AU $6.95+ the magazine for the café industry

Cafe

ISSUE 31

O F F I C I A L R E S U L T SA L R EFrom the

CORNER

THE OTHER COFFEE

I N S I D E T H I S I S S U E

1 4c copy (2).indd 1 25/11/12 7:27:29 PM

freshroastedcoffee

South Melbourne173 Clarendon Street South Mel bourne VICPhone: 03 9929 7444paul@dimattinacoffee.com.au

Osborne Park3/19 Collingwood Street Osborne Park WAPhone: 08 9244 9377infowa@dimattinacoffee.com.au

Reservoir126 Edwardes StreetReservoir VICPhone: 03 9462 4499reservoir@dimattinacoffee.com.au

Photos: Dimattina Coffee Sumatra field trip 2012www.dimattinacoffee.com.au

2-3.indd 2 23/11/12 12:03:16 PM

20.

14. Brent Williams recently had the good fortune of attending the adventure that was the GLORIA JEAN’S ABUNDANCE GLOBAL

CONVENTION 2012.

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.74. Café PeopleMeet Paul, Dean and Emma Slade

94. Hot Café ReviewsWe check out some of the best cafés from around the country.

96. Advertisers GuideBusinesses supporting the café industry.

97. Training SchoolsBarista training with the experts.

7. News from AboveNews from above with Phillip Di Bella.

8. Cultured ProductsNew products and industry innovations.

10. Cultured GossipGet the latest news for café owners and the café industry.

36. Golden Bean 2012 wrap up.

18. Nui is a dedicated AUSTRALIAN FAIR TRADE COMPANY focusing on

the production of certified organic and wild harvest products from the South Pacific.

Cafe

88. IN THE MODERN CAFÉ, providing customers with the choice of quality house made or locally produced

products that have a real tangible origin is an essential ingredient.

3.

Suppliers and tasters of the finest quality leaf teas in Australia since 1996

BUY ONLINE NOW!

Great quality at wholesale prices

FROM

2-3.indd 3 27/11/12 11:33:02 AM

Welcome to issue 31 of Café Culture magazine. Our last for the year 2012!

editor’s

Editor - Justeen Singlejusteen@cafeculture.comPhone: (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 Chilverskevin@cafeculture.comMobile: 0410 504 059

Sales Executive - Robert Marlowerob@cafeculture.comMobile: 0427 341 936

Accounts - Kristine Edwardskristine@cafeculture.com

Copy Editor - Jo AtkinsRnRmedia@bigpond.com

Art Director - Jay Beaumont jaybeaumont@gmail.com

Graphic Designer - Joey Dablejoey@cafeculture.com

Graphic Designer - Bronwyn Hillbronwyn@cafeculture.com

Photography CreditsShayne McCristal

Media Releases to justeen@cafeculture.com

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.Welcome to issue 31 of Café Culture – our last

for the year 2012!

This issue, it’s a hard act to follow on from

our last bumper edition. Issue 30 was extremely

well received from all corners of the industry for

several reasons. Firstly, we created the annual

Australian Café Industry Directory, which was

developed as a helpful resource of products and

services to assist in simplifying the café owner’s

daily purchasing decisions. Therefore, from this

issue onwards, our usual Suppliers Guide Listing

will be condensed into an Advertisers Listing in

order to make way for this once a year bumper

edition that includes the Annual Directory, which

you should keep close at hand to refer to.

And secondly, we introduced the fi rst ever

snapshot of the “state of the industry” taken

from the inaugural Australian Café Industry

Report. The report was the culmination of

extensive research, which now provides

operators with an insight into the industry and

an understanding of the trends occurring. We

printed an extra 5,000 copies of issue 30, which

have all now been distributed and put to good

use.

In addition to the Australian Café Industry

Report, Café Pulse recently took the opportunity

to focus on one particular area within the

industry, by surveying the many coffee roasters

who attended the 2012 Golden Bean Coffee

Roaster Competition and Conference. Page 40

gives an overview from the report, with some

interesting outcomes.

This year’s Golden Bean was again held in

Caloundra on the Sunshine Coast. We are

extremely pleased with the results, with some

very deserving medal winners.

Feedback from attendees has been

unprecedented, with many commenting that

attending the event exceeded their expectations.

It was a valuable experience in meeting

passionate and like-minded people, sharing their

knowledge and working towards common goals.

The speakers line up was also well received

and included Juliette Caulkin from UTZ Certifi ed,

Dr Chuck Hahn from Malt Shovel Brewery,

and Andrew Hetzel also joined us to bring the

industry up to date on high grade Robusta and

why we shouldn’t ignore this coffee species. For

more from Andrew, check out the Robusta story

on page 22.

During the Golden Bean, we took some time

to work on a new segment for the magazine,

called Coffee Notes. We pulled seven well-

known coffee identities aside to blind taste eight

coffees supplied by some of the coffee roasters

attending the event. On page 55, they provide

a brief overview of the coffees and who owns

them. It’s a great way to support our Australian

coffee roasters and for our readers to get to

know the products that are out there.

The full wrap up on the Golden Bean,

including all the gold medal winners, can be

found starting on page 36.

I would like to introduce our newest staff

member to the team, Bronwyn Hill. Many

of you would have met Bron already at the

Golden Bean. She has recently made the break

from city life to our beautiful seaside town of

Port Macquarie and brings with her a wealth

of experience in graphic design and printing.

Bronwyn’s knowledge will boost Café Culture’s

creative design services to customers, so should

you require any assistance for your products

please just give Bronwyn a call.

In this last Editor’s Note for the year, the team

at Café Culture would like to thank you, one

and all, for your support throughout the year.

We wish you a safe, happy and healthy festive

season and look forward to seeing you again

next year at our next Café Biz Expo – 10 and 11

March 2013.

Editor Café Culture MagazineBY JUSTEEN SINGLE4.

AU $6.95+ the magazine for the café industry

Cafe

ISSUE 31

O F F I C I A L R E S U L T SA L R EFrom the

CORNER

THE OTHER COFFEE

I N S I D E T H I S I S S U E

Issue 31 - The Golden Bean

IMAGE: with Dr Chuck Hahn at the Golden Bean

4-5jo.indd 4 27/11/12 11:34:27 AM

* Some conditions may apply.

oléolololololééééé

BANANABBBBBAAAAAAAAAA NNNNNNNNNNNNNAAAAANNAANNNBBAAANNNAAAANNNNNNAAANNAANNBBBAAAAANNNNNAAAAANNNNNNNNNNAAANNAANNBBBBAAAAAAAANNNNNNAAAAAAAAAAANNNNNNNNNNNNNNNAAAAANNNNAAAANNNBBBBBBAAAAAAAAAAANNNNNAAAAAAAAAAAAANNNNNNNNNNNNNNAAAAAANNNNNAAAAAAAANNBA NNABANANNABAANNAANNNAANANAAAAAAAAA AAAAAAAAAA AAA

FREE of Cost* Equipment

Upgrade at no cost.

Call now for FREE samples! FREEcall 1-800-COFFEE

HoRchAtaHH

Try the tropical delights of banana tinged with spicy chai. Available in 500g tins.

Easy to make

Infuse with cinnamon. Delightful,

warm and spicy.

Coffee with Crunch!

Edible chocolate waffle mini-cups.

Great for babyccinos, chai and ice-cream, or even liquer shots.

Let the chocolate flow through the

coffee – Yum!

Premium Drinking Chocolate

Tinged with earthy hazelnuts. Drive your customers nuts!Available in 500g tins. The hottest drink

this winter!

New spanish style drinking chocolate. Only available here. Call now for free samples.

Upgrade atno cost.

* Some conditions may apply.

NEW!

NEW!

HAZELNUT CHOCOPOD

Call now for FREE samples! FREEcall 1-800-COFFEE

4-5jo.indd 5 18/11/12 5:09:35 PM

6. WITH SEAN EDWARDS

PUBLISHER’S

What a great last few months

in the café world. Firstly, I

had the opportunity to get

involved in barista judging

for some of our best-known

coffee franchises. I had a great day reporting on

the annual Gloria Jean’s National Barista Final

in Sydney. The competition was very well run,

and it was great to catch up with some of the

young competitors from years ago who now have

great jobs in the Gloria Jean’s system – a credit

to a smart developing business employing their

champions.

Then it was on a plane to Queensland to be part

of this year’s Zarraffa’s Coffee barista competition,

on Hope Island near Brisbane. I decided to kill two

birds with one stone: I fl ew to Cairns fi rst, to visit a

few new cafés and look at some new coffee farm-

ing techniques that Skybury are practicing. It was

a pleasure to see the sun again after a cold winter

in NSW and enjoy the evolving café and coffee

industry in Far North Queensland. I had some great

coffee experiences in Cairns’ Central Business Dis-

trict, which has defi nitely come a long way since

my last visit a few years back, when I experienced

some scalded coffee from a visiting backpacker

with a total of thirty seconds’ training.

This time, most cafés I visited were on the job

with their barista skills and appeased my internal

coffee snob. It is always nice when you are in

happy holiday mood and get a great coffee at the

start of your day.

We had some nice weather, so I decided to visit

Port Douglas and check out Queensland’s most

northerly roaster, Origin Espresso. This business

was a breath of fresh air, with a dedicated team of

people creating great coffee in their tropical para-

dise. I felt very jealous when I observed this great

business in the perfect lifestyle setting, roasting

below the palm trees. The espresso bar was busy

and like most great new coffee projects, the locals

were supporting this concept.

We diverted up the mountain on a back road to

the fertile Atherton Tablelands, where we visited

the fabulous Coffee Works again, to check on cof-

fee historian Ian Bersten’s antique coffee brewing

collection. This is a coffee lovers’ Mecca, and the

team at Coffee World (part of Coffee Works) are

doing a great job promoting coffee to thousands

of visitors each year, with a café, retail store and

museum. The collection of coffee equipment

from ancient roasters, coffee pots and espresso

machines is one of the largest in the world, and a

coffee nutter like me can spend hours browsing

this caffeinated stuff.

Next visit on my list was the Skybury planta-

tion and the coffee education centre in Mareeba.

Skybury’s owner, Ian MacLaughlin, had a grand

vision over ten years ago to build a state of the art

facility promoting the developing coffee farming

industry in North Queensland. The timber building

is a magnifi cent structure and is built above the

diverse tropical plateau farmland. Coffee is not

the only crop at Skybury; most of the income from

the property comes from the crop of around two

million red and yellow papaya (paw paw) which

are produced each year.

Ian introduced me to his new agronomist, a

young African graduate who is experimenting with

live bacteria as a bio fertilizer. Willem Landam has

made the farm into one large chemistry set; he is

growing the bacteria samples in very large plastic

tanks and feeding them to the irrigation water

system to make living fertilizer that the coffee and

other tropical crops can thrive on. He is working

towards a PhD for his work at Skybury and is creat-

ing major interest from farmers and agriculture

universities around the world with his work.

Ian and his team have done a great job in

promoting Australian coffee around the world,

and most of Skybury coffee ends up overseas. He

has recently set up a café in Cairns Airport, so

travellers can taste the unique fl avours of Austral-

ian beans.

After a few more refreshing days checking out

the sights of Cairns, I headed south to the Gold

Coast to help judge the Zaraffa’s barista competi-

tion. I was very impressed with the line up of the

competition baristas and had a hard time picking

a winner from the well presented performances.

It was the talented Kaedee Spooner from the

Robina store who took out the competition, whilst

the management section was won by Jacinta

Clark. I can reinforce how good it is to see coffee

franchise groups strive for excellence in their craft,

as it is defi nitely a winning formula for consumers.

One thing in my travels I found I was subcon-

sciously searching for was local produce in the

cafés I visited. I’ve developed a bit of a passion as

a Locavore and enjoy what an area can offer my

cravings. Having local bits and pieces on a café

menu gives that plate or beverage a real point of

difference. I sometimes get upset at how hospital-

ity businesses take the easy road and buy all their

products from a national food service distributor.

This means the next business I visit will have the

same old, same old menu. I like going out for an

experience, not just to fuel my body – I can do

that at home. Having local treats on a menu is

exciting and gives me a story to take away and

will lead into me promoting that business by word

of mouth. Yes, I am a human, and I will tell some-

body good and bad. Buying local product also

makes the community stronger by spreading hard

earned bucks between locals and not losing them

to a national business based in another state – or

worse still, another country.

Buying local should also be for coffee purchas-

ing as well. I think we all know now coffee is a

fresh product and is best consumed within a few

weeks from roasting for optimum taste. What I

have seen over the last fi ve years is a big increase

in roasters nationally, with well over six hundred

roasters. It’s time for cafés to support these grow-

ing businesses and work together on getting the

quality level of our coffee service up, which starts

from a fresh supply chain.

Please enjoy your summer holiday break –

unless of course you are in one of these tourist

destinations I have just visited. Then, I hope the

season brings you some great business.

Sean.

North Queensland RECHARGE

Cafe

Sean and Ian MacLaughlin at Skybury in Mareeba, QLD

6-7jo.indd 6 18/11/12 5:13:19 PM

NEWS FROM

BY PHILLIP DI BELLA 7.

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

THE TRUTH

33

=

1 8

Join the growing number of coffee shops & roasters in Australia who are making a difference

Visit BioPak.com.au or call 1300 246 725 to find out more

We would like to be transparent that the process of manufacturing packaging and the packaging itself, impacts the environment. We strive to reduce the environmental impact of our cups by offsetting the carbon emissions associated with production and distribution, ensuring the paper is sourced from managed plantations and the lining is made from plants not oil. Our business and products provide consumers with an educated, certified and sustainable alternative to conventional fossil fuel based packaging. Through our voice and yours, we can make a difference.

4 14 1

CORN

1.8 grams

of other chemicals

0.11 kilograms

of carbon dioxide

547 kilojoules

of energy

33 grams

of wood

0.5 grams

of bioplastic

However, upon scratching the

surface, the question arises, “Are

cafés really getting such good value

for money? Or are they just being

deceived by stealth marketing?”

In these tough economic times,

it is important that you are able

to deliver value for money on the

prices you charge. This extends to

more than just coffee, but also to

drinks, food items, ambience and

service. It is tempting to be price

driven, sacrifi cing quality. However,

it is important to remember

that customers are increasingly

discerning about where they spend

their dollars.

Businesses that will successfully

ride out the fi nancial crisis are

those that engage customers and

deliver a consistent and valuable

“experience”, ultimately securing

long term income stability through

customer loyalty.

When you are pricing your

products, be confi dent that you

are delivering the best possible

value for your customers, without

pricing yourself out of the market.

It is important to look at what

your competitors are offering to

determine what price, value and

experience your customers may be

seeking. From here, you can gauge

whether you are providing your

customers with fair prices and an

enticing package worthy of their

valuable loyalty.

At Di Bella Coffee, we don’t

just price a bag of beans, but

rather deliver a crop to cup service.

We are dedicated to earning

your business through excellent

customer service, not through

securing your business with cheap

prices. We work with you to

develop your business, providing

value added expertise, such as

training and marketing to help

increase your bottom line. This

point of difference, combined with

our focus on the wellbeing of our

customers, is what makes Di Bella

Coffee a coffee company of choice.

At the end of the day, cafés

that are price driven will not

prevail. By sacrifi cing the quality

of your product or the effi ciency

of your service, you will ultimately

depreciate the experience that you

are providing to your customers.

The experience you create will, in

the long run, be why your customer

chooses your café and not the one

next door. Is this something you are

willing to risk?

V A L U E F O R M O N E Y

6-7jo.indd 7 18/11/12 5:13:30 PM

NOAW - SLICING THE COST-PER-SERVE

As a café owner, your bottom-line is top-of-mind. Slicing your

own meat and cheese allows you to control its thickness and

weight, potentially slicing your cost-per-serve over packaged

pre-sliced ingredients. In addition to improving profi tability, the

added benefi t of freshly cut, tasty ingredients will bring your

customers back day after day. Noaw offers a wide range of

slicers, with a machine to suit your every need. Designed and

made in Italy, they are reliable and easy to use, economical,

and include safety features to protect your staff. Exclusively

imported by Roband Australia, who offers 2 years warranty on

all Noaw slicers, you can be assured of local ongoing support

for the product for years to come.

Roband Australia on: T. (02) 9971 1788

E. sales@roband.com.au W. www.roband.com.au

8.

DECADENT, TROPICAL AND SUPER-FRUITYCappuccine Australia announces 3 new additions to an already award-winning

range of café beverages.

Red Velvet Freezoccino - divinely decadent, the Red Velvet Freezoccino is

served ice blended or hot and lavishly topped with whipped cream cheese. It

pairs perfectly with red velvet cakes and cupcakes.

Coconut Cream Freezoccino - intense, creamy coconut blends with smooth

rich vanilla in a tropical summer treat. This refreshing option is a smart addition to

any menu during the warmer months.

Superfruit Antiox TeaWave Smoothie - only the highest quality fruit and

antioxidant-rich Rooibos (red) tea goes into TeaWave smoothies – making them

nutritious as well as delicious. Teeming with premium ingredients: blueberry

puree, marion berry puree, acai berries, pomegranate juice and green tea extract.

Packed in an easy-to-use one-litre tetra pack, TeaWave smoothies are an excellent

choice for cafés with an emphasis on healthy fare.

For further information

Cappuccine Australia T. 1300 788 355 E. info@cappuccine.com.au

WILD ONE – NATURE’S FINESTWild One Beverages is a family owned company, priding itself on producing only the

highest quality premium products – which means our “tasteful” range is appreciated

by discerning consumers who want sophisticated refreshment, without the sugar

and the fi zz. Even our premium sparkling mineral waters rely less on sweetness and

bubbles than on authentic fruitiness and subtle carbonation.

Now Wild One introduces two new products to their range: Lemon, Lime & Bitters

and Ginger Beer. Sophisticated and lightly carbonated, these beverages come in

330 ml glass bottles/12 per carton, with 22 months shelf life from date of production.

Fully manufactured in Australia under strict quality controlled conditions.

M. 0435 794 537 E. www.wild1.com.au

8-9Jay.indd 8 19/11/12 6:22:39 PM

CULTURED PRODUCTS 9.

ZERO JAPAN TEAPOTSCreated with a care that refl ects the quality of service you provide, Zero

Japan teapots are essential for any café that values providing the ultimate

tea drinking experience.

The hand-fi nished spout on every pot ensures a perfect pour and a more

pleasurable tea drinking experience for your customers (with no drips left

on the table!)

With over 40 unique colours and styles to choose from, you’ll be sure to

fi nd a teapot that perfectly suits the ambience of your establishment.

Find the pot style that’s just right for your café at:

W. www.zerojapan.com.au

PRANA CHAIAll natural, hand made and blended

the traditional way with nothing

artifi cial, Prana Chai is full of benefi cial

spices such as cinnamon, star anise,

cloves, ginger and just enough

Australian Bushland honey to sweeten

and bring out the fl avours. Prana Chai

is made based on the traditional Hindu

ayurvedic natural healing system and

is packed with antioxidants to help

combat free radicals and leave you

feeling balanced and charged, full

of energy. Prana Chai – all natural

ingredients with nothing artifi cial, only

the good stuff.

If you would like to serve Prana Chai,

contact us at: E. info@pranachai.com

ALTER ECO CHOCOLATESALTER ECO has travelled to distant corners of the World to select

the fi nest Fair Trade pure organic Peruvian and Ecuadorian cocoa

and unrefi ned organic Mascobado cane sugar grown exclusively

by small-scale farmers. We import the ingredients directly and

work with an expert independent chocolatier in Switzerland.

ALTER ECO Chocolates are available in 80 g and 20 g bars in 9

fl avours, are 100% certifi ed Fair Trade, Organic, carbon zero and

contain no emulsifi ers or artifi cial additives.

T. (02) 9340 1080 E. pacifi c@altereco.com

E. www.altereco.com.au

GET A GRIPPNew to market, the Barista Gripp is exciting baristas across the land. The innovative

Barista Gripp is designed to ensure a comfortable grip on your milk jugs and stops

blisters and calluses on your fi ngers from the hours behind the steam wand.

Colour coded, and easy to fi t to any size milk jug, it’s the little things in life that make all

the difference.

• Available in a set of 3 • One size fi ts all • Colour coded to differentiate your milk jugs

M. 0450 763 450 or E. baristagripp@live.com.au

NEW HOT WATERDISPENSERS FROM FETCO!

FETCO has introduced a new line of

hot water dispensers for the specialty

coffee and tea industries. New models

include the HWD-2102 unit with “portion

control” that dispenses the same amount

of hot water at a set temperature every

time you push the button (great for

cupping labs!), and the HWD-2105-TOD

unit with “temperature-on-demand”

that lets you select from four different

dispensing temperatures and then

dispense at that temperature immediately

(great for retail outlets offering different

coffee and tea brewing methods!).

Please contact FETCO’s long-time local

distributor AMC Roastery Supply for more

details: T. +61 2 9792 4475 or

E. info@appliancemaintenance.com.au

d

ficial

,

ten

hai

ndu

nd

only

ai,

om

8-9Jay.indd 9 19/11/12 6:39:03 PM

10.

Here come the beans! The new

editions of The Coffee Guide are

available in time for Christmas,

each with more reviews and

recommendations than ever, with

300 cafés featured. This edition

is beautifully photographed

and elegantly designed. The

unstoppable growth of coffee

popularity is best captured and

refl ected in this publication, as all

wait to fi nd out who got a "Five

Bean" rating. The Coffee Guide is

the touchstone of the coffee world

and café industry and the ideal gift

or reference guide. Available in all

good book stores, newsagents and

www.thecoffeeguide.com.au

20136TH EDITION

the

SYDNEYcoffeeguide...

MELITTA C-35 REVEALED AT GOLDEN BEANWith many of the country’s coffee roasters in one room at the 2012 Golden Bean, the guys from

Global Coffee Solutions (GCS) took the opportunity to reveal their newest coffee machine to the

market, the Melitta C-35.

To best test the machine and the reaction from the roasters, GCS used beans from last year’s

Golden Bean winner Dimattina Coffee and served coffees on demand from the machine, which was

hidden out of view.

After gauging comments from the coffee drinkers, the machine was revealed to all. To the surprise

of some, it was revealed that their coffee was actually made by an automatic machine – proving to

the purists amongst us that super-automatic machines can be amazing.

The C-35 is the latest in super-automatic machines by Melitta. It enables you to serve customised

coffees such as espressos, ristrettos, piccolo lattes, caffe lattes, macchiatos or even decaffeinated

skim milk coffees, all at the touch of a button. The touch-screen colour display can be confi gured

precisely to your individual requirements. The C-35 is HACCAP approved, featuring a powerful, high

precision grinder with a long service life (up to 80,000 grindings) and can deliver up to 200 cups

per hour, which means that even during peak periods your coffee orders are served quickly and

effi ciently.

For more information, contact Global Coffee Solutions on T. 1300 552 883 or

M. Vince Monardo 0438 846 049 or E. sales@globalcoffee.com.au

Jules Morman has been

announced as our offi cial

Café Culture Roadie

for 2013. Each year

Café Culture add a new

roadie to the crew of

hardworking individuals

who make up the team

on the road that runs our

events.

Jules’ enthusiasm and love

for the industry has made her an easy choice. She has

been doing all that she can physically manage in order

to enhance her skills and education in the world of

coffee, as it is her desire to fi nd her special place within

this amazing industry.

With previous experience teaching hospitality and work

education for students with special learning needs, she

still intends to deliver training within the area of coffee

privately, but feels it is essential that she continues

to develop her skills and knowledge and network to

support her growth and ultimately achieve her goals.

