THE MAGAZINE FOR THE CAFÉ INDUSTRY AU $14.95
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ISSUE 41
O V E R A L L
W I N N E R
P R O D U C T S
S H O W C A S E
E D I T I O N
* New specialty blends available online.
For all things coffee. Available online and delivered to your door.
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3.
11. CAFE PRODUCTS SHOWCASE EDITION SHOWCASE EDITION
Showcasing loads of new and innovative products to assist you in your cafe.
AN
NE
COOP
ER
ROASTRESS
COOPS
43. ROASTRESS COOPS Anne Cooper is a country girl who has roasted up a great career as a Master Roastress. She has established herself over 23 years in the industry, from barista to cafe owner, to competitor, trainer, roaster, judge and consultant, including a raft of accreditations to back up that experience.
COFFEE ROASTERS COMPETITION & CONFERENCE
23. THE COMPAK GOLDEN BEAN #GETROASTED
CELEBRATING THE 10th ANNIVERSARY This year the Compak Golden Bean experienced the biggest number of roasters in attendance in the event’s history and with over 1200 actual coffee entries the event continues to be the largest coffee roasters competition and awards in the world.
54. SASA RETURNS
ADD US ON BOTH TWITTER AND FACEBOOK. JUST SEARCH FOR CAFECULTURE MAG.
FOR THE LATEST CAFÉ CULTURE NEWS, CHECK OUT OUR WEBSITE FOR NEWS, REVIEWS, VIDEOS, SUBSCRIPTIONS AND MUCH MORE: WWW.CAFECULTURE.COM
farmer ffee to the to serve co Rume n a is Sud who grew h
In March 2011 a seedling was planted 1,900 metres above sea level on a mountain on the west range of Los Farallones de Cali, Colombia.
9. NEWS FROM ABOVE News from above with Phillip Di Bella.
32. CAFE PEOPLE Meet Flinn Lambert from Pentair Foodservice.
s
94. HOT CAFÉ REVIEWS We check out some of the best cafés from around the country.
96. ADVERTISERS GUIDE Businesses supporting the café industry.
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6. BY JUSTEEN SINGLE
EDITOR CAFÉ CULTURE MAGAZINE
SPECIAL
THANKS
TO
CHRIS KUZMANOVSKI AND PETER WAKEMAN OF HUNTER PRESTIGE FOR PROVIDING THESE STUNNING CARS AT THE COMPAK GOLDEN BEAN 007 AWARDS
NOTE. WELCOME TO issue 41 OF CAFÉ CULTURE MAGAZINE
SHOWCASE EDITION
2015 – It has been BIG! This November
grateful to the sponsors, baristas, judges,
marked the 10th anniversary for the Compak
roasters and Golden Beanies (runners and
Golden Bean and in addition to this Café
helpers) that participate and become part of
Culture International also launched the event
the Golden Bean family each year.
into North America with outstanding feedback from the US coffee community. I was fortunate enough to attend both
Also in this issue, to prove that there is life after the Golden Bean we have plenty of good reading for you including an update
events and as I watched, listened and learned
from Sustainable Harvest and the International
it became apparent that I was not only
Women’s Coffee Alliance (IWCA), whom
surrounded by passionate industry folk but also
happened to be two of our guest speakers in
by the drivers of innovation in our industry. I
Portland this year. Katherine Kemp offers up
pondered; is it the baristas and roasters and
some thoughts with her article on Evolving
their devotion to coffee or is it the equipment companies with the latest technology. Ask any of these folks and they will undoubtedly tell you that it’s a collaboration of like minded people motivated by common goals. It was an inspiring week working with baristas and roasters, equipment designers and technicians, a symbiotic mix of artisans and scientists striving for the best outcomes throughout the entire coffee chain. Thank you to all participants, congratulations to all medal winners and to
Interior Design, there’s a great selection of barista success stories with the likes of Jag Sekhon in Darwin, Will Sharpe and Danni Choy from Grindhouse and of course the amazing Anne Cooper, from barista to master roastress and beyond. In case you are looking for
SALES, MARKETING, BUSINESS DEVELOPMENT MANAGER - KEVIN CHILVERS KEVIN@CAFECULTURE.COM MOBILE: 0410 504 059 SALES EXECUTIVE - ROBERT MARLOWE ROBERT@CAFECULTURE.COM MOBILE: 0427 341 936 CAFE PULSE RESEARCH DIRECTOR DAVID PARNHAM DAVID@CAFECULTURE.COM MOBILE: 0423 200 206 FINANCIAL CONTROLLER - KATHRYN MCGUIRE ACCOUNTS@CAFECULTURE.COM COPY EDITOR - JO ATKINS RNRMEDIA@BIGPOND.COM ART DIRECTOR - JAY BEAUMONT JAYBEAUMONT@GMAIL.COM GRAPHIC DESIGNER - BRONWYN MARTIN BRONWYN@CAFECULTURE.COM GRAPHIC DESIGNER - ROXANNA CHAN ROXANNA@CAFECULTURE.COM MEDIA RELEASES TO JUSTEEN@CAFECULTURE.COM
somewhere to visit we have travel stories from our foreign correspondents Christine Cottrell reporting on the Philippines and Mel Sharpe takes us on a foodies journey in Italy. Before we go we need to thank every one
Mark Leo and Yili Wang, Uncle Joe’s Coffee for
of you for your support throughout the year.
taking out the top gong two years running for
Have a safe and prosperous holiday season and
their Purple Haze coffee.
we look forward to seeing you all at Café Biz
The team at Café Culture are extremely
EDITOR - JUSTEEN SINGLE JUSTEEN@CAFECULTURE.COM PHONE: (02) 6583 7163 MOBILE: 0404 837 608 FAX: (02) 6583 7169 PRODUCED AND PUBLISHED BY CAFE CULTURE INTERNATIONAL SEAN EDWARDS PHONE: 0419 287 608 PO BOX 5728 PORT MACQUARIE NSW 2444
INCLUDING THE INAUGURAL CAFE PRODUCT FEATURE, SHOWCASING LOADS OF NEW AND INNOVATIVE PRODUCTS TO ASSIST YOU IN YOUR CAFÉ.
C O N TA C T S
in Brisbane next year.
No part of this publication may be used, reproduced or transmitted in any form or by any means without prior written consent of the publishers. DISCLAIMER: Views expressed by advertisers and contributors do not necessarily reflect the views of the publishers. While every care is taken to provide accurate information the publishers do not accept any responsibility for the accuracy of information included in this publication.
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8.
Cafe
C O N T R I B U T O R S CHRISTINE COTTRELL Christine is a widely travelled coffee enthusiast with a passion for writing and photography. She’s the author of the Barista Bible (now in its 2nd international edition) and the Perfect Espresso Training System – a series of coffee books and training materials that are now selling globally.
MEL SHARPE Mel Sharpe is the Operations and Retail partner at Food Associates and is also Director of
ANNETTE DUTTON
Passageway. Passageway specialises in creating
Annette Dutton is an Australian photographer,
bespoke food industry insight tour throughout
recently returned to her home in Brisbane after
Australia and the world.
several years living in Asia. Annette has been involved with the international coffee industry for many years and has attended numerous coffee events and barista championships worldwide. As well as coffee and product photography, Annette also creates portraiture and travel photography.
SHARYN JOHNSTON Sharyn Johnston is the CEO and founder of Australian Tea Masters. She has lived and worked in many countries around the world and has travelled
KATHERINE KEMP
extensively. She recognised how tea was consumed
Director, ZWEI Interiors Architecture. Evolving from the creative partnership of Hanna Richardson (German) and Katherine Kemp in 2006, ZWEI (German for 2) are now an award winning, multidisciplinary team specialising in delivering hospitality and retail spaces.
HABIB MAARBANI Habib Maarbani is the business development manager for ONA Coffee and Project Origin. With over a decade of experience in the coffee industry he now spends his days working with Sasa Sestic sourcing green beans and helping coffee communities flourish both in Australia, in the cafes the ONA team services, and in producing countries, with the farmers that supply Project Origin green.
8.indd 8
both in business and pleasure in different cultures, and found the enormous amount of varying flavours and tastes quite amazing, this interest became addictive. Sharyn is regularly invited to judge teas around the world and is a member of the International Tea Committee.
JACQUI MOCEK Jacqueline Mocek is responsible for PR and Marketing at Bennetts, a third generation family company and the leading importer of quality coffee and teas from across the world. An RMIT International Studies and Communications alumna, Jacqueline joined Bennetts in 2013 as a coffee enthusiast and has since become a genuine aficionada. She is continually inspired by the sense of global community nurtured by the coffee industry.
18/12/2015 12:52 pm
BY PHILLIP DI BELLA 9.
and price - but do we also look at how they can
money in the bank will save you the time you spent
make our life easier, free up time or give us valuable
on all the foolish things you had to do in the past to
advice? If you want "to have it all", you will have to
find money to pay the bills.
find suppliers, products and services that save time,
TIME MANAGEMENT
increase your earning power and allow you to invest
Put your most important activities, work, social, sports
time in yourself, customers and staff.
and quality time in a calendar and stick to it for at
Investing in your staff is critical, so they become
least three weeks and do not compromise the time
competent, loyal and solve problems before you need commitments you made. Respect other people’s time
Above NEWS FROM
CAN I HAVE IT ALL?
Am I a good parent, do I make a difference, can I afford to hire more staff? A global company asked more than 2,500 clients what was on their mind and not without surprise, many responded with these questions. As a business owner, it is easy to get absorbed by your day to day business and lose sight of your true motivation and the most important people in your life. I have learned that finding a harmony is not easy, but getting help from business partners, customers and supporters can make your work and personal life a lot more harmonious. Typically, we judge suppliers on the quality of their product, customer service
to solve them. Isn’t that what you are paying them for and your own time. Remember, you cannot bank time anyway? You have a smart phone and computer, so
- once past, it is gone.
why not unleash low cost innovations to make your
PROMOTE CUSTOMER SELF-SERVICE
business easier to run and let yourself concentrate on
Let customers pre-order to jump the queue, use
providing great customer service to your customers?
swipe payments, let them promote your business and
HERE ARE FIVE SIMPLE TIME SAVER TIPS:
reward them for doing your marketing by offering
ROSTERING
"friends’" deals and personal referral codes.
Hate the rostering puzzle? Look for online or app
PREVENTATIVE MAINTENANCE
solutions that allow self-rostering of your staff. Keen
Always keep all your equipment clean and in
and motivated staff will quickly emerge as the most
perfect working condition. A half hour daily clean and
engaged users.
check routine will avoid costly dramas. Don’t forget
STOCK CONTROL AND ORDERING
your own body and mind!
Search for online tools that allow you to (re) order
Take care of yourself and important people around
stock from your phone or tablet. Set up automated
you.Happy and healthy people are more productive,
re-ordering once you have established your par levels.
energetic and creative. Adopt a "how can I help
CASH FLOW
you?" mentality, and you will have an invaluable
Spend some time every day to look at your cash
support network when you hit a low yourself.
position and know where your money is. Feeling confident about your financial situation and having
You can have it all with the right people and partners around you.
Foam Cups Australian made in HACCP accredited facilities
Insulation properties of foam keeps drinks at the desired temperature for longer
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*Eco-Smart® Foam cups have been shown to biodegrade 28.85% after 80 days, under conditions that simulate a wetter biologically active landfill, using the ASTM D5511 standard test. Note that a stated rate of degradation does not mean the product will continue to decompose. Testing continues on all Eco-Smart® products to track the rate of biodegradation. All data will be made available on our website: www.castawayfoodpackaging.com.au
To find out more, visit: www.castawayfoodpackaging.com.au
10. WITH SEAN EDWARDS
Cafe
P U B L I S H E R ' S
NOTE. SEAN EDWARDS WITH TWO TIME COMPAK GOLDEN BEAN CHAMPION MARK LEO, FROM UNCLE JOE'S COFFEE HOUSE, (2014/15 OVERALL CHAMPION)
s the year comes to an end it’s time to reflect on your business to see what worked well and the parts you need to tweak so you are better equipped for the future. We have been extremely busy at Café Culture this year with running two Compak Golden Bean events both in Australia and one in North America in Portland, Oregon. The USA event was brand new and it was exciting to share with the world the successful awards process we have created with this competition. It was a harder challenge then I first expected, in selling the concept to North American roasters about how they can showcase and improve their industry through a competition, which highlights their skills and the people behind the supply chain. We slowly convinced over 150 coffee roasters to compete and got an amazing 450 coffees to judge. The overall winner for the Compak Golden Bean North America was Mike Perry from Klatch Coffee in Los Angeles and for the Chain, Overall Winner was David Sager from Gloria Jeans Coffees also from Los Angeles. I got to spend some time at both of their businesses and it was exciting to see the innovation that is happening in the Northern Hemisphere. The coffee flavour profiles vary a lot between American coffee and Australia. North American roasters have good access to the Central American beans particularly in the specialty businesses. Also 60% of North American coffees are drunk black and mostly as a brewed coffee. The competition revealed to us that they are roasting much darker in a lot of cases because of the consumer demands for robust tasting coffees – a challenging concept to the Australian palate. It was refreshing however
that the 60 North American judges chose the winning coffee with lighter roast profiles. The Compak Golden Bean Roasting Competition in Australia was again an amazing experience with lots of new changes to the competition format and this year we had a first for the event with Uncle Joe’s coffee winning again this year. Mark and Yili are doing some amazing things with the coffee roasting process and I hope to soon find out how they are achieving such great results. All Australian café owners should be proud of our strong café model we have shared with the world. Most of the better cafes I have visited in the USA, Canada, Singapore and London have an Australian influence in their businesses model. We not only do coffee really well in Australia we do an amazing job in food service. Many cafés I visited in the USA and Canada had a limited food menu of pastries and some cereals. We have created an exciting fusion and experimentation of food in Australia and this has been happening for a while as the skill levels in our industry have increased with qualified chefs involved in the scene. The casual style service also allows for innovation and experimentation, which the Australian diner now expects and even takes for granted. The new café model is also built around quality, matched by a cool design to set the mood of the space. I believe in the next ten years we will see further growth in the exporting of skills and people around the world with our successful café model. This is already happening so there are real opportunities in this consulting space. I have also seen many young Asian students studying and living in Sydney and Melbourne falling in
love with our concepts and when returning home they replicate the business model into their culture. I have seen this done well in Singapore, Malaysia and Thailand. In Asia, Australian coffee companies like Five Senses, Yahava Coffee, Toby’s Estate and Dome Coffee have done an amazing job. Our Australian exports are not only getting the coffee side of the business right but also the business workflow of customer service and food styling. We are also seeing less failures from café operators, which is great news for our industry. We realise however that people still need help and so Café Culture International is getting behind a purpose built café school due to be completed in March 2016 in our hometown of Port Macquarie. It will be endorsed by the American Barista and Café School that has been running successfully in Portland for the last 15 year with an Australian core education program. The course will be targeted at new and existing operators and go for a full week, focusing on the business side of running a successful cafe. As a right this piece from my Melbourne hotel room I am getting excited to finish this scribble so I can go out and experience what’s new in this crazy caffeinated city which I believe has still some of the best café concepts in the world. Please keep up the great work café people of Australia I love our industry and the fun personalities behind it. I look forward to having a rest from travel over the Christmas break and spending some well earned family time. Please have a safe holiday break and a prosperous start to a new year. Sean Edwards Publisher Café Culture Magazine
SHOWCASE EDITION
COMPAK
FR E SH MASTE R GR INDE R KEY FEATURES • Bean flow control via high precision auger • One or two on-demand ground coffees • Precise dosing • Push button "grind" for manual dosing • Double fan cooling system • Three positions switch with by-pass • Universal adjustable height porta filter holder
ELECTRONIC FEATURES • Multi language display • Three modes: Pre-selection - Automatic - Instant • Protection menu access by password • Total and partial shot counter • Notice of change of burrs • Digital grind point scale display • Date and time Contact
COMPAK GRINDERS AUSTRALIA T. (03) 9681 7537 E. emma@compakgrinders.com.au W. www.compakgrinders.com.au
12.
THE ART OF BLEND Leading manufacturer Frosty Boy Australia presents The Art of Blend, its premium beverage base range, providing customers a product they can "Design-to-Excite". The Art of Blend combines the finest ingredients from around the world to create a number of premium and affordable beverage bases. Offering complete creativity and flexibility, The Art of Blend suits all menus with hot, cold and icy options. Bases include Aromatic Spiced Chai, Iced Coffee, Creative Yoghurt Smoothie, Velvet Dairy Frappe and a number of chocolate choices, with exciting ingredients including Forastero cocoa, Arabica coffee and a secret blend of spices. Demonstrating the R&D team’s commitment to innovation and a focus on
SHOWCASE EDITION
PuqPress
Automatic Coffee Tamper THE NO BRAINER FOR COFFEE TAMPING! Delivering a perfectly tamped espresso can be a challenge even for seasoned baristas. Put just little more pressure on one side or the other and
products that are versatile and easy to use, The Art of Blend represents a synergy of food and art. Contact
The Art of Blend W. Blendbeverages.com.au E. info@blendbeverages.com.au T. 1300 B Happy
Summer of Chai Try Chai for a completely new take on summer. Deliciously refreshing, Chai is a
the water passes through unevenly, giving you less than great coffee. PuqPress is the
perfectly exotic way to make the most of the hot summer months ahead. Made with organic vanilla and black tea, Alchemy’s Chai
world's first automatic coffee tamper that automatically delivers 100% perfect tamping
Elixir is perfect drizzled in your afogato, or over ice, mixed with chocolate and icy cold milk. Our new favourite is Spiced Iced
pressure everytime. Do you want consistently better results,
Latte: 12 oz cup of iced milk, gently pour over an espresso shot and 15 ml of Alchemy Chai Elixir - serve stirred,
faster service times without long term injuries caused by tamping? Beautifully designed and exquisitely engineered in Norway, PuqPress will revolutionise your coffee process and with a small footprint, it’ll fit in the tightest of spaces.
not shaken. Pause | Relax | Unwind Contact
For more recipes, point of sale, or to start your Summer of Chai, contact Alchemy T. (07) 3488 2335 W. www.alchemycordial.com.au
Contact
Order and distributor enquiries: visit us at www.puqpress.com.au or call Brett Bolwell on 0468 327 779.
E. info@alchemycordial.com.au FB: Alchemy Cordial Company
F I N A L L Y , A HEALTHY AND CONVENIENT TAKE-AWAY SNACK Getting through the day without a coffee hit
quality nuts, fruits and seeds (with no artificial
is practically unthinkable, but the choice of
anything) they’re a natural and delicious take-
accompanying snacks - muffins, banana bread,
away option for your health-conscious customers.
friands - are rather threatening to our health
Available in three mouth-watering flavours: Coconut
and aren’t convenient to eat on-the-run.
Cranberry, Cacao Orange and Cashew Cinnamon.
Bounce Natural Energy Balls, a market
You’ll receive a free wooden POS tray and price tags
leader in nutritious snacks, has launched a
with your opening order. RRP $3.95.
café-exclusive range. Café Bounce is a range of
Contact
delectable snacks that partner perfectly with coffee
To order or for more information T. 1300 303 517
at any time of the day. Crafted from the finest
or E. cafe@bouncefoods.com.au
13.
SMOKED DUCK BREAST A versatile and convenient favourite. Luv-a-Duck's tender, delicious and delicately flavoured Smoked Duck Breasts have been cooked long and slow so you can simply heat and
SHOWCASE EDITION
serve. Serving Suggestions: Smoked Duck & Porcini Mushroom Risotto Smoked Duck and Falafel Wraps Smoked Duck Caesar Salad Contact
Luv-a-Duck T. 1300 64 9000 E. sales@luvaduck.com
BARISTA BIBLE
COIN COUNTER
The Barista Bible is the most comprehensive technical book on espresso coffee to be found on the market. With meticulous attention to detail and accuracy, it covers everything a barista needs to know, from how a berry becomes a bean through the myriad of techniques in both preparing and serving popular espresso beverages - to cleaning and maintaining espresso machinery. The second international edition covers global trends and developments with double the information on roasting and explanations of the latest extraction measurement tools and techniques. The Barista Bible is the flagship of a series of books, CDs and charts which together form the Perfect Espresso training system. Contact
Coffee Education Network T. 0407 021 220 E. christine@perfectespresso.com.au
The CountRight system is a small, compact and durable product that is very easy to use AND SAVES YOU TIME. It is designed to effectively help you with the process of quickly counting and sorting Australian coins. As a result of using this product you will be able to take back some of your valuable time, increase productivity, save energy and ensure you accurately count once and count right. How it works - simply stack each coin into the uniquely designed stepping indication sticker and clearly read off the cumulitive value for each coin shown. Ideal for businesses or people who handle large or small amounts of money on an ongoing basis. Contact
CountRight T. (02) 9943 5325 E. sales@countright.com.au
W. www.perfectespresso.com.au/products/barista-bible
EL ALFAJOR Charrúa is a family owned and run company based in Sydney. We manufacture a confectionary product called Alfajor. “El Alfajor”, (pronounced Al-fa-hor), is an enormously popular cookie of the South American countries. Our traditional Uruguayan alfajor is handmade with the best quality organic ingredients. Our mission is to be globally recognised for delivering tradition and exceptional quality that centres around people, their wellbeing and our natural world.These alfajores filled with creamy dulce de leche, topped with coconut, dark or white chocolate are sure to spice up your offering any day! Contact
T. 0423 916 267 E. hello@charrua.com.au W. charrua.com.au FB. charruaalfajores
14.
ZUMMO Z1
SHOWCASE EDITION
Welcome to the Zummo Z1. This is the most compact model of Zummo, and it is specially recommended for establishments where space is limited and that serve up to 30 juices per day. Having a shop with a space limitation does not mean giving up the ability to serve the best freshly squeezed orange juice. Its feeder ramp capacity is for 6 to 7 fruits, and its 9 litre peel collection bin provides the machine with autonomy enough to cover the business needs. Contact
Zummo T. 1300 ZUMMONOW E. zummo@zummoaustralia.com.au W. www.zummoaustralia.com.au
MOCCAMASTER Moccamaster KBT741 has set the industry standard and is the batch brew favourite, embraced by many coffee professionals in Australia and around the world. Coffee is brewed at the correct and consistent temperature between 92 - 96 degrees and with the
Mediterranean Frittata
correct contact time between water and coffee to ensure an excellent brew. Brew time 5 - 6 minutes for 1.25 litre. Brews directly into a thermal carafe and power cuts off automatically after brew completed. Tested and approved by the European Coffee Brewing Centre in Oslo,
When food looks this great, your customers will just have to have it. And once they have, they’ll be back for more. Since 1982, Posh Foods has been supplying cafés and food halls. Their range of high-quality pastries, tarts, quiches and lasagnas are handmade from fresh ingredients without flavour enhancers or adding preservatives. The amazing-looking frittatas are even gluten free. Busy chefs need a hand, but
Norway to their strict criteria. Design and function at its best. Handmade in The Netherlands since 1964. Affordable
they want choices they can be proud to serve, and frozen food won’t cut it with today’s customers. From oven to café in less than 24 hours, these delicious treats have a shelf-life of five
quality and performance.
days. But exceptional presentation and customer loyalty means they’re not likely to be there long.
