THE MAGAZINE FOR THE CAFE INDUSTRY AU $14.95 ISSUE 46
AUSTRALIAN
DIRECTORY
ON THE PLATE
// C A F E S U P P L I E R D I R E C T O R Y
For all things coffee. Available online and delivered to your door. Now with a new training facility in Osborne Park,WA
Photos @ Dimattina CafĂŠ WA
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R O A S T E R
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WOOD R O
A
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82. GLUTEN FREE No longer a new concept in this day and age, gluten free products on café
R
and restaurant menus are not only common, but are essential if you want to cover the needs of your customers.
DESTINATION BRATISLAVA WITH CHRISTINE COTTRELL
50. THE WOOD ROASTER of fuel used to supply a 51, 68,The 79most ANDcommon 85. ONsource THE PLATE RECIPES coffee roaster with heat is gas. The Wood Four delicious recipes tried and tested from some ofRoaster, the however, their in coffee beans the traditional most well knownroast suppliers the food industry. Includes way, exclusively over a&fiGranny re fuelled by Ironbark wood. Grilled chicken, Avocado Smith melted open Baguette, Pulled Pork & Pickle Sourdough Sandwich, Chorizo & Mushroom Omelette and.. ADD US ON BOTH TWITTER
42. GOOD FOOD WAREHOUSE Meet Michael and Jane Colless - The Team at Good Food Warehouse help engage and educate their suppliers about e-business marketing. Many now have gained larger marketing awareness via the GFW site, emails and chats, all at low or no marketing cost.
Regulars. R l
9. NEWS FROM ABOVE
Regulars 12. CULTURED PRODUCTS
ADD ON BOTH JUST TWITTER AND AND US FACEBOOK. SEARCH FACEBOOK. JUST SEARCH FOR CAFECULTURE MAG. FOR CAFECULTURE MAG.
News from above with Phillip Di Bella.
FOR THE THE LATEST LATEST CAFE CAFÉ CULTURE CULTURE FOR NEWS, CHECK CHECK OUT OUT OUR OUR WEBSITE WEBSITE NEWS, FOR NEWS, NEWS, REVIEWS, REVIEWS, VIDEOS, VIDEOS, FOR SUBSCRIPTIONS AND AND MUCH MUCH MORE: SUBSCRIPTIONS MORE: WWW.CAFECULTURE.COM WWW.CAFECULTURE.COM
Some of the latest and greatest products to
9. NEWS FROM ABOVE hit the café and hospitality marketplace. News from above with Phillip Di Bella.
14. CULTURED GOSSIP 76. CAFÉ PEOPLE Get the latest news for café owners and the Melbourne In Lichfield - Deb, an Aussie café industry. Barista decides to give it a go in the UK.
62. THE BEST OF BRATISLAVA 80. Christine COFFEECottrell FARMSTAY maps out cafe
HAVE YOU EVER WONDERED WHERE recommendations from her trip to COFFEE COMES FROM?
Bratislava. Share Christines's delight in finding healthy breakfasts, a young and rapidly growing specialty coffee scene, 33. BIZ SHOW GUIDE andTHE fresh CAFE wholesome, organic fare. Cafe Biz launches in Brisbane.
94. HOT CAFÉ REVIEWS check out some of the best cafés from 88.We HOT CAFÉ REVIEWS
thesome country. Wearound check out of the best cafés from around the96. country and overseas. GUIDE ADVERTISERS supporting theDIRECTORY café industry. 92.Businesses CAFE SUPPLIERS 2017 - 2018 Cafe supplier Directory.
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6. BY KEVIN CHILVERS
EDITOR CAFÉ CULTURE MAGAZINE
THE MAGAZINE FOR THE CAFE INDUSTRY AU $14.95 ISSUE 46
AUSTRALIAN
DIRECTORY
ON THE PLATE
ISSUE 46 OF CAFÉ CULTURE COVER:
editor’s
COMMON MAN COFFEE ROASTERS, (CMCR) IS A CAFÉ CONCEPT AND COFFEE ROASTER ESTABLISHED IN SINGAPORE. PIC: FLUFFY PANCAKES FIND OUT MORE ON PAGE 70.
NOTE. Kevin Chilvers with Robert de Castella
WELCOME TO
P
issue 46 OF CAFÉ CULTURE MAGAZINE
lanes, Trains, Espressos and so many amazing food experiences!!! Is it just me or is 2017 flying by. It won’t be long before we are enjoying another magnificent Australian summer. Over the last few months through hosting events and consulting projects I’ve been fortunate to be able to travel and take in some amazing cafe experiences. Gold Coast, Brisbane, Perth, Canberra, Singapore, Seoul, Sydney, Melbourne, Adelaide and now London. As much as I like chasing coffee it’s the high quality food culture in cafes that is super exciting. An ever growing number of fine dining chefs are making the step into cafe. With the quality of food being served in the best cafes… why would you bother going to an average restaurant. The baristas may be seen as the Rockstars of the cafe but it’s the chefs that are changing the game. We obsess so much about what we put “in the cup”. Once you perfect that, and think more about what you put “on the plate”, you will find by getting the formula right you’ll get an awesome return and have happy customers. A good chef leads to a second coffee purchase and sale of up to $25 per customer. For some food inspiration check out the recipes which have been spread throughout this publication as part of our ‘On the Plate’ feature.
// C A F E S U P P L I E R D I R E C T O R Y
This issue also includes the annual Café Supplier Directory featuring 118 specialised cafe suppliers by categories. This directory is also available online at www.cafeculture.com to assist you with procuring your needs be it in the cup, on the plate or from service providers. I encourage you to flick through and contact these businesses and enquire about the fantastic products and services they offer. A personal highlight of my recent travels was meeting up with marathon running legend Robert de Castella at his cafe “Deeks”. (pictured above) Rob and his wife Therese operate a health food business, making and distributing a range of delicious gluten and grain-free bread, biscuits and much more. Deek made a latte too and I reckon even he was a little impressed with his pouring skills. I’d like to welcome Boni Lornie to the Café Culture Team. Boni is our new graphic designer and has done an outstanding job in putting this issue together. She is very conscientious and takes pride in her work which is evident in this issue. UPCOMING EVENTS: Golden Bean North America 13-16th September, Portland, Oregon Golden Bean Australia – 21 - 25 November, Port Macquarie, NSW ... Until then #GetRoasted
CONTACTS EDITOR, SALES, MARKETING, BUSINESS DEVELOPMENT MANAGER - KEVIN CHILVERS KEVIN@CAFECULTURE.COM MOBILE: 0410 504 059 ART DIRECTOR - JAY BEAUMONT JAYBEAUMONT@GMAIL.COM GRAPHIC DESIGNER - BONI LORNIE BONI@CAFECULTURE.COM GRAPHIC DESIGNER - ROXANNA CHAN ROXANNA@CAFECULTURE.COM PRODUCED AND PUBLISHED BY CAFE CULTURE INTERNATIONAL MANAGING DIRECTOR - SEAN EDWARDS PHONE: 0419 287 608 PO BOX 5728 PORT MACQUARIE NSW 2444 SALES EXECUTIVE - CHRISSIE SCHEDNY CHRISSIE@CAFECULTURE.COM MOBILE: 0427 147 218 CAFE PULSE RESEARCH DIRECTOR - DAVID PARNHAM DAVID@CAFECULTURE.COM MOBILE: 0423 200 206 FINANCIAL CONTROLLER - KRISTINE EDWARDS ACCOUNTS@CAFECULTURE.COM MEDIA RELEASES TO INFO@CAFECULTURE.COM No part of this publication may be used, reproduced or transmitted in any form or by any means without prior written consent of the publishers. DISCLAIMER: Views expressed by advertisers and contributors do not necessarily reflect the views of the publishers. While every care is taken to provide accurate information the publishers do not accept any responsibility for the accuracy of information included in this publication.
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8.
Cafe
CONTRIBUTORS CONTRIBUTORS.
MELANIE MOKKEN Melanie is an enthusiastic Dutchie with a dream job, where her passion for sustainability, love of coffee and her not-so-guilty (more like proud) pleasure in chocolate are combined. As Market Development Manager for UTZ, a global sustainability program for coffee, cocoa and tea, she connects people across the world over their favourite products. After living in Amsterdam and Cape Town, Melanie has now embarked on an exciting journey down under - making Sydney her home - in order to help Australian companies create a sustainable coffee, cocoa and tea industry.
ZACH MAZRIM Zach Mazrim is the editor and
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.
photographer for Cafe Culture China. He has spent the past several years noting the rapidly expanding coffee scene in mainland China. His interest in the journey coffee takes from the farm to the café has sent him exploring everything from growing regions and processing methods to the latest café innovations and coffee preparation.
ANDY FREEMAN Andy is the owner/operator of CoffeeSnobs.com.au, the biggest and busiest coffee website in the Southern Hemisphere. Under the Coffee Snobs banner, Andy roasts coffee and is a previous overall winner of the Golden Bean roasting competition. This decade in the industry has been an amazing learning and sharing experience, and he’s looking forward to enjoying more of the journey ahead.
JUSTIN BROMAGE Justin Bromage has been producing articles, support documentation and training courses for the point of sale industry for almost 20 years. His experience includes working in product development, onsite system implementation and helpdesk support. Justin’s interest in business management and process improvement has recently led to the launch of Uniwell4POS, a collaboration between POSLynx, Uniwell POS Australia and Lynx Software to develop integrated hybrid ePOS solutions for the hospitality industry.
9.
F R O M
A
A B O V E
‘WHAT DO YOU CONSIDER A FAIR PRICE FOR A COFFEE OR CAFÉ BREAKFAST?
s a café operator, I work according to a simple
with impeccable attention to detail. Realising the US
rule that wage costs should not be higher than
has a different attitude towards service and pay, I asked
thirty-five percent of takings to allow for a
how she reached this impressive level in hospitality. She
sustainable business. So have the recent changes to
really loved the job, the team, the training and she saw
minimum wages and the penalty awards affected any
herself working in the restaurant for years to come. A
of my businesses?
big bonus was the reward. Although she would only This is just the start of a vicious cycle of people going
No!
wait ten tables per night, an average tip of $50 per
I do welcome the sensible transition to lower
table allowed her to work three nights and take care of
from job to job without growing their skills and income,
her three children.
and café owners fearing to invest in people because of
weekend penalty rates that are more in line with today’s seven-day economy and allow more café owners to
I think there are some interesting learnings from
high staff turnover. We need to stop seeing jobs in hospitality as
operate profitably on weekends. As consumers and
other markets. In many countries, a profession in
workers, we tend to have unrealistic expectations for
hospitality is seen as a career with training, qualification
transitional. Skilling Australians Fund and Industry
high wages on weekends and expect value for money
and rewards and in other industries, including medical,
Specialist Mentoring for Australian Apprentices Program
whilst dining out. It’s the café owner who is paying for
emergency and tourism sectors they are able to invest in
were recently announced as part of the 2017-18
this free meal, and ultimately if this goes on, there will
skills, qualifications and rewarding careers.
Federal Budget and are a great step in the right
be no jobs and a closed business.
Professionalism
direction. If we cannot offer people a career, income
I believe people should be paid what they are worth
Unfortunately, I mostly see a reactive approach
prospects and ongoing training, the expected job rate
to wage cost pressure by putting younger and less
of 84,300 by November 2020 in the hospitality industry
rewarded.
experienced staff front and back of house, which is
will be an idle projection. As café owners, we should
detrimental to long term survival prospects. A high
dedicate our attention to customer service and people.
dinner at a well-known sushi restaurant in LA where the
attrition rate means that many owners invest less in
Impeccable customer service and engaged staff are the
service was amazing and we were served by a waitress
training and building a customer service culture.
best barometers for our industry’s future.
On a recent visit to the United States, I was invited to
Try our new SealPak® meal pails for packaging warm salads and pastas for your takeaway menu. All pails can be custom printed to build your brand and your business.
CASTCC JUN 2017
and those that are prepared to put in more should be
10. WITH SEAN EDWARDS
Sean Edwards - seeking customer service
[GIVE ME SOME GOOD OLD CUSTOMER SERVICE PLEASE!] I MUST BE GETTING OLD AND CRANKY BECAUSE I SEEM TO BE LOOKING FOR SOME SORT OF GRATIFICATION FOR BEING A CUSTOMER WHEN I ENTER A HOSPITALITY BUSINESS.
I
love the Café industry and I love technology. I hold a passion that is directed toward coffee and food, the new age barista and chef in his or her lab coat weighing in and out weighing coffee, TDS meter’s beeping - temperature controlling my single origin espresso, Sous-vide eggs and coffee cured fish. But I want more! I want to be smiled at and greeted properly when I enter a café with my credit card out ready to tip. I want to be entertained for my hard earned money, by attentive wait staff with great product knowledge, descriptive menu paraphrases and maybe some fun banter and even an occasional joke. My job involves constantly travelling the globe and I eat out for most meals when I am away, and mostly in cafes. I have made it my hobby to personally critique all cafes I visit and see if they have the basics in customer service relations. It is all good and well to have a million dollar fit out and all
the cool toys but if the basics in customer service are poor, the whole business concept is jeopardized. Good customer service comes from the top and I believe café owners are totally responsible for the manner in how their staff react to customers, and it all comes down to internal training and good recruitment. Don’t get me wrong, I see some amazing businesses, but I also see the horrors that exist out there as well, and we have all experienced them. It’s bloody hard work in hospitality and there are low rewards for a lot of hard effort. If you have a friendly business it can provide a good cover for the bits you may not have in place; like expensive equipment, great location and fresh paint. Honestly, I am very forgiving if staff and owners are friendly, and I will overlook a trendy menu or a ripped chair for the right service. I often say in my consultations with café’s that you have to pick the right people to
work for you, people who understand your vision and that have the ability to learn a new skill like customer service. If people have a bad attitude this is often unchangeable. I would rather skill people up who have the personality first and the right attitude towards hospitality than hire a highly skilled person with the personality of a wet sock. A little tip if you are a café owner, get some independent secret shoppers to critique your business whilst you are not present. Get them to complete a checklist and look at areas like greeting, smiles, attentiveness, and product knowledge, up selling and closing sale. You may be surprised at the feedback! I hope the winter months are treating your businesses kindly and hot beverage sales are doing well. I look forward to sharing my travels and industry knowledge in the next magazine. Remember to smile! Yours in café lifestyle Sean Edwards
Phone. 1300 137 344 Email. au.sales@pentair.com Web. www.everpure.com
12.
CULTURED TRY NEW BARISTA MATS! MAKE YOUR BARISTA SMILE & STAND OUT FOR ALL THE RIGHT REASONS.
NEW Gold Milk for a creamy, rich coffee. Not all coffee blends are the same, so we have developed Riverina Fresh™ Gold. Riverina Fresh™ Gold has been specially crafted to deliver a rich, creamy mouthfeel that complements strong coffee blends, yet allows light, subtle flavours to shine. Gold, Full Cream, Light and Skim milk are available in 2L and 10L.
FREE TRIAL Register by phone or website now to trial Riverina Fresh™ Gold milk in your café. CONTACT RIVERINA FRESH PTY LTD p. 1800 993 081 e. consumer.relations@riverinafresh.com.au w. www.riverinafresh.com.au
ECO BARISTA Pastel Range
Look for us Here Fine Food Sydney and Golden Bean 2017
Barista Mats Barista Mats reduce breakage, reduce fatigue on your staff, & look great too! Features: Light weight (Less than a kilo), easy to clean, durable, 3 year warranty, OHS friendly, ideal for coffee carts. Made in Australia. Pick up your Barista Mat at Artisti Coffee, Coffee Machine Technologies, Dolo Coffee Accessories, Bombora Coffee and Water Supplies or Wild Timor Coffee. CONTACT CO CREATORS OF BARISTA MATS
Nick P. 0409 218 721 E. info@baristamats.com.au Lachlan P. 0423 452 864 E. expressoguru@hotmail.com W. www.baristamats.com.au
Eco Barista™ Pastel Range Out Now! Stand out from the crowd with the new pastel series from Eco Barista. Using a plant based eco lining (PLA) these cups are compostable. Through a partnership with Carbon Neutral, we offset a percentage of our emissions to ensure our products have minimal impact on the environment. • Uni-lid options available (6oz-8oz-12oz & 8oz-12oz-16oz • Using a uni-lid saves on storage & makes ordering and stock management easy • Available in custom print (minimum print runs apply) • We offer free delivery *conditions apply CONTACT EPS DISTRIBUTION
E. eco@epsdistribution.com.au W. www.epsdistribution.com.au P. 1300 992 271
CULTURED
13.
--- SELF-HEATING SMART MUG ---
GLOWSTONE MUG
CONTACT GLOWSTONE LTD E. info@glowstone.tech W. www.glowstone.tech
C A F E I N S U R A N C E BIZ COVER BizCover is a one-stop-shop Business Insurance site for Cafes and Coffee Shops. Busy café owners don’t need to spend hours shopping around and looking for good value insurance to protect their business. Just visit BizCover and get multiple instant online quotes from leading Aussie insurers, choose your cover and buy your policy online in a matter of minutes. If you need a hand our friendly call centre are happy to help. BizCover have done the hard yards. We’ve done the shopping around for you, eliminated the paperwork and organise for your policy documents to be emailed to you instantly, leaving you more time to focus on what counts - your business. BIZCOVER INSURANCE P. 1300 805 821 E. hello@bizcover.com.au W. www.bizcover.com.au
3 Up to 8 hours of continuous use 3 Quick & easy to clean H 2 2 F E AT U R E S
Meet Glowstone's self-heating smart mug. It has enough power to automatically keep your tea or coffee at its ideal temperature for an extra hour. It's crafted from fine bone china to ensure perfect taste every time. The ultimate in convenience and simplicity, you'll wonder how you ever managed without one. The ultimate mug. Keeps your drink perfectly hot. Fine bone china. Fully automatic. Dishwasher safe.
3 Includes 3 complete top sections for continued operation
3 Optimum size feed chute for
yield, the smoothest possible juice & no juice blockages
3 Huge 1 litre juice bowl
3 Small enough to sit within any busy work area
3 Supported by a 12 month
warranty & Hurom’s Australian customer service centre
3 Produces the highest yield of
any commercial cold press juicer
CULTURED
Naked
SYRUPS FLAVOURING
Schaerer BARISTA
The New Generation of Espresso Making The design gives the Schaerer Barista the feel of a classic portafilter machine. Consistent espresso quality thanks to automated processes (coffee quantity, grinding, tamping). Integrated grinders grind the coffee directly into the portafilter. Fully automatic or manual milk frothing. Quick and easy preparation, even by untrained personnel with easy automatic cleaning. Saves money. Saves time. Delivers consistent coffee. CONTACT BOEMA
E. sales@boema.com.au T. +61 2 9756 4744 W. boema.com.au
Since 1956
Naked Syrups… We’re not afraid to get bear naked. What you see is what you get! A complete beverage brand with a big personality that only uses Natural flavours & colours. Supplying beverage powders, flavourings & much more. Naked Syrups have been designed to be served in either hot or cold application so they can be used across your menu for multiple beverage options throughout the year. Our flavourings have been designed to be the secondary flavour in your favourite brew - allowing the coffee to be the hero. Flavourings available in Caramel, Vanilla, Hazelnut, Spiced Chai and Simple Sugar CONTACT NAKED SYRUPS
T. 02 8711 3660 E. hello@nakedsyrups.com.au W. www.nakedsyrups.com.au
Raw Coffee Sales | Direct Trade Approach | 80+ Coffees from 17 Countries
PROUDLY PROVIDING 7 ROASTERS WITH 2016 GOLDEN BEAN AWARD WINNING COFFEES
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16. BY KEVIN CHILVERS CAFE CULTURE
THE STAGE IS SET FOR AN EPIC BATTLE
WITH 6 BREEZEY MASTERS SET TO CONTEST FOR THE TITLE OF GRAND BREEZEY MASTER.
G
oing back 4-5 years… barista competitions with alternative milk was unheard of and the soy milks on the market were being scrutinised due to performance issues. The launch of Almond Breeze Barista Blend changed the game and provided a much more workable alternative for the industry. To put Almond Breeze Barista Blend to the
was in the cup. No splitting issues, nice and silky when heated and it combined well with coffee to produce latte art. The result was fantastic for consumers as it improved the offering for those who are Lactose intolerant and a viable alternative for others. Move forward to today and Almond Breeze Barista is now very much an accepted alternative and is available in thousands of cafes around Australia.
have participated in the events attracting a good mix of competition baristas and newbies. The competition format is simple, but challenging, with competitors all using their own coffee to present 6 cups in 10 minutes with set latte art patterns and free pours. Cups are also evaluated based on taste and assessed on sweetness, taste balance, flavour and after taste. Joining the masters at the Grand Final will
test the Cafe Culture Magazine team conducted a number of Latte Smackdown events around Australia featuring the product. Prior to the events we’d get questions from competitors such as … are we really using Almond Milk?… for the whole comp? Almond Breeze Barista Blend quickly gained acceptance by key industry leaders; the proof
The Breezey Masters program has elevated interest in alternative milk and by making the best possible beverage for consumers whether it be with fresh milk or Almond Milk. It’s not just about serving up a cup of coffee that looks good right! Six Breezey Masters events have been held this year with the journey starting in Melbourne in March. Over 100 competitors
be Phattra Phithakphon (Aum) of Hardware Societie. Aum, was the highest local based place getter in the Victorian competition and will now get the opportunity to take on the masters. Thank you to all the host venues and judges that have supported this year's state competition. Plans for the Grand Breezey Masters final will be announced soon.
17.
2nd place Aum, with Roger Ringwood and 1st place Lucky
STATE BREEZEY MASTERS
COMPETITION
WINNERS
Victoria - Lucky Cabrera Salvador of Common Man Singapore Queensland - Sarah Jin of Extraction Artisan Roasters South Australia - Joshua Rivers of C.R.E.A.M Western Australia - Ethan Cheong Son of Etro New South Wales - Meg Loudon of Coffee Brothers ACT - Matt Sharp of Espresso Room
Consistency without a
The new Schaerer Barista is taking saving on time and resources to a new level. The Schaerer Barista presents the illusion of a traditional espresso machine, while hiding a fully automatic machine capable of emulating a powerful 3 group espresso. Have your staff fully trained and making coffee like a professional after only 30 minutes of training. With the push of a button, you will get consistent coffee and milk time after time without the need for a Barista. This is ideal for franchises where serving consistent, espresso quality coffee, with minimal waste and expense, is of utmost importance. The Barista functions like a multi-boiler machine for optimum temperature control and is equipped with two built-in grinders to allow variety. Everything is done to perfection and precision: The beans are ground
to the ideal coarseness, the coffee is automatically tamped at the same pressure, the milk is perfectly steamed and textured and the temperature is set to deliver the best extraction with excellent crema. Best of all, you are in control. The parameters are set by you to get the best tasting profile and extraction most suited to your business and customers. You can pre-set three different temperatures of milk foam consistency for lattes, cappuccinos or soy/almond coffees .You can even froth the milk manually if you wish, set your ideal temperature, tamp, grind, timing and much more! The Barista works efficiently and effortlessly throughout the day and does practically everything for you.
Available from Boema P: +61 2 9756 4744 | F: +61 2 9756 3989 E: sales@boema.com.au | W: boema.com.au
Hav your say. Chance to WIN one of FIVE
$1,000 Cash Prizes
and FIVE Ultimate Café Reviews as major prizes offered in this years Café Survey
I N T E R N A T I O N A L AR No. 240699
State Of The Café Industry ~ REPORT 2017 ~
Complete this brief 15 min survey aimed at capturing key features of your café business in the same time it takes to enjoy a short black. With your collective inputs, Cafe Pulse will present you with vital cafe industry trends and growth cycles to be published in your favourite Cafe Culture magazine. *
Visi
www.surveymonkey.com/r/annualcafepulse2017
OR Sca QR cod t begi
* As in the past your individual details will NEVER be shared. All responses and respondents will be treated with confidentiality.
20. BY GABRIELLE QUINN
ER V L I S
C H E F’S
SWEETSPOT. O
utlandish desserts have been dubbed as one of the year’s major hospitality trends according to Silver Chef’s latest annual Hospitality Industry Success Index (HISI) report, and one local restaurant owner has certainly identified the sweet spot. Popular dessert and cocktail bar Cowch has been luring in the local Gen Y population, inviting families, businessmen and dessert enthusiasts to enjoy the sweet treat. Residing in the heart of the Gold Coast, Cowch also attracts the fitness-focused locals who forget about calorie counting and indulge in their ‘cheat day’. Silver Chef customer Arif Memis swapped his long-standing career in finance to open Cowch at Pacific Fair, not long after its initial launch in Brisbane’s Southbank in September 2016. “When we launched Cowch, we knew we would attract young families and couples, but soon realised there was a huge interest from gymgoers and corporates arriving in suits and active wear to eat and share photos of their delicious desserts,” Memis said. Since the branch launched in May 2014, Cowch has significantly expanded, experiencing a year on year growth of 15 per cent and growing to a team of 41. Ex-MasterChef contestant and newly announced Silver Chef social media ambassador, Matt Sinclair believes that Cowch’s success is largely attributed to its in-store experience and social strategy amplification. “Cowch is so popular because it’s an interesting alternative to your Max Brenners’ or San Churros’,” Mr Sinclair said. “Each of Cowch’s establishments are fully licensed and include quirky and interesting features, where customers have the ability to choose their own music, make their own cocktails and even create their own naked pops. “All of these components create an ideal
customer experience, so naturally people will capture these moments and share it across their social media platforms.” Cowch is a customer with Silver Chef, which has enabled them to accelerate its small business progression. “Our end goal is to expand and become a franchisor, securing South East Queensland and the eastern sea board of Australia. Silver Chef has been an integral part of our success and will help us grow nationally to achieve our goal,” Memis said. Silver Chef’s CEO, Damien Guivarra said that many aspiring business owners across the country are hesitant to take the leap of faith, quit their day job and start their own business. “Arif’s story is the perfect example of someone who has completely changed their career path to pursue something they’re passionate about,” Guivarra said. “Silver Chef’s aim is to help people realise that it’s never too late to start a fresh and start a business – and we can help you get there, every step of the way.” Other hospitality trends that are set to boom, as identified in the HISI report, include fermented foods, boutique coffee roasts, Asian pancakes and smoked meats. Silver Chef is Australia’s only dedicated hospitality equipment funding provider. For more information, call 1800 337 153 or visit www.silverchef.com.au today.
TO FIND OUT MORE DETAILS ON COWCH, HEAD OVER TO WWW.COWCH.COM.AU
one RESTAURANT OWNER LEVERAGES
SEQ’S SWEET SPOT ABOUT SILVER CHEF Since the company’s inception in 1986, Silver Chef has grown to become an ASX-listed company and helped more than 30,000 customers fulfil their hospitality dreams through flexible funding solutions. As the only specialist hospitality funder in Australia, Silver Chef’s flexible product offering allows hospitality business owners to preserve their much needed cash flow and run their business the way they intended.
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24. ADVERTORIAL
THE LINK BETWEEN
coffee? “AS A CONSEQUENCE, OF HIS LOVE AFFAIR WITH INTERNATIONAL TRAVEL TO EXOTIC AND WILD PLACES AND HIS TREMENDOUS ADMIRATION OF THOSE WONDERFUL CREATURES, HE CREATED THE FLYING ELEPHANT LOGO”...