Jules is a genuine, hardworking person with a great

smile, and we are very pleased to welcome her as our

new Roadie. She will be fl own to all of our events

around Australia and accommodated as part of our

friendly team.

MEET THE NEW CAFÉ CULTURE ROADIE, JULES MORMAN

THE COFFEE GUIDE 2013 EDITION

10-11 * joey.indd 10 20/11/12 1:59:59 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

10-11 * joey.indd 11 23/11/12 12:04:57 PM

12.

CEO Kenton Campbell attributed the current

state of expansion – including the purchase of

WA coffee chain One For The Road – and the

fi nancial health and growth of the group to the

efforts of his franchisees and their investment in

time and funds to grow the business.

In spite of the many fi nancial pressures

brought to bear on small businesses in the past

year, the specialty coffee chain recorded an

average instore growth of 8.69% and group

growth of 21.3%.

Also announced at the National Franchise

Conference were the winners of the company’s

annual barista competition.

Kaedee Spooner from Zarraffa’s Coffee,

Robina took out the store title in 2012,

and Jacinta Clark, with consistently high

performances, was named the winner in the

inaugural management category that put the

skills of franchisees and head offi ce staff against

each other.

In a fi rst for the company, management

and franchisees also took part in the barista

competition this year, pitting the organisation’s

entire talent pool against each other to crown

the champion.

Mr Campbell said the changing of the rules

to include management and franchisees had

given team members a sense of solidarity

and upped the ante, with all levels of the

organisation now going head to head.

“It’s a requirement for every franchisee to

undergo the Master Barista qualifi cation and

this now includes participation in the annual

barista competition, bringing a new element to

the presentations.”

Mr Campbell said that watching staff

from all over the organisation undergo the

rigours of performing under pressure, all while

being judged, had given everyone a greater

appreciation for what it takes to make a great

coffee.

Zarraffa’s Coffee W. www.zarraffas.com

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

THE 2012 AWARD RECIPIENTS ARE:

Franchisee of the Year (24 plus months

trading) – David & Lynn Fulcher from Zarraffa’s

Coffee, Australia Fair (Kiosk). Pictured above.

Rookie of the Year (6 - 24 months trading) –

Terry & Jeanette Bambury from Zarraffa’s Coffee,

Maroochydore.

Store of the Year – Brendon Lord & Judy

Lord for Zarraffa’s Coffee, Redcliffe, with a

consecutive year win.

2012 AWARDS

12-13*jo option2.indd 12 18/11/12 5:18:20 PM

A sense of adventure

www.arkadiabeverages.com.au

From the makers of the leading Arkadia Chai, the Arkadia Tea Latte range combines classic tea flavours with a delicious crown of froth on top. Our stunning tea lattes will have your customers marching in again & again.

Call (03) 9543 3113 for your nearest distributor.

Lattéa™

®

New Tea Lattesat your service

12-13*jo option2.indd 13 18/11/12 5:18:29 PM

STORY BY BRENT WILLIAMSDa Vinci Gourmet

ctober is one of the best times of

year to visit India and with plenty

of sunny weather and warm

temperatures, we were able

to experience three different

cities, New Delhi, Agra and Jaipur.

From the capital of Delhi, with its bustling

markets, magnifi cent monuments and colonial

past, to Agra to see the stunning Taj Mahal and

then on to Jaipur, the capital of Rajasthan, to

discover why this is known as the Pink City.

Arriving in New Delhi: let me start by saying

that no amount of carbon tax is going to

change what is going on here! The fi rst thing

you notice about Delhi is the lack of tranquility

and cleanliness. The smog alone makes you

ponder the worth of the emissions schemes

in Australia. You also have to be prepared

for the noise; the car horn is a language here

and albeit chaotic, it actually seems to work.

Never again will I complain about traffi c back

in Sydney.

When we fi rst arrived in Delhi, there were no

activities planned for the day, so I took my life

in my own hands, jumped into a tuk tuk and

went out to explore.

My fi rst stop was the India Coffee Centre in

Connaught Place. Let me just say, it was not

as I had pictured. The cupping room and bean

displays were not as they are at home, but the

conversation was about coffee, and that kept

me satisfi ed for the afternoon.

The next day was the start of the

Convention, and the morning began with

the offi cial welcome and Executive Chairman

Address from Nabi Saleh. This was followed by

a Keynote Speech from John Maxwell on the

15 Invaluable Laws of Growth.

The afternoon comprised a variation of

activities. For the competitors in the Gloria

Jean’s Global Barista Championships, it was all

about practice. For the rest of us, it was again

time to explore this amazing city.

We began our journey with a visit to the Red

Fort. This place is extremely impressive, and the

massive walls encase a myriad of buildings that

in their day would have looked outstanding.

The following morning, we undertook the

journey to Agra via train, which was a mind-

blowing experience in itself! The sights from the

train were both amazing and devastating at the

same time, with views of the massive expanses

of tents and shanties which make up India.

Agra is the home of the Taj Mahal. Built by

Shah Jahan as a mausoleum for his third and

last wife, Mumtaz Mahal, the beauty of the

Taj Mahal is very hard to put into words. We

have all seen it in photos before, but nothing

really prepares you for the actual sight of this

magnifi cent building. The engraved marble

leaves you awestruck, as does its actual size; it is

absolutely beautiful.

GLOBALCONVENTION 2012

ABUNDANCE

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

14.

14-15*jo.indd 14 20/11/12 2:08:26 PM

Back in Delhi the next day, it was all about the

2012 INTERNATIONAL BARISTA CHAMPIONSHIP FINALS. The competitors

had been practicing feverishly on the

machines, and the expectations were high.

WINNER TAHIR TASLI

“ The competition was tight and the standard high. This is only evidence of the level which can be achieved with

passion, dedication and drive. Congratulations Tahir Tasli.“

With the support crews in place and the

judges’ calibration completed, the competition

was ready to begin. With nerves settled, the fi rst

competitor commenced their set up.

First up was Tahir Tasli from North Cyprus,

representing Europe; he was followed by the

representative from the IMEA region, Claude

Johnson of India, Chris Patnaude of the USA

representing the Americas, Suhaime Mohkta of

Malaysia representing Asia and fi nally, Nathan

Trebbin representing Australia and The Pacifi c.

The level of competition was outstanding,

with all the competitors displaying dedication,

technique and an undeniable enthusiasm for

coffee.

As judges, we are looking at areas including

preparation of machinery, workstation, technical

skills of the barista, presentation of coffee and

fi nally, sensory evaluation of coffee and coffee

knowledge.

Competition judging is a much more

diffi cult task than it appears from the outside.

As you are viewing each of the competitor’s

performance, you also need to be mindful of

looking for a champion who has a mastery

and craftsmanship of a champion barista, and

this all needs to be shown through the select

beverages that are presented in front of you on

the day.

A barista champion not only needs to prepare

and serve high quality beverages on the day,

but they must also show a broad understanding

of coffee knowledge beyond the drinks being

served in the competition. This person needs to

serve as a role model and a source of inspiration

for others.

During this competition, these traits

were shown in varying degrees by all of the

competitors; however, the qualities being

sought were best offered by Tahir Tasli from

North Cyprus. His use of themed supplies, the

incorporation of humour in his presentation and

the inclusion of a signature beverage specifi c to

his local produce was the deciding factor.

The competition was tight and the standard

high. This is only evidence of the level which can

be achieved with passion, dedication and drive.

Congratulations Tahir Tasli.

So I came to India a touch apprehensive

and have left slightly more humbled. I got to

taste some great coffees during the Barista

Competition, ride an elephant in Jaipur, have a

cobra around my neck in Delhi and see some

amazing buildings and places.

I am now back in Sydney, but will always

remember my opportunity to be a judge for the

Gloria Jean’s “Abundance Global Convention

2012” Global Barista Championships in India.

15.

14-15*jo.indd 15 20/11/12 2:08:35 PM

NEW

16-17jo**.indd 16 18/11/12 5:21:51 PM

16-17jo**.indd 17 18/11/12 5:21:58 PM

HE COFFEE The processing of Tanna Island Coffee is a

true artisan tradition built on decades of local

experience. Once the sweet cherry ripens to a

wonderful crimson red, they are handpicked.

They are then put through a hand pulper

within 6 hours of harvest and fermented for

approximately 24 hours, either in the Co-op

processing stations scattered throughout the

island or in the farmers’ homes or villages.

The parchment may either be sun dried

by small farmers themselves, or may be sold

to one of TCP/INIK’s 7 local village buying

stations in a cross-section of conditions –

freshly harvested, half dry, or fully sun dried.

This allows the farmers to work within their

personal parameters, minimising the costs

associated with growing, harvesting and

holding their coffee until dry, evening out cash

fl ow, and resulting in higher quality product

overall.

Coffee was fi rst recorded on Tanna in 1852,

when plants of the Bourbon variety were

brought in from New Caledonia. Commercial

planting trials have taken place since the

1960s, working to fi nd plants with resistance

to the endemic fungal “rust” disease. These

days two varieties prevail – the established

historical variety Arusha, initially from Tanzania,

and the more recently planted “Dwarf”

Catimor which, thanks to Tanna’s extremely

fertile volcanic soil, grows to fi ve metres tall

rather than the 1.5 to 1.8 metres typical of the

cultivar!

The coffee is typically described as having

wonderful smooth, full bodied, nutty chocolate

fl avours with no bitter aftertaste.

THE ISLAND Just a short fl ight from Australia’s east coast

lies the Pacifi c island nation of Vanuatu. On a

similar latitude to Townsville, Tanna is one of

the most southerly islands in the archipelago.

The active volcano Mt Yasur and her two

dormant sisters stand proud on Tanna Island

and are the source of the highly fertile soil and

abundant vegetation the Tannese people rely

upon.

With a population of almost 21,000 people,

Tanna is one of the most populated islands in

Vanuatu and is renowned for its Kustom values.

The Tannese people are very strong on their

views of life and once focused on an issue or

project, they will work very hard to make it

successful. This is exemplifi ed by the people of

BY CHERYL THOMAS

NUI IS A DEDICATED AUSTRALIAN FAIR TRADE COMPANY focusing on the production of certified organic and wild harvest products from the South Pacific. We are partnering with local

producers to bring Vanuatu and her 83 islands, 100 Kustoms and 1,000 voices to the Australian and international marketplace. Tanna Island Coffee is just one of those stories:

18.

18-19jo.indd 18 18/11/12 5:23:28 PM

INIK and Tanna Island Coffee.

Mostly subsistence farmers, the people live in

harmony with the moods of their island. These

moods include cyclones, volcanic eruptions and

El Niño climatic cycles, as well as Kustom black

magic.

Although the plateau of Tanna Island is only

3-400 metres above sea level, the trade winds

and cool nights allow the coffee and other

plants to bathe in ideal conditions, matching

their higher-altitude counterparts. In other

regions coffee is grown under shade but here,

because of Mt Yasur’s creation of regular cloud

formations over the plateau, the coffee plants

are grown happily without shade trees.

THE PEOPLETanna Island Coffee is a joint venture between

Tanna Coffee Plantations (TCP) and INIK Co-

operative. INIK is the engine that drives the

industry at a grass roots level in a cost effective,

Kustom and environmentally friendly format.

INIK gives technical advice, provides seedlings,

consultation, identifi cation of infrastructure

needs and is appointed with increasing quality

levels of the postharvest parchment coffee and

growing systems that fi t into the local farmers’

lifestyle. TCP provides strategic direction

and funds and buys all parchment coffee as

it becomes available from the farmers. TCP

processes the parchment to dried green bean

and supplies it to clients, either for export or on

the domestic market.

As a mark of the partnership’s success, in early

2012 INIK Co-op started a 5 day a week delivery

service of coffee seedlings to all parts of Tanna

Island to kickstart replanting programs and boost

production.

“It is accurately estimated that close to

100,000 coffee plants are being delivered each

week by the new INIK Co-op truck supplied by

TCP. This amounts in 3 years’ time to an extra

4 tonnes of coffee available for export by the

Co-op per week and yearly up to 170 tonnes by

2016,” INIK’s business manager Rex Iapen told

the Vanuatu Daily Post in April.

TCP and INIK Co-op are very proud of the

equal emphasis they have placed on the work of

both women and men within the coffee industry.

The two largest buying/processing stations

are totally run and controlled by women, who

handle over 30 tonnes of parchment coffee per

season. These women are seen as role models

within the community. Their hardworking ethics

inspire others to embrace the coffee industry,

promoting the fact that this is something

women can succeed in, developing a sense of

business, pride and togetherness. The fi nancial

independence these women gain by working in

the industry is happily shared by the extended

family.

THE NUI – VANUATU CONNECTION

We are committed to empowering

island communities to achieve sustainable

socio-economic development through our

charter – “Fair Trade for a Fair Go”. Our aim

is to work with growers at every level of

sustainable production to achieve measureable

improvements in the livelihoods of smallholder

growers. One current project, CertLink, is

assisting coconut, cocoa and coffee growers to

achieve multiple international-level certifi cations

– Organic, Rainforest Alliance, Fair Trade, UTZ,

etc. Through a world-fi rst integrated program

(www.NuiData.org) producers can take

advantage of the emerging ethical consumer

market via a cost effi cient process of data, track

and trace, mentoring and management system

and services to improve information, price and

contract incentives.

Nui has been working in Vanuatu for many

years, and it is now bringing truly unique

products from this remote island country to Nui

customers. As well as Tanna Island Coffee beans

freshly roasted in Sydney, we also offer our

signature Wild Harvest Virgin Coconut Oil and

single origin Vanuatu Cacao and Vanilla.

FOR INFORMATION, CONTACTNui International on 1300 667 668 or visit

www.nuicoconut.com

Tanna Island Coffee welcomes visitors

www.tannaislandcoffee.com

For more information on Vanuatu, please visit

www.vanuatu.travel

Images courtesy of Tanna Island Coffee and

Vanuatu Tourism.

The two largest buying/processing stations are

totally run and controlled by women, who handle over 30 tonnes of parchment coffee

per season. These women are seen as role models within

the community.

18-19jo.indd 19 18/11/12 5:23:34 PM

n 2011, Coffee Brothers visited Tanna

coffee plantations on Tanna Island, Vanuatu.

The people, the coffee and the growing

conditions were all beyond our expectations.

So a decision was made to purchase the product

and on the 15th of December, a shipment of 15

tonnes was delivered to our premises in Mona

Vale, Sydney. Helped by New Zealand roasters and

Mike Pole of Tanna Coffee Plantation (TCP), we

were advised of a variety of blends that had been

tried and succeeded in retail. After a few thorough

cupping sessions, we chose a blend with an

amazing aroma and a very addictive taste, that left

all of our cuppers wanting more.

With knowledge that Coffee Brothers had

created a blend that would be liked by many, we

entered a single origin, organic Vanuatu blend

into the 2012 Sydney Fine Food Festival. We were

ecstatic when we heard that we had won the

Bronze for our Vanuatu Gold. It was a great start

for Coffee Brothers.

The story of the people and their livelihoods also

make this coffee special. These farmers are from a

timeless place – one in which their coffee growing

is in cohesion with their way of life. They are now,

however, beginning to understand the value of

their story and the personal level between farmer

and consumer.

Coffee Brothers visit the plantation yearly,

keeping quality assurance at the highest standard

and maintaining our connection with the farmer.

These people don’t have the internet or telephones;

for the farmer to see our face every 6 months and

know that we are still behind their product is a

motivator for their industry.

The future of Tanna Island will need to turn to

larger scale farming to overcome the world demand

for their product. Quality assurance systems are

in place to continue the onward and upward rise

of this great taste, along with constant feedback

from roasters. Coffee Brothers hopes that the

knowledge of our success story and many others

will motivate the people of Tanna to continue to

expand and deliver the great product that is Tanna

Island Coffee. We have sent a copy of our medal to

the Tafea Council Offi ce on Tanna, hoping that it

will be displayed as a sign of commitment, industry

strength and to distinguish the brighter future that

these people are capable of.

Coffee Brothers W. www.coffeebrothers.com.au

E. tony@coffeebrothers.com.au

Coffee Brothers started with a passion: to provide Australians with award winning coffee, help farmers grow their coffee industry and create a business

that supports each generation of the COFFEE BROTHERS FAMILY.

These farmers are from a timeless place – one in which

their coffee growing is in cohesion with their way of life.

20.

20-21**jo (1).indd 20 29/11/12 8:21:46 AM

20-21**jo (1).indd 21 18/11/12 5:24:36 PM

t was May of 2007; I was in Long

Beach, California for the annual

Specialty Coffee Association of

America (SCAA) conference and had

just tasted my fi rst Fine Robusta, as it

would be defi ned fi ve years later.

All that I knew about Robusta at the time was

probably the same as most others working in

specialty coffee: it has lots of caffeine, produces

thick crema in espresso and is generally pretty

awful with a sort of rubbery, petroleum taste

found mostly in instant coffee. But this coffee

was not awful at all! It was surprisingly pleasant,

which made me wonder: “What else don’t I know

about Robusta?” A friend and mentor, who had

organised the cupping, was having dinner with

the farmer that same evening and invited me to

come along.

Nishant Gurjer and I became fast friends. Over

dinner, he told me how he was a mechanical

engineer working in Bangalore at the time he was

thrust into his family’s coffee farming business

by the untimely death of his father. New to the

industry and bringing with him a process-driven

methodology, he started to question everything

about how his plantation was run. Why, for

example, if his land was ideally suited to growing

Robusta, was his family struggling to grow

Arabica for fi ve generations? Why settle to be

another mediocre Arabica grower, he thought,

when the soil and weather conditions are right

to be one of or perhaps the world’s best Robusta

farmer?

In India, as in most places around the world

that grow coffee, farmers choose Robusta as an

option of last resort only, where Arabica will not

grow, due to its substantial price discount set

by the NYSE London fi nancial exchange (LIFFE).

The LIFFE Robusta contract allows for up to 450

defects per 500 g sample, more than 10 times its

Arabica “C” contract counterpart for exchange

quality coffee, so it’s understandable why

Robusta coffee is generally worth less than half

of commercial Arabica.

Shocking his family and neighbouring farmers,

Nishant pulled out 6 hectares (15 acres) of prized

Arabica coffee plants on his Sethuraman Estate

and planted new rows of Robusta, his fi rst plot

of what would eventually become 350 acres. He

recognised that it was the artifi cially low market

standards that are holding back the value of

Robusta, not the plant’s potential at all.

Since there is no economic incentive for

most Robusta farmers to improve cultivation

and processing quality standards, most treat

it as a secondary crop and take the absolute

minimum care and make the lowest possible

investment necessary to bring it to market.

Lacking a specialty coffee market outlet similar

to Arabica that rewards achievement, Robusta

farmers remain caught in a race to the bottom,

in which the lowest quality product receives the

highest short-term economic gain in a perpetual

downward spiral.

This economic imbalance has also stifl ed

scientifi c progress in Robusta coffee, despite

BY ANDREW HETZEL

THE OTHER COFFEE

I remember being confused about the coffee that was put in front of me on the cupping table: sweet but with almost a bittersweet salt caramel taste, some woodiness, a huge rich body and a delicate lemony acidity, the combination and intensities of which were unlike anything I had tried before. WHAT WAS THIS STUFF?

22.

22-23*jo.indd 22 19/11/12 6:49:18 PM

its genetic potential to do so much more than

Arabica. Robusta cultivars have wide ranges of

characteristics, grow in highly variable climate

conditions and are cross pollinating, unlike Arabica,

which means that they develop complex regional

gene pools that allow for natural evolution of

the species without human intervention. Even

before considering Robusta’s wider tolerance for

high temperatures, natural pest resistance and

higher yield per plant, its genetic diversity allows

the species greater adaptability to our real world

challenges of stressed global coffee supply and the

looming dangers of climate change.

The Coffee Quality Institute (CQI), a charitable

trust of the SCAA, saw these issues and potential

for wide-sweeping improvement long before my

tasting event in 2007. Using its Q Coffee System

designed Arabica coffees as a template and

working with the assistance of Robusta producer

associations, CQI proceeded to create standards

for a new class of Fine Robusta. The resulting R

Coffee System is now in place and beginning the

monumental task of educating the world’s coffee

producers and buyers: a fi rst step toward improving

the quality and value of all Robusta – today nearly

40% of the world’s total coffee supply.

CQI is not alone – organisations interested

in advancing food security programs among

coffee farming communities have taken notice

of Robusta’s possibilities too. Since Robusta has a

preference for higher temperatures than Arabica

and conveniently takes 2 - 3 months longer to ripen

each season, it can be planted at lower elevations

on existing farmlands and offer a second harvest.

The additional funds earned using available land

and known coffee farming skills can provide

valuable extra income where it is most needed

to buy food and clothing during the lean months

between seasons.

When you visit Nishant’s Sethuraman Estate,

as I did for the fi rst time a little more than a

year after our dinner meeting, at a glance it’s

not easy to tell from the sophistication of the

operation or condition of its facilities whether

you’re approaching an Arabica or Robusta farm.

From its carefully manicured rows of coffee or

meticulously clean drying decks, it could be any top

Cup of Excellence™ producing estate anywhere

in the world that employs carefully orchestrated

land management, uses cutting edge farming

technology like computer controlled drip irrigation

and advanced environmentally friendly practices for

conserving water and producing 100% of its own

organic compost fertilizer.

Nishant’s efforts to grow Robusta have not only

been vindicated by what you taste in the cup or

by becoming CQI’s fi rst certifi ed and commercially

available fi ne R Coffee earlier this year, but by

his company’s performance. In direct trade with

coffee buyers around the globe, his Robusta

coffees consistently sell at higher prices than

commodity grade Arabica and in a price territory

typically reserved for specialty coffee. I started to

wonder again: “If high quality Robusta production

at Sethuraman Estate produces a pleasant

tasting Robusta that sells at a market premium

like specialty Arabica coffee, why have we been

ignoring Robusta for so long?”

ABOUT THE AUTHORAndrew Hetzel is a coffee quality consultant and

program instructor for CQI’s Q Coffee System who

leads Q Grader and R Grader certifi cation courses in

Australia and worldwide. For course dates and more

information, visit

www.CoffeeStrategies.com.

SHOCKING his family and neighbouring

farmers, Nishant pulled out 6

hectares (15 acres) of prized Arabica coffee plants on his Sethuraman

Estate and planted new rows of

Robusta, his first plot of what would eventually become

350 acres.

FAMILY OWNED &OPERATED SINCE

1986

22-23*jo.indd 23 19/11/12 6:49:25 PM

it’snaturallybetter

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

24-25jo.indd 24 18/11/12 5:27:53 PM

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

At Piazza D’Oro we share your passion for the perfect blend, and we know that what’s right for one café may not be right for another.

Our Master Roaster has over 35 years’ of experience in sourcing, blending and roasting beans from all over the world. It’s this expertise that delivers you the choice of 11 master-crafted blends to best suit your café.

What’s more, our strict testing and quality control means you can consistently deliver the perfect Piazza D’Oro cup every time. Why? Because we’re not just a coffee supplier – we’re your café partner.

Call us on 1800 833 767 or visit us at www.piazzadoro.com.au for further information.

24-25jo.indd 25 18/11/12 5:28:03 PM

There are several strong trends running through specialty coffee in 2012. First and foremost is the continual upgrade by café owners in terms of coffee quality, choice of equipment and acknowledgement of THE IMPORTANCE OF EMPLOYING SKILLED BARISTAS.

he specialty coffee café is often

characterised by the Melbourne design

aesthetic (a mix of industrial, retro and

recyclable/sustainable design elements), La

Marzocco, Synesso, Slayer or similar coffee

machines, baristas who know what they are

doing and who do it with care and attention, and

fi nally of course, specialty coffee.

