cafe culture issue 32
DESCRIPTION
Issue 32 of Cafe Culture MagazineTRANSCRIPT
AU $6.95+ the magazine for the café industry
ISSUE 32
Cafe
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life @ dimattina coffee
www.dimattinacoffee.com.au
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P R O F I L E
For the latest Café Culture news, check out our brand new website for news, reviews, videos and much more:www.cafeculture.com
Café Culture is a quarterly magazine for the café industry delivered to 10,000 cafés across Australia. If you are part of the café industry and would like to subscribe to Café Culture magazine, you can do so for a yearly subscription and postage fee of only $48 for 4 issues. Back issues are also available for $12 per issue, including postage and handling. Visit www.cafeculture.com and follow the links for more information.
about.
Regulars.88. Book Reviews Best reads.
90. Hot Café ReviewsWe check out some of the best cafés from around the country.
92. Advertisers GuideBusinesses supporting the café industry.
93. Training SchoolsBarista training with the experts.
7. News from AboveNews from above with Phillip Di Bella.
8. Cultured ProductsNew products and industry innovations.
12. Cultured GossipGet the latest news for café owners and the café industry.
38. Café Biz 2013 wrap up.
3.
Suppliers and tasters of the finest quality leaf teas in Australia since 1996
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Great quality at wholesale prices
32. Teaching anyone how to be a trainer in two hours is clearly a daunting task – with no time for an explanation of WHY TRAINING IS
IMPORTANT.
18. One of the highlights of the latte art throw down at the Café Biz 2013
launch was discovering AN AMAZING YOUNG BARISTA IN RAWIRAT
TECHASITTHANET, or Jibbi to her friends.
Cafe
75. Following the highly successful launch of Beef Masterpieces, LAMB
MASTERPIECES provides chefs with the inspiration and information they
need to master cuts of lamb not often seen on menus.
LAMB
W H Y Train Y O U R
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Welcome to issue 32 of Café Culture Magazine.
Editor - Justeen [email protected]: (02) 6583 7163Mobile: 0404 837 608Fax: (02) 6583 7169
Produced and Published by KISS Marketing - Sean EdwardsPhone: 0419 287 608PO Box 5728Port Macquarie NSW 2444
Sales, Marketing, BusinessDevelopment Manager - Kevin [email protected]: 0410 504 059
Sales Executive - Robert [email protected]: 0427 341 936
Accounts - Kristine [email protected]
Copy Editor - Jo [email protected]
Art Director - Jay Beaumont [email protected]
Graphic Designer - Joey [email protected]
Graphic Designer - Bronwyn [email protected]
Photography CreditsBronwyn Hill and Tim Hitchins
Media Releases to [email protected]
Add us on both Twitter and Facebook. Just search for CafeCulture mag.
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 refl ect the views of the publishers. While every care is taken to provide accurate information the publishers do not accept any re-sponsibility for the accuracy of information included in this publication.
contacts.
Editor Café Culture MagazineBY JUSTEEN SINGLE4.
AU $6.95+ the magazine for the café industry
ISSUE 32
Cafe
he fi rst few months of this year has seen industry suppliers, baristas and coffee professionals adjusting their campaigns and schedules in preparation for the
World Barista Championship and World Brew-ers Cup coming to Melbourne in May.
With competitors from over 55 countries, the event is recognised as the industry’s most prestigious and with the eyes of the coffee world upon us, it is an exciting opportunity for the Australian coffee industry.
Australia, and especially Melbourne, is already well recognised amongst the world’s most advanced on the specialty coffee scene, so now it is a chance to share this with the many other coffee professionals who will visit our land during this time.
We can boast more than our fair share of champions over the years, and Café Culture wishes our Australian Barista Champion, Matt Perger, and Australian Brewers Cup Champion Lachlan Ward the best of luck next month in the competitions.
Outside of the hype and excitement sur-rounding this world event, life goes on, our customers still want their coffee, their eggs, their muffi n, their paper, their magazine… and so, welcome to issue 32 of Café Culture Magazine.
This issue is the start of an exciting new relationship for us, with two well known gen-tlemen in Asia: Sam Tanadej Kamonchan and
Danny Pang.Sam is the publisher of coffee t&i magazine.
Based in Bangkok, coffee t&i report on the ex-periences of business owners and professionals in the industry throughout Asia. Danny Pang, a veteran coffee guru based in Singapore, has spent his career dedicated to discovering the many facets of coffee and the coffee business.
Working together by way of cross media participation, this relationship will expand all partners reach into the market place bringing readers more interesting and helpful content along with extra exposure to new markets for advertisers.
This issue, we bring you our fi rst story from Danny Pang’s visit to a roastery in Indonesia that takes you back in time to the early-mid 1900s, where you will experience fi rst hand how coffee was handled, roasted and packed.
And fi nally, something Café Culture have been thinking about for some time. We’ve been around the industry for over 10 years now and have seen some impressive innova-tions in products and services. We’ve seen these products capture the market, and it’s timely to now provide an endorsement for these tried and true products. On page 93 we are pleased to announce the fi rst of these endorsements.
Golden Bean 2013 dates have also been announced, with the event set to take place in Port Macquarie, on the sunny Mid North Coast of NSW, 9 - 12 October 2013.
Grant Tully’s artistic talents have led to a diverse range of work throughout his career. His Guru Moo is at the forefront of bullying education programs in schools around Australia. He has also been involved in producing signage and artwork for corporate OH&S policies and café artwork design.
Cover by: Grant Tullock.
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6. WITH SEAN EDWARDS
PUBLISHER’S
What’s with the COW?
Cafe
es, you may be asking, “What’s this cartoon front cover all about?” Well, the story goes back about fi fteen years, when I owned a cow themed café on the Mid North
Coast of New South Wales. The theme was black and white Friesian cows. We needed a logo to go with the business name, “The Udder Cow Café”, so I called on long-time friend and illustrator Grant Tulloch. What I did not realise back then was that my request for this logo started a lifetime pursuit for Grant, using the humble cow in his drawing to fi ght against bullying amongst children.
As life would have it, I recently caught up with Grant again and was amazed to hear how his work has been at the forefront of bullying education programs in schools around Australia, using his unique cartooning talents to spread the message to children and teachers. We have now offered Grant the front cover of Café Culture to provide some exposure for his talent and to put him in front of some of our corporate readers, who may want to get involved in this unique education program. Like most artists, Grant is a great illustrator but has struggled to secure sponsorship dollars to complete his work. So, if your business would like to get behind a feel good and very important program, please contact Café Culture and we will put you in contact with Grant directly.
I was recently asked to speak at a Beer Conference in reference to the growth of the Australian café and coffee industry and the key trend changes that have happened over the last 100 years affecting our industry successes. During my research, it was interesting to fi nd who and what were the instigators of change in our exciting industry. I looked closely at key world incidents and found that war, politics and business were behind many of our social coffee drinking habits to date. When I looked forward at the future industry predictions, I was a little disturbed at what I found to be the key drivers in our business now and who the makers of change are.
The problem I see at the moment is that there is a one percent movement within the industry
that seems to be calling all the trendsetting shots. We are listening as a whole to a very small portion of the industry, which could be dangerous to future growth in this business. I applaud the “One Percenters” for their job of being a successful model for new business to strive towards; however, the numbers that will make it to their level will be minimal, because of the complexity of these third wave operators. I have always been an advocate for the creation of a successful café model, and it is the main reason as to why I created Café Culture Magazine – to assist in educating the whole marketplace and to stamp out failure.
I have been guilty, like so many others, of only being impressed by the elite few, and it is time to look now at the next top twenty percent of our industry as the real trendsetters if we want sustainable future growth. I recently talked to some small successful café chains and discovered that their businesses are quietly achieving good growth by giving quality café service in a real consumer space, without complicating the market perception.
“What does the future Australian café model look like?” is the question we are all asking. I think quality of coffee presentation will still be vital, but we will now have to be backed up with a better food offering and much better customer service techniques. Many trendy café businesses have forgotten about the importance of service in their quest to be and look “cool”. A focus towards consumer needs will have to be realigned with the real café model. There are still many consumers out there who don’t really understand the intricacies in coffee sourcing, production and service and actually don’t really care. What they want is a well made coffee served with a smile. Simple!
Educating a market does take time, and I think the café structure that sticks to a simple formula of giving simple quality service techniques and introducing change at a slow pace will have good longevity.
Another key factor for cafés nationally is to ensure that they are designed as great meeting spaces, that will endure the test of time. The Australian café design must not fall into the same trap where trendy bars and top end restaurants have found themselves. Trend movement can wipe you out very quickly. It’s very expensive to stay the coolest kid on the block forever, as trends change and you try to keep up.
It feels great to have completed another successful Café Biz earlier this year and to now make way for some other exciting events in Australia. THANKS TO ALL WHO SUPPORTED AND ATTENDED THE SHOW.
We are privileged in Australia to host the grand prix of world coffee events this year, with the annual World Barista Championships to be held in May. I hope the industry gets behind this and makes the pilgrimage to Melbourne to see the industry’s fi nest compete.
You may notice the shot of Stefano Manfredi and myself that was taken at the launch of his new coffee blends recently in Sydney, at his Star City restaurant “Balla”. It was another successful collaboration with superstar coffee roaster Wayne Archer from Douwe Egberts. Café Culture love being invited to these industry events so we can keep our readers fully informed; plus, we get to sample some pretty good food and coffee.
Sean and Stefano Manfredi at the launch of “Balla”.
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BY PHILLIP DI BELLA 7.
Beware of Cheaper Cups... they come at a Price.
In tough economic times, it is important to remain relevant to your customers through actively listening to their needs and responding accordingly with new and innovative products and offerings. Through fulfi lling your customers’ desires, you will ultimately contribute to the evolution of the customer experience. Failure to do so could mean losing a customer to a competitor that is more in touch with the consumer. As a result, innovation has become a key driver in business development.
At Di Bella Coffee, we focus on understanding why the customer does not choose us, and then develop products and services that can cater for their expectations, such as the following:• TORQ – the world’s fi rst natural specialty instant coffee. Research identifi ed that 70% of coffee drinkers
still drink instant coffee, so TORQ was developed to take advantage of this market. TORQ is 100% natural, with no preservatives and has been designed not only for the individual user, but for catering purposes as well.
• Espresso Kick – the latest ready to drink coffee in a can. Espresso Kick is a healthier, natural no-fat coffee beverage that doubles as an energy drink and is perfectly positioned to compete in three market spaces: it can compete against energy drinks; it can compete against coffee fl avoured milk drinks; and, it can compete against coffee in a can.
• My Crop to Cup Program – focuses on building skills locally, providing job security and growth opportunities for local workers, upholding ethical practices and encouraging sustainable farming. The initiatives the program supports will
not only improve the quality of green beans, but the quality of life for those who produce them. This also ensures we have access to a consistent and secured supply of the best raw beans.
• Refi llable Specialty Coffee Pods – Di Bella Coffee pioneered the introduction of Refi llable Specialty Coffee Pods into Australia to compete against the Nespresso market monopoly. These pods provide customers with freedom of choice.
The challenge all businesses face is securing a point of difference.Innovation is paramount in developing a product and service offering, which ultimately creates the opportunity to distinguish an individual business from another. Innovation strategies should evaluate how a business can improve and be better tomorrow than today. Success lies in the ability to be better and different.
Today’s business environment is dynamic, with savvy customers and increasing market competition driving businesses to innovate their product and service offerings. Both innovation and providing a UNIQUE AND MEMORABLE CUSTOMER EXPERIENCE ARE ESSENTIAL ingredients for a successful business and are the catalysts of growth in an ever-changing business world.
I N N O V A T I O N I N B U S I N E S S
NEWS FROM
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BOX-TO-GROWBox-to-grow is the new Greenmark range of biodegradable and
compostable food containers, suitable for takeaway hot food
and salads. Unlike traditional paper food containers that use a
petroleum-based plastic lining, Box-to-grow is lined with the
bioplastic lining PLA (poly-lactic-acid). Harvested from corn starch,
it is a natural annually renewable resource. Step forward to a
sustainable future with better packaging choices! Available in a
variety of sizes. Custom print options from 10,000 units.
C O N T A C T
W. www.greenmarkpack.com.au
IMF SHOP ROASTERSIMF’s Australasian agent, Roastquip, have introduced a 15 kg and 5 kg shop roaster with
built in afterburner. Using the same technology as IMF’s industrial roasters, the IMF shop
roasters are ideal for cafés and boutique roasteries, especially where space is limited and
the emissions are required by Council to be treated (no smoke). Considerable installation
costs are saved, as there is no separate unsightly afterburner to install. IMF Roasters use a
specially designed combustion chamber that simultaneously heats the roaster and treats
the emissions, resulting in a minimum 30% saving in gas consumption compared with
roasters fi tted with a separate afterburner. IMF’s state of the art roasters are made in Italy.
Demonstrations available (Sydney).
C O N T A C T
Roastquip T. 0404 879 107 E. [email protected]
W. www.roastquip.com.au
BOX-TO-GROW
CHEEKI LAUNCH REUSABLE COFFEE CUP PROGRAMSupporting positive environmental initiatives is always a worthy cause,
and the team at Cheeki have just come up with a real cracker! It’s
a reusable coffee cup program soon to be launched by Cheeki, the
brand responsible for a range of stainless steel products that includes
bottles, fl asks and food jars, as well as insulated coffee cups and
mugs.
Participating cafés will offer customers who buy a Cheeki coffee cup
their fi rst coffee free of charge and a discount each time they bring
it back to be refi lled. What a great way to reduce use of disposable
cups, whilst providing fi nancial and loyalty benefi ts to both the café
business and customer.
To join this program, contact Cheeki to purchase a “pack” of 18 of
their beautiful stainless steel mugs and receive a display unit and
advertising poster. Cheeki are also experts in custom printing on their
products – all from as little as 100 cups.
The initiative will roll out over the coming months, supported by a
Cheeki social media campaign in partnership with Take 3, Two Hands
Project and Responsible Runners. Let’s join them in their mission
towards cleaning up our planet.
C O N T A C T
For more information, head to W. cheeki.net.au
or T. (02) 9939 1900. Expressions of interest from roasters and
distributors are also welcome.
8.
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9.
SEVEN SPICE SRI LANKAN CHAIGrounded Pleasures has launched a barista-friendly instant Chai Latte. Known in the café industry for
exquisite origin drinking chocolates, Grounded Pleasure have applied their same characteristic level of
attention to sourcing purity and taste for their new Chai ... emulating the fl avourful experience of a Chai
from a street Chai Wallah, with an exotic blend of the best Sri Lankan spices, tea and Organic Jaggery
Sugar. The Seven Sri Lankan Spices are freshly ground and make a spicy, complex, balanced, not too
gingery, delicious chai. No fi llers, no dairy, no gluten, no GMO, vegan friendly, fantastic in either milk or
soy, and 5% of the profi ts go towards supporting grower communities. Quick and easy to prepare, thr
product comes in both 1 kg café packs and attractive 200 g retail packs.
C O N T A C T
E. [email protected] W. www.groundedpleasures.com.au
NEW DANIELI CAPSULE KITS FOR NESPRESSO® MACHINESCoffee connoisseurs who can’t always grab a coffee at their local café
will love the new Danieli Capsule kits, which offer a fast and fresh
option for their Nespresso® machines at home or in the offi ce.
Roaster and café owner Ron Danieli has perfected a new espresso
grind, which produces optimum results when used in a capsule. The
kit includes 250 g of the espresso, along with 50 Capsul’in empty
capsules, foil lids, holder and tamper to make the capsules – all packed
in an easy to grab, take away pack.
Fast to make, the capsules produce a fresh shot of Danieli coffee
with full body, a distinctive smooth, chocolaty fl avour and no bitter
aftertaste.
C O N T A C T
T. 0415 211 190 E. [email protected]
LACTOSE FREE MILKProcal Dairies has recently launched a new Lactose
Free milk in a white 2 L bottle to appeal to the
growing number of Australians who are Lactose
Intolerant. Lactose is the main sugar found in
cows' milk; some people fi nd it diffi cult to break
down in their stomachs, which can lead them
to feeling bloated or unwell. Many people who
are Lactose Intolerant are forced to drink soy or
other dairy alternatives, but with Procal Lactose
Free milk, they are free to enjoy the great natural
taste of cows' milk again, without experiencing
the symptoms of Lactose Intolerance. Procal
Lactose Free milk is a lite milk with less than 2%
fat, is gluten and permeate free and is available in
Woolworths and Safeway supermarkets, as well
as a growing number of cafés.
C O N T A C T
T. 1300 776 225
BOX BOTTOM BAGSBe the fi rst in Australia to try these great new bags.
• Best self standing bag on the market.
• Full foil protection to keep your product fresh.
• 3 great sizes.
• Available in Natural Kraft and Matt Black.
• Available with or without coffee valves.
• Small footprint – so you get lots on a shelf.
• Square shape – so great for packing and shipping.
C O N T A C T
Available only from Coffee Bags Pty Ltd
Unit 8, 22 Mavis Court, Ormeau, Queensland
T. (07) 3382 7725 M. 0416 927 725
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10.
A NEW BENCHMARK IN HOSPITALITY PRINTINGUsing environmental friendly water based inks, 25
Watts are able to print logos and graphics directly
"into" the fabric of any "cotton" drill apron
or garment. This method of printing is bright,
permanent and durable and avoids the use of costly
embroideries, or semi permanent plastisol prints
and transfers that have been the hospitality industry
standard until now.
The results speak for themselves, a graphic printed
in this manner is sharper, natural, has a fabulous soft
feel and will last the life of the garment.
C O N T A C T
25 Watts Print & Design
T. (02) 9531 7752 E. [email protected]
MCCAIN SWEET POTATO WEDGESWITH SUPERIOR CRUNCHFeaturing a vibrantly bright orange colour and ridge cut to ensure visual appeal,
new McCAIN Sweet Potato Wedges present immaculately when served. The
thick, uneven cut size gives them a superior hold time – ensuring no soggy
wedges. Extremely versatile – ideal for a wide variety of menu applications from
sweet to savoury, they will add profi t to your menu, as they’re able to command
a higher sale price per serve than regular wedges.
Every carton of McCAIN Sweet Potato Wedges you buy also earns you ten My
McCAIN Fries Advantage points. Collect and redeem points for more than 3,000
reward items at www.mymccainfriesadvantage.com.au.
C O N T A C T
AUSTRALIA: T. (03) 9514 4600 W. www.mccain.com.au
NEW ZEALAND: T. (09) 526 6640 W. www.mccain.co.nz
WOBBLE WEDGESWobble Wedges are the professional solution
to wobbly tables. Simply slip a Wobble
Wedge into the gap between the fl oor
and the table base and you're done. Got
a really big wobble? No problem! Wobble
Wedges can be stacked to fi ll even large
gaps like those under sidewalk café tables on
sloping footpaths. Wobble Wedges' unique
interlocking ridge system makes sure they
won't slip or twist apart. Wobble Wedges
are tough and durable and can easily support
over 400 kilos.
Wobble Wedges are available in jars of 30
and 50.
C O N T A C T
W. www.wobblewedges.com
GIFT DOLLARS FOR EXTRA PROFITGift Dollars is an Australian innovation that is set to
offer great benefi ts to both retailers and consumers.
Instead of paying cash/card for purchases, customers use
funds they have earned from reward programs, or “Gift
Dollars”. When these customers use their reward points
or gift dollars in your store, you get the full fi nancial
benefi t, less a nominal platform service fee of as little as
2 cents to 10 cents, in every dollar.
No set up costs, no special hardware or software
required. To enable your café to start accepting revenue
from the large untapped gift market, you can register for
Free at www.giftdollars.com.au/cafe
C O N T A C T
W. www.giftdollars.com.au/cafe
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The Reserve Range
Create your own specialised profi le roast using the skills, techniques and decades of experience from Master Roaster Giuseppe Di Stefano and his team.
This exclusive opportunity allows you to create and profi le your own unique blend, roasted fresh to your specifi cations and taste.
The team at Caffe Di Stefano will work with you to choose the right bean, design the right colour, and right temperature to create your perfect espresso.
Choose from the fi nest green coffee beans sourced from around the world and packaged using environmentally friendly Earth Bags, displaying your own stamp with name, logo and contact details.
Phone - 02 9764 8888
www.distefano.com.au
SPECIALISED PROFILE ROASTING
Specialised
profi le roasting
available
through Caffe
Di Stefano
10-11.indd 11 9/4/13 1:14:03 PM
12.
All coffee roasting equipment roasts coffee through the same
process: by creating heat that transforms the physical and
chemical properties of green coffee beans into roasted
coffee products. Physically, the beans turn from green to
varied shades of brown. Chemically, the aromatics, acids and other
fl avour components are either created, balanced, or altered in a way that
augments the fl avour, acidity, aftertaste and body of the coffee beans as
desired by the roaster.
The primary difference, however, between wood roasting and
conventional roasting (gas) lies in the speed at which the internal
temperature of the bean itself rises. For centuries, coffee was roasted in
wood-fi red ovens; however, other heat sources such as natural gas have
taken over and have primarily been used to speed up the roasting process
and reduce costs ... not to enhance the fi nal product.
