Upload
essential-cafe
View
218
Download
2
Tags:
Embed Size (px)
DESCRIPTION
Â
Citation preview
DOWNLOAD THEESSENTIAL CAFÉ APPON ALL APPLE AND ANDROIDDEVICES NOW!
EssentialCaféMAGAZINE
A fresh approach to the industry November 2013 issue
The New Generation
Telephone 01895 816100 or visit www.wmf.uk.com
WMF 8000S
Heralding an exciting new era of coffee excellence
REGULARS
3 Editor’s CommentEssential Café’s editor Simon King looks forward to the inaugural Essential Café Live! trade show
5-8 Essential NewsA cornucopia of café and coffee related info
10 Essential RecipeA quick Christmas cake
35-40 Essential BaristaThe best in barista based news
42-43 Counter CultureEssential Café talks to Edwin Harrison, co-owner of Artisan, in Putney
47-50 Essential Products Eat, drink and be merry with the latest introductions
51-55 Essential Contacts The who’s who of the industry
FEATURES
11 Essential JuraA look at two of Jura’s bean-to-cup machines
12-13 Essential Christmas ProductsEssential Café takes a look at some festive fare 15-18 Essential Traditional Machines & Grinders Essential Café takes a look at the workhorses of the industry
20 CONTI-Espresso UKTop quality equipment
23 Essential UTZ The coffee sector adapts to climate change
24-25 Essential WMFWMF launches of the capable 8000S bean-to-cup machine
27 The power of mobile marketingUnderstanding how mobile marketing can raise awareness of your business
29-32 Essential Foodservice Packaging & Disposables Some of the best ways to fetch and carry your way to bigger profits
46 Essential DairystixJohn Taylerson, managing director of Dairystix, pleads for the prioritising of milk provenance
REVERSE SECTION
1-6 Essential Water Boilers & FiltrationHow to take care of your most prized asset
8-9 EverpureCelebrating 80 years of innovation
Beyond The Bean has teamed up with Essential Café for a reader offer – see page 38
EDITOR IN CHIEF: Daniel Sait, [email protected] EDITOR: Simon King, [email protected] SALES DIRECTOR: Ian Kitchener, [email protected]: David Kitchener, [email protected] OF PRODUCTION: Sam Broad, [email protected] GRAPHIC DESIGN: Benjamin Bristow, [email protected] ACCOUNTS: [email protected] CIRCULATION: [email protected]
Essential Café magazine, Suite 4, 6-8 Revenge Road, Lordswood, Chatham, Kent ME5 8UD.T: +44 (0)1634 673163 F: +44 (0)1634 673173
Whilst we make every effort that everything printed in Essential Café magazine is factually correct, we cannot be held responsible if factual errors occur. All articles are copyright and remain the property of Essential Café magazine.
CONTENTSNOVEMBER 2013
Sign up to the Essential Café twitter feed www.twitter.com/Essential_Cafe Essential Café 1
EssentialContents
The Ancillaries store
Tel: 01233 840296
Email: [email protected]
www.theancillariesstore.co.uk
Images supplied by 1883 de Philibert Routin
MERRYMINT LATTE
Ingredients:- 8ml Green Mint 1883 Syrup- 16ml Salted Caramel 1883 Syrup- 1 Shot of Espresso- 6oz of Milk
Optional Toppings- Whipped Cream flavoured with mint- Caramel Blossom.
Method 9oz glass;Add the espresso to a 9oz glass.Steam the syrup and milk mix.Pour over espresso.Garnish and serve with a teaspoon 1 pump = 8ml
GOURMET SYRUPS FROM THE FRENCH ALPS
teaspoon
1 pump = 8ml
ucd contents strip.indd 1 20/11/2013 10:15
DOWNLOAD THEESSENTIAL CAFÉ APPON ALL APPLE AND ANDROIDDEVICES NOW!
EssentialCaféMAGAZINE
A fresh approach to the industry November 2013 Issue
The New Generation
Telephone 01895 816100 or visit www.wmf.uk.com
WMF 8000S
Heralding an exciting new era of coffee excellence
THE INDUSTRY EVENT OF 2014
Essential Café 3
With Christmas just around the corner, I am so looking forward to meeting readers of this fine magazine at the inaugural
Essential Café Live!, which will take place at Sandown park in Esher, Surrey on March 5.
Presented in association with Melitta, Essential Café Live! will provide café, coffee shop and hospitality operators a
comprehensive line-up of manufacturers and service providers to keep your business at the cutting edge of this fast paced industry.
Essential Café Live! will feature a good variety of exhibitors who are attracted to the show due to the competitive pricing,
which means all types of companies can attend.
Trade shows can be very expensive, which means return on investment can be hard to achieve. We want Essential Café
Live! to be accessible to all companies, so the stand rate is just £99 per square metre.
Being much more affordable than alternative events, means not only the larger firms are able to attend, but smaller artisan
producers, which make up such an important part of the hospitality sector, are also able to set up shop for this one-day extravaganza.
For visitors, we want to make it straightforward too. Affordability and ease of access is also paramount as Sandown Park
offers thousands of free parking spaces, as well as excellent transport links by road, rail or air –
and there is no need to worry about congestion charges, traffic problems or over-crowded
public transport.
The show will also provide a packed programme of informative hands-on demonstrations
and talks in the Essential Café Live! Learning Zone sponsored by Pentair.
For companies interested in attending Essential Café Live!, I’d like to challenge you. The
show offers an affordable, easy to access resource to prepare your business for the
challenges ahead, but the question I have for you is, can you afford not to come?
I was proud to attend the first ever Essential Café Trade Awards earlier this year –
and I am delighted that the event is returning in 2014.
Following on from the highly successful first awards, the Trade award initiative
has now been combined with Essential Café Live! and will take place at Sandown
Park, on March 4, the evening before the trade show.
For more information, please check out www.essentialcafelive.com
Simon King, editor
EssentialEditor’s Comment
01279 780250www.watercare.co.uk
European WaterCare Ltd, Regal House, South Road, Harlow, Essex. CM20 2BL
The one-stop shop for all the leading brands in water treatment for beverage equipment
Call for sales and service of all these top makes:
• EWC our own range of British manufactured calcium treatment units
• BRITA Professional including Purity C• 3M including Scalegard Pro• EVERPURE including Claris range
Let us worry about your water treatment - so you don’t have to
Sign up to the Essential Café twitter feed www.twitter.com/Essential_Cafe
ATTRACTIVE DESIGNJet black, high gloss finish andtimelessly modern in design,the foammasterTM underlinesnot only a sense of high qualitybut also a feeling ofunburdened ease and endlesspossibility. the fm800 managesto accommodate its fullexpertise in a single unit, andits elegant style adds thefinishing touch to any interior.
INTUITIVE TOUCHSCREENNAVIGATIONin a revolutionary step forward,the fm800 introduces intuitivetouchscreen technology to the
world of coffee machines. thistechnology makes it possible toeasily, efficiently and flexiblyconfigure the operation of thedevice. you can assemble yourseasonal beverage selection,choose between four differentoperating modes andconveniently load images andadvertising messages.
BEST MILK FOAM QUALITYfoamed milk of “barista”quality at the touch of a button:the fm800 makes it possible.with this coffee master, you canproduce different milk foamconsisten- cies at temperatures
ranging from hot to cold for thesame product, creating theperfect latte macchiato orCappuccino. the milk is foamedquickly and gently – ensuringthat the beverages come outjust right every time.
LIMITLESS BEVERAGEOPTIONSCombined with the chocolatepowder dosing unit and theflavour station, the fm800makes it possible to preparecountless beverage creationsjust as you like them – fromclassic specialties to originalcreations. make the
foammasterTM your ownpersonal favorite barista whoknows all the tricks and makesyour every wish come true.
EASY TO CLEANeven when it comes to cleaningand care, the fm800 isunbeatable: the provenClean+Clever system fromfranke ensures impeccable andsimple cleaning of the device ina short amount of time. thanksto this optimal cleaningsystem, the foammasterTMgives you first- class enjoymentevery day whilst also ensuringhaCCp conformity.
FoamMaster 800The premuim class from Franke Coffee Systems
the franke foammaster TM is thenew premium class among coffeemachines. is there a particularbeverage you long for? thefoammaster TM will easily makeyour wish come true – from classiccoffees to warm latte specialties orcold milk foam be- verages. thisall-rounder is as unbelievablyversatile in its selec- tion as it iseasy to operate.you can quickly and easily selectyour beverage program on theintuitive touchscreen menu andadjust it to your needs at any time.the modern design of thefoammaster TM also leavesnothing to be desired. shiny black,shaped with elegance, it is a truevisual treat that gives the finishingtouch to any interior.
Sign up to the Essential Café twitter feed www.twitter.com/Essential_Cafe Essential Café
Initiatives are underway to empower more women farmers involved in the coffee trade
5
EssentialNews
NEWS FROM THE INDUSTRYKEEPING YOU CONNECTEDMISPLACED LOYALTYUK consumers earn an estimated £143.9 million worth of
coffee shop loyalty card points, according to figures released
today by CloudZync, creator of smart mobile wallet, Zwallet.
This figure is equivalent to 65.4m cups of coffee, although
CloudZync’s research suggests that 2.4m of those cups
(equivalent to £5.2m) go unclaimed because consumers
simply don’t know how to redeem them.
The study, which polled 2,000 consumers, found that
42% of Brits currently hold one or more loyalty cards for
coffee shops, while 33% have access to one or more such
loyalty schemes on their phone. The research also found that
consumers have an average of £5.38 worth of redeemable
points on their coffee shop loyalty cards at any point in time.
A third of consumers (33%) don’t sign up to loyalty schemes
because they have too many cards in their wallet already.
Andrew Smith, CloudZync’s co-founder and chief
technology officer, says: “It’s not just consumers that are losing
out on unclaimed loyalty cards points, retailers are also missing
the opportunity to build stronger and more loyal relationships
with their customers. The mobile revolution is already starting
to have a profound impact on loyalty schemes.
“The smart phone in most consumer pockets now offers a
much easier way to track loyalty, but it also offers merchants
a unique opportunity to engage and increase the loyalty of
their customers. We founded CloudZync to help independent
retailers deliver on the promise of mobile marketing and build
stronger relationships with their customers.”
More information: CloudZync +44 (0)1277 233064
www.cloudzync.me/business
RECOGNISING THE EFFORTS AND INPUT OF WOMEN FARMERSA new report finds recognising and investing in women
farmers is good for business and development.
The Fairtrade Foundation and Twin have called on
businesses to smash the ‘glass ceiling’ for women farmers
who play a vital role in global food production.
Many businesses are unaware of the crucial role women
play in supplying the ingredients they depend on for their
products, as this contribution is often unrecognised, unpaid
and invisible, a new report Empowering Women Farmers in
Agricultural Value Chains said.
The report analyses the results of interviews with 14
producer groups in Ghana, India, Malawi, Nicaragua, Peru
and Rwanda. The findings show that despite women being
active at all stages of agricultural production, in many cases
providing the majority of the labour, women continue to
face a ‘glass ceiling’ when it comes to transporting crops to
market and completing the sale.
Nicolas Mounard, managing director of Twin, said: “We
see on the ground that investing in women and giving
them leadership opportunities results in smarter, better
use of money – both in producer organisations and in the
home. The invaluable role women farmers play in ensuring
consistent, quality products may be unseen by business,
but should not be forgotten.”
Michael Gidney, chief executive of the Fairtrade
Foundation, added: “The report shows what we have
known for far too long to be true, that women play a crucial
but unrecognised role in global food production. That’s why
Fairtrade is working with businesses to invest in gender
focused policies, training and income generating initiatives
targeted at women to provide greater impact on women
farmers’ lives.”
More information: Fairtrade Foundation
+44 (0)207 4408597, www.fairtrade.org.uk
Twin +44 (0)207 4222880, www.twin.org.uk
Sign up to the Essential Café twitter feed www.twitter.com/Essential_CafeEssential Café
Chocolatiers and chocolate makers from 11 different countries, spanning four continents, picked up awards at the 2013 International Chocolate Awards
6
EssentialNews
AND THE INTERNATIONAL CHOCOLATE AWARDS WINNERS ARE…Chocolatiers and chocolate makers from 11 different countries, spanning four continents,
picked up awards at the 2013 International Chocolate Awards. Judging of the awards took place
in London during Chocolate Week and the winners were announced at the UK edition of Salon
du Chocolat.
Pacari picked up Gold in the dark bar category for the second year running, this time for its
70% Piura-Quemazon, which won Silver in 2012, while Danish chocolate maker Friis Holm was awarded Gold for his 55%
Dark Milk.
British chocolatier Paul A Young and Japanese chocolatier Es Koyama took away the most Golds – three each – with Paul
being the only entrant to retain all his 2012 Gold awards (Dark caramel and Plain dark truffle). British chocolatier Rococo also
performed well, picking up one Gold and two Silvers as well as a Merit award for founder Chantal Coady, recognising her as
an inspirational female figure in the chocolate industry.
This year’s competition saw a fantastic array of unusual flavour combinations, with Canadian chocolatier Beta 5 certainly
the most innovative, winning Gold for its unlikely sounding Fisherman’s Friend ganache.
Other categories that particularly impressed included the white chocolate categories, which featured an innovative range
of colours and textures in white flavoured bars, including BETA5’s Candied black olive bar and the winning Cardamom bar by
Rococo, while Venezuelan chocolate maker El Rey won Gold in the Plain white bar category.
The World Final followed national competitions in Israel, Italy and Canada earlier in the year, as well as European and
Americas semi final competitions.
More information: International Chocolate Awards, www.internationalchocolateawards.com
ZACELY UNVEILS RANGE OF FRUIT INFUSED SYRUP TEAS Zacely has launched a range of fruit infused tea syrups;
‘Simplicitea by Teaforia.’
The 99% caffeine-free teas come in four varieties; three of
which combine traditional tea blends with fruit concentrates
and natural cane sugar.
Zacely’s Assam Black Tea with
Strawberry Syrup combines two English
favourites to produce a rich, fruity and
delightfully smooth tea. The highly aromatic
Jasmine Green Tea has been blended with
exotic passion fruit, creating a sweet, tangy
and addictively refreshing tea.
Zacely’s Oolong Tea with Peach Fruit
Syrup was created using real peach fruit
mixed with semi-fermented Oolong Tea in
order to blend the flavours, as opposed
to simply scenting the tea. The Alishan High Mountain Oolong
tea is a pure blend of exotic tea grown exclusively at high
altitude in the Ali Mountains of Taiwan.
Diana Novoa, a director of Zacely, said: “Our tea
concentrates are giving baristas the
opportunity to create delicious beverages
like tea lattés and warming, richly
flavoured teas in seconds. We are very
pleased with the positive reception these
tea products have had and are looking
forward to seeing more creative ways of
using them.”
More information: Zacely
+44 (0)1202 788550
www.zacely.com
Zacely’s range of fruit infused tea syrups
NESTLÉ LEADS DOW JONES SUSTAINABILITY INDEXThe Dow Jones Sustainability Index has positioned Nestlé
as the leading food products company – with a score of
88%, double the industry average.
The world-wide Index is based on an analysis
of companies’ economic, environmental and social
performance, including areas such as corporate
governance, climate strategy, supply chain standards
and labour practices.
Neil Stephens, managing director of Nestlé Professional,
said: “The Dow Jones Sustainability Index rating, which
positions Nestlé as the number one global food company, is
significant recognition of the work we have been doing for
many years.
“Take, for example, initiatives that have halved our
emissions since 2002. That includes switching from long-
distance road transportation to rail, investing in wind power
to supply some factories and burning coffee grounds to
provide energy at our coffee factories in the UK.”
More information: Nestlé Professional +44 (0)800 745845
www.nestleprofessional.co.uk
Sign up to the Essential Café twitter feed www.twitter.com/Essential_Cafe Essential Café 7
EssentialNews
ST ERMINS HOTEL OPENS
TEA LOUNGEThe St Ermin’s Hotel in St James’s Park, London has
opened its Tea Lounge.
Opening onto a first floor mezzanine, complete with
it’s white rococo plasterwork, The Tea Lounge combines
evocative heritage architecture with contemporary style.
Inspired by the season of frost and snow, a new Winter
Wonderland Tea is being served. Accompanied by a selection
of award winning teas from local London company, Newby
Teas, the new Winter Wonderland Tea at £35 per person,
starts with an array of open and closed sandwiches, while
savoury pastries include wild mushroom and crayfish
tartlets and smoke salmon blini. A selection of freshly baked
lemon, plain and milk chocolate scones are served warm
with clotted cream plus homemade jams and preserves
alongside sweet pastries such as raspberry & apple
sherbet macaron; blueberry & citrus tart with passionfruit
marshmallow; blackberry frangipane tart with praline mouse
and caramelised white chocolate & pistachio magnum.
Tea guests can also pick from two warming winter
cocktails prepared by the Caxton Bar mixologists – either a
Hot Buttered Rum, made with gold rum and bar rum batter
(sugar, spiced softened butter) or a Chocolate Orange with
Mozart Chocolate Liqueur, Grand Marnier, orange zest,
coffee beans and milk.
The Tea Lounge also serves the St Ermin’s Classic
Afternoon Tea at £29 per person or £39 including a glass of
champagne as well as Chef’s special InfiniTEA and Beyond for
small superheroes to enjoy at £12 per hero just at weekends.
The new Tea Lounge at the St Ermin’s Hotel, 2 Caxton
Street, St James’s Park, London is open every day from
12pm to 6pm.
More information: The St Ermin’s Hotel
+44 (0)207 2277777, www.sterminshotel.co.uk
The Tea Lounge at The St Ermin’s Hotel in London offers contemporary style mixed with traditional service
ITALIAN COFFEE AND VOGUE – TOGETHER AT LASTCa’puccino and WHSmith have announced a brand new concept for Heathrow’s Terminal 2 set to open in June 2014.
The new space will offer passengers a hybrid experience combining the finest Italian coffee with a selection of international
newspapers, glossy magazines and prestigious coffee table books. The Terminal 2 store will also feature an airport first – a
‘wall of Vogue’ displaying editions of the fashion magazine from a selection of countries worldwide.
The menu will be founded in Italian cuisine with a selection of seasonal sandwiches and pastries designed in consultation
with renowned Italian chefs and patisseries such as Salvatore de Riso.
Sofia Dimen, chief operating officer at Ca’puccino, said: “The new opening in Heathrow’s Terminal 2 fits perfectly in our global
growth strategy and highlights the
entrance of Ca’puccino in a new
segment, not yet penetrated. We
are delighted to operate in such a
prime location.
“We are thrilled for the new
hybrid space and we are happy to
embark in this venture with a strong
and established partner, such as
WHSmith. We hope this could be
the first of many future successful
collaborations with the retailer.”
More information: Ca’puccino
www.ca-puccino.com
Ca’puccino and WHSmith hope that their new concept for Heathrow’s Terminal 2 will take off in March 2014
Sign up to the Essential Café twitter feed www.twitter.com/Essential_CafeEssential Café
Coffee Kids has reached its target for the ‘Grow it Forward’ campaign
8
EssentialNews
SCAE GROW IT FORWARDThe charity Coffee Kids has
announced that its managed
to reach its goal of raising
$30,000 for its ‘Grow it Forward’
campaign to help farming families
throughout Latin America.
The money raised will go towards
contributing to projects that secure
long-term food security for coffee-farming families. Having agreed
earlier this year to contribute to Coffee Kids 1 Euro for every
Coffee Diploma Certificate issued, SCAE has offered to divert this
contribution to the Grow It Forward campaign.
Coffee Kids and the The Specialty Coffee Association of
Europe (SCAE) agree that a sustainable coffee future must start
with sustainable, healthy communities. Quality coffee begins with
quality of life. That is why the SCAE has taken on a Strategic
Partnership with Coffee Kids and agreed to give 1 Euro to food
security projects for each Diploma System inscription.
“This year’s contribution to GROW from SCAE really put us
over the top – we wouldn’t have achieved our goal without their
support,” said Coffee Kids development director, Elisa Kelly.
“We love having SCAE as a strategic partner and its work
on behalf of coffee farming families by working with Coffee
Kids completes the coffee circle in a really meaningful way.
“We are looking forward to further collaboration in 2014
and look forward to keeping members posted about the
impact that SCAE’s support helps us achieve.”
More information: Coffee Kids +44 (0)758 1713457
www.coffeekids.org
H2O DIRECT SIGNS EUROPEAN JOINT VENTURE
WITH WATCH WATERH2O Direct has agreed a
joint venture with Watch
Water and supported by
Microfilter (Korea) to promote
the Watch SP Series of water
filters and also Microfilter
products through a new
joint venture company,
WATCHH2O.
The joint venture will
concentrate on the SP
series of vending filters,
plus also developing new types of filters for home and commercial uses.
Deepak Chopra, Watch Water’s president, said: “Watch Water has for
many years, been pushing forwards with many ideas and products in the
industrial water sector and now with this joint venture in to the commercial
side with WATCHH2O, we will be pushing forwards with many new products
starting off with the recently launched SP 510 & SP520 commercial filters.
“Our aim is to provide the highest quality medias for water treatment
and make it available to the commercial customers who are dealing with
problems like scale build up and we know for sure our products ill be the
very best available on the market today.”
Jim Redford, managing director of H2O Direct, said: “With Watch Water
technology, Microfilter’s ability to make the highest quality filters and H2O
Direct’s ability also to bring new products to the market, it is the ideal
solution to have a joint venture with Watch Water.
“We are very excited by the joint venture not only for the initial products
for vending use, but also the future types of new design filters that we will
be developing over the coming months. Our plans are extensive throughout
Europe and even further a field for the future.”
More information: WATCHH2O +44 (0)1892 669628, www.watchh2o.com
Pictured (left to right) are: Watch Water’s Gourab Halder and Gairik Adhikary; Yong Jung Choi, Microfilter’s managing director, overseas sales and marketing; Deepak Chopra, Watch Water’s president; and Jim Redford, managing director of H2O Direct
IMPRESSIVE SPREAD OF SHOWS IN THE
SOUTH WESTThe South West is
spoilt for choice when
it comes to food,
drink, catering and
hospitality shows.
From Cheltenham, down to Exeter and further still to Cornwall,
Hale Events said it has got the region covered.
After a successful first year in 2013, the Food and Drink
Trade Show in Cheltenham, being held next year on February
24-25, has already had to move to a bigger venue to meet
demand for stands and provide ample facilities for the
number of buyers who attend.