Café owners are much more likely now to own

their own equipment, which makes contracts

with their coffee suppliers less relevant. (It was

a common industry business model for roasters

to offer "free-on-loan" equipment in return for

fi xed term contracts for supply). The key to long-

standing relationships between café owner and

coffee roaster is now the quality of the coffee and

the service they provide in terms of equipment

repair and training of staff.

Offering more than one type of coffee is

expected in top cafés, with multiple grinders

offering single origins as well as blends. Seeing

cafés offering coffee by different coffee roasters

simultaneously is something that is also becoming

a little more common.

Which brings us to alternative brew methods

to espresso. Espresso is still king, but slowly we

are seeing the more gentle brewing methods

creep into consumers’ scope, with a common

order including both an espresso coffee and a

fi lter. This new appreciation for fi lter coffees has

been largely driven by professional baristas (more

on this later in this article).

Branding is defi nitely becoming less prominent,

and indeed in specialty coffee cafés is pretty much

non-existent. Consumers are not as naïve when

it comes to brand promises, and café owners are

becoming more concerned with promoting their

own brand rather than their suppliers'! Specialty

cafés do not use branded wind-breaks, umbrellas,

soft drink or milk fridges.

The brand promise is laid at the feet of the café

itself, and this is a big change in this industry.

Fortunately for specialty coffee, the focus on

quality is a win-win for both roasters and café

owners. Quality coffee is recognised as a key sales

driver, providing a strong platform for food sales

and encouraging multiple visits during the day.

The barista role is now fi rmly entrenched as

a crucial part of a successful coffee business.

Gone are the days of just anyone jumping on the

machine and pumping out a few coffees here and

there. With this new respect for the position has

come a new level of professionalism, and a good

barista is now fi nancially rewarded.

Baristas now understand their product far

more than ever before. Where once it was good

enough to know how to froth milk correctly,

today’s barista needs to understand the behaviour

of their coffee during service and change the

grind, the shot times, the load in the handle,

accordingly.

They understand the ageing process, different

roast profi les, different origins and what they

mean in blends. In fact, the top baristas are up

there with the roasters in their coffee knowledge,

challenging them to produce a consistent quality

product.

Career paths for the professional barista have

exploded in the last couple of years, with job

options moving a great deal from the traditional

aspiration of becoming a café owner or manager.

Today we see professionals move into training

careers at coffee roasters, chain stores, caterers

and other food service businesses. We see many

move into the roasting side of the business. And

now with the huge growth in local roasters, we

see new roles being created, including sales and

account management, quality control, cupping,

green bean purchasing and more.

As the industry grows, so do the opportunities;

there has never been a better time to become a

barista.

IMAGE: A perfect example of how Veneziano

Coffee Roasters mentor and groom their staff

in barista careers that evolve from baristas,

trainers to roasters, as well as excelling in

brew methods other than espresso. Australian

coffee championships in May 2012 (L-R): Josh

Tarlow (2nd runner-up Australian Brewers Cup

Championship); Jen Marks (winner VIC Latte Art

Champion and 2nd runner-up Australian Latte Art

Championship; Craig Dickson managing director

Veneziano Coffee Roasters; Craig Simon (winner

VIC Cup Tasting and Barista Championships,

winner Australian Barista Championship, 2nd

runner-up Australian Cup Tasting Championship).

BY CRAIG DICKSON, VENEZIANO COFFEE26.

T R E N D S

26-27**Joey.indd 26 20/11/12 2:02:54 PM

News and industry updates from the AustralAsian Specialty Coffee Association.

SA AASCA COFFEE CHAMPIONSHIP RESULTS 2012/2013 SA DETPAK BARISTA CHAMPIONSHIP1st Place Mike Wells2nd Place Ben Allen3rd Place Illia Martini

SA PURA LATTE ART CHAMPIONSHIP1st Place Daniel Freer2nd Place Donald Wu3rd Place Ramy Massoud

SA CUP TASTING CHAMPIONSHIP1st Place Jonny Pisanelli2nd Place Brian Raslan3rd Place Andrew Williams (Detpak)

BREWERS CUP CHAMPIONSHIP1st Place Ian Callahan2nd Place Hamish McKenzie3rd Place Ramy Massoud

WA AASCA COFFEE CHAMPIONSHIP RESULTS 2012/2013WA DETPAK BARISTA CHAMPIONSHIP1st Place Juliana Nobre2nd Place Ronald Ngo3rd Place Michael Munroe

WA PURA LATTE ART CHAMPIONSHIP1st Place Roy Lin2nd Place Rie Moustakas3rd Place Gary Sawyer

WA CUP TASTING CHAMPIONSHIP1st Place Elisha Mauger2nd Place Ronald NGO3rd Place Jonathon Parkes

UPCOMING BARISTA CHAMPIONSHIPCOMPETITION TIMELINESNSW 1 - 2 Dec 2012 ACT 22 Dec 2012Victoria 1 - 2 Feb 2013 TAS 16 - 17 Feb 2013State champions will compete in the National Barista Championships in Melbourne in March 2013.

The national AASCA competitions will run as part of the Melbourne Food and Wine Festival.

The World Barista and World Brewers Cup Championships are being hosted by MICE 2013 at the Melbourne Showgrounds.

WORLD LATTE ART CHAMPIONSHIP

Champion: Victori Kashirtseva, RUSSIA

2nd: Graciele Rodrigues, BRAZIL

3rd: Luzia Taschler, GERMANY

4th: Leszek Jedrasik, POLAND

5th: Seivijus Matiejunas, LITHUANIA

6th: Ban-Suk Lee, SOUTH KOREA

WORLD COFFEE IN GOOD SPIRITS CHAMPIONSHIP

Champion: Akos Orosz, HUNGARY2nd: Stavros Lamprinidis, GREECE3rd: Ronny Billemon, BELGIUM4th: Dan Fellows, UNITED KINGDOM5th: Ubirajara Gomes, BRAZIL6th: Francesco Corona, ITALY

STATE BARISTA CHAMPIONSHIP COMPETITIONS

NATIONAL BARISTA CHAMPIONSHIPSMELBOURNE 1 - 3 MARCH 2013

WORLD BARISTA & WORLD BREWERS CUPCHAMPIONSHIPS MELBOURNE 23 – 26 MAY 2013

Sydney-based AASCA sponsor Coffee Logic

International ran their fi rst Melbourne

coffee training sessions in October, with

Craig Simon on board. Courses included

sensory skills testing, triangulation and

cupping, including SCAA cupping forms

and peer calibration. Based on the success

of the Melbourne courses, Coffee Logic

are looking to continue providing coffee

education in the southern city including

partnering with MICE2013 and running

education courses throughout the event.

With the World Barista Championships being held in Melbourne in May next year the state competitions are well on their way, with South Australian fi rst off the ranks.

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

WORLD COFFEE EVENTS ANNOUNCES 2012 WORLD LATTE ART AND WORLD COFFEE IN GOOD SPIRITS CHAMPIONS IN SEOUL - NOVEMBER 5, SEOUL, KOREA

COFFEE LOGIC UPDATE

An audience of hundreds was on-hand at the Café & Bakery Show in Seoul, Korea from November 1 - 4, 2012 to witness two new champions take top honours at World Coffee Events' competitions. The offi cial results for each competition:

27.

QLD AASCA COFFEE CHAMPIONSHIPRESULTS 2012/2013 QLD DETPAK BARISTA CHAMPIONSHIP1st Place Tim Adams2nd Place Danny Andrade3rd Place Adam Metelmann

QLD PURA LATTE ART CHAMPIONSHIP1st Place Scott Luengen2nd Place Josh Russell3rd Place Barry Newell

26-27**Joey.indd 27 20/11/12 2:03:00 PM

28-29jo.indd 28 18/11/12 5:30:07 PM

28-29jo.indd 29 18/11/12 5:30:13 PM

immy still feels overwhelmingly

sad about the way his mother,

father and step-father treated him

from early childhood. These were

the people who were supposed to love

him. When he came out as gay in his

late teens, he suffered such strong abuse

at home, that he decided homelessness was a

better option. He was safer on the streets, but still

very unsafe (this is an all too common situation).

To cope, Jimmy started heavily self-medicating with

cannabis, which then triggered psychotic episodes

and depression. He says he is now “getting my life

together”, and joining the STREAT program has

been the catalyst for that change. “The trainees

and staff at STREAT are the fi rst people in my

life who have accepted me and supported me

completely”.

After graduating from STREAT, Jimmy went on

to a full-time apprenticeship in hospitality and then

a job as an Assistant Manager at a city restaurant.

He lives in a rental property with his boyfriend.

So far, STREAT has helped 52 young people, all

of whom face these incredibly diffi cult personal

situations. We hope to help many thousands

more.

Young people, like Jimmy, can be amazingly

resilient and recover from the most traumatic

experiences. But they need a bridge, from the

streets to self-confi dence and hope, and they

need a whole lot of love – often tough love.

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

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

profi t social enterprise that supports and trains

disengaged and homeless young people for six

months across its three STREAT cafés and coffee

roasting business in Melbourne. Trainees learn to

prepare and serve fantastic meals and coffees,

as well as developing professional experience

and life-skills. They also study at the William

Angliss Institute and, upon graduation, receive

a nationally recognised Certifi cate I and II in

hospitality.

There are over 105,000 homeless people in

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

This is intolerable, but it is fi xable – and that’s

a story for another time. Becoming homeless

is often the fi nal horrible fall for a person who

has spent a long time living precariously around

the edges of society. The majority of the young

people at STREAT have very high needs and

barriers to training and employment. Listing

here the range of issues they face does not

convey the reality of facing them: Homelessness

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

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

Linguistically Diverse (CALD) background (48%),

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

Caring for sibling or parent (30%), Anger

management (27%), Department of Human

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

list.

STREAT’s social support team has to work

extremely hard to fi nd young people (aged

between 16 and 24) who are willing and

able to take on the program. This may seem

BY IAN JOHNSON

Before we talk about the great coffee and food at STREAT, let me tell you the story ofyoung "Jimmy" – a graduate of STREAT’s hospitality training and life-skills program.

TRUE STORIES ARE OFTEN THE HARDEST TO SWALLOW.

From the

CORNERSTREAT GRADUATE AT WILLIAM ANGLISS INSTITUTE (NOT "JIMMY").

30.

30-31jo**.indd 30 27/11/12 11:42:24 AM

counter-intuitive, but these young people are

constantly on the move and committing to

six months of training is daunting and often

impractical. Turning up on time, in good shape

for a cooking class or a café shift, is one of the

biggest achievements of the trainees. It is the

fi rst key step in rebuilding young lives.

As these amazing young people get closer

to their graduation, the staff at STREAT begin

seeking suitable employment and education

options and helping them get job ready. This is

where we need the assistance of like-minded

cafés and employers.

STREAT opened its fi rst little food cart in

Federation Square in March 2010 and now

has three cafés and a boutique coffee roasting

business. We have found 65 housing options

and provided over 30,000 hours of training

and support for the 52 young people who have

been in the STREAT program. These trainees

have learnt how to prepare and serve many

thousands of the now more than 300,000

meals and coffees STREAT has provided to

Melbournians. Five full classes of young people

have now graduated, with the majority fi nding

jobs – most for the fi rst time in their lives.

These trainees have helped serve many

thousands of (more than 300,000) delicious

meals and coffees that STREAT has provided

to Melbournians. That’s why we thank all of

our wonderful customers for helping us stop

homelessness – one mouthful at a time.

You too can help stop homelessness, just

by visiting a STREAT café or our website. Every

purchase you make counts. There’s a good

maxim for life – make every purchase count.

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

STREAT GRADUATE AARON'S BREAD AND BUTTER PUDDING*

STREAT GRADUATEADAM'S BILLABONG BENNY

31.

30-31jo**.indd 31 27/11/12 11:42:43 AM

ho deems an espresso should be extracted in a certain time, be a

certain size? What pressure and temperature should be applied? That a cappuccino should be made like this and a latte like that?

If you look at Italian coffee history, where the concept of a barista comes from, such knowledge and skills were handed down from the barista who knew most to the barista who knew least – in an informal apprenticeship-style system. The standards came from the coffee companies who invented the espresso machines and roasted the beans – with Ernesto Illy in Italy leading the fi eld by setting up coffee research and training centres around 1950.

Some things have not changed in 60 years or so. Coffee companies around the world are leading the way, and one-on-one mentoring is still how a lot of the best barista training is done and how a good proportion of the world’s best baristas are born. But with the enormous growth of the specialty coffee industry at such a rapid pace, put simply, this is a luxury that most budding baristas cannot access.

What has changed over the years, however, is where the standards are coming from.

Various associations and organisations took the reins, specifying things that contribute to a perfect espresso – the beans:water ratio, the extraction rate, the ideal temperature and pressure for the water, for example.

Two of the largest coffee associations, the Specialty Coffee Association of America and the Speciality Coffee Association of Europe, have been most infl uential in setting standards and providing training.

The SCAA (established in 1982) began taking roasters to origin in 1987 and Ted Lingle, one of its founders, wrote the Coffee Brewing Handbook (published in 1992) and later the Coffee Cuppers Handbook, which became the industry standards of the 1990s. Now the SCAA organises coffee events and activities all over the world and offers an impressive range of training courses – for which rigorous standards have been set. The SCAE (established in 1998) is working towards a similar set of standards and training programs, notably their newly released Coffee Diploma System.

Since the specialty coffee boom that began in the 1980s, these two associations have paved the way for numerous national

associations and barista guilds that can now be found in most countries – such as the Australasian Specialty Coffee Association.

On a global level, the Rules and Regulations of the World Barista Championships are also playing their part. With baristas all over the world using these standards in their daily work and training to compete in the hundreds of regional, state and country competitions, the WBC has certainly had substantial cross-cultural acceptance for over 10 years.

Run by World Coffee Events, the World Barista Championships started in Monte Carlo in 2000, with 12 countries competing in one event. Last year in Vienna, there were 54 competing nations and six events. It is considered by some to be the coffee industry’s premier international event, continually improving the standards each year for what is possible in specialty coffee.

In Australia, we have a National Training Framework that is highly regarded internationally – with cross credentialing for full qualifi cations in hotel schools in Switzerland, the USA and the UK, for example. Due to be endorsed in December this year, the SIT12 Tourism, Travel and Hospitality Training Package

A G L O B A L P E R S P E C T I V E

BY CHRISTINE COTTRELL

HAVE YOU EVER WONDERED WHERE COFFEE

STANDARDS COME FROM?

32.

32-33*jo.indd 32 20/11/12 2:09:37 PM

(one of over 50 industry training packages that forms the National Training System) includes two standards on espresso coffee for Registered Training Organisations (RTOs) in the Australian Vocational Education and Training sector to deliver.

The development and subsequent reviews of these units of competency were industry-

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

The outcome was two documents: Prepare

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

of coffee”. Recently, Service Skills Australia undertook

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

earlier this year to contribute industry feedback on various drafts of Prepare and Serve Espresso Coffee.

More than ever before, an inexperienced barista has an enormous variety of options to draw from and does not have to rely solely on fi nding a good mentor to teach them. Having said that, more than ever before, experienced baristas are experimenting with the extraction variables and challenging all the preconceived notions about extraction and standards set to date. So it has never been a more exciting time for a keen barista to be part of the ever-evolving, ever-challenging pursuit of the elusive perfect espresso. There is a plethora of training possibilities, and being a barista has become a recognised career pathway with exciting international possibilities.

If you would like to know more, be involved in future reviews (Plan and Monitor Espresso Coffee Service, in particular) and provide direction to Australia’s National Standards on espresso coffee, please contact Coffee Education Network on T. (07) 3352 7302 or Service Skills on T. (02) 8243 1299.

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

32-33*jo.indd 33 20/11/12 2:09:43 PM

34-35.indd 34 20/11/12 2:06:50 PM

Café Culture recently had the pleasure

of attending yet another important

industry event at the “dc” Laundry,

Ducale Coffee’s newest coffee space in Kings

Cross in Sydney. The night was part of creat-

ing awareness and promoting the great work

of Rainforest Alliance and it’s ‘Follow the Frog

Week’ initiative. ‘dc’ are great supporters of

Rainforest Alliance and are dedicated to helping

give back to the industry in which they operate.

Along with delicious food and plenty to drink

the event featured tastings from a range of

Rainforest Alliance Certifi ed coffees. The guest

speaker for the evening was Anita Neville who

spoke about all the good work for the envi-

ronment and farming communities that Rain

Forest Alliance was involved. The movement has

evolved into a worldwide body from its original

setup looking after third world banana growers.

“dc” Laundry hosted a great night with the

right mix of industry people in attendance.

Ducale Coffee production Manager Brett Lumley

was pleased with the turn out at their purpose

built function venue in Kings Cross. The building

was a disused commercial Laundry that has

been converted into a funky space that has al-

ready been used for coffee tastings and training,

fashion shows and product launches.

‘dc’ are great supporters of Rainforest Alliance and are dedicated to helping

give back to the industry in which they operate.

35.BY SEAN EDWARDS

FOLLOWING THE FROG AT DC LAUNDRY

34-35.indd 35 24/11/12 8:50:58 AM

36-37jo.indd 36 20/11/12 2:16:32 PM

THE GOLDEN BEAN 2012 came to a close this year after another fantastic week on the Queensland Sunshine Coast. The winner of the competition was a well deserved coffee roaster, Andy Freeman from CoffeeSnobs. Andy was speechless when he accepted the winning trophy at the Sunshine Coast Function Centre during the Golden Bean Awards Dinner. Andy runs the successful home roasters website CoffeeSnobs, which has over 20,000 members in Australia. He submitted coffee from the commercial side of his roasting business that was a blend designed for well known South Australian barista, Fiefy Anuwatanaphorn. Andy has spent the last ten years honing his skills as a commercial roaster and has been present at the Golden Bean since its start up seven years ago, giving great support to the evolution of the event.

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

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

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

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

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

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

O F F I C A L W R A P U P .

36-37jo.indd 37 20/11/12 2:17:24 PM

You’ve been the Head Judge at

the Golden Bean since its incep-

tion. What changes have you

seen in coffee roasting over this

period?

Firstly, it is an honour to Head

Judge the Golden Bean Awards.

Over the past 7 years I’ve seen

many changes not only in the

roasting of the coffee, but the

increased categories. This has given

the coffee roasters an opportunity

to experiment and develop their

own individual roasting profi les and

create other coffee blends for their

business – which I believe has given

these companies more opportunity

to sell coffee.

In the last few years, we have

seen lighter roast profi les highlight-

ing the fruity acids of the coffee and

giving the coffees more brightness

in the cup. There has also been an

improvement in the coffees that

are placed on the tables; given that

many roasters are now sourcing

direct trade coffees, micro-lot and

single estate, there has been more

of a push towards having some-

thing unique for the judges!

What advice can you give to

roasters entering the competi-

tion?

Experiment; use the Golden

Bean competition to push your

roasting paradigm; use different

coffees, roasting profi les etc. to

create blends. Don’t be afraid to

try something different. You never

know what you can create that

could give you a point of differ-

ence!

Do you think the Golden Bean

is worthwhile and why?

Great question! Most defi nitely,

yes! I have seen this competition

grow beyond belief. The early years

was hard, and there were a lot of

critics telling us that this competi-

tion would never last and that cof-

fee roasters would never even be in

the same room together – let alone

sitting and judging other coffees.

But to the credit of the Golden

Bean Team, they have created a

very respectable competition that

is, I believe, the largest competition

of its type in the world.

I believe that the most positive

part of the Golden Bean has been

the interaction between coffee

roasters, sharing ideas, marketing,

roasting profi les, business ideas

and really assisting one another.

What this competition has really

created is a coffee roasting com-

munity that really love getting to-

gether each year to have fun and

learn. Bring on 2013! Congratula-

tions to all involved this year.

How do you see the boutique

beer industry relating to the

coffee industry? What are the

similarities?

Key points are similar processes

in “manufacture” and the absolute

dependence on fl avour deliver-

ance for success. Bean preparation

– cleaning, drying, roasting – is very

similar to the soaking, germination,

drying, kilning of the barley seed in

making malted barley for brewing

beer. After the “hot brewing”

process, the hot wort is cooled

before fermentation by yeast to

create beer, while the hot coffee

bean extract is enjoyed as coffee.

The liquid created by both is en-

joyed in very social occasions: have

a beer with mates; have a coffee

with friends.

What have you found to be the

best way to market your beers

to Australians?

One must fi rst have a great beer

– both in fl avour and presentation.

Then there must be an engaging

and authentic story around that

beer. Finally, one must create trials

and get people to “savour that

fl avour and enjoy that fl avour”.

This creates demand and market

awareness. It is also important to

keep up interest in the brands with

unique seasonal offerings.

Is it easy for cafés to incorpo-

rate a liquor license? How does

a café keep it simple and easy,

while adding value?

Tavern licenses seem easier to

get every year, especially with food

involved and no poker machines.

While you can promote the

specialty coffees from your own

roaster, promote a unique beer

list – not just a couple of ordinary,

mild tasting mainstream lagers,

but some fl avoursome ales, hoppy

pilsners and richer dark beers that

easily complement various food

styles. One can do this with less

than six beers with a proper selec-

tion.

Was the Golden Bean worth-

while for you and why?

It was great to mix with people

with similar visions of delivering

great fl avours to their customers.

M E E T S P E A K E R S .S P With an expert line up of speakers at this year’s GOLDEN BEAN, here’s just a quick Q&A snapshot of what it’s all about.

J U S T I N M E T C A L F .GOLDEN BEAN HEAD JUDGE.

Managing Director, Aurigin Coffee Roasters.

D R C H U C K H A H N .MALT SHOVEL BREWERYDirector and Brew Master

38.

M E E TM E E T P E A K E R S .P E A K E R S .S PS P here’s just

38-39.indd 38 18/11/12 5:46:43 PM

What is UTZ?

In a nutshell, UTZ Certifi ed stands

for sustainable farming and better

opportunities for farmers, their

families and our planet – now and

in the future.What is the value for producers/

buyers/consumers?

Producers: The UTZ Certifi ed

program is a tool for recognising

responsible producers. An UTZ

certifi cation allows producers to

demonstrate good agricultural

practices and effi cient farming. It

enables producers of all sizes and

origins to distinguish themselves

from conventional growers and

creates access to fast growing buyer

markets worldwide.

Buyers: UTZ Certifi ed allows

brands to meet the growing public

expectations for environmental and

social protection, while operating in

competitive, price-sensitive markets.

It provides an independent and

credible way to communicate to its

stakeholders about its purchasing of

certifi ed product.

Consumers: With UTZ Certifi ed,

consumers can enjoy and trust the

products they buy. The UTZ label

is an independent assurance that

consumers’ favourite brands are tak-

ing responsibility.

Through rigorous traceability,

the UTZ Certifi ed label also creates

transparency, as consumers can see

where the product has come from

and how it was produced.

How can the Australian café

industry get involved?

As the UN General Assembly

report has stated, we need double

the amount of food production to

meet the needs of the world by

2050. The earth will run out of food

and resources if nothing is changed.

UTZ’s approach is to strengthen

sustainable agriculture. We believe

that professionalisation of farming

practices, leading to more effi cient

production with care for people and

the environment, is the only way to

ensure that farm production is really

going to be sustainable.

The Australian coffee industry

has a key role in on one side raising

the awareness for the importance

of sustainability, and on the other

driving sustainable practices through

their supply chains and operations.

UTZ can provide a platform for

the Australian coffee industry on

how to approach sustainability and

defi ne business drivers, and enable

transparency and consumer trust.Was the Golden Bean worth-

while for (your cause) UTZ Certi-

fi ed and why?