Even with the advent of more modern heat sources, Kim Loupis, the
Wood Roaster, has steadfastly refused to abandon the time-honoured,
traditional, wood-fi red roasting method. This results in a roasting time
that takes three to four times longer than modern (gas) methods, but
which allows them to retain many of the natural compounds by preserving
more of the fl avours within the beans. This slow roasting process results in
coffee that is lower in acidity and higher in body.
You might also be thinking that similar to a wood-fi red oven or grill, the
smoke imparts a distinct fl avour to the beans. This is the case; however,
the change in fl avour characteristics are very subtle, providing more of a
particular imprint, rather than an altered profi lle.
For more information, visit: www.thewoodroaster.com
Gloria Jean’s Coffees expert Elisha Mauger has been crowned Cup
Tasting Champion in her fi rst appearance at the national AASCA
Australian Specialty Coffee Championships in Melbourne.
In what was a fi ercely contested fi nal, Elisha claimed glory by
correctly identifying seven coffees in a record-breaking time of three minutes,
17 seconds. Hot on her heels, her closest competitor also selected seven
correct coffees, but was four seconds slower.
As a game of speed and skill, the AASCA Cup Tasters Competition sees
participants faced with eight groups of coffees, each containing two identical
cups and one different brew. Using their coffee expertise and attuned senses
of taste and smell, competitors battle it out to identify the imposter coffee in
the fastest time possible.
Elisha has long had a love affair with coffee and was fi rst introduced to the
industry through her parents’ Gloria Jean’s coffee house in Rockingham, WA.
As store manager for three-and-a-half years, she learnt every aspect of the
coffee business and received valuable training from Gloria Jean’s Coffees WA
State Operations Manager and AASCA accredited judge, Mimma Battista.
“Working at Gloria Jean’s really helped me grow a love for coffee and an
appreciation for its nuances,” says Elisha. “It was here that I learnt about the
AASCA Competition and received training to develop my skills and palate to
compete against the best. I’ve competed at a state level in Western Australia
before, but this was my fi rst AASCA National,” she continues.
Also competing on the AASCA circuit, is fellow Gloria Jean’s Rockingham
graduate, Rie Moustakas, who claimed a silver medal in the Latte Art
Competition at the AASCA West Australian Coffee Championships in October,
2012.
The AustralAsian Speciality Coffee Association (AASCA) is a not-for-profi t
organisation which has over 1,000 members of coffee professionals and
enthusiasts. As the endorsed Australian body of World Coffee Events, its
national fi nals offer the gateway to compete against the most accredited
coffee practitioners in the world.
The win will now see Elisha represent Australia on an international stage at
the World Cup Tasting Championships at the Specialty Coffee Association of
Europe (SCAE) World of Coffee Event in Nice, France from 26 - 28 June 2013.
WHY CHOOSE THE WOOD ROASTING PROCESS?
2013 AUSTRALIAN CUP TASTING CHAMPION FROM GLORIA JEAN’S COFFEE
12-13.indd 12 10/4/13 2:14:45 PM
Enriching your coffee experience
We partner with our customers to serve great quality coffee every time by delivering on our
promises. You can be assured of consistent quality coffee, locally roasted and supplied at
its optimal freshness, supported by a dedicated and passionate team who have knowledge and expertise developed since 1954. Let us Enrich your coffee experience.
www.mocopan.com.au call us on 1300 730 465
Join us onFacebook
12-13.indd 13 9/4/13 1:16:50 PM
14.
Henri Kalisse recently left Ducale Coffee (dc) to
pursue other avenues within his much loved
coffee industry and has now emerged as the
Global General Manager for KeepCup.
As General Manager at dc, Henri revitalised the brand by
working with the team to ensure all coffees met the more
sophisticated palate of today’s coffee drinkers and by aligning
the branding with some very clever advertising campaigns.
Ducale Coffee is now well placed to continue successfully in
this ever evolving marketplace.
Henri’s knowledge and experience will now further
strengthen KeepCup’s affi nity with the speciality coffee world.
“It is great to join a team that is so dynamic and really
involved with the brand and the outcomes. I have been a
KeepCup customer and found it hard to say no to the offer
of taking part in the company’s global growth. Australian
owned, designed and manufactured, coupled with the
opportunity to work with both Jamie and Abigail Forsyth
sealed my fate.”
KeepCup have recently opened a new Los Angeles offi ce
(in addition to the London Offi ce) and are sponsoring the
upcoming World Barista Championships in Melbourne.
Wholly Australian made and owned, KeepCups are sold in
32 countries around the world. It is estimated that KeepCup
users have saved at least one million trees from pulp mills,
diverted two billion disposable cups from landfi ll – staggering
numbers that grow daily.
KEEPING UP WITH HENRI
Crop Del Monte Specialty Coffee Traders is based in Brisbane and
was founded by Andres F. Rodriguez an Agricultural Engineer who
grew up in the Coffee Triangle of Colombia and who spent part
of his childhood learning about coffee at his father’s farm. Today,
CROP DEL MONTE wants to create close relationships between small coffee
growers and specialty coffee roasters in order to develop a genuine product in
Australia, which will come from the mountains of Colombia straight to their
business.
“Our single origins of green coffee beans are completely traceable and have
been personally sourced at origin,” says Andres. “And, a generous premium
goes to the farmers making sure they are the fi rst ones of the supply chain who
benefi t from their extra effort”.
Currently they have three single origins on offer. One micro lot - Late Harvest
(LH) from Planadas-Tolima. One micro lot-Supremo from Bilbao-Tolima and one
lot from Inza-Cauca. These coffees went through a strict selection and for this
reason its amounts are limited.
CROP DEL MONTE can be contacted by
email: [email protected]. Twitter: @cropdelmonte.
Facebook: /cropdelmonte.foods Website: www.cropdelmonte.com.au
Phone: (+61) 0431135310
FROM THE MOUNTAINS OF COLOMBIA
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16.
Coffee t&i and Café
Culture Magazine have
recently confi rmed an
exciting new venture
of working together by way of cross
media participation. This alignment will
expand both partners’ reach into the
marketplace, bringing news, views and
stories from a burgeoning café industry
across Australasia.
Coffee t&i is a bimonthly editorial
trade magazine facilitating the
development of the coffee, tea, and
ice cream industries throughout Asia.
Printed in Chinese, English, Japanese,
Korean and Thai and distributed
throughout Asia, Ct&i serves as a
medium for food and beverage service
professionals across the continent to
share their news, experiences, and
knowledge.
Sean Edwards, Publisher of Café
Culture Magazine, has commented
that: “both magazines are very well
aligned, with the same ethos and ideals
towards education and innovation
within the industry. Café Culture see
this co-operative as a great opportunity
to bring readers interesting and helpful
content, along with extra exposure to
new markets for advertisers”.
“Issue 33 of Café Culture will kick
off the venture, and we look forward
to working with Coffee t&i for the
benefi t of both magazines and their
supporters,” said Sean.
For more information, please
contact:
Coffee t&i magazine
www.coffeetandi.com
Café Culture Magazine
www.cafeculture.com
Photo: Sam Tanadej Kamonchan, Publisher of coffee t&i
magazine and Sean Edwards, Managing Director and
Publisher of Café Culture Magazine.
COFFEE T&I AND CAFE CULTURE CO-OPERATIVE
16-17.indd 16 10/4/13 12:59:22 PM
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16-17.indd 17 10/4/13 12:59:32 PM
18.
e now have the pleasure of uncovering her talents for the rest of the Australian coffee industry and public to enjoy.Jibbi has 5 years’ experience working as a barista in numerous establishments. She has spent time training with Campos, Toby’s Estate, Golden Crobra, Umami and Di Bella Coffee and is constantly learning and looking to educate herself about coffee from any medium she can fi nd.Jibbi’s understanding of the beverage is evident. Her love for coffee starts at the beginning, with the shot. That is her primary concern, she told us. “The taste is always the backbone and needs to be the focus with each coffee I make. I also need a good shot to be the canvas to paint my latte art,” says Jibbi.A year into her barista career, she learnt to love the Rosetta for its simple and beautiful design. She didn’t venture much further for a while, as she believed the taste should be the most important factor, regardless of the imagery.
However, when she commenced working at
QT, she decided the time was right to take her
creative gift to the next level. Jibbi says she added
a fun animal face in the popular Macchiato, just
to see what would happen. She received greater
feedback than she had anticipated. With such a
positive reaction from customers and colleagues,
she decided to keep experimenting with imagery,
and that’s how her love for the art itself started.
Now with the confi dence to put more designs
across the table, Jibbi showcased the Tiger,
followed by her personal favourite, the Thai
Elephant. She then went on to design the
Phoenix and fi nished off with the Peacock. With
all her designs, Jibbi comments that her focus
is always on the quality and taste. She always
makes sure there is a nice brown crema on top,
so that her latte art will stand out, making it an
aesthetically pleasing coffee – a perfect match!
Congratulations, Jibbi; we look forward to visiting
the QT for another of your inspiring creations.
P R O F I L EP R O FP R O FP RP R OP R O FP RP R OR FFP R O FFFFP R O FFFFFFFFFFFFFFFFR F I L EL EI L ELI LL EEII L ELP R O F I L E
R A W I R A T
One of the highlights of the latte art throw down at the Café Biz 2013 launch was discovering an amazing young barista in Rawirat Techasitthanet, or Jibbi to her friends. JIBBI HAS BEEN FLYING UNDER THE
RADAR, QUIETLY PERFECTING HER SKILLS, WITH HOURS OF SERVICE TO HER LOYAL CUSTOMERS – who have been privileged to enjoy her coffee.
BARISTA PROFILE
T e c h a s i t t h a n e t
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18-19.indd 19 9/4/13 2:08:33 PM
TRY OUR NEW
Procal Dairies has launched a new product to help those consumers who are Lactose Intolerant enjoy dairy foods and drinks. This product will appeal to many consumers who are reluctantly forced to drink soy. Enjoy coffee again, with the great natural taste of milk.
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Gluten Free
Fresh Alternative to Soy
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1300 PROCAL
20-21.indd 20 9/4/13 2:10:16 PM
20-21.indd 21 9/4/13 2:10:25 PM
n order to get
everyone their daily
caffeine fi x, the coffee industry
is responsible for producing large
amounts of waste that has some far
reaching implications the average takeaway coffee
drinker does not consider.
The developed world enjoys levels of
convenience like no other generation before
us: clean running water, consistent supply of
electricity and easy access to affordable food.
To get to where we are today, we have relied
on a one-way or linear model of production and
consumption in which goods are manufactured
from raw materials, sold, used, and then discarded
as waste. This model has been exceptionally
successful in providing affordable products to
consumers and material prosperity to billions.
To enjoy this prosperity, we rely entirely on
the natural resources that our environment can
produce for us. And although a large portion
of these resources are renewable, the lengthy
timescale required for most to regenerate means
that the resources that are most in demand are, in
fact, fi nite. We must consider the total output that
our planet is capable of producing, whilst placing
increased emphasis on the understanding and
consideration for our planet’s natural boundaries.
As the global middle class more than doubles in
size to nearly 5 billion by 2030, consumption and
material intensity will rise accordingly, at a time
when access to new resource reserves is becoming
more challenging and expensive. This will have
adverse effects on the environment that further
constrain supply. Symptoms of these constraints
are currently most visible in the food and water
supply. Declines in soil fertility are already
estimated to cost around USD 40 billion globally.1
For these reasons, alternative models for
production, distribution, and consumption based
on reusing resources and regenerating natural
capital have caught the attention of
business around the world.
The time has come to
acknowledge the impact of
our convenient lifestyles and
to seek a more harmonious
relationship with our
fellow humans and the
planet. Modern circular
and regenerative forms of
consumption – so far limited
to a few high-end categories –
represent a promising alternative and
are gaining ground.
To highlight a potential opportunity for
improvement, let’s look at the paper cup. This
modern marvel provides a cheap, hygienic solution
to serving coffee on the go. Current global
consumption of paper cups is estimated at around
25 billion cups per year.
The amount of CO2 emissions created during
the production of one 16 oz cup is .11 kilograms.
The same cup creates a total loss of habitat of .9
square metres. Extrapolate this out to the total
global cup consumption and we get the following
approximation: 2.75 billion kg of CO2 emissions
and 22.5 billion square metres of habitat loss.
In order to satisfy the current
demand, 10.15 million trees and
23.48 million cubic metres of water is
required.
Once the cup has served its purpose, it will
most likely end up in landfi ll. The reality is that this
high quality waste paper stream could be collected
and recycled to make other paper products or
through decomposition, the embodied nutrients
returned to the soil.
There are a number of
progressive businesses that
are leading the way with
regard to circular business
practices and are continually
striving to lower resource
requirements. Sustainable
sourcing and accepting
responsibility for the
environmental impacts of a
product throughout its lifecycle
from cradle to cradle needs to be
a fundamental strategic decision for any
business that is looking to create long term, loyal
customers and in turn, reduce their operating
impact on the environment.
With a holistic view coupled with innovation
and new technologies, they can win by scaling
up the concept of the circular economy. There
will also be opportunities for entrepreneurs who
are able to identify, collect and utilise high-value
biological products or energy from waste streams
and convert them into useable resources. The time
to invest in building a circular economy is now.
1 Source Ellen Macarthur Foundation report“Towards the circular economy 2013”.
BY NIC ANTONIADIS22.
SUSTAINABLE CONVENIENCE: Is there a way that we can continue to enjoy the wonderful benefits of
our modern lifestyles whilst at the same time responsibly managing the resources that
make our lives so comfortable and convenient?
ECONOMYBUILDING A CIRCULAR
We must
consider the total output that our planet is capable of
producing, whilst placing increased emphasis on the understanding and consideration for our
planet’s natural boundaries.
22-23.indd 22 9/4/13 2:11:21 PM
22-23.indd 23 9/4/13 2:14:05 PM
24.BY DANNY PANG
Anyone travelling to Indonesia, Jakarta, should be sure to travel to the quaint city of Bandung, which is only 2 hours' drive from Jakarta. It’s a city that offers a respite from the
hustle and bustle and heavy pollution of the capital. Situated at 800 m above sea level, the climate is pleasantly warm, but not humid. More importantly, it is a city surrounded by coffee plantations in the neighbouring mountains, where some of THE BEST COFFEE IS
GROWN AT ALTITUDES OF UP TO 1200 M ABOVE SEA LEVEL.
MODERN TIMES IN
24.
24-25.indd 24 9/4/13 2:15:47 PM
esides visiting the coffee plantations, your time in Bandung would not be complete without a visit to
the local roaster called Aroma Coffee. Aroma Coffee is a roastery that allows you to travel back in time to the early-mid 1900s, where you will experience fi rst hand how coffee was handled, roasted and packed.
Started in 1936, Aroma Coffee Roastery was opened just before World War 2.
The owner, Mr. Widya Pratama, is currently the 2nd generation running this roastery.
From the outside, you can hardly tell what awaits you inside, accept for the noticeable whiff of coffee emanating from the shop.
Upon entering, you are immediately greeted by the strong and familiar aromas of ground coffee; however, you will not see anyone drinking coffee here.
It is simply a place where you pick up your daily coffee grounds to bring home or to take back to your own shop to brew. Staff are busy grinding and packing the coffee into paper bags, and then slipping the paper bags
into a plastic bag before sealing them. Ask any of these staff for a tour of the
roasting plant and you may be pleasantly surprised, as they are quite obliging.
It is well known that Aroma Coffee roasts and sells 20 tonnes of coffee a month, and don’t be surprised to fi nd Mr Widya Pratama busy with roasting much of this coffee himself – which he has continued to do for the past 40 plus years, since 1971.
The roasting facility is quite unfamiliar if you are used to the more modern commercial roasters you fi nd in Europe, Australia and the USA. Here, you will see a large black metal sphere rotating, driven by a pulley motor system powered by a generator. Below the sphere, a furnace burns bright yellow and orange, fuelled by a constant feeding of wood from the rubber tree, stacked on the side.
The workers monitor the fl ames to ensure it is maintained at a constant burning rate. According to Mr Widya, the fl ames must provide an average temperature of 120 degrees Celsius to roast the coffee churning
within the sphere. And, the process of roasting the coffee takes up to 2 hours. It’s defi nitely a much slower process than the modern gas roasters found today. Not knowing any better, you may wonder if at the end, the coffee will be almost charcoal black.
Modern roasting systems, anything from a 1 kg to a 60 kg roaster, would roast their maximum capacity for approximately 15 - 18 minutes. This wood fi red system roasts for 2 hours, and each time, it does 15 kg of coffee.
Head to the storeroom and check out the storage, and you will fi nd a warehouse stacked to three storeys high with green coffee. Mr Widya explained that the coffees are aged here anywhere from 1 year to 50 years!
JAKARTADESTINATION
The workers MONITOR THE FLAMES to ensure it
is maintained at a constant burning rate.
25.25.
24-25.indd 25 9/4/13 2:16:02 PM
26.
The key uniqueness of Aroma’s coffee is that Mr Widya ages his coffee several years before he deems it ready for roasting. The fi rst part of this drying process is done at the back of the warehouse in Mr Widya’s own back yard. Staff spread out the green coffee, which is dried for 7 hours before being packed for years of storage. The Arabica coffees are aged for at least 7 years, and the Robustas are aged for 5 years before they are taken out for the roasting process.
Why? He believes from experience that the aged coffee gives a better aroma and lower acidity to the coffee, which the locals have a preference for. The coffee also loses up to 1% of the coffee weight per year, due to the loss of moisture content.
The drying of the coffee through the ageing process would also help explain why the coffee is suited for the slow roasting process. At such a low heat, it allows the rather dry coffee to be roasted without getting burnt too quickly. It is no wonder that most of the green beans you see around the facility were exhibiting the yellowish colours more than the familiar green colour of fresh green coffee.
If you are patient enough to wait, stay to observe the whole coffee roasting cycle.
Like modern roasters, Mr Widya uses a probe to check samples of the roasted coffee from within the rotating sphere, looking at its colour
and smell. The probe is more like a long sword, almost
3 feet in length. He pulls out the samples to check the colour several times, until he deems it ready. At that very moment, he orders the generator to stop and releases the sphere on one end of its pivot to swing outwards. Then, opening a door on the sphere, the hot, roasted coffee is released into a large, rectangular cooling bed. The workers immediately pick up shovel-like tools to push and pull the coffee to evenly spread it across the cooling bed. An old industrial fans blows strongly at one end to aid in cooling the coffee down, to prevent it from roasting further in its own heat.
So at the end, how does the coffee taste?It’s a cup that is robust with very low acidity,
almost to the point of non-existence. The Arabicas have a smoother texture and lighter body mouthfeel compared to the Robustas, as expected. The locals swear by this coffee low in acidity and in fact, this trend can be seen in traditional local coffees served in other Asian countries such as Singapore, Malaysia, Thailand and Vietnam, where a cup of coffee costs less than a USD$0.50.
It has been reported that some customers suffering from that upset churning feeling in their stomachs after drinking specialty coffee do not suffer the same side effect from this aged coffee.
Mr Widya is a humble man – very well respected in the community. Along with his roasting duties, he also lectures economics at the Padjadjaran University in Jakarta and manages a foundation, Yayasan Bhakti Mitra Utama, that cares for children in Bandung with multiple disabilities. A devout Catholic, Mr Widya was a benefi ciary of a kind soul, his professor, who guided him when he was young, and he feels it is now his time to give back to society. Thank you, Mr Widya, for keeping such a traditional method of roasting alive and for your contribution to the next generations. Mr Widya’s spirit, passion and ability to fi nd time in giving back to society is truly inspiring.
MODERN TIMES IN
Staff spread out the green coffee, which is dried for 7 hours before being packed for years of storage. THE ARABICA COFFEES ARE
AGED FOR AT LEAST 7 YEARS, and the Robustas are aged for 5 years before they are taken out for the
roasting process.
26-27.indd 26 9/4/13 2:17:53 PM
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It was another exciting opportunity to visit India just
before Christmas, to fulfil my role as a coffee tour guide
for the Equal My coffee My Barista Competition (MCMB).
Equal had offered a trip to coffee origin for the winner of
this popular competition. MCMB created great interest, and
thousands of entries flooded in from baristas and their loyal
customers from all over Australia. The winner was Joe Capra,
from Foyer Café in Sydney. An extremely busy café in the
city’s CBD, Joe has a great following in his role as head barista
and was swamped with votes.
We also had the pleasure of extending the invitation to
Joe’s brother, Adrian, who owns a coffee company in Young
NSW called Art of Espresso. Joe and Adrian had never visited
a coffee growing region outside of Australia, so a trip to
Thalanar Estate in the Tamil Nadu region of India was a coffee
lovers' dream come true. We flew via Singapore and with
24 hours to kill, we checked out some tourist hot spots and
spoilt ourselves with Chili Crab and Tiger Beer. The next day
was a five hour trip to Coimbatore, India, where we were met
by our host Pathy Kasiviswanathan, “Pathy”, who was our
contact and tour guide for the week long coffee experience.
Pathy’s family has been farming coffee in the Elephant Hills
region since the 1940s, growing high altitude, shade grown
Arabic varietals. Because it was my second trip to India, I
had taken a whole new view of the experience, and it was
fascinating to see the expression on the faces of my travelling
companions when they viewed Indian culture for the first
time.
The trip took in a number of plantation visits, a farm stay
on a coffee and tea plantation and a unique look at the
lifestyle of the Indian coffee farmer. Part of the trip was to
give the farmers of the Thalanar Estate a gift of a raincoat as
a sign of friendship. This practical gift was greeted with an
emotional ceremony we will all remember for a long time.
