AU $6.95 + the magazine for the café industry Cafe ISSUE 31 OFFICIAL RESULTS A L RE From the CORNER THE OTHER COFFEE I N S I D E T H I S I S S U E
Mar 19, 2016
AU $6.95+ the magazine for the café industry
Cafe
ISSUE 31
O F F I C I A L R E S U L T SA L R EFrom the
CORNER
THE OTHER COFFEE
I N S I D E T H I S I S S U E
1 4c copy (2).indd 1 25/11/12 7:27:29 PM
freshroastedcoffee
South Melbourne173 Clarendon Street South Mel bourne VICPhone: 03 9929 [email protected]
Osborne Park3/19 Collingwood Street Osborne Park WAPhone: 08 9244 [email protected]
Reservoir126 Edwardes StreetReservoir VICPhone: 03 9462 [email protected]
Photos: Dimattina Coffee Sumatra field trip 2012www.dimattinacoffee.com.au
2-3.indd 2 23/11/12 12:03:16 PM
20.
14. Brent Williams recently had the good fortune of attending the adventure that was the GLORIA JEAN’S ABUNDANCE GLOBAL
CONVENTION 2012.
For the latest Café Culture news, check out our brand new website for news, reviews, videos and much more:www.cafeculture.com
Café Culture is a quarterly magazine for the café industry delivered to 10,000 cafés across Australia. If you are part of the café industry and would like to subscribe to Café Culture magazine, you can do so for a yearly subscription and postage fee of only $48 for 4 issues. Back issues are also available for $12 per issue, including postage and handling. Visit www.cafeculture.com and follow the links for more information.
about.
Regulars.74. Café PeopleMeet Paul, Dean and Emma Slade
94. Hot Café ReviewsWe check out some of the best cafés from around the country.
96. Advertisers GuideBusinesses supporting the café industry.
97. Training SchoolsBarista training with the experts.
7. News from AboveNews from above with Phillip Di Bella.
8. Cultured ProductsNew products and industry innovations.
10. Cultured GossipGet the latest news for café owners and the café industry.
36. Golden Bean 2012 wrap up.
18. Nui is a dedicated AUSTRALIAN FAIR TRADE COMPANY focusing on
the production of certified organic and wild harvest products from the South Pacific.
Cafe
88. IN THE MODERN CAFÉ, providing customers with the choice of quality house made or locally produced
products that have a real tangible origin is an essential ingredient.
3.
Suppliers and tasters of the finest quality leaf teas in Australia since 1996
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FROM
2-3.indd 3 27/11/12 11:33:02 AM
Welcome to issue 31 of Café Culture magazine. Our last for the year 2012!
editor’s
Editor - Justeen [email protected]: (02) 6583 7163Mobile: 0404 837 608Fax: (02) 6583 7169
Produced and Published by KISS Marketing - Sean EdwardsPhone: 0419 287 608PO Box 5728Port Macquarie NSW 2444
Sales, Marketing, BusinessDevelopment Manager - Kevin [email protected]: 0410 504 059
Sales Executive - Robert [email protected]: 0427 341 936
Accounts - Kristine [email protected]
Copy Editor - Jo [email protected]
Art Director - Jay Beaumont [email protected]
Graphic Designer - Joey [email protected]
Graphic Designer - Bronwyn [email protected]
Photography CreditsShayne McCristal
Media Releases to [email protected]
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No part of this publication may be used, reproduced or transmitted in any form or by any means without prior written consent of the publishers.
DISCLAIMER: Views expressed by advertisers and contributors do not necessarily refl ect the views of the publishers. While every care is taken to provide accurate information the publishers do not accept any re-sponsibility for the accuracy of information included in this publication.
contacts.Welcome to issue 31 of Café Culture – our last
for the year 2012!
This issue, it’s a hard act to follow on from
our last bumper edition. Issue 30 was extremely
well received from all corners of the industry for
several reasons. Firstly, we created the annual
Australian Café Industry Directory, which was
developed as a helpful resource of products and
services to assist in simplifying the café owner’s
daily purchasing decisions. Therefore, from this
issue onwards, our usual Suppliers Guide Listing
will be condensed into an Advertisers Listing in
order to make way for this once a year bumper
edition that includes the Annual Directory, which
you should keep close at hand to refer to.
And secondly, we introduced the fi rst ever
snapshot of the “state of the industry” taken
from the inaugural Australian Café Industry
Report. The report was the culmination of
extensive research, which now provides
operators with an insight into the industry and
an understanding of the trends occurring. We
printed an extra 5,000 copies of issue 30, which
have all now been distributed and put to good
use.
In addition to the Australian Café Industry
Report, Café Pulse recently took the opportunity
to focus on one particular area within the
industry, by surveying the many coffee roasters
who attended the 2012 Golden Bean Coffee
Roaster Competition and Conference. Page 40
gives an overview from the report, with some
interesting outcomes.
This year’s Golden Bean was again held in
Caloundra on the Sunshine Coast. We are
extremely pleased with the results, with some
very deserving medal winners.
Feedback from attendees has been
unprecedented, with many commenting that
attending the event exceeded their expectations.
It was a valuable experience in meeting
passionate and like-minded people, sharing their
knowledge and working towards common goals.
The speakers line up was also well received
and included Juliette Caulkin from UTZ Certifi ed,
Dr Chuck Hahn from Malt Shovel Brewery,
and Andrew Hetzel also joined us to bring the
industry up to date on high grade Robusta and
why we shouldn’t ignore this coffee species. For
more from Andrew, check out the Robusta story
on page 22.
During the Golden Bean, we took some time
to work on a new segment for the magazine,
called Coffee Notes. We pulled seven well-
known coffee identities aside to blind taste eight
coffees supplied by some of the coffee roasters
attending the event. On page 55, they provide
a brief overview of the coffees and who owns
them. It’s a great way to support our Australian
coffee roasters and for our readers to get to
know the products that are out there.
The full wrap up on the Golden Bean,
including all the gold medal winners, can be
found starting on page 36.
I would like to introduce our newest staff
member to the team, Bronwyn Hill. Many
of you would have met Bron already at the
Golden Bean. She has recently made the break
from city life to our beautiful seaside town of
Port Macquarie and brings with her a wealth
of experience in graphic design and printing.
Bronwyn’s knowledge will boost Café Culture’s
creative design services to customers, so should
you require any assistance for your products
please just give Bronwyn a call.
In this last Editor’s Note for the year, the team
at Café Culture would like to thank you, one
and all, for your support throughout the year.
We wish you a safe, happy and healthy festive
season and look forward to seeing you again
next year at our next Café Biz Expo – 10 and 11
March 2013.
Editor Café Culture MagazineBY JUSTEEN SINGLE4.
AU $6.95+ the magazine for the café industry
Cafe
ISSUE 31
O F F I C I A L R E S U L T SA L R EFrom the
CORNER
THE OTHER COFFEE
I N S I D E T H I S I S S U E
Issue 31 - The Golden Bean
IMAGE: with Dr Chuck Hahn at the Golden Bean
4-5jo.indd 4 27/11/12 11:34:27 AM
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6. WITH SEAN EDWARDS
PUBLISHER’S
What a great last few months
in the café world. Firstly, I
had the opportunity to get
involved in barista judging
for some of our best-known
coffee franchises. I had a great day reporting on
the annual Gloria Jean’s National Barista Final
in Sydney. The competition was very well run,
and it was great to catch up with some of the
young competitors from years ago who now have
great jobs in the Gloria Jean’s system – a credit
to a smart developing business employing their
champions.
Then it was on a plane to Queensland to be part
of this year’s Zarraffa’s Coffee barista competition,
on Hope Island near Brisbane. I decided to kill two
birds with one stone: I fl ew to Cairns fi rst, to visit a
few new cafés and look at some new coffee farm-
ing techniques that Skybury are practicing. It was
a pleasure to see the sun again after a cold winter
in NSW and enjoy the evolving café and coffee
industry in Far North Queensland. I had some great
coffee experiences in Cairns’ Central Business Dis-
trict, which has defi nitely come a long way since
my last visit a few years back, when I experienced
some scalded coffee from a visiting backpacker
with a total of thirty seconds’ training.
This time, most cafés I visited were on the job
with their barista skills and appeased my internal
coffee snob. It is always nice when you are in
happy holiday mood and get a great coffee at the
start of your day.
We had some nice weather, so I decided to visit
Port Douglas and check out Queensland’s most
northerly roaster, Origin Espresso. This business
was a breath of fresh air, with a dedicated team of
people creating great coffee in their tropical para-
dise. I felt very jealous when I observed this great
business in the perfect lifestyle setting, roasting
below the palm trees. The espresso bar was busy
and like most great new coffee projects, the locals
were supporting this concept.
We diverted up the mountain on a back road to
the fertile Atherton Tablelands, where we visited
the fabulous Coffee Works again, to check on cof-
fee historian Ian Bersten’s antique coffee brewing
collection. This is a coffee lovers’ Mecca, and the
team at Coffee World (part of Coffee Works) are
doing a great job promoting coffee to thousands
of visitors each year, with a café, retail store and
museum. The collection of coffee equipment
from ancient roasters, coffee pots and espresso
machines is one of the largest in the world, and a
coffee nutter like me can spend hours browsing
this caffeinated stuff.
Next visit on my list was the Skybury planta-
tion and the coffee education centre in Mareeba.
Skybury’s owner, Ian MacLaughlin, had a grand
vision over ten years ago to build a state of the art
facility promoting the developing coffee farming
industry in North Queensland. The timber building
is a magnifi cent structure and is built above the
diverse tropical plateau farmland. Coffee is not
the only crop at Skybury; most of the income from
the property comes from the crop of around two
million red and yellow papaya (paw paw) which
are produced each year.
Ian introduced me to his new agronomist, a
young African graduate who is experimenting with
live bacteria as a bio fertilizer. Willem Landam has
made the farm into one large chemistry set; he is
growing the bacteria samples in very large plastic
tanks and feeding them to the irrigation water
system to make living fertilizer that the coffee and
other tropical crops can thrive on. He is working
towards a PhD for his work at Skybury and is creat-
ing major interest from farmers and agriculture
universities around the world with his work.
Ian and his team have done a great job in
promoting Australian coffee around the world,
and most of Skybury coffee ends up overseas. He
has recently set up a café in Cairns Airport, so
travellers can taste the unique fl avours of Austral-
ian beans.
After a few more refreshing days checking out
the sights of Cairns, I headed south to the Gold
Coast to help judge the Zaraffa’s barista competi-
tion. I was very impressed with the line up of the
competition baristas and had a hard time picking
a winner from the well presented performances.
It was the talented Kaedee Spooner from the
Robina store who took out the competition, whilst
the management section was won by Jacinta
Clark. I can reinforce how good it is to see coffee
franchise groups strive for excellence in their craft,
as it is defi nitely a winning formula for consumers.
One thing in my travels I found I was subcon-
sciously searching for was local produce in the
cafés I visited. I’ve developed a bit of a passion as
a Locavore and enjoy what an area can offer my
cravings. Having local bits and pieces on a café
menu gives that plate or beverage a real point of
difference. I sometimes get upset at how hospital-
ity businesses take the easy road and buy all their
products from a national food service distributor.
This means the next business I visit will have the
same old, same old menu. I like going out for an
experience, not just to fuel my body – I can do
that at home. Having local treats on a menu is
exciting and gives me a story to take away and
will lead into me promoting that business by word
of mouth. Yes, I am a human, and I will tell some-
body good and bad. Buying local product also
makes the community stronger by spreading hard
earned bucks between locals and not losing them
to a national business based in another state – or
worse still, another country.
Buying local should also be for coffee purchas-
ing as well. I think we all know now coffee is a
fresh product and is best consumed within a few
weeks from roasting for optimum taste. What I
have seen over the last fi ve years is a big increase
in roasters nationally, with well over six hundred
roasters. It’s time for cafés to support these grow-
ing businesses and work together on getting the
quality level of our coffee service up, which starts
from a fresh supply chain.
Please enjoy your summer holiday break –
unless of course you are in one of these tourist
destinations I have just visited. Then, I hope the
season brings you some great business.
Sean.
North Queensland RECHARGE
Cafe
Sean and Ian MacLaughlin at Skybury in Mareeba, QLD
6-7jo.indd 6 18/11/12 5:13:19 PM
NEWS FROM
BY PHILLIP DI BELLA 7.
Competition in the Australian coffee market has evolved at an unprecedented rate and on the surface, it appears that CAFÉ OWNERS ARE THE ULTIMATE BENEFACTORS, with coffee companies offering an array of discounts and promotions to secure their share of the marketplace.
THE TRUTH
33
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Join the growing number of coffee shops & roasters in Australia who are making a difference
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We would like to be transparent that the process of manufacturing packaging and the packaging itself, impacts the environment. We strive to reduce the environmental impact of our cups by offsetting the carbon emissions associated with production and distribution, ensuring the paper is sourced from managed plantations and the lining is made from plants not oil. Our business and products provide consumers with an educated, certified and sustainable alternative to conventional fossil fuel based packaging. Through our voice and yours, we can make a difference.
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However, upon scratching the
surface, the question arises, “Are
cafés really getting such good value
for money? Or are they just being
deceived by stealth marketing?”
In these tough economic times,
it is important that you are able
to deliver value for money on the
prices you charge. This extends to
more than just coffee, but also to
drinks, food items, ambience and
service. It is tempting to be price
driven, sacrifi cing quality. However,
it is important to remember
that customers are increasingly
discerning about where they spend
their dollars.
Businesses that will successfully
ride out the fi nancial crisis are
those that engage customers and
deliver a consistent and valuable
“experience”, ultimately securing
long term income stability through
customer loyalty.
When you are pricing your
products, be confi dent that you
are delivering the best possible
value for your customers, without
pricing yourself out of the market.
It is important to look at what
your competitors are offering to
determine what price, value and
experience your customers may be
seeking. From here, you can gauge
whether you are providing your
customers with fair prices and an
enticing package worthy of their
valuable loyalty.
At Di Bella Coffee, we don’t
just price a bag of beans, but
rather deliver a crop to cup service.
We are dedicated to earning
your business through excellent
customer service, not through
securing your business with cheap
prices. We work with you to
develop your business, providing
value added expertise, such as
training and marketing to help
increase your bottom line. This
point of difference, combined with
our focus on the wellbeing of our
customers, is what makes Di Bella
Coffee a coffee company of choice.
At the end of the day, cafés
that are price driven will not
prevail. By sacrifi cing the quality
of your product or the effi ciency
of your service, you will ultimately
depreciate the experience that you
are providing to your customers.
The experience you create will, in
the long run, be why your customer
chooses your café and not the one
next door. Is this something you are
willing to risk?
V A L U E F O R M O N E Y
6-7jo.indd 7 18/11/12 5:13:30 PM
NOAW - SLICING THE COST-PER-SERVE
As a café owner, your bottom-line is top-of-mind. Slicing your
own meat and cheese allows you to control its thickness and
weight, potentially slicing your cost-per-serve over packaged
pre-sliced ingredients. In addition to improving profi tability, the
added benefi t of freshly cut, tasty ingredients will bring your
customers back day after day. Noaw offers a wide range of
slicers, with a machine to suit your every need. Designed and
made in Italy, they are reliable and easy to use, economical,
and include safety features to protect your staff. Exclusively
imported by Roband Australia, who offers 2 years warranty on
all Noaw slicers, you can be assured of local ongoing support
for the product for years to come.
Roband Australia on: T. (02) 9971 1788
E. [email protected] W. www.roband.com.au
8.
DECADENT, TROPICAL AND SUPER-FRUITYCappuccine Australia announces 3 new additions to an already award-winning
range of café beverages.
Red Velvet Freezoccino - divinely decadent, the Red Velvet Freezoccino is
served ice blended or hot and lavishly topped with whipped cream cheese. It
pairs perfectly with red velvet cakes and cupcakes.
Coconut Cream Freezoccino - intense, creamy coconut blends with smooth
rich vanilla in a tropical summer treat. This refreshing option is a smart addition to
any menu during the warmer months.
Superfruit Antiox TeaWave Smoothie - only the highest quality fruit and
antioxidant-rich Rooibos (red) tea goes into TeaWave smoothies – making them
nutritious as well as delicious. Teeming with premium ingredients: blueberry
puree, marion berry puree, acai berries, pomegranate juice and green tea extract.
Packed in an easy-to-use one-litre tetra pack, TeaWave smoothies are an excellent
choice for cafés with an emphasis on healthy fare.
For further information
Cappuccine Australia T. 1300 788 355 E. [email protected]
WILD ONE – NATURE’S FINESTWild One Beverages is a family owned company, priding itself on producing only the
highest quality premium products – which means our “tasteful” range is appreciated
by discerning consumers who want sophisticated refreshment, without the sugar
and the fi zz. Even our premium sparkling mineral waters rely less on sweetness and
bubbles than on authentic fruitiness and subtle carbonation.
Now Wild One introduces two new products to their range: Lemon, Lime & Bitters
and Ginger Beer. Sophisticated and lightly carbonated, these beverages come in
330 ml glass bottles/12 per carton, with 22 months shelf life from date of production.
Fully manufactured in Australia under strict quality controlled conditions.
M. 0435 794 537 E. www.wild1.com.au
8-9Jay.indd 8 19/11/12 6:22:39 PM
CULTURED PRODUCTS 9.
ZERO JAPAN TEAPOTSCreated with a care that refl ects the quality of service you provide, Zero
Japan teapots are essential for any café that values providing the ultimate
tea drinking experience.
The hand-fi nished spout on every pot ensures a perfect pour and a more
pleasurable tea drinking experience for your customers (with no drips left
on the table!)
With over 40 unique colours and styles to choose from, you’ll be sure to
fi nd a teapot that perfectly suits the ambience of your establishment.
Find the pot style that’s just right for your café at:
W. www.zerojapan.com.au
PRANA CHAIAll natural, hand made and blended
the traditional way with nothing
artifi cial, Prana Chai is full of benefi cial
spices such as cinnamon, star anise,
cloves, ginger and just enough
Australian Bushland honey to sweeten
and bring out the fl avours. Prana Chai
is made based on the traditional Hindu
ayurvedic natural healing system and
is packed with antioxidants to help
combat free radicals and leave you
feeling balanced and charged, full
of energy. Prana Chai – all natural
ingredients with nothing artifi cial, only
the good stuff.
If you would like to serve Prana Chai,
contact us at: E. [email protected]
ALTER ECO CHOCOLATESALTER ECO has travelled to distant corners of the World to select
the fi nest Fair Trade pure organic Peruvian and Ecuadorian cocoa
and unrefi ned organic Mascobado cane sugar grown exclusively
by small-scale farmers. We import the ingredients directly and
work with an expert independent chocolatier in Switzerland.
ALTER ECO Chocolates are available in 80 g and 20 g bars in 9
fl avours, are 100% certifi ed Fair Trade, Organic, carbon zero and
contain no emulsifi ers or artifi cial additives.
T. (02) 9340 1080 E. pacifi [email protected]
E. www.altereco.com.au
GET A GRIPPNew to market, the Barista Gripp is exciting baristas across the land. The innovative
Barista Gripp is designed to ensure a comfortable grip on your milk jugs and stops
blisters and calluses on your fi ngers from the hours behind the steam wand.
Colour coded, and easy to fi t to any size milk jug, it’s the little things in life that make all
the difference.
• Available in a set of 3 • One size fi ts all • Colour coded to differentiate your milk jugs
M. 0450 763 450 or E. [email protected]
NEW HOT WATERDISPENSERS FROM FETCO!
FETCO has introduced a new line of
hot water dispensers for the specialty
coffee and tea industries. New models
include the HWD-2102 unit with “portion
control” that dispenses the same amount
of hot water at a set temperature every
time you push the button (great for
cupping labs!), and the HWD-2105-TOD
unit with “temperature-on-demand”
that lets you select from four different
dispensing temperatures and then
dispense at that temperature immediately
(great for retail outlets offering different
coffee and tea brewing methods!).
Please contact FETCO’s long-time local
distributor AMC Roastery Supply for more
details: T. +61 2 9792 4475 or
d
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,
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om
8-9Jay.indd 9 19/11/12 6:39:03 PM
10.
Here come the beans! The new
editions of The Coffee Guide are
available in time for Christmas,
each with more reviews and
recommendations than ever, with
300 cafés featured. This edition
is beautifully photographed
and elegantly designed. The
unstoppable growth of coffee
popularity is best captured and
refl ected in this publication, as all
wait to fi nd out who got a "Five
Bean" rating. The Coffee Guide is
the touchstone of the coffee world
and café industry and the ideal gift
or reference guide. Available in all
good book stores, newsagents and
www.thecoffeeguide.com.au
20136TH EDITION
the
SYDNEYcoffeeguide...
MELITTA C-35 REVEALED AT GOLDEN BEANWith many of the country’s coffee roasters in one room at the 2012 Golden Bean, the guys from
Global Coffee Solutions (GCS) took the opportunity to reveal their newest coffee machine to the
market, the Melitta C-35.
To best test the machine and the reaction from the roasters, GCS used beans from last year’s
Golden Bean winner Dimattina Coffee and served coffees on demand from the machine, which was
hidden out of view.
After gauging comments from the coffee drinkers, the machine was revealed to all. To the surprise
of some, it was revealed that their coffee was actually made by an automatic machine – proving to
the purists amongst us that super-automatic machines can be amazing.
The C-35 is the latest in super-automatic machines by Melitta. It enables you to serve customised
coffees such as espressos, ristrettos, piccolo lattes, caffe lattes, macchiatos or even decaffeinated
skim milk coffees, all at the touch of a button. The touch-screen colour display can be confi gured
precisely to your individual requirements. The C-35 is HACCAP approved, featuring a powerful, high
precision grinder with a long service life (up to 80,000 grindings) and can deliver up to 200 cups
per hour, which means that even during peak periods your coffee orders are served quickly and
effi ciently.
For more information, contact Global Coffee Solutions on T. 1300 552 883 or
M. Vince Monardo 0438 846 049 or E. [email protected]
Jules Morman has been
announced as our offi cial
Café Culture Roadie
for 2013. Each year
Café Culture add a new
roadie to the crew of
hardworking individuals
who make up the team
on the road that runs our
events.
Jules’ enthusiasm and love
for the industry has made her an easy choice. She has
been doing all that she can physically manage in order
to enhance her skills and education in the world of
coffee, as it is her desire to fi nd her special place within
this amazing industry.
With previous experience teaching hospitality and work
education for students with special learning needs, she
still intends to deliver training within the area of coffee
privately, but feels it is essential that she continues
to develop her skills and knowledge and network to
support her growth and ultimately achieve her goals.
Jules is a genuine, hardworking person with a great
smile, and we are very pleased to welcome her as our
new Roadie. She will be fl own to all of our events
around Australia and accommodated as part of our
friendly team.
MEET THE NEW CAFÉ CULTURE ROADIE, JULES MORMAN
THE COFFEE GUIDE 2013 EDITION
10-11 * joey.indd 10 20/11/12 1:59:59 PM
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www.mocopan.com.au call us on 1300 730 465
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10-11 * joey.indd 11 23/11/12 12:04:57 PM
12.
CEO Kenton Campbell attributed the current
state of expansion – including the purchase of
WA coffee chain One For The Road – and the
fi nancial health and growth of the group to the
efforts of his franchisees and their investment in
time and funds to grow the business.
In spite of the many fi nancial pressures
brought to bear on small businesses in the past
year, the specialty coffee chain recorded an
average instore growth of 8.69% and group
growth of 21.3%.
Also announced at the National Franchise
Conference were the winners of the company’s
annual barista competition.
Kaedee Spooner from Zarraffa’s Coffee,
Robina took out the store title in 2012,
and Jacinta Clark, with consistently high
performances, was named the winner in the
inaugural management category that put the
skills of franchisees and head offi ce staff against
each other.
In a fi rst for the company, management
and franchisees also took part in the barista
competition this year, pitting the organisation’s
entire talent pool against each other to crown
the champion.
Mr Campbell said the changing of the rules
to include management and franchisees had
given team members a sense of solidarity
and upped the ante, with all levels of the
organisation now going head to head.