Contact
Contact
Nordcoffee Pty Ltd T. 0432 811 905
Posh Foods T. (02) 9550 6022
E. info@nordcoffee.com.au W. www.nordcoffee.com.au
E. sales@poshfoods.com W. www.poshfoods.com.au
TEA SPECIALISTS Australian Tea Masters are the leading tea specialists in Australasia. We provide all tea education including Tea Master training, Tea Sommelier training and certificate TEA 101 online training suitable for all café staff. We are able to offer customised tea training to suit your business. We educate in Tea Blending, and all courses are available on our website. We specialise in private label tea offerings, including tea menu development. We have the largest range of specialty single origin teas in Australia as well as organic herbals, and we provide tasting, brew notes and farm information for all specialty origin teas and blends. Contact
Australian Tea Masters T. 0400 536 263 E. info@australianteamasters.com.au W. www.australianteamasters.com.au
15.
WOODSON
MOBILE VENTILATION STATION
SHOWCASE EDITION
The Mobile Ventilated Work Station manufactured by Woodson is uniquely placed in the market in that there is nothing else like it. It can easily accommodate two countertop Woodson fryers or any other equipment that emits up to or equal to 8 kW of energy and will circulate their emissions to provide a clean air solution. This mobile unit is perfect for situations where a ducted ventilation system is impractical or uneconomical. The features of the Woodson Mobile Ventilation Stations greatly reduce energy consumption for the end user. Contact
Stoddart W. www.stoddart.com.au E. fse@stoddart.com.au T. 1300 79 1954
SMASHED EGG Product Information: snap-frozen with nothing added, new Smashed Egg will revolutionise the way you prepare delicious sandwiches, salads, canapés and more. Made with 100% real egg with no dressing or seasoning added, Smashed Egg means you’re only limited by your ideas and
P R E M I E R TA Z Z E Introducing Premier Tazze, previously known as Rockingham, one of the most well-known producers of barista crockery in Australia. We have reinvented our brand, not only in terms of image, but also by innovating into new materials like durable porcelain to build the perfect cup for long-lasting durability. Our extensive portfolio will inspire, from the classic and elegant to the new trends from overseas to suit your décor. Premier Tazze has worked hand in hand with a broad range of cafés and coffee roasters for more than seven years; this allows us to be in a privileged position to deliver the best service and prices. Contact
Premier Tazze T. (02 9417 9903 E. info@premierproducts.com.au W. www.premierproducts.com.au/catalogue/premier-tazze
your customers’ tastes. Snap-frozen and free-flowing, it’s easy to use as much or as little as you need. • Made with real eggs from our own farms • Fully cooked and smashed in our state-of-the-art kitchen • No dressing or seasoning added, giving cooks complete freedom • Snap-frozen and free-flowing, so minimal wastage • Gluten free • Certified to ISO9001 and HACCP Contact
Sunny Queen Meal Solutions T. 1300 834 703 E. info@sunnyqueenmealsolutions.com.au W. www.sunnyqueenmealsolutions.com.au
S T I X T O G O P LU G S
FOR TAKEAWAY COFFEE CUPS Delight customers and make your business a standout with our StixToGo plugs! Here is why: your coffees stay hotter for longer, which means customers enjoy your excellent coffee to the last drop - and will remember you for it. Also, StixToGo prevent accidental spills and mess. Customers love these spill-preventing, heatretaining devices. StixToGo will be an ingenious enhancement to your coffee offering. A simple, inexpensive, value-added service to powerfully differentiate your business from the competition and boost sales of high-margin takeaway coffees. The plugs come in a variety of colours and designs to choose from. Give your business a competitive advantage and order StixToGo today! Contact
MBPAK T. 0478 224 895 E. sales@mbpak.com.au W. www.mbpak.com.au
16.
SHOWCASE EDITION
--------- VERONA RS -------NEW! a perfect partner Great coffee depends on freshly ground beans. Our ROK Coffee Grinder is the perfect partner to any coffee machine. With the ability to switch between infinite or set adjustments, you can get the exact grounds you want for all of the types of coffee you love from French to Turkish and the double bearing drive shaft ensures there's no wobble for consistent coffee particle size. Just like the ROK Espresso Maker, our coffee grinder provides a visceral and involving experience. Grinding coffee becomes effortless thanks to the long
The Sanremo Verona RS takes even bigger steps into temperature stability. Insulated PID controlled stainless steel boilers behind each group, fed by a dedicated pre-heat system plus the addition of PID controlled elements in the group heads; the result is temperature stability, guaranteeing perfect coffee extraction and greater efficiency. Another great feature of this new machine is the preinfusion control it gives baristas. Allows the barista more control over extraction. Simple, but highly effective. Contact
Sanremo - E. nick@sanremoaustralia.com.au
handle, stable base and bevel gears with their self-lubricating properties. Contact
Greg Cromwell P. 0447 755 440 W. espressounplugged.com.au
Trinity ONE SPECIALTY COFFEE BREWER The Trinity ONE is a high quality specialty coffee maker that combines a number of popular brewing methods - including pour over, press, and
The Friis Coffee Vault The Friis Coffee Vault has gone elegant and classy following the initial success of the stainless version. The coffee vault has become an industry standard for the effective storage of ground coffee or beans, recommended by roasters and baristas around Australia. Keeps ground coffee or beans fresher for longer, thanks to the one-way freshness valve technology. Designed to deminish harmful flavour stealing CO2 gases, for a fresh coffee experience every time. Capacity 500 g; Dimensions 5.5” x 5.5” x 8.25” Contact
The Friis Coffee Vault E: mike@friiscoffee.com.au W: www.friiscoffee.com.au
cold brew. It features an automatic coffee press, using a 3 kg weighted press cylinder. It also includes a filter head and flow controller, allowing the ability to combine pour over and press techniques and full immersion brewing. The Trinity ONE is designed in Brisbane, and was successfully funded on Kickstarter. It offers a high level of consistency and control, and enhances the expression and overall experience of specialty coffee. Pre-order via www.trinitycoffee.co. Follow Trinity Coffee on Instagram, Twitter and Facebook. Contact
Trinity Coffee Co T. 0413 934 245 E. mark@trinitycoffee.co W. www.trinitycoffee.co
17.
THE PIAG GIO APE 50 Apelino Pty Ltd is proud to announce the availability of one of Italy’s icons, the Piaggio Ape 50. The Ape 50 attracts attention wherever it is spotted; powered by a 50cc two stroke engine with a four speed gear box, it has a top speed of approximately 40 kmph; the performance is suited to the job, with good torque for hills, but a low top speed. The rear loading area is a large flat 120 x 130 cm, which gives space for a number of possible setups, such as coffee machines, juice bar, hot dog stand or even a pizza oven.
SHOWCASE EDITION
Contact
Apelino Pty Ltd T. +61 423 728 186 E. info@apelino.com..au W. www.apelino.com.au
CHANGE CHAI Product Information: Change Chai Matcha Green Tea is the healthiest coffee alternative for both body and mind. Crafted from premium organic ingredients, it’s packed with antioxidants and fat-burning spices like cinnamon, cardamom and ginger. Add the unique mental focus benefits of matcha, and you get a smooth, sustained energy release needed to fuel your day. It’s got all the comfort of a baristamade flat white, and works as a zesty tea, smoothie booster or tasty meal ingredient. Try it as a health drink, a low-caffeine swap or as an afternoon perk-up for the 3pm dip. Enjoy a change for good. Contact
Change Chai T. 0402 963 273 E. info@changechai.com.au W. www.changechai.com.au
Tappr is a point of sale application teamed with a card reader that makes running your mobile or small business simple. More than just a payment and point of sale system, Tappr is a complete business solution that streamlines the sales process while running your business entirely from your smartphone. Customise product libraries, access in-depth business analytics, create employee profiles and integrate with accounting software like Xero. Paired with our card reader, you can accept credit and debit cards via tap and go, chip or swipe all backed by world-class security. Even with the flexibility of the solution, Tappr is easy to setup and intuitive to use, with no training required. Contact
APRONS & EMBROIDERY M A D E E A S Y In business, we are always looking at ways to get our message across. If your customer sees your name, trademark or logo and joins the dots, you are a winner. Do it economically with a medium you already use, then so much the better. Hi Profile Embroidery and Café Aprons can help you achieve this. Just go to www.cafeaprons.com.au select the aprons you like, the quantity you need, upload your logo and make the order. Your artwork and aprons should be despatched within seven to 10 days. Our aim is to make this process as seamless and as easy as possible for you. Contact
T. (07) 3846 5455 F. (07) 3846 2001 E. sales@cafeaprons.com.au W. www.cafeaprons.com.au
Tappr E. info@mytappr.com W. www.mytappr.com
18.
BARISTAS LIQUID SUGAR Speed and efficiency are paramount in any busy café setting. With this in mind, Baristas Liquid Sugar has been specifically designed to help streamline coffee service, improve hygiene, and deliver higher levels of
SHOWCASE EDITION
customer satisfaction. Baristas Liquid Sugar is made with 100 per cent Australian raw sugar. Sweeten hot and cold beverages in a fraction of the time normally taken with regular sugars. Thanks to its patent liquid sugar delivery system, there’s no spoon needed and no stirring necessary. Say goodbye to the open sugar bowl at the counter. To complete the Raw Liquid Sugar Co’s line up, a naturally-inspired café syrup range is now available. For more information, call 1300 677 206. Contact
The Raw Liquid Sugar Co Pty Ltd T. 1300677206 E. info@therawliquidsugarco.com.au W. www.baristasliquidsugar.com.au
B6000 The Kuvings B6000 Whole Slow Juicer is rated the number one cold press juicer by Choice. Quiet, easy to clean and use, stylish and compact, with more power and torque than any traditional cold press juicer, yielding more juice from your fruit and vegetables. Allow your customers to taste the difference and create a life customer. Kuvings offers five years' warranty on the motor and 12 months on the parts. For a demonstration, call (02) 9798 0586 or email info@kuvings.net.au www.kuvings.net.au Contact
Kuvings Australia T. (02) 9798 0586 E. info@kuvings.net.au W. www.kuvings.net.au
INNER RAW
Paleo Bars
Inner Raw Paleo Bars were created by a husband and wife team who saw the need for a healthy snack to fuel their busy lifestyles. The bars are handmade in a gluten free facility using 100% organic ingredients without any artificial fillers or junk. They are the perfect snack for those who care about health and wellbeing and have proven very popular in not only health food outlets, but in cafés and bicycle stores. The combination of almonds, dates, coconut and raw cacao not only tastes great, but contains healthy proteins, fats and vital nutrients. Contact
To find out more or to become a stockist, contact Inner Raw T. 0437 860 148 E. hello@innerraw.com.au W. www.innerraw.com.au
Viva
= Long Life
Our "Viva" gets her name from Latin roots, meaning "long live". The Viva has a reputation for being easy to operate and her endless dedication to delivering the perfect coffee, cup after cup. FEATURES AND BENEFITS: Aroma Perfect for perfect coffee extraction every time and easy insertion of the filter holder into the brew head • Automatic tampering • Barista Steam (on request) • Copper Boiler • Choose from two or three group • Hot water outlet • Full coffee aroma while preventing under or over-extraction For a free taste test and demo, email sales@ebg.com.au or call us on 1300 324 111 now. Contact
Essential Brands Group T. 1300 324 111 E. sales@ebg.com.au W. www.ebg.com.au
19.
SPACEshot® The latest internet app enabled ultrasonic espresso technology is here! Our inspiration behind the design is the creation of space and space age technology. SPACEshot is both beautiful and efficient, easy to use and revolutionary. Ideal for a barista super-pro and fantastic for a chain looking for speed, control and consistency. Our app development partners have combined design, engineering, industry knowledge and practice to create SPACEshot - the ultimate fully customisable espresso
ULTRASONIC ESPRESSO machine that puts you in full control of
SHOWCASE EDITION
the extraction process, so the barista can focus on consistent espresso quality. Created by coffee professionals, for coffee professionals and designed with a purpose, the most prominent features are the fully customisable extraction, ultrasonic extraction technology and the super-fast milk texturising, making the experience truly unique. Contact
SPACESHOT E. info@SPACEshot.tech W. www.SPACEshot.info
WAFFLE DESSERTS MADE EASY! Premium Belgium Waffle Mix Made in Australia. Easy as 1-2-3, just add water - cooks in 2½ minutes. Waffles - Brussels, Liege, round, Corn Dog, sticks, lolly pop sticks. Quality dry mix - no wastage and a consistent product every time. Make sweet or savoury waffles | delivery Australia wide. WAFFLE MACHINE RANGE Seven great waffle patterns to choose from to make thick fluffy waffles in 2 - 3 mins. Solid cast iron plates for perfect even cooking of waffles. All around drip tray for easy access and cleaning. Heatproof handle. You can use your metal utensils. 10 amp product. Quality equipment made in France. Contact
Roller Grill Australia T. (02) 9750 9999 E. info@rollergrill.com.au W. www.rollergrill.com.au
SKIP Designed together with café owners and baristas, Skip is an app which lets your customers to pre order and pay for their food and drinks. Skip helps you give your customers faster service and a more personalised experience – you know their name and their favourite drink before they even set foot in your cafe. Nearly 200,000 orders have been placed via Skip in Melbourne and Sydney already. Customers love Skip because they can use their smartphone to place their order and by the time they reach your café, their coffee is ready. Skip also helps increase individual order value - it's much easier to order coffee AND a muffin if you're not fumbling around for spare change. Contact
Skip P. 1800 001 852 E. hello@skipapp.com.au W. www.skip.com.au
Casio VR100 Casio and Cashregisters.com.au will be showcasing for the first time the Casio VR100 POS Terminal. Purposely built and designed for the hospitality and coffee environments with complete Casio Cloud Reporting. Technology and style meet in today’s demanding retail needs. • Completely scalable and expands as your business evolves • Low intitial investment and no ongoing licence fees • Durable, with no hardrive or cooling fan • Same terminal can run third applications • Access internet Cashregisters.com.au - Australia's premier online cashregister and POS system store promoting real solutions and savings to industry users. Contact
cashregisters.com.au T. 1300 725 311 E. simonl@cashregisters.com.au W. www.cashregisters.com.au
20.
Women in Business Award
B
A S C A P R E S I D E N T MOVES TO MOCOPAN
rent Williams, President of the Australian Specialty Coffee Association (ASCA) has moved to Mocopan, one of Australia’s most iconic coffee companies. Mocopan is combining its National Field Sales Manager and National Coffee Training Manager’s jobs to create the new position of National Café Sales and Training Manager for Brent to fulfill. Brent, originally from New Zealand, brings a wealth of knowledge to this new position, with almost 20 years of industry experience, including six years at Da Vinci Gourmet before making this move. Brent has been involved in many aspects of the industry throughout his career, including judging in both Australian and World competitions, owning a café and also a stint of article writing for Café Culture magazine. Being elected as President of ASCA is testament to his commitment to the industry. His contribution will be an asset to the Mocopan team. With two roles in one, Brent is looking forward to this great opportunity, to meet new customers and to continue to lead the passionate team at Mocopan.
9
F
ollowing on from their success at the Gold Coast Business Excellence Awards earlier this year, Alana Beattie, Marketing Director of Coffee Roasters Australia in Arundel, Queensland has now won the major award at the Gold Coast’s prestigious Women in Business awards. Born in NZ, Alana moved to California for her final five years of college before relocating to Australia in 1990. Following a successful career in Sales and Market Development at Pfizer Australia, Woolworths and Nestle, Alana and her husband bought a Subway franchise before purchasing and establishing Coffee Roasters Australia. Implementing clever marketing strategies and aligning themselves with the industry to ensure their partnerships are mutually beneficial, Alana has steered the growth of the business - expanding their range of roasting machines and technology, moving several times into larger premises, building a pod packing facility, and they have now branched into the Asian market. The business has, in a short period of time, grown substantially in revenue and now employs 20 people in Australia and Hong Kong. Through Alana’s creative thinking and hard work she has been integral to the success of CRA in becoming a very well respected business in the Australian Coffee Industry. Congratulations!
OFFICIAL GRINDER OF THE COMPAK GOLDEN BEAN 2015
COMPAK ADVERT FULL PAGE
in the
hopper
AT THE 10th ANNIVERSARY OF THE COMPAK GOLDEN BEAN
COFFEE ROASTERS COMPETITION & CONFERENCE
T
he Compak Golden Bean 2015 culminated with a lavish gala night of awards at the James Bond 007 dinner,
trackside at the Newcastle Jockey Club. Forget the jeans and black t-shirts often associated with the coffee industry as guests donned their ďŹ nest gowns and jewels to celebrate with the winners of the 10th Compak Golden Bean Awards. This year the Compak Golden Bean experienced the biggest number of roasters in attendance in the event’s history and with over 1200 actual coffee entries the event continues to be the largest coffee roasters competition and awards in the world. Designed to give coffee roasters an avenue to showcase their skills and to help promote them in the national market the standard of coffees entered each year has continued to raise the bar on quality proving that we are a competitive industry striving for excellence, from green been procurement to roasting and preparing coffee. With esteemed Roastress Anne Cooper as Head Judge and Tim Adams captaining the Barista Engine Room, all judges and baristas were well briefed and calibrated to ensure each and every coffee was given its best chance in the competition. The Golden Bean team works hard to ensure the judging criteria stays abreast of technological advances in coffee and this year we continued with the weigh in/weigh out strategy in the engine room ensuring set standards across all coffees presented to the judges. 2015 included an excellent line up of industry professionals speaking on a wide range of topics that are current and of interest to coffee roasters. In addition to this the Compak Golden Bean social evenings included the Silver Chef Foghorn Craft Brewhouse, the CRA/Chux Go-Kart racing to bring out that competitive edge and of course the awards night tradition of a fun themed event, this year aptly the James Bond 007 theme. The Compak Golden Bean has now launched into the North American market with the inaugural event in Portland, Oregon in September. Both events will continue to experience considerable growth and to provide further opportunities for the coffee industry in the years to come.
Thanks to our sponsors:
PHOTOGRAPHS BY JUST COFFEE INSURANCE, A DESIGN PHOTOGRAPHY & CAFE CULTURE
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COFFEE ROASTERS COMPETITION & CONFERENCE
2015
OVERALL CHAMPION
Uncle Joe’s Coffee House Purple Haze Mark Leo, Yili Wang
WINNER CAT #1
ESPRESSO
Mahalia coffee fto yirgacheffe
MILK BASED
bean roasters by cosmorex guatemala The roasting team at Cosmorex
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AUSTRALIAN
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Danny Wilson & Sam Cora
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Zeta Grealy & Richard Bradbury
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the bean alliance bean ground & drunk organic decaffeinated Ange Augello, Managing Director
COFFEE ROASTERS COMPETITION & CONFERENCE
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OVERALL
FRANCHISE/CHAIN
CHAMPION
Ona coffee espresso room house blend Habib Maarbani, Sam Cora, Danny Wilson & Michael Phelan
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POUR OVER
manna beans
panama mamacata geisha washed Flora Lau & Simon Lucas
WINNER CAT #10 CHAIN/FRANCHISE MILK
tulip shi specialty coffee roasters the nectar coffee house Frankie Shi
WINNER CAT #8 PRESSED FILTER
the coffee club signature blend
ona coffee katowa natural Sam Cora & Danny Wilson
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zed freeman slayer Zed Freeman
WINNER CAT #9 CHAIN/FRANCHISE ESPRESSO
HOME ROASTER ESPRESSO
Lance Brown (BBR) & Michael Skinner
WINNER CAT #12
nikita kvasov venice Nikita Kvasov
HOME ROASTER MILK
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28. BY JACQUELINE MOCEK
PROGRESSION, INNOVATION & CAFFEINATION
THE ORIGINS OF THE
COFFEEHOUSE
THE PROLIFERATION OF THE CAFÉ IN AUSTRALIA THROUGHOUT RECENT HISTORY HAS ESCALATED TO A POINT WHERE IT HAS BECOME SYNONYMOUS WITH THE AUSTRALIAN WAY OF LIFE.
OUR “CAFÉ CULTURE” IS WORLD RENOWNED. WHILST WE CAN WHOLLY CLAIM THE CULTURE WE HAVE BUILT AROUND OUR HUMBLE CAFÉS, THE ORIGIN OF THE COFFEEHOUSE IS A TALE OF PROGRESSION AND INNOVATION THAT BEGAN FAR FROM OUR SHORES.
C
offeehouses first appeared in Turkey, Syria and Egypt as early as 1530. They have long been associated with writers, artists and intellectuals. The coffeehouse represented a safe and comfortable space to share news, discuss politics and collaborate. The concept of the coffeehouse travelled with coffee as its popularity spread throughout Europe in the 17th Century. The coffeehouse played a crucial role in the birth of the age of enlightenment. Many innovations from this period have a coffeehouse in their story. They provided an alternate social space, in contrast to sacred places of worship and boozy alehouses, where creativity and innovation thrived. This surge in innovation was not only owing to the design of the space - the physical gathering together of people from different backgrounds and fields of expertise -
28.indd 20
but also to coffee itself. Where previously alcohol had been the beverage of choice for consumers, caffeine-rich coffee enabled a drastically different intellect. Switching from a depressant to a stimulant had obvious effects on productivity. Both physically and intellectually, it represented a shift towards progression and quickly became the fuel of change, inspiration and innovation. Throughout the 1600s coffeehouses began popping up across Europe and North America, from London to Vienna and New York. These establishments were integral in the development of financial markets, newspapers, auctioneering and the insurance industry. The French and American Revolutions were said to have brewed in coffeehouses in Paris and Boston. Lloyd’s of London, a major insurance company, started out as a coffeehouse that was frequented by merchants and sailors. The quality of the coffee
may not have been a priority at the time - it was said to be borderline undrinkable - but this proliferation was the beginning of the coffee drinking culture in Europe. Throughout modern history, coffeehouses continued to function as a meeting place for writers and artists across Europe and often served as entertainment venues in the United States, hosting fledgling folk singers such as Bob Dylan during the American folk music revival. In Australia, coffee was first popularised during World War II when American servicemen were stationed here. We were first introduced to instant coffee in 1947. It was promoted as a glamorous, quick, easy and cheap alternative to tea and proved popular in the home. This trend continued in the domestic market and soon garnered traction in the hospitality industry. Tea houses shut down and reopened as coffee
18/12/2015 12:55 pm
THE SIGNIFICANCE OF THE COFFEEHOUSE WITHIN MODERN SOCIETY IS PERHAPS NOT AS INTEGRAL AS IT ONCE WAS, HOWEVER THE SOCIETAL FUNCTIONS BASED AROUND COFFEE CONTINUE TO PLAY AN IMPORTANT ROLE WITHIN MANY CULTURES AROUND THE WORLD. S.TUMBLR.COM
IMAGE REF: SECRETEMPIRE
cost brands to cheaper alternatives but, on the
place of education and collaboration and to
shops. With the arrival of Italian migrants came
whole, people continued to drink coffee. Coffee
ensure this depiction continues to ring true.
the stove-top and espresso culture. European-
remained an affordable luxury - and one that was
style cafés and roasting businesses soon followed.
so deeply entrenched in our day-to-day lives that
that correlates to the magnetism of the
As gentrification swept through the inner city
it was hard to shake.
coffeehouse; once in coffee, always in coffee.
suburbs in the early 1980s, cafés - some of which
The significance of the coffeehouse within
There is a common adage within the industry
Just as the nuances of a familiar café keeps you
are still serving coffee today - began popping
modern society is perhaps not as integral as it
walking through the door, the coffee industry
up on street corners of Melbourne and Sydney.
once was; however the societal functions based
offers a myriad of knowledge and leaves you
Catering to the newly established latte-sipping
around coffee continue to play an important
constantly striving to learn more. It is an industry,
clientele, this was the beginning of our caffeine
role within many cultures around the world. The
we believe, that is unparalleled. Its beauty lies
obsession and world renowned “café culture”.
coffeehouse continues to be a place to socialise
in the connection it facilitates between so many
Some may use the term “coffee snob”, but it
or work, share in cultural traditions, relish in being
is a generally accepted that Australians know a
alone, or feel a sense of community amongst
thing or two about coffee. Coffee and the identity
others. The coffee served in coffeehouses may
of the “café” is firmly entrenched in our everyday
differ depending on where you are in the world,
culture. The number of cafés within a kilometre-
but the establishment itself conveys a sense of
block of the Melbourne CBD will attest to the
familiarity and understanding that has the ability
significance we place upon getting our daily fix.
to transcend borders and linguistic barriers.
