Cafe Culture Digital Issue 8 by Cafe Culture

issue #8 o c t o b e r /1 8

MORE THAN JUST A MAGAZINE

NEWS PEOPLE RECIPES REVIEWS PRODUCTS GLOBAL EVENTS INSIGHTS SOCIAL TRENDS FOOD BEVERAGE COFFEE

COVER by Boni - Cafe Culture - images from Vecteezy

contact information

No part of this publication may be used, reproduced or transmitted in any form or by any means without prior written consent of the publishers. DISCLAIMER: Views expressed by advertisers and contributors do not necessarily reflect the views of the publishers. While every care is taken to provide accurate information the publishers do not accept any responsibility for the accuracy of information included in this publication. Â©2018 CAFE CULTURE

SALES EXECUTIVE - CONNOR FOX CONNOR@CAFECULTURE.COM MOBILE: 0410 504 059

PRODUCED AND PUBLISHED BY CAFE CULTURE INTERNATIONAL MANAGING DIRECTOR SEAN EDWARDS MOBILE: 0419 287 608 PO BOX 5728 PORT MACQUARIE NSW 2444

CAFE PULSE RESEARCH DIRECTOR CAFE CULTURE CHINA - DAVID PARNHAM DAVID@CAFECULTURE.COM MOBILE: 0423 200 206

EDITOR - SEAN EDWARDS SEAN@CAFECULTURE.COM MOBILE: 0419 287 608

FINANCIAL CONTROLLER - KRISTINE EDWARDS ACCOUNTS@CAFECULTURE.COM

GRAPHIC DESIGNER - BONI LORNIE BONI@CAFECULTURE.COM

SOCIAL MEDIA - TILLY EDWARDS TILLY@CAFECULTURE.COM

GRAPHIC DESIGNER - ROXANNA CHAN ROXANNA@CAFECULTURE.COM

PROOF READER - KATHRYN KRASKA

INFO@CAFECULTURE.COM

MEDIA RELEASES INFO@CAFECULTURE.COM

WWW.CAFECULTURE.COM 2

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contents regulars 5. Publisher ’s Not e 15. I nd u stry News wit h Phil Di Bella 22. W hat ’s in Season

features 8. G reen B ean Zone: A Unique Oppor t unit y 11. H o w to cre at e a happier wor kplac e 30. The Who , What , W here behind Calif ia F ar m s 37. 5 Ways PO S Tech n o logy Im pac t s on Caf é Prof it abilit y 48. Prob at: 15 0 y ear s - Coff ee Sy m posium 51. Feel G oo d Foods - Not just a Dist r ibut er

OUT ‘N’ ABOUT [PUBLISHER’S NOTE] Hi all! The year is closing quickly and finally the warm weather and some rain has arrived, hopefully giving our regional areas some economic relief.

We are also very excited to bring out to Australia Brandon Bir from the popular Crimson Cup Coffee in Ohio, who will be running a sensory workshop on Tuesday the 20th of November - the day before Golden Bean in Port Macquarie. Brandon has taken a slightly different approach to coffee evaluation and cupping, from traditional practices and will help coffee professionals develop their palate to on-trend flavours of new coffee origins and the advanced processing methods of today. In short, he will be explaining where the future coffee flavour trends are heading and what will be the expectations of the consumer, making this workshop a commercial positive for the revenue stream of your business, for all of those who attend.

We are a few weeks away from our biggest event of the year - the Pentair Everpure Golden Bean Roasters Conference and Competition, which again will be held in Port Macquarie starting the 21st to the 24th of November. We have an amazing line up of conference speakers from all over the globe this year, who will be delivering some helpful on trend topics that will benefit our industry now and on into the future. The speakers we have chosen will be looking at the positive side of our incredible industry and guiding us through profitable business concepts for the future. I personally am getting tired of the negative rhetoric that has been surrounding the coffee industry and I believe we need to get back to the reason why most of us have entered into the coffee business. I changed my life career direction because of the passion and fun that this hospitality sector emanates. I think I am part of a large group of people who have chosen this career, which also provides a fun lifestyle.

Please, if you are a coffee professional and are wanting to develop your understanding of the “real” coffee business model, book your spot with us at Pentair Everpure Golden Bean 2018. We are very proud of this event, which is now the largest coffee roasting competition in the world and we are slowly joining the dots connecting the right people in our industry together for the right reasons.

So, my plan was to seek and find one of the global industry fun guys, and we have done this by inviting Steve Cuevas from Black Oak Coffee, California. Steve is not only a two-time winner of Golden Bean North America, he is also one of the funniest characters in the coffee industry and his social media posts are a great source of light entertainment in our serious world. We asked Steve to present a topic around having fun with your social media platforms and how this communication is helping highlight important events and news in the international coffee industry.

I am looking forward to our big Golden Bean Family gathering and plan to make this years’ event unforgettable and business life changing. Please enjoy the latest Digital Magazine and please share amongst your networks. Sean Edwards Editor and Chief 5

SIBOS [A CORPORATE EVENT]

[SIBOS is the annual conference, exhibition and networking event organised by SWIFT for the financial industry. What started out as a banking operations seminar in 1978, has grown into the premier business forum for the global financial community to debate and collaborate in the areas of payments, securities, cash management and trade.] Sydney, Australia again after a ten-year break, hosted the World Bank Expo this October at SIBOS in the new Convention Centre. SIBOS attracted hundreds of global Bank related exhibitors and over 8000 delegates attended the four-day conference and expo. Cafe Culture International was invited to help this year’s coffee themed event, by Bank Technology provider Smart

Stream. The CCI team helped with coffee service, themed coffee workshops and hospitality for the international customer base of world bankers. Many of the exhibition stands had elaborate coffee systems as part of their design and there were many international coffee superstars driving the latest in coffee brewing equipment. The likes of Justin Metcalf, Craig Simon, Erin Sampson, Emily Oak and Michael Ryan were all hosting coffee on these architecturally designed expo stands.

latest Anfim Grinders. We were also aided with a sparkling Purezza water system from Water Logic and had Espresso Martini’s on tap from Justin Metcalf.

Smart Stream commissioned Nest Design Studio in the UK to build a trade show space around a modern cafe fitout. The Cafe Culture team was assisted by Sanremo with a sporty Cafe Racer, and Espresso Company Australia provided the

One thing we learnt as a business participating in SIBOS is coffee does really make the financial world go round. We are looking forward to SIBOS London, in September 2019. By Sean Edwards

Event organizer Swift utilized Michael Ryan’s business from Singapore – Jimmy Monkey, to provide a coffee system for their massive auditorium floor space. The V shaped setup had eight Slayer coffee machines, and three automated Tea Towers with 16 Baristas. Michael and his team made over 10,000 drinks.

SIBOS - A Corporate Event

Green Bean Zone: A Unique Opportunity [GOLDEN BEAN AUSTRALIA]

The Green Bean Zone and associated suppliers initiative is designed to create a link between green bean buyers and roasters, as well as associated suppliers - who may otherwise not have the chance to meet face to face due to geographical challenges within Australia. This event, held on the Saturday (November 24th) at the Golden Bean Competition and Conference, also includes a cupping session / buying show whereby roasters can cup a broad spectrum of origins and make purchasing decisions.