Please read on for Joe’s personal version of his Indian
coffee experience.
Accompanying me on the trip were
my brother, Adrian Capra from
Art of Espresso Coffee in Young
(regional NSW), as well as Sean Edwards,
Managing Director of Café Culture, who
acted as our Tour Guide along with Pathy
Kasiviswanathan, Director of Elephant Hills
Coffee, and his Uncle Ravi.
Not ever having visited a third world
country, initially I was a little overwhelmed
by the harsh and very poor living
conditions. Driving to the plantation, which
is approximately one hour from the city of
Pallachi, I was amazed at the chaos on the
roads; hundreds of motorcycle riders with
no helmets, often doubling two or three
others – it left me speechless. Yet, I didn’t
see any road rage, and everyone gave way
to both drivers and pedestrians. Major
road intersections were entertainment for
me, with cows, goats and bullocks simply
standing around mingling through the
crowds of people.
The road to the plantation was bumpy
and winding, accompanied by many
monkeys alongside, feeding on whatever
they could find. As we climbed further and
further up the mountain, approximately
4,000 m above sea level we were treated
to some awesome views, as we made our
way towards the plantation.
Thalanar Estate is situated in the most
stunningly picturesque and mountainous
terrain – so peaceful, green and quiet, with
The trip was a real eye opener, particularly as this was my first ever visit to a coffee plantation. A great deal of excitement, a little
nervousness and anticipation were my feelings prior to the trip.
28.
MY COFFEE MY BARISTABY SEAN EDWARDS
THALANAR COFFEE ESTATE, VALPARAI, INDIABY JOE CAPRA
28-29**.indd 28 9/4/13 2:26:19 PM
the occasional sound of wild animals such as
elephants or bison. The farmhouse in which we
stayed for 4 days was surrounded by thousands
of lush coffee trees that were approximately 1.5
m high. The trees should
have been dripping
with bright red cherries;
however, due to the lack
of rain, the cherries were
predominantly green.
Despite this, other parts
of the farm were ripe for
the picking, and we had
the privilege of seeing
a truck load of luscious
red cherries arrive to be
dumped into the silos
for processing through
the pulping machinery
on site.
The following day we geared up for a 5 km
walk around the plantation. Along the pathway,
we had the privilege of seeing an often sought-
after bean, commonly known as “Kopi Luwak”.
Later that evening, we gave a presentation to
the men and women who work the plantation
of a raincoat (sponsored by Equal and Café
Culture). The delight, joy and gratitude on the
faces of these simple farmers was priceless.
What really amazed me was the awe on their
faces when we showed them the photos we
had taken of them on our iPad; many had
never seen a photo of themselves. I was truly
humbled by their simplicity and gratitude for a
most basic gift.
Up early again the next day, we visited the
Waterfall Tea Processing Plant at Gopalapuram,
Chennai. It was an awesome experience, and I
have now developed a greater appreciation for
the way true authentic tea ought to be drunk.
That afternoon we presented the children at
the local school with more colourful raincoats,
and the sheer joy on the faces of these most
beautiful and innocent
children was mind-
blowing. At that moment,
I wished that my own
children were present to
witness what I saw and to
hear what I heard, so that
they would have learnt
a very valuable lesson in
gratitude.
From a professional
perspective, this trip
has enabled me to fully
appreciate the origins
of this most humble
coffee bean and to have a greater respect
for its inherent complexities. This respect and
appreciation has been derived from those
simple hardworking men and women who work
such long, tedious hours and earn a pittance for
their efforts. From a personal perspective, I have
learnt a great deal about the virtue of humility
and to embrace simplicity in my own life and to
fully appreciate more the things which are most
important i.e. being truly grateful for all things
in my life ... try to stress less and embrace
simplicity and respect for all people.
A heartfelt thank you to all those who voted
for me. Without your votes, I would not have
had this awesome opportunity to visit such a
beautiful country, rich in culture, and lovely
people. Thank you to Pathy and family for your
hospitality and friendship and finally to Sean
Edwards, for being our tour guide and the
countless belly laughs we shared on the trip.
What really amazed me was the awe on their
faces when we showed them the photos we
had taken of them on our iPad; many had never seen a photo
of themselves. I was truly humbled by their
simplicity and gratitude for a most basic gift.
29.
28-29**.indd 29 9/4/13 2:26:28 PM
BY ANDRES LATORRE CANONManaging Director / Q Grader - Latorre & Dutch Coffee Traders
30.
he second edition of the Brazil Late Harvest Cup of Excellence (COE) competition is one of great
importance, due to the fact that it is the fi rst competition that revolves only around natural processed coffees. The 2013 competition was held in Varginha in the state of Minas Gerais, a small city that lives and breathes coffee. The state of Minas is one of the biggest coffee producing regions in the world; its awe-inspiring, mountainous landscapes are grooved with organised, endless rows of coffee trees – trees that join the lush terrain making it the perfect balance of beauty and productive agriculture.
To be able to enter this competition, farmers need to go through an arduous process of preparing their best crop. From this crop the processing starts by selecting only the fi nest ripe cherries, then conducting the natural process method where farmers need to control the delicate balance of drying. Too fast, and the coffee won’t develop its fl avours; too slow, and the coffee may ferment, which would result in the loss of their entire crop. From here, the farmer may enter their prepared lot for judging.
For the Brazil late Harvest COE, a panel of
national cuppers conducted a pre selection that was then followed by two rounds of cupping, by which approx. 60 lots were selected from the 220 original entries. This is then the time that we, the International Jury, a team of 19, joined the program to cup and select 29 lots that based on our criteria, had the profi le to be Cup of Excellence coffees (scored over 85 points). Three of these coffees scored a presidential award for scoring over 90 points in the awards ceremony.
A truly wonderful story unfolded when the winners were announced. It all started two days before the ceremony, when we (Latorre & Dutch Coffee Traders and Nolan Hirte from Proud Mary Coffee) travelled to Carmo de Minas to visit the Junqueira family and the Cocarive co-operative. This co-op has produced some of the best quality micro-lots ever to come out of Brazil, all from this blessed region that its “terroir” was intended for; that is, producing the best coffees in the world. The reason for our visit was to buy current crop Brazil lots and to say hello to the beloved Junqueira family, a family Nolan and I work closely with year after year because of their consistency in great quality coffees. We enjoyed afternoon tea with the family, and our
conversations lead to the COE competition. The family stated that they had some lots entered in the competition, but they weren’t too stressed about winning; the only goal for them as farmers was to represent their region the best they could. Their main interest was to create sustainability for their area. This showed us their humbleness and community awareness over personal profi t. After coffee with the family, we confi rmed our purchase of their year’s production plus other lots from neighbours and family; all of them were outstanding. We drove back to Varginha to continue the competition, but left Carmo with joy – not only because we had secured great coffees to take to the Australian market, but also because we knew we had friends and supporters in the best coffee region in Brazil.
The day of the awards ceremony arrived and so did the Junqueira family, dropping by to say hello. They told us that their lots had passed to the fi nal round of cupping, being placed in the exclusive list of the 29 best natural coffees from Brazil. This made us all extremely happy and anxious to know if they would be part of the top ten winners.
When the winners were revealed, we were overwhelmed to fi nd that Mr. Jose Wagner
T H E P E R F E C T C O F F E E S O U R C I N G S T O RY
BRAZIL LATE Harvest
OF
30-31.indd 30 9/4/13 2:31:14 PM
enWaldM
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Junqueira took seventh place! But, the story didn’t end there. Second place went to Mrs Amuri de Castro, Jose’s wife. We were bewildered and elated! For Latorre & Dutch Coffee and Proud Mary Coffee, this was the perfect sourcing story, being part of the International Jury for the competition, then visiting and buying the coffee from the Junqueira family, who excelled in the competition with those same coffees we had bought two days before.
These accolades are the result of hard work from all of the people involved and everything they do for the love of the beverage. There’s a sense of joy in this for Latorre & Dutch Coffee Traders, as now we have the opportunity to give this wonderful quality to the Australian coffee consumers. It’s now our responsibility to represent it the best way we can, and this is by supplying it to the best roasters in our country to allow them to bring out the best in these incredible coffees, and in turn honouring our farmers.
Cup of Excellence (COE) is the most prestigious award given to a fi ne quality coffee. The level of scrutiny that COE coffees undergo is unmatched anywhere in the coffee industry. All of the Cup of Excellence award winners are cupped at least 5 times (the Top 10 are cupped again) during the 3 week competition. During this selection process, thousands of cups are evaluated, tasted and scored based on their exemplary characteristics. The prices that these winning coffees receive at auction have broken records and prove that there is a huge demand for these rare farmer identifi ed coffees.
Source: www.cupofexcellence.org
W H AT I S
OF
30-31.indd 31 9/4/13 2:31:22 PM
32.
Recently, I was asked to do a presentation on Training Strategies to a group of certifi ed barista trainers at a Specialty
Coffee Association of Europe (SCAE) meeting in Vienna. From a repertoire accumulated in nearly 30 years as a trainer, I selected the training tips and techniques I thought would be most useful to such trainers. Teaching anyone how to be a trainer in two hours was clearly a daunting task – with no time for an explanation of WHY training is important.
So it was no surprise when someone came up to me later and asked for my rationale (for explaining to café owners) why barista training is so important. I believe I blurted out a few of the right nouns such as ‘competency’, ‘confi dence’ and ‘consistency’. But this has led me to formalise my answer for why barista training is important – so I can give more than a few words or phrases as my response next time.
To keep it simple and memorable, the reasons for training can be summarised in 4 sequential concepts that all begin with the letter ‘c’.
COMMON GOALSFirstly, the aim of training should be for all staff to understand and work towards common goals – the enterprise standards, policies and procedures, whatever they are called in a particular café. Or, they can be broader common goals, such as coffee industry benchmarks set down by various associations such as the SCAE and SCAA. Some countries such as Australia and New Zealand, for example, also have national standards for coffee training that are industry driven and for registered training organisations to use in the delivery of their training and to provide nationally recognised certifi cation. There are also global goals or benchmarks such as the rules and regulations of the World Barista Championships. Regardless of what these goals are, they must be clearly defi ned and written, all staff must be aware of them, and they must be the focus of your training. A well-documented staff handbook is essential for this purpose.
CONFIDENT AND COMPETENT STAFFOnce all staff have been trained in the policies and procedures or rules and regulations related to their particular café, everyone knows what their job is, how to do it and when. There is no confusion, and nothing is left to chance or goodwill. Trained staff are not only more competent, they will usually go about their duties in a more confi dent and relaxed way. And generally, there will be a greater level of staff satisfaction. Having happy, relaxed staff who are confi dent as well as competent about what they are doing is essential to good customer service and should be the aim of all café owners. This is something that can only be achieved with good staff training.
CONSISTENCY OF SERVICEAnother obvious fl ow-on from training towards common goals is consistency of service. This is especially important in enterprises such as cafés that are reliant on repeat business. A customer who returns to a café usually expects to receive exactly what they had the fi rst time. So, it is important that this expectation is met. No surprises. No shocks! It is also important to note that they may have returned for the coffee beverage they had the previous time, but also for the level of service they received from the staff or the ambience of the café. Changing anything from the size and strength of the beverage to the way the customer is greeted and the loudness of the music, for example, may result in a customer’s expectations not being met. The only way to ensure consistent experiences for customers in a café is to have staff trained in the total coffee experience you aim to provide for your customers. Having a written document in the form of a Staff Handbook also helps to maintain such consistency.
CUSTOMER SATISFACTION Finally, the ultimate fl ow-on from competent, confi dent staff and consistency of service is usually a café full of satisfi ed customers who reward you with more than their loyalty. There is a saying in business that 80% of new customers are generated from 20% of existing customers. So it makes perfectly good sense to look after your existing customers. Word of mouth spreads particularly fast about where the good cafés are to be found. And vice versa! So any café wanting to have a stream of loyal customers through the door every day with others following on their recommendation must make customer satisfaction their number one priority, and the only sure way of doing this is to focus on quality staff training.
Failing to train staff in the common goals of your café in order to make them competent and confi dent so they can consistently provide the standard you have set is to take the path towards café closure. Alternatively, devoting time, energy and resources to identifying the needs of your customers, formalising your policies and procedures, documenting them and training your staff is the blueprint for success.
Christine Cottrell is the author of the Barista Bible and the Perfect
Espresso training system. Go to www.perfectespresso.com.au for more
information on her barista training resources and the consultancy and
writing service she provides for cafés wanting to formalise their policies
and procedures.
BY CHRISTINE COTTRELL
W H Y Train Y O U R
TEACHING ANYONE HOW TO BE A TRAINER IN TWO HOURS
WAS CLEARLY A DAUNTING TASK – WITH NO TIME FOR AN EXPLANATION OF WHY TRAINING IS IMPORTANT.
32-33.indd 32 9/4/13 4:47:12 PM
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ith the consumer of today being signifi cantly more sophisticated and
aware due to social media, access to travel and the inspirations of shows like MasterChef and My Kitchen Rules, many expect more fl avour, variety and customisation, not only at home, but also when enjoying the dining experience.
Many business savvy owners now realise this and are fi nding that with high profi t margins, specialty beverage menu items are a winning recipe.
There’s also no doubt that the popularity of beverages such as smoothies is still on the rise. The major trends that are driving this are the push to eat more fruit and the overall desire for health and wellness. With obesity on the rise and nutritionists encouraging us to eat more fruits and vegetables each day, an indulgent smoothie is an easy, tasty way for someone to fulfi ll the fruit requirement.
The additional benefi ts of specialty beverages are that they not only assist with differentiating your outlet from your neighbours, but they can also provide you with the opportunity to connect with a broader range of customers, whether they are the health-conscious patrons or the Gen Y patrons looking to push boundaries.
Having a unique offering subject to location/demographic can generate an increased revenue stream, both by bringing new customers into store and extracting more from current clientele.
Through a few amendments to your current menu, you can offer your clientele an improved
beverage offering which will service all times of the day effectively.
The process, if done effectively, will allow you to keep your core products intact whilst trending with high margin offerings, allowing for upselling opportunities.
This unique portfolio offering also brings with it the benefi t of brand building opportunities, depending on the uniqueness of the choices you make.
There are, however, a few things which need to be kept in check when looking at venturing down the specialty beverage road.
The fi rst is to avoid operational issues associated with serving drinks that are time consuming to prepare. Don’t forget; your customers expect to receive their beverage in a timely manner. The DaVinci suggestion is that any new beverage being developed needs to be able to be made in less than one minute.
It should also be viable. Anything which has a make-up cost of over 25% of the sell price of the drink should also be avoided. This is a rule which really should cover all products in your business portfolio.
Another thing to remember is to try not to introduce too many new products: simple but indulgent should be the key to your choices. Use unexpected mixers that boost the taste profi le; you don’t want to add things which are too specialised and then just as they are becoming popular, fi nd that they are twice the price due to seasonality.
The fi nal one is: does the fi nished product meet all the previous guidelines and most
importantly, the customers’ needs?Although it’s hard to nail down the
demographic of your customers’ needs, you can look at them psychographically.
When deciding on your specialty beverage menu, use your understanding of your customers to your advantage.
Are your customers the types who care what they eat and want to do more for themselves from a health and wellness perspective? Or, are your customers those who see food as fuel, are a touch less health-conscious but who still indulge and throw calorie counts out the window? The choices you make on your beverage menu will be very infl uential on the customers’ willingness to invest in your business over the counter.
A venture into the specialty beverage business will undoubtedly require an additional investment of money and time, so operators are advised to discuss with us which specialty beverages are a good fi t.
Some companies will advise that a separate machine is required for each fl avour or style of beverage offered. However, with the expertise offered through DaVinci, any specialty beverage suggestions will be made from your current core products and amended with our fl avoured syrups. This allows for operators to offer multiple fl avours with minimal additional outlay on product.
This approach also allows the opportunity for customers to interact with the café and make suggestions for future menu items or promotional beverages.
34.
BY BRENT WILLIAMS
Specialty?WHAT’S SO
Well, specialty beverages are drinks that offer the consumer new taste sensations through creative combinations of flavours and textures.
I O F T E N G E T A S K E D A B O U T W H AT A S P E C I A L T Y B E V E R A G E A C T U A L LY I S ?
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What this means for our customers:
• We are moving to a global brand - aligning Asia Pacifi c with USA
• Giving us a better utilisation of promotional material
• The ability to participate in global advertising programs
• Improved product image - modernised
• Global mobility
• No change to the recipe formulation of DaVinci products
Brand Transition- from old to new
www.davincigourmet.com.au
OLDBRANDING
NEWBRANDING
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36.
One of the key things I noticed was
that a majority of coffee drinks are
not made from high quality coffee
beans, but rather, coffee extracts and
syrups. Again, there was not a healthy
alternative that was low in calories.
Another point worth mentioning is
the rise of popularity of energy drinks in
the Australian market, most of which are
laden with sugar and chemicals to give
consumers the energy they need.
As the development of this product
evolved, I knew I wanted this Espresso
Kick+ to:
• Use A-grade specialty coffee
• Provide a natural source of energy
• Offer a healthy solution for iced coffee
consumers
• Offer a healthy solution for energy drink
consumers
After years of development and testing,
we had a product that we were ready to
launch in the market.
Espresso Kick+ has been carefully
blended to retain all the characteristics of
a well-rounded coffee – full body, crisp
fi nish, rich fl avours. Rather than use sugar
or artifi cial sweeteners, we have rounded
Espresso Kick+ with a hint of caramel, so
there is no bitterness. Overall, Espresso
Kick+ has a refreshingly good, smooth,
pleasant tasting fl avour made from simple
ingredients.
The coffee component in Espresso Kick+
is 100% natural, produced from A-grade
beans and fi ltered water. The coffee’s
all-natural ingredients undergo a patented
process to produce a sediment-free product
to infuse the delicious taste of A-grade
specialty coffee.
Our research and development process
led us to create a product that is perfectly
positioned to compete in three market
spaces. First, it can compete against energy
drinks. Second, it can compete against
coffee fl avoured milk drinks. Third, it can
compete against coffee in a can.
Espresso Kick+ has a totally different
ingredient profi le to iced coffee products,
with its core ingredient being extracted
from premium grade coffee beans. It
contains pure, natural coffee and has a rich
and 100% natural source of caffeine.
Espresso Kick+ is a product that I am
very proud of and is yet another avenue
to encourage consumers to enjoy specialty
coffee.
Espresso Kick
D I B E L L A P R E S E N T S
Until now, coffee products in cans and bottles have been made without taking into consideration the EVOLVING SOPHISTICATION OF CONSUMERS’ PALATES. Having realised this, we set out to develop a coffee in a can product using real coffee, and so Espresso Kick+ was born.
Espresso Kick+ has been carefully blended to retain all the characteristics of a well-
rounded coffee - full body, crisp finish, rich flavours.
36-37.indd 36 9/4/13 3:54:39 PM
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Seminars, coffee competitions and demonstrations, café food master classes, products to taste, test and purchase, and new and innovative ideas - this was Café Biz 2013.
SeminarsStage 2 kicked off with seminars covering all facets of the industry, presenting valuable information from leaders within the industry speaking on café design, legal matters, insurance, industry synergies, accounting solutions, business opportunities and café marketing.
MLA Master ClassesCafé Biz attendees were treated to a number of café food master classes with celebrity chefs Matt Kemp and Jared Ingersoll. The demonstrations included the uses of underrated and under utilised cuts of meat, processes of cooking in limited resource locations, and delicious recipes inspired by the Masterpieces program from Meat and Livestock Australia.
Pura/DF Latte Art CompetitionCongratulations to Aaron Le from The Final Step in South Yarra, VIC – winner of the Pura/Dairy Farmers Latte Art Championship for Café Biz 2013.
Also on stage visitors were treated to:Frankie and Friends
Frankie Shi, NSW Barista Champion, roped in his good friends Christos Panas and Angus Mackie to show step by step how to introduce some amazing latte art into the café.
The Waters Session by David Sayes from Brita and a flavour filled presentation by Brent Williams from DaVinci Gourmet Syrups on specialty beverages.
Meanwhile, over at the Beanology workshop, Andy Freeman from Coffeesnobs presented some outstanding hands on sessions for everyday coffee enthusiasts, focusing on science, art and the passion of coffee.
Café Biz 2013 After PartyThanks once again to Di Bella Roasting Warehouse in Surry Hills for hosting another fabulous evening at the culmination of Café Biz 2013!
The Wrap2013
38-39.indd 39 9/4/13 2:54:25 PM
PURA/DF Latte Art Comp
Aaron has been aiming to win this latte art competition for some time now and to his credit, it all came together perfectly on the day, with both judges commenting that his presentation was brilliant!
Aaron took out the major prize of $1,000 PLUS $2,000 worth of advertising/editorial in the next issue of Cafe Culture Magazine.
Congratulations to runner up Christos Panos from Boatshed Coffee House, who came all the way from Darwin to compete; well done, Christos. And, following close in third place was Jimmy Lai from Four Friends Coffee, Chocolate & Tea.
This competition is always a favourite with baristas at Café Biz. The event is open to all, and newcomers to the competition arena are encouraged to show off their skills.