“It’s a requirement for every franchisee to
undergo the Master Barista qualifi cation and
this now includes participation in the annual
barista competition, bringing a new element to
the presentations.”
Mr Campbell said that watching staff
from all over the organisation undergo the
rigours of performing under pressure, all while
being judged, had given everyone a greater
appreciation for what it takes to make a great
coffee.
Zarraffa’s Coffee W. www.zarraffas.com
Franchisees, management and staff gathered to celebrate a stellar year of expansion and financial growth at the two day conference that culminated in the awarding of the 2012 FRANCHISEE, ROOKIE AND STORE OF THE YEAR HONOURS.
THE 2012 AWARD RECIPIENTS ARE:
Franchisee of the Year (24 plus months
trading) – David & Lynn Fulcher from Zarraffa’s
Coffee, Australia Fair (Kiosk). Pictured above.
Rookie of the Year (6 - 24 months trading) –
Terry & Jeanette Bambury from Zarraffa’s Coffee,
Maroochydore.
Store of the Year – Brendon Lord & Judy
Lord for Zarraffa’s Coffee, Redcliffe, with a
consecutive year win.
2012 AWARDS
12-13*jo option2.indd 12 18/11/12 5:18:20 PM
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STORY BY BRENT WILLIAMSDa Vinci Gourmet
ctober is one of the best times of
year to visit India and with plenty
of sunny weather and warm
temperatures, we were able
to experience three different
cities, New Delhi, Agra and Jaipur.
From the capital of Delhi, with its bustling
markets, magnifi cent monuments and colonial
past, to Agra to see the stunning Taj Mahal and
then on to Jaipur, the capital of Rajasthan, to
discover why this is known as the Pink City.
Arriving in New Delhi: let me start by saying
that no amount of carbon tax is going to
change what is going on here! The fi rst thing
you notice about Delhi is the lack of tranquility
and cleanliness. The smog alone makes you
ponder the worth of the emissions schemes
in Australia. You also have to be prepared
for the noise; the car horn is a language here
and albeit chaotic, it actually seems to work.
Never again will I complain about traffi c back
in Sydney.
When we fi rst arrived in Delhi, there were no
activities planned for the day, so I took my life
in my own hands, jumped into a tuk tuk and
went out to explore.
My fi rst stop was the India Coffee Centre in
Connaught Place. Let me just say, it was not
as I had pictured. The cupping room and bean
displays were not as they are at home, but the
conversation was about coffee, and that kept
me satisfi ed for the afternoon.
The next day was the start of the
Convention, and the morning began with
the offi cial welcome and Executive Chairman
Address from Nabi Saleh. This was followed by
a Keynote Speech from John Maxwell on the
15 Invaluable Laws of Growth.
The afternoon comprised a variation of
activities. For the competitors in the Gloria
Jean’s Global Barista Championships, it was all
about practice. For the rest of us, it was again
time to explore this amazing city.
We began our journey with a visit to the Red
Fort. This place is extremely impressive, and the
massive walls encase a myriad of buildings that
in their day would have looked outstanding.
The following morning, we undertook the
journey to Agra via train, which was a mind-
blowing experience in itself! The sights from the
train were both amazing and devastating at the
same time, with views of the massive expanses
of tents and shanties which make up India.
Agra is the home of the Taj Mahal. Built by
Shah Jahan as a mausoleum for his third and
last wife, Mumtaz Mahal, the beauty of the
Taj Mahal is very hard to put into words. We
have all seen it in photos before, but nothing
really prepares you for the actual sight of this
magnifi cent building. The engraved marble
leaves you awestruck, as does its actual size; it is
absolutely beautiful.
GLOBALCONVENTION 2012
ABUNDANCE
I recently had the good fortune of attending the adventure that was the GLORIA JEAN’S ABUNDANCE GLOBAL CONVENTION 2012. The convention took place in India, and I was invited as a judge for their Global Barista Championships. Held from the 12th to the 18th of October, it was a week of my life that I will never forget.
14.
14-15*jo.indd 14 20/11/12 2:08:26 PM
Back in Delhi the next day, it was all about the
2012 INTERNATIONAL BARISTA CHAMPIONSHIP FINALS. The competitors
had been practicing feverishly on the
machines, and the expectations were high.
WINNER TAHIR TASLI
“ The competition was tight and the standard high. This is only evidence of the level which can be achieved with
passion, dedication and drive. Congratulations Tahir Tasli.“
With the support crews in place and the
judges’ calibration completed, the competition
was ready to begin. With nerves settled, the fi rst
competitor commenced their set up.
First up was Tahir Tasli from North Cyprus,
representing Europe; he was followed by the
representative from the IMEA region, Claude
Johnson of India, Chris Patnaude of the USA
representing the Americas, Suhaime Mohkta of
Malaysia representing Asia and fi nally, Nathan
Trebbin representing Australia and The Pacifi c.
The level of competition was outstanding,
with all the competitors displaying dedication,
technique and an undeniable enthusiasm for
coffee.
As judges, we are looking at areas including
preparation of machinery, workstation, technical
skills of the barista, presentation of coffee and
fi nally, sensory evaluation of coffee and coffee
knowledge.
Competition judging is a much more
diffi cult task than it appears from the outside.
As you are viewing each of the competitor’s
performance, you also need to be mindful of
looking for a champion who has a mastery
and craftsmanship of a champion barista, and
this all needs to be shown through the select
beverages that are presented in front of you on
the day.
A barista champion not only needs to prepare
and serve high quality beverages on the day,
but they must also show a broad understanding
of coffee knowledge beyond the drinks being
served in the competition. This person needs to
serve as a role model and a source of inspiration
for others.
During this competition, these traits
were shown in varying degrees by all of the
competitors; however, the qualities being
sought were best offered by Tahir Tasli from
North Cyprus. His use of themed supplies, the
incorporation of humour in his presentation and
the inclusion of a signature beverage specifi c to
his local produce was the deciding factor.
The competition was tight and the standard
high. This is only evidence of the level which can
be achieved with passion, dedication and drive.
Congratulations Tahir Tasli.
So I came to India a touch apprehensive
and have left slightly more humbled. I got to
taste some great coffees during the Barista
Competition, ride an elephant in Jaipur, have a
cobra around my neck in Delhi and see some
amazing buildings and places.
I am now back in Sydney, but will always
remember my opportunity to be a judge for the
Gloria Jean’s “Abundance Global Convention
2012” Global Barista Championships in India.
15.
14-15*jo.indd 15 20/11/12 2:08:35 PM
NEW
16-17jo**.indd 16 18/11/12 5:21:51 PM
16-17jo**.indd 17 18/11/12 5:21:58 PM
HE COFFEE The processing of Tanna Island Coffee is a
true artisan tradition built on decades of local
experience. Once the sweet cherry ripens to a
wonderful crimson red, they are handpicked.
They are then put through a hand pulper
within 6 hours of harvest and fermented for
approximately 24 hours, either in the Co-op
processing stations scattered throughout the
island or in the farmers’ homes or villages.
The parchment may either be sun dried
by small farmers themselves, or may be sold
to one of TCP/INIK’s 7 local village buying
stations in a cross-section of conditions –
freshly harvested, half dry, or fully sun dried.
This allows the farmers to work within their
personal parameters, minimising the costs
associated with growing, harvesting and
holding their coffee until dry, evening out cash
fl ow, and resulting in higher quality product
overall.
Coffee was fi rst recorded on Tanna in 1852,
when plants of the Bourbon variety were
brought in from New Caledonia. Commercial
planting trials have taken place since the
1960s, working to fi nd plants with resistance
to the endemic fungal “rust” disease. These
days two varieties prevail – the established
historical variety Arusha, initially from Tanzania,
and the more recently planted “Dwarf”
Catimor which, thanks to Tanna’s extremely
fertile volcanic soil, grows to fi ve metres tall
rather than the 1.5 to 1.8 metres typical of the
cultivar!
The coffee is typically described as having
wonderful smooth, full bodied, nutty chocolate
fl avours with no bitter aftertaste.
THE ISLAND Just a short fl ight from Australia’s east coast
lies the Pacifi c island nation of Vanuatu. On a
similar latitude to Townsville, Tanna is one of
the most southerly islands in the archipelago.
The active volcano Mt Yasur and her two
dormant sisters stand proud on Tanna Island
and are the source of the highly fertile soil and
abundant vegetation the Tannese people rely
upon.
With a population of almost 21,000 people,
Tanna is one of the most populated islands in
Vanuatu and is renowned for its Kustom values.
The Tannese people are very strong on their
views of life and once focused on an issue or
project, they will work very hard to make it
successful. This is exemplifi ed by the people of
BY CHERYL THOMAS
NUI IS A DEDICATED AUSTRALIAN FAIR TRADE COMPANY focusing on the production of certified organic and wild harvest products from the South Pacific. We are partnering with local
producers to bring Vanuatu and her 83 islands, 100 Kustoms and 1,000 voices to the Australian and international marketplace. Tanna Island Coffee is just one of those stories:
18.
18-19jo.indd 18 18/11/12 5:23:28 PM
INIK and Tanna Island Coffee.
Mostly subsistence farmers, the people live in
harmony with the moods of their island. These
moods include cyclones, volcanic eruptions and
El Niño climatic cycles, as well as Kustom black
magic.
Although the plateau of Tanna Island is only
3-400 metres above sea level, the trade winds
and cool nights allow the coffee and other
plants to bathe in ideal conditions, matching
their higher-altitude counterparts. In other
regions coffee is grown under shade but here,
because of Mt Yasur’s creation of regular cloud
formations over the plateau, the coffee plants
are grown happily without shade trees.
THE PEOPLETanna Island Coffee is a joint venture between
Tanna Coffee Plantations (TCP) and INIK Co-
operative. INIK is the engine that drives the
industry at a grass roots level in a cost effective,
Kustom and environmentally friendly format.
INIK gives technical advice, provides seedlings,
consultation, identifi cation of infrastructure
needs and is appointed with increasing quality
levels of the postharvest parchment coffee and
growing systems that fi t into the local farmers’
lifestyle. TCP provides strategic direction
and funds and buys all parchment coffee as
it becomes available from the farmers. TCP
processes the parchment to dried green bean
and supplies it to clients, either for export or on
the domestic market.
As a mark of the partnership’s success, in early
2012 INIK Co-op started a 5 day a week delivery
service of coffee seedlings to all parts of Tanna
Island to kickstart replanting programs and boost
production.
“It is accurately estimated that close to
100,000 coffee plants are being delivered each
week by the new INIK Co-op truck supplied by
TCP. This amounts in 3 years’ time to an extra
4 tonnes of coffee available for export by the
Co-op per week and yearly up to 170 tonnes by
2016,” INIK’s business manager Rex Iapen told
the Vanuatu Daily Post in April.
TCP and INIK Co-op are very proud of the
equal emphasis they have placed on the work of
both women and men within the coffee industry.
The two largest buying/processing stations
are totally run and controlled by women, who
handle over 30 tonnes of parchment coffee per
season. These women are seen as role models
within the community. Their hardworking ethics
inspire others to embrace the coffee industry,
promoting the fact that this is something
women can succeed in, developing a sense of
business, pride and togetherness. The fi nancial
independence these women gain by working in
the industry is happily shared by the extended
family.
THE NUI – VANUATU CONNECTION
We are committed to empowering
island communities to achieve sustainable
socio-economic development through our
charter – “Fair Trade for a Fair Go”. Our aim
is to work with growers at every level of
sustainable production to achieve measureable
improvements in the livelihoods of smallholder
growers. One current project, CertLink, is
assisting coconut, cocoa and coffee growers to
achieve multiple international-level certifi cations
– Organic, Rainforest Alliance, Fair Trade, UTZ,
etc. Through a world-fi rst integrated program
(www.NuiData.org) producers can take
advantage of the emerging ethical consumer
market via a cost effi cient process of data, track
and trace, mentoring and management system
and services to improve information, price and
contract incentives.
Nui has been working in Vanuatu for many
years, and it is now bringing truly unique
products from this remote island country to Nui
customers. As well as Tanna Island Coffee beans
freshly roasted in Sydney, we also offer our
signature Wild Harvest Virgin Coconut Oil and
single origin Vanuatu Cacao and Vanilla.
FOR INFORMATION, CONTACTNui International on 1300 667 668 or visit
www.nuicoconut.com
Tanna Island Coffee welcomes visitors
www.tannaislandcoffee.com
For more information on Vanuatu, please visit
www.vanuatu.travel
Images courtesy of Tanna Island Coffee and
Vanuatu Tourism.
The two largest buying/processing stations are
totally run and controlled by women, who handle over 30 tonnes of parchment coffee
per season. These women are seen as role models within
the community.
18-19jo.indd 19 18/11/12 5:23:34 PM
n 2011, Coffee Brothers visited Tanna
coffee plantations on Tanna Island, Vanuatu.
The people, the coffee and the growing
conditions were all beyond our expectations.
So a decision was made to purchase the product
and on the 15th of December, a shipment of 15
tonnes was delivered to our premises in Mona
Vale, Sydney. Helped by New Zealand roasters and
Mike Pole of Tanna Coffee Plantation (TCP), we
were advised of a variety of blends that had been
tried and succeeded in retail. After a few thorough
cupping sessions, we chose a blend with an
amazing aroma and a very addictive taste, that left
all of our cuppers wanting more.
With knowledge that Coffee Brothers had
created a blend that would be liked by many, we
entered a single origin, organic Vanuatu blend
into the 2012 Sydney Fine Food Festival. We were
ecstatic when we heard that we had won the
Bronze for our Vanuatu Gold. It was a great start
for Coffee Brothers.
The story of the people and their livelihoods also
make this coffee special. These farmers are from a
timeless place – one in which their coffee growing
is in cohesion with their way of life. They are now,
however, beginning to understand the value of
their story and the personal level between farmer
and consumer.
Coffee Brothers visit the plantation yearly,
keeping quality assurance at the highest standard
and maintaining our connection with the farmer.
These people don’t have the internet or telephones;
for the farmer to see our face every 6 months and
know that we are still behind their product is a
motivator for their industry.
The future of Tanna Island will need to turn to
larger scale farming to overcome the world demand
for their product. Quality assurance systems are
in place to continue the onward and upward rise
of this great taste, along with constant feedback
from roasters. Coffee Brothers hopes that the
knowledge of our success story and many others
will motivate the people of Tanna to continue to
expand and deliver the great product that is Tanna
Island Coffee. We have sent a copy of our medal to
the Tafea Council Offi ce on Tanna, hoping that it
will be displayed as a sign of commitment, industry
strength and to distinguish the brighter future that
these people are capable of.
Coffee Brothers W. www.coffeebrothers.com.au
Coffee Brothers started with a passion: to provide Australians with award winning coffee, help farmers grow their coffee industry and create a business
that supports each generation of the COFFEE BROTHERS FAMILY.
These farmers are from a timeless place – one in which
their coffee growing is in cohesion with their way of life.
20.
20-21**jo (1).indd 20 29/11/12 8:21:46 AM
20-21**jo (1).indd 21 18/11/12 5:24:36 PM
t was May of 2007; I was in Long
Beach, California for the annual
Specialty Coffee Association of
America (SCAA) conference and had
just tasted my fi rst Fine Robusta, as it
would be defi ned fi ve years later.
All that I knew about Robusta at the time was
probably the same as most others working in
specialty coffee: it has lots of caffeine, produces
thick crema in espresso and is generally pretty
awful with a sort of rubbery, petroleum taste
found mostly in instant coffee. But this coffee
was not awful at all! It was surprisingly pleasant,
which made me wonder: “What else don’t I know
about Robusta?” A friend and mentor, who had
organised the cupping, was having dinner with
the farmer that same evening and invited me to
come along.
Nishant Gurjer and I became fast friends. Over
dinner, he told me how he was a mechanical
engineer working in Bangalore at the time he was
thrust into his family’s coffee farming business
by the untimely death of his father. New to the
industry and bringing with him a process-driven
methodology, he started to question everything
about how his plantation was run. Why, for
example, if his land was ideally suited to growing
Robusta, was his family struggling to grow
Arabica for fi ve generations? Why settle to be
another mediocre Arabica grower, he thought,
when the soil and weather conditions are right
to be one of or perhaps the world’s best Robusta
farmer?
In India, as in most places around the world
that grow coffee, farmers choose Robusta as an
option of last resort only, where Arabica will not
grow, due to its substantial price discount set
by the NYSE London fi nancial exchange (LIFFE).
The LIFFE Robusta contract allows for up to 450
defects per 500 g sample, more than 10 times its
Arabica “C” contract counterpart for exchange
quality coffee, so it’s understandable why
Robusta coffee is generally worth less than half
of commercial Arabica.
Shocking his family and neighbouring farmers,
Nishant pulled out 6 hectares (15 acres) of prized
Arabica coffee plants on his Sethuraman Estate
and planted new rows of Robusta, his fi rst plot
of what would eventually become 350 acres. He
recognised that it was the artifi cially low market
standards that are holding back the value of
Robusta, not the plant’s potential at all.
Since there is no economic incentive for
most Robusta farmers to improve cultivation
and processing quality standards, most treat
it as a secondary crop and take the absolute
minimum care and make the lowest possible
investment necessary to bring it to market.
Lacking a specialty coffee market outlet similar
to Arabica that rewards achievement, Robusta
farmers remain caught in a race to the bottom,
in which the lowest quality product receives the
highest short-term economic gain in a perpetual
downward spiral.
This economic imbalance has also stifl ed
scientifi c progress in Robusta coffee, despite
BY ANDREW HETZEL
THE OTHER COFFEE
I remember being confused about the coffee that was put in front of me on the cupping table: sweet but with almost a bittersweet salt caramel taste, some woodiness, a huge rich body and a delicate lemony acidity, the combination and intensities of which were unlike anything I had tried before. WHAT WAS THIS STUFF?
22.
22-23*jo.indd 22 19/11/12 6:49:18 PM
its genetic potential to do so much more than
Arabica. Robusta cultivars have wide ranges of
characteristics, grow in highly variable climate
conditions and are cross pollinating, unlike Arabica,
which means that they develop complex regional
gene pools that allow for natural evolution of
the species without human intervention. Even
before considering Robusta’s wider tolerance for
high temperatures, natural pest resistance and
higher yield per plant, its genetic diversity allows
the species greater adaptability to our real world
challenges of stressed global coffee supply and the
looming dangers of climate change.
The Coffee Quality Institute (CQI), a charitable
trust of the SCAA, saw these issues and potential
for wide-sweeping improvement long before my
tasting event in 2007. Using its Q Coffee System
designed Arabica coffees as a template and
working with the assistance of Robusta producer
associations, CQI proceeded to create standards
for a new class of Fine Robusta. The resulting R
Coffee System is now in place and beginning the
monumental task of educating the world’s coffee
producers and buyers: a fi rst step toward improving
the quality and value of all Robusta – today nearly
40% of the world’s total coffee supply.
CQI is not alone – organisations interested
in advancing food security programs among
coffee farming communities have taken notice
of Robusta’s possibilities too. Since Robusta has a
preference for higher temperatures than Arabica
and conveniently takes 2 - 3 months longer to ripen
each season, it can be planted at lower elevations
on existing farmlands and offer a second harvest.
The additional funds earned using available land
and known coffee farming skills can provide
valuable extra income where it is most needed
to buy food and clothing during the lean months
between seasons.
When you visit Nishant’s Sethuraman Estate,
as I did for the fi rst time a little more than a
year after our dinner meeting, at a glance it’s
not easy to tell from the sophistication of the
operation or condition of its facilities whether
you’re approaching an Arabica or Robusta farm.
From its carefully manicured rows of coffee or
meticulously clean drying decks, it could be any top
Cup of Excellence™ producing estate anywhere
in the world that employs carefully orchestrated
land management, uses cutting edge farming
technology like computer controlled drip irrigation
and advanced environmentally friendly practices for
conserving water and producing 100% of its own
organic compost fertilizer.
Nishant’s efforts to grow Robusta have not only
been vindicated by what you taste in the cup or
by becoming CQI’s fi rst certifi ed and commercially
available fi ne R Coffee earlier this year, but by
his company’s performance. In direct trade with
coffee buyers around the globe, his Robusta
coffees consistently sell at higher prices than
commodity grade Arabica and in a price territory
typically reserved for specialty coffee. I started to
wonder again: “If high quality Robusta production
at Sethuraman Estate produces a pleasant
tasting Robusta that sells at a market premium
like specialty Arabica coffee, why have we been
ignoring Robusta for so long?”
ABOUT THE AUTHORAndrew Hetzel is a coffee quality consultant and
program instructor for CQI’s Q Coffee System who
leads Q Grader and R Grader certifi cation courses in
Australia and worldwide. For course dates and more
information, visit
www.CoffeeStrategies.com.
SHOCKING his family and neighbouring
farmers, Nishant pulled out 6
hectares (15 acres) of prized Arabica coffee plants on his Sethuraman
Estate and planted new rows of
Robusta, his first plot of what would eventually become
350 acres.
FAMILY OWNED &OPERATED SINCE
1986
22-23*jo.indd 23 19/11/12 6:49:25 PM
it’snaturallybetter
Crafted for baristas using Australiangrown whole soy beans.Download the Good Habits iPhone app from soy.com.au to fi nd your nearest café serving Café for Barista.
24-25jo.indd 24 18/11/12 5:27:53 PM
It’s critical that your café has the right blend.Wayne Archer – Master Roaster
At Piazza D’Oro we share your passion for the perfect blend, and we know that what’s right for one café may not be right for another.
Our Master Roaster has over 35 years’ of experience in sourcing, blending and roasting beans from all over the world. It’s this expertise that delivers you the choice of 11 master-crafted blends to best suit your café.
What’s more, our strict testing and quality control means you can consistently deliver the perfect Piazza D’Oro cup every time. Why? Because we’re not just a coffee supplier – we’re your café partner.
Call us on 1800 833 767 or visit us at www.piazzadoro.com.au for further information.
24-25jo.indd 25 18/11/12 5:28:03 PM
There are several strong trends running through specialty coffee in 2012. First and foremost is the continual upgrade by café owners in terms of coffee quality, choice of equipment and acknowledgement of THE IMPORTANCE OF EMPLOYING SKILLED BARISTAS.
he specialty coffee café is often
characterised by the Melbourne design
aesthetic (a mix of industrial, retro and
recyclable/sustainable design elements), La
Marzocco, Synesso, Slayer or similar coffee
machines, baristas who know what they are
doing and who do it with care and attention, and
fi nally of course, specialty coffee.
Café owners are much more likely now to own
their own equipment, which makes contracts
with their coffee suppliers less relevant. (It was
a common industry business model for roasters
to offer "free-on-loan" equipment in return for
fi xed term contracts for supply). The key to long-
standing relationships between café owner and
coffee roaster is now the quality of the coffee and
the service they provide in terms of equipment
repair and training of staff.
Offering more than one type of coffee is
expected in top cafés, with multiple grinders
offering single origins as well as blends. Seeing
cafés offering coffee by different coffee roasters
simultaneously is something that is also becoming
a little more common.
Which brings us to alternative brew methods
to espresso. Espresso is still king, but slowly we
are seeing the more gentle brewing methods
creep into consumers’ scope, with a common
order including both an espresso coffee and a
fi lter. This new appreciation for fi lter coffees has
been largely driven by professional baristas (more
on this later in this article).
Branding is defi nitely becoming less prominent,
and indeed in specialty coffee cafés is pretty much
non-existent. Consumers are not as naïve when
it comes to brand promises, and café owners are
becoming more concerned with promoting their
own brand rather than their suppliers'! Specialty
cafés do not use branded wind-breaks, umbrellas,
soft drink or milk fridges.
The brand promise is laid at the feet of the café
itself, and this is a big change in this industry.
Fortunately for specialty coffee, the focus on
quality is a win-win for both roasters and café
owners. Quality coffee is recognised as a key sales
driver, providing a strong platform for food sales
and encouraging multiple visits during the day.
The barista role is now fi rmly entrenched as
a crucial part of a successful coffee business.
Gone are the days of just anyone jumping on the
machine and pumping out a few coffees here and
there. With this new respect for the position has
come a new level of professionalism, and a good
barista is now fi nancially rewarded.
