essential cafe november 2013

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EssentialCaféMAGAZINE

A fresh approach to the industry November 2013 issue

The New Generation

Telephone 01895 816100 or visit www.wmf.uk.com

WMF 8000S

Heralding an exciting new era of coffee excellence

REGULARS

3 Editor’s CommentEssential Café’s editor Simon King looks forward to the inaugural Essential Café Live! trade show

5-8 Essential NewsA cornucopia of café and coffee related info

10 Essential RecipeA quick Christmas cake

35-40 Essential BaristaThe best in barista based news

42-43 Counter CultureEssential Café talks to Edwin Harrison, co-owner of Artisan, in Putney

47-50 Essential Products Eat, drink and be merry with the latest introductions

51-55 Essential Contacts The who’s who of the industry

FEATURES

11 Essential JuraA look at two of Jura’s bean-to-cup machines

12-13 Essential Christmas ProductsEssential Café takes a look at some festive fare 15-18 Essential Traditional Machines & Grinders Essential Café takes a look at the workhorses of the industry

20 CONTI-Espresso UKTop quality equipment

23 Essential UTZ The coffee sector adapts to climate change

24-25 Essential WMFWMF launches of the capable 8000S bean-to-cup machine

27 The power of mobile marketingUnderstanding how mobile marketing can raise awareness of your business

29-32 Essential Foodservice Packaging & Disposables Some of the best ways to fetch and carry your way to bigger profits

46 Essential DairystixJohn Taylerson, managing director of Dairystix, pleads for the prioritising of milk provenance

REVERSE SECTION

1-6 Essential Water Boilers & FiltrationHow to take care of your most prized asset

8-9 EverpureCelebrating 80 years of innovation

Beyond The Bean has teamed up with Essential Café for a reader offer – see page 38

EDITOR IN CHIEF: Daniel Sait, [email protected] EDITOR: Simon King, [email protected] SALES DIRECTOR: Ian Kitchener, [email protected]: David Kitchener, [email protected] OF PRODUCTION: Sam Broad, [email protected] GRAPHIC DESIGN: Benjamin Bristow, [email protected] ACCOUNTS: [email protected] CIRCULATION: [email protected]

Essential Café magazine, Suite 4, 6-8 Revenge Road, Lordswood, Chatham, Kent ME5 8UD.T: +44 (0)1634 673163 F: +44 (0)1634 673173

Whilst we make every effort that everything printed in Essential Café magazine is factually correct, we cannot be held responsible if factual errors occur. All articles are copyright and remain the property of Essential Café magazine.

CONTENTSNOVEMBER 2013

Sign up to the Essential Café twitter feed www.twitter.com/Essential_Cafe Essential Café 1

EssentialContents

The Ancillaries store

Tel: 01233 840296

Email: [email protected]

www.theancillariesstore.co.uk

Images supplied by 1883 de Philibert Routin

MERRYMINT LATTE

Ingredients:- 8ml Green Mint 1883 Syrup- 16ml Salted Caramel 1883 Syrup- 1 Shot of Espresso- 6oz of Milk

Optional Toppings- Whipped Cream flavoured with mint- Caramel Blossom.

Method 9oz glass;Add the espresso to a 9oz glass.Steam the syrup and milk mix.Pour over espresso.Garnish and serve with a teaspoon 1 pump = 8ml

GOURMET SYRUPS FROM THE FRENCH ALPS

teaspoon

1 pump = 8ml

ucd contents strip.indd 1 20/11/2013 10:15



A fresh approach to the industry November 2013 Issue

The New Generation


WMF 8000S


THE INDUSTRY EVENT OF 2014

Essential Café 3

With Christmas just around the corner, I am so looking forward to meeting readers of this fine magazine at the inaugural

Essential Café Live!, which will take place at Sandown park in Esher, Surrey on March 5.

Presented in association with Melitta, Essential Café Live! will provide café, coffee shop and hospitality operators a

comprehensive line-up of manufacturers and service providers to keep your business at the cutting edge of this fast paced industry.

Essential Café Live! will feature a good variety of exhibitors who are attracted to the show due to the competitive pricing,

which means all types of companies can attend.

Trade shows can be very expensive, which means return on investment can be hard to achieve. We want Essential Café

Live! to be accessible to all companies, so the stand rate is just £99 per square metre.

Being much more affordable than alternative events, means not only the larger firms are able to attend, but smaller artisan

producers, which make up such an important part of the hospitality sector, are also able to set up shop for this one-day extravaganza.

For visitors, we want to make it straightforward too. Affordability and ease of access is also paramount as Sandown Park

offers thousands of free parking spaces, as well as excellent transport links by road, rail or air –

and there is no need to worry about congestion charges, traffic problems or over-crowded

public transport.

The show will also provide a packed programme of informative hands-on demonstrations

and talks in the Essential Café Live! Learning Zone sponsored by Pentair.

For companies interested in attending Essential Café Live!, I’d like to challenge you. The

show offers an affordable, easy to access resource to prepare your business for the

challenges ahead, but the question I have for you is, can you afford not to come?

I was proud to attend the first ever Essential Café Trade Awards earlier this year –

and I am delighted that the event is returning in 2014.

Following on from the highly successful first awards, the Trade award initiative

has now been combined with Essential Café Live! and will take place at Sandown

Park, on March 4, the evening before the trade show.

For more information, please check out www.essentialcafelive.com

Simon King, editor

EssentialEditor’s Comment

01279 780250www.watercare.co.uk

European WaterCare Ltd, Regal House, South Road, Harlow, Essex. CM20 2BL

The one-stop shop for all the leading brands in water treatment for beverage equipment

Call for sales and service of all these top makes:

• EWC our own range of British manufactured calcium treatment units

• BRITA Professional including Purity C• 3M including Scalegard Pro• EVERPURE including Claris range

Let us worry about your water treatment - so you don’t have to

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ATTRACTIVE DESIGNJet black, high gloss finish andtimelessly modern in design,the foammasterTM underlinesnot only a sense of high qualitybut also a feeling ofunburdened ease and endlesspossibility. the fm800 managesto accommodate its fullexpertise in a single unit, andits elegant style adds thefinishing touch to any interior.

INTUITIVE TOUCHSCREENNAVIGATIONin a revolutionary step forward,the fm800 introduces intuitivetouchscreen technology to the

world of coffee machines. thistechnology makes it possible toeasily, efficiently and flexiblyconfigure the operation of thedevice. you can assemble yourseasonal beverage selection,choose between four differentoperating modes andconveniently load images andadvertising messages.

BEST MILK FOAM QUALITYfoamed milk of “barista”quality at the touch of a button:the fm800 makes it possible.with this coffee master, you canproduce different milk foamconsisten- cies at temperatures

ranging from hot to cold for thesame product, creating theperfect latte macchiato orCappuccino. the milk is foamedquickly and gently – ensuringthat the beverages come outjust right every time.

LIMITLESS BEVERAGEOPTIONSCombined with the chocolatepowder dosing unit and theflavour station, the fm800makes it possible to preparecountless beverage creationsjust as you like them – fromclassic specialties to originalcreations. make the

foammasterTM your ownpersonal favorite barista whoknows all the tricks and makesyour every wish come true.

EASY TO CLEANeven when it comes to cleaningand care, the fm800 isunbeatable: the provenClean+Clever system fromfranke ensures impeccable andsimple cleaning of the device ina short amount of time. thanksto this optimal cleaningsystem, the foammasterTMgives you first- class enjoymentevery day whilst also ensuringhaCCp conformity.

FoamMaster 800The premuim class from Franke Coffee Systems

the franke foammaster TM is thenew premium class among coffeemachines. is there a particularbeverage you long for? thefoammaster TM will easily makeyour wish come true – from classiccoffees to warm latte specialties orcold milk foam beverages. thisall-rounder is as unbelievablyversatile in its selection as it iseasy to operate.you can quickly and easily selectyour beverage program on theintuitive touchscreen menu andadjust it to your needs at any time.the modern design of thefoammaster TM also leavesnothing to be desired. shiny black,shaped with elegance, it is a truevisual treat that gives the finishingtouch to any interior.

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Initiatives are underway to empower more women farmers involved in the coffee trade

5

EssentialNews

NEWS FROM THE INDUSTRYKEEPING YOU CONNECTEDMISPLACED LOYALTYUK consumers earn an estimated £143.9 million worth of

coffee shop loyalty card points, according to figures released

today by CloudZync, creator of smart mobile wallet, Zwallet.

This figure is equivalent to 65.4m cups of coffee, although

CloudZync’s research suggests that 2.4m of those cups

(equivalent to £5.2m) go unclaimed because consumers

simply don’t know how to redeem them.

The study, which polled 2,000 consumers, found that

42% of Brits currently hold one or more loyalty cards for

coffee shops, while 33% have access to one or more such

loyalty schemes on their phone. The research also found that

consumers have an average of £5.38 worth of redeemable

points on their coffee shop loyalty cards at any point in time.

A third of consumers (33%) don’t sign up to loyalty schemes

because they have too many cards in their wallet already.

Andrew Smith, CloudZync’s co-founder and chief

technology officer, says: “It’s not just consumers that are losing

out on unclaimed loyalty cards points, retailers are also missing

the opportunity to build stronger and more loyal relationships

with their customers. The mobile revolution is already starting

to have a profound impact on loyalty schemes.

“The smart phone in most consumer pockets now offers a

much easier way to track loyalty, but it also offers merchants

a unique opportunity to engage and increase the loyalty of

their customers. We founded CloudZync to help independent

retailers deliver on the promise of mobile marketing and build

stronger relationships with their customers.”

More information: CloudZync +44 (0)1277 233064

www.cloudzync.me/business

RECOGNISING THE EFFORTS AND INPUT OF WOMEN FARMERSA new report finds recognising and investing in women

farmers is good for business and development.

The Fairtrade Foundation and Twin have called on

businesses to smash the ‘glass ceiling’ for women farmers

who play a vital role in global food production.

Many businesses are unaware of the crucial role women

play in supplying the ingredients they depend on for their

products, as this contribution is often unrecognised, unpaid

and invisible, a new report Empowering Women Farmers in

Agricultural Value Chains said.

The report analyses the results of interviews with 14

producer groups in Ghana, India, Malawi, Nicaragua, Peru

and Rwanda. The findings show that despite women being

active at all stages of agricultural production, in many cases

providing the majority of the labour, women continue to

face a ‘glass ceiling’ when it comes to transporting crops to

market and completing the sale.

Nicolas Mounard, managing director of Twin, said: “We

see on the ground that investing in women and giving

them leadership opportunities results in smarter, better

use of money – both in producer organisations and in the

home. The invaluable role women farmers play in ensuring

consistent, quality products may be unseen by business,

but should not be forgotten.”

Michael Gidney, chief executive of the Fairtrade

Foundation, added: “The report shows what we have

known for far too long to be true, that women play a crucial

but unrecognised role in global food production. That’s why

Fairtrade is working with businesses to invest in gender

focused policies, training and income generating initiatives

targeted at women to provide greater impact on women

farmers’ lives.”

More information: Fairtrade Foundation

+44 (0)207 4408597, www.fairtrade.org.uk

Twin +44 (0)207 4222880, www.twin.org.uk

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Chocolatiers and chocolate makers from 11 different countries, spanning four continents, picked up awards at the 2013 International Chocolate Awards

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EssentialNews

AND THE INTERNATIONAL CHOCOLATE AWARDS WINNERS ARE…Chocolatiers and chocolate makers from 11 different countries, spanning four continents,

picked up awards at the 2013 International Chocolate Awards. Judging of the awards took place

in London during Chocolate Week and the winners were announced at the UK edition of Salon

du Chocolat.

Pacari picked up Gold in the dark bar category for the second year running, this time for its

70% Piura-Quemazon, which won Silver in 2012, while Danish chocolate maker Friis Holm was awarded Gold for his 55%

Dark Milk.

British chocolatier Paul A Young and Japanese chocolatier Es Koyama took away the most Golds – three each – with Paul

being the only entrant to retain all his 2012 Gold awards (Dark caramel and Plain dark truffle). British chocolatier Rococo also

performed well, picking up one Gold and two Silvers as well as a Merit award for founder Chantal Coady, recognising her as

an inspirational female figure in the chocolate industry.

This year’s competition saw a fantastic array of unusual flavour combinations, with Canadian chocolatier Beta 5 certainly

the most innovative, winning Gold for its unlikely sounding Fisherman’s Friend ganache.

Other categories that particularly impressed included the white chocolate categories, which featured an innovative range

of colours and textures in white flavoured bars, including BETA5’s Candied black olive bar and the winning Cardamom bar by

Rococo, while Venezuelan chocolate maker El Rey won Gold in the Plain white bar category.

The World Final followed national competitions in Israel, Italy and Canada earlier in the year, as well as European and

Americas semi final competitions.

More information: International Chocolate Awards, www.internationalchocolateawards.com

ZACELY UNVEILS RANGE OF FRUIT INFUSED SYRUP TEAS Zacely has launched a range of fruit infused tea syrups;

‘Simplicitea by Teaforia.’

The 99% caffeine-free teas come in four varieties; three of

which combine traditional tea blends with fruit concentrates

and natural cane sugar.

Zacely’s Assam Black Tea with

Strawberry Syrup combines two English

favourites to produce a rich, fruity and

delightfully smooth tea. The highly aromatic

Jasmine Green Tea has been blended with

exotic passion fruit, creating a sweet, tangy

and addictively refreshing tea.

Zacely’s Oolong Tea with Peach Fruit

Syrup was created using real peach fruit

mixed with semi-fermented Oolong Tea in

order to blend the flavours, as opposed

to simply scenting the tea. The Alishan High Mountain Oolong

tea is a pure blend of exotic tea grown exclusively at high

altitude in the Ali Mountains of Taiwan.

Diana Novoa, a director of Zacely, said: “Our tea

concentrates are giving baristas the

opportunity to create delicious beverages

like tea lattés and warming, richly

flavoured teas in seconds. We are very

pleased with the positive reception these

tea products have had and are looking

forward to seeing more creative ways of

using them.”

More information: Zacely

+44 (0)1202 788550

www.zacely.com

Zacely’s range of fruit infused tea syrups

NESTLÉ LEADS DOW JONES SUSTAINABILITY INDEXThe Dow Jones Sustainability Index has positioned Nestlé

as the leading food products company – with a score of

88%, double the industry average.

The world-wide Index is based on an analysis

of companies’ economic, environmental and social

performance, including areas such as corporate

governance, climate strategy, supply chain standards

and labour practices.

Neil Stephens, managing director of Nestlé Professional,

said: “The Dow Jones Sustainability Index rating, which

positions Nestlé as the number one global food company, is

significant recognition of the work we have been doing for

many years.

“Take, for example, initiatives that have halved our

emissions since 2002. That includes switching from long-

distance road transportation to rail, investing in wind power

to supply some factories and burning coffee grounds to

provide energy at our coffee factories in the UK.”

More information: Nestlé Professional +44 (0)800 745845

www.nestleprofessional.co.uk


EssentialNews

ST ERMINS HOTEL OPENS

TEA LOUNGEThe St Ermin’s Hotel in St James’s Park, London has

opened its Tea Lounge.

Opening onto a first floor mezzanine, complete with

it’s white rococo plasterwork, The Tea Lounge combines

evocative heritage architecture with contemporary style.

Inspired by the season of frost and snow, a new Winter

Wonderland Tea is being served. Accompanied by a selection

of award winning teas from local London company, Newby

Teas, the new Winter Wonderland Tea at £35 per person,

starts with an array of open and closed sandwiches, while

savoury pastries include wild mushroom and crayfish

tartlets and smoke salmon blini. A selection of freshly baked

lemon, plain and milk chocolate scones are served warm

with clotted cream plus homemade jams and preserves

alongside sweet pastries such as raspberry & apple

sherbet macaron; blueberry & citrus tart with passionfruit

marshmallow; blackberry frangipane tart with praline mouse

and caramelised white chocolate & pistachio magnum.

Tea guests can also pick from two warming winter

cocktails prepared by the Caxton Bar mixologists – either a

Hot Buttered Rum, made with gold rum and bar rum batter

(sugar, spiced softened butter) or a Chocolate Orange with

Mozart Chocolate Liqueur, Grand Marnier, orange zest,

coffee beans and milk.

The Tea Lounge also serves the St Ermin’s Classic

Afternoon Tea at £29 per person or £39 including a glass of

champagne as well as Chef’s special InfiniTEA and Beyond for

small superheroes to enjoy at £12 per hero just at weekends.

The new Tea Lounge at the St Ermin’s Hotel, 2 Caxton

Street, St James’s Park, London is open every day from

12pm to 6pm.

More information: The St Ermin’s Hotel

+44 (0)207 2277777, www.sterminshotel.co.uk

The Tea Lounge at The St Ermin’s Hotel in London offers contemporary style mixed with traditional service

ITALIAN COFFEE AND VOGUE – TOGETHER AT LASTCa’puccino and WHSmith have announced a brand new concept for Heathrow’s Terminal 2 set to open in June 2014.

The new space will offer passengers a hybrid experience combining the finest Italian coffee with a selection of international

newspapers, glossy magazines and prestigious coffee table books. The Terminal 2 store will also feature an airport first – a

‘wall of Vogue’ displaying editions of the fashion magazine from a selection of countries worldwide.

The menu will be founded in Italian cuisine with a selection of seasonal sandwiches and pastries designed in consultation

with renowned Italian chefs and patisseries such as Salvatore de Riso.

Sofia Dimen, chief operating officer at Ca’puccino, said: “The new opening in Heathrow’s Terminal 2 fits perfectly in our global

growth strategy and highlights the

entrance of Ca’puccino in a new

segment, not yet penetrated. We

are delighted to operate in such a

prime location.

“We are thrilled for the new

hybrid space and we are happy to

embark in this venture with a strong

and established partner, such as

WHSmith. We hope this could be

the first of many future successful

collaborations with the retailer.”

More information: Ca’puccino

www.ca-puccino.com

Ca’puccino and WHSmith hope that their new concept for Heathrow’s Terminal 2 will take off in March 2014


Coffee Kids has reached its target for the ‘Grow it Forward’ campaign

8

EssentialNews

SCAE GROW IT FORWARDThe charity Coffee Kids has

announced that its managed

to reach its goal of raising

$30,000 for its ‘Grow it Forward’

campaign to help farming families

throughout Latin America.

The money raised will go towards

contributing to projects that secure

long-term food security for coffee-farming families. Having agreed

earlier this year to contribute to Coffee Kids 1 Euro for every

Coffee Diploma Certificate issued, SCAE has offered to divert this

contribution to the Grow It Forward campaign.

Coffee Kids and the The Specialty Coffee Association of

Europe (SCAE) agree that a sustainable coffee future must start

with sustainable, healthy communities. Quality coffee begins with

quality of life. That is why the SCAE has taken on a Strategic

Partnership with Coffee Kids and agreed to give 1 Euro to food

security projects for each Diploma System inscription.

“This year’s contribution to GROW from SCAE really put us

over the top – we wouldn’t have achieved our goal without their

support,” said Coffee Kids development director, Elisa Kelly.

“We love having SCAE as a strategic partner and its work

on behalf of coffee farming families by working with Coffee

Kids completes the coffee circle in a really meaningful way.

“We are looking forward to further collaboration in 2014

and look forward to keeping members posted about the

impact that SCAE’s support helps us achieve.”

More information: Coffee Kids +44 (0)758 1713457

www.coffeekids.org

H2O DIRECT SIGNS EUROPEAN JOINT VENTURE

WITH WATCH WATERH2O Direct has agreed a

joint venture with Watch

Water and supported by

Microfilter (Korea) to promote

the Watch SP Series of water

filters and also Microfilter

products through a new

joint venture company,

WATCHH2O.

The joint venture will

concentrate on the SP

series of vending filters,

plus also developing new types of filters for home and commercial uses.

Deepak Chopra, Watch Water’s president, said: “Watch Water has for

many years, been pushing forwards with many ideas and products in the

industrial water sector and now with this joint venture in to the commercial

side with WATCHH2O, we will be pushing forwards with many new products

starting off with the recently launched SP 510 & SP520 commercial filters.

“Our aim is to provide the highest quality medias for water treatment

and make it available to the commercial customers who are dealing with

problems like scale build up and we know for sure our products ill be the

very best available on the market today.”

Jim Redford, managing director of H2O Direct, said: “With Watch Water

technology, Microfilter’s ability to make the highest quality filters and H2O

Direct’s ability also to bring new products to the market, it is the ideal

solution to have a joint venture with Watch Water.

“We are very excited by the joint venture not only for the initial products

for vending use, but also the future types of new design filters that we will

be developing over the coming months. Our plans are extensive throughout

Europe and even further a field for the future.”

More information: WATCHH2O +44 (0)1892 669628, www.watchh2o.com

Pictured (left to right) are: Watch Water’s Gourab Halder and Gairik Adhikary; Yong Jung Choi, Microfilter’s managing director, overseas sales and marketing; Deepak Chopra, Watch Water’s president; and Jim Redford, managing director of H2O Direct

IMPRESSIVE SPREAD OF SHOWS IN THE

SOUTH WESTThe South West is

spoilt for choice when

it comes to food,

drink, catering and

hospitality shows.