As a society, we classify coffee as a small
As an importer, the coffeehouse space is not
yet significant luxury. The success of our “café
part of our daily context. It is special when we do
culture” is not only in the quality of the beverage
get the chance to visit one of our roaster’s cafés
provided, but also the experience that our cafés
or café clients - to experience the culmination
deliver. The practice of ordering a morning coffee
of the coffee supply chain and to appreciate the
and interacting with café staff is a momentary
result of so many hands’ work.
distraction from the monotony of the daily grind.
Through our work we primarily facilitate the
different cultures and distant parts of the world. Each cup represents the culmination of a global community. So next time you’re sitting in a café, enjoying a cup of coffee, take a moment to appreciate the historical significance of the establishment and contemplate its evolution, from humble beginnings housing artists and intellectuals to the globalised institution as we know it to be today. For more on the history of coffee in Australia, we recommend starting with A Good Brew: The History of H.A. Bennett & Sons and tea and coffee in Australia, available for purchase from Bennetts, www.hab.com.au and selected bookshops.
We show loyalty to our favourite café and will
logistics of transferring coffee from origin to
voluntarily walk an extra block to be greeted by
roaster. More importantly, we strive to share the
a familiar face who remembers how we like our
story of the crop to cup process and to depict
Jacqueline Mocek is responsible for PR and
shot - provided they brew a good cup of coffee.
the interconnected nature of the industry. It is
Marketing at Bennetts, a third generation family
For many, it is an intrinsic part of our daily lives.
essential to pass this knowledge along the supply
company and the leading importer of quality
About the author:
chain to educate the end consumer, both for the
coffee and teas from across the world. An RMIT
luxury item, yet it is inexpensive. It’s an affordable
sake of the inquisitive consumer, who sidesteps
International Studies and Communications
indulgence. Throughout the Global Financial
the typical quest for caffeine and takes the time
alumna, Jacqueline joined Bennetts in 2013 as a
Crisis, the coffee industry - speaking from a
to question the origin or process of the coffee,
coffee enthusiast and has since become a genuine
consuming country perspective - seemed to fare
and for the good of the grower and the longevity
aficionada. She is continually inspired by the
okay. Some consumers shifted from out-of-home
of the industry. It is important for us to contribute
sense of global community nurtured by the coffee
to in-home consumption or moved from higher
to the representation of the coffeehouse as a
industry.
Coffee is unique in that it is considered a
ARMORY 0615_CC
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CROP TO CUP
eLEARNING PROGRAMME The Crop to Cup eLearning Programme rogramme is designed to ge...from crop to cup. increase your coffee knowledge...from The online programme is not only easy to navigate but o at your own pace. also interactive so you can go
Who is it for? The Crop to Cup eLearning Programme rogramme is for anyone looking to learn more about coffee.
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www.dibellacoffee.com om
32.
WITH
JUSTEEN SINGLE
Cafe
Flinn L¸ ƈŸ BUSINESS DEVELOPMENT MANAGER PENTAIR FOODSERVICE
I
f you could look behind the scenes in a convenience store, café, restaurant or pub, you would more than likely find Everpure, Claris and Shurflo systems filtering and pumping the essential ingredient we can so easily take for granted. And most probably it would be the likes of Flinn Lambert, Business Development Manager for Pentair Foodservice, who would have had something to do with it. Flinn has worked for Pentair for over five years and together with David King, Technical Foodservice Sales Manager, they have managed Pentair’s foodservice operations throughout Australia and New Zealand. Flinn has recently completed a Diploma in Business, which she says has been invaluable in giving her a formal education to complement her practical experience, and she intends to further her business studies in 2016. Flinn comes from an international trade and export background, where she cut her teeth exporting commercially grown flowers from New Zealand and Australia to North America: “A challenge when you have a product that has to be in water within 48 hours,” she says. So, she gets it with water! Flinn considers herself very fortunate to now work for a company that has such an extensive range of filtration systems for all water qualities, and in Australia and New Zealand we are certainly challenged by this. “Pentair invests heavily in research and development, so it’s very
exciting to be at the cutting edge of technology. We have some amazing products on the market, and new developments are on their way!” says Flinn. “It’s also incredibly rewarding to assist a customer with the right filtration when they have endured a water issue that has affected their equipment and coffee - essentially their livelihoods.” With the emergence of the Australian specialty coffee industry, Pentair’s focus has been on educating customers about the effect of water. There are a myriad of water conditions in Australia, so there is not one type of filtration that will suit all regions. Water is a variable; roasters spend many hours sourcing and roasting the perfect bean, and machine manufacturers are making highly advanced and expensive coffee machines. If water has not been tested and the correct filtration specified, the efforts of the roaster are diminished, and the damage water can have on a coffee machine can be catastrophic. “My job has taken me to some amazing places, and I’ve met some very inspiring and interesting people” says Flinn. “The café industry is such a large part of our business, and I absolutely love being involved with cafés, roasters and industry people; it’s my kind of scene.” Although enthusiastic about the work she does, Flinn finds time to enjoy her other passion. We recently and unexpectedly bumped into her
I ABSOLUTELY LOVE BEING INVOLVED WITH CAFÉS, ROASTERS AND INDUSTRY PEOPLE; IT’S MY KIND OF SCENE.
at Los Angeles airport, where she was heading off to see a couple of bands. This was a side of Flinn Lambert we didn’t know about! So we asked her, “Do you usually travel so far for music?” “My favourite pastime and form of relaxation is music and travel. If I can combine the two, even better! I recently saw the B-52s and the Psychedelic Furs live at the Hollywood Bowl and the night before that, Johnette Napolitano in a small intimate café bar in West Hollywood. The last few summers I have enjoyed a bit of ‘doof in the bush’ and have danced for three days at the Rainbow Serpent Festival. I’ve seen Marianne Faithful three nights in a row at the Forum in Melbourne a few years back … I’m definitely committed!” Wow, and this is what we love about our “Café People”. They are just great people, passionate about their jobs, fun to be around and never one dimensional. Thanks Flinn; we look forward to catching up with you again soon.
34.
Santo (right) and Matteo (left): too young to fear failure … experienced enough to succeed. The average age of Buccheri’s 14 employees is just 32.
W E
S P E A K !
WHEN SANTO BUCCHERI CAME TO AUSTRALIA IN 2006 FROM SIRACUSA, ITALY, HE BROUGHT HIS ITALIAN PERSPECTIVE TO THE AUSTRALIAN COFFEE SCENE. BUT THIS WAS THE CURRENT ITALIAN INDUSTRY PERSPECTIVE – NOT ONE DATING FROM THE 1950S OR 1960S.
A
fter having tried to import roasted beans from Italy, he realised just how different the Australian palate was and how he would need to adapt to succeed.
HOW WAS THE BUCCHERI GROUP “BORN”? Coffee is such a ubiquitous product that has conquered the world and, in Australia, has attained very, very high standards of quality and sophistication. But, as has often been demonstrated in other fields, the fresh perspective and lack of “business as usual” constraints that an industry outsider brings to an industry can lead to experimentation and innovation that lifts the (café) bar. When Santo Buccheri came to Australia in 2006 from Siracusa, Italy, he brought his Italian perspective to the Australian coffee scene. But this was the current Italian industry perspective – not one dating from the 1950s or 1960s. After having tried to import roasted beans from Italy, he realised just how different the Australian palate was and how he would need to adapt to succeed. Enter Santo and the “multi-cultural” philosophy. Rather than simply assimilating and blindly copying the local coffee production status quo, he set out to shake up the industry
by taking the best from both Italy and Australia and making the local coffee scene all the better for it. But bringing lasting radical change to an established industry – rather than being a short term fad – is not easy and relies on your ability to educate customers and consumers, thereby creating the trust that brings them along for the journey.
SO HOW DOES THE BUCCHERI GROUP GO ABOUT BUILDING THE RIGHT FOUNDATIONS? As any student of strategy will tell you, longterm, sustainable competitive advantage comes not from doing one or two things differently from the competition, but rather a series of things that make the whole greater than the sum of its parts and are hard for copy-cat competitors to emulate. And so it is with coffee roasting. It’s not just about the beans. Or the blend development. Or the roasting plant. Or quality control or efficient processes. And neither just packaging nor distribution. Or your people. It is all of these things and more. And when you get all of these elements right, you’ve achieved a unique positioning in the market that raises the challenge to your competitors … perhaps insurmountably so.
This is what the Buccheri Group has always been about – getting everything “just right” … and then making it better and better … again and again. Of course, the foundations of any coffee strategy are the green beans and sourcing the right beans consistently from the right crop that has been harvested and dried in the right ways MUST be the first step. And, once they reach your premises, these green beans must be analysed through the right process to check each batch’s moisture and density in order to create the right roasting curve for that particular batch. Once these steps have been completed, you know where you are starting from. The foundations are in place. Now it’s time to build the house.
AND THEN LEAVE COMPETITORS IN ITS TRACKS? Whilst these initial steps are essential, they are not sufficient to attain and maintain a differentiated positioning in the coffee roasting industry. Other roasters can also do this and, having determined where you are starting from, it is what you then do to “complete the journey” that makes all the difference. Having incessantly experimented to get it just right, Santo discovered that a slow
35.
Santo calibrating the colorimeter in the R&D Lab”
“...WE’RE REALISTIC ENOUGH TO KNOW THAT WE NEED TO AGGRESSIVELY RECRUIT EAST COAST DISTRIBUTORS AND CONTRACT ROASTING CUSTOMERS TO GROW TO THE NEXT STAGE...” A state-of-the-art plant allowing unsurpassed quality, consistency and roasting flexibility roasting method results in a consistent profile with a delightful flavour, an intriguing body and unsurpassed viscosity that other roasting methods simply cannot emulate. But to implement such a slow roasting methodology on a consistent basis, week after week, month after month and year after year, requires the right roasting plant to roast the right beans the right way. Every time. Consequently, the Buccheri Group undertook a multi-million dollar investment program to bring to Australia a state-of-the-art roasting plant that could assure the consistent roasting that only an automated commercial plant can provide, whilst allowing the roasting flexibility and adaptability that an experienced roaster using a small-scale artisanal roasting plant can attain. The best of both worlds … and something that no-one else in the Australian coffee roasting has. At the next step in the production process, the Buccheri Group has the packaging flexibility to rapidly adapt from large-scale “standard” packaging to small-run bespoke packaging, including its design and production. And the capstone in the Buccheri Group’s differentiated strategy stems from the fact that it is able to bring the unbridled passion, quest for continuous excellence and highly personalised
service that only a family business can provide. Again, a multi-cultural philosophy ... combining the best of the best … with state-of-the-art facilities … and yet able to be nimble, adaptive and responsive to an individual customer’s particular needs. SO WHERE TO NEXT? This approach has led to the Buccheri Group’s premium brand, Antico Coffee, which it produces and distributes mainly in Victoria but with increasing penetration interstate. In fact, one of Santo’s strategic priorities is to rapidly penetrate the east coast markets, where it is actively seeking joint venture partners or distributors that share its vision and strategy. The second prong of the Buccheri Group’s growth strategy is the continual growth in its contract roasting, packaging and distribution business, which has seen unprecedented growth in the last few years. The success of its contract roasting business stems from all of the factors outlined earlier PLUS the consulting and advisory skills that Santo brings to the equation. Almost invariably, prospective contract roasting customers have pre-conceived ideas of their ideal blend or bring along a sample of coffee beans that they want to copy. And almost just as invariably, at the end of the consulting phase, the customer walks
away with something quite different. Why? Because his green bean sourcing ability, analytical equipment and processes and consulting expertise means that Santo doesn’t copy competitors … he surpasses them, giving each contract roasting customer a unique product best suited to their individual needs. And, in terms of equipment and service, the Buccheri Group is able to provide the full gamut of brands and retains its own in-house technicians, as this is the only way that it can maintain its industry leading service levels. And Santo’s final words? “We’ve come a long way … but we also have a never-ending journey ahead. Because if you stand still, you fall behind”, says Santo. “And we realise where our strengths lie and where they don’t. Which is why we’re realistic enough to know that we need to aggressively recruit east coast distributors and contract roasting customers to grow to the next stage of our strategic journey … through both the Antico brand and bespoke roasting opportunities”. If you want to be part of the Buccheri Group’s exciting journey, you’re invited to contract them at info@buccherigroup.com.au.
Bennetts Connecting coffee and people since 1918 H.A. Bennett & Sons Pty Ltd 2/2 Walton St, Kew, Vic 3101
Our century of experience has afforded us an unparalleled reputation in the coffee business. We have grown and shifted with the industry, and we’ll continue on this path of progression to ensure we carry on connecting coffee and people for the next 100 years to come.
i 61 3 9853 0328 ^ trading@hab.com.au
®/™ are trademarks of Swiss Water Decaffeinated Coffee Company Inc.
Caffeine gone. Superlatives intact.
hab.com.au
We are excited to announce that Brent Williams is joining Mocopan
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FLEX SPACE PORTLAND OREGON
16-19 SEPTEMBER 2015
Los Angeles roasters take out inaugural titles THE COMPAK GOLDEN BEAN NORTH AMERICA
A
^LSS RUV^U HUK YLZWLJ[LK 5VY[O (TLYPJHU *Vษ LL 9VHZ[LY 4PRL 7LYY` MYVT 2SH[JO *Vษ LL 0UJ [VVR [V [OL stage in Portland OR at the awards night to accept the OVUVY VM ILPUN [OL ร YZ[ L]LY *VTWHR .VSKLU )LHU *OHTWPVU PU [OPZ WYLZ[PNPV\Z PUK\Z[Y` JVTWL[P[PVU 4PRL ^VU [OL competition by winning the espresso category and coming a high place in the milk category - as these two scores were HKKLK [V KLJPKL [OL V]LYHSS ^PUULY ;OPZ PZ H WYLZ[PNPV\Z ^PU HZ [OLYL HYL V]LY JVษ LL YVHZ[LYZ PU 5VY[O (TLYPJH HUK JVTWL[P[PVU PU [OPZ ZWLJPHS[` IL]LYHNL JH[LNVY` PZ Z[YVUN Founder of the competition, Sean Edwards, explained, โ We OHK HU PUJYLKPISL JVTWL[P[PVU HUK V]LYHSS L]LU[ Q\KNPUN V]LY JVษ LLZ MYVT V]LY YVHZ[LYZ MYVT HSS V]LY 5VY[O (TLYPJH >L ^LYL WSLHZLK ^P[O [OL [\YUV\[ VM KLSLNH[LZ H[[LUKPUN [OL L]LU[ PU [OPZ ร YZ[ `LHY ^OPJO THKL [OL Q\KNPUN WYVJLZZ ร V^ ZTVV[OS` 6\Y /LHK 1\KNLZ (UUL *VVWLY .VSKLU )LHU ^PUULY _ HUK 7L[L 3PJH[H >VYSK )HYPZ[H *OHTWPVU ^LYL WSLHZLK ^P[O [OL V\[JVTLZ VM [OL L]LU[ HUK [OL MHPYULZZ VM [OL Q\KNPUN WYVJLZZ 6\Y [LHT VM IHYPZ[HZ SLK I` ;VT 7PRHHY[ OHK H JOHSSLUNPUN YVSL maintaining the brewing standards, so each extraction was HIZVS\[LS` WLYMLJ[ 0 WLYZVUHSS` ILSPL]L HM[LY `LHYZ VM Y\UUPUN [OL .VSKLU )LHU Q\KNPUN [OPZ `LHY OHK [OL [PNO[LZ[ HUK MHPYLZ[ WHYHTL[LYZ >L HYL HS^H`Z PTWYV]PUN Z`Z[LTZ and tailoring the competition for the growth of future JVTWL[P[PVUZ ยน
Overall Winner MIKE PERRY - KLATCH COFFEE
T
he other big winner on the day was roaster David Sager from Gloria Jean’s, who took out the trophy for [OL *VɈ LL -YHUJOPZL *OHPU JH[LNVY` +H]PK OHZ ILLU YVHZ[PUN MVY `LHYZ HUK PZ ^LSS RUV^U PU [OL JVɈ LL PUK\Z[Y` /L HUK OPZ [LHT OH]L ILLU KL]LSVWPUN [OL JVɈ LL MVY H ML^ TVU[OZ UV^ PU WYLWHYH[PVU MVY [OL JVTWL[P[PVU HUK ^LYL KLSPNO[LK ^P[O ^PUUPUN [OPZ PTWVY[HU[ PUK\Z[Y` H^HYK
Franchise/Chain Winner DAVID SAGER - GLORIA JEAN’S
( SHYNL WHY[ VM [OL WYVJLZZ VM [OL .VSKLU )LHU PZ [V NP]L MLLKIHJR [V YVHZ[LYZ VU [OLPY YLZ\S[Z I` ZLUKPUN IHJR ZJVYL ZOLL[Z ^P[O JVTTLU[Z MYVT Q\KNLZ ;OPZ WYVJLZZ OHZ ILLU WYHJ[PZLK PU WHZ[ JVTWL[P[PVUZ HUK YVHZ[LYZ YLZWLJ[ JVUZ[Y\J[P]L MLLKIHJR ^OPJO NP]LZ [OLT H NVVK V]LY]PL^ VM [OL YLHS THYRL[ HUK J\YYLU[ [YLUKZ (NHPU H NYLH[ ^PU MVY [OL 2SH[JO *VɈ LL 9VHZ[LYZ [LHT MYVT 3VZ (UNLSLZ *( HUK .SVYPH 1LHU»Z HSZV PU 3VZ (UNLSLZ ;OL [LHT H[ .VSKLU )LHU 5VY[O (TLYPJH PZ SVVRPUN MVY^HYK [V H IYPNO[ M\[\YL PU YL^HYKPUN JVɈ LL YVHZ[LYZ MVY [OLPY ZRPSSZ HUK WHZZPVU
Category Winners FRANCHISE / CHAIN (MILK) +PSSHUVZ *VɈ LL 9VHZ[LYZ >HRL <W
FRANCHISE / CHAIN (ESPRESSO) .SVYPH 1LHU»Z )SLUK
DECAFFEINATED ;LTWSL *VɈ LL 9VHZ[LYZ +LJHM *VSVTIPH 5HYPUV
SINGLE ORIGIN :PZ[LYZ *VɈ LL *VTWHU` ,[OPVWPHU (YKP
ORGANIC ESPRESSO 9VHZ[ /V\ZL *VɈ LL 9PKL [OL ,KNL
EMERSION FILTER (\NPL»Z *VɈ LL 9VHZ[LYZ -PLZ[H /VUL`
MILK BASED 6JLHUH *VɈ LL ,ZWYLZZV )SLUK
ESPRESSO 2SH[JO *VɈ LL 0UJ *VTWL[P[PVU *VɈ LL
GOLDENBEANNORTHAMERICA.COM
40.
LEGAL AND CULTURAL PRACTICES IN MANY COFFEE GROWING REGIONS AROUND THE WORLD RESTRICT WOMEN FROM THE ECONOMIC OPPORTUNITIES THAT WOULD GENERATE SIGNIFICANT IMPROVEMENTS FOR THEIR FAMILIES, THEIR BUSINESSES AND THEIR COMMUNITIES.
TO
THE EMPOWERMENT OF THESE WOMEN WITH THESE OPPORTUNITIES TO MAKE SOCIAL AND ECONOMIC CHANGE MUST ENGAGE BOTH MEN AND WOMEN IN UNDERSTANDING THE VALUE THAT CAN BE BROUGHT TO THEIR LIVES. RECENTLY AT THE COMPAK GOLDEN BEAN HELD IN PORTLAND, OREGON, KELLE VANDENBERG, VICE PRESIDENT OF THE INTERNATIONAL WOMEN’S COFFEE ALLIANCE, WAS INVITED TO UPDATE DELEGATES ON THE WORK OF THE ALLIANCE AND SOME OF THEIR SUCCESSES SO FAR.
O
ur mission is very simple: we want to empower women in the international coffee community to achieve meaningful and sustainable lives and to encourage and recognise women in all aspects of the coffee industry. Meaningful and sustainable lives; it’s a very simple concept, but it means very different things depending on where you live in this world. So the question is, why? It’s because these women need our help. In the world of coffee, 70% of the work is performed by women, yet only 15% of the land and the processing plant’s coffee production is owned by women. What does that mean? It means that they have no access to money, they have no access to power, and they have no voice. They have no way of building a better life for themselves or for their children. So, how can we help them? The most common question we are asked is, “So, what is it that the IWCA do?” Our business model is based on success by localisation; we work on the ground with women in coffee regions and help them identify and voice their needs and their
challenges, and we help them get organised. And through that organisation, they find their voice. We call that organisation chapter development. We now have 19 chapters of the IWCA in coffee producing regions around the world. Through these chapters women come together and identify and solve their own issues that are unique to their own regions. So why are women interested in creating an IWCA chapter in their region? Simply put, these chapters are a force of change for the lives of these women. They build powerful connections among women at a national and international level throughout the coffee industry. It is a chance to open doors into international markets, quality competitions, industry mentorships and other helpful connections along the seed to cup value chain which offers an interactive opportunity for women to realise their full potential for business development. Women’s groups also improve visibility; consequently, the consumer market place recognises the benefits of this in the coffee community, as people will support products that are connected to such benefits. This exposure
offers a fundamental social change for these women; it offers enhancement, leadership and above all, gives them self confidence to trust their decision making process. So we help them get organised; we are there to support them with strategic, technical and leadership training. We help them gain access to trade that they would not otherwise have. The IWCA investment is empowerment through this training, and that in turns has a ripple effect on the ground. It’s amazing to see the power that these women develop when they realise that not only is their voice heard, but it’s recognised and it brings value to the coffee industry as a whole. Our work is best demonstrated through the success stories. Women are natural community builders, and we have seen this in India. The India chapter came together and organised a health care camp for three coffee growing villages. The chapters raised enough money for two doctors to be flown in, who were able to treat 95 women most of whom had never had any type of health screening. They were able to detect cataracts, malnutrition and anaemia, and they were able
IWCA AUSTRALIA - UPDATE to treat these women. This is now an ongoing health screening initiative taking place in India. We jump over to Burundi, where the IWCA has worked together with Burundi’s Friends International, which is a US based not for profit organisation. They raised funds to give 110 women two goats each. Goats are extremely valuable in these countries, and with two goats you have fertiliser for your crops, milk for your children, and the offspring then become a currency that can then be traded and used for tuitions and medical expenses etc. It changes lives - something as simple as that. Also in Burundi, the IWCA Burundi chapter were able to take their top quality coffee to a company called BD Imports for the second year in a row, and they sold it in a profit splitting plan that was developed to provide bonus payments for the IWCA chapters. After the distribution, one of the women, Miwazo, a Burundi chapter member, wanted to share her story.
