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The London Coffee fesTivaL 2014 1

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WHAT'S ON festival features from artisan coffee and gourmet food stalls to interactive workshops, live music and art.

THE SCIENCE OF ESPRESSO L'accademia di Cimbali talks pressure profiling and brewing techniques for the perfect espresso.

TRUE ARTISAN CAFÉ La Marzocco hosts baristas from the best independent coffee shops and roasters to serve crafted signature drinks.

BARISTA COMPETITIONSTalented baristas aiming for the top compete in the toughest coffee competitions in the country.

The London Coffee fesTivaL 2014 The London Coffee fesTivaL 20142 3

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What’s OnL’Accademia di Cimbali - The Science of EspressoMake Decent Coffee - Master The AeropressLa Marzocco & The True Artisan CaféThe London Coffee SceneDRWakefield - Catalysing CoffeeUK Barista ChampionshipSpotted - Snapped Around TownCravendale - Marvellous MilkPlant Power - The Healthy OptionUnion Hand-Roasted Coffee - World Coffee TourTime For TeaBrita - The Importance of WaterThe Lab ProgrammeThe Kahlúa Coffee HouseCoffee and Chocolate PairingProject Waterfall & UK Coffee WeekThe Coffee Art ProjectMusic - Beats from the Coffee Belt & Vintage SoundsMilk & SugarPhotography Series

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CreDITS

editor: Kay Lockett

Graphic design: andy Mac Manus

Photography:Gary handleyKay LockettJoan TorrellesKate Beard

The London Coffee Festival not only epitomises the exciting coffee journey the UK has experienced for

the last decade, but is a bold statement that London is fast becoming one of the most advanced coffee cities on earth.

Having been fortunate enough to have lived and worked in London during this coffee revolution, I can confidently say that Londoners are now pretty serious about their coffee. The thirst for knowledge, experimentation and new flavours show that the London coffee scene still has many bright years to come.

The opening of quality cafés, micro-roasteries and coffee-led eateries have played a key role in making our streets and local communities a better place to live. Coffee is now an obsession - evidenced by

the queues at coffee shops or your local restaurant now proudly serving quality beans from a reputable roaster - testimony that quality prevails.

Coffee is becoming a lifestyle - seductive and stylish, yet technical. The ‘fourth wave’ or the science of coffee is injecting a new dimension to how coffee is served in cafés, enjoyed at home or at the office.

Our vision for The London Coffee Festival is to promote the diversity and excellence of the UK coffee scene and as part of this, its lifestyle, spanning from food, design and art to music and fashion.

The richness and breadth of coffee experiences offered at the festival, we hope, will stir your senses and enable to elevate coffee standards across London and beyond.

I would like to acknowledge my team for their absolute dedication and enthusiasm since day one, without which we wouldn't have been able to keep pushing boundaries and our visitors coming back. To all our sponsors, supporters, suppliers - a massive thank you for making this journey possible.

Finally, I'd like to thank all our visitors for being such an engaged and passionate crowd. We hope you'll enjoy reading this new version of our festival magazine and the exciting features we have designed for you.

Looking forward to seeing you all at The London Coffee Festival 2014.

Ludovic Rossignol

Head of Events & Festival Co-Founder

WelcomeThe joy of great coffee enriches our lives everyday.


The festival will feature over 250 artisan coffee and gourmet food stalls, tastings and demonstrations

from world-class baristas, interactive workshops, street food, coffee-based cocktails, live music, DJs, art exhibitions and much more. Visitors will also gain access to Milk & Sugar, a new feature showcasing some of London’s most inspirational brands spanning from fashion and design to craft beer and food.

The London Coffee Festival is also proud to be the official launch event of UK Coffee Week 2014.

Our pICk OF The FeSTIval FeaTureS

l’accademia di Cimbali The Science of Espresso ‘Deconstructed’ will look at the importance of all areas surrounding coffee production from bean to cup. Share thoughts on coffee origins, roast, brewing, temperature, pressure profiles and drink profiles with a range in the latest espresso equipment technology on show. Geek out with the La Cimbali team. See pages 7-9.

union World Coffee TourThe ‘Union World Tour’ will have an origin-

themed espresso and brew bar, showcasing Union Direct Trade sourcing, with tastes from South America on Thursday and Sunday, Africa/Arabia, Pacific Asia on Friday and Central America on Saturday. Jeremy Torz and business partner Steven Macatonia will expertly demonstrate their craft roasting in a vintage San Francisco Roaster and you can take part in a pro-amateur flavour challenge. See pages 35-37.

Catalysing CoffeesDRWakefield will be hosting a series of green coffee masterclasses in conjunction with some of their trade partners covering topics such as sustainability, varietals and microlots, while roasters will share a corner to showcase their offering and serve a great brew. DRW itself will be running tailored cupping sessions and competitions to challenge even the most experienced palette as well as share some great stories from its 43 years in the industry. See pages 22-23.

True artisan Café Watch, be inspired and drink some damn good coffee in La Marzocco’s pop-up coffee shop. Meet baristas from UK's best coffee shops and roasters, sample bespoke

coffees and cocktails, listen to live DJs and learn how to make professional coffee. And it’s all for charity too. In two years the True Artisan Café has raised more than £4,000 for Project Waterfall - The London Coffee Festival's chosen charity. See pages 14-16.

uk Barista Championship The festival is hosting the UK Barista Championship (UKBC) alongside Latte Art, Coffee in Good Spirits, The Brewers Cup and Cupping competitions. Watch talented baristas aiming for the top compete in the semi finals of the UKBC on Saturday and the intense finals on Sunday. This competition tests coffee knowledge, presentation, preparation and all round barista ability. See pages 24-26.

Milk & Sugar Creativity, craftsmanship and coffee culture will be celebrated at Milk & Sugar, a new event to quench your thirst for all things urban and artisan. Created for those who have an eye for aesthetics, the event will showcase inspirational brands from fashion and design to craft beer and food. Head down to the ground floor of The Old Truman Brewery on April 3-6. See pages 56-57.

What’s OnCelebrating the thriving and vibrant UK coffee scene, The London Coffee festival 2014 promises to be an unmissable event for discerning coffee lovers and

those working within the industry.


St aliSample the ultimate Aussie brunch experience at Milk & Sugar, with Head Chef Andrew Gale crafting a bespoke menu with a selection of dishes focusing on seasonal produce, bringing you a taste of how they do things over in Melbourne. Try the ‘The Daddy’ - Peter Gott’s wild boar Cumberland black pudding, scrambled eggs, English bacon and house made brown sauce. See pages 56-57.

The labThe Lab will be running an engaging programme of live interactive demonstrations, workshops, talks, theatre and debates throughout the festival. Witness cutting-edge coffee art and science, experience first-hand the latest brewing techniques and new taste sensations. Discuss and debate coffee’s most critical ethical issues, gain top tips for setting up a coffee shop, explore the history of coffee or relax with a drink and enjoy a good story.See pages 42-43.

Brewers & union Craft Beer BarBrewers & Union will be bringing its specialist craft beer back to the festival, they are even brewing a limited edition beer - LCF Lager. Also enjoy Sunday Easy IPA on tap - the golden, hazy orange pour intimates the undertones of tangerine and grapefruit

before greeting the palate with a rich malt presence. The finish is pure citrusy, resiny, hoppy loveliness.

kahlúa Coffee houseMexican coffee liqueur Kahlúa will be collaborating with bartending collective The Liquorists and local coffee legends Nude Espresso to host ‘The Kahlúa Coffee House’ in the Soho seating area. The pop-up experience inspired by the unique heritage of Veracruz, Mexico, will feature Mexican inspired coffee cocktails such as the Kahlúa Espresso Martini. See page 45.

The Coffee art projectCoffee-themed artwork, from sculpture, watercolour and pencil drawings to photography, film and illustrations will be on display showcasing the creations of finalists in an art competition that aims to represent a creative, unique and personal connection to the concept of coffee or a coffee shop experience. The winner will be announced at the festival on Sunday and artwork submitted will be auctioned with all proceeds going directly to Project Waterfall. See pages 50-51.

Make Decent Coffee loungeSpecialist baristas will be on hand in the Make Decent Coffee Lounge, showing

visitors how to brew on different methods using the Aeropress, Chemex, V60 and French Press. Check out the pop up shop where you can buy all the tools you need to get making decent coffee straight away. See pages 10-13.

The World Music StageHackney GT and Latinos in London have joined forces to bring the sights and sounds of the coffee belt to The London Coffee Festival. You will be dancing to beats from Brazil on Friday, Columbia on Saturday and Africa on Sunday. Enjoy sounds of Samba, Bossa, Jazz, Afro and DJ’s spinning the decks in a celebration of dance, music, coffee and storytelling. See pages 52-55.

vintage sounds from FaemaHoxton Radio will broadcast live from the Faema stand during the weekend, playing a signature mix of vintage, swing, rock n roll, blues and classic rock. Faema will be looking at its glorious cycling heritage as sponsors of the Eddy Merckx team in the late 70’s and early 80’s with its vintage Faema E61, the team from La Bottega Milanese (specialty continental espresso bar in Leeds) will be pumping shots of espresso to the vintage soundtrack. See page 55.

According to L’Accademia di Cimbali, the appliance of science is the future for the next

generation barista looking to respond to the demand for precision and quality that is driving the fourth wave coffee movement.

As the world’s largest manufacturer of espresso and cappuccino machines, and over 100 years in the industry, La Cimbali is hitting the demands of today’s coffee lovers head on by aiming to be at the forefront of technology, taking coffee connoisseurship to another level with innovative mechanisms and brewing techniques.

here COMeS The SCIenCe – IT’S all aBOuT The preSSure

While the amount of pressure applied and the point at which it is applied during the brewing cycle will have a direct impact on the texture, flavour and tactile sensations of the finished drink, the use of pressure to exploit the characteristics of the coffee is a difficult skill to master. Technology integrated into La Cimbali’s M100, features an integral pressure profiling system that in effect gives the barista direct control of the pressure at any point during the extraction

process, allowing for scope to experiment.We decided to geek out with Daniel Clarke from La Cimbali UK to deconstruct the science behind a great espresso.

Dan has been working with La Cimbali for the past eight years and in that time has built up a wealth of knowledge around all things coffee.

He said: “I’m not so much a coffee geek, more of an extreme coffee enthusiast.”

GrInD

"Obtaining the perfect grind for an espresso isn’t always that simple. If the grinder is producing coffee that is too fine or there is too much coffee in the porta filter, the end result will be poor and you can expect to find a burnt coffee with an astringent or bitter taste with white staining within the crema. This is not good.