Expowest Cornwall will be held in Wadebridge on March
4-6, while The Source trade show will take place at the
Westpoint Exhibition Centre, Exeter on February 5-6.
The Source show plans to host the first 2014 UK Barista
Championship heat, as well as hosting the Westcountry
Tourism Conference.
Leading chefs will be showing their skills and sharing
their latest ideas in the Source Intoto Demo Kitchen, where
the 2014 South West Chef of the Year competition will be
launched by Chef Michael Caines and the 2013 winner,
Nathan Cornwell from Lucknam Park, Bath.
More information: Hale Events +44 (0)1934 733433
www.sourcetradeshow.co.uk
Award Winning Coffee Syrups
www.malmesburysyrups.co.uk 01666 577379 [email protected]
BEST OF BRITISH
Great tasting syrups. Perfect for both Hot and Cold Beverages
Hand made using a special low energy pasteurisation system
Attractive Plastic PET bottles
- Looks like glass, doesn’t smash like it
Many flavours to choose from - “Core” flavours such as Caramel, Vanilla and Hazelnut. Along with other seasonal offerings
Available direct from us or through many popular wholesalers
/coffeesyrups
@JTMalmesbury @TMSGingerbread
Buy from our online shop or for more information give us a call on 020 8419 1414 or email us at [email protected]
Infusion is the simplest way to make a cup of great tasting coffee. The Sowden SoftBrew infusion coffee maker uses a new concept: a full-size stainless steel filter, etched with thousands of microscopic holes. This keeps the coffee grounds out of your cup whilst letting through the full taste of your chosen coffee. A striking porcelain pot in a classic design. Inspired functionality. No paper filter to trap the natural oils, no forced pressing to squeeze bitterness into your coffee. Ecologically fireproof with nothing to throw away except the used grounds. Above all - great taste!
A simple way to make a great cup of coffee
2 cup
8 cup
1 2 3
4 5 6
www.sowdenathome.com
P9.indd 1 27/11/2013 10:11
Sign up to the Essential Café twitter feed www.twitter.com/Essential_CafeEssential Café
Last Minute Christmas Cake
Time to prepare: 1 hour, plus 3-4 hours cooling time
Cooking time: 3½ to 4 hours
Serves: 16
Ingredients750g luxury dried mixed fruit
150g glacé cherries
300ml Guinness or other stout
100ml brandy
3 tbsp Lyle’s Black Treacle
Grated zest and juice 1 large orange
225g butter, softened, plus extra for greasing
225g Tate & Lyle Fairtrade Light Brown Soft Sugar
5 medium eggs, lightly beaten
300g plain flour
1½ tsp baking powder
2 tsp ground mixed spice
75g brazil nuts, roughly chopped
Decoration ingredients1 tbsp Lyles Golden Syrup
400g marzipan
500g Tate & Lyle Fairtrade Fondant Icing
1 egg white
Small berries, bay leaves, rosemary sprigs
Tate & Lyle Fairtrade Caster Sugar
MethodPlace the dried fruit and cherries in a large pan with the
Guinness, brandy, Lyle’s Black Treacle and orange juice.
Bring to the boil, then simmer, uncovered, for 10 minutes
stirring frequently. Set aside for 3-4 hours to cool or
leave overnight.
Preheat the oven to 140C/130Cfan/Gas 2. Grease the base
and sides of a 23cm/9in round or 20cm/8in square cake tin.
Line the base and sides with a double thickness of baking
parchment, then line the outside with a double thickness of
baking parchment or brown paper, securing with string.
Place the butter, Tate & Lyle Fairtrade Light Brown Sugar,
eggs, flour, baking powder and spice in a large bowl and beat
until smooth. Fold in the boiled fruit and brazil nuts. Spoon
into the tin, level the surface and bake for 3½ - 4 hours until
risen and firm to the touch. Cool for 15 minutes, then turn
out and cool on a wire rack. The cake can be wrapped and
stored for several weeks in an airtight container, but can also
be eaten straight away.
Decorate:Level the top with a long sharp knife. Warm the Lyle’s Golden
Syrup and brush over the top of the cake. Roll out the
marzipan into a square or circle to fit the top and lay over the
top of the cake.
Mix the Tate & Lyle Fairtrade Fondant Icing with just enough
water to make a smooth icing about the consistency of
whipped cream. Spread over the top of the cake and allow to
run down the sides. Leave to set.
To make the decoration, dip the bay leaves into the egg
white. Allow the excess to run off, then toss them in Tate
& Lyle Fairtrade Caster Sugar. Set aside to dry. Repeat the
same process with rosemary and any berries you wish to
use. Arrange the sugared leaves on top of the cake.
If preferred, cut the square cake in half, trim a little off the
outside so the texture of the cake is revealed then decorate
each half.
Tip: Use cold black tea instead of the stout, if preferred.
Luxury mixes of dried fruit vary, if you like dried apricots or
would like to add cranberries, substitute them for some of
the mix.
More information: Tate & Lyle Sugars +44 (0)207 4764455
www.tateandlylesugars.com
10
EssentialRecipe
TATE & LYLE SUGARS OFFERS OPERATORS A FESTIVE HELPING HANDTate & Lyle Sugars is offering time-pushed
caterers a helping hand this Christmas with a
last minute recipe for seasonal bakes.
The Last Minute Christmas Cake
Sign up to the Essential Café twitter feed www.twitter.com/Essential_Cafe Essential Café
The GIGA X7 Professional from Jura delivers high-quality and high volume
Jura says its GIGA and IMPRESSA XJ Professional
lines are solutions to providing top-quality coffee
with ease to customers or employees. The GIGA line
especially can create up to 30 litres an hour and even
produce two speciality coffees simultaneously in as
little as 26 seconds – ideal for busier environments.
The GIGA range includes the GIGA X7 Professional,
which has two thermoblocks and pumps allowing for
coffee and milk to flow at the same time, whilst the
dual coffee and milk spouts mean two coffees can be
perfectly prepared at the touch of a button.
A 3.5in TFT colour display makes the GIGA
X7 Professional easy to operate and maintain. It
also prepares 20 different specialities, including a
TFT display for maximum speed and efficiency, with another
possible 12 programmable recipes.
The GIGA X7c Professional also has a professional
permanent water connection, ideal for everyday use and
prepares delicious ristretto, espresso, espresso macchiato,
café crème, caffè latté and latté macchiato - two at a time.
Developed in the style of a bistro machine, the IMPRESSA
XJ9 Professional and IMPRESSA XJ5 Professional are ideal
for studios, exhibition rooms, galleries, boutiques, and
catering spaces. The wide range of coffees they can produce
with maximum ease and minimal attention makes it the
perfect addition to such places.
The IMPRESSA XJ9 Professional also features a 3.5in TFT
colour display, enabling clear user guidance and the 500g
bean container with four-litre water tank offer a high capacity
without the constant need for refills. The fine foam technology
delivers firm milk foam and the 10 programmable specialties
offer high-quality coffee to suit varied tastes.
More information: Jura +44 (0)800 6525527
www.jurauk.com
11
EssentialJura
CREATED ESPECIALLY FOR BUSIER ENVIRONMENTSJura says its bean-to-cup technology can provide high volume
performance and flexibility delivering peace of mind for operators
and the drinks that customers crave.
Wadebridge 4 - 6 March 2014www.expowestcornwall.co.uk
Cheltenham 24 - 25 February 2014www.thefoodanddrinktradeshow.co.uk
Exeter 5 - 6 February 2014www.thesourcetradeshow.co.uk
The best spread of food, drink and hospitality trade shows across the South West ...
Free to trade buyers. Ticket hotline 01934 733456 Stand bookings 01934 733433.
Organised by
EssentialCafe-1.indd 1 14/11/2013 14:28
Sign up to the Essential Café twitter feed www.twitter.com/Essential_CafeEssential Café
Monin encourages operators to put seasonal flavour combinations on menus
Monin UK brand ambassador James Coston,
says: “The Christmas run-in presents baristas
with both a challenge and an opportunity. It’s
your chance to create drinks offering festive
warmth, comfort and joy – served up with style.
“As well as putting some delicious seasonal
flavour combinations on your menu, there are
lots of ways to take advantage of the increased
number of shoppers out and about. Why not
create some festive theatre around your business
with a local choir singing carols, or have staff
hand out free samples of hot drinks to passers-
by? Nothing is more likely to entice a tired
shopper inside than a taste of delicious hot chocolate or coffee!”
James says it’s key not to over complicate your offering
during one of the busiest periods of the year.
“The key to making healthy profits lies in a beverage menu
that is quick, simple and cost-effective to prepare,” James
says. “You don’t want queues and long waits for service to
drive customers away just when your footfall is at its peak.”
With the festive period fast approaching, now is the perfect
time for cafés to prepare for Christmas by implementing
crowd-pulling seasonal menus and promotions,” says Anthony
Wilkinson, marketing manager at DaVinci Gourmet.
Anthony says that with correct foresight and planning,
operators can capitalise on festive trade with appealing,
winter-themed hot drinks.
“DaVinci Gourmet syrups and sauces give café operators
a simple way to add Christmas spirit to lattés, cappuccinos,
mochas and hot chocolates,” Anthony says.
“One of the major trends in out-of-home coffee
consumption has been introducing seasonal flavours and a
winter menu resonates
with customers and
will attract increased
spend.”
Anthony says: “The
key to success at
Christmas is balancing
classic flavours
against new trends.
Finding this balance
satisfies customers
who want to stick with
‘old favourites’ like
Gingerbread, as well
as the growing number
looking to experience something new
and more exotic.”
Taylors of Harrogate has launched
two exclusive festive blends to
help caterers hark in the profits this
Christmas. Taylors’ Spiced Christmas
Tea is blended with lemon, orange and
warming spices.
John Sutcliffe, out-of-home and
convenience controller at Taylors of
Harrogate, says that coffee lovers
aren’t forgotten either with a limited
edition Christmas Blend, which is made
from a mix of Latin American beans
for a chocolate richness and aromatic
Ethiopian beans to provide a floral note.
John says: “When it comes to seasonal
sales opportunities, nothing comes bigger than Christmas!
After a year of watching the purse strings, it’s the time of year
when customers really want to get into the spirit of the season
and will pay that little bit more to enjoy it – especially affordable
treats such as tea and coffee. The beauty of our Christmas
inspired blends is that they instantly bring some seasonality to
hot drinks menus and because they’re only around for a limited
time, they allow operators to price them that bit higher.”
Cream Supplies says that its Xmas Pudding Flavour
Drops are loaded with a delicious blend of festive flavours
including orange, lemon, apple, cinnamon, clove, raisin,
currant and sultana.
Jonathan Money, managing director of Cream Supplies,
says: “They are an intensely concentrated and highly
versatile, multi-use flavouring that can be used to add
fantastic flavour to a wide variety of food, hot and cold drinks
and cocktails. The drops contain no artificial ingredients or
sugar and are water-based, which means they disperse
readily and because they don’t contain alcohol, they won’t
evaporate quickly when used with hot foods. Neither will they
affect freezing point.
“They are an exceptionally efficient method of adding
flavour and because they are so highly concentrated, can be
used very sparingly. Just one drop (which equates to one ml)
is sufficient to flavour a litre of base liquid.”
Dawn Foods has a range of American-style frozen, ready
to serve sweet bakery treats that are ideal for Christmas menus,
and a whole range of seasonal ideas that can be created from
the easy to use, award winning, Scoop & Bake range of frozen
batters and doughs.
12
EssentialChristmas Products
‘TIS THE SEASON TO BE PROFITABLE…The run-up to Christmas is a time when customers are in the mood
to treat themselves to something special, which gives operators a
chance to cash in on the festive atmosphere with some seasonal
treats. Essential Café takes a look at some options.
DaVinci Gourmet says the key to success at Christmas is combining tradition with new ideas
Taylors of Harrogate’s Christmas Blend conjures up Christmas cheer in a cup
Sign up to the Essential Café twitter feed www.twitter.com/Essential_Cafe Essential Café
Jacqui Passmore, marketing manager for
Dawn Foods, says: “The seasonal ready to
serve range includes the popular Cranberry
& Belgian White Chocolate Cookie,
alternatively, for a more bespoke offering,
Dawn Foods’ Scoop & Bake frozen
batters and doughs provide the perfect
platform for you to bake a wide range of
tempting seasonal cakes, cookies and
muffins.”
Vittles Foods has launched a new thaw
and serve individual portion dessert, which is
based on the classic pairing of fresh strawberries
and rich Belgian chocolate.
Julie Zalesny, managing director, Vittles
Foods, says: “The Strawberry Chocolate
Torte combines two flavoured mousses
both made with fresh whipped cream.
With a light sponge base, the top layer
of strawberry mousse is made with
fresh fruit purée whilst the bottom layer
contains rich and indulgent Belgian
chocolate.
“All our individual desserts are finished
by hand and are individually packed in
compartmented trays so they arrive in perfect
condition. Just plate up, dress in the house style
and serve.”
With minimal preparation and labour and
a healthy profit margin, Julie says Vittles’
desserts are a great way to extend the
menu especially through the festive
period when a consistent quality and
speed of service is a priority.
Andrew Ely, managing director
of Almondy, says that when it comes
to Christmas profits the brand-power of
confectionery products rule and operators can
maximise the sales season through confectionery
inspired cakes to cater for the phenomenon that peaks
during the Christmas period.
With best-selling cakes Almondy with Daim and Almondy
with Toblerone as part of its foodservice range, the popular
Swedish baker is encouraging caterers to put their faith in
its chocolate branded cakes this December, as customers
throw caution to the wind and indulge.
Andrew says: “Christmas is the time when customers are
open to indulgence and are likely to spend more when they
eat out. We all know the popularity of confectionery brands
such as Toblerone over the festive period with
adults and children alike and our cakes allow
caterers to cash in and bring this brand
appeal to their menus with minimum
effort.”
Alastair Jessel, founder of artisan
ice cream maker Taywell, says his
company has created a selection of
delicious festive and ‘grown up’ ice
cream flavours guaranteed to get even the
grumpiest old Scrooge into the Christmas
spirit this year.
The compamy has launched Mince Pie and Xmas
Pudding flavoured ice creams, made from Taywell’s
extra-creamy Wealden milk and packed full of
the finest and juiciest dried fruit.
Alastair says: “Adults are sure to
love Taywell’s new range of ‘grown-up’
Christmas ice creams, including Baileys,
Banana & Bailey’s and Rum & Raisin,
made with Jamaican high-strength Wray
& Nephew ‘Overproof’ Rum.
“Ice cream is incredibly popular at
Christmas and it’s one of our busiest times of
the year. So we thought it would be fantastic if
ice cream fans could choose from a range of specially
created Christmas flavours, which offer a brilliant
twist on a whole range of popular festive
desserts. Whether you’re celebrating with
family or friends, our new range of unique
and delicious ice creams is sure to prove
a big hit in homes up and down the
country this Christmas.”
Vegware has launched a special
Christmas jumper cup to bring some eco
festive cheer to Britain’s coffee lovers. The
double-walled cups are on-trend with knitted
reindeer, trees and snowflakes on a matt finish,
and come in two Christmassy colours - red 12oz or
green 8oz. A subtle line of text by the join reads: ‘What’s
knitty and pretty and GREEN all over? Me! I’m completely
compostable! Caution - cheerful contents!’
Vegware’s compostable Christmas cups are available to
order online at the company’s website, in cases of 500.
The limited edition festive cups were designed by
Vegware’s in-house creative team to fit in with the current
knitwear trend. Vegware’s specialist Print My Cup service
offers quality custom-printed cups as few as 1,000 cups,
with the first hour of design time free of charge.
13
EssentialChristmas Products
Almondy with Daim is gluten-free and feeds consumer’s desire to treat themselves at Christmas
Vegware has launched a special Christmas jumper double-walled cup
More information:
Almondy +44 (0)1604 858522, www.almondy.com/uk
Bennett Opie +44 (0)1795 476154, www.b-opie.com
Cream Supplies +44 (0)845 226 3024
www.creamsupplies.co.uk
DaVinci Gourmet +44 (0)1584 810366
www.davinci-gourmet.com
Dawn Foods +44 (0)1386 760843, www.dawnfoods.co.uk
Taylors of Harrogate +44 (0)1423 814006
www.taylorsoutofhome.co.uk
Taywell +44 (0)1892 835555, www.taywell.co.uk
Vegware, +44 (0)845 643 0406, www.vegware.com
Vittles Foods +44 (0)116 2461951, www.vittlesfoods.co.uk
Dawn Foods says its American-style frozen, ready to serve sweet bakery treats that are ideal for Christmas menus
To find out more information then please visit: www.cimbaliuk.com or call: 02476 854 199
/cimbaliuk /Cimbali_UKP
New Café Product Award
2991 LaC - advert EC-Mag.indd 1 10/07/2013 11:31
Watch our PGS videoat cimbaliuk.com
Sign up to the Essential Café twitter feed www.twitter.com/Essential_Cafe Essential Café
Dalla Corte’s evo II available from United Coffee offers a strong mix of traditional and newer technologies
Elaine Higginson, managing
director, United Coffee UK &
Ireland, says: “We’re always
looking at how we can help
operators to stay ahead of the
game and the latest addition
to our extensive range – Dalla
Corte’s evo II – is a great example of advancements in
equipment and technology.
“We’re proud to be the exclusive UK distributor for
the Dalla Corte equipment range, including the DC evo II
traditional machine and compatible grinders – DC One and
Two. This coffee machine and grinder work
together using a unique control system that
accurately controls all the variables in the
recipe that are key to producing a great
coffee experience.”
Elaine explains that both pieces of kit
feature technology that is unique to Dalla
Corte. “Among other features, the robust
DC evo II has multi-boiler technology, which
means each of the individual group heads
can be controlled independently of the central
boiler,” Elaine says.
“A change in temperature, as little as half
a degree, is enough to drastically change the
flavour profile of coffee, so it’s easy to see
how accurate and versatile this pioneering
technology is.
“This clever machine links together with any of the
grinders in the DC range through innovative control
technology, to control all the variables of the recipe. The
machine monitors the average extraction time and feeds
back to the grinder, which autonomously adjusts to make
sure each of the variables
are sitting within the correct
tolerances. This means
that whatever happens
throughout the operational
day you know that the
grinder will adjust itself
accordingly, policing the
coffee quality in line with
your recipe and the coffees
will taste fantastic as a
result.”
Complementing this,
Elaine says, is an Online
Control System (OCS),
which uses web-based
software to monitor and collect data for multi-site operations.
This means that the operator can access live data and
control settings for all machines from a single remote location
including, extraction time, boiler temperatures, cleaning
cycles and sales data.
Elaine says: “Operators can use the OCS to send alarms
to their technical service provider and tailored reports to their
maintenance and sales teams. It also allows remote changes to the
programmed settings and recipe to be made on the machines – so
if you are changing to a new blend on a portfolio of hundreds of
machines they can all update with the new parameters.”
United Coffee says that Dalla Corte’s evo II machine links
together with any of the grinders in the DC range through innovative
control technology, to control all the variables of the recipe.
Sanremo UK’s managing director Andrew Tucker, says:
“Having just returned from Host 2013 in Milan – one of the
world’s leading hospitality trade shows – it’s clear to see that
there are some exciting times ahead for the coffee market.
“We believe a coffee revolution has started around our new
OPERA coffee machine, which we were excited to launch in
Milan. This machine is different. All other coffee machines work
on volumetric measurement, while the OPERA controls coffee
extraction by brew ratio, which is truly revolutionary.”
Fracino claims to be making export waves in South Africa
after securing a ‘substantial contact’ at the international
HOST exhibition in Milan.
Adrian Maxwell, managing director of Fracino, says: “With
Australia, Russia and New Zealand forecast to remain our top
three sales markets, continuing to attract and retain some of
the best coffee machine distributors globally remains high on
our growth agenda.
“Additionally, the importance of innovation cannot be
understated. Having developed five machines in five years,
Fracino is on track to launch another machine in the New Year.”
15
EssentialTraditional Machines & Grinders
TRADITIONAL VALUESOptions in the traditional coffee machine category
have rarely been more varied Essential Café
assesses the brands and products that offer the best
opportunities to operators.
Fracino’s PID two-group espresso machine offers beauty and strength combined
Sign up to the Essential Café twitter feed www.twitter.com/Essential_CafeEssential Café
The Ceado E37S espresso grinder is available from The Coffee Machine Company
Claiming a 50% market share in the UK, Adrian points out
that the third-generation family business has posted
double digit growth for four consecutive years.
From a standing start in 2008, Fracino now
exports to almost 50 countries across five continents,
continuing to attract and retain some of the best
coffee machine distributors globally remains high on its
growth agenda.
John McGinnell, Fracino’s sales manager, says he
has noticed that many cafés and restaurants are having to
educate their customers in the quality of their coffee, as
many people may still not know the difference between a
latté and a cappuccino.
John says: “You need four things to make the perfect
speciality coffee, a quality machine, a quality grinder,
fresh beans and a dedicated, trained barista. Fracino
recommends the PID and the K8 grinder, where
the freshness from the high-spec grinder perfectly
complements the innovative PID.
“We also have a dedicated training school at our
Birmingham premises, as creating speciality coffee
requires an absolute minimum of one day’s training – around
six to eight hours at basic level.”
John adds: “If you walk into a coffee shop and they
have a traditional coffee machine you know they have
the capability to deliver a great coffee and more recently,
traditional machines are being sited on the back wall, facing
the customer to enable them to watch the preparation. If
you see this practice in operation then you know they are
confident that their baristas have had the training to prepare
the perfect speciality coffee.”
The Coffee Machine Company (CMC) has announced
the launch of the E37S, an on-demand espresso grinder
from leading Italian manufacturer, Ceado. With over 20 years’
experience of the UK espresso equipment market, CMC
reports that, in its opinion, Ceado are the most reliable and
efficient grinders on the market, having been the exclusive
UK importer now for almost three years.
Bill Davy, sales manager at CMC, says: “The problem
many baristas experience with on-demand grinders is static
electricity affecting the flow of coffee grounds resulting in a
messy work area, coffee wastage and a lower than intended
dose in the portafilter. The E37S features Ceado’s patented
new anti-static and anti-clumping technology (SCC). Together
with a redesigned spout, this manages the coffee flow and
efficiently solves the problem.”
Bill says the E37S grinder also has efficient new 83mm flat
burrs, which deliver an outstanding performance.