IWCA AUSTRALIA - UPDATE
“I was at my home when I heard about IWCA. I became an IWCA member in March 2013. I received 60,000 Fr Bu (approx. $40.00 USD) as a bonus for the coffee that I sold to the washing station. I bought this bicycle. Now if my child is ill, I can take him to see the doctor on my bicycle. Today, I have received 140,000 Fr Bu. (approx. $90 USD). I am thankful to the IWCA for this and I will continue to work well with IWCA, and I hope to get a motorised scooter in the near future.” So what is the plan for the future? The bottom line is that we want to eliminate poverty and strengthen the coffee industry at its roots. We need to make sure that women have access to this money. So how do we get there? We will continue to establish new chapters; in fact, we have chapters in formation right now in Rwanda, Ethiopia, Equador, Haiti, Australia and in the EU. Research and Development: cataloging that research and development and gathering the data. For example, how many women are in the coffee supply chain and use this information as a powerful lobbying tool for gender equality throughout the globe, but specifically within the coffee industry. And most importantly, access to trade, to develop the norms and standard for coffee produced by women. Without the IWCA, many of these women are alone; with the IWCA they have a forum. They exchange information, they share best practices, they are able to explore diversification of income and sources. They
M
elbourne is where it has all been happening recently - due to the initiative of Lisa Feeley at Proud Mary
answering Lisa’s questions, the oldest claiming there was no espresso machine installed in any Australian café the year she was born.
Coffee Roasters and her strong group of Victo-
The youngest IWCA girl, not-yet-two-year-
rian IWCA supporters. I was fortunate enough
old Isla Jennings, accompanied by her father,
to be in Melbourne for them all.
demonstrated the fine art of how to consume
Sunday 18th October started with a cup-
a babyccino, all the while making sure her
ping at Sensory Lab. Todd Soutar, Head Barista,
audience was engaged. Clearly, she’s been
had everything professionally laid out in readi-
practicing her routine for some time now, has
ness for our arrival, but admitted he didn’t
a couple of very good mentors and is in the
know what to expect when a booking for a group of women to do a cupping came in. A quick count, and it was soon realised a few Q graders were in the group, and all bar one cups coffee daily as part of their work. Needless to say, I was out of my depth with some of the terminology, but learnt a lot and enjoyed myself immensely. I was pretty impressed with how so many could accurately pin point exact details of the beans, their origin and processing method in a blind tasting. Lunch followed at Seven Seeds, with a bit of a history tour in between. The gathering consisted of Anne Cooper (Equilibrium Master Roasters), Georgia Major (Bennetts), Hannah Huhtonen (Melbourne
running for the World Babycino Championship. On Wednesday 23rd October, Debra Knight from Knight Mattingly Coffee Roasters held her quarterly Women in Coffee networking event at Proud Mary Coffee Roasters, attracting a record crowd. Glasses of champagne, some specialty brews and plate loads of yummy food were passed around as everyone learnt more about the IWCA and about each other. Discussions were lively, as ideas and plans for future IWCA events were made. I hear a Film Festival may be in the pipeline. Will it be Pyjamas and Popcorn in your state? Or Onsies
Coffee Merchants), Jade Jennings (Veneziano
and Jaffas? This is an opportunity to be really
Coffee), Lisa Feeley (Proud Mary Coffee Roast-
creative! There’s also a trip to origin to visit
finally have a voice within their community. But most
ers), Isla and Steve Jennings, and me, Christine
some plantations and other coffee places in
importantly, they build their self confidence and they
Cottrell (Coffee Education Network).
Far North Queensland being planned.
build their self esteem, and that is in turn taught to their next generation. And that is how you eliminate the silence and continue to keep the voice being heard. We urge you to get involved. If it’s not with the IWCA then get involved with any other organisation or program. Find out what the living standards are like in the regions that your coffee is coming from – it matters.
In true trainer style, Lisa had set us some
Email me at christine@perfectespreso.com.
homework to do beforehand ... What was
auto make sure you’re on the database to
your first social experience with coffee? What
get notification of such forthcoming IWCA
are you motivated by within the coffee indus-
events. You can also find out more from our
try? What is your proudest accomplishment
Facebook page https://www.facebook.com/
within the industry?
iwcaaustralia?ref=hl or the IWCA. international
After lunch, we shared our coffee stories by
website http://www.womenincoffee.org
Phone. 1300 137 344 Email. au.sales@pentair.com Web. www.everpure.com
43.
AN
NE
COOP
ER
ROASTRESS
COOPS
ANNE COOPER IS A COUNTRY GIRL WHO HAS ROASTED UP A GREAT CAREER AS A MASTER ROASTRESS. SHE HAS ESTABLISHED HERSELF OVER 23 YEARS IN THE INDUSTRY, FROM BARISTA TO CAFE OWNER, TO COMPETITOR, TRAINER, ROASTER, JUDGE AND CONSULTANT, INCLUDING A RAFT OF ACCREDITATIONS TO BACK UP THAT EXPERIENCE. RECENTLY SHE FORMALISED HER CREDENTIALS INTO A COFFEE ROASTING CONSULTANCY BUSINESS CALLED EQUILIBRIUM MASTER ROASTERS. CAFÉ CULTURE DELVED FURTHER INTO THE LIFE OF ANNE COOPER (“COOPS”) TO LET YOU IN ON A FEW THINGS YOU MAY NOT KNOW ABOUT THIS QUIET ACHIEVER.
W
TODAY?
HERE DID YOU GROW UP, AND HOW DID YOUR BACKGROUND INFLUENCE WHERE YOU ARE
I was born in Nelson Bay, Central Coast NSW. At five we moved to Mackay, where I completed all my schooling. It was here that I had my first contact with coffee, as I would visit my aunt - who had coffee trees growing in her yard. I didn't realise what they were until some time later - so maybe I was being influenced all the way back then into the world of coffee! I then moved to Brisbane for Uni. So yeah, I guess I am a bit of a country/Qlder girl. I also grew up enjoying competitive swimming, and more than anything I think my background in this sport and also coming from a solid family upbringing encouraged me to plan for the future. My very first job during high school was at the Mackay City Council Library! Looking back, I realise that (especially with the repetitive nature of swimming in particular) it kind of makes sense that I ended up in a profession that is all about repetitiveness, instant results, trying over and over again, striving for perfection and consistency, along with a little bit of independence and creativity as well. But also, that generation of working hard to earn your way really made sense for me in the hospitality industry and the world of coffee.
I also love teaching and helping people; I find this extremely satisfying. I am naturally a server, so it kind of seems natural for me to have landed in a service industry like coffee. Finding my way into coffee and eventually into a teaching/consulting role for roasting, where I can satisfy my love of routine/repetitiveness and teaching/helping others is definitely where I belong. However, back at high school I would never in a million years have thought I would have ended up where I am today!
WHAT LED YOU TO PURSUE A CAREER IN COFFEE? I think more than anything after having done two uni bachelor degrees (Bachelor of Arts and Bachelor of Design in Architecture) and realising that it would be a long time before really achieving anything (with architecture in particular), I recognised that I kept getting drawn back into working in cafés in order to make ends meet - and I really enjoyed the service aspect and also the “instant” results element of coffee - especially at the time as a barista and now as a roaster. It was really satisfying creating coffees for customers and seeing their positive reactions - no different to architecture, being given a brief by a client and you have to satisfy that brief - except in the world of coffee it takes five minutes, not five years!
So once I made that decision to stick with coffee, everything just all fell into place - especially with friends, colleagues and networking connections over the years, all supporting me in one way or another, for which I am very thankful and very grateful.
WHAT EDUCATION AND TRAINING DID YOU HAVE TO COMPLETE TO BECOME QUALIFIED ... OR WAS IT VIA THE MANY JOBS YOU HAVE HAD ALONG THE WAY? I have been really lucky in that over the last 23 years. I have worked in some really great businesses that have allowed me the opportunity to work on certain skills over and over again in coffee - whether it be speed/efficiency, processes, creativity, product development, training, maintenance, management, learning different equipment, getting to know all the different origins and their nuances etc. So a lot of my experience has been learnt on the job and then reinforced by participating in industry events and competitions, which are great platforms for learning how to deal with everything from critiquing, feedback, skill development, politics of the industry, product development, product awareness, business, networking, self development and awareness etc. The training and qualifications I have completed are the Cert IV Training, Prepare
44.
AN
NE
COOP
ER
ROASTRESS
COOPS
“ WORKING IN ANOTHER COUNTRY’S COFFEE CULTURE REALLY MADE ME STEP UP AND BE THE COFFEE PROFESSIONAL I HAD ALWAYS WANTED TO BE. “ and Serve Espresso and the Q Graders, as well as other various SCAA certified workshops and training sessions. By regularly attending industry events/shows and workshops etc., I have made many great networks and industry friends, and this has definitely led to awesome opportunities like working in the USA.
HOW DID YOUR TIME IN THE USA COME ABOUT? My husband had the opportunity to be sponsored to work in the US, so I have him to thank for the wonderful opportunity I had to be able to work there. I spent four years working in New York. Initially I panicked, really doubting myself, and I briefly came home thinking that I wasn't good enough! I then realised it was too good an opportunity to miss; I buckled up and went back and just networked and got out to various events and cuppings, and this is where I met John Moore, the wonderful person who gave me the confidence and opportunity to work at Dallis Bros. as Head Roaster for their Specialty Coffee division. I also got a chance to put my Q Graders qualification to good use in this role as well. I often think that working in New York is where I really had the chance to evolve and “grow up”, both personally and professionally in coffee kind of my Carpe Diem moment in life, where working in another country’s coffee culture really made me step up and be the coffee professional I had always wanted to be. But, I would also not have been able to do that without the amazing
experience and grounding I had gained from working in coffee in Australia - definitely a very valuable experience and one that I would recommend any Australian coffee professional to do at some stage in their career. Working in the US was awesome, as it allowed me to experience a different cultural palate and gain an overall understanding and experience with coffee. I also took the chance to dust off my competition tamper and compete in the US barista competitions, successfully going though the regional comps and qualifying to compete at USBC, which is quite a huge achievement and the closest I have ever come to competing in a stage as big as WBC. That certainly was a great experience for me and allowed me to meet, work with and put a face to many of the amazing industry names I had heard or read about. I also took it as an opportunity to try and spread the word and knowledge of Australian coffee as well, something I have been passionate about for many years, and I would definitely like to see more support for Australian producers in future barista competitions.
WHAT HAVE BEEN SOME OF THE BIGGEST CHANGES YOU HAVE EXPERIENCED IN COFFEE SINCE YOU STARTED? - More precise, evolved barista focused espresso machine and grinder technology. - More quantification of parameters - rather than relying on just tasting. There are many pros and cons to each side, but at the end of the day I will always say “Taste is King”, which is hard for a lot of people, because tasting requires
an informed, experienced palate to make that decision; whereas, quantification is a faster (perhaps less subjective) way out of that decision without relying solely on the skill of taste. As always, there is no right or wrong in coffee. - Direct Trade - the level of traceability, transparency and relationships between roasters and producers. When I first started, it was all about blends being imported with minimal info on the beans, origins etc. Now the door is wide open to direct trade opportunities and information about the producers and the coffee. - More cafés roasting their own coffee and incorporating this into their shop design. - Customers' palates appreciating different extraction methods and origins rather than blends - more “Drinkers” are becoming “Tasters” and really appreciating coffee in a wine-like manner ... - New product development and collaborations/ adoption of brewing techniques from other industries, especially between coffee and beer. - Overall, more information/education opportunities available for skill building and professional networking and development in coffee as a career.
WHAT ARE SOME OF THE MOST COMMON QUESTIONS/CHALLENGES THAT COME UP IN YOUR BUSINESS TODAY? I get asked all sorts of questions in regard to people wanting to get into roasting, understanding the costs involved with equipment and green bean etc. In particular, many roasters underestimate the costs of experimenting and making mistakes. Many don't realise that roasting
45
“ I GUESS SELFISHLY I GET A REAL KICK OUT OF SEEING AND KNOWING THAT I HAVE HELPED A ROASTER WORK THROUGH AND BETTER UNDERSTAND WHAT THEY ARE DOING WITH THEIR ROASTING.”
is an industry where you need to experiment and
consulting.
WHAT ADVICE WOULD YOU GIVE ANYONE CONSIDERING A CAREER IN COFFEE?
make mistakes in order to learn and improve,
And lastly, with so many people wanting to
which can of course be costly if you keep on
get into specialty roasting, many roasters lack the
Coffee is very much a relationship industry.
making mistakes. So with my consulting I definitely
practical background of working in manufacturing
Be prepared to build relationships and network
aim to help roasters significantly improve their
and production, so a lot of roasters don’t know
your butt off. Be yourself, stand by your own
roasting profiles and the best ways to experiment,
what to do “beyond the cooling tray”. So with
uniqueness and interests in life and in coffee. And
learn from this and thus improve their roasting as
my vast experience in production I can show
be prepared to do the hard work. Any serious
efficiently as possible at not too high a cost.
roasters how to better manage their roasting
career progression will take time and will be
room production, especially with cupping and QC.
earned through good, solid, honest hard work.
the ever changing seasonal nature of the green. No
Not enough roasters are tasting their coffees, QC
And it’s OK to fail and make mistakes, especially
roast is ever really the same, and this can be quite
checking their green beans and logging their roast
with roasting. Don’t beat yourself up in that hunt
unnerving for that roaster seeking perfection every
data in a format that is easy for them to make
for the perfect roast. Learn from your mistakes and
time. This ever-changing nature also allows you as
decisions and move forward with their roasting, as
move onwards and upwards. Coffee can be very
a roaster to get to know your roasting equipment
unfortunately many see it as a big drag on time -
repetitive, lots of data collection, testing and trying
better as well. So many other variables also have to
when it is such an important part of roasting.
WHAT IS THE MOST REWARDING PART AND MOST DIFFICULT PART OF WHAT YOU DO?
and standing by your decisions. So if you don’t
be considered for every roast; decisions are being
The common challenge in roasting in particular is
made every second, along with watching, smelling, recording, distractions in the roasting room in
Rewarding - I guess selfishly I get a real kick
general happening all at once … maybe that’s why
out of seeing and knowing that I have helped a
women make good roasters - because we’re good
roaster work through and better understand what
at multitasking ;-). But in general, if you don’t get
they are doing with their roasting. I really love
to know a coffee origin, then you will never be
troubleshooting and problem solving and teaching
able to understand this ever-changing seasonal
along the way.
nature of why coffee roasting is such a craft and
Plus, I get to meet so many awesome people
relies on building time and experience with your
and help build a network of roasters that can
roasting equipment and the green coffee.
continue to grow and support each other as a
Seeking the perfect roast is also every roaster’s biggest challenge! There is always a constant chase
roasting community. Difficult - nothing really! I am doing what I love
for perfection, which is what can make or break
and really being able to embrace that as a career
you as a roaster. It will eat you up, if you let it.
has been amazing. It can be a little bit scary being
I also often think that the internet is a big
on my own, but not too scary when I know there is
challenge for coffee in general, with coffee being
so much awesome support from industry friends.
such a practically based industry where it is all
WHAT IS YOUR FAVOURITE BEAN TO DRINK, AND IS IT ALSO YOUR FAVOURITE TO ROAST?
about hands-on experience, the internet may/will try to offer theories and shortcuts. So it especially kills me when I get asked about
I am a bit of a natural process girl, so I really
have the confidence to own your own decisions and the patience to try and try again, don’t get into coffee!
HOW DID YOUR PASSION FOR T-SHIRT COLLECTING START, HOW MANY DO YOU HAVE, AND WHERE WILL IT END? I actually think it all started after seeing a few of the Café Culture tees I’d started to collect. I realised industry relevant tees would be great for wearing to work, and so the collecting kind of went from there. And then working in the US didn’t help the obsession either, as there were plenty to collect there, so I also used the collecting as a kind of memento of my time working in the US. So far I have around 150, nowhere near Reg Barber’s 400! Along the way I also realised I started collecting all sorts of other coffee things too - tote bags, hats, pins, cups etc. and of course, my beloved tamper collection grew as well. I don’t think it will ever end!
WHAT’S NEXT?
roasting: “Are there any shortcuts?” You can
like anything natural processed. They are a good
buy all the bells and whistles, have all the most
challenge to roast, and I enjoy a good roasting
amazing equipment in the world and learn the
challenge! I also quite like naturals as a pourover
as I am able to continue delivering courses and
“skill” of roasting very quickly, but it’s the green
brew, as I really enjoy how the brew evolves and
workshops and really play a part in growing and
beans and equipment that take time to learn. This
changes as it cools. If especially roasted well, I like
supporting the Australian roasting community. My
is why roasting is a craft that takes time - “time
my naturals to have a “boozy” heavy bodied, full,
own roasting and training facility in the future is
behind the iron”, and it is this time behind the iron
fruit sweetness with the acidity just revealing itself
definitely something to head towards!
and experience in the roasting craft that I have and
more toward the end of the brew as it cools =
want to share with other roasters with my roasting
happy days!
For the moment I am super happy as long
And maybe also my own T-shirt design would be pretty awesome too!
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48. BY JAG SEKHON
Barista IN 2004, DARWIN HAD A POPULATION OF APPROXIMATELY 69,000 PEOPLE. TODAY, IT IS CLOSE TO 85,000. IN THIS TIME, ALONG WITH THE POPULATION INCREASE WE HAVE SEEN AN UPSURGE IN THE DEMAND FOR A CAFÉ CULTURE AND QUALITY COFFEE. THIS DEMAND HAS RESULTED IN AND AN EVER INCREASING POOL OF PASSIONATE, DEDICATED BARISTAS, CAFÉ OWNERS AND INDUSTRY PROFESSIONALS ACROSS THE DARWIN CBD AND SURROUNDING AREAS - SUPPLY AND DEMAND.
F
or me, it all began around 10 years ago. My introduction into the coffee scene (at least from the service side of the counter) is perhaps a little different to most people’s. I was 24 years old, a practising lawyer who was struggling to come to terms with the fact that I was destined to a lifetime chained to a desk trying to achieve seemingly futile outcomes for people who generally showed little to no appreciation for the service I was providing. One morning I sat in my car set to go to work. I drove out of my house and before I knew it, I was parked in front of my regular coffee spot - the Roma Bar. My office was directly across the road, but I had a feeling. I didn’t want to go to the office. I never wanted to go back. I went inside the Roma Bar and nodded at the owner and sat at my usual table. I didn’t have to say anything, but the barista (even though at the time the term “barista” was an Italian word not really part of the typical Darwinian vernacular) knew exactly what I wanted and proceeded to make my long mac and bring it to me. She knew something wasn’t right. I remember turning to her as she gave me my coffee and asking her, “Are you happy?” She looked at me, chuckled slightly and
replied, “Is anyone?” I sat for a while and watched the people pouring into the smoky (prior to anti-smoking legislation) dark café that otherwise wouldn’t necessarily seem appealing to the average punter. When people walked through the door, they seemed to leave their cares and burdens of everyday life at the door and have a fleeting moment of respite from the drudgery of everyday life. It’s as though the air curtain at the front door was a momentary baptismal wave washing away the reality of mundane existence. Watching the staff was the real revelation to me though. It was like they knew something I didn’t. They knew that all they had to do to make us, the customers, happy was simply be there. It wasn’t just a coffee shop - it was a part of people’s daily ritual. The good part of the daily ritual. A place of comfort and familiarity without being too predictable or boring. I wanted to be a part of this dynamic. I called my boss and said I couldn’t go into work. He was a caring man and asked if everything was OK, and eventually he came down and joined me for a coffee. When I told him I couldn’t do it anymore, he looked at me knowingly and almost with an air of pride and
asked me what I wanted to do? Without even thinking and somewhat to my surprise, I replied, “I want to make coffee”. I didn’t even really know what that meant. I had always loved the café culture and always loved coffee (since having my first French press with my older sister when I was around 15 years old) but never had I contemplated working in hospitality. Coming from a family background proud in academic and professional pedigree, I was never destined to a life of “service”. But it just felt right. My boss looked at me and said, “Ok, I’m doing the lease negotiations for a new venue called Ducks Nuts on the main strip, and they are putting a café in to service the bar and restaurant. Do you want me to get you a job there?” A week later, I found myself at an interview with the GM of the new venue. “Do you know how to use a cappuccino machine (yes, that’s what she called it)?” I had one at home and thought I could pump out a mean espresso, so I said, “Yes”. I had my first shift the next day. As I walked in, I remember the manager yelling out to the man behind the machine, “Hey Sean, that’s Jag; he’s the guy I told you about. He’s a lawyer, but wants to make coffee“. If there was an actual spotlight that
49.