T
his very left field and obtuse question is likely Reneka factory initially undertook chrome works to provoke many different waves of thought on Bugatti sports cars, chrome exhausts and then and as a consequence, responses across the in 1932 the owner who loved espresso coffee general public and interested sub groups such as nearly as much as Bugatti sports cars decided to European high performance sports car enthusiasts, branch off into the manufacturing of handmade coffee geeks and hipsters, and those who adore high quality barista coffee machines. Ah ha! or admire wild life from the dark continent and And what of the elephants, the flying elephants, the exotic regions of Asia, Asia Minor and South you may ask. Well, Monsieur René Kauss had a East Asia. Perhaps a broadly acceptable and simple great passion for travel to locations the French short form answer is that all of these things are viewed as mystical and exotic. Whilst traveling very very cool. he fell in love with that most majestic and A more unique and colourful wondrous of creatures, long form response would be the elephant. As a MONSIEUR RENE KAUSS provided by Todd Hiscock the consequence, of his love HAD A GREAT PASSION FOR CEO of the Australian, New affair with international TRAVEL TO LOCATIONS Zealand and international travel to exotic and THE FRENCH VIEWED AS MYSTICAL AND EXOTIC. coffee business the Essential wild places and his Coffee Group, as he leads you tremendous admiration down a mystical journey into of those wonderful the wonderfully unique and colourful history of creatures, he created the flying elephant logo, an the French coffee machine manufacturer Reneka. elephant with wings and made it the logo of his
using quality materials and component parts. They offer unique features within their range that can turn a non-barista into a very good one, who can readily create a consistently good coffee without being a master barista. How do they do this? They have a unique and patented piece of technology called the Aroma Perfect Head. This tricky device self-tampers the coffee removing one of the human error elements often responsible for a bad tasting coffee. Another feature is the barista steam option, which reduces the likelihood of poor milk work by an untrained barista. Clearly these features may not appeal to the coffee purists who love to drive a manual coffee machine. But, hey, that is ok, as Reneka also create high quality hand crafted coffee machines sans the Aroma Perfect Head and Barista Steam, which will also pander to the requirements of the most discerning highly trained barista. So in future when you are thinking about top quality hand crafted European designed and
Reneka has been hand crafting its barista coffee machines from their factory near the small hidden village in the beautiful north-eastern French town of Obernai in the picturesque Alsace region of France since 1936. But what of the sports car you ask. If you enjoy cruising the roads in a high performance sports car you may be interested to learn that the original
manufactured equipment that is very cool, like a French Bugatti sports cars, a British Rolls Royce or Aston Martin, an Italian handcrafted push bike such as a Colnago, and many Swiss watches, then perhaps you might also think of the French Reneka and its flying elephant. Phone 1300 324 111 Web www.essentialcoffee.com.au
beloved and unique Reneka coffee machines. And now you know the more detailed answer to this strange question about a link between sports cars, coffee and flying elephants, then you may also like to know more about these unique machines. The Reneka barista coffee machines are proudly hand made in France, as they have always been,
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26. BY FIRST CROP COFFEE
THE SPECIALTY COFFEE INDUSTRY IS STILL YOUNG BUT HAS SEEN ENORMOUS GROWTH OVER THE PAST 7-8 YEARS, AND WITH THIS GROWTH COMES NEW BUSINESS MODELS, FRESH IDEAS AND AN UPHEAVAL OF TRADITIONAL CONCEPTS AND PRACTICES.
T
he green coffee market is no exception, and in recent years has seen a boom in importers, brokers, exporters and farmers bringing coffee into Australia. First Crop Coffee is somewhat of a new kid on the block, despite importing their first container of coffee in 2013. With green coffee traders seeming to come and go, what makes a sustainable and successful import company, in what is a volatile market susceptible to international currency, global warming and domestic turmoil in coffee growing regions. Celina Lazarus, co-founder, owner and director of First Crop Coffee explains; “Our main focus is on relationship, relationship at origin and relationship with coffee roasters. We have built our business on trust, respect and honesty. With our farmers and suppliers it’s about standing by our commitments and purchasing from the same places each harvest. With the roasters it’s about sharing the true story of the coffee and sharing our relationship at origin so that they are apart of that. By investing our customers into the relationship it creates an emotional connection, they are buying directly, we are just facilitating and bridging the gap.”
The term Direct Trade has become somewhat of an industry joke, without any actual definition or requirements it can be applied at any time by any one to any coffee. With such a gaping hole in integrity, how do you establish what is or isn’t directly traded? “First Crop doesn’t use the term Direct Trade, because it is really a hollow term that has been misused and de-valued. We prefer to say that our coffee is ethically and sustainably sourced. Those who know us (Celina Lazarus and husband Tony Strickett, the other co-founder, owner and director) know what we stand for and what we believe, and those who don’t know us find out pretty quickly what we’re about. We promote that our offers list is the same each year, that we are consistently working with the same farmers and co-ops. We are encouraging roasters to build their business around excellent, traceable coffees that are consistent. You can find a Colombian Huila from any of the other importers, and it may have a generic fact sheet with a farmers name, farm name, altitude etc etc, and next month it’s a similar tasting coffee from a different farm and same region, but we believe that by providing
roasters with the same coffee from the same farmer consistently, not only helps their business, but builds the farmers business too. And that builds the relationship. By buying into that consistency and relationship the quality increases, and because there is direct relationship we are able to feedback to the farmers what roasters are enjoying and any issues or concerns about coffees. By creating this feedback loop farmers can increase their quality based on a buyers perspective, and roasters feel more involved with their product, which leads to long term trade and sustainability.” First Crop is now importing from 9 countries and over 20 farms, and the network is growing each month. How do you sustain those relationships with Australia being so far away? “We travel. A lot. One of the most frequent questions we receive is, are you in Australia? And though we are blessed to see these amazing places it does get exhausting. Also Whatsapp! Whatsapp is an absolute necessity for us, as we have all our farmers on Whatsapp, we are regularly chatting and sharing pictures, we
will send photos of roasteries and packaging, and they send us photos of the trees, or our containers getting packed. We started what we call reverse transparency, where we share with the farmer who’s buying their coffee and what they’re using it for, then when we visit we take bags for them. A lot of our farmers collect the bags for display so we always take two bags so they can drink it too. We also always invite our customers to origin with us, that way they can experience first hand the connection we have. I think we probably have the best origin trips because they’re so personalized, not just visiting an exporters office and cupping 100 coffees.” While most coffee lovers will open an espresso bar or roastery, what led you to importing green coffee? “We really felt like transparency and information was lacking in the industry, so we wanted to do something that hadn’t really been achieved, share the full story of importing coffee. We try and put as much as we can on our Instagram so people can better understand the journey, it’s more than just the farmer, the boat and Australia. There is a whole chain, and so many hands and steps, and so often this is kind of brushed over. We give our customers tracking numbers of the containers their coffee is packed in, so they can trace the ship and see how long it takes. We talk to our customers about the bag printing and choosing between Eco-tact and Grain Pro. We share these processes so the value is revealed. When you can see all the work that goes into getting that bean from the tree to your roaster, it’s a lot to take in. As an industry we romanticize origin and shaking the farmers hand, but at the end of the day this is the farmers business and livelihood, it’s our duty to be truthful about their role and the value of their role, and we do that by buying consistently and building the relationship. First Crop honours the producers we work with by making them as valuable as the roasters, committing to them and helping them to grow”.
TYPICALLY THE FIRST THING ANY ROASTER DOES TO REDUCE THEIR OVERHEADS IS LOOK AT THEIR GREEN COFFEE PRICE, AND YOU WILL SEE EVEN THE MOST LOUDLY SPECIALTY BRANDS DOING THIS.
How is First Crop making a difference? The truth is that as an industry we need to start being realistic about what we are doing and what our values are. We need the farmers, but we also need to respect and value what they do. Typically the first thing any roaster does to reduce their overheads is look at their green coffee price, and you will see even the most loudly specialty brands doing this. We have to change that mentality, the farmers are not making enough money for coffee to be a long term future. As an industry we need to start being honest with ourselves about what
a fair price looks like, because if you are paying $5-$7/kg for your green coffee, the farmer is not earning enough to pay fair wages to pickers, or to justify them continuing growing coffee, when other crops could provide greater value for the hectares. The hard truth is that we need to pay more for green coffee, and not just invest into single origin or small lots, but actually raise the basement price. A lot of roasters talk about it but very few are backing it up and that needs to change, farmers will lose interest long before global warming becomes a genuine threat.
28. BY MELANIE MOKKEN - UTZ
Sustainable EW A N
DAWN FOR
UTZ AND RAINFOREST ALLIANCE, TWO OF THE BIGGEST SUSTAINABILITY CERTIFICATION SCHEMES IN THE WORLD, ARE TO MERGE. UTZ’S MELANIE MOKKEN EXPLAINS THE REASONS BEHIND THE MERGER, AND WHAT IT MEANS FOR FARMERS AND THE INDUSTRY.
I
t’s a sunny day at the beginning of June, and some big news for the coffee industry has just been announced. UTZ and the Rainforest Alliance are
to merge. The world of sustainably sourced coffee is about to change, big time.
the next generation of farmers are moving away from coffee in an attempt to escape poverty and a host of other problems. Dutch lender Rabobank recently advised that the
farmers. Certification is a system that empowers farmers with good agricultural practices, helping them improve the yield and quality of their crops. It has a
market will become more volatile over the next four
strong focus on continuous improvement through
years as the result of a fall in inventories on the back
access to training and quality seeds and tools,
joined together was probably back when Salvation
of a four-year supply shortage. With Brazilian Arabica
supporting sustainable incomes for farmers while
met the Army. What’s this move really all about?
production forecast to fall 13% in the 2017-18 crop
protecting the environment. To illustrate, research
year, the key indicator of inventory available for
among coffee farmers in Colombia shows that more
few large-scale mergers motivated by a desire to
consumption is expected to decline to an eight-year
certified coffee farmers use organic fertilizers: 64%
make the world a better place. At the heart of it,
low.
of UTZ farmers compared to 18% of non-certified
So, what’s the story? The last time two large NGOs
Well, it sounds a bit cheesy, but it’s one of the
both organizations want to create a world where
Such issues obviously pose a real threat to the
farmers.
sustainable farming is the norm; a world where care
stable supply of coffee and other agricultural
for people and the planet are complementary to
commodities. And the effects are felt not just by
the amount of competing labels and the differing
business interests, rather than competing.
farmers, but also by businesses and consumers who
standards that go with them. And it’s a fair point.
may face higher prices and lower quality supply.
Why should coffee farmers and companies have to
ABOUT CERTIFICATION
go through the rigmarole of farming according to
We all know great ideas are often formed over a cup of good (sustainable, of course) coffee, and that’s exactly what happened when the heads of
Right now, UTZ is the largest sustainability
But one of the criticisms leveled at certification is
the certification standards of two, or even three,
the two organizations started chatting and realized
certification program for coffee in the world,
they had a strong shared vision. And so the merger
working with brands including Jacobs Douwe
began!
Egberts, Lavazza, IKEA and The Coffee Club.
the new merged organization will set the bar for
WHY NOW?
Rainforest Alliance has been working in the coffee
sustainable agriculture, giving farmers an even
sector since 1995, and its certified products are sold
better framework to improve their livelihoods while
scale need urgent attention: climate change is
by companies including McDonald’s (or should I
protecting landscapes and helping biodiversity
affecting crop quality and quantity in a number of
say Maccas), Nespresso and Gloria Jean’s. Together
flourish.
countries, and coffee prices are declining. Meanwhile
the two organizations work with over 1.9 million
The issues facing the coffee industry on a global
different organizations? By introducing a new, single standard in 2019,
This will increase the impact for companies and
• • • • •
FAST Facts In 2016 more than 850,000 farmers were part of the UTZ program. These farmers together employed over 420,000 workers, either permanently or during busy seasons such as harvests. In total, UTZ certified coffee farmers cover an area of more than 560,000 hectares; covering nearly 6% of the total coffee growing area. 321,419 tons of coffee was sold as UTZ certified in 2016. That’s enough to make 38 billion cups of coffee. UTZ certified coffee is produced in 27 countries and enjoyed in 89 countries around the world
generate financial and administrative efficiencies, making sustainability a more competitive business option and allowing companies to drive innovation throughout their supply chains. What’s more, the 182,000 cocoa, coffee and tea farmers currently certified under both standards will make savings in terms of both time and money. COMBINING EXPERTISE Both organizations bring strengths to the table. Rainforest Alliance has decades of conservation and environmental knowledge, as well as a valued and highly regarded brand. UTZ brings strong business
THOUSANDS OF COLOMBIAN COFFEE FARMERS WHO ARE CERTIFIED BY BOTH UTZ AND THE RAINFOREST ALLIANCE WILL BENEFIT FROM THIS DEVELOPMENT. IT SHOULD BRING GREAT BENEFITS, SUCH AS BEING AUDITED AGAINST ONE STANDARD INSTEAD OF TWO, MAKING MAJOR SAVINGS ON AUDITING COSTS. THIS SHOULD ALLOW COFFEE GROWERS TO INVEST MORE EFFICIENTLY IN SUSTAINABILITY AND INCREASE THEIR INCOME. - Roberto Vélez, CEO Colombian Coffee Growers Federation
an advocate for change,
what’s going on around the world will make you
continuing to protect
realize that we all have to work together.
the natural environment
have finished eating breakfast in the morning, you
sustainable agriculture
have depended on more than half the world”. I
and forest management
know I can count on my daily cuppa to get me
the norm by working
acumen, an agile way of
side by side with farmer
working and innovative
communities, businesses
approaches to scaling up sustainable business practices. By joining forces we will be providing a leading
My favorite quote is from ML King: “before you
and striving to make
and governments. This is opening up the way for a new organization that will focus on innovative thinking,
through the day, and I want that to be to the benefit of everyone involved in supplying it for me. UTZ was founded back in 2002 as ‘UTZ kapeh’, which means ‘good coffee’ in the Guatemalan Mayan language of Quiché, and it was an organization formed to build on a strong partnership
platform to increase consumer demand. We will also
new partnerships and advocacy work to ensure
be able to offer businesses a greater range of services
conservation of entire landscapes in priority areas
between a Belgian-Guatemalan farmer and a Dutch
to fit their needs, for example more cohesive brand
from Colombia to Ethiopia, India to Indonesia.
coffee roaster.
marketing and communication. This means better
A SUSTAINABLE FUTURE
business and more reliability.
There are many pathways to sustainability and
Today, another strong partnership is moving us in a new direction, connecting even more people
everyone does their part. It can be confusing
throughout the supply chain, improving countless
name, as it is already well known and companies
sometimes, I sometimes still don’t know what the
cups of coffee all over the world. As is often said:
can retain and build on well-established consumer
right choices are. But thinking about it, engaging in
alone I go fast, together we go further. So long as
commitment. The new Rainforest Alliance will act as
conversation and discussion and opening up to see
we can enjoy our coffee along the way!
We’re sticking with the Rainforest Alliance
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to sample of our new range of specialty coffees, with a dedicated brew bar and a warm and welcoming coffee and café experience from start to finish. Boasting a state-of-the-art training Grinders Coffee has transformed this iconic Brisbane site to a 34-seat ‘coffee experience’ cafe facility, Queenslanders have a new coffee education destination to develop their barista skills from and dedicated coffee training facility. The new Woolloongabba venue offers guests the opportunity to Advanced, leadcoffees, by a passionate and knowledgeable team. to samplethe of Essentials our new range of specialty with a dedicated brew bar and a warm and
welcoming coffee and café experience from start to finish. Boasting a state-of-the-art training
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facility, Queenslanders have a new coffee education destination to develop their barista skills from the Essentials to Advanced, lead by a passionate and knowledgeable team.
Grinders Queensland Training Centre is available for booking online at grinderscoffee.com.au/shop/training or by booking at the cafe; 11 LOGAN ROAD, WOOLLOONGABBA Cafe open 7 days Grinders Queensland Training Centre is available for booking online at grinderscoffee.com.au/shop/training or by booking at the cafe; Cafe open 7 days
32. BY GRAEME MCCORMACK
with
GEN-F YOU SNOOZE YOU LOSE
THE CATCH-CRY OF ‘YOU SNOOZE YOU LOSE’ HAS RELEVANCE ACROSS ALL ASPECTS OF AMBITION AND SUCCESS, BUT NEVER HAS IT BEEN MORE PERTINENT THAN IN TODAYS HYPER-COMPETITIVE BUSINESS OF FOOD.
W
hether you sit in the super-speed channel of fast casual dining, QSR or convenience food-to-go, or you’re engulfed in the ultrademands of FMCG, the need for all food businesses to stay alert, nimble, relevant and ahead of the pack through efficient and effective innovation programs and dynamic new product development is now more extreme than ever. Put simply, if you’re in the food game and you snooze on this aspect then you will most definitely lose, guaranteed. So what’s driving this need for constant innovation? Why can’t a successful food business rest somewhat on its laurels for a period and bask
in the glory of its ‘genius’? The rise-and-rise of the fast casual Millennial foodie consumer, 18-35 year old males and females, and their on-going increasing expectations around the food they eat and the experience it delivers is what’s driving this ever present need for change. As an industry, we’re no longer selling to consumers, we’re selling to foodies, we’re selling to ‘Gen-F’. In the past, the drivers which Gen-F have seen as being stock-standard include their food being fresh, flavour, easy, clean, modern, healthy, sustainable. But now Gen-F expect a significantly heightened level of engagement with their food, one where it
directly complements and enhances their personal interests and dynamic busy lifestyles. To truly engage Gen-F their food experience needs to be educational, a journey, experiential, personable, instant, quirky, interesting, sexy, emotional, storytelling, international, fun, on-trend, on-line, nimble, interactive, communal, passionate, fashionable and social. Gen-F communicate about their food not only by word of mouth to their friends, family and colleagues but more prestigiously and ferociously via mainstream social media to the masses. So why does Gen-F predominantly use these digital communications? Because they’re instantaneous. It enables them to simultaneously monitor trends and innovation whilst providing
them with their own media channel through FOMO fears of Gen-F. which they can showcase their personal food You’re right, that’s a hell-of-a-lot to pack passion and knowledge, and impress others. into a ‘simple’ burger, sandwich or cake, but Food is no longer perceived by Gen-F as that’s their expectation and, as such, that’s the a simple commodity, it’s now considered a challenge and opportunity for food retailers lifestyle. Food knowledge and understanding and manufacturers alike. has become a means by which a person Meet the challenge and you will convert the can improve their opportunity into success. own personal social Conversely if you don’t, “SO WHAT’S DRIVING credibility and status. you won’t. THIS NEED FOR It’s very cool to know As a food business owner CONSTANT INNOVATION? about food. or manager it’s time to WHY CAN’T A SUCCESSFUL ‘Last month’, food step-up or step-aside, FOOD BUSINESS REST SOMEWHAT ON ITS strategies were because the demands of LAURELS FOR A PERIOD being created to Gen-F won’t be abating AND BASK IN THE GLORY accommodate the anytime soon. OF ITS ‘GENIUS’?” customers convenient The choice is simple, access to innovation, either engage proactively freshness, provenance, in an on-going program sustainability and wellbeing. These are all now of dynamic food innovation and capture the a ‘given’. hearts and minds of the burgeoning Gen-F ‘This month’, casual dining and food-to-go market or sit passively and snoooooze your strategies will be exquisitely engineered to time away hoping that what you’ve done in meet and exceed the high paced, infotainment the past will be good enough to sustain you in urges, immediate interactive demands and the future. I know what our advice would be.
GRAEME MCCORMACK IS THE MANAGING PARTNER OF FOOD ASSOCIATES. Based out of their interactive Food Innovation Hub in Sydney, Food Associates service many clients across foodservice and FMCG, including large and emerging franchise chains, multinationals, manufacturers and independent start-ups. Through their Food Innovation Hub, Food Associates delivers practical effective solutions across a variety of complementary services, including insights and trend-led food strategies, food innovation and new product development, brand development and management, menu creation, marketing, creative design, packaging design, retail operations and training, retail concepts, manufacturing and supply chain. Food Associates also has affiliate offices in New York, Shanghai and London. Contact: +61 (0)438666036 graeme@foodassociates.com.au
34. BY ANDREW PEASE
AN OUTSIDE View of the About four months ago I was a simple engineer, I had travelled many places and lived in a few, around the world. I had worked in the technical field, supply chain, people management, quality, finance to name but a few.
I
am still an engineer but if any of you have read my recent article about Melbourne in Lichfield my wife has thrown me into the
weird and wonderful world of coffee. Most is positive but I am also hoping to use
to improve. Coffee shops began in Europe as a place for people to come together, share knowledge, discuss current affairs and of course to drink
system like a seasoned regular, honestly if it’s not clear I turn around and walk back out the door. I’ve already mentioned the art world of
coffee. That history lives on today; people use
coffee and unfortunately you don’t get art
my own perception as a former customer to
cafes for business meetings, to catch up with
without a certain amount of attitude. There
try and improve the experience that our own
friends, to read the latest news, to write their
are an alarming number of shops out there
customers receive –
blog, a whole manner of communication.
that make it feel like an offense that you
“Do unto others as you would have them do
Unfortunately, in some cases, the product
ask them to grind the beans and pour water
unto you”.
itself has assumed a greater importance for
on it. And heaven help you if you want
those that produce it than the simple service
to put milk with it. That’s even before you
of providing a space to share ideas.
get to ordering a large flat white or a dairy
A lot of the coffee industry in the UK is focused around ‘The Hipster” a strange creature that believes that what they produce transcends the mere thing to become works of art. As such these things then become
So with that said let’s address the first issue I’ve seen from the customer’s view.
alternative like almond milk. In some cases there is something to back it up, milk (or an
How do I actually get my coffee and
equivalent) can overpower a coffee but at the
impenetrable to the uninitiated. A large chain
where do I sit? This might seem like a really
same time if people like what you hand them
recently launched an advertising campaign
stupid question but do you go to the counter
does it really matter what it would taste like
using the more complex concoctions as a
and order first or grab a table and wait for
to you? In case there’s anyone struggling the
reason to just come in and get ‘coffee’.
someone to take an order? What do I do if I
answer is no. There’s only one person that
order two coffees, a tea, two sandwiches and
drinks what you hand them and that’s the
in their product it is other things that
some cakes and then realise the place is so full
customer.
suffer. While it is clear that the product has
that there’s nowhere to sit?
to be good if a business is to succeed, if
Is it good etiquette to grab a table before
a long and tortured effort to produce great
people don’t want to work with you for
you’ve ordered (I’m British, I worry about such
art and latte art is no different. Typically these
other reasons you will never meet your full
things).
days’ people don’t have time for a barista to
potential. Looking from the outside and a
It only takes a sign near the door or on
pour a perfect tulip or a swan. They think
recent occupant of the customer’s side of the
the tables and this all goes away but
it’s really pretty when they get it but not
counter there are some areas that really need
unfortunately cafes expect you to know the
long after a lid goes on it or it gets drunk.
Often when someone gets too involved
Finally comes the creation of art. It can be
35.
Spending an extra minute to get that swan just right may satisfy your inner artist but please, please, please just give me my coffee! The last few items have been directly dealing with the public who are not in the industry, other than as the final consumer, but there are other underlying issues abound in the world of UK coffee. While many are experts at producing high quality goods, be it roasted beans, fruit sodas, cakes or otherwise, many are not as slick at actually producing them either in high enough volume, on time or both. In my previous article I referenced our first cake supplier who let us down at every turn with delivery. Fantastic product but we can’t run a business based on guesswork of whether someone is going to deliver or not. Many businesses come out with great products and start promoting. The Internet generation can do great promotional work with minimal effort but it means nothing if you can’t deliver on it. The best product in the world will never sell if you can’t actually deliver it and even worse it can cause other businesses to fail because they relied on you to deliver and
you failed. Finally I’d like to mention the key to all of this - communication. Whether it’s from a roaster to a café or the barista to the customer communication is key. In the business to business world it needs to be clear and to the point, in the business to consumer world it needs to be enjoyable, clear and part of the experience. A simple hello and a chat while the machine takes the 25 seconds to pour their espresso can brighten a dull day. Answering any questions they have about their coffee politely and clearly will bring them back again. Even if you don’t a customer wants to feel cared about and valued, a smile goes a long way and for a
business this is completely free. To conclude I want to say that not everyone suffers from these afflictions, many have good operations to go with a good product or a friendly smile and hello to go with an amazing coffee. However it is important to continue to improve and to look through the eyes of your customer. Find yourself a customer advocate or two, particularly if they feel they’ve had a bad experience. Understand their view, even if you don’t agree this doesn’t mean it isn’t valid. At Melbourne in Lichfield we know we can’t please everyone with our products but we can listen and decide if we want to change, otherwise we would never grow and never get better.
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36.
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38. ADVERTORIAL
Adore
ESTATE COFFEE DRIVEN BY INNOVATION
I met Nick Mastro over 15 years ago in Sydney when he was selling an Italian Coffee Brand. Nick made a very quick market presence with the brand and he had lots of amazing new cafes around the trendy areas of Sydney.
N
ick was very much an innovator and he was on the ground floor with his sales approach meeting and greeting in cafes all over Sydney. Like many of the overseas coffee importers he ventured into his own roasting business and started new brands like Adore Estate Coffee, Killer Coffee and Renegade Roasters, all under the umbrella company Coffee Galleria. It’s been a pleasure watching Nick’s business grow and one can attribute the success of his business to the ability to make changes and also Nick’s sheer persistence as a business owner. Nick today uses the latest technology in his roasting business. He has invested in a full Brambatti roasting plant which is a full turn-key solution that takes coffee roasting to the highest level of quality. Nick has worked his way through the coffee business from being a Barista, Q grader and a coffee roaster and like most industry players he cut his teeth on smaller manual roasting setups. Because of the volumes the company roasts
now, the Brambatti plant has features like Green Bean pre cleaning that takes out impurities before roasting in a three-stage process. When I chatted with Nick he told me he couldn’t get over the difference now in his coffee’s taste profiles when using this technology verses his early days of roasting on manual systems. Nick explained focusing on high quality roasting equipment is the same as a café putting in a state of the art espresso machine, it’s about ticking all the quality boxes at every level. The business has moved several times over the years and now has a state-of-the-art facility in Sydney’s Silverwater which has given the business room to expand. On a lighter note Nick and his team made National press coverage when he launched a highly caffeinated coffee that had more kick than a draft horse. It was the strongest cup in the market with over 430 milligrams of caffeine per cup. Killer Coffee was designed to fill a small niche for those who take their caffeine addictions to the extreme. So basically one cup of killer
coffee has six times the caffeine of a regular cup. The cool thing about Killer Coffee, it is one hundred percent Arabica making it very palatable. Nick’s all about getting in tune with the Atmosphere that coffee creates and the whole experience. One of Coffee Galleria’s best marketing tools is their unique mobile container they take to trade shows. The outside of the container has been graffitied with some amazing street art. Inside it is a full espresso bar with clever retail design to showcase all of Coffee Galleria’s full stock range. I first saw the container a few years back at the Fine Food show and the crowds were deep around the pop up café. Nick also has some big plans for expansion, mentioning the soon to be completed Melbourne flagship espresso bar in the heart of Kensington, Melbourne. Featuring an advanced barista training facility and coffee roasting facility and of course serving his range of Adore Estate Coffee blends at the espresso bar. Coffee Galleria has ventured into a full service model coffee business. Nick not only
provides quality coffee, he has a full training program, equipment sales and support and contract roasting options for larger café businesses and franchises. The business has evolved into a well-structured coffee company that has invested in a quality approach to growth. One part of the business that is very clever is the team at Coffee Galleria help new clients establish their own brands. Nick and his consulting team offer design help and experienced business advice. Nick understands keeping a customer means more than just dropping off a bag of beans. It’s the extras that coffee businesses now offer that will give them future longevity in a competitive marketplace. Having imbedded personal beliefs in his business ensure the correct mix of family, business and fun, leading to the success of his business. Nick is passionate about all three areas and has enjoyed his business and can’t see anything he would rather be doing. Café culture would like to congratulate the success model he has created with Coffee Galleria and we look forward to hearing about future successes. www.coffeegalleria.com.au ....................................................................................
