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WWW.CONTAINSCAFFEINE.COM.AU
SHORT IS THE NEW BLK PHOTO: Nicole Reed // www.ashotaway.com.au
PHOTO: Nicole Reed // www.ashotaway.com.au
SIPHONS ARE NOT JUST FOR PETROL
PAGE TWENTY EIGHT
WHAT IS SHORT BLK ? In short, its 20,000 copies of quality cafe fodder distributed direct to cafes in all Australian States. Find and read it at your favourite cafe or takeaway for later. Short Blk is wholly owned by Contains Caffeine (independant) and is protected by international and Australian copyright and intellectual property laws. Written content in Short Blk is not necessarily the view or opinion of the publisher. WANT TO POST SOMETHING TO US? Try PO BOX 406 Albert Park Vic 3206or [email protected] PUBLISHED/EDITED BY: Steve Agi (yet again) www.thecaffiend.com.au CONTRIBUTING WRITERS: Corinne Noyes (TEA) www.madameflavour.com Viviane Buzzi (CHOC) www.chocolatechillimango.com Simon Smithson (MISC) www.thedoubleagent.com Jack Cola (TECH) www.jackcola.org Steve Agi (COFFEE) www.steveagi.com.au Chris Meyer (MISC) www.seedcreative.com.au Chris Binos (MISC) www.containscaffeine.com.au Trevor Green (COFFEE) WA Shannon Hawkins (COFFEE) NSW MADE BY: Seed Creative Agencywww.seedcreative.com.au MADE POSSIBLE BY: 9 Bar, Artscrowd, Axil, Cafes that Care, Coffeejobs.com, Crivelli, CupStart, Equal, Lavazza, Madame Flavour, National Foods, Natvia, Otto, RosterPlus, SmartOrders & Villa & Hut. PHOTOGRAPHY: Rebecca Hughes, Panos, Nicole Reed, Woodrow Wilson, Ephrem Zarris + other talented shutter-bugs. FOR ALL ADVERTISING ENQUIRIES: [email protected] m. 0432 210 963 CONTRIBUTIONS WELCOME: [email protected] INTERNET 24/7 CAFFEINE PROPAGANDA MACHINE www.containscaffeine.com.au Special thanks to: Paul Kreutzer (QLD), Sean Roche (VIC), Philip Terrett (UK) & Kate Wyld (NSW) > Thanks for your creative input.
WHODONEIT?
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7 Contribute to Short Blk & Win an Otto + Beans8 ST.ALi opens up shop in London (UK)12 My name is OTTO. Stovetop espresso stunner20 Artscrowd - hanging original art at cafes near you24 9 Bar Espresso Services (VIC)26 Fifth Battery (QLD)28 Siphons are NOT just for petrol32 Cafe 2.0 - What’s next?34 Alen’s Espresso (QLD)35 Don Campos (NSW)36 Barista Profile: Tanya Baharian (VIC)37 Barista Profile: Anne Morse (NSW)38 Dimattina (WA)40 Windscreens (NSW)41 Cafes that Care special feature48 Steep (Tea): White is the New Green 52 Chocolate: Vivianne Buzzi positively melts54 Chocolate: Make Tiramisu with fresh coffee56 So you want a digital cafe companion?59 Blk Out: Caffeinated events and happenings (VIC)62 World Barista Championship (WBC) 2011 64 White Lies - Coffee tidbits you may not know
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TEAR IT OFF & SEND IT IN!
Tear out and send in the perforated card in this issue and go in the running to win one painfully beautiful OTTO stovetop
espresso machine and a kilo of Axil Coffee Roasters beans roasted at their new
Hawthorn (VIC) flagship cafe/roastery.
CONTRIBUTE TO Short Blk 02
Now Short Blk Issue 1.5 is in your hands, it’s time to make this thing better. We need your help, so if you are a coffee fanatic with a penchant for writing, shooting (think camera) or drawing /
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We are looking Australia wide (and indeed worldwide) to regularly blog on the all new all singing,
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7
LOVE HIM OR HATE HIM, YOU CAN’T IGNORE HIM.
Herehegrowsagain,theirrepressibleSalvatoreMalatesta,whorecently
decidedtodownsizehislocaloperationbysellingoffanumberofhismosticoniccafes,hasdecidedtoexpandhisempiregloballybyopeninganewStAListoreinLondontoshowtheworldwhyMelbourneisregardedasa
coffeedestination.
Ratherthancontinuingtogrowhiseverincreasingandamazingportfolioofcafes,SalvatorehasdecidedthatlessismoreandfocusedonhisbelovedSt.ALiasthebrandtopushoutglobally,hopingtoonedayreplicatethe
LondonopeningwithstoresinOslo,NewYorkandParis.
Ambitiousplans,butifanyonecanpullitoffit’sSalvatore.Withaproventrackrecordovertheyearsasaclassyoperator,Salvatoreisoften
regardedasthepiedpiperofthethirdwavecoffeemovement,verymuchleadingthepackintermsofvision,offeringandprogressiveideas.Histenacityandgrandiosevisionforcoffeeasanexperienceratherthan
merelyabeveragehaveledhimtocreatesuchuniqueconceptsastheSensoryLabandtotakeamuchlovedlocalcafelikeSt.ALi,whichhe
acquiredin2008,halfwayacrosstheglobe,followinginthefootstepsofanotherlocalcoffeelegendCallumPowerofHamptonbasedEspressoElementswhoopenedhisownuniqueconceptstorebasedonhishighly
regardedlocalcaféinBelfast,Irelandalittleoverayearago.
Melbourneboystakin’ittotheworld!
www.stali.com.au/uk
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THE FIRST UK ST. ALi coffee bar, roastery andrestaurant opens in London. Taking residence
on Clerkenwell Road, the industrial/warehouse-chicsurroundings offer coffee enthusiasts the chance toexperienceaconcise,focusedrangeofespressoandfiltercoffees,brewedinvariouswaysandallroastedon-site.Named after the patron saint of coffee Ali ibn Umaral-Shadhili,ST.ALiisdedicatedtobringinganinformed,educatedandapproachablecoffeeservicetoitscustomers.Byequippingitsbaristaswithacombinationofgreatroastedcoffee,themostadvancedbrewingequipmentandtechnologyandon-goingtraining,ST.ALiaimstohave the most knowledgeablecoffeeservicestaff inLondon.Todrive thiscommitment forwards,aBaristaCerti-fication Programme is currently being developed bythecompany’sDirectorofCoffeeTimWilliams(Styles)formerlyProjectManageratSquareMileCoffeeRoastersandManagerofRetailOperations(Venice,LosAngeles)atIntelligentsiaCoffeeandTea.Theprogramme,runbyHeadBaristaBaptisteKreyder,willberolledoutinthecomingweeks,educatingandtestingbaristasoneveryaspectof their role, fromregionalcoffeeproductionidiosyncrasies through to technical and sensoryevaluationsoftheirbrewingskills.Atwo-foldfinancial
andopportunityincentiveforcompletionoftherigorousprogrammeservestomotivatebaristasaswellasopendoorsfortheiron-goingprofessionaldevelopment.On the roasting side of the operation, green coffeepurchasingiscentredaroundthreeprimaryconcerns;quality,traceabilityandseasonality.ST.ALiworkstosource,roastandservecoffeewhosequalityisindicativeofcarefulgrowingandprocessingthatcanbetracedto specific farms, co-operatives or mills and exhibitundeniablefreshness.
ST.ALi’scommitmenttoprovidingthebesttechnologytoprofilethecoffeebeanflavoursisevidentinitschoiceofmachinery.ThesiteishometotheUK’sfirstSlayerespressomachine(knownas#UK0001)whichisproudlydisplayedontheaestheticallywelcomingsquarecoffeebarsetalongthelivingverticalgarden.
Pushing the boundaries of coffee appreciation, ST.ALi isworkingtogetherwith itschefs toexploretheculinarysideofcoffeefurther.Akintochoosingwinetocomplementfood,thecomplexflavoursofthecoffeebeanwill,forthefirsttimeintheUK,beusedtocomplementselecteddishesservedintherestaurant.
StAlifeature-UK
11
“The textures and flavours that OTTO extracts from the coffee
are unique. It’s unlike any other brewing method”
Board of Directors World Barista Championships Former Judge ~ World Barista Championships Emily Oak
13
Fulldetailsnextissue...