I WAS SO SHOCKED BY THE WORDS THAT I HEARD ... THE ACTUAL VERBALISATION BY A STRANGER THAT I WAS LEAVING MY CAREER TO CHASE SOME UNDETERMINED HAPPINESS. turned on and shone down on me at that point, I wouldn’t have been surprised. My hopes of sliding into this job unnoticed were not going to happen. I was so shocked by the words that I heard ... The actual verbalisation by a stranger that I was leaving my career to chase some undetermined happiness. I didn’t even remember walking around the counter to suddenly find myself next to the three group Faema. I looked at the barista (who also happened to be one of the big bosses of the venue) and he said, “Ever used a machine like this?” I didn’t need to answer, as the look of shock and fear on my face was enough for him to say, “It’s cool, bro; just watch me for a while”. It was then, as he was talking to me, I witnessed my first ever rosetta being poured and he only had three fingers! This guy was a legend. He could see my amazement at what I was watching. Now that I train new baristas, I also see that same look every so often and when I do, I pounce on it and do everything I can to ignite the same passion I have to the person I’m teaching. This initial momentary interaction with my teacher
confirmed my decision. THIS is what I wanted. It was at this point that the volume of my new environment seemed to get turned up to 11. I started to hear the grinders, the bells, the milk being steamed, group handles being emptied in the grind tube. Although I didn’t know it at the time, I was witnessing dosing, extraction, texturing. It was like watching a performance. The barista the conductor, the machine the symphony and the customers waiting for takeaways the audience. It was glorious. Then my life changed when Sean looked at me and said, “Hey bro; come and pull shots for me”. I took my place next to him and never looked back. Within six months I was managing the venue, and we had taken our volume from 25 kg a week up to 95 kg a week in our peak season. All of my coffee training came from being on the machine with Sean until he was happy to pass the tools over to me. My coffee experience over the last ten years has exposed me to countless opportunities and a real sense of purpose. The people I have met in the industry are unlike any others I have ever
met. I love what I do. I wouldn’t do anything else. I have had the pleasure of seeing the industry explode over the years and levels of education and expectation both from the industry and the customers rise exponentially. Darwin now has a thriving café culture with a professional group of proud and enthusiastic baristas/café owners that hold regular smack downs and information sessions. The “Baristas of Darwin” Facebook page has over 300 members and this year saw the first NT representation at the World’s Richest Barista Competition (WRBC) in Brisbane with the “Coffeetorians”. For our little group, that was huge. The support we received from the industry (both locally and nationally) to help us get to the competition and then make us feel so welcome during Café Biz 2015 was heart warming. Validation is the word that kept floating around in my head during and since WRBC. It’s an industry I am proud of and proud to be a part of. I look forward to showcasing what Darwin has to offer over the coming issues. Look out, OZ; here we come!
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54. BY Habib Maarbani
armers fee to the f f o c e v r e s to me is Sudan Ru who grew h
IN MARCH 2011 A SEEDLING WAS PLANTED 1,900 METRES ABOVE SEA LEVEL ON A MOUNTAIN ON THE WEST RANGE OF LOS FARALLONES DE CALI, COLOMBIA.
I
t was the first of 18,000 seedlings to be planted on what would come to be known as Finca Las Nubes, “the farm in the clouds”. Finca Las Nubes is one of the farms associated with Café Inmaculada, founded by the Holguin Ramos family (Julian Vicente Holguin, Santiago Holguin and Andrew Holguin) and Camilo Marizalde. These seedlings were from a lineage of coffee trees known as Sudan Rume originating in Sudan, having found their way to Colombia through the work of Cenicafé, a Colombian Government organisation dedicated to the research and development of coffee growing in Colombia. Like all coffee trees, the Sudan Rume younglings would require attention and care for the first few years of their lives in order to harness the full potential of their varietal and unique microclimate. In July 2014, on a cupping table alongside other exotic varietals like Laurina and Geisha from Finca Las Nubes, these Sudan Rume
beans had the opportunity to lure in a coffee hunter from Australia searching for unique and interesting coffees for his specialty green bean sourcing company Project Origin. Sasa Sestic recalls his experience of tasting Sudan Rume for the first time like he was meeting an amazing woman out of a crowd: “She was the one. Really sweet, elegant and clean, with an amazing silky body. She’s the one you want to marry.” Excited by this coffee, Sasa discussed it with Camilo, who mentioned an experiment he’d done with processing natural coffees in sealed stainless containers, highlighting distinct flavour notes and intensifying aromatics. But there is a risk that the beans could potentially develop funky notes or lack cleanliness in the cup. With that conversation another seed was planted; the seed of an idea. Taking samples back to Canberra, Sasa continued to cup and enjoy the Sudan Rume for her overall qualities, clarity and elegance, but felt there was still potential for her to shine
even more. At one of the regular wine nights held by Ona Coffee, Sasa’s wholesale roasted coffee brand, Tim Kirk of Clonakilla Winery in Canberra attended, and serendipitously they got talking about the processing of grapes in stainless containers and how wine producers manage the development of positive attributes whilst managing negative ones in this process. “It’s called carbonic maceration,” Tim said. “We pressurise the containers with CO2 and make sure fermentation takes place in an environment with stable temperature, so we don’t attract bacteria that are responsible for the development of things like acetic (vinegar-like) acidity.” And a light bulb lit up in Sasa’s head. Sasa asked Camilo to replicate this process with his Sudan Rume beans after depulping and test the results. He enlisted the help of the great team at Banexport, of whom Camilo is also a representative. Banexport is a company created by Jairo Ruiz to do more than just arrange the exportation of Colombian coffee. It has
55.
THE DRIVE UP TO FINCA LAS NUBES IS AN ADVENTURE. THE CITY OF CALI SPRAWLS ITSELF OUT AT THE FOOT OF THE MOUNTAINS, DEMONSTRATING ITS STATUS AS THE SECOND BIGGEST CITY IN COLOMBIA.
programmes that help farmers improve quality with the help of agronomists like Elkin Guzman, and it develops the skills of its cupping team so they can accurately assess and improve coffees they buy and sell. One of their cuppers, Wbeimar Lasso, also recently won the Colombian Cup Tasting Championship. Several experimental processes were done with varying fermentation and drying conditions and times. Cherries were pulped in the wet mill with minimal water, then placed in stainless containers, pressurised with CO2 to remove oxygen, then placed indoors to keep the coffee below 22 degrees Celsius and maintain humidity at around 45%. Once fermentation was complete, the coffee was rinsed, sorted again and then dried on African raised beds in an environment with fans for controlling temperature and removing moisture from the bean surface. The drying process is slow to ensure the parchment on each cherry remains intact, thus protecting the incredible qualities developed in the beans. This coffee delivered as part of an exceptional barista presentation saw Sasa Sestic win the 2015 ASCA National Barista Championship for the first time in his seven years of competing. Though elated by the win, Sasa had no real time to celebrate. Even at the after party of the national competition Sasa had begun working on improving his presentation for the World Barista Championship (WBC), just four weeks away. But this article isn’t about barista competitions, it isn’t about the eighty-hour weeks of training and refinement in the lead up to the WBC, and it isn’t about Sasa winning the 2015 WBC. This
article is about the cycle of producing exceptional coffees and bringing them to the world, and it’s about ensuring all the hands involved in that chain are recognised. True to the vision of Project Origin - to develop coffee communities in producing and consuming countries by sourcing specialty coffees and connecting everyone in the chain - after winning WBC Sasa began planning a trip to Colombia, to continue work with the Banexport and Café Inmaculada teams and also to deliver his WBC performance for the last time ever, to those working at Finca Las Nubes, those responsible for nurturing and developing the Sudan Rume trees that gave him his WBC winning coffee. The drive up to Finca Las Nubes is an adventure. The city of Cali sprawls itself out at the foot of the mountains, demonstrating its status as the second biggest city in Colombia. Winding roads that hug the mountain on one side and fall away dramatically on the other twist their way skywards. And occasional homes dotted along the roadside double as bars and restaurants, where locals congregate to enjoy the view. Our 4WDs halt on the red-dirt road and equipment is unpacked and set up, ready for Sasa’s performance. A two-group machine, Anfim grinder, tables and water tanks have all been lugged up here for this. Perched at 1,900 MASL, overlooking Cali with an incredible panoramic view of mountains draped in ever shifting cloud, the Café Inmaculada team gathered. But, of course, microclimates are fickle things, and within minutes it began to pour with rain and the wind
picked up. But it didn’t matter. We had the small shelter, the equipment set up, and each other, a group of passionate coffee people huddled under one roof for the same purpose, to share specialty coffee. At the sensory judging table sat Julian Holguin (son of Julian Vicente Holguin), Jamil Hallasso (Julian Vicente’s nephew), Jesus Salazar aka “Chucho” (the man in charge of Las Nubes), and Manuel Bravo, who has been working with the family for many years and was responsible for the initial planting of the whole project of Café Inmaculada, including planting the first Sudan Rume trees on Las Nubes in 2011. Sasa called “time”, and with that simple word began to deliver the same performance to the workers and owners of Finca Las Nubes as he did to the WBC judges just three months earlier. The cycle of specialty coffee, of nurturing, growing, sharing and improving that curious little bean, continued that day. And through the tireless work of Sasa and his ever-expanding network of passionate and dedicated coffee professionals the world over, that cycle will continue for a very long time. ABOUT THE AUTHOR Habib Maarbani is the business development manager for ONA Coffee and Project Origin. With over a decade of experience in the coffee industry, he now spends his days working with Sasa Sestic sourcing green beans and helping coffee communities flourish both in Australia, in the cafés the ONA team services, and in producing countries, with the farmers that supply Project Origin green.
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58.
BY
MEL SHARPE
ITALY C OTHE F F E E CHOME O M P A R I SOF O N I NPROVENANCE PENANG, MALAYSIA
ITALY WAS NOT ALWAYS THE UNIFIED COUNTRY IT IS TODAY AND, WITHOUT TURNING THIS ARTICLE INTO A HISTORY LESSON, THE REMNANTS OF TIMES PAST ARE EVIDENT EVERY STEP ALONG THE JOURNEY.
E
ach region throughout Italy has its own flavour, its own style and its own unique way of living and eating. I was overwhelmed by the strong impression that Italians are really living their life - not just existing. They value a long lunch; food brings friends and family together, and this is time well spent. Siesta throughout the summer months is non-negotiable, “Why would you work when it is this hot?” we were asked by some elderly men playing chess outside a closed café (yes, this actually happened; the whole country is a movie!) Each region is famous for a particular food or beverage, and the locals are never shy, and always proud, to point this out to you - always followed by numerous recommendations. Italy is about eating. However, by eating and sampling the various dishes each region heralds, you are participating in so much more than just dinner; you’re engaging with the culture, the history and very essence of the people. Along our journey through this delicious country we encountered Sorrento, the home of lemons (and limoncello), the Campania region, home of buffalo mozzarella, Florence and the Tuscan region,
the home of Chianti and the Fiorentina steak and Naples, the birthplace of pizza. When in Florence, do not miss il Mercato Firenze, the Market Florence. The market is housed within an enormous iron and glass building erected in 1874 in the San Lorenzo neighbourhood and boasts the highest quality, traditional produce from the Tuscan region. The lower floor is a produce market used by many locals and restaurants, whilst the upper floors host an abundance of small restaurants, food hall style, selling everything from buffalo mozzarella, Florentine steak, goat, gelato, pizza and pasta. Their offer is vast and inviting; I recommend coming back a second (or third) time, so you can sample as much as possible! High on my hit list was the Fiorentina steak. Almost a cult icon, the Fiorentina steak’s story dates back to the great Medici family tradition of cooking monumental amounts of the steak in the streets to celebrate Saint Lorenzo. The annual event gained such notoriety because it was a rare occasion on which the public people could have access to, and actually eat, such quality meat. To meet the Fiorentina criteria, the meat must be cut from the veal loin of the Chianina breed. Chianina is a large, muscular breed of cattle from
the Chiana Valley in Italy. This breed was once the oxen used to pull ploughs in the days of the Romans. The steak is cut into a T-Bone, about two inches think. Ours weighed just over 1 kg, so this is a dish clearly designed to share! Serve with roast potatoes, cannelloni beans, buttered wilted spinach and a litre of house Chianti, and you have yourself a traditional Florentine meal. Warning; you may need assistance to physically move after consuming this enormous, albeit delectable meal. A note from the il Mercato Firenze about quality and standards; “It all begins with attention: towards the customer, the region, the environment. And it continues with special care, in terms of craftsmanship, experience and tradition”. A mantra which reached out and grabbed me by the shoulder demanding attention - a mantra we should all operate by. This mantra perfectly encapsulates the importance and value that food and produce have within the Italian culture and why provenance, and pride, are always top of mind. Moving south to the Campania region, we settled in beautiful Sorrento, the home of lemons. Sorrento is located on the opposite side of the bay to Naples, the birthplace of pizza, and sits as the
59.
PUT ALL OF THIS AMAZING PRODUCE ON SOME TASTY DOUGH, AND IT’S NO WONDER THE NEAPOLITANS BOAST THEIR PIZZA IS THE BEST IN THE WORLD.
gateway to the Salerno province and the Amalfi
and admiration. The Caprese combination is
feel happy … There’s nothing else you want in the
coast, AKA buffalo mozzarella heaven. A very
scattered across the entire menu, onto pizza and
entire world!
advantageous crossroads to find yourself at.
tossed through pasta, so there is always a variety
When life gives you “bigger than my hand” lemons (see picture), make limoncello! With
to enjoy. With the Italian summer comes the beautiful
It’s the same two words over and over again; quality and simplicity. The message within all I’ve described above is
a lemon tree on every corner, lemon becomes
Italian produce. Blushing red tomatoes, juicy
how provenance compelled me to seek out certain
the hero flavour of many dishes, and no meal is
cantaloupe, sweet peaches and, well ... my list
dishes and products. They were “must dos” on
complete without the region’s famed limoncello.
really could go on forever! What I loved the most,
my very crowded travel itinerary. Provenance
It’s impossible to say no when offered limoncello,
however, was how readily available and affordable
and in our time we sampled our fair share. This
engages and connects people with the product
this produce was. There is not an abundance of
is what I learnt; it’s strong, 28% - 32% alcohol
chain supermarkets - rather, numerous “corner
or dish much deeper than anything else; it’s
content is considered optimal; there are varied
stores” with a fruit table or a crate of tomatoes
quality options available - always order top shelf;
sitting right next to the wine shelf, like they are
many locals make limoncello at home; and it’s
meant to be together. It’s affordable, because
considered a national treasure.
it’s locally grown. Take a train ride and you’ll
To ensure your limoncello doesn’t go straight
pass scatterings of small farms, and then you
to your head, it’s best to eat first and, with
realise why that peach was so sweet and why
many buffalo mozzarella producers in the
the tomatoes are such a deep red. They came
area, a Caprese Salad is the best place to start.
from just down the road - locally grown and
Originating from the Island of Capri, just off
immeasurably delicious.
the coast of Sorrento and made to reflect the
Put all of this amazing produce on some
a chance to become involved and expand the dinning experience with emotion and context. It’s a chance to enliven a meal from steak and vegetables to Fiorentina steak, an experience I won’t forget; furthermore, an experience which struck such a chord I’ve not only told all my friends and family about it, I’ve written about it here as well. Provenance adds another dimension to dinning. Provenance is powerful. Food steeps us in
colours of the Italian flag (red, white and green),
tasty dough, and it’s no wonder the Neapolitans
history, so I guess this article did turn into a history
the simple, light and refreshing Caprese Salad
boast their pizza is the best in the world. As the
lesson after all …
consists of buffalo mozzarella, sliced tomato and
rumoured birthplace of pizza, Naples does not
basil seasoned with salt and a drizzle of olive oil.
disappoint - the pizza is like no other. The dough
ABOUT THE AUTHOR Mel Sharpe is the Operations and Retail
Simple, incredible, a daily indulgence. You’ll often
is rolled into a thin base completely covered with
partner at Food Associates and is also Director of
find the basil replaced with dried oregano, which is
traditional passata, followed by simple, quality
Passageway. Passageway specialises in creating
equally delicious and somewhat more traditional.
toppings. Surprisingly, the final product is quite
bespoke food industry insight tour throughout
The mozzarella is so fresh and so creamy, it’s easy
light, and therefore it makes it very easy to eat an
Australian and the world.
to see why the region has gained such accolades
entire pizza yourself. It’s so good; it makes you
62. BY Sharyn Johnston
IS ON THE MOVE!
THE HUMBLE TEA LEAF IS BECOMING A SUBJECT OF CONVERSATION AND IS TRENDING UPWARDS, WITH LOOSE LEAF BEING SERVED WITH TEAPOTS, GLASS INFUSERS, ALTERNATE BREW METHODS AND NEW STATE OF THE ART BREWERS WHICH ARE IN A LEAGUE OF THEIR OWN.
wo decades ago, one might have considered it to be the dark ages for Australian specialty tea. Almost everyone bought their tea straight off the supermarket shelf - usually a lower-grade tea that had been crushed into a dust or fine leaf for the purposes of packaged tea bags. While this continues today, the tea market is beginning to shift quite quickly. Loose leaf specialty tea sales are on the rise, and the humble flat tea bag is now transforming into a silken pyramid where the leaves are larger and the regions are defined. The humble tea leaf is becoming a subject of conversation and is trending upwards, with
loose leaf being served with teapots, glass infusers, alternate brew methods and new state of the art brewers which are in a league of their own. These super brewers using rare specialty teas bring out flavours that people never could have imagined could come from tea. Since the ‘90s, café culture in Australia has exploded. In particular, Australians have found themselves with a taste for highquality coffee - a case where Australia has uniquely diverged from the U.S.A. in their cultural habits. Where the U.S. was initially stuck to fast and relatively inexpensive filter coffee, Australians became malcontent with anything that was just “mediocre”. We
believe this has also really helped to boost the Australian tea industry in recent years. Many cafés are starting to offer specialty tea menus alongside their specialty coffees and food offerings. Interestingly, our tea trend also seems to have been following the tea boom in the U.S. Specialty tea began to boom in the U.S. late last decade, along with the newfound popularity of retail stores such as DAVIDs TEA and Teavana. It may be reasonable to assume that Starbucks was one of the “founding fathers” of this tea trend, as the widespread popularity of their stores meant that loose leaf tea could be marketed effectively to a larger market.
THE TEA PROJECT – NEWCASTLE, NSW
ALPINE TEA COMPANY - MT BEAUTY, VICTORIA
Over the past five years, in turn, many small specialty tea retailers and tea houses have been popping up in Australia, offering a beautiful range of teas and tisanes with not a coffee offering in sight. High teas, tea cocktails, tea beer, tea wine, iced tea, Kombucha, Matcha, Oolong and Puerh are becoming the new buzz words in the café scene. In addition, the requests for tea and food pairing menus are becoming an interesting growth part of our business. The response to this trend has also been interesting to watch. Australians are becoming more and more interested in the tea industry by arming themselves with tea knowledge, which in turn has led to a steady increase in the uptake of tea training and blending courses. Classes fill out well before their commencement dates, and it is interesting to note the offering of “starting a tea business” course at the first Australian International Tea Expo was the first course to be booked out. Many people have started out in the tea industry thinking that they don’t need to know a whole lot about tea to trade in it and sell it, but the further they are involved, the more they realise how important it is to
have a working foundation of knowledge. There is so much to learn about tea; just like coffee and wine, terroir defines the taste. Tea production too has been steadily growing in Australia since 2006 and has moved up from 1,600 tons to 1,700 tons (metric) in 2014. A large portion of our tea is currently contracted to and bought by overseas buyers and exported to add to their tea ranges. Japan in particular, which does not have much prime agricultural land to spare, has found that northern Victoria and New South Wales are ideal growing regions with similar climates to their Japanese counterparts. Australia is unable to produce the beautiful, artisan, handcrafted teas of some of the other tea producing countries (particularly China) due to our high labour costs, and therefore the teas of Australia are mechanically harvested. Today, the biggest area of market growth in Australia is in the specialty tea, green tea and herbal tisanes. Whilst the black tea market has remained steady, the specialty sectors of greens and herbals have seen notable increases. The future of specialty tea in this country is on the move, so stay tuned ...
BLACK TEA CUPPING
About the author: Sharyn Johnston is the CEO and founder of Australian Tea Masters. She has travelled extensively and also lived and worked in many countries around the world. She recognised how tea was consumed both in business and pleasure in different cultures, and found the enormous amount of varying flavours and tastes quite amazing; this interest became addictive. Sharyn is regularly invited to judge teas around the world and is a member of the International Tea Committee.
A
Coffee Importer
Seeking to Improve
the Supply Chain THE INAUGURAL COMPAK GOLDEN BEAN NORTH AMERICA EVENT IN PORTLAND, OREGON, USA IN SEPTEMBER BROUGHT TOGETHER SOME GREAT SPEAKERS TO SHARE THEIR INSIGHTS. ONE OF THE MOST ENGAGING SPEAKERS WAS DAVID GRISWOLD, FOUNDER OF SUSTAINABLE HARVEST COFFEE IMPORTERS, WHO PRESENTED ABOUT THE INNOVATIVE SOURCING MODEL HE CREATED AS WELL AS HIS THOUGHTS ON WHAT “SUSTAINABILITY” MEANS AND HOW THAT MAY BE CHANGING. HERE WE TAKE A CLOSER LOOK AT THE COMPANY, FROM ITS ORIGINS TO SOME OF ITS IMPACTFUL PROGRAMMES TO ITS AUSTRALIAN CONNECTIONS.
WHO IS SUSTAINABLE HARVEST? Sustainable Harvest is a U.S. based coffee-importing company that began in 1997. The company is founded on a unique sourcing initiative called the Relationship Coffee Model, which has served as the foundation for the direct trade model and the interest in creating a closer connection between farmers and consumers. David Griswold created the company as a way to combat the opacity of the coffee supply chain - an opacity that keeps coffee growers from realising their full potential as businesspeople and prevents roasting companies from forming important relationships with their suppliers. The Relationship Coffee Model fosters transparency that involves not just the buyer and seller knowing each other, but also both parties negotiating transparent contracts. Another tenet of the Relationship Coffee Model is farmer training and capacity building. A third of all of Sustainable Harvest’s green coffee sales goes toward investing in coffee growers and providing training and infrastructure. These farmer trainings will cover vital topics ranging from best agricultural practices to price risk
management, helping growers to protect themselves against market volatility. Sustainable Harvest works with 100-plus producer organisations representing more than 200,000 smallholder coffee growers. The company’s roaster customers span a large breadth, from some of the world’s largest coffee companies to micro-roasters. Sustainable Harvest is also a Certified B Corporation, a distinction recognising companies that meet rigorous standards of environmental and social performance, transparency, and accountability.
HOW BIG IS THE TEAM, AND WHERE IS IT LOCATED? Sustainable Harvest’s staff is about 40 people, with more than half of them working out of the company’s headquarters in the specialty-coffee haven of Portland, Oregon. One of Sustainable Harvest’s differentiators is its origin offices, providing boots on the ground in four countries: Nicaragua, Peru, Colombia, and Rwanda. The company’s global offices, comprising about 20 staff members total, work directly with coffee-producing organisations and hold key relationships that allow Sustainable Harvest to maintain a strong supply chain.
65.
ONCE USERS EVALUATE A COFFEE BY LOGGING DATA VIA THE TRADITIONAL CUPPING PROTOCOLS, TASTIFY PRESENTS THAT DATA IN THREE WAYS: A CUSTOM FLAVOR WHEEL, A SPIDER GRAPH, AND A WORD CLOUD. TOGETHER THESE FEATURES CREATE A UNIQUE PICTURE—LIKE A FINGERPRINT—FOR EACH COFFEE.