& Associated

Green Bean Zone: A Unique Opportunity

A UNIQUE OPPORTUNITY. | GREEN BEAN BUYERS | ROASTERS | ASSOCIATED SUPPLIERS |

[

An opportunity to cup a broad spectrum of origins and make purchasing decisions

SAT 24TH

PORT MACQUARIE

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INCLUDES

Cupping session & buying show

NOVEMBER

2018

GOLDENBEAN.COM.AU

DONT MISS THE SENSORY WORKSHOP ON TUESDAY!

Green Bean & plier Roas ter Sup

WITH BRANDON BIR

Contact Cafe Culture to find out how you can be involved | Sean Edwards | 0419 287 608 | sean@cafeculture.com | 10

7 ways to create a happier and more productive workplace.

Here’s how you can start, today.

As the owner or manager of a hospitality venue, you can often be quite removed from the personal affairs of your staff. So, how can you create a happier and more productive workplace for everybody?

1. Ask for their opinion. One of the fastest ways to avoid or diffuse unhappiness in the workplace is to ensure that your staff feel heard. Your business relies on their happy participation in the venue’s daily processes - so why not ask them their opinion? They’ll be able to give you grassroots insight into how you could streamline or improve the day-to-day. This could mean anything from opening and closing procedures, new recipes, to ways you could improve customer experience. Asking for their opinion won’t just

For most owners or managers, this equates to an expensive exercise! But you don’t need to throw money at the problem in the form of off-site team building days, higher rates, or extra pay. In fact, some of the most effective steps to creating a happy workplace don’t cost a cent. 11

7 ways to create a happier and more productive workplace.

bring you fresh ideas, but also allow them to feel actively involved in the business they put so much into.

environment! But it is also important to encourage your staff to reward the other staff. By running a monthly staff-nominated reward system, it forces them to look beyond their work and appreciate how hard their teammates are working.

2. Share the unpleasant work evenly. Sound obvious? We know. But without noticing, the unpleasant tasks can often be left to, or taken on by, one member of staff. Often this will be a manager or longtime staff member who simply takes over when younger or newer staff complain.

5. Action all communication. Having a happy work environment also comes down to feeling that change is possible. If you receive any kind of communication from a staff member - be it in an email, text message, written note, phone call, or verbal communication - make sure you action their request!

Be mindful to check that your cleaning rosters are being followed, and the unpleasant tasks such as kitchen cleaning, bin emptying, toilet and bathroom maintenance, or customer complaints are being handled by a range of employees. Whilst you might not think it’s a big deal for a staff member to take on cleaning duties twice, they will remember.

This won’t always be in an obvious action, but perhaps something more subtle. Speak with them, and let them know that you have received their message. If they have requested you take a certain action, speak with them about how this could happen. Involving them in your management process and proving to them that you’re listening is sure to make them feel happy and safe in their role.

3. Offer compensation for extra work, always. Just as you should share the unpleasant duties, you should always be on the lookout for staff performing extra work.

6. Avoid unnecessary titles. One of the greatest causes of inter-staff conflict is jealousy. Gifting one staff member with special rights or title will cause a rift if another member thinks it hasn’t been earned. So, how can you get around this when creating a management system within your venue?

This can include: • Arriving early, or working late • Taking on other staff’s shifts • Going over and above for a customer • Helping out with a task outside of their employment contract (e.g. marketing, social media). Consider how you can compensate this work: if your budget is tight, why not organise a free meal with their friend? Or, gold class movie tickets? There are more ways than one to recognise their efforts.

Try and avoid unnecessary titles. Instead of titles such as ‘Assistant Manager’, ‘Manager’, or ‘Second in Charge’; why not create names that indicate task instead of rank? These could be ‘Kitchen Leader’, or ‘Produce and Stock Leader’.

4. Reward and celebrate staff, awarded by staff.

Another idea is a rotation of management roles. If you are trying to avoid segregating the group with titles, consider opting for a weekly or monthly schedule for management tasks. Whilst you will still need a few official titles for legal purposes, try and avoid creating too many sub-roles - invariably, someone will be left out.

Speaking of rewarding your staff, do it and do it often! Celebrating the accomplishments of your staff will never grow tired for them. It compels them to keep trying their hardest, and also signals that you are watching and noting their behaviour - a great comfort in a busy 12

7 ways to create a happier and more productive workplace.

Being mindful of what kind of business you want to create is so important. Whilst some hospitality venues will be extremely formal, and others will be casual dining, all need to be happy.

7. Happiness is contagious. The sentiment of a workplace filters from the top down: happy boss, happy company. If you bring the stress of your work into the venue, your staff will notice your bad mood and feel on edge. When your staff are on edge, they are going to be short with your customers.

You are responsible for the health and happiness of your team, so make sure you make that a part of your mission as their boss: to create a workplace they canâ&#x20AC;&#x2122;t wait to arrive at every day.

So, make an effort to always bring positivity to your workplace! Happiness is contagious, and will only work in your favour to entice customers to your venue. Teach your staff by example, and show them that a smile is the most valuable thing in customer service.

This article originally appeared on the Silver Chef blog. For more resources on hospitality success, visit silverchef. com.au/blog www.silverchef.com.au

ANFIM SPII [OFFICIAL GRINDER OF THE GOLDEN BEAN AUSTRALIA/NZ]

The ANFIM SPII Grinders will be busy in the engine room grinding coffee for the eight espresso-based categories at the 2018 Golden Bean competition and conference. With ten categories on offer the Anfim Grinders can expect to dose close to 5000 shots of coffee during prep and delivery to the judges.

three members from Hemro Group. Head of product development & innovation, Daniel Hofstetter, will deliver a presentation workshop on Friday 23/11/18. What will be covered in the Anfim workshop? “Today’s coffee industry is buzzing with information. It gets more and more difficult to extract the relevant principals to improve his/her own coffee skills or the quality of a coffee business as such. Equipment manufacturers face the same issue. In order to make their

We look forward to seeing you at the event!

Representing ANFIM and joining our team at the event will be

equipment better some leave no stone unturned. Find out what Anfim does in terms of scientific research and development, to find out how to make the best espresso. Brace yourself for a lot of data and see how championship winning equipment is pushed to the next level.” – Dan Hofstetter, Head of Product Development

1300 326 326 | www.espressocompany.com.au 14

OFFICIAL GRINDER

GOLDEN BEAN AUSTRALIA/NZ

INDUSTRY NEWS [WITH PHIL DI BELLA]

“A buying philosophy for your roastery...” This is a topic that I am asked very often by roastery owners and managers.The act of buying green coffee is at the core of the businesses values and demonstrates a motive to stand out, to be unique. The most common questions are: • Do I need a buying philosophy? • How do I choose the right one? • What’s a good buying philosophy? • How do I know it’s been successful? • Is the effort worth it? These are some of the questions we are going to tackle, and as you can see it’s not an easy topic to grapple with! So let’s break it down. What is a buying philosophy? To me, this is a reflection of the core values of the business. So start

with the question... “how does my business choose its input products? If this is a difficult question to answer then revisit your core values for product offering. Is it a seasonal product? Ethically sourced? Sustainable? Cheap? Locally produced? Unique flavours? Which of these resonates with you and your business? I’ve seen businesses prioritise seasonal products above all else. Their menu offerings for diners, cold drinks and coffee choices are all based on “seasonality”. Coffee, as a naturally grown product has different cycles in different countries. The harvest for Brazil is very different from the harvest in Kenya. This approach is exciting because it’s always about what’s new and what’s next. Lots of forward planning required! But, what about the risks? You are at the mercy of weather, political conditions and economics. If something goes wrong you need a backup plan. And what about local produce offerings? Would you serve Australian coffee? This is actually a lot harder than it might initially sound. In overseas markets Australian coffee is seen as something of a delicacy. 15