WIN!AN OTTO OF YOUR
VERY OWN + 1 KG OF
AXIL BEANSEnter @ containscaffeine.com.au
Craig Hiron, Father of OTTO
OTTO is a Stove Top Espresso Maker, combining Giordano Robbiati’ classic Italian style of the Atomic with unprecedented functionality. Meticulously engineered and crafted, “the little guy” offers inspirational ergonomics and delivers superb coffee.
OTTO is made almost completely of stainless steel promising you a lifetime of satisfaction from this modern international design classic.
Recognised for excellence, the ‘Little Guy’ won the Australian Design Mark at the prestigous 2008 Australian International Design Awards and was a finalist in the International Design Excellence Awards in America (IDEA).
The three year development phase has been driven by a love for great coffee. The process of uncompromised care and attention has produced results beyond initial expectations. The critical issues of extracting great coffee and steaming milk with an exceptional texture have been comprehensively achieved. OTTO comes with an OTTO tamper, the OTTO experience DVD providing a barista training session, two Italian designed latte glasses and a stainless milk jug, packaged in a robust premium travel case.
Fulldetailsnextissue...15
The evolution jug. We think you’ll agree it was
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Thehumblecaféhaslongbeenhometoaspiringyoungartists,who’vesatwithMoleskininhand
sketchingouttheirlatestwork,whilstenjoyingacoffeeinacomfortablesurroundingwithgoodcompany.Artists’fondnessforcafescanbetracedbackforgenerations.Famousexamplesinclude,VanGogh’spriceless Café Terrace at Night, a lasting homagetoFrance’scaféculture,andEdwardHoppersiconicAmericancoffeehouse,Nighthawks. However,it’snotjustfamouspaintingsthatlinkartistsandcoffeeculture,butoftenamuchsimplerlink - café’s are brilliant spaces for hanging anddisplayingoriginalart.Manycafésandrestaurantsrealizethisanddisplayartworkforsaletotheirpatrons.Notonlydoesitbringtheirwallstolife,itcreatesasophisticationandambiencefortheirvenue.Theonlyproblem,itcomeswithaheftypricetag.Purchasingorleasingoriginalartworkisn’tcheap,andthealternativeisoftenbuyingthesametiredblock
mountedCinzanoprintscustomershaveseentimeandtimeagain. NoticingthisproblemwhilstservingcoffeeinaLondoncaféoneyoungMelbournian,AndrewO’Brien,sketchedouthisownideaofhowtogetmoreartintocafé’s,barsandrestaurantsandsupportmorelocalartists.AftercountlesshoursofbusinessplanninganddeadendconversationswithbanksandpotentialinvestorsinLondon,O’BriendecidedtoreturnhometoAustraliatopursuetheideawitholdfriends. “Starting a business in a foreign country on atouristVisa,isn’tthegreatestidea.Igotsweptupintheexcitementoftheidea,andfoundmyselfbrokeandsleepingonafriendscouch.Itwastimetoreturnhomeandlookatalternatives” AfterreturninghometoMelbourne,andfindingsuitablebusinesspartners,O’Brien’sideaslowlycametolifeandArtscrowd.comlaunchedonlymonthsago.Thehardworkandpersistencenowseemstobe
ARTS GUNS CROWD 4 HIRECAFÉS GAIN ACCESS TO A WORLD OF ART THANKS TO AN INNOVATIVE NEW IDEA FROM A YOUNG MELBOURNIAN.
20
‘Below the Surface’- Bambi Gordon
“It excites me to see avenuesign-uptoArtscrowdandliterallytransformthelookofthewholeplace.It’samazingwhatwellchosenartcando.”
payingoffforO’Brienandhisteam,asthefledglingartcompanyhasreceivedmuchgreaterthanexpectedinterestfromvenues,artistsandevenartistslookingforjobs.“We’vehadagreatresponse,andreallygrateful to all the venues who’ve agreedto support local artists by becoming anArtscrowdvenue.”DIGGING DEEPER, I ASK, O’BRIEN WHAT IT MEANS TO BECOME AN ARTSCROWD VENUE - HOW DOES IT ALL WORK? “The premise of Artscrowd is fairlysimple”,heexplains“Weaskvenues(Cafés)whattypeofartthey’dliketodisplay,whatprice range, how many pieces, and whatsizestheycanaccommodate.Realisticallyit’susually4or5pieces.Wethennotifyourdatabaseofartistsandtheartistsuploadtheirworkforselection.Thevenuebrowsesthrough submissions looking for theirfavouritepiecesandselectsthewinners.” The “winners” are then given anopportunity todisplay theirwork forsaleinthevenuesforaperiodof2-3months,exposing their artwork to hundreds ofpotentialbuyersduringthatperiod.“Itworksbecauseit’sbeendesignedsoeveryonewins.Artistsinstallandtakeawaythe work and keep 70% of all sales. Ourvenues retain 10% without having to doanyofthelegworkorpayanyofthecostsassociated with buying and leasing, ormanagingthetaxreceiptsandcapitalgainscomplexitiesusuallyassociatedwithsellingartwork.”
ArtistshavewelcomedtheinitiativeasArtgalleriesoftenrequestcommissionsashighas50%,andinsomecases,evenchargetheartisttodisplaytheirwork. “Wewanted tochange that,andhelpartistsgettheirworkseenbymorepeople,in more places. Too many artists I knowhaveamazingworkjustsittinginstorage.Ifit’sinstorage,itcan’tbeappreciated,anditcertainlycan’tbesold–anddon’tgetmestarted on Art holed up in self-managedsuperfunds!”O’Brien’sexcitementforartandhelpingartistsiscontagious,andhe’sexcitedaboutthefutureofthebusinessandit’spotentialto transform the look of even the mostmodestcafé’intoavibrantartspace.“Itexcitesmetoseeavenuesign-uptoArtscrowdandliterallytransformthelookofthewholeplace.It’samazingwhatwellchosenartcando.”WHEN ASKED ON HIS PLANS TO EXPAND THE BUSINESS O’BRIEN IS LESS FORTHCOMING: “We are excited by the possibility oftakingArtscrowdtoothercountriesbutit’simportantwekeepimprovingtheexperienceforbothartistandthevenueowner.Ilovegoingintoourvenuesandseeingamazingartonthewall.Itmakesmeproudtothinkwe’veplayedaroleinmakingthathappen–it’sarealbuzz.”WhilstitmaybeearlydaysforArtscrowdandO’BrienthisisanideathathasallthemakingsofarealAustraliansuccessstory,and is an exciting development for theAustraliacafé’andAustralianartindustries. www.artscrowd.com
ARTS GUNS CROWD 4 HIRE
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WHERE + WHEN?
23WARRYSTREETFORTITUDEVALLEY,QLD
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WEEKDAYS:7am-4pmSATURDAYS:8am-2pm
SUNDAYS:CLOSED
Openedduring2010,FifthBatteryisthelatestadditionfromtheGowtybrothersofBrotherEspressorepute.
FifthBatteryCoffeeRoastersishousedinaauthenticWWIINissenHutfeaturingmuralsfromSydneyartist‘Beastman’,stainedglasswindowarches,corrugutedironceilings,plywoodboxconstructionandaaniceandairyoutdooraviarydeck.
Beansareroasetdonsite(ThisisBrotherEspressocafe)usingaDiedrichIR12Roaster.Smallbatchesaresourced,securedandroastedwhichenableBrothertolaygreatfoundationsfortheircoffees.
Withafocusonregularroastingandcontinualcupping,FifthBatteryensuresthattheirblendsandsingleoriginsalwaysperformattheiroptimuminhouseandathome.
AvarietyofspecialitysingleorigincoffeesandblendsarereadilyavailableinallfourBrotherEspressostoreslocatedinandaroundBrisbane.
“Weareprettybiased,butwedobelievethathavesomeofthebestcakesandcookiesgoingaround.”saytheGowty’s.Luckilyforthem,theboy’smumisinthekitchenregularycookingupsomeofthefavouriteslikeItalianAppleCake,CarrotCakes,Blondiesandotherculinarydelights.Theyalsohaveafulllunchandbrekkiemenuwithplentyofinterestingchoices.
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27
PHOTO: Nicole Reed // www.ashotaway.com.au SIPHON AFFICIONADO: TOSHI
“It is easy to operate on account of its being X-ray transparent.”
SIPHONS ARE NOT FOR PETROL
PHOTO: Nicole Reed // www.ashotaway.com.au
Melbourneisacitythatappreciatesagoodcupofcoffee.Thepeopleherepridethemselvesonknowingwheretogetthelightestroasts,the
smoothestespressos,andthebestblends.WekidnaprecentlyarrivedforeignerswhojustwantacupofStar-buck’sbyplacingasoftbutfirmhandontheirshoulderandsaying‘No,no.Youcangetthatanywhereintheworld.CometothislittleItaliancafearoundthecorner.Theyknowmethere.No,theydon’tdomintfrappuc-cinos.Yes,Iwillpayforit.No,don’tmentionkangaroos.’