From Cheltenham, down to Exeter and further still to Cornwall,

Hale Events said it has got the region covered.

After a successful first year in 2013, the Food and Drink

Trade Show in Cheltenham, being held next year on February

24-25, has already had to move to a bigger venue to meet

demand for stands and provide ample facilities for the

number of buyers who attend.

Expowest Cornwall will be held in Wadebridge on March

4-6, while The Source trade show will take place at the

Westpoint Exhibition Centre, Exeter on February 5-6.

The Source show plans to host the first 2014 UK Barista

Championship heat, as well as hosting the Westcountry

Tourism Conference.

Leading chefs will be showing their skills and sharing

their latest ideas in the Source Intoto Demo Kitchen, where

the 2014 South West Chef of the Year competition will be

launched by Chef Michael Caines and the 2013 winner,

Nathan Cornwell from Lucknam Park, Bath.

More information: Hale Events +44 (0)1934 733433

www.sourcetradeshow.co.uk

Award Winning Coffee Syrups

www.malmesburysyrups.co.uk 01666 577379 [email protected]

BEST OF BRITISH

Great tasting syrups. Perfect for both Hot and Cold Beverages

Hand made using a special low energy pasteurisation system

Attractive Plastic PET bottles

- Looks like glass, doesn’t smash like it

Many flavours to choose from - “Core” flavours such as Caramel, Vanilla and Hazelnut. Along with other seasonal offerings

Available direct from us or through many popular wholesalers

/coffeesyrups

@JTMalmesbury @TMSGingerbread

Buy from our online shop or for more information give us a call on 020 8419 1414 or email us at [email protected]

Infusion is the simplest way to make a cup of great tasting coffee. The Sowden SoftBrew infusion coffee maker uses a new concept: a full-size stainless steel filter, etched with thousands of microscopic holes. This keeps the coffee grounds out of your cup whilst letting through the full taste of your chosen coffee. A striking porcelain pot in a classic design. Inspired functionality. No paper filter to trap the natural oils, no forced pressing to squeeze bitterness into your coffee. Ecologically fireproof with nothing to throw away except the used grounds. Above all - great taste!

A simple way to make a great cup of coffee

2 cup

8 cup

1 2 3

4 5 6

www.sowdenathome.com

P9.indd 1 27/11/2013 10:11


Last Minute Christmas Cake

Time to prepare: 1 hour, plus 3-4 hours cooling time

Cooking time: 3½ to 4 hours

Serves: 16

Ingredients750g luxury dried mixed fruit

150g glacé cherries

300ml Guinness or other stout

100ml brandy

3 tbsp Lyle’s Black Treacle

Grated zest and juice 1 large orange

225g butter, softened, plus extra for greasing

225g Tate & Lyle Fairtrade Light Brown Soft Sugar

5 medium eggs, lightly beaten

300g plain flour

1½ tsp baking powder

2 tsp ground mixed spice

75g brazil nuts, roughly chopped

Decoration ingredients1 tbsp Lyles Golden Syrup

400g marzipan

500g Tate & Lyle Fairtrade Fondant Icing

1 egg white

Small berries, bay leaves, rosemary sprigs

Tate & Lyle Fairtrade Caster Sugar

MethodPlace the dried fruit and cherries in a large pan with the

Guinness, brandy, Lyle’s Black Treacle and orange juice.

Bring to the boil, then simmer, uncovered, for 10 minutes

stirring frequently. Set aside for 3-4 hours to cool or

leave overnight.

Preheat the oven to 140C/130Cfan/Gas 2. Grease the base

and sides of a 23cm/9in round or 20cm/8in square cake tin.

Line the base and sides with a double thickness of baking

parchment, then line the outside with a double thickness of

baking parchment or brown paper, securing with string.

Place the butter, Tate & Lyle Fairtrade Light Brown Sugar,

eggs, flour, baking powder and spice in a large bowl and beat

until smooth. Fold in the boiled fruit and brazil nuts. Spoon

into the tin, level the surface and bake for 3½ - 4 hours until

risen and firm to the touch. Cool for 15 minutes, then turn

out and cool on a wire rack. The cake can be wrapped and

stored for several weeks in an airtight container, but can also

be eaten straight away.

Decorate:Level the top with a long sharp knife. Warm the Lyle’s Golden

Syrup and brush over the top of the cake. Roll out the

marzipan into a square or circle to fit the top and lay over the

top of the cake.

Mix the Tate & Lyle Fairtrade Fondant Icing with just enough

water to make a smooth icing about the consistency of

whipped cream. Spread over the top of the cake and allow to

run down the sides. Leave to set.

To make the decoration, dip the bay leaves into the egg

white. Allow the excess to run off, then toss them in Tate

& Lyle Fairtrade Caster Sugar. Set aside to dry. Repeat the

same process with rosemary and any berries you wish to

use. Arrange the sugared leaves on top of the cake.

If preferred, cut the square cake in half, trim a little off the

outside so the texture of the cake is revealed then decorate

each half.

Tip: Use cold black tea instead of the stout, if preferred.

Luxury mixes of dried fruit vary, if you like dried apricots or

would like to add cranberries, substitute them for some of

the mix.

More information: Tate & Lyle Sugars +44 (0)207 4764455

www.tateandlylesugars.com

10

EssentialRecipe

TATE & LYLE SUGARS OFFERS OPERATORS A FESTIVE HELPING HANDTate & Lyle Sugars is offering time-pushed

caterers a helping hand this Christmas with a

last minute recipe for seasonal bakes.

The Last Minute Christmas Cake


The GIGA X7 Professional from Jura delivers high-quality and high volume

Jura says its GIGA and IMPRESSA XJ Professional

lines are solutions to providing top-quality coffee

with ease to customers or employees. The GIGA line

especially can create up to 30 litres an hour and even

produce two speciality coffees simultaneously in as

little as 26 seconds – ideal for busier environments.

The GIGA range includes the GIGA X7 Professional,

which has two thermoblocks and pumps allowing for

coffee and milk to flow at the same time, whilst the

dual coffee and milk spouts mean two coffees can be

perfectly prepared at the touch of a button.

A 3.5in TFT colour display makes the GIGA

X7 Professional easy to operate and maintain. It

also prepares 20 different specialities, including a

TFT display for maximum speed and efficiency, with another

possible 12 programmable recipes.

The GIGA X7c Professional also has a professional

permanent water connection, ideal for everyday use and

prepares delicious ristretto, espresso, espresso macchiato,

café crème, caffè latté and latté macchiato - two at a time.

Developed in the style of a bistro machine, the IMPRESSA

XJ9 Professional and IMPRESSA XJ5 Professional are ideal

for studios, exhibition rooms, galleries, boutiques, and

catering spaces. The wide range of coffees they can produce

with maximum ease and minimal attention makes it the

perfect addition to such places.

The IMPRESSA XJ9 Professional also features a 3.5in TFT

colour display, enabling clear user guidance and the 500g

bean container with four-litre water tank offer a high capacity

without the constant need for refills. The fine foam technology

delivers firm milk foam and the 10 programmable specialties

offer high-quality coffee to suit varied tastes.

More information: Jura +44 (0)800 6525527

www.jurauk.com

11

EssentialJura

CREATED ESPECIALLY FOR BUSIER ENVIRONMENTSJura says its bean-to-cup technology can provide high volume

performance and flexibility delivering peace of mind for operators

and the drinks that customers crave.

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Organised by

EssentialCafe-1.indd 1 14/11/2013 14:28


Monin encourages operators to put seasonal flavour combinations on menus

Monin UK brand ambassador James Coston,

says: “The Christmas run-in presents baristas

with both a challenge and an opportunity. It’s

your chance to create drinks offering festive

warmth, comfort and joy – served up with style.

“As well as putting some delicious seasonal

flavour combinations on your menu, there are

lots of ways to take advantage of the increased

number of shoppers out and about. Why not

create some festive theatre around your business

with a local choir singing carols, or have staff

hand out free samples of hot drinks to passers-

by? Nothing is more likely to entice a tired

shopper inside than a taste of delicious hot chocolate or coffee!”

James says it’s key not to over complicate your offering

during one of the busiest periods of the year.

“The key to making healthy profits lies in a beverage menu

that is quick, simple and cost-effective to prepare,” James

says. “You don’t want queues and long waits for service to

drive customers away just when your footfall is at its peak.”

With the festive period fast approaching, now is the perfect

time for cafés to prepare for Christmas by implementing

crowd-pulling seasonal menus and promotions,” says Anthony

Wilkinson, marketing manager at DaVinci Gourmet.

Anthony says that with correct foresight and planning,

operators can capitalise on festive trade with appealing,

winter-themed hot drinks.

“DaVinci Gourmet syrups and sauces give café operators

a simple way to add Christmas spirit to lattés, cappuccinos,

mochas and hot chocolates,” Anthony says.

“One of the major trends in out-of-home coffee

consumption has been introducing seasonal flavours and a

winter menu resonates

with customers and

will attract increased

spend.”

Anthony says: “The

key to success at

Christmas is balancing

classic flavours

against new trends.

Finding this balance

satisfies customers

who want to stick with

‘old favourites’ like

Gingerbread, as well

as the growing number

looking to experience something new

and more exotic.”

Taylors of Harrogate has launched

two exclusive festive blends to

help caterers hark in the profits this

Christmas. Taylors’ Spiced Christmas

Tea is blended with lemon, orange and

warming spices.

John Sutcliffe, out-of-home and

convenience controller at Taylors of

Harrogate, says that coffee lovers

aren’t forgotten either with a limited

edition Christmas Blend, which is made

from a mix of Latin American beans

for a chocolate richness and aromatic

Ethiopian beans to provide a floral note.

John says: “When it comes to seasonal

sales opportunities, nothing comes bigger than Christmas!

After a year of watching the purse strings, it’s the time of year

when customers really want to get into the spirit of the season

and will pay that little bit more to enjoy it – especially affordable

treats such as tea and coffee. The beauty of our Christmas

inspired blends is that they instantly bring some seasonality to

hot drinks menus and because they’re only around for a limited

time, they allow operators to price them that bit higher.”

Cream Supplies says that its Xmas Pudding Flavour

Drops are loaded with a delicious blend of festive flavours

including orange, lemon, apple, cinnamon, clove, raisin,

currant and sultana.

Jonathan Money, managing director of Cream Supplies,

says: “They are an intensely concentrated and highly

versatile, multi-use flavouring that can be used to add

fantastic flavour to a wide variety of food, hot and cold drinks

and cocktails. The drops contain no artificial ingredients or

sugar and are water-based, which means they disperse

readily and because they don’t contain alcohol, they won’t

evaporate quickly when used with hot foods. Neither will they

affect freezing point.

“They are an exceptionally efficient method of adding

flavour and because they are so highly concentrated, can be

used very sparingly. Just one drop (which equates to one ml)

is sufficient to flavour a litre of base liquid.”

Dawn Foods has a range of American-style frozen, ready

to serve sweet bakery treats that are ideal for Christmas menus,

and a whole range of seasonal ideas that can be created from

the easy to use, award winning, Scoop & Bake range of frozen

batters and doughs.

12

EssentialChristmas Products

‘TIS THE SEASON TO BE PROFITABLE…The run-up to Christmas is a time when customers are in the mood

to treat themselves to something special, which gives operators a

chance to cash in on the festive atmosphere with some seasonal

treats. Essential Café takes a look at some options.

DaVinci Gourmet says the key to success at Christmas is combining tradition with new ideas

Taylors of Harrogate’s Christmas Blend conjures up Christmas cheer in a cup


Jacqui Passmore, marketing manager for

Dawn Foods, says: “The seasonal ready to

serve range includes the popular Cranberry

& Belgian White Chocolate Cookie,

alternatively, for a more bespoke offering,

Dawn Foods’ Scoop & Bake frozen

batters and doughs provide the perfect

platform for you to bake a wide range of

tempting seasonal cakes, cookies and

muffins.”

Vittles Foods has launched a new thaw

and serve individual portion dessert, which is

based on the classic pairing of fresh strawberries

and rich Belgian chocolate.

Julie Zalesny, managing director, Vittles

Foods, says: “The Strawberry Chocolate

Torte combines two flavoured mousses

both made with fresh whipped cream.

With a light sponge base, the top layer

of strawberry mousse is made with

fresh fruit purée whilst the bottom layer

contains rich and indulgent Belgian

chocolate.

“All our individual desserts are finished

by hand and are individually packed in

compartmented trays so they arrive in perfect

condition. Just plate up, dress in the house style

and serve.”

With minimal preparation and labour and

a healthy profit margin, Julie says Vittles’

desserts are a great way to extend the

menu especially through the festive

period when a consistent quality and

speed of service is a priority.

Andrew Ely, managing director

of Almondy, says that when it comes

to Christmas profits the brand-power of

confectionery products rule and operators can

maximise the sales season through confectionery

inspired cakes to cater for the phenomenon that peaks

during the Christmas period.

With best-selling cakes Almondy with Daim and Almondy

with Toblerone as part of its foodservice range, the popular

Swedish baker is encouraging caterers to put their faith in

its chocolate branded cakes this December, as customers

throw caution to the wind and indulge.

Andrew says: “Christmas is the time when customers are

open to indulgence and are likely to spend more when they

eat out. We all know the popularity of confectionery brands

such as Toblerone over the festive period with

adults and children alike and our cakes allow

caterers to cash in and bring this brand

appeal to their menus with minimum

effort.”

Alastair Jessel, founder of artisan

ice cream maker Taywell, says his

company has created a selection of

delicious festive and ‘grown up’ ice

cream flavours guaranteed to get even the

grumpiest old Scrooge into the Christmas

spirit this year.

The compamy has launched Mince Pie and Xmas

Pudding flavoured ice creams, made from Taywell’s

extra-creamy Wealden milk and packed full of

the finest and juiciest dried fruit.

Alastair says: “Adults are sure to

love Taywell’s new range of ‘grown-up’

Christmas ice creams, including Baileys,

Banana & Bailey’s and Rum & Raisin,

made with Jamaican high-strength Wray

& Nephew ‘Overproof’ Rum.

“Ice cream is incredibly popular at

Christmas and it’s one of our busiest times of

the year. So we thought it would be fantastic if

ice cream fans could choose from a range of specially

created Christmas flavours, which offer a brilliant

twist on a whole range of popular festive

desserts. Whether you’re celebrating with

family or friends, our new range of unique

and delicious ice creams is sure to prove

a big hit in homes up and down the

country this Christmas.”

Vegware has launched a special

Christmas jumper cup to bring some eco

festive cheer to Britain’s coffee lovers. The

double-walled cups are on-trend with knitted

reindeer, trees and snowflakes on a matt finish,

and come in two Christmassy colours - red 12oz or

green 8oz. A subtle line of text by the join reads: ‘What’s

knitty and pretty and GREEN all over? Me! I’m completely

compostable! Caution - cheerful contents!’

Vegware’s compostable Christmas cups are available to

order online at the company’s website, in cases of 500.

The limited edition festive cups were designed by

Vegware’s in-house creative team to fit in with the current

knitwear trend. Vegware’s specialist Print My Cup service

offers quality custom-printed cups as few as 1,000 cups,

with the first hour of design time free of charge.

13

EssentialChristmas Products

Almondy with Daim is gluten-free and feeds consumer’s desire to treat themselves at Christmas

Vegware has launched a special Christmas jumper double-walled cup

More information:

Almondy +44 (0)1604 858522, www.almondy.com/uk

Bennett Opie +44 (0)1795 476154, www.b-opie.com

Cream Supplies +44 (0)845 226 3024

www.creamsupplies.co.uk

DaVinci Gourmet +44 (0)1584 810366

www.davinci-gourmet.com

Dawn Foods +44 (0)1386 760843, www.dawnfoods.co.uk

Taylors of Harrogate +44 (0)1423 814006

www.taylorsoutofhome.co.uk

Taywell +44 (0)1892 835555, www.taywell.co.uk

Vegware, +44 (0)845 643 0406, www.vegware.com

Vittles Foods +44 (0)116 2461951, www.vittlesfoods.co.uk

Dawn Foods says its American-style frozen, ready to serve sweet bakery treats that are ideal for Christmas menus

To find out more information then please visit: www.cimbaliuk.com or call: 02476 854 199

/cimbaliuk /Cimbali_UKP

New Café Product Award

2991 LaC - advert EC-Mag.indd 1 10/07/2013 11:31

Watch our PGS videoat cimbaliuk.com


Dalla Corte’s evo II available from United Coffee offers a strong mix of traditional and newer technologies

Elaine Higginson, managing

director, United Coffee UK &

Ireland, says: “We’re always

looking at how we can help

operators to stay ahead of the

game and the latest addition

to our extensive range – Dalla

Corte’s evo II – is a great example of advancements in

equipment and technology.

“We’re proud to be the exclusive UK distributor for

the Dalla Corte equipment range, including the DC evo II

traditional machine and compatible grinders – DC One and

Two. This coffee machine and grinder work

together using a unique control system that

accurately controls all the variables in the

recipe that are key to producing a great

coffee experience.”

Elaine explains that both pieces of kit

feature technology that is unique to Dalla

Corte. “Among other features, the robust

DC evo II has multi-boiler technology, which

means each of the individual group heads

can be controlled independently of the central

boiler,” Elaine says.

“A change in temperature, as little as half

a degree, is enough to drastically change the

flavour profile of coffee, so it’s easy to see

how accurate and versatile this pioneering

technology is.

“This clever machine links together with any of the

grinders in the DC range through innovative control

technology, to control all the variables of the recipe. The

machine monitors the average extraction time and feeds

back to the grinder, which autonomously adjusts to make

sure each of the variables

are sitting within the correct

tolerances. This means

that whatever happens

throughout the operational

day you know that the

grinder will adjust itself

accordingly, policing the

coffee quality in line with

your recipe and the coffees

will taste fantastic as a

result.”

Complementing this,

Elaine says, is an Online

Control System (OCS),

which uses web-based

software to monitor and collect data for multi-site operations.

This means that the operator can access live data and

control settings for all machines from a single remote location

including, extraction time, boiler temperatures, cleaning

cycles and sales data.

Elaine says: “Operators can use the OCS to send alarms

to their technical service provider and tailored reports to their

maintenance and sales teams. It also allows remote changes to the

programmed settings and recipe to be made on the machines – so

if you are changing to a new blend on a portfolio of hundreds of

machines they can all update with the new parameters.”

United Coffee says that Dalla Corte’s evo II machine links

together with any of the grinders in the DC range through innovative

control technology, to control all the variables of the recipe.

Sanremo UK’s managing director Andrew Tucker, says:

“Having just returned from Host 2013 in Milan – one of the

world’s leading hospitality trade shows – it’s clear to see that

there are some exciting times ahead for the coffee market.

“We believe a coffee revolution has started around our new

OPERA coffee machine, which we were excited to launch in

Milan. This machine is different. All other coffee machines work

on volumetric measurement, while the OPERA controls coffee

extraction by brew ratio, which is truly revolutionary.”

Fracino claims to be making export waves in South Africa

after securing a ‘substantial contact’ at the international

HOST exhibition in Milan.

Adrian Maxwell, managing director of Fracino, says: “With

Australia, Russia and New Zealand forecast to remain our top

three sales markets, continuing to attract and retain some of

the best coffee machine distributors globally remains high on

our growth agenda.

“Additionally, the importance of innovation cannot be

understated. Having developed five machines in five years,

Fracino is on track to launch another machine in the New Year.”

15

EssentialTraditional Machines & Grinders

TRADITIONAL VALUESOptions in the traditional coffee machine category

have rarely been more varied Essential Café

assesses the brands and products that offer the best

opportunities to operators.

Fracino’s PID two-group espresso machine offers beauty and strength combined


The Ceado E37S espresso grinder is available from The Coffee Machine Company

Claiming a 50% market share in the UK, Adrian points out

that the third-generation family business has posted

double digit growth for four consecutive years.

From a standing start in 2008, Fracino now

exports to almost 50 countries across five continents,

continuing to attract and retain some of the best

coffee machine distributors globally remains high on its

growth agenda.

John McGinnell, Fracino’s sales manager, says he

has noticed that many cafés and restaurants are having to

educate their customers in the quality of their coffee, as

many people may still not know the difference between a

latté and a cappuccino.

John says: “You need four things to make the perfect

speciality coffee, a quality machine, a quality grinder,

fresh beans and a dedicated, trained barista. Fracino

recommends the PID and the K8 grinder, where

the freshness from the high-spec grinder perfectly

complements the innovative PID.

“We also have a dedicated training school at our

Birmingham premises, as creating speciality coffee

requires an absolute minimum of one day’s training – around

six to eight hours at basic level.”

John adds: “If you walk into a coffee shop and they

have a traditional coffee machine you know they have

the capability to deliver a great coffee and more recently,

traditional machines are being sited on the back wall, facing

the customer to enable them to watch the preparation. If

you see this practice in operation then you know they are

confident that their baristas have had the training to prepare

the perfect speciality coffee.”