Baristas now understand their product far
more than ever before. Where once it was good
enough to know how to froth milk correctly,
today’s barista needs to understand the behaviour
of their coffee during service and change the
grind, the shot times, the load in the handle,
accordingly.
They understand the ageing process, different
roast profi les, different origins and what they
mean in blends. In fact, the top baristas are up
there with the roasters in their coffee knowledge,
challenging them to produce a consistent quality
product.
Career paths for the professional barista have
exploded in the last couple of years, with job
options moving a great deal from the traditional
aspiration of becoming a café owner or manager.
Today we see professionals move into training
careers at coffee roasters, chain stores, caterers
and other food service businesses. We see many
move into the roasting side of the business. And
now with the huge growth in local roasters, we
see new roles being created, including sales and
account management, quality control, cupping,
green bean purchasing and more.
As the industry grows, so do the opportunities;
there has never been a better time to become a
barista.
IMAGE: A perfect example of how Veneziano
Coffee Roasters mentor and groom their staff
in barista careers that evolve from baristas,
trainers to roasters, as well as excelling in
brew methods other than espresso. Australian
coffee championships in May 2012 (L-R): Josh
Tarlow (2nd runner-up Australian Brewers Cup
Championship); Jen Marks (winner VIC Latte Art
Champion and 2nd runner-up Australian Latte Art
Championship; Craig Dickson managing director
Veneziano Coffee Roasters; Craig Simon (winner
VIC Cup Tasting and Barista Championships,
winner Australian Barista Championship, 2nd
runner-up Australian Cup Tasting Championship).
BY CRAIG DICKSON, VENEZIANO COFFEE26.
T R E N D S
26-27**Joey.indd 26 20/11/12 2:02:54 PM
News and industry updates from the AustralAsian Specialty Coffee Association.
SA AASCA COFFEE CHAMPIONSHIP RESULTS 2012/2013 SA DETPAK BARISTA CHAMPIONSHIP1st Place Mike Wells2nd Place Ben Allen3rd Place Illia Martini
SA PURA LATTE ART CHAMPIONSHIP1st Place Daniel Freer2nd Place Donald Wu3rd Place Ramy Massoud
SA CUP TASTING CHAMPIONSHIP1st Place Jonny Pisanelli2nd Place Brian Raslan3rd Place Andrew Williams (Detpak)
BREWERS CUP CHAMPIONSHIP1st Place Ian Callahan2nd Place Hamish McKenzie3rd Place Ramy Massoud
WA AASCA COFFEE CHAMPIONSHIP RESULTS 2012/2013WA DETPAK BARISTA CHAMPIONSHIP1st Place Juliana Nobre2nd Place Ronald Ngo3rd Place Michael Munroe
WA PURA LATTE ART CHAMPIONSHIP1st Place Roy Lin2nd Place Rie Moustakas3rd Place Gary Sawyer
WA CUP TASTING CHAMPIONSHIP1st Place Elisha Mauger2nd Place Ronald NGO3rd Place Jonathon Parkes
UPCOMING BARISTA CHAMPIONSHIPCOMPETITION TIMELINESNSW 1 - 2 Dec 2012 ACT 22 Dec 2012Victoria 1 - 2 Feb 2013 TAS 16 - 17 Feb 2013State champions will compete in the National Barista Championships in Melbourne in March 2013.
The national AASCA competitions will run as part of the Melbourne Food and Wine Festival.
The World Barista and World Brewers Cup Championships are being hosted by MICE 2013 at the Melbourne Showgrounds.
WORLD LATTE ART CHAMPIONSHIP
Champion: Victori Kashirtseva, RUSSIA
2nd: Graciele Rodrigues, BRAZIL
3rd: Luzia Taschler, GERMANY
4th: Leszek Jedrasik, POLAND
5th: Seivijus Matiejunas, LITHUANIA
6th: Ban-Suk Lee, SOUTH KOREA
WORLD COFFEE IN GOOD SPIRITS CHAMPIONSHIP
Champion: Akos Orosz, HUNGARY2nd: Stavros Lamprinidis, GREECE3rd: Ronny Billemon, BELGIUM4th: Dan Fellows, UNITED KINGDOM5th: Ubirajara Gomes, BRAZIL6th: Francesco Corona, ITALY
STATE BARISTA CHAMPIONSHIP COMPETITIONS
NATIONAL BARISTA CHAMPIONSHIPSMELBOURNE 1 - 3 MARCH 2013
WORLD BARISTA & WORLD BREWERS CUPCHAMPIONSHIPS MELBOURNE 23 – 26 MAY 2013
Sydney-based AASCA sponsor Coffee Logic
International ran their fi rst Melbourne
coffee training sessions in October, with
Craig Simon on board. Courses included
sensory skills testing, triangulation and
cupping, including SCAA cupping forms
and peer calibration. Based on the success
of the Melbourne courses, Coffee Logic
are looking to continue providing coffee
education in the southern city including
partnering with MICE2013 and running
education courses throughout the event.
With the World Barista Championships being held in Melbourne in May next year the state competitions are well on their way, with South Australian fi rst off the ranks.
To see the complete awards ceremony or view presentations of each of the World Championships competitors, please visit new.livestream.com/worldcoffee and www.worldcoffeeevents.org
WORLD COFFEE EVENTS ANNOUNCES 2012 WORLD LATTE ART AND WORLD COFFEE IN GOOD SPIRITS CHAMPIONS IN SEOUL - NOVEMBER 5, SEOUL, KOREA
COFFEE LOGIC UPDATE
An audience of hundreds was on-hand at the Café & Bakery Show in Seoul, Korea from November 1 - 4, 2012 to witness two new champions take top honours at World Coffee Events' competitions. The offi cial results for each competition:
27.
QLD AASCA COFFEE CHAMPIONSHIPRESULTS 2012/2013 QLD DETPAK BARISTA CHAMPIONSHIP1st Place Tim Adams2nd Place Danny Andrade3rd Place Adam Metelmann
QLD PURA LATTE ART CHAMPIONSHIP1st Place Scott Luengen2nd Place Josh Russell3rd Place Barry Newell
26-27**Joey.indd 27 20/11/12 2:03:00 PM
28-29jo.indd 28 18/11/12 5:30:07 PM
28-29jo.indd 29 18/11/12 5:30:13 PM
immy still feels overwhelmingly
sad about the way his mother,
father and step-father treated him
from early childhood. These were
the people who were supposed to love
him. When he came out as gay in his
late teens, he suffered such strong abuse
at home, that he decided homelessness was a
better option. He was safer on the streets, but still
very unsafe (this is an all too common situation).
To cope, Jimmy started heavily self-medicating with
cannabis, which then triggered psychotic episodes
and depression. He says he is now “getting my life
together”, and joining the STREAT program has
been the catalyst for that change. “The trainees
and staff at STREAT are the fi rst people in my
life who have accepted me and supported me
completely”.
After graduating from STREAT, Jimmy went on
to a full-time apprenticeship in hospitality and then
a job as an Assistant Manager at a city restaurant.
He lives in a rental property with his boyfriend.
So far, STREAT has helped 52 young people, all
of whom face these incredibly diffi cult personal
situations. We hope to help many thousands
more.
Young people, like Jimmy, can be amazingly
resilient and recover from the most traumatic
experiences. But they need a bridge, from the
streets to self-confi dence and hope, and they
need a whole lot of love – often tough love.
That’s what STREAT provides. That’s why it works.
Now for the inside story on STREAT. It’s a non-
profi t social enterprise that supports and trains
disengaged and homeless young people for six
months across its three STREAT cafés and coffee
roasting business in Melbourne. Trainees learn to
prepare and serve fantastic meals and coffees,
as well as developing professional experience
and life-skills. They also study at the William
Angliss Institute and, upon graduation, receive
a nationally recognised Certifi cate I and II in
hospitality.
There are over 105,000 homeless people in
Australia – and 45% are under the age of 25.
This is intolerable, but it is fi xable – and that’s
a story for another time. Becoming homeless
is often the fi nal horrible fall for a person who
has spent a long time living precariously around
the edges of society. The majority of the young
people at STREAT have very high needs and
barriers to training and employment. Listing
here the range of issues they face does not
convey the reality of facing them: Homelessness
(100%), Drug and alcohol (69%), Mental health
(53%), Family violence (48%), Culturally and
Linguistically Diverse (CALD) background (48%),
Health problems (42%), Legal issues (41%),
Caring for sibling or parent (30%), Anger
management (27%), Department of Human
Services involvement (27%). And this not the full
list.
STREAT’s social support team has to work
extremely hard to fi nd young people (aged
between 16 and 24) who are willing and
able to take on the program. This may seem
BY IAN JOHNSON
Before we talk about the great coffee and food at STREAT, let me tell you the story ofyoung "Jimmy" – a graduate of STREAT’s hospitality training and life-skills program.
TRUE STORIES ARE OFTEN THE HARDEST TO SWALLOW.
From the
CORNERSTREAT GRADUATE AT WILLIAM ANGLISS INSTITUTE (NOT "JIMMY").
30.
30-31jo**.indd 30 27/11/12 11:42:24 AM
counter-intuitive, but these young people are
constantly on the move and committing to
six months of training is daunting and often
impractical. Turning up on time, in good shape
for a cooking class or a café shift, is one of the
biggest achievements of the trainees. It is the
fi rst key step in rebuilding young lives.
As these amazing young people get closer
to their graduation, the staff at STREAT begin
seeking suitable employment and education
options and helping them get job ready. This is
where we need the assistance of like-minded
cafés and employers.
STREAT opened its fi rst little food cart in
Federation Square in March 2010 and now
has three cafés and a boutique coffee roasting
business. We have found 65 housing options
and provided over 30,000 hours of training
and support for the 52 young people who have
been in the STREAT program. These trainees
have learnt how to prepare and serve many
thousands of the now more than 300,000
meals and coffees STREAT has provided to
Melbournians. Five full classes of young people
have now graduated, with the majority fi nding
jobs – most for the fi rst time in their lives.
These trainees have helped serve many
thousands of (more than 300,000) delicious
meals and coffees that STREAT has provided
to Melbournians. That’s why we thank all of
our wonderful customers for helping us stop
homelessness – one mouthful at a time.
You too can help stop homelessness, just
by visiting a STREAT café or our website. Every
purchase you make counts. There’s a good
maxim for life – make every purchase count.
For more information on the many other ways that you can help with this great cause, contact us at: E. [email protected]. www.streat.com.au
STREAT GRADUATE AARON'S BREAD AND BUTTER PUDDING*
STREAT GRADUATEADAM'S BILLABONG BENNY
31.
30-31jo**.indd 31 27/11/12 11:42:43 AM
ho deems an espresso should be extracted in a certain time, be a
certain size? What pressure and temperature should be applied? That a cappuccino should be made like this and a latte like that?
If you look at Italian coffee history, where the concept of a barista comes from, such knowledge and skills were handed down from the barista who knew most to the barista who knew least – in an informal apprenticeship-style system. The standards came from the coffee companies who invented the espresso machines and roasted the beans – with Ernesto Illy in Italy leading the fi eld by setting up coffee research and training centres around 1950.
Some things have not changed in 60 years or so. Coffee companies around the world are leading the way, and one-on-one mentoring is still how a lot of the best barista training is done and how a good proportion of the world’s best baristas are born. But with the enormous growth of the specialty coffee industry at such a rapid pace, put simply, this is a luxury that most budding baristas cannot access.
What has changed over the years, however, is where the standards are coming from.
Various associations and organisations took the reins, specifying things that contribute to a perfect espresso – the beans:water ratio, the extraction rate, the ideal temperature and pressure for the water, for example.
Two of the largest coffee associations, the Specialty Coffee Association of America and the Speciality Coffee Association of Europe, have been most infl uential in setting standards and providing training.
The SCAA (established in 1982) began taking roasters to origin in 1987 and Ted Lingle, one of its founders, wrote the Coffee Brewing Handbook (published in 1992) and later the Coffee Cuppers Handbook, which became the industry standards of the 1990s. Now the SCAA organises coffee events and activities all over the world and offers an impressive range of training courses – for which rigorous standards have been set. The SCAE (established in 1998) is working towards a similar set of standards and training programs, notably their newly released Coffee Diploma System.
Since the specialty coffee boom that began in the 1980s, these two associations have paved the way for numerous national
associations and barista guilds that can now be found in most countries – such as the Australasian Specialty Coffee Association.
On a global level, the Rules and Regulations of the World Barista Championships are also playing their part. With baristas all over the world using these standards in their daily work and training to compete in the hundreds of regional, state and country competitions, the WBC has certainly had substantial cross-cultural acceptance for over 10 years.
Run by World Coffee Events, the World Barista Championships started in Monte Carlo in 2000, with 12 countries competing in one event. Last year in Vienna, there were 54 competing nations and six events. It is considered by some to be the coffee industry’s premier international event, continually improving the standards each year for what is possible in specialty coffee.
In Australia, we have a National Training Framework that is highly regarded internationally – with cross credentialing for full qualifi cations in hotel schools in Switzerland, the USA and the UK, for example. Due to be endorsed in December this year, the SIT12 Tourism, Travel and Hospitality Training Package
A G L O B A L P E R S P E C T I V E
BY CHRISTINE COTTRELL
HAVE YOU EVER WONDERED WHERE COFFEE
STANDARDS COME FROM?
32.
32-33*jo.indd 32 20/11/12 2:09:37 PM
(one of over 50 industry training packages that forms the National Training System) includes two standards on espresso coffee for Registered Training Organisations (RTOs) in the Australian Vocational Education and Training sector to deliver.
The development and subsequent reviews of these units of competency were industry-
driven, originating from a group of coffee professionals who met regularly in Sydney about 10 years ago. Their charter was to provide coffee industry input into what should be covered in any course offered by a training provider in the country – be it a coffee company or an educational institution. The aim was to get industry and education to meet and inform the direction of Australia’s standards on espresso coffee.
The outcome was two documents: Prepare
and Serve Espresso Coffee and Plan and Monitor Espresso Coffee Service. Known as Units of Competency, the fi rst covers the skills a barista needs to know to “operate with some level of independence and under limited supervision”. The second applies to those “who operate independently or with limited guidance and who have substantial knowledge
of coffee”. Recently, Service Skills Australia undertook
a formal review of the Training Package, including these Units of Competency on espresso coffee to bring them in line with current trends and practices. While all in the hospitality industry are invited to contribute to such reviews at any time, a working group of about 20 coffee companies from all states, including key people from the Australasian Specialty Coffee Association, were invited
earlier this year to contribute industry feedback on various drafts of Prepare and Serve Espresso Coffee.
More than ever before, an inexperienced barista has an enormous variety of options to draw from and does not have to rely solely on fi nding a good mentor to teach them. Having said that, more than ever before, experienced baristas are experimenting with the extraction variables and challenging all the preconceived notions about extraction and standards set to date. So it has never been a more exciting time for a keen barista to be part of the ever-evolving, ever-challenging pursuit of the elusive perfect espresso. There is a plethora of training possibilities, and being a barista has become a recognised career pathway with exciting international possibilities.
If you would like to know more, be involved in future reviews (Plan and Monitor Espresso Coffee Service, in particular) and provide direction to Australia’s National Standards on espresso coffee, please contact Coffee Education Network on T. (07) 3352 7302 or Service Skills on T. (02) 8243 1299.
THESE STANDARDS WERE INDUSTRY-DRIVEN, ORIGINATING FROM A GROUP OF COFFEE PROFESSIONALS WHO MET REGULARLY IN SYDNEY ABOUT 10 YEARS AGO.
32-33*jo.indd 33 20/11/12 2:09:43 PM
34-35.indd 34 20/11/12 2:06:50 PM
Café Culture recently had the pleasure
of attending yet another important
industry event at the “dc” Laundry,
Ducale Coffee’s newest coffee space in Kings
Cross in Sydney. The night was part of creat-
ing awareness and promoting the great work
of Rainforest Alliance and it’s ‘Follow the Frog
Week’ initiative. ‘dc’ are great supporters of
Rainforest Alliance and are dedicated to helping
give back to the industry in which they operate.
Along with delicious food and plenty to drink
the event featured tastings from a range of
Rainforest Alliance Certifi ed coffees. The guest
speaker for the evening was Anita Neville who
spoke about all the good work for the envi-
ronment and farming communities that Rain
Forest Alliance was involved. The movement has
evolved into a worldwide body from its original
setup looking after third world banana growers.
“dc” Laundry hosted a great night with the
right mix of industry people in attendance.
Ducale Coffee production Manager Brett Lumley
was pleased with the turn out at their purpose
built function venue in Kings Cross. The building
was a disused commercial Laundry that has
been converted into a funky space that has al-
ready been used for coffee tastings and training,
fashion shows and product launches.
‘dc’ are great supporters of Rainforest Alliance and are dedicated to helping
give back to the industry in which they operate.
35.BY SEAN EDWARDS
FOLLOWING THE FROG AT DC LAUNDRY
34-35.indd 35 24/11/12 8:50:58 AM
36-37jo.indd 36 20/11/12 2:16:32 PM
THE GOLDEN BEAN 2012 came to a close this year after another fantastic week on the Queensland Sunshine Coast. The winner of the competition was a well deserved coffee roaster, Andy Freeman from CoffeeSnobs. Andy was speechless when he accepted the winning trophy at the Sunshine Coast Function Centre during the Golden Bean Awards Dinner. Andy runs the successful home roasters website CoffeeSnobs, which has over 20,000 members in Australia. He submitted coffee from the commercial side of his roasting business that was a blend designed for well known South Australian barista, Fiefy Anuwatanaphorn. Andy has spent the last ten years honing his skills as a commercial roaster and has been present at the Golden Bean since its start up seven years ago, giving great support to the evolution of the event.
THIS YEAR’S COMPETITION saw over 100 coffee roasters judging more than 1,100 coffees in twelve categories during the four days of the event. Head Judge Justin Metcalf kept a keen eye on the process, whilst Tim Adams, the Head Barista, kept his team of twelve baristas in full motion, producing amazing coffees through the bank of four three-group multi boiler Expobar Ruggero espresso machines.
JUSTIN METCALF commented on the quality of coffee entered this year, as many were of a very high standard. He noted that the industry is fi nally pursuing a qualitative approach to their craft. The judges were treated to some of the world’s best selections of fi nely produced coffees, which included many Geisha Varietals as well as many Cup of Excellence coffees being included in the Single Origin category entries.
THE CHAIN/FRANCHISE CATEGORY went to Nashi, roasted by Veneziano Coffee in Melbourne. The Chain/Franchise section has grown considerably, with this area making up nearly 20% of the café marketplace in Australia.
THE CAFÉ CULTURE TEAM are very happy with the growth of the Golden Bean Competition and Conference, with approximately 50% of Australian coffee roasters entering their coffees into the competition. Each year the number of delegates has grown, with attendees participating in the judging, educational seminars and the networking functions. Coffee roasters are very proud of their craft and are excited to become part of this growing network of industry professionals.
THIS YEAR WE SAW many egos hung on the front door, whilst older, more experienced roasters shared their knowledge at the cupping table with the newcomers to the business. This year’s Golden Bean also attracted good support from corporate coffee businesses, which has completed the line up of delegates and covers all facets of this exciting industry profi le.
CONGRATULATIONS TO ALL COFFEE ROASTERS who entered this year’s Golden Bean. The biggest winners are those who participate in making this industry grow into a profi table area of hospitality in tough times.
O F F I C A L W R A P U P .
36-37jo.indd 37 20/11/12 2:17:24 PM
You’ve been the Head Judge at
the Golden Bean since its incep-
tion. What changes have you
seen in coffee roasting over this
period?
Firstly, it is an honour to Head
Judge the Golden Bean Awards.
Over the past 7 years I’ve seen
many changes not only in the
roasting of the coffee, but the
increased categories. This has given
the coffee roasters an opportunity
to experiment and develop their
own individual roasting profi les and
create other coffee blends for their
business – which I believe has given
these companies more opportunity
to sell coffee.
In the last few years, we have
seen lighter roast profi les highlight-
ing the fruity acids of the coffee and
giving the coffees more brightness
in the cup. There has also been an
improvement in the coffees that
are placed on the tables; given that
many roasters are now sourcing
direct trade coffees, micro-lot and
single estate, there has been more
of a push towards having some-
thing unique for the judges!
What advice can you give to
roasters entering the competi-
tion?
Experiment; use the Golden
Bean competition to push your
roasting paradigm; use different
coffees, roasting profi les etc. to
create blends. Don’t be afraid to
try something different. You never
know what you can create that
could give you a point of differ-
ence!
Do you think the Golden Bean
is worthwhile and why?
Great question! Most defi nitely,
yes! I have seen this competition
grow beyond belief. The early years
was hard, and there were a lot of
critics telling us that this competi-
tion would never last and that cof-
fee roasters would never even be in
the same room together – let alone
sitting and judging other coffees.
But to the credit of the Golden
Bean Team, they have created a
very respectable competition that
is, I believe, the largest competition
of its type in the world.
I believe that the most positive
part of the Golden Bean has been
the interaction between coffee
roasters, sharing ideas, marketing,
roasting profi les, business ideas
and really assisting one another.
What this competition has really
created is a coffee roasting com-
munity that really love getting to-
gether each year to have fun and
learn. Bring on 2013! Congratula-
tions to all involved this year.
How do you see the boutique
beer industry relating to the
coffee industry? What are the
similarities?
Key points are similar processes
in “manufacture” and the absolute
dependence on fl avour deliver-
ance for success. Bean preparation
– cleaning, drying, roasting – is very
similar to the soaking, germination,
drying, kilning of the barley seed in
making malted barley for brewing
beer. After the “hot brewing”
process, the hot wort is cooled
before fermentation by yeast to
create beer, while the hot coffee
bean extract is enjoyed as coffee.
The liquid created by both is en-
joyed in very social occasions: have
a beer with mates; have a coffee
with friends.
What have you found to be the
best way to market your beers
to Australians?
One must fi rst have a great beer
– both in fl avour and presentation.
Then there must be an engaging
and authentic story around that
beer. Finally, one must create trials
and get people to “savour that
fl avour and enjoy that fl avour”.
This creates demand and market
awareness. It is also important to
keep up interest in the brands with
unique seasonal offerings.
Is it easy for cafés to incorpo-
rate a liquor license? How does
a café keep it simple and easy,
while adding value?
Tavern licenses seem easier to
get every year, especially with food
involved and no poker machines.
While you can promote the
specialty coffees from your own
roaster, promote a unique beer
list – not just a couple of ordinary,
mild tasting mainstream lagers,
but some fl avoursome ales, hoppy
pilsners and richer dark beers that
easily complement various food
styles. One can do this with less
than six beers with a proper selec-
tion.
Was the Golden Bean worth-
while for you and why?
It was great to mix with people
with similar visions of delivering
great fl avours to their customers.
M E E T S P E A K E R S .S P With an expert line up of speakers at this year’s GOLDEN BEAN, here’s just a quick Q&A snapshot of what it’s all about.
J U S T I N M E T C A L F .GOLDEN BEAN HEAD JUDGE.
Managing Director, Aurigin Coffee Roasters.
D R C H U C K H A H N .MALT SHOVEL BREWERYDirector and Brew Master
38.
M E E TM E E T P E A K E R S .P E A K E R S .S PS P here’s just
38-39.indd 38 18/11/12 5:46:43 PM
What is UTZ?
In a nutshell, UTZ Certifi ed stands
for sustainable farming and better
opportunities for farmers, their
families and our planet – now and
in the future.What is the value for producers/
buyers/consumers?
Producers: The UTZ Certifi ed
program is a tool for recognising
responsible producers. An UTZ
certifi cation allows producers to
demonstrate good agricultural
practices and effi cient farming. It
enables producers of all sizes and
origins to distinguish themselves
from conventional growers and
creates access to fast growing buyer
markets worldwide.
Buyers: UTZ Certifi ed allows
brands to meet the growing public
expectations for environmental and
social protection, while operating in
competitive, price-sensitive markets.
It provides an independent and
credible way to communicate to its
stakeholders about its purchasing of
certifi ed product.
Consumers: With UTZ Certifi ed,
consumers can enjoy and trust the
products they buy. The UTZ label
is an independent assurance that
consumers’ favourite brands are tak-
ing responsibility.