"It is just as easy to under extract the coffee as it is to over extract it. Perhaps the grinder is producing coffee that is too coarse or there is insufficient coffee in the porta filter. The espresso will have very little body or flavour with a light and thin crema.

"Setting the grinder can be a challenge. A grinder has two burrs and the distance between these two burrs defines the fineness of the ground coffee. The closer the burrs are together the finer the grind. Temperature changes will affect the fineness of the grind. It is therefore important to check the grinder a few times during the day."

preSSure prOFIlInG

"Single origin coffees and ever changing house blends will require more flexibility and involvement from the barista to ensure that a perfect extraction is achieved each and every time. The traditional approach to pressure profiling through the brewing cycle is very simple. Apart from the initial and final steps, a constant nine bar pressure is applied throughout.

"However, the new approach to creating that perfect espresso is very different. It is accepted that adjustments to the pressure need to be made throughout the brewing cycle in order to take into account the varying coffee blends in use and the type of drinks required - single espresso, double espresso or a piccolo."

The Science of EspressoMeeting the expectations of the coffee connoisseur means boundaries have to be pushed to create the

perfect espresso.

Mario herran - Good Coffee (Detail)


The BreWInG CyCle ShOulD enCOMpaSS Three DIFFerenT preSSureS:

1. Pre-brewing pressure: the pressure on the coffee cake that mainly affects cream and texture in the cup.2. Brewing pressure: the pressure that mainly affects body, sour and bitter sensation.3. Tail pressure: the pressure that mainly affects bitterness and astringency in the cup.

TeMperaTure

"The water temperature should be somewhere in the region of 90-96 degrees centigrade and it is very important that the chosen temperature is maintained and consistent throughout the brewing process. Your choice of beans will influence the temperature that you need to set the espresso machine. For example if you were to choose an Ethiopian single origin and you want to bring out the natural acidic side, a higher temperature would be most suited to help develop these flavours. Or if you are using a darker roast of maybe an Italian blend with a percentage of Robusta the temperature would be lower.

MIlk "If fresh milk is overheated the protein is destroyed and this affects the taste and surface characteristics of the finished drink, as well as possibly burning your palate. Poor milk prep affects the texture of the milk, which in some cases means there is no texture. If the basics aren’t right then the coffee menu is severely restricted. The aim is for perfectly textured milk with consistently dense and velvety cream."

The Science of Espresso ‘Deconstructed’ will be showcased at The London Coffee Festival, looking at the importance of all areas surrounding coffee production from bean to cup. The La Cimbali knowledge share map will invite you to comment and share thoughts on coffee origins, roast, brewing, temperature, pressure profiles and drink profiles with a range in the latest espresso equipment technology on show. La Cimbali is also hosting artisan roasters York Coffee Emporium on Friday night and all day Sunday when Peru Tunki meets Moorlands Farm Cyder in a unique taste busting experience. Coffee and cider? Intrigued? We are.

www.cimbali.com

“Single origin coffees and ever changing house blends will require more flexibility and involvement from the barista to ensure that a perfect extraction is achieved each and every time.”


By mastering a few basic brewing techniques, you will no longer be devoid of a decent cup of coffee.

And you don’t need to be a skilled barista or own a fancy espresso machine either. We turned to specialist barista, Sean Pittaway from Make Decent Coffee to tell us how we can make a consistently good cup of coffee at home.

MeeT Sean

“I started off working on coffee carts and bars for an events company based out of Earls Court, Olympia, Excel and the NEC before moving on to work for various coffee shops around London including Grind Coffee Bar, Notes Music & Coffee and Ozone Coffee Roasters. Most of my time with Make Decent Coffee is spent making sure the coffee available through the website is of the highest standard. This is achieved with constant cupping sessions, making sure a fresh supply of coffee of a consistent standard is available to customers, acquiring coffees to be sold and writing up training tips, blogs and general coffee related information.”

Why he lOveS COFFee

“A great cup of coffee can have a multitude of flavours and characteristics depending on where it’s from. It isn’t just the country but the region in which it was grown which will impact the flavour. This is something that has always fascinated me as much as the routine and ceremony of making coffee.

“It’s seen as just a drink by many people but it’s so much more than that. It’s a product that is cultivated, roasted, brewed and served over a large space of time by a vast array of people all over the world

who share a similar passion, which I find is something hard to not be extremely proud and passionate about.

“Part of my role is trying to get the message across that brewing good coffee at home is quite easy - it just needs care and attention to detail. I honestly believe this will benefit the industry as a whole because if the general consumer knows what good coffee is and how to make it at home, it means independent shops and chains will have to make a good product and constantly adapt and improve.”

keepInG IT FreSh

“All coffee is seasonal due to it being in essence a fruit. Coffee itself is the seeds of the coffee cherry and just like all fruit it needs to be grown, picked when ripe and processed before it can be prepared to be consumed. With this in mind, coffee is best treated as a fresh produce. While most origins of coffee are available throughout the year, the closer to the crop date the more expansive, unique and exciting the origins taste. But as more months go by, flavours fade and coffee starts to lose its unique characteristics.

“Freshness of coffee is key, it’s often best to grind fresh each time you brew a coffee. This has a massive impact on the overall flavour of your coffee as pre-ground coffee can give a slightly duller flavoured brew. While it will still taste good, it won’t have the same depths that freshly ground coffee would give you.”

BreWInG MeThODS

“Most coffees will generally have one brew method that brings out its qualities.

For example, I’ve always found Kenyan coffees brewed through paper filtered drip methods, such as the Chemex or V60, create a clean brew which helps emphasise the incredibly bright blackberry notes prevalent in the coffee. Likewise, Colombian coffees brewed through the Aeropress emphasises the amazing mouth feel and body they are renowned for. I’d recommend you experiment with different coffees and brew methods to discover what each method brings to the final brew.”

Make DeCenT COFFee aT The lOnDOn COFFee FeSTIval

“The main thing we want to share is how easy it actually is to make a good, consistent coffee across all the brew methods. Our team of specialist baristas will be on hand in the Make Decent Coffee Lounge, showing visitors how to brew on each of the different methods using the Aeropress, Chemex, V60 and French Press.

“We’ll be using one coffee across the bar for the whole weekend, which will help us get across the message of the different flavours and tastes of coffee each brew method brings out. We’ll also be covering the importance of the coffee recipe, grind and water quality. These three things are probably the most important factors of making coffee and sometimes overlooked by the home barista.

“The idea is that once visitors leave our lounge, they’ll understand how to brew coffee well and know how to play around to get an even better cup of coffee at home.”

www.makedecentcoffee.com

Make Decent CoffeeTasteless coffee at home can be a thing of the past

by banishing that jar of instant from your kitchen and making a fresh brew from quality beans instead.


There are several things you will need:

▶ An Aeropress▶ 14 grams of freshly ground coffee▶ 300ml fresh filtered water▶ Pouring kettle▶ Filter paper▶ Grinder▶ Scales▶ Timer

It feels a little like a science experiment as I pick up the unassuming interlocking plastic tubes while waiting for the kettle to boil. As soon as I hear the water begin to rumble before boiling, I take it off the heat so I don’t burn the coffee.

I set up the Aeropress by removing the black filter cap and place a new, clean filter paper into the filter cap and re-fit to the Aeropress chamber.

I then place the complete chamber on to my favourite mug and pour 40ml of hot water through the chamber and filter.

Sean tells me this is an important step to wash away the papery taste of the filter and prevent it entering the cup, as well as heating up my mug.

I grind 14g of beans slightly finer than your average filter grind. I use a helpful funnel to prevent spillage as I pour the ground coffee inside the Aeropress, but still manage to make a bit of a mess.

A wave of excitement hits me as it’s time to add the hot water and begin my brew. After a little shake to level out the coffee inside, I balance the Aeropress back onto the top of my mug and with iPhone in hand I slowly pour in the water. My timer starts as soon as the water hits the coffee and I pour up to the number four marked on the side of the chamber. Once up to four, I give the coffee a quick stir eight times.

After waiting for the longest 30 seconds ever to give the coffee time to infuse with the water, I slowly push down on the plunger, fighting the urge to press too hard. Sean said

that there is no need to be heavy handed as the air pressure pushing down onto the Aeropress is the important part. I wait for the hissing sound and stop pushing as going any further may force coffee grounds into my cup, which will spoil the coffee.

I lift off this magical piece of kit, add a splash of cold milk and then thoroughly enjoy drinking my fresh, at home brew that was not as difficult to create as I had anticipated.

Head to the Make Decent Coffee Lounge at The London Coffee Festival to learn home brewing techniques from the experts and check out the pop up shop where you can buy all the tools you need to get making decent coffee straight away.

www.makedecentcoffee.com

Mastering the AeropressWith some helpful hints from Make decent Coffee

specialist barista sean Pittaway, Kay Lockett attempts to master the aeropress.


London has managed to marry a culture of coolness, with great produce, food and stunning coffee

within well designed independent stores.

“London has created a coffee lifestyle. Others are watching London build this culture and looking to emulate the social element and great food offerings alongside artisan coffee that London does so well,” explains Paul Kelly from La Marzocco. a family run Italian company that has been handcrafting espresso machines since 1927.

The demand for quality coffee outside of London is growing and from suburbs to seafronts, regional roasters and coffee shops are raising the bar by changing local attitudes and pioneering growth across the country.

“The coffee industry is seeing a huge shift nationally. Speciality coffee will soon be the norm throughout the country, it will be what people expect no matter where they are. As an industry we need to support this growth by evolving and opening up opportunities to all and respond to the change in attitudes towards coffee across the UK."

La Marzocco hand-builds every machine in Florence and in 1939 developed and patented the first coffee machine with a horizontal boiler that is now an industry standard. The company opened up its first UK office in Shoreditch in 2012 to connect with the evolving market.

The team is now looking to facilitate innovation in the UK market place and it’s not just about the capital. Paul explains: “We started to hear stories of different coffee shops opening outside of London that were proud to be real artisan coffee shops - they are the pioneers now - they are people who are changing attitudes in places like Newcastle, Manchester and Cornwall, making a real statement about quality coffee and trying to shake up the norm. I think that these people should be celebrated."

The coffee industry is thriving outside of London, regionally there is Origin in

Cornwall, Small Batch Coffee in Brighton and Extract Coffee Roasters in Bristol - which have been pushing the boundaries of local quality. In Edinburgh and Glasgow the likes of Dear Green Coffee Roasters and Steampunk Coffee are producing great quality coffee. It doesn’t matter where

you are, you now have the choice to get something special with a story behind it.