The Coffee Machine Company (CMC) has announced

the launch of the E37S, an on-demand espresso grinder

from leading Italian manufacturer, Ceado. With over 20 years’

experience of the UK espresso equipment market, CMC

reports that, in its opinion, Ceado are the most reliable and

efficient grinders on the market, having been the exclusive

UK importer now for almost three years.

Bill Davy, sales manager at CMC, says: “The problem

many baristas experience with on-demand grinders is static

electricity affecting the flow of coffee grounds resulting in a

messy work area, coffee wastage and a lower than intended

dose in the portafilter. The E37S features Ceado’s patented

new anti-static and anti-clumping technology (SCC). Together

with a redesigned spout, this manages the coffee flow and

efficiently solves the problem.”

Bill says the E37S grinder also has efficient new 83mm flat

burrs, which deliver an outstanding performance.

Bill adds: “We took on the Ceado agency three years ago

and categorically we can say these are the finest grinders

we have ever worked with. The company is renowned for its

innovation and in the launch of

the E37S, we can clearly see

the new features deliver tangible

benefits for discerning baristas.”

CMC has also unveiled

Rancilio’s Xcelsius, a

temperature profiling system,

which Bill says can have a

dramatic impact on the way

espresso coffee is brewed

and the taste profile of the

resulting brew.

Bill says: “The Xcelsius

system is in effect, a secondary,

mini water boiler located in the

group head. It enables baristas

to micro-manage the brew

16


Rancilio’s Classe 9 Xcelsius offers the power and precision to deliver top quality coffees

Kleena Coola’s Milk Line Cleaner indicates when the system is flushed


temperature to within a tolerance of just 0.1°C, so that the

particular taste they are looking to achieve can be delivered.

“It’s hard to believe that a slight temperature change

can produce such noticeably different taste profiles. Skilled

baristas are going to love experimenting with it. It gives

them the opportunity to fine tune their coffee to create the

optimum taste.

“In particular, it suits the recent trend towards single

origin coffees, which need temperature stability to bring

out their best characteristics. Certainly this is not a mass

market product, but it will undoubtedly be a great hit with top

baristas as they strive to produce an exact taste profile that

they can replicate time after time.”

Kleena Coola has added to its existing range of water

cooler hygiene and cleaning products with its new Kleena

Koffee range, incorporating its red tint milk line cleaner,

which shows when the milk system has been successfully

flushed and cleaned.

The sanitiser can be introduced to the milk

line system as part of the regular cleaning regime

when the daily decommission is done. Each one-

litre twin-neck bottle dispenses a metered 25ml

dose, reducing product wastage.

The company says:

“Our Milk Line Cleaner

removes built up

residues from steam

wands, tubes and

valves and is suitable

for use on automatic

milk frothers, manual

wands, traditional and

automatic espresso

machines.

“As with all of our

sanitising products,

Kleena Koffee Milk

line cleaner is effective

against bacteria,

environmentally safe

and easy to use.”

Other products in the Kleena Koffee

range include powder descalers,

brewer tablets, backflush and

destainer powder as well as a broad

range of spray and liquid sanitisers.

Matthew Tuffee, UK sales and

marketing manager at Cimbali,

questions whether the industry is

losing an uphill battle when it comes

to training.

Matthew says: “I guess the

evidence form the recent Beverage

Standards Association (BSA) ‘mystery

shopper’ audits speaks for itself.

Some 54% of operators failed to meet

acceptable coffee quality standards.

The audits were undertaken at self

nominated premises, i.e. operators

who had put themselves forward for

assessment as part of the BSA’s annual

Cup Standard Awards programme.

“Incorrect extraction time caused a problem for the

majority: 47% of those assessed failed due to under

extraction whilst over extraction accounted for 7% of those

who didn’t reach the desired BSA standards.”

Matthew says: “The issue of quality brings us back

to that old chestnut of investment in training. The branded

chains have the resources, budgets and expertise to get

their staff training spot on. They are able to manage the

training cycle with extensive company wide programmes

which accommodate and compensates for the transient

nature of the industry.

“Independent operators are not always that fortunate.

When faced with a constant churn of new staff, part timers,

sickness, holidays and weekend cover, achieving the ideal

scenario of having all the team fully trained to an acceptable

barista standard all of the time can seem an unrealistic goal.”

Matthew says that Cimbali’s award-

winning Perfect Grinding System (PGS)

takes all the guesswork out of making

perfect espresso. The system comprises

the M39 traditional machine and Magnum

On-Demand Grinder, which effectively ‘talk

to each other’, adjusting the grind

through the working day to

guarantee a consistent in

cup quality, irrespective

of the skills of the barista.

Matthew says: “It

doesn’t matter if the

staff are completely new

that day or have years

of experience, once the

system is set up it will

deliver that perfect

espresso every time

according to the pre-

set parameters.”

Caffe Vinci is the

sole importer of the

17


Fiorenzato’s striking Piazza San Marco is available from Caffe Vinci

Cimbali’s M39 traditional machine and Magnum On Demand PGS Grinder


Ducale and Piazza San Marco range of espresso machines

by Fiorenzato of Italy. The styling and build quality of this

equipment ties in with Caffe Vinci’s ethos of sourcing the best

products and equipment from around the world to enable it

to spread its passion for coffee perfection.

The company says that Fiorenzato’s flagship espresso

machine, the Piazza San Marco flies in the face of the

current trend to introduce more complex, expensive and

often unnecessary technology into espresso equipment. The

spring loaded lever action begins with a low pressure soft

pre-infusion, evenly spreading throughout the coffee, then

the full force of the duel springs take over, producing 14 bar

of pressure – the pressure slowly reduces to nil as the lever

reaches its end point.

The chrome-plated brass group head offers thermal

stability, enabling optimum flavour extraction, whilst allowing

the barista the opportunity of taking the theatre of coffee

making to another level.

The Fiorenzato Ducale Retro, meanwhile, is a styling

classic, combining sleek good looks with elegant functionality.

Fiorenzato designers have worked closely with their service

engineers to ensure that not only is the Ducale range

extremely stylish, they are simple to use, extremely robust but

most importantly, they make great coffee.

The polished stainless steel body is especially eye

catching and from a servicing point of view, the complete

body can be removed without difficulty, providing ease of

access to all components within the machine.

18


More information:

The Coffee Machine Company +44 (0)207 2376862

www.coffeemachinecompany.co.uk

Fracino +44 (0)121 3285757, www.fracino.com

Kleena Coola +44 (0)1386 840008, www.kcoola.co.uk

Sanremo UK, +44 (0)1364 644445, www.sanremouk.com

United Coffee UK & Ireland +44 (0)1908 275520

www.unitedcoffeeuk.com

Cimbali +44 (0)208 2387100, www.cimbaliuk.com

Caffe Vinci +44 (0)1642 455145, www.caffevinci.com

Real Eating CompanyThe Real Eating Company is a small chain of independent

coffee shops and restaurants with five branches in the

South East. The company was started in 2004 by Helena

Hudson in Brighton and has built up a firm reputation for

quality food and service. In August 2011, Helena decided

to revitalise the company’s coffee offering and began the

hunt for a new batch of traditional coffee machines.

Helena says: “Coffee is a large part of our business,

making up to 43% of our turnover so it is a key profit

generator. We wanted to make sure we had the best

equipment to help ensure that our coffees were the best they

could possibly be and to improve consistency.”

A fleet of Sanremo Verona machines were installed

across all the Real Eating Company sites and within days

customers were commenting on the difference.

Helena says: “The machines are often positively

remarked on by customers. They are handsome machines!

I think it also demonstrates a coffee shop’s commitment to

the business of making coffee. Demand for our coffee has

increased since installing the Sanremo machines and the

ability for us to create interesting new variations such as

stumpies, white chocolate dalmations and latté artwork will

be a key driver in repeat trade.”

Helena says that staff have also been impressed

by the machines.

“Our baristas also take more care with their work as they are

using such a good machine – and they look after it too,” Helena

says. “It sets the bar higher. The Sanremo machines have certainly

helped the teams deliver a consistent cup of coffee, which in turn

has strengthened customer loyalty and repeat custom.

“Fantastic coffee is at the core of our business. Whilst

the machine is only one part of the equation when it comes

to making a fabulous coffee for our customers, having

the Sanremo machines has made a critical difference to

consistency and quality.”

The Real Eating Company says its Sanremo machines have helped staff deliver a consistent cup of coffee which in turn has strengthened customer loyalty and repeat custom

Pros and cons of traditional machines versus bean-to-cup machines

Bill Davy, sales manager at The Coffee Machine Company,

presents his thoughts on the pros and cons of traditional

machines versus bean-to-cup machines

» Bean-to-cup machines are generally more expensive to

purchase

» Bean-to-cup machines require much more maintenance

than Traditional and servicing is costly. A preventative

maintenance contract is advisable

» Traditional machines require skilled baristas to operate

them. New staff need training and existing staff should go

on regular refresher courses. Bean-to-cup are push button

machines and generally simple to use. Therefore they can

be operated by less skilled staff

» Traditional machines need looking after in regular daily and

weekly cleansing regimes. Bean-to-cup machines usually

have built-in automatic cleaning cycles

» Bean-to-cup machines can go wrong and you can be

serving poor quality coffee without knowing it. Under these

circumstances, untrained staff will not pick up the error and

perhaps customers will not complain – but go elsewhere

» Traditional machines used by a skilled barista generally

produce better quality coffee than a bean-to-cup machine

This is the La Spaziale S40

Email: info

La Spaziale fp.indd 1 04/09/2012 09:27


CONTI-Espresso has over half a century of know how to pour into its machine manufacturing

Conti-Espresso Machines have been at the forefront of design

and technology, since 1957. Each machine is crafted in the

company’s factory in the heart of Monaco and looks to deliver

an experience which combines the renowned gourmet palates

of the French with the Italian love for Espresso.

The family owned business looks to deliver exceptional

quality and reliability from its machinery and its designers

work within its own specialist R&D laboratories alongside a

combined team of engineers and baristas.

With over 80% of components manufactured within the

Monaco plant, Conti-Espresso says it can assure superior

quality and technical excellence through a range of machinery,

which is constantly evolving to always stay one step ahead.

The UK story for the brand began two years ago when Conti-

Espresso UK established itself in the heart of the UK in Leicestershire.

Chris Austin, director at Conti Espresso UK, takes up the story:

“With two full years of trading under our belts we are really pleased

with how the business has grown, it’s been incredibly hard and we

have learnt lots along the way, but we are really excited about 2014.

“Although it would be easy to think our focus is on

exceptional quality of manufacturing, value for money and

exceptional service (and we never forget that), we live for

great coffee and love to get geeky, therefore we cannot wait

to showcase our latest flagship model, The Monte Carlo.”

Chris explains the new model has been a long time in

development and the official launch is still a few months away,

but the first ‘prototype’ machine has landed on these shores

so testing will begin in earnest over the next few months.

Chris explains: “Like many premium machine models it will

feature multi zone heating technology, the main steam boiler

(10l – 2grp/ 14l – 3grp) will feed pre-heated water to each

group boiler (all of which are fully insulated) then a special

heat cartridge within each group ensures extreme stability

and consistency throughout service.

“Each heat source is controlled via PID and is easily

adjusted via the full colour touch-screen, which will also allow

users to alter virtually any of the machine’s numerous features.”

Chris adds: “In addition to the temperature control, we have

also developed a ‘soft’ pre infusion system, akin to a traditional lever

machine, this ensures that none of the initial ‘coffee water’ is wasted

via an exhaust as on most traditional machines. Early testing has

shown some great results and marked improvements.”

With the arrival of this machine, the company says it is looking

forward to working more closely with speciality independents

and high volume operators alike and believes that the numerous

features of the Monte Carlo will exceed operator’s expectations.

Chris explains that the new machine will offer other benefits as

well: “Of course we understand that the premium market is already

very competitive, the list of wonderful machines out there is getting

longer and technology is moving forward on a daily basis.

“However, even within this category, value for money is high

on the agenda and this is an area where Conti will always have

an edge, through our commitment to continue to manufacture

over 80% of all machine components in our own factory (buying

raw materials is far cheaper than purchasing finished parts).”

The immediate future will not just be about the Monte

Carlo, Conti Espresso UK will also have range of grinders

(automatic and on demand), capsule and pod machines

coming to market courtesy of CBT Italia (Conti’s subsidiary

company) plus there are rumours of a brand new Compact

machine designed specifically with the UK market in mind, so

watch this space for more info on that one.

From the current line up, the company has available the

CC100 Series, conceived to meet the request for exceptional

reliability and espresso extraction, coupled with value for

money and a compact design. The back-bone of the brand

is the XEOS which has evolved to become an iconic, yet

technically advanced member of the CONTI family. The

X-ONE and X-TCI offer crisp design with maximum emphasis

on the barista. The TCI system allows individual group

temperatures to be adjusted which, coupled to the flow

control function, maintains temperature stability.

Chris adds: “Behind the scenes we have new additions

to the team starting early in 2014 to help us manage the

growth and to improve our aftersales service and account

management, all in all a very hectic and exciting time.”

More Information: Conti-Espresso UK +44 (0)1530 249030

www.conti-espresso.co.uk

20

EssentialCONTI-Espresso UK

JOIN CONTI IN MONTE CARLOCONTI-Espresso UK introduces its flagship coffee machine.

U N W R A PfLAVOUR

T

theTHEATRE GREAT TASTESoat www.davinci-gourmet.com or call +44 (0) 1784 430777

U N W R A PBoost your profit margins by up to 80% with

DaVinci Gourmet’s range of seasonal syrups for speciality coffee

Request your FREE sample* of DaVinci Gourmet Gingerbread syrup

at www.davinci-gourmet.com/christmas

U N W R A P GINGERBREADlATTE

Ingredients:

DaVinci Gourmet Gingerbread syrup

Espresso

Milk

Whipping cream

Directions

Add syrup to base of cup and pour espresso on top

Top with textured hot milk

Top with whipping cream

12oz.

2 pumps

2 shots

280ml

to top

Add syrup to base of cup and pour espresso on top

Top with textured hot milk

Top with whipping cream

FREESAMPLE

*Free sample offer valid for 1 litre DaVinci Gourmet Gingerbread syrup only, while stocks last. Offer open to bona fide UK and ROI caterers only. See www.davinci-gourmet.com/christmas for full terms and conditions. Offer closes 30.11.13.

The world leading brandMazzer is synonymous withcoffee bean grinding as ithas been manufacturing formore than 70 years anddistributes into 90 countriesand has become the choiceand preference by the vastmajority of the speciality coffeecommunity and for good reason.Mazzers proven reliability withevery single unit build beingfactory tested with coffeeguarantees the consistency andaccuracy that achieves thehighest quality grind withminimum heat and static build up protecting the essential andvolatile coffeearomas.”

Do not hesitate, call for further trade information and pricing 0845 6885282


Not many customers will explicitly ask for climate friendly

coffee, but a vast majority of coffee lovers expect their

favorite brand to produce coffee with respect for people,

profit and planet. Gone are the days in which serving an

ethically produced product was an additional fancy choice

for the consumer. Nowadays sustainability is just part of the

brand. It is becoming a normal reality.

The UK market for sustainably produced coffee faces

double-digit growth. Consumers have become more

conscious about their purchases in the last decade. The

hospitality sector is recognising this trend and serves quality

coffees with UTZ certification, like Taylors of Harrogate Hot

Lava Java, Lavazza Super Gusto or the coffees of Douwe

Egberts. Buying certified coffees is a way to assure that

many people throughout the world who are producing our

goods are producing them in a better and more efficient way,

for example using less land, protecting the soil from erosion,

or taking care of our rivers and lakes. So how are you

supporting the fight against climate change if you buy an

UTZ certified coffee?

Vietnam Coffee Climate Care projectUTZ Certified and the DE (Douwe Egberts) Foundation

started the Coffee Climate Care project in October 2013. This

is a three year, multi-stakeholder initiative aimed at enabling

coffee producers to be more resilient to the impacts of

climate change. The project will start with one pilot group of

about 500 producers in Vietnam’s Lam Dong province. UTZ

Certified started operations in Vietnam in 2002 and has been

promoting its program in all Vietnamese coffee regions. Today

more than 27,000 farmers and 44,000 hectares of coffee-

producing land in the country are UTZ certified.

Vietnam is the world’s largest producer of Robusta coffee,

and the second largest supplier of UTZ certified coffee after

Brazil. The negative occurrences caused by climate change

in the country have the potential to threaten the livelihoods of

thousands of smallholders, who depend on coffee farming.

Don Jansen, program manager at the DE Foundation,

says: “Since our presence in Vietnam, in 2001, we have seen

rainfall patterns become more erratic, with longer and more

pronounced drought periods and heavier rainfall in the wet

season. In the Central Highlands, this is creating problems

for farmers when drying their coffee. In combination with the

expected temperature increase, we may also see drastic

effects on coffee production.

“Therefore, innovative adaptation strategies are

fundamental for assuring the future of coffee producers in

Vietnam and other regions. The Coffee Climate Care project

is expected to contribute to the development of

such strategies.”

Climate friendly coffeeThe hospitality sector can contribute to climate adaptation

projects like this and support coffee farmers, simply by

asking your coffee supplier for sustainable coffee; through

the UTZ Certified sustainability program. Traceability and third

party independent checking of a program like UTZ Certified

ensures that your coffee can be linked to a coffee farm

implementing climate change indicators. And that tastes a

lot better!

More information: UTZ Certified +31 20530 8000

www.utzcertified.org

23

EssentialUTZ Certi�ed

COFFEE SECTOR ADAPTS TO CLIMATE CHANGEDoes climate change conjure up images of windmills or sad looking

polar bears? Not to coffee farmers in Vietnam, they will see floods

and withered coffee trees.

Worker selecting green coffee beans

Farmer and picker harvesting ripe coffee cherries


Florian Lehmann, managing director of WMF UK, says:

“While WMF can boast over 90 years’ experience in the

manufacture and supply of ground-breaking, automatic,

bean-to-cup coffee machines, our focus is clearly set on the

future with the launch of the WMF 8000S.

“It marks the beginning of a new generation of coffee

machine that is set to alter the way in which people think

about the benefits that the bean-to-cup machine can offer

and the way in which they serve not just coffee based drinks,

but hot and cold beverages across their menu spectrum.

“Our core pillars have not changed however; WMF is

renowned for its quality, innovation and design competencies

and the future direction of the business is to uphold these

values, whilst moving the capabilities of our machines and

therefore the benefits for the customer, up to a new level.”

Caring About the QualityFlorian says the quality values WMF offers are reflected

across all facets of its business; high quality components

and superior build, coupled with world famous German

engineering, mean that the customer can be assured of a

machine that delivers an excellent beverage, is reliable, built

to last and offers the very best value for money over its life. In

addition, first class after-sales service and technical support

from WMF’s company-employed engineers, all of whom have

attended the WMF Engineer Academy, will reassure with a

98% first time fix and minimised down-time.

Continued Innovation During its 90 years in the business of coffee machines,

Florian says that WMF has been innovating; the world’s first

electronically controlled, fully automatic coffee machine,

the first integrated chocolate hopper offering milk-based

chocolate drinks from a bean-to-cup machine, Plug and

Clean to facilitate the ability to easily clean all parts that

come into contact with milk and Active Milk, which allows

the service of hot and cold milk-based drinks from the same

machine, are all demonstrative of WMF’s ability to build

innovative features into its coffee machines for the customer

to maximise margin and optimise service.

Design and FunctionalityWMF is lauded for its design, across all aspects of its

business and is a multi-award winner of the Red Dot Award

for Product Design. But making something look beautiful is

not enough, it must deliver functionality, Florian says WMF’s

coffee machines are designed with functionality in mind for

all environments, no matter who pushes the button; trained

barista, casual operator or consumer.

But this time the bar has been raised, says the maker.

Florian explains: “The future really begins here with the

launch of the 8000S. We are a customer-centric business

and this new generation machine will really validate our values

and show our customers that we really do listen to their

needs. We have always custom-built our machines to every

customers’ exact specification and what this has enabled us

to do is not only provide them with precisely what they need,

but we have been able to listen carefully to them and interact

in such a way that we have a complete understanding of

their business.

“We’ve been able to project what we’ve learnt and have

incorporated some ground-breaking features into our new

Ninety years of knowhow has gone into the creation of the next generation of WMF bean-to-cup machines, the 8000s

24

EssentialWMF

WMF HERALDS LAUNCH OF THE MULTI-TALENTED 8000S

WMF says the introduction of the WMF 8000S

hails the beginning of a new generation of

bean-to-cup coffee machine, delivering a step

change in performance.

machines and as such, there is another machine being

launched during the first quarter of 2014, hot on the heels

of the 8000S. The WMF 8000S sets the standard for

bean-to-cup coffee machines.”