Through rigorous traceability,
the UTZ Certifi ed label also creates
transparency, as consumers can see
where the product has come from
and how it was produced.
How can the Australian café
industry get involved?
As the UN General Assembly
report has stated, we need double
the amount of food production to
meet the needs of the world by
2050. The earth will run out of food
and resources if nothing is changed.
UTZ’s approach is to strengthen
sustainable agriculture. We believe
that professionalisation of farming
practices, leading to more effi cient
production with care for people and
the environment, is the only way to
ensure that farm production is really
going to be sustainable.
The Australian coffee industry
has a key role in on one side raising
the awareness for the importance
of sustainability, and on the other
driving sustainable practices through
their supply chains and operations.
UTZ can provide a platform for
the Australian coffee industry on
how to approach sustainability and
defi ne business drivers, and enable
transparency and consumer trust.Was the Golden Bean worth-
while for (your cause) UTZ Certi-
fi ed and why?
The Golden Bean was an excel-
lent platform ... I was impressed
with the knowledge on sustain-
ability in general and the interest
to fi nd out more. UTZ Certifi ed will
establish a presence in Australia this
year and look forward to building
and developing the home market,
as well as New Zealand and Asia.
How does the Australian café
industry compare to the rest of
the world and where could we
improve?
The Australian café scene is argu-
ably one of the world’s most devel-
oped. There are few cities around
the world like Melbourne and
Sydney, where the baseline quality
of espresso preparation is as high.
Australia has been a longtime
stronghold for espresso, which while
advancing barista and café culture,
has been counterproductive to fi lter
coffee brewing and subsequent
in-country availability of upper-tier
single origin coffees. Combined with
strict agricultural import regulations
and a high cost of transportation,
gaining access to a wide variety of
high-end specialty coffees within
Australia is both challenging and
expensive.
What are the new trends you are
seeing in the marketplace?
In Australia and other advanced
coffee consuming markets around
the globe, I have seen a building
interest in the intertwined concepts
of sustainability, environmental
stewardship and human rights that
call for some type of certifi cation.
On my visits to Australia, I’ve wit-
nessed a thirst for knowledge, with
interests in science, origin issues,
preparation and any other new
ideas that can be adapted to local
tastes. As focus in the Australian
coffee market turns to certifi cation
and related issues requiring trace-
ability, I see that enthusiasm to learn
and abstract as being exceedingly
positive signs for the future of sus-
tainable coffee within Australia and
the larger global coffee industry.
How do we best educate the
market regarding Fine Robusta?
Many say that maintaining high
quality standards is the best way to
educate a market when introducing
any new and formerly unpopular
concept, but that is only half the
battle: we all can go further as an
industry by additionally eliminating
misleading marketing rhetoric about
100% Arabica coffees and blends.
Give your customers a good
roasted product prepared from
coffee(s) of objectively high quality
regardless of species and access to
meaningful supporting information.
Include details about your ingredi-
ents, where they originate and why
they were selected on packaging,
in stores and in detail on your
websites. Telling the truth is a great
long-term marketing strategy to
build loyal customers.
Do you think the Golden Bean
was worthwhile and why?
Absolutely! As an industry, we
should all come together more
regularly to taste coffees of varying
styles and preparation and enjoy
learning about new developments in
coffee. The Golden Bean is an excel-
lent venue that fosters advancement
in coffee.
A N D R E W H E T Z E L .COFFEE QUALITY CONSULTANT
and program instructor for CQI’s Q Coffee System, who leads Q Grader and R Grader certification courses in
Australia and worldwide.
J U L I E T T E C A U L K I N .COMMERCIAL DIRECTOR
UTZ Certified Amsterdam
38-39.indd 39 18/11/12 5:46:53 PM
6.6%
25.9%
41%
2.3%18%
3.3%
N=68
roaster State Representation
why did you become a roaster?
family business
blinding ambition
i’m italian
money/higher wages
redundancy
escape corporate 9-5
no other choice
15.7%
2%
2%
2%
2%
5.9%
3.9%
natural progression from barista
growth industry
passion for coffee
23.5%
2%
41.2%
71.2%
11.5%
1.9%
15.4%
owner/operator
production manager
office manager
purchase manager
assistant manager
master roaster
respondEnt role
18%
19.7%
16.4%
13.1%
under 3 years
4 to 6 years
7 to 10 years
16.4% 16 to 20 years
16.4% 20 + years
11 to 15 years
industry experience
roaster gender and age demographics
86.7%
13.3%
31-4
0 ye
ars
41-5
0 ye
ars
over
51 y
ears
UNDE
R 30
yea
rs
22%
30.5%33.7% 10.5%
52 COFFEEROASTERSOF
%
THEIR ROASTEDSell
COFFEE BEANS$25 $29TO
/KG
BETWEEN
At the recent Golden Bean event, we harnessed the energy and collective power of coffee roasters for this first industry report.
Key Insights from this survey
• Most coffee roasters source Brazilian green
beans in their main blend; collectively, most
preferred the more expensive Ethiopian green
beans.
• Most started roasting as a natural progression
from being a barista in cafés and more
importantly, their own passion for coffee.
• 44% of all respondent roasters focus all their
sales and marketing effort on just ONE brand vs.
complex multiple level brand strategies that tend
to be more costly and less effective than single
brand strategies and support.
A special thank you to all the
attendees and Café Culture for
these initial summary results
collected from the event, to
provide you with a snapshot of
the key coffee roaster insights gained
collectively from over 350 individual
coffee brands and over 68 roasters.
Coffee roasters can now benchmark
their business to that of the collective
national averages, and they also have
the opportunity to better understand the
trends and preferences from their peers.
COFFEEroasters
SURVEY
2.9%
40-41.indd 40 27/11/12 11:44:04 AM
braz
illia
n
colo
mbi
an
PNG
ethi
opia
n
indo
nesi
an
indi
an
sout
h am
eric
an
keny
an
Guat
emal
an
52%
11% 11%9%
2%
7%4% 4% 4%
2% 2% 2% 2%2%
8% 8%10%
36%
Main coffee bean origin used in your blend favourite green bean
green bean sourcing
COFFEEROASTERS
48 OF%
CAFéHAVE A
ATTATCHED
one coffee brand
three coffee brands
four to six coffee
brands
seven to nine coffee
brands
ten totwelvecoffee
brands
two coffee brands
44%
19 %
7 %
7 %
4 %
19 %
how many coffee brands do you have? coffee roasters product portfoliopa
ckag
ing
suga
r st
icks
choc
olat
e mix tea
Coff
ee m
achi
ne c
lean
ing
prod
ucts
MILK
syru
ps
wat
er fi
ltra
tion
sup
plier
juic
e
carb
onat
e
89.5
%
63.2
%
63.2
%
55.3
%
55.3
%
44.7
%
34.2
%
28.9
%
5.3%
2.6%
10%
GROWTHper annum
over
STILL ENJOYING
51%OF
roasters
Detailed Survey Results Available…
PLEASE NOTEThere are also many insights gained to assist café suppliers, such as green bean, milk, soy, sugar, packaging suppliers, café equipment and/or cleaning products etc. The collective voice of the coffee roasters has been collected and more details are available to greatly assist your service standards via better roaster business to business knowledge.Under no circumstance will an individual respondent’s contact
details and/or individual views expressed be supplied in any way – we only collectively collate the total group top line results to discover the insights gained for this, our fi rst ever coffee industry benefi t –Please [email protected] Café Pulse for more details.
40-41.indd 4140-41.indd 41 27/11/12 11:44:39 AM27/11/12 11:44:39 AM
rom our humble beginnings early in 2004, the
home roasting hobby has turned into a business,
an obsession and a life consuming pastime. And
now, 8½ years later, we have etched a little mark
in local coffee history as a Golden Bean Winner; it
feels surreal, but also feels pretty damn good.
CoffeeSnobs has always had an ethos of
learning, sharing and teaching the art of better
coffee via the public website. There is nothing
that gives us all more joy than seeing people
learn to roast or seeing them have their epiphany
moment on an espresso machine, when they
go from “pouring bitter gushers” to “pouring
liquid chocolate” off a group handle. While we
call ourselves snobs, the whole community of
CoffeeSnobs is encouraging and helpful without
judgement to new users, and it’s those same new
users who will one day be providing guidance to
someone newer than them. It really is community
collaboration at its very best.
The CoffeeSnobs business model is a very
odd one. Apart from the obvious internet based
“store open 24 hours a day, 7 days a week”, a
busy website means that we can sell advertising
space. That advertising revenue covers the
website overheads and also subsidises some
of the bean and freight costs for all of the
CoffeeSnobs membership. Members get amazing
beans at a great price, and they also support the
advertisers by purchasing their products. While
not your typical manufacturer/consumer
relationship, it is a complete circle that gives
everyone great value.
Of course, CoffeeSnobs is far from a one man
show. Website moderators do a stellar job of
making sure the community runs smoothly, and
most of what they do is hidden behind the scenes
where we have discussions about policy and
direction. The whole CoffeeSnobs community
is mostly self policing, and members always
encourage positive, helpful posts. Typical small
business workload of 16 hours a day, 7 days a
week is little surprise to most business owners,
and being able to selfi shly follow your dreams is
only possible with the support of your family. My
wife, Paula, and the kids (Sarah, Zed and Tiana)
along with Dad are hugely supportive, helpful
and tolerant of my odd working weeks, and
they also look after the business while I shoot
off around the country and around the world a
few times a year. Any accolade we ever receive is
thanks to all my friends, family and customers, as
you all play a big part in the punch-line.
To all the guys at Café Culture, I applaud your
yearlong effort to put on Australia’s biggest
coffee roasting competition. It’s a huge amount
of work and every year it gets bigger, better and
runs smoother. For those who don’t know the
team, they are incredibly hardworking and have
a sincere and friendly passion to make everyone
welcome and to promote the industry for the
betterment of all of us.
Winning a competition using two custom
blends created for Fiefy’s Specialty Café in Pirie
St, Adelaide was a stunning result for us and
hopefully for her café too. It really emphasises to
me that it’s possible to provide your customers
with great coffee at a commercially viable price,
without having to cut quality corners.
CoffeeSnobs has been an exciting journey so
far. I love the industry, I’ve met some awesome
people, and our wonderful customers allow me
to play with some of the most amazing coffees
in the world. Life is good, and I look forward to
enjoying the next exciting chapter.
- Andy.
TIMELINE2004: Coffeesnobs started out as a small group
of home roasters looking to buy a bag of green
coffee to share. Soon after that, it became a
website where home roasters could discuss their
process. Topics about coffee roasting turned into
questions about coffee machines and grinders
as the website grew. More people joined in the
discussions.
2005: With a membership totalling 200 and
the monthly distribution of green beans growing,
the existing co-op style started to unravel, and
it became obvious that CoffeeSnobs needed a
fresh injection of ideas. Many different ideas
were trialled, some worked and some didn’t, but
everyone was having fun experimenting and we
were selling some interesting green coffees in
cotton bags that we would cut and sew together
in front of the TV at night.
The Golden Bean is awarded to one coffee roaster each year. The awards process for this accolade consists of Australian coffee roasters submitting coffees in both Espresso and Milk
Based categories. The total of the scores for each category are then added together to find the WINNER. This is Andy’s story.
C O F F E E S N O B SOVERALL WINNER // A N D Y F R E E M A N
M E E T W I N N E R S .WW42.
42-43jo.indd 42 19/11/12 5:47:40 PM
2006: The popularity of the
website and the monthly green
coffee sales was causing slow server
performance, and our clunky system
of manual invoicing meant that the
user experience was far less than
optimal. New computer hardware
was purchased, and a new web based
store called BeanBay was born. The
1,200 members could now order
without the long waits and website
timeouts.
2007: With 2,100 members on
the site talking about the wonderful
coffee they just roasted, the regular
question from those who don’t
roast at home was, “Why don’t
you sell roasted coffee too?” So we
purchased a 10 kg roaster and built
a small 6 m x 6 m roastery in Dad’s
paddock to supply roasted coffee.
The actual roasting was only done on
weekends (as I worked full-time in IT
during the week), so all the orders for
the week were collated, roasted and
then shipped out Monday lunchtime.
2008: Having originally been Fair
Trade certifi ed, we wanted to do
something with even more impact
for the farmers and their families at
coffee origin, so the FairCrack fund
was started mid 2007. In 2008, we
funded our fi rst project, which was
to purchase and supply two coffee
pulpers for farmers on Kilimanjaro,
Tanzania.
Farmers could now take a much
higher quality coffee to the mill, and
that season they received $5.50 per
kilo, instead of $0.50 per kilo, which
was a huge difference in income and
obvious had a great impact on the
village too.
2009: We were bursting at the
seams in our garage under the
house, so we found a property for
lease in an industrial area that had
a nice view across a lake. A second
hand forklift was purchased (no
more hand unloading pallets) and
for the fi rst time we could source
and land in higher volumes, so less
people would miss out on the beans
we offered.
2010: After spending 18 months
building and commissioning a
computer controlled roaster, it fi nally
gained Energy Safe certifi cation and
we retired our trusty 10 kg roaster.
While we had used the CoffeeSnobs
Roast Monitor software for years,
this was our fi rst opportunity to
control a roaster from the same
software. This was a huge leap
forward in roast consistency and has
opened up a whole new world of
tweaks and scope to play.
2011: Having roasted mostly
for domestic and small business
customers, 2011 saw a move to
creating better custom blends for
some of our café accounts. Dozens
of roasts with different components
and different profi les are required as
the building blocks for each custom
blend. It’s a lot of fun creating
something special for a café that is
unique to them and gives them a
style all of their own.
2012: The CoffeeSnobs website is
huge and has outgrown the original
software and hardware. A new,
state of the art computer server was
purchased and new software was
installed to run the forum. 22,000
members and more than 5,000,000
page views a year requires a lot of
behind the scenes infrastructure
and after some upgrade teething
problems, the new equipment looks
up to the task. Along with sourcing
beans from many Australian and
overseas brokers, we have been
landing record amounts of coffee
direct from farms. Sharing these
fi nds with CoffeeSnobs members
each month is a lot of fun, and
obviously the real highlight of the
year is to win the 2012/2013 Golden
Bean Roasting Competition.
2013: If you have read this far
down the page, then I guess you
must have some involvement in
the coffee industry. Please consider
sharing some of your knowledge
with others via our website; it’s a
lot of fun and you might just fi nd
your next employee via the website
too. People with a passion for great
coffee and a willingness to learn
everything about the industry have
the potential to be the future of your
business and our whole industry.
Get involved and join in the fun at
W. www.coffeesnobs.com.au
Try our single origins and premium co ee blends at some of our favourite places:
Fiefy’s Specialty Cafe - Adelaide
Black Cup Cafe - East Geelong
Beans 2 Bounce - Bannockburn
Simply D’Lish - Leopold
92 Degree Espresso – Essendon
Riverstone Cafe - Briagolong
The Flying Bean - Lara
Caffe Terra - Nagano, Japan
coffeesnobs.com.au
CoffeeSnobs would like to thank our loyal supporters, friends and family. You all inspire us to improve every
day in our quest for excellence.
CUSTOM BLEND DEVELOPMENTfor your business or cafe
Contact: cafe@co eesnobs.com.au
FREETT
YOURBLEND
42-43jo.indd 43 19/11/12 7:15:36 PM
he strategically located stores target busy
offi ce workers who desire something quick
yet nutritious to satisfy their hunger, with a
real focus on healthy, hand-prepared, grab-and-
go meals made daily using quality, market-fresh
ingredients.
Sam Nash, Nashi’s creator, left a successful
career at Epicure Catering 11 years ago to explore
the challenge of running his own business.
Recognising a gap in the retail takeaway food
market for a “healthier food option for very busy
people”, Sam spent nine months testing various
food and packaging ideas in his home.
One of his original plans was to fi nd a
better way to package sandwiches, panini and
focaccia for eating on the run. Sam invented
a greaseproof bag that made customer service
more effi cient and saved customers’ clothing by
eliminating the need to unwrap layers of paper.
Then Sam turned his thoughts to solving the
lunch-time catering dilemma of collecting platters
from all over the CBD – a time-consuming and
costly exercise. Sam solved this problem with
another design idea: laminated cardboard
sandwich trays that eliminate the issue of tray
collection and provide Nashi with a branding
opportunity at the same time.
Sam drew the original store design – to scale
– on the laneway out the back of his house in
chalk. “I ‘played’ in this immaginary
‘chalked’ concept store and
put considerable time into
checking things like the
service fl ow, product
placement and so on,
tweaking the design
on a daily basis.
Eventually I came
up with a workfl ow that is fl exible enough to
work whether there’s one or four people on the
fl oor; they are able to do so in the most effi cient
way possible.” These back-alley drawings created
the design footprint used for every store since.
With his untested concept, Sam tendered for
– and won – a store in Collins Place (45 Collins
Street, Melbourne). This was the foundation
store that Sam still refers to as his “baby”, and
it started him on the road to owning a very
successful chain. A fairly small space at 23 square
metres, to this day it is one of the Nashi group’s
best performers. Since opening 10 years ago
this month, Nashi has gone from strength to
strength; the brand is now recognised as much
for its great coffee, sourced from Veneziano
Coffee Roasters, as for its food, leaving the group
well poised for a bright future, with franchise
opportunities on the horizon.
Ten years and 10 stores later, Nashi is
undergoing a brand refresh to highlight its
maxim of “bringing the kitchen into the shop”,
commencing with the store at the Jam Factory
in South Yarra this year, then fi ltering through
to the older stores as they come due for
refurbishment. The revised branding refl ects the
three things the Nashi brand is becoming famous
for: sandwiches, panini and good coffee.
Coffee and Nashi: A Love Story
Much more than just a lunchtime business,
Nashi caters for every time of the day. In the
mornings it may be a coffee with a vast selection
of breakfast items to complement; lunch sees
a wide selection of seasonal, freshly made
sandwiches and Panini on offer; and there is a
range of snacks and meals for any time of the
day when hunger kicks in or time allows for a
quick bite. Nashi’s strong and loyal customer base
has also come to expect great quality coffee,
refl ective of their high-quality food product.
Sam tells us, “Early on in the Nashi business,
I realised that there was a huge opportunity
to capture part of the increasing coffee
market. Great coffee was the perfect partner
to our sandwich business model. However, it
needed to match the quality of our sandwich
business, which is what we were originally
about. I had always said that we are a food
business that sells coffee, as opposed to a coffee
business that sells food; however, there was no
reason why we couldn’t do both at the highest
level.
“Our fi rst coffee supplier was a great starting
point, but we really wanted to implement a
consistent barista training culture within our
business. I was fi rst introduced to the Veneziano
crew through a mutual friend and competitor in
the coffee business. They had their own blend
made by Veneziano at signifi cant volumes. There
were certain pH level requirements and other
requests that seemed way beyond my technical
comprehension. They also had strict barista
training requirements that were being supported
by the Veneziano staff. It was the combination
of coffee knowledge, locally roasted beans and
business support that impressed me.
On the verge of opening their 10th store in Melbourne’s CBD and with a string of awards under its belt, NASHI HAS
DEMONSTRATED A WINNING FORMULA when it comes to providing healthy food on the run.
Nashi continues to winaccolades, also winning:Best Franchise or ChainSandwich Retailer 2012
(awarded by the Australasian Sandwich Association).
N A S H IWINNER // F R A N C H I S E
M E E T W I N N E R S .WW
44.
44-45*jo*.indd 44 19/11/12 5:50:01 PM
Espresso (Short Black)
“Our [fi rst] Veneziano representative
was Australian Barista Champion four
years running, supported and eventually replaced
by the Australian Latte Art Champion. Not a bad
way to start a dedicated barista training culture
within Nashi! I knew that they [the reps] would
not have been putting their efforts behind the
Veneziano business if the coffee did not match
their abilities,” he says.
This strategy now sees Nashi customers come
to them almost as much for their coffee as for
food, as is evident in their daily store revenue,
with revenue splits becoming more balanced.
As Sam explains, “Since we focused on coffee,
it’s become more like 55/45 food to coffee,
which is demonstrative of what our partnership
with Veneziano has achieved; revenue prior
to this was closer to 80/20 food to coffee. It
was defi nitely the right strategic move for
us and provides us with a double reason
for customer visitation throughout our
operating hours.”
Nashi creates all their food in their
kitchen located in Collingwood (Victoria),
while Veneziano are based around the corner in
Abbotsford. This geographical closeness helped
when it came time for Nashi to explore a blend
of coffee that was unique to them.
“After three years of using the Veneziano
Estate blend, even though we were extremely
happy with it, we decided that it was time to
create our own unique blend; Veneziano were
equally up to the challenge to fulfi ll this request.
With the help of Craig Dickson and his roasting
team, we initially discussed what we would like to
achieve. It needed to be able to cut through the
milk, but still be smooth enough as an espresso.
It was important to Nashi that we retained the
nutty, Toblerone fl avours and a medium bodied
roast of the original Estate blend; after all, our
customers are accustomed to more than a
warm cup of coffee-fl avoured milk.” And the
current Nashi blend is obviously a winner with
the specialty coffee industry as well as Nashi
customers, as the winner of this year’s Golden
Bean Best Coffee Chain/Franchise attests to.
For more information W. www.nashi.com.auPhotos by Dale Parker (manager First Pour Melbourne).
44-45*jo*.indd 45 19/11/12 5:50:14 PM
Proud Mary is more than just
a café. We’re a team that
approaches each day with
excitement, passion and the
motivation to make each
experience unique.
When we started the business
in 2009, we opened with the
intention to make coffee better
and be creative in our delivery. We
see a huge opportunity to make a
difference in this industry, through
education and relationships.
One of my personal
commitments is travel to
strengthen our crop-to-cup
knowledge and source quality
green beans. This year alone I’ve
been to most of Central and South
America sourcing great coffee.
This is our way of developing
transparent relationships with
farmers, and helping our
customers to establish a genuine
connection to coffee origins.
Coffee has been part of my
life for the last 14 years, and at
Proud Mary it continues to be an
important driving force of what
we do.
At the end of the day, we’re
in the coffee industry to make
a difference in the greater
community. Proud Mary is our little
community-hub. It’s our home,
and we aim to make each one
of our customers feel welcome
in our home. Our focus on food
is just the same as our focus on
coffee. We want to celebrate the
fi ner things in life, and developing
lasting sustainable relationships
with farmers of quality produce is
our way of sharing that.
Our dedicated team at Proud
Mary has a real sense of purpose
and a clear vision of where we’re
going. We support each other and
go that extra mile to ensure quality
with no stone unturned.
Each day brings a new
opportunity, another chance to
enjoy a delicious cup of coffee,
and to share our coffee ethos.
We’re following our own path,
and it’s an exciting time as we
continue to celebrate all these
things that make life special to us.
Nolan Hirte, Proud Mary.
P. 03 9689 2116
W. www.proudmarycoffee.com.au
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LOYALTY CARDS ARE A THING OF THE PAST – THE NEW REWARD IS
TIME!
P R O U D M A R Y .WINNER // M I L K B A S E D ( L AT T E )
46-47***.indd 46 19/11/12 7:19:01 PM
Every day you strive to serve your customers the very best hot beverages. It makes perfect sense that you would want to offer them the very best sweeteners too!
Sugar Australia delivers two of Australia’s best
known sweeteners – CSR® Sugar, one of
Australia’s most trusted brands, and Equal®,
Australia’s preferred sweetener. We’re very
proud to have been ‘sweetening’ Australians
for over 150 years.
Both products are available in single serve sticks.
The CSR® Sugar sticks, filled with quality CSR®
Sugar, can be branded as CSR® Sugar or they
can be branded with your own logo.
Whatever you decide, be assured that when you
choose CSR® Sugar and Equal® you’ll be
offering your customers the very best.
For more information please call 1300 134 568or visit www.csrsugar.com.au
Stick with thebrands you know
and trust
M E E T W I N N E R S .WW
V E N E Z I A N O C O F F E E .WINNER // E S P R E S S O
( S H O R T B L A C K )
Bond Street by Veneziano Coffee
Roasters, the winner of the
2012 Golden Bean espresso
category, was named after the
street that’s home to its roastery,
First Pour café, training premises
and equipment showroom, in
Melbourne’s inner city suburb of
Abbotsford.