It’s fitting, then, that cafes in Melbourne should beamongthefirstplacesinAustraliatoofferthediscern-ingpalatesofitscitizenssiphonfilteredcoffee.Siphonfilteringisaprocesswithalonghistoryandalove-haterelationshipwithcoffeeaficionados.MassivelypopularinAmericaatthefirsthalfofthe20thcentury,siphonfiltersslumpedinusageandpopularityoverthecourseof the lastfiftyyears,butarevival isslowlybrewingin cafes and coffeehouses around the world – andMelbourneisnoexception,courtesyofsomededicatedbaristas.
D O N ’ T M E N T I O N K A N G A R O O S .
The workings of a siphon filter depend entirely onvacuum principles. Made mostly of glass, the basicarrangement is two chambers and a filtering tube.The first chamber holds water; the second holdsthe coffee grounds. A siphon tube connects the twoandafilterisputinplaceforgasandliquidstopass
through, purifying them. Once heat is applied tothe first chamber with the water, expanding watervapourspushthewaterupthroughthefilterandintotherawcoffee.Someofthevapoursescape,butthemajority of the heated water remains in the secondchamber, saturating the coffee grounds. The waterinthesecondchambercanreachtemperaturesofupto 98c, hotter than in other coffee brewing devices.
Afteracoupleofminutes(agoodsiphonfilterbaristawillhaveabetterideaofexactlyhowlongtogivethegrounds)theheatisremovedfromthefirstchamber,and the principles of vacuum go into effect. As theremaining water and gases heat and contract, thefreshlybrewedcoffeeissuckedbackthroughthefilterandintothefirstchamber.Theactionofthevacuumissostrongthattheoriginalgroundscansometimesbeleftdrybytheforceofthesuction.
Thefirstsiphonfilterswere ingeniousglassdevicesthatutilisedvacuumprinciples,cameoutofGermanyinthe1830s,withearlypatentsappearingforsimilarcoffee machines (the term machine being usedextremely loosely. Apparatus is perhaps the betterword) in France and England. Almost immediately,enterprisingcoffeeenthusiastsworkedondevelopingand refining the new process, a necessity as someminorglasswareexplosionswereanunfortunateside-effectof theearliestsiphonfilters.While thiswouldhave livenedupallbut thedullestofdinnerparties,someonewasinvariablylefttocleanupthemess.>
BY SIMON SMITHSON
29
>Thefirstgenerationofsiphonfiltersstackedoneglassglobeontopofanother,usingvacuumsuctiontodrawthebrewedcoffeeupandoutthroughadrip.TheFrench,alwaysonthecuttingedgeoffashionandform,cameupwithasystemthatplacedthebrewingglobesnexttoeachother.AndoncethesiphonfilterarrivedintheUnitedStates,theAmericanswerequicktoclaimitastheirownandsettoworkonmakingfurtherimprove-ments,evenasinventorsbackinEuropeweredoingthesame.WiththePyrexcompany’sdevelopmentofheatproofglass,siphonfilterstookaleapforward,andPyrexdevelopedtheirownlineofthemin1915,callingitthe‘Silex’,thenamecomingfrom,astherumourgoes,themore-than-amouthful termofa ’AsanitaryandInterestingmethodofmakinglusciouscoffee.ItiseasytooperateonaccountofitsbeingX-raytransparent.’
Fastforwardthroughthe20sand30sandstillmorevarious refinements to the design, and at the 1939World’sFairtheSilexexhibitionboastedasiphonfilterthatwassevenfoottall.Whilevariousimprovementsweremadethroughtheyears leadingup to the50s,itwasatthe20thcentury’shalfwaymarkthatsiphonfiltersbegantobesupplantedbypercolators,whichin turn were superseded by drip coffee makers.
ThemanbehindthemachineisToshi,abaristafromJapanwhohasbeeninAustraliaforapproximatelyfiveyears,drawnherebythelureoflearningmoreaboutcoffeeandallthingscoffee-related.Toshiisthemasterofthesiphon.TherearecurrentlyonlyafewplacesinAustraliathatoffersiphonfilteredcoffee–amongthemMeccainSydney,ProudMary,MarketLane(whereToshiworks)andAuctionRoominMelbourne,butthelistisgrowing.
Thebiglureofsiphon-filteredcoffeetotheconsumeristheconsistencyandtaste.Thesiphonfilteringprocessleavesthefinalproductwiththecleanconsistencyofahigh-qualitytea,somethingthat’senhancedbythefactthatonlylighter,higher-qualitybeansareusedasabase.
Following Japanese style, siphon filtered coffeeis served without milk, and as Toshi points out, ithas a refreshing flavour. ‘You have one,’ he sayswith a smile. ‘And another one. Then another one.’
Asfortheincreasingpopularityofsiphonfiltersaroundtheworld,especiallyinAmerica,wheresiphonfiltersareenjoyingaresurgence,Toshistressesthatthesedays, ‘Everyone’s trying to get specialty coffee.’ Hepointstotheinternetasafacilitatorforlowerpricesonhigh-qualityspecialtycoffeebeans, thekind thatwork so well with siphon filters in terms of taste.
For the barista, siphon filters get a little bit moretechnical, but offer more control. Baristas also getto interact with the customers on a different level,asthecustomercanseetheircoffeebeingpreparedin an eye-catching piece of apparatus that wouldlook more at home in a laboratory than in a cafe.
Whether siphon filters will return to the worldwidepopularityof theirheydayremains tobeseen.Toshihasseenforhimselfhowsuccessfultheprocessandtheproductarewithhislocalclientele,andbelievesthatitwillonlygrowinpopularityasmorepeopletasteit.Onethingisforsure–onceyou’vehadacupofsiphon-filteredcoffee,you won’t forget the taste in a hurry.
“The vacuum is so strong that the original grounds can sometimes be left dry by the force of the suction.”
30
I t’s6pmonaFridayandcaféownerEddieNasseristuckedawayinthestoreroomofhisMelbournecafé
completinghisweeklystocktakeandorderingstockfortheweekahead.Herumblesthroughthestockonhand,takingaguessattheexactingredientshe’llneedtokeephiscustomershappynextweek.
It’s a time consuming task, and one he rarely looksforwardtoo,butthisweek’salittledifferent.It’sthelastweekNasserwilluseapenandpapertorecordhisstocklevelsandorderstock,ashe’sditchingthepurchasebookinfavourofaniPad.
Nasserexplains“I’vealwayshatedstocktakeandstockordering,andhavebeendesperatetoworkouthowtomakeiteasier.OnedayIthoughtmaybethere’sanappIcanplugallmyordersorstocktakeinto.Ilookedaroundforafewweeksandcouldn’tfindanythinguseful;soItalkedtomybrotheraboutitandthemorewelookedintoit,themoresenseitmadetobuildthisourselvesandopenituptoothercafé’ownersjustlikeme.
Nasser’shunchhasledhimonanambitiousquesttobuild thissoftware,andbringhisvision to life,but ithasn’tbeeneasy.
“Ithinkwe’vespent$50,000todateontheprojectandcountlesshoursandit’sstillearlydaysbutwereallybelieveintheproduct.We’renotgoinglivetillJulysowe’vegottimetoreallytestitandtogetitright.”
Nasserisn’talonewhenitcomestolaunchingsoftwareforcafé’sandthehospitalityindustryandisencouragedby the success story of RosterPlus, an Australianrosteringcompanythathasbeenadoptedbycafés,barsandrestaurantsaroundthecountry.
RosterPluswasfoundedbyayoungGoldCoaster,AulayMacAulay,whogottheideaofanonlinerosteringsystemfromhisgirlfriend,whocontinuallycomplainedaboutherrosterwhileworkinginalocalGoldCoastcafé.
Bad rostering costs café owners a fortune, and it’ssuchanarchaicprocess.Wetook itonline,andgavemanagerstoolslikeSMSsotheycouldinstantlysend
CAFÉ 2.0 THE GROWING ROLE OF TECHNOLOGY IN AUSTRALIAN CAFES
I ’VE ALWAYS HATED STOCK TAKE
32
>therosterstotheirstaff’smobileswithoneclick.It’sthesimplicitythat’shelpedussucceed.
Nasser is betting that his app will bring the similarbenefits tocafé’ownerssaving themtime,headachesandthemistakesthataresocommonwithstockordering.