Size does matterFlorian says: “Key to reaching a wide audience is the size

of a machine’s footprint and the capabilities to which that

machine can perform. Space is of a premium to most

operators, whether a small, independent café or large,

international chain. The WMF 8000S is compact enough

to fit into most environments with dimensions of 390mm

(w) x 744mm (h) x 598mm (d), offering high flexibility for

the operator, yet still has a drinks output of up to 300 cups

per hour (depending on the size of the cup).

“Despite being a small machine, the WMF 8000S can

also be fitted with up to four bean hoppers and, assuming

one of which will be filled with chocolate, each of the

remaining three hoppers can hold a different coffee bean,

and the operator can create their own signature blend for

different drinks.”

WMF says the 8000S has utilised some of the most

advanced technology available to ensure that the operator

reaps the maximum benefits for their business.

Key Technologies: 8000S » A new brew group, with a higher capacity, that will

hold up to 19g of coffee

» New grinders that can grind up to 4g of coffee per

second, with a finer adjustment for a much better

quality drink, it’s quieter too

» A new boiler and hot water system that offers three

different water temperatures for speciality teas

» An electronic pinch valve that maintains a constant

milk temperature for consistently superior quality

foam and exact drink temperature that will

automatically adjust the flow of milk

Intuitive interactionFlorian says the new generation WMF 8000S is designed

to be eye-catching, but also will catch your eye with its

8in LCD MMI screen. The addition of the screen to this

new generation of machine allows for intuitive interaction

between user and machine which for the operator

means simple, clear and concise instructions when

training, cleaning or programming and for the self-service

consumer the machine is easy to operate. However, the

added advantage is that the screen can also be used to

advertise or promote special offers and provides a handy

prompt for up-selling supplementary items. It also adds

clarity to the drinks menu as images of the drinks can be

uploaded and with 48 different options in three

different sizes, simplicity is the key to success.

Capabilities in milk Florian says: “With our industry-leading innovation in

milk capabilities we wanted to ensure that the WMF

8000S incorporated as many features as possible for the

operator to take full advantage of. Active Milk has been

so successful in the past when included as an option on

previous machines that we have taken the decision to

include it as standard on all WMF 8000S models.

“Milk is moved through the machine using a pump,

as opposed to the ‘Venturi’ system, which relies upon

pressure and as such the machine can offer hot and cold

milk drink options, even milkshakes with the addition of

syrup. There are also three steam options for milk foam

with the WMF 8000S so that at the touch of a button,

or by using the steam wand in a fully or semi-automatic

mode, the operator can offer the full barista experience

and even create latté art for a customer, or simply serve

excellent coffee when used in a high volume, fast

service situation.

“Building on our core competencies and upholding our

core values are the keys to our success into the future. We

have superb relationships with our direct customers and

have forged strong partnerships with our dealer network,

working in tandem to ensure that ultimately, whichever

machine we promote, it is the right one for the needs of

the customer and that it will always deliver higher

than expectation.”

More information: WMF +44 (0)1895 816100

www.wmf.uk.com


The 8in LCD MMI screen can also used to advertise or promote special offers and provides a handy prompt for up-selling

25

EssentialWMF

The 8in screen adds clarity to the drinks menu as images of the drinks can be uploaded

0302 EC White Chocolate Press Ad OUTLINES.indd 1 11/20/2013 12:05:50 PM

P26.indd 1 21/11/2013 14:53


PK Vaish says it is critical to any business to provide the best user experience irrespective of the device the website is viewed on

Is your lack of m-marketing knowledge costing your

business? The last few years have seen an explosion in the

number of smartphone and tablet users across the UK.

Approximately 50% of all mobile users own a smart phone

and there has been a doubling of tablet and smart phone

usage over the last 12 months alone, indicating that the

number of people engaging with brands online, via their

mobiles, will continue to grow.

It is critical to any business to provide the best user

experience irrespective of the device the website is viewed

on. Internet users are a fickle bunch and if your website does

not provide the best experience, they can leave as soon as

they land.

So, how can you improve your chances of benefitting

from the boom in mobile browsing and build a website that

puts you in pole position to increase your market share? First

off, take a look at your website on a mobile phone. If you

have to zoom in to use it, then you have already lost. Most of

the traffic will not bother to engage with your content. They

will leave, go back to search and end up on another website.

If a website is designed using responsive design

technology, it means that it is designed to be recognised by

the type of device that is being used to access it and can

adapt to fit to the resolution of that screen. This provides an

optimised experience and a seamless browsing experience

for your customers. Until recently, most companies operated

a separate standalone mobile site, functioning independently

from the main website and requiring separate maintenance.

However, as the use of tablets and smartphones increases,

this approach is rapidly becoming more and more costly and

out-dated.

Ultimately, it’s about lengthening the time customers

spend interacting with your content and increasing

engagement levels and so developing your own App can also

be a good way to build loyalty and provide a personalised

service for your customers. An App allows your customers to

access functions and features that they can’t get by visiting

the website. It encourages social sharing and a deeper

engagement between you and your customers. It also has a

great practical benefit as, if your customer is in an area that

has poor connectivity, limiting Internet usage, he or she can

still interact with your brand.

To further benefit the customer, you could have an App

that allows the users to scan bar codes so that when they

come into your shop, café or restaurant they can access

more information about the products including ingredients

and interesting facts, etc.

The canny coffee shop and bar owner might have an App

with a competitive element, letting the user know that he or

she is number seven on its list of top customers and eligible

for a free meal/drink if they reach the top five. The incentive

is then in place for that customer to come back through the

doors more regularly.

Such an App could also be used to encourage a

customer to share information via Facebook and create a

viral effect with their friends. You can also encourage social

sharing with a ‘money off’ voucher or a free drinks offer, etc.

In addition to this, location-based services also offer

great potential. By recognising the geographical location of

an individual based on his or her phone’s GPS signal, these

services can send out real time special offers, which can

be tailored to meet each individual customer’s needs. This

is a great way to target customers in specific areas and will

ultimately increase brand awareness and drive footfall.

Finally, if you do nothing else, offer your customers free

Wi-Fi. It enhances your customers’ experience, makes them

stay longer and potentially purchase more and gives you

another opportunity to capture valuable customer data if you

ask users to log-in in return for that free Wi-Fi.

More information: Livelink New Media +44 (0)161 8708194

www.livelinknewmedia.com

27

EssentialLivelink New Media

TIME TO GET MOBILE…PK Vaish, managing director of digital marketing agency Livelink New

Media, looks at the growing popularity of mobile marketing.

Go-Pak.indd 1 11/11/2013 13:41

Sign up to the Essential Café twitter feed www.twitter.com/Essential_Cafe

Rachael Sawtell,

marketing director

at Planglow, says:

“Street food offerings

are becoming ever

more popular. This

trend (which we

foresee being more

cultural shift than

passing fad) has

had a direct impact

on the use of ‘green’ products due to their strong aesthetic,

functional and social fit with the street food movement.”

In the past year, Planglow has launched two new

products that were developed specifically with street foods

in mind; the Gastro Deli Wrap Paper (suitable for wraps,

sandwiches or even popcorn) and Natural Deli Pots (suitable

for more liquid based meals and desserts such as curries,

salads, anti pasti and ice cream).

Rachael says: “This winter we have launched Mini

Wedge’s in our Gastro and Natural collections – products that

address food waste by catering for smaller appetites, as well

as utilising a certified home compostable film (which also acts

as the window).

“This prolongs the shelf life of the sandwich by sealing

in the freshness. We are the only company to use this plant

based film, which is fully certified to the European (EN13432)

norms for compostable packaging and is also certified

as home compostable too. This means the bio laminate

biodegrades in a waste water environment and can be

disposed of in a home compost heap.”

Planglow says it has developed an economical solution

for all types of hot and cold food that can be used at a range

of meal occasions. Rachael says the Design Collection

tableware is especially suited for use in buffets and premium

takeaways and lunch boxes. The Design Collection consists

of rectangular plates in four sizes plus two rectangular plates

with compartments. Recyclable PET/rPET lids are

also available.

The company describes its new Bio & Chic Collection as

a similarly stylish disposable tableware option. Made from

Bagasse, the Bio & Chic Collection features a white, flat,

sleek design for a modern look that promises fantastic food

presentation. Suitable for all types of hot and cold foods, the

Bio & Chic Collection

consists of six sizes

of plates and mini

containers available,

accompanied by clear

PET lids which are

100% recyclable.

Tri-Star Packaging

says its new concepts are high performance but kind to the

planet too. The company has unveiled a range of eco-friendly

food-to-go packaging and disposable tableware.

There are four concepts in the new line-up, providing

a comprehensive range of solutions for café operators

and caterers alike. The first concept in the new range is

the Buckaty Collection, a stylish line of round food-to-go

containers ideal for a wide variety of deli foods. Buckaty

Collection containers are available in two colours – white and

vibrant green – and in four sizes, from 470ml to 1,000ml,

all with a single diameter to fit a choice of three lids. The

containers are printable for branding opportunities.

Complementing these containers is the Kray Collection,

a range of food boxes with a natural brown kraft look, made

from recycled and recyclable greaseproof board. Suitable for

hot and cold takeaway foods, there are nine sizes available,

each with window-lids. The boxes are microwavable, easy to

transport and printable.

Also featuring in Tri-Star’s new environmentally-friendly

range is the Eco-Design Collection, an elegant selection

of white disposable tableware made from Bagasse, or

sugar cane pulp, a material that is natural, renewable,

100% biodegradable and compostable. Ideal for meals

with sauce, thanks to the depth of the plates, Eco-Design

Collection tableware is an economical solution for all types

of hot and cold food at all meal occasions and is especially

suited for use in buffets and premium takeaways and lunch

boxes. There are rectangular plates in four sizes, plus two

rectangular plates with compartments. Recyclable PET/rPET

lids are also available.

A similarly stylish

disposable tableware

option is the new Bio &

Chic Collection – also

made from Bagasse

– with a white, flat,

sleek design for a

modern look that

promises fantastic food

presentation. Suitable

for all types of hot and

cold foods, there are six sizes of plates and mini containers

available, accompanied by clear PET lids which are

100% recyclable.

Earlier this year Seda UK announced a further

£18 million of investment, bringing the total amount invested

at its Blackwood, South Wales operation to over £70 million

in the past three years. The move will also help boost Seda’s

innovation programme.

Paul Synnott, sales and marketing director at Seda UK

says that the company’s patented double wall cup, together

with its Naturelly Seda compostable cup range, have proved

Essential Café

Planglow’s street wise 12oz natural Pot

29

EssentialPackaging & Disposables

DISPOSABLE INCOMEOnce again it is time to look at the crucial sector of packaging for the

café and coffee shop sector. Essential Café takes a look at some of

the innovations in this market.

Buckaty Collection containers, from Tri-Star Packaging, are available in two colours and in four sizes

Kray Collection is a range of food boxes with a natural brown kraft look, made from recycled and recyclable greaseproof board


SEDA UK has launched a new hot food container range

especially popular.

Paul says: “More

recently we have

added a new ripple

cup. The undulating

surface of the cup with

a consistent wave pattern offers both visual and handling

benefits. The ripple effect can be customised for medium-to-

high

volume orders.

“As many consumers expect ever more sophisticated

on-the-go packaging, the company has also introduced

our Turn-N-Go plastic lid to top off the hot beverage cups.

The new design allows the consumer to twist the lid open

or closed thus helping to maintain the drink’s optimum

temperature and avoiding spillage during travel. With no

perforated or hanging lid components the drink may be

consumed without obstruction.”

Away from the hot beverage sector, SEDA UK has

launched a new hot food container range. With a thicker wall

structure the new tubs offer heat retention and comfort in

handling. Available in 8oz, 12oz, 14oz, 16oz and 32oz sizes

they may be plain or custom printed with customers’ designs.

For added convenience, the tubs and paper vented lids

can come in combi packs. Typical applications include soup,

porridge, noodles and pasta.

Paul says: “We have been extremely encouraged by our

customers’ positive response to our innovations. Like many

companies our success depends on our ability to bring new

products to the market and make an on-the-go experience,

one which is responsible, enjoyable and convenient for those

with busy lifestyles.

“The investment announced this year will ensure we have

further new products coming through the pipeline.”

Colpac has added a new range to its bakery packaging

line. The company says its Vizione is versatile, stackable and

offers optimum product visibility.

Consisting of a Kraft paperboard tray and a plastic lid,

this range is available in three different sizes, suitable for

many occasions and uses, accommodating single and dual

portions and holding larger products for catering, party and

family needs.

Croissants, pastries, pies, sandwiches and all bakery

products can be displayed to their best advantage and the

base can be printed in up to six colours to give operators the

best possible branding for products on the shelf.

The Vizione packs are environmentally friendly with

recyclable lid and base, in line with Colpac’s green

credentials, the company says.

Biome Bioplastics has helped to develop a

biodegradable coffee pod, offering one of the first sustainable

packaging alternatives in the single-serve market.

Paul Mines, chief executive of Biome Bioplastics, says an

estimated 9.1 billion single-serve coffee and drink cartridges

wind up in US landfills every year, amounting to some

19 million cubic feet of waste. Coffee-pod machines are

also increasingly popular in Britain with usage up by 45.1%

between February 2012 and 2013, equating to around 186

million capsules.

In response to this challenge, Biome Bioplastics has

developed a portfolio of compostable materials for coffee

pods based on renewable, natural resources including plant

starches and tree by-products. These bioplastics will degrade

to prescribed international standards in

composting environments.

Paul says: “Single–serve coffee pods are an excellent

example of the fundamental role that packaging plays in

delivering quality and convenience in the foodservice sector.

“The challenge is to reduce environmental impact through

packaging optimisation without impacting on food quality or

safety, or inconveniencing the customer. Bioplastics are an

important part of the solution.”

Paul says that based on the success of the biodegradable

pods, Biome Bioplastics is working with manufacturing and

brand partners to develop a number of natural polymer-

based solutions for the hot drinks industry, with further

announcements expected in the coming months.

RAP, designer and manufacturer of sustainable food

packaging, has launched a dedicated foodservice division.

Benn Ely, head of the food service department, says the

formation of the new department reflects a growing appetite

for RAP’s new and innovative packaging solutions.

Benn says: “We have been working successfully with

clients in the foodservice sector for many years, delivering

a range of packaging solutions that not only meet their

customer’s expectations, but also drive sales and growth

across their operations. Now is therefore the perfect time

to further strengthen our offering through the launch of this

dedicated division.

“Not only will it allow us to build on the world-class

packaging innovation that RAP is famous for, it will also

provide us with the ideal platform to showcase new and more

technically advanced solutions.”

The company’s specialist foodservice products currently

include the top selling HandRAP range, which covers

baguettes, wraps, bagels, rolls, square bread and bloomer

bread sandwiches. Other products include the HotRAP

30


Colpac’s Vizione range is available in three different sizes

Biome Bioplastics has helped to develop a biodegradable coffee pod


range, which satisfies demand for hot ‘food

on the go’ and RAPTray – ideal for salads,

pies, pasta, hot meals and even desserts.

RAP has also developed a Freshpack

carton range which, Benn says, features

the world’s lightest day-fresh and long-life

carton wedges.

Benn says: “Both products provide

the ultimate solution for hand-packing,

freshly made sandwiches thanks to an

integral window that delivers an effective

barrier against water and air with no risk of

contamination through glue gaps.

“Continuing its innovation and success

in this area, over the next 12 months, RAP plans to invest

in further product development for the foodservice sector

across its off-the shelf range.”

James Roberts, joint managing director of Peros, says

that foodservice disposables offer operators convenience,

efficiency and reliable portion control across a range of food

and beverage lines.

James says: “Disposables should also be recognised

for the important role they can play in the branding of an

operation. Taking cups for example, it’s not only the printing

on the side that helps send a consistent message to

consumers about your brand, it’s also the quality of the

cup itself.

“So, if you’re offering a high quality, gourmet coffee

then you need to use a high quality cup. If you take care to

buy fine ingredients and put effort into producing a perfect

cappuccino, you don’t want your end product to be let down

by a poor quality paper cup.”

James recommends using an embossed, double-wall cup.

“The double-wall design provides much better insulation

than traditional paper cups, allowing customers to hold and

carry their hot drinks much more comfortably,” James says.

“And, thanks to the integrated double layer there is no

need for clumsy extra sleeves or wasteful ‘double-cupping’.’

In 2013, Peros introduced a whole new range of exclusive

branded and non-branded cups to help customers maximise

enjoyment of hot beverages and deliver operators value

for money.

The ranges are also good news for the environment, being

fully recyclable.

James says: “To support the Eros brand – Peros’s own

Fairtrade coffee and tea ranges – there is the new and

exclusive embossed, double-wall cup range. The unique

block-embossed design gives the cups a great texture which

works really well with the bold, contemporary Eros ‘look’,

helping to reinforce the

strong branding.

“These high

quality cups

compete with the

best on the high

street and are ideal

for any premium hot

beverages made

from the Eros range of coffee and teas.”

The cups are manufactured from PEFC board and are

available in 9oz, 12oz and 16oz, with ‘sip-thru’ lids in black.

Solo Cup Europe has launched a new single-wall paper

hot cup in an assortment of stylish ‘Parisian’ stock designs

with a contemporary black theme, presented in a

mixed sleeve.

The new monochrome designs feature real photographs

of Paris and have a distinct stylish feel. The cups are suitable

for all hot beverages as the modern designs feature street

scenes reminiscent of ‘café society’ and are non-food

application specific.

The new cups are available in 4oz, 8oz, 12oz and 16oz

cup sizes and no minimum order is required.

The mixed design sleeve gives operators a variety of

designs with just one order

item and with 12oz and 16oz

cups sharing the same lid size,

SKUs are kept to a minimum.

Philippe Payras, vice

president of sales and

marketing at Solo Cup Europe,

says: “This new range is a

great addition to our standard

stock range and showcases

our superb print capability from

our UK manufacturing plant. We really believe this is the ‘best

of the black’. Combined with the iconic black traveller lid,

these cups will lend a stylish feel to any operation.”

Dempson Crooke has introduced a new stockline of

film-lined paper bags to support the Artisan 2 Tortilla insert

from Anson Foodservice. This is the second time Dempson

Crooke has worked with Anson Foodservice on an initiative

for the food-to-go sector.

The first time saw the launch of a paper bag to support

the Artisan 2 insert for sandwiches. The addition of the

Artisan 2 Tortilla bag extends the Artisan range and makes it

widely available to the foodservice market, including smaller,

independent cafés and sandwich shops.

Paul Laskey, sales and marketing director of Dempson

Crooke, says: “We are delighted to have partnered with

Anson for a second time in the development of a family of

Artisan products. I hope there will be more to come as, with

our heritage of innovation

and years of experience

in paper bag production,

we are perfectly placed

to design paper bags to

complement inserts for

many other

product lines.”

In a separate

development, Dempson

Crooke, has teamed up with Solo Cup Europe to provide a

neat and practical carrying solution for the Olivine plus press

& dress cold food container. The Dempson Bag is a new style

of paper carrier bag featuring a revolutionary new design that

makes it the perfect partner for the Olivine container in food-

to-go outlets.

Café Connections reports a significant increase in

customers use of wrap sheets. Wendy Ball, sales director

at Café Connections, says: “With so many sandwiches,

baguettes and other snacks being made to order,

31


Peros is proud of the quality and environmental credentials of its 2013 range

Trés bien – Solo Cup Europe’s Parisian designs

RAP’s new dedicated food service division will drive new products and innovation

Dempson Crooke says it is delighted to have partnered with Anson for a second time in the development of a family of Artisan products


handwrapping at point of sale underlines the whole freshly

made appeal.

“However, it is also interesting to see that many of our

customers are now using greaseproof and other materials to

line food trays, plates, takeaway boxes and the like.”

In direct response to the upsurge in customer enquiries,

Wendy says that Café Connections has introduced a number

of new products to add to its range available for next working

day delivery. These include brown greaseproof and waxed

brown kraft, a red gingham greaseproof and a range of

newsprint and deli designs.

Wenday says: “The thing to remember is that there

is more to wrapping than just greaseproof – and choice

depends on things like whether you are using with hot or cold

food, whether you wish to place food directly on the printed

surface, or whether you are wrapping wet, strongly flavoured

or high fat content foods.”

Reynards underlines the importance of choosing

packaging which appeals to the target market and creates

a brand. Branded packaging also implies that the business

has taken that little bit more care and this feeds into the

customer’s perception of the quality of the outlet as a whole.

Reynards recommends choosing the packaging solution

before finalising your any new product, pointing out here

are a host of innovative ‘off the shelf products’ that save

operators having to create a bespoke solution, preventing

large minimum orders and costly tool charges. The company

also says operators should know how much they can afford

to spend on packaging and take advantage of branding

opportunities where they occur, being sure

to include website or any social media

information connected to the company.

Reynards adds that it is on hand to

provide all the information needed to

choose the right packaging for a whole

range of business and products.

The packaging marketNeil Whittall, chairman of the Foodservice Packaging

Association (FPA), says: “There is on-going debate about

the role and use of packaging in the foodservice sector and

the increasing requirements for sustainable solutions across

the premises. It is important that café owners and operators

have appropriate measures in place as packaging is used

throughout the supply chain to ensure products arrive in

great condition and are consumed safely.

