CAFE CULTURE DIGITAL ISSUE 7 by Cafe Culture

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issue #7 j u l y /1 9

MORE THAN JUST A MAGAZINE

NEWS PEOPLE RECIPES REVIEWS PRODUCTS GLOBAL EVENTS INSIGHTS SOCIAL TRENDS FOOD BEVERAGE COFFEE

ANNUAL BUMPER EDITION

CAFE CULTURE DIGITAL - MORE THAN JUST A MAGAZINE

The Lanes Coffee Festival

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issue #7 j u l y /1 9

MORE THAN JUST A MAGAZINE

NEWS PEOPLE RECIPES REVIEWS PRODUCTS GLOBAL EVENTS INSIGHTS SOCIAL TRENDS FOOD BEVERAGE COFFEE

ANNUAL BUMPER EDITION

CAFE CULTURE DIGITAL - MORE THAN JUST A MAGAZINE

The Lanes Coffee Festival

COVER IMAGE ALCHEMY CORDIAL COMPANY PARTICIPATED IN THE RECENT LANE COFFEE FESTIVAL IN BRISBANE AND SUPPLIED SOME AMAZING SNAPS OF THE EVENT - THIS MONTHS COVER PIC SUMS UP THE VIBE...

Contacts PRODUCED AND PUBLISHED BY CAFE CULTURE INTERNATIONAL MANAGING DIRECTOR - SEAN EDWARDS MOBILE: 0419 287 608 PO BOX 5728 PORT MACQUARIE NSW 2444 GRAPHIC DESIGNER - BONI LORNIE BONI@CAFECULTURE.COM SALES EXECUTIVE - JEREMY WALL JEREMY@CAFECULTURE.COM MOBILE: 0427 147 218 CAFE PULSE RESEARCH DIRECTOR - DAVID PARNHAM DAVID@CAFECULTURE.COM MOBILE: 0423 200 206 FINANCIAL CONTROLLER - KRISTINE EDWARDS ACCOUNTS@CAFECULTURE.COM SOCIAL MEDIA - TILLY EDWARDS TILLY@CAFECULTURE.COM PROOF READER - KATHRYN KRASKA MEDIA RELEASES TO INFO@CAFECULTURE.COM VISIT CAFECULTURE.COM FOR MORE INFO AND TO PURCHASE CAFE CULTURE MAGAZINE

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Contents

Cafe C O N T E N T S

REGULARS P R O F I L E NOTE 6. PUBLISHER’S

R O A S T E R

WOOD

10. EXPAT ROASTERS AWARDED NUMBER ONE R O

12. INDUSTRY NEWS WITH FIONA SMART

c t

16. FINANCE NEWS WITH MARTYN SMITH 26. WHAT GETS YOU FROTHING? 34. CAFE REVIEW

FEATURES 18. RENEKA LIFE - EXCLUSIVE TO ESSENTIAL COFFEE 20. ALCHEMY - THE LANES COFFEE FESTIVAL 29. THE WORLD’S MOST SECLUDED COFFEE 32. CBD COFFEE HEREROASTER TO STAY 50. THEISWOOD The most common source of fuel used to supply a coffee roaster with heat is gas. The Wood Roaster, however, roast their coffee beans the traditional way, exclusively over a fire fuelled by Ironbark wood.

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H C

Regulars. R l 9. NEWS FROM ABOVE

News from above with Phillip Di Bella.

12. CULTURED PRODUCTS

Some of the latest and greatest products to hit the café and hospitality marketplace.

14. CULTURED GOSSIP

Get the latest news for café owners and the café industry.

You serve the coffee, we insure i

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COMPETITION SUCCESS IN ASIA

Competition success in Asia PUBLISHER’S NOTE by Sean Edwards

What a perfect way to shrug the winter blues than taking a

The competition invited experienced international judges from

flight to Indonesia and taking in a quick glimpse of summer.

all over the ASEAN regions. The list included Basil Vasillou

I was invited to showcase our Java Roma Global Barista

from Starbucks Indonesia, Craig Lawson from Alternative

Challenge Competition at the Food and Hotel Indonesia trade show last week in Jakarta. The ASEAN Coffee Federation invited Cafe Culture to assist in running this fun team competition, inviting sixteen teams from all around South East

Dairy Co, Ibrahim Bin Ahmad from Tinnghia Coffee. I also had the pleasure of judging this fun event, it was a rewarding experience to see our event turn into such a professional competition, outside of Australia.

Asia. Justin Metcalf who is an Australian coffee roaster, and board

Food and Hotel Indonesia combined with the Indonesian

member of the event was also head judge for the competition.

Coffee Association also ran a Coffee Roasting Competition at

Justin is very familiar with the Cafe Culture team based

the trade show. The winner for 2019 was from Expat Coffee in

competition, having competed and judged in its past format.