Bill adds: “We took on the Ceado agency three years ago
and categorically we can say these are the finest grinders
we have ever worked with. The company is renowned for its
innovation and in the launch of
the E37S, we can clearly see
the new features deliver tangible
benefits for discerning baristas.”
CMC has also unveiled
Rancilio’s Xcelsius, a
temperature profiling system,
which Bill says can have a
dramatic impact on the way
espresso coffee is brewed
and the taste profile of the
resulting brew.
Bill says: “The Xcelsius
system is in effect, a secondary,
mini water boiler located in the
group head. It enables baristas
to micro-manage the brew
16
EssentialTraditional Machines & Grinders
Rancilio’s Classe 9 Xcelsius offers the power and precision to deliver top quality coffees
Kleena Coola’s Milk Line Cleaner indicates when the system is flushed
Sign up to the Essential Café twitter feed www.twitter.com/Essential_Cafe Essential Café
temperature to within a tolerance of just 0.1°C, so that the
particular taste they are looking to achieve can be delivered.
“It’s hard to believe that a slight temperature change
can produce such noticeably different taste profiles. Skilled
baristas are going to love experimenting with it. It gives
them the opportunity to fine tune their coffee to create the
optimum taste.
“In particular, it suits the recent trend towards single
origin coffees, which need temperature stability to bring
out their best characteristics. Certainly this is not a mass
market product, but it will undoubtedly be a great hit with top
baristas as they strive to produce an exact taste profile that
they can replicate time after time.”
Kleena Coola has added to its existing range of water
cooler hygiene and cleaning products with its new Kleena
Koffee range, incorporating its red tint milk line cleaner,
which shows when the milk system has been successfully
flushed and cleaned.
The sanitiser can be introduced to the milk
line system as part of the regular cleaning regime
when the daily decommission is done. Each one-
litre twin-neck bottle dispenses a metered 25ml
dose, reducing product wastage.
The company says:
“Our Milk Line Cleaner
removes built up
residues from steam
wands, tubes and
valves and is suitable
for use on automatic
milk frothers, manual
wands, traditional and
automatic espresso
machines.
“As with all of our
sanitising products,
Kleena Koffee Milk
line cleaner is effective
against bacteria,
environmentally safe
and easy to use.”
Other products in the Kleena Koffee
range include powder descalers,
brewer tablets, backflush and
destainer powder as well as a broad
range of spray and liquid sanitisers.
Matthew Tuffee, UK sales and
marketing manager at Cimbali,
questions whether the industry is
losing an uphill battle when it comes
to training.
Matthew says: “I guess the
evidence form the recent Beverage
Standards Association (BSA) ‘mystery
shopper’ audits speaks for itself.
Some 54% of operators failed to meet
acceptable coffee quality standards.
The audits were undertaken at self
nominated premises, i.e. operators
who had put themselves forward for
assessment as part of the BSA’s annual
Cup Standard Awards programme.
“Incorrect extraction time caused a problem for the
majority: 47% of those assessed failed due to under
extraction whilst over extraction accounted for 7% of those
who didn’t reach the desired BSA standards.”
Matthew says: “The issue of quality brings us back
to that old chestnut of investment in training. The branded
chains have the resources, budgets and expertise to get
their staff training spot on. They are able to manage the
training cycle with extensive company wide programmes
which accommodate and compensates for the transient
nature of the industry.
“Independent operators are not always that fortunate.
When faced with a constant churn of new staff, part timers,
sickness, holidays and weekend cover, achieving the ideal
scenario of having all the team fully trained to an acceptable
barista standard all of the time can seem an unrealistic goal.”
Matthew says that Cimbali’s award-
winning Perfect Grinding System (PGS)
takes all the guesswork out of making
perfect espresso. The system comprises
the M39 traditional machine and Magnum
On-Demand Grinder, which effectively ‘talk
to each other’, adjusting the grind
through the working day to
guarantee a consistent in
cup quality, irrespective
of the skills of the barista.
Matthew says: “It
doesn’t matter if the
staff are completely new
that day or have years
of experience, once the
system is set up it will
deliver that perfect
espresso every time
according to the pre-
set parameters.”
Caffe Vinci is the
sole importer of the
17
EssentialTraditional Machines & Grinders
Fiorenzato’s striking Piazza San Marco is available from Caffe Vinci
Cimbali’s M39 traditional machine and Magnum On Demand PGS Grinder
Sign up to the Essential Café twitter feed www.twitter.com/Essential_CafeEssential Café
Ducale and Piazza San Marco range of espresso machines
by Fiorenzato of Italy. The styling and build quality of this
equipment ties in with Caffe Vinci’s ethos of sourcing the best
products and equipment from around the world to enable it
to spread its passion for coffee perfection.
The company says that Fiorenzato’s flagship espresso
machine, the Piazza San Marco flies in the face of the
current trend to introduce more complex, expensive and
often unnecessary technology into espresso equipment. The
spring loaded lever action begins with a low pressure soft
pre-infusion, evenly spreading throughout the coffee, then
the full force of the duel springs take over, producing 14 bar
of pressure – the pressure slowly reduces to nil as the lever
reaches its end point.
The chrome-plated brass group head offers thermal
stability, enabling optimum flavour extraction, whilst allowing
the barista the opportunity of taking the theatre of coffee
making to another level.
The Fiorenzato Ducale Retro, meanwhile, is a styling
classic, combining sleek good looks with elegant functionality.
Fiorenzato designers have worked closely with their service
engineers to ensure that not only is the Ducale range
extremely stylish, they are simple to use, extremely robust but
most importantly, they make great coffee.
The polished stainless steel body is especially eye
catching and from a servicing point of view, the complete
body can be removed without difficulty, providing ease of
access to all components within the machine.
18
EssentialTraditional Machines & Grinders
More information:
The Coffee Machine Company +44 (0)207 2376862
www.coffeemachinecompany.co.uk
Fracino +44 (0)121 3285757, www.fracino.com
Kleena Coola +44 (0)1386 840008, www.kcoola.co.uk
Sanremo UK, +44 (0)1364 644445, www.sanremouk.com
United Coffee UK & Ireland +44 (0)1908 275520
www.unitedcoffeeuk.com
Cimbali +44 (0)208 2387100, www.cimbaliuk.com
Caffe Vinci +44 (0)1642 455145, www.caffevinci.com
Real Eating CompanyThe Real Eating Company is a small chain of independent
coffee shops and restaurants with five branches in the
South East. The company was started in 2004 by Helena
Hudson in Brighton and has built up a firm reputation for
quality food and service. In August 2011, Helena decided
to revitalise the company’s coffee offering and began the
hunt for a new batch of traditional coffee machines.
Helena says: “Coffee is a large part of our business,
making up to 43% of our turnover so it is a key profit
generator. We wanted to make sure we had the best
equipment to help ensure that our coffees were the best they
could possibly be and to improve consistency.”
A fleet of Sanremo Verona machines were installed
across all the Real Eating Company sites and within days
customers were commenting on the difference.
Helena says: “The machines are often positively
remarked on by customers. They are handsome machines!
I think it also demonstrates a coffee shop’s commitment to
the business of making coffee. Demand for our coffee has
increased since installing the Sanremo machines and the
ability for us to create interesting new variations such as
stumpies, white chocolate dalmations and latté artwork will
be a key driver in repeat trade.”
Helena says that staff have also been impressed
by the machines.
“Our baristas also take more care with their work as they are
using such a good machine – and they look after it too,” Helena
says. “It sets the bar higher. The Sanremo machines have certainly
helped the teams deliver a consistent cup of coffee, which in turn
has strengthened customer loyalty and repeat custom.
“Fantastic coffee is at the core of our business. Whilst
the machine is only one part of the equation when it comes
to making a fabulous coffee for our customers, having
the Sanremo machines has made a critical difference to
consistency and quality.”
The Real Eating Company says its Sanremo machines have helped staff deliver a consistent cup of coffee which in turn has strengthened customer loyalty and repeat custom
Pros and cons of traditional machines versus bean-to-cup machines
Bill Davy, sales manager at The Coffee Machine Company,
presents his thoughts on the pros and cons of traditional
machines versus bean-to-cup machines
» Bean-to-cup machines are generally more expensive to
purchase
» Bean-to-cup machines require much more maintenance
than Traditional and servicing is costly. A preventative
maintenance contract is advisable
» Traditional machines require skilled baristas to operate
them. New staff need training and existing staff should go
on regular refresher courses. Bean-to-cup are push button
machines and generally simple to use. Therefore they can
be operated by less skilled staff
» Traditional machines need looking after in regular daily and
weekly cleansing regimes. Bean-to-cup machines usually
have built-in automatic cleaning cycles
» Bean-to-cup machines can go wrong and you can be
serving poor quality coffee without knowing it. Under these
circumstances, untrained staff will not pick up the error and
perhaps customers will not complain – but go elsewhere
» Traditional machines used by a skilled barista generally
produce better quality coffee than a bean-to-cup machine
This is the La Spaziale S40
Email: info
La Spaziale fp.indd 1 04/09/2012 09:27
Sign up to the Essential Café twitter feed www.twitter.com/Essential_CafeEssential Café
CONTI-Espresso has over half a century of know how to pour into its machine manufacturing
Conti-Espresso Machines have been at the forefront of design
and technology, since 1957. Each machine is crafted in the
company’s factory in the heart of Monaco and looks to deliver
an experience which combines the renowned gourmet palates
of the French with the Italian love for Espresso.
The family owned business looks to deliver exceptional
quality and reliability from its machinery and its designers
work within its own specialist R&D laboratories alongside a
combined team of engineers and baristas.
With over 80% of components manufactured within the
Monaco plant, Conti-Espresso says it can assure superior
quality and technical excellence through a range of machinery,
which is constantly evolving to always stay one step ahead.
The UK story for the brand began two years ago when Conti-
Espresso UK established itself in the heart of the UK in Leicestershire.
Chris Austin, director at Conti Espresso UK, takes up the story:
“With two full years of trading under our belts we are really pleased
with how the business has grown, it’s been incredibly hard and we
have learnt lots along the way, but we are really excited about 2014.
“Although it would be easy to think our focus is on
exceptional quality of manufacturing, value for money and
exceptional service (and we never forget that), we live for
great coffee and love to get geeky, therefore we cannot wait
to showcase our latest flagship model, The Monte Carlo.”
Chris explains the new model has been a long time in
development and the official launch is still a few months away,
but the first ‘prototype’ machine has landed on these shores
so testing will begin in earnest over the next few months.
Chris explains: “Like many premium machine models it will
feature multi zone heating technology, the main steam boiler
(10l – 2grp/ 14l – 3grp) will feed pre-heated water to each
group boiler (all of which are fully insulated) then a special
heat cartridge within each group ensures extreme stability
and consistency throughout service.
“Each heat source is controlled via PID and is easily
adjusted via the full colour touch-screen, which will also allow
users to alter virtually any of the machine’s numerous features.”
Chris adds: “In addition to the temperature control, we have
also developed a ‘soft’ pre infusion system, akin to a traditional lever
machine, this ensures that none of the initial ‘coffee water’ is wasted
via an exhaust as on most traditional machines. Early testing has
shown some great results and marked improvements.”
With the arrival of this machine, the company says it is looking
forward to working more closely with speciality independents
and high volume operators alike and believes that the numerous
features of the Monte Carlo will exceed operator’s expectations.
Chris explains that the new machine will offer other benefits as
well: “Of course we understand that the premium market is already
very competitive, the list of wonderful machines out there is getting
longer and technology is moving forward on a daily basis.
“However, even within this category, value for money is high
on the agenda and this is an area where Conti will always have
an edge, through our commitment to continue to manufacture
over 80% of all machine components in our own factory (buying
raw materials is far cheaper than purchasing finished parts).”
The immediate future will not just be about the Monte
Carlo, Conti Espresso UK will also have range of grinders
(automatic and on demand), capsule and pod machines
coming to market courtesy of CBT Italia (Conti’s subsidiary
company) plus there are rumours of a brand new Compact
machine designed specifically with the UK market in mind, so
watch this space for more info on that one.
From the current line up, the company has available the
CC100 Series, conceived to meet the request for exceptional
reliability and espresso extraction, coupled with value for
money and a compact design. The back-bone of the brand
is the XEOS which has evolved to become an iconic, yet
technically advanced member of the CONTI family. The
X-ONE and X-TCI offer crisp design with maximum emphasis
on the barista. The TCI system allows individual group
temperatures to be adjusted which, coupled to the flow
control function, maintains temperature stability.
Chris adds: “Behind the scenes we have new additions
to the team starting early in 2014 to help us manage the
growth and to improve our aftersales service and account
management, all in all a very hectic and exciting time.”
More Information: Conti-Espresso UK +44 (0)1530 249030
www.conti-espresso.co.uk
20
EssentialCONTI-Espresso UK
JOIN CONTI IN MONTE CARLOCONTI-Espresso UK introduces its flagship coffee machine.
U N W R A PfLAVOUR
T
theTHEATRE GREAT TASTESoat www.davinci-gourmet.com or call +44 (0) 1784 430777
U N W R A PBoost your profit margins by up to 80% with
DaVinci Gourmet’s range of seasonal syrups for speciality coffee
Request your FREE sample* of DaVinci Gourmet Gingerbread syrup
at www.davinci-gourmet.com/christmas
U N W R A P GINGERBREADlATTE
Ingredients:
DaVinci Gourmet Gingerbread syrup
Espresso
Milk
Whipping cream
Directions
Add syrup to base of cup and pour espresso on top
Top with textured hot milk
Top with whipping cream
12oz.
2 pumps
2 shots
280ml
to top
Add syrup to base of cup and pour espresso on top
Top with textured hot milk
Top with whipping cream
FREESAMPLE
*Free sample offer valid for 1 litre DaVinci Gourmet Gingerbread syrup only, while stocks last. Offer open to bona fide UK and ROI caterers only. See www.davinci-gourmet.com/christmas for full terms and conditions. Offer closes 30.11.13.
The world leading brandMazzer is synonymous withcoffee bean grinding as ithas been manufacturing formore than 70 years anddistributes into 90 countriesand has become the choiceand preference by the vastmajority of the speciality coffeecommunity and for good reason.Mazzers proven reliability withevery single unit build beingfactory tested with coffeeguarantees the consistency andaccuracy that achieves thehighest quality grind withminimum heat and static build up protecting the essential andvolatile coffeearomas.”
Do not hesitate, call for further trade information and pricing 0845 6885282
Sign up to the Essential Café twitter feed www.twitter.com/Essential_Cafe Essential Café
Not many customers will explicitly ask for climate friendly
coffee, but a vast majority of coffee lovers expect their
favorite brand to produce coffee with respect for people,
profit and planet. Gone are the days in which serving an
ethically produced product was an additional fancy choice
for the consumer. Nowadays sustainability is just part of the
brand. It is becoming a normal reality.
The UK market for sustainably produced coffee faces
double-digit growth. Consumers have become more
conscious about their purchases in the last decade. The
hospitality sector is recognising this trend and serves quality
coffees with UTZ certification, like Taylors of Harrogate Hot
Lava Java, Lavazza Super Gusto or the coffees of Douwe
Egberts. Buying certified coffees is a way to assure that
many people throughout the world who are producing our
goods are producing them in a better and more efficient way,
for example using less land, protecting the soil from erosion,
or taking care of our rivers and lakes. So how are you
supporting the fight against climate change if you buy an
UTZ certified coffee?
Vietnam Coffee Climate Care projectUTZ Certified and the DE (Douwe Egberts) Foundation
started the Coffee Climate Care project in October 2013. This
is a three year, multi-stakeholder initiative aimed at enabling
coffee producers to be more resilient to the impacts of
climate change. The project will start with one pilot group of
about 500 producers in Vietnam’s Lam Dong province. UTZ
Certified started operations in Vietnam in 2002 and has been
promoting its program in all Vietnamese coffee regions. Today
more than 27,000 farmers and 44,000 hectares of coffee-
producing land in the country are UTZ certified.
Vietnam is the world’s largest producer of Robusta coffee,
and the second largest supplier of UTZ certified coffee after
Brazil. The negative occurrences caused by climate change
in the country have the potential to threaten the livelihoods of
thousands of smallholders, who depend on coffee farming.
Don Jansen, program manager at the DE Foundation,
says: “Since our presence in Vietnam, in 2001, we have seen
rainfall patterns become more erratic, with longer and more
pronounced drought periods and heavier rainfall in the wet
season. In the Central Highlands, this is creating problems
for farmers when drying their coffee. In combination with the
expected temperature increase, we may also see drastic
effects on coffee production.
“Therefore, innovative adaptation strategies are
fundamental for assuring the future of coffee producers in
Vietnam and other regions. The Coffee Climate Care project
is expected to contribute to the development of
such strategies.”
Climate friendly coffeeThe hospitality sector can contribute to climate adaptation
projects like this and support coffee farmers, simply by
asking your coffee supplier for sustainable coffee; through
the UTZ Certified sustainability program. Traceability and third
party independent checking of a program like UTZ Certified
ensures that your coffee can be linked to a coffee farm
implementing climate change indicators. And that tastes a
lot better!
More information: UTZ Certified +31 20530 8000
www.utzcertified.org
23
EssentialUTZ Certi�ed
COFFEE SECTOR ADAPTS TO CLIMATE CHANGEDoes climate change conjure up images of windmills or sad looking
polar bears? Not to coffee farmers in Vietnam, they will see floods
and withered coffee trees.
Worker selecting green coffee beans
Farmer and picker harvesting ripe coffee cherries
Sign up to the Essential Café twitter feed www.twitter.com/Essential_CafeEssential Café
Florian Lehmann, managing director of WMF UK, says:
“While WMF can boast over 90 years’ experience in the
manufacture and supply of ground-breaking, automatic,
bean-to-cup coffee machines, our focus is clearly set on the
future with the launch of the WMF 8000S.
“It marks the beginning of a new generation of coffee
machine that is set to alter the way in which people think
about the benefits that the bean-to-cup machine can offer
and the way in which they serve not just coffee based drinks,
but hot and cold beverages across their menu spectrum.
“Our core pillars have not changed however; WMF is
renowned for its quality, innovation and design competencies
and the future direction of the business is to uphold these
values, whilst moving the capabilities of our machines and
therefore the benefits for the customer, up to a new level.”
Caring About the QualityFlorian says the quality values WMF offers are reflected
across all facets of its business; high quality components
and superior build, coupled with world famous German
engineering, mean that the customer can be assured of a
machine that delivers an excellent beverage, is reliable, built
to last and offers the very best value for money over its life. In
addition, first class after-sales service and technical support
from WMF’s company-employed engineers, all of whom have
attended the WMF Engineer Academy, will reassure with a
98% first time fix and minimised down-time.
Continued Innovation During its 90 years in the business of coffee machines,
Florian says that WMF has been innovating; the world’s first
electronically controlled, fully automatic coffee machine,
the first integrated chocolate hopper offering milk-based
chocolate drinks from a bean-to-cup machine, Plug and
Clean to facilitate the ability to easily clean all parts that
come into contact with milk and Active Milk, which allows
the service of hot and cold milk-based drinks from the same
machine, are all demonstrative of WMF’s ability to build
innovative features into its coffee machines for the customer
to maximise margin and optimise service.
Design and FunctionalityWMF is lauded for its design, across all aspects of its
business and is a multi-award winner of the Red Dot Award
for Product Design. But making something look beautiful is
not enough, it must deliver functionality, Florian says WMF’s
coffee machines are designed with functionality in mind for
all environments, no matter who pushes the button; trained
barista, casual operator or consumer.
But this time the bar has been raised, says the maker.
Florian explains: “The future really begins here with the
launch of the 8000S. We are a customer-centric business
and this new generation machine will really validate our values
and show our customers that we really do listen to their
needs. We have always custom-built our machines to every
customers’ exact specification and what this has enabled us
to do is not only provide them with precisely what they need,
but we have been able to listen carefully to them and interact
in such a way that we have a complete understanding of
their business.
“We’ve been able to project what we’ve learnt and have
incorporated some ground-breaking features into our new
Ninety years of knowhow has gone into the creation of the next generation of WMF bean-to-cup machines, the 8000s
24
EssentialWMF
WMF HERALDS LAUNCH OF THE MULTI-TALENTED 8000S
WMF says the introduction of the WMF 8000S
hails the beginning of a new generation of
bean-to-cup coffee machine, delivering a step
change in performance.
machines and as such, there is another machine being
launched during the first quarter of 2014, hot on the heels
of the 8000S. The WMF 8000S sets the standard for
bean-to-cup coffee machines.”
Size does matterFlorian says: “Key to reaching a wide audience is the size
of a machine’s footprint and the capabilities to which that
machine can perform. Space is of a premium to most
operators, whether a small, independent café or large,
international chain. The WMF 8000S is compact enough
to fit into most environments with dimensions of 390mm
(w) x 744mm (h) x 598mm (d), offering high flexibility for
the operator, yet still has a drinks output of up to 300 cups
per hour (depending on the size of the cup).
“Despite being a small machine, the WMF 8000S can
also be fitted with up to four bean hoppers and, assuming
one of which will be filled with chocolate, each of the
remaining three hoppers can hold a different coffee bean,
and the operator can create their own signature blend for
different drinks.”
WMF says the 8000S has utilised some of the most
advanced technology available to ensure that the operator
reaps the maximum benefits for their business.
Key Technologies: 8000S » A new brew group, with a higher capacity, that will
hold up to 19g of coffee
» New grinders that can grind up to 4g of coffee per
second, with a finer adjustment for a much better
quality drink, it’s quieter too
» A new boiler and hot water system that offers three
different water temperatures for speciality teas
» An electronic pinch valve that maintains a constant
milk temperature for consistently superior quality
foam and exact drink temperature that will
automatically adjust the flow of milk
Intuitive interactionFlorian says the new generation WMF 8000S is designed
to be eye-catching, but also will catch your eye with its
8in LCD MMI screen. The addition of the screen to this
new generation of machine allows for intuitive interaction
between user and machine which for the operator
means simple, clear and concise instructions when
training, cleaning or programming and for the self-service
consumer the machine is easy to operate. However, the
added advantage is that the screen can also be used to
advertise or promote special offers and provides a handy
prompt for up-selling supplementary items. It also adds
clarity to the drinks menu as images of the drinks can be
uploaded and with 48 different options in three
different sizes, simplicity is the key to success.