“The packaging must be made from materials that are

safe to use in close conjunction with food and drink and

won’t impart anything that could contaminate or endanger

the consumer. The functionality and performance of

packaging are fundamental for the consumer, the client

and the operator, especially in the café sector which has a

significant proportion of ‘to-go’ food and drink trade. It is

also now required that the packaging is made from materials

which are responsibly sourced and manufactured and there is

full accountability from the supplier, be it plastics or paper (for

example identifying the trees from which the pulp is made to

form the paper the item is made from).”

Neil says: “Of course the preference for many operators

is that wherever possible, materials that can be recycled are

used or indeed products made from recycled materials, but it

does not work in all cases as there are some instances where

because of the considerations for food contact, only virgin

material is acceptable.

“The FPA believes that café operators should have a

wide choice of packaging materials and use those that fit

the needs of the operation. FPA members work together to

ensure that used packaging is recovered wherever possible

and economically viable and all suitable material is recycled

or sent to the appropriate facility to fulfil the manufacturer’s

end of life intention. This might include recycling for continued

material use (such as RPET) or for anaerobic digestion,

industrial composting or a generating energy from

waste facility.

“Café operators can play a major part to ensure

packaging is not sent to landfill but continues to contribute

to the economy – used packaging is now not regarded as

waste but as a resource with a value. By separating left over

food from the packaging, caterers can ensure that packaging

is streamed for collection. It’s also important for operators to

educate their staff to correctly identify packaging materials

to ensure correct streaming – as putting the wrong product

in the wrong recycling stream can contaminate the load.

Working in conjunction with the waste contractors there

is scope for increased capture of packaging, it will take a

degree of will and work, but is a very worthwhile project.”

More information:

Biome Bioplastics +44 (0)2380 867100

www.biomebioplastics.com

Cafe Connections +44 (0)845 123 2994

www.cafeconnections.co.uk

Colpac +44 (0)1525 712261, www.colpacpackaging.com

Dempson Crooke +44 (0)1622 727027

www.dempson.co.uk

Foodservice Packaging Association +44 (0)1869 351139

www.foodservicepackaging.org.uk

Peros +44 (0)1494 436426, www.peros.co.uk

Planglow +44 (0)117 3178600, www.planglow.com

RAP +44 (0)208 3928328, www.rapuk.com

Reynards +44 (0)161 6537700, www.reynards.com

SEDA UK +44 (0)1443 811888, www.sedagroup.org

Solo Cup Europe +44 (0)1480 459413

www.solocupeurope.co.uk

Tri-Star Packaging, +44 (0)20 8443 9100, www.tri-star.co.uk

32


Café Connections reports a significant increase in customers use of wrap sheets

Reynard underlines the importance of branded packaging

what is more natural?

Contact: [email protected] Tel: 01298 77617 Fax: 01298 72039

P36.indd 1 26/11/2013 11:51

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12-00659a_A4 Enjoy Advert-crops.pdf 1 06/12/2012 10:00

EssentialBarista

Brought to you by Essential Café Magazine

November 2013The essential guide to the exciting world of the professional barista

SEE INSIDE FOR NEWS FROM WORLD COFFEE EVENTS, TCG SET TO DRIVE HOT DRINK SALES AND A READER OFFER FROM BEYOND THE BEAN

RINGTONS BEVERAGES’ STEPHEN DRYSDALE ON THE IMPORTANT CHRISTMAS HOT DRINKS MARKET

MADE in ENGLAND with AUTHENTIC SPICES from INDIA

An aromatic blend of tea milk and spices

For details of your local distributor, please contact:Sarah Ford 07899 957895 or Louise Knott 01689 854 270

To a 12oz cup of hot Spiced Chai Latteadd one shot of apple syrup and stir.Finish with whipped cream andchocolate sprinkles or a dusting ofcinnamon . . . Winter draws on!

Spiced Apple Chai Latte

NovemberRecipe of the month


EssentialBarista

LEADING BARISTA BACKS BONSOYMatthew Carr of The Barista talks about his experience with Bonsoy and shares his

top tips on how to use this high-quality soy milk. Matthew says: “I came across Bonsoy whilst in Sydney,

Australia when working as the operations manager for 12

cafés. They used Bonsoy as their standard soy milk, as it was

the milk the baristas wanted to work with. There were various

reasons for this such as ease of use, taste and also the

general feedback from customers, which leads to confidence

in the product being served.”

Matthew says that he has been using Bonsoy since 2008

and admits that he has tried a lot of other products.

“They just aren’t the same,” Matthew says, “my

confidence in Bonsoy will keep me using it for years to come.

“It’s all down to the ease of use. Bonsoy doesn’t separate

or clog, so it is easier to get the right consistency you’re

looking for. A lot of other soy milks can separate easily

which, in my opinion, leads to baristas not giving soy milk the

respect it deserves as they find it too much of a challenge.

I’m not saying that Bonsoy is as easy to work with as dairy

milk, but with a bit of work, you can get results I have not

found with other soy milks.”

Matthew says that demand for alternative milks is growing

and he reports that people are becoming more and more

conscious of what they are eating and drinking.

Matthew says: “People are starting to do more

research on the foods they are consuming and therefore

becoming more knowledgeable. I also believe that people’s

expectations are increasing and this is something that all

cafés will have to take on board. Customers ask for soy milk

and other alternatives and so to stay competitive they must

provide these.”

Matthew’s Bonsoy tips » Don’t make it too hot, it needs to be heated at a lower

temperature than dairy milk, 55-60°C would be ideal

» Don’t over stretch the milk, otherwise the soy milk will

separate

» Hold the steamer just below the surface of the milk. Do

not put the steamer to the base of the jug as it may cause

the milk to burn

» Give it a try, work with it, practice and try to perfect it.

Give it the same respect you do to dairy milk and I can

guarantee whoever tastes your coffee with Bonsoy will be

impressed by how smooth and aromatic it is

More information:

Community Foods +44 (0)208 2082966

www.communityfoods.co.uk

The Barista +44 (0)845 2575900, www.thebarista.co.uk

FULL STEAM AHEAD FOR SANREMO Sanremo UK unveiled its

revolutionary new Opera machine, one

of five new models at the Host 2013

event in Milan.Sanremo UK says the Opera has been hailed as ‘game-changing’ by

baristas, engineers and industry experts.

Andrew Tucker, Sanremo UK’s managing director, says the Opera is a result of a

world reaching team of leading baristas and top technical experts working together;

this included John Gordon (UK), Sasa Sestic (Australia), Torpong Tantraporn

(Thailand), Serif Basaran (Turkey), Ben Stephens (Australia) and David Wilson (UK).

Although the model unveiled at the show is just an advanced prototype,

Sanremo expects the Opera to be in full production in 2014. There is already

a growing waiting list.

Andrew says: “The show has been amazing for Sanremo. We have never

been so inundated with visitors. Interest in the new Opera machine has been

astounding. This machine is different. All other coffee machines work on

volumetric measurement – the Opera controls coffee extraction by brew ratio.

More information: Sanremo UK +44 (0)1364 644445, www.sanremouk.com

Sign up to the Essential Café twitter feed www.twitter.com/Essential_CafeEssential Café38

EssentialBarista

THE WBC ALL-STARS SHINEDuring the five-day show, the world’s best baristas participated in a series

of feature activities, including their signature beverages deconstructed,

pop quiz, mystery ingredient & coffee challenges.Cindy Ludviksen, managing director of World Coffee Events,

says: “The purpose of the event was to celebrate the

achievement of these WBC champions, reuniting them

on-stage for a series of activities that showcased their personal

style and professional development as a result of WBC.”

The line-up of champions included Pete Licata, 2013

WBC Champion; Raul Rodas, 2012 WBC Champion;

Alejandro Mendez, 2011 WBC Champion; Gwilym Davies,

2009 WBC Champion and James Hoffmann, 2007 WBC

Champion, as well as national champions from Australia,

Greece, Ireland, Italy and Mexico.

Cosimo Libardo, sales & marketing director at

NuovaSimonelli, adds: “One of the measures of success for

WBC has been the worldwide coffee ambassadors created

as a result of these competitions. Top-finalists and WBC

champions have the opportunity to travel the world talking

about something they are passionate about to members of

the trade and consumers alike.”

More information: World Coffee Events

www.worldcoffeeevents.org

BEYOND THE BEAN GIVEAWAYEssential Café has teamed up with Beyond

The Bean to offer five lucky readers the chance

to win one of five caffeine

wrenches.To be in with a chance of winning one of the five

caffeine wrenches, email Beyond The Bean’s

marketing and brands manager, Helen Ostle’s

Christmas wish list and tell Helen whether you

have been good or bad. Email Helen on

[email protected]..

TCG SET TO DRIVE HOT DRINKS SALESManaged pub and bar group TCG is set to drive its hot drinks sales with the launch of

three new seasonal specials later and the roll out of barista training to its pub and bar

teams with the help of coffee partner Cafeology.TCG’s chief operating officer Nigel

Wright says: “The out of home coffee

market is growing fast, but is also very

competitive. We want to make the hot

drinks in our pubs and bars as good

as, or better than the offer in specialist

coffee bars and the combination

of trained baristas and appealing

new seasonal hot drinks will help us

achieve that goal.

“The new drinks are perfect ‘winter

warmers’ and we expect them to be

very popular over the Christmas shopping and party season as consumers

look to treat themselves with a special hot drink.

“Combining this with the upskilling of our front of house teams gives us a

very strong hot drinks offer for the key autumn and winter trading period.”

The new drinks – two flavoured coffees and one hot chocolate – will

be available in 40 TCG sites and have been created exclusively for TCG

by Cafeology.

Bryan Unkles, Cafeology managing director, said: “Coffee and other hot

drinks are a huge opportunity for pubs and bars and we’re delighted that

TCG is grabbing it with.”

More information:TCG +44 (0)1793 441429

www.the1440.co.uk


EssentialBarista

Beautiful, Sophisticated and a Winner

For more information visitwww.cimbaliuk.com or call 02476 854199

Beautiful, Sophisticated and a WinnerBeautiful, Sophisticated and a WinnerBeautiful, Sophisticated and a Winner

DR WEIGERT UK LAUNCHES NEW CLEANING CATALOGUE Dr Weigert UK, manufacturers of advanced cleaning chemical

applications, has launched a new catalogue detailing its complete

range of neodisher kitchen and café cleaning products.

Developed in conjunction with leading international machine

manufacturers, the neodisher portfolio includes a range of

cleaning solutions:

» CM tabs and CM P powder for the removal of stubborn

coffee and tannin residues

» Alka 500 for the effective cleaning of machine parts in

contact with milk

» CM milk for dissolving fat and milk deposits and removing

milk stone and limescale deposits

» CM special for removing limescale deposits

» Alka 240 dishwasher detergent

» GL dishwasher aid

With over 100 years of experience within the medical and

scientific sectors, Alan Abbatt, general manager at Dr Weigert

(UK) says it is perfectly placed to understand the importance of

developing efficient products, with high quality ingredients designed

to protect equipment life and minimise environmental impact.

Alan says: “Dr Weigert’s neodisher kitchen and café

portfolio represents the very best cleaning performance for

commercial espresso and coffee machines reducing servicing

and replacement requirements and hence ensuring users get the

very best longevity from their investment.”

More information: Dr Weigert +44 (0)1543 404633

www.drweigert.com


Syrups are a great way to add interesting twists to drinks during Christmas

40

EssentialBarista

ADDING A TOUCH OF CHRISTMAS SPARKLE

In the first of a regular column from British

tea and coffee merchant Ringtons, Stephen

Drysdale the head of the company’s

business-to-business division (Ringtons

Beverages) offers Essential Café readers

some simple tips on how to add a touch of

Christmas magic to your festive offerings

without breaking the bank. With Christmas fast approaching, the café industry is

expecting greater footfall through the doors – cafés across

the UK will be on hand to not only provide a welcome break

to weary shoppers, but also to offer a warm drink and shelter

to those looking to thaw out on a cold winter’s day.

To make the most out of this anticipated boost in visitor

numbers, it’s worth thinking about how to offer customers

something extra special to maintain the interest of existing

customers and to make the experience better for potential

new ones, which could keep them coming back for more.

Most independent or small chain café owners simply don’t

have the budget to compete with the marketing and product

development of some of the large-scale coffee-shop empires,

however, there are plenty of simple ideas that can be adopted

to add something unique to the offerings of a venue over

the winter period, which can also be used into the New Year

allowing the venue to remain true to its unique qualities.

Arguably one of the simplest ways to add a festive twist is to

offer some winter-themed hot beverages. Delicious Christmas

coffees can be made very easily by adding a touch of flavoured

coffee syrup. Although it depends how much you add, on average,

a one-litre bottle covers around 100 coffees so this is also a

relatively inexpensive idea. Flavours such as

gingerbread, cinnamon, Amaretto or roasted

hazelnuts have a real Christmas feel to

them and are a classic winter warmer

which can also be enjoyed well into the

New Year.

Another simple idea is to order some

festive-themed stencils online which

can be used to make shapes with

chocolate sprinkles on cappuccinos

– a Santa, snowflake or Christmas tree

and add a personal touch to your regular

year-round offerings.

If your customers like their tea, there

are also some beautiful loose teas on

the market that are a great way to offer

customers something a little different to

the norm and at a very reasonable price

too. For instance Ringtons Samovar Orange

Spice loose tea is a blend of black tea with orange peel, cloves,

cinnamon and natural orange flavour, which creates a warming

flavour with zestiness and spice. Alternatively a Snowflower Earl

Grey loose tea has the perfect name for the winter period and is

a refreshing blend of Chinese green tea, white tea and Jasmine

tea scented with rose petals and natural oil of Bergamot, which

makes it a very popular loose tea.

For those with an alcohol licence you could try some

lovely champagne cocktails offering something unique with

some of the Jasmine Pearl tea or the Samovar Orange Spice

with brandy or whisky.

Of course there’s always a classic hot chocolate, which

will appeal to kids of all ages at this time of year – ideal served

with some snowman shaped marshmallows or a nice biscuit!

We have also been working with department store Fenwick

on new hot chocolate recipes – by adding Chai or Triple sec

syrup to hot chocolate you can create a delicious and festive

treat which everyone will love.

To make the most of your festive offering you also need

to tell people about your specials and it is sometimes the

simple measures that are the best. Its hard to beat a good old

fashioned external POS board or chalk board, whilst internal

boards or menu listing of seasonal specials

offer talking points and are clear to

see. Or simply talking to customers to

tell them about your festive favourites

when they place your order is a lovely

way to interact with customers and

build up relationships, which keeps

them coming back for more!

The ideas suggested are designed

to be inexpensive, easy-to-implement

and which won’t cause disruption to the

day-to-day running of your business –

but hopefully this will give you a couple of

ideas as to how to add a little bit of festive

sparkle over December and into the New

Year!

Ringtons Beverages, +44 (0)800 0461444

www.ringtonsbeverages.co.uk

Stephen Drysdale, the head of the business-to-business division at Ringtons Beverages offers some yuletide tips

The New GenerationWMF 8000S


Space saving small footprint, yet high capacity & choice from 4 ingredients hoppers

Faster, quieter, more precise grinders for exceptional espresso

Illuminated hoppers signal when refilling is required

Large touch screen for intuitive interaction, staff training, cleaning and advertising

Up to 3 precision bean grinders with the ability to blend coffee

Autosteam in combination with Active Milk

Touch button steam wand in fully or semi-automatic mode

Boiler and hot water system with 3 hot water temperatures for different speciality teas

Automatic cup tray adjusts to cup height for improved cleanliness & drink presentation

For further information: Please phone 01895 816100 or email [email protected] www.wmf.uk.com

Touch button steam wand in fully or semi-automatic mode

Boiler and hot water system with 3 hot water temperatures for different speciality teas

Automatic cup tray adjusts to cup height for improved cleanliness & drink presentation


Artisan is owned by husband and wife duo Edwin and Magda Harrison

Give us a brief history of the

business?

“After a year in Uganda working in

the coffee regions of the Rwenzori

Mountains, we arrived back in the UK

and decided to shun the usual 9-5 and

set up shop ourselves. After seeing the

trend of independent coffee houses in

Central and East London we made it

our aim to bring quality coffee to the

South West of the city and settled in

Putney.”

What did your business plan

consist of?

“Our business plan was simple – care about the coffee and

the rest will fall into place. I was brought up here, whilst

Magda brings a passion for authentic fine tasting coffee,

coming from Australia where coffee is more of an obsession

than a drink. Now that Artisan is up and running, we realise

we are working 5-9 instead of the usual 9-5!”

Who works with you?

“At Artisan, we spent a fun filled five months searching for

the top suppliers and currently work with Allpress using their

Redchurch espresso blend. In the New Year will be working

with Nude Espresso for their single origin offering. Jeeves and

Jericho offer interesting and unique teas that complement the

cakes, soups, salads and toasties to name a few. Currently,

Artisan has a team of 20, who all share our drive for trying

to go one step further than the traditional coffee shop

experience.”

How is business currently?

“The business has gone from strength-to-strength and in a

little over two years the Putney shop is part of many locals’

routine and the coffee is loved by all those searching for the

care that Artisan prides itself in. Off the back of Putney’s

success, we have since opened a second shop in Stamford

Brook near Chiswick.”

How did the second

shop take shape?

“The second shop

allowed us to learn

from Putney’s

experiences and be

more bold and more

sensible with our

design. We built and

designed everything

around the barista and

ensured everything

is centred around their operation, which is the core. For

example, we created a counter much longer to provide

the barista with more space for expanding their operation

and allowing for growth in our coffee offering. Simple but

important changes like where we store our coffee beans,

where we position our grinders and milk jug pitcher sprays

were made. Stamford Brook is now going great and it’s

really exciting and reassuring to know that the first wasn’t a

fluke and generally people are loving what we do.”

Describe how you create an impact and attract

customers to your establishment above and beyond the

food and drink offering?

“One of the first things that we did that has gone very well,

is to introduce the Artisan wheel. Basically how it works is

that once you fill up your coffee card with eight stamps, you

have a choice – you can either get a free coffee or spin the

Artisan wheel. The wheel has the option of winning five free

coffees, a bag of coffee beans or lots of lovely prizes, which

incidentally could end up being tap water! We have found this

to be a great way to have some fun with our customers and

we would say about 60% take the gamble.”

Tell us about some of your best sellers (food and drink)

Flat white is a go-to drink for many these days and who can

blame them. In terms of food, the lemon, rosemary, olive oil

and almond cake is very popular along with the chocolate

and Guinness cake. For those looking for something different

to coffee, our loose leaf chai latte is a very popular choice.

We’re slowly introducing V60 pour overs and our baristas

are doing well in gauging the interest of customers who are

inquisitive enough about their coffee to try something new.”

Do you have a very mixed customer base or a more

targeted visitor profile?

“This is a very interesting question and one we didn’t actually

know the answer to until we opened; we thought that it

might be young couples, mums and commuters as Putney

is quite a residential area. However, it turns out it is anyone

who cares about good coffee and that means we have a

very diverse and interesting mix of customers that keep us

entertained throughout the day. We would say though, that

when we started out a lot of our first customers were Kiwis

and Australians as they seemed to be the first to appreciate

what we were trying to do.”

How do you see the UK coffee/café scene developing in

the coming years in particular for independents with a

strong identity like your business?

“We think you will see clusters of good coffee focused

independents around but we also think you will see some

independents close down as it’s all very well and good to say

you’re about the coffee, but it is down to us to demonstrate

42

EssentialCounter Culture

WORKING FIVE TO NINEEdwin Harrison introduces Essential Café readers to Artisan, in

Putney, which he opened with wife Magda in October 2011.

Edwin and Magda literally reinvented the wheel with its loyalty offer


The counter at Artisan was made much longer to provide the barista with more space for expanding their operation and allowing for growth in the outlet’s coffee offering.

it time after time and not only

that, but to push the boundaries.

We think, simply putting it, some

nice latté art on a coffee doesn’t

actually cut it anymore. At Artisan,

we are very flavour driven and our

training mirrors this. We think you

will see a lot more single origins

and drip coffee as we’re now

beginning to see shops explore

the joys of understanding the

flavours and complexities within

coffee.”

If you could sum up the

philosophy behind your

business in one paragraph what

would it be?

“Having Artisan is very much like

having a child, when she is happy

and great coffee is flowing and music pumping, then so are

we. We look to work with people who share this type of

passion and we put coffee at the forefront of everything we

do by spending time on not simply following a process or a

manual, but more on understanding the coffee flavour profiles

and working with baristas whose enthusiasm for this rubs off

on our customers. We believe that if you enjoy what you’re

doing and the team is happy, then this has a huge reflection

on the customers’ experience. So we spend a lot of time with

our team doing workshops and asking them questions rather

than simply giving them the answers; and we focus on having

fun with the staff, whether it’s over coffee or a pint.”

Do you use social media platforms to communicate with

your customers?