Bali, with their senior roaster Sermy Samma taking the glory of

The competition has had many past lives where it was formerly

being Indonesia’s number one coffee roaster. It was a pleasure

known as the ‘World’s Richest Barista Competition’ and before that it was the ‘Trans- Tasman Barista Competition’ - as the name would suggest, a competition between Australia and New Zealand.

to go home via Bali and have the opportunity to hang out with the Expat team and help Sermy celebrate his victory. The founders of Expat, Shae and Jess McNamarra, put on a staff party to celebrate the win which was a fantastic team effort

The ASEAN Coffee Federation Director Steven Tan and assistant

from all the staff at Expat. Shae and Jess have grown Expat

Zan Wong did a great job organizing sixteen competing teams

into a sizable business, with 3 locations now open in Bali and

with only one month of lead time. Teams came from Malaysia, Vietnam, Laos, Singapore, Indonesia, Bali and Thailand. The competition is based around making coffee, and making it fast, to a high quality of standard in a realistic cafe environment. Two teams of four baristas competed opposite each other to

many other Cafes in Bali are now using Expats’ designer coffee blends. Shae and Jess have worked hard to replicate a specialty coffee business in Bali and to recreate an Australian cafe culture around the concept. Like many Australians that visit Bali most

race the clock making fifteen drinks in ten minutes. The ASEAN

will make the effort to hang out at Expat Cafe enjoying the

Coffee Federation organized many of its members to help

familiar Aussie cafe experience. Best of luck and thankyou for

sponsor the event helping to create a generous prize pool of

letting us be part of the Expat family for a few days.

$10,000. My next stop is Auckland for the New Zealand Breezey Masters, The Singapore team (The Expendables) proved to be too hard to beat, taking home the prize money and trophy after having

so there goes my sun tan, but I can’t wait for some good coffee, great wine and a big bowl of Green Lipped Mussels.

to replay a second final against ‘Hungry Birds’ from Bali for an exciting finish.

Sean Edwards, Publisher Café Culture.

CAFE CULTURE DIGITAL - MORE THAN JUST A MAGAZINE

COMPETITION SUCCESS IN ASIA

CAFE CULTURE DIGITAL - MORE THAN JUST A MAGAZINE

COMPETITION SUCCESS IN ASIA

CRAIG LAWSON (CENTRE)

CAFE CULTURE DIGITAL - MORE THAN JUST A MAGAZINE

COMPETITION SUCCESS IN ASIA

JUSTIN METCALF

SEAN EDWARDS

CAFE CULTURE DIGITAL - MORE THAN JUST A MAGAZINE

EXPAT. ROASTERS AWARDED NUMBER ONE ROASTER IN INDONESIA

Expat. Roasters awarded number one roaster in Indonesia (BALI, INDONESIA T H U R S D AY 1 A U G U S T 2 0 1 9 ) by Jessica Melky

Expat. Roasters senior coffee roaster Sermy Samma has been awarded the number one coffee roaster in Indonesia at the Indonesia Roasting Championship (IRC) 2019 which took place on 24 – 27 July alongside the FHI (Food and Hotel Indonesia) in Jakarta. Organised by the Specialty Coffee Association of Indonesia (SCAI) these awards are a platform to highlight the countries best baristas, roasters and coffee professionals. Shae Macnamara, founder of Expat. Roasters, a speciality coffee producer operating and servicing Indonesia, says winning this title is directly in line with their commitment to training and education, both with their wholesale partners and internal staff. “To take first place in the roasting category is great recognition for our dedication to training, supporting and mentoring our staff that we have here at Expat. “I know first hand the hype and pressure that comes with competing but I truly believe it’s a valuable way to push yourself in your role and get you out of the day to day routine. “It’s an opportunity to increase skills and stay in touch with what’s happening globally in the specialty coffee market,” says Shae. The competition saw over 30 coffee roasters enter where they had partake in three parts; green bean grading (identify any faults or defects in the beans), sample roasting, production roasting and blending various single origins. “Part of my reason for opening Expat. Roasters in Indonesia was because I saw an opportunity to not only showcase the specialty coffee grown here but to mentor young baristas and roasters to be some of the best in the world,” said Macnamara.

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CAFE CULTURE DIGITAL - MORE THAN JUST A MAGAZINE

THE IMPORTANCE OF SETTING GOALS

The Importance of Setting Goals INDUSTRY NEWS with Fiona Smart

I work with a lot of business owners who struggle with employee engagement, performance and retention. What I often find is that these businesses are also struggling with profitability and that the owner stress levels are high. Not a great recipe for success. On the flipside I find that the businesses that are thriving, and not just surviving, have leaders that are working toward an articulated goal, and team members that are also working toward some kind of target. In most cases this is not a formalised process, itâ&#x20AC;&#x2122;s generally an engaged business leader, naturally driving sales and building a great team culture through other employee engagement activities. Being a lover of creating businesses that can run themselves, I assist by creating internal frameworks to ensure there is some level of formality and accountability around goal setting and targets, and these support systems are often where success, sanity and profitability lays.

CAFE CULTURE DIGITAL - MORE THAN JUST A MAGAZINE

THE IMPORTANCE OF SETTING GOALS

“ As a cafe owner you should have your own business goals, which should cascade down to your manager’s targets, which in turn should cascade down into your team members’ targets.”