Special Thank Youto Pura/Dairy Farmers for their continued support of the competition and also to judges Lance Brown from Lion – Dairy & Drinks and Brent Williams, DaVinci Gourmet.
CongratulationsCongratulationsAARON LE
from The Final Step, South Yarra
CHRISTOS PANOSfrom Boatshed Coffee House, Darwin
ARTC H A M P I O N S H I P s
latte
40-41.indd 40 9/4/13 2:58:33 PM
COFFEESnobs BEANOLOGY2013
CoffeeSnobs Beanology was once again held as part of Café Biz 2013 at Australian Technology Park, Sydney. This year we moved it from the upstairs conference rooms to the main Exhibition Hall that gave us more space, better access to power and water and for the fi rst time in the history of Beanology, the opportunity to roast coffee on-site.
On the Saturday morning, 36 people from all different areas of the coffee trade from home roasters, to café owners and commercial roasters converged in the Beanology section to explore coffee from the green bean to the cup.
The attendees broke into working groups of 6 people, and each group had its own workstation with green beans and roaster. There were 12 different single origin coffees to select from, and the fi rst task was to take a sample and check it for defects. Common defects in high grades of coffee are insect damage and pulping damage; neither of these will make much difference in the end result, and specialty coffee can have up to 25 of these per 300 gram sample. The most any group found was 6, so we knew that the coffee everyone was using met the SCAA specialty coffee grading standards. Moisture tests were also done, which showed most of the coffee measured between 10.5% and 11% moisture content. A sample was then run through the size screener to show 90% of that particular coffee met the 16 screen size, with less than 5% being more than a screen size away.
Now we were ready for roasting. Each workstation had a Behmor 1600 roaster and roasted up half size batches of coffee,
paying particular attention to the fi rst crack and then stopping the roast at the very start of second crack. Five of the 6 groups did really well on their fi rst roast; one group got a little distracted chatting amongst themselves and slightly toasted their fi rst attempt, but nowhere near as dark as Craig managed on the CoffeeSnobs stand in the exhibitor area. Thick plumes of smoke emitted from the CS stand and caused security and the on-site fi re warden to scramble into action. Luckily, the only casualty in the mini disaster was the 300 g of charcoal beans and of course, Craig’s pride. We’ll happily remind him of this effort for years to come.
While everyone had a lunch break and a wander around the trade show fl oor, I ran the coffee that everyone roasted through the pour-over brewers and into Airpots ready for tasting. While espresso coffee often requires multiple days’ rest prior to use, pour-over brewing can produce very good results with fresh roasted coffee. The group then sampled some coffee from each of the 6 workstations and found the dominant fl avour characteristics of each brew. Fruity, earthy, big bodied, nutty, spicy and acidic were all in the results for the different coffees. From this, you can conceptualise each coffee as a component in a recipe and can then use their attributes to create a blend.
It was a fun day, and the feedback of the fi rst ever trade show “green bean to cup of coffee” hands-on lab was all very positive. It was great to see the groups of 6 share ideas and
knowledge, and I hope that everyone who
attended learnt something new or looked
at their own process with fresh eyes after
attending.
Thanks to Greg Pullman’s generosity,
Dean won himself a brand new Australian
made tamp from Pullman Espresso
Accessories and then shortly after, Gary
won himself the very beautiful Australian
designed Otto, thanks to Craig Hiron
from Otto. To follow the Aussie theme, I
also need to thank Boema for lending us
their brand new Bain Maire single group
espresso machine; it pulled excellent shots
all day that were better than the lever
machine beside it. It worked fl awlessly
under pressure.
Café Biz is one of the great annual
events on the coffee calendar, and the
staff are warm, welcoming and extremely
helpful to all attendees and exhibitors. If
you missed the event this year, please mark
next year in your diary, and I’ll see you
there!
Andy Freeman owns and runs
coffeesnobs.com.au. Fresh roasted coffee,
green beans and Australia’s biggest coffee
forum: www.coffeesnobs.com.au
By Andy Freeman
40-41.indd 41 9/4/13 2:59:04 PM
hat is a Q Grader?
Q Graders are accredited coffee
cuppers who are the backbone of
the Q Coffee System developed by the Coffee
Quality Institute or CQI. CQI is the charitable
trust of the Specialty Coffee Association
of America that provides coffee quality
improvement aid services in coffee producing
countries, with 75% of its work funded by
government or NGO donors in coffee producing
countries.
The Q Coffee System was developed in the
early 2000s as a program designed to improve
the quality of coffee worldwide, by creating a
common language for coffee quality evaluation
and an independent certifying body for high
quality coffee samples. Though originally
focused on Arabica coffee, the program recently
expanded to include Fine Robusta coffee (R
Coffee) in what promises to have an even
greater impact on coffee quality worldwide.
In the Q Coffee System, coffee producers
submit samples to CQI or one of CQI’s
authorized In-Country Partners for the purpose
of independent quality evaluation. Those
samples are evaluated by 3 similarly qualifi ed
coffee cuppers, called Q Graders, that rate
the coffee based on its physical appearance as
green coffee and characteristics when cupped
following protocols set by CQI.
The evaluation results in a combined report of
coffee characteristics and a numerical score on
a 100 point basis, where coffees reaching the
threshold of 80 points or greater are certifi ed
as Q Coffees and listed on CQI’s website at
www.coffeeinstitute.org containing specifi c
lot and contact information for potential
buyers. Regardless of whether coffees reach
the 80-point minimum for certifi cation, a
diagnostic report is sent back to the submitting
party to clearly and objectively describe
the characteristics of each sample. Each lot
evaluated can be as small as one bag (60 kg)
and no larger than one shipping container
(18,000 kg) of coffee.
In order to carry out this program on such
a large scale, CQI set out to certify Q Graders
worldwide. At the time of writing, there are
approximately 3,000 graders licensed worldwide
in 58 countries. By itself, the Q Grader
certifi cation has become a widely successful
gold standard of competency among those who
cup coffee.
The Q Grader curriculum is designed as a
certifi cation course for those who routinely
taste and evaluate coffee as a part of his or her
profession.
Who Should Become Q Grader?
The Q Grader certifi cation exam is
recommended for any coffee professional who
routinely evaluates the quality of coffee: coffee
producers (farmers), coffee importers and
exporters, green buyers, roasters, quality control
personnel and baristas can benefi t from what
they learn about coffee and themselves from
the Q Grader course series of tests.
In addition to establishing a language and
baseline calibration for objective quality, the
process of taking a Q Grader exam allows each
participant (student) to evaluate his or her own
abilities, coffee knowledge and sensory acuity in
a controlled environment.
Although there is no formal prerequisite
to register for a Q Grader course offered in
Australia or any other country where programs
are conducted, it is recommended that cupping
be a routine part of your daily activities for
the best performance and usefulness of the
certifi cation.
What does is take to become a Q Grader?Each Q Grader must pass a battery of 22 exams
over 5 days, designed to evaluate competency
and sensory acuity in a number of areas closely
associated with coffee cupping and grading.
Although thousands of coffee professionals
pursue the accreditation each year, only about
25% pass and obtain certifi cation in a typical
certifi cation course, with the balance pursuing
retakes of failed exams offered in subsequent
sessions at SCAA Certifi ed Laboratories and other
CQI approved testing centers worldwide. One
SCAA Certifi ed Lab exists in Australia (Sydney),
with others under development.
By ANDREW HETZEL42.
There was no more popular question posed to me when I had the privilege of hosting a Q Grader preparation workshop at the Golden
Bean Coffee Roaster Competition and Conference on the Sunshine Coast last October. Once and for all, let’s answer some important
questions surrounding the certification and its meaning:
S O W H AT ’ S T H I S Q G R A D E R T H I N G A L L A B O U T A N Y W AY ?
42-43.indd 42 9/4/13 3:01:13 PM
Each certifi cation is valid for 36 months,
after which time a calibration course must be
taken in order to remain current. Those who
do not pass all exams during a fi rst attempt
have up to 18 months to complete or retake
all outstanding exams to achieve accreditation
from their course date.
Course fees are set by each instructor or
testing centre and vary by location, typically
ranging from $1,500 to over $2,500 per person,
taking into account the extra services included
(like meals), cost of operating in each local
country, as well as fi xed expenses like supplies
and certifi cation licensing fees paid to CQI for
each participating student. When enrolling, be
sure to ask what is included in your fee.
What are the tests?
#1) General Knowledge Exam
The general knowledge exam is the only
completely written test in the Q certifi cation
exam’s battery of exercises, consisting of
100 multiple choice questions about coffee
cultivation, harvesting, processing, processing,
cupping, grading, roasting and brewing.
#2) Sensory Skills Exam
Setting a baseline standard for taste acuity,
subjects taking the Sensory Skills test must
identify three (3) intensities of salt, sour and
sweet odorless liquids individually and when
combined in mixtures. The third of this three-
part test is generally regarded as the most
diffi cult of all exams in the Q Grader course.
#3) Cupping Skills Exams
The core exams of the Q Grader course are
its 5 cupping fl ights. Each fl ight includes 6
coffee samples and one reference set used for
discussion and calibration before exam time
begins.
#4) Olfactory Skills Exams
The Q Grader course olfactory skills tests
utilise the Lenoir Le Nez (pronounced ‘le nay’)
du Cafe scent vial kit, which is available from
the SCAA Store. The objective is to evaluate
an individual’s ability to recognize thirty six (36)
common aromatic scents often found in the
fragrance and aroma of coffee.
The ability to correctly identify each of the 36
scents from memory is helpful, but more as a
fl avour memory muscle-building exercise than
any direct correlation between what you smell
in the vials and in your coffee cup.
#5) Triangulation Skills Exams
Triangulation tests are designed to increase
your sensitivity to minute differences in
coffee characteristics and also teach you a
methodology of comparing one cup to two
others for purposes of quality control.
#6) Organic Acids Matching Pairs Exams
Participants are fi rst introduced to each of
the six primary acid components of coffee in
a brief lecture and then asked to match 2 out
of 4 weakly brewed cups of coffee containing
those acids in 8 sets.
#7) Arabica Green Grading Test
In the Arabica Green Grading exam, you
are provided 3 x 350 g green coffee samples
that have been fi rst picked clean and tainted
with a certain number and type of defects.
Your task is to identify the defects in a
350 g sample and then correctly identify the
adjusted defect count using SCAA rules and
label that sample as being specialty coffee,
premium coffee or commercial coffee
#8) Arabica Roasted Coffee Grading Test
Similar to the green grading exam, in this
test, you must correctly identify the number
of quakers (underdeveloped beans that do
not roast properly) in a sample of 100 g, then
identify that sample as specialty
coffee, premium or commercial.
#9) Sample Roast Identifi cation
Test
In the Sample Roast Identifi cation
test, you must identify an ideal roast
for coffee cupping. Subjects must
identify the roast type of 4 trays
being presented as either correct or
incorrect for sample evaluation and
describe why.
What’s next?
A new generation of Q Grader
certifi cation programs is currently
under development by CQI and its
tireless volunteers and is expected to
be deployed in April or May of this
year. Called v4.0, the updated system
will expand each Q Grader course to
6 days from 5, with 3 whole days dedicated to
teaching and calibration, with the remaining
3 reserved exclusively for exams. CQI has
responded to feedback from numerous student
courses worldwide for widespread demand
for enhanced education sessions in addition to
its hallmark evaluation exams. Look for v.4.0
coursing coming to Australia and New Zealand
sometime in late autumn and early winter 2013.
For a complete list of available courses, visit
the CQI website at www.coffeeinstitute.org.
Andrew Hetzel is a coffee quality consultant
and instructor for both Arabica Q and Robusta R
Grader programs offered by the Coffee Quality
Institute.
For more information about Andrew and his
upcoming classes, visit
www.coffeestategies.com
43.
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42.
44-45.indd 44 10/4/13 12:57:48 PM
How it works:
Sell Cheeki Coffee Cups
Promote customer loyalty by offering a discount for Cheeki refills
CUSTOMISED CUPS AVAILABLE!
For more information contact us on
(02) 9939 1900 or [email protected]
44-45.indd 45 9/4/13 3:01:54 PM
46.
Browse the judges’ notes on 9 great coffees. Café Culture’s panel of judges have critiqued these coffees to bring you some unique examples of FINE AUSTRALIAN COFFEE ROASTING. All coffees were evaluated first as espresso and then as milk-based.
C O F F E E
This exceptional coffee makes a full bodied, spicy
and fragrant espresso with the distinct fl avour of
blueberries and an earthy, dark chocolate fi nish.
With milk, the dark chocolate undertones follow
through, fi nishing with a slight caramel aftertaste.
www.wagongacoffee.com.au
WAGONGA COFFEE HUDSONS COFFEEHudsons Premium Blend
As an espresso, this coffee is bright and zesty on the front
palate with a hint of cocoa and vanilla to follow through.
With good body and full fl avour, the milk coffee is sweet
with a dark chocolate fi nish – nicely balanced.
www.hudsonscoffee.com.au
CAFFISSIMOSan Marco
Sweet toasty aromas make way for a strong and robust
coffee. Nice, clean, citrus acidity and rich, heavy body
fi nishes with honey and chocolate notes. With milk, the
fl avours persist, with a long mellowing aftertaste.
www.caffi ssimo.com.au
This medium roast is inspired by traditional Italian
coffees. As an espresso, the blend produces a chocolaty,
almost winey fl avour with a touch of acidity, leaving a
pleasant smoky fi nish on the palate. With milk, it takes
on sweetness with a slight caramel fl avour to fi nish.
www.mocopan.com.au
BRUNO ROSSICaffe Uno
A tangy, bright cup with fruity sweetness, hazelnut and
a hint of cocoa. This coffee makes a velvety, medium
bodied espresso with a well rounded mouth feel and
pleasant fi nish. The chocolate and hazelnut persist to
deliver enough edge to cut through the milk.
www.volere.com.au
VOLERE ESPRESSOV2
PEAK COFFEEPremium Blend
This coffee presents as clean and balanced with notes of
spice and nuts. Soft acidity, a syrupy body and a lovely
dark chocolate character that continues through to a long
fi nish. Works well as espresso or milk based beverage.
www.peakcoffee.com.au
A medium to full-bodied dark roast, classic of Italian
style coffee. Nutty aroma and fl avour with a syrupy
mouth feel and a hint of deep berry with a caramel
sweet aftertaste. This coffee carries enough punch to cut
through the milk and maintain a lingering choc caramel
fi nish.
www.yahava.com
With low acidity, this coffee has an intense full body,
rich in fl avours of roasted malt and a hint of tropical
fruits. It is well balanced with a lovely smooth fi nish.
This coffee also performs well with milk, giving a
predominant sweetness of candied fruits. Overall, an
excellent cup.
www.barossacoffee.com
YAHAVA KOFFEE WORKSEspresso – Bold
BAROSSA COFFEE ROASTERSUganda Organic Mt Elgon Grade A (Single Origin)
This lively coffee stands out for its full berry fruit fl avours.
With good sweetness and smooth body, the espresso is
syrupy with a lingering chocolate fi nish – nicely balanced.
With milk, the coffee has a full, creamy body; the berry
notes cut through the milk for a unique fl avour, to fi nish
with a mocha aftertaste.
www.dancingbean.com
DANCING BEAN ESPRESSOEthiopian Sidamo-4 Pulped Natural Organic
FRANKI SHICurrent NSW Cup Tasting and Latte Art Champion
BRENT WILLIAMSAASCA Accredited Barista
Judge
SASHA JADECEO of Coffee Logic and
Founder of Fat Poppy Specialty Coffee
INSTAURATORDirector of Espressology, Specialty Coffee Contract
Roaster
T
W
t
w
46-47*.indd 46 9/4/13 3:11:43 PM
TThe event took place on the14 of
March 201 at Marina Bay Sands and
also hosted the Singapore Coffee
Association’s National Barista/Latte Art
competitions.
This year was also a fi rst for the Association
to host the ASEAN Coffee
Federation Board Meeting and
the Asia Coffee Summit.
President of the Association
Victor Mah has witnessed the
quick growth of the Asian coffee
scene and was very proud to
see the size of this stand alone
event with the kudos of holding
the show at the new Marina
Bay Sands Convention Centre/
Casino. I was very proud to see
the event and competition grow
to become a world-class coffee
and café show. I have been
involved in many roles in Singapore, including
barista training and judging with the association
and have enjoyed watching this passionate group
of coffee professionals prosper. Many of the
businesses in Singapore and surrounding countries
have followed the changes of the Australian café
model, and it has been a major infl uence of trend
changes and growth.
Our Asia trip also had a nice fi nale, with an
invite to an exclusive St Patrick’s Day Ball in Kuala
Lumpur with host Kerry Foods. My host for the
night was Jeffery Dutton and his wife, Annette.
Jeff is the Director of Sales and
Marketing for Asia Pacifi c for
Kerry foods. Kerry Foods is one
of the largest foodservice and
ingredient companies in the
world, which originated from
Ireland. We all know the great
café products in Australia like
DaVinci Syrups and Palm Bay
Smoothie Mixes. Like all St Pat’s
days, there was a lot of socialising
going on, and we danced and
drank to the early hours of the
morning. It just happened that
we were in KL the week prior to
the National Malaysian Barista Championships,
and I had the pleasure of meeting Jason Loo, head
barista at the Red Bean Bag. Congrats to Jason;
it must have been the inspiring visit from myself
and Jeff to your wonderful café that helped you to
your championship win.
This year was also a first for
the Association to host the
ASEAN Coffee Federation Board
Meeting and the Asia Coffee
Summit.
BY SEAN EDWARDS
I had the pleasure of taking a quick trip to visit The Singapore
Coffee Associations CAFÉ ASIA AND
INTERNATIONAL COFFEE & TEA EXPO.
46-47*.indd 47 9/4/13 3:11:52 PM
ROASTERS COMPETITION & CONFERENCE
PORT MACQUARIE
T h e A u s t r a l i a n C o f f e e R o a s t e r s A w a r d s
48-49*.indd 48 10/4/13 12:40:07 PM
CALLING COFFEELOVERS
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It is lactose free, has no artificial colours or flavours and sweetened with a hint of caramel, it is low GI.
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TORQ Natural Instant Coffee is a liquid alternative to powdered instant coffee
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48-49*.indd 49 10/4/13 1:02:37 PM
50-51*.indd 50 10/4/13 1:02:24 PM
Sean has supplied some great new equipment for our product launches this year, such as the Café Biz evening at Dose Espresso, where our
celebrity MLA (Meat and Livestock Australia) chefs created masterpieces with his universal ovens.
Sean started his career with formal hospitality training in the UK, where he became a chef. Whilst working in top end London restaurants, he met a few Aussies and started room sharing with them. During many late night sessions, they talked him into coming out to Australia to work. When Sean arrived, he struggled to fi nd a chef's role, as the country hit a slump. So, he had a crack at front of house and swapped his chef's jacket for a black tie. His dynamic and
likable personality made him a sought after employee in Sydney, and Sean worked his way around some of the country’s best restaurants.
He was asked to help out with a new Black Stump Restaurant that was troubled with its working systems and procedures. He quickly solved the issues and was then offered the management position and within a few years, he was running the whole chain of 20 plus restaurants nationally.
Sean, like so many hard working chefs with a young family, found the restaurant lifestyle very taxing, with so many late nights and weekends. He opted to seek a different career still in hospitality. He was offered a position with Unox as a State Sales Manager, the perfect role where he could still be involved in cooking
and also be around lots of different people. Now Sean’s job takes him all over NSW and Victoria, showcasing a range of ovens that suits all sorts of hospitality systems, from pubs and restaurants to café service.
I was so impressed with the Unox multifunction oven, that I actually purchased one for my home and had the pleasure of a visit from Sean to install and direct my family on the use of this technical piece of culinary excellence. Like all good hosts, I encouraged Sean to cook for friends and family over the weekend, where we bonded over good food, craft beer and local wine.
Thanks, Sean, for becoming a friend of Café Culture. I hope the industry embraces you and your excellent cooking systems.
CAFÉ PEOPLE
Cafe
In this business we always enjoy meeting all the passionate people in our industry. One
person we have forged a great relationship with recently is SEAN
CUNNINGTON FROM THE OVEN AND GRILL COMPANY CALLED UNOX AUSTRALIA.
51.
50-51*.indd 51 9/4/13 3:17:48 PM
52-53*.indd 52 10/4/13 12:57:07 PM
your brand
your blend
Choose your blendChoose your packaging
Design your bagPlace your order
Unit 12, 88/86 Falconer St, West Ryde, NSW 2114 - 1300 79 79 44 - info @ coffeegalleria . com . au - www . coffeegalleria . com . au
52-53*.indd 53 9/4/13 3:19:37 PM
Over the years, Italy has progressed
in the manufacture of high quality
espresso machines, keeping in line
with the demands of the consumers
and baristas.
These days, the industry has accepted as “the
norm” to run baristas through training courses
which literally teach them to bang the “puck” out
of the machine.
Well, the Italians have fi nally gone a step further,
and this one is surely going to knock your “box”
off.
Gone are the days of customers saying “what
the puck was that”, as the barista crashed the
porta-fi lter into the knock box in a macho display
of coffee making prowess – almost a rite of pas-
sage to make as much noise as humanly possible
in the café.