“Over the last year we have had to learn to use Twitter and

Facebook as tools to communicate with our customers and

we have found it a lot of fun; it gives getting to know your

customers a whole new dimension as you can be having

some banter with them before and after they have been into

Artisan. Also it keeps us all on our toes as now everyone out

there is a reviewer and that can only be a good thing. We

recently experienced a fire in one of the apartments above

the Stamford Brook shop over the summer, which thankfully

was dealt with quickly with minimal damage. Not only were

we able to update customers, keeping them in the loop as

not to lose trade, but it was particularly heart-warming to see

their support and best wishes in return.”

Do you get involved in local events and promotional

opportunities?

“We get involved in any local events we can as we see

good coffee shops as the hub of the community, so it is our

responsibility to be as accommodating as we can. This also

means being proactive about it; for example about three

months ago we went around to every business/shop owner

in Stamford Brook with some of our lovely cakes and invited

them to a meeting where we would all discuss what we could

do as a group to promote our area. We were amazed by the

response, apparently everyone had been thinking about it but

they needed someone to get things started. Now we are in

the process of setting up a website, lobbying the local council

about parking and generally everyone now knows everyone

and it has a very friendly feel throughout the area.”

Do you have any big plans for the future?

“At the moment we are still very much focusing on getting

everything right at the two shops and this is a lot of fun

and Stamford Brook is only 10 months old so it is still a

toddler in our eyes. Next year we plan to focus more on the

single origins and we’ll continue to roll out our very popular

coffee classes for our customers. We’re also about to start

searching locations for our third shop which we hope to open

by mid-2014.”

What is most challenging and what is most rewarding

about what you do?

“We now realise we are actually running a small business that

employs 20 people and with that comes responsibilities and

different skills. We find that you need to be very adaptable

to all sorts of strange situations, be it dealing with SSP

(Statutory Sick Pay) or reverse osmosis and different water

filtration systems. The contrasts are extreme, yet whilst this is

a challenge, it also make our line of work very interesting. As

for the most rewarding aspect, when we do get a rare spare

second every now and again we can sit quietly in the corner

of one of the shops sipping a perfectly pulled espresso

looking at the hustle and bustle of shop life and think – you

know what, we did this!”

More information: Artisan +44 (0)208 6173477

www.artisancoffee.co.uk

43

EssentialCounter Culture

THECOMPLETEPACKAGE

March 4, 2014 will witness the return of the Essential Café Trade awards and Gala dinner. Following on from the highly successful first awards, the Trade award initiative has now been combined with our new trade show Essential Café Live! and will take place at Sandown Park, theevening before the trade show on March 5

AWARDS

The trade show that the café, coffee shop and hospitality sector has been waiting for has arrived! Affordable, accessible and designed to offer maximum benefit to visitors and exhibitors alike, Essential Café Live! takes place on March 5, 2014 and is set to transform the trade show experience for the hospitality sector

TRADE SHOW

Essential Café has now gone even further and launched a mobile app for apple and android smartphones and tablets, So don’t delay any longer and keep all your digital copies of the magazine in one place. Search for “Essential Café Magazine” on your app store now and downloadit completely free

APP


w w w. e s s e n t i a l c a f e l i v e . c o mt w i t t e r : @ e s s e n t i a l _ c a f e

THECOMPLETEPACKAGE


AWARDS


TRADE SHOW


APP



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AWARDS


TRADE SHOW


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AWARDS


TRADE SHOW


APP



44_CafeLive.indd 45 28/10/2013 18:01

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Dairystix whole milk and semi-skimmed UHT single-portions are now available in 172 Booker outlets nationwide

Provenance – the place of origin,

where something comes from. A

simple enough definition and one

the coffee industry in particular is so

very keen on. Single Origin, Cup of

Excellence, The Rainforest Alliance,

Fairtrade are all recognisable

and trusted badges of origin by

consumers, so much so that many

coffee shops go to extraordinary

lengths to prove to their customers

the coffee in their cup is a worthy sup.

So why then does the industry appear to care so little

about the milk they put in the coffee they serve? Should

it care? Milk is milk – right? Well firstly let’s consider the

importance of milk in coffee and not just because it makes

good froth. Firstly, the balance of fat protein and the natural

sugar in milk (lactose) play an important role in a beverages

taste, mouth feel and performance (latté art, etc).

Then there is the important issue of nutrition. Milk is a

source of everything from vitamins (remember most vitamins

are Fat-Soluble so don’t waste your time with skim) minerals

and of course calcium. You care about that but here is an

interesting fact, Organic may be less good for you than

ordinary milk because of iodine, which can be suppressed

in Organic milk, which is not necessarily a big issue unless

you’re pregnant.

However, milk in coffee is mainly about its ability to froth

and give the right texture for latté art and mouth feel. What

makes milk froth? Protein and fat and the balance between

the two. Protein gives the milk a structure so that it stable

and supports a froth. Are some milks better for froth than

others? Yes, higher protein milks help. A few years ago a

large coffee chain declared that to make the best flat-white

you should use Channel Islands milk which is in reality Jersey

and Guernsey breed cows milks. Why? Because these milks

contain more protein than your average black and white

Frisian or Holstein type cow. Jersey and Guernsey cows’ milk

does in fact contain more protein hence there was a better

more stable flat-white

So not all cows are the same and nor is their milk. Who is

stopping at cows, sheep, goats, etc. and all these milks are

slightly different. However, coming back to my original point

on provenance and should the industry care. Well yes they

should if they truly believe in a sustainable and fair trading

industry. Fairtrade is all about better prices, fair terms of

trade, better working conditions and local sustainability. Local

sustainability is something UK farming and dairy farming

did well.

Nearly all our food produced was consumed in close

proximity, which is a highly sustainable and traceable food

model. We believe firmly in producing products using local

ingredients and ensuring the process is as environmentally

sound as possible. This is one of the reasons we have

chosen to source all our milk locally from the West Country

and we are the only producer of ambient milk portions that

are 100% British farm assured. We use no additives or

preservatives simply a sophisticated technique to pasteurise

the milk, which means we can achieve a great taste with

long-life ambient distribution.

But why go to the bother for a UHT milk portion? Well

firstly portions are only convenient if they are fit for purpose

and milk replacement products, whatever they claim, do not

taste like fresh milk and what’s more they make a dreadful

cup of tea. But let’s not forget everyone wants food of the

highest quality particularly when we are purchasing from a

coffee shop, bar or restaurant. So coffee industry please

don’t skimp on your milk, don’t simply view it as a product

that helps you gain a lovely swirl on the top of the coffee you

serve. Think about milk provenance and upholding the very

best standards in the industry.

More information: Dairystix +44 (0)1752 345909

www.dairystix.com

EssentialDairystix

THE PROVENANCE OF THE MILKShould the coffee industry care about the provenance of the milk they

use? John Taylerson, managing director of Dairystix, puts the case

for selecting milk in the same careful way coffee beans are selected.

John says that Dairystix uses no additives or preservatives, simply a sophisticated technique to pasteurise the milk, which means the company can achieve a great taste with long-life ambient distribution


Wexiödisk says the WD-90 Duo has been designed with operators in mind

47

EssentialProducts in association with www.rainforest-alliance.org.uk

PRODUCT NEWSFOR THE LATEST INDUSTRY DEVELOPMENTS

Wexiödisk has unveiled the WD-90 Duo, a warewasher that

combines the latest in granular technology with a traditional

washing cycle.

Simon Frost, UK & Ireland country manager for Wexiödisk

says the Duo is set to revolutionise commercial kitchen clean-

ups nationwide.

Simon says: “Warewashers undertake a vital role within

every commercial kitchen establishment and often used

regularly throughout the day. The new Wexiödisk WD-90

Duo combines the power and enhanced results of granular

washing with the more delicate and environmentally friendly

nature of a standard commercial wash, in one

minimal footprint.

“As a result of this unique combination, operators are able

to effectively wash large pots and pans with even the most

stubborn burnt-on food and fragile crockery within the same

unit - simply by selecting the particular wash cycle.”

Simon says the WD-90 Duo has been designed with

operators in mind.

“The appliance boasts an energy-saving centrifugal spin

cycle that dries items efficiently, as well as a unique hood

concept with automatic lifting – for the upmost productivity in

a busy kitchen, whilst preventing associated shoulder or arm

strain injuries,” Simon says.

“The optional condensing unit improves the working

environment too, including an in-built extractor fan to remove

excess steam, before recycling through a condenser to heat

incoming cold water used in the final rinse.”

More information: Wexiödisk +44 (0)845 6430421

www.wexiodiskuk.co.uk

2-IN-1 WAREWASHING FROM WEXIODISK

Taylor & Colledge

has launched the

UK’s first Pure Vanilla

Bean Grinder, which is

adjustable, supports

either a coarse or fine

grind and contains

approximately three

whole pure

vanilla beans.

Sam Himstedt,

managing director of

Taylor & Colledge, says

the grinder is perfect

for adding a hint of the

finest Vanilla to savoury and sweet dishes, baked treats

and drinks.

Sam says: “We have been sourcing the finest Vanilla

from around the globe for more than 100 years and our new

grinder is the latest in a long line of Vanilla innovation that we

have introduced to the world in that time.

“Amazingly for such a high quality range of ingredients,

we have always been able to ensure we are extremely

competitive, while at the same time remaining true to our

long-held commitment to ethical sourcing, fairtrade and

sustainable packaging.”

More information: Taylor & Colledge

www.taylorandcolledge.co.uk

SKY’S THE LIMIT FOR VANILLA INNOVATIONTaylor & Colledge’s Pure Vanilla Bean Grinder offers precession delivery of flavour

Taylor & Colledge, says


Lincat has increased the power of its hob burners to 4.5kW

48

EssentialProducts in association with www.thefrogblog.org.uk

Lincat has improved the

performance of its popular

Silverlink 600 gas oven

ranges and boiling tops by

increasing the power of its

hob burners to 4.5kW.

Hob burners on natural

gas models have been

uprated from 3.7kW to

4.5kW each, while hob

burners on propane gas

models have been uprated

from 2.9kW to 4.5kW each.

The improvements have

been made to the SLR6

four burner range, the SLR9 six burner range and the HT3,

HT6 and HT9 gas boiling tops, with no increase in the list

prices of any of the models.

Nick McDonald, Lincat’s marketing director, says:

“Silverlink 600 products, especially the SLR9 six burner

range, have always been popular where space is limited

as they are only 600mm deep. However, the power rating

of the hob burners has proved to be a limitation in some

circumstances.

“So we set our team of product design engineers the

challenge of boosting the power of the hob burners, without

increasing the overall size of the appliances. The result is

that our Silverlink 600 gas oven ranges and boiling tops now

provide even better performance from the same, compact

600mm deep footprint.”

More information: Lincat +44 (0)1522 875500

www.lincat.co.uk

LINCAT INTRODUCES MORE POWERFUL GAS BURNERS TO

SILVERLINK 600 RANGE

GO! Kombucha, the hand-crafted fermented raw tea,

available from Gaia Brands, has launched new flavours.

Unlike other Kombucha products on

the market, GO! Kombucha uses only

organically sourced Chinese teas to create

its range of flavours, nothing else.

The company says: “A considerable

amount of research has gone into the

development of GO! Kombucha to create

the most authentic product possible, with

real body and kick that energise

and revitalise.

“The earliest recorded consumption of

Kombucha tea dates back to the Ancient

Chinese Dynasties, where its cleansing

and restorative properties were enjoyed by

emperors and warriors alike. According to

the mystical Zen masters, Kombucha is

a source of chi – a revitalising life energy

that aligns and harmonises the body and

mind with the soul.”

More information: Gaia Brands

+44 (0)7956 228141, www.gokombucha.co.uk

NEW GO! KOMBUCHA FLAVOURS LAUNCH IN THE UK

GO! Kombucha is available from Gaia Brands

Fairway Foodservice has launched a new range of chilled

spreads to rival the quality of the leading brands, but at an

attractive price point for professional caterers.

Steve Jeavons, category purchasing manager at Fairway

Foodservice, says: “As with all Fairway Foodservice’s product

ranges, the Fairway spreads have superior product qualities

and have been made with the caterer firmly in mind.”

The range of three spreads consists of Fairway Sunflower

Spread (2kg), Fairway Soft Spread (2kg) and Fairway Buttery

Spread (2kg).

Steve says: “In order to successfully cater for the

foodservice industry, we need to provide our members with

products that are not only superior in quality, but are versatile

and offer great value for money. The introduction of these

three new spreads is a great demonstration of commitment.

For example, our Fairway Soft Spread and our Fairway

Buttery Spread contain less saturated fat than many leading

brands, but at a cost effective price point.”

More information: Fairway Foodservice +44 (0)1422 319100

www.fairwayfoodservice.com

THREE NEW CHILLED SPREADS FROM FAIRWAY FOODSERVICE


EssentialProducts in association with @RnfrstAll_UK

Kara, the foodservice brand of Fletchers Group of Bakeries, has developed a

doughball product that can transformed into a variety of customer favourites including

pizza bases, garlic bread and bread rolls.

Among other bread based goods, the dough ball can be made into focaccia,

flatbread, tear and share, garlic bread and calzone, enabling restaurants to expand and

adapt their menu depending on customer demand.

Natasha Quinn, Kara’s marketing manager, says that thanks to their size, doughballs

are not only more versatile but much more space efficient than pizza bases, allowing for

more storage room in the freezer – which could potentially mean growth in menu range

and the expansion of other ingredients. Kara doughballs are available in sizes 180g,

270g, 340g and 500g.

Natasha says: “We are extremely proud of the versatility and flexibility of the

doughballs, which we believe has helped the surge of sales. As well as having a great

quality in taste and texture, they also carry no artificial colours, preservatives and flavours,

which puts them on the market as one of the most healthy frozen bakery products.

“The product is cost-effective and space saving, allowing the customer to potentially

expand their menu, with relatively little outlay.”

More information: Fletchers Group of Bakeries +44 (0)114 2348171

www.fletchersbakeries.co.uk

KARA DEBUTS ‘ALL ROUNDER’ FROZEN DOUGH PRODUCT

Kara says its doughball product enables operators to potentially expand their menu with relatively little outlay

Délifrance UK has launched the Crois’sandwich, a

combination of bread and croissant providing a great source

of fibre with its blend of linseed, poppy seed and

sunflower seeds.

Délifrance’s commercial director, Alan Moutter, says that

the Crois’sandwich, which can be eaten hot or cold and

has turned the heads of multiple award bodies such as the

Sammies and the Café Society.

Alan says: “In our 30th year, we are absolutely delighted

to launch such an innovative product. The Crois’sandwich will

attract both foodservice and retail through its unique flavour

and versatility. Partnered with an egg and bacon filling it is

perfect for caterers wanting to create an all-day

breakfast menu.

“Baked from frozen in just 22 minutes, this clever

innovation is perfect for the food-to-go market.”

Alan adds: “After almost 30 years of experience and

expertise in the market, our new ranges encapsulate exactly

what the consumer demands and what the caterer needs to

maximise trends, profit and popularity.”

More information: Délifrance UK +44 (0)116 2571871

www.delifrance.co.uk

DÉLIFRANCE LAUNCHES CROIS’SANDWICH

Innovation in every bite, the Crois’sandwich from Délifrance UK

The Original Egg Company

has created a pickled egg

with a difference – pickled

eggs in rice vinegar. The first

of its kind on the market, the

rice vinegar provides a much

sweeter, milder taste and it’s

gluten free too!

Reviving an old traditional

favourite, the unique rice

vinegar, traditionally used to

make sushi, gives the British

Free Range pickled

eggs versatility.

Maria Paice, managing

director of The Original Egg Company, says: “We are always

trying to do something different and original with eggs.

Pickled eggs are a firm favourite and we are delighted that we

have been able to bring something new to such a

classic product.

“The unique rice vinegar brings a milder, sweeter

taste making it much more than a snack at the pub or an

accompaniment with your fish and chips. With this option,

our traditional pickled eggs and our bespoke offering, we can

pickle an egg for any taste bud!”

More information: The Original Egg Company

+44 (0)1543 572276, www.theoriginaleggcompany.co.uk

A PICKLED EGG WITH A DIFFERENCE

The Original Egg Company’s pickled eggs in rice vinegar


Lefktro Fine Foods has unveiled the Black Dog Delicatessen range

50

EssentialProducts in association with www.rainforest-alliance.org.uk

Lefktro Fine Foods has unveiled the Black Dog Delicatessen

range, which feature pasta, risotto and olive ranges as well as

balsamic vinegar and olive oil.

The packaging features Bailey and Blue, the two rescue

dogs belonging to Lefktro’s managing director, James Tyler.

Proceeds from every product sold will be donated to The

Labrador Rescue Trust.

James says that Black Dog Delicatessen is an ideal

addition for operators looking to extend their range with

something a little different but eminently affordable.

James says: “We wanted to create a signature brand

that people could trust. Black Dog combines authentic

provenance at an affordable price. What’s more, given the

fact that the British are such a nation of dog lovers, I’m sure

the rescue dog element will prove popular too.”

More information: Lefktro Fine Foods +44 (0)1460 242588

www.lefktro.co.uk

BLACK DOG DELICATESSEN – A NEW RANGE WITH BARK AS

WELL AS BITE

British tabletop manufacturer, Steelite International has unveiled its new holloware range,

Rococo. The company says its all-white Rococo holloware meets the growing demand for

timeless design mixed with contemporary craftsmanship for occasion dining.

Inspired by and named after an 18th-century baroque artistic movement and style, the range

has been created for fine dining, restaurants and banqueting.

Simon Hulstone, head chef at the Michelin starred Elephant Restaurant and Brasserie in

Torquay and captain of the Steelite sponsored English

culinary team, says: “Baroque designs are classical

and timeless and Rococo has all the design cues of

classical architecture that will add elegance and style

to fine dining meal occasions. I am looking forward to

adding it to my collection of Steelite crockery.”

Manufactured at the home of pottery in Stoke-

on-Trent, Simon says the Rococo range offers

the practical benefits of a Steelite made range of

individually crafted pieces.

Simon says: “It is covered by a lifetime edge-chip

warranty to give the operator the reassurance that they

are investing in a quality product that is specifically

designed for the heavy usage of the hospitality industry.”