Capabilities in milk Florian says: “With our industry-leading innovation in
milk capabilities we wanted to ensure that the WMF
8000S incorporated as many features as possible for the
operator to take full advantage of. Active Milk has been
so successful in the past when included as an option on
previous machines that we have taken the decision to
include it as standard on all WMF 8000S models.
“Milk is moved through the machine using a pump,
as opposed to the ‘Venturi’ system, which relies upon
pressure and as such the machine can offer hot and cold
milk drink options, even milkshakes with the addition of
syrup. There are also three steam options for milk foam
with the WMF 8000S so that at the touch of a button,
or by using the steam wand in a fully or semi-automatic
mode, the operator can offer the full barista experience
and even create latté art for a customer, or simply serve
excellent coffee when used in a high volume, fast
service situation.
“Building on our core competencies and upholding our
core values are the keys to our success into the future. We
have superb relationships with our direct customers and
have forged strong partnerships with our dealer network,
working in tandem to ensure that ultimately, whichever
machine we promote, it is the right one for the needs of
the customer and that it will always deliver higher
than expectation.”
More information: WMF +44 (0)1895 816100
www.wmf.uk.com
Sign up to the Essential Café twitter feed www.twitter.com/Essential_Cafe Essential Café
The 8in LCD MMI screen can also used to advertise or promote special offers and provides a handy prompt for up-selling
25
EssentialWMF
The 8in screen adds clarity to the drinks menu as images of the drinks can be uploaded
0302 EC White Chocolate Press Ad OUTLINES.indd 1 11/20/2013 12:05:50 PM
P26.indd 1 21/11/2013 14:53
Sign up to the Essential Café twitter feed www.twitter.com/Essential_Cafe Essential Café
PK Vaish says it is critical to any business to provide the best user experience irrespective of the device the website is viewed on
Is your lack of m-marketing knowledge costing your
business? The last few years have seen an explosion in the
number of smartphone and tablet users across the UK.
Approximately 50% of all mobile users own a smart phone
and there has been a doubling of tablet and smart phone
usage over the last 12 months alone, indicating that the
number of people engaging with brands online, via their
mobiles, will continue to grow.
It is critical to any business to provide the best user
experience irrespective of the device the website is viewed
on. Internet users are a fickle bunch and if your website does
not provide the best experience, they can leave as soon as
they land.
So, how can you improve your chances of benefitting
from the boom in mobile browsing and build a website that
puts you in pole position to increase your market share? First
off, take a look at your website on a mobile phone. If you
have to zoom in to use it, then you have already lost. Most of
the traffic will not bother to engage with your content. They
will leave, go back to search and end up on another website.
If a website is designed using responsive design
technology, it means that it is designed to be recognised by
the type of device that is being used to access it and can
adapt to fit to the resolution of that screen. This provides an
optimised experience and a seamless browsing experience
for your customers. Until recently, most companies operated
a separate standalone mobile site, functioning independently
from the main website and requiring separate maintenance.
However, as the use of tablets and smartphones increases,
this approach is rapidly becoming more and more costly and
out-dated.
Ultimately, it’s about lengthening the time customers
spend interacting with your content and increasing
engagement levels and so developing your own App can also
be a good way to build loyalty and provide a personalised
service for your customers. An App allows your customers to
access functions and features that they can’t get by visiting
the website. It encourages social sharing and a deeper
engagement between you and your customers. It also has a
great practical benefit as, if your customer is in an area that
has poor connectivity, limiting Internet usage, he or she can
still interact with your brand.
To further benefit the customer, you could have an App
that allows the users to scan bar codes so that when they
come into your shop, café or restaurant they can access
more information about the products including ingredients
and interesting facts, etc.
The canny coffee shop and bar owner might have an App
with a competitive element, letting the user know that he or
she is number seven on its list of top customers and eligible
for a free meal/drink if they reach the top five. The incentive
is then in place for that customer to come back through the
doors more regularly.
Such an App could also be used to encourage a
customer to share information via Facebook and create a
viral effect with their friends. You can also encourage social
sharing with a ‘money off’ voucher or a free drinks offer, etc.
In addition to this, location-based services also offer
great potential. By recognising the geographical location of
an individual based on his or her phone’s GPS signal, these
services can send out real time special offers, which can
be tailored to meet each individual customer’s needs. This
is a great way to target customers in specific areas and will
ultimately increase brand awareness and drive footfall.
Finally, if you do nothing else, offer your customers free
Wi-Fi. It enhances your customers’ experience, makes them
stay longer and potentially purchase more and gives you
another opportunity to capture valuable customer data if you
ask users to log-in in return for that free Wi-Fi.
More information: Livelink New Media +44 (0)161 8708194
www.livelinknewmedia.com
27
EssentialLivelink New Media
TIME TO GET MOBILE…PK Vaish, managing director of digital marketing agency Livelink New
Media, looks at the growing popularity of mobile marketing.
Go-Pak.indd 1 11/11/2013 13:41
Sign up to the Essential Café twitter feed www.twitter.com/Essential_Cafe
Rachael Sawtell,
marketing director
at Planglow, says:
“Street food offerings
are becoming ever
more popular. This
trend (which we
foresee being more
cultural shift than
passing fad) has
had a direct impact
on the use of ‘green’ products due to their strong aesthetic,
functional and social fit with the street food movement.”
In the past year, Planglow has launched two new
products that were developed specifically with street foods
in mind; the Gastro Deli Wrap Paper (suitable for wraps,
sandwiches or even popcorn) and Natural Deli Pots (suitable
for more liquid based meals and desserts such as curries,
salads, anti pasti and ice cream).
Rachael says: “This winter we have launched Mini
Wedge’s in our Gastro and Natural collections – products that
address food waste by catering for smaller appetites, as well
as utilising a certified home compostable film (which also acts
as the window).
“This prolongs the shelf life of the sandwich by sealing
in the freshness. We are the only company to use this plant
based film, which is fully certified to the European (EN13432)
norms for compostable packaging and is also certified
as home compostable too. This means the bio laminate
biodegrades in a waste water environment and can be
disposed of in a home compost heap.”
Planglow says it has developed an economical solution
for all types of hot and cold food that can be used at a range
of meal occasions. Rachael says the Design Collection
tableware is especially suited for use in buffets and premium
takeaways and lunch boxes. The Design Collection consists
of rectangular plates in four sizes plus two rectangular plates
with compartments. Recyclable PET/rPET lids are
also available.
The company describes its new Bio & Chic Collection as
a similarly stylish disposable tableware option. Made from
Bagasse, the Bio & Chic Collection features a white, flat,
sleek design for a modern look that promises fantastic food
presentation. Suitable for all types of hot and cold foods, the
Bio & Chic Collection
consists of six sizes
of plates and mini
containers available,
accompanied by clear
PET lids which are
100% recyclable.
Tri-Star Packaging
says its new concepts are high performance but kind to the
planet too. The company has unveiled a range of eco-friendly
food-to-go packaging and disposable tableware.
There are four concepts in the new line-up, providing
a comprehensive range of solutions for café operators
and caterers alike. The first concept in the new range is
the Buckaty Collection, a stylish line of round food-to-go
containers ideal for a wide variety of deli foods. Buckaty
Collection containers are available in two colours – white and
vibrant green – and in four sizes, from 470ml to 1,000ml,
all with a single diameter to fit a choice of three lids. The
containers are printable for branding opportunities.
Complementing these containers is the Kray Collection,
a range of food boxes with a natural brown kraft look, made
from recycled and recyclable greaseproof board. Suitable for
hot and cold takeaway foods, there are nine sizes available,
each with window-lids. The boxes are microwavable, easy to
transport and printable.
Also featuring in Tri-Star’s new environmentally-friendly
range is the Eco-Design Collection, an elegant selection
of white disposable tableware made from Bagasse, or
sugar cane pulp, a material that is natural, renewable,
100% biodegradable and compostable. Ideal for meals
with sauce, thanks to the depth of the plates, Eco-Design
Collection tableware is an economical solution for all types
of hot and cold food at all meal occasions and is especially
suited for use in buffets and premium takeaways and lunch
boxes. There are rectangular plates in four sizes, plus two
rectangular plates with compartments. Recyclable PET/rPET
lids are also available.
A similarly stylish
disposable tableware
option is the new Bio &
Chic Collection – also
made from Bagasse
– with a white, flat,
sleek design for a
modern look that
promises fantastic food
presentation. Suitable
for all types of hot and
cold foods, there are six sizes of plates and mini containers
available, accompanied by clear PET lids which are
100% recyclable.
Earlier this year Seda UK announced a further
£18 million of investment, bringing the total amount invested
at its Blackwood, South Wales operation to over £70 million
in the past three years. The move will also help boost Seda’s
innovation programme.
Paul Synnott, sales and marketing director at Seda UK
says that the company’s patented double wall cup, together
with its Naturelly Seda compostable cup range, have proved
Essential Café
Planglow’s street wise 12oz natural Pot
29
EssentialPackaging & Disposables
DISPOSABLE INCOMEOnce again it is time to look at the crucial sector of packaging for the
café and coffee shop sector. Essential Café takes a look at some of
the innovations in this market.
Buckaty Collection containers, from Tri-Star Packaging, are available in two colours and in four sizes
Kray Collection is a range of food boxes with a natural brown kraft look, made from recycled and recyclable greaseproof board
Sign up to the Essential Café twitter feed www.twitter.com/Essential_CafeEssential Café
SEDA UK has launched a new hot food container range
especially popular.
Paul says: “More
recently we have
added a new ripple
cup. The undulating
surface of the cup with
a consistent wave pattern offers both visual and handling
benefits. The ripple effect can be customised for medium-to-
high
volume orders.
“As many consumers expect ever more sophisticated
on-the-go packaging, the company has also introduced
our Turn-N-Go plastic lid to top off the hot beverage cups.
The new design allows the consumer to twist the lid open
or closed thus helping to maintain the drink’s optimum
temperature and avoiding spillage during travel. With no
perforated or hanging lid components the drink may be
consumed without obstruction.”
Away from the hot beverage sector, SEDA UK has
launched a new hot food container range. With a thicker wall
structure the new tubs offer heat retention and comfort in
handling. Available in 8oz, 12oz, 14oz, 16oz and 32oz sizes
they may be plain or custom printed with customers’ designs.
For added convenience, the tubs and paper vented lids
can come in combi packs. Typical applications include soup,
porridge, noodles and pasta.
Paul says: “We have been extremely encouraged by our
customers’ positive response to our innovations. Like many
companies our success depends on our ability to bring new
products to the market and make an on-the-go experience,
one which is responsible, enjoyable and convenient for those
with busy lifestyles.
“The investment announced this year will ensure we have
further new products coming through the pipeline.”
Colpac has added a new range to its bakery packaging
line. The company says its Vizione is versatile, stackable and
offers optimum product visibility.
Consisting of a Kraft paperboard tray and a plastic lid,
this range is available in three different sizes, suitable for
many occasions and uses, accommodating single and dual
portions and holding larger products for catering, party and
family needs.
Croissants, pastries, pies, sandwiches and all bakery
products can be displayed to their best advantage and the
base can be printed in up to six colours to give operators the
best possible branding for products on the shelf.
The Vizione packs are environmentally friendly with
recyclable lid and base, in line with Colpac’s green
credentials, the company says.
Biome Bioplastics has helped to develop a
biodegradable coffee pod, offering one of the first sustainable
packaging alternatives in the single-serve market.
Paul Mines, chief executive of Biome Bioplastics, says an
estimated 9.1 billion single-serve coffee and drink cartridges
wind up in US landfills every year, amounting to some
19 million cubic feet of waste. Coffee-pod machines are
also increasingly popular in Britain with usage up by 45.1%
between February 2012 and 2013, equating to around 186
million capsules.
In response to this challenge, Biome Bioplastics has
developed a portfolio of compostable materials for coffee
pods based on renewable, natural resources including plant
starches and tree by-products. These bioplastics will degrade
to prescribed international standards in
composting environments.
Paul says: “Single–serve coffee pods are an excellent
example of the fundamental role that packaging plays in
delivering quality and convenience in the foodservice sector.
“The challenge is to reduce environmental impact through
packaging optimisation without impacting on food quality or
safety, or inconveniencing the customer. Bioplastics are an
important part of the solution.”
Paul says that based on the success of the biodegradable
pods, Biome Bioplastics is working with manufacturing and
brand partners to develop a number of natural polymer-
based solutions for the hot drinks industry, with further
announcements expected in the coming months.
RAP, designer and manufacturer of sustainable food
packaging, has launched a dedicated foodservice division.
Benn Ely, head of the food service department, says the
formation of the new department reflects a growing appetite
for RAP’s new and innovative packaging solutions.
Benn says: “We have been working successfully with
clients in the foodservice sector for many years, delivering
a range of packaging solutions that not only meet their
customer’s expectations, but also drive sales and growth
across their operations. Now is therefore the perfect time
to further strengthen our offering through the launch of this
dedicated division.
“Not only will it allow us to build on the world-class
packaging innovation that RAP is famous for, it will also
provide us with the ideal platform to showcase new and more
technically advanced solutions.”
The company’s specialist foodservice products currently
include the top selling HandRAP range, which covers
baguettes, wraps, bagels, rolls, square bread and bloomer
bread sandwiches. Other products include the HotRAP
30
EssentialPackaging & Disposables
Colpac’s Vizione range is available in three different sizes
Biome Bioplastics has helped to develop a biodegradable coffee pod
Sign up to the Essential Café twitter feed www.twitter.com/Essential_Cafe Essential Café
range, which satisfies demand for hot ‘food
on the go’ and RAPTray – ideal for salads,
pies, pasta, hot meals and even desserts.
RAP has also developed a Freshpack
carton range which, Benn says, features
the world’s lightest day-fresh and long-life
carton wedges.
Benn says: “Both products provide
the ultimate solution for hand-packing,
freshly made sandwiches thanks to an
integral window that delivers an effective
barrier against water and air with no risk of
contamination through glue gaps.
“Continuing its innovation and success
in this area, over the next 12 months, RAP plans to invest
in further product development for the foodservice sector
across its off-the shelf range.”
James Roberts, joint managing director of Peros, says
that foodservice disposables offer operators convenience,
efficiency and reliable portion control across a range of food
and beverage lines.
James says: “Disposables should also be recognised
for the important role they can play in the branding of an
operation. Taking cups for example, it’s not only the printing
on the side that helps send a consistent message to
consumers about your brand, it’s also the quality of the
cup itself.
“So, if you’re offering a high quality, gourmet coffee
then you need to use a high quality cup. If you take care to
buy fine ingredients and put effort into producing a perfect
cappuccino, you don’t want your end product to be let down
by a poor quality paper cup.”
James recommends using an embossed, double-wall cup.
“The double-wall design provides much better insulation
than traditional paper cups, allowing customers to hold and
carry their hot drinks much more comfortably,” James says.
“And, thanks to the integrated double layer there is no
need for clumsy extra sleeves or wasteful ‘double-cupping’.’
In 2013, Peros introduced a whole new range of exclusive
branded and non-branded cups to help customers maximise
enjoyment of hot beverages and deliver operators value
for money.
The ranges are also good news for the environment, being
fully recyclable.
James says: “To support the Eros brand – Peros’s own
Fairtrade coffee and tea ranges – there is the new and
exclusive embossed, double-wall cup range. The unique
block-embossed design gives the cups a great texture which
works really well with the bold, contemporary Eros ‘look’,
helping to reinforce the
strong branding.
“These high
quality cups
compete with the
best on the high
street and are ideal
for any premium hot
beverages made
from the Eros range of coffee and teas.”
The cups are manufactured from PEFC board and are
available in 9oz, 12oz and 16oz, with ‘sip-thru’ lids in black.
Solo Cup Europe has launched a new single-wall paper
hot cup in an assortment of stylish ‘Parisian’ stock designs
with a contemporary black theme, presented in a
mixed sleeve.
The new monochrome designs feature real photographs
of Paris and have a distinct stylish feel. The cups are suitable
for all hot beverages as the modern designs feature street
scenes reminiscent of ‘café society’ and are non-food
application specific.
The new cups are available in 4oz, 8oz, 12oz and 16oz
cup sizes and no minimum order is required.
The mixed design sleeve gives operators a variety of
designs with just one order
item and with 12oz and 16oz
cups sharing the same lid size,
SKUs are kept to a minimum.
Philippe Payras, vice
president of sales and
marketing at Solo Cup Europe,
says: “This new range is a
great addition to our standard
stock range and showcases
our superb print capability from
our UK manufacturing plant. We really believe this is the ‘best
of the black’. Combined with the iconic black traveller lid,
these cups will lend a stylish feel to any operation.”
Dempson Crooke has introduced a new stockline of
film-lined paper bags to support the Artisan 2 Tortilla insert
from Anson Foodservice. This is the second time Dempson
Crooke has worked with Anson Foodservice on an initiative
for the food-to-go sector.
The first time saw the launch of a paper bag to support
the Artisan 2 insert for sandwiches. The addition of the
Artisan 2 Tortilla bag extends the Artisan range and makes it
widely available to the foodservice market, including smaller,
independent cafés and sandwich shops.
Paul Laskey, sales and marketing director of Dempson
Crooke, says: “We are delighted to have partnered with
Anson for a second time in the development of a family of
Artisan products. I hope there will be more to come as, with
our heritage of innovation
and years of experience
in paper bag production,
we are perfectly placed
to design paper bags to
complement inserts for
many other
product lines.”
In a separate
development, Dempson
Crooke, has teamed up with Solo Cup Europe to provide a
neat and practical carrying solution for the Olivine plus press
& dress cold food container. The Dempson Bag is a new style
of paper carrier bag featuring a revolutionary new design that
makes it the perfect partner for the Olivine container in food-
to-go outlets.
Café Connections reports a significant increase in
customers use of wrap sheets. Wendy Ball, sales director
at Café Connections, says: “With so many sandwiches,
baguettes and other snacks being made to order,
31
EssentialPackaging & Disposables
Peros is proud of the quality and environmental credentials of its 2013 range
Trés bien – Solo Cup Europe’s Parisian designs
RAP’s new dedicated food service division will drive new products and innovation
Dempson Crooke says it is delighted to have partnered with Anson for a second time in the development of a family of Artisan products
Sign up to the Essential Café twitter feed www.twitter.com/Essential_CafeEssential Café
handwrapping at point of sale underlines the whole freshly
made appeal.
“However, it is also interesting to see that many of our
customers are now using greaseproof and other materials to
line food trays, plates, takeaway boxes and the like.”
In direct response to the upsurge in customer enquiries,
Wendy says that Café Connections has introduced a number
of new products to add to its range available for next working
day delivery. These include brown greaseproof and waxed
brown kraft, a red gingham greaseproof and a range of
newsprint and deli designs.
Wenday says: “The thing to remember is that there
is more to wrapping than just greaseproof – and choice
depends on things like whether you are using with hot or cold
food, whether you wish to place food directly on the printed
surface, or whether you are wrapping wet, strongly flavoured
or high fat content foods.”
Reynards underlines the importance of choosing
packaging which appeals to the target market and creates
a brand. Branded packaging also implies that the business
has taken that little bit more care and this feeds into the
customer’s perception of the quality of the outlet as a whole.
Reynards recommends choosing the packaging solution
before finalising your any new product, pointing out here
are a host of innovative ‘off the shelf products’ that save
operators having to create a bespoke solution, preventing
large minimum orders and costly tool charges. The company
also says operators should know how much they can afford
to spend on packaging and take advantage of branding
opportunities where they occur, being sure
to include website or any social media
information connected to the company.
Reynards adds that it is on hand to
provide all the information needed to
choose the right packaging for a whole
range of business and products.
The packaging marketNeil Whittall, chairman of the Foodservice Packaging
Association (FPA), says: “There is on-going debate about
the role and use of packaging in the foodservice sector and
the increasing requirements for sustainable solutions across
the premises. It is important that café owners and operators
have appropriate measures in place as packaging is used
throughout the supply chain to ensure products arrive in
great condition and are consumed safely.
“The packaging must be made from materials that are
safe to use in close conjunction with food and drink and
won’t impart anything that could contaminate or endanger
the consumer. The functionality and performance of
packaging are fundamental for the consumer, the client
and the operator, especially in the café sector which has a
significant proportion of ‘to-go’ food and drink trade. It is
also now required that the packaging is made from materials
which are responsibly sourced and manufactured and there is
full accountability from the supplier, be it plastics or paper (for
example identifying the trees from which the pulp is made to
form the paper the item is made from).”
Neil says: “Of course the preference for many operators
is that wherever possible, materials that can be recycled are
used or indeed products made from recycled materials, but it
does not work in all cases as there are some instances where
because of the considerations for food contact, only virgin
material is acceptable.
“The FPA believes that café operators should have a
wide choice of packaging materials and use those that fit
the needs of the operation. FPA members work together to
ensure that used packaging is recovered wherever possible
and economically viable and all suitable material is recycled
or sent to the appropriate facility to fulfil the manufacturer’s
end of life intention. This might include recycling for continued
material use (such as RPET) or for anaerobic digestion,
industrial composting or a generating energy from
waste facility.
“Café operators can play a major part to ensure
packaging is not sent to landfill but continues to contribute
to the economy – used packaging is now not regarded as
waste but as a resource with a value. By separating left over
food from the packaging, caterers can ensure that packaging
is streamed for collection. It’s also important for operators to
educate their staff to correctly identify packaging materials
to ensure correct streaming – as putting the wrong product
in the wrong recycling stream can contaminate the load.
Working in conjunction with the waste contractors there
is scope for increased capture of packaging, it will take a
degree of will and work, but is a very worthwhile project.”
More information:
Biome Bioplastics +44 (0)2380 867100
www.biomebioplastics.com
Cafe Connections +44 (0)845 123 2994
www.cafeconnections.co.uk
Colpac +44 (0)1525 712261, www.colpacpackaging.com
Dempson Crooke +44 (0)1622 727027
www.dempson.co.uk
Foodservice Packaging Association +44 (0)1869 351139
www.foodservicepackaging.org.uk
Peros +44 (0)1494 436426, www.peros.co.uk
Planglow +44 (0)117 3178600, www.planglow.com
RAP +44 (0)208 3928328, www.rapuk.com
Reynards +44 (0)161 6537700, www.reynards.com
SEDA UK +44 (0)1443 811888, www.sedagroup.org
Solo Cup Europe +44 (0)1480 459413
www.solocupeurope.co.uk
Tri-Star Packaging, +44 (0)20 8443 9100, www.tri-star.co.uk
32
EssentialPackaging & Disposables
Café Connections reports a significant increase in customers use of wrap sheets
Reynard underlines the importance of branded packaging
what is more natural?