The incessant banging and crashing surely cre-
ated a phenomena called “take away”, so one
only had to listen to the crashing as long as it took
the barista to prepare their coffee. As such, the
customer could get the puck out of the café to a
quieter spot to enjoy their daily brew.
Gone are the days when you as a barista need
to get your arm fi lthy when you plunge it all the
way to the bottom of the knock tube to rescue the
basket, as it has been fl ung to the depths in front
of a line of customers, and then the subsequent
look of disgust when you don’t wash youself and
move on to prepare their coffee. I can see you
smiling as I write this, and saying, “Yep: been there
done that”.
In today’s world of twenty thousand dollar
espresso machines in every conceivable colour and
shape and 20 gram plus baskets made to precision
standards, the desire to care for this machinery is
greater than ever before. So if you don’t want any
Tom, Dick or Harry “banging the puck out of your
machine”, then one would suggest you get an
award winning Pro-Fondi.
The relative peace and quiet will have your cus-
tomers thanking you and more likely to stay around
in your café. Lower noise levels, combined with a
method of grounds collection that makes your life
easy ... yes, there was some thought that went into
this one.
Supply your local spa with coffee scrub, make
friends with the local mushroom grower, or a
hundred other uses for your recycled grounds, now
effi ciently separated.
Clean, effi cient, and most of all quiet, this new
method of puck removal will surely fi nd home in
the fi nest cafés in Australia and the world, but I
guess there will always be some cafés who don’t
give a puck about the noise.
54.
W: www.pro-fondi.com
Dealers
Singapore: Spinelli Coffee
P: +65 9789 4780
Australia: Goston Avend Pty Ltd
P: 1-800-263333
KNOCK YOUR “BOX” OFF
FOR YOUR
FAMILY OWNED &OPERATED SINCE
1986
54-55**.indd 54 10/4/13 12:52:47 PM
54-55**.indd 55 9/4/13 3:21:26 PM
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57.
Changing people’s perception of cof-
fee presentation has been very one
dimensional, based around traditional
espresso machines over the last 10 years. Dur-
ing the Golden Bean Competition late last year,
Global Coffee Solutions ran a test on a room
full of coffee professionals, who all had very
refi ned coffee tasting palates. The team put
award winning coffee through a Melitta C-35
fully automatic machine, enclosed in a secret
room. To the surprise of most of the conference
delegates, no one really questioned the quality
or style of the coffee presented and all were
shocked when the machine was revealed at the
fi nal morning tea break.
The same approach was used again at Café
Biz 2013 this year, but with a different target
group – the café owner. Again, a secret black
box setup was put in place, and customers
had a chance to sample coffees X and Y. One
coffee was run through a traditional espresso
machine, and one coffee was run through the
Melitta Automatic. Again, no one really picked
any major differences with the quality of the
cups.
The over all tests looked at two different
markets having the same results. In a techno-
logically motivated marketplace, automatic
espresso equipment has quickly developed in its
quality of delivery. Automatic machines do work
well, but will not suit all business models. They
are perfect for businesses that want to take the
human error out of the coffee making process.
National Account Manager Vince Monardo
was very impressed with the survey results that
were taken by industry survey company Café
Pulse. This gave a very accurate evaluation of
the control test survey. The results were an
even split between the two systems of coffee
brewing. The automatic machine, however, did
come out stronger in milk based coffee, where
the traditional barista driven machine produced
a better espresso.
Results and information on this project can
be sourced from Global Coffee Solutions.
P: 1300 552 883
BY SEAN EDWARDS
56-57.indd 57 10/4/13 12:42:46 PM
58.
was once a coffee geek. Unashamedly,
my name was Mr Nang, and I was a
frequent to the coffee forums. Yes, It’s
true. I met at coffee geek meets, worked
in some of Melbourne’s leading cafés,
travelled to coffee plantations and competed in
barista and latte art competitions. I even judged
and organised some of them for a time. So whilst
my barista skills are no longer as sharp as they
used to be, the experience certainly gave me an
insight into specialty coffee and how the specialty
coffee movement reached its prized mantle.
Today however, I am more of a tea man. From
my lofty coffee geekdom, I went on my fi rst tea
sourcing adventure some 6 years ago. That trip
changed everything. It sparked a fervent and
continuing obsession for tea that has taken me
to over 80 tea plantations throughout the main
growing regions of China, Japan, Korea, Taiwan,
India, Sri Lanka, Australia and New Zealand. Why?
Because I started to acquire acknowledge and
appreciate the value of tea. After having seen the
days, months and years of effort that it takes to
make a buttery high mountain oolong, a savoury
Gyokuro or a Qi building raw puerh, it felt dishon-
orable to continue to think of tea as just dry leaves
in a cup.
Quite honestly, I was in disbelief when I saw
workers individually hand picking tea buds,
around 9,000 for each kg of Lumbini Golden tips
tea, as I discovered on my fi rst trip. I was later told
that owing to the labour involved, the maximum
output of golden tips was only 10 kg (Lumbini
tea factory produces 50,000 kg of black tea per
month).
Just as many of you have joined coffee forums,
talked to coffee roasters and visited coffee planta-
tions, the same path is now being created to bring
more enjoyment and acknowledgment to the
value in specialty tea. Fortunately, there are more
and more passionate tea lovers who have begun
sharing their knowledge as part of a specialty
tea community. Members of the newly formed
AASTA (AustralAsian Specialty Tea Association)
have begun collaborating to establish the basis
of understanding through the sharing of ideas,
concepts, vocabulary and tea making processes.
So how did my perception change? I went from
seeing tea as an afterthought, a somewhat trou-
blesome interruption to my workfl ow whilst work-
ing behind the coffee machine, to seeing tea as
something that deserved my attention and curios-
ity. I went from the cost reductionist mentality that
saw tea as a commodity where I haggled on price
to seeing tea as an object of enjoyment, where my
appreciation dictated the price I was willing to pay.
This, despite tea being far cheaper than coffee,
with a $150 per kg tea being equivalent to $30
per kg coffee. How? 1.6 g of tea is used for 100
ml of water (less than 3 g per cup) as opposed to
9 to 11g for coffee, with more for larger coffee
baskets, up-dosing or double shots. The shift hap-
pened because I began to see the value in tea.
The tipping point for me was that I actually
drank a tea that tasted incredible – actually,
there have since been several key moments. The
fi rst was a gold oolong that I tried that opened
me to the journey of fl avours possible with the
re steeping of high quality tea. Another was on
a fl avoury season OP1 from the Uva region of Sri
Lanka that had incredible complexity and length,
another was an ancient raw puerh that sent me
into a mind altered state (and kept me awake all
night) served from a 300 year old gold plated tea
pot. Why share all this? To allow you the recogni-
tion that a far greater tea experience is possible ...
For the doubters, it is quite understandable
that you might not yet have had an enjoyable tea
experience. There simply aren’t many places where
the variables affecting tea are controlled. Seldom is
the tea prepared with the ideal water temperature,
correct amount of tea, suffi cient steep time and
separation of the tea from the tea liquor at the
appropriate steep. Add to this, a tea that is of very
poor quality served by a person not knowledgeable
or interested in tea.
Aside from my amazing tea experiences, what
allowed me to develop a fervent tea apprecia-
tion was the surprising similarity between tea
and coffee production. Those familiar with coffee
production will notice the likeness in factors that
affect the quality of the fi nal product in what I am
to describe of tea. By example, both the coffee
and tea come from plants whose characteristics
are infl uenced signifi cantly by the environment in
which they are grown and the way it is processed.
The elevation, rain fall, winds, soil pH levels and
the richness of the soil, the exposure to sunlight,
use of synthetic chemicals, and general farm main-
tenance all affect the health and fl avour character-
istics of the plant. The variables that impact on tea
quality at the time of picking include whether the
tea is machine or hand picked, choosing the right
generation of leaf, and the care with which the
crop is picked whether it be for yield or quality.
THE INEVITABLE RISE OF SPECIALTY TEA
BY NATHAN WAKEFORD
58-59.indd 58 10/4/13 12:52:10 PM
Insights seem to be continuous and unlimited.
On a recent trip to Sri Lanka, I had the opportu-
nity to make tea from scratch with full control of
the variables. Fortunately, some tea manufactur-
ers are now following the direction of specialty
coffee roasters, with the purchase of tea making
equipment that allows for greater control of
variables, research and experimentation and
replication of fi ndings. I had access to such
equipment (a temperature and humidity control-
led oxidization cabinet and a fan forced digitally
controlled dryer) which I made use of, along with
my intuition and coffee experience. I developed
my own approach to tea manufacture (the results
will show in due course), but more than anything
I established a deep appreciation of the factors
that affect quality during the production process.
Becoming aware of what I didn’t know, I was
met with a challenge that many coffee roasters
would sympathise with: “How do I unlock the full
potential of the leaf I have been given, knowing
how much effort it has taken to get it here?” By
allowing myself to experiment, I began to really
understand how the variables in tea production
affected each other.
First, I discovered that aside from leaf quality,
withering is the foundation of the tea making
process. Withering is a 12 to 20 hour process
that removes the moisture content of the leaf us-
ing fan forced air. Both the residual moisture and
the quality of the leaf then determine the level of
friction to expose to the leaf during rolling. The
quality of the wither has a fl ow on effect to all
other steps in the tea making process.
Next was rolling, where I found the pressure,
duration and construction of the roller all had sig-
nifi cant bearing on the level of twist of the leaf
and the degree to which the vascular bundles
(which contain the tea liquor) within the leaf are
ruptured. In the case of black tea, the tea, the
quality of the roll, the level of humidity and the
temperature all affect the speed and consist-
ency of oxidization. Too high humidity, and the
oxidization process slowed and fl avours wouldn’t
develop; too low heat or insuffi cient rupturing
of the cells to release the tea liquor also slowed
oxidization. Only when the desired aroma is
observed is the leaf now ready for drying.
I made quite a signifi cant discovery during
drying. Here, the temperature, duration and
cleanliness of the dryer all affect the fl avour of
the tea. Over fi ring brings out bitter notes with a
loss of aroma and character, where under fi ring
brings out a sour greenish taint also with loss of
aroma and the likelihood of spoilage during stor-
age. So after the 20 or more hours of production
up until this point, everything could be undone,
because the dryer was running 10 degrees hotter
than desired.
But for other teas like oolongs, the proc-
ess doesn’t end there. Oolongs then undergo
additional roasting where fl oral fl avours are
preserved, toasted or roasted notes developed or
sweetness and milkyness enhanced. The oolong
making process can go for days, with some com-
pressed oolongs being rolled more than 60 times,
with each time taking up to 20 minutes.
Specialty tea pioneers like monk Bodhi
Dharma, Proud Mary, Vue de Monde, Grub Food
Van, Coffee Exchange, QEleven, Cup Coffee,
Dandelion & Driftwood, Nabiha and Storm in a Teacup (there are more) have realised the importance of controlling the variables during the infusion process. Factors like the amount of tea, the water temperature and water quality, the steep time and teaware all affect the sweetness, aroma, body and depth of fl avour in the cup. Simple things like using the coffee machine or boiler that produces water that is too hot or too cold, teaware that does not allow expansion of the leaf or conducts heat away too quickly, the inability to remove the tea leaves or not using a timer to control the steep or length of infusion, and exposing the tea to air or sunlight by the way the tea is stored will all effect the end con-sumers’ experience.
Now you have a basic introduction into the depth of knowledge possible for mastering tea. With this awareness, you have the power to raise the standards of tea prepared and served in Australia. I invite you to support the plight of specialty tea, by becoming more educated, more discerning in your tea selection and expect more
in the presentation and explanation of your teas.
ABOUT THE AUTHOR
Nathan Wakeford is the Managing Director
of Somage Fine Foods, a company committed
to pioneering improved product quality and
knowledge in food service venues. Nathan has
been a previous chair of the Victorian Chapter
of AASCA, a sensory judge and barista champi-
onship competitor. Nathan is also a founder of
the AustralAsian Specialty Tea Association and a
regular contributor to industry publications and
media supporting the hospitality industry.
I went from seeing tea as an afterthought, a
somewhat troublesome interruption to my
workflow whilst working behind the coffee
machine, to seeing tea as something that deserved my attention
and curiosity.
58-59.indd 59 10/4/13 12:52:22 PM
60.
am’s creative discovery began with
his wife’s development of Gestational
Diabetes when pregnant with one of
their three sons. Changing the way Sam’s wife
had to consume sugar began extensive research
into what options were available to her and
what was a healthy and convenient substitute.
With a wide variety of sweetener products on
the market, Sam assumed any of these would
be perfect, but he, like many consumers, was
mistaken. Upon consulting their pediatrician,
it was recommended that Sam’s wife should
avoid sweetener products due to artifi cial
additives. Some scientifi c studies associate
artifi cial sweeteners with causing headaches,
gastric problems, cancer risks and developmental
problems in children and fetuses. Sam searched
for safer and more natural options for his wife,
but was shocked to fi nd there were none.
Not only was Sam concerned for his wife’s
wellbeing, but he was also concerned with the
lack of healthy sugar free choices for the everyday
consumer, as well as ones tackling Diabetes. In
Australia, the average consumer has 20 teaspoons
of added sugar a day, which is over three times
the recommended amount. In recent studies,
sugar has been associated with other serious
health issues, such as heart disease and obesity.
This led Sam on his journey to create Natvia, a
company that would provide consumers with
a totally natural great tasting and convenient
option, but without the dangerous additives.
Natvia was the answer. Sweet and 100%
natural, this product provides the consumer with
a healthy alternative to sugar. After signifi cant
research and development, Sam created this
revolutionary sugar free natural stevia sweetener
– a sweetener perfectly crafted to complement
coffee. This unique sugar-free sweetener offers
a "guilt-free" choice for consumers who want a
balanced diet and Diabetics who don’t want to
compromise on taste.
“It’s pretty incredible,” Sam says, “because
it’s a natural low calorie sweetener, but there are
no artifi cial sweeteners in it. In fact, there’s less
than ¼ of a calorie in a serve, compared to sugar,
which has 16 calories.”
Sam, however, has bigger dreams than just
a natural sweetener: “Natvia inspires people to
be healthier, because they realise that if they
can change one small thing easily, changing
other parts of their life becomes easier too,
like including exercise in their week and eating
nutritious wholefoods,” Sam states. Sam doesn’t
just preach a healthier life, but lives it himself.
As a martial artist with a health conscious chef
wife, Sam makes healthy choices every day for
himself and his family. Sam doesn’t claim to be a
food scientist, but an everyday health conscious
individual who wants to give the public the same
choices that he wants.
Natvia has been an opportunity for Sam to
give something back to the community. His
company is a platform upon which he has been
able to put out his positive affi rmations on living,
that he wishes to share with his customers. Sam
wants Natvia to break the conventions of the
corporate structured food companies and create
more of a personal bond and relationship with
its consumers, because to Sam, this a personal
venture. He prides himself on creating a company
that truly listens to its customers – adjusting
product taste profi les based on consumer
feedback to better suit their tastes and needs. The
product range not only includes sweetener sticks
280 Australians are diagnosed with Diabetes every day, with over 1,000,000 Australians already diagnosed to date. With the growth rate of this disease, it is estimated 3.3 million Australians will have type 2 Diabetes by 2031. In 2009, Natvia co-founder Samuel Tew began his journey to incite a worldwide health revolution to change the way
consumers live their lives by inspiring them with HIS INNOVATIVE 100% NATURAL SWEETENER.
SWEET
60-61*.indd 60 9/4/13 4:48:34 PM
61.
for tea and coffee, but also a baking pack that
allows people to use Natvia in everyday cooking
and baking. Natvia’s mission is to change lives,
not just satisfy a craving.
With a dedicated customer service team, Sam’s
staff is available to answer queries and introduce
clients to Natvia as a solution to their sugar
concerns in a friendly and informal manner. Sam
believes the company’s employees are a family,
and his goal is to have consumers who choose
to buy Natvia sweetener as an extended part of
that family too. As a family, the customers should
be treated no differently to how you would treat
your siblings or parents, always looking out for
their best interests. The health and wellness of
Natvia’s consumers is Sam’s upmost priority.
However, a lot has changed since 2009.
Natvia has gone mainstream, and major media
outlets are giving serious attention to disease
that is linked to excessive sugar consumption.
The Australian Dietary Guidelines released this
February have also recognised the harmful effects
of over consumption of sugar, recommending
much lower intakes. Sam’s dreams are beginning
to come true, with thousands around the globe
aspiring to live a healthier life, and many more
inspiring their loved ones to be healthier too.
We are creating a health revolution: Diabetics,
bakers, health professionals and health conscious
consumers cannot stop raving about Natvia!
Coffee industry experts around the world have
also embraced Natvia. Australia’s well-known
specialty roasters and growers, Toby’s Estate,
recommend Natvia to customers looking for
a sugar replacement. “We recommend Natvia
for its cleaner and more natural fl avour profi le
to enhance, not overpower, their coffee,” says
Andrew Low.
Of course, it’s not just the taste that baristas
love, but also the benefi ts of being able to
serve and enjoy a better alternative to artifi cial
sweeteners and sugar. The most acclaimed coffee
roasters and cafés are now serving Natvia to their
customers, worldwide!
Natvia has a long-term relationship with
coffee as a title sponsor of the World Barista
championships. Last year Natvia gave one lucky
winner an all expense paid trip to watch the
baristas battle for the world champion title in
Vienna. This year, the event will take place as part
of the world coffee Expo in Melbourne at the end
of May. Natvia is holding the same competition
this year to send someone to Melbourne to show
him or her the best of coffee culture in their own
city.
Sam says, “We recognise that Melbourne is
full of coffee lovers, and a great way of getting
our message out there is to participate in these
signifi cant events. The Barista Championship is all
about celebrating the best of coffee, and Natvia
sweetener we believe is a big part of that.”
Natvia will be the sponsor and host of the
Sweet Fantasy after party for the World Barista
Championship from 22nd to 26th of May, to
celebrate Melbourne’s vibrant coffee culture..
60-61*.indd 61 9/4/13 4:48:45 PM
62.
SO WHAT IS THE CLOUD?Cloud computing is the use of computing resources (hardware and
software) that are delivered as a service over a network (typically
the Internet). End users access cloud-based applications through a
web browser on a desktop, tablet or mobile phone.
WHAT ARE THE BENEFITS?Cloud based software provides business with a totally new
experience of integration. It helps to relieve the administrative
burden of compliance by automating tasks such as data entry and
fi ling. Maintaining records in a logical and easy to fi nd manner
that can be accessed anywhere, anytime on any device. No need
for expensive servers and ongoing IT maintenance. No more
upfront fees. Cloud software providers operate on a pay as you go
model. You pay a monthly subscription amount that you can stop
at any time.
Your trusted business advisors can now collaborate with you like
never before. Share access to your latest business numbers with
your team and your accountant in real time, so everyone is up to
speed.
IS IT RIGHT FOR ME?This depends! To help you look at your business, ask yourself the
following questions:
• How do we currently run our business?
• What systems do we use to run our business?
• Can we operate the systems in our business?
• Do our systems talk to each other automatically and easily?
• What budget do we have to spend on systems?
• How critical are the systems to the business?
• How safe or secure are our computers now, and do we have a
disaster recovery plan?
• How do we need to share data across systems?
It is all about leveraging the enormous integration benefi ts that
the cloud offers and selecting from an entire ecosystem of cloud-
applications to create a solution that is specifi cally tailored to your
needs!
xero.comThe key features of Xero include
automatic bank account feeds, invoicing,
payroll, accounts payable, expense
claims, fi xed asset depreciation, and
management reporting.
Smart, speedy pay runs. Give
employees access to enter timesheets,
apply for leave and view pay slips.
Automatic superannuation payments put
an end to the time-consuming task of
paying super across a seemingly endless
variety of funds.
Keep your suppliers happy! Make
bill payments in bulk to creditors with
automatic remittance advices.
kounta.comElegant POS solutions which eliminate
the cost of and need for dedicated POS
hardware. Your iPad or tablet can double
for taking orders as well as accessing
your full fi nancial solution.
shoeboxed.com.auAccepts your scanned or physical
receipts and invoices and provides them
to you in a format that can be attached
to your accounting fi les and stored
electronically.
No more tedious splitting of
transactions into GST & GST free
components. All the hard work is done
for you! Simply throw your receipts into
a pre-paid envelope, upload or email and
you’re done!
KMT Partners help our customers
move their business applications to
the cloud with Xero as the foundation
application.
As a tailored solution for the Café
Industry Xpresso Accounts will help
you utilise a wide range of cloud based
software applications that work with
Xero, delivering all the business software
functions you would expect:
The fi nancial services landscape is truly
changing and Xero and KMT Partners are
proud to be leading players accelerating
the shift to the cloud.
Access to your information in real
time, anytime, anywhere from any
device.
IN THE
So, can the cloud give you more time to spend with your family and help you
focus on business improvement rather than administration?
Our experience in advising many small
businesses in adopting and implementing new software tools “based on the cloud”, suggest
YOU CAN!
OUR APPS THAT WILL SAVE YOU TIME!
Xpresso Accounts are currently offering a free 3 month trial of Xero.
Contact:[email protected]
www.xpressoaccounts.com.au
SPECIAL OFFER
BY KATALIN TOTHDirector KMT Partners
62-63.indd 62 10/4/13 12:55:09 PM
Sydney24–25 June 2013Royal Hall of Industries, Moore Park, Sydney
Melbourne12–13 August 2013Melbourne Convention and Exhibition Centre
From the organisers of Fine Food Australia.