Key performance indicators (KPIs) and performance reviews

and soft targets, which include both tangible and intangible

generally make employees cringe and there are a few

aspects of the cafe environment.

reasons why. KPIs are mostly associated with the corporate world, where performance reviews and meeting your KPIs

The tangibles in a cafe are the hard targets like spend

become an added pressure for workers who are already

per head, wage percentages, cost of goods and wastage

struggling to achieve daily goals. They can be intimidating in

levels. These elements feed into the financial success of the

terms of how performance is managed when an employee

business, but they are often not part of the language used

is not meeting them. They’re often created for, rather than

between owners, managers and team. They need to be.

with, team members, which potentially leads to a lack of engagement and an ineffective outcome, and there are

Cafes are also spaces where intangible elements like

often situations where KPIs don’t really change anything in

cleanliness, ambience, using eye contact, or having a music

terms of improving an employee’s skills. Rather, they just

policy that aligns with customer and brand, directly impacts

feed into fiscal goals.

on the customer experience, so setting targets around the intangible elements that deliver a great customer experience

Large organizations use KPIs at multiple levels to evaluate

also need to be in place. This is where you’ll need to get

their success at reaching targets. As a cafe owner you

creative.

should have your own business goals, which should cascade down to your manager’s targets, which in turn should

Because the cafe is a unique space, being home to team

cascade down into your team members’ targets.

members with varying skills and engagement levels, creating CPIs in your cafe can be a collaborative process

KPIs as a term doesn’t fully talk to the cafe environment

between owners, managers and team members. There are

- one where you’re often dealing with family owned

no rules here, you can have some group CPIs and you could

businesses, lower sales budgets, casual and transient

even invite your customers to input on the intangible and

staff and the uniqueness that is the cafe landscape. For

soft targets!

that reason, in my consulting work I use the term CPIs (Cafe Performance Indicator), in talking about setting

There are a few steps in getting the process of CPIs in place.

benchmarks and targets that not only addresses the needs

Firstly, you need to understand the skills, strengths and

of the business, but also stimulates employee engagement

weaknesses of your team.

and increases staff retention. These CPIs consist of hard

CAFE CULTURE DIGITAL - MORE THAN JUST A MAGAZINE

THE IMPORTANCE OF SETTING GOALS

Once you are clear on which areas need to be developed in your team, create a ‘CPI Register’ for each role, that defines the hard and soft targets that you can assign to each position eg. barista, waiter, chef, kitchen hand, team leader, manager etc. Depending on the role, these can be anything from spend per head, second coffee sales, punctuality, wastage, or food safety compliance to smiling, managing a section, pouring a rosetta, leading a team meeting or creating a new weekly drink special.

Like other performance review and training/development programs, the easiest way to get traction is to lock in set times on the calendar and action the process regularly, regardless of what is happening in the business. Whether you’re doing weekly, monthly or quarterly CPI reviews,

“ ...the more you can engage your team in deciding on their targets, listening to their desires, working to their strengths, and supporting them to improve their weaknesses, the more they will understand the needs of the business and contribute to the business.”

your manager or team leader should be across what the team members are working toward, and be having regular conversations around progress and/or ongoing training relating to their CPIs. One of your CPIs, as the owner, is to keep your team leaders on track with their own and the team’s CPIs.

When your team members have achieved a target, move on to a new one. As I said earlier, the more you can engage your team in deciding on their targets, listening to their desires, working to their strengths, and supporting them to improve their weaknesses, the more they will understand the needs of the business and contribute to the business.

In business it often feels like there is no time to initiate these kinds of practises but if you don’t change things, nothing will change. Once you have a process around CPIs and have practised that process a few times, it will become second nature to you and the team. The outcome will be a healthy cafe that is an ecosystem of learning, accountability and achievement and you will see the results in sales growth and team engagement.

cafelab.com.au

CAFE CULTURE DIGITAL - MORE THAN JUST A MAGAZINE

INDUSTRY

AUSTRALASIAN

C A FÉ S C H O O L

WE WANT TO HELP YOU SUCCEED IN YOUR CAFÉ With leading cafe experts Sean Edwards from Cafe Culture International and Fiona Smart from Cafe Lab

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CAFE CULTURE DIGITAL - MORE THAN JUST A MAGAZINE

INDUSTRY

Reflections of a Bean Counter #1 [ M O N E Y M AT T E R S S O M E T I M E S ]

So the joke is that I used to be a bean counter, but now I count beans.

everything plain sailing! If it had, our first coffeehouse wouldn’t have taken 18 months to break even. Nor would it have mattered that competitors took 41% of our commercial sales at the end of 2016. And when our road was closed for 10 weeks leading up to Christmas last year, I would have just

I’m a Chartered Accountant and known for a measure of

shrugged it off.

financial aptitude, but now I own and operate Ricca Coffee

What I can say, is that my skills were invaluable during those

Company, a 44-year-old roasting business in Adelaide’s inner

times.

west. I appreciate that unless you misunderstood the ‘bean counter’ I’d like to share some thoughts about financial management,

thing, financial management isn’t the number one reason

in the hope of adding value for my coffee industry peers.

you’re in coffee. Don’t feel bad about it, it might be a

Not that my financial skills and experience have made

strength.

