, no matter how far you drive. You'd be asking the dealer some pretty serious questions. But no one seemed to be asking these questions about how filters could assist in making great coffee, protect your machine and last through months of use, whether it was 100 or 100,000 coffees. We started at the beginning, by educating the industry to what filtration is and what it is they had actually bought. BRITA Professional is the most trusted brand of water filtration in Europe, supplying more water to more coffee machines than any other brand in the world, but still people wanted to trial the BRITA system. Even more worrying is that there are some cafés, roasters and baristas in Australia that still believe adding phosphate to the water is a good thing for your coffee.

As I said, it’s been two and a half years, and in that time thanks to the passion and pride Australians have for coffee, BRITA Professional has become the number one selling brand of water filtration in Australia. So, now it's time for me to move on. Yes people, I'm leaving Australia. Some will rest easy and some will miss me, as I will miss them. My stay here has been stressful at times, but such fun in an industry I love. I've met some really interesting people, learnt a lot and made some lifelong friends. The coffee industry in Australia is truly second to non in the passion it carries for the product and the beverage served. If you've never thought of the remarkable product you serve, take a moment now; this is an exceptional industry. Australia should be very proud of the position that is held on the world stage of coffee. In 2013, the World Barista and World Brewing Championships will come to Australia; it’s a remarkable feat to have these championships hosted here, and I'm pleased to say I'll be back to see the show. So what's happening at BRITA Professional now that I'm moving on? I'm pleased to say that we've found a fantastic guy to take over from me, Tim Bonaguro. Tim has spent many years in the coffee industry here in Australia working for

Douwe Egberts. Together with Dave Sayes, they will continue BRITA Professionals’ goal to be a key partner to the coffee industry here in Australia. As for me, I'm off to do it all over again. In early 2013 I'll be moving to New York, to concentrate on teaching the Americans about water filtration. They also could do with a little more education. If you've ever been to America, you'll know what the coffee is like. Thankfully, in New York I will be living just 10 minutes by cab from Toby's new coffee venture in Williamsburg, where they even serve vegemite on toast; I'll always be able to get a great coffee and think of Australia, no matter what. A big thank you to all the people I have met here whom I now consider to be good friends. Thank you all for your help and support in making life here on the rock a little easier and for the loyalty and support you've given to BRITA Professional in getting the quality of water filtration in Australia up to international standards. I would not have succeeded without you. Remember to always ask your barista: "Is my coffee made with BRITA filtered water?" If not, you know who to call. Steve Cosh M. +61 423 797 763

separate your cafe from the rest

1300 552 883 www.volere.com.au

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25/11/12 7:02:04 PM

70. PULLMAN TAMPERS

C E L E B R AT I N G

Y E A R S

PULLMAN

MORE THAN 8000 INDIVIDUALLY NUMBERED TAMPERS HAVE GONE OUT WORLDWIDE AS ‘PULLMAN’ TAMPERS.

n mid 2002 Greg Pullman discovered his shiny new coffee machine’s built-in tamper was far too small. Learning that no retro-fit was available, he made one himself, and as an afterthought dropped a quick email to the supplier advising he’d machined up a perfectly-sized stainless steel retrofit. The supplier promptly told some of his past customers and a few orders rolled in. On December 13 2002, the first of what became known as the “Vanilla” tamper was shipped to a customer in Victoria. There were expectations that sales of this product could go as high as 40! 10 years later, more than 8000 individually numbered tampers have gone out worldwide as ‘Pullman’ tampers and demand is continuing to grow! Pullman Tampers come in a range of styles, colours and options, and can be manufactured to suit any coffee machine! There’s the option of purchasing replacement filter baskets for your machine

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with the tamper so they can get the perfect size before it leaves, or you can send your basket in for measurement and custom sizing. A lot has changed since 2002. The two original Pullman Tampers (the ‘Vanilla’ and its brother the ‘Deluxe’) have been put out to pasture, having been replaced by the Barista (2008) and the Nexus (2011). But some things haven’t changed. Like, how come a product that almost never needs replacing has seen such strong demand? “I think a lot comes back to the age-old formula of quality and service, because I believe in treating others the way I like to be treated. I don’t sell a product unless I’m happy with it myself, and so long as I’m fussier than my customers they’ll always be happy with the product. I’ve experienced poor customer service many times, so I ensure our customers are given realistic expectations and kept in the loop if anything goes awry. We ensure the quality is top-notch and provide a range of options so customers can get

exactly the solution they want.” So what makes a good tamper? “That’s a good question”. “One of the key criteria with making good coffee is repeatability, so as far as a tamper goes, the two most important factors are that it’s a good fit in the filter basket, and that it allows the barista to tamp evenly and consistently. We already do custom sizing so point one was covered; but when developing the Barista tamper I was surprised to discover how many subtle details can make a big difference on the second point”. Development on the Barista tamper commenced in mid 2006 and it didn’t reach market for another two years, but in that time a lot was learnt about what makes a good tamper. “Where the original Deluxe tamper was designed for my own needs and for ease of manufacture, the Barista tamper was built from the ground up as a new project where its design and performance were the key performance indicators, not how much it cost to make and if I could

29/11/12 10:45:01 AM

In an age of cheaper and cheaper imports, it’s a breath of fresh air to learn Pullman Tampers are completely, 100% made in Australia - design, manufacture, assembly, checking and dispatch are all done locally using top-quality Australian components and local labour, ensuring the money stays here in Australia.