Veneziano Coffee Roasters
developed and launched their
seasonal blend, Bond Street, a little
over two years ago.
The fi rst release of Bond Street
at the end of 2010 earned a silver
medal at the Golden Bean awards
of that year and won another silver
medal in the milk-based coffee
category in 2011, before taking
out the gold in the prestigious
espresso category last month.
“The initial idea behind Bond
Street was to utilise some of the
exciting but very small volume
bean producers we had the
pleasure of sampling in our visits
to coffee origins. These micro-
lots are not viable in our normal
production schedule, but are
coffees we wanted our customers
to be able to experience,” says
Craig Dickson.
“It’s a great opportunity
to showcase our expertise in
roasting and blending and offer
our customers the chance to try
something new and different
when it’s available.”
The winning blend consists of
a natural processed Costa Rica
Las Lajas Black Pearl for its bright,
acidic qualities, a fully washed
Guatemala Puerto Verde for its
soft, sweet melon notes and a
natural processed Brazil Tanque
to bring in some weight in the
mouthfeel and some base notes of
almond.
Bond Street is available for
purchase online from Veneziano’s
website and it gives Veneziano’s
First Pour cafés the exclusive
opportunity to offer their
customers something special
in addition to the dependable
Veneziano staples.
P. 13 COFFEE (2633)
W. www.venezianocoffee.com.au
46-47***.indd 47 20/11/12 2:21:03 PM
Winning the Single Origin
category for the second time in
three years (silver in between)
reinforces to us the importance
of our motto: “We take coffee
seriously not ourselves”; learn it,
know it, live it.
We love poking fun at
ourselves and the industry in our
advertising, but being able to fi nd
an origin and roast it to a specifi c
requirement for a desired brew
method is the core of what we
do.
We entered the Ethiopian
Harrar this year, as it is a big
favourite in the hoppers with our
dc customers – so much so, that
it is part of our dc premium line.
It always has an amazing spicy,
mango aroma, jammy and fruited
fl avours with chocolate and hints
of cinnamon.
After our initial success in
this category in 2010, we have
since introduced a single origin
program to our dc customers.
Every month they are introduced
to micro lots, CoEs, limited
releases and anything we can get
our hands on. This is supported
by tasting notes and extraction
parameters, so they can get the
best out of the coffee for their
customers.
P. 1300 Ducale / 1300 382 253
W. www.ducale.com.au
Roasting small batch single origin
coffee in the vines is all part
of the weekly fl ow for Barossa
Coffee Roasters. A creation of
husband and wife duo, Paul and
Janelle Amos, the common love
of freshly roasted coffee beans
has seen the boutique brand
become a local institution in a
region with food and wine in
its blood. Local wineries, coffee
shops and Maggie Beer’s Farm
Shop pour the locally roasted
beans with pride.
With a focus on Single Origin
beans that are “People and Planet
Friendly”, there is a transparency
and respect for the source in
every roast. As both coffee
roasters and wine grape growers,
Paul and Janelle understand the
connection from grape grower
to winemaker, which naturally
translates in to coffee grower
to roaster. The perspective of
primary production plays an
important role in how Barossa
Coffee Roasters drive every aspect
of the business.
Not a forklift in sight, these
guys are truly small batch. A
craft more than a production,
coffee beans are roasted, packed,
labelled and date stamped
by hand with a true focus on
freshness. Beans are roasted
to order; nothing sits on the
shelf around here, ensuring a
balance between beautiful, living,
breathing beans and no wastage,
with the bigger picture in mind.
The gold medal winning
Uganda bean, along with the
bronze medal winning Ethiopia
Yirgacheffe and Guatemala
Huehuetenango, is part of a
rotation of hessian sacks patiently
waiting their turn to roll in “little
red” the coffee roaster. Paul and
Janelle set up shop at the local
Barossa Farmers Market every
Saturday morning with their
beans, roasted just a couple of
days before. The Roastery in the
vines operates by appointment
only; however, if you get your
timing right, you may bump into
Paul and Janelle at their Pop Up
Café “The Breakfast Rave”, run
with a group of like-minded locals
at various iconic locations around
the Barossa Valley.
W. www.barossacoffee.com
F. facebook.com/barossacoffee
facebook.com/thebreakfastrave
D U C A L E C O F F E E .WINNER // S I N G L E O R I G I N
B A R O S S A C O F F E E R O A S T E R S .WINNER // O R G A N I C
M E E T W I N N E R S .WW48.
48-49*jo.indd 48 19/11/12 7:23:34 PM
D I M A T T I N A C O F F E E .WINNER // D E C A F F E I N A T E D
Gone are the days where baristas
would shudder at the word
“Decaffeinated” in the same
sentence as fl at white or latte.
In the quest for excellence under
such a growing request, Dimattina
Coffee has struck gold.
The best place to start is with
the highly talented and humble
Lino Bettiol, Master Roaster for
over 30 years. When asked what
his secret is, he doesn’t falter in
saying, “Firstly, you need a great
product.”
The roasting accolades
have grown over the years,
demonstrating Lino has the
experience and eye for choosing
and roasting such quality.
“Secondly, after much fi eld
research into the roasting style
of decaf, we decided to roast
our origin a touch lighter,” he
states. “Not too fast, keep the
temperature a little lower and for
a slightly longer time.”
Sounds simple? Well, the proof
is in the product, and Dimattina
Coffee is very proud to be able to
share the cup with you.
A Columbian Excelso single
origin bean has been carefully
chosen, decaffeinated through
Swiss Water Process. With a
beautiful creamy, syrupy mouth
feel, your taste buds are delighted
with a well rounded fl avour.
Cupping notes include a citrus
acidity, almond, toffee and
molasses profi le.
Dimattina Coffee has been
a proud and growing business
for 14 years, after the family
began within the industry over
50 years ago. Quality, consistency
and a commitment to its
valued customers have them
well respected amongst their
peers. Within a fast paced and
constantly changing industry,
Dimattina Coffee hold on to
tradition, while complementing
and educating themselves with
current knowledge. Such passion
and experience is sure to see
Dimattina Coffee fl ourish for
years to come.
P. 03 9462 4499
W.www.dimattinacoffee.com.au
Kate Clarke and Jo Bennett
couldn’t imagine a better start to
their new partnership at Pioneer
Coffee Roastery than winning
a gold medal at the recent
2012/13 Golden Bean awards.
Having only been in business
together for two months at
the time of posting their entry,
they are excited about what the
future holds.
Nestled in an unassuming
industrial area in Yandina on
the Sunshine Coast, Pioneer has
claimed many a bronze and silver
in past competitions, but until
now, gold has always slipped
past them. Kate, their Master
Roaster with 7 years experience
in the coffee industry, puts their
recent win down to going with
their instincts and knowing their
traditional formulas stand the
test of time.
“Decaf is an overlooked part
of a roastery’s basic blends,
but it is still an important one.
Customers might not want a
caffeine hit, but still want to
enjoy a great tasting coffee, and
we always try to focus on what
the customer wants from their
cup,” said Kate. “Our decaf is
a single origin Mexican bean
decaffeinated using a Swiss
Water Process, and then, of
course, roasted with love.”
The roastery is currently
undergoing a much overdue
facelift.
“To help with our new start,
we wanted to capture a funky,
fresh feel to the roastery,” said
Jo. One of their primary goals
in the revamp of Pioneer is to
return to a focus on the coffee.
“We want to make sure that a
customer knows they can always
have a great experience with
Pioneer Coffee, whether they
are at the roastery, at a café, or
ordering online,” said Jo.
Experience it for yourself at 1-41
Pioneer Road, Yandina. A bit out
of your way? Order online, or
fi nd a stockist at W. www.pioneercoffee.com.au
P I O N E E R C O F F E E .WINNER // D E C A F F E I N A T E D
M E E T W I N N E R S .WW49.
48-49*jo.indd 49 27/11/12 11:46:11 AM
Three Beans is the baby of two
brothers, Matt and James Howe.
The fi rst three beans opening
was a 10 sqm hole in the wall at
Chatswood Chase 5 years ago. Now
there are 16 cafés operating across
Sydney, with two more opening
before the end of the year in
Roseberry Street, Balgowlah and St
Ives Shopping Village.
Three Beans was born out of a
desire to offer great tasting coffee
and food underlined with strong
ethical policies founded in strong
animal welfare practices. Three
Beans sources free range eggs,
chicken, bacon and ham. It uses
organic fruits, fl ours and sugars,
and all of these ingredients are
utilised in its kitchen to produce
great tasting food that is free
from artifi cial colours, fl avours and
preservatives.
This desire extends to our coffee.
We spend a lot of time with our
roaster (probably too much!), Sam
from Caffe Di Gabriel. Together,
with Sam, we cup all the new RA
Organic crops and try and improve
our blend with every new crop
cycle. We are very proud that our
new coffee blend has surpassed
previous bronze and silver medal
wining blends to attract a Golden
Bean Gold award.
P. 02 9939 5595W. www.threebeans.com.au
CONGRATULATES
THREE BEANSGOLD MEDAL WINNER
OF THE CHAIN STORE/COFFEE FRANCHISE ESPRESSO CATEGORY AT THE
2012 Go lden Bean AwardsAFR
M E E T W I N N E R S .W
T H R E E B E A N S .WINNER // C H A I N S T O R EF R A N C H I S E E S P R E S S O
50.
50-51jo*.indd 50 19/11/12 5:59:57 PM
H A B I B M A A R B A N I .Being in the coffee industry for
over a decade, I’ve found it’s
the constant development and
new knowledge that drives me. I
originally stepped into competition
because I found myself getting
bored just being behind a machine
in my café all the time doing the
same thing. My fi rst competition
experience, over 5 years ago,
showed me just how much more
there is to know about this magical
little bean and the long journey it
takes to get into our cups.
My journey began with latte
art, and it was the creative side
of coffee making that helped my
passion fl ourish. Day after day
I would learn new designs and
challenge myself to get better.
From there, it was a natural step
into barista championships where,
with the right guidance, the
depth of knowledge and growth
was exponential. In one of those
competitions I claimed a 250 g
Hottop roaster as my prize, which,
lo and behold, propelled me into
an all new realm of coffee.
I knew the theory of it, sure, but
actually roasting ... being in control
of the 1000+ chemical reactions
that take place in each roast ... this
would be fun. Sure, I burnt a few
batches, but mistakes are how we
learn. Researching different ideas
and being open to advice from
many different sources helped me
get started. But trusting myself,
exploring, tasting, making mistakes
and fi xing them next time, and
not being afraid to try things
differently, that’s where I found
myself learning the most.
For Golden Bean, I wanted
to see how what I had learnt
compared to what others were
doing out there. I selected the
Indian Thalanar Estate as my
coffee, and let it stand alone in
the cup, as it has great balance for
a single origin. I roasted it three
different ways and sampled each
to decide which highlighted the
best features of the bean as an
espresso. Then I replicated that
profi le ... twice, because I had to
submit a 500 g bag of coffee, and I
could only roast 250 g at a time!
It was a great experience ...
another stepping stone on the
coffee journey.
P. 0414 530 398
WINNER // C O F F E E S N O B SH O M E R O A S T E R ( E S P R E S S O )
M E E T W I N N E R S .W51.
Hi Zed, aren’t you a little
young to be roasting coffee?
I just turned 11 but I’ve been
around coffee most of my life.
I know what good coffee beans
look like but I’m not allowed to
drink anything but decaf yet.
What made you enter a
roasting competition?
When I heard that there was
a home roasting category I
thought “I’ll have a go at that”.
What beans did you use?
I looked through all the beans
at Dad’s work and selected a
Mexican bean. I thought about
blending it but Dad said it was a
pretty great by itself.
Why did you choose that
one?
Later that day I was going to
Taco Bills Mexican restaurant
for a friend’s birthday party
(Jackson), I thought it made
sense to roast from the same
country I was going to eat from.
How did you roast it?
I roasted two 300 gram batches
in the Behmor and blended
them together. It’s really easy to
use and you can see the beans
change colour through the glass
door.
How did you know they were
roasted enough?
You can hear the fi rst crack really
easily, the second crack was
just starting when I hit the cool
button and the colour looked
right.
What did you think when
you heard you had won the
category?
Shock! Then after the shock
extremely happy. I went to
school the next day and told my
teacher Miss P and the class.
On Wednesday I was called-up
in front of the whole school
assembly and was asked lots of
questions about coffee roasting.
What happens next in your
coffee roasting journey?
I’m really looking forward to
entering my next coffee roasting
competition and hopefully
beating dad next time.
Z E D F R E E M A N .
WINNER // C O F F E E S N O B SH O M E R O A S T E R ( M I L K B A S E D )
50-51jo*.indd 51 27/11/12 11:40:34 AM
WINNER // S Y P H O N
As the research and
development manager for
Coffex Coffee, I have over
12 years' experience in the
coffee industry, at least half
of that time spent roasting. I
look after quality control and
blend development, green bean
sourcing and grading, as well
as our recently developed single
origin and specialty offerings. I
work closely with the production
team to help them create and
maintain roast profi les that get
the most out of our coffees.
Like most roasters, coffee is my
passion – the exploration of
fl avour and the journey from
plant to cup.
At Coffex, we are fortunate to
have industry leading equipment
and technology, which allows
us to consistently produce high
quality coffee. As the market
turns more towards direct trade,
farmer-roaster relationships and
specialty offerings, we are proud
to say that we are a part of that
development moving forward.
I chose to use the Ethiopian
Yirgacheffe Gelena Abaya. It
is a natural process, sun dried
coffee; for a natural coffee, it is
extremely clean and balanced.
I chose this bean because of
its intense aroma and unique
fl avour. As a Yirgacheffe, this
coffee really defi es what you
would expect in the cup and has
so much character that it really
shines on its own. It is a coffee
that has consistently impressed
and is perfect for lighter style
roasting. I think as a fi lter coffee
it really shines, due to its very
clean fl avour and smooth body.
We are very proud to win a
gold medal for this coffee and
thankful to Café Culture for
organising the event.
The Gelena Abaya and many
more exciting coffees are
available at Coffex.
P. 1300 COFFEE / 03 9380 1111
W. www.coffex.com.au
C O F F E X C O F F E E .
M E E T W I N N E R S .WW52.
Baristas and coffee roasters around
Australia gathered for the 7th annual
Golden Bean Roasting Competition
on the Sunshine Coast, where the
food brand giant Retail Food Group
(RFG) was awarded for its expertise in
coffee roasting and crema talent.
Blends from RFG’s Michel’s
Patisserie and Donut King Brands
battled for the fi nest brew against a
host of coffee royalty to bring home
four awards.
RFG is a leading Australian food
brand manager, franchisor and
wholesale coffee roaster who also
owns the successful Brumby’s Bakery,
Esquires Coffee Houses, bb’s café,
Pizza Capers Gourmet Kitchen,
Crust Gourmet Pizza Bar, Evil Child,
Roasted Addiction and Barista’s
Choice.
Michel’s Patisserie has reaffi rmed
its commitment to delivering
outstanding quality coffee, taking
out one gold medal and one silver
medal, and was also named Runner
Up in the overall category. Donut
King also took out a bronze medal
on the night.
RFG's Gary Alford, Head of
Manufacturing & Wholesale, said
the awards refl ected the dedication
and expertise of RFG’s expert coffee
roasting team.
“We are committed to delivering
quality coffee for our customers,
and RFG recognises that the perfect
cup of coffee relies on the quality
of the coffee blend and extensive
roasting expertise,” Gary Alford
said.
“RFG is committed to training
staff across each and every one
of our stores to produce excellent
coffee every time, ensuring that our
customers can expect a consistently
excellent product every visit.
Our 2012 medal haul at this
year’s awards is an amazing
achievement at a competition
that is the largest of its kind in the
world.”
More information on franchisee
opportunities is available at
W. www.rfg.com.au
M I C H E L ’ S P A T I S S E R I E .
WINNER // C H A I N S T O R EF R A N C H I S E M I L K B A S E D
52-53jo*.indd 52 29/11/12 8:22:26 AM
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52-53jo*.indd 53 18/11/12 6:05:48 PM
L A S A V O I R .WINNER // A U S T R A L I A N G R O W N
A N D F I L T E R
Australian: La Savoir is a new brand that I created in March 2012, so I could also sell a range of blends and single origins from around the world to cafés throughout Australia. I did this, as I felt that it was morally wrong to sell international coffees under my long time established brand Nat’s coffee, which I have proudly marketed as a single origin Australian grown product. La Savoir will be opening its new home on the Gold Coast in 2013. It is very exciting for me to now be able to advertise it on its opening as a multiple gold winning coffee, which has defi nitely made me very proud.
Filter: Ever since I started entering the Golden Bean competition in 2006, it has been a goal of mine to win gold in
Category 4 – Filter. Every year I have entered, I have only ever been able to achieve bronze medals, and it has been driving me a little crazy. I was confi dent this year with the new brand that I was going to win, so I put most of my effort into coming up with an amazing fi lter coffee that was also available in larger quantities that I could actually sell to the public.
To win gold in two categories that mean a lot to me has made me extremely proud – especially the Australian, as I harvested, pulped, sundried and hulled this coffee all myself before roasting
it. – Nathan Byron.
P. 02 6628 3666E. [email protected]
M E E T W I N N E R S .WW
54.
BY SEAN EDWARDS
It was an absolute pleasure stopping in on Roger Bright from Supreme Roasters in Yatala on the way home from the Golden Bean this year. Roger was one happy man when he showed us his wall of Golden Bean medals that he has collected from the competition over the last few years. He won a huge tally of nine medals this year across all categories and would have to be one of the front runners in most medals won during his competition years.
Roger who was originally from Far North Queensland roasts his award winning Coffee in the out skirts of Brisbane in Yatala. Yatala, famous for it Aussie gourmet meat pies now has a new champion in their suburb. Roger roasts daily on a 10kg roaster but is undergoing renovations now to expand as more business is coming his way. He enjoys competition and saw
the Golden Bean as a great way to achieve recognition and to be able to attend the event to network with other roasters in similar business situations around Australia.
I only met Roger for the fi rst time at the Golden Bean Awards dinner in Caloundra in October but had heard many nice stories about this passionate coffee guy. Roger’s business, Supreme Roasters is a great story. He started the roastery over fi ve years ago very under captilised but through hard work, passion and a clear vision he created this award winning business. No more sleeping on the fl oor at the roastery Roger. With this industry recognition and the well received rewards you can now buy a bed.
P. (07) 3801 8989 W. www.supremeroasters.com.au
S U P R E M E R O A S T E R S .
MEDAL SUCCESS //A T T H E G O L D E N B E A N
54-55*.indd 54 27/11/12 11:36:50 AM
Browse the judges’ notes on 8 great coffees entered in this year’s Golden Bean. From this issue forward, Café Culture’s panel of judges will critique several coffees for each edition, to bring you some unique examples of FINE AUSTRALIAN COFFEE ROASTING. All coffees were evaluated first as espresso and then as milk-based.
C O F F E E
This coffee makes a bold, traditional espresso
with rich intensity and a full body. It leaves
a pleasant smoky fi nish. With milk added,
it takes on sweetness and dark roasted
almond-like fl avours.
www.montvillecoffee.com.au
MONTVILLE COFFEEWoodford Blend
ART OF ESPRESSOKombi BlendWith its combination of citrus and dark
chocolate, this coffee makes a pleasant, full-
bodied, well-balanced espresso with a dry spice
fi nish. With milk, the fl avour intensities persist,
but the fi nish changes to buttery and creamy.
www.artofespresso.com.au
ROMEOSix Bean BlendThis is an exceptional coffee with good complexity,
body and balance. With a dark chocolate aroma, it
is full of cocoa fl avour intensities. It has a creamy
mouthfeel and a soft cocoa fi nish. With milk, it
maintains its complexity and a smooth, velvety
mouthfeel. www.coffeebrothers.com.au
As an espresso, this coffee has high acidity, a
toasty fl avour and a soft, dry tobacco fi nish.
The acidity breaks well through milk to give
a predominately sweet fl avour and a smooth
fi nish.
0412 146 840
CREMA STARLift Off
This exceptional coffee is all about chocolate
– an intense chocolate aroma, dusty cocoa
and dark chocolate fl avours and a lingering
chocolate fi nish. It is well balanced and
equally good as espresso and with milk.
www.dimattinacoffee.com.au
DIMATTINAPrima Tazza
BOUNCE COFFEEFarm Fresh BlendThis coffee has a pleasant aroma with notes
of molasses that develop into a dark toffee,
caramel fl avour when combined with milk. It
leaves a persistent caramel aftertaste.
www.bouncecoffee.com
This coffee has a pleasant aroma with notes
of caramel. It makes a bright lively espresso
with high acidity, and with milk, a burst of
sweetness is evident. It leaves a soft caramel
aftertaste.
www.karmee.com
KARMEE COFFEEBar Forte
BBFT
o
c
l
w
On fi rst impact, the aroma of this coffee
speaks of pear and quince. Its bold, fruity,
tea-like character has an unusual brightness
in the fl avour that would perform best as a
fi lter coffee.
www.proudmarycoffee.com.au
PROUD MARYPanama Filter Roast
DAYLAN ISAIDi Bella Coffee
ROBIN FRIEDRICHSBlack Cat Coffee
PAUL HOLIDAYCoffee Education Network
ANDY FREEMANCoffeesnobs
STEVE MCGINNESSBeans Coffee Roastery
DANIELLE ROSSMerisant Australia – Equal
CHRISTINE COTRELLCoffee Education Network
OUR
55.COFFEE NOTES
54-55*.indd 55 25/11/12 6:55:42 PM
56-57jo**.indd 56 25/11/12 6:57:17 PM
ustin and his partners decided on
the Proaster 120 kg Batch Roast-
ing line that included a green bean
loader, destoner, afterburner and PLC
control system that is manufactured
by Taehwan Automation in Seoul, Korea. This
wasn’t an easy decision for Justin to make, given
that this would be the fi rst industrial installa-
tion of a Proaster line in Australia and so would
present certain challenges in relation to timing
and compliance for the local market. I also had no
experience with the brand other than what I had
seen at trade shows, so a quick trip to Korea was
organised to inspect the quality of the equipment,
as well as to nut out the viability of importing and
installing one into Australia for AESP. I was also
looking for a premium end range to add to our
roaster product portfolio, so fi gured this would be
a great opportunity.
Before going, I knew South Korea was a very
strong manufacturing country, given the success
of their car industry, so I was expecting quality
manufacturing processes. Sometimes this doesn’t
translate into quality food or beverage process-
ing equipment, so I was very interested to see
what other roasting companies were doing in the
market and the quality of the coffee they were
producing.
What I wasn’t aware of was how developed
their coffee market is. The Korean specialty coffee
market is booming. I was pleasantly surprised to
see cafés roasting in house and serving coffee in a
number of different ways. Although they are more
fi lter coffee oriented than Australia, if anything
they have on average more advanced palates
given they are less reliant on milk based blends
and seem to embrace the serving of single origin.
A lot of the cafés and roasteries I visited had walls
proudly displaying training certifi cates. I felt their
obsession with coffee rivalled ours and that I
could learn a lot from what they are doing in their
market. I was pleasantly reassured that this was
a culture that focused on quality, which was only
more evident when I visited a supermarket and
was amazed at some of the innovative packaging
they were using.
The larger scale roasters I visited all had ad-
vanced plant setups that were climate controlled.
These were factories as good as you would see
anywhere around the world. Quality control was
evident everywhere, and proper cupping and
sample procedures were in place in most estab-
lishments.
After seeing a few of the Proaster industrial
lines in action, I was convinced it was a quality
piece of roasting equipment, and the coffee re-
sults were as good as I had seen anywhere in the
market in the industrial sizes. I gave my opinion
to Justin, knowing that he had high expectations
given his background in working with Probat
roasting equipment. I think the deciding factor
for me was that Proaster started off in manufac-
turing food processing equipment, which to this
day is still a large part of their business. Some of
the equipment they produce is very complex and
requires expert knowledge in the food industry.