La Marzocco is bringing the True Artisan Café to The London Coffee Festival again this year, where baristas from some of the best independent coffee shops and roasters across the UK will take over this pop-up café to serve carefully crafted signature drinks. So far top baristas from London cafés such as Allpress, Ozone, Nude, Timberyard and Bulldog Edition have all signed up for this special feature alongside the likes of Colour Coffee from Newcastle, Number 35 from Dorchester, Tamper Coffee from Sheffield

La Marzocco

“We started to hear stories of different coffee shops opening outside of london that were proud to be real artisan coffee shops - they are the pioneers now."

The London coffee scene is being admired globally and setting an example for others to aspire to.


and Warwick University representing the regional stars.

Paul added: “It seemed the right time to put an extra bar on the True Artisan Café - so this year there will be four - providing a platform for speciality coffee supporters and pioneers from inside and outside of London."

Regional roasters and coffee shops from across the country will be able to join the True Artisan Café and have the opportunity to shine.

La Marzocco will also be bringing elements of the Florence factory to the festival, where visitors can watch workers building machines, with Q&A sessions to discover more about the handmade story.

www.lamarzocco.com

paul kelly On The uk COFFee SCene

“The English palate is maturing and changing - we see this with emerging trends in artisan food and craft beer, people want quality and value for money, an interaction and education from the products they buy - understanding where their coffee comes from and the processes it goes through - we want to be informed and are proud to understand how much has gone into what we drink and eat.”

“Hotspots for coffee outside London are Bristol, Brighton, Cornwall and Sheffield. These are places that are coming alive with quality, passion and bravery to go against the old school, people are embracing it and it’s fantastic.”

Come and see us at stand S09 during The London Coffee FestivalStockist enquiries: +44 207 042 3300 [email protected]

"regional roasters and coffee shops from across the country will be able to join the True artisan Café and have the opportunity to shine."


Just a few years ago, there were barely a handful of places serving quality coffee and an order for a flat white outside

Soho would be met with a bemused stare. Innovation, quality and variety have now propelled London to the status of global coffee city, rivalling even Melbourne and New York.

The London Coffee Guide co-editor, Guy Simpson shares his pick of top spots across the capital to help you explore the superb coffee culture this great city has to offer.

2014 neW OpenInGS

Muff Customs CaféSwaggering into the creative hotbed of Hackney Wick, Muff Customs is a motorcycle workshop and café. If it has two wheels and makes a loud noise, they’re interested. However, the Muff Customs Café (short for muffler, in case you were wondering) is a surprisingly tranquil setting to enjoy a coffee. Housed in a separate building from the workshop, it’s a laid-back space adorned with custom motorcycle memorabilia. Like its souped-up creations, this café boasts a genuinely unique character you won’t find elsewhere.4c Roach Road, E3 2PA

TuckshopBanish from your head any thoughts of mealy school fare; Tuckshop is a choice cut for coffee and delectable antipodean-inspired food. Opened by Australian chef Magnus Reid, Tuckshop is a simple, yet inspiring space softened by the flowing

fonds of numerous potted plants. The café fronts the workspaces of White Rabbit Studios, and a large internal window affords a fascinating glimpse at the creative projects of the neighbouring workshop. While Magnus oversees the food, coffee is expertly poured by Sam, formerly head barista at Nude Espresso.471-473, The Arches, Dereham Place, EC2A 3HJ

Fabrique BakeryBakery café Fabrique is a cinnamon-sprinkled slice of Stockholm nestled in a railway arch near Hoxton station. The Swedish coffee break, known as fika, is a national institution almost always involving baked goods, and the sweeter the better. So it’s just as well that Fabrique’s artisan bakers are revered for their decadent buns, bejewelled with sugar crystals and doused with cinnamon or cardamom. The coffee is crafted with beans from Johan & Nyström, a highly respected Nordic artisan roaster.Arch 285, Geffrye St, E2 8HZ

MOre Than juST GreaT COFFee

The attendantThe Attendant is a coffee bar sited in a former Victorian public lavatory. This astonishing conversion has artfully preserved several original features. Suffice to say that the cups and saucers are not the only porcelain the visitor will encounter. Caravan coffee is accompanied by a mouth-watering array of New York deli style sandwiches, with orders taken through the

toilet attendant’s old window. Don’t be shy to spend a penny or two at one of London’s most original coffee venues.26-27 Foley St, W1W 6DY

Tower 47Camden has long been a destination for exhilarating music, but its coffee scene has lagged behind its sister neighbourhoods like a woebegone groupie. Tower 47 is on a mission to put Camden back in the limelight. The space incorporates a coffee bar, music shop, art gallery and a set of rehearsal rooms. An ensemble of London’s rock star roasters grace the coffee menu, served with plenty of New York style enthusiasm. Tower 47 draws on a shared love of coffee, music and the electric energy of Camden’s streets.47 Chalk Farm Road, NW1 8AJ

Sharps Bar by DunneFrankowskiAn impressive collaboration with Sharps Barbers is the latest endeavour by well-groomed coffee gents Rob Dunne and Victor Frankowski. The space is smartly partitioned: barber shop and coffee bar complementing one another without a whisker of encroachment. Coffee here is top drawer, featuring guest beans from renowned international roasters. There’s an intriguing food offer too, including a series of pop-up lunchtime food residences by independent food companies. The café feels very neatly pulled together as a whole; every detail from the trim tiling to clean-cut branding befits this dapper Fitzrovia location.9 Windmill St, W1T 2JF

The London Coffee SceneToday Londoners are spoilt for choice; we can sip a perfectly steamed latte at a lido, watch live roasting in a spectacular roastery café or even join a class to

perfect our home barista skills.

©Kate Beard


Thank yOu

The good people at Seda provided this year's limited edition London Coffee Festival cups. We would like to say a big thank you to Seda and the coffee shops that stocked the cups and helped spread the love.

119 Lower Clapton, 46b espresso hut, Allpress Espresso Roastery, Andronicas World of Coffee, Arancini Brothers, Arlo & Moe, Artisan, Bar Italia, Bean About Town, Bea's of Bloomsbury, Ben's Canteen, Black Craft Coffee, Black Sheep Coffee, Boyce Da Roca, Cà Phê VN, Cafe at 36, Caffè Fratelli, Camden House Coffee, Caravan, Carmelite Café, Carter Lane Coffee, Climpson & Sons, Coast Coffee, Coffee Charisma Unplugged,

Coffee Circus Ltd, Coffee Plant, Craft Coffee, Curators Coffee, Daily Goods, Dark Fluid, Drink Shop & Dash, Dose Espresso, E5 Bakehouse, Espresso Bar, The Ethiopian Coffee Company, Everbean, Fabrica 584, Fee & Brown, Flat Cap Coffee Co., Fleet River Bakery, The Fleet Street Press, Four Corners Café, FreeState Coffee, French & Grace, Full Stop., Giddy Up Coffee, Ginger & White, Haggerston Espresso Room, Harris + Hoole, Host Café, Kaffeine, Knot Pretzels, Lantana Café, Lazy Rhubarb, Leyas Coffee, Lily Maila, Lily Vanilli Cakes, Loaf, Local Blend, The Loft Coffee Company, Lomax Chelsea, look mum no hands!, Maison d'Etre, Melrose and Morgan, Merito Coffee, New Row Coffee, Noble Espresso, Notes Coffee, Nude Espresso, Oliver's Village Café,

Ozone Coffee Roasters, Pacific Social Club, Pizza Pilgrims, Prufrock Coffee, Rave Coffee, Ruby Dock, Sacred Café, Salvation Jane, Sharps Coffee Bar by DunneFrankowski, Shoreditch Grind, Slate Coffee London, Small Batch Coffee, Sophie's, Street Coffee, TAP, Taylor St. Baristas, Terrone & Co., The Adam and Eve, The Advisory, The Attendant, The Black Lab Coffee House, The Coffee Run, The Fields Beneath, The Haberdashery, The Hackney Pearl, The Modern Pantry, Platform Cafe, Bar & Terrace, The Prince Albert, The Providores and Tapa Room, The Shop, Timberyard, Tomtom Coffee House, Tower 47, Tried & True, Volcano Coffee Works, White Mulberries, Workshop Coffee Co.

To enquire about our full range of products please contact us on:T: 01443 811 888E: [email protected]: Hawtin Park, Gellihaf, Blackwood, Gwent, NP122EU

Londoners are all about the quality of espresso. When asked what makes a great coffee 23% claimed espresso quality was key compared with 15% from the rest of the UK.

28% of Londoners listed artisan roasters as an important factor when ordering coffee compared with just 14% in the rest of the UK.

Londoners like their coffee short, with 21% ordering an 8oz compared to 12oz which is the most popular beverage size UK wide.

23%

8oz

Londoners care about sustainability, with 43% stating that ethically sourced coffee is important to them, compared with the average 36% of UK consumers.

43%Takeaway is king, in fact 1 in 4 Londoners have takeaway coffee every day.

UK consumers drink 1.7bn cups of coffee in coffee shops annually.

1.7bn

Time is of the essence for Londoners who spend the least amount of time in a coffee shop, under 15 minutes.

Clued up Londoners look for country of origin when purchasing coffee to drink at home, 1 in 4 consider it important.

? ? ?

Source: Allegra Strategies


As director of coffee merchant DRWakefield, Simon believes trips to origin to build long-standing

relationships with farmers and roasters is the key to delivering consistent high quality conventional grades. Acting as a catalyst that brings grower and roaster together, DRWakefield aspire to transform the supply of the world’s most essential coffees and Simon can often be found on adventures to origin to make this happen. Here he shares his story with us.

OnCe upOn a TIMe

“The business was started by my father in 1970. This meant that our family holidays were also his business trips, so I have been visiting producing countries for many years. My working life started in logistics for a cocoa importing company in London, drawing up invoices and grading the cocoa beans. I then spent a year in Papua New Guinea working for the leading coffee exporter, who DRW represented in the UK. This involved buying parchment coffee from farmers, blending for export and cupping, but also understanding the production side and what coffee meant to a smallholder farmer.