CAFE CULTURE DIGITAL - MORE THAN JUST A MAGAZINE

MONEY MATTERS SOMETIMES

The thing is that managing money is important. My first take-away tip is to embrace this principle. It’s true, and it’s good. Sometimes it matters more and sometimes it matters less... but it never goes away. When it comes to financial management, it concerns me that too many of us are distracted, oblivious or afraid, or a

Whatever our passions though, most of us can appreciate

combination of those. This is why it can be wise to delegate

that this chart can take us to a happy place (or at least an

financial tasks to others. Partner with someone who can

expensive one... flying Business Class);

report to you in a way that is meaningful for you. Here’s an acid test question for you; do you have a cash

Cash forecast

forecast for at least the next six months? The good news is that a skilled person can put one together in a few hours. Mine is on a spreadsheet; it doesn’t have pretty formatting or fancy macros, but it does the job. Once you have one, just keep updating it and pushing the finish date forward. (That’s what we accountants call a ‘rolling forecast’ – throw the term into a conversation at your next dinner party!) The bad news is that company directors may be breaking the law if they don’t have one. If you’re a director of your

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company and a cash forecast would show that you won’t be able to pay your bills, you could be trading while insolvent. That’s a legal offence. Some of us monitor our finances obsessively. My tip for that is to remember that money doesn’t matter all the time. But that’s a topic for another article.

While this is the one that you’d like to hide from the bank;

Your cash forecast might say happy things about your

Cash forecast

business, and it might say hard things about your business. Whatever the case, having a clear picture of your cash is an essential resource. Next time…The Truth will set you Free MARTYN SMITH IS A CHARTERED ACCOUNTANT AND GRADUATE MEMBER OF THE AUSTRALIAN INSTITUTE OF COMPANY DIRECTORS. THIS ARTICLE CONTAINS GENERAL INFORMATION ONLY AND SHOULD NOT BE TAKEN AS CONSTITUTING PROFESSIONAL ADVICE.

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CAFE CULTURE DIGITAL - MORE THAN JUST A MAGAZINE

RENEKA LIFE WITH LATTE ART AND AROMA PERFECT TECHNOLOGY

RENEKA Life with LATTE ART and AROMA PERFECT Technology [EXCLUSIVE TO ESSENTIAL COFFEE]

Introducing the RENEKA Life 2, the complete

cater for different types of liquids. The LATTE ART

package! Imagine a world where you don’t have to

automated frother helps the most novice coffee maker

do any tamping! Just fill up the group handle with

produce silky smooth “micro foam” time after time.

freshly ground coffee and let the AROMA PERFECT technology take over, no need to tamp, just simply

All you need to do is, pour your milk into a milk jug,

insert the group handle and press the button to

place the LATTE ART wand inside the jug and press the

extract the perfect espresso. Coupled with the

button to choose your desired milk option. The result

amazing automatic LATTE ART steam wand makes the

will be a well-steamed milk with a uniform texture

RENEKA Life 2 the complete package that guarantees

at the optimal temperature that will support and

consistency!

complement the qualities in your espresso. Now, you

Sounds like science fiction, right? The RENEKA Life 2 and 3 group machine, designed

are finally ready to pour the milk and craft your latte art patterns.

and manufactured in France, are a cafe owners’ dream

The time saved on holding the jug and monitoring the

come true!

milk can be spent on cleaning tasks or taking orders,

The self-tamping AROMA PERFECT technology and

increasing the efficiency as well as the coffee and

LATTE ART technology make the “perfect” coffee and

service speed and consistency.

milk every time at the touch of a button. It’s as easy as 1, 2, 3! With minimum training necessary.

No need to buy any extra equipment that takes up space and needs extra maintenance to automatically

The patented AROMA PERFECT brewing unit delivers optimum tamping pressure. The brew head automatically adapts to the amount of coffee and supports changes in dosage to ensure the perfect tamp pressure for a great extraction every time. Patented technology also minimizes the pressure on the brewing unit seals – which translates into less wear and lower maintenance costs.

steam your milk or tamp the coffee! All you need is the RENEKA Life coffee machine with AROMA PERFECT and LATTE ART technology to have the complete package!! RENEKA took into account all the physical effects of tamping on baristas and developed the AROMA PERFECT brew head and matched it with the LATTE

With the LATTE ART technology, compressed air and

ART technology. No more repetitive strain injuries

steam gets mixed inside the machine. The compressed

(RSI) to barista’s wrists and elbows.

air is created by a separate pump. The air-steam mixture creates a finer foam. Four different milk

CALL Essential Coffee, the exclusive supplier of Reneka

programs are available at the touch of a button to

handmade premium European coffee machines, and

vary the amount of required air and temperature to

associated products, to book your free demonstration.

CAFE CULTURE DIGITAL - MORE THAN JUST A MAGAZINE

RENEKA LIFE WITH LATTE ART AND AROMA PERFECT TECHNOLOGY

“

FEATURES: •

“Cool touch” steam outlet with push button or tap version

•

Mixed hot water outlet (electronic control) with 2 programmable doses

•

Illuminated cup area

•

Programmable pre-infusion

•

Electronic microprocessor 5 selections per group

•

Magnetic coupling pump

•

Aroma Perfect: for perfect coffee extraction every time, and easy insertion of the ﬁlter holder into the brewhead

•

Anti-Pics boiler: auto-regulation system which stabilizes the brewing temperature and makes the preventive ﬂushing cycle unnecessary

•

GIDR: Setting the temperature of the boiler and of each coffee group

•

Automatic cleaning program of coffee brewhead and Barista Steam

•

“Pull-out” espresso cup tray to work either with take-away cups or smaller cups (on LIFE HIGH CUP)

•

ECO Stand-by function

•

LCD display

•

Latte Art technology: for well- steamed milk with a uniform texture at the optimal temperature - four different milk programs available.