ever afford to sell it!”. “I literally started with a lump of play-doh for the initial shape and used its basic measurements to create a few ugly-looking tampers.” These prototypes were then distributed to baristas at one of Western Australia’s top espresso bars along with feedback forms. Greg talked to the baristas and read their feedback on the different prototypes, then used this to create a new set of prototypes and the process restarted, adding and removing first slabs, then pieces, and finally shavings of material until the shape was perfected. The prototypes eventually travelled east where feedback was gained from baristas in Victoria and New South Wales. “I was surprised by some of what I read - like that, contrary to accepted wisdom, baristas didn’t actually want to be lugging half a kilo of tamper around all day. But I was more surprised by what appeared between the lines - while no-one explicitly said this, it was obvious that most people actually wanted a balanced tamper! Up until then, tampers were either light and soft solid aluminium, overly heavy solid stainless steel, or the common combination of a stainless steel base joined to a aluminium or wooden handle, resulting in a bottom-heavy medium weight unit. So putting everything together the tamper had to be extremely comfortable over many hours of use, be able to cater for a range of hand sizes, be balanced, extremely strong yet fairly light and come in a wide range of colours. It was hard work creating a tamper to meet that specification but the Barista ended up ticking all the

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boxes. The base remained stainless steel but was hollowed out to make it lighter. The space was filled with a rubber insert with just enough give to add comfort without sacrificing control. Removable spacers were added between the base and handle to provide a range of handle heights. And finally the handle materials were chosen to ensure as balanced a tamper as possible. The tamper received critical acclaim and many of the lessons learnt went into the design of the Nexus tamper. Between the two products, Australia’s got plenty to choose from! In an age of cheaper and cheaper imports, it’s a breath of fresh air to learn Pullman Tampers are completely, 100% made in Australia - design, manufacture, assembly, checking and dispatch are all done locally using top-quality Australian components and local labour, ensuring the money stays here in Australia. “I’ve never been happy with the workmanship I’ve seen from Asian tamper manufacturers”. “The price is exceptionally cheap, but quality and performance are more important to us than fighting to be the cheapest. Apart from keeping the profits in Australia, local manufacture means I can maintain a close relationship with all our suppliers and any problems can be resolved with a quick trip across town”. Greg says the creativity’s not exhausted yet and there are some new ideas he’s working on. If it’s anything like what’s already been, they’ll be worth waiting for!

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29/11/12 10:45:18 AM

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29/11/12 10:01:43 AM

CAFÉ PEOPLE

Cafe

DEAN , EMMA AND PAUL SLADE Café Culture would like to showcase an outstanding group of café industry people this edition.

e have been working closely with this group of coffee machine specialist, Disave for the last few years and would like to highlight this champion business to a national audience. Disave is all about its owners Paul, Dean and Emma Slade who run this complex espresso manufacturing, repair and machine importing business from their South Dandenong location. Most people would remember Disave as Expobar Australia, which was the mainstay of this business for many years as the favoured imported coffee machine. Dean and Paul bought the business 3 years ago from their father John who has now retired and has followed his passion for farming. The Slade family has been in the coffee machine business since the early sixties with Dean and Paul’s grandfather Henry who was a repairman for the old lever machines in the market around Melbourne at

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that time. Later in his career he started manufacturing Australian made machines like the Sputnik and an Australian built Pavoni. The company has just undertaken some major expansions in constructing a purpose built warehouse, showroom and training room in South Dandenong. The team has also purchased the company 9Bar Espresso Services, a national espresso equipment service business. One of the major points of difference the Disave business can boast is that they actually also hand build custom coffee machines and their best known brand for this is the Ruggero. They now build around 250 of these specialist machines each year for the Australian and export market. The Ruggero has been specifically designed for the busy Australian café and comes in a range of configurations from high group multiboiler machine with any special paint work the customer desires.

The Ruggero has been the chosen machine for the last 3 years at Café Biz and the Golden Bean Roaster Competition. Disave also has another few exciting elements to the business that we only just recently found out during a visit to the factory. They now manufacture a range of commercial knock tubes that are used in many cafes throughout Australia, and they also run a successful spare parts business called Espresso Bits. Espresso Bits wholesales direct to service technicians around the country. We would like to congratulate the Slade family for their contribution to the Australian café industry with their modern and innovative business Disave. Role model businesses like this give our industry strength to be world leaders in what we do. It’s also nice too see three generations of a family stay in the same trade and keep growing through different time periods and maintaining success with smart business decisions.

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76.

BEER

FOOD AND

THE PERFECT MATCH

Beer and food is a great match, but with the popularity of cool refreshing lagers in our part of the world, beer has been most commonly associated with casual eating and pre-dinner drinking. But ... beer is a versatile drink. With the almost endless variety of beers available today, itÕs possible to Þnd a beer to suit every occasion, every mood, and most importantly, every food. In fact, one of the most enjoyable aspects of beer is the pleasure to be found in pairing it with a great meal. CafŽs can implement some creative ideas, with less than six beers in their repertoire. Here is one example from the James Squires Brewery of how you can make this work in your cafŽ.

RECIPE DEVELOPED BY PETER KURUVITA FOR SBS “SPICE TRAIL”.

PURI PUFFS WITH CHAAT MASALA AND TAMARIND SAUCE

BEER MATCH

Stow Away India Pale Ale 5.6%ABV Stow Away IPA is truly a unique drop. Full of character, this beer stands its ground with robust malty ßavours and earthy ßoral aromas, from dry hopping with English Fuggles. Rich and golden in colour, it boasts a feisty bitterness with a lingering crisp Þnish. Other food matching ideas: rich gamey dishes, duck, spicy Indian cuisine.