The Golden Bean was an excel-

lent platform ... I was impressed

with the knowledge on sustain-

ability in general and the interest

to fi nd out more. UTZ Certifi ed will

establish a presence in Australia this

year and look forward to building

and developing the home market,

as well as New Zealand and Asia.

How does the Australian café

industry compare to the rest of

the world and where could we

improve?

The Australian café scene is argu-

ably one of the world’s most devel-

oped. There are few cities around

the world like Melbourne and

Sydney, where the baseline quality

of espresso preparation is as high.

Australia has been a longtime

stronghold for espresso, which while

advancing barista and café culture,

has been counterproductive to fi lter

coffee brewing and subsequent

in-country availability of upper-tier

single origin coffees. Combined with

strict agricultural import regulations

and a high cost of transportation,

gaining access to a wide variety of

high-end specialty coffees within

Australia is both challenging and

expensive.

What are the new trends you are

seeing in the marketplace?

In Australia and other advanced

coffee consuming markets around

the globe, I have seen a building

interest in the intertwined concepts

of sustainability, environmental

stewardship and human rights that

call for some type of certifi cation.

On my visits to Australia, I’ve wit-

nessed a thirst for knowledge, with

interests in science, origin issues,

preparation and any other new

ideas that can be adapted to local

tastes. As focus in the Australian

coffee market turns to certifi cation

and related issues requiring trace-

ability, I see that enthusiasm to learn

and abstract as being exceedingly

positive signs for the future of sus-

tainable coffee within Australia and

the larger global coffee industry.

How do we best educate the

market regarding Fine Robusta?

Many say that maintaining high

quality standards is the best way to

educate a market when introducing

any new and formerly unpopular

concept, but that is only half the

battle: we all can go further as an

industry by additionally eliminating

misleading marketing rhetoric about

100% Arabica coffees and blends.

Give your customers a good

roasted product prepared from

coffee(s) of objectively high quality

regardless of species and access to

meaningful supporting information.

Include details about your ingredi-

ents, where they originate and why

they were selected on packaging,

in stores and in detail on your

websites. Telling the truth is a great

long-term marketing strategy to

build loyal customers.

Do you think the Golden Bean

was worthwhile and why?

Absolutely! As an industry, we

should all come together more

regularly to taste coffees of varying

styles and preparation and enjoy

learning about new developments in

coffee. The Golden Bean is an excel-

lent venue that fosters advancement

in coffee.

A N D R E W H E T Z E L .COFFEE QUALITY CONSULTANT

and program instructor for CQI’s Q Coffee System, who leads Q Grader and R Grader certification courses in

Australia and worldwide.

J U L I E T T E C A U L K I N .COMMERCIAL DIRECTOR

UTZ Certified Amsterdam

38-39.indd 39 18/11/12 5:46:53 PM

6.6%

25.9%

41%

2.3%18%

3.3%

N=68

roaster State Representation

why did you become a roaster?

family business

blinding ambition

i’m italian

money/higher wages

redundancy

escape corporate 9-5

no other choice

15.7%

2%

2%

2%

2%

5.9%

3.9%

natural progression from barista

growth industry

passion for coffee

23.5%

2%

41.2%

71.2%

11.5%

1.9%

15.4%

owner/operator

production manager

office manager

purchase manager

assistant manager

master roaster

respondEnt role

18%

19.7%

16.4%

13.1%

under 3 years

4 to 6 years

7 to 10 years

16.4% 16 to 20 years

16.4% 20 + years

11 to 15 years

industry experience

roaster gender and age demographics

86.7%

13.3%

31-4

0 ye

ars

41-5

0 ye

ars

over

51 y

ears

UNDE

R 30

yea

rs

22%

30.5%33.7% 10.5%

52 COFFEEROASTERSOF

%

THEIR ROASTEDSell

COFFEE BEANS$25 $29TO

/KG

BETWEEN

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

Key Insights from this survey

• Most coffee roasters source Brazilian green

beans in their main blend; collectively, most

preferred the more expensive Ethiopian green

beans.

• Most started roasting as a natural progression

from being a barista in cafés and more

importantly, their own passion for coffee.

• 44% of all respondent roasters focus all their

sales and marketing effort on just ONE brand vs.

complex multiple level brand strategies that tend

to be more costly and less effective than single

brand strategies and support.

A special thank you to all the

attendees and Café Culture for

these initial summary results

collected from the event, to

provide you with a snapshot of

the key coffee roaster insights gained

collectively from over 350 individual

coffee brands and over 68 roasters.

Coffee roasters can now benchmark

their business to that of the collective

national averages, and they also have

the opportunity to better understand the

trends and preferences from their peers.

COFFEEroasters

SURVEY

2.9%

40-41.indd 40 27/11/12 11:44:04 AM

braz

illia

n

colo

mbi

an

PNG

ethi

opia

n

indo

nesi

an

indi

an

sout

h am

eric

an

keny

an

Guat

emal

an

52%

11% 11%9%

2%

7%4% 4% 4%

2% 2% 2% 2%2%

8% 8%10%

36%

Main coffee bean origin used in your blend favourite green bean

green bean sourcing

COFFEEROASTERS

48 OF%

CAFéHAVE A

ATTATCHED

one coffee brand

three coffee brands

four to six coffee

brands

seven to nine coffee

brands

ten totwelvecoffee

brands

two coffee brands

44%

19 %

7 %

7 %

4 %

19 %

how many coffee brands do you have? coffee roasters product portfoliopa

ckag

ing

suga

r st

icks

choc

olat

e mix tea

Coff

ee m

achi

ne c

lean

ing

prod

ucts

MILK

syru

ps

wat

er fi

ltra

tion

sup

plier

juic

e

carb

onat

e

89.5

%

63.2

%

63.2

%

55.3

%

55.3

%

44.7

%

34.2

%

28.9

%

5.3%

2.6%

10%

GROWTHper annum

over

STILL ENJOYING

51%OF

roasters

Detailed Survey Results Available…

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

details and/or individual views expressed be supplied in any way – we only collectively collate the total group top line results to discover the insights gained for this, our fi rst ever coffee industry benefi t –Please contactDavid@pulseplus.com.auat Café Pulse for more details.

40-41.indd 4140-41.indd 41 27/11/12 11:44:39 AM27/11/12 11:44:39 AM

rom our humble beginnings early in 2004, the

home roasting hobby has turned into a business,

an obsession and a life consuming pastime. And

now, 8½ years later, we have etched a little mark

in local coffee history as a Golden Bean Winner; it

feels surreal, but also feels pretty damn good.

CoffeeSnobs has always had an ethos of

learning, sharing and teaching the art of better

coffee via the public website. There is nothing

that gives us all more joy than seeing people

learn to roast or seeing them have their epiphany

moment on an espresso machine, when they

go from “pouring bitter gushers” to “pouring

liquid chocolate” off a group handle. While we

call ourselves snobs, the whole community of

CoffeeSnobs is encouraging and helpful without

judgement to new users, and it’s those same new

users who will one day be providing guidance to

someone newer than them. It really is community

collaboration at its very best.

The CoffeeSnobs business model is a very

odd one. Apart from the obvious internet based

“store open 24 hours a day, 7 days a week”, a

busy website means that we can sell advertising

space. That advertising revenue covers the

website overheads and also subsidises some

of the bean and freight costs for all of the

CoffeeSnobs membership. Members get amazing

beans at a great price, and they also support the

advertisers by purchasing their products. While

not your typical manufacturer/consumer

relationship, it is a complete circle that gives

everyone great value.

Of course, CoffeeSnobs is far from a one man

show. Website moderators do a stellar job of

making sure the community runs smoothly, and

most of what they do is hidden behind the scenes

where we have discussions about policy and

direction. The whole CoffeeSnobs community

is mostly self policing, and members always

encourage positive, helpful posts. Typical small

business workload of 16 hours a day, 7 days a

week is little surprise to most business owners,

and being able to selfi shly follow your dreams is

only possible with the support of your family. My

wife, Paula, and the kids (Sarah, Zed and Tiana)

along with Dad are hugely supportive, helpful

and tolerant of my odd working weeks, and

they also look after the business while I shoot

off around the country and around the world a

few times a year. Any accolade we ever receive is

thanks to all my friends, family and customers, as

you all play a big part in the punch-line.

To all the guys at Café Culture, I applaud your

yearlong effort to put on Australia’s biggest

coffee roasting competition. It’s a huge amount

of work and every year it gets bigger, better and

runs smoother. For those who don’t know the

team, they are incredibly hardworking and have

a sincere and friendly passion to make everyone

welcome and to promote the industry for the

betterment of all of us.

Winning a competition using two custom

blends created for Fiefy’s Specialty Café in Pirie

St, Adelaide was a stunning result for us and

hopefully for her café too. It really emphasises to

me that it’s possible to provide your customers

with great coffee at a commercially viable price,

without having to cut quality corners.

CoffeeSnobs has been an exciting journey so

far. I love the industry, I’ve met some awesome

people, and our wonderful customers allow me

to play with some of the most amazing coffees

in the world. Life is good, and I look forward to

enjoying the next exciting chapter.

- Andy.

TIMELINE2004: Coffeesnobs started out as a small group

of home roasters looking to buy a bag of green

coffee to share. Soon after that, it became a

website where home roasters could discuss their

process. Topics about coffee roasting turned into

questions about coffee machines and grinders

as the website grew. More people joined in the

discussions.

2005: With a membership totalling 200 and

the monthly distribution of green beans growing,

the existing co-op style started to unravel, and

it became obvious that CoffeeSnobs needed a

fresh injection of ideas. Many different ideas

were trialled, some worked and some didn’t, but

everyone was having fun experimenting and we

were selling some interesting green coffees in

cotton bags that we would cut and sew together

in front of the TV at night.

The Golden Bean is awarded to one coffee roaster each year. The awards process for this accolade consists of Australian coffee roasters submitting coffees in both Espresso and Milk

Based categories. The total of the scores for each category are then added together to find the WINNER. This is Andy’s story.

C O F F E E S N O B SOVERALL WINNER // A N D Y F R E E M A N

M E E T W I N N E R S .WW42.

42-43jo.indd 42 19/11/12 5:47:40 PM

2006: The popularity of the

website and the monthly green

coffee sales was causing slow server

performance, and our clunky system

of manual invoicing meant that the

user experience was far less than

optimal. New computer hardware

was purchased, and a new web based

store called BeanBay was born. The

1,200 members could now order

without the long waits and website

timeouts.

2007: With 2,100 members on

the site talking about the wonderful

coffee they just roasted, the regular

question from those who don’t

roast at home was, “Why don’t

you sell roasted coffee too?” So we

purchased a 10 kg roaster and built

a small 6 m x 6 m roastery in Dad’s

paddock to supply roasted coffee.

The actual roasting was only done on

weekends (as I worked full-time in IT

during the week), so all the orders for

the week were collated, roasted and

then shipped out Monday lunchtime.

2008: Having originally been Fair

Trade certifi ed, we wanted to do

something with even more impact

for the farmers and their families at

coffee origin, so the FairCrack fund

was started mid 2007. In 2008, we

funded our fi rst project, which was

to purchase and supply two coffee

pulpers for farmers on Kilimanjaro,

Tanzania.

Farmers could now take a much

higher quality coffee to the mill, and

that season they received $5.50 per

kilo, instead of $0.50 per kilo, which

was a huge difference in income and

obvious had a great impact on the

village too.

2009: We were bursting at the

seams in our garage under the

house, so we found a property for

lease in an industrial area that had

a nice view across a lake. A second

hand forklift was purchased (no

more hand unloading pallets) and

for the fi rst time we could source

and land in higher volumes, so less

people would miss out on the beans

we offered.

2010: After spending 18 months

building and commissioning a

computer controlled roaster, it fi nally

gained Energy Safe certifi cation and

we retired our trusty 10 kg roaster.

While we had used the CoffeeSnobs

Roast Monitor software for years,

this was our fi rst opportunity to

control a roaster from the same

software. This was a huge leap

forward in roast consistency and has

opened up a whole new world of

tweaks and scope to play.

2011: Having roasted mostly

for domestic and small business

customers, 2011 saw a move to

creating better custom blends for

some of our café accounts. Dozens

of roasts with different components

and different profi les are required as

the building blocks for each custom

blend. It’s a lot of fun creating

something special for a café that is

unique to them and gives them a

style all of their own.

2012: The CoffeeSnobs website is

huge and has outgrown the original

software and hardware. A new,

state of the art computer server was

purchased and new software was

installed to run the forum. 22,000

members and more than 5,000,000

page views a year requires a lot of

behind the scenes infrastructure

and after some upgrade teething

problems, the new equipment looks

up to the task. Along with sourcing

beans from many Australian and

overseas brokers, we have been

landing record amounts of coffee

direct from farms. Sharing these

fi nds with CoffeeSnobs members

each month is a lot of fun, and

obviously the real highlight of the

year is to win the 2012/2013 Golden

Bean Roasting Competition.

2013: If you have read this far

down the page, then I guess you

must have some involvement in

the coffee industry. Please consider

sharing some of your knowledge

with others via our website; it’s a

lot of fun and you might just fi nd

your next employee via the website

too. People with a passion for great

coffee and a willingness to learn

everything about the industry have

the potential to be the future of your

business and our whole industry.

Get involved and join in the fun at

W. www.coffeesnobs.com.au

Try our single origins and premium co ee blends at some of our favourite places:

Fiefy’s Specialty Cafe - Adelaide

Black Cup Cafe - East Geelong

Beans 2 Bounce - Bannockburn

Simply D’Lish - Leopold

92 Degree Espresso – Essendon

Riverstone Cafe - Briagolong

The Flying Bean - Lara

Caffe Terra - Nagano, Japan

coffeesnobs.com.au

CoffeeSnobs would like to thank our loyal supporters, friends and family. You all inspire us to improve every

day in our quest for excellence.

CUSTOM BLEND DEVELOPMENTfor your business or cafe

Contact: cafe@co eesnobs.com.au

FREETT

YOURBLEND

42-43jo.indd 43 19/11/12 7:15:36 PM

he strategically located stores target busy

offi ce workers who desire something quick

yet nutritious to satisfy their hunger, with a

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

go meals made daily using quality, market-fresh

ingredients.

Sam Nash, Nashi’s creator, left a successful

career at Epicure Catering 11 years ago to explore

the challenge of running his own business.

Recognising a gap in the retail takeaway food

market for a “healthier food option for very busy

people”, Sam spent nine months testing various

food and packaging ideas in his home.

One of his original plans was to fi nd a

better way to package sandwiches, panini and

focaccia for eating on the run. Sam invented

a greaseproof bag that made customer service

more effi cient and saved customers’ clothing by

eliminating the need to unwrap layers of paper.

Then Sam turned his thoughts to solving the

lunch-time catering dilemma of collecting platters

from all over the CBD – a time-consuming and

costly exercise. Sam solved this problem with

another design idea: laminated cardboard

sandwich trays that eliminate the issue of tray

collection and provide Nashi with a branding

opportunity at the same time.

Sam drew the original store design – to scale

– on the laneway out the back of his house in

chalk. “I ‘played’ in this immaginary

‘chalked’ concept store and

put considerable time into

checking things like the

service fl ow, product

placement and so on,

tweaking the design

on a daily basis.

Eventually I came

up with a workfl ow that is fl exible enough to

work whether there’s one or four people on the

fl oor; they are able to do so in the most effi cient

way possible.” These back-alley drawings created

the design footprint used for every store since.

With his untested concept, Sam tendered for

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

Street, Melbourne). This was the foundation

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

it started him on the road to owning a very

successful chain. A fairly small space at 23 square

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

best performers. Since opening 10 years ago

this month, Nashi has gone from strength to

strength; the brand is now recognised as much

for its great coffee, sourced from Veneziano

Coffee Roasters, as for its food, leaving the group

well poised for a bright future, with franchise

opportunities on the horizon.

Ten years and 10 stores later, Nashi is

undergoing a brand refresh to highlight its

maxim of “bringing the kitchen into the shop”,

commencing with the store at the Jam Factory

in South Yarra this year, then fi ltering through

to the older stores as they come due for

refurbishment. The revised branding refl ects the

three things the Nashi brand is becoming famous

for: sandwiches, panini and good coffee.

Coffee and Nashi: A Love Story

Much more than just a lunchtime business,

Nashi caters for every time of the day. In the

mornings it may be a coffee with a vast selection

of breakfast items to complement; lunch sees

a wide selection of seasonal, freshly made

sandwiches and Panini on offer; and there is a

range of snacks and meals for any time of the

day when hunger kicks in or time allows for a

quick bite. Nashi’s strong and loyal customer base

has also come to expect great quality coffee,

refl ective of their high-quality food product.

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

I realised that there was a huge opportunity

to capture part of the increasing coffee

market. Great coffee was the perfect partner

to our sandwich business model. However, it

needed to match the quality of our sandwich

business, which is what we were originally

about. I had always said that we are a food

business that sells coffee, as opposed to a coffee

business that sells food; however, there was no

reason why we couldn’t do both at the highest

level.

“Our fi rst coffee supplier was a great starting

point, but we really wanted to implement a

consistent barista training culture within our

business. I was fi rst introduced to the Veneziano

crew through a mutual friend and competitor in

the coffee business. They had their own blend

made by Veneziano at signifi cant volumes. There

were certain pH level requirements and other

requests that seemed way beyond my technical

comprehension. They also had strict barista

training requirements that were being supported

by the Veneziano staff. It was the combination

of coffee knowledge, locally roasted beans and

business support that impressed me.

On the verge of opening their 10th store in Melbourne’s CBD and with a string of awards under its belt, NASHI HAS

DEMONSTRATED A WINNING FORMULA when it comes to providing healthy food on the run.

Nashi continues to winaccolades, also winning:Best Franchise or ChainSandwich Retailer 2012

(awarded by the Australasian Sandwich Association).

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

M E E T W I N N E R S .WW

44.

44-45*jo*.indd 44 19/11/12 5:50:01 PM

Espresso (Short Black)

“Our [fi rst] Veneziano representative

was Australian Barista Champion four

years running, supported and eventually replaced

by the Australian Latte Art Champion. Not a bad

way to start a dedicated barista training culture

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

not have been putting their efforts behind the

Veneziano business if the coffee did not match

their abilities,” he says.

This strategy now sees Nashi customers come

to them almost as much for their coffee as for

food, as is evident in their daily store revenue,

with revenue splits becoming more balanced.

As Sam explains, “Since we focused on coffee,

it’s become more like 55/45 food to coffee,

which is demonstrative of what our partnership

with Veneziano has achieved; revenue prior

to this was closer to 80/20 food to coffee. It

was defi nitely the right strategic move for

us and provides us with a double reason

for customer visitation throughout our

operating hours.”

Nashi creates all their food in their

kitchen located in Collingwood (Victoria),

while Veneziano are based around the corner in

Abbotsford. This geographical closeness helped

when it came time for Nashi to explore a blend

of coffee that was unique to them.

“After three years of using the Veneziano

Estate blend, even though we were extremely

happy with it, we decided that it was time to

create our own unique blend; Veneziano were

equally up to the challenge to fulfi ll this request.

With the help of Craig Dickson and his roasting

team, we initially discussed what we would like to

achieve. It needed to be able to cut through the

milk, but still be smooth enough as an espresso.

It was important to Nashi that we retained the

nutty, Toblerone fl avours and a medium bodied

roast of the original Estate blend; after all, our

customers are accustomed to more than a

warm cup of coffee-fl avoured milk.” And the

current Nashi blend is obviously a winner with

the specialty coffee industry as well as Nashi

customers, as the winner of this year’s Golden

Bean Best Coffee Chain/Franchise attests to.

For more information W. www.nashi.com.auPhotos by Dale Parker (manager First Pour Melbourne).

44-45*jo*.indd 45 19/11/12 5:50:14 PM

Proud Mary is more than just

a café. We’re a team that

approaches each day with

excitement, passion and the

motivation to make each

experience unique.

When we started the business

in 2009, we opened with the

intention to make coffee better

and be creative in our delivery. We

see a huge opportunity to make a

difference in this industry, through

education and relationships.

One of my personal

commitments is travel to

strengthen our crop-to-cup

knowledge and source quality

green beans. This year alone I’ve

been to most of Central and South

America sourcing great coffee.

This is our way of developing

transparent relationships with

farmers, and helping our

customers to establish a genuine

connection to coffee origins.

Coffee has been part of my

life for the last 14 years, and at

Proud Mary it continues to be an

important driving force of what

we do.

At the end of the day, we’re

in the coffee industry to make

a difference in the greater

community. Proud Mary is our little

community-hub. It’s our home,

and we aim to make each one

of our customers feel welcome

in our home. Our focus on food

is just the same as our focus on

coffee. We want to celebrate the

fi ner things in life, and developing

lasting sustainable relationships

with farmers of quality produce is

our way of sharing that.

Our dedicated team at Proud

Mary has a real sense of purpose

and a clear vision of where we’re

going. We support each other and

go that extra mile to ensure quality

with no stone unturned.

Each day brings a new

opportunity, another chance to

enjoy a delicious cup of coffee,

and to share our coffee ethos.

We’re following our own path,

and it’s an exciting time as we

continue to celebrate all these

things that make life special to us.

Nolan Hirte, Proud Mary.

P. 03 9689 2116

W. www.proudmarycoffee.com.au

SIMPLE ONLINE ORDERING

www.yqme.com.au

Get orders easily without annoying phone calls

Increase efficiency in turnaround time

Get your own website and Smartphone app, designed to be affordable for small business

The only technology you need is a power point!

So simple to use your customers will love the convenience

Bring value to your customers, give them back their break time!

Call our friendly sales team on 02 9451 0901 or 0413 246 978, email sales@yqme.com.au or visit www.yqme.com.au for more information

LET US SHOW YOU HOW SIMPLE IT IS!

LOYALTY CARDS ARE A THING OF THE PAST – THE NEW REWARD IS

TIME!

P R O U D M A R Y .WINNER // M I L K B A S E D ( L AT T E )

46-47***.indd 46 19/11/12 7:19:01 PM

Every day you strive to serve your customers the very best hot beverages. It makes perfect sense that you would want to offer them the very best sweeteners too!

Sugar Australia delivers two of Australia’s best

known sweeteners – CSR® Sugar, one of

Australia’s most trusted brands, and Equal®,

Australia’s preferred sweetener. We’re very

proud to have been ‘sweetening’ Australians

for over 150 years.

Both products are available in single serve sticks.

The CSR® Sugar sticks, filled with quality CSR®

Sugar, can be branded as CSR® Sugar or they

can be branded with your own logo.

Whatever you decide, be assured that when you

choose CSR® Sugar and Equal® you’ll be

offering your customers the very best.

For more information please call 1300 134 568or visit www.csrsugar.com.au

Stick with thebrands you know

and trust

M E E T W I N N E R S .WW

V E N E Z I A N O C O F F E E .WINNER // E S P R E S S O

( S H O R T B L A C K )

Bond Street by Veneziano Coffee

Roasters, the winner of the

2012 Golden Bean espresso

category, was named after the

street that’s home to its roastery,

First Pour café, training premises

and equipment showroom, in

Melbourne’s inner city suburb of

Abbotsford.

Veneziano Coffee Roasters

developed and launched their

seasonal blend, Bond Street, a little

over two years ago.

The fi rst release of Bond Street

at the end of 2010 earned a silver

medal at the Golden Bean awards

of that year and won another silver

medal in the milk-based coffee

category in 2011, before taking

out the gold in the prestigious

espresso category last month.