Contact: [email protected] Tel: 01298 77617 Fax: 01298 72039
P36.indd 1 26/11/2013 11:51
C
M
Y
CM
MY
CY
CMY
K
12-00659a_A4 Enjoy Advert-crops.pdf 1 06/12/2012 10:00
EssentialBarista
Brought to you by Essential Café Magazine
November 2013The essential guide to the exciting world of the professional barista
SEE INSIDE FOR NEWS FROM WORLD COFFEE EVENTS, TCG SET TO DRIVE HOT DRINK SALES AND A READER OFFER FROM BEYOND THE BEAN
RINGTONS BEVERAGES’ STEPHEN DRYSDALE ON THE IMPORTANT CHRISTMAS HOT DRINKS MARKET
MADE in ENGLAND with AUTHENTIC SPICES from INDIA
An aromatic blend of tea milk and spices
For details of your local distributor, please contact:Sarah Ford 07899 957895 or Louise Knott 01689 854 270
To a 12oz cup of hot Spiced Chai Latteadd one shot of apple syrup and stir.Finish with whipped cream andchocolate sprinkles or a dusting ofcinnamon . . . Winter draws on!
Spiced Apple Chai Latte
NovemberRecipe of the month
Sign up to the Essential Café twitter feed www.twitter.com/Essential_Cafe Essential Café 37
EssentialBarista
LEADING BARISTA BACKS BONSOYMatthew Carr of The Barista talks about his experience with Bonsoy and shares his
top tips on how to use this high-quality soy milk. Matthew says: “I came across Bonsoy whilst in Sydney,
Australia when working as the operations manager for 12
cafés. They used Bonsoy as their standard soy milk, as it was
the milk the baristas wanted to work with. There were various
reasons for this such as ease of use, taste and also the
general feedback from customers, which leads to confidence
in the product being served.”
Matthew says that he has been using Bonsoy since 2008
and admits that he has tried a lot of other products.
“They just aren’t the same,” Matthew says, “my
confidence in Bonsoy will keep me using it for years to come.
“It’s all down to the ease of use. Bonsoy doesn’t separate
or clog, so it is easier to get the right consistency you’re
looking for. A lot of other soy milks can separate easily
which, in my opinion, leads to baristas not giving soy milk the
respect it deserves as they find it too much of a challenge.
I’m not saying that Bonsoy is as easy to work with as dairy
milk, but with a bit of work, you can get results I have not
found with other soy milks.”
Matthew says that demand for alternative milks is growing
and he reports that people are becoming more and more
conscious of what they are eating and drinking.
Matthew says: “People are starting to do more
research on the foods they are consuming and therefore
becoming more knowledgeable. I also believe that people’s
expectations are increasing and this is something that all
cafés will have to take on board. Customers ask for soy milk
and other alternatives and so to stay competitive they must
provide these.”
Matthew’s Bonsoy tips » Don’t make it too hot, it needs to be heated at a lower
temperature than dairy milk, 55-60°C would be ideal
» Don’t over stretch the milk, otherwise the soy milk will
separate
» Hold the steamer just below the surface of the milk. Do
not put the steamer to the base of the jug as it may cause
the milk to burn
» Give it a try, work with it, practice and try to perfect it.
Give it the same respect you do to dairy milk and I can
guarantee whoever tastes your coffee with Bonsoy will be
impressed by how smooth and aromatic it is
More information:
Community Foods +44 (0)208 2082966
www.communityfoods.co.uk
The Barista +44 (0)845 2575900, www.thebarista.co.uk
FULL STEAM AHEAD FOR SANREMO Sanremo UK unveiled its
revolutionary new Opera machine, one
of five new models at the Host 2013
event in Milan.Sanremo UK says the Opera has been hailed as ‘game-changing’ by
baristas, engineers and industry experts.
Andrew Tucker, Sanremo UK’s managing director, says the Opera is a result of a
world reaching team of leading baristas and top technical experts working together;
this included John Gordon (UK), Sasa Sestic (Australia), Torpong Tantraporn
(Thailand), Serif Basaran (Turkey), Ben Stephens (Australia) and David Wilson (UK).
Although the model unveiled at the show is just an advanced prototype,
Sanremo expects the Opera to be in full production in 2014. There is already
a growing waiting list.
Andrew says: “The show has been amazing for Sanremo. We have never
been so inundated with visitors. Interest in the new Opera machine has been
astounding. This machine is different. All other coffee machines work on
volumetric measurement – the Opera controls coffee extraction by brew ratio.
More information: Sanremo UK +44 (0)1364 644445, www.sanremouk.com
Sign up to the Essential Café twitter feed www.twitter.com/Essential_CafeEssential Café38
EssentialBarista
THE WBC ALL-STARS SHINEDuring the five-day show, the world’s best baristas participated in a series
of feature activities, including their signature beverages deconstructed,
pop quiz, mystery ingredient & coffee challenges.Cindy Ludviksen, managing director of World Coffee Events,
says: “The purpose of the event was to celebrate the
achievement of these WBC champions, reuniting them
on-stage for a series of activities that showcased their personal
style and professional development as a result of WBC.”
The line-up of champions included Pete Licata, 2013
WBC Champion; Raul Rodas, 2012 WBC Champion;
Alejandro Mendez, 2011 WBC Champion; Gwilym Davies,
2009 WBC Champion and James Hoffmann, 2007 WBC
Champion, as well as national champions from Australia,
Greece, Ireland, Italy and Mexico.
Cosimo Libardo, sales & marketing director at
NuovaSimonelli, adds: “One of the measures of success for
WBC has been the worldwide coffee ambassadors created
as a result of these competitions. Top-finalists and WBC
champions have the opportunity to travel the world talking
about something they are passionate about to members of
the trade and consumers alike.”
More information: World Coffee Events
www.worldcoffeeevents.org
BEYOND THE BEAN GIVEAWAYEssential Café has teamed up with Beyond
The Bean to offer five lucky readers the chance
to win one of five caffeine
wrenches.To be in with a chance of winning one of the five
caffeine wrenches, email Beyond The Bean’s
marketing and brands manager, Helen Ostle’s
Christmas wish list and tell Helen whether you
have been good or bad. Email Helen on
TCG SET TO DRIVE HOT DRINKS SALESManaged pub and bar group TCG is set to drive its hot drinks sales with the launch of
three new seasonal specials later and the roll out of barista training to its pub and bar
teams with the help of coffee partner Cafeology.TCG’s chief operating officer Nigel
Wright says: “The out of home coffee
market is growing fast, but is also very
competitive. We want to make the hot
drinks in our pubs and bars as good
as, or better than the offer in specialist
coffee bars and the combination
of trained baristas and appealing
new seasonal hot drinks will help us
achieve that goal.
“The new drinks are perfect ‘winter
warmers’ and we expect them to be
very popular over the Christmas shopping and party season as consumers
look to treat themselves with a special hot drink.
“Combining this with the upskilling of our front of house teams gives us a
very strong hot drinks offer for the key autumn and winter trading period.”
The new drinks – two flavoured coffees and one hot chocolate – will
be available in 40 TCG sites and have been created exclusively for TCG
by Cafeology.
Bryan Unkles, Cafeology managing director, said: “Coffee and other hot
drinks are a huge opportunity for pubs and bars and we’re delighted that
TCG is grabbing it with.”
More information:TCG +44 (0)1793 441429
www.the1440.co.uk
Sign up to the Essential Café twitter feed www.twitter.com/Essential_Cafe Essential Café 39
EssentialBarista
Beautiful, Sophisticated and a Winner
For more information visitwww.cimbaliuk.com or call 02476 854199
Beautiful, Sophisticated and a WinnerBeautiful, Sophisticated and a WinnerBeautiful, Sophisticated and a Winner
DR WEIGERT UK LAUNCHES NEW CLEANING CATALOGUE Dr Weigert UK, manufacturers of advanced cleaning chemical
applications, has launched a new catalogue detailing its complete
range of neodisher kitchen and café cleaning products.
Developed in conjunction with leading international machine
manufacturers, the neodisher portfolio includes a range of
cleaning solutions:
» CM tabs and CM P powder for the removal of stubborn
coffee and tannin residues
» Alka 500 for the effective cleaning of machine parts in
contact with milk
» CM milk for dissolving fat and milk deposits and removing
milk stone and limescale deposits
» CM special for removing limescale deposits
» Alka 240 dishwasher detergent
» GL dishwasher aid
With over 100 years of experience within the medical and
scientific sectors, Alan Abbatt, general manager at Dr Weigert
(UK) says it is perfectly placed to understand the importance of
developing efficient products, with high quality ingredients designed
to protect equipment life and minimise environmental impact.
Alan says: “Dr Weigert’s neodisher kitchen and café
portfolio represents the very best cleaning performance for
commercial espresso and coffee machines reducing servicing
and replacement requirements and hence ensuring users get the
very best longevity from their investment.”
More information: Dr Weigert +44 (0)1543 404633
www.drweigert.com
Sign up to the Essential Café twitter feed www.twitter.com/Essential_CafeEssential Café
Syrups are a great way to add interesting twists to drinks during Christmas
40
EssentialBarista
ADDING A TOUCH OF CHRISTMAS SPARKLE
In the first of a regular column from British
tea and coffee merchant Ringtons, Stephen
Drysdale the head of the company’s
business-to-business division (Ringtons
Beverages) offers Essential Café readers
some simple tips on how to add a touch of
Christmas magic to your festive offerings
without breaking the bank. With Christmas fast approaching, the café industry is
expecting greater footfall through the doors – cafés across
the UK will be on hand to not only provide a welcome break
to weary shoppers, but also to offer a warm drink and shelter
to those looking to thaw out on a cold winter’s day.
To make the most out of this anticipated boost in visitor
numbers, it’s worth thinking about how to offer customers
something extra special to maintain the interest of existing
customers and to make the experience better for potential
new ones, which could keep them coming back for more.
Most independent or small chain café owners simply don’t
have the budget to compete with the marketing and product
development of some of the large-scale coffee-shop empires,
however, there are plenty of simple ideas that can be adopted
to add something unique to the offerings of a venue over
the winter period, which can also be used into the New Year
allowing the venue to remain true to its unique qualities.
Arguably one of the simplest ways to add a festive twist is to
offer some winter-themed hot beverages. Delicious Christmas
coffees can be made very easily by adding a touch of flavoured
coffee syrup. Although it depends how much you add, on average,
a one-litre bottle covers around 100 coffees so this is also a
relatively inexpensive idea. Flavours such as
gingerbread, cinnamon, Amaretto or roasted
hazelnuts have a real Christmas feel to
them and are a classic winter warmer
which can also be enjoyed well into the
New Year.
Another simple idea is to order some
festive-themed stencils online which
can be used to make shapes with
chocolate sprinkles on cappuccinos
– a Santa, snowflake or Christmas tree
and add a personal touch to your regular
year-round offerings.
If your customers like their tea, there
are also some beautiful loose teas on
the market that are a great way to offer
customers something a little different to
the norm and at a very reasonable price
too. For instance Ringtons Samovar Orange
Spice loose tea is a blend of black tea with orange peel, cloves,
cinnamon and natural orange flavour, which creates a warming
flavour with zestiness and spice. Alternatively a Snowflower Earl
Grey loose tea has the perfect name for the winter period and is
a refreshing blend of Chinese green tea, white tea and Jasmine
tea scented with rose petals and natural oil of Bergamot, which
makes it a very popular loose tea.
For those with an alcohol licence you could try some
lovely champagne cocktails offering something unique with
some of the Jasmine Pearl tea or the Samovar Orange Spice
with brandy or whisky.
Of course there’s always a classic hot chocolate, which
will appeal to kids of all ages at this time of year – ideal served
with some snowman shaped marshmallows or a nice biscuit!
We have also been working with department store Fenwick
on new hot chocolate recipes – by adding Chai or Triple sec
syrup to hot chocolate you can create a delicious and festive
treat which everyone will love.
To make the most of your festive offering you also need
to tell people about your specials and it is sometimes the
simple measures that are the best. Its hard to beat a good old
fashioned external POS board or chalk board, whilst internal
boards or menu listing of seasonal specials
offer talking points and are clear to
see. Or simply talking to customers to
tell them about your festive favourites
when they place your order is a lovely
way to interact with customers and
build up relationships, which keeps
them coming back for more!
The ideas suggested are designed
to be inexpensive, easy-to-implement
and which won’t cause disruption to the
day-to-day running of your business –
but hopefully this will give you a couple of
ideas as to how to add a little bit of festive
sparkle over December and into the New
Year!
Ringtons Beverages, +44 (0)800 0461444
www.ringtonsbeverages.co.uk
Stephen Drysdale, the head of the business-to-business division at Ringtons Beverages offers some yuletide tips
The New GenerationWMF 8000S
Heralding an exciting new era of coffee excellence
Space saving small footprint, yet high capacity & choice from 4 ingredients hoppers
Faster, quieter, more precise grinders for exceptional espresso
Illuminated hoppers signal when refilling is required
Large touch screen for intuitive interaction, staff training, cleaning and advertising
Up to 3 precision bean grinders with the ability to blend coffee
Autosteam in combination with Active Milk
Touch button steam wand in fully or semi-automatic mode
Boiler and hot water system with 3 hot water temperatures for different speciality teas
Automatic cup tray adjusts to cup height for improved cleanliness & drink presentation
For further information: Please phone 01895 816100 or email [email protected] www.wmf.uk.com
Touch button steam wand in fully or semi-automatic mode
Boiler and hot water system with 3 hot water temperatures for different speciality teas
Automatic cup tray adjusts to cup height for improved cleanliness & drink presentation
Sign up to the Essential Café twitter feed www.twitter.com/Essential_CafeEssential Café
Artisan is owned by husband and wife duo Edwin and Magda Harrison
Give us a brief history of the
business?
“After a year in Uganda working in
the coffee regions of the Rwenzori
Mountains, we arrived back in the UK
and decided to shun the usual 9-5 and
set up shop ourselves. After seeing the
trend of independent coffee houses in
Central and East London we made it
our aim to bring quality coffee to the
South West of the city and settled in
Putney.”
What did your business plan
consist of?
“Our business plan was simple – care about the coffee and
the rest will fall into place. I was brought up here, whilst
Magda brings a passion for authentic fine tasting coffee,
coming from Australia where coffee is more of an obsession
than a drink. Now that Artisan is up and running, we realise
we are working 5-9 instead of the usual 9-5!”
Who works with you?
“At Artisan, we spent a fun filled five months searching for
the top suppliers and currently work with Allpress using their
Redchurch espresso blend. In the New Year will be working
with Nude Espresso for their single origin offering. Jeeves and
Jericho offer interesting and unique teas that complement the
cakes, soups, salads and toasties to name a few. Currently,
Artisan has a team of 20, who all share our drive for trying
to go one step further than the traditional coffee shop
experience.”
How is business currently?
“The business has gone from strength-to-strength and in a
little over two years the Putney shop is part of many locals’
routine and the coffee is loved by all those searching for the
care that Artisan prides itself in. Off the back of Putney’s
success, we have since opened a second shop in Stamford
Brook near Chiswick.”
How did the second
shop take shape?
“The second shop
allowed us to learn
from Putney’s
experiences and be
more bold and more
sensible with our
design. We built and
designed everything
around the barista and
ensured everything
is centred around their operation, which is the core. For
example, we created a counter much longer to provide
the barista with more space for expanding their operation
and allowing for growth in our coffee offering. Simple but
important changes like where we store our coffee beans,
where we position our grinders and milk jug pitcher sprays
were made. Stamford Brook is now going great and it’s
really exciting and reassuring to know that the first wasn’t a
fluke and generally people are loving what we do.”
Describe how you create an impact and attract
customers to your establishment above and beyond the
food and drink offering?
“One of the first things that we did that has gone very well,
is to introduce the Artisan wheel. Basically how it works is
that once you fill up your coffee card with eight stamps, you
have a choice – you can either get a free coffee or spin the
Artisan wheel. The wheel has the option of winning five free
coffees, a bag of coffee beans or lots of lovely prizes, which
incidentally could end up being tap water! We have found this
to be a great way to have some fun with our customers and
we would say about 60% take the gamble.”
Tell us about some of your best sellers (food and drink)
Flat white is a go-to drink for many these days and who can
blame them. In terms of food, the lemon, rosemary, olive oil
and almond cake is very popular along with the chocolate
and Guinness cake. For those looking for something different
to coffee, our loose leaf chai latte is a very popular choice.
We’re slowly introducing V60 pour overs and our baristas
are doing well in gauging the interest of customers who are
inquisitive enough about their coffee to try something new.”
Do you have a very mixed customer base or a more
targeted visitor profile?
“This is a very interesting question and one we didn’t actually
know the answer to until we opened; we thought that it
might be young couples, mums and commuters as Putney
is quite a residential area. However, it turns out it is anyone
who cares about good coffee and that means we have a
very diverse and interesting mix of customers that keep us
entertained throughout the day. We would say though, that
when we started out a lot of our first customers were Kiwis
and Australians as they seemed to be the first to appreciate
what we were trying to do.”
How do you see the UK coffee/café scene developing in
the coming years in particular for independents with a
strong identity like your business?
“We think you will see clusters of good coffee focused
independents around but we also think you will see some
independents close down as it’s all very well and good to say
you’re about the coffee, but it is down to us to demonstrate
42
EssentialCounter Culture
WORKING FIVE TO NINEEdwin Harrison introduces Essential Café readers to Artisan, in
Putney, which he opened with wife Magda in October 2011.
Edwin and Magda literally reinvented the wheel with its loyalty offer
Sign up to the Essential Café twitter feed www.twitter.com/Essential_Cafe Essential Café
The counter at Artisan was made much longer to provide the barista with more space for expanding their operation and allowing for growth in the outlet’s coffee offering.
it time after time and not only
that, but to push the boundaries.
We think, simply putting it, some
nice latté art on a coffee doesn’t
actually cut it anymore. At Artisan,
we are very flavour driven and our
training mirrors this. We think you
will see a lot more single origins
and drip coffee as we’re now
beginning to see shops explore
the joys of understanding the
flavours and complexities within
coffee.”
If you could sum up the
philosophy behind your
business in one paragraph what
would it be?
“Having Artisan is very much like
having a child, when she is happy
and great coffee is flowing and music pumping, then so are
we. We look to work with people who share this type of
passion and we put coffee at the forefront of everything we
do by spending time on not simply following a process or a
manual, but more on understanding the coffee flavour profiles
and working with baristas whose enthusiasm for this rubs off
on our customers. We believe that if you enjoy what you’re
doing and the team is happy, then this has a huge reflection
on the customers’ experience. So we spend a lot of time with
our team doing workshops and asking them questions rather
than simply giving them the answers; and we focus on having
fun with the staff, whether it’s over coffee or a pint.”
Do you use social media platforms to communicate with
your customers?
“Over the last year we have had to learn to use Twitter and
Facebook as tools to communicate with our customers and
we have found it a lot of fun; it gives getting to know your
customers a whole new dimension as you can be having
some banter with them before and after they have been into
Artisan. Also it keeps us all on our toes as now everyone out
there is a reviewer and that can only be a good thing. We
recently experienced a fire in one of the apartments above
the Stamford Brook shop over the summer, which thankfully
was dealt with quickly with minimal damage. Not only were
we able to update customers, keeping them in the loop as
not to lose trade, but it was particularly heart-warming to see
their support and best wishes in return.”
Do you get involved in local events and promotional
opportunities?
“We get involved in any local events we can as we see
good coffee shops as the hub of the community, so it is our
responsibility to be as accommodating as we can. This also
means being proactive about it; for example about three
months ago we went around to every business/shop owner
in Stamford Brook with some of our lovely cakes and invited
them to a meeting where we would all discuss what we could
do as a group to promote our area. We were amazed by the
response, apparently everyone had been thinking about it but
they needed someone to get things started. Now we are in
the process of setting up a website, lobbying the local council
about parking and generally everyone now knows everyone
and it has a very friendly feel throughout the area.”
Do you have any big plans for the future?
“At the moment we are still very much focusing on getting
everything right at the two shops and this is a lot of fun
and Stamford Brook is only 10 months old so it is still a
toddler in our eyes. Next year we plan to focus more on the
single origins and we’ll continue to roll out our very popular
coffee classes for our customers. We’re also about to start
searching locations for our third shop which we hope to open
by mid-2014.”
What is most challenging and what is most rewarding
about what you do?
“We now realise we are actually running a small business that
employs 20 people and with that comes responsibilities and
different skills. We find that you need to be very adaptable
to all sorts of strange situations, be it dealing with SSP
(Statutory Sick Pay) or reverse osmosis and different water
filtration systems. The contrasts are extreme, yet whilst this is
a challenge, it also make our line of work very interesting. As
for the most rewarding aspect, when we do get a rare spare
second every now and again we can sit quietly in the corner
of one of the shops sipping a perfectly pulled espresso
looking at the hustle and bustle of shop life and think – you
know what, we did this!”