GABRIEL FAVARRO (LEFT), UMESH CHAND (MIDDLE), NICK MASTRO (RIGHT) (FOUNDER)
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42. BY SEAN EDWARDS
S U C C E S S S T O R Y
WAREHOUSE
.com.au
"...THE INTERNET IS NOW THE MOST POWERFUL SALES AND MARKETING TOOL IN THE WORLD, IF YOU’RE NOT HEAVILY INVESTING IN THE DIGITAL WORLD TO GET AWARENESS (MARKETING) AND SALES, THEN THE NEXT BEST THING IS TO WORK WITH SOMEONE WHO IS!..."
Y
What a great idea……But!
ou know when you hear about a good idea but then you think of the hard work involved to be able to make the idea become a working concept, let alone a reality? This is what I thought eight years ago when I was sitting on a car ferry travelling across Port Phillip Bay listening to the very excited Michael Colless share his new idea with me. Michael, and to all that know him, is pretty boisterous and forward and when he wants to let you know something, the whole world will also know! Michael and I had been business colleagues; worked on many projects on the marketing side of several famous café products that are still front of mind today. He told me about his idea of an online buying system for café owners who could not get certain café products, either because of
their geographical location or needing to buy in quantities too small to qualify for an account with a big food service provider. A few months later Good Food Warehouse was to become a reality through the passion of two dynamic people, Michael and Jane Colless. This duo made a great team in my eyes; Michael knew the food service game at all levels, including international, and Jane was a consultant in the IT industry designing global e-business strategies. It sounded an easy task but the pair also had a very young family in tow so the new business had to be flexible enough to work around the household duties of parenting. They also had the growing pains that most new businesses have, as in cash flow problems, so the pair still had to hold their day jobs until the business built momentum. Step forward eight years and now Good Food
Warehouse is an amazing e-commerce success story known to most café operators all over Australia. Customers can browse the Good Food Warehouse site and make a purchase expecting their orders to be sent to them within a few days. Jane explained the concept to me and how it had motivated Michael and Jane to make Good Food Warehouse a real working model. “Buyers need information to make an accurate purchase decision. They don't want to email you and ring you several times to get the information, they want it when they are ready to read it (whenever that is)! It’s our job to make sure the information is available for them 24/7; the days of 9 to 5 Monday to Friday are over”. marketing cost to them. Jane and Michael’s success is attributed to Good Food Warehouse has 5,000 plus visitors combined sales experience and food service to the site monthly and have over 12,500 management skills. This led them to believe registered buyers. People who have registered that first impressions are everything in the café want to know more and either have used the supply chain. Jane tells us, “The Marketing 101 system or are ready to make a is imperative; the customer purchase. is captured by the first image The duo are big believers CUSTOMERS CAN BROWSE (impression). If you capture of their marketing philosophy GOOD FOOD WAREHOUSE the customer positively with for their suppliers. Michael WITH CONFIDENCE this first impression, they'll explains, “Don't be good at KNOWING THEY'RE GETTING A research further. They will look what you produce, be great! COMPETITIVE PRICE WITH NO at more images, ingredients, Keep producing innovative FREIGHT OR FEES nutritional info, shelf life products, prove your brand as and the like, to decide if the a market leader, show potential product is what they require. buyers the best you have and Your listed product(s) need make as many buyers as possible aware of your to be in a 'palatable format’, literally, you want product’s unique benefits”. them to love it, buy it and communicate to their Michael in a past life worked with McDonalds customers how great the product is. The most across the Asia Pacific region. One of the senior trusted referral is word of mouth, and now with regional managers said to him that there are three such powerful social platforms, word of mouth types of suppliers; the ones who get on the bus can make or break a brand”. and help drive it, ones who sit up the back and This seems very much a simple explanation of go for the ride and others who are standing on a process. But if you are not a marketing whiz the curve watching the bus go by. Remembering and an IT genius, this task would have been the internet is now the most powerful sales and an impossible one. This couple knows how to marketing tool in the world, if you’re not heavily approach a complicated business, like a café, and investing in the digital world to get awareness get into the head space of the café owner. (marketing) and sales, then the next best thing is Michael and Jane have invested in systems to work with someone who is! that make it simple for customers to manage Michael and Jane, I believe, were first to wholesale orders from multiple suppliers across market with a complete café supply system that Australia. Jane explains “That’s why they buy from is totally web based. They have kept ahead of the Good Food Warehouse, it’s easy. There is one technology curve and have embraced a combined point of contact for all purchases”. social media presence. Good Food Warehouse is The Team at Good Food Warehouse help now a well recognised supplier to the Australian engage and educate their suppliers about café industry and has simplified life for many café e-business marketing. Many now have gained owners with this simple ordering process. larger marketing awareness via the Good Food I am extremely proud of this couple and I Warehouse site, emails and chats, all at low or no
personally know as a friend, the amount of sacrifice of valuable time and family life the pair had to forgo to make this business a reality today. I’ve wanted to showcase this business for a few years now as a real success story in our industry but Michael and Jane thought they were not ready. Believe me this is a great example of ‘if you want something great you have to work hard for it’. This couple really have. www.goodfoodwarehouse.com.au
TESTIMONIALS... “They have provided an excellent online service which has allowed us to grow our customer base. Over the years I have seen Good Food Warehouse develop their online ordering system, and continually adding new lines which is always a good thing. And when online doing orders, it’s always good to know help is just one click away. I have no hesitation in recommending them to my family and friends as well.” Heather Martin, Office Manager Coastal Beverages Pty Ltd “They have always provided us with a good product, reliable delivery and excellent service. Jane and her team have done an awesome job helping us feed hundreds of volunteers across the country with delicious food.” Bronte - The Colour Run “We would recommend Good Food Warehouse to any supplier who is looking to grow their sales Australia wide and to further develop their internet presence.” Manny Skurnik – Mama Ka’z
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BY ANDY FREEMAN COFFEE SNOBS 45.
#1 TRICK
to
Brewed COFFEE THE NUMBER ONE TRICK TO BREWED COFFEE IS TASTING IT! THERE IS A COMMON MYTH THAT IF YOU ARE ROASTING FOR BREWED COFFEE ALL YOU DO IS ROAST LIGHTER.
T
he problem we see, or more to the point, the problem we taste is many brewed coffees are sour, acidic and very underroasted. Customers are never coming back for a second cup if the acidity is high enough to make them pull a “lemon face” when they try it or if it curdles milk when they add some. When most Australian’s think of brewed coffee they are remembering coffee brewers from the 1980’s which had no temperature control, were fed with stale shelf-bought ground coffee and the pot sat there stewing for hours on a hotplate. It’s no wonder brewed coffee was bad and needed multiple sugar packets added to make it palatable. Jump forward 30 or 40 years and our choice of excellent fresh roasted coffee is huge, owing a grinder isn’t rare and some of the brewers have gotten a lot smarter in the way they work. So what can you do to improve your brewed coffee? ROAST DEPTH While most coffees will require a lighter roast depth, how light should it be? Taste it! Most medium roast depths will be a pretty good start, at this point the sugars in the bean are at their sweetest and the sour elements of the roast have been “cooked off”. Excuse the pun, but the “sweet spot” you are aiming for is this sweet-spot between too light and too dark. If you can taste green peas, wheat, chaff, hay or other farm like
flavours, then the roast depth was too light. If the dominating flavours are toasty, BBQ, meat or other Unami flavours then the roast depth was too dark. Due to the longer water contact time in brewed coffee you will find the carbons, sours and bitters that might have worked well in an espresso are far more exaggerated and the resulting brewed coffee is often too bitter. BREWING Use a coffee brewer with adjustable temperature and experiment to find the right temperature for the bean you are using. You go to great lengths to adjust your espresso machine to use a stable and repeatable temperature and you can quickly tell if the temperature moves a couple of degrees but most brewers on the market only produce near boiling water at the head. For a starting point I’ll try most brewed coffees at 92C but some shine at 89C or 93C. I use a Behmor Brazen coffee brewer every day (both home and at work) and it allows me to easily make fine temperature adjustments each time and it is smart enough to regulate that temperature during the water release so it never blurts boiling hot steam into the coffee at the end of the brew. Disclosure: Yes, I sell these brewers but even if I didn’t they are the brewer I would use. USAGE If your brewer has a hot plate then turn it off.
Nothing good can come from stewing coffee on a hotplate. Instead use a thermal carafe to hold the temperature or only brew what you are going to use right away. Interestingly, you will get far better results microwaving a cold coffee than ever using a hotplate. MILK AND SUGAR It’s rude to expect everyone to like drinking brewed coffee as a long-black with no sugar, as they say, different strokes for different folks. I have many customers who really love a splash of milk in their brewed coffee, it adds some body and a smoother mouth-feel . A dash of high cream milk can really make a difference to someone’s first experience with modern brewed coffee and I know a lot of people who will drink it no other way. It’s also a good way to wean someone from their bucket ‘o milk with a splash of coffee in the mornings. Sugar is the same, while I don’t add it to mine it won’t give me a twitch if someone else does. Get some fresh roasted coffee, try a few different regions, different processing methods and some good roast depths and build your own library of coffees that work great in a brewer. Start with a clean crisp Kenyan, an earthy natural process Ethiopian or an exotic Central American Geisha, all three will yield very different results in the cup but all will be great when you get all the parameters just right.
Annette Dutton Photography
a i l a r t s u A E FEELS TH
e z e e r b
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48. BY TIM HEINZE YUNNAN COFFEE TRADERS
MAINTAINING & PROMOTING
Relationships in the
COFFEE INDUSTRY.
“THIRD WAVE COFFEE” IS A TERM OFTEN THROWN AROUND TO ARTICULATE THE CURRENT STATE OF SPECIALTY COFFEE IN REGARDS TO ITS DEVELOPMENT AND GROWTH. IT IS UNDERSTOOD THAT THIS TERM RELATES TO THE INDUSTRY’S GROWING FOCUS ON ORIGIN, APPRECIATING THE NUANCES AND EDUCATING CUSTOMERS ABOUT COFFEE REGIONS OF THE WORLD.
T
hroughout this wave, the words “direct trade,” “direct partnership,” “direct relationship” became more and more prolific. As a result, the pursuit of and importance placed within this area began to grow. The fairytale image was created of a coffee roaster packing a bag, flying to origin, cupping coffees, throwing a sack of green beans on his back, handing the farmer cash (including a great premium for the high quality), and then returning home to roast and introduce their clientele to this new, “direct trade” coffee. While the image of this is sensationalized, the reality is for the vast majority of coffee companies across the globe (and farmers for that matter!) this situation is unachievable. But, the industry as a whole has created the expectation whereby unless one is fully embracing and pursuing this fictitious dream, then it’s not truly worthy or valuable. The reality is most farmers are not even capable of exporting on their own and most buyers aren’t able to facilitate and navigate the complex systems of importing on their own. There are vital members of the supply chain that are crucial to its overall success and this cannot be forgotten. But is there another way? I believe the coffee industry is making a turn into the fourth wave of coffee that is enwrapped in a greater understanding of the entire coffee
supply chain and how one ethically, responsibly, and sustainably participates in direct trade. As the coffee industry continues to walk in this direction, we would like to offer some advice and guidance to companies as they establish and seek to work within this model alongside coffee farmers all over the world. COMMITMENT TO LONG-TERM PARTNERSHIP In 2012, our company began working with Saxon Wright of Pablo & Rusty’s Coffee Roasters in Sydney, Australia. Specialty Coffee from Yunnan, though in its infancy, was on the rise, and P&R saw immense potential. After flying over, visiting the farms, and sitting down to talk with Agricultural Bureau Officials within the region, P&R made a commitment to see the expansion and growth of Yunnan Coffee in the Australian Specialty Coffee market. Because of our companies’ involvement with on-theground quality control, we talked through their requirements and specifications. From the very beginning Saxon Wright, CEO of P&R, made it clear that he was committed long-term. He offered many suggestions to improve dry milling, provide greater attention to maintenance of coffee trees, and shared a variety of other ideas. But he was also very clear from the start that if those recommendations were followed, and for some reason the coffee was negatively impacted, he would still commit to buy the coffee. He
wouldn’t bounce to the next “new thing.” Wright was committed to relationships and long-term partnership to the extent that he proposed a long-term buying plan. Based on the cost of production plus a quality incentive, he set 3-year pricing contracts with farmers to provide stability, household budgeting, and a more longterm sustainable situation at the farm level. This type of sustainable, direct trade is best facilitated when buyers and farmers are committed to long-term working together. This leads to the next important step: TWO-WAY, TRANSPARENT COMMUNICATION After making some adjustments to our dry milling, we packed the first container and sent it on its way to P&R in Australia. After a few months, we received communication back from the roaster that some of the coffee had a diesel-type smell. We thought, “well, there’s the end of that relationship!” But because of their long-term commitment paired with the open communication, we were able to determine this was due to the low-quality burlap bags that are produced in between country and immediately made the transition to GrainPro inner bags. Our company then became the first company to begin exporting coffee from China in 60KG GrainPro bags. This was an exciting innovation to be a part of, and we’ve never had this problem again! (P&R also booked a full container that following
49.
Photo Credit Joshua Jagelman
Photo Credit Bryon Lippincott Photo Credit Bryon Lippincott
Photo Credit Bryon Lippincott
season!). But here’s the key: because of P&R’s open
ROASTERS, IMPORTERS, AND BROKERS MUST POSITION THEMSELVES IN HUMILITY AND APPROACH THE SITUATION AS CO-LABORERS WORKING TOGETHER RATHER THAN A DICTATOR MAKING DEMANDS.
dialogue and exchange of information, not only are we better serving their needs, but our customers all over the world now benefit from this experience and education. Over the last few years, we have continued this two-way dialogue where we share with P&R all about the farm, and they share with us their roasting notes, roast profiles, and other information that has equipped us even better to introduce this coffee to 6 different countries (and counting!). PURSUE INNOVATION WITH HUMILITY The fourth wave coffee movement will not only be immersed in sustainable direct trade, it will also be peppered with innovation and research. As farmers and buyers are communicating back and forth, inevitably obstacles and challenges arise that will require both parties to work together to find a
pool of coffee will just be a few of the areas we
Sustainable Direct Trade:
will see great leaps and bounds going forward and
The Fourth Wave of Coffee
for them to be truly effective, humility must reign
Specialty Coffee has come such a long way from
supreme.
the early days of understanding coffee and the
WHAT DOES THIS MEAN FOR YOU?
entire supply chain.
Instead of holding to the fairytale image
Ample stories and information have been
discussed above, roasters, café owners, and people
published regarding the plight and struggles of the
within the coffee industry can begin to be a part of
coffee farmer.
the fourth wave of coffee beginning with asking
The Third Wave of Coffee has done so much to
questions. Whoever you’re buying coffee from, ask
take the focus back to the place where your daily
them about their sourcing model, how they work
cup all begins, and we want to see this continue to
themselves in humility and approach the situation
with farmers, how long have they been working
expand and grow.
as co-laborers working together rather than a
with their current farms, and what are their long-
dictator making demands. The greatest innovations
term goals with the farmers. It’s difficult for many
must remember the importance of investing and
within coffee production in the next 10 years will
to travel to origin and even develop relationships
committing to long-term relationships at the farm,
come about when the entire supply chain comes
with them, but we all can do our part to better
being active contributors to two-way dialogue, and
together to dialogue and discuss how to improve.
understand the supply chain and the role each
walking forward in humility toward greater and
participant within it plays. The Fourth Wave of
better coffee. The Fourth Wave is swelling.
mutually beneficial solution. Roasters, Importers, and Brokers must position
The reduction of waste, application of new technologies, and expansion within the genetic
Coffee depends on it.
As this next wave of coffee begins, we all
Surfs up!
MAKE MINE
MADE WITH REAL COLD BREW COFFEE
A METTERS.
A J u stin M e tcalf ‘ metters’ Esp resso Mart ini - Created by Coffee experts
MAD
E IN AUST RALI
A
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CHORIZO & MUSHROOM OMLETTE INGREDIENTS
2 Extra large eggs 50ml Cream ½ Tsp fine diced red onion ½ Tsp fine diced mushrooms ½ Tsp fine diced chorizo
½ Tsp fine diced spring onions ½ Tsp green peas Salt and pepper to taste 120mm non-stick fry pan
METHOD
1. Whisk eggs with cream and season 2. Place all raw ingredients in non-stick pan and pour in egg mix 3. Input cooking settings into the Woodson Pronto oven as follows: Stage 1 cooking, 220°C, 3 ½ minutes, 100% fan & elements at level 4 4. Place in oven to begin cooking process 5. Remove from oven, fold in half and serve.
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54. BY JUSTIN BROMAGE
POS HOW YOUR
SYSTEM PROMOTES KITCHEN
EFFICIENCY
EFFECTIVE COMMUNICATION BETWEEN YOUR CAFE’S ‘FRONT OF HOUSE’ AND ‘BACK OF HOUSE’ IS ABSOLUTELY CRITICAL TO ITS SUCCESS. WITH THAT IN MIND, IT’S IMPORTANT TO UNDERSTAND HOW YOUR POINT OF SALE SYSTEM CAN PROVE TO BE A POWERFUL COMMUNICATION HUB THAT DIRECTLY BENEFITS PRODUCTIVITY AND REDUCES KITCHEN COSTS.
I
t’s 10am on a Sunday morning and your café is packed with diners looking for a tasty start to their relaxing day ahead. The staff are all busy – taking orders, making coffee, preparing meals and caring for your customers. It’s at this point, when your venue is at full capacity and under the most stress, that you need your operation to be running like a ‘well-oiled machine.’ Interestingly, the modern POS system is designed to support the processes that keep your café functioning smoothly. How so? DEFINE YOUR OPTIONS BUT MAINTAIN FLEXIBILITY It is worthwhile considering the process that starts at the time of your customer’s food order being taken and concludes with the timely delivery to the table of exactly what was requested. The coordinated efforts of several staff members will likely be involved, so clear communication is going to be vital. It is here that a well set up point of sale system proves to be invaluable. Your POS can be configured so that wait staff know what options they can offer for each meal on the menu, and can easily enter applicable cooking instructions and variation requests. Additionally, the trend toward catering for dietary restrictions, such as gluten and dairy intolerances, also means that what you offer will require a level of flexibility.
ORDER ACCURACY AND CLARITY Aside from specifying the applicable options that can be requested from the kitchen, another key consideration is how the kitchen receives the detail of the order. The old way used pieces of paper with handwritten notes – some of which required hieroglyphic expertise to decipher. These days, wait staff can remain in the dining area, enter customer orders into either a fixed or handheld terminal that then automatically transmits the information to video displays or printers located at strategic locations in the kitchen. This greatly increases the speed at which kitchen staff receive the order, and pre-defined subsets of products and instructions can be sent to specific food preparation stations. Fewer errors in communication mean reductions in returned meals and less wastage – a direct benefit to kitchen efficiency and profitability. WHAT ABOUT STOCK CONTROL? A final component of many specialised hospitality POS systems that we’ll consider is that of stock control. While there may be some reluctance on the part of small cafés to implement a full stock system due to the time involved in maintaining it, there are advantages to be found in performing some basic stock control tasks. For instance, you may decide to account for a small
number of your higher cost items, such as the primary ingredient of a signature dish that you keep in limited supply. Many POS terminals are capable of receiving an opening stock level of selected products at the beginning of the day’s trade, displaying a countdown of the remaining stock as the day progresses, and finally signalling when you are ‘out-of-stock.’ This allows staff to keep track of how many can still be sold at any given time. Another important aspect of stock control is tracking wastage. Having a record of the quantity and value of stock that is discarded allows you to analyse trends in your operation and ascertain if adjustments are warranted. Of course, these are just a few of the many advantages that come from using a well-configured point of sale system in your café. While there are dozens, perhaps even hundreds, of factors that make up a successful hospitality venue, the value of your POS as a vital communication hub shouldn’t be underestimated. With your operation running efficiently, you can focus your attention on other important components of a popular café – the friendly service, a relaxed atmosphere and, of course, great coffee! CONTACT UNIWELLDIRECT to find out more! T. 1300 864 935 E. sales@uniwell.net.au
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Superfood elixirs
S
tarting out under a Poinciana Tree twenty years ago at the Cleveland Market in Redland Bay, to the development of his Superfood Elixir’s and Cordials for Cafes Worldwide, Michael Bishop has certainly taken his Mantra of “Transforming Refreshment” all the way. Golden Turmeric Elixir and Kyoto Matcha Elixir, the Superfood Lattes from Alchemy have been in development since 2014 when Alchemy founder Michael Bishop purchased a sustainable farm in Northern NSW and grew turmeric, ginger, galangal and bamboo as well as several other South East Asian crops. Fascinated by the well documented health benefits of turmeric, its brilliant colour and delicious flavour, team Alchemy started blending, testing and playing with the turmeric and other ingredients including Kyoto Matcha in what has been an ongoing process of evolution to deliver the perfect fusion of flavours. Turmeric Elixir by Alchemy, delivers a pleasantly balanced earthy turmeric and ginger taste, with just a hint of cinnamon. Creamy vanilla and just the right amount of raw sugar transforms the rawness into a delight, and finally the warmth of black pepper comes through, leaving your mouth singing, fresh and clean. Only a handful of ingredients go into Golden Turmeric Elixir, no nasty’s like artificial colours or flavours. Every ingredient contributes to the overall flavour, yet they are all functional and important contributors to what is Alchemy’s Golden Turmeric Elixir. So, yes it is delicious, beneficial and popular, but even more importantly for café owners, it is ‘Barista Friendly’, as the elixir blends immediately into both hot and cold Milk (or Mylk), without any grittiness or nasty sediment at the bottom of the drink.
“
product is gluten free, dairy free, vegan, GMO free and made right here in Australia
”
Kyoto Matcha Elixir by Alchemy, is sourced and blended with100%, pure, premium Japanese Matcha from growers in the ancient prefecture of Kyoto and Shizuoka, where Mt. Fuji stands as a cultural symbol for the Japanese people. Best of all, as with all of Alchemy’s Elixirs this product is gluten free, dairy free, vegan, GMO free and made right here in Australia, from only premium local and imported ingredients. Kyoto Matcha Elixir is a perfect fusion of flavours for the uninitiated mainstream but still preserves the purity and excellence of the tea itself. When you steep a cup of green tea, water can only extract a fraction of green tea benefits. The majority actually remains unused, trapped in the tea leaves. In reality, the only way to truly take advantage of green teas full potential is to consume the entire leaf. Alchemy’s Matcha is made from whole, carefully selected and stoneground tea leaves. A cup of Kyoto Matcha Elixir is packed with all the wholesome goodness, nothing lost as the finely ground leaves are present and consumed... In fact, it is said that a serve of Matcha is equal to roughly ten cups of regular brewed green tea. As a potent green tea, real Japanese Matcha is without equal. This is why Alchemy only use premium grade Japanese Matcha, sourced direct from Kyoto and its surrounding regions, ensuring the best Matcha experience. For information on Alchemy’s Superfood Latte Range or any other Alchemy product contact Alchemy today. P. 07 34882335 E. reception@alchemycordial.com.au W. www.alchemycordial.com.au
Be sure to drop by Stand Q39 at the Fine Food Expo in Sydney and sample these Superfood Lattes !
Make the
16.
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E N QUIR E TO DAY A N D RECE IV E A FRE E S PECIALTY CO FFE E COCK TAIL NOTE B O O K
Stainless Steel
your colour your cheeki Cheeki is Australia’s number one brand of reusable Food Grade #304 Food (18/8) Stainless Steel Cups, Bottles and Food Jars. Double walled, vacuum insulated cups keep drinks hot for up to 8 hours and cold for up to 12 hours. Available in two styles: Pop Up Lids are Cheeki’s unique technology, insulated lid. These stylish 350ml cups are totally leak-proof and very popular. Flip Up Lids are Cheeki’s new go-to cup that is spill proof, economical and available in 310ml and 240ml sizes. Shelf ready packaging. Seven fashion colours. Great prices and fast turn-around on custom printing for orders over 100 pieces. Cheeki is totally recyclable, has no inside linings and is BPA free. #refillreuse with pride and keep your Cheeki for life.
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60. BY JUSTIN BONSEY RESPONSIBLE CAFES
RESPONSIBLE
CAFEs
a culture of connection and conscious consumption
S
adly, so-called ‘biodegradable’ or ‘compostable’ cups share the same fate, even contaminating other recyclables. Most people don’t know that unless they are processed in an industrial composting facility, they will last just as long as all other takeaway cups. Worse still, many cups and lids end up in our oceans, where they break up into smaller pieces called microplastics, which marine life mistakes for food, taking the lives of countless millions of innocent sea creatures and birds every year. Disposable cups also pose a significant risk to our health. There are many concerns that the microplastics eaten by wildlife are making their way down the food chain into our food, causing major health concerns about the safety
Takeaway coffee cups and lids are resource intensive to produce - chewing through trees, water, and oil - and they usually end up in landfill or littered on our streets and beaches. of eating fish and other marine life. Lined with plastic, dangerous carcinogenic chemicals such as phthalates & bisphenol-A (BPA) leach from the cups and lids into our drinks, causing adrenal, pulmonary, endocrine, reproductive, and pregnancy abnormalities. Even corn-derived ‘bioplastics’, such as polylactic acid (PLA) used in biodegradable cups, raise concerns due to limited safety & health information. So what is being done about this growing problem? Responsible Cafes is a not-for-profit initiative founded in 2013 by a group of passionate everyday coffee lovers eager to change the game on this massive issue. It aims to fill this gap by promoting cafes who offer a discount (usually ranging from 30¢-$1) to customers who
use their own reusable cup. Cafés can sign up on their website www.responsiblecafes.com. au, download free materials to promote the discount, and get listed on a searchable map of participating cafes across Australia so that more customers can find them. The initiative has been so popular since the ABC’s War on Waste series in May that over 2,700 cafes have now signed up to incentivise reuse. In episode 3 of War on Waste, they filled a Melbourne tram with 50,000 cups – the same number that is used by Australians every half hour. Australians across the country have been shocked to learn their cups are not recycled, driving people into action and attracting hundreds of thousands of people to the website in only a couple of months. Not only that but
Over 3 billion disposable hot drink cups and lids are used in Australia each year. Most are never recycled.