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INGREDIENTS

METHOD

Panini: • 100 g tamarind (imli) • 250 g fresh mint (pudina) • Pinch asafoetida (hing) • 1 tsp roasted cumin powder (jeera) • 1 tsp rock salt (kala namak) • ½ tsp black pepper powder (kali mirch) • 2 tsp jaljeera powder, plus extra to serve • Salt to taste Puri (golgappa) ¥ 2 cups semolina (suji) ¥ ½ tsp salt (namak) ¥ 100 g oil Filling ¥ 4 potatoes (alu) ¥ ½ tsp salt (namak) ¥ 1 tsp red chilli powder (lal mirch)

Soak the tamarind in 1 cup of water for 2 hours. Using your hands, mash and remove the seeds. Strain the pulp and set aside. Grind the mint in a mixer. Place 5 cups of water in a container. In a bowl, combine the mint, tamarind pulp, asafoetida, roasted cumin powder, rock salt, black pepper powder and jaljeera powder. To make the puri, mix the salt and oil with the semolina. Using your hands, knead until a hard dough forms.

Cover with a wet cloth and set aside for 2 hours. Divide the dough into small balls. Roll out into small discs. Heat oil in a frypan over high heat. Fry the puri on both sides for 3 minutes or until brown. To prepare the Þlling, cook the potato in a saucepan of boiling water. Drain and mash. Mix in the salt and red chilli powder. Make a hole in the centre of each puri. Fill with potato mixture and dip in extra jaljeera powder.

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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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SKIRT STEAK Its coarse grain means the skirt is perfect for marinating. The meat fibres are very porous, yet firm enough to ensure the meat wonâ&#x20AC;&#x2122;t collapse while marinating and during subsequent cooking.

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81.

THE UNDERRATED AND UNDERUTILISED BEEF MASTERPIECES ARE SET TO WONDER AUSTRALIAN CHEFS ONCE MORE.

In the last issue of Café Culture magazine, Meat & Livestock Australia (MLA) started a red meat revolution by introducing the Masterpieces series, with the goal of providing chefs with inspiration to master underused and underrated cuts of beef and lamb.

ollowing on from the Brisket covered in issue 30, the MLA now brings you the Masterpieces beef skirt cut! The Skirt: is an extremely versatile cut of meat. Relatively long and ßat, it has a coarse grain running across the entire muscle. This coarse grain means the skirt is perfect for marinating, as the meat Þbres are very porous, yet Þrm enough to ensure the meat wonÕt collapse while marinating and during subsequent cooking. These features have made it one of the stars of Mexican cuisine, in particular in their Carne Asada. Here, the skirt is marinated in savoury ßavours including lime juice, coriander and chilli and then grilled and sliced across the grain for wrapping in tortillas. The skirt is perfect for slow cooking and ÒpullingÓ (shredding) for burritos. Skirt steak is the cut of choice in the Dominican Republic and Puerto Rican churrasco, where it is cooked on a barbecue grill. The Chimichurri sauce is optional, since the meat is very savoury with just a slight hint of sea salt that is sprinkled over during cooking. In Puerto Rico, it is also customary to replace Chimichurri sauce with Pique Criollo (made from the Caballero and Habanero chillies with pineapple) or Ajili M—jili sauce (coriander and chillies), an essential element of Puerto Rican cooking. Skirt is also used when making Cornish

pasties and Bolognese sauce and is frequently used in Asia as one of the most popular cuts of beef for stir frying. In the US, the skirt is widely used in Tex-Mex cooking and is the star ingredient in fajitas. It also adds a fantastic texture to gourmet hamburger patties. As a steak, this cut is best cooked at mediumrare; it doesnÕt perform if cooked any longer. If youÕre serving the skirt as a steak option, carving across the grain for plating will ensure the best eating experience. Grill: Ensure the steak is at room temperature before cooking. Season and cook over a grill or pan on high heat, turn once only. This cut is best cooked at medium-rare; it doesnÕt perform if cooked any more. ItÕs important to make your customers aware of this. If youÕre serving the skirt as a steak option, carving across the grain for plating will ensure the best eating experience. Choosing a marbled piece of skirt will contribute to the juiciness and ßavour of this cut when served as a steak. Slow Cook: A marbled piece of skirt will perform extremely well under slow-cooking conditions. Bring the skirt to room temperature before cooking. As this cut is quite Þbrous, itÕs essential to retain moisture in the meat by using a low temperature

RECIPE BY

RARE MEDIUM: The ChefÕs journal of Australian beef, lamb & goat is available FREE from raremedium@mla.com.au MAKES 4 PORTIONS BEEF

CHILEAN CHARCARERO SANDWICH WITH PEBRE

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¥ 1 kg good quality skirt steak ¥ 1 clove garlic, Þnely chopped ¥ 1 tablespoon olive oil ¥ ¼ teaspoon paprika ¥ ½ teaspoon ground cumin ¥ ¼ teaspoon dried oregano ¥ 1 teaspoon lime juice Combine all ingredients except beef, marinate beef in mixture, massage well and refrigerate for at least 4 hours. Season beef with salt and pepper, grill or BBQ steaks to medium, rest while assembling sandwich.

during the slow cooking process. Marinating the skirt overnight in an acidic liquid such as lemon or lime juice will help tenderise the meat. After slow cooking, the skirt can be shredded with a fork. The meat can then be used in many ways, including sandwiches, salads and burritos. Stir Fry: Slice the skirt across the grain into thin pieces or strips for stir frying or quick grilling. The maximum thickness for stir fry pieces is about 6mm. 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 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.chefsspecial.com.au/ masterpieces

SANDWICH

PISCO SOUR

¥ 4 good buns (Turkish bread works well) ¥ 2 thick slices tomato for each sandwich ¥ Guacamole ¥ Thin sliced cooked green beans Lightly toast buns, spread Guacamole onto buns, add tomato slices and beans top with thin slices of the beef, spoon the Pebre over the beef.