More information: Steelite International +44 (0)1782 821000 www.steelite.com

STEELITE INTERNATIONAL LAUNCHES 18TH-CENTURY

INSPIRED ROCOCO

Steelite International has unveiled its new holloware range, Rococo

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EssentialContacts

ALL WEATHER FURNITURE

Hallrose Contract Furniture LtdUnit 5, Eldon way, Hockley Trading EstateHockley, Essex, SS5 4ADT: +44 (0)1702 562017email: [email protected] web: www.hallrose.com

ANCILLARIES

UCD (United Coffee Distributors Ltd)Unit 1, Sheerland Farm, Swan Lane, Pluckley, Kent, TN27 0PNT: +44 (0)1233 840296F: +44 (0)1233 840113email:[email protected]

web: www.theancillariesstore.co.uk

ASSOCIATION

British Coffee AssociationPO Box 5, Chipping Norton D.O, OX7 5UDT: +44 (0)1608 644995F: +44 (0)1608 644996email: [email protected]: www.britishcoffeeassociation.org

Beverage Standards AssociationPO BOX 6244, Reading, RG19 9HRT: +44 (0)1364 645761 email: [email protected]: www.beveragestandardsassociation.co.uk

BARISTA TOOLS & ACCESSORIES

Espresso ProductsUnit 23, Bellevue Enterprise CentreIvy Road, Aldershot, Hampshire, GU12 4QWT: +44 (0)1252 330542F: +44 (0)1252 334708email: [email protected]: www.espresso-products.co.uk

BEAN-TO-CUP FULLY AUTOMATIC COFFEE MACHINES

Bean Coffee London43 Leicester Road, London EN5 5EWT: +44 (0)208 4417643 email: [email protected]: www.wearecoffee.co.uk

Glen Dimplex Professional AppliancesStoney Lane, Prescot, Merseyside, L35 2XWT: +44 (0)844 8153742email: [email protected]: www.gdpa.co.uk

BEAN-TO-CUP FULLY AUTOMATIC COFFEE MACHINES (CONT)

WMF United Kingdom Limited31 Riverside Way, Uxbridge, Middlesex, UB8 2YFT: +44 (0)1895 816100email: [email protected]: www.wmf.uk.com

Fracino18-22 Birch Road East, Birmingham, B6 7DBT: +44 (0)121 3285757 F: +44 (0)121 3273333 email: [email protected]: www.fracino.comwww.fracino4u.com

Jura Products Ltd Vivary Mill, Vivary Way, Colne, Lancashire, BB8 9NW T: +44 (0)1282 868266 F: +44 (0)1282 863411 email: [email protected] web: www.jurauk.com

BRANDED TEA

Pukka HerbsUnit 8 Hawkfield Business ParkBristol, BS14 0BY+44 (0) 1179640944email: [email protected] web: www.pukkaherbs.com

BRANDING

Strada Cafe Barriers38 Norton Street, Jewellery Quarter, Hockley, Birmingham, B18 5RET: +44 (0)121 5154565web: www.stradacafebarriers.co.uk

Tableware Distribution LtdUnit 3 Blackwell Business Park, BlackwellShipston on Stour, Warwickshire, CV36 4PET: +44 (0)1608 682506F: +44 (0)1608 681000 email: [email protected] web: www.tabledl.co.uk

BRANDED ADVERTISING SIGNS

Tullford Point of Sale Ltd37 Europa Way, Martineau Lane, Norwich, NR1 2ENT: +44 (0)1603 629649F: +44 (0)1603 630186email: [email protected]: www.tullford.co.uk

ESSENTIAL CAFÉ

CONTACT DIRECTORY

EssentialContacts

Sign up to the new Essential Café twitter feed www.twitter.com/Essential_CafeEssential Café52

BUY OR SELL A BUSINESS

Hilton SmytheEvans Business Centre, Manchester RoadBolton, BL3 2NZT: +44 (0)845 519 8809 F: +44 (0)1204 547011email: [email protected]: www.hiltonsmythe.com

BRANDED DISPOSABLE CUPS

Scyphus LtdUnit 1, 5 Meadow Lane, Little Houghton, Northampton, NN7 1AHT: +44 (0)844 5785000 F: +44 (0)844 578 8080web: www.scyphus.co.uk

CHAIRS, STOOLS AND SOFAS


CHINAWARE


COFFEE AND SERVICE

Bean Coffee London43 Leicester Road, London, EN5 5EWT: +44 (0)208 4417643 email: [email protected]: www.wearecoffee.co.uk

Caffe Vinci13 Newcomen Road, Skipper’s Lane Industrial Estate, Middlesbrough, TS6 6PST: +44 (0)1642 455145email: [email protected]: www.caffevinci.com

AIEEAssociation of Independent Espresso Engineersweb: aiee.org.uk

Euro Food Brands1 Kimbell Mews, Humfrey Lane, Boughton, Northampton, NN2 8XBT: +44 (0)1604 821234 F: +44 (0)1604 844165email:[email protected]: www.eurofoodbrands.co.uk

Xpress Coffee17 & 20 The GranaryLodge Farm Business CentreMilton Keynes, MK19 7EST: +44 (0)871 2081717F: +44 (0)871 2081616email: info@[email protected]

COFFEE BAGS

The Bag Broker UKFloor 5, The Amphenol Business Complex, Thanet Way, Whitstable, CT5 3SBT: 033 0323 0163 F: 033 0323 0164email: [email protected]: www.thebagbroker.co.uk

CORDIALS

Belvoir Fruit Farms LtdBelvoir, Grantham, Lincolnshire, NG32 1PBT: +44 (0)1476 870286email: [email protected]: www.belvoirfruitfarms.co.uk

DRINKING CHOCOLATE

Euro Food Brands1 Kimbell Mews, Humfrey Lane, Boughton, Northampton, NN2 8XBT: +44 (0)1604 821234 F: +44 (0)1604 844165email: [email protected]: www.eurofoodbrands.co.uk

DISPLAY EQUIPMENT

Pentagram ShopfittingT: +44 (0)800 6889550email: [email protected]: www.pentagramshopfitting.co.uk

EPOS SYSTEMS

Cash Control JustTouch193 Findon Road, Worthing, West Sussex, BN14 0EPT: +44 (0)845 6025260email: [email protected]: www.justtouch.co.uk


ETHICAL AND SUSTAINABLE BEVERAGES


Tata Global Beverages325 Oldfield Lane North, Greenford, Middlesex, London, UB6 0AZT: +44 (0)845 6066328email: [email protected]: www.tetleyforcaterers.co.uk

EQUIPMENT

BRITA ProfessionalBRITA Professional, BRITA House 9 Granville Way, Bicester, OX26 4JT T: +44 (0)844 7424942email: [email protected] web: www.brita.co.uk/professional.co.uk

EssentialContacts

Sign up to the new Essential Café twitter feed www.twitter.com/Essential_Cafe Essential Café 53

EQUIPMENT (CONT)

FFS Brands LtdUnit 1, Headley Park 9, Headley Road, East Woodley, Reading, Berkshire, RGS 4SQT: +44 (0)118 9441100F: +44 (0)118 9441080email: [email protected]: www.ffsbrands.co.uk

FINGER FOOD PRESENTATION

BelixFood Packaging Resource, 118 Hellesdon Park IndustrialEstate, Hellesdon Park Road, Norwich NR6 5DRT: +44 (0)1603 486672email: [email protected]: www.foodpackagingresource.co.uk

FURNITURE


HIGH SPEED GRILL

ElectroluxT: +44 (0)844 3753444web: www.electrolux-professional.co.uk

ICED TEAS

Bennett Opie LtdChalkwell Road, Sittingbourne, KentT: +44 (0)1795 476154email: [email protected]: www.b-opie.com

LABELLING

PlanglowThe Quorum, Bond Street South, Bristol, BS1 3AET: +44 (0)117 3178600F: +44 (0)117 3178639email: [email protected]: www.planglow.com

LOGO CHINA

Tableware Distribution Ltd Unit 3 Blackwell Business Park, BlackwellShipston on Stour, Warwickshire, CV36 4PET: +44 (0)1608 682506 F: +44 (0)1608 681000 email: [email protected] web: www.tabledl.co.uk

NATIONAL SERVICING AND SPARE PARTS

GVS AssistT: +44 (0)845 5040480F: +44 (0)845 5040488email: [email protected]: www.gvs.co.uk

ORGANIC TEA


PACKAGING

Detpak Europe B.V.Regional Head Office: ECI 5, 6041 MA Roermond, NetherlandsT: +31 (0)475 316164F: +31 (0)475 316349email: [email protected]: www.detpak.com

Polypouch UK1 Station Approach, Watford, Herts, WD18 7FRT: +44 (0)203 4753456email: [email protected]: www.polypouch.co.uk

International Paper Foodservice Europe LtdUnits 10 & 11 Navigation Park RoadOne Winsford Industrial Estate, WinsfordCheshire, CW7 3RLT: +44 (0)1606 552537email: [email protected]: www.ipfoodservice.co.uk

KavisUnit 14 Pop-In Business Centre, South Way, Wembley, Middlesex, HA9 0HBT: +44 (0)844 8080123F: +44 (0)844 8080124email: [email protected]

Maxabel International4 Windlemere House, Westwood Road, Windlesham, Surrey, GU20 6NBT: +44 (0)1344 876588F: +44 (0)1344 876599email: [email protected]: www.maxabel.co.uk

PlanglowThe Quorum, Bond Street South, Bristol, BS1 3AET: +44 (0)117 3178600F: +44 (0)117 3178639email: [email protected]: www.planglow.com

The Bag Broker UKFloor 5, The Amphenol Business Complex, Thanet Way, Whitstable, CT5 3SBT: 033 0323 0163 F: 033 0323 0164email: [email protected]: www.thebagbroker.co.uk

PACKAGING DISTRIBUTOR

Café Connections Ltd1E Uniongate, The Ridgeway, Iver, Bucks SL0 9JQT: +44 (0)845 1232994F: +44 (0)845 1232996email: [email protected]: www.cafeconnections.co.uk

POINT OF SALE DISPLAY

Tullford Point of Sale Ltd37 Europa Way, Martineau Lane, Norwich, NR12ENT: +44 (0)1603 629649F: +44 (0)1603 630186email: [email protected]: www.tullford.co.uk

PREVENTION AND MAINTENANCE

BRITA ProfessionalBRITA Professional, BRITA House 9 Granville Way, Bicester, OX26 4JT T: +44 (0)844 7424942email: [email protected] web: www.brita.co.uk/professional.co.uk

REFURBISHMENT AND RE-UPHOLSTERY


SANDWICH, SALAD AND BAKERY PACKAGING

HotformFood Packaging Resource,118 Hellesdon Park Industrial Estate,Hellesdon Park Road, Norwich, NR6 5DRT: +(0)1603 486672email: [email protected]: www.foodpackagingresource.co.uk

SERVICE

AIEEAssociation of Independent Espresso Engineersweb: aiee.org.uk

Espresso ProductsUniversal Espresso CareUnit 21, Bellevue Enterprise Centre, Ivy Road, Aldershot, Hampshire, GU12 4QWT: +44 (0)1252 758648 / +44 (0)7966 809448F: +44 (0)1252 334708email: [email protected]: www.universalespressocare.co.uk

Xpress ServiceT: +44 (0)845 8802393F: +44 (0)871 2081616email: [email protected]

SHOPFITTING

Pentagram ShopfittingT: +44 (0)800 6889550email: [email protected]: www.pentagramshopfitting.co.uk

SYRUPS

Bennett Opie LtdChalkwell Road, Sittingbourne, KentT: +44 (0)1795 476154email: [email protected]: www.b-opie.com

Euro Food Brands1 Kimbell Mews, Humfrey Lane, Boughton, Northampton, NN2 8XBT: +44 (0)1604 821234 F: +44 (0)1604 844165email: [email protected]: www.eurofoodbrands.co.uk

SYRUPS (CONT)

Malmesbury SyrupsPark Farm, The Green, Oaksey, Malmesbury, Wiltshire, SN16 9SDT: +44 (0)1666 577379email: [email protected] web: www.malmesburysyrups.co.uk

UCD (United Coffee Distributors Limited)Unit 1, Sheerland Farm, Swan Lane, Pluckley, Kent, TN27 0PNT: +44 (0)1233 840296F: +44 (0)1233 840113email:[email protected]: www.theancillariesstore.co.uk

TABLE TENTS AND MENU CARDS

Tullford Point of Sale Ltd37 Europa Way, Martineau Lane, Norwich, NR1 2ENT: +44 (0)1603 629649F: +44 (0)1603 630186email: [email protected]: www.tullford.co.uk

TABLEWARE


TEA


TRADITIONAL MACHINES

Bean Coffee London43 Leicester Road, London, EN5 5EWT: +44 (0)208 4417643 email: [email protected]: www.wearecoffee.co.uk

Fracino18-22 Birch Road East, Birmingham, B6 7DBT: +44 (0)121 3285757 F: +44 (0)121 3273333 email: [email protected]: www.fracino.comwww.fracino4u.com

TRAINING

London School of Coffee2 Princeton Mews, London, KT2 6PTT: +44 (0)208 4397981email: [email protected]: www.londonschoolofcoffee.com

EssentialContacts

Sign up to the new Essential Café twitter feed www.twitter.com/Essential_CafeEssential Café64

TV & ENTERTAINMENT

BSkyB (Sky Business)T: +44 (0)844 2410629web: www.sky.com/business (click Retail)

WATER BOILER

Glen Dimplex Professional AppliancesStoney Lane, Prescot, Merseyside, L35 2XWT: +44 (0)844 8153742email: [email protected]: www.gdpa.co.uk

WATER FILTRATION

3M United Kingdom plc3M Centre, Cain Road, Bracknell, RG12 8HTT: +44 (0)845 6025237 web: www.3M.co.uk/filtration

Allpure Filters LtdUnit 2 The Royston Centre, Lynchford Lane,Ash Vale, Hampshire, GU12 5PQT: +44 (0)1252 519955T: +44 (0)1252 519137email: [email protected]: www.allpurefilters.com

Abbeychart LtdUnit 1b, White Horse Business Park,Standford in the Vale, Faringdon, Oxon, SN7 8NYT: +44 (0)1367 711900F: +44 (0)1367 711919email: [email protected]: www.abbeychart.co.uk

WATER FILTRATION (CONT)

Aqua Cure LtdAqua Cure House, Hall Street, Southport, Merseyside, PR9 0SET: +44 (0)1704 516916F: +44 (0)1704 544916email: [email protected]: www.aquacure.co.uk

BRITA ProfessionalBRITA Professional, BRITA House 9 Granville Way, Bicester, OX26 4JT T: +44 (0)844 7424942email: [email protected]: www.brita.co.uk/professional.co.uk

European WaterCareRegal House, South Road, Harlow,Essex. CM20 2BL T: +44 (0)1279 780250web: www.watercare.co.uk

Everpureemail: [email protected]: www.everpure-europe.com

H2O DirectRauter House, 1 Sybron Way, Millbrook Ind. Est, Crowborough, East Sussex, TN6 3DZT: +44 (0)1892 669628 F: +44 (0)1892 662410email: [email protected]: www.h20direct.co.uk

UNIFORMS AND WORKWEAR

Kylemark WorkwearNewton Mill, 45 Green Street, Ayr, KA8 8BQT: +44 (0)800 7560837 F: +44 (0)1292 618322email: [email protected]: www.workwearandlogo.com

EssentialContacts

Sign up to the new Essential Café twitter feed www.twitter.com/Essential_Cafe Essential Café 55Sign up to the new Essential Café twitter feed www.twitter.com/Essential_Cafe

Features in January’s issue of Essential Café

Flavouring Syrups Tea Time Sweet Offerings Essential Barista

For more information regarding any of the above features please contact:Editorial: Simon King - [email protected] | +44 (0)7973 386724

Advertising: Ian Kitchener - [email protected] | +44 (0)1634 673163www.essentialcafelive.com

New generation...Easy to use bean to cup machine

Telephone 0845 688 5282www.mulmar.co.uk

Versatile and compact,producing full menu of hot drinks including hot chocolate...

Mulmar.indd 1 07/11/2011 09:29



WATERFORCOFFEELOVERSCLARIS ULTRA

EVERPURE

PENTAIR FILTRATION AND PROCESS www.pentairfoodservice.eu

For further details of our market leadingwater treatment solutions call 0845 003 9972or email [email protected]

7196 - EC Front Cover Nov13 AW_A4 07/10/2013 09:23 Page 1

FILTERED WATER:GO STRAIGHT TO THE SOURCE

WATER TREATMENT:TAKING CARE OF YOUR MOST VALUABLE ASSET

BOILING WITH THE BEST:WHAT’S HOT IN HEATING OPTIONS

INSIDE

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Aqua Cure’s Hydro+ is WRAS approved for guaranteed quality

Aqua Cure says it is increasingly focusing on delivering

a complete package. Besides multiple brands of filter, its

range covers installation components, cleaning and

descaling solutions, sanitiser and Urnex coffee machine

maintenance products.

Having a choice of filter brands available allows Aqua Cure

to work within a budget. The range starts with its own-brand

Hydro+ filters, which offer taste/odour reduction and scale

inhibition. The Hydro+ is WRAS approved for guaranteed

quality and is cost effective as it’s manufactured by Aqua

Cure here in the UK.

Aqua Cure also has a distributorship

agreement with Everpure and stocks its

advanced Claris Ultra system. The Everpure

Claris Ultra features a patented head design,

which fine tunes water hardness specifically

for coffee related applications. There are

five cartridge sizes available ranging from

1,700 to 20,000 litres, the biggest range of

capacities offered with one filter head that

you’ll find anywhere on a unit of this type.

Inside the cartridge a special blend of resin

gives the user both lime scale reduction and

corrosion protection, a difficult combination

to find in a product within this price range.

Aqua Cure also supplies high quality installation

components with ‘install kits’ available for any machine

whether a coffee/espresso machine, water boiler or vending

machine. From pressure, flow or leak control devices to

hoses, tubing and pumps to get the water to the filter and

then onto the machine, Aqua Cure has a huge range of

products that suit both budget and premium installations.

Coffee machine specific descalers and cleaning products

are also available thanks to Aqua Cure’s distributorship

agreement with Urnex, the leading brand of speciality coffee

machine maintenance products. The Urnex range includes

a machine cleaning powder designed to eliminate residue in

heads, valves and lines during backflushes; a descaler and

even a milk frother cleaner especially formulated to break

down milk protein build-up. So whether operators’ are after

liquid, powder, or tablets, Aqua Cure stocks a wide variety

of products that have been tailor made for the coffee and

espresso market.

Aqua Cure also has its own-brand descaler, which provides

a high strength professional solution while for external surfaces

a wide range of advanced sanitisers are available – for more

information see the company’s free trade catalogue.

Pentair Foodservice says Claris Ultra is the only water

treatment system that meets or exceeds European chemical

and microbiological approvals for use in cold and hot food

contact applications.

Tony Monks, Pentair’s marketing manager, says that in

addition to delivering the

very best quality water

for hot drinks machines,

Claris Ultra successfully

prevents scale formation

in machines and inhibits

corrosion of materials

across the widest range of

water hardness levels.

Tony says: “These attributes are invaluable to water

machine users as they significantly extend the life cycle of

hot drink and ice machines and they also eliminate expensive

downtime caused by limescale build up.

“Baristas know that brewed coffee is over 98% water,

the remainder being the compounds extracted from the

coffee grounds; so the taste of your water is crucial in the

preparation of the perfect cup of coffee.”

Tony adds: “Water in its natural state includes many

minerals; calcium, magnesium, sodium/salt, iron, potassium,

copper, sulphates, etc. Some of these contribute to water taste

while others tarnish taste; so filtering is not simply a matter of

removing all minerals. Instead it is the science of retaining the

necessary minerals for a pleasant flavour, while minimising the

minerals that tarnish taste and/or damage equipment.

“Everpure’s Claris Ultra filter range has successfully

addressed the challenge of finding the right balance between

protecting an operation’s investment and capturing the desired

quality of brewed coffee, espresso and other hot drinks.”

3M has expanded its water filtration products portfolio with

a dual-output Reverse Osmosis (RO) unit in a compact,

wall-mounted format. The new system enables outlets to

deliver consistent taste experiences for customers while also

reducing operating costs.

The ScaleGard LP2-BL Dual Port Reverse Osmosis

System from 3M purifies mains water using a proven filtration

technique that delivers consistent lifetime performance.

As a non-electric system, with filtration driven by incoming

water pressure, the system delivers high reliability with low

ownership costs and immunity to power outage.

The unit provides mineral-free water supply for direct

1

EssentialWater Boilers & Filtration

Pentair Foodservice says Everpure’s Claris Ultra is the only water treatment system that meets or exceeds European chemical and microbiological approvals for use in cold and hot food contact applications.

3M’s ScaleGard LP2-BL Dual Port Reverse Osmosis System

WATER FEATUREWater treatment and preparation are key to

success in any hospitality environment. Essential

Café pours over some of the options.


Burco’s new range of British-built mains filled water boilers feature built-in water filtration

use in flash steamers, which prevents limescale build-up

and enhances energy efficiency while minimising equipment

downtime and servicing costs. For coffee making, the

ScaleGard L2P-BL Dual Port Reverse Osmosis System

provides a second RO-filtered supply, which is recombined

with a controlled quantity of mains water to maintain a

consistent mineral composition.

This source of recipe quality water is then passed through a

3M cyst-rated filter to deliver tailored quality softened, particle-

free water as the starting point for great-tasting coffee.

At filter end of life, the RO membrane and carbon

cartridges can each be replaced easily, taking advantage of

3M’s quick-change cartridge system. The equipment owner’s

in-house staff can replace either cartridge, with no spill and

no mess, which saves the cost of service calls and helps to

boost productivity.

Allpure Filters is the sole approved European distributor

for Omnipure. The company says it is pleased to support

clients in providing quality water filtration using innovative filter

design and a wide range of media options.

Darren Bradford, UK sales and quality manager at Allpure

Filters, says: “The comprehensive range in size and design

offers ease of use, simple operation and guaranteed highest

quality materials only offered by a quality reliable brand. This

in turn ensures that your drinking water filtration, whether it

be for water jugs or hot vended drinks, satisfies, exceeds

expectations and maximises the taste experience.

“Our best-selling Omnipure Q series double valved

head system, offers compact fitting and easy filter change.

Expansion of the original range is continually developing, the

‘Extra Large Format’ range – ELF 10in and ELFXL 15in can

be custom filled to provide such solutions as the disposable

high volume scale prevention filter. “These incorporate a

special media mix to protect your machine to a high level,

and are ideal for use with in-cup, espresso machines and

water boilers. This is available with a valved head (inlet only)

for ease of filter change and a variety of connections to suit

most applications.”

Darren adds: “Allpure Filters is pleased to supply other

complementing leading brands such as John Guest fittings

and tubing, 3M Cuno and Fairley Doulton Ceramic, which

combined with our product knowledge and responsive

service gives you unrivalled support for your business.

Burco Commercial has announced the launch of a new

range of British-built mains filled water boilers (auto-fill) with

built-in water filtration.

Taking the traditional café tea-urn to the next level, the

new flagship Auto-fill Filtration range has been designed

and built at the dedicated Glen Dimplex Professional

Appliances (GDPA) factory on Merseyside.

The water boilers have a built in, easy to replace water

filter, designed to reduce damaging lime scale build-up to

vital components, even in hard water areas. Not only does

this improve the quality of the water, but it also removes any

impurities, providing a better tasting beverage. Designed

to be as easy to use as possible, the unit will even alert the

operator when it is time to replace the water filter.

With an easy to access replaceable filtration cartridge,

available from most catering equipment suppliers, each with

an enhanced life expectancy of around 4,000 litres, the new

filtration boilers will significantly reduce the time needed

and issues associated with maintaining the unit, thereby

minimising downtime and possible engineer call-outs.