Most of our top quality product is exported leaving very little for local consumption. Solving this problem will be the key to having a complete “local produce menu”. How about focusing on sustainability? This is almost synonymous with stability. Coffees that are sustainable long term hold value for the end consumer. Consider the McDonalds product. It’s not the best quality, but very stable... customers generally like stability. Ultimately the choice is yours, to find a coffee buying philosophy that fits your business values. Each has its own challenges, but this is where your coffee supplier comes in. Can they help you navigate the patterns of seasonality? Can they help you source sustainably unique coffees? Can they help you identify your values if you need assistance? My business, International Coffee Traders, was founded on saying yes to all of these questions...

THE

GREEN ROOM

NOW OPEN At ICT we believe that everyone should have access to amazing coffees. That’s why we have created the ‘GREEN ROOM’. •18 Different coffees to choose from! • Buy as little as 1kg • Work-horse coffees, Microlots and Exclusives available • Roast your own coffee on site!

Contact International Coffee Traders 0433 928 289 | rai@ict.coffee | WWW.ICT.COFFEE 16

Australia’s Newest Tea Lounge [TAVALON TEA]

Tavalon Tea Lounge will be opening at Westfield Garden City this November. Tavalon Tea exists to challenge Australia’s ‘teastereotypes’ and will soon unveil its latest vision of the future of its tea lounge within the retail space - in the heart of Westfield Garden City. Tavalon is a premium lifestyle tea company headquartered in New York City since 2005. As a lifestyle brand, Tavalon offers tea and tea-related premium products and services via E-commerce, wholesale, and retail channels. This exclusive tea brand is changing the way the world looks at tea. Appealing to a new generation of tea lovers and an older generation looking to revive their love for this simple, yet elegant, beverage. Tavalon currently supplies tea to many of Australia’s top hotels, restaurants, cafes and spas. The latter have adopted many of Tavalon’s clever tea-infused pastries, tea-sangrias and marTEAni recipes.

Australia’s Newest Tea Lounge

“tea-infused gelato, green tea cupcakes, matcha cookies and chocolate chai flavoured brownies, and of course, 25+ varieties of hot tea and iced tea.”

Tavalon Tea Lounge Garden City will serve morning pastries, snacks, sandwiches and desserts. Breakfast will include specialty coffee from Seven Miles and a selection of strong black wake-me-up tea blends. The store features hot and cold dishes and treats like tea-infused gelato, green tea cupcakes, matcha cookies and chocolate chai flavoured brownies, and of course, 25+ varieties of hot tea and iced tea. Premium tea is a healthy, dynamic product appreciated by all walks of life and we gladly offer iced and fruit teas to please the crowd, but we do savour the exotic, premium offerings. The location will also offer mock-tails based on tea cocktail recipes. THE DETAILS What: Tavalon Tea Lounge Where: K 217 Level 2 Westfield Garden City When: Mid-November 2018

| p. 1800 241 103 | e. wholesale@tavalon.com.au | w. www.tavalon.com.au | 18

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FLASH FLAVOURS [WITH MICHAEL BISHOP]

Most cafe owners know they are dealers in a low priced legal drug, and that there is a constant stream of customers who have made their cafe a part of their daily grind. I say this with the deep respect that is due to such an important relationship, with many very close relationships

being built and re-enforced one cup at a time over years. This is the essential dynamic of cafe service. I wanted to introduce a really effective way of expanding on â&#x20AC;&#x2DC;the usualâ&#x20AC;&#x2122; experience, and one that both cafe owners, staff and patrons can enjoy and benefit from.

The Flash Flavour! A special beverage designed to be featured for a short period of time, with features that are appealing, with a call to try. This is an introduced disruption to normal service that from a cafes point of view shows

Flash Flavours

“The call out of a small blackboard between customer and register is hard to miss and starts discussions as well as getting orders. .”

virtuosity, attention to new trends, commercial opportunity and variety. There are many examples of flash flavour types of drink. My personal favourite right now is the turmeric latte, as we are getting into warmer weather or an iced turmeric latte, as they are on trend, visually spectacular, are easier to make than coffee, sell for more than coffee and are good for you! But it can be anything from a lavender matcha latte to a cinnamon cold brew. Which ever flash flavour you choose, the key is to feature it.

exceed the customers expectations. People are always looking for new experiences (that’s just how it is these days), if they don’t get new from you, they will find it elsewhere, and they might just make that their new usual. Being curious about new drink (and food) trends gets your mind out of your café and into the global market, even if you only go there on your laptop at night (pinterest new drink options for cafes as a starter). You can also ask suppliers what they recommend. I know here at Alchemy HQ we get lots of enquiry about ways to offer our beverage bases.

The call out of a small blackboard between customer and register is hard to miss and starts discussions as well as getting orders. Table talkers and images showing the drink also makes a big difference, and by way of example putting a bottle of the Turmeric elixir on the front counter generates high interest and orders. When all staff are involved, they talk up the features of the drink and also the inspiration of where it came from. You must also post the Flash Flavour images on Instagram and Facebook and watch them come through the door….

Many café owners say they are quite isolated in their outlet and things are changing rapidly out there. Your curiosity will lead you to the future trends and your customers will come along with you. It is very energising to have a creative project, and even better to bring your research into your café and customers. Flash flavours can be seasonal, or available a different times of the day, depending on your demographic, so having an easy to deploy sign ensures that the till starts ringing with extra revenue as soon as you flash out your flavour.

It is important to see this not as busy work, that has no benefit, and rather how it must develop increased revenue, enhanced customer experience, maintain smooth work flow and meet or

If you are looking for ideas, suggestions or just want to discuss café drink trends, just give us a call at Alchemy HQ on 07 3488 2335 or email info@alchemycordial.com.au

what’s in season [WITH CAFE CULTURE]

CARAMBOLA (Starfruit) Benefits:

SILVERBEET

It’s a good source of potassium and vitamin C, and a source of dietary fibre.

Benefits:

Serving Suggestion:

Native to the Mediterranean,

Slice crossways and combine with passionfruit and papaya for a

silverbeet has an earthy

refreshing fruit salad. Serve with yoghurt.

flavour and is a good source

Slice crossways into star shapes and serve on a cheese platter.

of folate, fibre and vitamins A and C. Silverbeet is often mistaken for spinach. Serving Suggestion: Wash silverbeet in cold salted water and drain, then shred and add raw to salads. Alternatively, slice and use in stir-fries, curries, quiches, soups or as part of a side dish. Cook silverbeet as

RED PAPAYA

briefly as possible to retain maximum nutrient content.