WHAT ARE SOME OF SUSTAINABLE HARVEST’S RECENT PROGRAMMES AND PROJECTS? Sustainable Harvest is currently doing a project in its Experimentos en Cafe series that puts technological toolkits in the hands of coffee farmers to measure variables in production. One of the specific variables being explored is fermentation: the company gave farmers a pH meter with which they could track their practices in the hopes of determining optimal fermentation techniques. Sustainable Harvest and a team of roaster partners have been cupping samples at different fermentation levels and finding distinct differences in the cup due to processing; the experiment is currently in progress. Another ongoing programme for Sustainable Harvest is the aforementioned price-risk management trainings for coffee growers. The company regularly brings producers together to deliver these trainings, which cover the various market tools that coffee producers can use to protect themselves against massive fluctuations in the C market. This programme - and its implementation of tools such as price insurance futures options - has helped Sustainable Harvest significantly increase the incomes of many of its producer organisations that otherwise would have been severely negatively impacted by the coffee market downturns. In addition to programmes that target coffee producers, Sustainable Harvest also provides stateof-the-art technology - for example, with the new cupping app Tastify. What is the story of Tastify? David Griswold mentioned in his presentation at the Golden Bean North America that he considers Sustainable Harvest not just a coffee importer, but also an innovation company. As such, the company seeks to develop new tools that can be used not just by its own team, but shared with the entire industry. In the case of Tastify, Sustainable Harvest had been cupping for more than a decade, but
because the data was all in paper records, it couldn’t be crunched to reveal important tasting patterns. Griswold and Sustainable Harvest’s Chief Technology Officer Oscar Magro sought to create a more efficient way to capture and keep cupping data in a digital tool. They embarked on the long journey of software development that became what the industry now knows as the awardwinning software Tastify. Tastify is a cloud-based web app available for desktop and optimised for mobile devices. Once users evaluate a coffee by logging data via the traditional cupping protocols, Tastify presents that data in three ways: a custom flavor wheel, a spider graph, and a word cloud. Together these features create a unique picture - like a fingerprint - for each coffee. Users can then instantly share their cupping results with the wide coffee world. Cupping results are also stored for each user, creating a searchable database that builds over time. Tastify won a Best New Product award in the Open Class category at the 2015 Specialty Coffee Association of America event. To try a free 30-day trial of Tastify, go to tastify.com
WHAT IS THE LET’S TALK COFFEE EVENT, AND WHEN WILL THE NEXT EVENT TAKE PLACE? Let’s Talk Coffee is an event series that Sustainable Harvest launched in 2003. The event brings together the entire supply chain to discuss pressing issues in the coffee industry, strengthen business relationships, and participate in training workshops and cuppings. What began as a oncea-year global event grew into an event series that includes trainings and other smaller events; there was even a Let’s Talk Coffee offshoot called Let’s Talk Relationship Coffee in Australia earlier this year. The next event will be Let’s Talk Coffee® Best of Rwanda, and it will join Rwandan farmers with the international coffee community for Sustainable Harvest’s largest-ever supply-chain gathering in Africa. The event will take place November 10 13 at the Serena Hotel in Kigali. The programme will delve into all that the country has to offer the coffee world, including sessions on innovations
in the country’s supply chain and numerous cupping sessions showcasing Rwandan coffees - in some cases with the producer in the room. It will be a collaborative three-day event, with numerous networking and relationship-building opportunities.
WHAT IS THE COMPANY’S PLAN FOR ROBUSTA? While Sustainable Harvest has many highquality Arabica offerings, the company has also strived to develop a market for Specialty Robusta, working with producers who treat their coffee with the same love and care as the best Arabica growers, with detailed attention to soil and plant health, ripe cherry harvesting, and meticulous processing. Sustainable Harvest chose to explore this market not just to help more coffee producers improve their livelihoods, but because of global conditions: according to the International Coffee Organization, in the next five years, the world will need 30 million additional bags of coffee. Robusta represents 40% of consumption today. Because the product hasn’t traditionally been included in the specialty sector at all, there is a huge growth opportunity for Robusta farmers. Sustainable Harvest currently imports Specialty Robusta from Brazil and India and plans to continue trying to push the category forward.
IS SUSTAINABLE HARVEST ACTIVE IN THE AUSTRALIAN MARKET? Sustainable Harvest’s team began exploring the Australian specialty coffee market a few years ago, and now sources coffee for some of Australia’s top roasting companies. David mentioned at the Golden Bean how impressed he and his team have been with Australia’s specialty-coffee culture - especially the café scene of cities like Sydney and Melbourne, which he said are not dissimilar from what he sees in Portland. As Australia’s coffee companies continue to care more and more about where their beans come from, it won’t be surprising if we see Sustainable Harvest’s presence in this country continue to grow.
Australians love it. Shouldn’t you be serving it? Australia’s number one chocolate hazelnut spread* is available in two convenient sizes. With high viscosity and ease of piping, Nutella in the 3kg bucket is the ideal choice for chefs, patissiers and bakers. The 3kg bucket is easy to stack and its extra wide opening allows you easy access to all the Nutella so there’s zero waste. Breakfasts are easily catered for with the 15g Portion Control Packs. They are the perfect single serve size, so there’s no fuss and no mess. Both packs are completely shelf stable and require no refrigeration.
So start spreading the love and incorporate Nutella into your menu, you’ll be surprised at how easy it is to deliver mouth-watering dishes that your customers keep coming back for.
For more information please contact Ferrero Customer Service on 1800 199 183 *Source: Nielsen Grocery Scantrack value sales and value share % MAT (07/06/2015) Armory NUT0023_CC
68. BY Katherine Kemp
E v o l v i n g INTERIOR Style How contemporary spaces have moved beyond trend
69. PHOTOGRAPHY: MICHAEL KAI
AS DESIGNERS, WE DO NOT FOLLOW TRENDS, BUT TRY TO ENCOURAGE CLIENTS TO OPEN UP TO THE POSSIBILITY OF BUILDING A STORY BEYOND THE SINGULAR “LOOK” OF A HOSPITALITY SPACE.
C
onversations about today’s design styles are captured in vigorous social media dialogue, magazines and publications, and these styles are eclectic, varied and vibrant. It is now difficult to capture a singular trend or interior movement that embodies contemporary style. Instead, current design styles are about selfexpression, individualism and narrative rather than a single trend that is followed slavishly by all. The past few decades have seen a major shift away from the following of a single movement, i.e. modernism, to a celebration of individual self-expression that is often a mix of various styles gathered in an eclectic manner. Within hospitality spaces, it is now the singular narrative of the space that is critical to the successful communication of the outlet, rather than the following of the current trend that would need updating as tastes change. This contemporary individual and bespoke approach to interior style is more reflective of our current lives and needs. Life is fast-paced, demanding and often full of anxiety. We are constantly under pressure, and contemporary interiors have responded in the creation of spaces that allow us to escape, relax, and unwind. Spaces are often spare, de-cluttered and yet warm and simple, or spaces are vibrant, over the top
escapism that allow people to remove themselves from the everyday. Hospitality interiors also reflect the downsizing of residential spaces and cater for the needs of customers to use these spaces as their “home away from home”. Rather than a catch-up with friends in your tiny flat, “do brunch” in our favourite local café. These spaces are often simple, eclectic cafés that celebrate their quirky individualism. Another strong development has been the advent of spaces that are transportable, flexible, and demountable “pop-up” spaces. It is incredibly popular to hang out at the local park, enjoy the great outdoors, and partake in food truck offerings or local food markets. It is a return to simple living that people enjoy. Also reflecting the needs of our busy urban lifestyle is the return to spaces that capture and embody the natural world around us. Tactile fibres, rustic timber and earthy tones are apparent in many spaces and reflect the need for us to connect to nature. Spaces that celebrate site, orientation and sightlines into the natural world around us are the ones that resonate. But this movement, rather than a trend, is a shift reflective of our current needs amid an increasingly urban, pressurised world. Particularly evident in the hospitality sector,
spatial design often draws from many different cultures around the world, either as a themed space built around the menu offer, or an eclectic mix of well-travelled pieces or references. This is reflective of our increasingly interconnected society. Social media has broken down distances and borders, but also the advent of cheap travel has allowed people to partake in many different cultures, increased understanding of various foods, cultures and societies, and opened up opportunity for a wide local hospitality offer within Australia. As designers, we do not follow trends, but try to encourage clients to open up to the possibility of building a story beyond the singular “look” of a hospitality space. We are designing a space to create a singular experience for the customer that is not just visual. In the creation of a spatial narrative, the customer builds a connection to the space that is deeper than a visual trend. About the authoR Katherine Kemp - Director, ZWEI Interiors Architecture Evolving from the creative partnership of Hanna Richardson (German) and Katherine Kemp in 2006, ZWEI (German for two) are now an award winning, multidisciplinary team specialising in delivering hospitality and retail spaces.
$ ʣʦʛȷʑɠ
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72.
CANDY WEISS &
Mama Chomp
Café Culture has known Candy Weiss for at least six years. She works as Head Coffee Trainer for the iconic company Dimattina Coffee and has been an integral part of the Golden Bean barista team for the past four years. On the other side of her full-time job with Dimattina Coffee, Candy has a new act. She has become famous for her gluten free Wagon Wheels and is now spreading her wings with more baked goodies and her new brand, Mama Chomp.
O CANDY, WE’VE BEEN WATCHING THINGS UNFOLD ON FB, AND THE SECRET’S FINALLY OUT. TELL US HOW DID ALL OF THIS COME ABOUT?
felt like an eternal dream. I’ve always been
right under your nose, and you have to follow
complimented on my cooking, encouraged
the call.
to have my own place, audition for cooking shows or just become people’s private cooks. Totally flattered, I started exploring baking
I decided I wanted to start small and test the waters, so to speak. Melbourne’s café market is so saturated, finding my niche amongst it
Apart from coffee, which has been a
and cooking gluten-free when my partner
all felt a little overwhelming. Not because I
main driving passion in my life, cooking is
was diagnosed a few years ago now with
thought for one second I wouldn’t succeed,
something I’ve always loved doing. My mum
Hashimotos, an autoimmune disease.
but because I wanted to explore my cooking
is a gorgeous cook, and I guess I caught the
Antibodies in her body attack her thyroid
creatively without pressure and let it grow
creative, entertaining vibe from her. Cooking
function and after much research, she decided
more organically. I didn’t want to bite off more
is where I escape to; I tend to lose track of
to help her immune system by avoiding gluten,
than I could chew. My goal is small batch
time. One of my favourite memories of my
amongst other things.
baking, offering more specialised goods and
father is when I first made him my orange and
I started the gluten free cooking journey.
chocolate biscotti. I told him to go easy on it,
It took a while to work out how to substitute
because it took me a long time to cook as it
flours and ingredients and many mistakes were
was double baked. It should have lasted him a
made, but once I perfected a recipe - it was
week or two, but he always ate the entire tin I
worth it. We have relaxed on the foods we had
important, and as I always had names picked
made him in about two days.
initially ruled out, but by then I couldn’t help
for cafés, I had no idea what to call it. It
but still cook gluten free and still challenge
actually all started with a stamp my partner,
satisfaction out of feeding and nurturing
myself with altering recipes. I must say I do
Sym, found for me in a recycled art place, and
family and friends. For many years now I’ve
enjoy a challenge. I never intended to start
it is now what my logo is built around. Symone
spoken of one day opening my own café; it’s
baking from home, but sometimes things are
always liked the word “chomp” and said it
I love to hold dinner parties, and I get such
quality ingredients.
HOW DID YOU COME UP WITH MAMA CHOMP? The name of my business was really
73.
if my home kitchen could be approved. A health
Melbourne at Dimattina Café, with invaluable
list of things to alter. A hand sensor tap was the
feedback and cheers of support. My take on a
biggest job, but once it was all completed, I could
gluten free wagon wheel seems to be a winner.
then be approved as a class three establishment. The relief at being able to bake from home was amazing. It fits in well with my work, as I can bake anytime conveniently, and I can show my
a gluten free, refined sugar free banana date loaf
is incredibly inspiring. We make a great team, and I’ll need help to grow and keep up with orders, and she is more than willing to be my right hand girl. The best part
I’d love to be able to sell
about working from home and
wagon wheel inspired
how my kitchen space is set up
biscuits online offering
is we still get to talk and spend
my logo. I wasn’t so keen, but
an Australia wide
decided to bounce some ideas
delivery, as I feel these are my signature product.
back and forth, we thought we’d leave it for another day. I woke up the next morning to a text from my sister Natalie saying, “You are Mama Chomp.” It was perfect. I currently still work in my day job. I adore what I do in the world of coffee, but the need to alter my hours is next on the list as I start to grow. I do hope to be able to run my own business full-time in the future.
DID YOU END UP WITH YOUR KITCHEN HACCP APPROVED, AND ARE YOU WORKING FROM HOME? I explored finding a commercial kitchen to cook from with lots of wonderful offers and ideas, but
being developed and will be released as the recipe
HOW DOES YOUR PARTNER WORK AROUND THAT? WHAT DOES SHE DO, BY THE WAY?
Her support, creativity and belief in my success
a night of texting names and ideas
blueberry and cherry coconut. More flavours are is perfected and tested on willing tastebuds. I do
with kids and also in the arts, but loves to cook.
around with my oldest sister. After
Current flavours include salted caramel, wild
partner what I do and how she can help.
Sym works as a full-time educational leader
over and over, as it ties in with
I currently sell a few of my goodies in South
office gave an inspection, and I was given a small
time together. Whether we are doing separate things or cooking together, I love knowing she’s close by.
WHERE/HOW DO YOU SOURCE YOUR PRODUCTS?
Currently I source a lot of my organic products from Terra Madre in Northcote. They are an
and mini loaves, a raw organic peppermint slice and a sour cream cheese cake to die for.
WHO ARE YOU TARGETING? My goal is to be able to supply small batch, quality, handmade and home baked goodies to specialist cafés that don’t have the time to bake for themselves.
WHAT’S YOUR PLAN OF ACTION TO GET YOUR PRODUCTS OUT INTO THE MARKET PLACE? This means baking a bunch of goodie packs and spending time meeting café owners, sharing samples and product lists. I’d love to be able to sell wagon wheel inspired biscuits online offering an Australia wide delivery, as I feel these are my signature product. The big picture for me is to outgrow my kitchen
amazing organic retailer where I can access large
and move into a space with more facilities. I’d like
amounts of product at a great price. I have many
to cater packs for special occasions, do private
favourite supermarket products that I like to use,
catering with a personaIised touch.
and I want to match these with a foodservice
THANKS FOR YOUR TIME, CANDY; WE WISH YOU EVERY SUCCESS. PLEASE KEEP SOME TIME ASIDE TO JOIN US EACH YEAR AT THE GOLDEN BEAN, HOPEFULLY WITH ARMFULS OF WAGON WHEELS TO KEEP THE BARISTA ENGINE ROOM FIRING.
wholesaIer. The need to have a wholesaler for many of my staples is required as my batches of goodies grows, which I’m currently researching. It’s exciting to watch my baby steps come together and grow with my needs; it’s exactly how I wanted to face this. I’m lucky to know many people in the
CONTACT
apart from being expensive, it also didn’t quite
foodservice industry, so tried and true advice has
To contact Candy at Mama Chomp:
fit what I needed. After much encouragement,
been shared so kindly with me as to reputable
FB and Instagram
I decided to speak with the local council to see
companies to look at.
Email enquiries: mamachompbaking@gmail.com
CAF É S CHOOL AUSTRALASIA
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FOR EXPRESSIONS OF INTEREST PLEASE CALL 02 6583 7163 OR EMAIL INFO@CAFECULTURE.COM
76.
CULLINARY CREW Recipes from the CCI team that you can easily adapt to any café scenario.
THE CCI TEAM IS AN ECLECTIC MIX, BUT LIKE ANY GOOD RECIPE EACH BRINGS A SPECIAL INGREDIENT THAT WHEN MIXED TOGETHER CREATES THE PERFECT BITE! HUSBAND’
S
BY JARAD MEA – HEAD TRAINER
MY
Triple Choc BY BRONWYN MARTIN, GRAPHIC DESIGNER
BROWNIE
Ingredients • 1 cup sugar • 3 eggs • 1 cup plain flour • ¾ cup cocoa • ½ block dark chocolate • ½ cup milk chocolate, roughly chopped • ½ cup white chocolate, roughly chopped • 250 g butter Method Melt butter and dark chocolate in microwave in 30 second increments. Cream sugar and eggs, then sift in flour and cocoa. Add white
and milk chocolate. Fold in dark chocolate/butter mixture and fold until just combined. Pour mixture into greased (or baking paper lined) slice tin and bake for 20 - 30 mins on 160°C. Remove from oven and gently shake to check if cooked. NB: the edges should not move, but the centre should wobble (do not overcook). Let sit for ½ hour to allow the centre of the brownie to set. Best served: my preference warm with ice cream. Husband’s preference - cold straight out of the fridge.
Murcott Juice
BY KATH MCGUIRE - FINANCIAL CONTROLLER I was recently lucky enough to be given a big sack of Murcott oranges straight off a friend’s tree in the small village of Comboyne, Mid North Coast hinterland. These oranges are tender and very juicy, with a rich, sprightly flavour. Renowned for holding numerous seeds, the best option, I decided, was to juice them.
JARAD’S
Thai
FISH CAKES Ingredients: Paste
Method: Paste
• 25 g fresh garlic cloves, peeled
In a mortar and pestle, add all in
• 4 small birds eye chilies (more or
except lime and fish sauce and
less for heat preference)
pestle into a paste, then add the
• 25 g fresh lemongrass, cut fine
liquids
• 25 g palm sugar, cut fine
Method: Fish Cakes
• 5 g shrimp paste
In a food processor, blend fish,
• 20 g coriander roots and stem,
eggs, rice flour and paste until
cut fine
smooth. Transfer to a bowl and add
• 20 g tamarind paste
the Kaffir lime leaves and beans.
• 1 lime, juice
Stir thoroughly. Then, using a large
• 2 tbsp fish sauce
spoon and knife, portion to desired
Ingredients: Fish Cakes
size into hot oil and deep fry until
• 1 kg of white fish
brown.
• 2 eggs
Serving suggestions:
• 2 tbsp of rice flour
Serve with Som Tum (green paw
• Paste from mortar and pestle
paw salad) and jasmine rice for
• 2 large Kaffir lime leaves,
a light meal or serve with dip in
shredded fine
sauce for an entrée or cocktail
• 5 beans, chopped fine
party offering. Makes approx. 30 pieces.
Ingredients: • 8 Murcott oranges • 4 Beurre Bosc pears • Ginger • Mint Method: Makes 2 litres. Using a good quality juicing machine, juice the oranges and pears and finish with ginger and mint to taste. Served over ice on a 35 degree day on the October long weekend; delicious! Note: Oranges and pears can be substituted for other varieties.
ROXANNA’S
ZESTY
Chicken Satay Skewers
NG RESHI LY REF L A R U NAT URS L COLO IFICIA T R S A NO AVOUR IAL FL C I F I T DE NO AR AN MA TRALI S U A % 100 ED & OWN
FOR
free
IN-STORE TASTINGS
Call us
today T. 0435 794 537
BY ROXANNA CHAN – GRAPHIC DESIGNER Ingredients
Method
Chicken marinade
Chicken skewers
• 800 g chicken (breast or thighs),
Mix all the marinade ingredients
diced approx. 2.5 cm
until well combined. Place the
• 2 tsp lime zest
chicken in the bowl and coat
• 2 tbsp lime juice
thoroughly. Cover and marinate for
• 1 tbsp coconut or olive oil, a little
at least two hours, or overnight in
extra for cooking
refrigerator.
• 3 tbsp fish sauce
Satay Sauce
• 3 tbsp tamari
Mix peanuts, cashews and almond
• 2 large garlic cloves, crushed (3 if
butter in a food processor and
you love garlic)
pulse until nuts are well ground.
• 1½ tsp ground coriander
Add ginger; continue process until
• 1½ tbsp ginger, minced
blended. Add the sesame oil, tamari
• 1½ tbsp turmeric powder
and maple syrup and blend.
• 1 tsp ground cumin
Pour in the filtered water and
• 2 tsp salt
continue to process until the sauce
• 8 skewers (soaked in water for 40
becomes smooth. Add more water
minutes)
if required.
Satay dipping sauce
Preheat a grill plate or barbecue
• ½ cup raw, unsalted peanuts
to medium/high. Take chicken and
• ½ cup raw, unsalted cashew nuts
thread onto the skewers. Grill,
• ½ cup organic almond spread
turning until browned and cooked
• 2 tbsp fresh ginger, grated
through. Baste with extra marinade
• 2 tbsp tamari
when cooking, so chicken retains its
• 1 tbsp sesame oil
tenderness and more flavour.
• 1 tbsp maple syrup
Warm the satay sauce, if required.
• 1/3 cup filtered water
Serve the skewers with fresh
• fresh coriander, to serve
coriander and lime for a delicious
• fresh lime, to serve
zesty satay.
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80. BY Ross Bright
NED
KELLY O F
T H E
E A S T
ONE OF THE NEW CAFÉS OPENED OVER THE PAST FIVE YEARS, AS THE FOCUS ON QUALITY COFFEE CONTINUES IN MALAYSIA, IS THE GOOD GOLLY MISS MOLLY CAFÉ. THIS CAFÉ HAS ITS HANDS FULL WHEN IT COMES TO CUSTOMERS. LOCATED IN MILLENNIUM SQUARE, JALAN 14/1, SEKSYEN 14, 46100 PETALING JAYA, SELANGOR (THAT’S KUALA LUMPUR TO YOU), MALAYSIA.