100s of volunteers have put their hand up to chat to cafes in their area to get them on board. Quite simply, this is an idea whose time has come. Running a cafe is hard work and a competitive business, so joining Responsible Cafes not only does a good turn for the planet and community but also gives you a competitive advantage with over a million people searching the map for cafes every year. In a recent survey of over 100 cafes, Responsible Cafes discovered that each cafe saves on average 27.8 disposable cups from landfill everyday. This equates to over 10,000 cups a year, but when you add in the 2,700 cafes that have committed to the program, this amounts to a whopping 25 million disposable cups saved each year. There really is no excuse not to reuse! Some baristas have voiced concerns about the health and safety of using BYO cups. There is no provision under the Victorian Food Act 1984 (the Act) or the Australia New Zealand Food Standards Code (the Code) that prevents a customer from using their own container for storage of food purchased. The onus is on the customer, of course, to provide a clean cup, and cafes can certainly refuse to accept it or ask them to bring a clean
one in future. The issue is blowing up across the country, so now’s your chance to get involved. Councils, celebrities, and companies are all looking for ways to reduce commercial and residential waste - and Responsible Cafes is one part of the solution. There are heaps of other advantages too, including: • Increase customer loyalty as regulars take advantage of the discount • Get on the map and get found by customers with their own cups • Publicity and support through the Responsible Cafes website, searchable map and social media channels • A free downloadable poster and fact sheet to help spread the message and start the conversation with your customers • Potential cost savings through reduced disposable cup/lid expenditures
SIGN UP Now Sign up and join the growing crew of Responsible Cafes across Australia who offer a discount to customers who bring their own cups. www.responsiblecafes.org
62. BY CHRISTINE COTTRELL
DESTINATION BRATISLAVA WITH CHRISTINE COTTRELL
IN AUSTRALIA, WE ENJOY SPECIALTY COFFEE IN OUR CUPS ALONG WITH HEALTHY FOOD ON OUR PLATES ALL IN THE ONE PLACE. TAKE A TRIP OVERSEAS AND IT’S OFTEN A DIFFERENT SCENARIO. TOURISTS CAN LOCATE A DECENT COFFEE IN MOST CITIES WITH THE HELP OF APPS AND BLOGS. HEALTHY FOOD TOO, BY DOING A LITTLE RESEARCH OR ASKING AROUND. BUT YOU DON’T USUALLY FIND THEM UNDER THE SAME ROOF. IT’S SOMETHING THAT’S PUZZLED PAUL AND I FOR YEARS AND WE DECIDED TO FIND OUT WHY. Cafe owners in the USA have said they wouldn’t be taken seriously for their coffee if they also served meals. We resist the urge to start the next sentence with ‘Well, in Australia … ‘ as no one likes to be told they can do things another way! So we drink our coffees, while also resisting the urge to order donuts or muffins, then move elsewhere for the likes of some eggs and spinach to start our day. So you can imagine how delighted we were in Bratislava to find healthy breakfasts in specialty cafes – everywhere. We found a young but rapidly growing specialty coffee scene, embracing fresh wholesome fare that was often organic. Bratislava also has a few small chains that seem to be leading the way forward in the specialty scene too. The most impressive for the sheer size of the operation was a trio called Urban Bistro, Urban Space and Urban House. They’re among the best of Bratislava, serving good coffee and food with staff that can give sound advice on beans and the different preparation methods. Most interesting is the legislation for food allergies. 14 of the most common food allergens have been identified and numbered. By law, they must be listed on cafe and restaurant menus. Written beside every menu item you will find the
corresponding number of any of the 14 allergens used in its preparation. We were told by a local, old enough to have experienced life during and after the cold war, that one legacy of the communist regime was healthy, home-grown food. As we passed through the countryside, she pointed out many little farms growing a variety of crops. She explained how they were once collectively managed, but are now privately owned, often in the backyards of village homes. Bratislava is not on the regular tourist trail, but it comes highly recommended by us. It’s the capital of Slovakia, which came into being with the Czech Republic in 1993 when Czechoslovakia became two countries. It’s just over an hour by train from Vienna, whose airport is conveniently located half way between the two cities. Situated on the Danube River, it’s surrounded by pretty countryside and villages where wine and beer are produced. Traditional fare in Bratislava is many variations of pork, potatoes, cabbage and cheese. The traditional dish is made from boiled potato dumplings (similar to gnocchi) topped with melted sheep’s cheese and a sprinkling of local bacon. It’s traditionally drunk with liquid yoghurt (similar to
kefir). You have to at least give it a try! We were lucky enough to be there in the spargel season and stumbled upon an interesting degustation menu with spargel (asparagus) served four ways, even as a dessert. We started with local beer and followed up with a bottle of fine local wine. Now that’s more our style! We stayed in the beautiful old town, which is closed to general traffic. It was a short stroll to a dozen or more specialty cafes and a longer walk to several others. Most open around 8 or 9 but stay open late into the evening. So when you visit Bratislava, grab a map and mark our cafe recommendations. Note that streets are named using one word with no equivalent for the word ‘street’. Note too that new cafes are probably opening as I write, so ask at each place you go, so you can add in the latest. The oldest specialty cafe in Bratislava dating from 2010 is Cafe Stur (Sturova 8). It’s in the south-east section of the old town. There used to be another Cafe Stur but it’s now permanently closed, so don’t go looking for it like we did! On the western side of the old town follow Michalska from St Michael’s Gate to find Enjoy Coffee (Michalská 3) and Urban Bistro (Michalská 5). Further along is Greentree (Ventúrska 20 )
and Kaffco (Ventúrska 9). Kontakt (Ventúrska 12) is bohemian in style with quirky decor and lots of raw and wholesome food options to go with good coffee. A few steps away was Fach (Ventúrska 10), a lovely Scandinavian inspired space of several rooms. The staff were particularly friendly, the coffee exceptional and the food awesome. Before you approach the large leafy pedestrian avenue at the south western end of the old town, there’s Five Points (Panská 23), a modern cafe on two levels with great food along with specialty coffee prepared a myriad of ways, including Turkish style in hot sand. Wander over to the eastern side of town and you’ll find the very spacious Urban House (Laurinská 14) and the even more spacious Urban Space (Námestie SNP 30) with a large bookshop attached. There’s another Greentree (Štúrova 4 ) and Dobre Dobre (Nedbalova 13), a lovely mix of traditional and modern – from the furnishings to the food. Staff were friendly, proudly serving fine coffee from an emerald green La Marzocco and introducing us to Bratislava’s traditional pastry. We later learnt it comes in two shapes – C shaped if filled with nuts and U shaped for a filling of poppy
seeds. The authentic ones bear a trademark with strict guidelines. They must be handmade with no chemicals, be a specific size and weight and have a specific proportion of butter and filling. Mondieu has a few outlets and it was at Mondieu Laboratoire (Laurinská 1) where we were most impressed with the breakfast and lunch options – modern salads, yoghurt and fruit smoothie bowls topped with nuts and seeds, tasty things on toast, eggs cooked in different ways. Coffee (and chocolate) is served in a myriad of styles. You can also choose a coffee cocktail for something different. If you enjoy a long walk or keen to visit the Blue Church and some more cafes, then head out in search of U Kubistu (Grösslingová 26) and Mad Drop Espresso and Brew Bar (Radlinského 24). Both are well worth the walk and getting a bit lost – as is the church, a 20th century art nouveau marvel decorated inside and out in 50 shades of blue. No visit to a city like Bratislava would be complete without a visit to one of the traditional cafes dating from centuries ago. Among others, there’s Cafe Mayer (Hlavné námestie 4) and Roland (Hlavné námestie 5) opposite each other in
the centre of the old town. We chose Konditorei Kormuth (Sedlárska 8), a couple of streets away because of its impressive renaissance style murals. Recently renovated, a visit will take you back in time – as will the coffee, served in a pretty water glass or a bone china teacup! The best thing to enjoy in one of the old cafes is a traditional cake or pastry. When you’ve drunk enough coffee, the choice is one of the many fine wines or beers for which the area is famous. Or a lemonade. Imagine a large jug with freshly squeezed lemon juice and with mineral water as its base. Then imagine generous slices of orange and pineapple with mint added for one version, handfuls of fresh berries for another, cucumber and elderberry for yet another. Known as lemonades, these drinks come in many tasty combinations and make a colourful display in cafes throughout the city. They’re very popular and testimony to what we were told about the Slovakian attitude to fresh, wholesome and healthy. ABOUT The Author CHRISTINE COTTRELL. CONTACT: 0407 021 220 or christine@perfectespresso.com.au
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66. BY JASON PREFONTAINE
EX
CLUSIVE
SLAYER FOUNDER
JASON
P R E F O N T A I N E
THIS WAS THE SAME COFFEE I HAD BEEN PULLING SHOTS ON FOR WEEKS, BUT WHEN I DIALED IT IN ON THE MACHINE WITH ALTERED FLOW RATE, IT WAS COMPLETELY DIFFERENT. IT WAS INCREDIBLE.
CAN YOU TELL US A LITTLE ABOUT YOUR BACKGROUND IN COFFEE? I have been working in coffee since 1991. I started at that time as an espresso machine importer. Starting from there I began importing grinders and brewing equipment and then expanded into everything from Italy that was unique and related to the food and beverage industry. HOW DID DISTRIBUTION TURN INTO SLAYER? It wasn’t immediate. When my brother Chris and I started the company, I was the technician and he was in charge of sales. I serviced and repaired the machines that he was selling. Being a technician I was always thinking to myself why a particular design was chosen or why the machine engineers chose this specific way to construct it. Then in 1997 we purchased my father’s coffee roaster and shifted from distribution to the actual
coffee itself. From there I began learning more about origins, sourcing, roasting, cupping, etc. The problem we ran into at that time was with the success of Starbucks, trying to elevate the level of coffee, attention to quality, and offering a more premium product without being seen as trying to mimick Starbucks. In the early 2000s we also continued the expansion of the distribution model with another company focused on syrups, smoothie mixes, and chai liquid concentrates. Again the notion came that we could do this better so we decided to start figuring out ways to improve the market. From 2003-2005 the third wave and direct trade craze really picked up and became prevalent in more mainstream cafes across the US and Canada. At that time, I would say we were a major player in the region but we did focus mainly on our local market in Canada.
We were always getting better and better coffee. Cupping scores were improving, the brewed coffee tasted fantastic, but when we were pulling shots they weren’t turning out nearly as good as we were expecting based on the cupping and brewing. We were determined to find out why, and how; if at all possible we could achieve the results we wanted. What we soon discovered was the espresso machines were not built for single origin boutique coffees, equipped to elicit the complex yet delicate flavors of these coffees. They were built for the traditional espresso blends, most with Robusta to provide the body and mouth feel associated with espresso. SO WHAT WAS THE NEXT STEP AFTER THIS REALIZATION THAT THE LIMITING FACTOR WAS THE MACHINERY? We decided the way to achieve the desired outcome was to reinvent the machine itself to suit
these new coffees. If the equipment wasn’t good
came from this idea. At the time we thought so
Here we were selling the world’s most expensive
enough, if we were being limited and restricted
many aspects of the market were stagnant and
espresso machine at the time, in the middle of a
by our machinery, then it was time to update and
honestly boring - designs, names... everything.
depression.
upgrade it. However, the market in 2005 was
Slayer was a way to revive that dull market and the
not interested in redesigning espresso machines.
name jolts you when you hear it and say it.
a lot of pushback from the industry. Our goal was
We had no response from the several people we
WHAT IS THE VISION FOR SLAYER MOVING
to shake it up and in succeeding to do so, we met
reached out to to partner with us in this endeavor.
FORWARD?
opposition. People are averse to change. Because
After a few negative responses I decided to take on
Our vision has been relatively constant since
But more than the financial side, we experienced
the company was started by myself- no investors or
the project myself.
the inception. As I said we wanted to make
venture capitalists, I could only expand as rapidly as
I considered myself primarily a roaster at the time.
coffee better. This did not simply mean buying
I had the means to do so. There were quite a few
And as such, my goal was to roast the best coffee I
and roasting better coffee, or even making better
challenges but I knew that I had to be more than
could. I cared about the coffee in the cup;
machines. We realized that to make coffee better,
determined if I was going to compete with the key
I needed to ensure people had the best equipment
we had to implement this ideology into every step
industry players.
to produce the best cup of coffee from their beans.
of the process, including how we sell, how we
Having great quality green beans or roasted coffee
market, and how we work with distributors.
in 2008 and 2009, I do believe that the timing of
means little if, during the process of pulling a shot,
I was a distributor before and I am a manufacturer
the birth of Slayer was perfect. If we had waited
all of the bold flavors are lost or muddled.
now, so I have a much clearer understanding of
a few years, or even waited until now, I think
HOW DID THE TECHNOLOGY AND DESIGN OF
how these relationships can be successful.
it would have been much more difficult. All of
SLAYER COME ABOUT? We did not set out to solve pressure and
From the outset we wanted Slayer to inspire
Despite the financial circumstances in the U.S.
the factors back then, the economic climate, the
others to make the industry better. We wanted to
stagnant market, and our passion for elevating
temperature control issues like what may be
prove that if other companies are going to be lazy
coffee provided the ideal environment for Slayer
commonly thought. We just experimented with
in manufacturing, sales, or distribution then we
to make the biggest impact. To push through all of
different extraction methods and our goal was to
were going to fill the void created by apathy. There
the barriers we had to be at least persistent, if not
improve the coffee. We wanted to make better
are those hungry for innovation and performance
obstinate in our efforts.
coffee and we thought that was a pretty simple
that maybe have not had their needs met. We
YOU MENTIONED WANTING TO FIND
and straightforward goal to reach for. We didn’t
have always been, and want to continue to be
PASSIONATE PEOPLE IN COFFEE, CAN YOU
want to overcomplicate or box ourselves in with
the company that caters to those striving for and
REMEMBER ANY EXAMPLES OF THESE PEOPLE
certain approaches that were perhaps too specific.
only accepting the best. We did not want to have
THAT YOU MET?
What we found out was that flow rate was an
others copy our model, but stimulate the market
integral factor in extraction. Rather than changing
to advance the market from manufacturing all the
of the people I did along the way. When we first
pressure and temperature, we began experimenting
way to the café.
began we were offering the worst deal for the
with flow rate to see the effect on the espresso. The results were incredibly promising.
When people ask me to describe Slayer I tell
I was quite surprised actually to meet some
customer. We didn’t have a worldwide distribution
them it is authentic. Slayer is not marketing and
network set up. If you wanted a machine, you
gimmicks; it is birthed from a passion in coffee and
would pay half the price up front, and then I
and I had been using the same coffee, tasting it
trying to deliver the best. We really aren’t doing
would start building it. Upon completion you
daily and knowing exactly what its characteristics
anything new; we are merely doing it the best we
would pay the other half. Then you would have
were. But when I dialed it in on the “Frankenstein”
can. I want to cultivate that desire for greatness. I
to fly to Seattle to pick it up. We also didn’t have
test machine, something amazing happened. This
want to sell an espresso machine to every person
technicians anywhere else, so if you wanted your
was the same coffee I had been pulling shots on for
in the world who is as passionate about coffee as I
machine to be serviced, I would teach you how
weeks, but when I dialed it in on the machine with
am. I do not want to have a machine in every café,
when you picked it up. Then you would ship it
altered flow rate, it was completely different. It was
because there are some cafes that are unwilling
back, and be responsible for installation yourself.
incredible. I knew what that coffee tasted like. I
to reach for the level of quality that changes a
cupped it; I roasted it. And this cup of espresso was
customer’s experience.
owner to buy a machine. But surprisingly enough,
far superior to the other shots I had tested on other
I enjoy the journey to find the best coffee and to
I had café owners from all over the world contact
machines.
make the best machine. Changing the experience
me wanting machines. They flew here to buy one
of drinking coffee for the better should be
machine to put in their one café halfway around
machines at the time were plastic. Even the sight
everyone’s goal in this market, not just selling more
the world. That was inspiring because those were
of a plastic machine made me think they were not
products and making bigger profits.
precisely the kind of crazy passionate people I
serious about their coffee. I would pass up a coffee
WHAT WERE SOME SETBACKS ALONG THE WAY,
wanted to meet and do business with. Those are
shop because of machinery and equipment that I
ESPECIALLY AT THE BEGINNING?
the people whom I credit for my existence in this
At the time I was preparing for a competition
Moving on to the design, I noticed a lot of
It really was the worst kind of deal for a café
saw them using. As we were creating the machine,
The challenge was we began in 2007 but most
industry. And those are the people who have been
I wanted to design something that, even if no one
of the finalizing of design and preparing for launch
and will continue to drive coffee forward. My hope
had ever seen a Slayer machine before, they would
was in 2009, right in the heart of the economic
is that Slayer can be a vehicle that recruits more
see by the look and craftsmanship that this café
downturn in the United States. People inside and
people to adopt this level of quality in coffee.
knew what they were doing. The name Slayer also
outside of the industry all thought we were insane.
WWW.SLAYERESPRESSO.COM
68.
[ BBQ ] BEEF ROLL with Asian Salad and Garlic Mayo VIETNAMESE ROLLS ARE A FLAVOUR EXPLOSION. THIS ROLL IS NO EXCEPTION AND IS PERFECT FOR YOUR CUSTOMERS TO EAT WITH ONE HAND WHILE ON THE GO. INGREDIENTS (SERVES 10)
BBQ Beef 1.2kg Steak, sliced 200ml Knorr Honey Soy Sauce Chilli Garlic Mayo 300g Hellmann’s Deli Mayonnaise 50g Knorr Garlic Puree 10 x Long rolls
Asian Salad 50g Green onions (shallots), sliced 40g Coriander, picked 15g Long red chilli, sliced 200g Carrot, shredded 150g Cucumber, peeled into ribbons
Using Hellmann’s Deli mayo in a Vietnamese roll enhances the flavour explosion of chilli and zesty ingredients, and bind them together for an easy on-thego experience.
METHOD
BBQ Beef - Pan sear the steak on both sides, add the Knorr Honey Soy Sauce and cook for 5 minutes or until desired liking. Rest for a few minutes then slice. Chilli Garlic Mayo - Combine the Hellmann’s Deli Mayonnaise with the Knorr Garlic Puree To assemble, slice the rolls and fill with the sliced beef, garlic mayo and salad ingredients. Hint: Replace the salad with a slaw mixed with the Hellman’s Deli Mayonnaise for a true American style sandwich
NEW
We have always believed it’s the little things that make a big difference, especially when it comes to sandwiches! A little bit of mayo can make a really big impact and that’s why we have developed the NEW Hellmann’s Deli Mayo, specifically for those who need to deliver the best tasting sandwiches at the best possible price. And because it’s from Hellmann’s – the World’s #1 Mayonnaise – we guarantee it’s good. We are so confident that you’ll love the sweet & tangy taste and its rich & creamy texture, that we are offering a “Money back guarantee”. This product is ideal for spreading, and even keeps sandwiches fresher for longer by keeping the bread from getting soggy. Available in 2.6kg, 10kg and 20kg UNILEVER FOOD SOLUTIONS
FEATURED PRODUCT
NEW HELLMANN’S DELI MAYONNAISE
T. 1800 888 695 (AU) 0800 449 221 (NZ) E. info@ufsnews.com.au W. www.ufs.com
70. BY KEVIN CHILVERS
Common Man Coffee Roasters is a partnership between three stakeholders, AUSSIE-BORN HARRY GROVER, SINGAPORE’S OWN SPA ESPRIT GROUP AND LONG-TIME SPECIALTY COFFEE CHAMPIONS FIVE SENSES COFFEE AUSTRALIA. This combination of knowledge, resources, skills, experience and passion has produced a thriving café, academy, roastery and wholesale business in Singapore, which we were proud to bring to Kuala Lumpur with the opening of a café in 2016. All of this is made possible by a team dedicated to sharing their love for the product in an approachable and enjoyable way - specialty coffee for the Common Man!
U
pon the opening of Forty Hands café in Tiong Bahru, Harry Grover effectively lead the third wave coffee movement in the region,
with his contribution to the specialty industry and cafe scene magnified as he now oversees the growth of CMCR internationally with the opening of a café in KL. Five Senses Coffee Australia bring 16 years of specialty coffee experience to the partnership by supplying CMCR with responsibly sourced, specialty grade, green beans along with invaluable IP for use in the roasting and wholesale arm of the business. Spa Esprit Group (SEG) is behind a number of successful and creative beauty, lifestyle and F&B concepts including STRIP waxing, Browhaus, Tiong Bahru Bakery, Open Farm Community and many more. The group’s emphasis on quality, value and innovation contribute to the success of CMCR. This convergence of knowledge, resources, skills, experience and passion has culminated in a thriving café, academy, roastery and wholesale business. THE CAFÉ: CMCR Café, located at 22 Martin Road Singapore offers an all day brunch style menu 7 days a week. The café has been awarded the Readers Choice Best Café by SG Magazine back to back in 2014 and 2015 and won the Restaurant Association of Singapore’s Best Café in 2016. Our creative and wholesome food menu
is served alongside our extensive coffee selection, ranging from CMCR’s signature 22 Martin Blend, prepared on our custom designed Synesso espresso machine, to a single origin bean such as YirgZero from Ethiopia, expertly prepared on our dedicated brew bar. THE COFFEE: As a wholesale business, roasting and selling coffee beans, CMCR aims to not only deliver consistent, quality, expertly roasted and delicious beans, but to also act as a support pillar for our accounts. Our dedicated account management, technical support and training teams are continuously seeking ways to better assist and understand our wholesale clients to ensure the very best outcome for them, and coffee experience for the end consumer. It is exciting to be part of the growing specialty scene across the region and we are grateful for the opportunity to host fun, engaging events and workshops, sharing our knowledge and passion with the local coffee community.
THE ACADEMY: Launched in February 2015, CMCR Academy is proud to offer a dedicated barista training facility onsite at the Café. Drawing on the knowledge and expertise of the Australian Barista Academy, CMCR Academy successfully delivers in-depth training programs for both wholesale accounts and members of the public. We are currently offering the following courses: • Fundamental Barista Skills • Latte Art Techniques • Fundamentals of Manual Brewing • Skills for the Home Barista • Sensory Skills and Coffee Knowledge COMMON MAN COFFEE ROASTERS 22 Martin Road, #01-00, Singapore, 239058 Opening Hours 7.30am- 17.30pm daily. Contact p. +65 6836 4695 e. info@cmcroasters.com ig: @commonmancoffee fb: Singapore: /commonmancoffeeroasters fb: Kuala Lumpur: /commonmanKL
IF YOU’RE WONDERING ABOUT THE VISUAL EFFECTIVENESS OF YOUR BRAND AND COMMUNICATIONS HERE ARE A FEW VALUES TO SELF CRITIQUE AGAINST; ASK YOURSELF “HOW DOES MY BRAND/ BUSINESS STACK UP AGAINST EACH OF THESE POINTS?” AND THEN REFLECT ON HOW YOU CAN IMPROVE. HOPEFULLY THEY WILL ACT AS THOUGHT PROVOKERS AND POINT YOU IN THE RIGHT DIRECTION IN TERMS OF CHANGE AND IMPROVEMENT.
Just a
LOGO AUTUMN.STUDIO
Simplicity: So simple that the brandmark or design can be mentally recollected by the audience. Clarity: Limit the number of messages or elements used in any piece of communication or design. A sense of visual hierarchy of information is imperative for consumer engagement. Emotion: Use visuals that tap into the human psyche and resonate with the demographics mind. Depth: The images, colours, type and general design should relate to what the message is or what the brand symbolises. Uniqueness: Avoid replication but draw on similarities to create bold designs based on the success and failures of others. Above all visually communicate from a place of individuality that remains true to the brand’s values. Typography & Copywriting: The difference between good and bad typography is the
difference between being the lamb or just mutton dressed as one. One reason Apple marketing feels so on point is the application of the humanist sans-serif typeface, ‘Myriad’ and now the new ‘SF Pro Text’. Language and the choice of words used also gives access to parts of the head and heart that graphics simply cannot. Colour Psychology: Colour can have an influence on how we feel, think and act. An appropriate colour application can result in an online sale, or effective ratio of colour can help a viewer read and navigate a publication. While perceptions of colour are somewhat subjective, it is important to draw from and harness the universal meanings of colour for emotional impact. Photography Style: Few things are more defining than photography. A single image can communicate vision and purpose. It is also used to further engage with the viewer by creating another layer of emotional connection.
Autumn Studio is a design & direction practice with an ambition to create memorable brand communication that evokes meaning and inspires interaction. We believe people are the most valuable asset in the design process. It’s our job to translate you vision into unique concepts and collaborate with you to bring designs to market in a way that ensures you brand’s success story. If you need help with any of the principles outlined or just want to refresh the visual aesthetic of your business, then we’d love to hear from you. 90 Ryan Street, West End 4101 hello@autumn.studio facebook /autumndotstudio instagram @autumn.studio
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74. ADVERTORIAL
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DAVINCI GOURMET NEW SENSORIAL ‘TRUE TO FRUIT’ SYRUPS In our continuous journey of evolution, we follow a philosophy of co-creation crafting each new product and recipe with real Baristas and Mixologists, using sensory science to help create deeper connections with consumers. Check out our all new True to Fruit flavours today; Dry Bitter Orange, Tropical Passionfruit, Grenadine Pomegranate, European Strawberry, Majestic Mango, Green Apple Campagna, Peach Garden, Raspberry Rhapsody, Pomelo Grapefruit, Menta Cubano, Blue Ocean and Super Berries!
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Woodson Starline offer a complete range of conveyor toaster ovens to provide solutions to every requirement. The Woodson Starline offering ranges from compact countertop units, ideal for open snacks, to large freestanding units capable of mass production every hour. Woodson Starline is proud of its flexibility and the fact that the Woodson Starline range of products has been installed in various commercial kitchens, such as cafes, quick service restaurants, hotels, mining camps, take-away restaurants, food courts, clubs and pubs.
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76. BY ANDREW PEASE
IT WAS A BEAUTIFUL SUMMER’S DAY IN BIRMINGHAM WHEN DEB ARRIVED IN THE UK FOR THE NEXT GREAT ADVENTURE. IT WAS ABOUT 13C AND MAY EVEN HAVE BEEN RAINING WHEN I PICKED HER UP FROM THE AIRPORT.
LICHFIELD
Melbourne
IS THE NEW
We had both met when we were taking a break from life and were traveling through South Africa. After three weeks of traveling together and a visit to an even colder wetter London in February she had decided to come and try out living with me in the UK. Coming off the back of an Australian summer I think that might have been a bit of a shock to the system. So a little more on who we are. My name’s Andrew, I’m an engineer by education and through my work have been in the US, Asia and now back in my home country the UK. Deb has been in coffee for over 15 years, born and raised in Melbourne. She’s worked for all sorts of coffee companies over the past years in Australia, including world Barista Judges. So after a series of decisions Deb decided to come over to the UK and give it a go. There were plenty of changes that we both needed to make, I was moving back from the US having never actually worked and lived in my home country and Deb had spent her whole life based in Melbourne. There was a lot to learn but first off Deb had to accept that the term ‘Summer’ in the UK doesn’t really mean the same as it does in Australia, this may have been the biggest shock to the system.