Benefits: It’s an excellent source of vitamin C and also provides beta carotene. Serving Suggestion: Combine chopped red papaya, red onion, fresh coriander, lime juice and fresh red chilli. Serve as a salsa with fish. Slice and top with vanilla ice-cream, passionfruit, toasted shredded coconut and macadamias for a tropical sundae. 22

whatâ&#x20AC;&#x2122;s in season

CHILLIES Benefits: High in anti-oxidants and vitamin C, they contain capsaicin, which may aid weight loss by increasing metabolism. Serving Suggestion: Add to Thai and Indian curry pastes. For a spicy salad dressing or pasta sauce, add finely chopped chilli to taste. Add sliced chillies to a stir-fry at the same time as the garlic and onion.

GOLDEN BEAN MASTERCLASS: [WITH INTERNATIONAL COFFEE TRADERS]

‘the most honest and ethically run competition he has ever been a part of’ The topics covered included the following:

On the 29th September, International Coffee Traders hosted 15 coffee roasters for the first ever ‘Golden Bean Masterclass’.

- Creating emotional engagement with your brand - The competition/category formats - Creating unique coffee blends - Effective strategies to win medals - Using success as a springboard for your business - Marketing your business using the results

ICT is led by Phillip Di Bella who is one of the most successful winners in the Golden Bean competitions history, having won the overall competition in 2009

The class was hosted at ICT’s green room, an

and 2016 as well as over 100 medals!

education hub for home roasters and micro roasters.

Phillip heralded the competition as ‘the most honest

Many of the attendees had never entered the

and ethically run competition he has ever been a part

competition before and saw this as a real opportunity

of’.

to expand the reach of their brand by being part of

The class was held to highlight the value of the

the competition.

Golden Bean Roasters Competition, the strategies to win medals and how to use those results as a

A full audio of the masterclass is available.

marketing tool for your business.

To get in touch contact rai@ict.coffee 24

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BrandBuilders® Custom Branding [QUALITY WITH A POINT OF DIFFERENTIATION]

Australians are serious about their coffee, and can be

cups are held for at least 37 minutes. It’s within this

very particular about drinking their cups of coffee, they

time-span that the consumer repeatedly raises and

make it a point to have a cup, no matter how rushed

lowers the cup to eye level… more than 20 times!

they may be in life. So, branded coffee cups have entered the market to match this growing demand, to

Serving your brew in branded coffee cups

not only disrupt the food and drinks industry dynamic,

subconsciously reminds the consumer about your brand

yet also by proving to be a strong but strategic

and slowly attracts and creates customer loyalty using

marketing technique.

passive marketing technique. It’s a feel-good purchase – it offers them a break.

The Benefits of Custom Branding Any logo, image or message imprinted on the coffee Fierce competition makes it crucial for any business to

cups becomes the main visual portion of a café or

stand out from the crowd, and using custom printed

business’s general brand identity.

cups proves very helpful at pushing any brand forward. Innovation, Quality & Reliability.

When done right, branded or stylised packaging represents a unique opportunity to create a memorable, positive experience for customers. If they’re new

Keeping these in mind, custom branding is definitely

customers, that first impression can go a long way.

worth considering.

While billboards and other traditional advertisements

Founded some 40 years ago, MPM Marketing Services

garner an attention span of only 3 to 6 seconds, coffee

is a family owned business dedicated to offering 26

BrandBuilders Custom Branding [Quality with a point of differentiation]

Success Story Q&A’s

exceptional marketing and packaging solutions to Australian coffee roasters and baristas through its iconic

[ZENTVELD’S COFFEE PLANTATION & ROASTER]

brand Castaway® Food Packaging. The company has grown to become one of Australia’s

1. How long have you partnered with Castaway®

major, full-service packaging suppliers, specialising in

Food Packaging (CFP)? How did you hear or find

custom branding across our range of products.

out about CFP?

Over 100 café businesses and coffee roasters have sought MPM Marketing Services’ help to support their

Their lovely State Sales Executive (Sam Greenland)

custom branding vision.

reached out to us here at the Roastery, more than 10 years ago, and introduced us to Castaway services, with

Starting your custom branding journey does not have

knowledge and thoughtfulness. As we’d worked with 2

to be daunting. Talking this through with someone

previous paper cup importers who “over promised and

who listens and asks the right questions can help you

under delivered”, we were ready to give a local Brisbane

clarify what you really want. The right business partner

based company a go.

can empower you to make bolder, better

2. What made Castaway® products stand out

and more informed

from other options?

decisions and can also lead to tremendous

Their coffee cups and lids are made in Australia, so you

success – such is the case

can be assured you are receiving premium products!

with Rebecca Zentveld,

They also have fully recyclable cup and lid options,

owner and Roastmistress

one of which (the combo lid system) being suitable

for Zentveld’s Coffee

for up to 3 cup sizes! Seeking a branded coffee cups

Plantation & Roaster.

supplier, these were the key selling points that differentiate them from others, while ticking all the boxes for us!

We sat down to talk with Rebecca about her experience with

3. Coffee roasting is a competitive market.

Castaway® Food

We know how important it is to stand

Packaging.

out from the crowd. Since when did you 27

BrandBuilders Custom Branding [Quality with a point of differentiation]

welcome the opportunity to use custom-branded

with them on personalised marketing and POS posters

products? What are the benefits of custom

and signs for our cafes and events.

branding? 5. What has exceeded your expectations since working with CFP?

We’ve got a unique coffee story – an Australian coffee farm and roastery. Combining our branding with our coffee on a great looking coffee cup allows us to tell

Castaway’s environmental considerations have exceeded

our story to our customers. So opting for high quality

our expectations on several aspects, including the

branded coffee cups only makes sense. We’re proud of

sourcing of sustainable, renewable resources, the

our coffee and I believe, if the on-the-go coffee drinker

low miles and reduced carbon footprint compared

is enjoying it, they can glance at the cup – the artwork

to fully imported cups and packaging. An equally

will subconsciously remind them about the brand, and

important factor is the service we receive. Professional,

they will most likely tell their friends, come back and

collaborative, great expertise and easy to work with…

purchase again.

the in-house Graphic Design team has brought great insights to each project. We’ve also been working with

4. How was the creative process? Did you have

their Area Manager for several years, he takes the time

an idea of what you wanted the products to look

to understand our business and knows what works best

like?

for us, and our customers.

One important factor that has helped us is the

6. What makes you happiest about working with

distinctive look of our logo. Our business has evolved

the Team at CFP?

over the last 25 years, so has our logo. Castaway’s Graphic Design team is very professional, courteous,

The Castaway team does a great job putting together

knowledgeable and accommodating – our design ideas

a product that steers us in the right direction, and that

were discussed, and their creative input reflected our

both, they and we are proud to put our logos on. They

vision perfectly.

are a medium sized family business, so small enough

The colour matching

to care, but big enough to deliver! Any difficulties or

is done very well,

hiccups have always been dealt with quickly. We’ve

and the quality is

been lucky for the last 10 years, they’ve really looked

impeccable! I am

after us!

very pleased with

the results and

branding capabilities – and how we can help you

how smoothly the

create a one-of-a-kind packaging suite tailored just

process went…

for you!

they were able to refine the design

Australia

of our cup range,

W. castawayfoodpackaging.com.au

and most recently our new 1kg coffee

E. enquiries@mpmmarketing.com.au

bags to a brilliant

New Zealand

result! It’s been a

W. castawayfoodpackaging.co.nz

pleasure working

E. enquiries@mpmmarketing.co.nz 28

TIS THE SEASON FOR

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THE WHO, WHAT, WHERE BEHIND CALIFIA FARMS [BARISTA BLEND] Los Angeles-based Califia