“The initial idea behind Bond

Street was to utilise some of the

exciting but very small volume

bean producers we had the

pleasure of sampling in our visits

to coffee origins. These micro-

lots are not viable in our normal

production schedule, but are

coffees we wanted our customers

to be able to experience,” says

Craig Dickson.

“It’s a great opportunity

to showcase our expertise in

roasting and blending and offer

our customers the chance to try

something new and different

when it’s available.”

The winning blend consists of

a natural processed Costa Rica

Las Lajas Black Pearl for its bright,

acidic qualities, a fully washed

Guatemala Puerto Verde for its

soft, sweet melon notes and a

natural processed Brazil Tanque

to bring in some weight in the

mouthfeel and some base notes of

almond.

Bond Street is available for

purchase online from Veneziano’s

website and it gives Veneziano’s

First Pour cafés the exclusive

opportunity to offer their

customers something special

in addition to the dependable

Veneziano staples.

P. 13 COFFEE (2633)

W. www.venezianocoffee.com.au

46-47***.indd 47 20/11/12 2:21:03 PM

Winning the Single Origin

category for the second time in

three years (silver in between)

reinforces to us the importance

of our motto: “We take coffee

seriously not ourselves”; learn it,

know it, live it.

We love poking fun at

ourselves and the industry in our

advertising, but being able to fi nd

an origin and roast it to a specifi c

requirement for a desired brew

method is the core of what we

do.

We entered the Ethiopian

Harrar this year, as it is a big

favourite in the hoppers with our

dc customers – so much so, that

it is part of our dc premium line.

It always has an amazing spicy,

mango aroma, jammy and fruited

fl avours with chocolate and hints

of cinnamon.

After our initial success in

this category in 2010, we have

since introduced a single origin

program to our dc customers.

Every month they are introduced

to micro lots, CoEs, limited

releases and anything we can get

our hands on. This is supported

by tasting notes and extraction

parameters, so they can get the

best out of the coffee for their

customers.

P. 1300 Ducale / 1300 382 253

W. www.ducale.com.au

Roasting small batch single origin

coffee in the vines is all part

of the weekly fl ow for Barossa

Coffee Roasters. A creation of

husband and wife duo, Paul and

Janelle Amos, the common love

of freshly roasted coffee beans

has seen the boutique brand

become a local institution in a

region with food and wine in

its blood. Local wineries, coffee

shops and Maggie Beer’s Farm

Shop pour the locally roasted

beans with pride.

With a focus on Single Origin

beans that are “People and Planet

Friendly”, there is a transparency

and respect for the source in

every roast. As both coffee

roasters and wine grape growers,

Paul and Janelle understand the

connection from grape grower

to winemaker, which naturally

translates in to coffee grower

to roaster. The perspective of

primary production plays an

important role in how Barossa

Coffee Roasters drive every aspect

of the business.

Not a forklift in sight, these

guys are truly small batch. A

craft more than a production,

coffee beans are roasted, packed,

labelled and date stamped

by hand with a true focus on

freshness. Beans are roasted

to order; nothing sits on the

shelf around here, ensuring a

balance between beautiful, living,

breathing beans and no wastage,

with the bigger picture in mind.

The gold medal winning

Uganda bean, along with the

bronze medal winning Ethiopia

Yirgacheffe and Guatemala

Huehuetenango, is part of a

rotation of hessian sacks patiently

waiting their turn to roll in “little

red” the coffee roaster. Paul and

Janelle set up shop at the local

Barossa Farmers Market every

Saturday morning with their

beans, roasted just a couple of

days before. The Roastery in the

vines operates by appointment

only; however, if you get your

timing right, you may bump into

Paul and Janelle at their Pop Up

Café “The Breakfast Rave”, run

with a group of like-minded locals

at various iconic locations around

the Barossa Valley.

W. www.barossacoffee.com

F. facebook.com/barossacoffee

facebook.com/thebreakfastrave

D U C A L E C O F F E E .WINNER // S I N G L E O R I G I N

B A R O S S A C O F F E E R O A S T E R S .WINNER // O R G A N I C

M E E T W I N N E R S .WW48.

48-49*jo.indd 48 19/11/12 7:23:34 PM

D I M A T T I N A C O F F E E .WINNER // D E C A F F E I N A T E D

Gone are the days where baristas

would shudder at the word

“Decaffeinated” in the same

sentence as fl at white or latte.

In the quest for excellence under

such a growing request, Dimattina

Coffee has struck gold.

The best place to start is with

the highly talented and humble

Lino Bettiol, Master Roaster for

over 30 years. When asked what

his secret is, he doesn’t falter in

saying, “Firstly, you need a great

product.”

The roasting accolades

have grown over the years,

demonstrating Lino has the

experience and eye for choosing

and roasting such quality.

“Secondly, after much fi eld

research into the roasting style

of decaf, we decided to roast

our origin a touch lighter,” he

states. “Not too fast, keep the

temperature a little lower and for

a slightly longer time.”

Sounds simple? Well, the proof

is in the product, and Dimattina

Coffee is very proud to be able to

share the cup with you.

A Columbian Excelso single

origin bean has been carefully

chosen, decaffeinated through

Swiss Water Process. With a

beautiful creamy, syrupy mouth

feel, your taste buds are delighted

with a well rounded fl avour.

Cupping notes include a citrus

acidity, almond, toffee and

molasses profi le.

Dimattina Coffee has been

a proud and growing business

for 14 years, after the family

began within the industry over

50 years ago. Quality, consistency

and a commitment to its

valued customers have them

well respected amongst their

peers. Within a fast paced and

constantly changing industry,

Dimattina Coffee hold on to

tradition, while complementing

and educating themselves with

current knowledge. Such passion

and experience is sure to see

Dimattina Coffee fl ourish for

years to come.

P. 03 9462 4499

W.www.dimattinacoffee.com.au

Kate Clarke and Jo Bennett

couldn’t imagine a better start to

their new partnership at Pioneer

Coffee Roastery than winning

a gold medal at the recent

2012/13 Golden Bean awards.

Having only been in business

together for two months at

the time of posting their entry,

they are excited about what the

future holds.

Nestled in an unassuming

industrial area in Yandina on

the Sunshine Coast, Pioneer has

claimed many a bronze and silver

in past competitions, but until

now, gold has always slipped

past them. Kate, their Master

Roaster with 7 years experience

in the coffee industry, puts their

recent win down to going with

their instincts and knowing their

traditional formulas stand the

test of time.

“Decaf is an overlooked part

of a roastery’s basic blends,

but it is still an important one.

Customers might not want a

caffeine hit, but still want to

enjoy a great tasting coffee, and

we always try to focus on what

the customer wants from their

cup,” said Kate. “Our decaf is

a single origin Mexican bean

decaffeinated using a Swiss

Water Process, and then, of

course, roasted with love.”

The roastery is currently

undergoing a much overdue

facelift.

“To help with our new start,

we wanted to capture a funky,

fresh feel to the roastery,” said

Jo. One of their primary goals

in the revamp of Pioneer is to

return to a focus on the coffee.

“We want to make sure that a

customer knows they can always

have a great experience with

Pioneer Coffee, whether they

are at the roastery, at a café, or

ordering online,” said Jo.

Experience it for yourself at 1-41

Pioneer Road, Yandina. A bit out

of your way? Order online, or

fi nd a stockist at W. www.pioneercoffee.com.au

P I O N E E R C O F F E E .WINNER // D E C A F F E I N A T E D

M E E T W I N N E R S .WW49.

48-49*jo.indd 49 27/11/12 11:46:11 AM

Three Beans is the baby of two

brothers, Matt and James Howe.

The fi rst three beans opening

was a 10 sqm hole in the wall at

Chatswood Chase 5 years ago. Now

there are 16 cafés operating across

Sydney, with two more opening

before the end of the year in

Roseberry Street, Balgowlah and St

Ives Shopping Village.

Three Beans was born out of a

desire to offer great tasting coffee

and food underlined with strong

ethical policies founded in strong

animal welfare practices. Three

Beans sources free range eggs,

chicken, bacon and ham. It uses

organic fruits, fl ours and sugars,

and all of these ingredients are

utilised in its kitchen to produce

great tasting food that is free

from artifi cial colours, fl avours and

preservatives.

This desire extends to our coffee.

We spend a lot of time with our

roaster (probably too much!), Sam

from Caffe Di Gabriel. Together,

with Sam, we cup all the new RA

Organic crops and try and improve

our blend with every new crop

cycle. We are very proud that our

new coffee blend has surpassed

previous bronze and silver medal

wining blends to attract a Golden

Bean Gold award.

P. 02 9939 5595W. www.threebeans.com.au

CONGRATULATES

THREE BEANSGOLD MEDAL WINNER

OF THE CHAIN STORE/COFFEE FRANCHISE ESPRESSO CATEGORY AT THE

2012 Go lden Bean AwardsAFR

M E E T W I N N E R S .W

T H R E E B E A N S .WINNER // C H A I N S T O R EF R A N C H I S E E S P R E S S O

50.

50-51jo*.indd 50 19/11/12 5:59:57 PM

H A B I B M A A R B A N I .Being in the coffee industry for

over a decade, I’ve found it’s

the constant development and

new knowledge that drives me. I

originally stepped into competition

because I found myself getting

bored just being behind a machine

in my café all the time doing the

same thing. My fi rst competition

experience, over 5 years ago,

showed me just how much more

there is to know about this magical

little bean and the long journey it

takes to get into our cups.

My journey began with latte

art, and it was the creative side

of coffee making that helped my

passion fl ourish. Day after day

I would learn new designs and

challenge myself to get better.

From there, it was a natural step

into barista championships where,

with the right guidance, the

depth of knowledge and growth

was exponential. In one of those

competitions I claimed a 250 g

Hottop roaster as my prize, which,

lo and behold, propelled me into

an all new realm of coffee.

I knew the theory of it, sure, but

actually roasting ... being in control

of the 1000+ chemical reactions

that take place in each roast ... this

would be fun. Sure, I burnt a few

batches, but mistakes are how we

learn. Researching different ideas

and being open to advice from

many different sources helped me

get started. But trusting myself,

exploring, tasting, making mistakes

and fi xing them next time, and

not being afraid to try things

differently, that’s where I found

myself learning the most.

For Golden Bean, I wanted

to see how what I had learnt

compared to what others were

doing out there. I selected the

Indian Thalanar Estate as my

coffee, and let it stand alone in

the cup, as it has great balance for

a single origin. I roasted it three

different ways and sampled each

to decide which highlighted the

best features of the bean as an

espresso. Then I replicated that

profi le ... twice, because I had to

submit a 500 g bag of coffee, and I

could only roast 250 g at a time!

It was a great experience ...

another stepping stone on the

coffee journey.

P. 0414 530 398

E. habibm@mocopan.com.au

WINNER // C O F F E E S N O B SH O M E R O A S T E R ( E S P R E S S O )

M E E T W I N N E R S .W51.

Hi Zed, aren’t you a little

young to be roasting coffee?

I just turned 11 but I’ve been

around coffee most of my life.

I know what good coffee beans

look like but I’m not allowed to

drink anything but decaf yet.

What made you enter a

roasting competition?

When I heard that there was

a home roasting category I

thought “I’ll have a go at that”.

What beans did you use?

I looked through all the beans

at Dad’s work and selected a

Mexican bean. I thought about

blending it but Dad said it was a

pretty great by itself.

Why did you choose that

one?

Later that day I was going to

Taco Bills Mexican restaurant

for a friend’s birthday party

(Jackson), I thought it made

sense to roast from the same

country I was going to eat from.

How did you roast it?

I roasted two 300 gram batches

in the Behmor and blended

them together. It’s really easy to

use and you can see the beans

change colour through the glass

door.

How did you know they were

roasted enough?

You can hear the fi rst crack really

easily, the second crack was

just starting when I hit the cool

button and the colour looked

right.

What did you think when

you heard you had won the

category?

Shock! Then after the shock

extremely happy. I went to

school the next day and told my

teacher Miss P and the class.

On Wednesday I was called-up

in front of the whole school

assembly and was asked lots of

questions about coffee roasting.

What happens next in your

coffee roasting journey?

I’m really looking forward to

entering my next coffee roasting

competition and hopefully

beating dad next time.

Z E D F R E E M A N .

WINNER // C O F F E E S N O B SH O M E R O A S T E R ( M I L K B A S E D )

50-51jo*.indd 51 27/11/12 11:40:34 AM

WINNER // S Y P H O N

As the research and

development manager for

Coffex Coffee, I have over

12 years' experience in the

coffee industry, at least half

of that time spent roasting. I

look after quality control and

blend development, green bean

sourcing and grading, as well

as our recently developed single

origin and specialty offerings. I

work closely with the production

team to help them create and

maintain roast profi les that get

the most out of our coffees.

Like most roasters, coffee is my

passion – the exploration of

fl avour and the journey from

plant to cup.

At Coffex, we are fortunate to

have industry leading equipment

and technology, which allows

us to consistently produce high

quality coffee. As the market

turns more towards direct trade,

farmer-roaster relationships and

specialty offerings, we are proud

to say that we are a part of that

development moving forward.

I chose to use the Ethiopian

Yirgacheffe Gelena Abaya. It

is a natural process, sun dried

coffee; for a natural coffee, it is

extremely clean and balanced.

I chose this bean because of

its intense aroma and unique

fl avour. As a Yirgacheffe, this

coffee really defi es what you

would expect in the cup and has

so much character that it really

shines on its own. It is a coffee

that has consistently impressed

and is perfect for lighter style

roasting. I think as a fi lter coffee

it really shines, due to its very

clean fl avour and smooth body.

We are very proud to win a

gold medal for this coffee and

thankful to Café Culture for

organising the event.

The Gelena Abaya and many

more exciting coffees are

available at Coffex.

P. 1300 COFFEE / 03 9380 1111

W. www.coffex.com.au

C O F F E X C O F F E E .

M E E T W I N N E R S .WW52.

Baristas and coffee roasters around

Australia gathered for the 7th annual

Golden Bean Roasting Competition

on the Sunshine Coast, where the

food brand giant Retail Food Group

(RFG) was awarded for its expertise in

coffee roasting and crema talent.

Blends from RFG’s Michel’s

Patisserie and Donut King Brands

battled for the fi nest brew against a

host of coffee royalty to bring home

four awards.

RFG is a leading Australian food

brand manager, franchisor and

wholesale coffee roaster who also

owns the successful Brumby’s Bakery,

Esquires Coffee Houses, bb’s café,

Pizza Capers Gourmet Kitchen,

Crust Gourmet Pizza Bar, Evil Child,

Roasted Addiction and Barista’s

Choice.

Michel’s Patisserie has reaffi rmed

its commitment to delivering

outstanding quality coffee, taking

out one gold medal and one silver

medal, and was also named Runner

Up in the overall category. Donut

King also took out a bronze medal

on the night.

RFG's Gary Alford, Head of

Manufacturing & Wholesale, said

the awards refl ected the dedication

and expertise of RFG’s expert coffee

roasting team.

“We are committed to delivering

quality coffee for our customers,

and RFG recognises that the perfect

cup of coffee relies on the quality

of the coffee blend and extensive

roasting expertise,” Gary Alford

said.

“RFG is committed to training

staff across each and every one

of our stores to produce excellent

coffee every time, ensuring that our

customers can expect a consistently

excellent product every visit.

Our 2012 medal haul at this

year’s awards is an amazing

achievement at a competition

that is the largest of its kind in the

world.”

More information on franchisee

opportunities is available at

W. www.rfg.com.au

M I C H E L ’ S P A T I S S E R I E .

WINNER // C H A I N S T O R EF R A N C H I S E M I L K B A S E D

52-53jo*.indd 52 29/11/12 8:22:26 AM

newnew

100% NATURAL & RENEWABLE

New sustainable cleaning aids from the Brand you can trust. Made from biodegradable natural fibres or recycled fibres CHUX® Biodegradable Absorbent Cloths and Superwipes® have been independently tested by the CSIRO, and there’s the added benefit of HACCP certified Biodegradable Superwipes®. All products are sold in recyclable packaging printed with soy based inks.

phone: 1800 240 502 www.cloroxcommercial.com.au/natural

HACCP Australia Pty Limited endorses CHUX® Superwipes® (PE-197-CA-03) as a food safe cleaning aid for use in food manufacturing,

processing and handling operations that are conducted in accordance with a HACCP based Food Safety Program.

Biodegradable Absorbent Cloth CSAC50/1

Biodegradable Superwipes CSSR100/1 & CSSR50/1

Non-Scratch Scourer Sponges CSNSPG12/4

Being sustainable just got easier!

register to receive samples now!

h Scourer SpongestchCSNSPG12/4

52-53jo*.indd 53 18/11/12 6:05:48 PM

L A S A V O I R .WINNER // A U S T R A L I A N G R O W N

A N D F I L T E R

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

Filter: Ever since I started entering the Golden Bean competition in 2006, it has been a goal of mine to win gold in

Category 4 – Filter. Every year I have entered, I have only ever been able to achieve bronze medals, and it has been driving me a little crazy. I was confi dent this year with the new brand that I was going to win, so I put most of my effort into coming up with an amazing fi lter coffee that was also available in larger quantities that I could actually sell to the public.

To win gold in two categories that mean a lot to me has made me extremely proud – especially the Australian, as I harvested, pulped, sundried and hulled this coffee all myself before roasting

it. – Nathan Byron.

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

M E E T W I N N E R S .WW

54.

BY SEAN EDWARDS

It was an absolute pleasure stopping in on Roger Bright from Supreme Roasters in Yatala on the way home from the Golden Bean this year. Roger was one happy man when he showed us his wall of Golden Bean medals that he has collected from the competition over the last few years. He won a huge tally of nine medals this year across all categories and would have to be one of the front runners in most medals won during his competition years.

Roger who was originally from Far North Queensland roasts his award winning Coffee in the out skirts of Brisbane in Yatala. Yatala, famous for it Aussie gourmet meat pies now has a new champion in their suburb. Roger roasts daily on a 10kg roaster but is undergoing renovations now to expand as more business is coming his way. He enjoys competition and saw

the Golden Bean as a great way to achieve recognition and to be able to attend the event to network with other roasters in similar business situations around Australia.

I only met Roger for the fi rst time at the Golden Bean Awards dinner in Caloundra in October but had heard many nice stories about this passionate coffee guy. Roger’s business, Supreme Roasters is a great story. He started the roastery over fi ve years ago very under captilised but through hard work, passion and a clear vision he created this award winning business. No more sleeping on the fl oor at the roastery Roger. With this industry recognition and the well received rewards you can now buy a bed.

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

S U P R E M E R O A S T E R S .

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

54-55*.indd 54 27/11/12 11:36:50 AM

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

C O F F E E

This coffee makes a bold, traditional espresso

with rich intensity and a full body. It leaves

a pleasant smoky fi nish. With milk added,

it takes on sweetness and dark roasted

almond-like fl avours.

www.montvillecoffee.com.au

MONTVILLE COFFEEWoodford Blend

ART OF ESPRESSOKombi BlendWith its combination of citrus and dark

chocolate, this coffee makes a pleasant, full-

bodied, well-balanced espresso with a dry spice

fi nish. With milk, the fl avour intensities persist,

but the fi nish changes to buttery and creamy.

www.artofespresso.com.au

ROMEOSix Bean BlendThis is an exceptional coffee with good complexity,

body and balance. With a dark chocolate aroma, it

is full of cocoa fl avour intensities. It has a creamy

mouthfeel and a soft cocoa fi nish. With milk, it

maintains its complexity and a smooth, velvety

mouthfeel. www.coffeebrothers.com.au

As an espresso, this coffee has high acidity, a

toasty fl avour and a soft, dry tobacco fi nish.

The acidity breaks well through milk to give

a predominately sweet fl avour and a smooth

fi nish.

0412 146 840

CREMA STARLift Off

This exceptional coffee is all about chocolate

– an intense chocolate aroma, dusty cocoa

and dark chocolate fl avours and a lingering

chocolate fi nish. It is well balanced and

equally good as espresso and with milk.

www.dimattinacoffee.com.au

DIMATTINAPrima Tazza

BOUNCE COFFEEFarm Fresh BlendThis coffee has a pleasant aroma with notes

of molasses that develop into a dark toffee,

caramel fl avour when combined with milk. It

leaves a persistent caramel aftertaste.

www.bouncecoffee.com

This coffee has a pleasant aroma with notes

of caramel. It makes a bright lively espresso

with high acidity, and with milk, a burst of

sweetness is evident. It leaves a soft caramel

aftertaste.

www.karmee.com

KARMEE COFFEEBar Forte

BBFT

o

c

l

w

On fi rst impact, the aroma of this coffee

speaks of pear and quince. Its bold, fruity,

tea-like character has an unusual brightness

in the fl avour that would perform best as a

fi lter coffee.

www.proudmarycoffee.com.au

PROUD MARYPanama Filter Roast

DAYLAN ISAIDi Bella Coffee

ROBIN FRIEDRICHSBlack Cat Coffee

PAUL HOLIDAYCoffee Education Network

ANDY FREEMANCoffeesnobs

STEVE MCGINNESSBeans Coffee Roastery

DANIELLE ROSSMerisant Australia – Equal

CHRISTINE COTRELLCoffee Education Network

OUR

55.COFFEE NOTES

54-55*.indd 55 25/11/12 6:55:42 PM

56-57jo**.indd 56 25/11/12 6:57:17 PM

ustin and his partners decided on

the Proaster 120 kg Batch Roast-

ing line that included a green bean

loader, destoner, afterburner and PLC

control system that is manufactured

by Taehwan Automation in Seoul, Korea. This

wasn’t an easy decision for Justin to make, given

that this would be the fi rst industrial installa-

tion of a Proaster line in Australia and so would

present certain challenges in relation to timing

and compliance for the local market. I also had no

experience with the brand other than what I had

seen at trade shows, so a quick trip to Korea was

organised to inspect the quality of the equipment,

as well as to nut out the viability of importing and

installing one into Australia for AESP. I was also

looking for a premium end range to add to our

roaster product portfolio, so fi gured this would be

a great opportunity.

Before going, I knew South Korea was a very

strong manufacturing country, given the success

of their car industry, so I was expecting quality

manufacturing processes. Sometimes this doesn’t

translate into quality food or beverage process-

ing equipment, so I was very interested to see

what other roasting companies were doing in the

market and the quality of the coffee they were

producing.

What I wasn’t aware of was how developed

their coffee market is. The Korean specialty coffee

market is booming. I was pleasantly surprised to

see cafés roasting in house and serving coffee in a

number of different ways. Although they are more

fi lter coffee oriented than Australia, if anything

they have on average more advanced palates

given they are less reliant on milk based blends

and seem to embrace the serving of single origin.

A lot of the cafés and roasteries I visited had walls

proudly displaying training certifi cates. I felt their

obsession with coffee rivalled ours and that I

could learn a lot from what they are doing in their

market. I was pleasantly reassured that this was

a culture that focused on quality, which was only

more evident when I visited a supermarket and

was amazed at some of the innovative packaging

they were using.

The larger scale roasters I visited all had ad-

vanced plant setups that were climate controlled.

These were factories as good as you would see

anywhere around the world. Quality control was

evident everywhere, and proper cupping and

sample procedures were in place in most estab-

lishments.

After seeing a few of the Proaster industrial

lines in action, I was convinced it was a quality

piece of roasting equipment, and the coffee re-

sults were as good as I had seen anywhere in the

market in the industrial sizes. I gave my opinion

to Justin, knowing that he had high expectations

given his background in working with Probat

roasting equipment. I think the deciding factor

for me was that Proaster started off in manufac-

turing food processing equipment, which to this

day is still a large part of their business. Some of

the equipment they produce is very complex and

requires expert knowledge in the food industry.