BothSmart Orders and Roster Plusarepartofawidertrend,Café2.0,atermusedtodescribetechnologythatcaféownersareusingtomaketheirliveseasierandtheircafé’smoreprofitable.
AnotherexampleisBrisbanebasedCupStart.com,whichletscaféownersinstallasimplesystemsocustomerscanpre-ordercoffee’sfromtheiriPhone.
Attheendoftheday,it’saboutmakinglifeeasierforthecaféownerandhelping thembecomemoreprofitablewithgoodtechnologyproducts.It’saboutgivingpeopletherighttools,therightsoftwareandtherightsupport.
So, whilst it may be early days for Nasser and SmartOrders, as technology becomes ever more importanttobothcafecustomersandour industry,thisCafé2.0businesscouldbearealwinnerforbothNasserandhisclients.
VISIT ANY OF THESE CAFÉ 2.0 WEBSITES.
STOCK-TAKEANDSTOCKORDERINGWWW.SMARTORDERS.COM.AUROSTERINGWWW.ROSTERPLUS.COM.AUPRE-ORDERSWWW.CUPSTART.COM
33
George St
North Quay
Roma St
Albert St
Grey St
Ann StTu
rbot S
t
Elizabeth St
Winner of the 2008 Café of the Year and rated as one of the 5 best cafes in Australia by GQ Magazine, Alen’s Espresso is a small
family business with many years experience in the coffee & beverage industry. They are well aware that success depends entirely upon customer satisfaction and confidence in their product and so always ensure an exceptional coffee & enticing european treats. They regard their customers with warmth & respect, treat staff as family and hold true the motto that it’s not just another coffee at Alen’s Espresso.
420 GEORGE ST BRISBANE QLD 4000MON-FRI: 6am - 4pmSAT/SUN: CLOSEDt: (07) 3236 3742 e: [email protected] www.alensespresso.com.au
BEANS: ALEN’SESPRESSO
PREP: LAMARZOCCOESPRESSO
SWEETNESS: EQUAL
34
Fountain St
McEvoy St
Wyndham
St
Wyndham
St
Botany R
d
Henderson Rd
Copeland St
Mitc
hell
Rd
Don Campos is the second company-owned Campos store in Sydney (with the company’s flagship store located in Newtown) and it serves
only the finest coffee of the highest quality. Set in a renovated warehouse, the mix of concrete and wood gives the café a trendy atmosphere and there is a tasty range of sweet delights to have with your coffee. The daily specials written on a ream of butcher’s paper hanging on the wall adds a quirky touch. Some of the big stand-out features are the Siphon Bar (Sydney’s first!) that serves only select grand cru Single Origin coffees, as well as a specially modified Slayer Espresso machine. The baristas are all trained in specialty coffee and really make the place come alive.
SHOP G1, 21 FOUNTAIN STALEXANDRIA NSW 2015
t: (02) 9690 0090MON – FRI 6:30am - 3:30pm
SAT & SUN 8:00am – 4:30pmwww.camposcoffee.com
BEANS: CAMPOS
PREP: SLAYERESPRESSO
SWEETNESS: EQUAL
>FormoreCafesWeLovevisit www.clubequal.com/clubcoffee or twitter: @clubequal_anz
35
TELL US A BIT ABOUT YOUR BACKGROUND AS A BARISTA:
I started at the age of 18 at a café in my local shopping centre In
Melbourne.I moved to the city 4 years ago to improve my efficiency in
making a perfect cup of coffee.
WHAT DO YOU LIKE ABOUT WORKING AS A BARISTA?
Knowing that I can make a person’s day by giving them a complete coffee
experience.
WHAT IS YOUR SIGNATURE DRINK? Flat white
TELL US A BIT ABOUT YOUR CAFÉ: Paris End Café is a warm and bright
café located at the top of Collins St, Melbourne. A large variety of hot
fresh foods is available for early lunch and we also specialise in corpo-
rate catering. We use Veneziano coffee. The spectrum of flavours ranges
from dark, chocolatey and brooding to zesty, fruity and playful. Our blend,
Forza is a dark milk chocolate orange - caramelised orange citrus with a
dominant dark cocoa finish.
COFFEE TRENDS YOU RECOMMEND PEOPLE SHOULD TRY? I think
everybody should try Greek/Turkish coffee.
WHAT ARE YOUR PLANS FOR THE FUTURE? I would love to open a café
in the city, which has a 1950’s feel to it.
HAVE YOU EVER COMPETED? No
WHAT COFFEE DO YOU DRINK? At 6:30am I’m ready to pour a short
macchiato for myself.
WHAT IS IT YOU ENJOY ABOUT THE COFFEE INDUSTRY? Everyday is an
adventure. Not knowing who I will bump into today and that I’m going to
start that person’s day off with a great coffee.
WHAT IS THE KEY TO A GOOD COFFEE? The perfect bean.
PARIS END CAFÉ 20 Collins Street
Melbourne VIC 3000t. (03) 9654 6138
WHERE?
36
>Formorebaristaprofilessee www.clubequal.com/clubcoffee
DI BELLA COFFEE ROASTING
WAREHOUSE 2/50 Holt Street
Surry Hills NSW 2010t. (02) 9699 3945
TELL US A BIT ABOUT YOUR BACKGROUND AS A BARISTA:
I started in my hometown in Queensland at a café/roastery called Sexie
Coffie before I moved to Brisbane to start with Di Bella and I’m now in
the Sydney Roasting warehouse.
WHAT DO YOU LIKE ABOUT WORKING AS A BARISTA?
Constantly learning.
WHAT IS YOUR SIGNATURE DRINK? Long Black
TELL US A BIT ABOUT YOUR CAFÉ: Di Bella Roasting Warehouse is the
ultimate coffee experience with in-house roasting. Over 14 Blends and
Single Origins are on offer and we also have a killer breakfast and lunch
menu!
COFFEE TRENDS YOU RECOMMEND PEOPLE SHOULD TRY? Definitely
cold drip and Areopress!
WHAT ARE YOUR PLANS FOR THE FUTURE?I would love to eventually
open my own waste-free espresso bar.
HAVE YOU EVER COMPETED? No
WHAT COFFEE DO YOU DRINK? Long Black
WHAT IS IT YOU ENJOY ABOUT THE COFFEE INDUSTRY? The fast-paced
environment, learning and meeting new people.
WHAT IS THE KEY TO A GOOD COFFEE? Knowledge and the quality of
the beans being used are both crucial for a good coffee.
WHERE?
37
Asfarascoffeebrandsgo,thenameDimattinaisoneofthefirst
andmostwellknowninthecountry.Withhumblebeginningsin
Melbournetheyhaverecentlyexpandedtheiroperationoutwestwiththe
effervescentSimonheadinguptheoperationandtakingqualitycoffeetothe
‘sandgropers’.
Well,it’snotthat‘recent’,asithasbeenoveradecadesincetheoperation
expandedoutwest.But,consideringit’sbeenhalfacenturysincetheybegan
roastinginMelbourne,thispartofthebusinessisstillinitsinfancy.
DimattinaCoffeeishiddenawayinindustrialOsborneParkwherethey
havetheirroasteryandshowroom/cafewithanalluringdisplayofespresso
machines,grindersandcoffeeparaphernalia.
Tryingtobeallthingstoallpeople,andprovidingacompleteserviceand
coffeesolution.
Thewordhasspreadaboutthishiddengemandtheplaceisusuallybustling
withpunterseagerlyseekingtheirdailycaffeinehitorsealingadealovera
coffee,andwhatadestinationitis!
BEANS: DIMATTINAPREP: LAMARZOCCOESPRESSO
3/19 COLLINGWOOD STREET OSBORNE PARK WA 6017
t. 9244 9377www.dimattinacoffee.com.au
WEEKDAYS:7.30am-5pmSATURDAYS:8.30am-12.30pm
DIMATTINA
WHERE + WHEN?
38
Comfortableseatingtolingeroraquicktakewayitisalwaysservedwith
asmilefromthefriendlyDimattinateam.
Tothemit’sallaboutcustomerserviceandaftersolonginhospitalityit
comesassecondnature,everycustomeristreatedasamemberofthe
family.
ThetraditionalItalianstyleofroastingandrichcollectionofcoffeeblends
arefullofcharacterandflavourshowcasingtheartisanroastingskillsof
generationsofmasterroasterswhocontinuetomakeDimattinaCoffeea
trueexperienceeachandeverytime.
DID YOU KNOW?