Second was finding a suitable employment for a highly qualified coffee trainer. First stop was a large coffee franchise in the UK near the centre of Birmingham. This was a start but it was a bit of a rude introduction to coffee in the UK outside London. Following this there was a job starting up a small café again as part of a chain and one more for a very large chain organisation. None of these really hit the spot and to make it worse was the feeling of losing years of knowledge to create massproduced coffee. One more job with a more specialty roaster that didn’t get to where we wanted it to and it was time to realise a dream. Back in Melbourne Deb had been weeks away from signing a lease and opening a coffee shop of her very own but then life jumped sideways. She even wrote her own article for this very magazine. So now it was time to realise that dream but in a slightly different way and on a slightly different scale. We live in a small city called Lichfield on the outskirts of Birmingham that has all sorts of Tudor buildings and alleyways. With a population of around thirty thousand it is a small market and some of it, as with anywhere, can be set in its
ways. Down one of these alleyways is a small kiosk that not so long ago housed a small tailor shop; this was to be the location for Lichfield’s first specialty coffee shop. And what would it be called, Melbourne of course. So, name decided, location set it was time to start work on the setup and most importantly the suppliers. I’ll talk setup first as that was probably where we had some of our biggest struggles. Being a small location we used a contractor that had done work around our house as opposed to a contractor familiar with commercial spaces. This proved to be a bit of a mistake as they were not as knowledgeable with the electrical requirements of something like a coffee machine. I have to admit that as an electrical engineer the amount of current that those things pull surprised me. Scheduling soon became an issue with Deb having a very clear view of what she wanted for the look and a graffiti artist scheduled to come in we had to push things along as best we could. And all that was before we got a phone call from the council telling us that our back wall had been listed as part of a historic building so we could do nothing to it. We worked around it but these bumps in the road were not helpful to anyone’s
“DOWN ONE OF THESE ALLEYWAYS IS A SMALL KIOSK THAT NOT SO LONG AGO HOUSED A SMALL TAILOR SHOP; THIS WAS TO BE THE LOCATION FOR LICHFIELD’S FIRST SPECIALTY COFFEE SHOP. AND WHAT WOULD IT BE CALLED, MELBOURNE OF COURSE.”
frame of mind.
recommended to us and on further investigation
have is growing steadily as people realise there
they provided excellent tea with full flavour but
is so much more to their morning rituals than
suppliers. Deb was clear from minute one that
it has to have a minimum of three minutes,
some brown beans and hot water. Our work on
we decided to do this that Union Roasters were
preferably five for a proper brew.
social media in building our brand and presence
Much more enjoyable was looking into
the best coffee supplier for us. Providing specialty
For our cake supplier we wanted to stay smaller
has been noticed by others around us who have
coffee and having won European Roaster of the
and independent and we tried but after many
Year three years running. She shielded me a little
struggles in trying to get them to deliver they
from the process here as I had assumed it was a
just failed one too many times. Unfortunately it
typical supplier, customer relationship – ‘I want the
seems they stretched themselves too far in taking
thing, you have the thing, you give me the thing, I
orders, over committed and under delivered so
give you money’. In fact they wanted to interview
we’ve moved to one local business that’s on our
as they can with the tools and ingredients they
Deb before agreeing to supply to us to make sure
doorstep and one larger organisation that have
have. If we have an ultimate goal it is to generally
she knew what she was doing and that she could
really got their act together, quality and delivery.
improve the coffee and the service that a visitor
do their product justice. Of course she passed
We’re now stocked, fitted and ready to go. So
and a resident will receive when they come to
with flying colours but as a novice this was a new
have we got it right? Well so far it’s been going
Lichfield.
experience for me in the world of high quality
better than either of us had expected. The
coffee. Even as a non-coffee drinker I can tell
concept of specialty coffee has been welcomed
the difference between the different origins and
into Lichfield with open arms. Even more than
the added benefit of the hot chocolate that they
we expected - people have been prepared to look
provide which is by far the best I’ve ever tasted.
twice at what they are drinking from their regular
It’s so simple with just cacao and sugar that it
stop and evaluate whether it is giving everything
can be vegan friendly and providing some of the
they want.
richest flavours.
Of course we have our secret weapon, Deb,
been less active than they should be. We have even started working with some of the other local businesses on how to work with the equipment they have to produce as high a quality coffee
Melbourne may be considered the Coffee Capital of The World today, and London is developing at an ever-accelerating pace, but if we have even half the influence we hope to then we’ll have a queue of Australians making the short journey into the heart of England to experience the history, the stories and the coffee of this
The tea was a little simpler but given that the
who makes everyone who stops by feel welcome
beautiful city called Lichfield and at the heart of it,
majority of other cafes in the area served a very
and walks them through their coffee, where it is
what else but Melbourne.
well-known tea brand we needed something a
from, what to look for and how it gets from bean
www.facebook.com/melbourneinlichfield/
bit different. A company known as Brew Tea was
to cup. The interest in the coffee classes that we
www.instagram.com/melbourneinlichfield/
IS YOUR BUSINESS OVERWHELMING YOU? GO BACK TO SCHOOL.
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C A F É SC H OOL
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and the confidence to open your own successful café.
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CNR CLARENCE AND MURRAY ST, PORT MACQUARIE NSW 2444, AUSTRALIA
79.
Pulled Pork & Pickle
[ SOURDOUGH ] SANDWICH
INGREDIENTS (SERVES 2)
Pulled pork 120 gm BBQ sauce 30 gm Pickles 1 each Sourdough loaf 2 slices METHOD
1. Mix your pulled pork with the BBQ sauce 2. Lightly butter outside of sourdough bread and place the pork inside 3. Place open sandwich in the Menumaster MXP on the Panini Grill 4. Cook inside the MXP using recommended settings 5. Place sliced pickles inside the sandwich and serve 6. Option to serve with extra pickles and deep-fried Okra MXP PROGRAMMING
Time Stage 1 Stage 2
Internal 0:30 0:30
Browning Crisping 100% 100% 50% 100%
If you need restaurant quality food prepared as quick as it takes to make a cup of coffee, the Menumaster MXP Speed Oven is the perfect solution for you. The MXP combines microwave, convection and infra-red heat to cook menu items up to 15 times faster than a convection oven, with the same quality results you’d expect from an oven. Featuring 360 programmable menu items and touch screen operation, the MXP allows café owners to load their entire menu via USB, Ethernet or WIFI and have their menu cooked consistently to perfection at the push of a button. Used by Australia’s largest café chains, the MXP is the perfect solution for cafes wanting to increase their food offering without the need of a chef or a commercial kitchen. COMCATER FOOD SERVICE EQUIPMENT
FEATURED PRODUCT
MENUMASTER MXP5223TLT
WITH GR10 PANINI GRILL ACCESSORY
T. 1800 035 327 E. marketing@comcater.com.au W. www.comcater.com.au
80. BY FIONA NEARN OZ HARVEST
(photo credit Nikki To)
OZ HARVEST
OZHARVEST WAS FOUNDED BY RONNI KAHN IN 2004, AFTER NOTICING THE HUGE VOLUME OF DELICIOUS CONSUMABLE FOOD BEING DISCARDED FROM RESTAURANTS, HOTELS, SUPERMARKETS AND CORPORATE EVENTS EVERY DAY. SHE DECIDED THERE HAD TO BE A BETTER WAY.
R
onni began collecting surplus food agencies, helping to make a positive difference with just one van - the first of many to the lives of vulnerable men, women and donations -from the Goodman+ children across Australia. Foundation, which in its first WHAT KIND OF FOOD IS CONSIDERED month delivered 4,000 meals REUSABLE? to organisations that feed Any quality food, still within vulnerable Australians. date, in unopened packaging. OzHarvest is now A usual café collection may OZHARVEST IS Australia’s leading food include pies, sausage rolls, NOW AUSTRALIA’S rescue organisation, pre-packed sandwiches or LEADING FOOD RESCUE rescuing quality surplus salads, bakery items. ORGANISATION, RESCUING QUALITY food from more than WHAT KIND OF FOOD IS SURPLUS FOOD FROM 3,000 businesses, COLLECTED? MORE THAN 3,000 including supermarkets, WHERE DOES THE FOOD BUSINESSES. restaurants, cafes, hotels, GO AND HOW LONG DOES retailers, airports and retail THAT PROCESS TAKE? food outlets. OzHarvest collects quality surplus HOW IS THE FOOD COLLECTED? food, still within use-by date that can no Every week our fleet of refrigerated vans longer be sold by supermarket, cafes, delis, food save over 100 tonnes of food from going to businesses, corporate kitchens etc. We collect landfill and deliver it direct to 1000+ charitable fresh fruit & veg, meat, pre-cooked meals, milk,
bakery items, non perishable goods and deliver it in real time directly to charities who help feed people in need. HOW CAN AN INDIVIDUAL CAFE BE INVOLVED? IS THERE A CERTAIN AMOUNT OF FOOD REQUIRED AS A MINIMUM? Any cafes with excess quality food in reasonable volumes (more than a couple of muffins!) can donate to OzHarvest. The best way to find out if we can collect is to call 1800 106 008 and speak to our logistics team who can advise if we have food rescue operations and capacity to collect in that area. WHAT LOCATIONS DO YOU OPERATE IN? OzHarvest operates nationally in Sydney, Adelaide, Brisbane, Canberra, Gold Coast, Melbourne, Newcastle, and Perth, and in various regional communities. Contact info.OzHarvest.org / 1800 108 006
THE ORIGINAL TAMPER
THE ORIGINAL REG BARBER
www.coffeetamper.com QUOTE THE CODE CCRB WITH YOUR ENQUIRY
82. ADVERTORIAL
83.
M
Maltra Foods celebrates 20 years manufacturing in Melbourne.
altra Foods celebrates 20 years of manufacturing in Melbourne. Maltra Foods is one of the largest powdered-food manufacturers in Australia, supplying the foodservice and retail markets with high-quality powdered and dry blended products. On 2nd of June Maltra Foods celebrated its 20th year of manufacturing in Melbourne,
900sqm factory spread over 9 buildings in M0orabbin. To meet the growing demand, company moved to current purpose-built 6,550sqm site in Clayton. The site packs 70 metric tonnes of powder every day and is claimed to have the fastest canning line in the southern hemisphere. Maltra Foods has grown substantially, evolving from a handmanufacturer to the operator of some of the
local economy through recruitment of new staff and with further engagement with local university’s and business partners we hope to continue growing the manufacturing industry. Today we stand in a very dynamic manufacturing site, one with the ability to not only hand craft products but to also machine automate. We have very strong capabilities. We pride ourselves on a can do attitude and
attended by Maltra Foods suppliers, staff & Federal MP for Chisholm Julia Banks. The celebration began with a factory tour, enjoying some Maltra Foods products in the R&D lab followed by speeches and birthday cake. “A 100 per cent Australian business, Maltra Foods was founded by Greg and Anna Eydlish in Melbourne in 1997 and began with a drinking-chocolate focus,” said Jack Eydlish, Maltra Foods Vice President of Sales. “I do remember in the early days, my father Greg juggled many roles, from master blender, to research and developer, to procurement officer, while my mother Anna was the packer and grew to become the office administrator.” Maltra foods started in St Kilda back in 1997 with 6 employees in a 300 sqm factory. In 2001, Maltra Foods moved to
most sophisticated packaging and blending equipment in Australia. Today 20 years strong, Maltra Foods still focuses on this core product, hot drinking chocolate, having over 400 different types of styles, and now has become a premier dry powder food and beverage manufacturer of product lines, such as Chai, frappes, soft serve powders, bakery lines and deserts, health and nutrition sports powders, meal replacements, and natural sweeteners to name a few. Maltra Foods manufactures its own branded products – including Arkadia Beverages and GreenSpoon Stevia Sweetener. Arkadia Beverages crafted and blended in Melbourne, produces chai tea, drinking chocolate, frappés, and soft serves, suited to both cafés and at home experiences. “Maltra Foods continues to support the
we are very vocal about the fact that we are a solutions based business.” said Roman Eydlish, Maltra Foods Operation Manager. Maltra Foods General Manager Henri Kalisse said “We’ve taken Arkadia and Maltra to the world. We are aiming to be the best leading exporter of products made in Australia, by Australians. We are here to serve our customers, and the fact that they support what we produce, means the world to us. We are 20 years young, but our plans are for the future. Greg and Anna are investing in the future. This year, we plan to bring out new products and new innovation not yet seen in Australia.” Creating Australia’s favourite taste for over 20 years. www.maltrafoods.com www.arkadiabeverages.com.au
02 9809 6266 DARIUSZ@COFICOM.COM.AU / JOHN@COFICOM.COM.AU COFICOM.COM.AU
Grilled Chicken, Avocado & Granny Smith
[ MELTED ] OPEN BAGUETTE INGREDIENTS (SERVES 2)
2 small Baguettes 300g Grilled Chicken breast 1 Granny Smith apple diced 3 tbs Mayonnaise
1 ripe avocado diced 100g grated Mozzarella Small bunch of chives cut thinly Salt pepper to taste
METHOD
1. Cut the baguettes open from the top, remove some of the inside of the bread to fit the filling. 2. Shred the grilled chicken in a bowl, add the mayonnaise, apple, avocado, chopped chives ( keep 1/3 for garnish) and salt & pepper to taste. 3. Fill in the baguettes with the mixture then generously cover with the mozzarella cheese. 4. Place inside the Roband Grill Max toaster for approximately 3.5 minutes until cheese is melted and golden brown. 5. Sprinkle remaining chives over the sandwiches and serve hot
THE STEP BY STEP
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WATER the mother
OF TEA
elements tea
I
came across a beautiful quote while visiting The China National Tea Museum which is located on the Jilong Mountain in Hangzhou. “Water is the mother of tea, the teapot is its father, and fire the teacher”. Sometimes the right message sticks with you at the right time and this time it stopped me in my tracks. Throughout my career in the tea industry I must have tried thousands of different teas experiencing an incredible range of flavours from sweet honeydew melon, smoky tobacco, cocoa and a bouquet of floral aromas. During this period, I was interested mostly in the grade of tea leaves, the age of the tea tree, harvest date and conditions of the terrain the tea trees were grown in. My focus had made me blind to 3 key elements that would enable this bouquet of aromas and flavours to be expressed. The loving embrace of the mother (water) the strength of the father (teapot) and the wisdom of the teacher (fire or heat). This article will look at the mother (the water) and how her journey affects the delicate flavours of the tea leaves. To me, mother is
a great metaphor for water. When I think of my mum, I feel her loving embrace, the way when she wrapped her arms around me, I felt safe and nurtured. In the same way, water effortlessly surrounds the tightly wrapped tea leaves allowing them to gently unravel from their slumber. She wakes you once or twice depending on how long you have been asleep for, then sits with you while your true potential is achieved. Tea scholar and sage Yu Lu said “On the question of water to use, I would suggest that water drawn from the centre of a flowing mountain stream is best, river water is alright, but well-water is quite inferior.” Yu Lu was a renowned and an admired sage, it was said just by tasting the water presented Yu Lu was able to tell what area and region the water was from! You could say he was the first recorded water sommelier. Now unless you're living high in the mountains or have access to a natural spring, most of us will be using filtered tap water or bottled water when it comes to making a pot of tea. Though through the right methods it is possible to bring the water quality back to that quality of a flowing mountain steam. First the basic water terminology hard, soft and distilled. The Hard Mother (Water) is packed full of
minerals like calcium and magnesium, formed when she (water) filters through deposits of limestone and chalk. Hard drinking water may have moderate health benefits as it's rich in minerals, but when it comes to brewing teas it could be a nightmare! When brewing fine teas in hard water the boiling processes will leave a calcium and lime scale build up in the kettles and even taint your teaware, affecting the taste of any teas brewed. Personally I would not recommend brewing any teas under 80% oxidation in hard water. In saying that if you have found differently please let me know. Hard water can be found both in tap water and some bottled mineral waters. The Soft Mother (Water) has fewer minerals like calcium or magnesium to interfere with the delicate flavours of your tea. Soft water mostly comes from peat or igneous rock sources, such as granite. With fewer of these heavy minerals teas brewed in soft waters will be sweeter and more refined. The Distilled mother (water) is at the other end of the spectrum and has had many of its impurities removed through distillation. Distillation involves boiling the water and then condensing the steam into a sterile collection container. With such a lack of minerals distilled waters can leave your teas dull or very flat with little character.
FILTERED TAP WATER Why filter tap water when in most developed areas tap water is safe to drink. Tap water travels through miles of a complicated underground pipeline system, picking up contaminants, pesticides and in some cases waste products. Disinfectants are used like chlorine, ammonia and or chloramines, then “fortified” with fluoride. While these additives are a necessary evil (without it, water-borne illnesses would plague our cities making millions sick every year) drinking tap water is a choice and with cost effective advancements made in home filtration systems these harmful bacteria’s and harmful chemicals can be removed, also by installing an in home water filtration system you can balance the ph of the water to neutral or slightly alkalised (around 8-9). Easily installed and cost effective compared to the cost of constantly buying bottled water. Through using water filtration systems, you can control the TDS of water, remove harmful chemicals creating a stable platform to brew your teas. If you would like to know more contact me and I will put you in touch with some recommended home water filtration companies. Examples: Activated Carbon Filters, Reverse Osmosis, Alkaline/Water Ionizers & UV Filters
BOTTLED WATER There are 3 major types of bottle water on the market. - Mineral water which can come from a natural well or from a spring, but must contain no less than 250 ppm of trace minerals. These minerals, such as calcium and magnesium, are good for a person's health, and manually added to the water. Some people find mineral water to be harsher tasting than other types of bottled water due to the level of minerals present. - Spring Water which comes from natural aquifers located around rock beds and soil, is naturally rich in trace minerals and is considered to be among the best overall types of water for its health benefits and rehydration. - Purified Water is water that has been produced by distillation, deionization or reverse osmosis removing most of the minerals and ions. With hundreds of bottled waters on the market we could fill the magazine with a review on each bottled water and its effects. If you do need to use bottled water look for Spring water with a TDS of 80-130. At this mineral level the mother (water) will have enough weight to allow the sweetness and flavour to be released from your favourite tea. When it comes to brewing tea if you do not have a water filtration system set up then I can see bottled water is a necessity for brewing good
tea. But let's be honest, bottled water is not as regulated as we may think with TDS ranging from 005 – 300, it's expensive, and very wasteful. An estimated three litres of water is needed to produce just one litre for sale, roughly 17 million barrels of oil is required to produce all those bottles and what’s worse, other than they are not biodegradable is roughly 60% of those bottles will end up in the ocean and in landfills, polluting and poisoning water ways and wildlife. So, when you can I would suggest using a quality water filtration system to purify your tap water or at least a bottled spring water using bio degradable plastic bottles. We are all raised (produced) different like tea, some black, some green, some white and some buried under ground for years (pu-erh) before being able to reach our full potential. But to reach that full potential we require different mothers some more hard and others softer. So I say experiment with your favourite tea and see how it brews with different types of waters. Remember as tea enthusiasts it is our job to close off the triangle (the 3 key elements) The Mother, The Father & The Teacher to bring out the sweetness and full aroma and flavours of your favourite tea. Michael Kinahan mike@worldteachampionship.org elements tea company www.elementstea.com.au
~ Water is the mother of tea, the teapot is its father, and fire the teacher ~
88.
Cafe
PROUD MARY CAFE 2012 NE ALBERTA STREET, PORTLAND, OREGON
A CONVERSATION THREE YEARS AGO WITH NOLAN HIRT AND MYSELF AT THE CAFE CULTURE USA OFFICE IN PORTLAND ABOUT NOLAN’S VISION TO TRANSPORT HIS AUSTRALIAN WINNING CAFE CONCEPT TO THE USA HAS FINALLY COME TO FRUITION. NOLAN AND HIS TEAM HAVE BUILT A NEW VERSION OF PROUD MARY CAFE IN ONE OF PORTLAND OREGON’S TRENDIEST STREETS, WHICH OPENED THIS JULY.
I
t was a proud moment for me as an Aussie café person when I was sitting at the cafe table and I could hear the moaning of a gentleman
sitting on the table next to us salivating with pleasure as he sunk his mouth into Proud Mary’s famous Potato Hash. I still remember the same experience for me when I did this for the first time at his Collingwood site in Melbourne. Café Culture set up an office in Portland four years ago and the one thing we all missed in America was an Australian Café that completed the full service model. Great Food, Great service and Great coffee, the three G’s. Portland has some of the best hospitality businesses in the USA, but still no café setup like Proud Mary that is totally focused to the customer fulfillment and total satisfaction. I visited the Proud Mary site a few months back when Nolan and his Dad were busy getting their hands dirty building not only the café but also all the furniture. The café boasts an amazing under bench espresso system designed and built by Synesso in the hand built concrete bar area. The café has two new Probat Roasters on display that will supply some of Proud Mary’s famous
estate coffees that have been sourced from one exposing the timber ceiling and using lots of of the many origin trips Nolan and his coffee cool wood paneling in the design. Nolan and team have embarked on. We were lucky to Pre his Team built an amazing concrete bar as the trial an amazing Panama Geisha straight out of centrepiece to the design and is the home for the Roaster. Nolan is a freak when it comes to his coffee brewing systems. The streetscape is all picking amazing coffees and this is going to rock windows, which lets a generous amount of light the socks of the Portland Coffee geeks. into the building highlighting Proud Mary's kitchen the space and making all the is my favorite part of PROUD MARY KITCHEN design features shine through. IS MY FAVORITE PART OF this business model THIS BUSINESS MODEL I was pleasantly surprised and his clever chefs AND HIS CLEVER CHEFS by the happy greeting we push their fine dining PUSH THEIR FINE DINNING quality restaurant food received when we entered QUALITY RESTAURANT FOOD SERVED INTO served into brunch the café and the smiles and BRUNCH STYLE CAFE style café service. The excitement from the floor SERVICE. menu leans heavily to staff, which was real. This the Portland lifestyle is what’s going to make the with lots of Vegetarian choices. I chose the Pork Proud Mary concept a success in the USA. I Belly which was cut into a round and served on have made this prediction for a while that cafes amazing Asian flavoured wild mushrooms. models like Proud Mary’s are the standard for The café is set in an old Taqueria in the Centre the global café concept. I cant wait to send of Alberta Street, which is home to other iconic our Golden Bean Delegates enjoy this space in businesses like Salt and Straw, Bunk Sandwich September and we wish Proud Mary’s the best and Little Big Burger. The fit out is very open plan with good use of the old timber building for the future of world café domination.
89.
Cafe Red Roasters
1D ST JAMES'S ST, BRIGHTON, UK
HOW REFRESHING IS IT TO SEE AN AMAZING CAFE WHEN YOU ARE TRAVELLING THAT REMINDS YOU OF BACK HOME. GREAT COFFEE, AMAZING FOOD AND SMART ON TREND DESIGN AND A SLICK FIT OUT.
W
e did not hesitate to enter this vibrant Brighton café during our month long tour of the United Kingdom when we viewed the refreshing new botanically designed business at Red Roasters. The café is only a block away from the famous Brighton Pier in the trendy suburb of Kemptown. The first thing that caught my attention was the custom three group Mirage which was positioned at the entry of this amazing space paired with a group of well presented smiling barista’s. Red Roaster café is the creation of the Restaurateur duo Mike and Diana Palmer who sought the inspiration from Australian interior designer Hana Hakim of the Stella Collective who was the inspiration behind some great Australian cafés like Workshop Brothers and The Kettle Black. Diana told me that they were in the movements of selling up and going to Australia to start a café and realised after spending a few months researching the Australian hospitality scene decided why not bring a bit of Melbourne back to Brighton, the town they know so well. Both Diana and
Mike have worked in corporate hospitality could see the potential for the busy Kemptown as managers and then as consultants so they sight with a fresh fitted out business model. already have a few profitable hospitality Red Roaster supply to a good lineup of local businesses under their belt like the popular cafes and have been recently approached Brighton Lucky Beach café. with some interesting opportunities since The idea behind the Red Roaster new Red Roasters newly established business has concept was to combine a great café business become a reality. Diana is excited about this in the day with a fine side of the business dining restaurant at and has taken on WE DID NOT HESITATE TO ENTER THIS VIBRANT night called Pike and experienced lead coffee BRIGHTON CAFE DURING Pine. roaster Rob Ross to OUR MONTH LONG TOUR The couple partnered expand the wholesale OF THE UNITED KINGDOM with Michelin Star chef business around the UK. WHEN WE VIEWED THE REFRESHING NEW Matt Gillan who has This business is BOTANICALLY DESIGNED worked within a number refined and classy BUSINESS AT RED ROASTERS. of outstanding awarded and the open space is restaurants around drowning with natural Europe. Matt offers a light which is a big choice of nightly degustation menus paired draw card for locals seeking shelter from with some amazing wines. those some times seaside wild elements. The The Red Roaster business was purchased hanging plants make you feel like you are in by Mike and Diana a few years back when a glass house making you want to breathe in the long established Brighton coffee roaster the clean air. It’s refreshing to see how creative wanted to retire. The couple were long term smart business owners from around the globe customers of the coffee business and they are creating these amazing cafes of the future.
Cafe THE GROUNDS OF ALEXANDRIA BUILDING 7A, 2 HUNTLEY ST, ALEXANDRIA, NSW, 2015
A
NEW, UNIQUE PAIR IS BREWING AT THE GROUNDS OF ALEXANDRIA A bold American walks into a bar… SYDNEY, Australia, JUNE 2017 – The Grounds of Alexandria has been treating coffee aficionados and foodies with a host of tantalising options for the last five years. Staying true to their originality and innovative mindset, The Grounds are launching a handcrafted beer to complement their in-house roasted coffee, creating a new flavour experience, available exclusively at The Potting Shed. Introducing, The Lord of The Grounds Brown, a pairing of two classic flavours; a bold American Brown ale, with balanced citrus and pine hop aromas, rich malt flavour, gentle bitterness and semi dry finish with The Grounds’ signature coffee, a smooth espresso shot. The exciting combination is a result of a partnership between The Grounds, Lord Nelson Brewery. The Grounds’ cellar manager, Alex Levi, a beer sommelier of sorts, insists beer and coffee connoisseurs alike will enjoy the new pairing. And while others have attempted to combine the two unique flavours before, Alex
believes they pale in comparison to The Grounds’ unique take. “We collaborated with Andrew Robson, the head brewer at Lord Nelson Brewery to create a bold, balanced beer, brewed to complement our in-house roasted coffee perfectly. In this way, they can be enjoyed together, or separately, much like the pairing of wine and food,” says Alex. The Lord of The Grounds Brown is set to be an exclusive offering at The Potting Shed in The Grounds. A lively meeting place, The Potting Shed serves up an abundant seasonal menu where guests can enjoy sharing plates or after-work snacks, surrounded by fresh florals and greenery and live entertainment. An impressive selection of wines, spirits, cocktails and beers, not to mention the newest addition, are on offer to help guests relax, unwind and chat the day and night away. The Lord of The Grounds Brown will be available from 1st June, for the duration of Winter. Price: $13.00 for an espresso and mug of beer, or $9.50 for mug of beer and $4.00 for an espresso. The Potting Shed at The Grounds of Alexandria 41/43 Bourke Rd, Alexandria NSW 2015. Open weekdays 11:30am-late, weekends 11am-late
Waterview Cafe BICENTENNIAL PARK, SYDNEY
W
aterview is a successful family owned hospitality venue located within the picturesque
landscapes of Bicentennial Park. As of July 1st 2016, hospitality
accommodate all guests who visit Bicentennial Park. Families, cyclists, clients and guests can now enjoy the newly created, inviting cafe menu. Waterview Café menu has been specially crafted by award-
extraordinaire Mr Theodore Drivas
winning Executive Chef, Brett Launt
gained sole ownership of Waterview
and his most talented culinary team.
in Bicentennial Park. Known for his
The hospitable café staff and the
dedication and professionalism in
talented Barister, offer exceptional,
the hospitality industry, Mr Drivas
freshly roasted and brewed coffee,
has an exceptional reputation in
morning and afternoon delights and
Sydney for dedicating over 45 years
freshly created meals for all to enjoy.
to the industry. Since his takeover
“The menu had to be flexible
Mr Drivas has conducted many
and accommodating to all who
positive changes in and around the
visit the café. Whether it’s children
venue, his biggest challenge being
and families or business associates
Waterview Café.
we want everyone to feel welcome
“Waterview Café was not
and at home. Whether you prefer
providing all that it owes to the park
the popular smashed avocado,
guests. Such a serene and tranquil
the famous Angus Beef burger
location must be complimented by
or an item from the kids menu,
unsurpassed hospitality, including
there is something for everyone at
delicious meals and warm service.”