¥ 3 parts Pisco (Chilean Brandy made from Muscat grapes) ¥ 1 part simple syrup ¥ 1 part lime juice ¥ 1 egg white ¥ Ice cubes Mix the pisco, lime juice, simple syrup, and egg white in a cocktail shaker. Add ice to Þll, and shake vigorously.

PEBRE

¥ 1 large bunch coriander ¥ 3 spring onions *Pebre can also be used ¥ 3 cloves garlic as a condiment for grilled ¥ 2 jalape–o chillies beef or lamb (asado or BBQ ¥ ½ cup Þnely chopped tomatoes cooking). Serve with a beer or a pisco sour. ¥ ¼ cup red wine vinegar ¥ ½ cup olive oil ¥ Salt and pepper to taste Finely chop coriander, onions, garlic, chillies. Mix together with tomatoes, vinegar, oil and seasoning.

25/11/12 7:17:22 PM

82. CAFÉ CULTURE RECIPES

A selection of recipes from Ingham using TURKEY

TURKEY SUPREME ON SOURDOUGH

SMOKED TURKEY WITH BEETROOT SALAD

INGREDIENTS

METHOD

INGREDIENTS

METHOD

• 1 Ingham Oven Roasted Supreme • 1½ loaves sourdough bread (sliced) Roasted Tomatoes: • 5 Roma tomatoes (cut in half) • ½ tbsp thyme • 10 ml olive oil • Salt to taste • 20 g sugar Basil Pesto: • 2 tbsp basil • 120 g pine nuts • 300 g Parmesan cheese (grated) • 500 ml extra virgin olive oil • Salt & pepper

Roasted tomatoes: place the Roma tomatoes on to a baking tray. Season with thyme, salt, sugar and olive oil and bake on a low heat in the oven until cooked. Pesto: place basil, pine nuts and parmesan cheese in to a food processor, drizzle in the oil and season with salt and pepper. Assemble sandwich by placing Ingham Oven Roasted Supreme on to the bread and topping it with roasted tomatoes and pesto.

• 1 Ingham Smoked Redgum Turkey Double Breast • 10 beetroots (medium size) • 125 ml extra virgin olive oil • 80 ml maple syrup • 20 ml sherry vinegar • ½ tbsp tarragon • Salt & pepper to taste

Wrap beetroot individually in aluminium foil and bake in the oven until soft in the centre. Leave to cool, take the foil and skin of and cut into eighths. Mix oil, maple syrup, vinegar, tarragon and seasoning in a bowl add the beetroot and toss. Place beetroot on to serving platter and top with sliced Ingham Smoked Redgum Double Breast. Serves 4.

Trust Ingham to provide the foodservice industry with interesting takes on classic recipes. For more great recipe ideas, visit WWW.INGHAMSFOODSERVICE.COM.AU

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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 itâ&#x20AC;&#x2122;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

www.inghamsfoodservice.com.au 82-83*jo**.indd 83

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84.

Life’s about to get VERY

or quite some time now, Sydneysiders have been able to satisfy their sweet tooth with treats from Adriano’s Sydney stores – his two patisseries in Balmain and Manly, The Star at Pyrmont, and Café Rozelle. When deciding on the best location for his latest retail venture, pâtissier Adriano Zumbo decided it was time he reached into Sydney’s eastern suburbs, an area he once lived. Adriano’s new shop is due to open in Waverley later this month. As most already know, Adriano is no ordinary pâtissier. His creations are unique in concept and execution. In his pursuit of mastering the art of pastry, he has trained and worked

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in Waverley.

both in Australia and France. He takes his inspiration from the world around him and uses unlikely ingredients to tell a big story through the luscious treats he creates. Adriano’s Waverley shop will continue the Adriano Zumbo tradition. “The space itself is quite cosy; the intention is for people to stop in and grab something delicious to take away,” Adriano explained. “Few people seem to have time to stop and sit these days; life almost seems too busy for that.” The cabinets will be filled with a selection of tarts, pastries, breads and of course, Adriano’s delectable macarons. These will be complemented by a full range of beverages, including

Mocopan coffee. “Our partnership with Mocopan is only reasonably new,” Adriano explained. “For us it isn’t just about serving a good coffee blend; it’s also about the relationship. “I feel like the Mocopan team is on the same page as us. As a company, they’ve been around for a while, but they continually try to improve their coffee and stay relevant, just as we do with our products. Together we are going places and delighting consumers.” Adriano’s new shop is located at 24 Arden Street, Waverley. For the past 30 years, the building has been home to White’s Cakes – an institution to many locals in the area.

25/11/12 7:20:07 PM

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25/11/12 7:20:16 PM

Milkshake Mixers

Shaking it up this summer

Roband Milkshake Mixers feature the unique and innovative Saturn Beater producing extra ďŹ&#x201A;uffy shakes using minimal ingredients. A must-have tool for cafes and fast food outlets.

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Manufactured by: 25/11/12 7:20:42 PM

Offi O fici cial ci all Cup S a Spo pons po nssor orss of of

20 2 012 1

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. Thatâ&#x20AC;&#x2122;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 now use 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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88.