On visiting their factory, you could instantly tell

that the focus was as much on the quality of the

coffee and service, as on the quality of the manu-

facturing processes. For this project they also of-

fered a time advantage in being closer in location

to Australia, so manufacturing and shipping times

are greatly reduced. The timings were always

going to be tight for AESP so for new equipment,

this was a much faster option than Europe.

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

was integral to the business getting underway and timing, as always, would prove critical.

STORY BY MARK BEATTIE 57.

G E T SJ U S T I N

INSTALLING THE ROASTER

CONTINUED OVER

56-57jo**.indd 57 25/11/12 6:57:24 PM

In March of this year, it was full steam ahead

with the order, and there was much to do with

preparation for impending arrival. Justin and his

partners had secured a location in Knoxfi eld in

the east of Melbourne, so plans were drawn up

for the installation. To keep up with all the coffee

that would be roasted, AESP had also invested in

an Italian made Dolzan packing line. The plans

went back a forth a few times, as positioning of

the equipment was fi nalised. One key considera-

tion was the height of the industrial unit, which

was lower than most, but the Proaster 120 kg

line is quite high due to the connecting piping –

everything fi tted well in the end. Also considered

were the power and gas requirements to make

sure there was suffi cient supply and connec-

tions. This setup also required water connections

for safety sprinkler systems and compressed air

connections for the pneumatic valves and gates.

One of the most important things to consider

when setting up a roasting plant is the process

fl ow from where green coffee comes in and is

stored, to the roasting then packing and then

roasted coffee storage. A poorly laid out factory

can produce a lot of ineffi ciencies. This was one

of the key considerations taken into account with

the layout of AESP’s factory.

Australia’s strict gas safety standards are one of

the main diffi culties in getting roasting equip-

ment up and running. With every installation,

there needs to be the appropriate certifi cation,

and in this instance it would need to be through

Energy Safe Victoria. We had a lot of diffi culty

with trying to get the equipment modifi ed in Ko-

rea before arriving, due to the short time frames

and communication diffi culties with the company

that designs the burners and valve trains for

Proaster.

Parts were also an issue, as Korean companies

typically support local manufacturers, so we were

dealing with Korean burners and Korean valve

train components – most of which were not ap-

proved for use in Australia. We would typically do

this in our factory on the Gold Coast; however,

due to the size of the equipment, the only option

was to do it on site once it arrived. We ran into

further diffi culties when the gas installer com-

missioned to do the work in Melbourne sadly

passed away two weeks before the equipment

arrived. Luckily, we were able to arrange another

gas installer at short notice, but had missed some

valuable time in preparation for the commission-

ing work.

An army of three Proaster Engineers and

two from Coffee Roasters Australia, including

myself, came down for the installation, which

we planned to complete within 5 days. The

equipment arrived to the Port of Melbourne on

the 16th of July, in one 40 foot and one 20 foot

container. This presented us with our next chal-

lenge, as the location at Knoxfi eld could not ac-

commodate the 40 foot container for unloading.

Therefore, the decision was made to unpack the

40 foot container off site and have it delivered

loose. The 20 foot container was delivered to the

site earlier and was unloaded without incident. It

gave Justin a chance to polish up his forklift driv-

ing skills before the heavy equipment arrived!

Then the unpacked 40 foot container was de-

livered a couple of days later. It was then revealed

that some major damage to a critical component

had occurred during unpacking and transport.

The damage was to the mounting bracket for the

main drum fan impellor housing. Without this

fi xed, the system could not be run. To get one

remade and sent from Korea would have taken a

few weeks, which we didn’t have. Fortunately, I

was able to take it to a fabricator who was mak-

ing some other equipment for us and was able

do a favour and repair it within 2 days.

The assembly was completed in 4 days, which

was helped by the fact that all the connecting

fl ues were supplied with the equipment. Having

the Proaster Engineers present for the installation

was a huge help. During the assembly, numerous

meetings were held with the local gas contrac-

tor to sort through the compliance issues. This

was the most challenging part, as we had to sort

through the PLC control system and come up

with a gas safety circuit that would satisfy the

requirements of Energy Safe Victoria. We also

realised at the time that some additional electrical

modifi cations would be required to meet electri-

cal standards, particularly the additional earthing

of components. Unfortunately, we were not able

to test with gas at the end of the assembly, as the

UNLOADING THE TRUCKPROASTER TEAM IN ACTION

UNDER CONSTRUCTION

58.

58-59jo**.indd 58 25/11/12 6:58:03 PM

gas and electrical modifi cations needed to be done

and plans submitted to Energy Safe Victoria for pre-

approval. Also yet to be done was the main insulated

fl ue running off the afterburner.

In the end, it took another 3 - 4 weeks to fi nalise

the changes and get the approval from Energy Safe

Victoria. That being said, it is still a quick turnaround,

given this was the fi rst installation of this model in

Australia. Getting focused time from local contractors is

always hard, as they juggle numerous jobs. There were

some additional teething problems that were eventually

sorted. These included upgrading the gas meter to

compensate for a drop in line pressure and also chang-

ing the afterburner cowl to a less restrictive one.

The setup is impressive, and the coffee has been

great since the roasting began. The factory is in full

swing, roasting up to 10 tonnes per week. Last time

I was there, they had put in a hoist to speed up the

loading of the green coffee into the green bean loader,

and the cupping room was almost fi nished. This was

an exciting project from the beginning, for which I

am grateful to Justin and AESP for the opportunity. I

was so impressed with the quality of the equipment

and the service Taehwan Automation provided, that

we came to an agreement to act as their agents for

Australia.

The setup is impressive, and the

coffee has been great since the roasting

began. The factory is in full swing, roasting

up to 10 tonnes per week.

JUSTIN GETS

THE FINISHED PRODUCT

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

58-59jo**.indd 59 25/11/12 6:58:13 PM

60-61 copy.indd 60 25/11/12 6:58:41 PM

sales@aromacoff ee.com.au | www.aromacoff ee.com.au | Phone: (02) 9693 1009

...knowing the grower makes all the difference.

Single Origin Espresso - Yirgacheffe Grade 1

Filter - Costa Rica

Decaf - Mexican Swiss Water (Latte)

Organic Espresso - Aroma Organic Signature Blend

Syphon - Yirgacheffe

Espresso - Cremaroma Signature Blend

ssos - Yirrgacheffrg fe Grade 1e Gradefee Originee Orig n EsprresEs s

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

m.au | www.aromacoff ee.com.au | Phone: (02) 9693 1009

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

k g gg

Silver & Bronze medalistsat the 2011 and 2012 Golden Bean Awards

60-61 copy.indd 61 29/11/12 8:22:51 AM

Barista competitors quickly picked up on the benefits of a grind on demand grinder - not only for the extra flavour of the freshest ground coffee, but also the advantage of repeatability of dose with minimal waste.

Walk into almost any specialty coffee café, and you will see a gaggle of these grinders lined up next to the espresso machine. There are many grind on demand grinders available on the market, but they are not all the same.

In preparing for the 2012 World Barista Championships, I had the opportunity to get to know and make good friends with the Compak K10 Fresh grinder, and here are some of my thoughts.

GRINDING/DOSING:The Compak K10 Fresh is a large blade conical burr grinder. After a lot of experimentation and cupping with grinder shootout style comparisons, I have developed a strong preference for conical burr grinders for espresso.

My experience comparing fl at and conical burr grinders is that the espresso fl avour from a conical is consistently more complex and deep in both fl avour and structure, compared to the same coffee in a fl at burr. From a practical point, conical burr grinders have a larger window of adjustment when you are at or near the perfect grind size, while fl at burr have a very narrow window between too fast, too slow and just right.

COMPAKK10FRESHGRINDER

COMPAK K10 FRESH REPRESENTS TODAY’S COFFEE GRINDING: MAXIMUM QUALITY FOR THE MOST DEMANDING CUSTOMER.

62.

GRINDERR E V I E W

62-63jo.indd 62 25/11/12 6:59:03 PM

PRODUCT DESCRIPTION

The COMPAK K10 FRESH offers a number of state

of the art features, including: 3 different operating

modes, electronic display and a step-less grind

adjustment. The three grinding modes (automatic,

manual and two programmed timed shots) are

monitored and adjusted by the electronic display,

allowing you to pre-set the coffee dose down to a

tenth of a second. This gives the barista the ability to

reproduce the perfect shot time and time again.

SPECIAL FEATURES:

Electronic micrometric regulation control

Manual push button refi ll

Precision dosing

Adjustable fork height

ELECTRONIC FEATURES:

3 grinding modes

Total and partial coffee counter

Promotional message setting

Password protection

Confi gurable burr change warning

TECHNICAL SPECIFICATIONS

Product code: 2050976

Grinding burrs (mm): 68

Blade type: conical

Blade RPM: 325

Motor size (watt): 760

Standard bean hopper size (g): 1,900

Optional bean hopper size (g): 550

Dimension H x W x D: 660 x 210 x 380

Weight kg: 17

The large burr size provides the best chance of minimising heat build-up in the grinds over busy times (friction is unavoidable in the process of grinding, and this contributes to heat build-up over sustained peak periods). This grinder, as has become the current practice in serious high-end espresso grinders, includes a fan to circulate fresh air within the grinder body and assist in keeping temperatures more stable.

While I have heard many anecdotes of clumping with this grinder, my experience has shown it provides a nice fl uffy grind with a fantastically clean dose of coffee that falls straight into the handle with very little spill, spray or static … meaning all the coffee ends up in the handle, not on the bench.

The Compak K10 Fresh is one of the most consistent grind on demand grinders I have used. Over 15 handles, the weight variation was +/- 0.3 of a gram, which is very good, and from my experience provides a stable and predictable fl avour and shot behaviour from each handle. The grind time for me sits between 4.9 and 5.6 s from 18 g to 23 g dose (which is the range I normally sit). This is not the fastest grinder I have used, but it is only around 1 s per handle slower, and I think this slightly slower time assists in the tight dose variation seen from this grinder.

ADJUSTING THE GRIND:This grinder uses a knob on the side for refi nement and has a continual variable adjustment acting on the blade, with a worm gear allowing for an effortless and extremely precise grind. The grind setting is indicated with a scale on the LCD screen.

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

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

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

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

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

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

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

2012 Australian Barista ChampionREVIEW BY CRAIG SIMON

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

GRINDERR E V I E W

NEW K10FRESH

RED SPEEDNOW AVAILABLE

WITHTITANIUM BURRS

63.

62-63jo.indd 63 25/11/12 6:59:13 PM

64-65jo**.indd 64 25/11/12 7:00:09 PM

erA you looking to create aunique point of differencefor your cafe??

something thatwill give you the edgeover your competitors??

A product that you canhave exclusively in yourarea??

Bite Size Coffee Treats

helps cafes increase sales

and stand out from the

!noititepmoc

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

1/54 Darley Street, Mona Vale NSW, 2103tony@coffeebrothers.com.au Tel: +61 411 343 832

www.coffeebrothers.com.au

GREEN BEANS FROM

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

AMAZING AROMA, ADDICTIVE TASTE

GREEENN BEB ANS FROM

Vanuatu

64-65jo**.indd 65 27/11/12 11:38:34 AM

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

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

Walking in the front door, you just may want to whip out your hair crimper, dust off

your double denim, choose a record and relive a little.

Sean and Lennie, the owners of Cowbell 808, had this mind when they approached DP to help design the ‘80s themed café. They were drawn to the era because of the happy teenage memories it evoked and their love of ‘80s music.

“It was just a really creative time,” says Lennie.

Having a strong concept or theme can be important to the success of a café, helping to differentiate it from the competition. For several years, new cafés have gone for an industrial look – especially in Melbourne and Sydney inner city zones.

By “industrial”, I mean a simple palette of materials – concrete, recycled brick, a bit of plywood – then throw in a few second-hand chairs, a couple of factory pendant shades and you’ve got a warm, inviting interior.

Unfortunately, when everyone’s doing something, even a fresh idea grows stale, and the now ubiquitous is fast approaching its use-by date. Cowbell 808 cleverly develops the industrial aesthetic, retaining elements so the design feels familiar, but drawing a layer of ‘80s references over the top.

This essentially only worked because the part of the decade Sean and Lennie are drawn to is the culture of ‘80s New York – grafi ttied subway trains, Hip Hop and street culture. It had a very raw, urban and edgy feel that melds well with the industrial look.

A major reference for how the design should look and feel was the cult ‘80s TV show 21 Jump St, which was about a bunch of cops that took over a church and turned it into their offi ce. Cowbell 808 is similar, except it’s a couple of café owners who took over an old convenience store and turned it into a café, with the feel of a New York subway.

The fi rst thing people see when entering the café is the graffi ti mural. Painted in the style of the time, it’s very New York Hip Hop

and quickly sets the scene, along with the subway tiles used on the walls. Apart from hearing the ‘80s music in the space, there are musical references everywhere. The front counter is lined with a shelf of Sean’s ever growing record collection, and space has been allocated on the walls for vintage boom boxes. To further create an ‘80s vibe, DP incorporated a wallpaper patterned with lightning bolts – a shape synonymous with the decade. All these elements make the space interesting and stand out.

The café opened in early August and customer reaction has been really positive, with people coming in just to “check out how cool it is”. Importantly, people are interacting with the space, choosing records to be played and sometimes even bringing their children in just to show them what a vinyl record looks like.

The space is also full of objects you can pick up and interact with, so each time there’s something new for customers to notice, whether it’s lego, the smurfs or the basketball

Cowbell 808, BOURKE STREET, SURRY HILLS

WONDERNOT A O

NE

HIT

BY ADAM BURNSCo-director of Design Portfolio

66.

66-67*jo.indd 66 25/11/12 7:01:06 PM

Adam Burns is a director of Design Portfolio. Design

Portfolio is an award winning company with over 25 years’ experience in retail and hospitality design. They

are a multi-disciplinary team that integrate retail

design, interior design, industrial design and

graphic design to create retail environments that improve your business.

ABOUT THE AUTHOR

hoop attached to a pole in the centre of the café.

“We didn’t choose [these bits of memorabilia] because they were cool; we chose them because we liked them,” says Lennie. “They are from our era and we relate to them, and the people who come in relate to them also.”

Interestingly, the café is proving to appeal to a wide range of clientele, from locals, business people and like-minded ‘80s drum machine fanatics, who understand where the name Cowbell 808 came from, to teenagers who weren’t even born in the ‘80s, but love the place’s energy.

The theme has also created a lot of buzz and media interest, with write ups on the café appearing on foodie blogs and a mention in The Sydney Morning Herald’s short black column in its fi rst week.

While there are a lot of café and restaurant trends at the moment (particularly the one for South American street food that just won’t go away), Lennie insists they didn’t pick the 1980s because it was trendy.

“We did it because it was our love and passion,” she says. Having a strong concept or theme can be important to the success of a café, helping to differentiate it from the competition.

This would be evident to anyone who’s spent time in Cowbell and really helps make the experience real. When you’re there, you can feel that sense of fun, which is really what the ‘80s was all about. Hang out in Cowbell at the weekend, and the busy space will be crammed with an assorted crowd, enjoying the friendly atmosphere, familiar tunes on the record player and delicious smells wafting across from the open-plan kitchen and the coffee machine.

The real difference is that they aren’t jumping on a bandwagon; they’ve created something they really believe in and the customers seem to really respond to that.

When Lennie and Sean were scouting for a café location, they had three vital criteria.

“We wanted it to be within a suburb that had a culture and would appreciate what we had to offer,” says Lennie. “We also wanted a suburb where we could be part of a community.”

Being part of a community is essential for Cowbell, as it has helped word of mouth spread and engendered repeat visits.

“We love the fact that we have lots of people coming back over and over again,” says Lennie. “And then they bring their friends back, they bring their parents back, their brothers back and we get to know about their lives.”

The 1980s theme has helped them achieve

this, because it so unique that people want to share the experience with others. Being part of a community has allowed the theme and the café’s reputation to travel more extensively by word of mouth.

So if you were to run with a strong theme or concept for your café, what would you go with? There are a lot of options to choose from, but to narrow it down, Lennie offers some great advice.

“If you are really passionate about something and it’s coming from the heart, then go with that,” says Lennie. “That’s what brings heart to a place and people often say they like coming here because there’s no attitude and there’s a great energy. You can’t buy that in a paint bucket. That comes when you really care about something.”

For more information and projects, visit: www.designportfolio.com.au

66-67*jo.indd 67 25/11/12 7:01:23 PM

68-69*jo.indd 68 25/11/12 7:01:56 PM

W ater fi ltration at that time was drop

in paper tubes, carbon only or

phosphate and carbon mixed. Some

believed that these products would make the best

cup of coffee, protect the machine and last six

months, no matter how much water went though

the fi lter. It was obvious that some education was

lacking, and we needed to reboot the industry

with new knowledge from the rest of the world.

Imagine if you were told of a car with a fuel

tank that would not empty for six months, no

matter how far you drive. You'd be asking the

dealer some pretty serious questions. But no one

seemed to be asking these questions about how

fi lters could assist in making great coffee, protect

your machine and last through months of use,

whether it was 100 or 100,000 coffees.

We started at the beginning, by educating the

industry to what fi ltration is and what it is they

had actually bought. BRITA Professional is the

most trusted brand of water fi ltration in Europe,

supplying more water to more coffee machines

than any other brand in the world, but still people

wanted to trial the BRITA system. Even more

worrying is that there are some cafés, roasters

and baristas in Australia that still believe adding

phosphate to the water is a good thing for your

coffee.

As I said, it’s been two and a half years, and

in that time thanks to the passion and pride

Australians have for coffee, BRITA Professional has

become the number one selling brand of water

fi ltration in Australia. So, now it's time for me to

move on. Yes people, I'm leaving Australia. Some

will rest easy and some will miss me, as I will miss

them.

My stay here has been stressful at times, but

such fun in an industry I love. I've met some really

interesting people, learnt a lot and made some

lifelong friends. The coffee industry in Australia is

truly second to non in the passion it carries for the

product and the beverage served. If you've never

thought of the remarkable product you serve, take

a moment now; this is an exceptional industry.

Australia should be very proud of the position that

is held on the world stage of coffee.

In 2013, the World Barista and World Brewing

Championships will come to Australia; it’s a

remarkable feat to have these championships

hosted here, and I'm pleased to say I'll be back to

see the show.

So what's happening at BRITA Professional

now that I'm moving on? I'm pleased to say that

we've found a fantastic guy to take over from

me, Tim Bonaguro. Tim has spent many years in

the coffee industry here in Australia working for

Douwe Egberts. Together with Dave Sayes, they

will continue BRITA Professionals’ goal to be a key

partner to the coffee industry here in Australia.

As for me, I'm off to do it all over again. In early

2013 I'll be moving to New York, to concentrate

on teaching the Americans about water fi ltration.

They also could do with a little more education.

If you've ever been to America, you'll know what

the coffee is like. Thankfully, in New York I will

be living just 10 minutes by cab from Toby's new

coffee venture in Williamsburg, where they even

serve vegemite on toast; I'll always be able to get

a great coffee and think of Australia, no matter

what.

A big thank you to all the people I have met

here whom I now consider to be good friends.

Thank you all for your help and support in

making life here on the rock a little easier and

for the loyalty and support you've given to

BRITA Professional in getting the quality of water

fi ltration in Australia up to international standards.

I would not have succeeded without you.

Remember to always ask your barista: "Is my

coffee made with BRITA fi ltered water?" If not,

you know who to call.

Steve Cosh M. +61 423 797 763

BY STEVE COSH

It was two and a half years ago on a sunny April day that I flew into Australia not knowing anyone or what to expect, as I’d never been here

before. But I had a plan to change the way Australians treated coffee. At that time, BRITA PROFESSIONAL WATER FILTRATION was not a

known brand name here, and I wanted to change that.

separate your cafe from the rest

1300 552 883www.volere.com.au

68-69*jo.indd 69 25/11/12 7:02:04 PM

P U L L M A N

C E L E B R A T I N G 1 0 Y E A R S

In mid 2002 Greg Pullman discov-

ered his shiny new coffee machine’s

built-in tamper was far too small.

Learning that no retro-fi t was avail-

able, he made one himself, and as an afterthought

dropped a quick email to the supplier advising he’d

machined up a perfectly-sized stainless steel retro-

fi t. The supplier promptly told some of his past

customers and a few orders rolled in. On December

13 2002, the fi rst of what became known as the

“Vanilla” tamper was shipped to a customer in

Victoria. There were expectations that sales of this

product could go as high as 40!

10 years later, more than 8000 individually num-

bered tampers have gone out worldwide as ‘Pull-

man’ tampers and demand is continuing to grow!

Pullman Tampers come in a range of styles,

colours and options, and can be manufactured to

suit any coffee machine! There’s the option of pur-

chasing replacement fi lter baskets for your machine

with the tamper so they can get the perfect size

before it leaves, or you can send your basket in for

measurement and custom sizing.

A lot has changed since 2002. The two original

Pullman Tampers (the ‘Vanilla’ and its brother the

‘Deluxe’) have been put out to pasture, having

been replaced by the Barista (2008) and the Nexus

(2011). But some things haven’t changed. Like,

how come a product that almost never needs

replacing has seen such strong demand? “I think

a lot comes back to the age-old formula of quality

and service, because I believe in treating others the

way I like to be treated. I don’t sell a product unless

I’m happy with it myself, and so long as I’m fussier

than my customers they’ll always be happy with

the product. I’ve experienced poor customer service

many times, so I ensure our customers are given re-

alistic expectations and kept in the loop if anything

goes awry. We ensure the quality is top-notch and

provide a range of options so customers can get

exactly the solution they want.”

So what makes a good tamper? “That’s a good

question”. “One of the key criteria with making

good coffee is repeatability, so as far as a tamper

goes, the two most important factors are that it’s a

good fi t in the fi lter basket, and that it allows the

barista to tamp evenly and consistently. We already

do custom sizing so point one was covered; but

when developing the Barista tamper I was surprised

to discover how many subtle details can make a big

difference on the second point”. Development on

the Barista tamper commenced in mid 2006 and

it didn’t reach market for another two years, but

in that time a lot was learnt about what makes a

good tamper. “Where the original Deluxe tamper

was designed for my own needs and for ease of

manufacture, the Barista tamper was built from the

ground up as a new project where its design and

performance were the key performance indica-

tors, not how much it cost to make and if I could

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

PULLMAN TAMPERS70.

70-71 NEW PAGES.indd 70 29/11/12 10:45:01 AM

CURRENTLY AVAILABLE:

BRAZIL - special late harvest cup of excellence

Various micro lots of pulp naturals

KENYA - micro lot estate coff ee

ETHIOPIA - Guji winner best coff ee in Africa 2012 (EAFCA Taste of Harvest)

- Pulped sun dried limu- Lekempti sun dried- Yiirgacheff e washed grade 1

(golden bean silver 2012)

E: sales.artisanbrands@gmail.com T: +612 8970 9961

Bringing direct trade coffee to Australiafor the past 12 years.

Direct trade artisanal produced green coff ee now available for sale to specialty roasters and budding home

enthusiasts.Giving you the

opportunity to roast and experience exceptional coff ee’s from around

the world.

ever afford to sell it!”. “I literally started with a lump

of play-doh for the initial shape and used its basic

measurements to create a few ugly-looking tampers.”