“The RENEKA Life 2 and 3 group machine, designed and manufactured in France, are a cafe owners’ dream come true! ”

THE LANES COFFEE FESTIVAL

The Lanes Coffee Festival BY MICHAEL BISHOP

The one day event happened in the iconic Lanes of ‘The Valley’, Brisbane’s buzzing lifestyle centre. It was the brainchild of Sam Holman from The Black Lab Coffee Co. This was the second year for the event and it was a cracker!

zone and a very active stage that mixed music with Latte Art competitions, Aeropress demos, cold brew demos and Espresso Martini masterclasses.

Bakery Lane featured Grinders coffee, the Black Lab, Single O, Told You So and a Nitro Brew station. There was a dynamic stage with music and coffee education activations aplenty, and also festival tours lead by the organisers which came through

There are 3 Lanes in the Valley, California Lane, Bakery Lane

in waves throughout the day, these were lead by a guide and

and Winn Lane. Alchemy was in good company in Winn Lane

were booked out well before the event kicked off.

alongside Peter from Cravve Chocolates, the Native Supply Co and No 5, the funky little cafe that was buzzing all day.

There were also Masterclasses held on stands. Reverend’s led a

California Lane had Wolff Coffee, Fonzie Abbott, Padre

“How to” on Pourover coffee, Cold Brew was made clear and

Coffee, Supreme, Neighbourhood Coffee, The Monday

simple thanks to the guys at LTD Espresso and How to make

and Harvest Cold Press Juice were there showing their new

Coffee Cocktails was on at the Bowery later in the afternoon.

Kombucha range and their distribution of Oatly Oat Milk for

The Lanes are cosy as you would expect, and this made the

Queensland. California Lane also had a Green Garden chill

event seem very busy, as a line up of 10 people at any stand

CAFE CULTURE DIGITAL - MORE THAN JUST A MAGAZINE

THE LANES COFFEE FESTIVAL

“Overall, the Lanes Coffee Festival was a triumphant celebration of Queensland cafe society with coffee roasters and cafe suppliers collaborating to share what we are doing here in Brisbane”

blocked progress, however there was a great atmosphere. Coffee

rest of their evening feeling like they had been part of the coffee

and cafe enthusiasts loved getting to meet the founders and

family for the day.

thought leaders from the Brisbane coffee scene. The program was educational and lively with lots of sampling across all stages and through the stages and of course the gorgeous Queensland winter weather served up a stunning blue sky 24 degree day.

Overall, the Lanes Coffee Festival was a triumphant celebration of Queensland cafe society with coffee roasters and cafe suppliers collaborating to share what we are doing here in Brisbane. The

Alchemy loved being a part of this event and focussed on serving

feedback from visitors was overwhelmingly positive, I think the

hot and cold Golden Lattes, Chai Lattes and Matcha Lattes to visitors who were clearly delighted to see all things cafe included

excellent show guides made everything clear and easy. I for one, can’t wait ‘till next year.

in the coffee driven event.

As the afternoon rolled on, the mix of drinks transitioned from coffee to booze or more accurately in many cases, coffee and booze and the good times continued until 10pm, when the fun

Anyone interested to discuss more about what Alchemy is doing here in Australia or internationally, please feel free to

was blended into the Valley on a typical Saturday night. Patrons

get in touch with me directly at Alchemy Cordial Company

buzzing after several espresso martinis pinballed out into the

e. Michael@alchemycordial.com.au

CAFE CULTURE DIGITAL - MORE THAN JUST A MAGAZINE

THE LANES COFFEE FESTIVAL

CAFE CULTURE DIGITAL - MORE THAN JUST A MAGAZINE

THE LANES COFFEE FESTIVAL

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25 HOW TO ACTIVATE ALL THE SENSES RANCILIO IN YOUR SPECIALTY CAFE

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WHAT GETS YOU FROTHING?

EMILY COUMBIS @ AREMDE

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WHAT GETS YOU FROTHING?

Almond Breeze Barista Blend, the low sugar cafe almond milk, and BaristasforBaristas.com are dedicated to pushing our industry forward and help to continue to grow Australia’s thriving coffee scene.

once optimal temperature is reached. The three group Nexus One also contains seven boilers and temperature is consistent to 0.2 of a degree and steam is engaged with new thermal cycle technology so it is always ready to perform consistently.

if they would like the machine to match the interior design of their business then we can also customise to match that too! So far I’ve seen honeycomb patterns, weathered patina copper and silhouettes of city skylines to name a few.

BaristasforBaristas.com continues to speak to those leading the charge, and this month the team spoke to Emily Coumbis from Aremde. Emily has been in the coffee industry for almost 10 years, starting out as a dishy before working her way up to being a cafe manager and building her online profile with her colourful latte art.

YOU WON THE “BEST NEW PRODUCT AWARD” AT WORLD OF COFFEE 2019 IN BERLIN AND TWO CATEGORIES IN AUSTRALIA’S GOOD DESIGN AWARDS, HOW WAS THIS EXPERIENCE FOR YOU?

WHAT MACHINE TRENDS DO YOU PREDICT OVER THE NEXT YEAR?