On visiting their factory, you could instantly tell
that the focus was as much on the quality of the
coffee and service, as on the quality of the manu-
facturing processes. For this project they also of-
fered a time advantage in being closer in location
to Australia, so manufacturing and shipping times
are greatly reduced. The timings were always
going to be tight for AESP so for new equipment,
this was a much faster option than Europe.
It was at the Golden Bean 2011 when I was first approached about assisting with the first large scale installation for Proaster in Australia. JUSTIN METCALF WAS MOVING AHEAD WITH A NEW COFFEE ROASTING BUSINESS venture with partners, as part of the company AESP. The roaster and plant setup
was integral to the business getting underway and timing, as always, would prove critical.
STORY BY MARK BEATTIE 57.
G E T SJ U S T I N
INSTALLING THE ROASTER
CONTINUED OVER
56-57jo**.indd 57 25/11/12 6:57:24 PM
In March of this year, it was full steam ahead
with the order, and there was much to do with
preparation for impending arrival. Justin and his
partners had secured a location in Knoxfi eld in
the east of Melbourne, so plans were drawn up
for the installation. To keep up with all the coffee
that would be roasted, AESP had also invested in
an Italian made Dolzan packing line. The plans
went back a forth a few times, as positioning of
the equipment was fi nalised. One key considera-
tion was the height of the industrial unit, which
was lower than most, but the Proaster 120 kg
line is quite high due to the connecting piping –
everything fi tted well in the end. Also considered
were the power and gas requirements to make
sure there was suffi cient supply and connec-
tions. This setup also required water connections
for safety sprinkler systems and compressed air
connections for the pneumatic valves and gates.
One of the most important things to consider
when setting up a roasting plant is the process
fl ow from where green coffee comes in and is
stored, to the roasting then packing and then
roasted coffee storage. A poorly laid out factory
can produce a lot of ineffi ciencies. This was one
of the key considerations taken into account with
the layout of AESP’s factory.
Australia’s strict gas safety standards are one of
the main diffi culties in getting roasting equip-
ment up and running. With every installation,
there needs to be the appropriate certifi cation,
and in this instance it would need to be through
Energy Safe Victoria. We had a lot of diffi culty
with trying to get the equipment modifi ed in Ko-
rea before arriving, due to the short time frames
and communication diffi culties with the company
that designs the burners and valve trains for
Proaster.
Parts were also an issue, as Korean companies
typically support local manufacturers, so we were
dealing with Korean burners and Korean valve
train components – most of which were not ap-
proved for use in Australia. We would typically do
this in our factory on the Gold Coast; however,
due to the size of the equipment, the only option
was to do it on site once it arrived. We ran into
further diffi culties when the gas installer com-
missioned to do the work in Melbourne sadly
passed away two weeks before the equipment
arrived. Luckily, we were able to arrange another
gas installer at short notice, but had missed some
valuable time in preparation for the commission-
ing work.
An army of three Proaster Engineers and
two from Coffee Roasters Australia, including
myself, came down for the installation, which
we planned to complete within 5 days. The
equipment arrived to the Port of Melbourne on
the 16th of July, in one 40 foot and one 20 foot
container. This presented us with our next chal-
lenge, as the location at Knoxfi eld could not ac-
commodate the 40 foot container for unloading.
Therefore, the decision was made to unpack the
40 foot container off site and have it delivered
loose. The 20 foot container was delivered to the
site earlier and was unloaded without incident. It
gave Justin a chance to polish up his forklift driv-
ing skills before the heavy equipment arrived!
Then the unpacked 40 foot container was de-
livered a couple of days later. It was then revealed
that some major damage to a critical component
had occurred during unpacking and transport.
The damage was to the mounting bracket for the
main drum fan impellor housing. Without this
fi xed, the system could not be run. To get one
remade and sent from Korea would have taken a
few weeks, which we didn’t have. Fortunately, I
was able to take it to a fabricator who was mak-
ing some other equipment for us and was able
do a favour and repair it within 2 days.
The assembly was completed in 4 days, which
was helped by the fact that all the connecting
fl ues were supplied with the equipment. Having
the Proaster Engineers present for the installation
was a huge help. During the assembly, numerous
meetings were held with the local gas contrac-
tor to sort through the compliance issues. This
was the most challenging part, as we had to sort
through the PLC control system and come up
with a gas safety circuit that would satisfy the
requirements of Energy Safe Victoria. We also
realised at the time that some additional electrical
modifi cations would be required to meet electri-
cal standards, particularly the additional earthing
of components. Unfortunately, we were not able
to test with gas at the end of the assembly, as the
UNLOADING THE TRUCKPROASTER TEAM IN ACTION
UNDER CONSTRUCTION
58.
58-59jo**.indd 58 25/11/12 6:58:03 PM
gas and electrical modifi cations needed to be done
and plans submitted to Energy Safe Victoria for pre-
approval. Also yet to be done was the main insulated
fl ue running off the afterburner.
In the end, it took another 3 - 4 weeks to fi nalise
the changes and get the approval from Energy Safe
Victoria. That being said, it is still a quick turnaround,
given this was the fi rst installation of this model in
Australia. Getting focused time from local contractors is
always hard, as they juggle numerous jobs. There were
some additional teething problems that were eventually
sorted. These included upgrading the gas meter to
compensate for a drop in line pressure and also chang-
ing the afterburner cowl to a less restrictive one.
The setup is impressive, and the coffee has been
great since the roasting began. The factory is in full
swing, roasting up to 10 tonnes per week. Last time
I was there, they had put in a hoist to speed up the
loading of the green coffee into the green bean loader,
and the cupping room was almost fi nished. This was
an exciting project from the beginning, for which I
am grateful to Justin and AESP for the opportunity. I
was so impressed with the quality of the equipment
and the service Taehwan Automation provided, that
we came to an agreement to act as their agents for
Australia.
The setup is impressive, and the
coffee has been great since the roasting
began. The factory is in full swing, roasting
up to 10 tonnes per week.
JUSTIN GETS
THE FINISHED PRODUCT
For more information on Proaster Roasters, contact Coffee Roasters Australia. E. [email protected]. www.coffeeroasters.com.au
58-59jo**.indd 59 25/11/12 6:58:13 PM
60-61 copy.indd 60 25/11/12 6:58:41 PM
sales@aromacoff ee.com.au | www.aromacoff ee.com.au | Phone: (02) 9693 1009
...knowing the grower makes all the difference.
Single Origin Espresso - Yirgacheffe Grade 1
Filter - Costa Rica
Decaf - Mexican Swiss Water (Latte)
Organic Espresso - Aroma Organic Signature Blend
Syphon - Yirgacheffe
Espresso - Cremaroma Signature Blend
ssos - Yirrgacheffrg fe Grade 1e Gradefee Originee Orig n EsprresEs s
import exceptional Award Winning coffee’s direct from the farmer to you. We continue on our quest to establish direct trade relationships with sustainable specialty coffee growers around the world.
m.au | www.aromacoff ee.com.au | Phone: (02) 9693 1009
Award winning coffee straight from the grower to the cup enhancing an exceptional coffee experience that most will ever have.
k g gg
Silver & Bronze medalistsat the 2011 and 2012 Golden Bean Awards
60-61 copy.indd 61 29/11/12 8:22:51 AM
Barista competitors quickly picked up on the benefits of a grind on demand grinder - not only for the extra flavour of the freshest ground coffee, but also the advantage of repeatability of dose with minimal waste.
Walk into almost any specialty coffee café, and you will see a gaggle of these grinders lined up next to the espresso machine. There are many grind on demand grinders available on the market, but they are not all the same.
In preparing for the 2012 World Barista Championships, I had the opportunity to get to know and make good friends with the Compak K10 Fresh grinder, and here are some of my thoughts.
GRINDING/DOSING:The Compak K10 Fresh is a large blade conical burr grinder. After a lot of experimentation and cupping with grinder shootout style comparisons, I have developed a strong preference for conical burr grinders for espresso.
My experience comparing fl at and conical burr grinders is that the espresso fl avour from a conical is consistently more complex and deep in both fl avour and structure, compared to the same coffee in a fl at burr. From a practical point, conical burr grinders have a larger window of adjustment when you are at or near the perfect grind size, while fl at burr have a very narrow window between too fast, too slow and just right.
COMPAKK10FRESHGRINDER
COMPAK K10 FRESH REPRESENTS TODAY’S COFFEE GRINDING: MAXIMUM QUALITY FOR THE MOST DEMANDING CUSTOMER.
62.
GRINDERR E V I E W
62-63jo.indd 62 25/11/12 6:59:03 PM
PRODUCT DESCRIPTION
The COMPAK K10 FRESH offers a number of state
of the art features, including: 3 different operating
modes, electronic display and a step-less grind
adjustment. The three grinding modes (automatic,
manual and two programmed timed shots) are
monitored and adjusted by the electronic display,
allowing you to pre-set the coffee dose down to a
tenth of a second. This gives the barista the ability to
reproduce the perfect shot time and time again.
SPECIAL FEATURES:
Electronic micrometric regulation control
Manual push button refi ll
Precision dosing
Adjustable fork height
ELECTRONIC FEATURES:
3 grinding modes
Total and partial coffee counter
Promotional message setting
Password protection
Confi gurable burr change warning
TECHNICAL SPECIFICATIONS
Product code: 2050976
Grinding burrs (mm): 68
Blade type: conical
Blade RPM: 325
Motor size (watt): 760
Standard bean hopper size (g): 1,900
Optional bean hopper size (g): 550
Dimension H x W x D: 660 x 210 x 380
Weight kg: 17
The large burr size provides the best chance of minimising heat build-up in the grinds over busy times (friction is unavoidable in the process of grinding, and this contributes to heat build-up over sustained peak periods). This grinder, as has become the current practice in serious high-end espresso grinders, includes a fan to circulate fresh air within the grinder body and assist in keeping temperatures more stable.
While I have heard many anecdotes of clumping with this grinder, my experience has shown it provides a nice fl uffy grind with a fantastically clean dose of coffee that falls straight into the handle with very little spill, spray or static … meaning all the coffee ends up in the handle, not on the bench.
The Compak K10 Fresh is one of the most consistent grind on demand grinders I have used. Over 15 handles, the weight variation was +/- 0.3 of a gram, which is very good, and from my experience provides a stable and predictable fl avour and shot behaviour from each handle. The grind time for me sits between 4.9 and 5.6 s from 18 g to 23 g dose (which is the range I normally sit). This is not the fastest grinder I have used, but it is only around 1 s per handle slower, and I think this slightly slower time assists in the tight dose variation seen from this grinder.
ADJUSTING THE GRIND:This grinder uses a knob on the side for refi nement and has a continual variable adjustment acting on the blade, with a worm gear allowing for an effortless and extremely precise grind. The grind setting is indicated with a scale on the LCD screen.
ADJUSTING DOSE:On the Compak K10 Fresh, the dose is adjusted by the simple process of altering the grind time. Press the desired dose button (single handle or double handle),
scroll through the time positions from left to right, then use the plus or minus button to increase/decrease. There is no need to hold anything down or wait for fl ashing etc. Grind time can be changed very quickly. The throat only holds around 1 handle worth of grinds, so grind change requires very little purge.
ERGONOMICS:The K10 Fresh is an easy to use grinder. The handle is at a good height, and the screen and all the buttons are easy to see and use.
BEST FEATURES:The conical burrs give outstanding espresso characteristics and consistency of dose weight for each shot. Every shot is very clean and delivers straight into the handle. It’s quick and easy to change the grind adjustment and time. The tall/narrow bean hopper also gives a consistent dose until very close to empty.
AESTHETICS:I have left this until last, because while this grinder is not an ugly duckling, it is not the prettiest grinder I have seen. Having said that, it is also the least important feature of a grinder in my opinion, and the excellent qualities outlined above make this grinder an outstanding choice if consistency and quality of extraction are important to you.
GENERAL COMMENTS:This is a fantastic grinder. In the important areas of grind, dose consistency and quality of espresso fl avour, the Compak K10 Fresh stands equal with any comparable conical burr grinder. The Compak K10 Fresh’s price point also makes it outstanding value for money.
CONTACT US:Disavè Espresso Equipment Suppliers,52 Gaine Road, Dandenong, South Vic 3195T. (03) 9702 7733W. www.disave.com.auE. [email protected]
2012 Australian Barista ChampionREVIEW BY CRAIG SIMON
THIS IS A FANTASTIC GRINDER. IN THE IMPORTANT AREAS OF GRIND, DOSE CONSISTENCY AND QUALITY OF ESPRESSO FLAVOUR, THE COMPAK K10 FRESH STANDS EQUAL WITH ANY COMPARABLE CONICAL BURR GRINDER.
GRINDERR E V I E W
NEW K10FRESH
RED SPEEDNOW AVAILABLE
WITHTITANIUM BURRS
63.
62-63jo.indd 63 25/11/12 6:59:13 PM
64-65jo**.indd 64 25/11/12 7:00:09 PM
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GREEN BEANS FROM
“ These farmers are from a timeless place - one in which their coffee growing is in cohesion with their way of life.”
AMAZING AROMA, ADDICTIVE TASTE
GREEENN BEB ANS FROM
Vanuatu
64-65jo**.indd 65 27/11/12 11:38:34 AM
Memories long forgotten can be brought back in an instant when you see, smell or hear something from your distant past. Cowbell 808, a café Design Portfolio (DP) recently completed in Surry Hills, can reactivate the memory bank,
TAKING YOU BACK TO A TIME LIKE NONE OTHER - THE 1980S.
Walking in the front door, you just may want to whip out your hair crimper, dust off
your double denim, choose a record and relive a little.
Sean and Lennie, the owners of Cowbell 808, had this mind when they approached DP to help design the ‘80s themed café. They were drawn to the era because of the happy teenage memories it evoked and their love of ‘80s music.
“It was just a really creative time,” says Lennie.
Having a strong concept or theme can be important to the success of a café, helping to differentiate it from the competition. For several years, new cafés have gone for an industrial look – especially in Melbourne and Sydney inner city zones.
By “industrial”, I mean a simple palette of materials – concrete, recycled brick, a bit of plywood – then throw in a few second-hand chairs, a couple of factory pendant shades and you’ve got a warm, inviting interior.
Unfortunately, when everyone’s doing something, even a fresh idea grows stale, and the now ubiquitous is fast approaching its use-by date. Cowbell 808 cleverly develops the industrial aesthetic, retaining elements so the design feels familiar, but drawing a layer of ‘80s references over the top.
This essentially only worked because the part of the decade Sean and Lennie are drawn to is the culture of ‘80s New York – grafi ttied subway trains, Hip Hop and street culture. It had a very raw, urban and edgy feel that melds well with the industrial look.
A major reference for how the design should look and feel was the cult ‘80s TV show 21 Jump St, which was about a bunch of cops that took over a church and turned it into their offi ce. Cowbell 808 is similar, except it’s a couple of café owners who took over an old convenience store and turned it into a café, with the feel of a New York subway.
The fi rst thing people see when entering the café is the graffi ti mural. Painted in the style of the time, it’s very New York Hip Hop
and quickly sets the scene, along with the subway tiles used on the walls. Apart from hearing the ‘80s music in the space, there are musical references everywhere. The front counter is lined with a shelf of Sean’s ever growing record collection, and space has been allocated on the walls for vintage boom boxes. To further create an ‘80s vibe, DP incorporated a wallpaper patterned with lightning bolts – a shape synonymous with the decade. All these elements make the space interesting and stand out.
The café opened in early August and customer reaction has been really positive, with people coming in just to “check out how cool it is”. Importantly, people are interacting with the space, choosing records to be played and sometimes even bringing their children in just to show them what a vinyl record looks like.
The space is also full of objects you can pick up and interact with, so each time there’s something new for customers to notice, whether it’s lego, the smurfs or the basketball
Cowbell 808, BOURKE STREET, SURRY HILLS
WONDERNOT A O
NE
HIT
BY ADAM BURNSCo-director of Design Portfolio
66.
66-67*jo.indd 66 25/11/12 7:01:06 PM
Adam Burns is a director of Design Portfolio. Design
Portfolio is an award winning company with over 25 years’ experience in retail and hospitality design. They
are a multi-disciplinary team that integrate retail
design, interior design, industrial design and
graphic design to create retail environments that improve your business.
ABOUT THE AUTHOR
hoop attached to a pole in the centre of the café.
“We didn’t choose [these bits of memorabilia] because they were cool; we chose them because we liked them,” says Lennie. “They are from our era and we relate to them, and the people who come in relate to them also.”
Interestingly, the café is proving to appeal to a wide range of clientele, from locals, business people and like-minded ‘80s drum machine fanatics, who understand where the name Cowbell 808 came from, to teenagers who weren’t even born in the ‘80s, but love the place’s energy.
The theme has also created a lot of buzz and media interest, with write ups on the café appearing on foodie blogs and a mention in The Sydney Morning Herald’s short black column in its fi rst week.
While there are a lot of café and restaurant trends at the moment (particularly the one for South American street food that just won’t go away), Lennie insists they didn’t pick the 1980s because it was trendy.
“We did it because it was our love and passion,” she says. Having a strong concept or theme can be important to the success of a café, helping to differentiate it from the competition.
This would be evident to anyone who’s spent time in Cowbell and really helps make the experience real. When you’re there, you can feel that sense of fun, which is really what the ‘80s was all about. Hang out in Cowbell at the weekend, and the busy space will be crammed with an assorted crowd, enjoying the friendly atmosphere, familiar tunes on the record player and delicious smells wafting across from the open-plan kitchen and the coffee machine.
The real difference is that they aren’t jumping on a bandwagon; they’ve created something they really believe in and the customers seem to really respond to that.
When Lennie and Sean were scouting for a café location, they had three vital criteria.
“We wanted it to be within a suburb that had a culture and would appreciate what we had to offer,” says Lennie. “We also wanted a suburb where we could be part of a community.”
Being part of a community is essential for Cowbell, as it has helped word of mouth spread and engendered repeat visits.
“We love the fact that we have lots of people coming back over and over again,” says Lennie. “And then they bring their friends back, they bring their parents back, their brothers back and we get to know about their lives.”
The 1980s theme has helped them achieve
this, because it so unique that people want to share the experience with others. Being part of a community has allowed the theme and the café’s reputation to travel more extensively by word of mouth.
So if you were to run with a strong theme or concept for your café, what would you go with? There are a lot of options to choose from, but to narrow it down, Lennie offers some great advice.
“If you are really passionate about something and it’s coming from the heart, then go with that,” says Lennie. “That’s what brings heart to a place and people often say they like coming here because there’s no attitude and there’s a great energy. You can’t buy that in a paint bucket. That comes when you really care about something.”
For more information and projects, visit: www.designportfolio.com.au
66-67*jo.indd 67 25/11/12 7:01:23 PM
68-69*jo.indd 68 25/11/12 7:01:56 PM
W ater fi ltration at that time was drop
in paper tubes, carbon only or
phosphate and carbon mixed. Some
believed that these products would make the best
cup of coffee, protect the machine and last six
months, no matter how much water went though
the fi lter. It was obvious that some education was
lacking, and we needed to reboot the industry
with new knowledge from the rest of the world.
Imagine if you were told of a car with a fuel
tank that would not empty for six months, no
matter how far you drive. You'd be asking the
dealer some pretty serious questions. But no one
seemed to be asking these questions about how
fi lters could assist in making great coffee, protect
your machine and last through months of use,
whether it was 100 or 100,000 coffees.
We started at the beginning, by educating the
industry to what fi ltration is and what it is they
had actually bought. BRITA Professional is the
most trusted brand of water fi ltration in Europe,
supplying more water to more coffee machines
than any other brand in the world, but still people
wanted to trial the BRITA system. Even more
worrying is that there are some cafés, roasters
and baristas in Australia that still believe adding
phosphate to the water is a good thing for your
coffee.
As I said, it’s been two and a half years, and
in that time thanks to the passion and pride
Australians have for coffee, BRITA Professional has
become the number one selling brand of water
fi ltration in Australia. So, now it's time for me to
move on. Yes people, I'm leaving Australia. Some
will rest easy and some will miss me, as I will miss
them.
My stay here has been stressful at times, but
such fun in an industry I love. I've met some really
interesting people, learnt a lot and made some
lifelong friends. The coffee industry in Australia is
truly second to non in the passion it carries for the
product and the beverage served. If you've never
thought of the remarkable product you serve, take
a moment now; this is an exceptional industry.
Australia should be very proud of the position that
is held on the world stage of coffee.
In 2013, the World Barista and World Brewing
Championships will come to Australia; it’s a
remarkable feat to have these championships
hosted here, and I'm pleased to say I'll be back to
see the show.
So what's happening at BRITA Professional
now that I'm moving on? I'm pleased to say that
we've found a fantastic guy to take over from
me, Tim Bonaguro. Tim has spent many years in
the coffee industry here in Australia working for
Douwe Egberts. Together with Dave Sayes, they
will continue BRITA Professionals’ goal to be a key
partner to the coffee industry here in Australia.
As for me, I'm off to do it all over again. In early
2013 I'll be moving to New York, to concentrate
on teaching the Americans about water fi ltration.
They also could do with a little more education.
If you've ever been to America, you'll know what
the coffee is like. Thankfully, in New York I will
be living just 10 minutes by cab from Toby's new
coffee venture in Williamsburg, where they even
serve vegemite on toast; I'll always be able to get
a great coffee and think of Australia, no matter
what.
A big thank you to all the people I have met
here whom I now consider to be good friends.
Thank you all for your help and support in
making life here on the rock a little easier and
for the loyalty and support you've given to
BRITA Professional in getting the quality of water
fi ltration in Australia up to international standards.
I would not have succeeded without you.
Remember to always ask your barista: "Is my
coffee made with BRITA fi ltered water?" If not,
you know who to call.
Steve Cosh M. +61 423 797 763
BY STEVE COSH
It was two and a half years ago on a sunny April day that I flew into Australia not knowing anyone or what to expect, as I’d never been here
before. But I had a plan to change the way Australians treated coffee. At that time, BRITA PROFESSIONAL WATER FILTRATION was not a
known brand name here, and I wanted to change that.
separate your cafe from the rest
1300 552 883www.volere.com.au
68-69*jo.indd 69 25/11/12 7:02:04 PM
P U L L M A N
C E L E B R A T I N G 1 0 Y E A R S
In mid 2002 Greg Pullman discov-
ered his shiny new coffee machine’s
built-in tamper was far too small.
Learning that no retro-fi t was avail-
able, he made one himself, and as an afterthought
dropped a quick email to the supplier advising he’d
machined up a perfectly-sized stainless steel retro-
fi t. The supplier promptly told some of his past
customers and a few orders rolled in. On December
13 2002, the fi rst of what became known as the
“Vanilla” tamper was shipped to a customer in
Victoria. There were expectations that sales of this
product could go as high as 40!
10 years later, more than 8000 individually num-
bered tampers have gone out worldwide as ‘Pull-
man’ tampers and demand is continuing to grow!
Pullman Tampers come in a range of styles,
colours and options, and can be manufactured to
suit any coffee machine! There’s the option of pur-
chasing replacement fi lter baskets for your machine
with the tamper so they can get the perfect size
before it leaves, or you can send your basket in for
measurement and custom sizing.
A lot has changed since 2002. The two original
Pullman Tampers (the ‘Vanilla’ and its brother the
‘Deluxe’) have been put out to pasture, having
been replaced by the Barista (2008) and the Nexus
(2011). But some things haven’t changed. Like,
how come a product that almost never needs
replacing has seen such strong demand? “I think
a lot comes back to the age-old formula of quality
and service, because I believe in treating others the
way I like to be treated. I don’t sell a product unless
I’m happy with it myself, and so long as I’m fussier
than my customers they’ll always be happy with
the product. I’ve experienced poor customer service
many times, so I ensure our customers are given re-
alistic expectations and kept in the loop if anything
goes awry. We ensure the quality is top-notch and
provide a range of options so customers can get
exactly the solution they want.”