More information: Artisan +44 (0)208 6173477
www.artisancoffee.co.uk
43
EssentialCounter Culture
THECOMPLETEPACKAGE
March 4, 2014 will witness the return of the Essential Café Trade awards and Gala dinner. Following on from the highly successful first awards, the Trade award initiative has now been combined with our new trade show Essential Café Live! and will take place at Sandown Park, theevening before the trade show on March 5
AWARDS
The trade show that the café, coffee shop and hospitality sector has been waiting for has arrived! Affordable, accessible and designed to offer maximum benefit to visitors and exhibitors alike, Essential Café Live! takes place on March 5, 2014 and is set to transform the trade show experience for the hospitality sector
TRADE SHOW
Essential Café has now gone even further and launched a mobile app for apple and android smartphones and tablets, So don’t delay any longer and keep all your digital copies of the magazine in one place. Search for “Essential Café Magazine” on your app store now and downloadit completely free
APP
EssentialCaféMAGAZINE
w w w. e s s e n t i a l c a f e l i v e . c o mt w i t t e r : @ e s s e n t i a l _ c a f e
THECOMPLETEPACKAGE
March 4, 2014 will witness the return of the Essential Café Trade awards and Gala dinner. Following on from the highly successful first awards, the Trade award initiative has now been combined with our new trade show Essential Café Live! and will take place at Sandown Park, theevening before the trade show on March 5
AWARDS
The trade show that the café, coffee shop and hospitality sector has been waiting for has arrived! Affordable, accessible and designed to offer maximum benefit to visitors and exhibitors alike, Essential Café Live! takes place on March 5, 2014 and is set to transform the trade show experience for the hospitality sector
TRADE SHOW
Essential Café has now gone even further and launched a mobile app for apple and android smartphones and tablets, So don’t delay any longer and keep all your digital copies of the magazine in one place. Search for “Essential Café Magazine” on your app store now and downloadit completely free
APP
EssentialCaféMAGAZINE
w w w. e s s e n t i a l c a f e l i v e . c o mt w i t t e r : @ e s s e n t i a l _ c a f e
44_CafeLive.indd 44 28/10/2013 18:01
THECOMPLETEPACKAGE
March 4, 2014 will witness the return of the Essential Café Trade awards and Gala dinner. Following on from the highly successful first awards, the Trade award initiative has now been combined with our new trade show Essential Café Live! and will take place at Sandown Park, theevening before the trade show on March 5
AWARDS
The trade show that the café, coffee shop and hospitality sector has been waiting for has arrived! Affordable, accessible and designed to offer maximum benefit to visitors and exhibitors alike, Essential Café Live! takes place on March 5, 2014 and is set to transform the trade show experience for the hospitality sector
TRADE SHOW
Essential Café has now gone even further and launched a mobile app for apple and android smartphones and tablets, So don’t delay any longer and keep all your digital copies of the magazine in one place. Search for “Essential Café Magazine” on your app store now and downloadit completely free
APP
EssentialCaféMAGAZINE
w w w. e s s e n t i a l c a f e l i v e . c o mt w i t t e r : @ e s s e n t i a l _ c a f e
THECOMPLETEPACKAGE
March 4, 2014 will witness the return of the Essential Café Trade awards and Gala dinner. Following on from the highly successful first awards, the Trade award initiative has now been combined with our new trade show Essential Café Live! and will take place at Sandown Park, theevening before the trade show on March 5
AWARDS
The trade show that the café, coffee shop and hospitality sector has been waiting for has arrived! Affordable, accessible and designed to offer maximum benefit to visitors and exhibitors alike, Essential Café Live! takes place on March 5, 2014 and is set to transform the trade show experience for the hospitality sector
TRADE SHOW
Essential Café has now gone even further and launched a mobile app for apple and android smartphones and tablets, So don’t delay any longer and keep all your digital copies of the magazine in one place. Search for “Essential Café Magazine” on your app store now and downloadit completely free
APP
EssentialCaféMAGAZINE
w w w. e s s e n t i a l c a f e l i v e . c o mt w i t t e r : @ e s s e n t i a l _ c a f e
44_CafeLive.indd 45 28/10/2013 18:01
Sign up to the Essential Café twitter feed www.twitter.com/Essential_CafeEssential Café46
Dairystix whole milk and semi-skimmed UHT single-portions are now available in 172 Booker outlets nationwide
Provenance – the place of origin,
where something comes from. A
simple enough definition and one
the coffee industry in particular is so
very keen on. Single Origin, Cup of
Excellence, The Rainforest Alliance,
Fairtrade are all recognisable
and trusted badges of origin by
consumers, so much so that many
coffee shops go to extraordinary
lengths to prove to their customers
the coffee in their cup is a worthy sup.
So why then does the industry appear to care so little
about the milk they put in the coffee they serve? Should
it care? Milk is milk – right? Well firstly let’s consider the
importance of milk in coffee and not just because it makes
good froth. Firstly, the balance of fat protein and the natural
sugar in milk (lactose) play an important role in a beverages
taste, mouth feel and performance (latté art, etc).
Then there is the important issue of nutrition. Milk is a
source of everything from vitamins (remember most vitamins
are Fat-Soluble so don’t waste your time with skim) minerals
and of course calcium. You care about that but here is an
interesting fact, Organic may be less good for you than
ordinary milk because of iodine, which can be suppressed
in Organic milk, which is not necessarily a big issue unless
you’re pregnant.
However, milk in coffee is mainly about its ability to froth
and give the right texture for latté art and mouth feel. What
makes milk froth? Protein and fat and the balance between
the two. Protein gives the milk a structure so that it stable
and supports a froth. Are some milks better for froth than
others? Yes, higher protein milks help. A few years ago a
large coffee chain declared that to make the best flat-white
you should use Channel Islands milk which is in reality Jersey
and Guernsey breed cows milks. Why? Because these milks
contain more protein than your average black and white
Frisian or Holstein type cow. Jersey and Guernsey cows’ milk
does in fact contain more protein hence there was a better
more stable flat-white
So not all cows are the same and nor is their milk. Who is
stopping at cows, sheep, goats, etc. and all these milks are
slightly different. However, coming back to my original point
on provenance and should the industry care. Well yes they
should if they truly believe in a sustainable and fair trading
industry. Fairtrade is all about better prices, fair terms of
trade, better working conditions and local sustainability. Local
sustainability is something UK farming and dairy farming
did well.
Nearly all our food produced was consumed in close
proximity, which is a highly sustainable and traceable food
model. We believe firmly in producing products using local
ingredients and ensuring the process is as environmentally
sound as possible. This is one of the reasons we have
chosen to source all our milk locally from the West Country
and we are the only producer of ambient milk portions that
are 100% British farm assured. We use no additives or
preservatives simply a sophisticated technique to pasteurise
the milk, which means we can achieve a great taste with
long-life ambient distribution.
But why go to the bother for a UHT milk portion? Well
firstly portions are only convenient if they are fit for purpose
and milk replacement products, whatever they claim, do not
taste like fresh milk and what’s more they make a dreadful
cup of tea. But let’s not forget everyone wants food of the
highest quality particularly when we are purchasing from a
coffee shop, bar or restaurant. So coffee industry please
don’t skimp on your milk, don’t simply view it as a product
that helps you gain a lovely swirl on the top of the coffee you
serve. Think about milk provenance and upholding the very
best standards in the industry.
More information: Dairystix +44 (0)1752 345909
www.dairystix.com
EssentialDairystix
THE PROVENANCE OF THE MILKShould the coffee industry care about the provenance of the milk they
use? John Taylerson, managing director of Dairystix, puts the case
for selecting milk in the same careful way coffee beans are selected.
John says that Dairystix uses no additives or preservatives, simply a sophisticated technique to pasteurise the milk, which means the company can achieve a great taste with long-life ambient distribution
Sign up to the Essential Café twitter feed www.twitter.com/Essential_Cafe Essential Café
Wexiödisk says the WD-90 Duo has been designed with operators in mind
47
EssentialProducts in association with www.rainforest-alliance.org.uk
PRODUCT NEWSFOR THE LATEST INDUSTRY DEVELOPMENTS
Wexiödisk has unveiled the WD-90 Duo, a warewasher that
combines the latest in granular technology with a traditional
washing cycle.
Simon Frost, UK & Ireland country manager for Wexiödisk
says the Duo is set to revolutionise commercial kitchen clean-
ups nationwide.
Simon says: “Warewashers undertake a vital role within
every commercial kitchen establishment and often used
regularly throughout the day. The new Wexiödisk WD-90
Duo combines the power and enhanced results of granular
washing with the more delicate and environmentally friendly
nature of a standard commercial wash, in one
minimal footprint.
“As a result of this unique combination, operators are able
to effectively wash large pots and pans with even the most
stubborn burnt-on food and fragile crockery within the same
unit - simply by selecting the particular wash cycle.”
Simon says the WD-90 Duo has been designed with
operators in mind.
“The appliance boasts an energy-saving centrifugal spin
cycle that dries items efficiently, as well as a unique hood
concept with automatic lifting – for the upmost productivity in
a busy kitchen, whilst preventing associated shoulder or arm
strain injuries,” Simon says.
“The optional condensing unit improves the working
environment too, including an in-built extractor fan to remove
excess steam, before recycling through a condenser to heat
incoming cold water used in the final rinse.”
More information: Wexiödisk +44 (0)845 6430421
www.wexiodiskuk.co.uk
2-IN-1 WAREWASHING FROM WEXIODISK
Taylor & Colledge
has launched the
UK’s first Pure Vanilla
Bean Grinder, which is
adjustable, supports
either a coarse or fine
grind and contains
approximately three
whole pure
vanilla beans.
Sam Himstedt,
managing director of
Taylor & Colledge, says
the grinder is perfect
for adding a hint of the
finest Vanilla to savoury and sweet dishes, baked treats
and drinks.
Sam says: “We have been sourcing the finest Vanilla
from around the globe for more than 100 years and our new
grinder is the latest in a long line of Vanilla innovation that we
have introduced to the world in that time.
“Amazingly for such a high quality range of ingredients,
we have always been able to ensure we are extremely
competitive, while at the same time remaining true to our
long-held commitment to ethical sourcing, fairtrade and
sustainable packaging.”
More information: Taylor & Colledge
www.taylorandcolledge.co.uk
SKY’S THE LIMIT FOR VANILLA INNOVATIONTaylor & Colledge’s Pure Vanilla Bean Grinder offers precession delivery of flavour
Taylor & Colledge, says
Sign up to the Essential Café twitter feed www.twitter.com/Essential_CafeEssential Café
Lincat has increased the power of its hob burners to 4.5kW
48
EssentialProducts in association with www.thefrogblog.org.uk
Lincat has improved the
performance of its popular
Silverlink 600 gas oven
ranges and boiling tops by
increasing the power of its
hob burners to 4.5kW.
Hob burners on natural
gas models have been
uprated from 3.7kW to
4.5kW each, while hob
burners on propane gas
models have been uprated
from 2.9kW to 4.5kW each.
The improvements have
been made to the SLR6
four burner range, the SLR9 six burner range and the HT3,
HT6 and HT9 gas boiling tops, with no increase in the list
prices of any of the models.
Nick McDonald, Lincat’s marketing director, says:
“Silverlink 600 products, especially the SLR9 six burner
range, have always been popular where space is limited
as they are only 600mm deep. However, the power rating
of the hob burners has proved to be a limitation in some
circumstances.
“So we set our team of product design engineers the
challenge of boosting the power of the hob burners, without
increasing the overall size of the appliances. The result is
that our Silverlink 600 gas oven ranges and boiling tops now
provide even better performance from the same, compact
600mm deep footprint.”
More information: Lincat +44 (0)1522 875500
www.lincat.co.uk
LINCAT INTRODUCES MORE POWERFUL GAS BURNERS TO
SILVERLINK 600 RANGE
GO! Kombucha, the hand-crafted fermented raw tea,
available from Gaia Brands, has launched new flavours.
Unlike other Kombucha products on
the market, GO! Kombucha uses only
organically sourced Chinese teas to create
its range of flavours, nothing else.
The company says: “A considerable
amount of research has gone into the
development of GO! Kombucha to create
the most authentic product possible, with
real body and kick that energise
and revitalise.
“The earliest recorded consumption of
Kombucha tea dates back to the Ancient
Chinese Dynasties, where its cleansing
and restorative properties were enjoyed by
emperors and warriors alike. According to
the mystical Zen masters, Kombucha is
a source of chi – a revitalising life energy
that aligns and harmonises the body and
mind with the soul.”
More information: Gaia Brands
+44 (0)7956 228141, www.gokombucha.co.uk
NEW GO! KOMBUCHA FLAVOURS LAUNCH IN THE UK
GO! Kombucha is available from Gaia Brands
Fairway Foodservice has launched a new range of chilled
spreads to rival the quality of the leading brands, but at an
attractive price point for professional caterers.
Steve Jeavons, category purchasing manager at Fairway
Foodservice, says: “As with all Fairway Foodservice’s product
ranges, the Fairway spreads have superior product qualities
and have been made with the caterer firmly in mind.”
The range of three spreads consists of Fairway Sunflower
Spread (2kg), Fairway Soft Spread (2kg) and Fairway Buttery
Spread (2kg).
Steve says: “In order to successfully cater for the
foodservice industry, we need to provide our members with
products that are not only superior in quality, but are versatile
and offer great value for money. The introduction of these
three new spreads is a great demonstration of commitment.
For example, our Fairway Soft Spread and our Fairway
Buttery Spread contain less saturated fat than many leading
brands, but at a cost effective price point.”
More information: Fairway Foodservice +44 (0)1422 319100
www.fairwayfoodservice.com
THREE NEW CHILLED SPREADS FROM FAIRWAY FOODSERVICE
Sign up to the Essential Café twitter feed www.twitter.com/Essential_Cafe Essential Café 49
EssentialProducts in association with @RnfrstAll_UK
Kara, the foodservice brand of Fletchers Group of Bakeries, has developed a
doughball product that can transformed into a variety of customer favourites including
pizza bases, garlic bread and bread rolls.
Among other bread based goods, the dough ball can be made into focaccia,
flatbread, tear and share, garlic bread and calzone, enabling restaurants to expand and
adapt their menu depending on customer demand.
Natasha Quinn, Kara’s marketing manager, says that thanks to their size, doughballs
are not only more versatile but much more space efficient than pizza bases, allowing for
more storage room in the freezer – which could potentially mean growth in menu range
and the expansion of other ingredients. Kara doughballs are available in sizes 180g,
270g, 340g and 500g.
Natasha says: “We are extremely proud of the versatility and flexibility of the
doughballs, which we believe has helped the surge of sales. As well as having a great
quality in taste and texture, they also carry no artificial colours, preservatives and flavours,
which puts them on the market as one of the most healthy frozen bakery products.
“The product is cost-effective and space saving, allowing the customer to potentially
expand their menu, with relatively little outlay.”
More information: Fletchers Group of Bakeries +44 (0)114 2348171
www.fletchersbakeries.co.uk
KARA DEBUTS ‘ALL ROUNDER’ FROZEN DOUGH PRODUCT
Kara says its doughball product enables operators to potentially expand their menu with relatively little outlay
Délifrance UK has launched the Crois’sandwich, a
combination of bread and croissant providing a great source
of fibre with its blend of linseed, poppy seed and
sunflower seeds.
Délifrance’s commercial director, Alan Moutter, says that
the Crois’sandwich, which can be eaten hot or cold and
has turned the heads of multiple award bodies such as the
Sammies and the Café Society.
Alan says: “In our 30th year, we are absolutely delighted
to launch such an innovative product. The Crois’sandwich will
attract both foodservice and retail through its unique flavour
and versatility. Partnered with an egg and bacon filling it is
perfect for caterers wanting to create an all-day
breakfast menu.
“Baked from frozen in just 22 minutes, this clever
innovation is perfect for the food-to-go market.”
Alan adds: “After almost 30 years of experience and
expertise in the market, our new ranges encapsulate exactly
what the consumer demands and what the caterer needs to
maximise trends, profit and popularity.”
More information: Délifrance UK +44 (0)116 2571871
www.delifrance.co.uk
DÉLIFRANCE LAUNCHES CROIS’SANDWICH
Innovation in every bite, the Crois’sandwich from Délifrance UK
The Original Egg Company
has created a pickled egg
with a difference – pickled
eggs in rice vinegar. The first
of its kind on the market, the
rice vinegar provides a much
sweeter, milder taste and it’s
gluten free too!
Reviving an old traditional
favourite, the unique rice
vinegar, traditionally used to
make sushi, gives the British
Free Range pickled
eggs versatility.
Maria Paice, managing
director of The Original Egg Company, says: “We are always
trying to do something different and original with eggs.
Pickled eggs are a firm favourite and we are delighted that we
have been able to bring something new to such a
classic product.
“The unique rice vinegar brings a milder, sweeter
taste making it much more than a snack at the pub or an
accompaniment with your fish and chips. With this option,
our traditional pickled eggs and our bespoke offering, we can
pickle an egg for any taste bud!”
More information: The Original Egg Company
+44 (0)1543 572276, www.theoriginaleggcompany.co.uk
A PICKLED EGG WITH A DIFFERENCE
The Original Egg Company’s pickled eggs in rice vinegar
Sign up to the Essential Café twitter feed www.twitter.com/Essential_CafeEssential Café
Lefktro Fine Foods has unveiled the Black Dog Delicatessen range
50
EssentialProducts in association with www.rainforest-alliance.org.uk
Lefktro Fine Foods has unveiled the Black Dog Delicatessen
range, which feature pasta, risotto and olive ranges as well as
balsamic vinegar and olive oil.
The packaging features Bailey and Blue, the two rescue
dogs belonging to Lefktro’s managing director, James Tyler.
Proceeds from every product sold will be donated to The
Labrador Rescue Trust.
James says that Black Dog Delicatessen is an ideal
addition for operators looking to extend their range with
something a little different but eminently affordable.
James says: “We wanted to create a signature brand
that people could trust. Black Dog combines authentic
provenance at an affordable price. What’s more, given the
fact that the British are such a nation of dog lovers, I’m sure
the rescue dog element will prove popular too.”
More information: Lefktro Fine Foods +44 (0)1460 242588
www.lefktro.co.uk
BLACK DOG DELICATESSEN – A NEW RANGE WITH BARK AS
WELL AS BITE
British tabletop manufacturer, Steelite International has unveiled its new holloware range,
Rococo. The company says its all-white Rococo holloware meets the growing demand for
timeless design mixed with contemporary craftsmanship for occasion dining.
Inspired by and named after an 18th-century baroque artistic movement and style, the range
has been created for fine dining, restaurants and banqueting.
Simon Hulstone, head chef at the Michelin starred Elephant Restaurant and Brasserie in
Torquay and captain of the Steelite sponsored English
culinary team, says: “Baroque designs are classical
and timeless and Rococo has all the design cues of
classical architecture that will add elegance and style
to fine dining meal occasions. I am looking forward to
adding it to my collection of Steelite crockery.”
Manufactured at the home of pottery in Stoke-
on-Trent, Simon says the Rococo range offers
the practical benefits of a Steelite made range of
individually crafted pieces.
Simon says: “It is covered by a lifetime edge-chip
warranty to give the operator the reassurance that they
are investing in a quality product that is specifically
designed for the heavy usage of the hospitality industry.”