“I joined DRW in 1986 as the tea boy, cupper and junior trader. Fast forward 27 years and I am some 15 years into running the business since my father took a step back. I am still regularly at the cupping table and involved in overseeing the trading practices and direction of the company. We are a healthy 100% independent company, based in London trading globally.” FIelD TrIpS TO OrIGIn

“Papua New Guinea was an annual visit - usually including Sumatra and Australia at the same time totaling three weeks. We still buy our Fairtrade organic PNG coffee from the same producer group as we did 20 years

ago - it was about an eight-hour drive or 40 minute helicopter flight. This particular time was payday for the farmers but the money could not be sent back to the farm by road because it would be stolen, so a four seat Cessna aircraft would be hired to make a ‘money drop’. This involved wrapping some $30,000 cash up in a coffee sack, flying up to the coop and flying low over the drying areas at stalling speed and throwing the cash out of the window and flying back to town. There was no space to land a plane and helicopters were too expensive to hire, so that’s how it worked. This really emphasised the fact that coffee is produced in some extremely remote areas, picked by hand and still made its way over to the UK in a condition that meant someone could enjoy a great cup of organic coffee. This does not happen easily - it takes experience, time, money and trust.”

reSpOnSIBIlITy “DRW has a privileged position in the chain, which comes with responsibility. Coffee is grown a long way from home, by people who have different cultures, expectations and challenges. If we want to get a reliable source of coffee, we need to really understand its roots - where is it grown, who grows it, how is it processed and how it gets to be exported.

“As an importer, if we do not visit our suppliers, in my humble opinion, we cannot honestly say we are experienced physical coffee people. While there, we talk and listen to the farmers and exporters who tell us about the coffee, the weather, the logistics and all these factors contribute towards our decision of what to buy from who and when. We also learn about new farms, processes and varietals that farmers are working with, and we take the requirements of the consumer market back to the farmer so that they can make a decision of what to produce, be it washed vs. Natural, or

commercial vs. Certified. We are the catalyst between the farmers and the roasters. Field trips are educational, character building and relationship adhesives.”

COFFee CharaCTerISTICS

“Working with all the people that we do gives us a wide appreciation of the different coffees, processes and styles. From the Sumatrans which have their parchment removed at some 40% moisture, giving a unique flavour of rich chocolate and fruits, to Ethiopia where you can have the fabulous delicate flavours from the washed process to the full fruity ‘wow’ characters of the naturals, from one region, but supplied by Oromia Coop Union.

“Originally, I favoured the full bright acidity of the Kenyans but over the years I now prefer the softer, sweet flavours of the bourbon, carefully selected from some farms that we work with in El Salvador ( Jasal or Monte Sion) and Brazil (Daterra). These coffees work equally well in drip and espresso methods. If you don’t like one coffee, try another and remember, the best coffee is the one you like.”

DRWakefield will be at The London Coffee Festival for the first time in 2014 with a feature named ‘Catalysing Coffees’ - a concept to showcase its position in the industry - bringing grower and roaster together with a special focus on provenance, traceability, standards and quality.

It will be hosting a series of green coffee masterclasses in conjunction with some of its trade partners covering topics such as sustainability, varietals and microlots, while roasters will share a corner to showcase their offering and serve a great brew. DRW itself will be running tailored cupping sessions and competitions to challenge even the most experienced palette as well as share some great stories from its 43 years in the industry.

DRWakefieldTackling treacherous roads to extremely remote

villages and stealth money drops out the window of a low flying aircraft is all part of the day job for

simon Wakefield.


UK Barista Championship

The festival is hosting the UK Barista Championship (UKBC) alongside Latte Art, Coffee in Good

Spirits, The Brewers Cup and Cupping competitions.

After four intense days of qualifying heats at Birmingham’s Millennium Point in February, 20 of the UK’s top barista talent have made it through to the finals of the UKBC at The London Coffee Festival, to compete for a place in the World Barista Championship which will be held in June in Rimini.

In 2013, John Gordon from Square Mile was crowned winner of the UKBC after beating more than 80 entrants and 20 semi-finalists, he will be back this year to defend his title. Last year he took the judges back to their childhoods to discover the sweet and bitter attributes of the coffee while providing them with a full sensory experience. John used a mixing deck and wireless headphones to provide the sensory and head judges with classical music while he was making his coffee. The audience was played three alternative tracks. The final sensory experience came from a smoking chamber filled with an aromatic that complemented his signature drink espresso, filling the glass the ingredients were mixed into, then drawn through a glass pipe.

Talented baristas aiming for the top will be at The London Coffee festival to compete in the toughest

coffee competitions in the country.

The TOp 20: 1. Maxwell Colonna Dashwood - Colonna & Smalls2. Dale Harris - Has Bean3. John Gordon - Square Mile4. Darryl Docherty - Artisan Roast 5. Estelle Bright - Caravan Coffee Roasters6. Joe Meagher - Flat Caps Coffee7. Dan Fellows - Origin Coffee8. Diana Johnstone - Avenue G Cafe9. Heidi Beeton - Prufrock Coffee10. Ewan Osprey Allan - Brew Lab11. Casper Steel - J Atkinson & Co12. Don Altizo - Baxter Story13. Imogen Ludman - Six Eight Kafe14. Steve Pearson - Devon Coffee15. Alex Passmore - Origin Coffee16. Chris Walton - Union Hand Roasted17. Emiliya Yordonova - Avenue G Cafe18. Mark Williams - Relish19. Jason Gonzalez - Colonna & Smalls20. Laura Holmes - Small Batch Coffee Company

uk BarISTa ChaMpIOnShIp

Celebrate the art of coffee making with the UK Barista Championships (UKBC). This competition tests coffee knowledge, presentation, preparation and all round barista ability. During the heats, contestants are required to make four espressos, four cappuccinos and four espresso-based non-alcoholic signature drinks. These drinks are marked by two technical and four sensory judges, who assess the knowledge of the entrants as well as their attention to detail and creativity of their signature drink.

SCheDule OF evenTS

Cup Tasting CompetitionThursday April 3 - Morninglatte art CompetitionThursday April 3 - AfternoonThe Brewers CupFriday April 4 - MorningCoffee in Good SpiritsFriday April 4 - AfternoonukBC Competition Saturday April 5: UKBC Semi Finals Sunday April 6: UKBC Finals

For more information and timings of all competitions go to www.londoncoffeefestival.com/whatson


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Defining a good barista is pretty easy, it is becoming one that is incredibly hard. It is pretty much

guaranteed that the top five baristas in the competition today have spent many years working at their craft. This means time spent working on the bar, drinking, thinking, reading, and talking coffee."

“Winning the UK Barista Championship is the product of dedication - there is no other way you would invest all the time, money, and effort required. Everyone who competes thinks deeply about the coffee they serve, what makes it special and how best to represent it in the cup.

“In a barista champion we are looking for an ambassador for speciality coffee. It is important to remember that speciality is only 3% or so of the coffee produced in the world, yet for those of us lucky enough to work in this industry it is 100% of our coffee world. The champion represents speciality coffee - it's provenance, defining qualities and flavours, the craft of the barista, and the equipment used to make a great coffee. The 15 minutes presentation time is highly scrutinised. Every word spoken, movement and coffee made is assessed by seven judges. We look for professionalism, coffee knowledge, customer service, technical and sensory proficiency, movement, workflow, accurate taste descriptors, enthusiasm/communication skills and the barista's personality and ability to get their message across.

“Under all of this scrutiny it is easy to make simple mistakes. The best routines are clearly well rehearsed and the most successful competitors know the rules and regulations back to front. Baristas often lose points by going overtime, using essences with alcohol or putting liquids on the machine. These are easy mistakes to avoid and will save a lot of points if avoided.”

a GOOD BarISTa IS The SuM OF TheSe parTS

humilityKnowing how much you don’t know, and honouring all the people who have laboured to get the coffee to you.

enthusiasmEnjoying the challenge of working with a complex raw product, and using tools, skills, knowledge and experience to make it taste damn good.

knowledgeOrigin, agronomy, processing, technical and sensory - you have to lap it up like a kitten drinking a latte. There is more training and resources available now than ever.

SkillIt only comes with hours and hours of practice, 10,000 of them if you want to gain expertise according to Malcolm Gladwell.

DedicationDon't get distracted, stay focused on being the best barista you can be, few other jobs

will offer the same level of satisfaction through mental, sensory, social and physical stimulation.

experienceAll baristas make mistakes, the best baristas don't serve them. You need experience to minimise mistakes and rapidly rectify them.

Training“Training is fundamental to any quality focused coffee business and this is why we have developed the training program with Harris + Hoole to be at the forefront of all barista training. I do not know of another coffee business that formally trains its baristas to the standards we do before they step into a shop.

“An early lesson we have learnt with our barista training at Harris + Hoole is that theory and practical training needs to be enhanced with in shop experience. The real world experience consolidates everything learnt in the training centre and allows us to then develop the baristas further. Our current program has a three-month initiate training, followed by further training in-store. This is a huge investment but we recognise that good coffee and training go hand in hand.

“To develop our baristas further we also hold the Hoolympics. These competitions emulate the Barista Championships, Brewer's Cup, Cupping, and Latte Art competitions. Competitors are judged to the same standards by our UKBC certified judges."

How To Become A Barista Champion

Andrew Tolley, co-founder of Taylor Street Baristas and Harris + Hoole, is a Q grader (professional cupper), sensory judge for the World Barista

Championship and head judge for the UKBC. Here he tells us how to become a barista champion.


We snapped you beautiful lot around town enjoying your favourite caffeine fix.

Just because.

anDy (Graphic Designer)Spotted: Workshop, ClerkenwellDrinking: Flat whiteFavourite coffee shop: Tap, Look Mum No HandsFavourite places for brunch: Workshop, CaravanCoffee at home: Gaggia espresso machine, French Press, moka pot

Mark (Designer, Blogger, photographer)Spotted: Craft Coffee, Brick LaneDrinking: Flat White Favourite coffee shop: Nude EspressoFavourite places for brunch: The Counter Café, HackneyCoffee at home: Aeropress

STuarT (Online Marketing)Spotted: Burnt Toast Café, Brixton VillageDrinking: Green teaFavourite coffee shop: Fernandez & Wells, SohoFavourite places for brunch: Burnt Toast CaféCoffee at home: Aeropress

GeOrGIa (Coffee packer)Spotted: Federation Coffee, Brixton Village Drinking: Flat whiteFavourite coffee shop: AllpressFavourite places for brunch: Cafeand, Shoreditch Coffee at home: Cafetiere

raChel (Teacher)Spotted: Federation Coffee, Brixton Village Drinking: Flat whiteFavourite coffee shop: Federation Favourite places for brunch: Duck Egg Café, BrixtonCoffee at home: Cafetiere, Aeropress

TrISTan (knowledge Transfer Manager) Spotted: ShoreditchDrinking: Black Americano Favourite coffee shop: Look Mum No HandsFavourite places for brunch: The New Rose, AngelCoffee at home: French Press

julIeT (journalism student)Spotted: Brick LaneDrinking: Chai latte Favourite coffee shop: Craft CoffeeFavourite places for brunch: The Barrel Boulangerie, HackneyCoffee at home: Cafetiere

rOSSI (Digital Marketing Manager)Spotted: The Book Club, Shoreditch Drinking: White AmericanoFavourite coffee shop: Anywhere that serves Musetti coffeeFavourite places for brunch: Bella ItaliaCoffee at home: Vintage percolator

Spotted


Marvellous Milk

As the official milk sponsor of The London Coffee Festival, Cravendale will be setting up its

very own Milk Bar bringing with them a whole host of fun activities to show you how milk can be marvellous.