A back problem, an issue that 51% of baristas are concerned about according to the Australian Barista Census, then forced her to change career direction. Emily now works full time for the Aremde crew in their Brisbane headquarters and has been working for them since the launch of their award-winning Nexus One machine in September last year.

of Coffee there was definitely some happy tears amongst the team! Before it was released to the world, the Nexus was two years in the making, including prototypes, testing, research and development and then more tweaking. There has been a lot of love put into this machine to get it to a high standard where it could compete with other machines on the commercial market. To have now won three awards in product design and engineering is a huge confirmation that all the persistence to perfect this product has paid off. We are now leading design innovation in the commercial coffee machine industry, which traditionally has not seen many dramatic changes until now.

AREMDE’S NEXUS ONE WAS BUILT ON THE PRINCIPLE “LESS MACHINE, MORE EXPERIENCE”, CAN YOU TELL US MORE ABOUT THIS? The Nexus One was created with the customer in mind. The designer Rempt wanted the theatre of coffee making to be on display to enhance the customer experience and encourage interaction between the barista and consumer. The bulk of the machine sits under the counter (boilers and electronics) so bench space occupied by the machine is minimal, making it more open for interaction. Along with designing a new age machine, it also had to be technologically advanced and easy for baristas to use, so it was decided to make the working parts as minimal as possible to allow for ease of use in high volume environments. Buttons are single push on push off buttons for steam and hot water, with group heads also having multi-function buttons programmed with two individual doses and a free pour mode per group. There’s no paddles or dials on the machine to minimise confusion and allow for steam to be stopped instantly

When it was announced that we were the winners of the Best New Product at World

WHAT MAKES AREMDE’S PRODUCTS UNIQUE TO EVERYTHING ELSE ON THE MARKET? Aremde’s Nexus One is unique in many ways. In cafes that already showcase the Nexus, the owners have noticed that customers are looking at their phones less and are interacting with the barista more. It uses a new technology with a thermal cycle system that rotates steam around the machine constantly, so it is always engaged and ready to perform at optimal temperature to heat milk consistently. It also uses medical grade materials to keep power consumption down through use of efficient heating insulation inside the machine. And finally, my favourite part that makes the Nexus One unique is that the machine can be customised. Customers have a choice of 32 standard colours, or

From what I’ve seen, my prediction is that there’ll be a heavy emphasis on automation. The technology in automation is getting increasingly better, where machines are now designed to mimic the barista’s touch, not necessarily to replace the job of the barista, but to free up their hands so that they can provide better customer service without also needing to concentrate on shots, milk and serving all at once. WHAT CAN WE EXPECT FROM AREMDE NEXT? Aremde’s vision is to improve the working hospitality space by offering new innovation and minimalist design to improve flow, functionality and work efficiencies. For example, our newest product, the Modus One, is a cup warmer that utilises standard dishwasher racks. Simply, the dirty cups are loaded onto the racks, put in the dishwasher and from there they can go straight into the cup warmer. The need for the dishy to stack cups back on top of the machine is eliminated, freeing up time in back of house to give better service. Aremde is making us rethink our flow in back of house spaces and how we can better use our time to add value to the customer. So stay tuned, we have some exciting new things coming up in development!

To keep up to date with Emily and the team at Aremde, give them a follow on Instagram @aremdeofficial or get in touch via the website contact form at www.aremde.com.au. Want to tell us what gets you frothing? Drop us a line @baristablendaus or BaristasforBaristas.com.

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THE WORLD’S MOST SECLUDED COFFEE PLANTATION

The world’s most secluded coffee plantation B Y N ATA L I E C H A N D L E R

Australia might be famous for its coffee scene, but 5,500km away on Rimatara, one of the 118 Islands of Tahiti, you will find the world’s most secluded coffee plantation. Rimatara is the western most inhabited island within The Islands of Tahiti, located 550km south of Tahiti and 150km west of Rurutu (its closest inhabited island).

With the tropical climate and regular rainfall, combined with the volcanic soils on the islands, Rimatara is the perfect environment to grow Arabica and Red Cattura beans - both types of beans offer a sweet and fruity coffee taste.

Coffee from Rimatara is grown, harvested, processed and roasted on the island by locals who specialise in the trade, meaning the coffee is expertly produced.

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THE WORLDâ&#x20AC;&#x2122;S MOST SECLUDED COFFEE PLANTATION

With 780 inhabitants, the exotic coffee plantation is

the volcanic soils on the islands, make for the perfect

responsible for the economic advancement and the

environment to grow Arabica and Red Cattura beans.

sustainability of life on Rimatara. The beans that grow on the islands offer a sweet and fruity With Rimatara being the western most inhabited island within The Islands of Tahiti, Rurutu is its closest neighbour

coffee taste, with smooth aromatic qualities, the coffee also has a beautiful fragrance.

at 150km away, and Rapa Iti 1000km east - all three islands grow coffee beans in the worldâ&#x20AC;&#x2122;s most remote and

The exotic coffee plantations on the islands are responsible for the economic advancements, with coffee production

smallest locations.

as the main source of income for over 25% of the 2000 Rimatara, Rurutu and Rapa Iti are all part of the Austral Archipelago - the southern most group of islands in French Polynesia.

inhabitants on Rurutu.

These islands are so remote, Rapa Iti for example can only be reached by cargo ship once a month, so these really are the most remote coffee plantations in the world.

With lush green land and mountainous scenery, the tropical climate and regular rainfall, combined with

For more information, visit www.tahititourisme.com.au.