These prototypes were then distributed to baristas at

one of Western Australia’s top espresso bars along

with feedback forms. Greg talked to the baristas and

read their feedback on the different prototypes, then

used this to create a new set of prototypes and the

process restarted, adding and removing fi rst slabs, then

pieces, and fi nally shavings of material until the shape

was perfected. The prototypes eventually travelled east

where feedback was gained from baristas in Victoria

and New South Wales. “I was surprised by some of

what I read - like that, contrary to accepted wisdom,

baristas didn’t actually want to be lugging half a kilo

of tamper around all day. But I was more surprised by

what appeared between the lines - while no-one explic-

itly said this, it was obvious that most people actually

wanted a balanced tamper! Up until then, tampers

were either light and soft solid aluminium, overly heavy

solid stainless steel, or the common combination of

a stainless steel base joined to a aluminium or wooden

handle, resulting in a bottom-heavy medium weight

unit. So putting everything together the tamper had to

be extremely comfortable over many hours of use, be

able to cater for a range of hand sizes, be balanced,

extremely strong yet fairly light and come in a wide

range of colours.

It was hard work creating a tamper to meet that

specifi cation but the Barista ended up ticking all the

boxes. The base remained stainless steel but was hol-

lowed out to make it lighter. The space was fi lled with

a rubber insert with just enough give to add comfort

without sacrifi cing control. Removable spacers were

added between the base and handle to provide a range

of handle heights. And fi nally the handle materials

were chosen to ensure as balanced a tamper as pos-

sible. The tamper received critical acclaim and many of

the lessons learnt went into the design of the Nexus

tamper. Between the two products, Australia’s got

plenty to choose from!

In an age of cheaper and cheaper imports, it’s a

breath of fresh air to learn Pullman Tampers are com-

pletely, 100% made in Australia - design, manufacture,

assembly, checking and dispatch are all done locally

using top-quality Australian components and local

labour, ensuring the money stays here in Australia. “I’ve

never been happy with the workmanship I’ve seen from

Asian tamper manufacturers”. “The price is excep-

tionally cheap, but quality and performance are more

important to us than fi ghting to be the cheapest. Apart

from keeping the profi ts in Australia, local manufacture

means I can maintain a close relationship with all our

suppliers and any problems can be resolved with a

quick trip across town”.

Greg says the creativity’s not exhausted yet and there

are some new ideas he’s working on. If it’s anything like

what’s already been, they’ll be worth waiting for!

www.coffeetamper.com.au

In an age of cheaper and cheaper imports, it’s a

breath of fresh air to learn Pullman Tampers are

completely, 100% made in Australia - design,

manufacture, assembly, checking and dispatch

are all done locally using top-quality Australian components and local

labour, ensuring the money stays here in Australia.

70-71 NEW PAGES.indd 71 29/11/12 10:45:18 AM

AP-Series label applicators are the perfect solution to accurately apply labels on to cylindrical and tapered containers, including bottles, cans, jars and tubes

Print spectacular, professional quality labels for all your speciality products. Coffee bags,

You name it, you label it!

$1495+GSTAccurately apply labels to the front ofthe bottle

$1795+GST

Watch these products in action on www.youtube.com/labelpower

Accurately apply labels to the front and

Send us your artwork and see for yourself how your label will look,or email sales@labelpower.com.au for FREE Samples

Apply labels fast, evenly and without wrinkles

Label all your products for repeat business!

Replace manual label peeling andspeed up your production line

www.labelpower.com.au | sales@labelpower.com.au

Brisbane(07) 3710 7000

Sydney(02) 8011 3713

Melbourne(03) 9016 9761

LX400 $995+GSTThis special price is only until15/01/2013Regular price $1695+GST

LX900 $2695+GST

Primera DX850 label dispenser

Call us for more information (07) 3710 7000DX850 $1295+GST

72-73** NEW PAGES2.indd 72 29/11/12 10:01:39 AM

RoastersComplete roasting plant in ONE compact integrated unit.(roaster, afterburner, loader, destoner)

Exclusive VORTEX & EQUALIZER TECHNOLOGY for uniform roasting& repeatability.

www.roastquip.com.au

11 Fred St, Lilyfield (Sydney) NSW 2040Contact: Will Notaras – sales engineerPh: 0404 879 107sales@roastquip.com.au

RECIRCULATING HEAT TECHNOLOGY saves minimum 30% energy - see website

NO SEPARATE AFTERBURNER REQUIRED.

Fully automatic & manual models available in 30kg, 60kg, 120kg, 180kg, 240kg, & 15kg shop roasters. Silos & packing equipment also available.

MADE IN ITALYIMF s.r.l. exclusive Australasian agent:

From Crop to Cup...We Know Coffee.1800 332 163

www.dibellacoffee.com

Does your coffee supplier...

Sell water?

Offer soft drinks?

Distribute cheese and deli products?

Deliver ice-cream?

Deal in oils?

...we don’t!

We specialise in coffee and

customer service.

From Crop to Cup...We Know Coffee.1800 332 163

www.dibellacoffee.com

Does your coffee supplier...

Sell water?

Offer soft drinks?

Distribute cheese and deli products?

Deliver ice-cream?

Deal in oils?

...we don’t!

We specialise in coffee and

customer service.

From Crop to Cup...We Know Coffee.1800 332 163

www.dibellacoffee.com

Does your coffee supplier...

Sell water?

Offer soft drinks?

Distribute cheese and deli products?

Deliver ice-cream?

Deal in oils?

...we don’t!

We specialise in coffee and

customer service.

From Crop to Cup...We Know Coffee.1800 332 163

www.dibellacoffee.com

Does your coffee supplier...

Sell water?

Offer soft drinks?

Distribute cheese and deli products?

Deliver ice-cream?

Deal in oils?

...we don’t!

We specialise in coffee and

customer service.

From Crop to Cup...We Know Coffee.1800 332 163

www.dibellacoffee.com

We specialise in coffee and

customer service.

Does your coffee supplier...

Sell water?

Offer soft drinks?

Distribute cheese and deli products?

Deliver ice-cream?

Deal in oils?

we don’t!

Does your coffee supplier...

Sell water?

Offer soft drinks?

Distribute cheese and deli products?

Deliver ice-cream?

Deal in oils?

...we don’t!

72-73** NEW PAGES2.indd 73 29/11/12 10:01:43 AM

We have been

working closely

with this group

of coffee ma-

chine specialist, Disave for the

last few years and would like to

highlight this champion business

to a national audience. Disave is

all about its owners Paul, Dean

and Emma Slade who run this

complex espresso manufactur-

ing, repair and machine import-

ing business from their South

Dandenong location.

Most people would remember

Disave as Expobar Australia,

which was the mainstay of this

business for many years as the

favoured imported coffee ma-

chine. Dean and Paul bought the

business 3 years ago from their

father John who has now retired

and has followed his passion

for farming. The Slade family

has been in the coffee machine

business since the early sixties

with Dean and Paul’s grandfa-

ther Henry who was a repairman

for the old lever machines in the

market around Melbourne at

that time. Later in his career he

started manufacturing Australian

made machines like the Sputnik

and an Australian built Pavoni.

The company has just un-

dertaken some major expan-

sions in constructing a purpose

built warehouse, showroom

and training room in South

Dandenong. The team has also

purchased the company 9Bar

Espresso Services, a national

espresso equipment service

business.

One of the major points of

difference the Disave business

can boast is that they actually

also hand build custom coffee

machines and their best known

brand for this is the Ruggero.

They now build around 250 of

these specialist machines each

year for the Australian and

export market. The Ruggero

has been specifi cally designed

for the busy Australian café and

comes in a range of confi gura-

tions from high group multi-

boiler machine with any special

paint work the customer desires.

The Ruggero has been the cho-

sen machine for the last 3 years

at Café Biz and the Golden Bean

Roaster Competition.

Disave also has another few

exciting elements to the business

that we only just recently found

out during a visit to the factory.

They now manufacture a range

of commercial knock tubes that

are used in many cafes through-

out Australia, and they also run

a successful spare parts business

called Espresso Bits. Espresso

Bits wholesales direct to service

technicians around the country.

We would like to congratu-

late the Slade family for their

contribution to the Australian

café industry with their modern

and innovative business Disave.

Role model businesses like this

give our industry strength to be

world leaders in what we do. It’s

also nice too see three genera-

tions of a family stay in the same

trade and keep growing through

different time periods and

maintaining success with smart

business decisions.

CAFÉ PEOPLE

Cafe

Café Culture would like to showcase an outstanding group of café industry people this edition.

DEAN , EMMA AND PAUL SLADE

74-75***.indd 74 25/11/12 7:12:54 PM

74-75***.indd 75 25/11/12 7:13:05 PM

Stow Away IPA is truly a unique drop. Full of character, this beer stands its ground with robust malty ß avours and earthy ß oral aromas, from dry hopping with English Fuggles. Rich and golden in colour, it boasts a feisty bitterness with a lingering crisp Þ nish.Other food matching ideas: rich gamey dishes, duck, spicy Indian cuisine.

BEER MATCH

Stow Away India Pale Ale 5.6%ABV

Panini:

• 100 g tamarind (imli)

• 250 g fresh mint (pudina)

• Pinch asafoetida (hing)

• 1 tsp roasted cumin powder (jeera)

• 1 tsp rock salt (kala namak)

• ½ tsp black pepper powder (kali mirch)

• 2 tsp jaljeera powder, plus extra to serve

• Salt to taste

Puri (golgappa)

¥ 2 cups semolina (suji)

¥ ½ tsp salt (namak)

¥ 100 g oil

Filling

¥ 4 potatoes (alu)

¥ ½ tsp salt (namak)

¥ 1 tsp red chilli powder (lal mirch)

Soak the tamarind in 1

cup of water for 2 hours.

Using your hands, mash and

remove the seeds. Strain the

pulp and set aside.

Grind the mint in a mixer.

Place 5 cups of water in a

container.

In a bowl, combine the mint,

tamarind pulp, asafoetida,

roasted cumin powder, rock

salt, black pepper powder

and jaljeera powder.

To make the puri, mix the salt

and oil with the semolina.

Using your hands, knead

until a hard dough forms.

Cover with a wet cloth and

set aside for 2 hours.

Divide the dough into small

balls. Roll out into small discs.

Heat oil in a frypan over high

heat. Fry the puri on both

sides for 3 minutes or until

brown.

To prepare the Þ lling, cook

the potato in a saucepan

of boiling water. Drain and

mash. Mix in the salt and red

chilli powder.

Make a hole in the centre

of each puri. Fill with potato

mixture and dip in extra

jaljeera powder.

PURI PUFFS WITH CHAAT MASALA AND TAMARIND SAUCE

INGREDIENTS METHOD

With the almost endless variety of beers available today, itÕs possible to Þ 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.CafŽs can implement some creative ideas, with less than six beers in their repertoire. Here is one example from the James Squires Brewery of how you can make this work in your cafŽ.

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.

FOODBEER

AND

T H E P E R F E C T M A T C H

76.

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

76-77jo.indd 76 25/11/12 7:14:39 PM

76-77jo.indd 77 25/11/12 7:14:56 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.

Talk to your wholesaler about the latest Beef Masterpieces™ or visit www.chefspecial.com.au/masterpieces to find out more.

78-79**.indd 78 25/11/12 7:15:20 PM

78-79**.indd 79 25/11/12 7:15:25 PM

Its coarse grain means the skirt is perfect for marinating. The meat fibres are very porous, yet firm enough to ensure the meat

won’t collapse while marinating and during subsequent cooking.

SKIRT STEAK

80-81jo** bron.indd 80 25/11/12 7:17:17 PM

Following on from the Brisket covered in

issue 30, the MLA now brings you the

Masterpieces beef skirt cut!

The Skirt: is an extremely versatile cut of

meat. Relatively long and ß at, it has a coarse grain

running across the entire muscle. This coarse grain

means the skirt is perfect for marinating, as the

meat Þ bres are very porous, yet Þ rm enough to

ensure the meat wonÕt collapse while marinating

and during subsequent cooking. These features

have made it one of the stars of Mexican cuisine, in

particular in their Carne Asada.

Here, the skirt is marinated in savoury ß avours

including lime juice, coriander and chilli and then

grilled and sliced across the grain for wrapping in

tortillas. The skirt is perfect for slow cooking and

ÒpullingÓ (shredding) for burritos.

Skirt steak is the cut of choice in the Dominican

Republic and Puerto Rican churrasco, where it is

cooked on a barbecue grill. The Chimichurri sauce

is optional, since the meat is very savoury with

just a slight hint of sea salt that is sprinkled over

during cooking. In Puerto Rico, it is also customary

to replace Chimichurri sauce with Pique Criollo

(made from the Caballero and Habanero chillies

with pineapple) or Ajili M—jili sauce (coriander

and chillies), an essential element of Puerto Rican

cooking. Skirt is also used when making Cornish

pasties and Bolognese sauce and is frequently used

in Asia as one of the most popular cuts of beef for

stir frying.

In the US, the skirt is widely used in Tex-Mex

cooking and is the star ingredient in fajitas. It also

adds a fantastic texture to gourmet hamburger

patties.

As a steak, this cut is best cooked at medium-

rare; it doesnÕt perform if cooked any longer. If

youÕre serving the skirt as a steak option, carving

across the grain for plating will ensure the best

eating experience.

Grill: Ensure the steak is at room temperature

before cooking. Season and cook over a grill or

pan on high heat, turn once only. This cut is best

cooked at medium-rare; it doesnÕt perform if

cooked any more.

ItÕs important to make your customers aware of

this. If youÕre serving the skirt as a steak option,

carving across the grain for plating will ensure the

best eating experience. Choosing a marbled piece

of skirt will contribute to the juiciness and ß avour of

this cut when served as a steak.

Slow Cook: A marbled piece of skirt will perform

extremely well under slow-cooking conditions.

Bring the skirt to room temperature before cooking.

As this cut is quite Þ brous, itÕs essential to retain

moisture in the meat by using a low temperature

during the slow

cooking process.

Marinating the skirt

overnight in an acidic liquid

such as lemon or lime juice will help

tenderise the meat. After slow cooking, the

skirt can be shredded with a fork. The meat can

then be used in many ways, including sandwiches,

salads and burritos.

Stir Fry: Slice the skirt across the grain into thin

pieces or strips for stir frying or quick grilling. The

maximum thickness for stir fry pieces is about 6mm.

Who is Meat & Livestock Australia? Meat &

Livestock Australia (MLA) is a service company that

invests in marketing and research and development

on behalf of its 47,500 beef, lamb and goat farmer

members. Our role within foodservice is to bridge

the gap between farm and kitchen by providing

chefs with information and inspiration on red meat.

To get your FREE copy of the latest Beef Masterpieces

brochure, go towww.chefsspecial.com.au/

masterpieces

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

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

81.

CHILEAN CHARCARERO SANDWICH WITH PEBRE

SANDWICH

¥ 4 good buns (Turkish bread works well)

¥ 2 thick slices tomato for each sandwich

¥ Guacamole

¥ Thin sliced cooked green beans

Lightly toast buns, spread Guacamole

onto buns, add tomato slices and beans

top with thin slices of the beef, spoon

the Pebre over the beef.

PISCO SOUR

¥ 3 parts Pisco (Chilean Brandy

made from Muscat grapes)

¥ 1 part simple syrup

¥ 1 part lime juice

¥ 1 egg white

¥ Ice cubes

Mix the pisco, lime juice, simple

syrup, and egg white in a

cocktail shaker. Add ice to Þ ll,

and shake vigorously.

*Pebre can also be used as a condiment for grilled beef or lamb (asado or BBQ cooking). Serve with a beer or a pisco sour.

PEBRE

¥ 1 large bunch coriander

¥ 3 spring onions

¥ 3 cloves garlic

¥ 2 jalape–o chillies

¥ ½ cup Þ nely chopped tomatoes

¥ ¼ cup red wine vinegar

¥ ½ cup olive oil

¥ Salt and pepper to taste

Finely chop coriander, onions, garlic, chillies. Mix

together with tomatoes, vinegar, oil and seasoning.

BEEF

¥ 1 kg good quality skirt steak

¥ 1 clove garlic, Þ nely chopped

¥ 1 tablespoon olive oil

¥ ¼ teaspoon paprika

¥ ½ teaspoon ground cumin

¥ ¼ teaspoon dried oregano

¥ 1 teaspoon lime juice

Combine all ingredients except

beef, marinate beef in mixture,

massage well and refrigerate for

at least 4 hours. Season beef

with salt and pepper, grill or BBQ

steaks to medium, rest while

assembling sandwich.

RECIPE BYRARE MEDIUM: The ChefÕs journal of Australian beef, lamb & goat is available FREE fromraremedium@mla.com.au

MAKES 4 PORTIONS

80-81jo** bron.indd 81 25/11/12 7:17:22 PM

CAFÉ CULTURE RECIPES82.

INGREDIENTS• 1 Ingham Smoked Redgum

Turkey Double Breast

• 10 beetroots (medium size)

• 125 ml extra virgin olive oil

• 80 ml maple syrup

• 20 ml sherry vinegar

• ½ tbsp tarragon

• Salt & pepper to taste

SMOKED TURKEY WITH BEETROOT SALAD

METHODWrap beetroot individually in

aluminium foil and bake in the

oven until soft in the centre. Leave

to cool, take the foil and skin

of and cut into eighths. Mix oil,

maple syrup, vinegar, tarragon

and seasoning in a bowl add the

beetroot and toss. Place beetroot

on to serving platter and top with

sliced Ingham Smoked Redgum

Double Breast.

Serves 4.

INGREDIENTS• 1 Ingham Oven Roasted Supreme

• 1½ loaves sourdough bread (sliced)

Roasted Tomatoes:

• 5 Roma tomatoes (cut in half)

• ½ tbsp thyme

• 10 ml olive oil

• Salt to taste

• 20 g sugar

Basil Pesto:

• 2 tbsp basil

• 120 g pine nuts

• 300 g Parmesan cheese (grated)

• 500 ml extra virgin olive oil

• Salt & pepper

METHODRoasted tomatoes: place the

Roma tomatoes on to a baking

tray.

Season with thyme, salt, sugar

and olive oil and bake on a low

heat in the oven until cooked.

Pesto: place basil, pine nuts

and parmesan cheese in to a

food processor, drizzle in the

oil and season with salt and

pepper. Assemble sandwich by

placing Ingham Oven Roasted

Supreme on to the bread

and topping it with roasted

tomatoes and pesto.

TURKEY SUPREME ON SOURDOUGH

A selection of recipes from Ingham using

TURKEY

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

82-83*jo**.indd 82 25/11/12 7:18:04 PM

www.inghamsfoodservice.com.au

No hassle, no fuss - just slice and serve!

Oven Roasted Half Breast I 7770100

Why waste time and energy cleaning, marinating and baking turkey from scratch, when Ingham Oven Roasted Turkey Half Breast comes fully cooked, delicately marinated and packed with flavour? Simply slice and it’s ready to serve - ideal for sandwiches, wraps, foccacia and salads. Also in the range is the Sweet Herb and Mustard Turkey Half Breast. With a delicious herb and mustard rub, this product makes a fantastic addition to any light meal option. So, for the great taste of quality turkey without the hassle and labour of preparation... Inghams has the answer.

For more information or a product sample, call your friendly Inghams representativeQLD 07 3380 4400, NSW 02 9826 4932, VIC 03 5971 3200, SA 08 8280 6666, NT 08 8988 1076, WA 08 9441 4200, TAS 03 6369 0200

82-83*jo**.indd 83 25/11/12 7:18:11 PM

For quite some time now, Sydneysiders

have been able to satisfy their sweet

tooth with treats from Adriano’s Syd-

ney stores – his two patisseries in Balmain and

Manly, The Star at Pyrmont, and Café Rozelle.

When deciding on the best location for his

latest retail venture, pâtissier Adriano Zumbo

decided it was time he reached into Sydney’s

eastern suburbs, an area he once lived.

Adriano’s new shop is due to open in Waver-

ley later this month.

As most already know, Adriano is no ordi-

nary pâtissier. His creations are unique in con-

cept and execution. In his pursuit of mastering

the art of pastry, he has trained and worked

both in Australia and France. He takes his in-

spiration from the world around him and uses

unlikely ingredients to tell a big story through

the luscious treats he creates.

Adriano’s Waverley shop will continue the

Adriano Zumbo tradition.

“The space itself is quite cosy; the intention

is for people to stop in and grab something de-

licious to take away,” Adriano explained. “Few

people seem to have time to stop and sit these

days; life almost seems too busy for that.”

The cabinets will be fi lled with a selection of

tarts, pastries, breads and of course, Adriano’s

delectable macarons. These will be comple-

mented by a full range of beverages, including

Mocopan coffee.

“Our partnership with Mocopan is only

reasonably new,” Adriano explained. “For us it

isn’t just about serving a good coffee blend; it’s

also about the relationship.

“I feel like the Mocopan team is on the

same page as us. As a company, they’ve been

around for a while, but they continually try to

improve their coffee and stay relevant, just as

we do with our products. Together we are go-

ing places and delighting consumers.”

Adriano’s new shop is located at 24 Arden

Street, Waverley. For the past 30 years, the

building has been home to White’s Cakes – an

institution to many locals in the area.

84.

Life’s about to get VERY in Waverley.

84-85**.indd 84 25/11/12 7:20:07 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

upgradenow@brita.com.auor call 1300 577 060

*Conditions apply; BRITA supply free of charge filter head withthe purchase of any Purity C filter.

Proudly Supplying Australian & New Zealand Coffee Industries

For Over 50 Years

“Everything for a great cup of coffee ... except the beans!”

Diedrich Coffee Roasters

ActionpacPackaging Scales

MahlkoenigCoffee Grinders

ConaCoffee Siphons

DittingCoffee Grinders

FetcoCoffee Brewers

Brew-RiteFilter Papers

Roastery Supply Group P/LA

MC

Sydney: +61 2 9792 4475Christchurch: +64 21 338 505info@appliancemaintenance.com.au

84-85**.indd 85 25/11/12 7:20:16 PM

Milkshake Mixers

Shaking it upthis summer

Australian Made Australian OwnedBuilt to Last- -

Roband Milkshake Mixers feature the unique and innovative Saturn Beater producing extra fluffy shakes using minimal ingredients.

A must-have tool for cafes and fast food outlets.

Manufactured by:For your nearest Authorised Dealer contact us on: t. (02) 9971 1788 e. sales@roband.com.au

86-87*jo**.indd 86 25/11/12 7:20:42 PM

Environmental claims are used to promote

environmentally friendly attributes of a

product, but do all of them mean less harm

to the environment? For example, polylactic

acid (PLA) is used as a compostable lining for

paper cups and is produced from renewable

fuels such as corn or sugarcane. This makes it

seem like a green alternative for consumers.

The fact is that cups lined with polylactic acid

can only be composted in high-temperature

commercial composting facilities, of which,

there are few in Australia. That’s why we have

focused on producing an Australian made

cup and lid combination that can biodegrade

naturally in a landfill. Our takeaway coffee

cups are made from paper, with less than

5% comprising plastic lining. Our lids now

use an organic additive that helps the plastic

to biodegrade. When sipping your next coffee

have a think about its origins, and ask the

manufacturer some tough questions. It will help

you make informed decisions, and encourage

the industry to produce better alternatives.

HOW GREEN IS YOUR TAKEAWAY COFFEE CUP

For more information, visit goecopure.com

Now with:

Biodegrading Additive

OfOfOfO fififificicicicialalla CCCupup SS Spopoponsnsnssorororors s s s ofofofo 2000000000000121212121212121212111OO 222222f 222222222

86-87*jo**.indd 87 25/11/12 7:20:50 PM

eople are abandoning restaurants in

droves for the more wallet friendly food that is

created in spaces that are akin to a welcoming

home kitchen, the local café. Perhaps it is an

economic choice, but you could also argue it is

simply for good wholesome food and beverages

done properly.