BY LUCYWARD – PROUD MARY

M FRO

CAFÉ FOOD HAS GONE FAR BEYOND THE SIMPLE, UNINSPIRED BREAKFASTS OF OLD. IN THE MODERN CAFÉ, PROVIDING CUSTOMERS WITH THE CHOICE OF QUALITY HOUSE MADE OR LOCALLY PRODUCED PRODUCTS THAT HAVE A REAL TANGIBLE ORIGIN IS AN ESSENTIAL INGREDIENT.

eople are abandoning restaurants in droves for the more wallet friendly food that is created in spaces that are akin to a welcoming home kitchen, the local café. Perhaps it is an economic choice, but you could also argue it is simply for good wholesome food and beverages done properly. Often you will find small local café kitchens helmed by top quality chefs, drawn from the high pressure of the fine dining scene for the lifestyle choice of daylight hours. One example of this is Proud Mary’s Head Chef, Kayne Mordini, who harks from a pedigree that has seen him work in fine dining, bistros and under former chef of the year and French Bistro master Gwenael Lesle. Mordini’s fresh take on food with a Mediterranean influence from his upbringing is as much about flavour as it is about hunting out the best regional produce he can and serving it up to his customers. Through Mordini’s command, fresh seasonal fruit and vegetables feature on the menu throughout the year, from rich growing regions such as the Macedon Ranges, Daylesford, Gippsland and the Yarra Valley. Hand picked wild mushrooms from (understandably) secret forests throughout Victoria serve as a treat dur-

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ing autumn, and Berkshire pork from McIvor Farm north of Melbourne is an all year round accompaniment. Developing long-term relationships with producers and actually spending the time to learn their practices mean that cafés can provide their customers with products they truly understand. With this knowledge and shared passion comes a certain responsibility to extend it to the customer, to help them appreciate the quality of the food they are eating. Then, it is with this in mind that cafés can aim to continuously seek new ways of presenting this knowledge to their customers. Proud Mary is known around town for their passion for coffee, but behind the doors you will find a coffee temple with an ethos that also extends that passion to its food offerings. The Age Good Café Guide 2012 winner works hard to provide its customers with top quality, inventive coffee and food without the high-end price tag. Owner Nolan Hirte is dedicated to doing things properly ... fresh, local, seasonal food made well, served with fresh juices, single estate teas, and of course, carefully sourced and crafted coffee. It is a mantra that is easily seen by the customer, a testament to the transparency of product origin and dedication to education

Developing long-term relationships with producers and actually spending the time to learn their practices mean that cafés can provide their customers with products they truly understand.

found throughout the business. Hirte operates on social development philosophies throughout his whole business. By engaging directly with the farmers that supply Proud Mary and making a commitment to develop long-standing relationships, he is able to support these farmers and their families through respectful and ethical trading practices. This relationship not only benefits the farmers, but also his community, the Proud Mary customers.

25/11/12 7:21:41 PM

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90. BY RICHARD FINE

SUSTAINABILITY IS A HOT TOPIC AT THE MOMENT and business

owners and consumers are all trying to do their part.

IT’S NOT EASY

BEING E N V I R O N M E N TA L I M PA C T O F G R E E N WA S H I N G

here has been significant growth in the number of products and services that claim to be sustainable, but it’s not easy being green. So instead of reducing the environmental impact of their products, some companies utilise marketing tools that simply make their products appear to be a more sustainable option. This practice is called greenwashing, and it’s likely doing more harm to the environment than good. Greenwash is one of the biggest threats to the progress of corporate sustainability. The problem should be a concern to all companies, because even if your company is not singled out, greenwashing by your competitors hurts your industry. The more companies are seen as greenwashing, the less likely customers are to trust environmentally related claims in general, and this impedes consumers from understanding the impacts of their purchasing decisions, as they struggle to differentiate between valid and invalid claims. Some companies proactively invest in environmentally conscious action, while others focus on claims. General claims, such as “green,” “environmentally friendly,” or “eco-safe,” “100% biodegradable” and “degradable” imply an array of both wide-ranging and specific benefits and can be misleading without proper qualification. Some companies are guilty of misguided Greenwash; these are companies that have taken action to improve the environmental

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performance of their products and processes but are unable to communicate their efforts effectively. These companies may be making sweeping generalisations in their claims to try to sound “environmentally friendly”. To remedy this, they should focus their messages on key impacts backed up with data. Other companies produce unsubstantiated Greenwash. At first glance, these companies seem to be doing the right thing and provide data to back up their claims. However, on deeper investigation it becomes apparent that the claims are misleading and the supporting data is either not relevant or unqualified. False efforts will eventually be uncovered as the public becomes more educated and sensitive to greenwash, and it is only a matter of time before these businesses’ real motives are exposed. In cases where a company claims that they are “green,” but does not have any evidence to back up this claim, much work needs to be done for the company to become an effective environmental communicator. They could rectify this by investing in research that uncovers the environmental impacts of their operations and products and then develop, implement and communicate their environmental strategy. To be an effective environmental communicator, businesses should strive for total transparency and honesty. By viewing sustainability as a journey, they should continually look at ways of reducing the environmental impact and improving the social performance of their products and operations, whilst effectively communicating their efforts so

that consumers clearly understand the impacts and other businesses look to these companies for leadership. The United States Federal Trade Commission recently released guidelines to curb Greenwash marketing. Whilst they cover a wide range of misleading claims, the following terms have Australian consumers confused. COMPOSTABLE:

Marketers who claim a product is compostable need competent and reliable scientific evidence that all materials in the product or package will break down into – or become part of – usable compost safely and in about the same time as the materials with which it is composted. Marketers should qualify compostable claims if the product can’t be composted at home safely or in a timely way. Marketers also should qualify a claim that a product can be composted in a municipal or institutional facility if the facilities aren’t available to a substantial majority of consumers. DEGRADABLE:

Marketers may make an unqualified degradable claim only if they can prove that the “entire product or package will completely break down and return to nature within a reasonably short period of time after customary disposal”. The “reasonably short period of time” for complete decomposition of solid waste products is one year. Items destined for landfills, incinerators, or recycling facilities will not degrade within a year, so unqualified biodegradable claims for them shouldn’t be made.