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Improve the quality of your coffee.

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The must have hard cover book for your cafe or establishment

Th e

t r A of s presso E Standards and procedures to improve the quality of coffee served in establishments.

only

JUSTIN METCALF 1 THE ART OF ESPRESSO Written by Justin Metcalf, World Braista Judge. Purchase your copy today CAFE CULTURE DIGITAL - MORE THAN JUST A MAGAZINE

CBD COFFEE IS HERE TO STAY

CBD Coffee Is Here To Stay BY ALEX CORREN | CEO & FOUNDER UNCANNY WELLNESS

A trend is sweeping across the United States that

In many ways CBD and Coffee are a match made in heaven.

has infiltrated small towns and big cities from coast

After all, cannabis and coffee have been two of humanities

to coast. People from all walks of life are dropping it

most treasured plants for millennia, and have deep roots in

under their tongue, rubbing it into their skin, vaping it,

ritual and culture.

drinking it, and eating it, and are becoming healthier, happier people as a result.

CBD can eliminate the negative side effects of caffeine. Though CBD and caffeine are considered to have opposing

This popular new botanical is hemp-derived CBD.

effects, they actually turn out to complement one another

Cannabidiol, more commonly known as CBD, is extracted

beautifully. Any coffee enthusiast knows that sometimes

from hemp and has many powerful therapeutic properties -

drinking too much caffeine can induce jittery, anxious, edgy

but doesn’t get you stoned. It’s the biggest and most exciting

feelings. Now we can use CBD to smooth out that edge

trend in natural products that most people have ever seen in

without detracting from the benefits.

their lives. How does this work? CBD is a cannabinoid, a type of natural chemical compound

The caffeine in coffee binds to your brains adenosine

produced in the body of all mammals and found in the

receptors, preventing the brains naturally-produced adenosine

cannabis plant, that interacts with many different pathways

from properly binding to its receptors, which would normally

and organs. It works to regulate our nervous and immune

induce drowsiness, slow down your nerve cell activity, and

system and returns the body to a balanced state.

prepare you for sleep. With caffeine blocking those receptors the opposite occurs - your neuron activity speeds up and as a

CBD is popping up everywhere... in gas stations, bookstores,

result, adrenaline is released.

and grocery stores in the form of edibles, tinctures, creams, and snacks. One of the most exciting places the CBD is

Adrenaline is responsible for the ‘fight or flight’ response

emerging is, of course, in cafes and coffee shops in the form

in your body, causing the negative side effects of too much

of infused drinks.

coffee. Luckily, one of CBD’s many abilities is to directly activate some of your serotonin receptors, which means

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CBD COFFEE IS HERE TO STAY

you can get anti-anxiety effects alongside the energy boost of

any other drink for that matter) and simply infuse it with a small

caffeine. It truly is the best of both worlds.

amount of CBD powder that readily dissolves into the liquid.

There are two approaches to CBD coffee on the market.

Where do we go from here?

The first method is to infuse the coffee beans with CBD oil.

While CBD is legal on a federal level in the US, there are still

It’s a natural first step for the industry to take because all CBD

plenty of hurdles to overcome. Yes, it has a lot of hype around

extract starts off as an oil. Unfortunately, to the detriment of the

it, but the fact remains that it is actually changing people’s lives

unsuspecting consumer, CBD oil doesn’t absorb properly in the

for the better every day.

stomach, doesn’t mix well into coffee, and has a pretty strong flavour. Also, certain brewing processes can strip the CBD oil

From a wider view we can see that hemp CBD and cannabis as a whole is just now emerging from many decades of unfair

right out of the beans.

prohibition, and it’s only going to continue going mainstream. There is another way. The second approach to CBD coffee emerged as a solution to those problems and is what we at UnCanny Wellness specialize in with our Barista Blend product. We convert CBD oil to a water-soluble powder, making it easier to work with and far more bioavailable in the stomach. This unique formulation is versatile, simple, and can easily go into any drink you already love to make.

CBD is already here, being sold in coffee shops across the US, providing cafes with a boost in profits and happier, healthier customers and staff.

In fact it might even be part of a far larger trend. Adding things like CBD, MCT oil, or adaptogenic mushrooms to coffee are all a part of some trend to go beyond what’s possible with coffee alone, creating unique experiences that are able to benefit us in unique ways.

It makes far more sense to use a water-soluble powder. Think about it... you have your preferences for the source of your

If the 3rd wave of coffee consisted of getting as intimate with

beans, roasting style, equipment etc, all in pursuit of the

the bean as possible, maybe the 4th wave goes beyond the

perfect cup. You probably don’t want to buy coffee from a

bean. However, I’m not the one to claim that the 4th wave of

CBD company, and don’t want oil to be ineffective and ruin the

coffee is here - you can be the judge of that.

experience. Instead, you can brew coffee the way you like (or

www.UnCannyWellness.com Social:@UnCannyWellness

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CAFE REVIEW

Only. Specialty Coffee Buranda Cafe Review - by Jeremy Wall They’re back! Following the success of the original Brisbane

white grinders and simple, minimal branding certainly reflect

CBD store, Only Specialty Coffee opened its second gorgeous

the original store. However the matte white and maple wood

store, this time in Woolloongabba. Only CBD has been a

colour scheme has been replaced with polished concrete, high

Brisbane favourite here at Cafe Culture for a long time now, so

exposed ceilings and exposed copper pipes throughout.

when we heard they were opening the 2nd store we just had to go check it out!