More information: Steelite International +44 (0)1782 821000 www.steelite.com
STEELITE INTERNATIONAL LAUNCHES 18TH-CENTURY
INSPIRED ROCOCO
Steelite International has unveiled its new holloware range, Rococo
Sign up to the new Essential Café twitter feed www.twitter.com/Essential_Cafe Essential Café 51
EssentialContacts
ALL WEATHER FURNITURE
Hallrose Contract Furniture LtdUnit 5, Eldon way, Hockley Trading EstateHockley, Essex, SS5 4ADT: +44 (0)1702 562017email: [email protected] web: www.hallrose.com
ANCILLARIES
UCD (United Coffee Distributors Ltd)Unit 1, Sheerland Farm, Swan Lane, Pluckley, Kent, TN27 0PNT: +44 (0)1233 840296F: +44 (0)1233 840113email:[email protected]
web: www.theancillariesstore.co.uk
ASSOCIATION
British Coffee AssociationPO Box 5, Chipping Norton D.O, OX7 5UDT: +44 (0)1608 644995F: +44 (0)1608 644996email: [email protected]: www.britishcoffeeassociation.org
Beverage Standards AssociationPO BOX 6244, Reading, RG19 9HRT: +44 (0)1364 645761 email: [email protected]: www.beveragestandardsassociation.co.uk
BARISTA TOOLS & ACCESSORIES
Espresso ProductsUnit 23, Bellevue Enterprise CentreIvy Road, Aldershot, Hampshire, GU12 4QWT: +44 (0)1252 330542F: +44 (0)1252 334708email: [email protected]: www.espresso-products.co.uk
BEAN-TO-CUP FULLY AUTOMATIC COFFEE MACHINES
Bean Coffee London43 Leicester Road, London EN5 5EWT: +44 (0)208 4417643 email: [email protected]: www.wearecoffee.co.uk
Glen Dimplex Professional AppliancesStoney Lane, Prescot, Merseyside, L35 2XWT: +44 (0)844 8153742email: [email protected]: www.gdpa.co.uk
BEAN-TO-CUP FULLY AUTOMATIC COFFEE MACHINES (CONT)
WMF United Kingdom Limited31 Riverside Way, Uxbridge, Middlesex, UB8 2YFT: +44 (0)1895 816100email: [email protected]: www.wmf.uk.com
Fracino18-22 Birch Road East, Birmingham, B6 7DBT: +44 (0)121 3285757 F: +44 (0)121 3273333 email: [email protected]: www.fracino.comwww.fracino4u.com
Jura Products Ltd Vivary Mill, Vivary Way, Colne, Lancashire, BB8 9NW T: +44 (0)1282 868266 F: +44 (0)1282 863411 email: [email protected] web: www.jurauk.com
BRANDED TEA
Pukka HerbsUnit 8 Hawkfield Business ParkBristol, BS14 0BY+44 (0) 1179640944email: [email protected] web: www.pukkaherbs.com
BRANDING
Strada Cafe Barriers38 Norton Street, Jewellery Quarter, Hockley, Birmingham, B18 5RET: +44 (0)121 5154565web: www.stradacafebarriers.co.uk
Tableware Distribution LtdUnit 3 Blackwell Business Park, BlackwellShipston on Stour, Warwickshire, CV36 4PET: +44 (0)1608 682506F: +44 (0)1608 681000 email: [email protected] web: www.tabledl.co.uk
BRANDED ADVERTISING SIGNS
Tullford Point of Sale Ltd37 Europa Way, Martineau Lane, Norwich, NR1 2ENT: +44 (0)1603 629649F: +44 (0)1603 630186email: [email protected]: www.tullford.co.uk
ESSENTIAL CAFÉ
CONTACT DIRECTORY
EssentialContacts
Sign up to the new Essential Café twitter feed www.twitter.com/Essential_CafeEssential Café52
BUY OR SELL A BUSINESS
Hilton SmytheEvans Business Centre, Manchester RoadBolton, BL3 2NZT: +44 (0)845 519 8809 F: +44 (0)1204 547011email: [email protected]: www.hiltonsmythe.com
BRANDED DISPOSABLE CUPS
Scyphus LtdUnit 1, 5 Meadow Lane, Little Houghton, Northampton, NN7 1AHT: +44 (0)844 5785000 F: +44 (0)844 578 8080web: www.scyphus.co.uk
CHAIRS, STOOLS AND SOFAS
Hallrose Contract Furniture LtdUnit 5, Eldon way, Hockley Trading EstateHockley, Essex, SS5 4ADT: +44 (0)1702 562017email: [email protected] web: www.hallrose.com
CHINAWARE
Tableware Distribution LtdUnit 3 Blackwell Business Park, BlackwellShipston on Stour, Warwickshire, CV36 4PET: +44 (0)1608 682506F: +44 (0)1608 681000 email: [email protected] web: www.tabledl.co.uk
COFFEE AND SERVICE
Bean Coffee London43 Leicester Road, London, EN5 5EWT: +44 (0)208 4417643 email: [email protected]: www.wearecoffee.co.uk
Caffe Vinci13 Newcomen Road, Skipper’s Lane Industrial Estate, Middlesbrough, TS6 6PST: +44 (0)1642 455145email: [email protected]: www.caffevinci.com
AIEEAssociation of Independent Espresso Engineersweb: aiee.org.uk
Euro Food Brands1 Kimbell Mews, Humfrey Lane, Boughton, Northampton, NN2 8XBT: +44 (0)1604 821234 F: +44 (0)1604 844165email:[email protected]: www.eurofoodbrands.co.uk
Xpress Coffee17 & 20 The GranaryLodge Farm Business CentreMilton Keynes, MK19 7EST: +44 (0)871 2081717F: +44 (0)871 2081616email: info@[email protected]
COFFEE BAGS
The Bag Broker UKFloor 5, The Amphenol Business Complex, Thanet Way, Whitstable, CT5 3SBT: 033 0323 0163 F: 033 0323 0164email: [email protected]: www.thebagbroker.co.uk
CORDIALS
Belvoir Fruit Farms LtdBelvoir, Grantham, Lincolnshire, NG32 1PBT: +44 (0)1476 870286email: [email protected]: www.belvoirfruitfarms.co.uk
DRINKING CHOCOLATE
Euro Food Brands1 Kimbell Mews, Humfrey Lane, Boughton, Northampton, NN2 8XBT: +44 (0)1604 821234 F: +44 (0)1604 844165email: [email protected]: www.eurofoodbrands.co.uk
DISPLAY EQUIPMENT
Pentagram ShopfittingT: +44 (0)800 6889550email: [email protected]: www.pentagramshopfitting.co.uk
EPOS SYSTEMS
Cash Control JustTouch193 Findon Road, Worthing, West Sussex, BN14 0EPT: +44 (0)845 6025260email: [email protected]: www.justtouch.co.uk
Tableware Distribution LtdUnit 3 Blackwell Business Park, BlackwellShipston on Stour, Warwickshire, CV36 4PET: +44 (0)1608 682506F: +44 (0)1608 681000 email: [email protected] web: www.tabledl.co.uk
ETHICAL AND SUSTAINABLE BEVERAGES
Pukka HerbsUnit 8 Hawkfield Business ParkBristol, BS14 0BY+44 (0) 1179640944email: [email protected] web: www.pukkaherbs.com
Tata Global Beverages325 Oldfield Lane North, Greenford, Middlesex, London, UB6 0AZT: +44 (0)845 6066328email: [email protected]: www.tetleyforcaterers.co.uk
EQUIPMENT
BRITA ProfessionalBRITA Professional, BRITA House 9 Granville Way, Bicester, OX26 4JT T: +44 (0)844 7424942email: [email protected] web: www.brita.co.uk/professional.co.uk
EssentialContacts
Sign up to the new Essential Café twitter feed www.twitter.com/Essential_Cafe Essential Café 53
EQUIPMENT (CONT)
FFS Brands LtdUnit 1, Headley Park 9, Headley Road, East Woodley, Reading, Berkshire, RGS 4SQT: +44 (0)118 9441100F: +44 (0)118 9441080email: [email protected]: www.ffsbrands.co.uk
FINGER FOOD PRESENTATION
BelixFood Packaging Resource, 118 Hellesdon Park IndustrialEstate, Hellesdon Park Road, Norwich NR6 5DRT: +44 (0)1603 486672email: [email protected]: www.foodpackagingresource.co.uk
FURNITURE
Hallrose Contract Furniture LtdUnit 5, Eldon way, Hockley Trading EstateHockley, Essex, SS5 4ADT: +44 (0)1702 562017email: [email protected] web: www.hallrose.com
HIGH SPEED GRILL
ElectroluxT: +44 (0)844 3753444web: www.electrolux-professional.co.uk
ICED TEAS
Bennett Opie LtdChalkwell Road, Sittingbourne, KentT: +44 (0)1795 476154email: [email protected]: www.b-opie.com
LABELLING
PlanglowThe Quorum, Bond Street South, Bristol, BS1 3AET: +44 (0)117 3178600F: +44 (0)117 3178639email: [email protected]: www.planglow.com
LOGO CHINA
Tableware Distribution Ltd Unit 3 Blackwell Business Park, BlackwellShipston on Stour, Warwickshire, CV36 4PET: +44 (0)1608 682506 F: +44 (0)1608 681000 email: [email protected] web: www.tabledl.co.uk
NATIONAL SERVICING AND SPARE PARTS
GVS AssistT: +44 (0)845 5040480F: +44 (0)845 5040488email: [email protected]: www.gvs.co.uk
ORGANIC TEA
Pukka HerbsUnit 8 Hawkfield Business ParkBristol, BS14 0BY+44 (0) 1179640944email: [email protected] web: www.pukkaherbs.com
PACKAGING
Detpak Europe B.V.Regional Head Office: ECI 5, 6041 MA Roermond, NetherlandsT: +31 (0)475 316164F: +31 (0)475 316349email: [email protected]: www.detpak.com
Polypouch UK1 Station Approach, Watford, Herts, WD18 7FRT: +44 (0)203 4753456email: [email protected]: www.polypouch.co.uk
International Paper Foodservice Europe LtdUnits 10 & 11 Navigation Park RoadOne Winsford Industrial Estate, WinsfordCheshire, CW7 3RLT: +44 (0)1606 552537email: [email protected]: www.ipfoodservice.co.uk
KavisUnit 14 Pop-In Business Centre, South Way, Wembley, Middlesex, HA9 0HBT: +44 (0)844 8080123F: +44 (0)844 8080124email: [email protected]
Maxabel International4 Windlemere House, Westwood Road, Windlesham, Surrey, GU20 6NBT: +44 (0)1344 876588F: +44 (0)1344 876599email: [email protected]: www.maxabel.co.uk
PlanglowThe Quorum, Bond Street South, Bristol, BS1 3AET: +44 (0)117 3178600F: +44 (0)117 3178639email: [email protected]: www.planglow.com
The Bag Broker UKFloor 5, The Amphenol Business Complex, Thanet Way, Whitstable, CT5 3SBT: 033 0323 0163 F: 033 0323 0164email: [email protected]: www.thebagbroker.co.uk
PACKAGING DISTRIBUTOR
Café Connections Ltd1E Uniongate, The Ridgeway, Iver, Bucks SL0 9JQT: +44 (0)845 1232994F: +44 (0)845 1232996email: [email protected]: www.cafeconnections.co.uk
POINT OF SALE DISPLAY
Tullford Point of Sale Ltd37 Europa Way, Martineau Lane, Norwich, NR12ENT: +44 (0)1603 629649F: +44 (0)1603 630186email: [email protected]: www.tullford.co.uk
PREVENTION AND MAINTENANCE
BRITA ProfessionalBRITA Professional, BRITA House 9 Granville Way, Bicester, OX26 4JT T: +44 (0)844 7424942email: [email protected] web: www.brita.co.uk/professional.co.uk
REFURBISHMENT AND RE-UPHOLSTERY
Hallrose Contract Furniture LtdUnit 5, Eldon way, Hockley Trading EstateHockley, Essex, SS5 4ADT: +44 (0)1702 562017email: [email protected] web: www.hallrose.com
SANDWICH, SALAD AND BAKERY PACKAGING
HotformFood Packaging Resource,118 Hellesdon Park Industrial Estate,Hellesdon Park Road, Norwich, NR6 5DRT: +(0)1603 486672email: [email protected]: www.foodpackagingresource.co.uk
SERVICE
AIEEAssociation of Independent Espresso Engineersweb: aiee.org.uk
Espresso ProductsUniversal Espresso CareUnit 21, Bellevue Enterprise Centre, Ivy Road, Aldershot, Hampshire, GU12 4QWT: +44 (0)1252 758648 / +44 (0)7966 809448F: +44 (0)1252 334708email: [email protected]: www.universalespressocare.co.uk
Xpress ServiceT: +44 (0)845 8802393F: +44 (0)871 2081616email: [email protected]
SHOPFITTING
Pentagram ShopfittingT: +44 (0)800 6889550email: [email protected]: www.pentagramshopfitting.co.uk
SYRUPS
Bennett Opie LtdChalkwell Road, Sittingbourne, KentT: +44 (0)1795 476154email: [email protected]: www.b-opie.com
Euro Food Brands1 Kimbell Mews, Humfrey Lane, Boughton, Northampton, NN2 8XBT: +44 (0)1604 821234 F: +44 (0)1604 844165email: [email protected]: www.eurofoodbrands.co.uk
SYRUPS (CONT)
Malmesbury SyrupsPark Farm, The Green, Oaksey, Malmesbury, Wiltshire, SN16 9SDT: +44 (0)1666 577379email: [email protected] web: www.malmesburysyrups.co.uk
UCD (United Coffee Distributors Limited)Unit 1, Sheerland Farm, Swan Lane, Pluckley, Kent, TN27 0PNT: +44 (0)1233 840296F: +44 (0)1233 840113email:[email protected]: www.theancillariesstore.co.uk
TABLE TENTS AND MENU CARDS
Tullford Point of Sale Ltd37 Europa Way, Martineau Lane, Norwich, NR1 2ENT: +44 (0)1603 629649F: +44 (0)1603 630186email: [email protected]: www.tullford.co.uk
TABLEWARE
Tableware Distribution LtdUnit 3 Blackwell Business Park, BlackwellShipston on Stour, Warwickshire, CV36 4PET: +44 (0)1608 682506F: +44 (0)1608 681000 email: [email protected] web: www.tabledl.co.uk
TEA
Pukka HerbsUnit 8 Hawkfield Business ParkBristol, BS14 0BY+44 (0) 1179640944email: [email protected] web: www.pukkaherbs.com
TRADITIONAL MACHINES
Bean Coffee London43 Leicester Road, London, EN5 5EWT: +44 (0)208 4417643 email: [email protected]: www.wearecoffee.co.uk
Fracino18-22 Birch Road East, Birmingham, B6 7DBT: +44 (0)121 3285757 F: +44 (0)121 3273333 email: [email protected]: www.fracino.comwww.fracino4u.com
TRAINING
London School of Coffee2 Princeton Mews, London, KT2 6PTT: +44 (0)208 4397981email: [email protected]: www.londonschoolofcoffee.com
EssentialContacts
Sign up to the new Essential Café twitter feed www.twitter.com/Essential_CafeEssential Café64
TV & ENTERTAINMENT
BSkyB (Sky Business)T: +44 (0)844 2410629web: www.sky.com/business (click Retail)
WATER BOILER
Glen Dimplex Professional AppliancesStoney Lane, Prescot, Merseyside, L35 2XWT: +44 (0)844 8153742email: [email protected]: www.gdpa.co.uk
WATER FILTRATION
3M United Kingdom plc3M Centre, Cain Road, Bracknell, RG12 8HTT: +44 (0)845 6025237 web: www.3M.co.uk/filtration
Allpure Filters LtdUnit 2 The Royston Centre, Lynchford Lane,Ash Vale, Hampshire, GU12 5PQT: +44 (0)1252 519955T: +44 (0)1252 519137email: [email protected]: www.allpurefilters.com
Abbeychart LtdUnit 1b, White Horse Business Park,Standford in the Vale, Faringdon, Oxon, SN7 8NYT: +44 (0)1367 711900F: +44 (0)1367 711919email: [email protected]: www.abbeychart.co.uk
WATER FILTRATION (CONT)
Aqua Cure LtdAqua Cure House, Hall Street, Southport, Merseyside, PR9 0SET: +44 (0)1704 516916F: +44 (0)1704 544916email: [email protected]: www.aquacure.co.uk
BRITA ProfessionalBRITA Professional, BRITA House 9 Granville Way, Bicester, OX26 4JT T: +44 (0)844 7424942email: [email protected]: www.brita.co.uk/professional.co.uk
European WaterCareRegal House, South Road, Harlow,Essex. CM20 2BL T: +44 (0)1279 780250web: www.watercare.co.uk
Everpureemail: [email protected]: www.everpure-europe.com
H2O DirectRauter House, 1 Sybron Way, Millbrook Ind. Est, Crowborough, East Sussex, TN6 3DZT: +44 (0)1892 669628 F: +44 (0)1892 662410email: [email protected]: www.h20direct.co.uk
UNIFORMS AND WORKWEAR
Kylemark WorkwearNewton Mill, 45 Green Street, Ayr, KA8 8BQT: +44 (0)800 7560837 F: +44 (0)1292 618322email: [email protected]: www.workwearandlogo.com
EssentialContacts
Sign up to the new Essential Café twitter feed www.twitter.com/Essential_Cafe Essential Café 55Sign up to the new Essential Café twitter feed www.twitter.com/Essential_Cafe
Features in January’s issue of Essential Café
Flavouring Syrups Tea Time Sweet Offerings Essential Barista
For more information regarding any of the above features please contact:Editorial: Simon King - [email protected] | +44 (0)7973 386724
Advertising: Ian Kitchener - [email protected] | +44 (0)1634 673163www.essentialcafelive.com
New generation...Easy to use bean to cup machine
Telephone 0845 688 5282www.mulmar.co.uk
Versatile and compact,producing full menu of hot drinks including hot chocolate...
Mulmar.indd 1 07/11/2011 09:29
EssentialCaféMAGAZINE
A fresh approach to the industry November 2013 issue
WATERFORCOFFEELOVERSCLARIS ULTRA
EVERPURE
PENTAIR FILTRATION AND PROCESS www.pentairfoodservice.eu
For further details of our market leadingwater treatment solutions call 0845 003 9972or email [email protected]
7196 - EC Front Cover Nov13 AW_A4 07/10/2013 09:23 Page 1
FILTERED WATER:GO STRAIGHT TO THE SOURCE
WATER TREATMENT:TAKING CARE OF YOUR MOST VALUABLE ASSET
BOILING WITH THE BEST:WHAT’S HOT IN HEATING OPTIONS
INSIDE
C
M
Y
CM
MY
CY
CMY
K
Sign up to the Essential Café twitter feed www.twitter.com/Essential_Cafe Essential Café
Aqua Cure’s Hydro+ is WRAS approved for guaranteed quality
Aqua Cure says it is increasingly focusing on delivering
a complete package. Besides multiple brands of filter, its
range covers installation components, cleaning and
descaling solutions, sanitiser and Urnex coffee machine
maintenance products.
Having a choice of filter brands available allows Aqua Cure
to work within a budget. The range starts with its own-brand
Hydro+ filters, which offer taste/odour reduction and scale
inhibition. The Hydro+ is WRAS approved for guaranteed
quality and is cost effective as it’s manufactured by Aqua
Cure here in the UK.
Aqua Cure also has a distributorship
agreement with Everpure and stocks its
advanced Claris Ultra system. The Everpure
Claris Ultra features a patented head design,
which fine tunes water hardness specifically
for coffee related applications. There are
five cartridge sizes available ranging from
1,700 to 20,000 litres, the biggest range of
capacities offered with one filter head that
you’ll find anywhere on a unit of this type.
Inside the cartridge a special blend of resin
gives the user both lime scale reduction and
corrosion protection, a difficult combination
to find in a product within this price range.
Aqua Cure also supplies high quality installation
components with ‘install kits’ available for any machine
whether a coffee/espresso machine, water boiler or vending
machine. From pressure, flow or leak control devices to
hoses, tubing and pumps to get the water to the filter and
then onto the machine, Aqua Cure has a huge range of
products that suit both budget and premium installations.
Coffee machine specific descalers and cleaning products
are also available thanks to Aqua Cure’s distributorship
agreement with Urnex, the leading brand of speciality coffee
machine maintenance products. The Urnex range includes
a machine cleaning powder designed to eliminate residue in
heads, valves and lines during backflushes; a descaler and
even a milk frother cleaner especially formulated to break
down milk protein build-up. So whether operators’ are after
liquid, powder, or tablets, Aqua Cure stocks a wide variety
of products that have been tailor made for the coffee and
espresso market.
Aqua Cure also has its own-brand descaler, which provides
a high strength professional solution while for external surfaces
a wide range of advanced sanitisers are available – for more
information see the company’s free trade catalogue.
Pentair Foodservice says Claris Ultra is the only water
treatment system that meets or exceeds European chemical
and microbiological approvals for use in cold and hot food
contact applications.
Tony Monks, Pentair’s marketing manager, says that in
addition to delivering the
very best quality water
for hot drinks machines,
Claris Ultra successfully
prevents scale formation
in machines and inhibits
corrosion of materials
across the widest range of
water hardness levels.
Tony says: “These attributes are invaluable to water
machine users as they significantly extend the life cycle of
hot drink and ice machines and they also eliminate expensive
downtime caused by limescale build up.
“Baristas know that brewed coffee is over 98% water,
the remainder being the compounds extracted from the
coffee grounds; so the taste of your water is crucial in the
preparation of the perfect cup of coffee.”
Tony adds: “Water in its natural state includes many
minerals; calcium, magnesium, sodium/salt, iron, potassium,
copper, sulphates, etc. Some of these contribute to water taste
while others tarnish taste; so filtering is not simply a matter of
removing all minerals. Instead it is the science of retaining the
necessary minerals for a pleasant flavour, while minimising the
minerals that tarnish taste and/or damage equipment.
“Everpure’s Claris Ultra filter range has successfully
addressed the challenge of finding the right balance between
protecting an operation’s investment and capturing the desired
quality of brewed coffee, espresso and other hot drinks.”
3M has expanded its water filtration products portfolio with
a dual-output Reverse Osmosis (RO) unit in a compact,
wall-mounted format. The new system enables outlets to
deliver consistent taste experiences for customers while also
reducing operating costs.
The ScaleGard LP2-BL Dual Port Reverse Osmosis
System from 3M purifies mains water using a proven filtration
technique that delivers consistent lifetime performance.
As a non-electric system, with filtration driven by incoming
water pressure, the system delivers high reliability with low
ownership costs and immunity to power outage.
The unit provides mineral-free water supply for direct
1
EssentialWater Boilers & Filtration
Pentair Foodservice says Everpure’s Claris Ultra is the only water treatment system that meets or exceeds European chemical and microbiological approvals for use in cold and hot food contact applications.
3M’s ScaleGard LP2-BL Dual Port Reverse Osmosis System
WATER FEATUREWater treatment and preparation are key to
success in any hospitality environment. Essential
Café pours over some of the options.
Sign up to the Essential Café twitter feed www.twitter.com/Essential_CafeEssential Café
Burco’s new range of British-built mains filled water boilers feature built-in water filtration
use in flash steamers, which prevents limescale build-up
and enhances energy efficiency while minimising equipment
downtime and servicing costs. For coffee making, the
ScaleGard L2P-BL Dual Port Reverse Osmosis System
provides a second RO-filtered supply, which is recombined
with a controlled quantity of mains water to maintain a
consistent mineral composition.
This source of recipe quality water is then passed through a
3M cyst-rated filter to deliver tailored quality softened, particle-
free water as the starting point for great-tasting coffee.
At filter end of life, the RO membrane and carbon
cartridges can each be replaced easily, taking advantage of
3M’s quick-change cartridge system. The equipment owner’s
in-house staff can replace either cartridge, with no spill and
no mess, which saves the cost of service calls and helps to
boost productivity.
Allpure Filters is the sole approved European distributor
for Omnipure. The company says it is pleased to support
clients in providing quality water filtration using innovative filter
design and a wide range of media options.
Darren Bradford, UK sales and quality manager at Allpure
Filters, says: “The comprehensive range in size and design
offers ease of use, simple operation and guaranteed highest
quality materials only offered by a quality reliable brand. This
in turn ensures that your drinking water filtration, whether it
be for water jugs or hot vended drinks, satisfies, exceeds
expectations and maximises the taste experience.
“Our best-selling Omnipure Q series double valved
head system, offers compact fitting and easy filter change.
Expansion of the original range is continually developing, the
‘Extra Large Format’ range – ELF 10in and ELFXL 15in can
be custom filled to provide such solutions as the disposable
high volume scale prevention filter. “These incorporate a
special media mix to protect your machine to a high level,
and are ideal for use with in-cup, espresso machines and
water boilers. This is available with a valved head (inlet only)
for ease of filter change and a variety of connections to suit
most applications.”
Darren adds: “Allpure Filters is pleased to supply other
complementing leading brands such as John Guest fittings
and tubing, 3M Cuno and Fairley Doulton Ceramic, which
combined with our product knowledge and responsive
service gives you unrivalled support for your business.
Burco Commercial has announced the launch of a new
range of British-built mains filled water boilers (auto-fill) with
built-in water filtration.
Taking the traditional café tea-urn to the next level, the
new flagship Auto-fill Filtration range has been designed
and built at the dedicated Glen Dimplex Professional
Appliances (GDPA) factory on Merseyside.
The water boilers have a built in, easy to replace water
filter, designed to reduce damaging lime scale build-up to
vital components, even in hard water areas. Not only does
this improve the quality of the water, but it also removes any
impurities, providing a better tasting beverage. Designed
to be as easy to use as possible, the unit will even alert the
operator when it is time to replace the water filter.
With an easy to access replaceable filtration cartridge,
available from most catering equipment suppliers, each with
an enhanced life expectancy of around 4,000 litres, the new
filtration boilers will significantly reduce the time needed
and issues associated with maintaining the unit, thereby
minimising downtime and possible engineer call-outs.
Diane Ho, GDPA’s commercial product manager, says
the boiler range features a clear and easy to use LCD
display allowing users to quickly and easily adjust the water
temperature to the desired setting – this is particularly useful
given the increase in consumption of speciality teas where
the ideal water temperature may be as low as 80˚c.
Diane says: “Burco is a brand renowned for quality water
boilers within the commercial market. The launch of the
new range of British manufactured Auto-fill Filtration Hot
Water Boilers will only strive to reinforce that message to the
consumer. Utilising our extensive experience over the past
50 years, the new developments to the range will provide
operators with an instant and reliable source of hot water,
consistently over a sustained period.
“What’s more, in recent tests, the new Autofill Filtration
Burco Boilers provide a fast heat up time, a more advanced
multilingual LCD display and greater energy saving potential
when compared to other market leading products.”