A
s usual, it’s the staff who make the place and like anywhere, good staff are hard to find. The stand out in this one, however, is the manager, head barista trainer, Amin Ghasem
Zadeh. I first met Amin in a latte art competition run by Gold Choice on the island of Penang. Amin was happily pouring away for the two days and showed a great command of his craft. While not placing in the top three in the highly contested finals, he landed a respectable fifth spot. Amin brings his passion for coffee all the way from Iran. It’s not often that you meet Iranians around the place and of course, it’s always interesting to find out more about different cultures when it comes to coffee. So I asked him about some of his experiences to get an insight into the coffee culture there. Born in the capital of Iran, Tehran, as a teenager he was always hopping from one café to another in search of the perfect coffee and the latest gossip. The history that is steeped in this country dates back to the 15th Century, when coffee moved through the Middle East before it found its way to Europe. There are stories of an Indian trader
who took seeds back to India through Iran, and these coffee trees still grow today, while much of the Indonesian archipelago was seeded through the Dutch East Indies company. Amin talks of the old historical café culture there - the cultural history of the world intertwined with the history of coffee in Iran. “I have some fond memories of the ‘GhahvehKhaneh’, the traditional coffee houses in Tehran. The people would gather to exchange ideas or discuss the latest news. Not just a meeting place, but a place that played a substantial role in communities, and this tradition has been around for years and years. “In the old part of the city, some of the cafés have been in operation for over a century and ironically, over the years they stopped serving coffee and mostly served tea. The recent coffee wave and movement is taking these historical spots back to their roots, and they are serving coffee again.” Coffee is now the second most popular beverage in Iran after tea. There are cafés that date back more than half a century, but they mostly focus on the traditional style. As for specialty coffee, there has been some
A GOOD ESPRESSO SHOT TO HIM IS NOT JUST DEFINED BY IT BEING BALANCED THROUGH TASTES; SWEET, SOUR AND BITTER BUT THAT IT SHOULD HYPNOTISE YOU WITH THE FIRST SIP, ENGAGING ALL SENSES.
noticeable movement within the past few years. The industry is rapidly growing and some big names like Laila Ghambary (2014 US Barista Champion) are currently making an effort by going to Iran and training baristas there and promoting the coffee culture. Moving to Malaysia in 2008 to study electrical engineering, Amin ended up pursuing his true passion, coffee. Asking him for a cup of his favourite coffee, his quick reply is, “Hand brew?” It’s a treat for your taste buds, as he makes one of the best filter coffees in town. Perhaps his preference comes from a connection to the past hand brew methods used to brew coffee in the Middle East historically. It is mesmerising to watch how elegantly he moves behind the bar, with precision in his craft. His latte art is also extremely well delivered. When asked the secret behind his hand brewed coffees, he explains, “I prefer to hand brew coffee using the V60 or Chemex methods, as I enjoy the challenge of obtaining the delicious flavours of the coffee and that small changes can give you a variety of tastes; this keeps me ever interested in brewing the next cup for the next customer.” His philosophy on espresso shots is rather interesting too. A good espresso shot to him is not just defined by it being balanced through tastes: sweet, sour and bitter, but that it should hypnotise you with the first sip, engaging all senses. His Ned Kelly looks, charming smile, penetrating blue eyes and easy going relaxed manner complement the café and have his customers coming back for more. Ahmad, Amin’s brother, is also a professional head barista, and they worked
together in developing Amin’s skills, training him personally and giving him the chance, early on in his career, to run one of the biggest cafés in Malaysia. “I wish for our efforts and hard work to blossom throughout the globe and for people to appreciate coffee culture on a larger scale,” said Amin, when asked about his biggest dream. Opening a specialty café to train baristas and promote true coffee culture would be his career plans in the foreseeable future. “I think it’s everyone’s dream to be able to give back to their mother land one way or another. It would be quite ideal if one day I were to open a café in Iran but if not, I will most definitely try to help the coffee industry in Iran in some form from my new home in Malaysia,” was his reply when asked if he intended to go back to Iran anytime. Malaysia now has a large following within the specialty movement; it’s not uncommon to see the whole line up of the high spec machines and grinders adorning the countertops in the city as testament to how great their coffee is. There are a number of high profile events run on a yearly basis in KL, like the CAFFA event (Coffee and Art Fringe Festival Asia) held this past September, where over 15,000 people attended - a little down on the previous year by half, but as it’s an outdoor event and the haze from the fires in Sumatra were blowing over at the time, it was still a good turn out. There is also of course the WBC series of competitions now run on a yearly basis, with the formation of the Speciality Coffee Association of Malaysia holding the Latte Art
K U A L A
L U M P U R
Brewers Cup and Barista Competitions. These are usually being run at Café Asia, a yearly event on the coffee calendar in Malaysia. As in Singapore, many of Malaysia’s new generation have studied in Australia and during their time in Oz took up our drinking habits. Upon returning to Malaysia, they found that the local roasted coffee did not quite cut the mustard anymore, so to speak. It can still be hard for one to find a good flat white due to the irresistible urge to pour a five leaf tulip somehow overshadowing the need to provide what the customer actually requests. It’s probably more like a lack of understanding of what a flat white is. You can decide for yourself if that’s a good or a bad thing. Personally, I think its time to stop calling it a “Flat White” and just come out, move on and call it an “Australiano.” Oh and by the way, Vegemite is still a struggle to find (unless you’re at Shangri La in KL) so make sure you pack some of your own. So, if you get the travel urge and find yourself in Kuala Lumpur or on a stop over traveling further afield, look up Good Golly Miss Molly’s and say hi to Amin; you’ll be glad you did. There are be plenty of cafés in KL to keep the addiction under control, as always a quick web search will bring forth the directions. W: www.coffeegoodgollymissmolly.com Author: Ross Bright Ross Bright has lived and worked in Singapore for the past 15 years, spending his time developing specialty coffee in South East Asia. He is Master Roaster at Spinelli Coffee in Singapore, an SCAE Certified Trainer (2012 to 2018) and National Co-coordinator for the SCAE Singapore Chapter.
82. BY DAVID PARNHAM, RESEARCH DIRECTOR CAFE CULTURE INTERNATIONAL
SNAP
SHOT
THE RISE OF
black
coffee IN THIRD WAVE BREWING MEHODS
FOR MOST IN THE AUSTRALIAN CAFÉ INDUSTRY; THE COFFEE PROFESSIONAL, THE ROASTER, THE COFFEE LOVERS, THE TERM “THIRD WAVE” IS COMPLETELY UNDERSTOOD. HOWEVER IT MAY BE OF INTEREST TO THESE COFFEE PURISTS TO KNOW THE FOLLOWING FACTS.
I
f first-wave coffee describes the post-WWII 1945 proliferation of low-quality robusta coffee, second-wave coffee is exemplified by mass production of a higher quality espresso coffee for cafes and supermarkets made primarily from arabica beans. Nowadays down under, most cafés in some form or another have entered the third-wave where roasters, coffee professionals, and their baristas are distinguished by their education and dedication to the coffee from bean to cup. It’s wise to point out here right from the outset that Milk Based Espresso is +93% of OOH ( Out Of Home) market. The Aussie love affair with milk based espresso drinks has been widely reported. This milk based obsession also heralds the success of our four world latte art champions over the course of the past 10 years being testimony to the above café culture. Caleb Cha, Con Haralambopoulos, Scott Callaghan and Jack Hanna. Third Wave Brewing has in recent years extended into most independent cafes and although only at 7%, this trend of black coffee via new specialty brewing methods is definitely on the rise. In the recent Café Pulse 4th annual café survey (September 2015), the results show that from over 800 cafes the respondents indicated their current brewing styles available in their café menus.
83. *Answers total up to more than 100% since respondents were allowed to choose more than one response.
STYLES OF BREWING METHODS 2015 One thing is sure that café’s nationally are taking up alternative brewing methods other than espresso for reasons of both their customers choice and the roasters part in creating specialty coffee blends, single origin coffees and tailoring roast profiles to match these brewing style. A coffee roasted for Cold Brew is thus totally different to those roasted for Filter and /or pressed coffee. As we can see from the methods listed in the chart, many cafes have developed a large selection of brewing styles with 13.6% being selected as “other” thus meaning there is a long tail of other brewing methods being perfected and practiced at café level such as Brewover and Trinity brewing in 2015. To match the third wave coffee brewing “best practice” shown at café level – our survey respondents also nominated that almost 37% grind on demand at their coffee service bench in order to ensure fresh coffee ready for these brewing styles.
It’s interesting to note in the below Single Origins being used is that of high importance is regularly changing or multi option of single origin coffee on the menu at 13.5% and yet again we see a long tail of other coffee origins at 5.8%. KEY INSIGHTS AND CAFE TRENDS – NOW AVAILABLE The ultimate Café Industry OOH coffee market report is ideal for marketing and brand managers, sales managers and their sales staff, manufacturers and importers, green bean suppliers, beverage and snack food companies, fresh food and foodservice wholesalers, small business service providers just to name a few. Available as a summary or a full and comprehensive report, please contact David Parnham Mobile 0423 200 206 or email David@cafeculture.com for more details.
What Shapes Your Industry AUSTRALIAN CAFE MARKET REPORT
2015/16
COFFEE BREWING – ON DEMAND DOSED The 2015 study shows that there is an average of three commercial grinders at most cafes with some specialty coffee brew bars having over five grinders available. In fact 47% of these café’s have a 2nd grinder dedicated solely to Single Origin coffees and/or as mentioned use an “On Demand” grinder for a wider consumer choice.
We will be publishing the top line results in Café Culture magazine and our “Café Fact Of The Week” enewsletters over the coming year - so please stay tuned for more updates shortly.
84. BY christine cottrell
HOST A
B A R I S T A COMPETITION
QUEENSLAND COFFEE INDUSTRY SUPPORTS SCHOOL BARISTA COMPETITIONS
F
or several years trainee baristas in Queensland schools have been participating in a barista competition. An initiative of Coffee Education Network, the Become A Barista competition aims to introduce young trainees, and their trainers, to the standards set by the World Barista Championships. What many people don’t realise is that in Australia, a barista’s career may start with what they learn in high school. For some, that’s as young as 14 years old. Through the vocational education system, students don’t have to wait until they leave school to set out on their chosen career any more. Training may begin at school, with opportunities for traineeships or apprenticeships and qualifications to Level 3. It’s a school and work combination that may involve working parttime and attending school part-time, something that suits students who have difficulty settling into traditional academic schooling. I strongly believe it’s the responsibility of all of us in the coffee industry to have a say and/or play a part in the education of our future baristas in some way. The idea for the Become A Barista competition was born when Junior MasterChef was screening on national TV. As a consequence of that programme, “it seemed that every kid in school wanted to be in a competition”, one teacher told me. Firstly, they noticed an increase in popularity of the School Culinary Challenge, a cookery competition organised by the Australian Culinary Federation. Staged at food and wine trade shows around the country, it requires budding chefs to prepare a three-course meal to rigorous standards,
set by the Australian Culinary Federation. Teachers spend many hours training and rehearsing their students to meet these standards with the help of industry mentors. Gathering considerable momentum over many years, this competition has gone global, with winners flying overseas to compete. Then there was demand for a competition where students interested in coffee rather than cookery could showcase their skills. So we were approached by Chefs of the Future, the teacher association behind the Culinary Challenge, to organise one of these events. Using a similar model to the Culinary Challenge, the Become A Barista competition is run with local industry judges and mentors. We decided to base it on the Rules and Regulations of the World Barista Championships, so participants get to understand the globally recognised benchmarks for barista competition. We saw no reason to “dumb it down” just because the participants were in high school. Instead, we wanted to introduce them to the highest possible standards for them to work towards. Leanne Warner from Chefs of the Future says, “The competition broadens the students’ concept of a career as a barista. It introduces them to the fact that there is coffee and ... there is COFFEE! It promotes excellence in coffee and the concept of becoming a professional barista, supported and excited by the knowledge that there are competitions of this nature held around the world.” We made a few changes from the WBC format. The timeframe was changed from 15 minutes and four of each beverage to 10 minutes andtwo
of each. And we made a few little tweaks to the scoresheets as well - to cater for the limited experience of the participants. This had the desired effect of skewing the scores with more weight on technical scoring than sensory, something we believe is appropriate at this early level of training. The Brisbane competition had been hosted by Blue Sky Coffee for four years, and this year it was at Di Bella Coffee. Over the years, support for judging and prizes have come from Baristatools.net, Veneziano Coffee, Mantle and Moon, Abrisca Coffee, South American Bean, Extraction Coffee Roasters, Grinders Coffee and independents, Danny Andrade, Chie Dhams, Leigh Carmichael and Stacey-Lea Benjamin through the Queensland coffee community. The Gold Coast competition is organised by the Palazzo Versace School of Hotel and Event Management as the practical component of their studies in organising events and is staged at the Gold Coast Show. Supporters are Silipo Coffee, Coffex, Journeymen Coffee Roasters, First Fruits Specialty Coffee, Simple Coffee House, Baristatools.net, The Turkish Coffee Guy, Timothy Sweet and once again, Leigh and Stacey. Karen Thorburn, the training manager at Palazzo Versace, said, “It’s a wonderful contribution they all make and helps us enormously as trainers. The more links we can have to industry standards and practices, the easier it is for us to do our jobs and produce employees that meet the needs of the coffee industry.” Geoff Michelmore at Espresso Mechanics has generously supported both the Brisbane and Gold Coast competitions, giving participants
the opportunity to have a go on up-to-the minute espresso machines, something they really appreciate and might not otherwise get the opportunity to do at such a young age. Blue Sky Coffee, Silipo Coffee and Di Bella Coffee have sponsored the beans; Dairy Farmers, and Cooloola, have sponsored the milk. Consequently, we’ve been overwhelmed by the generosity of local companies who come back year after year to lend support to our trainees and invest in the future of their industry. There’s something for everyone in the Become A Barista competition. It’s not just the future baristas who benefit. Teachers find it helps to align their training with the latest industry standards and fulfils their quality assurance requirement for “industry engagement”. It also helps reinforce aspects of their training. For example, one year a tropical thunderstorm burst mid competition, and extractions started to drip. Timekeepers stopped their watches as baristas calmly went about what they do every day to adjust grinders. But for those who watched, it was a marvellous learning experience - about how the weather can affect the extraction process - and about reacting quickly and calmly to make the
changes. The baristas and roasters who are judges and mentors tell me they get a lot from the competition as well. For some it’s the extra experience in judging using the WBC score sheets, helping them for regional and state competitions; for others it’s gaining an understanding of the training needs of our baristas or finding budding baristas they’d like to employ. One of the aims of the Become A Barista competition was to help create a seamless transition from training as a barista in high school to future training and work in the “real” world. Already we’ve found Become A Barista participants bobbing up in specialty cafés and competitions. Bianca Sidoti, the winner of the inaugural Gold Coast competition, so impressed the judges, she was asked to compete in a regional competition alongside professional baristas. When judging a Latte Art Smackdown at South American Bean recently, Jacob King, one of the Become A Barista participants, was in the line up of baristas who entered. From a nervous young lad in his high school competition, it was a pleasure to see a confident young man now independently learning alongside some of Queensland’s best baristas.
Recently, I attended a similar event for trainee baristas in tertiary education. Hosted by Tertiary Access Group and sponsored by Vittoria Coffee, five finalists vied for the title of best trainee barista. Held at the Royal Pines Resort on the Gold Coast, the event was linked to a hospitality industry trade show that gave participants the added benefit of an opportunity to engage with those from related sectors of their industry. With the Brisbane and the Gold Coast competitions well established with plenty of local industry support, we’re now looking to expand to the Sunshine Coast and the Logan area in 2016. And the rest of Australia? If you’re keen to see a competition in your local area, we’ve refined and documented a formula that works for this level of barista training and can link you with schools in your area to make it happen. Contact me on 0407 021 220 or christine@ perfectespresso.com.au for a copy of the booklet and get involved. By investing a little of your time and energy, you’ll be rewarded as we are, by seeing our budding baristas start out in their careers with the right skills and knowledge that will ensure the future of our industry.
86. BY WILL SHARPE
COFFEE JOURNEY
BEFORE EVEN THINKING ABOUT STARTING A CAFE OR RUNNING A BUSINESS, WE JUST WANTED TO MAKE GREAT COFFEE.
WILL SHARPE AND DANNI CHOY QUICKLY RECOGNISED A COMMON PASSION ... THEIR DRIVE AND ENTHUSIASM FOR COFFEE KNOWLEDGE HAS LED THEM ON A JOURNEY TO NOW REALISE THEIR OWN ROASTING COMPANY AND SPECIALTY CAFÉ. HERE IS THEIR STORY …
D
anni and I were first introduced to specialty coffee while working with Campos in our hometown of Brisbane. We were both fascinated by the complexity of coffee and how each different brewing method altered the way it tasted - we were hooked. We purchased equipment for several different alternative brewing methods to practice at home and spent many hours researching via YouTube and coffee forums. At this point we considered ourselves specialty coffee baristas, as we had been taught how to prepare and serve coffee in a particular way. However, we weren’t satisfied with just making espresso that we couldn’t consistently replicate, and we soon realised that we needed to learn more. So, it wasn’t long before our thirst for knowledge to enable us to make better tasting and consistent coffee had us packing the car to head to Melbourne, Australia’s coffee capital. Before departing Brisbane I had been offered a position at Sensory Lab Melbourne to work
alongside some of Australia’s best baristas. This is where I picked up invaluable information about coffee extraction, through espresso and alternative brewing methods. I was overwhelmed by the knowledge this company provided, and it has left an everlasting impression on me in appreciating and producing every cup of coffee. In the meantime, Danni had kept an open mind about where she desired to work. However, upon her first visit to the renowned Proud Mary Coffee Roasters (PMC) in Collingwood, she quickly took the opportunity to offer her barista services, and within no time was employed. Under the guidance and experience of Nolan Hirte and the team at PMC, Danni was quickly on her way to becoming a head barista as she developed an intense passion for the various alternative brewing methods they offered. Working with Melbourne’s elite, our knowledge of coffee was growing exponentially, as we had the opportunity to experiment with roasting and brewing rare and expensive high
quality specialty coffee. Paul Lee of Proud Mary spent many afternoons with us, passing on his roasting knowledge and allowing us to practice sample roasting and testing roast profiles. We were introduced to some of the best coffee equipment money could buy, e.g. Mahlkonig EK43, roast analysers, refractometers, etc. After many months of working tirelessly to perfect the art of coffee extraction, we had managed to build a reputation for ourselves and held valuable positions in our companies. Again we found ourselves in a similar position, craving more coffee experience. After much discussion, we decided to take our education into our own hands and start our own company. This would be the beginning of Specialty Coffee Masters PTY LTD, which would later procure Grindhouse Specialty Coffee in Stones Corner. We headed home to Brisbane to begin planning our future coffee shop. Danni and I were so set on having the best filter bar in Brisbane, that we went out and bought all the brewing equipment and grinders
SCHMETTERLING PHOTOGRAPHY
87.
UPON REFLECTION, BUILDING THE SHOP WAS THE EASY PART. ON OUR FIRST DAY OF OPENING, EVERYTHING THAT COULD GO WRONG DID GO WRONG. before even having a shop to brew in. After weeks of planning and wondering if this shop would ever happen, we finally got the green light, and the next day we started renovating. We pulled together all our resources and started purchasing everything we needed for a café. Lights, tables and chairs, plates, although we did forget to get coffee cups until the day before opening. The thing no one ever tells you about building a café from scratch is just how many things you will be purchasing; every miniscule aspect in the shop has to be thought about in great detail. Every colour, shape and style has to be considered, and it is incredibly overwhelming when you have a wide range of options. Our vision was to have a café that has a trendy vibe but retains its own unique style to avoid replicating a typical café scene. The majority of the construction (lacquering, painting, table making) was conducted by us with the assistance of extremely helpful family members who had carpentry skills, the most notable being my father, Bill. Because we chose
to keep manual labour cost low by doing the work ourselves, every day was 5am to 10pm. After nine very long and tiring days, Grindhouse Specialty Coffee was reopened and began serving the excited crowd who had waited patiently to see Grindhouse 2.0. Upon reflection, building the shop was the easy part. On our first day of opening, everything that could go wrong did go wrong. It was a real challenge after nine days of little rest to then be faced with a shop full of thirsty customers. Every fault in our procedures was exposed, the filter bar was constantly in use, our staff were still adjusting to the new setup, and we were beyond mentally and physically exhausted. In the end we survived and every customer enjoyed their experience, that being the most rewarding aspect of the day for us. The next step was incorporating an exciting menu. In Melbourne, the best coffee business also has great food to complement their abilities. However, Danni and I are not chefs and had never worked in a kitchen or barely even cooked
a decent meal for ourselves. As it turns out, the flavour pairing we would do quite often with coffee was really useful for coming up with great ideas for menu items. We started out simple with bagels and fillings and then became more daring, trying more complex dishes and cooked breakfasts, with our most popular dish being the Jalapeño bagel. It’s crazy to think that when we started we only had a few regulars and barely any food on offer. Now we are a pumping kitchen (albeit spanning only three metres) and an incredible offer for coffee lovers, with a line out the door most weekends! Aside from the 15 hour days, seven days a week, Danni and I are so energised, inspired and excited to start planning the next bigger shop that will give us the opportunity to evolve and expand on the incredible journey we have been on so far. Grindhouse Speciality Coffee - 9/360 Logan Road, Greenslopes QLD.
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89. BY Graham Mccormack Director, Food-To-Go Association
Innovation Activation THE KEY TO SUCCESS
One of the most misunderstood elements of any food retail business is the importance of activating a new and exciting innovation initiative efficiently and effectively in-store.
W
hether it be the launch of a new product or menu, a new promotion or an up-dating of pricing, it is often the case that the "detailed"
strategising and planning goes into determining what the product, promotion or new price will be,
coming up next. 4. In the case of new product initiatives, ensure that suppliers are fully engaged at the start of the planning and that all recipes, processes and costings are completed well in advance of the launch. 5. Ensure that all staff are fully briefed on the
with there being little or no real considered planning
new initiative prior to the launch and provide them
around the actual activation of the initiative at
with adequate information and training so that they
the coal face, in-store, with your customers and staff, where its success or failure will ultimately be determined. In order to give your next "big idea" the best possible chance of success, make sure you cover-off on these basic fundamentals: 1. Allow for a reasonable time-frame to properly plan and execute the new initiative. This will depend
OD F. .O . . to . . . .
can conďŹ dently communicate about it with your customers.
association
6. Depending on the type of initiative, fully prepare all marketing and communications content prior to launch, so that the core message to your customers is consistent and unambiguous.
foodtogo.org.au
7. Adequately staff your store(s) for the launch of the initiative, so that standard operations are
CONTACT
general rule is the larger the business, the longer the
not effected and service levels to customers do not
lead-time required.
suffer.
Graeme McCormack Director Food-To-Go Association +61 (0)438 666 036 graeme@foodtogo.org.au foodtogo.org.au
on the size and scope of your business; however, the
2. Ensure all key members of your staff fully
By following these basic principles, you should be
understand their respective roles and responsibilities
well on your way to successfully activating any new
in executing the initiative; who's doing what, when.
initiative in your store.
3. Create a method of clear communication
So with innovation being the key to growth, why
throughout your team, which regularly up-dates
not conjure-up something new for your business
everyone on where the process is at and what's
and give it a red-hot go!
Introducing the best thing in sliced bread.
New Smashed Egg from Sunny Queen Meal Solutions. With Smashed Egg, your options are endless. The newest product in the Sunny Queen range of Meal Solutions is 100% real egg with no dressing or seasoning added. Smashed Egg is snap-frozen and free flowing, so it’s easy to use as much or as little as you need to create delicious sandwiches, breakfast wraps, salads, sushi, canapés and more. And because nothing’s added, you’re not limited by anything but your imagination and your diners’ tastes. For more information about Smashed Egg call Sunny Queen Customer Service on 1300 834 703 or visit sunnyqueenmealsolutions.com.au
91. BY Christine Cottrell
s p e c i a l t y c o f f e e w i t h " f l a i r "
SPECIALTY COFFEE HAS ARRIVED IN THE PHILIPPINES IN THE LAST FEW YEARS, BUT WHAT I EXPERIENCED IN A RECENT TRIP TO MANILA WAS UP THERE WITH THE BEST. WITH THE LIKES OF TOBY’S ESTATE HAVING SEVERAL CAFÉS ALREADY AND THE WELL-ADVANCED CAFÉ CULTURE OF SINGAPORE JUST TWO HOURS AWAY, THEY’RE OFF TO A FLYING START.