Diane Ho, GDPA’s commercial product manager, says

the boiler range features a clear and easy to use LCD

display allowing users to quickly and easily adjust the water

temperature to the desired setting – this is particularly useful

given the increase in consumption of speciality teas where

the ideal water temperature may be as low as 80˚c.

Diane says: “Burco is a brand renowned for quality water

boilers within the commercial market. The launch of the

new range of British manufactured Auto-fill Filtration Hot

Water Boilers will only strive to reinforce that message to the

consumer. Utilising our extensive experience over the past

50 years, the new developments to the range will provide

operators with an instant and reliable source of hot water,

consistently over a sustained period.

“What’s more, in recent tests, the new Autofill Filtration

Burco Boilers provide a fast heat up time, a more advanced

multilingual LCD display and greater energy saving potential

when compared to other market leading products.”

All models feature a chrome tap for a constant or

controllable flow, a removable drip tray with chrome insert

and a powerful 3kW element for rapid heating to a maximum

98°c temperature.

Chester-based research and technology development

company C-Tech Innovation got inspiration for a new idea

when staff were sat in a large meeting room with some

visitors that had arrived for a meeting.

Perry Freeman, sales manager at C-Tech, says: “After

inviting them to take a coffee, we sat down to listen to their

presentation only to have our peace and quiet shattered by

the noise of the table top coffee machine boiling up the water

for the next round of drinks.

2


EUROPEAN DISTRIBUTORS FOR OMNIPUREThe best inline water fi lters in the world...

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The natural easy changedisposable choice for espresso and vending

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Scale treatment and prevention media

available in all cartridges

NEW!NEW!NEW!

For further details contact Allpure Filters LtdUnit 2 The Royston Centre, Lynchford Lane, Ash Vale,

Hampshire GU12 5PQ, UK. Tel: +44(0)1252 519955 Fax: +44(0)1252 519137Email: darren.bradford@allpurefi lters.com www.allpurefi lters.com

Allpure_half page.indd 1 06/11/2012 16:08

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P3REVERSE.indd 1 21/11/2013 14:58

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Classeq says that cafés market their own ‘signature’ waters, bottled daily from the Eau De Vie system

“We all want boiling water in half the time and want it

served as tea or coffee cup after cup after cup and usually

all at the same time. Coffee machine manufacturers have

responded to this demand by increasing the power output of

the heaters, but in doing so have created high-tech machines

that are typically noisier than their predecessors.”

Perry explains that Ohmic heating is an electrical heating

technology that uses electrodes rather than a heating

element to heat the water. The team at C-Tech developed a

patented electronic control which allows any type of water

from anywhere in the world to be heated automatically, auto-

tuning and optimising the power requirements.

Perry says: “Ohmic heating is a quiet technology.

As heating occurs throughout the volume of liquid, the

temperature rises more uniformly, with no ‘point boiling’

occurring on hot surfaces, so the formation of small bubbles

of steam, (which collapse causing the noise) does not occur.

“The effects of heating water by Ohmic also count

towards a significant reduction in the level of lime scale

produced. Typically, in conventional electric heated tanks,

hot surfaces are present onto which lime scale can form. As

the rate of heating in Ohmic systems is more uniform, lime

scale forms throughout the solution and not directly onto

the hot surfaces. This can be seen as a light dusting, rather

than a heavy deposition as would otherwise be common and

we see potential benefits both for the user in potential cost

savings in maintenance and service intervals.”

Although designed with peace and quiet in mind, Perry

says the company feel Ohmic heating has significant value

across a range of hot beverage categories and is simply not

limited to just hot water.

“Any liquid or semi liquid food or drink could be heated

using Ohmic, for example, for hot smoothies or soup

innovations for the coming winter months,” Perry says.

David Smithson, chief executive of Eau De Vie, which is part

of Classeq, acknowledges that the café sector has frequently

proved itself to be early adopters of innovation.

David says: “The increasing new trend for water filtration

systems as an alternative to bottled water is no different.

We are seeing a lot of independent cafés make the leap

from selling bottled water to offering filtered water to sit-in

customers. The reasons are self-evident with the ever-

increasing scrutiny on water miles, waste and packaging.

“Offering a sustainable water solution has never been so

important. It’s not just about showing consumers that you

are developing sustainable practices; there is a considerable

cost saving benefit to decreasing reliance on bottled water.

Reductions in stock will in turn cut down on waste and

recycling costs and save on energy bills through reduced use

of refrigeration. Filtered water can also help to lengthen the

lifespan of other equipment, by eliminating scale and other

residue associated with tap water.”

David continues: “Innovations in the quality of integrated

water filtration systems means there is no real advantage to

solely offering shipped bottled water any more. Eau de Vie’s

unique, patented technology ensures that at the press of

a button, users are guaranteed superb, chilled, pure water

(either still or sparkling) at the press of a button.

“Increasingly, cafés are talking to us about how to market

their own ‘signature’ waters, bottled daily from the Eau De

Vie system, which in-turn gives them a marketing USP. The

range has been developed to suit all budgets, volume and

space limitations; everything

from small counter top

machines that plumb into a

tap area to large free standing

systems that can be used all

day, every day.”

Paul Proctor, managing

director of EcoPure Waters,

says that caterers should be

replacing bought-in bottled

water with a water filtration

system for sustainability and

additional sales revenue.

Paul says: “Providing

bottled drinking water for

guests is a major task for

all caterers. Customers

want high quality, chilled,

still and sparkling water and

traditionally this demand

has been met with bought-

in bottles. However, as

environmental concerns over the manufacture, transportation,

storage and disposal of these bottles become more widely

recognised, caterers are looking at alternative solutions to

meet their sustainability targets.

“One answer is for caterers to install a water filtration

system to produce their own environmentally friendly and

cost-effective filtered water. The water is served in elegant,

reusable, machine-washable glass bottles. The premium

‘look and feel’ of these bottles can be a major selling point,

as they look much better than plastic bottles and can be

branded with a company logo and/or convey a

sustainability message.”

Paul says the system offers organisations substantial

financial advantages over buying bottled water. And it’s not

just the purchase price that is saved – it’s also the cost of

ordering, delivery, handling, storage, refrigeration

and disposal.

“Organisations can start making savings from serving as

little as 10 litres a day, typically generating savings of around

80% or more against current bought-in bottled water costs,”

Paul says.

“From an environmental and carbon impact perspective,

the system also removes the energy impact associated

with manufacturing, transporting and recycling plastic water

bottles. The system adds just 3% to the carbon impact of tap

5


EcoPure Waters’ brandedbottles offer a more environmentally aware option


water, making it 580% less environmentally damaging than

most bottled water brands.”

Paul says that by using EcoPure Waters’ exclusive new 750ml

bottles with tamper-evident caps, operators can offer guests a

product with a much higher perceived retail sales value in outlets.

“This produces a valuable additional margin, allowing

operators to replace the profit they previously generated by

selling bought-in bottled water,” Paul says.

The importance of water qualityMiles Dawson, BRITA Professional’s sales director, says: “As

the UK continues to recover from the economic woes of the last

few years, café and coffee shop owners have never been more

conscious about quality than they are today. To keep profitable,

they’ve had to put a tremendous effort into making their

business stand out by ensuring they deliver optimum quality

service, products and experiences to meet consumer demand.

“It’s clear that operators are passionate about the quality

of all their products – from baked goods and sandwiches,

to their coffee and tea offering. While we’re not experts in

running a coffee shop, we do have the expertise to help

operators deliver quality hot beverages. At BRITA we’re

passionate about water as an ingredient and how our water

filters can help make a step change in the quality of coffee

and tea served. You only need to look at our tea test to see

the impact BRITA filtered water can have on the visual appeal

and first impression of a drink, which we know is such an

important part of the consumer experience.

“Being in the business for over 20 years, we’ve learnt that

one size of water filtration does not fit all. What BRITA filter you

require depends on local water hardness, volumes of water

running through the machine and frequency of use. We’re

proud that our range – including the latest addition Purity C

Finest – includes a filter for every application. And, once on site

for installation, our specialist engineers undertake a bespoke

testing process on the water and other variables, meaning they

can adjust the filter to suit each individual sites’ needs.”

Miles adds: “After the initial installation, it takes just

minutes to carry out a filter exchange thanks to our unique

filter head design. It easily twists and clicks onto every filter

in our range, which means minimal machine downtime and

disruption to your service.

“Once the filter is fitted, we register it so that we can

ensure it’s exchanged on time and working to its full potential

- regular maintenance of the filter prevents kit from exposure

to limescale, which can be extremely damaging and costly

to repair if allowed to build up. This bespoke service means

operators have peace of mind that their filter is tailored to

them and will deliver the quality and protection they need.”

Marco at Blenheim PalaceMarco Beverage Systems has supplied a range of water boilers

and coffee machines in a major refurbishment of refreshment

facilities undertaken by Blenheim Palace. Marco worked with

Extract Coffee Roasters, a ‘crop to cup’ coffee roaster and the

work was specified by heritage sector specialist, Searcys, which

provide catering services for visitors to the stately home.

Blenheim Palace, situated at Woodstock in Oxfordshire, is the

ancestral home of the Marlborough family, now home to the 11th

Duke and Duchess and the birthplace of Sir Winston Churchill.

Designated a World Heritage site in 1987, the Palace welcomes

over half a million visitors annually. It has recently undergone the

largest refurbishment programme for over 200 years. The work

saw extensive improvements to visitor facilities, including a new

café, ‘The Oxfordshire Pantry’; a Champagne Bar; the Water

Terrace Café and The Spencer Churchill Room for private dining.

In conjunction with Extract Coffee Roasters, Marco

provided a tailor-made solution to beverage service across

public and private areas. The equipment supplied included

Marco’s energy efficient Ecoboilers for controlled water

dispense and the Marco Mini Shuttle coffee brewers. With

such a heavy footfall, the Filtro Mini Shuttle has delighted

Searcys thanks to its ability to brew into six-litre portable

flasks. A large number of additional flasks were specified for

each machine, which gave the caterers total portability of

coffee and ensured the flexibility to meet demand across all

the service points.

More information:

3M +44 (0)845 6025237, www.3M.co.uk/filtration

Allpure Filters +44 (0)1252 519955, www.allpurefilters.com

Aqua Cure +44 (0)1704 516916, www.aquacure.co.uk

BRITA Professional +44 (0)870 4870900

www.brita.co.uk/professional

Classeq +44 (0)844 8566878, www.eaudevie.com

EcoPure Waters +44 (0)1844 290088

www.ecopurewaters.com

Glen Dimplex Professional Appliances +44 (0)844 8153742

www.gdpacatering.com

Marco Beverages Systems +44 (0)1933 666488

www.marcobeveragesystems.com

Pentair Foodservice +44 (0)845 0039972

www.pentairfoodservice.eu

Vivreau +44 (0)845 6749655, www.vivreau.co.uk

6


BRITA Professional says that you only need to look at its tea test to see the impact BRITA filtered water can have on the visual appeal and first impression of a drink

Marco Beverage Systems supplied a range of water boilers and coffee machines in a major refurbishment of refreshment facilities at Blenheim Palace

Discover our Full RangeCall: 0844 815 3742 Visit: www.burcoboilers.co.uk

Our new British built water boiler range comes with a host of features, perfect for any café, coffee or sandwich shop to help grow your profits.

Countertop, wall mounted and push button options offer a solution for every hospitality area

Built in water filtration removes limescale and other impurities, meaning lower ongoing maintenance

Spend less on energy bills with our cost saving eco-mode

To find out more about our great new range, contact your Catering Equipment supplier or alternatively:

visit: www.burcoboilers.co.uk or call: 0844 815 3742

Full range of catering equipment and refrigeration available

visit: www.burco.co.uk COMMERC I A L

A NEW GENERATIONof Water BoilersWITH BUILT-IN FILTRATION

EASY TO CHANGE REPLACEABLE

FILTER CARTRIDGE


The Claris Ultra family from Everpure offers a comprehensive solution The Everpure Simpliflow is a new water management system

from Pentair, which was the winner of the recent Kitchen

Innovations Award at the National Restaurant Association

awards in Chicago.

According to Pentair, the Everpure Simpliflow system is a

water management system that provides easy management

and identification of water lines allowing easier and faster

connection and maintenance of foodservice water-using

equipment.

Simpliflow is available in three configurations comprising

single, twin and quad manifold options. The single system

offers up to two water inlet connections, each with three

valve outlets providing a total of six water outlet options. The

twin system offers two different input water qualities with up

to 12 outlet valves and the quad configuration offers a 24

valve outlet option.

System benefits, the company says, include:

» Servicing of equipment becomes faster and more efficient,

reducing service time and costs

» The systems’ wall mounted tiered design minimises

installation footprint

» Valves not in use can be plugged until needed as

beverage offerings change or expand

» Simpliflow provides an efficient and organised back of

house layout

Pentair has also introduced a new Claris Ultra 170 cartridge

to its Everpure water treatment system. Claris Ultra is a

new water conditioning technology from Pentair combining

mineral adaptation, mineral stabilisation and corrosion

inhibition, specifically developed to enhance the performance

of hot drinks and ice machines and to avoid problems

caused from aggressive water.

For specialty coffee, water-based minerals improve taste

and aid flavour extraction from the coffee grind. However,

minerals can also lead to limescale, which can cause serious

problems for coffee making equipment.

The challenge is to find a balance between protecting an

operation’s equipment and capturing the premium flavour

quality of brewed coffee, espresso and other hot drinks.

Everpure’s Claris ULTRA conditioning technology has

been developed specifically for this purpose and designed to

prevent scale formation and inhibit component corrosion in

foodservice equipment.

The Claris Ultra system features DUOBLEND valve

technology, providing consistent and precise adjustment and

control of water hardness. The result offers the operator the

optimum water mineral balance.

As well as water conditioning, the Claris Ultra system

filters out unwanted particles, tastes and odours to deliver

the consistent and balanced water quality demanded by

foodservice operations.

The Claris Ultra cartridge family is available in a range of

six sizes with incremental capacity for low to very hard water

areas and for small to high volume operations.

With a large capacity to space ratio, compact dimensions

and the ability to be mounted horizontally or vertically, the

Claris ULTRA cartridge family matches a wide range of

applications and thanks to its very low system pressure loss,

Claris ULTRA, Pentair says, is the ideal choice at locations

with low mains water pressure.

Meanwhile, Pentair has introduced a range of

upgradeable compact Reverse Osmosis Systems to meet

the requirements of the foodservice industry. According

to the company, the new range offers significant water

and energy savings, offering a total of seven treatment

configurations designed for Reverse Osmosis and Blended

water applications.

The Pentair MRS Platemount systems’ wall-mounted,

compact design frees up floor space, making it the ideal

choice for foodservice operators who are looking for an

extremely efficient, space-saving product, Pentair says.

Benefits of the system, Pentair says, include:

» The new ‘platemount’ systems improves equipment

life and performance by removing at least 90%+ of all

dissolved solids that cause scale build-up, corrosion and

impact beverage quality

» Guards against taste and odour causing contaminants

whilst removing dirt, particulates and dissolved minerals

that can adversely affect the taste of water and beverages

More information: Pentair Foodservice

+44 (0)845 0039972, www.pentairfoodservice.eu

8

EssentialPentair

A CLEAR WINNERIn 2013, Everpure celebrated its

80th anniversary at the forefront

of technical development, creating

many of the leading technologies

now widely adopted by the global

foodservice industry. Essential Café

takes stock of the company’s recent

and passed achievements.


EssentialPentair

Pentair says: “The Everpure brand remains the most recognised water treatment solutions provider to the foodservice industry

and is well positioned to carry on bringing innovative new products to the market and offering hospitality operators and

equipment manufacturers around the world an industry leading portfolio of application based technologies, products and

services that create profitable water conditioning and dispense solutions to enhance the consumer experience and drive drinks

volume.”

Everpure timeline

1933 – C.B. Oliver founds the Tested Appliance

Company in Chicago, as a water treatment company.

Everpure is the brand name chosen for the products,

and ‘pre coat’ filtration is selected as the preferred

technology.1945 – Tested Appliance receives its first major contract to

produce filters for the American Automated Beverage Vending

Industry.1966 – The Everpure T9 filter is chosen as it’s

specified filter by the McDonalds Corporation.1967 – Everpure changes the face of filtration by introducing

the QL head and encapsulated cartridge to the market.1974 – The ‘MC’ cartridge is introduced. Today the

Everpure MC cartridge is one of the best selling filter

cartridges in the global foodservice market.1977 – In another first Everpure introduces its multi cartridge

manifold head systems, to meet the demands of higher

water usage and flow rate requirements in foodservice

establishments.2002 – Everpure enters the Reverse Osmosis market

for the first time. The MRS20-T system is specified for

use by Taco Bell in all its corporate stores.2003 – Everpure launches its ‘Total Water Management’

program.2004 – Everpure is acquired by Pentair inc, and along

with SHURflo pumps form the foundations of Pentair’s

Foodservice activity.2005 – Everpure introduce AgION bacteriostatic media to

many of its products. As another first the products are granted

NSF 42 certification for bacterisostatic properties. This ensures

that over the stated life of the Everpure filter no bacterial growth

will take place within the filter cartridge.2009 – Everpure introduces the MRS 600 HE High

Efficiency Reverse Osmosis system to the market,

offering foodservice operators major efficiency savings,

reducing water wastage by up to 80%.2011 - Everpure introduce the Everpure Claris range of

ion exchange based water filters, bringing new levels of

performance and consistency to the water used by the

specialty coffee and vending markets.2012 - Everpure launches the MRS Compact

range of Reverse Osmosis systems, offering a range

of configurations to suit smaller scale RO and water

treatment requirements.2012 - Everpure launch the Simpliflow cartridge manifold

system offering installation engineers and equipment operators

greater speed and flexibility in the servicing and management

of their water treatment installations.2013 - Everpure introduces the Claris Ultra 170 Water

treatment cartridge offering a further extension to the

treatment capacity range of the Claris Ultra family.

Working for you every month...

Call the Essential Café team for more information, or to receive your free regular monthly edition on 01634 673163


A fresh approach to the industry May 2013 issue

ENHANCE YOUR CAPABILITIES

from Franke Co�ee Systems. T it easy to use: at the touch of a button you can produce a perfect co�ee classic or a delicious hot/cold milk foam beverage. Perfect milk foam in the desired consistency. A fully automatic co�ee solution that appeals to all of the senses. Upsell to new product o�erings through mouthwatering visuals.

Franke Co�ee Systems UK Limited | 18 Handley Page Way | Old Parkbury Lane | Colney Street | St Albans | Hertfordshire | AL2 2DQ

fm.franke.com

CaffeCulture_168x240_def.indd 1 03.04.13 16:44

BEAN-TO-CUP MACHINES:AUTOMATIC MACHINE ROUND-UP

BAKE-OFF PRODUCTS:HASSLE FREE TASTY TREATS

AVEX PREVIEW:A FULL PREVIEW OF THIS VENDING SHOWCASE

INSIDE

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A fresh approach to the industry June 2013 issue

SWEET OFFERINGS:TEMPTING AND TASTY TREATS

DISPLAY CABINETS:THE BEST STORAGE AND PRESENTATION OPTIONS

TEA:IT’S TIME FOR TEA!

INSIDE

Essential Café Live! A NEW TRADE EXHIBITION

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A fresh approach to the industry July 2013 issue

TRADITIONAL MACHINES AND GRINDERS:A MASSIVE MOUNTAIN OF MARVELOUS METAL

PACKAGING AND DISPOSABLES:FIRST-CLASS PRESENTATION PRODUCTS

SAVOURY SNACKS:SUPER SAVOURY SERVING SUGGESTIONS

INSIDE

Inspiring interview about Australia’s best selling 100% natural sweetener created specifically for café’s and baristas

SWEET PHENOMENON HITTING THE UK CAFE SCENE

Cover.indd 1 02/08/2013 16:23


A fresh approach to the industry August 2013 issue

SUPERB SYRUPS:HIT NEW HEIGHTS IN FLAVOUR

WATER TREATMENT:GIVE YOUR H2O A HELPING HAND

ESSENTIAL CAFÉ LIVE!:TRADE SHOW LATEST

INSIDE

“Your Partner in Foodservice Disposables”

Cover.indd 1 22/08/2013 13:28

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A fresh approach to the industry October 2013 issue

ETHICAL TRADING:SUSTAINABLE AND ENVIRONMENTALLY SOUND SOLUTIONS

SOUPER SUGGESTIONS:WARM UP YOUR TAKINGS THIS WINTER

CASE STUDY:EUPHORIUM BAKERY LIGHTS UP THE CITY

INSIDE

Burco cover.indd 1 22/10/2013 14:03


A fresh approach to the industry September 2013 issue

AUTUMN LEAVESTAKING TIME FOR TOP QUALITY TEA

HOT CHOCOLATE SPECIALRICH PICKINGS AVAILABLE IN THIS SECTOR

BEAN-TO-CUP COVERAGE THE AUTOMATIC CHOICE FOR YOUR B2C NEEDSIN

SIDE

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TakeControlOf YourMachine

FM800FoamMaster

The Art Of Excellent Coffeemaking

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The New Generation


WMF 8000S


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