Tell me more about the name,

and nourishing our environment

Farms was founded in 2010

Califia

and our community; and

by beverage visionary Greg

inspiring others with the power

Steltenpohl. The plant-based

Cal-i-fia, pronounced like

beverage brand is one of

California without the “orn”,

the fastest-growing natural

comes from the legend of

Califia Farms has a Barista

beverage companies in the

Queen Califia, the powerful,

Blend? Tell me more

United States.

black warrior who has come

of what plants can do.

to be known as the “Spirit

When Greg founded Califia

Just last year, Califia Farms made

of California.” The mythical

Farms, one of his biggest

its debut in Australia. You may

Queen led a formidable army of

frustrations centered around

recognise Califia Farms by their

women warriors who protected

almond milk in coffee. It

curvy bottled plant milks and

their bountiful paradise, later

clumped, and the taste did

dairy free cold brew coffees

to become recognised as the

not complement coffee. He

found on shelves at Woolworths

state of California. Califia Farms

sought to change that. Enter

and Coles.

shares her passion for protecting

Califia Farms Barista Blend.

The Who, What, Where Behind Califia Farms [Barista Blend]

This specially formulated version

the U.S. To say he’s obsessive about

consistency that holds up when

of Califia Farms’ almond milk is

coffee is an understatement.

steamed. Zero clumping, zero

crafted for baristas – with it you

splitting.

can create full-bodied foam and

What does this coffee fanatic

better latte art. It’s made from

say about Califia Farms Barista

whole, blanched almonds that are

Blend?

Let’s Get Real on Latte Art Yes, it does great latte art. It stretches just like cows milk so

gently ground to create a creamy, rich-tasting and high-quality

Quality, Quality, Quality

almond milk.

Australia is ahead of the game in terms of coffee sophistication, and

you can go nuts (pun intended) with creative designs worthy of a ‘Gram.

Another step to cracking the

Califia Farms’ Barista Blend stands

code was hiring Brian Lovejoy,

up to expectations. There are only

GM of Califia Coffee. Brian brings

a couple of premium products

Contact Australia@califiafarms.com or

decades of experience in the

on the market that behave like

03 9646 1606.

beverage industry, and spent his

milk, and the Barista Blend is one

Check out @CalifiaFarms and

years before joining Califia at Verve

of them. It’s ultra-creamy, has a

Coffee – one of the top roasters in

smooth taste and an excellent 31

Interested in Califia Farms Barista Blend?

@CalifiaCoffee on Instagram for daily inspirations. www.califiafarms.com/pages/australia

SHOT-TIMERS The perfect machine now with shot timers and barista lights. for more information contact us w w w . s a n r e m o a u s t r a l i a . c o m . a u

COFFEE CHEMISTRY [A CAFE CULTURE CLASSIC] [From the vault - Aug 15, 2011]

Every day, millions of people around the world begin their day religiously with a morning cup of coffee.

forests of Abyssinia (Ethiopia)

Caffeine

and consumed in its native cherry form, then later, passed

For many, coffee drinking is

through fire to significantly alter

simply a delivery medium for

its chemical state. But although

a potent alkaloid we have

coffee has been in existence for

come to identify as caffeine

Although today we easily

thousands of years, it has only

or technically as 1,3,7 –

identify coffee in its beverage

been in the past half century or

trimethylxanthine. Although

form, it wasn’t always this way

so that scientists have been able

caffeine is strongly associated

in the beginning. Throughout

to truly identify and understand

with coffee, its production

history, coffee has taken on

this beverage.

within the plant kingdom is not exclusive and is seen throughout

several physical transformations, initially serving as an energy

To date, scientists have identified

several other plants in nature.

source when nomadic tribes

over 1,000 unique chemical

Mate, for example, which is

combined coffee berries with

compounds in coffee, whereas

traditionally consumed in parts

animal fat as an early form of

products such as wine or

of Uruguay and Argentina,

an energy bar. Later, it was

chocolate, pale in comparison.

contains less than one percent

consumed as a wine, then a

Luckily, through advancements

caffeine by weight; whereas,

tea and finally to the beverage

in technology, much of coffee’s

tea leafs (Camellia sinesis)

we’ve come to love today.

chemical make-up has been

which originated in China,

Since the beginning, coffee

unlocked, and we now have

contains almost three times the

has always been a product of

a better understanding of the

concentration of caffeine by

great mystery, having been

chemistry contained within these

weight than Arabica coffee. But

discovered accidentally in wild

mystical beans.

overall, tea contains less caffeine

Coffee Chemistry - A Cafe Culture Classic

in the beverage form, since less

importance during coffee

0.7% in Robusta. Although

weight is needed to prepare an

roasting. Turns out, the fate of

its concentration is slightly

infusion.

this imperative compound is

less than that of caffeine,

far from spectacular. Although

trigonelline plays a significant

Of all the compounds found

caffeine sublimes (evaporates)

role in the development of

in coffee, caffeine is perhaps

at roughly 178°C, model studies

important flavour compounds

the most interesting. Thus far,

have shown that caffeine

during roasting. But unlike that

humans are the only living

readily survives the roasting

of caffeine, which survives the

creatures on Earth that readily

process even at temperatures far

roasting process, trigonelline

seek caffeine for both its

exceeding 200°C. Though the

readily decomposes as

stimulatory and psychological

reasons for this remain unclear, it

temperatures approach 160°C.

effects. For all other life forms,

is believed that caffeine’s strong

Model studies have shown that

caffeine is a potent toxin. As

complex with other compounds

at 160°C, 60% of the initial

such, scientists believe that

within the coffee matrix create

trigonelline is decomposed,

caffeine, with its intensely bitter

a strong retention that prevent

leading to the formation of

taste, has evolved as a primitive

it from further sublimation and

carbon dioxide, water and

defense mechanism in coffee,

ultimately, decomposition.

the development of a large

ensuring its survival in the wild

class of aromatic compounds

for thousands of years. It’s no

called pyridines. These

surprise then, that the caffeine

heterocyclic compounds play an

content of the more ‘robust’

important role in flavour and

Robusta species is almost

are responsible for producing

double that of the more delicate

the sweet/caramel/earthy-like

Arabica. The belief is that as

aromas commonly found in

insects attack the coffee cherry,

coffee.

they are immediately deterred by Lipids

the bitter taste of caffeine and simply move on to the next crop. Since Arabica is typically grown

Trigonelline

Lipid production and its subsequent survival after the

at higher altitudes than Robusta, where the attack of insects is

Another less known alkaloid

roasting process also play an

reduced, Arabica has evolved to

that shadows in the light of

important role in overall coffee

produce less caffeine.

caffeine is that of trigonelline.

quality. In general, most lipids in

With caffeine playing such an

In Arabica coffee, trigonelline

coffee exist in the form of coffee

important role in the plants’

concentrations make up

oil and are located within the

survival, one may also expect

roughly 1% by weight, with a

endosperm (bean) of the cherry.