Please Sir, can we have some more?
Everyone deserves seconds. So lunch!, Australia’s only trade event dedicated to the food-to-go and
convenience food industry, is coming to Sydney AND Melbourne in 2013.
At lunch!, you can take inspiration from food experts sharing experience, knowledge and overseas trends. Acquaint yourself with the latest food-to-go products and learn to create a quality takeaway offering that is also profi table. lunch! gives you more of what a café, deli or quick-service restaurant needs to succeed!
To fi nd out even more about why you should do lunch!, visit www.lunchshow.com.au
REGISTER FREE AT LUNCHSHOW.COM.AUUSE PROMO CODE: CAFE
Strictly trade only. Entry is restricted to members of the foodservice and food retail industries. Proof of business identifi cation may be required. Persons not in these categories, including children, will not be admitted at any time. Due to OH&S, prams and strollers are strictly not permitted at the event. FR4240A/CAFE
facebook.com/LunchExhibition @Lunch_Show
62-63.indd 6362-63.indd 63 9/4/13 4:38:39 PM9/4/13 4:38:39 PM
78.
have fun joey!
• Category Reports: supplier and brand analysis• Coffee, milk, tea and other beverages • Snacking, packaging and deli sundry items• Foodservice wholesaler analysis• Licensed café analysis• Supplier service satisfaction ratings• Key “Café Service and Supply” gathered insights • Key “year on year” café benchmarking opportunities • Direct feedback from café respondents
INDUSTRYSNAPSHOT
THE SURVEY RESPONDENTSAn overwhelming 70% of responses are from café owners/operators, indicating the support for an industry research initiative of this sort. Over 24% of the respondents are café managers, who have also had their say in rating suppliers and commenting on their performance.
Almost equal representations from both male and female respondents who are either café owners or managers indicate the vibrant nature of the café industry. The age profile also indicates about 63% of the respondents are below the age limit of 40 years. This shows that the industry as a whole has a large percentage of younger owners and managers. About 62% of them have been in the industry for less than 6 years. Suppliers and manufacturers will have to appreciate the fact that they are essentially dealing with a very young segment, which has very different demands and expectations.
Not much change over the three years; however, compared to other service based industries, there is a large proportion of female management positions within the café market.
2010
2011
2012
Owner/Operator Manager Assistant Manager Shift Manager
YOUR CAFÉ ROLE
GENDER & MARKETING POSITIONS
2%
2%
24%
31%
31%
70%
65%
66%
1%
2%
3%
2010
2011
2012
48%
44%
51%
52%
56%
49%
The response over the last three years has
been overwhelming, with over 500 combined
feedbacks from cafés across the country
highlighting their needs and expectations
from their key suppliers. The survey response
analysis has brought to the forefront some very valuable
industry insights, and its supporting numbers give all
of us a better understanding of the Australian Café
Industry.
These charts have grown nicely over time and now
allow all café owners and managers to benchmark their
café business vs. the national and state averages.
The annual Café Pulse survey initiative is aimed at
gaining more focused service standards from the major
café suppliers and the various foodservice distributors.
In October 2010, Café Culture and Café Pulse Research launched the industry first initiative to better understand independent café owners and managers and to evaluate the service you receive from the key café suppliers.
Wishing to know more about the three yearsurvey history, then please contactDavid Parnham at Café Pulse on +61 423 200 206 or email [email protected]
YOURSAY
YOUR CAFEYOURSAY
YOUR CAFÉ
KEY COLLECTIVE INSIGHTS FROM THE SURVEY INCLUDE
64-65**.indd 6464-65**.indd 64 9/4/13 3:45:38 PM9/4/13 3:45:38 PM
The good news is that the younger persons entering the café market are staying with more than half of all respondents now with experience of seven years or more growing to 53% .
years of industry experience
There has been a continuing trend of younger persons entering the café market over the first three years of the Café Pulse study.
Under 30 Years 31-40 Years 41-51 Years Over 51 Years
AGE PROFILE
2012 2011 2010
16% 12% 8%
47%46%
40%22% 27%
32%
15% 15% 21%<
THAN
3 Y
RS
4 -
6 yR
S
7 -
10 y
RS
11 -
15 y
RS
16 -
20
yRS
Over
20
yRS
30% 33
%
14%
12%
2% 9%
2010
24%
31%
18%
10%
8% 9%
2011
< TH
AN 3
YRS
4 -
6 yR
S
7 -
10 y
RS
11 -
15 y
RS
16 -
20
yRS
Over
20
yRS
20%
27%
17%
12%
13%
11%
2012
< TH
AN 3
YRS
4 -
6 yR
S
7 -
10 y
RS
11 -
15 y
RS
16 -
20
yRS
Over
20
yRS
$3.31
$3.30
$3.32
$3.26
$3.63
Theaverage pricing for a standard coffee
still varies by state, with WA the most
expensive.
N=213
total average$3.32
Average price for standard coffee by state
64-65**.indd 65 9/4/13 3:45:43 PM
66-67.indd 66 9/4/13 4:42:07 PM
UPGRADEYOURCOFFEESwitch to
BRITAWater
Filtration NOW*
✔ Stop scale, reduce service calls
✔ Improve crema, aroma & milk frothing
✔ Optimum beverage quality
✔ Remove unwanted tastes, odours,calcium, magnesium and heavy metals
✔ Designed with coffee in mind
[email protected] call 1300 577 060
*Conditions apply; BRITA supply free of charge filter head withthe purchase of any Purity C filter.
Diedrich Coffee Roasters
Ditting CoffeeGrinders
Fetco CoffeeBrewers
Brew-RiteFilter Papers
ActionpacPackaging Scales
MahlkoenigCoffee Grinders
Cona CoffeeSiphons
Sydney: +61 2 9792 4475Christchurch: +64 21 338 [email protected]
AMCROASTERY SUPPLY
Proudly Supplying Australian & New Zealand Coffee Industries
For Over 50 Years
“Everything for a great cupof coffee ... except the beans!”
66-67.indd 67 9/4/13 3:49:22 PM
68.
ully, as he is also known, had
long been sketching people in the
Hunter Valley (near Newcastle), where
he worked as an electrician on large
electric shovels and earth moving machinery.
One day at work, one of the employees
pulled the wrong lever on the equipment,
and the incident turned out to be a two
million dollar mistake. Tully was asked to
draw what happened as a cartoon, to make
everyone aware of the inherent dangers and
how to avoid them happening again in the
future.
It worked so well, that Tully was then
approached to draw a regular series of
cartoons depicting workplace accidents
and OH&S situations, to raise awareness of
the incidents commonly experienced in the
mines.
After a 20-year career as an electrician,
Tully then left the mines and turned his hand
to cartooning full-time. In part, this was
a form of art therapy and also to aid the
process of growth and healing in his own life.
The satire used in many cartoons didn’t
fulfi l his urge to make a difference, yet
the idea of conveying an aware view of
life did. By mixing art with his own kind of
personal therapy, he began to rise above his
challenges.
Over time, he developed a unique insight
into the human condition, exploring the
patterns in human behaviour that we repeat
and often carry with us from childhood into
our adult lives. His unique interpretation from
a cartoonist perspective puts a new spin on
how people tend to follow in their family’s
footsteps or in other words, follow the herd.
In 1999 Tully drew his fi rst Guru Moo, to
help him begin the process of rising above
a low point in his life. He spent the next 10
years perfecting his message. The “Guru
Moo” that knew and the “You that wasn’t
so sure” came together as one.
Today, Tully incorporates this as part of a
teacher-training program called Guru Moo
& You. The program helps primary aged
children, teachers and families to better
understand issues like bullying and peer
pressure that can have a profound affect on
a child’s learning and personal growth.
By following the expert opinion of top
child psychologists, Tully has tailored his
program to maximise results.
After 10 years of visiting schools and
gaining feedback, the program has been
fi ne-tuned. It now gives children the
framework to enable their own questions
and answers, helping them come to the
realisation that the Guru Moo is, in fact, You!
As Einstein said, “…the problems we face
today cannot be solved at the level to which
they were created”. Guru Moo takes us to
BY SEAN EDWARDS
THIS STORY GOES BACK TO THE MID 1990S.
I approached long time friend Grant Tulloch for a
cartoon to promote my café, aptly called the Udder Cow,
located in Comboyne, a small village surrounded by
farms and Friesian cows.
Coffee?COWS
AND
68-69.indd 68 9/4/13 3:50:43 PM
the level where we fi nd solutions, not more problems.
The program makes learning fun and offers a whole school
response, including a necessary framework and a balanced
reference point for everyone.
In other work, Tully has also illustrated over 15 books on the
Secrets to Success series by Dale Beaumont and cartooned for the
National Schools Network on the popular 16 Habits of Mind series.
He is well placed to give a unique perspective to people from all
walks of life, including the corporate world.
Tully is eager to share his program with any school that is serious
about better learning attitudes to life.
Parents can buy his educational program online at
www.anudderworld.com.au or ask their school to contact
TullyVision Cartoons at 0400 278 598.
From Crop to Cup...We Know Coffee.1800 332 163
www.dibellacoffee.com
Does your coffee supplier...Source its coffee direct from farmers?
Source its coffee through ethical and sustainable means?
Provide healthcare and education opportunities for farmers and their families?
...we do! Choose the coffee company
that is fully integrated, from
crop to cup.
After 10 years of visiting schools and gaining feedback, the program has been fine-tuned. It now gives children the framework to enable
their own questions and answers, helping them come to the realisation that the Guru
Moo is, in fact, You!
68-69.indd 69 9/4/13 3:50:49 PM
NOT FIXA
Take King Street, Newtown, as an
example; there is a constant stream of
new owners taking on existing failed
café sites in the quest to enter the
café market. Often they have no background in
food service and basically re-paint the shop, put a
new sign on the front door, select a well known
specialty coffee brand and re-print the menus,
thinking it’s going to turn into a thriving café.
When they make this small investment and
re-open their doors, they simply get a renovated
shop. Why not use this situation to also have a
critical look at the business and brand, instead
of repeating the same mistakes, by asking the
question: “Why should customers buy from me
as opposed to someone else?”
As simple as it sounds, it is surprising how
many business owners cannot give a simple and
succinct answer to this. If you don’t know, how
can you expect your customers to know? Good
coffee and service isn’t enough (these are now
a given), so what’s your real point of difference,
and how are you going to communicate this to
your customers?
Is it that:
• “you offer the best priced coffee in the area”
• “you have unique products”
• “all your products are organically sourced”
• “your service is the best in the industry”.
You can probably pick one you are most comfort-
able with easily. What is much more diffi cult,
however, is to take your strategy and actually be
able to deliver on this promise, every day of the
year.
The diffi culty is that a “point of difference” it-
self is not tangible; whereas, a correctly executed
retail design will allow you to communicate a
consistent message through physical elements
that customers can see, touch and experience.
Some physical elements that can carry your
differentiation message to customers include:
store ambience/interior design, merchandise
presentation style and location, store brand-
ing, signage, packaging, menu boards, printed
menus, uniforms, stationery, sounds and smells.
When considering how these elements come
together, a strong logo and brand platform is the
fi rst step. Speak to a professional company to
develop ideas for you and in the process various
questions will arise, such as: “What message do
I want to send my customers? Are we friendly or
boutique/premium? What colours represent our
brand?” This will begin the process of bring-
ing your message to life. The store interior and
atmosphere is the most essential component,
with customers now becoming more critical of
interiors – especially in the food industry – so
each element needs careful consideration to
bring your brand to life.
These physical elements are important while
customers are in the space, but how are you
going to get people back and spread the word
about the wonderful experience they have had?
This is where the use of social media such as
Facebook, Twitter, a good website and PR can
help. They provide a platform to remind your
customers about your unique offer and give
them a reason to return. You still need to think
about a message that is the foundation of all
your communication and ensure it links back to
your “differentiation strategy”. Kitchen By Mike
in Roseberry does this well, with their daily menu
based on seasonal produce being posted on
Facebook each day.
One business Design Portfolio has worked with
recently, The Sugar Cube in Wollongong are fa-
mous for their homemade Liège Belgium waffl es,
cooked fresh to order. They took the opportunity
to step back and look at their already successful
business and brand image, while upgrading to
a new larger site only 200 metres away. Their
product was unique and always over-delivered,
but their demountable was not aligning with the
quality of product offered.
The new interior and atmosphere Design
Portfolio created for the new site is fun and
reminiscent of an old-school milk bar. This refer-
ence is apparent in the new logo, retro uniforms,
pinstripe awning, simple red and white colour
scheme and large custom-designed mural along
the main wall. You also get the wonderful smell
of freshly made waffl es lingering in the space,
adding theatre and anticipation to the experi-
ence. Throw in Roger’s DJ mix announced via
Facebook each week, and you get an unstoppa-
ble combination that has them busy every night
of the week and exploring franchise options for
other locations.
So before launching into that “refresh” of
your current premises or a new site, stop for a
moment and decide “what is going to make
us stand out” and what physical elements can
we utilise in order to communicate this to our
customers? If these are done in a consistent and
coordinated way, people will be buying from you
instead of your competition.
ABOUT THE AUTHOR:Danielle Visione is a director of Design Port-
folio. Design Portfolio is an award winning com-
pany with over 25 years’ experience in Retail and
Hospitality Design. They are a multi-disciplinary
team that integrate retail design, interior design,
industrial design and graphic design to create
retail environments that improve your business.
For more information and projects, visit their
website: www.designportfolio.com.au or call
(02) 9439 1106.
MANY CAFÉ OWNERS’ ATTITUDES TOWARDS REFURBISHMENT IS THATIT WILL PROVIDE A “QUICK FIX” FOR THE BUSINESS.
70. BY DANIELLE VISIONE
70-71.indd 70 9/4/13 3:55:58 PM
70-71.indd 71 9/4/13 3:56:04 PM
From lip–smacking sandwich deliciousness to fine dining finesse and delicacy, embrace
the underrated and underutilised beef cuts; the Masterpieces, and push the boundaries
of your own creativity. The almighty Chuck is broken down into its basics- the Neck,
boneless Rib meat, the Chuck Roll, and the Chuck Eye Log. The maverick of the carcase,
the Skirt, also stars. The Masterpieces are a way you can improve plate costs and offer
something new and exciting to your customers that will really deliver on flavour.
Log onto www.raremedium.com.au/masterpieces and register your details to get your
FREE copy of the Masterpieces brochure. Use Promo Code: Cafe Culture Magazine
72-73**.indd 72 9/4/13 3:58:32 PM
72-73**.indd 73 9/4/13 3:58:39 PM
Rump is cut from the hip area of a lamb leg. It is removed by a straight cut approximately 12 mm from the hip joint. The rump can be further
trimmed to remove the cap muscle (denuded) and the subcutaneous fat, if a leaner cut of meat is preferred. For best results, sear in a hot pan/
grill first, then transfer to oven to finish. Cook to no more than medium.
RUMP
LAMB
74-75**.indd 74 9/4/13 4:39:18 PM
75.
MARINADE• 100 ml lemon juice
• 150 ml olive oil
• ½ tbsp oregano, chopped
• Salt & pepper, to taste
LENTILSHeat pan on a medium heat; add olive
oil. Add onion and cook for 5 minutes
until softened, then add garlic and
harissa paste and cook for a further 5
minutes. Add all the spices and cook
for another 3 minutes, then add the
cooked lentils. Season with salt and
pepper and add the diced tomatoes.
Cook for 10 minutes.
RUMPMarinate the lamb rumps (cap on and trimmed of any excess fat) in olive oil, lemon juice, chopped oregano, salt & pepper for ½ an hour at room temperature. Cook in a heavy based fry pan or char grill. Brown evenly, then place in a hot oven (220°C) for 10 – 12 minutes. Remove from oven and rest for 10 minutes.
TO SERVELightly warm Turkish bread. Place lentil mixture on the base and top with thinly sliced rump; add roast capsicum and crumbled feta. It can be further grilled to melt cheese or serve as is.
INGREDIENTS• 4 lamb rumps, cap off, denuded• Olive oil• Z’atar spice• Lemon zest• Mint leaves, picked• Salt
FATTOUSH SALAD
• Mint leaves, picked• Breakfast radishes, quartered• Vine-ripened tomatoes• Lebanese cucumbers, cut into circles• Red onion, sliced• Purslane sprigs• Sumac• Salt• Good olive oil• Lemon juice, freshly squeezed
• Salad leaves (optional)• Pita bread, toasted or fried• Good Persian fetta • Pomegranate seeds• Baby mint leaves for garnishLAMBMarinate the lamb rumps in olive oil,
a good pinch of z’atar, lemon zest and
mint leaves. Drain off excess marinade,
season with salt, then seal the lamb
rump on both sides in a heavy-based
pan over medium heat. Place in a
hot oven for 6 - 8 minutes (or until
the internal temperature is 53°C). Do
not cook to more than medium rare/
medium. Rest in a warm place. SALAD
Cut the salad items into interesting
and different shapes. Combine the
mint leaves, radishes, tomatoes,
cucumbers, red onion and purslane
sprigs and dress with the spices, olive
oil and lemon juice.TO SERVE
Carve the lamb rump into 5 or 6
slices. Arrange the Fattoush salad
in the centre of the plate. Place the
lamb slices over the salad, add the
Pita bread, and garnish with the fetta,
pomegranate seeds, baby mint leaves
and a drizzle of olive oil.
Lamb Masterpieces highlights the benefi ts of using these “other” cuts
of lamb – cuts we now call Masterpieces – by positioning them as
creative, fashionable and versatile options that showcase a chef’s skill
and rewards them with improved plate costs.
Already popular in the foodservice industry, the lamb rump has star qualities
that suit any contemporary menu, in any market. Of all of the cuts in the leg,
this one has enough tenderness to perform when cooked medium rare to
medium.
Full of fl avour and great texture, the lamb rump is at its best when pan fried
quickly before fi nishing in an oven, carved and served as a lamb steak in the
centre of a plate, over salad, or in sandwiches.
It satisfi es those customers who like a grilled piece of meat and assists chefs
with lower plate costs compared to lamb backstrap or fi llet.
For extra fl avour, the cap can be left on for cooking. Score the fat and
season, and cook cap side down to render the fat before fi nishing in the oven.
For a leaner piece of meat, denude the rump by removing the cap and all
silver skin. This can be butterfl ied and then stuffed and rolled for roasting, or
sliced into strips for stir-frying.
GRILL: Slice rump into steaks and grill to medium rare/medium.
ROAST: A perfect cut for roasting with great fl avour and tenderness. This cut
is best served medium rare to medium. Cooked cap on or cap off, fi rst sear in a
hot pan to brown then transfer to oven.
STIR FRY: Denude (completely remove all fat and sinew) the rump and slice
into thin strips for stir frying (approximately 4 mm thick).
BOOST YOUR RED MEAT STREET-CRED WITH LAMB MASTERPIECES
Following the highly successful launch of Beef Masterpieces, Lamb Masterpieces provides chefs with the inspiration and information they need to master cuts of lamb not often seen on menus.
FOR MORE INSPIRING LAMB RECIPES, VISIT: www.raremedium.com.au/lambmasterpieces
GRILLED LAMB RUMP WITH MIDDLE EASTERN
LENTILS INTURKISH BREAD
Z’ATAR SPICED LAMB, FATTOUSH SALAD AND
PERSIAN FETTA
RECIPE BY: SCOTT PICKETT,
ESTELLE BAR & KITCHEN, VIC.MAKES 4 PORTIONS
INGREDIENTS• 5 lamb rumps, cap on
• 750 g cooked brown lentils, rinsed if
using canned
• 3 tbsp olive oil
• 1 large brown onion, fi nely chopped
• 3 cloves of garlic, crushed
• 2 tsp harissa paste
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp ras el hanout
• 250 g feta
• Salt & pepper, to taste
• Can of tomatoes
• Roasted red capsicum
• Turkish bread
RECIPE BY:MEAT & LIVESTOCK AUSTRALIAMAKES 6 PORTIONS
74-75**.indd 75 9/4/13 4:50:00 PM
Nine Tales Amber Ale is a handcrafted blend of Pale and Crystal malts, three distinct hops and 140-year-old top fermenting ale yeast. Deep copper in colour with a creamy head, this beer rewards the appreciative drinker with a long, slightly nutty fi nish.
BEER MATCH
Nine Tales Amber Ale 5.0% ABV
With the almost endless variety of beers available today, it’s possible to fi nd a beer to suit every occasion, every mood, and most importantly, every food. In fact, one of the most enjoyable aspects of beer is the pleasure to be found in pairing it with a great meal.Cafés can implement some creative ideas, with less than six beers in their repertoire. Here is one example from the James Squires Brewery of how you can make this work in your café.
Beer and food is a great match, but with the popularity of cool, refreshing lagers in our part of the world, beer has been most commonly associated with casual eating and pre-dinner drinking. But ... beer is a versatile drink.