The Dimattina family were one of the first
families to roast coffee in Melbourne. Their
original brand was the iconic MOCOPAN
Even though they are considered one of the BIG ONES as far as
coffee goes, the business is still family owned and operated to this
day...
Scarborough Beach Rd
Hutton St
King Edward Rd
Collingwood StHector St W
est
Mitchell Freeway
Hutton St
Latte Art: Kaya McCarthy WA Latte Art champ
39
WHERE + WHEN?
Avoc
a St
Bot
any
StAnzac P
arade
Rainbow St
Rainbow St
Baker St
High St
Coogee Bay Rd
Promoting a community of cafes that care for their customer by serving the best natural products.
ROYAL HOSPITAL FOR WOMEN,
BARKER ST RANDWICK, NSW 2031t: 9326 5246
MON - THURS 6.30AM - 7.00PMFRIDAY 6.30AM - 6.30PM
SATURDAY 6.30AM - 5.30PMSUNDAY 6.30AM - 5.00PM
Windscreens cafe first opened its doors in 1998, named afterWindscreensO’BrienwhodonatedmoneytotheRoyalHospitalfor
Women.Thecafeopenedwiththeintentionofprovidingqualitycoffeeandahealthyrangeoffoodtothehospital-unusualinahospitalatmosphere!Withanextensivesandwichbarandawiderangeoffreshlymadepastasandsaladsthereisalwayssomethingtosatisfyyourcravings.Forthosewhopreferasweettreatthereisaeverchangingcakeandmuffinselectionorfreshfruitsaladandyoghurts. Thebaristasatwindscreensarewelltrainedandpassionate,alwayspushingthemselvestoprovidethecustomerswiththebestcoffeepossible.WindscreensCafeusesbothVenezianoForzaandBellablend.
WINDSCREENS
BEANS: VENEZIANOFORZA&BELLAPREP: SYNCHROESPRESSO
40
Promoting a community of cafes that care for their customer by serving the best natural products.
Featured cafe Mileto on chapel
Originally from Korumburra in South Gippsland, Laura and Pepe ‘Mr Fix it’ Mileto moved to Melbourne six years ago to operate a deli. Three years later Mileto’s was re-vamped into a comfy, ‘home style’ rustic family run cafe, specialising in traditional Italian bites. Laura was kind enough to tell us a little about her cafes philosophy.
Can you tell me a little about your business?
The space began its life as a butchery, deli and fruit shop sixty years ago. Six years ago we took over and opened a Deli selling cold cut meats and ready-to-serve foods such as cheeses and salads. Every once in a while our clients would ask us for something a little extra. It started with Minestrone soup, then Panini and snowballed from there.
In our third year we saw an opportunity to expand, and so one Christmas we renovated and Mileto’s cafe was born.
What do you think are the importance of health foods in your business?
Whole, healthy foods in our business are extremely important not only because our customers demand fresh ingredients, but because it is something that we grew up with while living on a farm.
We serve fresh organic foods and we make all our own gluten free and spelt breads, except for croissants. In summer we have a large selection of fresh, crispy salads and in winter we have a diverse soup list.
What’s Mileto’s philosophy towards wellness?
Restaurants and cafes here in Chapel Street is don’t provide wholesome healthy take away foods, which I find strange. That’s why customers that come to Mileto’s have the option of taking away anything that’s on the menu.We also cook from the heart and only use the freshest ingredients. We don’t ‘ever’ buy commercial, instead we source all our ingredients from the farmers market and get our veggie burgers and falafels freshly made.
I always source fresh whole foods and create classic Italian meals that are simple and tasty, and I wouldn’t serve anyone food that I wouldn’t eat myself. I believe it is this philosophy that keeps our clients coming back over and over again.
Mileto’s132 Chapel Street, Windsor(03) 9510 2241HoursMon–Fri 7am–7pmSat–Sun 8am–5pm
The Emergence of the Health Beverage RevolutionI remember walking into my local cafe when I was a teenager, in the late eighties, and opening the door to the drink fridge tucked obscurely to one side of the wall. Back then the fridges were one door affairs that offered about fifteen different drinks: chocolate, full cream or strawberry milk, Coke, Lemonade, Fanta, Tonic and Solo soft drinks and pineapple, orange, apple and tomato juice. If you were lucky you would come across the odd Dr Pepper or Cherry Cola.
In winter all that was on offer was a simple one bean coffee with milk and sugar, or a hot chocolate. If tea was your fancy there was Earl Grey, English breakfast and, just maybe, peppermint tea.
Back then the choice was easy because I had no idea about health, but if I did would I have chosen the healthy alternative? The answer to this question today lies in the sheer number of healthy drinks and alternatives now available; demanded by health conscious consumers who are, after all, the driving factor behind the beverage market.
For example, the other day I walked into a cafe and practically the whole of one wall was taken over by the drinks fridge. It was a four door behemoth crammed with glossy promotional adverts, flashing lights and over sixty different drinks—a visual extravaganza for the senses.
There were energy drinks with strange names like Boo Koo, Killer Buzz, PimpJuice and Rip It. There were also soft drinks like Sarsaparilla, Appletiser, Passiona, Ginger Beer and alternatives like Coke Zero, Vanilla coke, Diet coke and Pepsi’s new ‘RAW’ made with natural ingredients.
There were at least twenty strange exotic organic juice blends, from Phoenix and Nudie, that contained Pomegranate, Acai berry, Feijoa, Guava and Mango Passion with Ginger. Unusual dairy blends like Honeycomb, Blue Heaven and Egg Flip, and Yakult acidophilus shots, also jostled for my attention.
Then there were other colourful hybrid drinks with built in herbs and vitamins and a plethora of bottled waters on offer! If someone had told me they were selling water fifteen years ago, I would have laughed at them. Not anymore.
Behind the counter lay the hot beverage selection: five different beans and ten exotic herbal teas including chai. Sides included soya, rice, almond or oat milk as well as white, brown or organic sugar, artificial sweeteners and Natvia—a truly natural alternative..
Health is the new black! So next time your eyes water with the colourful and abundant beverages choices on offer by your sales rep, or corner cafe, remember that the number of healthy drinks and alternatives available today have come about because of customer demand. The health conscious consumers are, after all, the driving factor behind the beverage market.
Give them the choice and they’ll thank you for it.
42
Featured cafe Mileto on chapel
Originally from Korumburra in South Gippsland, Laura and Pepe ‘Mr Fix it’ Mileto moved to Melbourne six years ago to operate a deli. Three years later Mileto’s was re-vamped into a comfy, ‘home style’ rustic family run cafe, specialising in traditional Italian bites. Laura was kind enough to tell us a little about her cafes philosophy.
Can you tell me a little about your business?
The space began its life as a butchery, deli and fruit shop sixty years ago. Six years ago we took over and opened a Deli selling cold cut meats and ready-to-serve foods such as cheeses and salads. Every once in a while our clients would ask us for something a little extra. It started with Minestrone soup, then Panini and snowballed from there.
In our third year we saw an opportunity to expand, and so one Christmas we renovated and Mileto’s cafe was born.
What do you think are the importance of health foods in your business?
Whole, healthy foods in our business are extremely important not only because our customers demand fresh ingredients, but because it is something that we grew up with while living on a farm.
We serve fresh organic foods and we make all our own gluten free and spelt breads, except for croissants. In summer we have a large selection of fresh, crispy salads and in winter we have a diverse soup list.
What’s Mileto’s philosophy towards wellness?
Restaurants and cafes here in Chapel Street is don’t provide wholesome healthy take away foods, which I find strange. That’s why customers that come to Mileto’s have the option of taking away anything that’s on the menu.We also cook from the heart and only use the freshest ingredients. We don’t ‘ever’ buy commercial, instead we source all our ingredients from the farmers market and get our veggie burgers and falafels freshly made.
I always source fresh whole foods and create classic Italian meals that are simple and tasty, and I wouldn’t serve anyone food that I wouldn’t eat myself. I believe it is this philosophy that keeps our clients coming back over and over again.
Mileto’s132 Chapel Street, Windsor(03) 9510 2241HoursMon–Fri 7am–7pmSat–Sun 8am–5pm
The Emergence of the Health Beverage RevolutionI remember walking into my local cafe when I was a teenager, in the late eighties, and opening the door to the drink fridge tucked obscurely to one side of the wall. Back then the fridges were one door affairs that offered about fifteen different drinks: chocolate, full cream or strawberry milk, Coke, Lemonade, Fanta, Tonic and Solo soft drinks and pineapple, orange, apple and tomato juice. If you were lucky you would come across the odd Dr Pepper or Cherry Cola.