it to play an equal level of

slightly less concentration of

Since its composition is similar

to that of vegetable cooking

vary from bean to bean, it’s

As temperatures reach 150°C,

oils, it’s no surprise that the vast

believed that factors such as

the Maillard Reaction propels

majority of coffee oil remains

maturity, post-processing and

free proteins in coffee to

relatively unchanged, even at the

improper storage may have a

combine with sugars, ultimately

elevated temperatures found in

significant effect on the form of

leading to the formation of

roasting.

proteins within the bean.

hundreds of important aromatic

Both Arabica and Robusta coffee

During roasting, proteins

compounds. Of these, pyrazines

contain appreciable amounts of

combine with carbohydrates

and pyridines have the greatest

lipids, ranging from 15 – 17%

in what is perhaps the most

aromatic contribution and are

and 10 – 11.5% respectively.

important reaction for all

responsible for the distinct

But because Arabica contains

thermally processed foods –

maize/nutty aromas found in

more lipids than Robusta, many

the Maillard Reaction. This set

coffee. The reaction also leads to

believe this stark difference

of reactions, discovered by

the formation of brown-coloured

is one reason responsible for

a French chemist in 1910, is

polymetric – melanoidins – the

quality difference between

what is largely responsible for

compounds responsible for

both species. Thus far, the claim

transforming the mere handful

coffee’s colour. Coincidentally,

has remained unconfirmed,

of compounds found in green

this is the same set of reactions

until French scientists recently

coffee to the complex matrix

that give rise to the alluring

discovered a direct correlation

that coffee is today.

aromas we generate when

between lipid content and

toasting a loaf of bread, or

overall cup quality. It turns out

grilling a piece of steak and

that as lipid content increases

numerous other thermally

within the bean, so does overall

processed products.

cup quality. It’s a very plausible explanation when one considers

Thus far, this is only a brief

that the majority of important

introduction to the complex

flavour compounds in coffee are

chemistry that occurs within

also lipid soluble.

our roasters every day. In Part II we’ll discuss the development

Proteins

of other compounds and discuss their role in flavour perception.

Protein content for both green Arabica and Robusta coffee

Original article:

are similar in profile, ranging

Joseph A. Rivera

between 10 – 13% and existing as either free or bound form

ORIGINAL ARTICLE

within the coffee matrix. Although concentrations can 35

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5 WAYS POS TECHNOLOGY IMPACTS ON CAFE PROFITABILITY [WITH JUSTIN BROMAGE]

with

n todayâ&#x20AC;&#x2122;s challenging business

retaining customers is an ever-

environment, every dollar

present challenge.

matters for hospitality venues. Investing wisely in systems

But did you know that the

that can help you improve your

modern POS terminal is an

business could prove to be the

integral component of the

difference between survival

ongoing success of your cafe?

and failure. This is particularly the case in the coffee industry,

Doing the research to find a

where competition and

POS solution that acts as a

operating costs continue to

true venue management tool is

increase, and finding and

definitely worth the effort.

5 Ways POS Technology Impacts on Cafe Profitability

Here are 5 key areas where a properly configured, integrated point of sale solution is having a direct impact on the bottom line of cafe’s that embrace the latest technology:

1. Reliability and operational

“

4. Modern customer

speed

engagement

Reduces service delays and

Improves promotional

system downtime, allowing

opportunities and actively

greater customer throughput

encourages repeat business

2. Process automation

5. Enhanced data for business

analysis

Increases efficiency and

Provides tangible evidence of

simplifies training required for

where ongoing refinements

new or casual staff

can be made in venue

operation

3. Improved in-house integration

Please don’t view your point

Minimises errors that waste

of sale system simply as a

time, cost money and impact

glorified cash register – the

on customer satisfaction

technology has moved well

beyond that!

visit site 38 38

39 39

ISN’T THAT BETTER?

We all know how pernickety customers can be. Sometimes we have to learn the hard way, that if you don’t give them what they want, they will vote with their feet. Your customers know how they like their coffee so if you have recently served up something other than Barista Blend, no doubt you will have felt their displeasure and disappointment. We all learn from experience, that’s why more and more café owners have made Almond Breeze Barista Blend their almond milk of choice.

THE BARISTA’S BENCHMARK FOR COFFEE @baristablendaus

WHAT GETS YOU FROTHING? Almond Breeze Barista Blend is dedicated to pushing the coffee industry forward and in this series we meet the people who are leading the charge.

In your opinion, what makes a good cup of coffee?

In this monthâ&#x20AC;&#x2122;s edition we speak to Isaac Kim, the head barista and manager of Ona Marrickville, on what gets him frothing.

For me, a good cup of coffee is honest. It should be balanced and openly expressing the characteristics of the coffee. You should be able to taste the terroir, process, and even the varietal without distractions. What I think makes a good coffee experience is a whole different answer on its own.

How did you learn your barista skills?

What gets you frothing about the industry?

I mostly learned on the job. I started working in restaurants as a waiter and kitchen hand as a teen and picked up some bartending and coffee skills. Then I developed an interest in latte art for a few years, so I learned from watching videos on YouTube (we all go through that phase!). Iâ&#x20AC;&#x2122;m now lucky enough to work very closely with the personalities that inspired me in the first place.

Something that has been getting me really excited recently is the idea that baristas have the power to influence consumer behaviour in a big way. We might all feel like small cogs in the multi-billion dollar machine that is the coffee industry, but we as baristas can shape how our customers view coffee and in turn shape what specialty coffee looks like in the future.

“

We might all feel like small cogs in the multi-billion dollar machine that is the coffee industry, but we as baristas can shape how our customers view coffee and in turn shape what specialty coffee looks like in the future.”

How important do you feel it is for coffee shops to take a sustainable approach to help the communities who produce the coffee beans?

more than we ever have, but only the barista’s customer service can bring all of that together into one single experience for the customer. My motto recently has been “specialty service for specialty coffee.” Our customers have the right to know why a coffee is regarded as special.

I think it is absolutely crucial for coffee shops to have sustainability as one of the core values. We are afforded the privilege of having a voice to tell the story of each coffee and the hands responsible behind each experience. Sharing amazing flavour at the same time only serves to amplify our storytelling!

I like to constantly remind myself of the power of a simple smile. Ultimately, we are in the hospitality industry and service with a smile speaks volumes louder than the best quality coffee.

How do you enhance the overall coffee experience? If you want to get involved, tell us what gets you frothing @baristablendaus almondbreeze@daylightagency.com.au

How do I personally enhance someone’s coffee experience? I believe customer service is the only thing that brings together all of the hard work that’s taken place all through the production chain - the farmers, pickers, producers, roasters, and baristas. We know more about how to treat coffee better at every step of the way,

Photo: Chanho Hong, Normcore Coffee Roasters

> Isaac Kim

AUSTRALIAN CAFE | MARKET REPORT

WHAT SHAPES YOUR INDUSTRY

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and their sales staff, manufacturers and importers, green bean suppliers, beverage and snack food companies, fresh food and wholesalers, service providers and small business insurers, just to name a few. Available as a summary or a full and comprehensive report. Summary OOH Coffee Industry Report â&#x20AC;&#x201C; $7,800 +GST The top line summary report provides a brief overview into the Australian Coffee Market OOH via the detailed Pulse survey results. Including an overall general industry understanding and information on service & supply perceptions to enable your business to best understand the local cafe market. This essential report is for coffee companies, cafe suppliers and manufacturers, importers and others trying to sell into this growth channel. Comprehensive OOH Coffee Industry Report â&#x20AC;&#x201C; $9,800 +GST The Comprehensive report encompasses overall insights from all the sections of the surveys. This detailed report presents the OOH Coffee Industry and covers many key insights, cafe trends and support material for your business to include into your planning and brand development.