So what makes a good tamper? “That’s a good
question”. “One of the key criteria with making
good coffee is repeatability, so as far as a tamper
goes, the two most important factors are that it’s a
good fi t in the fi lter basket, and that it allows the
barista to tamp evenly and consistently. We already
do custom sizing so point one was covered; but
when developing the Barista tamper I was surprised
to discover how many subtle details can make a big
difference on the second point”. Development on
the Barista tamper commenced in mid 2006 and
it didn’t reach market for another two years, but
in that time a lot was learnt about what makes a
good tamper. “Where the original Deluxe tamper
was designed for my own needs and for ease of
manufacture, the Barista tamper was built from the
ground up as a new project where its design and
performance were the key performance indica-
tors, not how much it cost to make and if I could
MORE THAN 8000 INDIVIDUALLY NUMBERED TAMPERS HAVE GONE OUT WORLDWIDE AS ‘PULLMAN’ TAMPERS.
PULLMAN TAMPERS70.
70-71 NEW PAGES.indd 70 29/11/12 10:45:01 AM
CURRENTLY AVAILABLE:
BRAZIL - special late harvest cup of excellence
Various micro lots of pulp naturals
KENYA - micro lot estate coff ee
ETHIOPIA - Guji winner best coff ee in Africa 2012 (EAFCA Taste of Harvest)
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E: [email protected] T: +612 8970 9961
Bringing direct trade coffee to Australiafor the past 12 years.
Direct trade artisanal produced green coff ee now available for sale to specialty roasters and budding home
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ever afford to sell it!”. “I literally started with a lump
of play-doh for the initial shape and used its basic
measurements to create a few ugly-looking tampers.”
These prototypes were then distributed to baristas at
one of Western Australia’s top espresso bars along
with feedback forms. Greg talked to the baristas and
read their feedback on the different prototypes, then
used this to create a new set of prototypes and the
process restarted, adding and removing fi rst slabs, then
pieces, and fi nally shavings of material until the shape
was perfected. The prototypes eventually travelled east
where feedback was gained from baristas in Victoria
and New South Wales. “I was surprised by some of
what I read - like that, contrary to accepted wisdom,
baristas didn’t actually want to be lugging half a kilo
of tamper around all day. But I was more surprised by
what appeared between the lines - while no-one explic-
itly said this, it was obvious that most people actually
wanted a balanced tamper! Up until then, tampers
were either light and soft solid aluminium, overly heavy
solid stainless steel, or the common combination of
a stainless steel base joined to a aluminium or wooden
handle, resulting in a bottom-heavy medium weight
unit. So putting everything together the tamper had to
be extremely comfortable over many hours of use, be
able to cater for a range of hand sizes, be balanced,
extremely strong yet fairly light and come in a wide
range of colours.
It was hard work creating a tamper to meet that
specifi cation but the Barista ended up ticking all the
boxes. The base remained stainless steel but was hol-
lowed out to make it lighter. The space was fi lled with
a rubber insert with just enough give to add comfort
without sacrifi cing control. Removable spacers were
added between the base and handle to provide a range
of handle heights. And fi nally the handle materials
were chosen to ensure as balanced a tamper as pos-
sible. The tamper received critical acclaim and many of
the lessons learnt went into the design of the Nexus
tamper. Between the two products, Australia’s got
plenty to choose from!
In an age of cheaper and cheaper imports, it’s a
breath of fresh air to learn Pullman Tampers are com-
pletely, 100% made in Australia - design, manufacture,
assembly, checking and dispatch are all done locally
using top-quality Australian components and local
labour, ensuring the money stays here in Australia. “I’ve
never been happy with the workmanship I’ve seen from
Asian tamper manufacturers”. “The price is excep-
tionally cheap, but quality and performance are more
important to us than fi ghting to be the cheapest. Apart
from keeping the profi ts in Australia, local manufacture
means I can maintain a close relationship with all our
suppliers and any problems can be resolved with a
quick trip across town”.
Greg says the creativity’s not exhausted yet and there
are some new ideas he’s working on. If it’s anything like
what’s already been, they’ll be worth waiting for!
www.coffeetamper.com.au
In an age of cheaper and cheaper imports, it’s a
breath of fresh air to learn Pullman Tampers are
completely, 100% made in Australia - design,
manufacture, assembly, checking and dispatch
are all done locally using top-quality Australian components and local
labour, ensuring the money stays here in Australia.
70-71 NEW PAGES.indd 71 29/11/12 10:45:18 AM
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From Crop to Cup...We Know Coffee.1800 332 163
www.dibellacoffee.com
Does your coffee supplier...
Sell water?
Offer soft drinks?
Distribute cheese and deli products?
Deliver ice-cream?
Deal in oils?
...we don’t!
We specialise in coffee and
customer service.
From Crop to Cup...We Know Coffee.1800 332 163
www.dibellacoffee.com
Does your coffee supplier...
Sell water?
Offer soft drinks?
Distribute cheese and deli products?
Deliver ice-cream?
Deal in oils?
...we don’t!
We specialise in coffee and
customer service.
From Crop to Cup...We Know Coffee.1800 332 163
www.dibellacoffee.com
Does your coffee supplier...
Sell water?
Offer soft drinks?
Distribute cheese and deli products?
Deliver ice-cream?
Deal in oils?
...we don’t!
We specialise in coffee and
customer service.
From Crop to Cup...We Know Coffee.1800 332 163
www.dibellacoffee.com
Does your coffee supplier...
Sell water?
Offer soft drinks?
Distribute cheese and deli products?
Deliver ice-cream?
Deal in oils?
...we don’t!
We specialise in coffee and
customer service.
From Crop to Cup...We Know Coffee.1800 332 163
www.dibellacoffee.com
We specialise in coffee and
customer service.
Does your coffee supplier...
Sell water?
Offer soft drinks?
Distribute cheese and deli products?
Deliver ice-cream?
Deal in oils?
we don’t!
Does your coffee supplier...
Sell water?
Offer soft drinks?
Distribute cheese and deli products?
Deliver ice-cream?
Deal in oils?
...we don’t!
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We have been
working closely
with this group
of coffee ma-
chine specialist, Disave for the
last few years and would like to
highlight this champion business
to a national audience. Disave is
all about its owners Paul, Dean
and Emma Slade who run this
complex espresso manufactur-
ing, repair and machine import-
ing business from their South
Dandenong location.
Most people would remember
Disave as Expobar Australia,
which was the mainstay of this
business for many years as the
favoured imported coffee ma-
chine. Dean and Paul bought the
business 3 years ago from their
father John who has now retired
and has followed his passion
for farming. The Slade family
has been in the coffee machine
business since the early sixties
with Dean and Paul’s grandfa-
ther Henry who was a repairman
for the old lever machines in the
market around Melbourne at
that time. Later in his career he
started manufacturing Australian
made machines like the Sputnik
and an Australian built Pavoni.
The company has just un-
dertaken some major expan-
sions in constructing a purpose
built warehouse, showroom
and training room in South
Dandenong. The team has also
purchased the company 9Bar
Espresso Services, a national
espresso equipment service
business.
One of the major points of
difference the Disave business
can boast is that they actually
also hand build custom coffee
machines and their best known
brand for this is the Ruggero.
They now build around 250 of
these specialist machines each
year for the Australian and
export market. The Ruggero
has been specifi cally designed
for the busy Australian café and
comes in a range of confi gura-
tions from high group multi-
boiler machine with any special
paint work the customer desires.
The Ruggero has been the cho-
sen machine for the last 3 years
at Café Biz and the Golden Bean
Roaster Competition.
Disave also has another few
exciting elements to the business
that we only just recently found
out during a visit to the factory.
They now manufacture a range
of commercial knock tubes that
are used in many cafes through-
out Australia, and they also run
a successful spare parts business
called Espresso Bits. Espresso
Bits wholesales direct to service
technicians around the country.
We would like to congratu-
late the Slade family for their
contribution to the Australian
café industry with their modern
and innovative business Disave.
Role model businesses like this
give our industry strength to be
world leaders in what we do. It’s
also nice too see three genera-
tions of a family stay in the same
trade and keep growing through
different time periods and
maintaining success with smart
business decisions.
CAFÉ PEOPLE
Cafe
Café Culture would like to showcase an outstanding group of café industry people this edition.
DEAN , EMMA AND PAUL SLADE
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74-75***.indd 75 25/11/12 7:13:05 PM
Stow Away IPA is truly a unique drop. Full of character, this beer stands its ground with robust malty ß avours and earthy ß oral aromas, from dry hopping with English Fuggles. Rich and golden in colour, it boasts a feisty bitterness with a lingering crisp Þ nish.Other food matching ideas: rich gamey dishes, duck, spicy Indian cuisine.
BEER MATCH
Stow Away India Pale Ale 5.6%ABV
Panini:
• 100 g tamarind (imli)
• 250 g fresh mint (pudina)
• Pinch asafoetida (hing)
• 1 tsp roasted cumin powder (jeera)
• 1 tsp rock salt (kala namak)
• ½ tsp black pepper powder (kali mirch)
• 2 tsp jaljeera powder, plus extra to serve
• Salt to taste
Puri (golgappa)
¥ 2 cups semolina (suji)
¥ ½ tsp salt (namak)
¥ 100 g oil
Filling
¥ 4 potatoes (alu)
¥ ½ tsp salt (namak)
¥ 1 tsp red chilli powder (lal mirch)
Soak the tamarind in 1
cup of water for 2 hours.
Using your hands, mash and
remove the seeds. Strain the
pulp and set aside.
Grind the mint in a mixer.
Place 5 cups of water in a
container.
In a bowl, combine the mint,
tamarind pulp, asafoetida,
roasted cumin powder, rock
salt, black pepper powder
and jaljeera powder.
To make the puri, mix the salt
and oil with the semolina.
Using your hands, knead
until a hard dough forms.
Cover with a wet cloth and
set aside for 2 hours.
Divide the dough into small
balls. Roll out into small discs.
Heat oil in a frypan over high
heat. Fry the puri on both
sides for 3 minutes or until
brown.
To prepare the Þ lling, cook
the potato in a saucepan
of boiling water. Drain and
mash. Mix in the salt and red
chilli powder.
Make a hole in the centre
of each puri. Fill with potato
mixture and dip in extra
jaljeera powder.
PURI PUFFS WITH CHAAT MASALA AND TAMARIND SAUCE
INGREDIENTS METHOD
With the almost endless variety of beers available today, itÕs possible to Þ nd a beer to suit every occasion, every mood, and most importantly, every food. In fact, one of the most enjoyable aspects of beer is the pleasure to be found in pairing it with a great meal.CafŽs can implement some creative ideas, with less than six beers in their repertoire. Here is one example from the James Squires Brewery of how you can make this work in your cafŽ.
Beer and food is a great match, but with the popularity of cool refreshing lagers in our part of the world, beer has been most commonly associated with casual eating and pre-dinner drinking. But ... beer is a versatile drink.
FOODBEER
AND
T H E P E R F E C T M A T C H
76.
RECIPE DEVELOPED BY PETER KURUVITA FOR SBS “SPICE TRAIL”.
76-77jo.indd 76 25/11/12 7:14:39 PM
76-77jo.indd 77 25/11/12 7:14:56 PM
From lip–smacking sandwich deliciousness to fine dining finesse and delicacy, embrace
the underrated and underutilised beef cuts; the Masterpieces, and push the boundaries
of your own creativity. The almighty Chuck is broken down into its basics- the Neck,
boneless Rib meat, the Chuck Roll, and the Chuck Eye Log. The maverick of the carcase,
the Skirt, also stars. The Masterpieces are a way you can improve plate costs and offer
something new and exciting to your customers that will really deliver on flavour.
Talk to your wholesaler about the latest Beef Masterpieces™ or visit www.chefspecial.com.au/masterpieces to find out more.
78-79**.indd 78 25/11/12 7:15:20 PM
78-79**.indd 79 25/11/12 7:15:25 PM
Its coarse grain means the skirt is perfect for marinating. The meat fibres are very porous, yet firm enough to ensure the meat
won’t collapse while marinating and during subsequent cooking.
SKIRT STEAK
80-81jo** bron.indd 80 25/11/12 7:17:17 PM
Following on from the Brisket covered in
issue 30, the MLA now brings you the
Masterpieces beef skirt cut!
The Skirt: is an extremely versatile cut of
meat. Relatively long and ß at, it has a coarse grain
running across the entire muscle. This coarse grain
means the skirt is perfect for marinating, as the
meat Þ bres are very porous, yet Þ rm enough to
ensure the meat wonÕt collapse while marinating
and during subsequent cooking. These features
have made it one of the stars of Mexican cuisine, in
particular in their Carne Asada.
Here, the skirt is marinated in savoury ß avours
including lime juice, coriander and chilli and then
grilled and sliced across the grain for wrapping in
tortillas. The skirt is perfect for slow cooking and
ÒpullingÓ (shredding) for burritos.
Skirt steak is the cut of choice in the Dominican
Republic and Puerto Rican churrasco, where it is
cooked on a barbecue grill. The Chimichurri sauce
is optional, since the meat is very savoury with
just a slight hint of sea salt that is sprinkled over
during cooking. In Puerto Rico, it is also customary
to replace Chimichurri sauce with Pique Criollo
(made from the Caballero and Habanero chillies
with pineapple) or Ajili M—jili sauce (coriander
and chillies), an essential element of Puerto Rican
cooking. Skirt is also used when making Cornish
pasties and Bolognese sauce and is frequently used
in Asia as one of the most popular cuts of beef for
stir frying.
In the US, the skirt is widely used in Tex-Mex
cooking and is the star ingredient in fajitas. It also
adds a fantastic texture to gourmet hamburger
patties.
As a steak, this cut is best cooked at medium-
rare; it doesnÕt perform if cooked any longer. If
youÕre serving the skirt as a steak option, carving
across the grain for plating will ensure the best
eating experience.
Grill: Ensure the steak is at room temperature
before cooking. Season and cook over a grill or
pan on high heat, turn once only. This cut is best
cooked at medium-rare; it doesnÕt perform if
cooked any more.
ItÕs important to make your customers aware of
this. If youÕre serving the skirt as a steak option,
carving across the grain for plating will ensure the
best eating experience. Choosing a marbled piece
of skirt will contribute to the juiciness and ß avour of
this cut when served as a steak.
Slow Cook: A marbled piece of skirt will perform
extremely well under slow-cooking conditions.
Bring the skirt to room temperature before cooking.
As this cut is quite Þ brous, itÕs essential to retain
moisture in the meat by using a low temperature
during the slow
cooking process.
Marinating the skirt
overnight in an acidic liquid
such as lemon or lime juice will help
tenderise the meat. After slow cooking, the
skirt can be shredded with a fork. The meat can
then be used in many ways, including sandwiches,
salads and burritos.
Stir Fry: Slice the skirt across the grain into thin
pieces or strips for stir frying or quick grilling. The
maximum thickness for stir fry pieces is about 6mm.
Who is Meat & Livestock Australia? Meat &
Livestock Australia (MLA) is a service company that
invests in marketing and research and development
on behalf of its 47,500 beef, lamb and goat farmer
members. Our role within foodservice is to bridge
the gap between farm and kitchen by providing
chefs with information and inspiration on red meat.
To get your FREE copy of the latest Beef Masterpieces
brochure, go towww.chefsspecial.com.au/
masterpieces
THE UNDERRATED AND UNDERUTILISED BEEF MASTERPIECES ARE SET TO WONDER AUSTRALIAN CHEFS ONCE MORE.
In the last issue of Café Culture magazine, Meat & Livestock Australia (MLA) started a red meat revolution by introducing the Masterpieces series, with the goal of providing chefs with inspiration to master underused and underrated cuts of beef and lamb.
81.
CHILEAN CHARCARERO SANDWICH WITH PEBRE
SANDWICH
¥ 4 good buns (Turkish bread works well)
¥ 2 thick slices tomato for each sandwich
¥ Guacamole
¥ Thin sliced cooked green beans
Lightly toast buns, spread Guacamole
onto buns, add tomato slices and beans
top with thin slices of the beef, spoon
the Pebre over the beef.
PISCO SOUR
¥ 3 parts Pisco (Chilean Brandy
made from Muscat grapes)
¥ 1 part simple syrup
¥ 1 part lime juice
¥ 1 egg white
¥ Ice cubes
Mix the pisco, lime juice, simple
syrup, and egg white in a
cocktail shaker. Add ice to Þ ll,
and shake vigorously.
*Pebre can also be used as a condiment for grilled beef or lamb (asado or BBQ cooking). Serve with a beer or a pisco sour.
PEBRE
¥ 1 large bunch coriander
¥ 3 spring onions
¥ 3 cloves garlic
¥ 2 jalape–o chillies
¥ ½ cup Þ nely chopped tomatoes
¥ ¼ cup red wine vinegar
¥ ½ cup olive oil
¥ Salt and pepper to taste
Finely chop coriander, onions, garlic, chillies. Mix
together with tomatoes, vinegar, oil and seasoning.
BEEF
¥ 1 kg good quality skirt steak
¥ 1 clove garlic, Þ nely chopped
¥ 1 tablespoon olive oil
¥ ¼ teaspoon paprika
¥ ½ teaspoon ground cumin
¥ ¼ teaspoon dried oregano
¥ 1 teaspoon lime juice
Combine all ingredients except
beef, marinate beef in mixture,
massage well and refrigerate for
at least 4 hours. Season beef
with salt and pepper, grill or BBQ
steaks to medium, rest while
assembling sandwich.
RECIPE BYRARE MEDIUM: The ChefÕs journal of Australian beef, lamb & goat is available FREE [email protected]
MAKES 4 PORTIONS
80-81jo** bron.indd 81 25/11/12 7:17:22 PM
CAFÉ CULTURE RECIPES82.
INGREDIENTS• 1 Ingham Smoked Redgum
Turkey Double Breast
• 10 beetroots (medium size)
• 125 ml extra virgin olive oil
• 80 ml maple syrup
• 20 ml sherry vinegar
• ½ tbsp tarragon
• Salt & pepper to taste
SMOKED TURKEY WITH BEETROOT SALAD
METHODWrap beetroot individually in
aluminium foil and bake in the
oven until soft in the centre. Leave
to cool, take the foil and skin
of and cut into eighths. Mix oil,
maple syrup, vinegar, tarragon
and seasoning in a bowl add the
beetroot and toss. Place beetroot
on to serving platter and top with
sliced Ingham Smoked Redgum
Double Breast.
Serves 4.
INGREDIENTS• 1 Ingham Oven Roasted Supreme
• 1½ loaves sourdough bread (sliced)
Roasted Tomatoes:
• 5 Roma tomatoes (cut in half)
• ½ tbsp thyme
• 10 ml olive oil
• Salt to taste
• 20 g sugar
Basil Pesto:
• 2 tbsp basil
• 120 g pine nuts
• 300 g Parmesan cheese (grated)
• 500 ml extra virgin olive oil
• Salt & pepper
METHODRoasted tomatoes: place the
Roma tomatoes on to a baking
tray.
Season with thyme, salt, sugar
and olive oil and bake on a low
heat in the oven until cooked.
Pesto: place basil, pine nuts
and parmesan cheese in to a
food processor, drizzle in the
oil and season with salt and
pepper. Assemble sandwich by
placing Ingham Oven Roasted
Supreme on to the bread
and topping it with roasted
tomatoes and pesto.
TURKEY SUPREME ON SOURDOUGH
A selection of recipes from Ingham using
TURKEY
Trust Ingham to provide the foodservice industry with interesting takes on classic recipes. For more great recipe ideas, visit WWW.INGHAMSFOODSERVICE.COM.AU
82-83*jo**.indd 82 25/11/12 7:18:04 PM
www.inghamsfoodservice.com.au
No hassle, no fuss - just slice and serve!
Oven Roasted Half Breast I 7770100
Why waste time and energy cleaning, marinating and baking turkey from scratch, when Ingham Oven Roasted Turkey Half Breast comes fully cooked, delicately marinated and packed with flavour? Simply slice and it’s ready to serve - ideal for sandwiches, wraps, foccacia and salads. Also in the range is the Sweet Herb and Mustard Turkey Half Breast. With a delicious herb and mustard rub, this product makes a fantastic addition to any light meal option. So, for the great taste of quality turkey without the hassle and labour of preparation... Inghams has the answer.
For more information or a product sample, call your friendly Inghams representativeQLD 07 3380 4400, NSW 02 9826 4932, VIC 03 5971 3200, SA 08 8280 6666, NT 08 8988 1076, WA 08 9441 4200, TAS 03 6369 0200
82-83*jo**.indd 83 25/11/12 7:18:11 PM
For quite some time now, Sydneysiders
have been able to satisfy their sweet
tooth with treats from Adriano’s Syd-
ney stores – his two patisseries in Balmain and
Manly, The Star at Pyrmont, and Café Rozelle.
When deciding on the best location for his
latest retail venture, pâtissier Adriano Zumbo
decided it was time he reached into Sydney’s
eastern suburbs, an area he once lived.
Adriano’s new shop is due to open in Waver-
ley later this month.
As most already know, Adriano is no ordi-
nary pâtissier. His creations are unique in con-
cept and execution. In his pursuit of mastering
the art of pastry, he has trained and worked
both in Australia and France. He takes his in-
spiration from the world around him and uses
unlikely ingredients to tell a big story through
the luscious treats he creates.
Adriano’s Waverley shop will continue the
Adriano Zumbo tradition.
“The space itself is quite cosy; the intention
is for people to stop in and grab something de-
licious to take away,” Adriano explained. “Few
people seem to have time to stop and sit these
days; life almost seems too busy for that.”
The cabinets will be fi lled with a selection of
tarts, pastries, breads and of course, Adriano’s
delectable macarons. These will be comple-
mented by a full range of beverages, including
Mocopan coffee.
“Our partnership with Mocopan is only
reasonably new,” Adriano explained. “For us it
isn’t just about serving a good coffee blend; it’s
also about the relationship.
“I feel like the Mocopan team is on the
same page as us. As a company, they’ve been
around for a while, but they continually try to
improve their coffee and stay relevant, just as
we do with our products. Together we are go-
ing places and delighting consumers.”
Adriano’s new shop is located at 24 Arden
Street, Waverley. For the past 30 years, the
building has been home to White’s Cakes – an
institution to many locals in the area.
84.
Life’s about to get VERY in Waverley.
84-85**.indd 84 25/11/12 7:20:07 PM
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84-85**.indd 85 25/11/12 7:20:16 PM
Milkshake Mixers
Shaking it upthis summer
Australian Made Australian OwnedBuilt to Last- -
Roband Milkshake Mixers feature the unique and innovative Saturn Beater producing extra fluffy shakes using minimal ingredients.
A must-have tool for cafes and fast food outlets.
Manufactured by:For your nearest Authorised Dealer contact us on: t. (02) 9971 1788 e. [email protected]
86-87*jo**.indd 86 25/11/12 7:20:42 PM
Environmental claims are used to promote
environmentally friendly attributes of a
product, but do all of them mean less harm
to the environment? For example, polylactic
acid (PLA) is used as a compostable lining for
paper cups and is produced from renewable
fuels such as corn or sugarcane. This makes it
seem like a green alternative for consumers.
The fact is that cups lined with polylactic acid
can only be composted in high-temperature
commercial composting facilities, of which,
there are few in Australia. That’s why we have
focused on producing an Australian made
cup and lid combination that can biodegrade
naturally in a landfill. Our takeaway coffee
cups are made from paper, with less than
5% comprising plastic lining. Our lids now
use an organic additive that helps the plastic
to biodegrade. When sipping your next coffee
have a think about its origins, and ask the
manufacturer some tough questions. It will help
you make informed decisions, and encourage
the industry to produce better alternatives.
HOW GREEN IS YOUR TAKEAWAY COFFEE CUP
For more information, visit goecopure.com
Now with:
Biodegrading Additive
OfOfOfO fififificicicicialalla CCCupup SS Spopoponsnsnssorororors s s s ofofofo 2000000000000121212121212121212111OO 222222f 222222222
86-87*jo**.indd 87 25/11/12 7:20:50 PM
eople are abandoning restaurants in
droves for the more wallet friendly food that is
created in spaces that are akin to a welcoming
home kitchen, the local café. Perhaps it is an
economic choice, but you could also argue it is
simply for good wholesome food and beverages
done properly.