Often you will fi nd small local café kitchens

helmed by top quality chefs, drawn from the

high pressure of the fi ne dining scene for the

lifestyle choice of daylight hours. One exam-

ple of this is Proud Mary’s Head Chef, Kayne

Mordini, who harks from a pedigree that has

seen him work in fi ne dining, bistros and under

former chef of the year and French Bistro master

Gwenael Lesle. Mordini’s fresh take on food with

a Mediterranean infl uence from his upbringing is

as much about fl avour as it is about hunting out

the best regional produce he can and serving it

up to his customers.

Through Mordini’s command, fresh sea-

sonal fruit and vegetables feature on the menu

throughout the year, from rich growing regions

such as the Macedon Ranges, Daylesford,

Gippsland and the Yarra Valley. Hand picked

wild mushrooms from (understandably) secret

forests throughout Victoria serve as a treat dur-

ing autumn, and Berkshire pork from McIvor

Farm north of Melbourne is an all year round

accompaniment.

Developing long-term relationships with pro-

ducers and actually spending the time to learn

their practices mean that cafés can provide their

customers with products they truly understand.

With this knowledge and shared passion comes a

certain responsibility to extend it to the customer,

to help them appreciate the quality of the food

they are eating. Then, it is with this in mind that

cafés can aim to continuously seek new ways of

presenting this knowledge to their customers.

Proud Mary is known around town for their

passion for coffee, but behind the doors you will

fi nd a coffee temple with an ethos that also ex-

tends that passion to its food offerings. The Age

Good Café Guide 2012 winner works hard to

provide its customers with top quality, inventive

coffee and food without the high-end price tag.

Owner Nolan Hirte is dedicated to doing

things properly ... fresh, local, seasonal food

made well, served with fresh juices, single estate

teas, and of course, carefully sourced and crafted

coffee. It is a mantra that is easily seen by the

customer, a testament to the transparency of

product origin and dedication to education

found throughout the business.

Hirte operates on social development philoso-

phies throughout his whole business. By engag-

ing directly with the farmers that supply Proud

Mary and making a commitment to develop

long-standing relationships, he is able to support

these farmers and their families through respect-

ful and ethical trading practices. This relationship

not only benefi ts the farmers, but also his com-

munity, the Proud Mary customers.

CAFÉ FOOD HAS GONE FAR BEYOND THE SIMPLE, UNINSPIRED BREAKFASTS OF OLD. IN THE MODERN

CAFÉ, PROVIDING CUSTOMERS WITH THE CHOICE OF QUALITY HOUSE MADE OR LOCALLY PRODUCED

PRODUCTS THAT HAVE A REAL TANGIBLE ORIGIN IS AN ESSENTIAL INGREDIENT.

Developing long-term relationships with producers and

actually spending the time to learn their practices mean that cafés

can provide their customers with products they truly understand.

88.

FROM

BY LUCY WARD – PROUD MARY

88-89*jo.indd 88 25/11/12 7:21:41 PM

88-89*jo.indd 89 25/11/12 7:21:52 PM

There has been signifi cant growth in

the number of products and services

that claim to be sustainable, but it’s

not easy being green.

So instead of reducing the environmental

impact of their products, some companies utilise

marketing tools that simply make their products

appear to be a more sustainable option. This

practice is called greenwashing, and it’s likely doing

more harm to the environment than good.

Greenwash is one of the biggest threats to

the progress of corporate sustainability. The

problem should be a concern to all companies,

because even if your company is not singled out,

greenwashing by your competitors hurts your

industry.

The more companies are seen as greenwashing,

the less likely customers are to trust

environmentally related claims in general, and

this impedes consumers from understanding the

impacts of their purchasing decisions, as they

struggle to differentiate between valid and invalid

claims.

Some companies proactively invest in

environmentally conscious action, while others

focus on claims.

General claims, such as “green,”

“environmentally friendly,” or “eco-safe,” “100%

biodegradable” and “degradable” imply an array

of both wide-ranging and specifi c benefi ts and can

be misleading without proper qualifi cation.

Some companies are guilty of misguided

Greenwash; these are companies that have

taken action to improve the environmental

performance of their products and processes

but are unable to communicate their efforts

effectively. These companies may be making

sweeping generalisations in their claims to try to

sound “environmentally friendly”. To remedy this,

they should focus their messages on key impacts

backed up with data.

Other companies produce unsubstantiated

Greenwash. At fi rst glance, these companies

seem to be doing the right thing and provide

data to back up their claims. However, on deeper

investigation it becomes apparent that the claims

are misleading and the supporting data is either

not relevant or unqualifi ed. False efforts will

eventually be uncovered as the public becomes

more educated and sensitive to greenwash, and it

is only a matter of time before these businesses’

real motives are exposed.

In cases where a company claims that they are

“green,” but does not have any evidence to back

up this claim, much work needs to be done for the

company to become an effective environmental

communicator. They could rectify this by investing

in research that uncovers the environmental

impacts of their operations and products and

then develop, implement and communicate their

environmental strategy.

To be an effective environmental communicator,

businesses should strive for total transparency and

honesty. By viewing sustainability as a journey,

they should continually look at ways of reducing

the environmental impact and improving the social

performance of their products and operations,

whilst effectively communicating their efforts so

that consumers clearly understand the impacts

and other businesses look to these companies for

leadership.

The United States Federal Trade Commission

recently released guidelines to curb Greenwash

marketing. Whilst they cover a wide range of

misleading claims, the following terms have

Australian consumers confused.COMPOSTABLE:

Marketers who claim a product is compostable

need competent and reliable scientifi c evidence

that all materials in the product or package will

break down into – or become part of – usable

compost safely and in about the same time as the

materials with which it is composted.

Marketers should qualify compostable claims

if the product can’t be composted at home safely

or in a timely way. Marketers also should qualify

a claim that a product can be composted in a

municipal or institutional facility if the facilities

aren’t available to a substantial majority of

consumers. DEGRADABLE:

Marketers may make an unqualifi ed degradable

claim only if they can prove that the “entire

product or package will completely break down

and return to nature within a reasonably short

period of time after customary disposal”. The

“reasonably short period of time” for complete

decomposition of solid waste products is one year.

Items destined for landfi lls, incinerators, or

recycling facilities will not degrade within a year,

so unqualifi ed biodegradable claims for them

shouldn’t be made.

SUSTAINABILITY IS A HOT TOPIC AT THE MOMENT and business owners and consumers are all trying to do their part.

ENVIRONMENTAL IMPACTOF GREENWASHING

BEINGI T ’ S N O T E A S Y

90. BY RICHARD FINE

90-91*jo.indd 90 25/11/12 7:23:08 PM

1. FLUFFY LANGUAGEWords or terms with no clear meaning. Marketers

should not make broad, unqualifi ed general

environmental benefi t claims like “green” or

“eco-friendly”. Broad claims are diffi cult to

substantiate, if not impossible. Marketers should

qualify general claims with specifi c environmental

benefi ts. Qualifi cations for any claim should be

clear, prominent, and specifi c.

2. GREEN PRODUCT VS. DIRTY COMPANYSuch as effi cient light bulbs made in a factory that

pollutes rivers.

3. SUGGESTIVE PICTURESGreen images that indicate a (unjustifi ed) green

impact (e.g. fl owers blooming from exhaust pipes).

4. IRRELEVANT CLAIMSEmphasising one tiny green attribute when

everything else is not green. Claiming “Green,

made with recycled content” may be deceptive if

the environmental costs of using recycled content

outweigh the environmental benefi ts of using it.

5. BEST IN CLASSDeclaring you are slightly greener than the rest,

even if the rest are pretty terrible.

6. JUST NOT CREDIBLE“Eco friendly” cigarettes, anyone? “Greening” a

dangerous product doesn’t make it safe.

7. JARGONInformation that only a scientist could check or

understand.

8. IMAGINARY FRIENDSA “label” that looks like third party endorsement –

except that it’s made up.

9. NO PROOFIt could be right, but where’s the evidence?

10. OUTRIGHT LYINGTotally fabricated claims or data.

References: U.S. Federal Trade Commissions

“Marketing Guides.” business.ftc.gov.

SPOTTING THE SIGNS

OF GREENWASHIn the “U.K. Guide to Greenwash”, Futerra

conducted an analysis of online, print,

broadcast, and in-person communication

to distill 10 signs of greenwash. The signs

are intended to enable consumers to spot it,

companies to avoid it, and others to prevent it.

DON’T BECOME A VICTIM OF GREENWASHING

Nice,Ice Baby!

BEINGI T ’ S N O T E A S Y

91.

90-91*jo.indd 91 25/11/12 7:23:14 PM

92-93jo.indd 92 25/11/12 7:23:39 PM

To see our full product range and order visit our online store

www.greenmarkpack.com.au or call 1300 853 869

compostable and biodegradable

TM

green upyour brand

friendly and sustainable food service disposables

PLA cups stock and custom printed :: plates :: bowls :: lunch boxes :: cutlery :: sugarcane napkins

BFC srl , Conegliano ITALY , www.galileo11.it, www.bfcsrl.it Distributors : ACT@bfcsrl.it , NSW@bfcsrl.it , Victoria@bfcsrl.it , Western@bfcsrl.it , Queensland@bfcsrl.it .

The TCI is a PID controlled multi boiler machine, having a separate PID controlled boiler for each group.The new GALILEO delivers accurate digital control to the temperature of the water flowing from the brew boilers. There is also an independent steam boiler. Such digital control permits accurate micro regulation of temperature in steps of one degree, allowing baristas to find the optimum brew temperature for there favourite beans. Also available in HX specifications.

Available 2-3-4 groups , 14-21-27 liters boiler,coffee brewing groups to thermosiphonic system "NO LIMITS".

Have your own Italian Espresso AffairGALILEOHave your own Italian Espresso AffairGALILEO

92-93jo.indd 93 25/11/12 7:23:43 PM

94.

Holm Café, the newest café

to grace Victoria Street, Potts

Point’s famous eat street. Holm

café is the creation of husband

and wife team Emma and Daniel

Luxeford. This duo is famous for

their other Victoria street iconic

business, Doughboy Pizza, which

has created a loyal patronage of

foodie followers. Daniel has looked

back at his family roots to Sweden,

where his mother was born, and has

themed his café menu around some

Scandinavian favourites. He told me

he has been experimenting in the

basement kitchen with a range of

cured fi sh dishes and other Swedish

delicacies to serve daily in the café.

Local café patrons are loving the

evolving menu and fresh baked daily

offerings scattered through this cosy

little space.

Coffee Alchemy has helped the

team at Holm Café with their coffee

system and designed a blend to suit

this side of the city. The nice new

La Marzocco on the workbench

gets a good morning workout, as

newcomers discover this hole in the

wall espresso bar.

Emma has a good eye for design,

and the café has a rustic Northern

European feel with lots of wood and

glass. Fresh fl owers in jars around

the small café make it feel warm

and homely. The space is very small,

and most of the seating is street

frontage but is well shaded by the

established Victoria Street treescape.

Potts Point and Kings Cross is

becoming the new coffee Mecca in

Sydney, with the back streets and

hidden lanes becoming an adventure

route for coffee snobs and foodies

alike. Victoria Street is a road full of

great architecture and is home to

the beautiful Sydney terrace houses.

Once famous for cheap backpacker

joints, now restaurants and cafés are

the latest attraction.

So just like Swedish Dorothy said:

“There’s no Place Like Holm”.

The latest project for David and

Zoe Makin, with business partners

Adam Mariani and Matt Lewin, who

have started a new café called The

Petty Offi cer in the trendy suburb of

Albert Park. The café was only two

weeks young when we called in and

was already drawing in the crowds.

The young staff were bright and

attentive, which complemented the

well prepared Axil Coffee roasted

by Zoe Makin. The Petty Offi cer

also offered a range of fi lter coffee

through the Über Boiler, and the

single origin espresso is changed

daily.

The Petty Offi cer has an impressive

food menu with an all day breakfast,

which included spicy baked eggs

with goat’s feta and hazelnut

dukkah. I went for the corn, zucchini

and mint fritter with a Bloody

Mary salsa and crème fraîche.

Lunch selections include braised

short rib sandwich with a celeriac

slaw. Another local favourite is the

free-range pork belly with a pear

waldorf salad. The front counter has

a selection of petit cakes and a pile

of scrumptious muffi ns, all made in

house by head chef Isaac Penne and

his team. Isaac has an impressive

background cooking at The

Stokehouse and the last six months

at Axil Coffee in Hawthorn.

The Petty Offi cer name came

from some brainstorming by the

team around the history of Albert

Park, that once was home to a

busy military base. Albert Park has

since become a real haven for the

Melbourne’s foodie culture and has

a great range of restaurants, cafés

and bars, and now they have been

blessed with another café from

Australia’s most awarded barista,

David Makin.

The fi tout is the not the typical

Melbourne industrial style; it has

clean lines and is light and airy,

which is attracting a range of

punters from corporates to young

families. The outside windows are

a major part of this clever fi tout.

The big panels can be swung up,

turning the café into an open-air

style business, letting in the bayside

breezes. The café has plenty of

outside seating space that will be

popular in the summer months.

I am looking forward to coming

back next time to tackle the cool

looking lunch menu and have a

shop around the trendy Albert

Park. Like all good cafés around

Australia, it is advisable to get there

early for a seat – especially on busy

weekends. Congratulations, team

Makin, on another well planned café

destination.

H O L M E S P R E S S O C A F É .165 VICTORIA ST, POTTS POINT (02) 9356 8718

T H E P E T T Y O F F I C E R .113 VICTORIA AVENUE, ALBERT PARK

(03) 9686 3000

94-95*.indd 94 25/11/12 7:24:32 PM

95.

I recently had the opportunity to

visit a cool new business concept

in the prosperous rural town of

Dubbo, in western NSW. The Fast

Lane is a concept designed by Paula

Anderson, a mum and entrepreneur

who saw the opportunity to fuel

the busy commuters with well made

espresso coffee and travel snacks.

The Fast Lane has developed

over the last fi ve years into a

professionally run coffee business

that is now looking to expand. Paula

purchased a coffee roaster and is

now producing fresh coffee for the

two drive-throughs and not only

does she sell coffee “to go” through

to businesses, people can also buy

fresh coffee for home.

The Fast Lane, with its bright

orange branding, has become a

habitual routine for many local

Dubbo workers who don’t have the

time to park and queue in a café in

the CBD. The drive through café has

a busy business also with its range

of iced drinks on the menu, as the

summers are very hot in the west,

and patrons switch from coffee

to cold, refreshing beverages. The

business also sells lots of pastries,

like pies and sausage rolls, especially

in the morning to “Tradies” on their

morning tea run. Paula is looking to

expand the business into some other

regional areas and is fi ne-tuning the

concept now, so she is ready for this

pending future growth. The biggest

problem at the moment is that the

concept is so popular, the team of

baristas are being overwhelmed

by long lineups of eager motorists.

Paula is looking at some clever new

ordering technology and smart

coffee equipment to overcome this

“good problem to have”. Paula

has been surprised how quickly the

concept has grown in a regional

area, and she is pleased the business

is showing healthy profi ts with such

a short evolution.

The Fast Lane is a very simple

concept and has been well designed

to deliver great products with

speed, without losing any quality.

Paula has had a few challenges

fi nding the right sites and getting

local government approvals, as the

consideration for traffi c control as

well as foodservice has required

long term planning and revealed

many hidden costs. Paula has also

had to be very experimental in her

approach with products, as there are

not a lot of these types of businesses

in regional Australia. I expect this

business model to be a huge success,

and I look forward to having a great

roadside café like The Fast Lane in

my town soon.

T H E F A S T L A N E .15 BULTJE STREET, DUBBO AND

37 COBBORA ROAD, DUBBO 0418 553 332

You would think this little hidden

laneway café was in the Melbourne

CBD with its graffi ti walls, innovative

food and great coffee. Normally

when I travel I like to ask people in

the street where they go for their

daily caffeine fi x and as I did, this

name kept getting shouted out as

the place to be. It was a little hard

to fi nd, as it was not on main street

frontage and it had two entrances,

one through a lane the other

through an older style arcade. Once

we got there it seemed this little

gem was the part of the local scene

for the coffee crowd in Cairns. The

barista I instantly recognized from

Tasmania who had come to Cairns

chasing some winter sunshine. I

enjoyed a well-made espresso from

Di Gabriel Coffee and later a nice

long black from their guest coffee

from the famous Roger Bright of

Supreme Roasters in Brisbane.

Being the fi rst day of our short

holiday I was hungry for a great

breakfast and I went with the

local favourite of Chilli Eggs,

which I can recommend for those

who want a spicy start to a day

in paradise. The café was very

busy which contributed to a great

coffee service. On the walls of the

espresso bar were many awards

and accolades to the Caffi end

staff as they had won local barista

competitions. It’s nice to know this

was a café that had taken coffee

to another level encouraging there

team to get involved in national

coffee events.

The mornings sun was very

inviting as we enjoyed the laneway

seating, bathing in the tropical

Queensland winter rays. I always like

to observe staff interaction and they

were all very welcoming as new

customers and regulars entered the

warm café space. The fi tout is open

plan with lots of wood fi ttings and a

good communal table to spread out

the local newspapers. The kitchen is

open styled also and was quite busy

over a normal midweek breakfast

shift. I could imagine weekends

would be very busy so an early start

would be recommended.

The café supports local musicians

and artist with regular events in the

café. The graffi ti on the laneway

wall is very impressive and gives

the business a city feel in a regional

location.

All the online reviews were good,

and many a traveller searching a

local away from their home found

their way to this Grafton Street

treasure. I will be back.

C A F F I E N D .78 GRAFTON STREET, CAIRNS (07) 4051 5522

94-95*.indd 95 25/11/12 7:24:42 PM

ADVERTISERS

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

APPLIANCE MAINTENANCECOMPANYT. (02) 9792 4475W. www.appliancemaintenance.com.au

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

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

CAPPUCCINET. 1300 788 355W. www.cappuccine.com.au

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

COFFEE BAGS PTY LTDT. (07) 3382 7725W. www.coffeebags.net.au

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

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

COFFEESNOBSW. coffeesnobs.com.au

GLOBAL CAFE DIRECTW. www.globalcafedirect.com.au

CSR SUGAR AUSTRALIAT. 1300 134 568W. www.sugaraustralia.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

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

ESPRESSO COMPANYAUSTRALIAT. 1300 326 326W. www.espressocompany.com.au

INGHAMW. www.inghamsfoodservice.com.au

JAMES SQUIREW. www.malt-shovel.com.au

LABEL POWERT. (07) 3710 7000W. www.labelpower.com.au

LATORRE & DUTCH COFFEE TRADERST. 0430 817 064W. www.latorredutchcoffee.com

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

MALTRA FOODST. 61 3 9543 3113W. www.maltrafoods.comW. www.arkadiabeverages.com.au

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

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

96. ADVERTISERS GUIDE

MPM MARKETING SERVICEST. (07) 3853 5800W. www.mpmmarketing.com.au

NUPOS SOLUTIONST. 1300 479 667W. www.nupos.com.au

PAC TRADINGT. 1300 853 869W. www.pactrading.com.au W. www.greenmarkpack.com.au

PIAZZA D’ORO ESPRESSOT. 1800 833 767W. www.piazzadoro.com.au

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

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

PULLMAN COFFEETAMPERSW. www.coffeetamper.com.au

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

ROBAND AUSTRALIAT. (02) 9971 1788W. www.roband.com.au

SILVER CHEFT. 1800 337 153W. www.silverchef.com.au

WILLIAM ANGLISSINSTITUTE OF TAFET. (03) 9606 2103W. shortcourses.angliss.edu.au/Coffee-Academy

VENEZIANO COFFEET. (03) 9421 5585W. www.venezianocoffee.com.au

VOLERE ESPRESSOT. 1300 552 883W. www.volere.com.au

WILD 1T. 0435 794 537W. www.wild1.com.au

YQMET. (02) 9972 7377W. www.yqme.com.au

ZERO JAPANW. www.zerojapan.com.au

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

96-97 copy.indd 96 27/11/12 6:15:45 PM

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 2141 M. 0435 659 820W. shortcourses.angliss.edu.au/Coffee-Academy E. coffeeacademyenquiries@angliss.edu.au

WILLIAM ANGLISS INSTITUTE OF TAFE

TRAINING SCHOOLS 97.

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

The Crema Institute is a Brisbane based company providing on-site barista training to those in the hospitality

industry. Whether you are an independent café, or a large corporation, our qualifi ed trainers will work within your

company framework to provide up to date coffee education and training to boost the skills and knowledge of your

staff on all aspects of preparing and serving espresso. Our goal is to see your business succeed; results have proven

to increase profi t margins, staff performance, and overall reputation of your business.

Contract Barista Trainers & Café Consultants

T. 0407 947 494 E. cremainstitute@bigpond.com

CREMA INSTITUTE

SCHOOLS

with one of our Junior Collection machines it doesn't matter !

In the home or cafè?

Junior

Junior Pul

Junior Plus

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

?

BFC srl , Conegliano ITALY - www.bfcsrl.it - Distributed by Cosmorex Coffee Canberra ACT@bfcsrl.it (02) 6280 7511

JJuJuJu ininioor

Junior Extra TCI *

96-97 copy.indd 97 25/11/12 7:26:08 PM

afetto was honoured to

announce Giancarlo Giusti

of Grinders Coffee as the

recipient of the 2012 Coffee

Roaster Hall of Fame at the Golden Bean

award dinner recently.

Many iconic Australian coffee brands

have their roots fi rmly grounded by

Italian heritage, and none more so than

Grinders, the lifelong passion and creation

of Australian coffee legend Giancarlo

Giusti.

Giancarlo’s success story started in 1960

with his arrival in Melbourne from Italy, an

entrepreneurial migrant starting a new life

in Australia.

Before long, Giancarlo’s burning desire

to bring a more authentic taste of Europe

to Australia became a reality when he, and

business partner at the time Rino Benassi,

opened Grinders Coffee House in Lygon

Street.

It was in this humble store that little by

little Giancarlo began developing his famous

continental style coffee. After purchasing

his famous large red grinder for just £1,

Giancarlo started roasting, grinding and

selling his own coffee beans from the back

of his store.

He soon found a huge following among

Australians, especially university students,

and soon the wider community – which was

dominated by tea drinkers.

By 1969, Giancarlo was supplying coffee

to cafés throughout Melbourne – the coffee

revolution had begun and was spreading

fast.

Giancarlo was one of just a small number

of specialty coffee roasters at the time, and

Grinders was pivotal in cementing Carlton

as the hub of Italian culture in Australia.

With the acquisition of Grinders Coffee

House by Coca-Cola Amatil in 2005, a new

era in the life of Grinders began. Giancarlo

is today an ambassador for the brand he

so proudly fathered, and in his honour,

Grinders created the premium signature

Giancarlo’s blend.

Giancarlo is now retired; however, his

passion for coffee still grows.

In his own words: “Coffee is my life”.

From every Cafetto and every coffee lover

… thank you and congratulations Giancarlo!

– Christopher Short,

Cafetto.

98. HALL OF FAME

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

Giancarlo was one of just a small number of specialty

coffee roasters at the time, and Grinders was pivotal in cementing Carlton as

the hub of Italian culture in Australia.

HALL OF FAME

98-99.indd 98 25/11/12 7:26:43 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 6901enquiry@cafetto.com / www.cafetto.com

98-99.indd 9998-99.indd 99 25/11/12 7:26:49 PM25/11/12 7:26:49 PM

100.indd 100 25/11/12 7:27:14 PM