KEY INSIGHTS AND CAFE TRENDS This is the ultimate cafe Industry OOH coffee market report that will greatly assist you to better understand the important growth factors that shape this vital cafe market. Ideal for marketing and brand managers, sales managers

For further information or to purchase these important reports contact Connor Fox at connor@cafeculture.com 43

COFFEE BREWING [WITH CHANHO HONG]

Filter coffee has been gradually

nothing except the coffee itself

becoming one of the major trends

and water. However, nowadays, it

in the specialty coffee industry. At

is more popular and easier to grab

some points, it looks like a very

a cup of filter coffee, whether it

Asian thing because it is slow,

is batch brew, which is a kind of

As the quality of coffee gets more

crafty and needs a dedication to

machine brewed coffee, or a pour-

important, baristas are always

brewing. However, it is totally not

over, which is a manually extracted

required to understand what

like that. The approach to brewing

filter coffee by a barista. This new

the key factors of brewing are.

coffee is almost like science. Not

trend pushes the boundary of the

Although there are a number of

only do we taste the brewed

coffee industry to bring a more

different variables affecting the

coffee to evaluate the cup, but also

unique characteristic flavour of

cup, I would like to simplify them

we seriously measure various data

specialty coffee, giving baristas the

to three key factors.

to understand the things behind

opportunity to start a conversation

the numbers and to maintain the

with customers through the flavour

quality of the cup we have been

of coffee, not just talking about

producing.

ordinary things. As the industry

For a better brewing of coffee, we

has been moving forward, general

need to first understand the coffee

6~7 years ago in Australia, there

consumers are slowly getting to

itself. It really matters where it is

were not many cafes doing filter

know what the flavour of specialty

from, what the variety is, how it

coffee or batch brew or a similar

coffee is, the difference between

is cultivated and processed, how

type of coffee which contains

the origins and what is good and

it is roasted and even how long

what is bad in coffee quality.

KEY FACTORS OF BREWING

Understanding Coffee

Coffee Brewing

it has been since it was roasted.

However, without understanding

of brewed coffee. Not only the

Generally speaking, region, variety

the technique, it is very difficult

total dissolved solids in water is

and processing method have

to brew a cup of coffee keeping

a meaningful number but also

huge effects on the flavour of the

the excellent quality. This requires

we need to take a look deep

coffee. For instance, microclimate

baristas to pay attention to details

into what is in the water. For

generates its character in the

such as grinding size, how many

example, differing quantities of

coffee, some of the varieties such

times we divide the pouring, water

components (Magnesium, Calcium

as geisha, pacamara and sudan

temperature, brewing time, brew

or Bicarbonate etc) can bring

rume have their own strong

ratio, et cetera.

different flavours and textures to

characteristic flavours and some processing techniques create totally

the coffee. Moreover, the brewing

Equipment/Water

different flavour profile to others.

temperature is associated with different organic acid in coffee

The information we have about

It is also important to know

which makes different flavour

coffee allows us to understand

the equipment you are using.

characteristics.

how we approach brewing, what

It could be Hario V60, Kalita

sort of flavour we should look

Wave, Aeropress or Chemex.

for from the coffee and how we

Each tool has their own design

appreciate the coffee.

and structure on purpose which

The first step to making a better

produces a different water

cup of coffee I believe is to develop

flow, different contact time and

a standard brewing method which

requiring different grinding size

you are comfortable with. This is

There have been a number of

which ultimately develops different

very important not only because

different brewing techniques for

flavours of coffee.

the brewing method can control

many people to apply, and â&#x20AC;&#x2DC;Pour-

Water has become one of the

the quality of the brew, but also

overâ&#x20AC;&#x2122; has become very popular

major factors in brewing because

the firm, strong and stable brew

because it is easy and convenient.

it takes up approximately 98.5%

method is fundamental to start

Brewing Technique

HOW DO WE APPROACH?

Coffee Brewing

the tasting and evaluation of the

making a big pot of chicken stock.

After that, you may feel like you

coffee. It is not always suggested

You would add more chicken or

are still not happy with the brew.

to have your own signature brew

reduce the amount of water if

Then, you can start considering

method, but it would be great

you wanted to make the chicken

the water components, water

if you are able to develop the

stock stronger. You are not going

temperature, different techniques,

standard method, from there you

to dice the chicken or boil the

et cetera to develop the flavour of

can start a number of brewing

stock for 10 or more hours which

the coffee.

options.

would be inefficient. The simplest way is adjusting the water or the

There is no secret in coffee

Then, the second step is to get to

ingredient. The same thing applies

brewing. So many different

taste and to evaluate the cup. If

to coffee extraction. If you put in

methods, techniques, approaches,

you are an experienced barista, you

more coffee, it becomes stronger.

knowledge are broadly available on

may taste and evaluate the cup

Alternatively, by adding more

the internet. Have an open mind,

by yourself. However, it is always

water, it becomes weaker. It is like

listen to what others are saying and

recommended to check with

finding a sweet spot between the

do not be scared to try. The more

others (someone who has more

different ratios. Apply different

you try, the more you discover and

experience than you) and ask what

brew ratios to find the best,

the better skill and knowledge you

they think about the cup. Then,

sweetest and the most delicious

will achieve. Happy brewing!

you can adjust the brew to make it

point.

better.

by Chanho Hong Then, you can adjust grinding size

| CTO/QC of Normcore Coffee

HOW DO WE ADJUST THE

to develop the quality and the tone

Roasters | Editor of Black

VARIABLES?

of acidity and the texture of the

Water Issue | Australian Coffee

coffee. Usually, finer grinding size

Championships Judge |

The most important variable of

makes a heavier and low acidity

the coffee brewing is â&#x20AC;&#x2DC;BREW

tone and a coarser size makes a

RATIOâ&#x20AC;&#x2122;. Imagine that you are

lighter and brighter tone of acidity. 46

2018

PRESENTS

AS Te rs OB AL RO N CE GE ST GL C ON FE RE TH E L AR TI ON + TI PE C OM

Phone. 1300 137 344 Email. au.sales@pentair.com Web. www.everpure.com

PROBAT: 150 YEARS [COFFEE SYMPOSIUM]

Symposium Connecting Markets

International representatives

wasn’t the only highlight of the

from science and research,

company’s 150th anniversary

coffee associations and

celebrations, but it was also

coffee processing companies

the coffee industry event of the

evaluated how to enable the

Emmerich, Germany, October,

year. More than 500 leaders and

coffee industry to tackle future

2018: On the occasion of its

executives of the international

challenges and to pursue

150th anniversary, Probat,

coffee industry gathered at the

sustainability-oriented policies.

world market and technology

two-day conference, to share

The PROBAT Experience Session

leader for coffee roasting plants

their knowledge with each other.

formed the supporting program

and machinery, invited the

Inspiring keynote speeches by

of the symposium: at various

international coffee industry to

reputable names of the coffee

stations, specially set up for

its headquarters in Germany

sector such as Marco Lavazza,

this purpose, the company

on September 19 and 20 to

Hans Melotte, Scott Rao, Ric

demonstrated its innovation

discuss the sector’s trends and

Rhinehart and Tim Wendelboe,

leadership and engineering

requirements.

were accompanied by thought-

competence.