Waterview café.” Mr Drivas says.
Mr Drivas says. After much research and
Perfectly situated overlooking the picturesque landscapes of
dedication to improving all elements
Bicentennial Park, Waterview Café
of the café Mr Drivas is proud
combines unsurpassed hospitality
to announce Waterview Café
with tranquil park and lake views.
now offers an exceptional dining experience to all guests. Waterview Cafe has been completely restructured to
Waterview Café is ideal for breakfasts, lunches, business meetings and special occasions. www.waterviewvenue.com.au
Cafe
Bare Witness
30 SHORE DRIVE, RHODES NSW 2138
D
o yourself a favour and check out this new #nicespace located across the bay from
looking to eat healthy or be a little everyone… so many choices. For
& Cupping champion Franki Shi and
breakfast try the Truffled Mushrooms
John Suh have teamed up to launch
or the Red Devil Chai Pudding… yes
this outstanding full service cafe as
quite gourmet. For lunch we can't
lovers will travel long distances for. The cafe is well staffed and seat up to comfortably set over 100 patrons. The espresso bar is equipped with some serious fire power with a Slayer and San Remo Opera sitting proudly on the bench. To compliment the Tulip Shi espressos and milk based coffees there is a number of origins for the filter thrill seekers via various brewing methods. Back of house is a commercial kitchen which could be equally
24 GEORGE ST, NORTH STRATHFIELD, NSW 2137
naughty there is something for
the Sydney Olympic precinct. Barista
a destination that coffee and food
Bar Biscotti
coffee offering. Whether you are
go past the Southern Fried Chicken and Waffles, Crispy Pork Belly or Spicy Meatball Papardelle. Be sure to add some Sweet Potato Chips for additional indulgence. For seafood lovers there is a range of options including signature dishes Black Alaskan King Crab Benedict and Yellow Fin Tuna with Soba Noodles. To compliment your lunch the venue is also liquor licensed offering a number of tap beers and select wines.
placed in a fine dining restaurant.
Drop in and grab a coffee or dine
Bare Witness take their food very
in at Bare Witness for an experience
seriously to compliment the premium
worth relaxing into.
I
n Sydney, with a new coffee shop popping up on every corner, it’s a delight to walk into one that gets it right. As soon as I walked into Bar Biscotti, I knew I was in for a treat. With a country kitchen interior complemented perfectly by modern, shabby industrial fittings, it was very apparent I was somewhere quirky as well as sophisticated. The menu provides a varied range of clean, fresh food offerings, from a chicken parmigiana with pan-fried rosti in mushroom sauce, to a quinoa lunch salad with kale and avocado. It was hard to know whether I should behave myself or indulge a little, with the smell of fresh biscotti wafting from its display case and a counter lined with other freshly baked biscuits
and slices. Ordering turned into a friendly chat, and when I asked for a coffee recommendation, the barista immediately chimed in. When he named a blend I hadn’t heard of before I had my doubts, but I was immediately won over by the Adore Estate Coffee. My espresso was silky and full-flavoured, and the best way to be proven wrong. It was nice to know that not every bearded barista is just for show. I made a mental note to come back one day and see how it paired with one of the biscuits. The food was hot, expertly cooked and the café was a great, fun place to spend some time away from the bedlam of the city, over an excellent coffee.
92.
AUSTRALIAN
CAFÉ SUPPLIER
2017
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DIRECTORY
Find everything you're looking for MACHINES
TRAINING INSURANCE
GREEN BEAN
MILK
BEVERAGE.....................................................................92 CHOCOLATE, SMOOTHIES, SYRUPS, COLD.................93 COFFEE ROASTERS...............................................93 DAIRY....................................................................96 NON DAIRY...........................................................97 TEA AND CHAI..............................................................97 CAFÉ EQUIPMENT & SUPPLIES.....................................98 CAFE MUSIC..................................................................100 TRAINING AND EDUCATION.......................................100 FOOD SERVICE SUPPLIERS...........................................100 GREEN BEAN WHOLESALER........................................101 MACHINERY AND MAINTENANCE..............................102 PACKAGING SUPPLIERS................................................103 PROFESSIONAL SERVICES............................................103 TECHNOLOGY...............................................................104
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If you are looking for a collaborative supplier of superfood lattes, chai, coffee syrups, smoothies and other delicious beverage bases for your business, then contact Alchemy. Do you have a unique idea for a product? Did you know that Alchemy can assist you develop an idea from concept to product? With our state of the art R&D lab, skilled food technologists and modern bottling plant we are ready for any challenge, let us do the hard work for you. Contact us with your beverage requirements today to get started.
T. (02) 9756 4744 E. info@boema.com.au W. www.boema.com.au
Boema is proudly the only Australian distributor of Ghirardelli Professional range of products. With 200 years experience in the chocolate business, Ghirardelli are experts, and that’s why Boema has brought the premium indulgence experience to Australia, from San Francisco. The Ghirardelli offers a range of decadent chocolate and caramel sauces, flavorsome frappes and rich cocoa and white chocolate powders, all providing a delicious addition to any dessert or beverage. There’s a product in the Ghirardelli range to suit every need, from drinking to baking, dusting to decorating.Taste the Ghirardelli difference, because you deserve indulgence, and we’re happy to deliver it. Contact us today to arrange a sample for your business.
Caffco Group T. E.
arkadia T. E. W. F.
(03) 9543 3113 sales@maltrafoods.com www.arkadiabeverages.com.au www.facebook.com/ArkadiaChai
Arkadia drinking chocolates are known throughout Australia for their indulgent taste and smooth texture. No matter what your target consumer, Arkadia have a suitable drinking chocolate for your cafe or restaurant. 20% Cocoa Cappuccino Topping 24% Cocoa Drinking Chocolate 28% Cocoa Drinking Chocolate 40% Cocoa Drinking Chocolate (Gluten Free) Organic Fair Trade Drinking Chocolate (Gluten Free) Artisan drinking Chocolate with Panela Sugar (56% cocoa solids) Artisan drinking Chocolate with Coconut Blossom Sugar (56% cocoa solids) White Drinking Chocolate Our master blenders have developed a range of Iced-Blended beverage mixes that deliver true café indulgence. Available in Vanilla, Chocolate, Espresso, Double Shot Espresso &Yoghurt Smoothie. Suitable for blenders and granita machines.
1300 664 363 sales@caffco.com.au
Caffco’s network of companies co-creates & delivers unique beverage experiences your customers will love. We analyse your business & market in detail before creating a unique value proposition. Our innovative process is HACCP accredited & offers flexible & scalable advantages. The Care Trade® program offers brand messages in corporate social responsibility with sustainable ingredient options & meaningful employment for people with disabilities. Our collaborative supply models, flexible network & leading distribution processes can service your beverage needs with efficiency & flexibility.
Cappuccine
T. 1300 788 355 E. info@cappuccine.com.au W. www.cappuccine.com.au
Australia’s premier supplier of specialty beverage mixes. Deliciously profitable ice-blended beverage mixes, smoothie bases, organic teas, hot chocolates, chai latte teas and flavour syrups. Specialists in commercial blending equipment. Exciting and innovative flavours, unrivalled quality. Proudly servicing cafes, chains and restaurants since 1999. Call for samples or further information.
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Custom Coffee Brands T. E.
(02) 9620 5000 orders@customcoffeebrands.com
CCB co-creates & delivers custom gourmet drinking chocolate experiences which complement your unique coffee brand. Our process is HACCP accredited & provides you with flexible & scalable advantages. You can also have access to our Care Trade® program which offers brand messages in sustainability & providing meaningful employment for people with disabilities. Let our experienced team guide you through from purpose built blend development, quality control, packaging design, distribution & ongoing product and process innovation.
davinci gourmet
T. +61 2 9741 4422 M. 0432 702 688 W. www.apac.davincigourmet.com
Inspired by Leonardo da Vinci’s pursuit of perfection, we combine art, craft and science to create a total flavour experience so every drink is a masterpiece. For over a quarter of a century, DaVinci Gourmet has been crafting syrups and sauces in single batches using legacy recipes evolved over generations. We understand how senses influence the enjoyment of a drink and how flavour creates a deeper connection with consumers. Like an artist who uses a colour palette to paint a masterpiece, we give Baristas and Mixologists a palette of powerful flavours so they can create their own masterpieces. WE LIKE TO THINK OF THIS AS FLAVOUR GENIUS.
grounded pleasures
T. 0405 537 532 E. hello@groundedpleasures.com.au W. www.groundedpleasures.com.au
Our business is to supply exquisite drinking chocolates. Grounded Pleasures source the best cocoas from unique origins and bring them to you in their purest form. We love flavours. We delight in the continued search for new and intriguing cocoa and flavour experiences. Our products are Vegan friendly with no fillers and 100% natural. Simply the best drinking chocolate you can find. Our range includes:: • Original/African Red • NOIR -Dark drinking chocolate • Tanzanian • Orange Infused • Cinnamon Spiced • French Mint • Vanilla Bean • Chilli • Real White • Seven Spice Chai • Organic Panela
naked syrups T. E. W. F.
(02) 8711 3660 hello@nakedsyrups.com.au www.nakedsyrups.com.au www.facebook.com/NakdSyrups
Naked Syrups… We’re not afraid to get bear naked. What you see is what you get! A complete beverage brand with a big personality that only uses Natural flavours & colours. Supplying beverage powders, flavourings & much more. #AustralianMade #NaturalFlavours #GlutenFree To find out more please contact the crew hello@NakedSyrups.com.au
peak beverages beverages
T. E. W. F.
(02) 6581 2677 info@peakcoffee.com.au www.peakcoffee.com.au www.facebook.com/peak.coffee.5
Peak Beverages provides support to all cafes through the sale and supply of other cafe products not directly associated to the coffee bean supply brand. We endeavour to source products that may not be readily available through other food and drink wholesalers, including: • Loose leaf & silk pyramid Tea Drop teas, • Sale and education of Davinci syrups, smoothie mixes and sauces, • Barista tools, jugs, knock tubes, Chux barista wipes, Cafetto cleaning products. • Servicing and maintenance of coffee machines and grinders, • Education of cafe operators with alternatives to pre ground decaf coffee bricks through the use of fresh decaf pods. • Introduction and sale of the new single origin chocolate powders. The majority of the Peak Beverages wholesale list of products is on hand for instant sale and or servicing when visiting clients.
the art of blend
T. 1300 BHAPPY (242 779) E. info@blendbeverages.com.au W. www.blendbeverages.com.au
The Art of Blend is a range of premium beverage bases, using the finest ingredients from Australia and around the world, to create the ultimate gourmet drinking experience. From Forastero cocoa to Arabica coffee and a secret blend of spices, The Art of Blend has the perfect balance of creaminess, mouth feel and flavour to impress the most refined customer palate. Our clients are encouraged to be innovative using The Art of Blend beverage bases, with the versatility to serve them hot, cold or icy. We are proud to offer a product developed and manufactured in Australia that you can be creative with, without compromising the quality.
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adore estate coffee T. E. W. F.
1300 797 944 info@adorecoffee.com.au www.adorecoffee.com.au www.facebook.com/AdoreEstateCoffee1
Adore Estate is a boutique specialty coffee roaster. Coffee is our passion, and that shines through in our products. We’ve got locations all over the East Coast in Australia, so you can taste some of the finest blends from the world’s premier coffee-making destinations in person. We work closely with farmers in Sumatra, Indonesia, and Papua New Guinea to ensure that we provide you with only the best coffee beans for an unforgettable cup of joe every day. Our coffee beans are rigorously sampled, tested and Q-graded by our team.
aurigin
T. +61 3 9800 0088 E. service@aurigin.com.au W. www.aurigin.com.au
We are Aurigin Coffee, and are known for our experience, passion and professionalism in Australian coffee roasting. We have an outstanding range of perfectly roasted single origin and specialty blended coffees. In addition, we are a manufacturer of coffee capsules (Nespresso compatible and Lavazza Blue compatible), innovator of unique flavoured raw sugars for coffee and creator of beverage solutions. We are one of Australia’s largest wholesale coffee suppliers working with small and large companies in all food and beverage channels. We make it possible for anyone to offer or enjoy a great coffee experience and exciting flavours.
barefoot roasters T. E. W. F. I.
0430 316 066 info@barefootroasters.com.au www. barefootroasters.com.au www.facebook.com/BarefootRoasters www.instagram.com/barefootroaster
Barefoot Roasters specialise in artisan coffee roasting, providing fresh roasted coffee blends and single origin coffee for both retail and wholesale. We pride ourselves on high quality roasted beans and have won awards for both milk based and espresso based blends. With a passion for all things coffee, we love creating new flavour profiles. Our beans are roasted using a Vintage 1982 Probat Roaster to get the very best out of the beans. We have a busy espresso bar in Byron Bay, Barefoot Brew Room, where you can come by and talk about all things coffee and try some of our blends.
bella italia drum roasted coffee T. E. W. F.
(02) 9680 9117 pine@pineteacoffee.com.au www.pineteacoffee.com.au facebook.com/pineteacoffee
Boutique roasters of Multi Award Winning Bella Italia Coffee. Bella Italia coffees are locally roasted in the Sydney Hills on our PROBAT drum roaster for best quality results. We offer over 20 different blends and numerous single origin micro-lot coffees. With a passion for coffee and desire for perfection we understand you are only as good as your last cup. Servicing cafes, restaurants, gourmet food stores, online customers as well as offering contract roasting, master roaster Clayton Pine brings over 40 years’ experience in the coffee industry to the Bella Italia brand. Good volume discounts available for regular customers. Factory outlet open 6 days – public welcome
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boema coffee
T. (02) 9756 4744 E. info@boema.com.au W. www.boema.com.au
The Boema Range – it’s not just about the coffee machine! Along with Boema’s newly released medal winning coffees, Boema now offer a hot and cold beverage range for your café, including exclusive quality teas that are not available in supermarkets, gourmet hot chocolate and David Rio chai, with the right mix between savoury and sweet. Boema also carry a wide variety of flavours in the wonderful Cool Capp frappe mix range, especially for summer. Cool Capps are one of the only companies that make a proper, true tasting iced coffee slushy. Boema Coffee: medium, espresso, full flavoured and organic award winning coffees – 4 styles of coffee for all tastes.
cafeina roasters
T. 0403 113 539 E. cafeina.roasters@gmail.com W. www.cafeinaroasters.com.au
Quality Award Winning Arabica coffees freshly roasted to order by people who are passionate about what they do. We are a leading quality-orientated boutique coffee roaster who is passionate about creating beautiful roasted coffee blends and products to meet your personal or wholesale business needs. At Cafeina Roasters every customer is important regardless of order size, so we pride ourselves in ensuring that each and every customer receives a quality product every time. The company’s core mission has been to produce the finest and freshest roasted coffee beans possible and deliver products and service that are unparalleled in the marketplace.
Caffco Group T. E.
1300 664 363 sales@caffco.com.au
Caffco’s network of companies co-creates & delivers unique coffee experiences your customers will love. We analyse your business & market in detail before creating a unique value proposition. Our innovative process is consistent, HACCP accredited & offers flexible & scalable advantages. The Care Trade® program offers messages in reduced carbon footprint, sustainable green coffee options & providing meaningful employment for people with disabilities. Our collaborative supply models, flexible network & leading distribution processes can service your coffee needs with efficiency & flexibility.
caffé euroblend R
T. (02) 9560 7000 E. shop@euroespresso.com.au W. www.euroespresso.com.au
Indulge your passion for coffee and try our award winning Caffe` Euroblend, proudly roasted by Marcello Nadile, offering 16 varieties of unique blends and single origin coffees, sourced from the best most ethically sustainable growing regions of the world. Since 1986, our family business has given personalised service and built long term relationships with retail and wholesale customers. We also work closely with re vendors to develop their brands. Combining Caffè Euroblend with our Italian La Pavoni coffee machines, barista training, back up service and spare parts for our coffee machines have been the vital ingredients for our outstanding service.
coffee brothers
T. (02) 8411 2190 E. info@coffeebrothers.com.au W. www.coffeebros.com.au
Purveyors of specialty coffee based on Sydney’s Northern Beaches. The Coffee Brothers would love to see a world where specialty coffee is enjoyed and appreciated across an array of local communities. We feel community and great company are so important to our society, and coffee is a fantastic way of bringing everybody together in a positive space, not just locally, but across nations. It is with this in mind that we strive to maintain our values of supporting community and family, while holding a deep passion for high quality specialty coffee. Let’s spread our passion and quality, beginning with you.
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coffico coffee
T. (03) 9355 8883 E. support@cofficocoffee.com.au W. www.cofficocoffee.com.au
Renowned for our commitment to quality and service excellence, Coffico Coffee offers a wide range of services including cafe/restaurant supply, customised blending, roasting and packaging, speciality coffee supply, barista training, large capacity contract roasting facilities, state of the art laboratory with cupping sessions daily, 24/7 technical support along with a dedicated team of passionate service professionals committed to meet your every need. Australian certified organic and HACCP accredited.
custom coffees T. E. W. F.
(03) 5443 9922 info@customcoffees.com.au www.customcoffees.com.au www.facebook.com/CustomCoffees
Custom Coffees was first established in late 2000 as Grata Gourmet Coffees and thereby became the first coffee roasting company outside of Melbourne. Since 2001 Custom Coffees, located in Bendigo, have been providing wholesale, multi award winning coffee to more than 250 cafes, restaurants and clubs. Our Coffee bean blends and popular brands are prominent not only locally, but throughout Melbourne, regional Victoria and interstate. Custom Coffees enjoys a reputation for outstanding multiple Award Winning Coffees ethically sourced from around the world.
Custom Coffee Brands T. E.
(02) 9620 5000 orders@customcoffeebrands.com
CCB co-designs & delivers unique coffee experiences your consumers value. Our innovative Hybrid roasting process is consistent & HACCP accredited & our network reduces end to end process time and provides you with flexible & scalable advantages. Our Care Trade Coffee® program offers brand messages in reduced carbon footprint & sustainable green coffee options whilst providing meaningful employment for people with disabilities. Our experienced team guides you through from purpose built blend development, quality control, packaging design, distribution & ongoing product and process innovation.
dante's coffee T. E. W. F. I.
1300 664 290 info@dantescoffee.com.au www.dantescoffee.com.au facebook.com/dantescoffeeroasters instagram.com/dantescoffeeroasters
Dante’s Coffee Roasters offer a full professional service to new and experienced cafes alike, including private labelling and exclusive blending. Located in Perth, Western Australia, Dante’s Coffee has full HACCP Accreditation for safe and quality assured operating systems. We are also proud members of the Australian Specialty Coffee Association (ASCA). While small enough to be able to offer a boutique and customer centred service, Dante’s Coffee has production capability to also be able to fulfill very large orders in minimum time. Contact us for more information.
dc Specialty Coffee Roasters
W. www.dccoffee.com.au F. www.facebook.com/dcspecialtycoffeeroasters I. www.instagram.com/dc_coffee
Since 2002 DC has been committed to roasting specialty coffee. We don’t see this as a point of difference. We see this as a non-negotiable and it’s an attitude that is ingrained in all of our staff. We are a Melbourne coffee roaster, but we have been servicing the Sydney and Adelaide markets since day one. So after more than 10 years we are still looking to get better every day – it’s just what we do.
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Di Bella Coffee T. E. W. F.
(07) 3252 5858 enquiries@dibellacoffee.com.au www.dibellacoffee.com facebook.com/DiBellaCoffee
Di Bella Coffee is about much more than just a bag of beans. Di Bella Coffee goes the extra mile by providing consistent quality, delivery reliability, ongoing business support, training and a personalised service. We offer a range of coffee, roasting and business solutions to meet our customers’ needs. Our coffee is ethically sourced from farmers through our green bean buying programme and all our coffees are roasted fresh to order. For more information on how to become a Di Bella Coffee business partner contact us on (07) 3252 5858.
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Kangaroo Island Coffee Roasters T. E. W. F. I.
0438 384 826 kicoffeeroasters@gmail.com www.kicoffeeroasters.com.au www.facebook.com/kangarooislandcoffeeroasters www.instagram.com/pete.nash
Kangaroo Island Coffee Roasters distribute award winning artisan coffee that is supplied to both local and National clients as well as China. Sourcing only highest quality fair trade green beans. This boutique company produces multi award winning roasted beans, that have clients “jumping” for joy. The uniqueness of Kangaroo Island branding proves successful for our cafe clients both in-house brewing and retail product. The training packages we provide for our clients including staff skills, Marketing, event & industry support. Always up to date with new products, techniques and flavours.
Dimattina Coffee T. E. T. E. W.
Melbourne (03) 9462 4499 paul@dimattinacoffee.com.au Perth (08) 9244 9377 infowa@dimattinacoffee.com.au www.dimattinacoffee.com.au
Dimattina in its current form was founded in 1998 by the latest generation to take up the roaster’s mantle. From humble beginnings in Melbourne, the company quickly began to gain momentum. The 2000’s saw several big changes including a café and showroom in South Melbourne and roasting warehouse in WA. In 2010 the main production roasting moved to a new facility in Reservoir while Dimattina WA continued to grow, unveiling a new high-end training room and cupping lab in 2016. Dimattina continues to evolve with the modern coffee industry but remains mindful of the history and tradition that formed its strong foundation.
Essential Coffee Group T. 1300 324 111 E. info@ebg.com.au W. www.essentialcoffee.com.au
Essential Coffee provides managed coffee solutions to thousands of businesses across Australia, New Zealand, South East Asia, The Middle East and United Kingdom. We source premium coffees from around the globe and roast numerous blends to meet varying tastes of coffee lovers globally, which we provide to cafes, restaurants, clubs and other locations where coffee is sought. We believe great coffee should be available everywhere! We have exclusive rights to top end handmade European coffee machines (barista & automatic). Our qualified service technicians are located across our network.
fish river roasters
Fish River Roasters
T. (02) 6331 7171 E. mail@fishriverroasters.com.au W. www.fishriverroasters.com.au
Great coffee comes from great partnerships-making your café successful is our goal. Our commitment to quality coffee has resulted in 25 medal wins in national coffee competitions. Excellent coffee also needs the right machinery as well as skilled baristas. With this in mind we also supply and service coffee machines and grinders as well as providing barista training both on site and in our training room. From our start roasting next to the Fish River on the western border of the Blue Mountains we have grown to supply cafes across the country. Join with us in helping to grow your coffee business.
Grinders
T. 1300 476 377 E. melbourne@grinderscoffee.com.au W. www.grinderscoffee.com.au
At Grinders we are known for providing Australian coffee lovers with the most satisfying coffee every day that says we care about taste, consistency and understand that you do not want to settle for anything less. From humble beginnings that started in 1962 at our Lygon Street store, Giancarlo Giusti began developing a famous style of coffee that has now spread right across Australia. Ever mindful of these beginnings, Grinders continues to roast and innovate at this original store. Tradition and innovation remain at the heart of Grinders to provide the quality coffee that we’re striving for every day.
La Crema Coffee Roasters T. (08) 8463 1650 M. 0420988639 W. www.LaCremaCoffee.com.au
La Crema Coffee Roasters is an award winning coffee company which offers, fresh on-site Roasted Coffee, Fair Trade organic teas, Chocolate, The latest imported syrups, Variety of Chai powders, Assorted accessories, On-site machine servicing and repairs, Machine and Barista hire and Barista training. La Crema is a family owned business and has now extended its services Australia wide. We supply coffee to cafes, hotels, schools, and homes. At La Crema we have proven blends or can tailor a custom coffee blend to suit. We have premium single origin coffee and specialize in high grade Organic, FAIR TRADE, Rainforest Alliance and Swiss Water decaffeinated coffee. “Passion Guaranteed”
Manna Beans T. E. W. F.
(07) 3703 2830 info@mannabeans.com.au www.mannabeans.com.au www.facebook.com/MannaBeansCoffee
We are an award winning specialty coffee company based in Brisbane and are extremely passionate about what we do. Our coffees are carefully sourced and selected from a wide variety of countries around the world and roasted with love and precision to create only the best quality flavours. As well as providing fresh roasted coffee to your home or business we also deliver equipment, support and great customer service to suit your needs.
Mocopan
T. 1300 730 465 E. customerservice@mocopan.com.au W. www.mocopan.com.au
With over 60 years experience in coffee roasting, Mocopan customers are assured of consistent quality coffee first time, every time, locally roasted in Melbourne and supplied at optimal freshness. Mocopan’s award winning coffee is supported by a dedicated and passionate team of coffee fanatics – it’s their knowledge and expertise that ensures every Mocopan customer has the right coffee, equipment, barista training, servicing and support required to produce high quality, consistent coffee their customers love every single day.
Nat’s Coffee T. M. E. W. I.
(02) 6628 3666 0414 878 275 sales@natscoffeeco.com.au www.natscoffeeco.com.au @nats_coffee
Nathan Byron has developed an enviable reputation for quality and expertise in the coffee industry. For over 15 years his passion and knowledge for coffee has been the driving force for success behind the individuality of Nats Coffee. Recognised in competitions across Australia, he has achieved many gold, silver and bronze medals in the last decade. Nat’s Coffee was the overall winner of the 2007 Golden Bean Award. This success, knowledge and expertise, along with training and equipment are offered with every partnership so that your customers can experience great coffee. Call Nathan and his team to discuss all your coffee needs and give your café a point of difference.
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Off Grid Coffee Roasters T. E. W. I.
The bean alliance
0475 302 880 sales@offgridcoffeeroasters.com.au www.offgridcoffeeroasters.com.au www.instagram.com/offgridcoffeeroasters
We carefully select specialty grade coffee for all of our Single Origins and blends, with a focus on producers who are using sustainable practices in both growing and processing their coffee. Our espresso blend is award winning as both black (espresso) and white (cappuccino). We are based in the beautiful Macedon Ranges, north-west of Melbourne, and our roastery is powered by the sun.
T. t. E. W.
(03) 9474 5555 #TheBeanAlliance coffee@beanalliance.com.au www.beanalliance.com.au
The Bean Alliance has a rich and diverse history in the coffee industry. For 35 plus years a dynamic team in the heart of Melbourne have expertly sourced, blended, roasted and packaged award-winning coffee straight from its state-of-the-art roasting plant – the first in Australia certified to roast organically. Innovative. Insightful. Award-winning. Esteemed brands. Knowledge of the bean. Respect for the process. Love in the making. Together, these elements seamlessly unite to form what we proudly refer to as “credentials in every cup”. The Bean Alliance – 100% Australian & a little bit more than a coffee roaster.
Peak Coffee T. E. W. F.
(02) 6581 2677 info@peakcoffee.com.au www.peakcoffee.com.au www.facebook.com/peak.coffee.5
The first coffee roasting business to be located on the Mid North Coast of New South Wales. We roast for local, regional and interstate retail and wholesale accounts. Research & development into quality fresh coffee has produced unique blends and individual character within single origin coffee, to expose the senses to a world of flavour profiles. Customers are fortunate to have such passion, dedication and innovation behind ‘their’ product that keeps it at the forefront of an evolving industry. With continual growth in new and exciting products, your experience into the truly global coffee culture starts at Peak Coffee Australia. Contract roasting now available. Create a unique point of difference for your brand or cafe. Contact us now to discuss the possibilities.