For more recipes using James Squire beer, visit: www.prweb03.sbs.com.au/food/jamessquire
FOODBEER
AND
T H E P E R F E C T M A T C H
INGREDIENTS• 200 g pork belly
• Salt
• 500 g crusty bread
• 5 raw Spanish chorizo
• 125 ml olive oil
• 6 cloves of garlic, unpeeled
• 1 tbs smoked Spanish paprika
• 2 oranges, peeled, sliced into rings
• Chive fl owers and chopped parsley, to serve
Chilli Vinegar:
• 100 ml Suka Iloko (sugar cane vinegar)
• 6 red whole birds eye chilies, fi nely chopped
• 1 small onion, fi nely chopped
• 1 clove of garlic, thinly sliced
PREPARATIONTo prepare the pork belly, steam in a bamboo
steamer, covered, over a wok of boiling water
for 30 minutes. Remove the pork. While still hot,
lightly score the skin at 1cm intervals using a sharp
knife. Rub salt into the score marks. Place the pork
on foil, folding the sides up to the skin, leaving the
skin uncovered. Place into a deep tray; add water
until the belly is half submerged. Roast for 30
minutes at 240°C (fan-forced) or until the skin is
crisp and crackling. Once cooked, cut the crackling
away from the belly and scrap off any remaining
fat. Cut into strips and set aside. Slice the belly
into 1 cm slices and keep warm.
Tear the bread into chunks and place in a sealable
container. Add a pinch of salt and 125 ml water
and pour over the bread. Cover and shake, then
refrigerate overnight.
Remove the crackling from the pork and reserve.
Cut the meat into 1cm thick pieces.
Place the chorizo and 250 ml water into a heavy-
based saucepan. Cook over high heat until the
water has evaporated and the sausages start to
cook in their own oil. Reduce the heat to low
and continue cooking until the chorizo is golden.
Remove from the pan with a slotted spoon,
reserving the remaining oil.
Add the pork to the pan, and cook over high heat
for 2 minutes or until hot. Remove from the pan
and set aside. Add the olive oil and unpeeled garlic
cloves to the pan. Cook over medium heat until
the cloves are soft inside and the skin is golden.
Remove and set aside.
To prepare the chilli vinegar, combine the
ingredients in a small bowl and set aside.
Add the squeezed bread to the pan and cook
until golden and crunchy. Add the paprika, pork,
chorizo and garlic, and stir until heated through.
Serve with a slice of orange, a piece of crushed
crackling, chive fl owers and chopped parsley.
Serve the chilli vinegar on the side.
CHORIZO, CRISPY PORK BELLY AND GARLIC BREADCRUMBS
RECIPE DEVELOPED BY PETER KURUVITA FOR SBS “SPICE TRAIL”.
76.
76-77**.indd 76 9/4/13 4:04:03 PM
76-77**.indd 77 9/4/13 4:39:39 PM
78.
hey actually have a wide variety of products, including their
unique Wake Me Up!!! coffee offer, sandwiches, pastries and
sweets. Beyond this one unique point of difference is that some of the
stores are open 24 hours a day, offering shift workers, bar staff and bar patrons a
change from kebabs and hotdogs on their way home late at night.
With this in mind, Café Culture dug a little deeper into the world of Pie Face
to fi nd out how the humble meat pie is making a come back into the hearts and mouths of all Australians.Who is Pie Face, and how did it all start?
Pie Face was started by husband and wife team Wayne Homschek and Betty Fong. Wayne is an ex investment banker and Betty an ex fashion designer. Like all good bankers, Homschek knew how to raise capital to scale a venture. And Fong’s fashion background through the
label Paablo Nevada, which she built with Homschek, would help create a unique, quirky product. After working in the fi ckle high-fashion business, both wanted a grass-roots product with mass-market appeal. After deciding the Aussie meat pie could do with a makeover, over dinner a friend casually suggested Pie Face as a joke! Immediately, Wayne and Betty loved it – a memorable brand that resonated with all ages and had a point of difference, where faces could be drawn on pies to show their
Drive around Sydney or Melbourne these days, and you’ll find a Pie Face on almost every
corner. Inside the stores you’ll find fresh pies baked on the premises, with a funny little face on top of each one to denote the flavour. And, CONTRARY TO POPULAR BELIEF, PIE FACE
ISN’T JUST A PIE SHOP.
t h e
Franchise REVIEW
78-79*.indd 78 9/4/13 4:08:11 PM
fl avour. This was the brand to take gourmet pies and sausage rolls crafted from a French recipe, and great coffee, to the world.What is the Cool Company Award that you recently won?
We won the Big Kahuna award at the annual Anthill Cool Company Awards. Anthill is a monthly magazine and website bible of disruptive, up and coming, and cool companies in Australia and around the world. This award is the top of the top award recognising who Anthill believes is the best business they know in this category in Australia. So we were certainly very humbled to receive this for the 2nd year in a row.How important is your web presence and social media?
It is extremely important. All businesses these days need to have strong web and social media presence, as we spend more time online than ever before. These days it’s more a question of what you are doing online, rather than whether you will go online. We focus on brand positioning and communication fi rst, and then engagement. Over time I’m sure we will move to more of an engagement model. How important is coffee to the Franchise model? Do you have dedicated baristas? How does it complement the business?
It is extremely important to our business, as it is a core product that customers want all year round. Apart from the fact we personally love coffee, we see ourselves as a true bakery café. We want to provide a rounded offer of food and drinks, and coffee is a key driver in bringing customers back regularly. We have very focused training programs, bean/roasting strategy, people,
equipment, service, store design etc. Our coffee offer that we call – Wake Me Up!!! Coffee is unique, as customers can choose their strength (soft and hard blends). We also have quirky names for all the strengths e.g. kick my arse (extra strong), start my heart (strong), open my eyes (medium) and still asleep (decaf). Each store does have a dedicated barista, who is normally the franchisee or store manager and spends most of their time in the store to ensure a consistent cup of coffee each time.Pie Face recently won a silver medal in the Golden Bean chain/franchise milk based category. Are you using this to promote coffee in the business?
We certainly are; it has defi nitely boosted our coffee credentials in terms of showing our consumers that we do coffee and we do it well! How many stores do Pie Face currently have? How many more? Do you plan on national and international expansion?
We currently have a total of 78 stores: 75 stores in Australia, 3 in New York (Casino Mogul – Steve Wynn recently invested $15 million into the US expansion, with plans to open more stores in New York). Pie Face also has signed a license agreement for Pie Face to open in New Zealand, so exciting times ahead for us!
Pie Face is continuing to grow, and we’re all happy to see the rest of the world enjoying a great Australian icon in the meat pie. We look forward to some feedback and the reaction from our American counterparts on another innovative Australian concept, as they expand throughout Manhattan and the USA.
The main point of difference is our core product – pies. We want to ultimately make the best meat pies in the world and doing it in a way that is unique, by putting cute
faces on each of the pies that actually denote the flavour of the pie e.g. S for Chunky Steak, V for Vegetarian etc. So apart from the product,
the branding, prominent locations and convenience of our stores makes us very
competitive.
78-79*.indd 79 9/4/13 4:08:16 PM
80.
s one of the lucky travellers, I can
honestly say I have never eaten so much
food in my entire life; nor though, have I
ever been so inspired about what’s out there and
what innovations we can bring home to Australia.
Innovation and education were the objectives of
the trip, and we came back bursting at the seams
(literally) to try out our new ideas.
The UK excels in the food-to-go market,
with well established companies such as Marks
& Spencer, Pret-a-Manger and Eat providing
quality convenience food with a focus on health,
sustainability and freshness. These companies all
work off different models to produce their fare,
and all see incredible success.
Leading the way in innovation is Marks &
Spencer. When M&S release a new product which
performs well, everybody else follows suit, but
maybe not quite to their standard. M&S put quality
fi rst, going to great lengths to ensure the integrity
of their products. Their commitment to quality, no
matter how simple or complex the task at hand, is
admirable, and the results speak for themselves.
Simplicity and back-to-basics are the key
messages coming out of the UK food-to-go
market. The combinations of good quality
ingredients will hold their own, without suppliers
needing to get too fancy. A top seller for Pret-a-
Manger is their Posh Cheddar & Pickle on Artisan
Baguette which contains, as you may well guess,
cheddar cheese and pickle relish along with
Spanish onion, mayonnaise and roasted tomato.
Nothing new, complex or groundbreaking there ...
but one thing that this baguette is, is delicious.
This key learning of simplicity and quality is
fantastic news for the industry here at home, as
it allows everybody, from large national suppliers
to small independent cafés or sandwich shops, to
provide the consumer with what they are after. All
you need to remember are those two golden rules,
simplicity and quality, and you can’t go wrong. It’s
a proven formula.
Snack options were also everywhere to be
seen, with varieties such as whole boiled egg and
spinach, quinoa, rocket & salsa mini salad, falafel
STORY BY MEL SHARPEAustralasian Sandwich Association
The International Sandwich Safari, hosted by the Australasian Sandwich Association and the UK’s leading food-to-go innovator Tom Allen, takes industry folk from Australia on a
research tour to the world’s leading food-to-go markets: London and New York City. VISITING UP TO 8 OUTLETS A DAY, THE PACE IS SET AND YOUR BELLY BEST BE EMPTY.
SANDWICHS A F A R I
L O N D O N
80-81*.indd 80 9/4/13 4:09:42 PM
& hummus, carrot sticks & dip. The options were
endless. Most stores also offered the option to
buy half a sandwich, which not only allows you a
snack, but the fl exibility to mix and match varieties.
These nutritious snacks were very popular and had
me wishing this convenient type of grab-and-go
food was available on our shores.
A highlight of London was Borough Market.
Tucked away near Tower Bridge, Borough Market
is a vast collection of gourmet food stalls selling
everything from homemade brownies to traditional
British meat pies, and my ultimate favourite, the
grilled cheese sandwich. We saw many grilled
cheese sandwiches throughout the Sandwich
Safari, but this one was something special.
Overfl owing with grated Montgomery cheddar,
this sandwich also had some secret ingredients, a
mix of leek, onion and garlic. I’m not sure about
you, but the idea of combining cheese with
leek has never occurred to me, yet this simple
combination was fantastic. Once grilled, the
sandwich was to die for ... and, at £5 it was smiles
all round.
Other sandwiches at Borough Market included
the hugely popular duck confi t sandwich (be
prepared to line up and wait for this one), the
melt-in-your-mouth aged and dry cured salted beef
sandwich with pickles, and the slow cooked pulled
pork with slaw. Yes, we did try them all ... all in the
name of research.
The beautiful thing about stepping into a food
oasis like Borough Market is that you can draw
inspiration from everywhere, not only the complete
meal stalls that I have mentioned above, but from
the many and varied produce stalls that surround
the market. It’s possible to sample different
cheeses, olives, chutneys, meats and then think
about how the fl avours go together and how you
can take one aspect of something you see and
implement that into your menu.
When you fi nd something inspirational, don’t
be put off by thinking that you need to then
implement the whole idea into your menu or
business. Analyse what you have discovered and
think about numerous uses for this product/idea.
Does this idea allow you to step change or tweak a
current menu item, in order to refresh it and excite
customers? Does it have application over a few
menu items? It’s important to refresh, review and
implement the new ideas and inspirations we all
come across, but it’s also important to be realistic
about what’s operationally viable for your business.
The most exciting thing I took from our time
in London is that it is possible to produce quality
convenience food on a mass scale. New product
development and quality assurance are paramount
in this ultra competitive market, requiring daily
consideration and signifi cant investment for
manufacturers. Consumer expectations are at an
extremely high level in the UK, so the new product
development required by manufacturers is intense
and the scrutiny over product quality immense.
There is simply no room for error.
Whilst no mean feat, actually seeing what
manufacturers and retailers in the UK have
achieved makes me very excited for the future of
the Australian food-to-go market.
When you find something inspirational, don’t be put off by thinking that you need to then implement the whole idea into
your menu or business.
L O N D O N
80-81*.indd 81 9/4/13 4:09:47 PM
o, you start brainstorming and despair-ing in equal parts. How do you sell something you haven’t got, to get the
money to produce it – and not get disavowed? This is for real; we are not talking movies here. Despair takes the lead.
Then the CEO says she needs over $150,000 to build a new café at Melbourne Central. Make no small plans, they say! Is it time to quit acting and go surfi ng for the summer? No, hang in there, smiling CEO says, “It’s pos-sible because there is a thing called Pozible”.
“Run that riddle past me again,” says Hunt.The good news is STREAT has lots of
wonderful fans, because they really love the way its cafés and coffee business helps young homeless people get off the streets and into training and jobs in the hospitality industry.
Well guess what ... the cookbook did turn out to be fabulous and has now hit good book shelves around Australia. On top of that, STREAT actually sold over 500 copies without
even having a book to show anyone! Thanks to all those wonderful fans.
OK, that is a great result – but did they fi nd a way to turn that fabulous little cookbook into a café?
“You bet,” says the smiling CEO.Then how did this crazy plot all come
together? At the heart of it was an amazing, 90-day
campaign on Pozible, Australia’s leading crowd-funding platform. By the end of the campaign (Nov 30, 2012) hundreds of people and many companies had pledged their sup-port online by pre-ordering; copies of the cookbook, cups of coffee, bags of coffee, brunches, lunches, dinners, functions and all sorts of other items. This fantastic public and corporate support enabled STREAT to raise the cash and gather the in-kind support to build the new café – and it began operating in February!
The sole purpose of the café is to enable
STREAT to provide many more thousands of hours of work experience, plus life skills and hospitality training, for young homeless and disengaged people in Melbourne.
The vibrant 160-page hardcover cookbook, a fi rst for STREAT, is in selected stores now and will be formally launched in April at the offi cial opening of the new café. It is fi lled with deli-cious recipes from around the world, created by STREAT’s executive chef, Rob Auger, as well as recipes from graduates and trainees of the STREAT hospitality-training program. The cookbook also features beautiful photography and artwork and a foreword and recipe from celebrity chef Poh Ling Yeow, of ABC’s Poh’s Kitchen.
The STREAT Cookbook was conceived in 2011, when publisher Jonette Wilton of Smudge Publishing featured STREAT in her own cookbook and fundraising dinner. This simple act of generosity, with the help of hun-dreds of others, raised about $4,000, which
“MR HUNT, HERE IS YOUR MISSION ... SHOULD YOU DECIDE TO ACCEPT IT.A great little not-for-profit called STREAT needs some help. They have no money (as usual) and they
want to print and sell 3,000 copies of a cookbook. OK, it is going to be a fabulous cookbook – but they don’t actually have a copy to show or sell to anyone!”
STREAT’s fabulous 160 page hard cover cookbook
Rebecca Scott, Co-founder and CEO of STREAT, at the café her cookbook created
From the
CORNER
BY IAN JOHNSON82.
82-83*.indd 82 9/4/13 4:11:29 PM
was put aside to be used as seed capital for STREAT’s cookbook.
Then in March 2012, STREAT and a bunch of talented volunteers, graphic designers, photographers, artists, communicators, chefs and trainees all started working frantically on the book. The fi nal, fully designed and curated version of the book was ready for the printers in August. In September, STREAT launched the crowd-funding campaign on Pozible, which raised $41,406. Then Mel-bourne Central’s owners, The GPT Group, donated $40,000. Extra corporate sales of the cookbook and other major donations pushed the total cash raised to just on $115,000. In addition, architects Six Degrees and a number of other suppliers contributed over $85,000 of amazing in-kind support to help build the café.
Refl ecting on the whole project now, STREAT’s co-founder and smiling CEO, Re-becca Scott, says, “It makes me think that an-thropologist Margaret Mead was right when she said – 'Never doubt that a small group of thoughtful, committed citizens can change the world; indeed, it’s the only thing that ever has'. Well, we are not changing the world yet, but our fantastic little cookbook is really help-ing us change some young lives.”
Purchasing a copy of STREAT’s cookbook, or its coffee or frequenting their cafés, is a great way to take part in STREAT’s crusade to stop youth homelessness and to turn a young person’s life around.
Simply visit STREAT’s website: www.streat.com.au/cookbook
WHAT IS STREAT? There are over 100 million people living and
working on the world's streets, and 105,000 of those people are in our own Austral-ian communities. STREAT is a not-for-profi t social enterprise that provides homeless and disengaged people aged 16 - 25 years with a supported pathway from the streets to careers in hospitality and other industries.
The organisation currently runs three cafés and a coffee roasting business in Melbourne where the young people receive their social support, life skills and hospitality training. STREAT is almost half way to becoming fully sustainable (i.e. generating all of its income needs through its businesses) and plans to expand into other cities/states once that objec-tive is achieved – in about 2015.
STREAT’s social support team works ex-tremely hard to fi nd young people who are willing and able to take on the program, which leads to accredited hospitality qualifi cations through the William Angliss Institute. Com-mitting to three or six months of training is a big challenge. Turning up on time every day, in good shape, ready for a class or a café shift is one of the biggest challenges for the trainees. It is also their biggest achievement and the fi rst key step in rebuilding young lives.
To date, 60 young people have taken part in the program and helped STREAT serve its customers over 400,000 meals and coffees. Through its businesses, STREAT gives all these wonderful customers a tangible way to help stop homelessness – through every delicious mouthful.
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STREAT graduates Aaron and Ben with Poh Ling Yeow from Poh’s Kitchen
STREAT’s Po’Boy(poor boy) sandwich.
In New Orleans in the 1930s, restaurant owners would give away sandwiches to
the unemployed and homeless.
82-83*.indd 83 9/4/13 4:12:09 PM
www.roband.com.auph: (02) 9971 1788
Rapidly toasts sandwiches, paninis and focaccias.
Seals in flavour, trapping juices and nutrients to deliver beautifully seared and grilled tender meat, poultry and fish.
A must have for busy cafes, takeaways, sandwich shops and anywhere that high-speed toasting and grilling is required.
Key Features:
Six or eight sandwich capacity
Quality aluminium cooking plates for efficient and effective heat transfer
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Optional ribbed top plate and or non-stick coating
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Roband Grill Station
84-85**.indd 84 10/4/13 12:58:31 PM
You are invited toJoin the gift dollars revolution
www.giftdollars.com.au
Join the revolution
Gift dollars is an exciting new platform designed for the café industry, to help you drive extra revenue and profi t.
CAFÉ OWNERS!
I t ’s so easy When your café accepts gift dollars, we send you new customers, and pay you.
• You get new customers• You get incremental revenue• You increase revenue and profi t• You don’t need to discount your prices• You don’t need any hardware, or software• You don’t need to pay any joining fee.
There’s nothing to pay – it’s free!• You don’t have any obligations
So, please check it out; join for free.
Visit www.giftdollars.com.au/cafeand register your interest on the form provided.*App available for iphone and Android
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84-85**.indd 85 10/4/13 12:58:43 PM
Australia’s godfather of Italian cuisine,
Stefano Manfredi, and leading coffee
roaster Wayne Archer have launched
a new family of blends for Espresso di
Manfredi. The chef and the coffee blender have
reunited again to translate their ideas, following
the launch of Classico in 2000. Now the duo have
released Audacia (bold) and Chiaro (delicate), along
with beautifully reimagined packaging and a range
of Ceramica di Manfredi celebrating the essence of
sprezzatura.
Manfredi says:
“With Classico we created the perfectly balanced
Italian coffee. Wayne has been able to interpret
perfectly my vision for two new fl avours to round
off our coffee family.”
Chiaro, a more citrus based coffee with honey
on the nose, possesses sensations of chocolate
and vanilla and top notes of orange peel, perfectly
balanced with a cherry-like fi nish. At the heart of
the blend is lightly roasted, high grown Papua New
Guinean coffee.
Audacia has a rich, tangy, syrupy nature with
dried fruits in its character. The essence of the
coffee enhances the richness of the fruit and carries
a lot of punch that cuts through the milk. The blend
has complex Sumatran and Indian Arabicas and a
touch of Kenyan darkly roasted to cut through the
milk. Classico, the original blend, is a fi ne, complex
coffee with full body, balanced fruit and acid tones
and a long, lingering, chocolaty fi nish.
Archer says:
“It was intriguing and curious to hear Stefano’s
descriptions of what I would call body or acidity. He
would say something different to my coffee jargon.
It was always an interesting exchange of views.”
Manfredi and Archer both speak the language of
fl avour. Manfredi was virtually weaned on coffee,
living above a café in the town of Gottolengo in
Lombardy, before migrating with his parents from
Italy to Australia.
Archer is the master blender and roaster in
Australia for D.E Coffee & Tea, the third biggest
coffee company in the world.
Contact: D.E Coffee & Tea T. 1300 33 1753 W. www.espressodimanfredi.com
MANFREDI CELEBRATES THE ESSENCE OF SPREZZATURA
MANFREDI
ARCHER
The blend has complex Sumatran and Indian Arabicas and a touch of Kenyan, darkly
roasted, to cut through the milk.
86-87.indd 86 9/4/13 4:16:34 PM
When it comes to presentation, convenience and taste, you can’t beat
the Ingham Schnitzel range. Made from 100% Australian chicken,
these longtime favourites are delicately seasoned and coated in our
famous crispy golden crumb. So if you’re looking for schnitzels that
require minimal preparation and that both you and your customers
will love... Inghams has the answer.
www.inghamfoodservice.com.au For more information or to place an order, contact your local branch.
Medium Schnitzel 135012
Bistro Schnitzel 126719
Premium Breast Schnitzel 126719
Breast Meat Schnitzel 33910
There’s a lot to love about our Schnitzels
86-87.indd 87 9/4/13 4:16:40 PM
88.