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91. IT’S NOT EASY

D O N’ T B E C O M E A

SPOTTING THE

SIGNS

OF GREENWASH

In the “U.K. Guide to Greenwash”, Futerra conducted an analysis of online, print, broadcast, and inperson communication to distill 10 signs of greenwash. The signs are intended to enable consumers to spot it, companies to avoid it, and others to prevent it.

BEING

V I C T I M O F G R E E N WA S H I N G

1. FLUFFY LANGUAGE

5. BEST IN CLASS

Words or terms with no clear meaning. Marketers should not make broad, unqualified general environmental benefit claims like “green” or “eco-friendly”. Broad claims are difficult to substantiate, if not impossible. Marketers should qualify general claims with specific environmental benefits. Qualifications for any claim should be clear, prominent, and specific.

Declaring you are slightly greener than the rest, even if the rest are pretty terrible.

2. GREEN PRODUCT VS. DIRTY COMPANY

8. IMAGINARY FRIENDS

Such as efficient light bulbs made in a factory that pollutes rivers.

A “label” that looks like third party endorsement – except that it’s made up.

3. SUGGESTIVE PICTURES

9. NO PROOF

Green images that indicate a (unjustified) green impact (e.g. flowers blooming from exhaust pipes).

It could be right, but where’s the evidence?

4. IRRELEVANT CLAIMS

Totally fabricated claims or data.

Emphasising one tiny green attribute when everything else is not green. Claiming “Green, made with recycled content” may be deceptive if the environmental costs of using recycled content outweigh the environmental benefits of using it.

References: U.S. Federal Trade Commissions “Marketing Guides.” business.ftc.gov.

6. JUST NOT CREDIBLE

“Eco friendly” cigarettes, anyone? “Greening” a dangerous product doesn’t make it safe. 7. JARGON

Information that only a scientist could check or understand.

10. OUTRIGHT LYING

e c I , e c Ni ! y b a B

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94.

T H E P E T T Y O F F I CER . 113 VICTORIA AVENUE, ALBERT PARK (03) 9686 3000

HOL M ESPRESSO CA F É . 165 VICTORIA ST, POTTS POINT Holm Café, the newest café to grace Victoria Street, Potts Point’s famous eat street. Holm café is the creation of husband and wife team Emma and Daniel Luxeford. This duo is famous for their other Victoria street iconic business, Doughboy Pizza, which has created a loyal patronage of foodie followers. Daniel has looked back at his family roots to Sweden, where his mother was born, and has themed his café menu around some Scandinavian favourites. He told me he has been experimenting in the basement kitchen with a range of cured fish dishes and other Swedish delicacies to serve daily in the café. Local café patrons are loving the evolving menu and fresh baked daily offerings scattered through this cosy little space. Coffee Alchemy has helped the team at Holm Café with their coffee system and designed a blend to suit this side of the city. The nice new

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(02) 9356 8718

La Marzocco on the workbench gets a good morning workout, as newcomers discover this hole in the wall espresso bar. Emma has a good eye for design, and the café has a rustic Northern European feel with lots of wood and glass. Fresh flowers in jars around the small café make it feel warm and homely. The space is very small, and most of the seating is street frontage but is well shaded by the established Victoria Street treescape. Potts Point and Kings Cross is becoming the new coffee Mecca in Sydney, with the back streets and hidden lanes becoming an adventure route for coffee snobs and foodies alike. Victoria Street is a road full of great architecture and is home to the beautiful Sydney terrace houses. Once famous for cheap backpacker joints, now restaurants and cafés are the latest attraction. So just like Swedish Dorothy said: “There’s no Place Like Holm”.

The latest project for David and Zoe Makin, with business partners Adam Mariani and Matt Lewin, who have started a new café called The Petty Officer in the trendy suburb of Albert Park. The café was only two weeks young when we called in and was already drawing in the crowds. The young staff were bright and attentive, which complemented the well prepared Axil Coffee roasted by Zoe Makin. The Petty Officer also offered a range of filter coffee through the Über Boiler, and the single origin espresso is changed daily. The Petty Officer has an impressive food menu with an all day breakfast, which included spicy baked eggs with goat’s feta and hazelnut dukkah. I went for the corn, zucchini and mint fritter with a Bloody Mary salsa and crème fraîche. Lunch selections include braised short rib sandwich with a celeriac slaw. Another local favourite is the free-range pork belly with a pear waldorf salad. The front counter has a selection of petit cakes and a pile of scrumptious muffins, all made in house by head chef Isaac Penne and his team. Isaac has an impressive background cooking at The Stokehouse and the last six months at Axil Coffee in Hawthorn.

The Petty Officer name came from some brainstorming by the team around the history of Albert Park, that once was home to a busy military base. Albert Park has since become a real haven for the Melbourne’s foodie culture and has a great range of restaurants, cafés and bars, and now they have been blessed with another café from Australia’s most awarded barista, David Makin. The fitout is the not the typical Melbourne industrial style; it has clean lines and is light and airy, which is attracting a range of punters from corporates to young families. The outside windows are a major part of this clever fitout. The big panels can be swung up, turning the café into an open-air style business, letting in the bayside breezes. The café has plenty of outside seating space that will be popular in the summer months. I am looking forward to coming back next time to tackle the cool looking lunch menu and have a shop around the trendy Albert Park. Like all good cafés around Australia, it is advisable to get there early for a seat – especially on busy weekends. Congratulations, team Makin, on another well planned café destination.

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95.

T H E F A S T L A N E.