Tulip.Shi
T. (02) 9446 9961 M. 0401 994 950 E. shifrankie83@tulipshi2012.com
Tulip.Shi Speciality Coffee is the creation of prize-winning Barista and Roaster, Latte Art and Cup-Tasting Champion: Frankie Shi. It is from his incredible coffee journey and achievements that the company gets its name. Frankie has been involved in the specialty café business for over a decade and his passion for coffee has flourished. The promise for Tulip.Shi is quality and consistency from crop to cup and coffee enthusiasts cannot get enough. We create a unique blend called: Dark Owl Blend as well as lots of single origin coffees available for your cafe, home or office. Tulip.Shi aims to educate and include consumers in the common pursuit for the best coffee experience.
Quists Coffee T. E. W. F.
(03) 9650 1530 quists@quistscoffee.com.au www.quistscoffee.com.au www.facebook.com/QuistsCoffee
Quists Coffee were Melbourne’s first coffee roasters and have been roasting since 1938. With a state of the art Roasting Plant consisting of 2 Brambati roasters, silos and packing machinery, Quists can help create the perfect coffee for your brand or business and support you with all your roasting needs. Our philosophy is to meet all of our customers’ unique needs and help each of them build and maintain their reputation for excellence. Service, price, consistency, packaging requirements and turn around time are all key considerations we are happy to customise for each client.
Zest Specialty Coffee Roasters T. E. W. F. I.
1800 111 810 info@zestcoffee.com.au www.zestcoffee.com.au zestspecialtycoffee instagram.com/zest_coffee/
Reach out to the friendly team at Zest. We’re a passionate and enthusiastic specialty coffee team keen to help grow your business through exceptional flavour, education and support that brings your business to the pointy end of today’s competitive marketplace. With roasteries and experienced coffee gurus in Melbourne & Sydney, Zest is a brand leader synonymous with innovation, grassroots connection with origin, upbeat positivity, delicious blends and amazing microlots! Let’s connect.
Rio Coffee Artisan Roasted and Proudly SA Owned since 1964
T. E. W. F.
(08) 8362 3376 info@riocoffee.com.au www.riocoffee.com.au www.facebook.com/riocoffee1964
Rio Coffee is proudly South Australian owned and family operated since 1964, the oldest coffee roasting house in South Australia. Rio offers hand roasted, specialty coffee, roasted to order for businesses and individuals who place importance on quality, exclusivity and value. Over the past 50 years the business has built itself upon a dedicated, human to human focus on customer service and brand representation of the highest quality.
Silipo Coffee
T. (07) 55 280 613 E. richard@silipocoffee.com.au W. www.silipocoffee.com.au
Silipo Coffee are Gold Coast specialty coffee roasters. We cover the whole of Australia both in wholesale and retail. We have won many awards over the past three years including runner up to the biggest roasting competition in the world “The Golden Bean” in 2011/12. Wholesale Coffee is the fastest growing part of our business and we do it well! We have an espresso bar attached to our roastery for coffee connoisseurs to enjoy a great cup of coffee. We run barista courses after hours and these are for serious students wanting to make coffee their career. We have the biggest online shop with everything from coffee beans, tampers, milk jugs, green coffee beans and a big range of filter coffee equipment. All including FREE shipping.
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Riverina Fresh T. E. W. F. I.
1800 993 081 consumer.relations@riverinafresh.com.au www.riverinafresh.com.au www.facebook.com/riverinafresh www.instagram.com/riverinafresh
At Riverina Fresh, we’re proudly Australian owned and sourced exclusively from a dedicated group of farmers in the Riverina region in NSW. Our award winning milks are considered especially suited to specialty coffee due to their unique attributes driven by farming methods, process and composition which results in consistent quality, performance and renowned taste. Our milk is collected daily and delivered to our factory in Wagga Wagga, always bottled farm fresh. At Riverina Fresh we know that not all coffee blends are the same so we’ve worked hard to specifically develop a range of milks so you can optimise your coffee regardless of the notes and attributes you’re trying to highlight. Recognised by Australia’s leading roasters and baristas, let Riverina Fresh work with you to find the perfect milk to complement your blend.
BEVERAGE NON-DAIRY / TEA & CHAI
Register on our website for a FREE* trial and find your milk today – www.riverinafresh.com.au
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Caffco Group almond breeze
W. www.almondbreeze.com.au Almond Breeze Barista Blend is Australia’s first almond milk developed in partnership with baristas, specifically for baristas. Available to the food service market, this industry-first has been designed to compliment coffee providing great taste balance, stretches just like regular milk when heating and is easy pouring to produce fantastic latte art.
T. E.
1300 664 363 sales@caffco.com.au
Caffco’s network of companies co-creates & delivers unique beverage experiences your customers will love. We analyse your business & market in detail before creating a unique value proposition. Our innovative process is HACCP accredited & offers flexible & scalable advantages. The Care Trade® program offers brand messages in corporate social responsibility with sustainable ingredient options & meaningful employment for people with disabilities. Our collaborative supply models, flexible network & leading distribution processes can service your beverage needs with efficiency & flexibility.
macamilk T. E. W. I.
(02) 8302 5522 enquiries@macamilk.com.au www.macamilk.com www.instagram.com/macamilk
macamilk.™ was specially developed in partnership with baristas and has been specifically formulated to possess the perfect properties for the dairy free cappuccino, latte and smoothie drinker. A native Australian Macadamia milk grown in idyllic Byron Bay, macamilk.™ is for the growing, passionate, health conscious cafe culture that doesn’t compromise on taste.
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Custom Coffee Brands T. E.
(02) 9620 5000 orders@customcoffeebrands.com
CCB co-creates & delivers custom Chai experiences which uses fresh and natural spices and flavours which are sure to complement your unique coffee and hot beverage brand. Our process is HACCP accredited & provides you with flexible & scalable advantages. You can also have access to our Care Trade® program which offers brand messages in sustainability & providing meaningful employment for people with disabilities. Let our experienced team guide you through from purpose built blend development, quality control, packaging design, distribution & ongoing product and process innovation.
Silvertip Specialty Teas Arkadia Beverages T. E. W. F.
(0)3 9543 3113 sales@maltrafoods.com www.arkadiabeverages.com.au www.facebook.com/ArkadiaChai
Inspired by today’s café culture, Arkadia will take your senses and your body to an indulgent place where you are warmed with a delightful taste. Chai tea latte, premium drinking chocolate, delightful frappes, frozen yoghurts and soft serve ice creams, Arkadia serves a true café indulgent experience in your home or at your local café.
Bondi Chai Latte T. E. W. F.
1300 764 299 info@bondichai.com.au www.bondichai.com.au www.facebook.com/bondichai
We are producers and suppliers of Australia’s most awarded chai latte, Bondi Chai. Made with all natural ingredients and no ‘industrial nasties’, Bondi Chai’s unique milk-soluble formula has helped to make it one of the most popular – and profitable – brands of chai latte in the country. Bondi Chai is certified gluten free, low fat, low caffeine, has no trans-fats. It is also Halal Certified. Bondi Chai is wholly-Australian owned and produced and we supply thousands of cafes around the country and around the world. Someone buys a Bondi Chai somewhere in the world, every 2 seconds.
Byron Bay Tea Company T. E. W. F.
+61 2 6687 2093 sarita@byronbayteacompany.com www.byronbayteacompany.com www.facebook.com/ByronBayTeaCompany
Byron Bay Tea Company’s range of artisan teas and healthy herbal blends use carefully selected organic, pesticide free and wild crafted ingredients from around the world, Australia and the local area. Hand blended in the lush, green rolling hills of Byron Bay, this range has been created by Byron Bay naturopath and herbalist Sarita Merlo to have real health benefits. They offer a range of twenty one teas in both loose leaf and biodegradable pyramid teabags and in a range of packaging styles to suit the tea service, retail, conferencing and accommodation settings. They have been supplying many cafes, restaurants, spas, hotels and resorts in Australia for twelve successful years.
T. E. W. F.
(02) 9680 9117 pine@pineteacoffee.com.au www.pineteacoffee.com.au facebook.com/pineteacoffee
Silvertip teas are sourced worldwide from tea origins. We supply over 300 Silvertip specialty leaf teas and also pack into premium pyramid teabags. Silvertip Tea range includes: single estate, black, green, white, oolong, chai, rooibos, fruits, exotics, herbal tisanes and organic. We wholesale our tea in bulk from 1kg to 100+kgs and can provide all teas in Silvertip retail packets for gift shops, tea houses, cafés, restaurants and online sales. Silvertip teas are tasted and quality assessed under our HACCP policy requirements by Clayton Pine with over 40 years in the industry as a professional tea taster and buyer. We are an Australian family owned business that offers training and ranging advice for all new and existing clients. Please call or email us for our free sample request form. Factory outlet open 6 days – public welcome
Siplo Tea T. E. W. F. I.
1300 661 334 info@siplo.com.au www.siplo.com.au www.facebook.com/siplotea www.instagram.com/siplotea
Exciting, intriguing and full of positivi-tea, at SIPLO we’re all about the tea lifestyle. We dare you to sample just one of our tea blends today and you will be instantly transported to another place, as you embark on an intoxicating and aromatic flavour journey. Share in the excitement and fun of our collection where you’ll soon learn about the nuances of our different tea leaves, and understand your personal palate, to discover the perfect tea for your personality. Let’s work together because collaboration is our middle name. If we catch your fancy then let us know, don’t be shy!
Tea Tonic
T. 1300 757 090 E. teatonic@teatonic.com.au W. www.teatonic.com.au
Spring Cleanse Your Menu with Australia’s Healthiest Tea Range Tea Tonic is Australia’s Healthiest Tea Range, using “A” grade organic ingredients sourced in Australia and from around the world. Our blends are created by founder Lisa Hilbert, a qualified Naturopath and Herbalist. Loose leaf teas are hand blended, while teabags use unbleached filter paper and are individually wrapped to ensure the cleanest, most distinctive flavour in a simple cup of tea. Our Mission is to create a fun, clever and healthy variety of teas to keep daily habits interesting and tasty. Rejuvenate, relax and nourish on a cellular level daily by drinking Tea Tonic.
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CAFE EQUIPMENT & SUPPLIES
Cheeki
AMC Roastery Supply T. E. W. F.
T. E. W. F. I.
(02) 9792 4475 info@amcrs.com.au www.amcrs.com.au www.facebook.com/AMCRoasterysupplyNZ
AMC Roastery Supply has for over 60 years supplied the world’s leading coffee equipment brands to the Australian and New Zealand specialty coffee industries. Our premium equipment brands include: Diedrich Coffee Roasters, Actionpac Packaging Scales, Pneu-Con Conveying Systems, Ditting Coffee Grinders, Mahlkoenig Coffee Grinders, Fetco Coffee Brewers, Brew-Rite Coffee Filters. If you need to “Roast It, Pack It, Grind It or Brew It” give us a call and we’ll kit you out with the best coffee equipment on the market today.
Cheeki is Australia’s number one brand of reusable Food Grade #304 Food (18/8) Stainless Steel Cups, Bottles and Food Jars. Cheeki was established with the aim of supplying a healthy, fun and environmentally responsible range for today’s world. Cheeki products come in shelf ready packaging. Each product has a range of fashion focused colours, great prices and fast turnaround on custom printing. All products are BPA free, have no inside linings, non-toxic inks and are totally recyclable. Refill and reuse your Cheeki product for life.
T. 1300 763 882 W. www.aseado.com.au
info@baristamats.com.au – Nick expressoguru@hotmail.com – Lachlan www.baristamats.com.au 0409 218 721 – Nick 0423 452 864 – Lachlan
Contact Co Creators. of Barista Mats. Make your Barista smile & stand out for all the right reasons. Try our new Barista Mats. Barista Mats reduce breakage, reduce fatigue on your staff, & look great too! FEATURES: Light Weight (Less than a kilo), Easy to clean, Durable, 3 year warranty, OHS friendly, Ideal for coffee carts, Made in Australia. Order at: Artisti Coffee, Coffee Machine Technologies, Dolo Coffee Accessories, Bombora Coffee and Water Supplies, Wild Timor Coffee. Look for us @ Fine Food Sydney & Golden Bean 2017
(02) 9517 2699 sales@chefworks.com.au www.chefworks.com.au www.facebook.com/ChefWorksAU www.instagram.com/chefworks_australia
Chef Works uniforms are highly regarded by hospitality professionals worldwide for their superior comfort and flexibility, offering mix and match colour palettes and styles to suit all individual needs. Whether you’re looking to kit out an executive chef, pastry chef, front of house staff or barista, Chef Works caters for your entire team. From aprons to chef jackets, shirts and pants, each piece serves as an opportunity to make a bold statement to define, recreate, or complement your entire look.
Barista Mats E. E. W. M. M.
Chef Works T. E. W. F. I.
Aseado Premium Dishwashers Aseado premium dishwashers WILL save you time and money. That’s right; Aseado gives you more time with customers, more time preparing food, and ensures you have the cleanest dishes to serve your culinary delights. The European manufactured Aseado range is designed with incredibly fast wash cycles, use next to no water (under 2.4lt per cycle), and gives the reliability your business needs to run smoothly. Call the friendly Aseado staff to discuss how else an Aseado Dishwasher can help you to create a more efficient kitchen. Save your water and free up your staff to serve more customers.
(02) 9981 1000 sales@cheeki.net.au cheeki.net.au/ www.facebook.com/CheekiStainlessSteel www.instagram.com/cheeki_bottles
Coffee Parts T. E. W. F. I.
1300 129 129 info@coffeeparts.com.au www.coffeeparts.com.au www.facebook.com/coffeeparts www.instagram.com/coffeeparts
Coffee Parts is Australia’s online leader of coffee machines, spare parts, accessories and brew bar gear. With a huge range of over 100 brands and 10,000 items, Coffee Parts is the one place for all your coffee supply needs. From milk jugs to steam valves, Coffee Parts caters to everyone from home baristas to industry experts. Our online shopping cart system makes it easy for anyone to place an online order. Most orders are posted on the same working day and delivered next working day. It is our passion to help you deliver that perfect espresso!
Barista Supplies T. E. W. F.
(03) 8288 2399 info@baristasupplies.com.au www.baristasupplies.com.au BaristaSupplies
Barista Supplies is family owned and operated, with over 18 years experience in the coffee industry. We import a wide range of barista tools, coffee accessories, coffee brewing gear, coffee machine cleaning and maintenance supplies directly from the world’s leading manufacturers such as; Cafelat, Joe Frex, Yama Glass, Espro, Brita, Cafetto, Pallo, Pullman, plus many more. Our online store makes shopping easy and convenient, we ship Australia wide and internationally and offer same day dispatch for orders placed before 3pm est. We offer competitive wholesale pricing to Cafes, Coffee Roasters, Technicians, Retailers and Wholesalers. For more information visit baristasupplies.com.au/wholesale
Cargo Crew
T. (03) 9411 9850 E. hello@cargocrew.com.au W. www.cargocrew.com.au
The Modern Uniform. We’re sure you’re going to love the Cargo Crew range just as much as we loved creating it. Led by originality and our fashion design heritage, we’ve taken a fresh approach to uniform design that puts style first. Next we add clever features that are fit for work and durable fabrics that get the job done. The result? Hard working, eye-catching uniforms that go the distance.
Coffee Tools Distributing T. 0416 641 722 E. sales@coffeetools.supply W. www.coffeetools.supply
Coffee Tools Distributing brings a select group of quality products to retailers all across Australia. Including; the AeroPress, the Minipresso, the Nanopresso, the BOD Cold Brew System, Able Brewing stainless steel filters, Porlex Grinders and CoffeeSock organic cotton filters among others.
Comcater
T. (03) 8369 4600 W. www.comcater.com.au
Comcater supplies the world’s leading brands in high quality commercial kitchen and catering equipment to suit the smallest cafe through to larger hospitality operations. For over 30 years, we’ve been supporting Australian foodservice businesses helping them achieve their catering vision and bringing great menus to life with high quality ‘best in class’ equipment. We provide tailored solutions to suit almost any foodservice operator needs including Express Cafe Solutions, which was awarded the 2014 Innovation of the Year from the FSAA.
AUSTRALIAN
CAFÉ SUPPLIER
CAFE EQUIPMENT & SUPPLIES
DIRECTORY
Puqpress
Essential Coffee Group
T. E. W. I.
T. 1300 324 111 E. info@ebg.com.au W. www.essentialcoffee.com.au
Essential Coffee provides managed coffee solutions to thousands of businesses across Australia, New Zealand, South East Asia, The Middle East and United Kingdom. We source premium coffees from around the globe and roast numerous blends to meet varying tastes of coffee lovers globally, which we provide to cafes, restaurants, clubs and other locations where coffee is sought. We believe great coffee should be available everywhere! We have exclusive rights to top end handmade European coffee machines (barista & automatic). Our qualified service technicians are located across our network.
Hurom T. E. W. F. I.
1300 714 462 info@hurom.com.au www.hurom.com.au @huromaustralia @huromaustralia
Established in 1974, Hurom is the No.1 Slow/Cold Press Juicer brand in the world*, trusted for its superior performance, versatile functionality and luxury design aesthetics. The Hurom H22 Commercial Juicer brings Cold Press Juicing and Nut Milks (and their associated health benefits) to any small business or commercial operation. It comprises a heavy duty design with twice the chamber capacity of Hurom’s consumer models, 3 complete top sections, transparent hopper and up to an 8 hour run time. The Hurom H22 is also whisper quiet, BPA Free, and is guaranteed to produce the highest yield of any Cold Press Juicer on the market. *(Source: Euromonitor International Ltd – retail sales volumes for 2015)
kuvings australia T. (02) 9798 0586 E. info@kuvings.net.au W. www.kuvings.net.au
Kuvings Australia is the importer of Kuvings Commercial Cold Press Juicer and the new release Quiet Vacuum Blender. Unlike ordinary high speed blenders, the Kuvings Vacuum Blender with new technology and design, removes air before blending, which prevents oxidation, to retain nutrition longer, taste and colour. The CS600 Chef Commercial Cold Press Juicer manufactured in South Korea with patented technology, juices whole fruit and vegetables, runs continuously for over 24 hours. Juices 40 litres per hour, over 300 whole apples without cutting. Less preparation time, more yield and better taste and flavor, with more nutrition in every juice. Five year commercial warranty on motor and 12 months on parts. Highest quality BPA free parts and exceptional customer service.
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1300 582 443 brett@baristatechnology.com.au www.baristatechnology.com.au www.instagram.com/puqpresscoffeetamper
PUQ OFF YOUR MANUAL TAMPER! Join the 2000 plus cafes who have converted over to Puqpress. Manual tamping is not an art it’s just hard work! Puqpress delivers more consistent extractions vs a manual tamper so no more wasted, uneven or channeled coffee shots, just perfect espresso every time. Adjustable tamping pressure can be set between 10kg and 30kg of tamp force meaning better coffee. Puqpress patented self leveling system offers handsfree operation during the tamping process and increases workflow in the busy times. Reduce the incidence of barista wrist and associated repetitive strain injuries. Order yours today at www.puqpress.com.au or call us on 1300 582 443
Reg Barber Enterprises P. E. W. F.
+1 236-422-0558 reg@coffeetamper.com www.coffeetamper.com www.facebook.com/RegBarberEnterprisesInc
Over 20 years ago, Reg Barber was inspired to create a better coffee tamper after using a flimsy, plastic tamper. Today, he is known as the man who revolutionized the coffee tamper into a modern, must-have piece of equipment for every barista. His coffee journey began in 1995 when he decided to open his own café, and went to Seattle, Washington for training. During his training, he was introduced to the existing tools for tamping coffee, but they were either poorly designed plastic tampers, or aluminum cylinders that were awkward and uncomfortable to use. Reg knew he could make a better tamper. Use your reference code: CCRB with your next enquiry.
Roband Australia T. E. W. F.
(02) 9971 1788 sales@roband.com.au www.roband.com.au www.facebook.com/robandaustralia
The Australian family-owned Roband Australia is a leading manufacturer and supplier of commercial foodservice equipment. Manufactured in Australia, Roband grill stations, pie warmers, milkshake mixers and open grills are just a few of the products designed and catered to café and coffee outlets. World-renowned Vita-Mix professional blenders, the ultimate machine for producing smoothies, blended coffee drinks, frozen juices, ice-cream drinks and thick-shakes are also imported and distributed through Roband Australia.
Stoddart Pentair Everpure T. 1300 137 344 E. au.sales@pentair.com W. www.everpure.com
Pentair® Everpure® has been a leading global provider of quality water solutions to the foodservice industry for more than 80 years. Our total water management approach systematically manages the water in your café to ensure all your water using equipment is operating efficiently and your ingredient water is of the highest quality. That’s why so many foodservice operators depend on us to solve their water problems. Find out how we can improve your food and beverage quality and protect your equipment from costly scale or corrosion damage.
DO YOU HAVE a new product or an interesting story? CONTRIBUTE: e-news features or to get published in Cafe Culture Magazine www.cafeculture.com/media/contribute
T. E. W. F.
(07) 344 076 00 fse@stoddart.com.au www.stoddart.com.au stoddart.manufacturing
Stoddart are Australia’s one-stop supplier of quality food service equipment to QSRs, major hotel chains and everyday food outlets. Our exclusive brands include Woodson counter-top equipment, Electrolux Professional commercial kitchen equipment and Halton Exhaust Hoods. These are supported with industry recognised brands such as Metro Shelving, Simply Stainless Benching, Adande Refrigeration, Koldtech Displays, Culinaire Equipment, Anets Fryers and CookTek Induction Systems. Our offices in each Australian mainland state capital and our national service coverage provide the support you need.
cafe culture international T. (02) 6583 7163 E. info@cafeculture.com W. www.cafeculture.com
we know the industry. Ask us how we can help you!
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AUSTRALIAN
CAFE MUSIC / TRAINING & EDUCATION
CAFÉ SUPPLIER
DIRECTORY
Streamline Supplies T. E. W. F.
1800 787 326 info@streamlinesupplies.com.au www.streamlinesupplies.com.au www.facebook.com/streamlinesupplies
Streamline Supplies is a long standing, family owned business, with a name synonymous with high quality equipment and products. Importing directly from premium European suppliers, we offer a range of the most innovative and reliable café equipment available on today’s market. Our first-class range of custom printed paper cups, lids, and packaging supplies, allows Streamline Supplies to service all your café needs. Experience better service and a premium product difference today. Call the friendly Streamline Supplies staff and get peace of mind that only experienced suppliers can provide you.
UNOX Australia Pty Ltd T. E. W. F.
61 3 9876 0803 info@unoxaustralia.com.au www.unox.com www.facebook.com/unox.australia
There is no room for error in today’s commercial kitchens. Unox knows this and provides ovens and services designed to meet the most ambitious quality and business challenges. It is an excellence you recognize at a glance. Made up of: uncompromised quality, innovative and bold choices, proven and measurable efficiency and reliability. Investing in innovation means giving value to every single gesture to the simplification of the entire production process. For you, this means maximum performance, freedom, ease of use and savings.
CAFE MUSIC
SoundsLikeCafé M. M. E. W.
Paul: 0421 353 814 Marshall: 0416 143 030 paul@soundslikecafe.com www.soundslikecafe.com
Hassel free music for your cafe. SoundsLikeCafé – the service that delivers music to your cafe regularly so you are never at a loss for contemporary music for your cafe. The music featured on SoundsLikeCafé is sourced from around the world with a strong focus on Australian artists. The service is free and is delivered as a digital download. To quote one of our many satisfied cafes – “Download the zip file, load up your ipod, stick it in the dock and your music is sorted for the day”. If you are interested in receiving this service, head to the cafe sign up page on our web site.
TRAINING & EDUCATION
Australasian Café School AUSTRALASIAN
CA F É S C HO O L
T. E. W. F.
61 (2) 6583 7163 info@cafeschool.com.au www.cafeschool.com.au www.facebook.com/ACS2444
The Australian Café School has hit the market strong with good bookings for its café business courses over the last year since its fruition. The School has shown many new starters from all over the world, the secrets to running a profitable café business by solid planning workshops with practical help. What has come to our attention is there is real need in the industry for café owners to reignite their businesses by re-educating themselves in an advance café owners class. The Café business is fast paced in all facets of operations and sometimes trends can be faster than café owners can follow. The Australasian Café School is now offering advanced business classes that will help plateauing businesses survive in this competitive market. The Advance course will run for three full days and look at reinvigorating the passion you had when you started your cafe business. Please Contact us today and we can tailor a course to fit your business needs.
Australian Tea Masters T. E. W. F.
0400 918 892 info@australianteamasters.com.au www.australianteamasters.com.au www.facebook.com/Australian-TeaMasters-407018312663746
Australian Tea Masters is the leading organisation for tea training and tea education in Australasia. We also offer private label custom blending, wholesale teas and blends, and travel the world to broaden our wide knowledge base of tea.
Coffee Education Network T. M. E. W.
(07) 3352 7302 0407 021 220 christine@perfectespresso.com.au www.perfectespresso.com.au
Coffee Education Network is the one-stop shop for books and training materials on espresso coffee. There are 6 books, 2 CDs, a set of 20 charts and a customer service kit in the Perfect Espresso training system. These resources provide plenty of training options with everything organised and documented to immediately implement your own in-house coffee training program. Generous wholesale prices are also available to sell the books to your customers. Alternatively, Christine can tailor make a training system suited to your business needs. There is something for everyone – commercial baristas and trainers, espresso enthusiasts and distributors.
Equilibrium Master Roasters T. E. W. F.
+61 405 748 010 aabflav@gmail.com www.eqmr.com.au www.facebook.com/C8H10N4O2.Oz
Are you chasing the Sweet Smell of Roasting Success? Whether you’re new to coffee roasting or are an experienced roaster looking to enhance your current skills & knowledge (trying to win that Golden Bean gold medal!) Roast Master & Coffee industry Professional Anne Cooper (a twice Golden Bean winner herself) will help you achieve your roasting goals with either a practical, hands-on Roasting Course or one-on-one, Private Consulting on your own roasting equipment.
FOOD SERVICE SUPPLIERS
Goodman Fielder T. E. W. F. I.
(02) 8899 7000 foodservicegf@goodmanfielder.com.au www.gffoodservice.com.au www.facebook.com/gffoodserviceau www.instagram.com/gffoodserviceau
Everything we do at Goodman Fielder Foodservice is about providing your business with premium quality ingredients in line with valuable resources and information to maximise your business and assist you in delivering food excellence to your customers. Our diverse product portfolio includes fresh baking, artisan and specialty breads, bakery ingredients, oils, pastry, margarine spreads, oat based cereals, rice, mayonnaise, sauces, vinegars as well as cake and dessert mixes. Our recent new addition to our extensive artisan/premium specialty breads range includes authentic Turkish Loaf and Rolls. Plus check out our brand new Milk Buns which have taken the burger world by storm. Made from milk, glazed with egg, baked fresh and snap frozen for you to simply thaw & serve. For more information on our range please visit our website https://www.gffoodservice.com.au/products/
Maltra Foods
T. (03) 9543 3113 E. sales@maltrafoods.com W. www.maltrafoods.com
Maltra Foods is 100% Australian owned and a leading manufacturer, passionate about bringing ideas to life. Maltra Foods develop and manufacture high quality powdered and dry blended products from drinking chocolate, soft serve ice creams, frappes and baking products. So contact us today and let’s see where a passion for perfection and co-creation can take your products tomorrow.