In winter all that was on offer was a simple one bean coffee with milk and sugar, or a hot chocolate. If tea was your fancy there was Earl Grey, English breakfast and, just maybe, peppermint tea.
Back then the choice was easy because I had no idea about health, but if I did would I have chosen the healthy alternative? The answer to this question today lies in the sheer number of healthy drinks and alternatives now available; demanded by health conscious consumers who are, after all, the driving factor behind the beverage market.
For example, the other day I walked into a cafe and practically the whole of one wall was taken over by the drinks fridge. It was a four door behemoth crammed with glossy promotional adverts, flashing lights and over sixty different drinks—a visual extravaganza for the senses.
There were energy drinks with strange names like Boo Koo, Killer Buzz, PimpJuice and Rip It. There were also soft drinks like Sarsaparilla, Appletiser, Passiona, Ginger Beer and alternatives like Coke Zero, Vanilla coke, Diet coke and Pepsi’s new ‘RAW’ made with natural ingredients.
There were at least twenty strange exotic organic juice blends, from Phoenix and Nudie, that contained Pomegranate, Acai berry, Feijoa, Guava and Mango Passion with Ginger. Unusual dairy blends like Honeycomb, Blue Heaven and Egg Flip, and Yakult acidophilus shots, also jostled for my attention.
Then there were other colourful hybrid drinks with built in herbs and vitamins and a plethora of bottled waters on offer! If someone had told me they were selling water fifteen years ago, I would have laughed at them. Not anymore.
Behind the counter lay the hot beverage selection: five different beans and ten exotic herbal teas including chai. Sides included soya, rice, almond or oat milk as well as white, brown or organic sugar, artificial sweeteners and Natvia—a truly natural alternative..
Health is the new black! So next time your eyes water with the colourful and abundant beverages choices on offer by your sales rep, or corner cafe, remember that the number of healthy drinks and alternatives available today have come about because of customer demand. The health conscious consumers are, after all, the driving factor behind the beverage market.
Give them the choice and they’ll thank you for it.
For more information on the benefits of Natvia, visit Natvialand at www.natvia.com.au
44
For more information on the benefits of Natvia, visit Natvialand at www.natvia.com.au
Health Trends in Cafe Industry: Give Your Customers The Gift of Health It’s no secret that Cancer, Cardiovascular disease and Diabetes are Australia’s leading causes of death. More alarming is the fact that three in five adults were either overweight or obese in 2007–08 (Australian Institute of Health and Welfare, media release, 23 Jun 2010.) These haunting statistics stem from inadequacies in a number of areas including our national health education, lack of exercise awareness and last but not least—the foods we eat.
The great news is Australians have become more health conscious, and there is a growing awareness of health food alternatives. Organic stores and cafes are appearing everywhere with menus sporting “vegetarian and vegan free”, “fat free”, “gluten free” and “organic” products, and this new revolution in health and wellbeing shows no signs of slowing down, in fact Australia’s wellness conscience is growing.
In cafes the wellness revolution has taken hold of many customers
who are now demanding market fresh—organic—produce, eco friendly ingredients, natural energy drinks, fair trade coffee, decaf and dairy alternatives. Laura Mileto of Mileto cafe in South Yarra has seen this trend grow exponentially and she sums it up beautifully, ‘locals come to our cafe for fresh produce and meals cooked from the heart, and on most days we don’t even sell milk for our coffees—now it’s all about soya milk.’
A meal prepared with heart and conscience is the key to keeping health and happy customers, and as a cafe owner the old adage ‘the customer is always right’ holds sway more than ever. As cafe owners we are at the forefront of the health revolution, and we have a unique opportunity to make a difference, not only to the lives of our customers and our local communities, but to the very wellness psychology of Australia.Help your customers don their wellness armour and lance cancer, cardiovascular disease, diabetes and the dragon ‘obesity,’ by simply listening to your customers, preparing fresh wholesome foods and preparing health conscious meals. Be an ambassador of wellness and give something back to your community.
Remember a healthy customer is a happy customer.
45
Find out more about joining this great community at www.cafesthatcare.com.au
or email us @ [email protected]
Find out more about joining this great community at www.cafesthatcare.com.au
or email us @ [email protected]
w w w. c o n t a i n s c a f f e i n e . c o m . a u
ART
BY Z
ACH
JOH
NSE
N
@ w
ww
.zen
viro
nmen
ts.co
m
Dear Kindred Spirit,I know you love tea, so I am bursting to
tell you – I have created a special new tea.
It is loose leaf and packed into luxurious silky pods.
It started with a passion. I introduced myself to passers-by and asked them to
share their tea-drinking stories.
Then I travelled to Sri Lanka, with 14kg of Australian Mountain Pepper
and Lemon Myrtle, away from my darling husband and little Sienna, to source and blend the teas, staying at
the Galle Face Hotel, just as my mother had 50 years earlier.
It’s only tea, I know. But small things can make a difference. And my aim is to create an experience that does in its small
way add something special to your day.
I would love you to try my tea. Enjoy it at your favourite local café or visit me at
www.madameflavour.com/specialsample for your free sample.*
Yours truly,
*I have samples to give to the first 1000 kindred spirits who respond.
More active cancer- fighting antioxi-dants!
Very little processing Guaranteed
not to taste like medicine.
no fermentation
WHITE IS THE NEW GREEN?
So what the hell is White Tea, isn’t it just black
tea with milk? Not quite blossoms!
Well, just like those other teas, white tea come from the Camellia sinensis plant, nothing too exciting there. The difference is that the leaves
are picked and harvested before they open fully, when the buds are still covered by fine white hair,
hence the name. White tea is scarcer than the other traditional teas, hence the price.
White tea is similar to green tea, in that it’s undergone very little processing and no
fermentation. But there are some differences, firstly in the taste. Most green teas have a
distinctive ‘grassy’ taste to them, but white tea does not. The flavour is described as light, and
sweet. You should steep white tea in water that is below the boiling point in order to not burn it.
It is very delicate and refined and thus must be treated that way.
If you are drinking tea for your health, you may want to consider white teas. There is considerably less caffeine in white tea than the other varieties (15mg per serving, compared to 40mg for black
tea, and 20mg for green). Some studies have also shown that white tea contains more active
cancer-fighting antioxidants than green tea.
So even though it has little or negligible amounts of caffeine, white tea is certainly a cool alternative
that is making the other teas green with envy.
48
Dear Kindred Spirit,I know you love tea, so I am bursting to
tell you – I have created a special new tea.
It is loose leaf and packed into luxurious silky pods.
It started with a passion. I introduced myself to passers-by and asked them to
share their tea-drinking stories.
Then I travelled to Sri Lanka, with 14kg of Australian Mountain Pepper
and Lemon Myrtle, away from my darling husband and little Sienna, to source and blend the teas, staying at
the Galle Face Hotel, just as my mother had 50 years earlier.
It’s only tea, I know. But small things can make a difference. And my aim is to create an experience that does in its small
way add something special to your day.
I would love you to try my tea. Enjoy it at your favourite local café or visit me at
www.madameflavour.com/specialsample for your free sample.*
Yours truly,
*I have samples to give to the first 1000 kindred spirits who respond.
More active cancer- fighting antioxi-dants!
Places to enjoy tea with cake...
1 Blue Dish – 326 Highett Rd, Highett VIC2 Maison Ama Lurra - 123 Howard St, North Melbourne, VIC3 Cafe Pompidou - 48 Alfred Street, Milsons Point, NSW4 The Victoria Room - 536 Crown Street, Surry Hills NSW5 Costa Noosa Espresso - 26 Duke St, Noosa QLD
~Top 5~
WHITE= THE NEW BLACK.
51
GREAT CHOCOLATE ATTACKS ALL YOUR SENSES IN THE MOST SENSUOUS WAY
ChocSection
L ET’SBEHONEST-I’mnotaprofessionalbakeror pastry chef. That’ll be blindingly obvioustoanyonewho’svisitedmyblog!Istartedout
as a theoretical physicist, moonlighting as a baker,bakingforfamily,universityfriendsandcolleaguesasacreativeoutletwhileIworkedonmythesis.Theywereallveryobliging.Asyoudo,Isoldoutandjoinedthecorporateworldbutkeptupthebaking,tothedetrimentofthewaistlinesofsomeofmycolleagues.