Often you will fi nd small local café kitchens
helmed by top quality chefs, drawn from the
high pressure of the fi ne dining scene for the
lifestyle choice of daylight hours. One exam-
ple of this is Proud Mary’s Head Chef, Kayne
Mordini, who harks from a pedigree that has
seen him work in fi ne dining, bistros and under
former chef of the year and French Bistro master
Gwenael Lesle. Mordini’s fresh take on food with
a Mediterranean infl uence from his upbringing is
as much about fl avour as it is about hunting out
the best regional produce he can and serving it
up to his customers.
Through Mordini’s command, fresh sea-
sonal fruit and vegetables feature on the menu
throughout the year, from rich growing regions
such as the Macedon Ranges, Daylesford,
Gippsland and the Yarra Valley. Hand picked
wild mushrooms from (understandably) secret
forests throughout Victoria serve as a treat dur-
ing autumn, and Berkshire pork from McIvor
Farm north of Melbourne is an all year round
accompaniment.
Developing long-term relationships with pro-
ducers and actually spending the time to learn
their practices mean that cafés can provide their
customers with products they truly understand.
With this knowledge and shared passion comes a
certain responsibility to extend it to the customer,
to help them appreciate the quality of the food
they are eating. Then, it is with this in mind that
cafés can aim to continuously seek new ways of
presenting this knowledge to their customers.
Proud Mary is known around town for their
passion for coffee, but behind the doors you will
fi nd a coffee temple with an ethos that also ex-
tends that passion to its food offerings. The Age
Good Café Guide 2012 winner works hard to
provide its customers with top quality, inventive
coffee and food without the high-end price tag.
Owner Nolan Hirte is dedicated to doing
things properly ... fresh, local, seasonal food
made well, served with fresh juices, single estate
teas, and of course, carefully sourced and crafted
coffee. It is a mantra that is easily seen by the
customer, a testament to the transparency of
product origin and dedication to education
found throughout the business.
Hirte operates on social development philoso-
phies throughout his whole business. By engag-
ing directly with the farmers that supply Proud
Mary and making a commitment to develop
long-standing relationships, he is able to support
these farmers and their families through respect-
ful and ethical trading practices. This relationship
not only benefi ts the farmers, but also his com-
munity, the Proud Mary customers.
CAFÉ FOOD HAS GONE FAR BEYOND THE SIMPLE, UNINSPIRED BREAKFASTS OF OLD. IN THE MODERN
CAFÉ, PROVIDING CUSTOMERS WITH THE CHOICE OF QUALITY HOUSE MADE OR LOCALLY PRODUCED
PRODUCTS THAT HAVE A REAL TANGIBLE ORIGIN IS AN ESSENTIAL INGREDIENT.
Developing long-term relationships with producers and
actually spending the time to learn their practices mean that cafés
can provide their customers with products they truly understand.
88.
FROM
BY LUCY WARD – PROUD MARY
88-89*jo.indd 88 25/11/12 7:21:41 PM
88-89*jo.indd 89 25/11/12 7:21:52 PM
There has been signifi cant growth in
the number of products and services
that claim to be sustainable, but it’s
not easy being green.
So instead of reducing the environmental
impact of their products, some companies utilise
marketing tools that simply make their products
appear to be a more sustainable option. This
practice is called greenwashing, and it’s likely doing
more harm to the environment than good.
Greenwash is one of the biggest threats to
the progress of corporate sustainability. The
problem should be a concern to all companies,
because even if your company is not singled out,
greenwashing by your competitors hurts your
industry.
The more companies are seen as greenwashing,
the less likely customers are to trust
environmentally related claims in general, and
this impedes consumers from understanding the
impacts of their purchasing decisions, as they
struggle to differentiate between valid and invalid
claims.
Some companies proactively invest in
environmentally conscious action, while others
focus on claims.
General claims, such as “green,”
“environmentally friendly,” or “eco-safe,” “100%
biodegradable” and “degradable” imply an array
of both wide-ranging and specifi c benefi ts and can
be misleading without proper qualifi cation.
Some companies are guilty of misguided
Greenwash; these are companies that have
taken action to improve the environmental
performance of their products and processes
but are unable to communicate their efforts
effectively. These companies may be making
sweeping generalisations in their claims to try to
sound “environmentally friendly”. To remedy this,
they should focus their messages on key impacts
backed up with data.
Other companies produce unsubstantiated
Greenwash. At fi rst glance, these companies
seem to be doing the right thing and provide
data to back up their claims. However, on deeper
investigation it becomes apparent that the claims
are misleading and the supporting data is either
not relevant or unqualifi ed. False efforts will
eventually be uncovered as the public becomes
more educated and sensitive to greenwash, and it
is only a matter of time before these businesses’
real motives are exposed.
In cases where a company claims that they are
“green,” but does not have any evidence to back
up this claim, much work needs to be done for the
company to become an effective environmental
communicator. They could rectify this by investing
in research that uncovers the environmental
impacts of their operations and products and
then develop, implement and communicate their
environmental strategy.
To be an effective environmental communicator,
businesses should strive for total transparency and
honesty. By viewing sustainability as a journey,
they should continually look at ways of reducing
the environmental impact and improving the social
performance of their products and operations,
whilst effectively communicating their efforts so
that consumers clearly understand the impacts
and other businesses look to these companies for
leadership.
The United States Federal Trade Commission
recently released guidelines to curb Greenwash
marketing. Whilst they cover a wide range of
misleading claims, the following terms have
Australian consumers confused.COMPOSTABLE:
Marketers who claim a product is compostable
need competent and reliable scientifi c evidence
that all materials in the product or package will
break down into – or become part of – usable
compost safely and in about the same time as the
materials with which it is composted.
Marketers should qualify compostable claims
if the product can’t be composted at home safely
or in a timely way. Marketers also should qualify
a claim that a product can be composted in a
municipal or institutional facility if the facilities
aren’t available to a substantial majority of
consumers. DEGRADABLE:
Marketers may make an unqualifi ed degradable
claim only if they can prove that the “entire
product or package will completely break down
and return to nature within a reasonably short
period of time after customary disposal”. The
“reasonably short period of time” for complete
decomposition of solid waste products is one year.
Items destined for landfi lls, incinerators, or
recycling facilities will not degrade within a year,
so unqualifi ed biodegradable claims for them
shouldn’t be made.
SUSTAINABILITY IS A HOT TOPIC AT THE MOMENT and business owners and consumers are all trying to do their part.
ENVIRONMENTAL IMPACTOF GREENWASHING
BEINGI T ’ S N O T E A S Y
90. BY RICHARD FINE
90-91*jo.indd 90 25/11/12 7:23:08 PM
1. FLUFFY LANGUAGEWords or terms with no clear meaning. Marketers
should not make broad, unqualifi ed general
environmental benefi t claims like “green” or
“eco-friendly”. Broad claims are diffi cult to
substantiate, if not impossible. Marketers should
qualify general claims with specifi c environmental
benefi ts. Qualifi cations for any claim should be
clear, prominent, and specifi c.
2. GREEN PRODUCT VS. DIRTY COMPANYSuch as effi cient light bulbs made in a factory that
pollutes rivers.
3. SUGGESTIVE PICTURESGreen images that indicate a (unjustifi ed) green
impact (e.g. fl owers blooming from exhaust pipes).
4. IRRELEVANT CLAIMSEmphasising one tiny green attribute when
everything else is not green. Claiming “Green,
made with recycled content” may be deceptive if
the environmental costs of using recycled content
outweigh the environmental benefi ts of using it.
5. BEST IN CLASSDeclaring you are slightly greener than the rest,
even if the rest are pretty terrible.
6. JUST NOT CREDIBLE“Eco friendly” cigarettes, anyone? “Greening” a
dangerous product doesn’t make it safe.
7. JARGONInformation that only a scientist could check or
understand.
8. IMAGINARY FRIENDSA “label” that looks like third party endorsement –
except that it’s made up.
9. NO PROOFIt could be right, but where’s the evidence?
10. OUTRIGHT LYINGTotally fabricated claims or data.
References: U.S. Federal Trade Commissions
“Marketing Guides.” business.ftc.gov.
SPOTTING THE SIGNS
OF GREENWASHIn the “U.K. Guide to Greenwash”, Futerra
conducted an analysis of online, print,
broadcast, and in-person communication
to distill 10 signs of greenwash. The signs
are intended to enable consumers to spot it,
companies to avoid it, and others to prevent it.
DON’T BECOME A VICTIM OF GREENWASHING
Nice,Ice Baby!
BEINGI T ’ S N O T E A S Y
91.
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94.
Holm Café, the newest café
to grace Victoria Street, Potts
Point’s famous eat street. Holm
café is the creation of husband
and wife team Emma and Daniel
Luxeford. This duo is famous for
their other Victoria street iconic
business, Doughboy Pizza, which
has created a loyal patronage of
foodie followers. Daniel has looked
back at his family roots to Sweden,
where his mother was born, and has
themed his café menu around some
Scandinavian favourites. He told me
he has been experimenting in the
basement kitchen with a range of
cured fi sh dishes and other Swedish
delicacies to serve daily in the café.
Local café patrons are loving the
evolving menu and fresh baked daily
offerings scattered through this cosy
little space.
Coffee Alchemy has helped the
team at Holm Café with their coffee
system and designed a blend to suit
this side of the city. The nice new
La Marzocco on the workbench
gets a good morning workout, as
newcomers discover this hole in the
wall espresso bar.
Emma has a good eye for design,
and the café has a rustic Northern
European feel with lots of wood and
glass. Fresh fl owers in jars around
the small café make it feel warm
and homely. The space is very small,
and most of the seating is street
frontage but is well shaded by the
established Victoria Street treescape.
Potts Point and Kings Cross is
becoming the new coffee Mecca in
Sydney, with the back streets and
hidden lanes becoming an adventure
route for coffee snobs and foodies
alike. Victoria Street is a road full of
great architecture and is home to
the beautiful Sydney terrace houses.
Once famous for cheap backpacker
joints, now restaurants and cafés are
the latest attraction.
So just like Swedish Dorothy said:
“There’s no Place Like Holm”.
The latest project for David and
Zoe Makin, with business partners
Adam Mariani and Matt Lewin, who
have started a new café called The
Petty Offi cer in the trendy suburb of
Albert Park. The café was only two
weeks young when we called in and
was already drawing in the crowds.
The young staff were bright and
attentive, which complemented the
well prepared Axil Coffee roasted
by Zoe Makin. The Petty Offi cer
also offered a range of fi lter coffee
through the Über Boiler, and the
single origin espresso is changed
daily.
The Petty Offi cer has an impressive
food menu with an all day breakfast,
which included spicy baked eggs
with goat’s feta and hazelnut
dukkah. I went for the corn, zucchini
and mint fritter with a Bloody
Mary salsa and crème fraîche.
Lunch selections include braised
short rib sandwich with a celeriac
slaw. Another local favourite is the
free-range pork belly with a pear
waldorf salad. The front counter has
a selection of petit cakes and a pile
of scrumptious muffi ns, all made in
house by head chef Isaac Penne and
his team. Isaac has an impressive
background cooking at The
Stokehouse and the last six months
at Axil Coffee in Hawthorn.
The Petty Offi cer name came
from some brainstorming by the
team around the history of Albert
Park, that once was home to a
busy military base. Albert Park has
since become a real haven for the
Melbourne’s foodie culture and has
a great range of restaurants, cafés
and bars, and now they have been
blessed with another café from
Australia’s most awarded barista,
David Makin.
The fi tout is the not the typical
Melbourne industrial style; it has
clean lines and is light and airy,
which is attracting a range of
punters from corporates to young
families. The outside windows are
a major part of this clever fi tout.
The big panels can be swung up,
turning the café into an open-air
style business, letting in the bayside
breezes. The café has plenty of
outside seating space that will be
popular in the summer months.
I am looking forward to coming
back next time to tackle the cool
looking lunch menu and have a
shop around the trendy Albert
Park. Like all good cafés around
Australia, it is advisable to get there
early for a seat – especially on busy
weekends. Congratulations, team
Makin, on another well planned café
destination.
H O L M E S P R E S S O C A F É .165 VICTORIA ST, POTTS POINT (02) 9356 8718
T H E P E T T Y O F F I C E R .113 VICTORIA AVENUE, ALBERT PARK
(03) 9686 3000
94-95*.indd 94 25/11/12 7:24:32 PM
95.
I recently had the opportunity to
visit a cool new business concept
in the prosperous rural town of
Dubbo, in western NSW. The Fast
Lane is a concept designed by Paula
Anderson, a mum and entrepreneur
who saw the opportunity to fuel
the busy commuters with well made
espresso coffee and travel snacks.
The Fast Lane has developed
over the last fi ve years into a
professionally run coffee business
that is now looking to expand. Paula
purchased a coffee roaster and is
now producing fresh coffee for the
two drive-throughs and not only
does she sell coffee “to go” through
to businesses, people can also buy
fresh coffee for home.
The Fast Lane, with its bright
orange branding, has become a
habitual routine for many local
Dubbo workers who don’t have the
time to park and queue in a café in
the CBD. The drive through café has
a busy business also with its range
of iced drinks on the menu, as the
summers are very hot in the west,
and patrons switch from coffee
to cold, refreshing beverages. The
business also sells lots of pastries,
like pies and sausage rolls, especially
in the morning to “Tradies” on their
morning tea run. Paula is looking to
expand the business into some other
regional areas and is fi ne-tuning the
concept now, so she is ready for this
pending future growth. The biggest
problem at the moment is that the
concept is so popular, the team of
baristas are being overwhelmed
by long lineups of eager motorists.
Paula is looking at some clever new
ordering technology and smart
coffee equipment to overcome this
“good problem to have”. Paula
has been surprised how quickly the
concept has grown in a regional
area, and she is pleased the business
is showing healthy profi ts with such
a short evolution.
The Fast Lane is a very simple
concept and has been well designed
to deliver great products with
speed, without losing any quality.
Paula has had a few challenges
fi nding the right sites and getting
local government approvals, as the
consideration for traffi c control as
well as foodservice has required
long term planning and revealed
many hidden costs. Paula has also
had to be very experimental in her
approach with products, as there are
not a lot of these types of businesses
in regional Australia. I expect this
business model to be a huge success,
and I look forward to having a great
roadside café like The Fast Lane in
my town soon.
T H E F A S T L A N E .15 BULTJE STREET, DUBBO AND
37 COBBORA ROAD, DUBBO 0418 553 332
You would think this little hidden
laneway café was in the Melbourne
CBD with its graffi ti walls, innovative
food and great coffee. Normally
when I travel I like to ask people in
the street where they go for their
daily caffeine fi x and as I did, this
name kept getting shouted out as
the place to be. It was a little hard
to fi nd, as it was not on main street
frontage and it had two entrances,
one through a lane the other
through an older style arcade. Once
we got there it seemed this little
gem was the part of the local scene
for the coffee crowd in Cairns. The
barista I instantly recognized from
Tasmania who had come to Cairns
chasing some winter sunshine. I
enjoyed a well-made espresso from
Di Gabriel Coffee and later a nice
long black from their guest coffee
from the famous Roger Bright of
Supreme Roasters in Brisbane.
Being the fi rst day of our short
holiday I was hungry for a great
breakfast and I went with the
local favourite of Chilli Eggs,
which I can recommend for those
who want a spicy start to a day
in paradise. The café was very
busy which contributed to a great
coffee service. On the walls of the
espresso bar were many awards
and accolades to the Caffi end
staff as they had won local barista
competitions. It’s nice to know this
was a café that had taken coffee
to another level encouraging there
team to get involved in national
coffee events.
The mornings sun was very
inviting as we enjoyed the laneway
seating, bathing in the tropical
Queensland winter rays. I always like
to observe staff interaction and they
were all very welcoming as new
customers and regulars entered the
warm café space. The fi tout is open
plan with lots of wood fi ttings and a
good communal table to spread out
the local newspapers. The kitchen is
open styled also and was quite busy
over a normal midweek breakfast
shift. I could imagine weekends
would be very busy so an early start
would be recommended.
The café supports local musicians
and artist with regular events in the
café. The graffi ti on the laneway
wall is very impressive and gives
the business a city feel in a regional
location.
All the online reviews were good,
and many a traveller searching a
local away from their home found
their way to this Grafton Street
treasure. I will be back.
C A F F I E N D .78 GRAFTON STREET, CAIRNS (07) 4051 5522
94-95*.indd 95 25/11/12 7:24:42 PM
ADVERTISERS
AMANTIT. 1800 263 333W. www.amanticoffee.com
APPLIANCE MAINTENANCECOMPANYT. (02) 9792 4475W. www.appliancemaintenance.com.au
AROMA COFFEE/ARTISAN BRANDST. (02) 9693 1009 T. (02) 8970 9961W. www.aromacoffee.com.au
BFCT. 02 6280 7511W. www.bfcsrl.it W. www.galileo11.it
BIOPAKT. 1300 246 725W. www.biopak.com.au
BITE SIZE COFFEE TREATST. (02) 9723 6500W. www.bitesizecoffeetreats.com
BRITA PROFESSIONALT. 1300 557 762W.www.brita.com.au
CAFETTOT. 1300 364 440W. www.cafetto.com
CAPPUCCINET. 1300 788 355W. www.cappuccine.com.au
CLOROXT. 1800 240 502W. www.cloroxcommercial.com.au
COFFEE BAGS PTY LTDT. (07) 3382 7725W. www.coffeebags.net.au
COFFEE BROTHERST. +61 411 343 832W. www.coffeebrothers.com.au
COFFEE ROASTERS AUSTRALIAT. (07) 5529 0888W. www.coffeeroasters.com.au
COFFEESNOBSW. coffeesnobs.com.au
GLOBAL CAFE DIRECTW. www.globalcafedirect.com.au
CSR SUGAR AUSTRALIAT. 1300 134 568W. www.sugaraustralia.com.au
DAVINCI GOURMETT. (02) 9741 4510W. www.davincigourmet.com.au
DI BELLA COFFEET. 1800 332 163W. www.dibellacoffee.com
DIMATTINA COFFEEMelbourne T. (03) 9462 4499Perth T. (08) 9244 9377W. www.dimattinacoffee.com.au
DISAVÈT. (03) 9702 7733W. www.disave.com.au
DUCALET. 1300 DUCALE (382253)W. www.ducalecoffee.com.au
ELIXIR COFFEET. (07) 3356 5652W. www.elixircoffee.com.au
EQUALT. 1800 800 329W. www.clubequal.com
ESPRESSO COMPANYAUSTRALIAT. 1300 326 326W. www.espressocompany.com.au
INGHAMW. www.inghamsfoodservice.com.au
JAMES SQUIREW. www.malt-shovel.com.au
LABEL POWERT. (07) 3710 7000W. www.labelpower.com.au
LATORRE & DUTCH COFFEE TRADERST. 0430 817 064W. www.latorredutchcoffee.com
LION DIARY & DRINKST. (03) 9188 8000W. www.lionco.com
MALTRA FOODST. 61 3 9543 3113W. www.maltrafoods.comW. www.arkadiabeverages.com.au
MLAT. 1800 023 100W. www.mla.com.au
MOCOPANT. 1300 730 465W. www.mocopan.com.au
96. ADVERTISERS GUIDE
MPM MARKETING SERVICEST. (07) 3853 5800W. www.mpmmarketing.com.au
NUPOS SOLUTIONST. 1300 479 667W. www.nupos.com.au
PAC TRADINGT. 1300 853 869W. www.pactrading.com.au W. www.greenmarkpack.com.au
PIAZZA D’ORO ESPRESSOT. 1800 833 767W. www.piazzadoro.com.au
PINE TEA & COFFEET. (02) 9680 9117W. www.pineteacoffee.com.au
PROASTERT. (07) 5529 0888 (local agent)W. www.coffeeroasters.com.au
PULLMAN COFFEETAMPERSW. www.coffeetamper.com.au
ROASTQUIPT. 0404 879 107W. www.roastquip.com.au
ROBAND AUSTRALIAT. (02) 9971 1788W. www.roband.com.au
SILVER CHEFT. 1800 337 153W. www.silverchef.com.au
WILLIAM ANGLISSINSTITUTE OF TAFET. (03) 9606 2103W. shortcourses.angliss.edu.au/Coffee-Academy
VENEZIANO COFFEET. (03) 9421 5585W. www.venezianocoffee.com.au
VOLERE ESPRESSOT. 1300 552 883W. www.volere.com.au
WILD 1T. 0435 794 537W. www.wild1.com.au
YQMET. (02) 9972 7377W. www.yqme.com.au
ZERO JAPANW. www.zerojapan.com.au
ZEROZT. (08) 9345 2255W. www.zeroz.com.au
96-97 copy.indd 96 27/11/12 6:15:45 PM
The Coffee Academy is an initiative of the William Angliss Institute and Douwe Egberts Australia to promote and
deliver excellence in all aspects of coffee training, for the hospitality industry and individuals who love to prepare a
perfect cup of coffee.
555 La Trobe Street, Melbourne VIC 3000
T. (03) 9606 2103 F. (03) 9606 2141 M. 0435 659 820W. shortcourses.angliss.edu.au/Coffee-Academy E. [email protected]
WILLIAM ANGLISS INSTITUTE OF TAFE
TRAINING SCHOOLS 97.
FOR MORE TRAINING SCHOOLS, BOOKMARK www.cafeculture.com/trainingschools
The Crema Institute is a Brisbane based company providing on-site barista training to those in the hospitality
industry. Whether you are an independent café, or a large corporation, our qualifi ed trainers will work within your
company framework to provide up to date coffee education and training to boost the skills and knowledge of your
staff on all aspects of preparing and serving espresso. Our goal is to see your business succeed; results have proven
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T. 0407 947 494 E. [email protected]
CREMA INSTITUTE
SCHOOLS
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BFC srl , Conegliano ITALY - www.bfcsrl.it - Distributed by Cosmorex Coffee Canberra [email protected] (02) 6280 7511
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96-97 copy.indd 97 25/11/12 7:26:08 PM
afetto was honoured to
announce Giancarlo Giusti
of Grinders Coffee as the
recipient of the 2012 Coffee
Roaster Hall of Fame at the Golden Bean
award dinner recently.
Many iconic Australian coffee brands
have their roots fi rmly grounded by
Italian heritage, and none more so than
Grinders, the lifelong passion and creation
of Australian coffee legend Giancarlo
Giusti.
Giancarlo’s success story started in 1960
with his arrival in Melbourne from Italy, an
entrepreneurial migrant starting a new life
in Australia.
Before long, Giancarlo’s burning desire
to bring a more authentic taste of Europe
to Australia became a reality when he, and
business partner at the time Rino Benassi,
opened Grinders Coffee House in Lygon
Street.
It was in this humble store that little by
little Giancarlo began developing his famous
continental style coffee. After purchasing
his famous large red grinder for just £1,
Giancarlo started roasting, grinding and
selling his own coffee beans from the back
of his store.
He soon found a huge following among
Australians, especially university students,
and soon the wider community – which was
dominated by tea drinkers.
By 1969, Giancarlo was supplying coffee
to cafés throughout Melbourne – the coffee
revolution had begun and was spreading
fast.
Giancarlo was one of just a small number
of specialty coffee roasters at the time, and
Grinders was pivotal in cementing Carlton
as the hub of Italian culture in Australia.
With the acquisition of Grinders Coffee
House by Coca-Cola Amatil in 2005, a new
era in the life of Grinders began. Giancarlo
is today an ambassador for the brand he
so proudly fathered, and in his honour,
Grinders created the premium signature
Giancarlo’s blend.
Giancarlo is now retired; however, his
passion for coffee still grows.
In his own words: “Coffee is my life”.
From every Cafetto and every coffee lover
… thank you and congratulations Giancarlo!
– Christopher Short,
Cafetto.
98. HALL OF FAME
The Cafetto Coffee Roaster Hall Of Fame is awarded each year at The Golden Bean to a coffee roaster who has MADE A LIFELONG CONTRIBUTION to the coffee industry in Australia.
Giancarlo was one of just a small number of specialty
coffee roasters at the time, and Grinders was pivotal in cementing Carlton as
the hub of Italian culture in Australia.
HALL OF FAME
98-99.indd 98 25/11/12 7:26:43 PM
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98-99.indd 9998-99.indd 99 25/11/12 7:26:49 PM25/11/12 7:26:49 PM
100.indd 100 25/11/12 7:27:14 PM