FOOD SERVICE SUPPLIERS / GREEN BEAN WHOLESALER
Cofi-Com Trading
Mission Foods
T. +61 2 9809 6266 W. www.coffecom.com.au I. /coficomtrading
T. 1800 641 529 W. www.missionfoods.com.au
Mission Foods’ make a vast range of flatbreads and corn products using only premium ingredients, manufactured in our state of the art facility in Victoria. Our flour tortillas come in a range of sizes, flavours and nutritional variants. Using Maseca corn, we produce a large range of corn chips, taco shells and corn tortillas, all gluten free. Our pizza bases come in a variety of sizes, shapes and levels of thickness. We have a great range of international breads, ranging from Indian to Greek to Lebanese Breads. We offer an extensive gluten free range including wraps, pizza base, corn chips, taco shells, salsa and pizza sauce. Speak to one of our representatives today about how we can help you develop your menu to meet your customer’s needs and tastes.
Cofi-Com; Green coffee partner to the Australian Roasting community since 1987. With 30 years of sourcing and supplying specialty, estate and microlot coffees, Cofi-Com has established a reputation for personal service, consistent supply and coffees that deliver great taste. With an unrivaled network of partners in all major producer countries, Cofi-Com can draw on origin expertise from growers, buyers and agronomists. Our partners don’t travel there, they live there. Whether a business startup, large or medium sized roaster, we can cover almost every green requirement from specialty micro-lots to multiple pallet orders. Contact our team on 02 9809 6266
Crop to Cup
Papa Joes T. E. W. F.
1300 380 115 info@papajoes.com.au www.papajoes.com.au www.facebook/papajoesbakehouse
Banana Bread manufacturer and supplier for the Food service and retail market. Papa Joe’s Bakehouse was established in 1996. The company is well known for its fruit based bakery lines. Their Banana bread is the star of the show and prides itself on quality ingredients which includes fresh Australian bananas, strong bakers flour and whole egg. Papa Joes provide the retail and food service industry with a safe quality supply of fresh fruit based bakery goods. Australian owned and made, all products are available Nationally.
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T. E. F.
0410 450 369 michaela@croptocup.com.au www.facebook.com/CroptoCup
What started out as our pursuit for the highest quality coffee beans, evolved into a raw coffee buying programme that enables us to make significant contributions to coffee communities. The Crop to Cup programme delivers significant benefits to the farmers and their communities by working with responsible growers in each region, and offering a price that reflects the quality of their crop. Our programme enables farmers to support their communities to build skills locally, provide job security and growth opportunities for local workers, uphold ethical practices and encourage sustainable farming.
FTA Coffee T. E. W. F. I.
The Food Company
T. (02) 9519 7799 E. sales@thefoodcompany.com.au W. www.thefoodcompany.com.au
Since 1988, The Food Company based in Sydney has supplied quality condiments to the retail and foodservice sectors. We have expanded our portfolio into sauces, salad dressings and caramelized balsamic vinegars and we continue to develop and evolve with new products. Our products are all manufactured in Sydney using the finest quality ingredients. Our range is Gluten Free, with no colorants or artificial flavours, providing you with easy solutions in your kitchens. We continue to modify our packaging options to meet today’s demands in the kitchen. Contact your local foodservice distributors and ask about our products, we have distributors in each state except W.A. Feel free to visit our website and learn more about us.
GREEN BEAN WHOLESALER
Bennetts T. E. W. F.
+ 61 3 9853 0328 trading@hab.com.au www.hab.com.au www.facebook.com/HABennetts
Founded in 1918, Bennetts is a third-generation family-owned company that continues to be committed to delivering exceptional quality, support, and security to our partners both at origin and within the coffee and tea industry. We are dedicated to using the unique experience, knowledge, and perspectives our long history provides us with to continue fostering positive social and environmental change throughout the supply chain and beyond. Contact us for information on our extensive ranges of both commercial and specialty coffees and teas.
+61 3 8398 0500 coffee@fta.com.au ftacoffee.com.au www.facebook.com/FTAcoffee www.instagram.com/ftacoffee
At FTA Coffee, we strive to seamlessly connect roasters to the finest green coffees. We hold inventory of both Specialty and Commercial grade coffee. Our full inventory is available on line. Through our website www.ftacoffee.com.au customers are able to get pricing, product information, request samples or place an order. In addition to spot inventory FTA Coffee also provides end to end solutions including assistance with direct sourcing, logistics, financing and warehousing.
LCM – Langdon Coffee Merchants E. W. I. M. T.
trade@langdoncoffee.com.au www.langdoncoffee.com.au @langdoncoffeemerchants 0418 551 149 03 8360 2600
LCM – Dynamic, passionate and entrepreneurial with a quality and service focus. We understand the changing role of the traditional importer within the supply chain and work to create genuine partnerships with our growers and roasters. LCM partner with growers and exporters around the world who share our values, produce quality coffee and whose values align with ours. We take pride in our ability to connect with roasters large and small. We’re committed to fostering sustainable growth across the supply chain and our relationships at origin and at home form the heart of our business. LCM offer innovative third party logistics solutions from our headquarters in Melbourne, including climate controlled storage and supply chain management.
Swiss Water Decaffeinated Coffee Company, Inc. T. trading@hab.com.au W. www.swisswater.com
Swiss Water® Process is amazing coffee without caffeine. Starting with the finest coffees we can source, our 100% chemical free process removes the caffeine – and nothing else. Using a small-batch decaffeination technique requiring only water, green coffee extract, and proprietary carbon filters, the caffeine is migrated from the bean, leaving the subtle and distinct inherent origin flavours intact, ready to be roasted by some of the most discerning coffee roasters around the world
AUSTRALIAN
102.
CAFÉ SUPPLIER
DIRECTORY
MACHINERY & MAINTENANCE
AMC Roastery Supply T. E. W. F.
T. 1300 326 326 E. info@espressocompany.com.au W. www.espressocompany.com.au F. www.facebook.com/espressocompany T/I. t. @espressocompany /i. @espressocompany
(02) 9792 4475 info@amcrs.com.au www.amcrs.com.au www.facebook.com/AMCRoasterysupplyNZ
AMC Roastery Supply has for over 60 years supplied the world’s leading coffee equipment brands to the Australian and New Zealand specialty coffee industries. Our premium equipment brands include: Diedrich Coffee Roasters, Actionpac Packaging Scales, Pneu-Con Conveying Systems, Ditting Coffee Grinders, Mahlkoenig Coffee Grinders, Fetco Coffee Brewers, Brew-Rite Coffee Filters. If you need to “Roast It, Pack It, Grind It or Brew It” give us a call and we’ll kit you out with the best coffee equipment on the market today.
Espresso Company Australia
Espresso Company Australia (ECA) is considered one of Australia’s most established suppliers of coffee equipment. The range of equipment supported by ECA includes domestic and commercial espresso machines, coffee grinders, associated brand accessories and a designated steam/ hot water unit. ECA are the Australian representative to import and distribute equipment for select manufacturers including Rocket Espresso, Anfim, VBM, Quality Espresso, Plus and Aillio. Our team, knowledge and the brands in our portfolio have allowed us to supply, service and support the Australian coffee industry including coffee roasters, specialty coffee retail outlets and franchise groups. Our goal is to find the right equipment for each individual or business whether it be for the roaster, espresso bar, café or home barista.
Belmore Packaging
T. 0499 032 620 E. gavin@belmorepackaging.com W. www.belmorepackaging.com
Established in 1995, Belmore Packaging is a leading supplier of packaging machinery, equipment and parts for all sectors of the packaging industry – for example conveying, sachet/can/glass/ plastic/paper filling, canning, capping/corking/seaming, rinsing, labelling, distilling, brewhouses, keg washing and filling, shrink wrapping, palletising/de-palletising – and anything in between. Our highly skilled team operate throughout Australia, New Zealand, Papua New Guinea, the South Pacific, Korea, Indonesia and China ensure that our clients get the best possible service. Our services include Complete Line Assembly, Integration, Commissioning, Machine Audits, Upgrades, Overhauls, Conversions, Preventative Maintenance, Machine Rebuilds, Spare Parts, Project Management, Professional Consultation, Fabrication.
EUROESPRESSO Machine Co. Pty Ltd. T. (02) 9560 7000 E. shop@euroespresso.com.au W. www.euroespresso.com.au
Need the perfect coffee machines or coffee for your café, restaurant, home or office, then call us, email or visit us at Euroespresso. Since 1968, we have been the Australian import agents and service centre for Italian La Pavoni, commercial and domestic coffee machines, inluding Isomac and Anfim. La Pavoni’s reputation for manufacturing quality and being first in the market place since 1905, is part of our success story. We provide a holistic approach for our customers, selling coffee machines, spare parts and experienced back up service. We also roast various specialty coffees trademarked Caffé Euroblend for retail and wholesale.
Boema Coffee Machines T. (02) 9756 4744 E. info@boema.com.au W. www.boema.com.au
Boema are the only Australian manufactured espresso machines. We represent some of the finest and most reputable manufacturers of coffee machines in the world. Caffè and Deluxe Series – user friendly espresso machines Conti espresso machines – model to suit all budgets New Monte Carlo – designed for Baristas, new multi boiler technology with innovative pre infusion system Schaerer – bean-to-cup, fully automatic machines from Switzerland, renowned for quality, reliability and dependability. Schaerer offers the ideal solution, from corner store, office, self-service buffet or high output club Eureka grinders – compliment the traditional machine, 1/2 to 10 kilo per day Animo – Commercial Coffee Vending Machines and Bulk Brewers We take pride in our after-sales service with our highly competent team of Australian wide Technicians.
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Complete Cafe Services T. E. W. F.
(08) 8338 0600 tech@cafeservices.com.au www.cafeservices.com.au www.facebook.com/CompleteCafeServices
Complete Café Services is Adelaide’s INDEPENDENT sales and service company. We are not affiliated with any one particular coffee company or machine manufacturer, meaning we can offer you unbiased advice and service. Our team are coffee lovers with over 18 years industry experience. Although our coffee equipment is some of the most competitively priced in the industry, we strongly believe you will value from our highly professional, expert service and coffee knowledge. We are an authorised service company with national service partners. Our commercial showroom and workshop is less than 5 minutes from the Adelaide CBD.
La Casa del Caffe T. E. W. F.
1300 52 2272 contactus@lacasadelcaffe.com.au www.lacasadelcaffe.com.au lacasadelcaffeaustralia
For 35 years la Casa del Caffe has roasted coffee for Sydney and beyond. We enjoy working with people who want to build their businesses based on the quality of coffee they serve. We establish long term relationships with our customers, offer specialist equipment, service and support, training and education, alongside the coffee we roast. la Casa del Caffe has a direct relationship with the Spanish coffee machine manufacturer, Quality Espresso. We import the full suite of Futurmat F3, Rimini, Ottima and Ruby coffee machines, as well as Mazzer Grinders, and we stock a full range of parts. Every business has different requirements and needs, so please get in touch so we can better understand how we can help.
Rancilio
W. www.ranciliogroup.com
Innovation is the technological core of the Rancilio Group. The Rancilio Group is engaged in designing and testing to provide the most effective solutions for our customers’ global needs and where research priorities care for people, society and the environment. In order to achieve an unmistakable flavour and style, we work with enthusiasm and meticulous attention to detail. The Rancilio Group strongly believes that every grain of coffee has its own particular characteristics, making each single origin or blended coffee special and unique. Our coffee machines and coffee grinders enable operators to serve beverages with an unquestionably high cup quality achieving results of the highest standards.
PACKAGING SUPPLIERS / PROFESSIONAL SERVICES
Rubia Coffee Traders
T. 0403 113 539 W. www.rubiacoffeetraders.com.au E. fcortijo@tpg.com.au
Manufacturer of the S1 Roasted Coffee Destoner. The aim of the S1 is to separate foreign heavy materials encountered in roasted coffee seeds. Simply put, roasted coffee seeds enter the system against a raising air stream, causing the roasted coffee seeds to float in the direction of the air stream, through the system, and into your final storage tubs. Separation of light and heavy material occurs inside the ducting. Materials heavier than roasted coffee seeds accumulate internally and are disposed of after each cycle. All S1 Roasted Coffee Destoners are custom made, compact, light weight, portable, adaptable, space saving.
Spicebean
T. 0430 157 684 E. info@spicebean.com.au W. www.Spicebean.com.au
Specialist supplier of LaMarzocco & Wega espresso machines and also Mazzer Grinders. We offer bespoke cafe solutions for new or established cafes including Australia’s lowest prices on LaMarzocco, Wega and Mazzer products. We have some fantastic free on loan options to keep capital costs down.
103.
EPS Distribution
T. 1300 992 271 E. eco@epsdistribution.com.au W. www.epsdistribution.com.au
We provide a wide range of sustainable single use products for the everyday barista. Priding ourselves on service, delivery and a quality product, we offer a comprehensive range of cup sizes and lid options to suit all your needs. An independent and 100% Australian owned business, we are the barista’s choice.
MBPAK T. E. W. F.
0478 224 895 sales@mbpak.com.au www.mbpak.com.au www.facebook.com/MBPAK
Increase customer satisfaction and improve perception of your cafe with our clever StixToGo® coffee stoppers for your takeaway coffee cups! The StixToGo benefits are: Your great coffees will stay warmer for longer and no nasty spillage during transportation. Perfect for multi-drink orders and coffee deliveries. Less than one cent coffee margin loss due to the fact that the stoppers end up in only 20% of coffee cups sold, on average. Good things always pay for themselves – that is why we are getting 90%+ return business. Delight your customers and make them smile. Order StixToGo® today!
The Espress Group T. E. W. F.
1300 302 522 marketing@espress.com.au www.espress.com.au www.facebook.com/EspressGroup
Your Coffee Guide – At The Espress Group, we have made it our mission to help you to meet your business needs through a variety of tailored services and state-of-the-art coffee equipment that comes together to effectively increase your business performances. At Espress Group, we stock the best equipment for your cafe. We supply quality brands such as La Marzocco, Rancilio, Cime, Mazzer and more. To add to that, all of our coffee machines are backed by an after sales support and service that is second to none. We aim to find the point of difference in our customers. Call us on 1300 302 522
PACKAGING SUPPLIERS
Castaway Food Packaging T. (07) 3853 5800 E. info@castawayfoodpackaging.com.au W. www.castawayfoodpackaging.com.au
CASTAWAY is Australia’s leading brand in disposable food packaging. Owned and marketed exclusively by MPM Marketing Services, we specialise in manufacturing and custom printing high-quality disposable packaging products. Our extensive range includes recyclable coffee cups, biodegradable lids, napkins, brown and white paper bags, plates, cutlery, wrapping materials, antibacterial wipes, takeaway containers, and more. The Castaway range of paper coffee cups and lids are locally manufactured in HACCP accredited facilities to ensure quality and consistency. Our in-house design and print team can also ensure that your brand stands out in the marketplace on any custom printable packaging product.
Chefmaster T. T. E. W. F.
(08) 9495 9495 1300 243 362 sales@chefmaster.com.au www.chefmaster.com.au www.facebook.com/Chefmaster-Australia
Chefmaster Australia has been supplying bin liners into the hospitality industry in Australia for over 48 years. Our strength is our product, with our reputation for the quality of our bin liners and our service, second to none. We have evolved and now manufacture and supply many new products e.g.; baking paper, cling wrap, aluminium foil, takeaway containers, toilet tissue and other paper products and a range of commercial and home use washroom products such as disinfectants, detergents and other cleaning products. Our team of telephone consultants are here to take your call so why not choose the best.
Stylepac Australia
T. (07) 3284 5786 E. sales@stylepacaustralia.com.au W. www.stylepacaustralia.com.au
Stylepac is a highly reputable supplier of disposable coffee cups and fast food packaging delivering the highest quality at the cheapest prices. At Stylepac we understand that every dollar you save adds to your bottom line. Our ONLINE STORE prides itself on next day delivery to the Brisbane area. We offer free delivery for purchases over $100 to Brisbane, Gold Coast and Sunshine Coast. Order Online at www.stylepacaustralia.com.au Email us on sales@stylepacaustralia.com.au
PROFESSIONAL SERVICES
Barista Seeker W. E. F. I.
baristaseeker.com.au support@baristaseeker.com.au @baristaseeker1 barista_seeker
Barista Seeker is a job board that focuses on employment specifically within the barista industry. Posting a job on Barista Seeker is affordable, easy to use and the jobs are advertised on our home page, emailed newsletter, all social media pages and other affiliated job boards. At Barista Seeker we aim to target industry specific employees, candidates that are qualified, connect job seekers through social media platforms and build a BARISTA COMMUNITY. Job seekers can register and create an online candidate profile in just minutes and employers can create a profile to manage their job postings, view stats and applicants from the dashboard.
BizCover T. E. W. F.
1300 866 744 support@bizcover.com.au www.bizcover.com.au www.facebook.com/BizCoverInsurance
BizCover is the one-stop-shop Business Insurance site for Cafes and Coffee Shops, where you can get instant multiple quotes from leading Aussie insurers and buy your policy online in a matter of minutes. We believe that busy cafe owners have got more important things to do with their time. That’s why we’ve done the shopping around for you and eliminated the time consuming paperwork. Enter a few basic details about your business, choose your preferred policy, and your documents are emailed to you instantly. Our Price Promise means, if you find a better deal for comparable cover, we’ll either match it or give you your money back.
104.
TECHNOLOGY
Cafe Culture China M. E. T. W. WC.
+61423200206 davidp@cafeculture.com.cn +86 010 87746620 www.cafeculture.com.cn WeChat ID: CCMDAVIDP
With four years of professional teamwork, Cafe Culture China has over 300,000+ Chinese readership and a successful daily social media WeChat Post Platform of over 80,000+ Coffee Professionals. As the No. 1 “Out Of Home” Café media our B2B attention has focused on cafe education via a solid local China market cooperation network to greatly assist the China coffee market growth. Based on the experiences and professional support from Cafe Culture International and our international vision, we can help clients grow with the expanding China market, and assist cafe owners, baristas, roasters, suppliers and other cafe and coffee professionals to continue to build comprehensive connections globally.
SeaChange Accounting
T. 1300 425 943 E. info@seachangeaccounting.com.au W. seachangeaccounting.com.au
The hospitality industry is fast-paced, and we know that for you, there’s hardly a moment to sit down for a cuppa yourself. We also know it’s a business where cashflow is king, and it can be hard to keep on top of all your finances. SeaChange Accounting understand the ins and outs of running a cafe, and the financial challenges that you face. Our experienced team can make your life easier with the latest cloud solutions for cafes: Xero, Vend, Kounta, Deputy, Receipt Bank & Tyro. We help you manage your books with ease so that you can make financial decisions for your business with confidence.
Silver Chef Limited Cafe Pulse
M. 0423 200 206 E. david@pulseplus.com.au W. www.pulseplus.com.au
Now in our exciting 7th year Café Pulse is an independent research initiative by a retail research company with several years of experience providing access to high-quality and truly independent analysis. Cafe Pulse help provide information to ensure continued growth in a time of strong café competition and market uncertainty.
Caffco Group
T. (07) 3335 3300 E. enquiries@silverchef.com.au W. www.silverchef.com.au
Silver Chef is Australia’s only dedicated hospitality equipment funder. For 30 years we have helped more than 30,000 customers realise their business dreams. Silver Chef’s Rent-Try-Buy® solution lets you try before you buy and gives you flexible options to choose from throughout the 12 month contract: • Upgrade equipment at any time • Purchase equipment at any time and receive a 75% net rental rebate on your payments made in the first year • Continue renting and the purchase price will continue to drop • At the end of the 12 month term return equipment with no further obligation • Work towards ownership with Easy Own® and enjoy a 30% discount on your weekly payments over 36 months
TECHNOLOGY
T. 1300 664 363 E. sales@caffco.com.au
Caffco’s network of companies co-creates & delivers unique beverage experiences your customers will love. We analyse your business & market in detail before creating a unique value proposition. Our innovative process is HACCP accredited & offers flexible & scalable advantages. The Care Trade® program offers brand messages in corporate social responsibility with sustainable ingredient options & meaningful employment for people with disabilities. Our collaborative supply models, flexible network & leading distribution processes can service your beverage needs with efficiency & flexibility.
Jora Local
T. (03) 8525 5606 W. www.joralocal.com.au
Jora Local is an innovative solution helping 1000s of hospitality businesses find local, experienced staff fast. In less than 2 minutes, you can post a job using our simple job listing wizard. Experienced, local jobseekers are then matched to your job and invited to apply. Our automated shortlisting streamlines the hiring process and helps businesses like yours find local staff in hours, rather than days. The applicant list provides an easy way to compare applicants featuring photos, brief intros, location, availability, visas and more. Sign up for free today at www.joralocal.com.au or download the app from the App Store or Google Play. Questions? Get in touch on (03) 8525 5606.
Just Coffee Insurance
T. 1300 605 061 E. info@justcoffeeinsurance.com.au W. www.justcoffeeinsurance.com
Just Coffee Insurance provides specifically designed insurance for the coffee industry, whether that be for mobile coffee services, retail coffee shops or product suppliers. With 26 years insurance experience, we have, in conjunction with major insurance companies, developed a range of insurance products that cater for the coffee industry.
Abacus T. E. W. F.
1300 552 535 info@abacus.co www.abacus.co www.facebook.com/abacuspointofsale
If you’re a business owner that wants something that is beautiful and simple, then welcome to Abacus. Our Point of Sale system is at the forefront of technology. We don’t believe in unnecessary fluff and complicated instructions when it comes to our POS software. Abacus is exactly what you need, how you need it.
Espressonet T. E. W. F.
1300 692 789 enquiries@espressonet.com.au www.espressonet.com.au Espressonet4business
Espressonet is a fusion of your best coffee experience with your telecommunication provider. We are passionate about the cafe industry and offer a dedicated account manager and Australian based customer support teams for: • Internet Connections • Wi-Fi • Mobile Phone Plans Espressonet will consult with you directly on how to achieve the best value in your phone and data plans. We are a full telecommunications provider, affiliated with the top carriers, providing solution based outcomes specifically designed for your business, all on the one bill.
Uniwell T. E. W. F.
1300 864 935 sales@uniwell.net.au www.uniwell.net.au www.facebook.com/uniwell.posaustralia
Uniwell POS Australia has been providing high quality touchscreen Point of Sale terminals to Australian hospitality venues for over 15 years. Our Uniwell4Cafés system combines the latest Hybrid ePOS technology, known for its reliability and ease of use, with quality peripherals and Uniwell Lynx back-office software developed and supported here in Australia. Whether you are a small espresso bar or a full service restaurant, if you are looking for a cost effective POS solution that can grow as your business does, please contact us.
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106. ADVERTISERS GUIDE
A D V E R T I S E R S
ALCHEMY T. 07 3488 2335 E. info@alchemycordial.com.au W. www.alchemycordial.com.au
PAGE 56 AMANTI T. 1800 263 333 W. www.amanticoffee.com
PAGE 7
GUIDE COFFEESNOBS
W. www.coffeesnobs.com.au
HUROM T. 1300 714 462 W. www.hurom.com.au
PAGE 13
PAGE 39 JORA LOCAL
COFI COM
T. 03) 8525 5606 W. www.joralocal.com.au
T. +61 2 9809 6266 E. john@coficom.com.au W. www.coficom.com.au
PAGE 36
CUSTOM COFFEE BRANDS
T. 1300 605 061 W. www.justcoffeeinsurance.com
PAGE 84
ANTICO COFFEE W. anticocoffee.com.au
PAGE 15
JUST COFFEE INSURANCE T. 02 9620 5000 E. orders@customcoffeebrands.com
PAGE 3
PAGE 41 BENNETTS T. (03) 9853 0328 E. trading@hab.com.au W. hab.com.au
PAGE 44 BIZCOVER
DAVINCI
T. +61 2 9741 4422 M. 0432 702 688 W. www.apac.davincigourmet.com
PAGES 74 & 107
DI BELLA COFFEE
T. 1300 866 744 E. support@bizcover.com.au W. www.bizcover.com.au
T. 1800 332 163 W. www.dibellacoffee.com
PAGE 22
PAGE 14 & 35
MACAMILK
T. (02) 8302 5522 E. enquiries@macamilk.com.au W. www.macamilk.com
PAGE 52 & 53
PUQPRESS
T. 1300 582 443 E. brett@baristatechnology.com.au W. www.baristatechnology.com.au
PAGE 30 BOEMA
T. (02) 9756 4744 E. info@boema.com.au W. www.boema.com.au
PAGE 18
CAFÃ&#x2030; SCHOOL AUSTRALASIA
T. 61 (2) 6583 7163 E. info@cafeschool.com.au W. www.cafeschool.com.au
PAGE 78 CAFE PULSE
T. 0423 200 206 E. david@pulseplus.com.au W. www.pulseplus.com.au
PAGE 19
CAFFCO GROUP
T. 1300 664 363 E. sales@caffco.com.au
PAGE 40 CHEEKI
T. 02 9981 1000 E. sales@cheeki.net.au W. cheeki.net.au
PAGE 59
CHEFWORKS
T. 02 9517 2699 E. sales@chefworks.com.au W. www.chefworks.com.au
PAGE 37
DIMATTINA COFFEE Melbourne T. (03) 9462 4499 Perth T. (08) 9244 9377 W. www.dimattinacoffee.com.au
PAGE 2
EPS DISTRIBUTION
T. 1300 992 271 E. eco@epsdistribution.com.au W. www.epsdistribution.com.au
PAGE 23
ESPRESSO MARTINI W. www.luxe-brew.com
PAGE 50
ESSENTIAL COFFEE GROUP
T. 1300 324 111 E. info@ebg.com.au W. www.essentialcoffee.com.au
PAGE 25
MPM MARKETING SERVICES T. (07) 3853 5800 W. www.castawayfoodpackaging.com.au
PAGE 9 & 65 PENTAIR T. 1300 137 344 W. www.everpure.com
PAGE 11 REG BARBER TAMPERS W. coffeetamper.com
PAGE 81
ROBAND
T. (02) 9971 1788 W. www.roband.com.au
PAGE 73
STODDART FREEDOM FOODS T. 1800 646 231 W. www.freedomfoods.com.au
PAGE 46, 47 & 108 GOOD FOOD WAREHOUSE T. 1300 637 620 W. www.goodfoodwarehouse.com.au
T. 1300 791 954 E. info@stoddart.com.au W. www.stoddart.com.au
PAGE 75
UNILEVER W. www.ufs.com
PAGE 69
PAGE 23 UNIWELL
COBAA
W. www.cobaa.com.au
PAGE 64
GRINDERS
T. 1300 476 377 W. grinderscoffee.com.au
PAGE 31 & 58
T. 1300 864 935 E. sales@uniwell.net.au W. www.uniwell.net.au
PAGE 55
Almond Breeze
A T S I BAR D N E L B
Australian baristas almond milk of choice; because the best almonds make the best almond milk At Blue Diamond Growers weâ&#x20AC;&#x2122;ve been in the almond business for over 100 years. Almonds are what we know and what we do best. More and more consumers now ask for Almond Breeze Barista Blend.
www.almondbreeze.com.au