Inthepast,IhavecontributedtotheAgeEpicurewithmyownbakingcolumnandhavebeenfortunateenoughtohavesomeofmyrecipespublishedinanumberofcookbooks,asacontributor.Ialsohadmyownbusinessmakingspecialoccasioncakesandsupplyingcafeswithcookiesandcakesforafewyears.Iblamemyaunt.Shegavememyfirstpaidgig,blessher.Ialsopostedquiteprolificallyononlinerecipenewsgroupsbeforethegoldenageoftheblogosphere. Thatwasalongtimeago...
Ihavehadapassionforbaking,patisserie,andespeciallychocolateallmylife.Istartedbakingwithmymother,
asachild,andneverlookedback.It’sbothanoutletforcreativeexpressionandthemoretechnicalaspectsappeal to the scientist within. For me, the processofcreatingarecipe,whetherit’sasimpledessert,amulti-layeredextravaganza,orafilledchocolate,isverysimilartocomposingmusic,whereonehastoconsideralltheelementsandhowtheyfittogether…flavours,textures,aromasarealotlikenotes.Youdon’twantanydiscordantnotes.
IstartedChocolateChilliMangoinOctober2010asawaytodocumentandsharerecipeswithfamily,friends,andotherswholovebaking,patisserieandchocolateasIdo.Ialsomissedwritingaboutfoodandsharingrecipes,ideasandexperienceswithlike-mindedindi-vidualsandgroups. It’smostlywickeddessertsandbakedgoodsbuttherearequiteafewhealthyrecipesintheretoo.Forme,sharingfoodandrecipesisanactoflovethatrewardsboththegiverandreceiveralike.That’snevertruerthanwhenchocolateisinvolved.Wheredoestheloveofchocolateoriginate?I’mnottalking about the craving for sugar and fat that’s
VIVIANE BUZZI, SELF CONFESSED CHOCOHOLIC FROM GASTRONOMICAL FOOD BLOG, CHOCOLATECHILLIMANGO.COM TALKS CANDIDLY ABOUT HER ADDICTION AND WHERE SHE WOULD GO TO GET A GUARANTEED TOP SHELF CHOCOLATE FIX.
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ChocSection
responsibleforaloveofmilkchocolateandcandybars.Imeanthekindofobsessivepassionthatmakesyoudreamobsessivelyaboutcacaogrowingregions,beanvarieties,artisanchocolatiers,andtrackingdownnewproductsallovertheworld.NottomentionissuesofFairTrade,whichisimportant.Ican’timagineadaywithoutchocolate. Ican’trememberthelasttimeIspentawholedaywithoutatleastoneortwosquaresofchocolate.I’mprettysureit’sgeneticanddefinitelyfrommyfather’ssideofthefamily. Theydon’tcareabout dessert, candy, or cake. Place a bar of darkbittersweet goodness in front of them and the lastpiececouldstartamajorfamilyfeud.Fortherecord,I’dwin.I’vepolevaultedovertheircombinedloveofcacao.Ihavechocolatestashedineveryroomofthehouse.Ohyes,IhavebagsofValrhonacouvertureinthewardrobeinmybedroomandoffice.TechnicallyIalsohavechocolateinthebathroom–cacaobodyscrubs,cacaobutterlipbalms,handsoaps…
Greatchocolateattacksallyoursenses in themostsensuousway.There’snothinglikestandingoverabowlofmeltingchocolateandinhalingitsrich,wonderfularomas.Betterthantherapyforstress.Cheapertoo.Weallknownowthatit’snotjustgoodforthesoul,butalsodoesourbodiesgood,withallthoseantioxidantsandhearthealthycompounds.
My TOP chocolate experience destinations... Therearegreatartisanchocolatiersspreadaroundtheglobe,butifIhadtopickonedestination,itwouldbeFrance.Paris.Thereissuchaconcentrationofgreatchocolateexperiencestobehadthere.IfyouwanttoplanyourownParischocolatetour,thissiteiscomprehensiveandIhighlyrecommenditasareference:http://www.chocoparis.com/
CURRENT FAVOURITES? TOOMANYTOLISTBUTTHEONESI’MUSINGALOTATTHEMOMENT:
AMEDEI (ITALIAN) –almostanythingtheymake,butespeciallytherarePorcellanafromVenezuela.It’smadefromararedelicatevarietyofcriollobean.Eachbatchislimitedandeachbarhasaserialnumber.They’requiteserious.Butit’snotpretentious.Itreallyisdivine.
MICHEL CLUIZEL (FRENCH)–allthedarkvarietiesbutespeciallytheVilaGracinda
VALRHONA (FRENCH)–I’mlovingtheAraguaniandCoeurdeGuanajacouvertureforpatisseriePACARI rawchocolateandrawcacao–wonderfullyintense
Unfortunately,whilethingsarechangingslowly,it’sstilldifficulttogetsomeofthegreatchocolatesthatareavailableoverseas,hereinAustralia.Butthemorepeopledemandthem,thegreaterthechancethingswillchangemorerapidly.PLEASE.
CAN’T BE BOTHERED? Lindt70%and85%Excellenceplainvarietiesfromthesupermarketareprettygoodtoo.
4 F A V O U R E D W O R L D C H O C O L A T E S
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2
3
4
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T iramisù is a classic Italian dessert that hailsfrom the Veneto region, specifically the townofTreviso,northeastofVenice.Itisarelatively
moderndessertbuthasitsrootsinaverytraditionalVenetotreatthatwasjustatypeofzabaglionemadebybeatinganeggwithMarsalaandusuallyservedwithanespressoandbiscuitsinthemorningasapick-me-up.ItstartedoutasTirameSù,whichisVenetiandialectforpickmeup.IremembermygrandmotherbeatingeggswithMarsalainthemorningsformyfatherbecause,byherstandards,hewaswaytoothinandcouldn’tpossiblyfaceahardday’sworkwithoutit.Icanvouchforthefactthatitcertainlygotyougoing!Thisisawonderfuldessertandsoeasytomake.Make it the day or night before you intend to serveit so that it has time for the flavours to develop.Aswithallthings,thereisadifferencebetweenagoodtiramisuandatrulysublimetiramisùexperience.Usegoodqualityingredients–asweet,chocolatycoffeewithlowacidity,goodqualitysavoiardi(spongefinger
MAKE THIS KILLER TIRAMISU. Piece of cake & serves 6
INGREDIENTS•200gramsmascarpone*•100gramsdoublecream(min.50%milkfat)•3eggyolks•2teaspoonspurevanillabeanpasteorscrapetheseedsfromavanillabean•3tablespoonssugar•30millilitreswater•2eggwhites•12savoiardibiscuits•400millilitresstrongespressocoffee,freshlybrewed•100millilitresMarsala•unsweetenedcocoaorgratedchocolate(70%cacaosolidsorgreater)*Mascarponevariesalotdependingonthebrandandsometimesthetimeofyear.Somevarietieshaveaverystrongcheesyflavourthatnoteveryoneappreciates.So,Iuseacombinationofmas-carponeanddoublecreamtotoneitdown.Idothismoreoftenthannot,withspectacularresults.Don’tuseordinarywhippingcream,asitneedstohavethesameconsistencyasthemascar-poneforthemascarponecreamtohaveenoughbody.Use300gramsofmascarponeandomitthecreamifyourmascarponehasamilderflavour.
INSTRUCTIONS•PourthecoffeeintoadishandaddthebrandyandMarsala.Setasidetocoolcompletelywhileyoumakethecream.Whipthemascarpone,sugar,eggyolks,andvanillaonmediumspeeduntilitisreallylight.•Placethewaterandsugarintoasaucepanoveralowheatuntilthesugardissolves.Raisetheheatandletthesyrupcometo115°C.Whilethesyrupisontheheat,whiptheeggwhitesuntilstiffpeaksform.Whenthesyrupisready,pouritinaslowsteadystreamintotheeggwhites,asyoucontinuetowhipthemonamediumtohigh-speed.Keepwhiskingthemeringueuntilglossy,stiffandthesidesofthebowlhavecooledtojustwarm.Gentlyfoldthemeringueintothemascarponemixture.Thetextureshouldbemousse-like.•Oneatatime,quicklyandcarefullydipthesavoiardiintothecoffeeandturnoveruntilwellsoaked.Gentlyliftthemoutandplacesidebysideinadishoronaservingplate.Youwillneedsixsavoiardiforeachlayer.Takecarewhenliftingthebiscuitssothattheydon’tbreak.Iusetwolargeforksoraflatbladedspatulaforthis.Followwithalayerofthemascarponecream.Repeatwithanotherlayerofsavoiardiandtopwiththeremainingmascarponecream.•Refrigerateforatleastfourhoursorovernighttoallowtheflavourstodevelop.•Beforeserving,liberallysiftsomeunsweetenedcocoaoverthetoporcoverthetopwithgrateddarkchocolate.