On Thursday, Friday and Sunday you can watch top baristas from across the UK compete in the Cravendale M.I.L.K. Battle. The heats taking place on Thursday and Friday will see baristas go head-to-head to test who can create the most elaborate latte art. The final takes place on Sunday where one barista will win the trip of a lifetime to a coffee country of origin.

Weekend visitors to the festival are invited to see if they can beat the barista. Throughout the day Cravendale’s barista will be offering milk masterclasses, from how to achieve the perfect foam to how to create impressive latte art at home. Everyone who tries to beat the barista will be entered in to a prize draw to win a coffee machine and a year’s supply of Cravendale. Head to the Milk Bar to discover why milk matters.

COFFee COnSulTanTS DunneFrankOWSkI Share TheIr TIpS FOr STeaMInG anD pOurInG MIlk.

1. Always use fresh milk - would you eat old fruit? For most of us the answer would be no. Fresh fruit is sweet, acidic and tasty and it’s the same with milk. Fresh milk will taste sweeter and make a creamer texture when steamed for coffee. The higher the fat content the creamer the milk becomes. Milk develops bacteria as it ages making it harder to steam and texture correctly.

2. Always use cold milk - when steaming milk always use milk straight out of the fridge. The colder the milk is, the longer it takes to heat up, which gives us a longer time to texture it and turn it into a silky smooth liquid. The longer you texture the smoother the milk becomes.

3. Stretch the milk within the first five seconds - in the coffee world we refer to stretching milk when we insert air bubbles into it. Inserting air bubbles into the milk is the first step to creating micro foam and depending on how much air you insert you can create thin or thick micro foam. The large bubbles we insert then get diluted during texturing, hence the reason why we insert air bubbles right at the start.

4. Too much banging doesn’t do it a lot of good - all the work which you need to do to the milk should be done on the steam wand, having the milk textured and heated properly ready to be poured. If all is done correctly then you don’t need to bang the jug. By banging the jug you are helping gravity come into effect and separate the milk and foam, which you then have to re-texture to pour. The only time you should bang the jug is when you have bubbles on the surface of the milk, which need to be popped.

5. If you don’t see a pattern you’re too far away - when you start to pour and you want to see a pattern of sorts appearing, it should. If nothing is coming out it usually means that the tip of the jug is too far from the surface of the milk. You might have to change the angle of the cup or the jug to get the tip of the spout closer to the milk.

6. Follow the steps - if you don’t have a good espresso, you won’t have a good coffee at the end. Imagine you start with garlic in a sauce - if you burn it the sauce just doesn’t taste right. The same goes for milk - you need to texture and heat the milk correctly to be able to pour a pattern correctly and get the right texture for the correct drink.

www.milkmatters.co.uk

fresh cold milk, steaming techniques and the perfect pour are the all-important factors to get

that artistic fern in your latte.


www.pincelsigns.com


so much good stuff grows straight from the ground and you don’t need a spade, just a spoon to enjoy

healthy plant powered foods.

Someone told me some time ago that coffee roasting is nine-tenths science and one-tenth witchcraft - it’s very

true, said Jeremy Torz, co-owner of Union Hand-Roasted Coffee as we talk about the importance of knowing and nurturing your beans for the perfect roast.

“When it comes to roasting I tend to look at coffee like photographic negatives - some pictures you see are very tonal, bold and emotive and there are other images that are very soft, subtle and gentle - I think of coffees in the same way - there are coffees with big personalities and character so they need a little bit more development, a bit more driving, a firm hand on the roaster, with a hotter roast, where as other coffees will need something a bit more gentle so not to override their delicate inherent characteristics. You really have to know your coffees, what potential it has and where it has been grown to inform how you roast it.

“You learn through experience. The most important thing for someone roasting coffee is to learn to critically taste it - if they can critically taste the coffee then they can relate that back into the roast. Every batch consignment we bring from origin

we will do two, three or four test roasts, then taste those in detail, looking at times and temperature and then decide on the best way of roasting that particular coffee. It all comes down to the micro-climates in which they were grown and the way they were processed.

“For example we have some wonderful coffees that we call honey coffees - they are produced in a particular way after harvesting where by there is a small amount of the coffee cherry fruit left on the bean and left to sun dry. If they are roasted too hot then all of the extra sugars are destroyed,” explains Jeremy.

Union is returning to The London Coffee Festival this year with its ‘Roastery on Tour’ where visitors can experience the intensity of the roast first hand, as Jeremy

and business partner Steven Macatonia expertly demonstrate their craft roasting in a vintage San Francisco Roaster. There will also be an origin themed espresso and brew bar and you can take part in a flavour challenge to test your senses.

Jeremy said: “The London Coffee Festival is a great environment for people to come and find out more about coffee and we want to give visitors a point of difference and a learning opportunity.

“We are again roasting coffee live to demonstrate the roasting process and show how much of an artisan skill it really is.

“There will also be a taste challenge. When we talk about great flavours and nuances that coffees have, some of these flavours are really broad and bold, then some are more subtle, so what we will be doing is inviting people to take part in a challenge where they have three cups in front of them and they have to pick the odd one out against the clock. It’s a chance for people to participate in a tasting that replicates the way we taste coffee as professionals to evaluate and buy it. There will be prizes too.

There is a whole host of plant-based pick-me-ups available in our favourite coffee shops such as soya,

almond and hazelnuts alternatives to milk for a dairy-free flat white or gluten and wheat free snacks full of fruit and natural ingredients. They can help you take care of your wellbeing and waistline, or provide a tasty option for those with allergies and intolerances.

Research from Allegra Strategies shows that soy drink consumption in coffee shops is now considered mainstream with 11% of coffee shop users drinking a soy based beverage once a month.

Attitudes towards what we put into our bellies are changing - 95% of consumers surveyed in 2013 by Allegra Foodservice stated that they either have or would want to have a healthier lifestyle. Fairly obvious

as a stated intention, however this was an increase from 90% in 2011.

Kate Arthur, Alpro UK’s dietician said: “Plant-based eating is easy - just incorporate whole grains, nuts, seeds, fruit and vegetables into your diet - such as picking up an almond porridge or a soya latte to add more nutrients to your diet. Almond or soya alternatives to milk are low in saturated fat and calories, while being packed with essential nutrients and vitamins.”

We are increasingly choosing plant-based foods as we look for healthier choices and ‘free-from’ products are appearing on menus so we can still enjoy a dense chocolate brownie or two without the guilt or anaphalic shock. Nude Espresso cafés for example, have a delightful gluten and wheat free peanut butter with chocolate ganache

cookie and gluten free orange and almond cake with berries and compote on its list of baked goods.

There will be plenty of delicious and healthy treats at the festival. Check out Bee Me Yogurt serving up natural, low fat, make-your-day frozen yogurt to nurture your body and soul, Nakd Wholefoods snack bars are made from fruits and nuts lovingly ‘smooshed’ together to make a delicious healthy whole food snack with no added sugars or syrups and are wheat, dairy and gluten free, plus one of your five-a-day, Moma Pots of Bircher Muesli are packed full of plump, apple juice-soaked wholegrain oats, tangy fruit and low fat probiotic yoghurt, Arancini Brothers will be whipping up its hand made wholesome risotto balls and Rola Wala (pictured above) will create fresh Indian inspired street food with super thin naan filled with colourful crunchy salad and sharp pickles.

Plant Power

“you really have to know your coffees, what potential it has and where it has been grown to inform how you roast it.”

Union Hand-Roasted CoffeeUnion is a speciality artisan coffee roaster based in east London where it hand roasts coffee every

day in small batches to display the coffee’s fullest expression of flavour and aroma.


“We will have a selection of our supreme micro-lots, which are coffees that are incredibly characterful with amazing flavours and represent small parcels from individual farms that may only be one or two sacks - coffee from where the sun, moon and stars all come into alignment on the day of harvesting.”

Jeremy recently returned from an origin trip to Ethiopia where he is working to preserve the sustainability of natural coffee reserves, he said: “The whole premise behind Union is that we want the best coffees year in, year out, we are not interested in opportunistic buying, we try to develop multi year relationships with communities that are producing great coffee.

“In Ethiopia they have a real challenge with farmers encroaching into some of the wild forest areas which are long standing natural forests, where a lot of the trees are being cut down to increase farm land, but in reality there is a lot of coffee that grows wild in the forest and if the forest canopy is managed carefully you can get quality coffee production in those areas without disturbing the forest. We are now working in conjunction with the Royal Horticultural Society Kew Gardens to work together on a forest canopy stabilisation project.

“Coffee is very sensitive to its environmental temperature and in a number of growing countries the coffee does not do well in direct sunlight so they have to be given some shaded tree protection but the amount of shading is

important to get the balance right. A lot of the work we are going to be doing over in Ethiopia alongside buying coffee, is a lot of technical training with other specialists to advise the farmers how much they need to thin and manage the forest canopy, without disturbing the sustainability and in fact in turn protecting the sustainability of coffee.

“It all comes down to trust - for 150 years that coffee has been in commercial cultivation, farmers and growers have

been told that they are not worth anything and are at the bottom of the chain - but our work moves them significantly up there by giving them respect and dignity for what they do and that goes a long way in building important and strong relationships.

“The real gem is that Ethiopia for us is the birth place of coffee and most of the coffee that is grown around the world nowadays has a very narrow genetic diversity which means its very susceptible to pests, diseases and a narrow range of temperature. We believe that the coffee that is growing naturally in wild forests retains the full complete gene pool of coffee - so it’s very important for the future of coffee to look after the natural reserve.”

www.unionroasted.com

“The most important thing for someone roasting coffee is to learn to critically taste it - if they can critically taste the coffee then they can relate that back into the roast.”


According to The UK Tea Council 66% of the British population drink tea every day, that’s 165

million cups daily or 60.2 billion per year. So alongside being a nation of coffee lovers there is also still a thirst for all aspects of tea.