FLAVOURS OF URBAN MELBOURNEFavourite restaurants & cafés in urban Melbourne
Written & edited by Jonette GeorgeDesigned by Daniele WiltonPhotography by Kaitlyn Wilton, Paul Fletcher & Bianca White
The sequel to the award-winning Flavours of Melbourne, Flavours of Urban Melbourne is a lavishly
designed coffee table book that takes readers on a culinary journey through the best restaurants, cafés, and bars in the North, West, East and South of Melbourne.
With stunning photography to highlight each venue, Flavours of Urban Melbourne includes a selection of delicious recipes from local chefs, as well as historical information about each area, allowing the reader to learn how these inner suburbs of Melbourne have become so renowned for quality and affordable dining.
A beautifully presented coffee table book, Flavours of Urban Melbourne is a
must-have guide for those visiting the city, and the perfect gift for locals who want to be in the know.
Areas covered include, North: Fitzroy, Fitzroy North, Collingwood, Carlton, Brunswick, Brunswick East, Northcote, Coburg. West: Seddon, Spotswood, Yarraville. East: Toorak, Richmond, Hawthorn, Malvern, Camberwell. South: South Yarra, Prahran, Windsor St Kilda, Ripponlea Brighton, South Melbourne.
Also includes historical timeline of the areas and includes maps and street listings.
Published by Smudge Publishing www.smudgepub.com.auRRP: $70.
This delicious book not only provides Dorinda’s personal story, but her recipes and real life tips on how she
lost the weight and kept if off. Recipes have been assessed by dietitians and and are the actual recipes Dorinda uses to keep on track.
Dorinda Hafner is a chef and food anthropologist of international renown, as well as a teacher, motivator and free spirit. Her mission in life is to remind others that life is for living, for having fun… and of course, for eating well! She uses her strengths and passions to inspire others to harness their own gifts, and to remind them to see each day as a good day … it’s all a choice.
In recent years, Dorinda successfully tackled her weight problems with sheer grit
and determination and with the assistance of bariatric surgery and the support of medical specialists and dieticians. The combined efforts of all involved saw Dorinda lose over 80 kilograms – and simultaneously shed a host of health issues with which she had been plagued. Her 8th and newest book, Honey I Shrunk the Chef! sprung from the depths of her own experience and a heartfelt desire to share them with startling honesty with others who might be facing similar challenges, and in turn to motivate and inspire them.
Available at all good book stores orwww.honeyishrunkthechef.comRRP: $34.95.
Book
HONEY I SHRUNK THE CHEF - DORINDA HAFNER
This is an amazing book that everyone with a social conscience should purchase. The generosity and commitment from all of
the people involved in creating this cookbook is inspirational. Even without trying a recipe, the book is a visual feast and a humbling and uplifting read.
The vibrant 160-page hardcover cookbook is fi lled with delicious recipes from around the world, created by STREAT’s head chef, Rob Auger, as well as recipes from graduates and trainees of the STREAT hospitality-training program. The cookbook also features beautiful photography and
artwork, and a foreword and recipe from celebrity chef Poh Ling Yeow of ABC’s Poh’s Kitchen.
STREAT supports and trains disengaged youth, who are at high risk of homelessness, for six-months across its café and coffee businesses. The cafés are located in Flemington, McKillop Street in Melbourne’s CBD, and the new café is in Melbourne Central.
To purchase a copy, visitwww.streat.com.auRRP: $45 + postage.
30 RECIPES FROM STREAT
FLAVOURS OF URBAN MELBOURNE
88-89.indd 88 9/4/13 4:18:32 PM
88-89.indd 89 9/4/13 4:18:41 PM
90.
T O B Y ’ S E S T A T E A S I A .K I N G S T O N & C O .
588 HIGH STREET, PENRITH, NSW 2750. (02) 4731 3703
8 RODYK STREET, #01-03/04, SINGAPORE, 238216 +65 6636 7629
This latest project from hospitality
entrepreneur Fernando Drakos is a
gem of the West. Kingston and Co.
located in Penrith is the culmination
of years of café experimenting
from Fernando’s projects both in
Australia and overseas. Fernando,
a combination of Greek father and
Spanish mother, was born into
hospitality. He co owns several
other café concepts in Sydney with
Dish Espresso at Moore Park and
Kingston and Co. at Belconnen in
Canberra. The Penrith setup is state
of the art, with a complete snub
on the latest café look of industrial
style fi t outs. Kingston and Co. has
given the design a warm majestic
feel like the café’s cool name – on
further discussion I found out it was
the name of his beloved pooch. The
café has a high-end franchise feel,
with no tacky bits attached.
Fernando has brought his good
friend Darryl Martin into his new
project as Executive Chef to take
care of the food offerings across all
of his cafés. The highlight of my visit
was the amazing food on offer, all
being generated from the compact
kitchen snuggled in the corner of
the café. I settled on the sticky lamb
ribs and came back the next day to
wrestle down the pulled pork sanga.
The menu is restaurant quality, and
well presented at a café price point.
The coffee was amazing and
the small team of passionate
baristas made sure I was appeased
fully before my service time was
complete. Fernando has been
around coffee a long time and has
fi tted the blend well to the market.
I also discovered this café king was
part of an upmarket tea concept in
London and has put a fair bit of his
tea knowledge into this café, with
some rare varieties on offer.
Kingston and Co. is well placed in
Penrith’s newest shopping precinct,
right at the funnel of both entrances
into the Westfi eld Shopping Centre.
The design also has a street window
for quick takeaway service, which
has already created a morning
lineup for the well presented
takeaway espresso.
One thing I really enjoyed about
my experience at Kingston and Co.
was the superior customer service.
The staff all knew how to meet and
greet, and everyone that entered
the space was put at ease within a
few seconds. It’s so nice to see this
old fashioned service in a cool café
environment in a busy city strip.
I am looking forward to seeing
Kingston and Co. progress all
around the country and will be
enjoying seeing this great café
concept outside of the traditional
CBD locations.
Since its beginnings back in 1998
in Sydney, Toby’s Estate Coffee
has become synonymous with
sustainably traded specialty coffee.
Toby Smith has now ventured into
the Far East. Its Asian fl agship
roastery and café has gathered a
solid following since its foundation
in 2011. It was a great pleasure
to now see this business come to
fruition, as I had travelled to a trade
show in Singapore with Toby 10
years ago and we could both see
the opportunity for an Australian
coffee concept in this growing
marketplace.
Toby’s opened its doors in
Singapore at a crucial time in
the country’s specialty coffee
development. Its team is very
enthusiastic and composed of some
of the best baristas and roasters in
Asia. The design of the outlet is a
true homage to all things coffee.
Housed in a renovated warehouse
by the Singapore River which, back
in its heyday, actually stored coffee
and cocoa. Some of the older
traders in the city have stories of
delivering beans there when they
were young.
As you step inside, you are
greeted by an actual coffee
tree housed in the centre of its
communal table, a huge painted
mural depicting all the steps
involved in creating a great cup and
a 35 kg Loring roaster with a few
tonnes of green beans in hessian
sacks beside it.
The cement fl oors are reminiscent
of coffee drying patios, the walls
are decorated by prints of Toby’s
travels around the world to origins
and the colourful array of cultures
connected to this industry.
The daily offering of several
rotating single origins served in
every conceivable brewing form
make this a defi nite Mecca for
“coffeeists”.
Toby holds onto its dedication
to quality, sustainability and
knowledgeable service in its arrival
to Asia. Toby’s Estate in Singapore is
a must visit for anyone longing for
an expertly extracted espresso or
carefully crafted pour over.
Toby’s currently supply a number
of cafés in the country and the
region, with a growing number
of followers in Singapore and
Asia-wide as the awareness for
high quality coffee develops in the
region.
There is a wide array of brunch
offerings to suit your brew as well;
the kitchen stays open all day.
Toby’s operating hours are Sun
- Wed, 7:30am - 6pm and Thurs -
Sat, 7:30 - 10pm. Australian beers
and wine are also on offer, for
those who need to balance out
their caffeine intake.
90-91.indd 90 9/4/13 4:20:11 PM
91.
W O O D M A N ’ S A X EE S P R E S S O .A smart café family has reinvented
the old Wahroonga butcher’s
shop into a hip new concept in
the heart of this busy shopping
precinct. Owners George and his
son, Anthony, Karnasiotis have
been involved in the hospitality
industry for over 25 years. George
started off in McMahons Point
with a café deli on Blues Point
Road. He then moved on to a
café/restaurant in Roseberry, an
espresso bar on Miller Street in
North Sydney followed by a café/
restaurant in Chatswood and
another café/restaurant in North
Ryde corporate area and fi nally,
“Cafe Zivelli” in Lane Cove.
Anthony, on the other hand, is
undertaking his debut as a new
café owner, although he has cut
his teeth in his dad’s businesses
from an early age. Such is the life
in many good European hospitality
families.
The Butcher’s Block is a cool take
on a traditional old suburban
butcher shop, which includes
a themed fi t out with lots of
butchery paraphernalia including
the staff uniforms, meat rails and
a meat clever handle on the toilet
door. The unique butcher shop
customer service skills have also
been transferred well, with a warm
approach to this fun café business.
The café has been packed since
opening over a month ago, and
many locals have made this space
their home.
The food is amazing and is served
up on slabs of seasoned timber,
which fi ts the rustic theme. I had
the perfect Eggs Benedict with
soft poached eggs and creamy
homemade hollandaise. The coffee
also was well presented, and the
team of baristas quickly put out
perfect brews to the busy line up
of eager patrons. The café has a
nice outside courtyard that backs
onto the main Wahroonga City
Council parking lot with plenty of
spaces available, making the café
easy to get to. What I enjoyed was
the fact that I can pull straight off
the north coast freeway after a
four hour drive and be sipping a
coffee within minutes – a welcome
start to my frequent Sydney
visits. The Butcher’s Block has a
defi nite easy feel about it and has
some unique features, such as a
workable herb farm built into the
back deck verandah walls and
large communal tables for business
or family reunions.
It’s nice to see Sydney café owners
investing in some interesting
concepts like The Butcher’s Block.
I think this style of café is the
future of Sydney hospitality; I look
forward to what lies ahead in the
next decade of café development.
There’s an exciting coffee buzz
around Mackay, with the opening of
Woodman’s Axe Espresso, the new
coffee venture for owners Steve and
Merryn Ward.
Steve and Merryn began their
journey into the coffee world when
they bought into the Gloria Jean’s
Coffees franchise system. It was
during this time their true passion
for coffee started to brew. Ten
years later, they sold their successful
Gloria Jeans’ stores, and established
Woodman’s Axe Espresso in late
2012, as Mackay’s fi rst espresso
bar serving high end and specialty
coffee.
Merryn said moving from a
franchise to an independent was
not as daunting as some may think.
“Over the years we have attended
many coffee exhibitions and aligned
ourselves with industry leaders who
have graciously assisted us during
our research. With this kind of
backing and support, we knew we
could make a successful transition.”
The espresso afi cionados say fi nding
suppliers who share their love of
quality coffee, excellent customer
service and consistency is key to
operating a successful independent
coffee house. Steve and Merryn
believe they’ve found the right mix
of specialist wholesale roasters and
suppliers to ensure they’re one of
the most sought-out espresso bars
in the city.
Woodman’s Axe has three different
espresso coffees to choose from; 5
Senses coffee as the house blend, a
guest coffee from Smugglers, which
is contract roasted by Peak Coffee
and a Single Origin from Cup
Coffee. Woodman’s Axe also offers
brewed coffee, from Cup Coffee.
Steve said both he and Merryn feel
it’s important to offer a variety of
choices. “We love coffee so much
and want to try as many different
varieties and blends as possible.”
Steve said he’s excited to be able to
introduce specialist, high-end coffee
to curious coffee lovers. “Regional
centres in Australia are still fi nding
their feet, and this was a challenge
for us to see if Mackay was truly
ready for such a product. To our
delight, our espresso bar has been
well received, with new customers
daily discovering the specialty taste
of great coffee.”
T H E B U T C H E R ’ S B L O C K .15 REDLEAF AVENUE, WAHROONGA 2076
(02) 9487 8136
41 SYDNEY ST, MACKAY QLD 4740 0437 773 776
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92. ADVERTISERS GUIDE
ADVERTISERS
gift tokens
AMANTIT. 1800 263 333W. www.amanticoffee.com
APPLIANCE MAINTENANCECOMPANYT. (02) 9792 4475W. www.appliancemaintenance.com.au
BFCT. (02) 6280 7511W. www.bfcsrl.it W. www.galileo11.it
BIOPAKT. 1300 246 725W. www.biopak.com.au
BITE SIZE COFFEE TREATST. (02) 9723 6500W. www.bitesizecoffeetreats.com
BRITA PROFESSIONALT. 1300 557 762W.www.brita.com.au
BOEMAT. (02) 9756 4744W.www.boema.com.au
CAFETTOT. 1300 364 440W. www.cafetto.com
CAPPUCCINET. 1300 788 355W. www.cappuccine.com.au
CLOROXT. 1800 240 502W. www.cloroxcommercial.com.au
CHEEKIT. (02) 9939 1900W. www.cheeki.net.au
COFFEE ROASTERS AUSTRALIAT. (07) 5529 0888W. www.coffeeroasters.com.au
COFFEE WORKS EXPRESST. (02) 9533 2693W. www.wegaaustralia.com.au
DI STEFANO CAFFET. (02) 9764 8888W. www.distefano.com.au
ESPRESSO KICKT. (07) 3123 4141W. www.espressokick.com
COFFEE GALLERIAT. 1300 797 944W. www.coffeegalleria.com.au
DAVINCI GOURMETT. (02) 9741 4510W. www.davincigourmet.com.au
DI BELLA COFFEET. 1800 332 163W. www.dibellacoffee.com
DIMATTINA COFFEEMelbourne T. (03) 9462 4499Perth T. (08) 9244 9377W. www.dimattinacoffee.com.au
DISAVÈT. (03) 9702 7733W. www.disave.com.au
DUCALET. 1300 DUCALE (382253)W. www.ducalecoffee.com.au
ELIXIR COFFEET. (07) 3356 5652W. www.elixircoffee.com.au
ESPRESSO COMPANYAUSTRALIAT. 1300 326 326W. www.espressocompany.com.au
INGHAMW. www.inghamsfoodservice.com.au
JAMES SQUIREW. www.malt-shovel.com.au
FOXTELT. 1300 362 282W. www.foxtel.com.au/discover/foxtel-for-business
GIFT TOKENST. (02) 9409 8600W. www.giftdollars.com.au/cafe
GOLD LEAF CREATIVET. 0434 022 383W. [email protected]
LATORRE & DUTCH COFFEE TRADERST. 0430 817 064W. www.latorredutchcoffee.com
LION DAIRY & DRINKST. (03) 9188 8000W. www.lionco.com
MILTON TRADINGST. (02) 9677 2899W. www.miltontradings.com
MOCOPANT. 1300 730 465W. www.mocopan.com.au
MPM MARKETING SERVICEST. (07) 3853 5800W. www.mpmmarketing.com.au
PAC TRADINGT. 1300 853 869W. www.pactrading.com.au W. www.greenmarkpack.com.au
PINE TEA & COFFEET. (02) 9680 9117W. www.pineteacoffee.com.au
PAPA JOE’ST. 1300 380 115W. www.papajoes.com.au
PROASTERT. (07) 5529 0888 (local agent)W. www.coffeeroasters.com.au
PRANA CHAIE. [email protected]. www.pranachai.com
ROBAND AUSTRALIAT. 1300 776 225W. www.roband.com.au
PROCALT. (02) 9971 1788W. www.procal.com.au
WILLIAM ANGLISSINSTITUTE OF TAFET. (03) 9606 2103W. shortcourses.angliss.edu.au/Coffee-Academy
VOLERE ESPRESSOT. 1300 552 883W. www.volere.com.au
WILD 1T. 0435 794 537W. www.wild1.com.au
ZERO JAPANW. www.zerojapan.com.au
ZEROZT. (08) 9345 2255W. www.zeroz.com.au
9BART. 1300 646 322W. www.9barespressoservices.com.au
MLAT. 1800 023 100W. www.mla.com.au
MINAS HILL COFFEET. (03) 8300 6029W. www.minashill.com.au
NATVIAW. www.natvia.com.au
92-93.indd 92 10/4/13 1:09:58 PM
93.
afé Culture would like to recognise these great achievements by an industry endorsement tick
of approval, so we have developed a logo that will be presented to products that we have recognised as standout concepts. The logo can be proudly displayed on product packaging and in marketing material. Through Café Culture’s expansive reach in the hospitality marketplace, we can share these great
achievements with a large café audience.
Our fi rst recipient for this prestigious award is Clorox, with their winning café concept of the Chux Espresso Café Superwipes®. This exceptional product has become a favourite for baristas across our nation as the preferred steam arm wipe. Clorox developed this washable/reusable wipe and have specially colour coded it for hygiene purposes. Stay tuned for other great products to be given the Café Culture tick of approval.
Café Culture has been in a fantastic position over the last 10 years as an industry consultant to see some pretty amazing products and services come through our doors. Some of our favourite café concepts from our smart suppliers have found a point of difference within the café environment that have PUT THEIR PRODUCT AT THE TOP OF THE LIST AROUND THE COUNTRY AND THE WORLD.
separate your cafe from the rest
1300 552 883www.volere.com.au
TICK
BIGSCHOOLS
The Coffee Academy is an initiative of the William
Angliss Institute and Douwe Egberts Australia to promote
and deliver excellence in all aspects of coffee training,
for the hospitality industry and individuals who love to
prepare a perfect cup of coffee.
555 La Trobe Street, Melbourne VIC 3000
T. (03) 9606 2103 F. (03) 9606 2141M. 0435 659 820W. shortcourses.angliss.edu.au/ Coffee-AcademyE. [email protected]
WILLIAM ANGLISSINSTITUTE OF TAFE
FOR MORE TRAINING SCHOOLS, BOOKMARK www.cafeculture.com/trainingschools
92-93.indd 93 9/4/13 4:28:07 PM
94.
Espresso machine manufacturers are an inventive lot.WE HAVE SEEN THE DEVELOPMENT OF ESPRESSO BREWING TECHNOLOGIES using the traditional brew group technology dating back over 50 years with which all cafe patrons are familiar. Then we had the introduction of automatic machines that took the barista out of the picture. This was followed by pod machines, and more recently the ubiquitous capsule units found in every supermarket in Australia.
Cleaning and descaling these
coffee brewing systems has
advanced similarly, from powders
for the traditional three-way-
valve brew groups mentioned above to tablets,
sachets and liquids.
Australian’s though have a passion for milk
based coffee. The cappuccino has been joined
by caffè latte, flat white, long macchiato
and piccolo latte as favourite beverages. The
home and office coffee revolution has seen
an explosion of machines to feed the caffe
addiction at home and at work. Increasingly
these machines are expected to produce milk
as if frothed by Matt Perger, Australia’s current
latte art champion.
To be sure the myriad of milk frothing
devices stay functional, they need to be kept
clean. This means not just free of congealed
milk fat, but without milk-stone and bacteria.
The familiar steam frothing wand on a
traditional espresso machine is no exception.
The steam tips can become blocked and the
wand itself covered in milk stone and other
unsightly contaminants.
When we look at white milk we may not
realise that what we are really looking at is an
emulsion - water with microscopic globules of
fat along with calcium phosphate, the proteins,
whey and casein, and numerous minerals.
When the milk is heated it undergoes a
number of chemical reactions. The calcium
comes out of the solution and deposits on the
metal surface and the proteins become de-
natured forming a glue-like structure.
Cleaning milk based deposits is best done
while the milk is fresh. For example it is easiest
to clean the outside of the steam wand with a
good quality steam wand cloth, like the Cafessi
Steam Wand Cloth from Cafetto. Smaller than
normal cloths make it lighter while the cloth
itself is a high-density microfibre providing a
great clean and easy rinsing and washing.
When frothing milk it is very easy to have a
tiny amount of milk flow back up the steam
wand as the boiler pressure drops when the
steam is released. This is why the barista
should give a short blast of steam from
the wand after the milk has been frothed.
Nonetheless, a small amount of milk can
remain and the milk stone and proteins will
slowly build up inside the steam tip and up
the wand. To clean these hard to get to spots,
the wand can be cleaned with special steam
tip and wand brushes. The wand can also be
soaked in a solution of milk frother cleaning
solution to soften and assist removing the
deposits.
Wands that are rarely cleaned and covered
with milk deposits are a poor image for any
café. It is easy to keep them clean with simple
procedures and good quality accessories.
“Cafessi” is a trademark and “Cafetto” is a
registered trademark of Cafetto Pty Ltd.
Always rinse the steam wand after cleaning and release steam pressure to cleanse the wand of cleaning solution and
release deposits.
HYGIENEWAND
Barista Champion.
94-95.indd 94 10/4/13 1:05:03 PM
cafetto itDIRTY MACHINE?
The only way to achieve a safe and optimum clean for your coffee machine.
crafted. certified. clean
Ask for it today
Aus 1300 364 440 NZ 0800 772 227 Singapore 800 616 3122 International +61 8 8245 [email protected] / www.cafetto.com
94-95.indd 9594-95.indd 95 9/4/13 4:28:56 PM9/4/13 4:28:56 PM
Phone: 02 9764 8888 Fax: 02 9764 8887www.distefano.com.au
96.indd 96 9/4/13 4:29:18 PM