I
was there on the invitation of Savoroso, our distributor, to exhibit Barista Bibles at a trade show, give a talk on training, and judge a coffee cocktail competition. With book signing, talking and judging over, Danee and Sheila, my very kind hosts, showed me around Manila’s food and coffee culture in the evenings. What I found particularly interesting about the coffee industry was its close alignment with the bar industry, somewhat like its origin in Italy. So in many cafés, along with the usual quota of espresso equipment and brewing devices of all kinds, would be an extensive range of alcoholic beverages and syrups covering the back wall. Filipinos, I learnt have a "sweet tooth", so are very fond of sugary additions to their coffee, and syrups are a big hit. In judging the coffee cocktail competition, I noticed too that the trainee baristas display a lot of courage and creativity in the ingredients they put together. And with great success! I was told this is due to the combination of Asian and European taste
receptors in the Filipino people. I also learnt about "flair"- the art of juggling bottles, cocktail shakers, and spoons - anything you can toss in the air and catch in your hand, really. These are polished performances that require considerable athletic skill and practice to execute. So ask for a coffee cocktail in Manila; you might also see group handles and tamps flying about to the latest in popular music. You will wait for your coffee, but if you’re not in a hurry on your way to work in the morning, or are avoiding peak hour in the evening, this kind of entertainment fills in the time. Café crawling in Manila will be just that unless of course you are with locals who know how to dodge the traffic hot spots by taking a route through back streets and when to avoid peak times lasting several hours. Enjoying long conversations over dinner, it seems, is a national pastime for those wanting to achieve the latter, which was perfect for an Australian wanting to learn about Manila and its social culture. If you stay in the heart of the Makati district,
as I did, you can explore several specialty cafés on foot. So grab a map from your hotel desk and get them to help you mark the locations of the following cafés. Two Toby’s Estate Cafés are within walking distance in Makati - at 125 LP Leviste Street, Salcedo Village and on the 3rd floor of Century City Mall, Kalayaan Avenue. Arrive right on breakfast, lunch or dinner times and you may get caught in the rush, as the meals are healthy and the coffee exceptional. Habitual Coffee specialises in brewed coffee made mostly from Filipino beans. You can also shop for some artwork while sipping your coffee, as everything on the walls is for sale. It’s at 2135 Chino Roces Avenue, Legaspi Village. Curator Coffee might be a bit hard to find unless you are forewarned, as it’s tucked away behind a cocktail bar at the front - on the corner of Legaspi and Don Carlos Palanca Street, Legaspi Village. I arrived late after the morning rush and enjoyed a ham and cheese croissant and a fine filter coffee served by super-
friendly staff with time to chat about the different coffees they offer. Restock Coffee is a beautiful homely space full of natural light and tasteful arty things. You could mistake it for an art gallery and you won’t find an espresso machine there, but Gia, the barista, will make you an awesome drip or filter coffee. On her recommendation I tried the cold drip, which went down well in the midday Manila heat. You will find it at 7635 Guijo Street, San Antomio Village. Local Edition serves only Filipino beans and you’ll never get bored with the décor, as its linked to a design studio, whose budding designers change the interior décor every few months I was told. At 116 Perea Street, Legaspi Village, the resident cat will greet you in the garden at the front. At Yardstick Coffee, 106 Esteban Street, Legaspi Village, the focus is not on coffee cocktails nor artwork nor anything other than coffee served from a bright red La Marzocco. The coffee was exceptional, and the food is both modern and healthy. Andree is a SCAE certified trainer, and his lovely space includes a training room as well. In the direction of Quezon City to the north, there are more specialty cafés less than an hour away (or three, if your timing is out). But you’ll need to go by car. I’d recommend using Uber for a hassle-free way of getting around, as the drivers of cabs hailed down in the street will want to take you to one of the many Starbucks the minute you say "café" or "coffee". Craft Coffee was the first specialty café in Manila. The original café is a cosy space where Danee and I chatted with Peter, the owner, who explained how the coffee industry has evolved in
Manila. Two Filipino WBC trophies sit on a shelf above his tables. He now has four outlets with two in Quezon City - at 65-66 Broadway Avenue and 88 Esteban Abada Street. The Coffee Empire is beautiful and spacious, with a big roasting room on one side and a lovely bar with low stools on the other. As well as a variety of exotic coffees and devices it can be made with, you will find fine food as well. Ernest, the owner/barista, was trained as a chef and was keen for me to try his French-style salmon, which was delicious. EDSA Coffee Design Group refers to their beverages as "liquid cuisine". It’s an even larger two level space, with a roastery on the lower level and interesting café spaces on the upper. With a vision "to be the leading expert for specialty beverages in the Philippines", the team of 16 baristas and roasters take experimentation and discovery of new ideas to a level that certainly impressed me. At Department of Coffee you may find Mark, the Filipino Latte Art Champion, and experience the occasional latte art smackdown. The owner, Myles, trains all the staff himself, having learnt from baristas and roasters in Portland. He set up his first shop in 2013 and has recently moved to a larger location at 87a Don A. Roces Avenue Quezon City. Don’t do as I did, and turn up at the old address in Wilson Street, which I got from the internet! There’s Gloria Jean's from Australia, Costa Coffee from the UK, Second Cup from Canada; a myriad of coffee chains from all over the world can be found the length and breadth of Manila. But the one that stood out is UCC, the Japanese
chain. It has several locations and is successfully taking on specialty coffee and doing it very well, it seems. Since we spent a lot of time chatting over meals, it would only be fair to recommend some of the places I enjoyed. The Flour Market has a few outlets around Makati and is instantly recognised by any foodie or tourist as a place they might want to try. It’s a bakery concept offering a good proportion of "wheaty" options with a modern take on things like pasta and pizza. Those like me who try to dodge the wheat, however, will find plenty to choose from. I enjoyed a side of duck confit sitting on a sizeable portion of potato mash and pea puree. For simple authentic Filipino food in Makati, Sarsa was recommended. So long as the alphabet is the same, I can generally navigate the menu in most countries, but somehow I’ve managed to escape any knowledge of what to order on a traditional Filipino menu. I went for an unlikely combination of soup and a plate of curried vegetables. Authentic or not, I’ll never know. When I was dining with locals to help me understand what to order, I learnt that when in doubt, choose pork. It’s usually slow cooked and served with generous portions of crackling. And it’s very, very tasty. I enjoyed a lovely selection of Filipino food at Blue Wave that also included lightly crumbed calamari, an omelet, an eggplant dish, fried chicken and pork belly. Keen also to try a Filipino breakfast, I enjoyed a large portion of lightly flavoured rice, a fried egg and a chunk of fried chorizo. The chorizo, of course, hails from the Spanish connection
KOPI O (WHITE COFFEE) SELLS FOR ABOUT 1.70MYR (ABOUT 55 CENTS), AND THESE STALLS ARE CONSTANTLY PACKED.
and comes with choices - with garlic, with extra fat, with chili, for example. Or, you can have "regular". I sense some American influence has crept in here too! A trip to any Asian city is not complete without a visit to a night food market. There I was to learn another feature of the Filipino menu - unlike other Asian countries, there’s a lack of vegetables. The night market presented an impressive and colourful array of meat and seafood of all kinds - stall after stall, with not a vegetable in sight. Plenty of rice, though. I also visited the Intramuros area, meaning "within the walls". It’s the original Spanish
settlement dating from the 16th Century, featuring several ornate churches and a good proportion of educational institutions. Certainly not specialty, but lovely because of its tranquil ambience is a café in a leafy courtyard at the back of Barbaras - a tourist restaurant with a cultural show. So if in need of a quiet place of rest and reflection and a simple (and very inexpensive) something to eat, this café is the place to go. If you’d like more sophisticated surrounds with your meal, Illustrado, a little further along the street, might be your best choice. It’s considerably more pricey, however. I believe some of the monasteries and convents also have restaurants, but finding
them will have to wait for next year’s visit to The Philippines, when I will also visit the areas including beaches and coffee plantations beyond Manila, which I’m told are very beautiful. About the Author: Christine Cottrell is a widely travelled coffee enthusiast with a passion for writing and photography. She’s the author of the Barista Bible (now in its second international edition) and the Perfect Espresso Training System - a series of coffee books and training materials that are now selling globally. www.perfectespresso.com.au
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94.
R E V I E W S
FIEFY'S SPECIALTY CAFÉ SHOP 1, 45 PIRIE STREET, ADELAIDE SA
WORDS AND IMAGES BY ANNETTE DUTTON
T.(08) 8221 6644
O
wned by Fiefy Anuwatanaphorn and Tim McDonald and established
Little Clive and fruit muffins, inch-thick delicious banana bread, fresh moist friands, crispy tasty ham and cheese
in 2011, Fiefy's Specialty Café is
croissants, grilled foccacias, and the
set into the facade of an Adelaide
bacon and egg on cheese on toast,
CBD building and is a haven for
topped with rocket and aioli dish-
the coffee lover and also the city
delish. All of Fiefy's products and
traveller.
ingredients are sourced from local
Fiefy's has been running strong
suppliers, and they choose the best
for four years and has recently
items with their hearts and their
undergone a light renovation/
tastebuds.
revitalisation. Fiefy and Tim worked together to redesign and fit out the café. They added their takeaway cups to the rear wall in a running panel effect, which now stands as an eye-catching talk-of the-town creative feature wall. The wall was also painted black to add depth, the lights were changed and an all over fresh lick of paint has done the job. Fiefy's places a real focus on pouring the perfect cup for their customers, which is of premium quality, well researched, and professionally blended. The blends are Fiefy's Barista blend and
Fiefy's employs award winning baristas to prepare and serve her coffee blends. Testimony to what makes their coffee special and well-made is that the baristas are passionate about their coffee production; they are trained hard by Fiefy, who has also competed in World, National and State Barista and Latte Art championships. This ensures that Fiefy's coffee is served to a high standard, maintaining consistency with the quality of the coffee. One thing that stands out at Fiefy's is that no matter how busy
Fiefy's Organic @ Origin blend.
they are, every cup of coffee is
Their Roaster is Andy Freeman of
made with love and care to the
CoffeeSnobs.com.au who won
right specification. Fiefy's also
the Golden Bean Coffee Roasters
serves a mad authentic Belgian hot
Competition in 2012 with these
chocolate.
two blends. The menu set is light dine-in/
Their customer service is their final asset of difference; they make
take-away breakfast and lunch
a point of knowing their customers.
snack meals for customers who
They understand how busy life in
wish to "grab and go", or want to
the CBD can be, so they make sure
take a break from the city beat. The
Fiefy’s is a little bit of escapism in
food highlights are definitely the
their hectic working day.
Turkish toast, assorted chocolate
Open: Mon to Fri, 7:30am to 4pm.
SHOP 8, CNR CLIVE ST & IPSWICH ROAD, ANNERLEY, QLD
B
(07) 3162 0260
risbane doesn’t quite have the reputation for awesome cafés that its southern neighbours of Sydney and Melbourne are renowned for, but a decent café culture is certainly developing, with new and interesting places opening both in the city and nearby suburbs. I was recommended one recently called Little Clive, in Clive Street, Annerley and after such high praise, thought I should check it out. Their simple but eye catching signage stands out from across nearby Ipswich Road, as does their great covered outdoor deck, which is filled with soft muted coloured timber tables and comfy chairs, so you can enjoy Brisbane’s amazing spring weather. We arrived around 11am and even through it was between the traditional morning rush and the lunch-time crowd, there were still lots of tables full, which may have been the result of Little Clive’s serving their breakfasts all day and their lunch menu from 10:30am. The menu was interesting and included in their breakfast offering was an avocado and feta plate, with coriander, chilli, lime and macadamia dukkah, smoked salmon on Turkish with beetroot crème, poached eggs, pickled onions and soft herbs, while their lunch-time menu included some amazing looking burgers served with sweet potato fries and
delicious salads including grilled Bugs with mint, feta and black olive salsa and watermelon vodka gazpacho, which the owner said was definitely a favourite with the customers. They also have a changing blackboard menu, which included an Eggs Benedict with Pulled Pork, which looked amazing, as did their window display with all cakes, muffins and pastries cooked on the premises, by their resident chef. The coffee they are using is Venezio Blend from Vivo Coffee, a Brisbane based company, which is being prepared by a very capable and friendly barista. My piccolo latte was smooth and had great body. This café has only been opened for four months, but through social media like Instagram and Facebook, has already gained quite a following. On weekends for breakfast, you will probably need to queue for a table, but I promise it will be worth the wait. We were joined by one of the owners, Shannon Lancini, who introduced himself and happily chatted about their café. He explained that this was their first venture into hospitality for himself and co-owner Claire Laaja, which was surprising, as they certainly seem to be on a winning combination of great ambience, great food, great coffee and very friendly service. Off street parking available. Open: 7 days, from 7am to 3pm.
95.
FOLK KIOSK 1/399 EWINGSDALE RD BYRON BAY NSW 2481 (02)7789 7685
P
urveyors of fine coffee and nourishing food. Folk Kiosk is a quaint and charismatic oasis located on the north side of the main hub of Byron Bay. Following a recommendation from a good friend as to where her favourite local coffee spot was, I was taken to a tranquil delight that pleased all the senses. This first visit was for our early morning coffee on the way to the local markets, obviously not only our choice, as the place was buzzing with locals and visiting campers in need of their morning caffeine hit. The natural landscape of lush greenery met with raw timber and thoughtful decorations gave me immediate visual gratification, so I just had to return for a sit down visit … so we went back for lunch. The very friendly and personable floor staff sang and floated around to the vinyl spinning on the make shift clothes dryer sound system - very impressive. This being my second visit in one day, I took in all the decor details of hanging plants, fresh flowers, timber finishes, not to mention the cute outdoor seating area with a sweet hand painted palm. I enjoyed a house cold pressed juice and smashed avocado bruschetta delight with fresh ingredients from the in house herb garden. Owners Maggie and Jules moved up from Melbourne 18 months ago to undertake a daunting three
month task of transforming an existing run down kiosk building into a well designed space that they hoped would become a unique destination for like minded people. Folk had been a long awaited dream of theirs (being both passionate foodies) and after stumbling upon the location, they decided the timing was right to take a break from careers in the city (music and photography) to embark on the Byron adventure. They have developed wonderful local regular customers who appreciate their nourishing café staples, as well as the interesting selections of ferments, elixirs and herbal tonics they provide. Given they rely completely on word of mouth recommendations for growing their customer base, they want to provide every person who walks through the doors with a café experience like no other. An experience worth talking about! I definitely recommend this charming space as a must visit for visitors to Byron. Their Instagram is their online space for showcasing the mood and menu of Folk - check it out @folkbyronbay. Plant based menu - Local / Organic / Seasonal. Dukes coffee - consciously roasted in Melbourne and sourced sustainably from around the world. Coffee is made on house made organic nut and coconut milks as well as Barambah Organic dairy milk. Open: 7am to 3pm daily.
trevs@dickson 20 CHALLIS STREET, DICKSON, ACT 2602
T
(02) 6257 2355
ucked away in a "blink and you’ll miss it" strip of shops behind Dickson’s main shopping hub, is this little gem. Trevs@Dickson came on strong recommendation from various Canberrians for a casual weekday brunch. Sporting a solid variety of dairy free, gluten free and vegetarian options, this busy (yet extremely efficient) little spot certainly caters to all tastes. Everyone from government employees, mothers, students, to tradies were stopping in for a smooth and chocolatey coffee fix, a deliscious blend called Black Range by Cosmorex. The matte black four group machine stood loud and proud at the front door, with eye contact and a smile from the busy barista as your first impression. The delightful menu included an all time favourite - corn and zucchini fritters. As a corn fritter connoisseur, I know all too well that some places can get it so wrong - doughey, lacking flavour, lacking corn! But these, oh these fritters were some of the best: full of flavour, full of corn and smeared
with fresh avocado. The add-ons made it especially perfect, and customisable with my addition of a poached egg and bacon. According to the waiter, this kind of add-on system is perfect for the lycra-clad after their morning jaunt up Mt Ainslie. Trevs Taste Collective is next on my list for breakfast or brunch or lunch, the next time I'm in town. The contemporary interior is decked out in shades of green with a calm and fresh feeling and a friendly atmosphere. Perhaps it was just the adorable two year old with us, but the staff were extremely attentive and pleasant. With such a choice on the menu, it's not all that surprising that Thursday to Saturday nights sees Trevs transform to a contemporary à la carte restauarant. Specials on the blackboard like Duck Magret and Feta and Thyme Cigars, suggesting to me I should just take a seat and not leave for the day! Trevs@ Dickson really is the place to stay and play. Open: Weekdays from 7am, Saturday from 8:30, Sunday from 9am. Dinner Thursday - Saturday from 6pm.
96. ADVERTISERS GUIDE
A D V E R T I S E R S
GUIDE AMANTI
T. 1800 263 333 W. www.amanticoffee.com
ANTICO COFFEE
COFFEE ROASTERS AUSTRALIA
T. (07) 5529 0888 W. www.coffeeroasters.com.au
DAVINCI GOURMET
T. (03) 9387 1224 W. www.anticocoffee.com.au
T. (02) 9741 4510 W. www.davincigourmet.com.au
BENNETTS
W. www.devondale.com.au
T. (03) 9853 0328 W. www.hab.com.au
BOUNCE
T. 1300 303 517 W. au.bouncelifestyle.com
CAFE PULSE
E. david@pulseplus.com.au
MOCOPAN
T. 1300 730 465 W. www.mocopan.com.au
MPM MARKETING SERVICES
T. (07) 3853 5800 W. www.mpmmarketing.com.au
DEVONDALE
NATVIA
DI BELLA COFFEE
T. (03) 9521 1553 W. www.natvia.com.au
DIMATTINA COFFEE
T. 1800 199 183 W. www.nutella.com.au
ELIXIR COFFEE
T. 1300 050 973 W. www.everpure.com
T. 1800 332 163 W. www.dibellacoffee.com
NUTELLA
Melbourne T. (03) 9462 4499 Perth T. (08) 9244 9377 W. www.dimattinacoffee.com.au
PENTAIR
CAFÉ SCHOOL AUSTRALASIA
C A F É S CH O O L AUSTRALASIA
T. 02 6583 7163 E. info@cafeculture.com
CAFETTO
T. 1300 364 440 W. www.cafetto.com
CAPSULE PACK
T. (07) 5676 6483 W. www.capsulepack.com.au
CLOROX
T. 1800 240 502 W. www.cloroxcommercial.com.au
CLOROX
T. 1800 240 502 W. www.cloroxcommercial.com.au
T. (07) 3356 5652 W. www.elixircoffee.com.au
EQUILIBRIUM
T. +61 405 748 010 E. aabflav@gmail.com
ESPRESSO COMPANY AUSTRALIA
T. 1300 326 326 W. www.espressocompany.com.au
FREEDOM FOODS
T. 1800 646 231 W. www.freedomfoods.com.au
FTA TRADERS
T. (03) 8398 0500 E. coffee@fta.com.au
COFFEE BAGS PTY LTD
STODDART
T. 1300 791 954 W. www.stoddart.com.au
SUNNY QUEEN
T. 1300 834 703 W. sunnyqueenmealsolutions.com.au
SWISS WATER
W. swisswater.com
JUST COFFEE INSURANCE
T. 1300 605 061 W. www.justcoffeeinsurance.com
COFFEESNOBS
W. www.coffeesnobs.com.au
ROBAND
T. (02) 9971 1788 W. www.roband.com.au
HARNEY FINE TEAS
T. (02) 8355 7059 W. www.harneyteas.com.au T. (07) 3382 7725 W. www.coffeebags.net.au
RANCILIO
W. www.ranciliogroup.com
LIDDELLS
WILD 1
T. 0435 794 537 W. www.wild1.com.au
W. www.liddells.com.au
COFI-COM
T. (02) 9809 6266 W. www.coficom.com.au
COMPAK
T. (03) 9681 7537 W. www.compakgrinders.com.au
WILLIAM ANGLISS INSTITUTE
LION DAIRY & DRINKS
T. (03) 9188 8000 W. www.lionco.com
MILKLAB
W. www.milklabco.com
T. (03) 9606 2103 W. www.angliss.edu.au/shortcourses
XTRACTED ESPRESSO SOLUTIONS
T. (03) 9681 7537 W. www.xtracted.com.au
e n h a nce y ou r c a fé
to caf é cult ure ma gazine
WWW.CAFECULTURE.COM/subscription
98.
BY CHRIS SHORT
Never cleaned a capsule coffee machine? I t ’ s
A
t i m e
t h at
y o u
d i d
s you know, coffee oils and residues build-up in coffee machines. This build-up is not only unhygienic, but it vastly affects the taste of a cup of this caffeinated goodness. Until now there have been few effective means of easily cleaning capsule machines regularly. Introducing: Clean Bean Capsule Machine Cleaning Technology. Its patented quatrefoil-shaped tablet sits in a unique holder system that is used just like a coffee capsule. Clean Bean is so easy to use! Plus, the holder is re-usable, reducing waste and environmental impact. The good news just keeps coming with this product. Clean Bean is also certified for organic use by the Biological Farmers of Australia (BFA) and the US organisation, the Organic Materials Review Institute (OMRI). Organic Certification means Clean Bean is free from phosphates, genetically modified organisms and harsh corrosive chemicals. It’s safe for you and the capsule machine. Clean Bean is the brainchild of Australian company Cafetto. Already well established in the coffee machine cleaning market globally, it has been a two year research and development process to ensure most capsule machines can be cleaned with one easy system. Managing Director Chris Short said, “We’ve been in the espresso machine cleaning business for quite a while now. The growth of the capsule machine market has really taken everyone in the coffee industry by surprise. At Cafetto, we pride ourselves on having a cleaning product for every type of coffee machine on the planet. So, we thought it was about time we found the best cleaning solution for capsule machines too.” The Clean Bean Capsule Coffee Machine Cleaning System is complemented by a Descaler to keep capsule machines free from hard water scale build-up, which can block the water heating elements of the machines. Clean Bean is available now at Woolworths stores nationally. You’ll find it in the coffee and tea aisle.
ABOUT THE CLEAN BEAN PRODUCTS: Starter Pack: four tablets and a holder to suit each type of capsule machine. Clean Bean Refill Pack (to use after the starter pack): eight tablets. Clean Bean Descaler: 250 ml bottle that provides two doses.
CLEAN BEAN® STARTER PACK • Cleans in two minutes • 7x more effective than hot water • Eco-friendly • Re-usable cleaning tablet holder compatible with all machines • Contains four tablets and three tablet holders
CLEAN BEAN® TABLET REFILL PACK Keep the reusable tablet holder from the starter pack and simply continue to purchase the eight tablet refill pack.
CLEAN BEAN® DESCALER • Compatible with all machine types • Removes hard water scale • Registered for organic use • Eco-friendly - free from phosphates and GMO ingredients • Safe for all machine parts • Can also be used to descale kettles and coffee brewers
CONTACT FOR MORE INFORMATION VISIT: www.cleanbean.com
FOR MORE INFORMATION, CONTACT CAFETTO ON +61 8245 6901 OR ENQUIRY@CAFETTO.COM
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