CA FFIEND. 78 GRAFTON STREET, CAIRNS You would think this little hidden laneway café was in the Melbourne CBD with its graffiti walls, innovative food and great coffee. Normally when I travel I like to ask people in the street where they go for their daily caffeine fix and as I did, this name kept getting shouted out as the place to be. It was a little hard to find, as it was not on main street frontage and it had two entrances, one through a lane the other through an older style arcade. Once we got there it seemed this little gem was the part of the local scene for the coffee crowd in Cairns. The barista I instantly recognized from Tasmania who had come to Cairns chasing some winter sunshine. I enjoyed a well-made espresso from Di Gabriel Coffee and later a nice long black from their guest coffee from the famous Roger Bright of Supreme Roasters in Brisbane. Being the first day of our short holiday I was hungry for a great breakfast and I went with the local favourite of Chilli Eggs, which I can recommend for those who want a spicy start to a day in paradise. The café was very busy which contributed to a great coffee service. On the walls of the espresso bar were many awards

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15 BULTJE STREET, DUBBO AND 37 COBBORA ROAD, DUBBO 0418 553 332 (07) 4051 5522

and accolades to the Caffiend staff as they had won local barista competitions. It’s nice to know this was a café that had taken coffee to another level encouraging there team to get involved in national coffee events. The mornings sun was very inviting as we enjoyed the laneway seating, bathing in the tropical Queensland winter rays. I always like to observe staff interaction and they were all very welcoming as new customers and regulars entered the warm café space. The fitout is open plan with lots of wood fittings and a good communal table to spread out the local newspapers. The kitchen is open styled also and was quite busy over a normal midweek breakfast shift. I could imagine weekends would be very busy so an early start would be recommended. The café supports local musicians and artist with regular events in the café. The graffiti on the laneway wall is very impressive and gives the business a city feel in a regional location. All the online reviews were good, and many a traveller searching a local away from their home found their way to this Grafton Street treasure. I will be back.

I recently had the opportunity to visit a cool new business concept in the prosperous rural town of Dubbo, in western NSW. The Fast Lane is a concept designed by Paula Anderson, a mum and entrepreneur who saw the opportunity to fuel the busy commuters with well made espresso coffee and travel snacks. The Fast Lane has developed over the last five years into a professionally run coffee business that is now looking to expand. Paula purchased a coffee roaster and is now producing fresh coffee for the two drive-throughs and not only does she sell coffee “to go” through to businesses, people can also buy fresh coffee for home. The Fast Lane, with its bright orange branding, has become a habitual routine for many local Dubbo workers who don’t have the time to park and queue in a café in the CBD. The drive through café has a busy business also with its range of iced drinks on the menu, as the summers are very hot in the west, and patrons switch from coffee to cold, refreshing beverages. The business also sells lots of pastries, like pies and sausage rolls, especially in the morning to “Tradies” on their morning tea run. Paula is looking to expand the business into some other

regional areas and is fine-tuning the concept now, so she is ready for this pending future growth. The biggest problem at the moment is that the concept is so popular, the team of baristas are being overwhelmed by long lineups of eager motorists. Paula is looking at some clever new ordering technology and smart coffee equipment to overcome this “good problem to have”. Paula has been surprised how quickly the concept has grown in a regional area, and she is pleased the business is showing healthy profits with such a short evolution. The Fast Lane is a very simple concept and has been well designed to deliver great products with speed, without losing any quality. Paula has had a few challenges finding the right sites and getting local government approvals, as the consideration for traffic control as well as foodservice has required long term planning and revealed many hidden costs. Paula has also had to be very experimental in her approach with products, as there are not a lot of these types of businesses in regional Australia. I expect this business model to be a huge success, and I look forward to having a great roadside café like The Fast Lane in my town soon.

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96. ADVERTISERS GUIDE

ADVERTISERS

AMANTI

DAVINCI GOURMET

MPM MARKETING SERVICES

T. 1800 263 333 W. www.amanticoffee.com

T. (02) 9741 4510 W. www.davincigourmet.com.au

T. (07) 3853 5800 W. www.mpmmarketing.com.au

APPLIANCE MAINTENANCE COMPANY T. (02) 9792 4475 W. www.appliancemaintenance.com.au

AROMA COFFEE/ARTISAN BRANDS T. (02) 9693 1009 T. (02) 8970 9961 W. www.aromacoffee.com.au

BFC T. 02 6280 7511 W. www.bfcsrl.it W. www.galileo11.it

BIOPAK T. 1300 246 725 W. www.biopak.com.au

DI BELLA COFFEE

NUPOS SOLUTIONS

T. 1800 332 163 W. www.dibellacoffee.com

T. 1300 479 667 W. www.nupos.com.au

DIMATTINA COFFEE

PAC TRADING

Melbourne T. (03) 9462 4499 Perth T. (08) 9244 9377 W. www.dimattinacoffee.com.au