The PROBAT 150 Coffee

provoking panel discussions.

The Probat 150 Coffee

Probat hosts highly acknowledged Coffee Symposium Connecting Markets

Probat: 150 years [Coffee Symposium]

č on each day, offered ample

families, and particularly the

Markets was moderated by

opportunity for intensive

often generation-spanning

Michal Molcan, founder of

networking in an exclusive

relationships with you, our

the specialty coffee magazine

atmosphere.

customers. Emmerich is most

Standart, who guided attendees

Wim Abbing, CEO Probat,

certainly no metropolis. Today,

throughout the specialty coffee

concluded the event:

though, our guests have made it

day, followed by David Foxwell,

“Celebrating 150 years of Probat

the hub of the coffee universe.“

editor of Coffee & Cocoa

means celebrating the people

International, who took the lead

who made Probat what you see

Read all about the Probat

on the coffee industry day.

here today. We celebrate the

anniversary celebrations at

The evening events which took

generations of our founding

www.probat150.com

place following the sessions

families, our employees‘

Symposium Connecting

Design inspo While many agree that making good espresso is an art within itself Latte art can be the ‘icing on the cake’... Love it or hate it there’s no doubt it’s an art form - which incidentally makes for great photos for your instagram story!

#LATTEART

with BONI

[LATTE ART]

Feel Good Foods [SUPPLIER IN FOCUS]

... NOT JUST A DISTRIBUTOR, MORE LIKE A PARTNER

We caught up with George Giannakopoulos from Feel

set up a business ethos that values the importance

Good Foods on our last visit to Melbourne and we had

of maintaining the personality and message of each

a chat about his business and the key to his success

individual brand. Feel Good Food has been involved in

after 10 years of being involved around specialty cafĂŠ

the growth stage of the Alternate milk trend and has

products via food service distribution.

filled a gap that was not being met with traditional route to market dairy distribution and he has had great

Feel Good Foods started selling alternative milk

success with brands like Bonsoy and Almond Breeze

(Bonsoy) from the back of a truck 10 years ago and is

Barista Blend with both of these products becoming

now considered a key supplier to many cafes, grocery

cult products in the cafĂŠ industry.

stores and independent supermarkets across Victoria and Tasmania. George is Known for bringing the best

George explained they purposely only service 50

range of alternative and edgy artisan brands to the

brands and have separate staff to deliver and manage

market. He has successfully done so by reading trends,

accounts to ensure an intimate service is provided.

moving quickly and responding consistently which has 51

Feel Good Foods [supplier in focus]

alternate option to dairy using coconut cream, brown

“We work as an alliance, it’s not

rice, cashew + Himalayan Salt and is proving successful

just a brand, it’s a relationship”

with cafes who are supporting the rise in consumer health trends. Check out the rest of their cool product

You will find brands such as “Who gives a crap” toilet

family on their website and socials platforms.

paper, “Strange Love”, “San Elk” and one of his most

www.feelgoodfoods.com.au - by Roxanna Chan

recent members Rebel Kitchen “Mylk”. This range of

info@feelgoodfoods.com.au www.feelgoodfoods.com.au

skimmed, semi skim & whole milk provides a creamy

Mount. K Coffee [ARTISAN COFFEE ROASTERS]

Here at Mount K Coffee we’ve been roasting coffee for

on his face as he inhales the scents of one of his well-

the last 25 years, supplying several national chains and

made blends and the amount of detail he conveys when

in that process have noticed a gap in the market that a

explaining the flavours and textures in each origin.

local artisan roastery, such as ourselves could fill. Here at Mount. K Coffee, we understand how much businesses

Ellen Sforcina, our business development manager has

and customers alike appreciate the personal touch that

worked in food retail for over a decade and she brings

can only come from a small dedicated team.

an incomparable level of passion and enthusiasm to our

Since the early days our team of artisan coffee lovers

brand. As a trade qualified baker, she’s a self-confessed

has grown to accommodate the development of unique

food and coffee addict. She loves to explain the way

blends for different chains and of course our own

the different flavours of the blends settle on the palate

signature blend. We wouldn’t be where we are today

and the best foods to match with the subtle notes and

without them. Together they have over 75 years of

flavours in our signature blend.

experience with coffee and it shows in every product we develop.

The flavour profile of our blend is a balance of full bodied, mild acidity with a smooth and silky mouthfeel

Our talented Master Roaster Atsu Tadani has been

and a caramelly cocoa finish with the colour profile of a

roasting for over 12 years alone. His desire to make

medium-dark roast. It’s the perfect coffee to match with

specialty coffees approachable to every day coffee

something sweet as the acidity is just strong enough to

drinkers and aficionados alike shows in the sheer joy

cut through. 53

Mount. K Coffee [artisan coffee roasters]

Over the years our team have won multiple roast awards

We understand the importance of exceeding the

including four silver medals at The Golden Bean and The

expectations of today’s coffee drinkers and we strive

Australian International Coffee Awards.

for perfection in every bean we roast and every cup

We work closely with one of the World’s largest green

of coffee that’s sipped. Whether you’re a coffee

bean coffee suppliers to source the best quality beans

connoisseur or a caffeine addict we know that nothing

from around the globe. This gives us access to their

starts the morning off right then a well-blended bean

offices, quality labs and supply chains in all the coffee

being turned into a delicious coffee.

producing countries that we source from. We do this so that the coffee we purchase is checked

For more info contact ellens@cookiecorp.com.au

at multiple points during the supply chain to ensure

or phone +61 2 9472 8555

consistent quality, certainty of supply, traceability and accountability. After our beans are individually roasted and post blended they are auto-packed for accuracy and rested in a temperature controlled environment. The amount of time we allow them to sit is dependent on the specific origins in the blend. This time is vital as it allows the flavours to fully develop. We know that it’s this attention to detail that helps us maintain our high quality and meet the ever-rising standards of today’s coffee industry.

> Ellen Sforcina - Business Development Manager 54

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[ P U R C H A S E Y O U R C O P Y T O D AY ]

Cafe Culture Print - Back Issues

The perfect 'edition' for your coffee table. THE MAGAZINE FOR

THE CAFE INDUSTRY

THE MAGAZINE FOR

AU $14.95 ISSUE 48

THE CAFE INDUSTRY

THE MAGAZINE FOR

AU $14.95 ISSUE 47

THE MAGAZINE FOR

THE CAFE INDUSTRY

THE CAFE INDUSTRY AU $14.95 ISSUE 45

AU $14.95 ISSUE 46

AUSTRALIAN

Cafe Culture Digital Issue 8

Articles inside

Best of Panama Showcase Event

Berry Smoothie Papaya Boat

Mount. K Coffee

Feel Good Foods

Design Inspo

Probat: 150 Years

Coffee Brewing

What Gets You Frothing?

5 Ways POS Technology Impacts on Cafe Profitability

Coffee Chemistry

The Who, What, Where Behind Califia Farms

What's in Season

Flash Flavours

Australia's Newest Tea Lounge

7 Ways to Create a Happier and More Productive Workplace