The staff are warm and friendly, again in keeping with the standards of their company as a whole, but something they

One of the main keys to success when opening multiple cafes

want this store to focus on more intently is their mantra

is being able to pinpoint what it is about the original store

“taking a deep dive on all things coffee”. To accommodate

that worked so well and replicating that essence in a new

this they’ve set themselves up with a nice little pourover

setting, without becoming a “cookie-cutter” business. Each

station with a rotating selection of beans from guest roasters

store should reflect the core value of the company while also

all over Australia.

creating it’s own unique character that fits well in the area you’re moving in to. I’m pleased to say this is something Only

It’s no longer a mission to find good coffee in Brisbane, but

has achieved splendidly.

it’s cafes with an aptitude for friendly service and being relationship driven not profit driven that stand out from the

Only Buranda, located on the southern side of Woolloongabba

pack, and Only are the perfect example of that. With a 3rd

by Buranda Station, has kept the sleek, minimalist style of the

store in South Brisbane now in the works, there’s no sign of

original store, this time with a more industrial touch. When

slowing down for these superstars.

you walk in you notice straight away how clean their space is and their custom matte white and wood accented Synesso,

Open Monday – Friday, 8am – 3pm.

Shop 5/2 Gillingham Street, Woolloongabba, QLD, 4102 www.onlyspecialtycoffee.com @OnlySpecialtyCoffee @only.buranda

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AT LEAST 5 TIMES

LESS SUGAR

THAN OTHER CAFE ALMOND MILKS.

The only thing Almond Breeze Barista Blend isn’t sweet on is sugar. So when it comes to a healthy, great tasting barista-quality, dairy-free alternative in their coffee, your customers will think you’re sweet for recommending Barista Blend. Average Sugar Quantity per 100ml

Brand Almond Breeze Barista Blend Alternative Dairy Co Barista Vitasoy Cafe for Barista Almond MilkLAB Almond Califia Farms Barista Blend Pure Harvest

0.2g 1.4g 1.5g 1.7g 2.0g 2.4g

5x more sugar than BARISTA BLEND 5x more sugar than BARISTA BLEND 6x more sugar than BARISTA BLEND 8x more sugar than BARISTA BLEND 9x more sugar than BARISTA BLEND

THE LOW SUGAR CHOICE CAFE CULTURE DIGITAL - MORE THAN JUST A MAGAZINE

EVENTS CALENDAR 2019

Calendar [ 2 0 1 9 ] August

August 1-3 Latin American Coffee Summit M e x i c o C i t y, Mexico cumbrelatinoamericanadelcafe.com

August 15-17 Hong Kong International Te a F a i r Hong Kong event.hktdc.com

August 23 POWERBREW CHAMPIONSHIPS Marrickville NSW eventbrite.com

August 25-27 Coffee Fest Los Angeles, California Coffee Fest

Save the date:

September 11-14

September 30

GOLDEN BEAN

BREEZEY MASTERS

NORTH AMERICA

GRAND FINAL

Nashville, USA

S y d n e y, A U S

goldenbean.com

baristasforbaristas.com

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37. 37

AUSTRALIAN CAFE | MARKET REPORT

WHAT SHAPES YOUR INDUSTRY 2017/18

This is the ultimate Café Industry OOH coffee market report that will greatly assist you to better understand the important growth factors that shape this vital café market.

I N T E R N A T I O N A L

WHAT SHAPES YOUR INDUSTRY REPORT Café Pulse is an independent research company providing a unique resource for Australian Café businesses & industry suppliers, whether that is in the Independent Grocery, Cafe Channels and/or across many small businesses in general. In consultation with a café owners panel, the inaugural Café Pulse survey (September 2010), an idea to improve Café Industry service satisfaction was developed to address real issues in the café market. We then received over 665 completed Café Pulse surveys, representing over 900 individual cafés. This enabled us to collect valuable industry statistics, information and café supplier performance measurements. Now in our 6th year Café Pulse has a wealth of statistical data captured and leads the Café Industry as the trusted source of Café trends Australia wide. KEY INSIGHTS AND CAFE TRENDS This is the ultimate Café Industry OOH coffee market report that will greatly assist you to better understand the important growth factors that shape this vital café market. 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 wholesalers, service providers and small business insurers, just to name a few. Available as a summary or a full and comprehensive report. Summary OOH Coffee Industry Report – $7,800 +GST The top line summary report provides a brief overview into the Australian Coffee Market OOH via the detailed Pulse survey results. Including an overall general industry understanding and information on service & supply perceptions to enable your business to best understand the local café market. This essential report is for coffee companies, café suppliers and manufacturers, importers and others trying to sell into this growth channel. Comprehensive OOH Coffee Industry Report – $9,800 +GST The Comprehensive report encompasses overall insights from all the sections of the surveys. This detailed report presents the OOH Coffee Industry and covers many key insights, café trends and support material for your business to include into your planning and brand development.

For further information or to purchase these important reports contact Sean Edwards at sean@cafeculture.com CAFE CULTURE DIGITAL - MORE THAN JUST A MAGAZINE

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