Coffee shops across the UK are also taking tea seriously, such as Sacred cafés that serve its own house loose leaf tea blend which is grown in co-owner Tubbs Wanigasekera’s family fourth generation plantation - Nandana Tea Factory in Akuressa, Sri Lanka.

All the teas at Sacred are loose-leaf and hand filled at ordering in specially made pouches - teabags are banned. Make sure you drink-in to enjoy your tea from a beautiful antique teapot from Tubbs’ extensive collection.

The London Coffee Festival is not only all about the bean, it is also flying the flag for tea-totallers too. From Indian inspired 99% caffeine free Chai latte by Drink Me Chai and slimming infusions by EqualiTea to organic tropical green tea by The London Tea Company, there will be plenty to sip and sample at the festival.

ChIll OuT

Cold brew teas are a perfect pick-me-up for a refreshing post lunch slump fix and will prove a staple tipple during the summer months.

The Brew Tea Co use hand-picked, rolled, whole leaf tea that is perfect for cold brew. Co-founder Phil Kirby, said: “We small batch blend classic teas, but do them as they should be done - for a proper cup of tea.

“We encourage a less is more approach - quality rather than quantity - this leaves plenty of room for innovation, like cold brew.

“Cold brew iced tea has its advantages. Brewing the tea for longer over many hours helps to extract a full range of balanced flavours from the leaf, but equally the tannin doesn’t infuse, leaving a super crisp and refreshing drink. It presents endless opportunities to customise and offer healthier cold drinks, plus the iced tea market is long overdue a makeover.

“We’re finding that by focusing on real tea and classic blends our customers are getting excited by what tea can offer them - particularly when they know about how to prepare a great cup. English Breakfast is around 75% of our business which just goes to show that folks absolutely love tea, they just need a quality brew which has been blended and prepared with care.”

phIl kIrBy’S TIpS FOr a prOper Cup OF Tea:

Something the coffee guys are amazing at is taking the time and effort to make great drinks with their ingredients. While tea perhaps needs less equipment, there are three critical things to look out for:

how Much Tea? You need to use just the right amount of tea for your water. It varies slightly with the leaf shape and size but we recommend 2.5g for every 200ml of water.

Water Temperature The water temperature for classic English Breakfast (or any black tea) needs to be

boiling, anything less and the tea can taste a little flat - this means brewing the tea before you add milk - it’ll cool the water and stop the brew.

Brew This is the most important thing for rolled, whole leaf tea. You should allow between three and five minutes depending on your preferred strength, never more than five as this is when the tea will start to stew and become a little bitter.

Armed with the best tea and these steps you can’t go wrong.

Time For TeaWhether it’s a mug of strong builder’s with two sugars, soothing floral chamomile or

fragrant loose leaf jasmine tea, us Brits love a good cuppa.

BreW TIMe

Brew Tea Co’s Earl Grey & Vanilla Cold Brew

InGreDIenTS

▶ Earl Grey loose leaf tea▶ 400ml cold, filtered water▶ One fresh vanilla pod▶ Tea Pot

The MeThOD

Place three teaspoons of Earl Grey loose leaf tea into the teapot. Gently split the vanilla pod and scrape all of the seeds into the teapot. Fill the pot with either cold or room temperature filtered water and stir it all up a little. Throw in the vanilla pod and pop the lid on.

Leave your cold brew in the fridge for around five hours, or overnight, and pour over ice into a chunky glass when you’re ready to go.


No one is happy about negatively affecting the taste of their beans with sub-standard water and it

does terrible things to your equipment too. We talk to some industry experts to find solutions for banishing bad water.

Miles Dawson from Brita Professional believes that a filter system is the answer by balancing the mineral content of the water and in turn enhancing the look, smell and taste of espresso. He said: “There’s no point in choosing a great coffee if you’re going to drown it with imperfect water.

“By brewing up with filtered water, the aroma of the coffee will be stronger, more complex and, for those who drink espresso, you’ll notice a richer, smoother crema.

“Our filters reduce and control the variables found in water straight from the tap. This includes limescale, natural deposits and tannins. If you take a look in your kettle or around your taps you’re likely to see a build up of scale - a problem eliminated by using filtered water.

“Without getting too technical, inner London water has a calcium hardness of around 267mgl, which is particularly high compared to other parts of the UK. The SCAE specifies that ideal water for brewing speciality coffee should have calcium hardness between 17mgl and 85mgl. London has triple the recommended maximum, which is why it’s so important to look after your water.”

Water recently took the spotlight at a roundtable debate hosted by Brita Professional at the European Coffee Symposium in Paris. Attended by leaders and experts from across Europe’s coffee industry, the future of coffee was discussed, specifically looking at water as a key ingredient.

From an equipment manufacturer’s perspective, Martin Morrell from Eversys, shared his view on water in the machine world: “Water has always been seen as the enemy - a source of scale. It causes more issues than it resolves, so you have to deal with it effectively. We have technology that tells the operator when the filter needs changing. This guarantees the machine is protected against scale, works efficiently and ensures the final taste too.”

When you understand that typically 98% of your cup of coffee is water, it becomes clear how important the quality of that water is in making the end drink taste nice.

Raphael Prime, speciality coffee merchant and Q-grader from Mercanta The Coffee Hunters, said: “Baristas have to work with water that’s either too soft or too hard. When I’m profiling the coffee I always have a problem with consistency.

“Water is a difficult thing to get to know and you need a clinical, scientific background to understand all the technicalities. There’s some awareness in the industry - but not really an accepted way around it.

“Water is also not just present in the cup, but in the natural processing too. The make up of the water at this stage can also affect the taste and quality of the coffee. Sometimes the water is too good and it ruins the coffee or it’s too harsh and ruins the coffee too.”

Good water is important at home as well as for the professionals. Specialist barista Sean Pittaway from Make Decent Coffee, comments: “One of the key factors in brewing good coffee is the water. Water is a massive factor that is usually completely over looked in the home.

"High street and independent coffee shops and even coffee carts pay huge attention to

the content of the water they use. Whether it’s reverse osmosis or cartridge based water filtration, these systems help regulate the quality of water being used. While you don’t have to go to this extent at home a recommended and viable solution would be to use a filter kettle. These are relatively good value and by filtering the water you use at home you will instantly see an improved cup of coffee.”

Whichever method you choose to improve the quality of water in your coffee cup, it’s clear that just turning on the tap won’t get the best from your beans.

Visit Brita's stand at the festival to see how you can improve the water for your coffee.

lOnDOn WaTer

▶ Hard water contains a high level of naturally occurring calcium and magnesium.▶ 70% of the UK has hard water.▶ Hard water restricts the development of fine flavours in hot drinks.▶ Scale is a product of hard water that damages equipment and machinery.▶ London is the most hard hit area of water hardness with > 22 degree of general hardness and 267mgl of calcium hardness.▶ For superior quality extraction of coffee beans, the brewing water should have between 17-85mgl of hardness as set by SCAA.▶ Chlorine and heavy metals released from the pipework can affect the final taste of coffee.▶ Hard water reduces the transparency and changes the colour of tea.▶ Scaled up boiler systems need more time and energy to heat up.▶ Hard water reduces the quality of the crema.

www.brita.co.uk

The Importance Of Waterit is as important as the quality of your coffee beans, but

the water that comes out of the tap just doesn’t cut it.


Don’t miss the opportunity to learn how to taste test some of Lindt’s melt in your mouth chocolate

matched with your favourite coffee, geek out with the guys from La Cimbali as they talk about the science behind a great espresso, listen to fascinating stories of adventure at origin from DRWakefield or get the creative juices following with Julius Meinl as they talk poetry and art in coffee shops. The Lab will showcase all that you ever wanted to learn about the coffee world.

Our pICk OF MuST-See laB SeSSIOnS

The Science of espresso DeconstructedWhat is the perfect grind? Every coffee roaster will be able to give you the best recipe for your chosen blend whether for an espresso, filter coffee or any other. Development within ‘the science of espresso’ has enabled La Cimbali to create technology to control the grind in a measurable way, controlling the accuracy of gram throw, brew weight and brew time. Head to The Lab and let Rob Ward from La Cimbali show you how. Saturday & Sunday

Coffee Cocktails 101Mexican coffee liqueur Kahlúa, has collaborated with bartending collective The Liquorists and local coffee legends Nude Espresso to host ‘The Kahlúa Coffee House’ lab sessions. The masterclasses will be packed with storytelling and a multi-sensory exploration of the four flavour components of Kahlúa - coffee, rum, vanilla and sugar cane. The team will be showing visitors how easy it is to make iconic serves like the Espresso Martini and The White Russian at home. There will also be plenty of discussion about the inter-play between coffee and cocktails, covering flavour matching, provenance, and heritage. For visitors aged 18 and over only. Friday, Saturday & Sunday

Chocolate pairing Combining Lindt Excellence chocolate with coffee is the best way to experience an array of exquisite flavours, but for the best experience you need to choose the correct coffee to complement your chosen chocolate. Join Lindt Master Chocolatier Stefan Bruderer for exclusive pairing demonstrations where you will be able to learn and taste three types of chocolate pairings with coffee, wine and tea. He will explain the art of combining them to create delicious flavour combinations, making sure there is something for everyone. Friday & Saturday

Catalysing Coffees - The DrWakefield WaySimon Wakefield has been visiting coffee farms and roasters for over 40 years - that’s because DRWakefield is an independent business and the founder took his son on many business trips in school holidays. The approach of bringing farmer and roaster together has always been at the forefront of Simon’s approach to trading coffee, acting as a catalyst to ignite the business. This shares information and builds relationships from farm to roastery, getting the right coffee from the right supplier, in the right quality at the right price. Simon will give some insight into the ways in which this has happened for many years and continues today. Saturday

Sustainable Sourcing Isn’t about Stickers A discussion on Has Bean’s journey through various buying practices and the search for a method that secures both their customer’s needs and those of the modern producer. Expect opinions and honesty. Sunday

Tasting Coffee Everybody can taste - but some people are genetically more sensitive to strong flavour, some people are more confident or successful at describing flavours in certain products. Has Bean will facilitate an open, immersive and

clear exploration of the flavours coffee can give us and the ways we can communicate and share them. Saturday

viennese Coffee house Culture - Inspiring poetry for GenerationsJoin Jeannette Meinl, international expert in coffee quality and trading, and buying director of Julius Meinl, for an introduction to the delights of Viennese coffee and coffee house culture. Learn about Arabica blends, specialised roasting techniques and the important finishing touches that make Viennese coffee remarkable. This session will also provide insight into the historical Viennese coffee house culture, which has inspired poets, artists and academics for generations and remains at the heart of the Julius Meinl brand. Sunday

Cooking With CoffeeJohn Quilter, Cru Kafe owner, TV chef and mate of Jamie Oliver will talk about how to maximise the potential use of your coffee when cooking at home. Think espresso truffles, coffee baked beans on toast and Arabica belly pork. Yum. Sunday

are you an industry professional?The Lab programme will host numerous free, relevant seminars and workshops that will provide industry visitors with the latest market insight, innovative ideas and ready-to-implement training and vocational skills during the trade days of the festival (April 3 & 4).