All models feature a chrome tap for a constant or
controllable flow, a removable drip tray with chrome insert
and a powerful 3kW element for rapid heating to a maximum
98°c temperature.
Chester-based research and technology development
company C-Tech Innovation got inspiration for a new idea
when staff were sat in a large meeting room with some
visitors that had arrived for a meeting.
Perry Freeman, sales manager at C-Tech, says: “After
inviting them to take a coffee, we sat down to listen to their
presentation only to have our peace and quiet shattered by
the noise of the table top coffee machine boiling up the water
for the next round of drinks.
2
EssentialWater Boilers & Filtration
EUROPEAN DISTRIBUTORS FOR OMNIPUREThe best inline water fi lters in the world...
Pure and Simple.
Q-SeriesDouble shut-off valve,
easy change
E / E-SB-SeriesReplacements for all
Everpure heads
K-SeriesInline, low cost
affordable
ELF/ELFXL SeriesExtra large capacity
The natural easy changedisposable choice for espresso and vending
machines...
Scale treatment and prevention media
available in all cartridges
NEW!NEW!NEW!
For further details contact Allpure Filters LtdUnit 2 The Royston Centre, Lynchford Lane, Ash Vale,
Hampshire GU12 5PQ, UK. Tel: +44(0)1252 519955 Fax: +44(0)1252 519137Email: darren.bradford@allpurefi lters.com www.allpurefi lters.com
Allpure_half page.indd 1 06/11/2012 16:08
C
M
Y
CM
MY
CY
CMY
K
P3REVERSE.indd 1 21/11/2013 14:58
EVERPURE
WHEN YOUNEED IT TO GOYOU NEED IT TOBE GOODPENTAIR – EVERPURE . SHURFLO is the
largest water filtration, water treatment
and beverage dispense equipment
manufacturer to the global foodservice
industry. Our dedication to providing you
with effective, smart solutions is evident in
all our products. Visit our website to
discover more.
FILTRATION & PROCESSING SOLUTIONS www.pentairfoodservice.eu
6317 EC Ad FULL PAGE - THREE AW_A4 12/11/2012 12:51 Page 1
Sign up to the Essential Café twitter feed www.twitter.com/Essential_Cafe Essential Café
Classeq says that cafés market their own ‘signature’ waters, bottled daily from the Eau De Vie system
“We all want boiling water in half the time and want it
served as tea or coffee cup after cup after cup and usually
all at the same time. Coffee machine manufacturers have
responded to this demand by increasing the power output of
the heaters, but in doing so have created high-tech machines
that are typically noisier than their predecessors.”
Perry explains that Ohmic heating is an electrical heating
technology that uses electrodes rather than a heating
element to heat the water. The team at C-Tech developed a
patented electronic control which allows any type of water
from anywhere in the world to be heated automatically, auto-
tuning and optimising the power requirements.
Perry says: “Ohmic heating is a quiet technology.
As heating occurs throughout the volume of liquid, the
temperature rises more uniformly, with no ‘point boiling’
occurring on hot surfaces, so the formation of small bubbles
of steam, (which collapse causing the noise) does not occur.
“The effects of heating water by Ohmic also count
towards a significant reduction in the level of lime scale
produced. Typically, in conventional electric heated tanks,
hot surfaces are present onto which lime scale can form. As
the rate of heating in Ohmic systems is more uniform, lime
scale forms throughout the solution and not directly onto
the hot surfaces. This can be seen as a light dusting, rather
than a heavy deposition as would otherwise be common and
we see potential benefits both for the user in potential cost
savings in maintenance and service intervals.”
Although designed with peace and quiet in mind, Perry
says the company feel Ohmic heating has significant value
across a range of hot beverage categories and is simply not
limited to just hot water.
“Any liquid or semi liquid food or drink could be heated
using Ohmic, for example, for hot smoothies or soup
innovations for the coming winter months,” Perry says.
David Smithson, chief executive of Eau De Vie, which is part
of Classeq, acknowledges that the café sector has frequently
proved itself to be early adopters of innovation.
David says: “The increasing new trend for water filtration
systems as an alternative to bottled water is no different.
We are seeing a lot of independent cafés make the leap
from selling bottled water to offering filtered water to sit-in
customers. The reasons are self-evident with the ever-
increasing scrutiny on water miles, waste and packaging.
“Offering a sustainable water solution has never been so
important. It’s not just about showing consumers that you
are developing sustainable practices; there is a considerable
cost saving benefit to decreasing reliance on bottled water.
Reductions in stock will in turn cut down on waste and
recycling costs and save on energy bills through reduced use
of refrigeration. Filtered water can also help to lengthen the
lifespan of other equipment, by eliminating scale and other
residue associated with tap water.”
David continues: “Innovations in the quality of integrated
water filtration systems means there is no real advantage to
solely offering shipped bottled water any more. Eau de Vie’s
unique, patented technology ensures that at the press of
a button, users are guaranteed superb, chilled, pure water
(either still or sparkling) at the press of a button.
“Increasingly, cafés are talking to us about how to market
their own ‘signature’ waters, bottled daily from the Eau De
Vie system, which in-turn gives them a marketing USP. The
range has been developed to suit all budgets, volume and
space limitations; everything
from small counter top
machines that plumb into a
tap area to large free standing
systems that can be used all
day, every day.”
Paul Proctor, managing
director of EcoPure Waters,
says that caterers should be
replacing bought-in bottled
water with a water filtration
system for sustainability and
additional sales revenue.
Paul says: “Providing
bottled drinking water for
guests is a major task for
all caterers. Customers
want high quality, chilled,
still and sparkling water and
traditionally this demand
has been met with bought-
in bottles. However, as
environmental concerns over the manufacture, transportation,
storage and disposal of these bottles become more widely
recognised, caterers are looking at alternative solutions to
meet their sustainability targets.
“One answer is for caterers to install a water filtration
system to produce their own environmentally friendly and
cost-effective filtered water. The water is served in elegant,
reusable, machine-washable glass bottles. The premium
‘look and feel’ of these bottles can be a major selling point,
as they look much better than plastic bottles and can be
branded with a company logo and/or convey a
sustainability message.”
Paul says the system offers organisations substantial
financial advantages over buying bottled water. And it’s not
just the purchase price that is saved – it’s also the cost of
ordering, delivery, handling, storage, refrigeration
and disposal.
“Organisations can start making savings from serving as
little as 10 litres a day, typically generating savings of around
80% or more against current bought-in bottled water costs,”
Paul says.
“From an environmental and carbon impact perspective,
the system also removes the energy impact associated
with manufacturing, transporting and recycling plastic water
bottles. The system adds just 3% to the carbon impact of tap
5
EssentialWater Boilers & Filtration
EcoPure Waters’ brandedbottles offer a more environmentally aware option
Sign up to the Essential Café twitter feed www.twitter.com/Essential_CafeEssential Café
water, making it 580% less environmentally damaging than
most bottled water brands.”
Paul says that by using EcoPure Waters’ exclusive new 750ml
bottles with tamper-evident caps, operators can offer guests a
product with a much higher perceived retail sales value in outlets.
“This produces a valuable additional margin, allowing
operators to replace the profit they previously generated by
selling bought-in bottled water,” Paul says.
The importance of water qualityMiles Dawson, BRITA Professional’s sales director, says: “As
the UK continues to recover from the economic woes of the last
few years, café and coffee shop owners have never been more
conscious about quality than they are today. To keep profitable,
they’ve had to put a tremendous effort into making their
business stand out by ensuring they deliver optimum quality
service, products and experiences to meet consumer demand.
“It’s clear that operators are passionate about the quality
of all their products – from baked goods and sandwiches,
to their coffee and tea offering. While we’re not experts in
running a coffee shop, we do have the expertise to help
operators deliver quality hot beverages. At BRITA we’re
passionate about water as an ingredient and how our water
filters can help make a step change in the quality of coffee
and tea served. You only need to look at our tea test to see
the impact BRITA filtered water can have on the visual appeal
and first impression of a drink, which we know is such an
important part of the consumer experience.
“Being in the business for over 20 years, we’ve learnt that
one size of water filtration does not fit all. What BRITA filter you
require depends on local water hardness, volumes of water
running through the machine and frequency of use. We’re
proud that our range – including the latest addition Purity C
Finest – includes a filter for every application. And, once on site
for installation, our specialist engineers undertake a bespoke
testing process on the water and other variables, meaning they
can adjust the filter to suit each individual sites’ needs.”
Miles adds: “After the initial installation, it takes just
minutes to carry out a filter exchange thanks to our unique
filter head design. It easily twists and clicks onto every filter
in our range, which means minimal machine downtime and
disruption to your service.
“Once the filter is fitted, we register it so that we can
ensure it’s exchanged on time and working to its full potential
- regular maintenance of the filter prevents kit from exposure
to limescale, which can be extremely damaging and costly
to repair if allowed to build up. This bespoke service means
operators have peace of mind that their filter is tailored to
them and will deliver the quality and protection they need.”
Marco at Blenheim PalaceMarco Beverage Systems has supplied a range of water boilers
and coffee machines in a major refurbishment of refreshment
facilities undertaken by Blenheim Palace. Marco worked with
Extract Coffee Roasters, a ‘crop to cup’ coffee roaster and the
work was specified by heritage sector specialist, Searcys, which
provide catering services for visitors to the stately home.
Blenheim Palace, situated at Woodstock in Oxfordshire, is the
ancestral home of the Marlborough family, now home to the 11th
Duke and Duchess and the birthplace of Sir Winston Churchill.
Designated a World Heritage site in 1987, the Palace welcomes
over half a million visitors annually. It has recently undergone the
largest refurbishment programme for over 200 years. The work
saw extensive improvements to visitor facilities, including a new
café, ‘The Oxfordshire Pantry’; a Champagne Bar; the Water
Terrace Café and The Spencer Churchill Room for private dining.
In conjunction with Extract Coffee Roasters, Marco
provided a tailor-made solution to beverage service across
public and private areas. The equipment supplied included
Marco’s energy efficient Ecoboilers for controlled water
dispense and the Marco Mini Shuttle coffee brewers. With
such a heavy footfall, the Filtro Mini Shuttle has delighted
Searcys thanks to its ability to brew into six-litre portable
flasks. A large number of additional flasks were specified for
each machine, which gave the caterers total portability of
coffee and ensured the flexibility to meet demand across all
the service points.
More information:
3M +44 (0)845 6025237, www.3M.co.uk/filtration
Allpure Filters +44 (0)1252 519955, www.allpurefilters.com
Aqua Cure +44 (0)1704 516916, www.aquacure.co.uk
BRITA Professional +44 (0)870 4870900
www.brita.co.uk/professional
Classeq +44 (0)844 8566878, www.eaudevie.com
EcoPure Waters +44 (0)1844 290088
www.ecopurewaters.com
Glen Dimplex Professional Appliances +44 (0)844 8153742
www.gdpacatering.com
Marco Beverages Systems +44 (0)1933 666488
www.marcobeveragesystems.com
Pentair Foodservice +44 (0)845 0039972
www.pentairfoodservice.eu
Vivreau +44 (0)845 6749655, www.vivreau.co.uk
6
EssentialWater Boilers & Filtration
BRITA Professional says that you only need to look at its tea test to see the impact BRITA filtered water can have on the visual appeal and first impression of a drink
Marco Beverage Systems supplied a range of water boilers and coffee machines in a major refurbishment of refreshment facilities at Blenheim Palace
Discover our Full RangeCall: 0844 815 3742 Visit: www.burcoboilers.co.uk
Our new British built water boiler range comes with a host of features, perfect for any café, coffee or sandwich shop to help grow your profits.
Countertop, wall mounted and push button options offer a solution for every hospitality area
Built in water filtration removes limescale and other impurities, meaning lower ongoing maintenance
Spend less on energy bills with our cost saving eco-mode
To find out more about our great new range, contact your Catering Equipment supplier or alternatively:
visit: www.burcoboilers.co.uk or call: 0844 815 3742
Full range of catering equipment and refrigeration available
visit: www.burco.co.uk COMMERC I A L
A NEW GENERATIONof Water BoilersWITH BUILT-IN FILTRATION
EASY TO CHANGE REPLACEABLE
FILTER CARTRIDGE
Sign up to the Essential Café twitter feed www.twitter.com/Essential_CafeEssential Café
The Claris Ultra family from Everpure offers a comprehensive solution The Everpure Simpliflow is a new water management system
from Pentair, which was the winner of the recent Kitchen
Innovations Award at the National Restaurant Association
awards in Chicago.
According to Pentair, the Everpure Simpliflow system is a
water management system that provides easy management
and identification of water lines allowing easier and faster
connection and maintenance of foodservice water-using
equipment.
Simpliflow is available in three configurations comprising
single, twin and quad manifold options. The single system
offers up to two water inlet connections, each with three
valve outlets providing a total of six water outlet options. The
twin system offers two different input water qualities with up
to 12 outlet valves and the quad configuration offers a 24
valve outlet option.
System benefits, the company says, include:
» Servicing of equipment becomes faster and more efficient,
reducing service time and costs
» The systems’ wall mounted tiered design minimises
installation footprint
» Valves not in use can be plugged until needed as
beverage offerings change or expand
» Simpliflow provides an efficient and organised back of
house layout
Pentair has also introduced a new Claris Ultra 170 cartridge
to its Everpure water treatment system. Claris Ultra is a
new water conditioning technology from Pentair combining
mineral adaptation, mineral stabilisation and corrosion
inhibition, specifically developed to enhance the performance
of hot drinks and ice machines and to avoid problems
caused from aggressive water.
For specialty coffee, water-based minerals improve taste
and aid flavour extraction from the coffee grind. However,
minerals can also lead to limescale, which can cause serious
problems for coffee making equipment.
The challenge is to find a balance between protecting an
operation’s equipment and capturing the premium flavour
quality of brewed coffee, espresso and other hot drinks.
Everpure’s Claris ULTRA conditioning technology has
been developed specifically for this purpose and designed to
prevent scale formation and inhibit component corrosion in
foodservice equipment.
The Claris Ultra system features DUOBLEND valve
technology, providing consistent and precise adjustment and
control of water hardness. The result offers the operator the
optimum water mineral balance.
As well as water conditioning, the Claris Ultra system
filters out unwanted particles, tastes and odours to deliver
the consistent and balanced water quality demanded by
foodservice operations.
The Claris Ultra cartridge family is available in a range of
six sizes with incremental capacity for low to very hard water
areas and for small to high volume operations.
With a large capacity to space ratio, compact dimensions
and the ability to be mounted horizontally or vertically, the
Claris ULTRA cartridge family matches a wide range of
applications and thanks to its very low system pressure loss,
Claris ULTRA, Pentair says, is the ideal choice at locations
with low mains water pressure.
Meanwhile, Pentair has introduced a range of
upgradeable compact Reverse Osmosis Systems to meet
the requirements of the foodservice industry. According
to the company, the new range offers significant water
and energy savings, offering a total of seven treatment
configurations designed for Reverse Osmosis and Blended
water applications.
The Pentair MRS Platemount systems’ wall-mounted,
compact design frees up floor space, making it the ideal
choice for foodservice operators who are looking for an
extremely efficient, space-saving product, Pentair says.
Benefits of the system, Pentair says, include:
» The new ‘platemount’ systems improves equipment
life and performance by removing at least 90%+ of all
dissolved solids that cause scale build-up, corrosion and
impact beverage quality
» Guards against taste and odour causing contaminants
whilst removing dirt, particulates and dissolved minerals
that can adversely affect the taste of water and beverages
More information: Pentair Foodservice
+44 (0)845 0039972, www.pentairfoodservice.eu
8
EssentialPentair
A CLEAR WINNERIn 2013, Everpure celebrated its
80th anniversary at the forefront
of technical development, creating
many of the leading technologies
now widely adopted by the global
foodservice industry. Essential Café
takes stock of the company’s recent
and passed achievements.
Sign up to the Essential Café twitter feed www.twitter.com/Essential_Cafe Essential Café 9
EssentialPentair
Pentair says: “The Everpure brand remains the most recognised water treatment solutions provider to the foodservice industry
and is well positioned to carry on bringing innovative new products to the market and offering hospitality operators and
equipment manufacturers around the world an industry leading portfolio of application based technologies, products and
services that create profitable water conditioning and dispense solutions to enhance the consumer experience and drive drinks
volume.”
Everpure timeline
1933 – C.B. Oliver founds the Tested Appliance
Company in Chicago, as a water treatment company.
Everpure is the brand name chosen for the products,
and ‘pre coat’ filtration is selected as the preferred
technology.1945 – Tested Appliance receives its first major contract to
produce filters for the American Automated Beverage Vending
Industry.1966 – The Everpure T9 filter is chosen as it’s
specified filter by the McDonalds Corporation.1967 – Everpure changes the face of filtration by introducing
the QL head and encapsulated cartridge to the market.1974 – The ‘MC’ cartridge is introduced. Today the
Everpure MC cartridge is one of the best selling filter
cartridges in the global foodservice market.1977 – In another first Everpure introduces its multi cartridge
manifold head systems, to meet the demands of higher
water usage and flow rate requirements in foodservice
establishments.2002 – Everpure enters the Reverse Osmosis market
for the first time. The MRS20-T system is specified for
use by Taco Bell in all its corporate stores.2003 – Everpure launches its ‘Total Water Management’
program.2004 – Everpure is acquired by Pentair inc, and along
with SHURflo pumps form the foundations of Pentair’s
Foodservice activity.2005 – Everpure introduce AgION bacteriostatic media to
many of its products. As another first the products are granted
NSF 42 certification for bacterisostatic properties. This ensures
that over the stated life of the Everpure filter no bacterial growth
will take place within the filter cartridge.2009 – Everpure introduces the MRS 600 HE High
Efficiency Reverse Osmosis system to the market,
offering foodservice operators major efficiency savings,
reducing water wastage by up to 80%.2011 - Everpure introduce the Everpure Claris range of
ion exchange based water filters, bringing new levels of
performance and consistency to the water used by the
specialty coffee and vending markets.2012 - Everpure launches the MRS Compact
range of Reverse Osmosis systems, offering a range
of configurations to suit smaller scale RO and water
treatment requirements.2012 - Everpure launch the Simpliflow cartridge manifold
system offering installation engineers and equipment operators
greater speed and flexibility in the servicing and management
of their water treatment installations.2013 - Everpure introduces the Claris Ultra 170 Water
treatment cartridge offering a further extension to the
treatment capacity range of the Claris Ultra family.
Working for you every month...
Call the Essential Café team for more information, or to receive your free regular monthly edition on 01634 673163
EssentialCaféMAGAZINE
A fresh approach to the industry May 2013 issue
ENHANCE YOUR CAPABILITIES
from Franke Co�ee Systems. T it easy to use: at the touch of a button you can produce a perfect co�ee classic or a delicious hot/cold milk foam beverage. Perfect milk foam in the desired consistency. A fully automatic co�ee solution that appeals to all of the senses. Upsell to new product o�erings through mouthwatering visuals.
Franke Co�ee Systems UK Limited | 18 Handley Page Way | Old Parkbury Lane | Colney Street | St Albans | Hertfordshire | AL2 2DQ
fm.franke.com
CaffeCulture_168x240_def.indd 1 03.04.13 16:44
BEAN-TO-CUP MACHINES:AUTOMATIC MACHINE ROUND-UP
BAKE-OFF PRODUCTS:HASSLE FREE TASTY TREATS
AVEX PREVIEW:A FULL PREVIEW OF THIS VENDING SHOWCASE
INSIDE
front cover.indd 1 28/05/2013 16:42
EssentialCaféMAGAZINE
A fresh approach to the industry June 2013 issue
SWEET OFFERINGS:TEMPTING AND TASTY TREATS
DISPLAY CABINETS:THE BEST STORAGE AND PRESENTATION OPTIONS
TEA:IT’S TIME FOR TEA!
INSIDE
Essential Café Live! A NEW TRADE EXHIBITION
Cover.indd 1 28/06/2013 09:47
EssentialCaféMAGAZINE
A fresh approach to the industry July 2013 issue
TRADITIONAL MACHINES AND GRINDERS:A MASSIVE MOUNTAIN OF MARVELOUS METAL
PACKAGING AND DISPOSABLES:FIRST-CLASS PRESENTATION PRODUCTS
SAVOURY SNACKS:SUPER SAVOURY SERVING SUGGESTIONS
INSIDE
Inspiring interview about Australia’s best selling 100% natural sweetener created specifically for café’s and baristas
SWEET PHENOMENON HITTING THE UK CAFE SCENE
Cover.indd 1 02/08/2013 16:23
EssentialCaféMAGAZINE
A fresh approach to the industry August 2013 issue
SUPERB SYRUPS:HIT NEW HEIGHTS IN FLAVOUR
WATER TREATMENT:GIVE YOUR H2O A HELPING HAND
ESSENTIAL CAFÉ LIVE!:TRADE SHOW LATEST
INSIDE
“Your Partner in Foodservice Disposables”
Cover.indd 1 22/08/2013 13:28
Project4_Layout 1 17/10/2013 11:16 Page 1
EssentialCaféMAGAZINE
A fresh approach to the industry October 2013 issue
ETHICAL TRADING:SUSTAINABLE AND ENVIRONMENTALLY SOUND SOLUTIONS
SOUPER SUGGESTIONS:WARM UP YOUR TAKINGS THIS WINTER
CASE STUDY:EUPHORIUM BAKERY LIGHTS UP THE CITY
INSIDE
Burco cover.indd 1 22/10/2013 14:03
EssentialCaféMAGAZINE
A fresh approach to the industry September 2013 issue
AUTUMN LEAVESTAKING TIME FOR TOP QUALITY TEA
HOT CHOCOLATE SPECIALRICH PICKINGS AVAILABLE IN THIS SECTOR
BEAN-TO-CUP COVERAGE THE AUTOMATIC CHOICE FOR YOUR B2C NEEDSIN
SIDE
EnhanceYourCapabilities
TakeControlOf YourMachine
FM800FoamMaster
The Art Of Excellent Coffeemaking
FC_Franke.indd 1 25/09/2013 16:54
DOWNLOAD THEESSENTIAL CAFÉ APPON ALL APPLE AND ANDROIDDEVICES NOW!
EssentialCaféMAGAZINE
A fresh approach to the industry November 2013 issue
The New Generation
Telephone 01895 816100 or visit www.wmf.uk.com
WMF 8000S
Heralding an exciting new era of coffee excellence
Cover.indd 1 26/11/2013 16:39
Essential cafe Full Page.indd 2 27/11/2013 11:52