T. 1300 853 869 W. www.pactrading.com.au W. www.greenmarkpack.com.au

DISAVÈ

PIAZZA D’ORO ESPRESSO

T. (03) 9702 7733 W. www.disave.com.au

T. 1800 833 767 W. www.piazzadoro.com.au

DUCALE T. 1300 DUCALE (382253) W. www.ducalecoffee.com.au

ELIXIR COFFEE T. (07) 3356 5652 W. www.elixircoffee.com.au

BITE SIZE COFFEE TREATS

PINE TEA & COFFEE T. (02) 9680 9117 W. www.pineteacoffee.com.au

PROASTER T. (07) 5529 0888 (local agent) W. www.coffeeroasters.com.au

EQUAL

PULLMAN COFFEE TAMPERS

T. 1800 800 329 W. www.clubequal.com

W. www.coffeetamper.com.au

T. 1300 557 762 W.www.brita.com.au

ESPRESSO COMPANY AUSTRALIA

T. 0404 879 107 W. www.roastquip.com.au

CAFETTO

T. 1300 326 326 W. www.espressocompany.com.au

ROBAND AUSTRALIA

INGHAM

T. (02) 9971 1788 W. www.roband.com.au

T. (02) 9723 6500 W. www.bitesizecoffeetreats.com

BRITA PROFESSIONAL

T. 1300 364 440 W. www.cafetto.com

ROASTQUIP

W. www.inghamsfoodservice.com.au

SILVER CHEF

CAPPUCCINE T. 1300 788 355 W. www.cappuccine.com.au

JAMES SQUIRE W. www.malt-shovel.com.au

T. 1800 337 153 W. www.silverchef.com.au

WILLIAM ANGLISS INSTITUTE OF TAFE

CLOROX

LABEL POWER

T. 1800 240 502 W. www.cloroxcommercial.com.au

T. (07) 3710 7000 W. www.labelpower.com.au

COFFEE BAGS PTY LTD

LATORRE & DUTCH COFFEE TRADERS

VENEZIANO COFFEE

T. 0430 817 064 W. www.latorredutchcoffee.com

T. (03) 9421 5585 W. www.venezianocoffee.com.au

T. (03) 9606 2103 W. shortcourses.angliss.edu.au /Coffee-Academy

T. (07) 3382 7725 W. www.coffeebags.net.au

COFFEE BROTHERS T. +61 411 343 832 W. www.coffeebrothers.com.au

LION DIARY & DRINKS T. (03) 9188 8000 W. www.lionco.com

COFFEE ROASTERS AUSTRALIA T. (07) 5529 0888 W. www.coffeeroasters.com.au

COFFEESNOBS

WILD 1 MALTRA FOODS T. 61 3 9543 3113 W. www.maltrafoods.com W. www.arkadiabeverages.com.au

W. coffeesnobs.com.au

MLA GLOBAL CAFE DIRECT W. www.globalcafedirect.com.au

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VOLERE ESPRESSO T. 1300 552 883 W. www.volere.com.au

T. 1800 023 100 W. www.mla.com.au

T. 0435 794 537 W. www.wild1.com.au

YQME T. (02) 9972 7377 W. www.yqme.com.au

ZERO JAPAN W. www.zerojapan.com.au

CSR SUGAR AUSTRALIA

MOCOPAN

ZEROZ

T. 1300 134 568 W. www.sugaraustralia.com.au

T. 1300 730 465 W. www.mocopan.com.au

T. (08) 9345 2255 W. www.zeroz.com.au

27/11/12 6:15:45 PM

TRAINING SCHOOLS 97.

SCHOOLS CREMA INSTITUTE Contract Barista Trainers & Café Consultants T. 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.

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.

FOR MORE TRAINING SCHOOLS, BOOKMARK www.cafeculture.com/trainingschools

In the home or cafè??

Junior Pul

with one of our Junior

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JJunior Ju uni nio ior

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* The TCI is a PID controlled dual boiler machine. It delivers accurate digital control to the temperature of the water flowing from the brew boiler. There is also an independent steam boiler. Such digital control permits accurate micro regulation of temperature in steps of one degree, allowing baristas to find the optimum brew temperature for their favourite beans. Also available as a regular HX machine with 2 litre boiler.

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98. HALL OF FAME

The Cafetto Coffee Roaster Hall Of Fame is awarded each year at The Golden Bean to a coffee roaster who has MADE A LIFELONG CONTRIBUTION to the coffee industry in Australia.

HALL OF FAME

afetto was honoured to announce Giancarlo Giusti of Grinders Coffee as the recipient of the 2012 Coffee Roaster Hall of Fame at the Golden Bean award dinner recently. Many iconic Australian coffee brands have their roots firmly grounded by Italian heritage, and none more so than Grinders, the lifelong passion and creation of Australian coffee legend Giancarlo Giusti. Giancarlo’s success story started in 1960 with his arrival in Melbourne from Italy, an entrepreneurial migrant starting a new life in Australia. Before long, Giancarlo’s burning desire to bring a more authentic taste of Europe to Australia became a reality when he, and business partner at the time Rino Benassi, opened Grinders Coffee House in Lygon

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Street. It was in this humble store that little by little Giancarlo began developing his famous continental style coffee. After purchasing his famous large red grinder for just £1, Giancarlo started roasting, grinding and selling his own coffee beans from the back of his store. He soon found a huge following among Australians, especially university students, and soon the wider community – which was dominated by tea drinkers. By 1969, Giancarlo was supplying coffee to cafés throughout Melbourne – the coffee revolution had begun and was spreading fast. Giancarlo was one of just a small number of specialty coffee roasters at the time, and Grinders was pivotal in cementing Carlton as the hub of Italian culture in Australia. With the acquisition of Grinders Coffee

Giancarlo was one of just a small number of specialty coffee roasters at the time, and Grinders was pivotal in cementing Carlton as the hub of Italian culture in Australia.

House by Coca-Cola Amatil in 2005, a new era in the life of Grinders began. Giancarlo is today an ambassador for the brand he so proudly fathered, and in his honour, Grinders created the premium signature Giancarlo’s blend. Giancarlo is now retired; however, his passion for coffee still grows. In his own words: “Coffee is my life”. From every Cafetto and every coffee lover … thank you and congratulations Giancarlo! – Christopher Short, Cafetto.

25/11/12 7:26:43 PM

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Aus 1300 364 440 NZ 0800 772 227 Singapore 800 616 3122 International +61 8 8245 6901 enquiry@cafetto.com / www.cafetto.com

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