For the full line-up go to www.londoncoffeefestival.com/whatson

There will be a wealth of engaging talks, live interactive demonstrations, workshops, theatre and

debates to get stuck into throughout The London Coffee festival.

The Lab


The pop-up experience inspired by the unique heritage of Veracruz, Mexico, will feature Mexican

inspired coffee cocktails such as the Kahlúa Espresso Martini, made using Nude Espresso’s East Espresso Blend and the Mocha (Kahlúa, Tequila, Cherry Coke, Chocolate Ice Cream) as well as multisensory masterclasses exploring the four key components of Kahlúa – coffee, rum, vanilla and sugar cane. The Kahlúa Coffee House will also showcase a cold brew coffee cocktail, developed especially by The Liquorists and Nude Espresso for the festival.

Jody Monteith and Tom Sneesby aka The Liquorists have worked in bars and restaurants for most of their adult life and in their own words: “tried to leave, but weren’t any good at anything else, plus our insatiable

lust for all things boozy kept us in.” In the booze trade they remained, and vowed to serve up the best drinks they could to as many people as they could.

Jody will be demystifying the science behind cocktail making, explaining how easy it is to make cocktails in a coffee shop setting or at home. He will be showcasing ingenious cocktail creations made using coffee machines and unique dried blends that can be brewed in a cafetiere. There will also be plenty of discussion about the inter-play between coffee and cocktails, such as the role of flavour matching, terroir, provenance, quality and heritage.

TO enjOy a kahlúa COFFee hOuSe COCkTaIl aT hOMe FOllOW ThIS SIMple reCIpe.

kahlúa espresso Martini ▶ 1 ½ parts Kahlúa▶ 1 part Absolut Vodka▶ 1 part freshly brewed espresso

Combine all ingredients into a cocktail shaker. Add ice and shake vigorously. Strain into a chilled Martini glass.

www.kahlua.com

The Kahlúa Coffee HouseMexican coffee liqueur Kahlúa will be

collaborating with bartending collective The Liquorists and local coffee legends nude

espresso to host ‘The Kahlúa Coffee house' as part of The London Coffee festival.


As Lindt’s Master Chocolatier, Stefan Bruderer is a man who is seriously into his cocoa: “Combining

chocolate with coffee provides the ultimate way to excite the senses and experience an amazing array of flavours. But be sure to use quality chocolate. Look out for a nice sheen, it should break easily and neatly with a snap and will melt with your body temperature.”

Expert barista, Robert Henry has partnered with Stephen to share some tips on how to perform your own coffee and chocolate tasting. He said: “I am a firm believer that coffee is not just a drink - it’s an experience. Combine coffee with great tasting chocolate and that experience is heightened even further."

STep By STep GuIDe TO COFFee anD ChOCOlaTe TaSTInG

After preparing your cups of coffee, select the chocolate that you would like to taste.

Be sure to fully embrace each step on the sensory journey. This includes the look of the packaging, the sound it makes as you unwrap it, the first aroma that escapes once it is open. Consider how each of these impact on your final impressions of taste.

Next, take your cup of coffee and slurp some of the liquid from a teaspoon, making sure the liquid sprays equally around your mouth so all the different notes can be detected. Savour all the aromas and flavours.

Sniff the chocolate and savour the aroma before breaking off a diamond, listening for the snap. Take a small piece and let it melt slowly in your mouth. To fully appreciate the chocolate’s scent, make sure you inhale through your mouth and out through your nose - this allows for the flavours and aromas to fully penetrate your senses. Think about the aroma, the texture, the length of time it takes to melt. When you have finally swallowed the chocolate, consider the flavour and how long it lingers.

Immediately take another slurp of coffee and note how the flavours combine with the chocolate you have just tasted. Do the flavours and aromas complement or contradict each other? Perhaps one releases more detectable flavours from the other?

Lindt will be holding pairing sessions at the festival where you can discover how their 85% Dark goes down with a flat white or Caramel With A Touch Of Sea Salt is matched with an Americano.

perFeCT paIrInGS

Burundi Ngozi Murama Long Black - this is a complex coffee with a spicy, almost tannic quality. The result of pairing with Lindt Excellence Dark Chilli is akin to a spicy meal, cooled by a rich red wine. For added taste perfection wait for the chilli to bite before taking a second sip of the coffee.

For Lindt Excellence Intense Orange there are different tastes to discover depending on the time of day. For a daytime taste sensation try a Bolivia Copacobana Americano, the citric notes of orange, mangoes and peaches make the chocolate’s candied orange and almond notes come alive for a wonderful morning treat. For an evening rich experience try a Sumatra Takengon Americano - a bold, smoky coffee reminiscent of a freshly rolled cigar. The hints of leather and spice react well with the orange and citrus chocolate notes.

www.lindt.co.uk

Perfect PairingCoffee and chocolate is quite possibly the proof that

the universe loves us and wants us to be happy, combine them and you have a heavenly pairing that

will seduce you into caffeine filled wonder.


APRIL 2014

Committed toa BetTer FutUre

Since 2010, the project delivered by the Allegra Foundation along with charity partners WaterAid, has supplied safe

water to over 8,000 people in the Mbulu District, a remote area that is home to one of the most vulnerable and marginalised groups in Tanzania.

Almost 21,000 children under five in Tanzania die every year from diarrheal diseases caused as a direct result of unsafe water and poor sanitation. Only 54% of people have access to a source of clean water and on average women and children spend over two hours a day collecting water.

Project Waterfall has so far laid 5km of pipeline in Mongo wa Mono village, constructed four water points and protected the water source with fences to prevent cattle damaging the works and polluting

the water. Improving the access to adequate and clean water within a walking distance of 1,000 meters has resulted in these women and children saving more than half their time fetching clean water.

Also by installing a new pump at the local school the project has given 114 students access to clean water.

Yasintha Edward community leader, said: “To me this is a wonder; I did not expect to see gravity water in Mongo wa Mono in my life time.”

UK Coffee Week 2014 runs from April 7-13 and is the annual, charitable programme that celebrates the UK coffee industry while raising vital funds for Project Waterfall. Some of the leading coffee chains and an abundance of independent coffee shops are

all taking part by hosting events from coffee mornings and barista masterclasses to pop up coffee bars and coffee karaoke.

To date as the flagship event of UK Coffee Week, The London Coffee Festival has raised £180,000 for Project Waterfall through ticket sales and on-site fundraising. Let’s hope we can all make a difference again this year.

For more information on UK Coffee Week events and how you can get involved go to www.ukcoffeeweek.com or visit the UK Coffee Week team at their stand during the festival.

Project WaterfallProject Waterfall has one clear objective: improve access

to clean water, good hygiene and proper sanitation for some of the poorest communities in the coffee growing

regions of africa.


Coffee themed artwork, from sculpture, watercolour and pencil drawings to photography, film

and illustrations will be on display at The London Coffee Festival, showcasing the creations of finalists in an art competition that aims to represent a creative, unique and personal connection to the concept of coffee or a coffee shop experience.

Silvia said: “Creativity is unexpectedly around and inside us in every single moment of our lives - the winning piece needs to have intensity and profoundness - I hope that the artists have not been afraid to express themselves and felt totally free to create.”

The project is one of the core initiatives of UK Coffee Week and the winning artist will take home a cash prize of £1,500, as well as the chance to have the artwork appear on the packaging of Coffee by Tate for 12 months, sold in Tate Modern and Tate Britain. Five shortlisted runners-up will receive £250.

The winner will be announced at the festival on Sunday April 6, and visitors will be able to vote for their favourite too.

Around 85 artists submitted works last year with Claudia O’Sullivan taking the top prize for her Untitled watercolour ink and pencil illustration on Khadi paper. The competition saw entries from a variety of media, including a guy who painstakingly stuck hundreds of coffee beans to his head for a self portrait, an impossible sculptural piece with seemingly magically suspended pouring stovetops and an interactive installation where you could create your own image in coffee grounds on lit glass.

Artwork submitted will be auctioned with all proceeds going directly to Project Waterfall which supports clean water and sanitation initiatives in coffee producing countries, this year in the Mbulu District in Tanzania, in partnership with WaterAid.

Silvia added: “This project represents the connection between coffee and art - making a good coffee and roasting coffee beans is an art form in itself.”

Artwork entered will also be displayed between March 20-30, at The Old Truman Brewery, Shop 12.

www.coffeeartproject.com

pOeTry CaFé

The good people of Viennese speciality coffee roaster Julius Meinl is bringing its Poetry Café to The London Coffee Festival this year, encouraging visitors to share their favourite piece of poetry with them before the event. As the headline sponsor of The Coffee Art Project, the Poetry Café will run alongside the pop up exhibition between March 20-30, and the best poetry will be displayed at the Julius Meinl stand at the festival. Budding poets are encouraged to visit the Poetry Café to submit their favourite works or can take part via The London Coffee Festival website.

www.londoncoffeefestival.com

The Coffee Art ProjectCoffee can give us the stimulation to be inspired and silvia Lioci, curator of The Coffee art Project believes that coffee culture helps fuel artists, creative thinking

and unique spaces.

ariadne radi Cor - Coffee Spoons


The London Coffee Festival has teamed up with Russ Jones AKA Hackney GT to bring the music of

Brazil on Friday, Columbia on Saturday and Africa on Sunday to the main stage at The Old Truman Brewery.

Hackney GT’s DJ skills have taken him around the world and he regularly entertains the masses from hosting stages at Glastonbury, organising events for the Barbican and last year hosting the world music stage for the Open East Festival at the Olympic Park. Joining him on stage will be headliner Da Lata and Spiritual South.

Q&a WITh haCkney GT aka ruSS jOneS

What/who is Hackney GT?Essentially a platform for cycle fashion, music, events and creativity straight out of east London to the world.

What do you do?I am a nine to five avoider, cyclist, DJ, designer and aspiring social entrepreneur.