Andthereyouhaveit…atrueclassic…plusIscatterafewcoffeebeansoverthetop.Whynot?
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EXCLUSIVELY AVAILABLE FROM CRIVELLI FINE COFFEE
2004 Espresso Class Gold Medal
‘Black Gold’
2004 Plunger Class Bronze Medal‘Italian Style’
2003 Plunger Class Silver Medal
‘Australian Style’
2003 Cappuccino Class Silver Medal
‘DC Originale’
2003 Cappuccino Class Gold Medal
‘Crivelli Club’
2002 Cappuccino Class Gold Medal
‘Blend 221’
2002 Cappuccino Class Silver Medal
‘Superior’
2002 Plunger Class Silver Medal ‘Mocha Mild’
2002 Plunger Class Silver Medal
‘Moreland Blend’
2005 Plunger Class Bronze medal ‘Master’s Choice’
2006 Cappuccino Class Bronze medal
‘Connoisseur’
2009 Cappuccino Class Silver Medal ‘Crivelli Cappuccino
Organic’
Sydney Royal Coffee Competition.
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TEN YEARS AGO, YOU WOULD NEVER HAVE SEEN ANYONE USING ANY SORT OF COMPUTERISED DEVICE WITH THEIR MORNING DOSE OF CAFFEINE. THAT SAID, TEN YEARS AGO YOU MAY HAVE STRUGGLED TO EVEN GET A DECENT COFFEE! SO LOTS HAS CHANGED FOR THE BETTER, BUT ONE QUESTION REMAINS - WITH ALL THIS CHOICE WHICH DEVICE SUITS ME?
Ifyouwanttobeincludedinthisgrowingtrend,youneedtogetyourselfanetbook/notebook/laptop/tabletipad2typething. So, thatestablished,what is thebestdeviceforyou?Youhavetotake intoaccounttheprice,size,andperformance.Withsomanychoicesandcombinations,howdoyouknowwhattosplashyourhardearnedon?Consider the following fourpointsandyou’llbewellonyourway tosurfing thewebwith yournext latte.1. WHAT DO YOU NEED IT FOR?Tobeabletounderstandwhatsortofdeviceyourequire,youhavetounderstandyourneedsanddeterminetheprimaryuseofit.AreyougoingtohaveitpluggedintoawallandanothermonitoranduseitasyourdesktopPCreplacement?Areyougoingtouseitduringyourcommutetoworkonpublictransport?Areyougoingtouseittotakenotesduringlectures?Areyougoingtouseitonlyforwork?Areyougoingtouseittoplaygames,orwillitbeacombinationoftheabovereasons?Whatyouaregoingtouseitforshouldgovernwhatyoushouldget.2. SIZE AND WEIGHTThefirstthingtolookoutforisthesizeandweight.A10-innetbookweighsjustover1kgsoitisextremelyportableandveryeasytouseinsmallplacessuchasbuses,cars,andevenlecturetheatres.Itisgreatforcasualwebbrowsing,checkingemailandjottingdownnotes.If10inchesisabitsmallforyou,oryoudonotrequireusingitinsmallareas,a15-inchlaptop’sisyournextbestalternative.Thelargeryougo,themoreawkwarditcanbecarryingitwithyou,sojustkeepthatinmind.3. PERFORMANCEAfteryoudeterminethesizeyouwant,youthenhavetolookatperformance.Generally,alargersizedlaptophasabettercost/performanceratiothanasmallersizelaptop.Ifyouplantoplaygamesordovideoediting,youwillneedalaptopwiththelatesttechnology.Nevertheless,ifitisonlyforwork,orwebbrowsing,alaptop,youcanaffordtocutbackonperformance,whichwillalsoreducethecost.4. $ COSTTheothermajorfactorthatcomesintoplayiscost.Laptoppricesrangefrom$200tomorethan$5000.Youcanpickupa10-inchnetbookunder$500,and15-inchlaptopsrangebetween$700and$2000.Themainfactorofcostiswhatisinside;followedbysize.Lookforonethatsuitsyour needs.
LOOKING FOR A DIGITAL CAFE COMPANION? WORDS: MR JACK COLA - SELF PROFESSED INTERNET NERD. WWW.JACKCOLA.ORG
Would a cheap netbook do?
Wifi?
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Do I want my work to follow me?
All i want to do is check facebook...
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LAVAZZA MOCHA MARTINI
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Addicted to caffeine?We’ve got barista, waiting, hospitality and cafe jobs to make you smile.
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BLK OUT Caffeinated events and happenings: Melbourne
Addicted to caffeine?We’ve got barista, waiting, hospitality and cafe jobs to make you smile.
Visit CoffeeJobs.com to find your next job. Huzzah!
Attention cafe owners! Need staff? Save 60% on unlimited job posting until September 2011. Use the coupon code ShortBlk. Visit www.coffeejobs.com/short-blk for more info!
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PHO
TO
S: W
oodr
ow W
ilson
InanAustralianfirst,theDevil’s Cup Coffee Degustation seriesofevents
presentedthe“LavazzaCoffeeInnovations”atMelbourne’s‘ThePoint’
usingconceptsdesignedbyacclaimedchefFerranAdria’ofElBulli.
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WiththeDevil’s Cupcomingtomaha,itwasanArabiannightlikeno
other.Thescenewassetforacaffeinefueleddegustationthatwould
defytraditionandsurpriseeventhemostadventurouspalate...
See www.thecaffiend.com.au fordetailsonthenextone.
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www.containscaffeine.com.au
•2011 (Bogota, Colombia) Alejandro Mendez, El Salvador
•2010 (London, England) Michael Phillips, United States
•2009 (Atlanta, Georgia, USA) Gwilym Davies, United Kingdom
•2008 (Copenhagen, Denmark) Stephen Morrissey, Ireland
•2007 (Tokyo, Japan) James Hoffmann, United Kingdom
•2006 (Bern, Switzerland) Klaus Thomsen, Denmark
•2005 (Seattle, USA) Trouls Overdahl Poulsen, Denmark
•2004 (Trieste, Italy) Tim Wendelboe, Norway
•2003 (Boston, USA) Paul Bassett, Australia
•2002 (Oslo, Norway) Fritz Storm, Denmark
•2001 (Miami, USA) Martin Hildebrandt, Denmark
•2000 (Monte Carlo, Monaco) Robert Thoresen, Norway
PHOTO
COU
RTESY OF
MATT PERGER
(AU)
AXIL’S
SIX CHAMPIONS. 1 AUSSIE.
Left to Right Congratulations to:
3rd PLACE MATT PERGER, AXIL, AU (659)
5th PLACE MIKI SUZUKI, JP (629.5)
6th PLACE JOHN GORDON, UK (613.5)
2nd PLACE PETE LICATA, US (659.5)
4th PLACE JAVIER GARCIA, ES (631.5)
2011 WORLD BARISTA CHAMPION
ALEJANDRO MENDEZ, SV(710.5)
worldbaristachampionship.com
WANT TO KNOW MORE ABOUT THE WBC? Scan the QRcode in the mouth or hit worldbaristachampionship.com
The World Barista Championship (WBC) is the current premier barista competition, with the winners of each national barista championship competing for the world title.
Competitors prepare and serve 12 coffee beverages - four espresso, four cappuccino, and four signature drinks (No Alcohol Allowed) for four sensory judges. There are two rounds of judging, the first a preliminary round and the second a finals round, featuring the top six competitors.
ItwastheFrenchwhocreatedthefirstprototypeofanESPRESSOmachinein1822.ItwashowevertheItalianswhomanufacturedthefirstcommercialmachinein1906.
Italy,thehomeofESPRESSO,hasover200000COFFEEHOUSES
Inthelast30yearstherehasbeenanalmost100%shiftintheWestfromTEAtoCOFFEEBrazilisthelargestexporterofCOFFEEintheworld,whiletheUSAisthelargestimporter
COFFEEwasfirstsoldasamedicineinEuropein1615
TherearetwomaintypesofCOFFEEspecies,ArabicaandRobusta
TurkishbridegroomswereoncerequiredtomakeapromiseduringtheirweddingceremoniestoalwaysprovidetheirnewwiveswithCOFFEE.Iftheyfailedtodoso,itwasgroundsfordivorce!TheArabsaregenerallybelievedtobethefirsttobrewCOFFEE,soCOFFEEwasfirstknowninEuropeas‘ArabianWine’.
WHITE LIES ?
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