Currently I run nearly all aspects of a cycle fashion business from designing jerseys to doing the accounts, I promote Latin American/Tropical party Arriba La Cumbia every other month and try to race cross country bicycles most weekends.

What are your musical influences?My musical tastes are extremely wide. Coming of age in the early 80’s I am essentially a soulboy and jazz head but love music from all quarters of the world. DJs Gilles Peterson and Norman Jay and bands like The Specials have been a very big influence.

Tell me about the music programme you have devised for The London Coffee Festival this year. I had DJ’d at The London Coffee Festival previously, presenting a musical set of the music of Colombia and particularly Cumbia. It was at this time that I thought it would be great to have bands at the event and this year the vision is coming to fruition. Taking the international coffee belt as the inspiration we are highlighting the musically

rich countries and continents of Brazil, Colombia and Africa.

Who are the artists that will be performing at the festival?Da Lata will be representing Brazil and essentially are one of the finest Brazilian inspired bands in the UK playing their own great mix of Samba, Bossa and Jazz with some of the best musicians you will hear anywhere. Papayera are straight out of Colombia although now based in London, their music is essentially folkloric roots, Cumbia with Afro, indigenous and tropical influences. KasaÏ MasaÏ play on Sunday bringing some of the best African music you will ever hear playing - incredibly rich music from the Congo, and Soukous - upbeat, infectious and truly joyful.

Why do you think music and coffee culture go hand in hand?Essentially both are something we really associate with pleasure and something to be treasured. They both make our lives richer in a very simple manner and sit together very comfortably.

Music At The Festivalfrom dJs spinning the decks in the True artisan Café to world music straight from the coffee belt - you will be up and dancing to some Brazilian beats or sipping

your espresso Martini to the sounds of samba.


Coffee Profiles

Hoxton Radio will broadcast live from the Faema stand at The London Coffee Festival during

the weekend, playing a signature mix of vintage, swing, rock n roll, blues and classic rock presenting shows Swing Time and The Devil’s Dinner Party.

There will be prizes and giveaways with DJs The Preshaah and Liam Young, while the High Tea Cast with their bountiful fashion and eyelashes bring an interactive mix of fun and energy to the event.

Faema will be looking at its glorious cycling heritage as sponsors of the Eddy Merckx team in the late 70’s and early 80’s with its vintage Faema E61, the team from La Bottega Milanese (specialty continental espresso bar in Leeds) will be pumping shots of espresso to the vintage soundtrack.

Swing TimeSizzlin Jim brings you Swing Time, a show dedicated to keeping the classic sounds of the 30′s, 40′s and early 50′s alive. Paying homage both to the artists of yesteryear

and those still keeping the flame alive today. Dusting off rare pressed and limited edition finds and treats from jettisoned jukeboxes and car boot cast offs. The Devils Dinner partyLiam Young spins an inspired mix of party music to get you smiling and ready to dance across the genres of blues, rockabilly, psychedelia, rock n roll and classic rock. Liam’s bravado and flair brings an uplifting and energetic vibe to match the pace of the music.

W hile tapping your toes to the coffee belt beats, you are also in for a visual treat; enjoy a painted

illustration of the coffee journey by talented artist Manu on the bandstand and also in the centre spread of this magazine.

MeeT Manu

Manu aka PINCEL specialises in illustration, sign writing, bespoke signs, wall decoration and mural painting. With a graphic design background, a passion for D.I.Y and all things handmade, PINCEL brings to life high quality hand painted signs and murals that you will see throughout the festival. From characters on brick walls at Black Cat Cafe in Hackney

to signage for Drink Shop and DASH in Kings Cross, Manu's work is brightening up coffee shops across the land. He said: "I get inspiration from many different sources; nature, words and expressions, relationships, daily experiences, good food and hand drawn letters. But one of my main inspirations has always been music, in particular the D.I.Y culture related to punk music.

“I love drawing in my sketchbooks while drinking a soya cappuccino - I´ll grab all my pens and brushes and see you at The Old Truman Brewery in April.”

www.pincelsigns.comwww.manugrinon.com

Vintage sounds from FaemaDa lata

FrIDay - BrazIl

Kicking off three days of quality music will be a night of south American music - combining the sound of samba, Bossa Nova and new tropical beats.

Da laTaMusic heavy-weights Da Lata join us on the Friday evening, bringing with them their distinct sound combining Afro-Brazilian influences with other strands from the melting pot of their native London.

SpIrITual SOuThSpiritual South is a well respected DJ and producer widely recognised as one of the most entertaining DJs of his kind, spinning Brazilian, Latin and tropical beats.

SaTurDay - COlOMBIa

papayeraFrom the hottest part of the Caribbean coast of Colombia comes Papayera, led by the voice of Angelica Lopez. Bringing you a warm cocktail of African, Latin and indigenous music. Playing traditional instruments from their homeland along with the modern sounds of drum kit and electric guitar, they mix rhythms of Cumbia, ‘Chande’, ‘Vallenato’ ‘Mapale’ and more.

Dj Cal jaDerIntroducing to the festival the most traditional of Colombian rhythms from Afro to indigenous to Caribbean and beyond. DJ Cal Jader and Moviemientos are one of the leading lights and purveyors of Latin music in the UK.

SunDay - aFrICa

haCkney GTDance, music, and storytelling are among the ancient art forms that have flourished for many centuries in Africa. Join the man himself as he takes to the decks in celebration of coffee, food and the music of Africa.

kaSaÏ MaSaÏBased in London and led by Voodoo King Nickens Nkoso, Kasaï Masaï brings the traditional sound of the most remote equatorial villages with an urban twist. The band is a five-piece outfit, consisting of d’jembe, guitar, saxophone, bass and drum, successfully marrying vintage grooves with an overwhelming urge to move the dance floor.

The World Music Stage

BrazilJeremy Torz from Union Hand-Roasted Coffee, said: “The best coffee regions are in Minas Gerais state where the weather is temperate but not quite tropical and this gentle year round climate nurtures coffees that at their best offer a soft, elegant mouth feel with hints of clarified butter, and vanilla. The flavour notes mainly comprise toffee, gentle red fruits and milk chocolate, praline and hazlenuts."

ColumbiaLiz Booker, Starbucks regional coffee ambassador for London said: “Latin American coffees tend to be clean, familiar and friendly, with flavours reminiscent of nuts or cocoa. The coffees here tend to be lively and mild - they are prized for their delicate flavours. The best brewing methods for Colombian coffees are the French Press and drip methods which will bring out all their flavours."

africaAmit Khosla from Kahawa Origins, said: “Africa’s vast range of species and varietals thrive due to rich volcanic soils, elevation and abundant rainfall and are quintessentially characterised by clean bright fruit flavours such as citrus and berries with excellent floral hues including honey, vanilla, lavender and even sometimes jasmine (when lightly roasted) or full bodied Grenache, spicy strawberries and dark chocolate in espresso."


Created for those who have an eye for aesthetics, the event debuts at The London Coffee Festival

this year, showcasing inspirational brands from fashion and design to craft beer and food.

Visitors will be able to explore and experience immersive features, collaborations and creations located on the ground floor of The Old Truman Brewery on April 3-6, accessible through the coffee festival itself. Entry is free for all you lucky festival goers.

Pall Mall Barbers (pictured above) will be doing what they do best, hosting a full sized pop-up barber shop experience, with cuts, shaves and grooming tips.

Individualism (pictured right) will host a collective of features from style tips and confessional interviews to live tailoring. Tunes will be mixing on the decks as people confess their style sins to Individualism founder Reuben Christian. Then perfect your pose for the photo style booth.

Eden by Wonder Bars will create a bespoke menu of herb-infused, fresh and fragrant cocktails. Visitors will be invited to relax and sip the tasty creations in the sophisticated lounge.

Brewers & Union will be running The Gentlemen’s Craft Beer Bar where you can experience its beer flights, including Beast of the Deep, Weiss and IPA.

Milk & Sugar

MOnOkel

Monokel is a sunglasses label based in Stockholm, Sweden, producing handmade statement sunglasses while still keeping true to their heritage of Scandinavian simplicity.

“This season’s collection is dedicated to the brief moment of chaos and clarity when an idea starts taking shape, when dopamine flushes your system and connections beyond rational thinking become visible. Every person involved in our different projects has somehow inspired us with their capability to do just that. Some through art, some through skate or snowboarding, some through music and some simply by living lives dedicated to what they love. You are Monokel, and this collection is for you.”

GOvInO

Govino is where wine meets design – the ultimate go-anywhere, re-usable, shatterproof wine glass with a unique ergonomic thumb notch - perfect for picnics, parties and bike rides.

“Necessity is indeed the mother of invention. Govino was originally created as a trade tool to help professional salespeople showcase their wines whenever and wherever proper stemware isn’t accessible. Once we began testing the market, we realized there was an even bigger need in the consumer sector - how many times have we all had to endure drinking good wine from bad glasses?”

nICCe lOnDOn

Nicce clothing is formed of a team of creatives that live in East London and have a combined passion for fashion and dance music.

“The key was to immerse ourselves without being cliché, offering an alternative to many new street wear brands. Nicce clothing has quickly established itself as an independent unisex brand designing the latest street wear and apparel for the street fashion conscious boy and girl. The spring summer collection was focusing on bold and simple print designs mainly focusing on text, along with head wear.“

St. Ali will offer the ultimate Aussie brunch experience, with Head Chef Andrew Gale crafting

a bespoke menu with a selection of dishes focusing on seasonal produce, bringing you a taste of how they do things over in Melbourne. Devour ‘The Daddy' with Peter Gott's wild boar Cumberland black pudding or secret recipe Mexican corn fritters with poached eggs and halloumi crumb. St Ali owner, Salvatore Malatesta said: “We love the London coffee scene and can’t wait to get back there and establish a permanent home for St Ali UK. London feels like our sister spiritual home.”

Creativity, craftsmanship and coffee culture are comfortable bedfellows that will be celebrated at

Milk & sugar, a new event to quench your thirst for all things urban and artisan.


Photography SeriesBy Gary handley

www.reverblondon.tumblr.com

A perfect accompaniment to coffee, Lotus Biscoff are a real family favourite

to enjoy at any time of the day.

Now available to buy in a supermarket near you. Visit www.lotusbiscuits.co.uk for more details about our delicious range

or call 0800 834 050

Lotus is proud to sponsor UK Coffee Week 2014

®

Every coffee needs a

Workshop Coffee Co.


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Free - The London Coffee Festival 2018 (12 · Free WHAT'S ON festival features ... The ‘Union World Tour’ will have an origin-themed espresso and brew bar, ... collaborating with