Singapore [English] - Coffee Tea and Ice Cream Magazine

Transcription

CJNPOUIMZNBHB[JOFtWPM. t/PWFNCFS%FDFNCFS
The history of Korea Coffee,
from past till present
Chiangmai Coffee Town
Hiring Employees who will contribute
to your coffee Business success.
Quality coffee
for Barista & Reliability
1, avenue Albert II - B.P.119 - MC 98007 MONACO Cedex - Tel :(377) 93 10 43 43 - Fex :(377) 93 10 43 44
E-mail : [email protected] Websites : www.conti-espresso.com www.conti-spareparts.com
Content
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10
13
20
22
29
30
Editor Talk
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Society
Products
Competition
• Vietnam Barista Competition 2011
• Hong Kong Barista Championship 2011
• World Siphonist Championship 2011
Trade Shows
• Food & Hotel Thailand 2011
• Food & Hotel Malaysia 2011
• Hong Kong International Tea Fair
• Restaurant&Bar Hong Kong 2011
• Food&Hotel Vietnam 2011
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The history of Korea Coffee
Chain
Café Andonand : Japanese bakery - from
Osaka to Bangkok
40
Indy
50
42
Management
Hiring Employees Who Will Contribute to
Your Coffee Business Success
44
Marketing
3 Strategies for successfully mix
bakery & beverage bar
47
cleaning products
52
Report
Chiangmai - The Coffee City The new
wave to become “The Coffee Center”
4
48
54
56
Coffee Association
Technique
• Star Flower
• Authentic Hong Kong Style Milk Tea
Drinks
DaVinci Gourmet® Christmas
Promotional Beverages
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Tea
• Number One Brand Cha Tra Mue
• Development of a Global Brand Twinings Success Story
• Latest Consumption Trends of Ameri
Barista
Beijing Coffee Association
Design
Cioccolat Italiani
can Tea Market
The Expression of Latte Art
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Company
• Cafetto : World class coffee machine
• LEINA Coffee House & Roastery
Café de Lamun : Colorful Mellow Taste
Trade Show Calendar
Cover Story
People
• Jonathan Bruno Koo
• Prarop Praparluck
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Iced Aid
Ice-cream logistics
ilk
M
Ma
de f
rom 100
sh
re
F
%
Editor Talk
The past few months have been really exciting in our world of
coffee, tea and ice cream with a multitudes of events occurring
A bi-monthly magazine serving the
coffee society in Asia
all over Asia. In this issue of coffee t&i, we highlight some of the
Managing Editor
trade show events and barista competitions that have taken place in
Sam Tanadej Kamonchan
[email protected]
Asia. In the cover story of this issue, learn all about the the history
of coffee in Korea. Who would have thought that Korean coffee
culture found its roots in Russia! Did you know that Twinings is
a 300+ year old company? Read all about the success story of the
Editor
Michelle Goh
Blue Sky Books Team
For ice cream lovers, the logistics of ice cream will surely charm
Bodin Amornpattanakul
Anurak Komkam
Jenny Wang
Vachapon Thisadeeruk
your day.
Graphic designer
Twinings the tea company from the director of Twinings himself.
Suda Roonnok
Sageerat Mayakarn
Enjoy!
Contributor
Michelle Goh
Ed Arvidson
www.LACoffeeSchool.com
Chang Ping
[email protected]
Editor
Publisher
coffee t&i (Thailand)
65/4-6 Soi Chokchai Ruammit,
Wipawadee Rangsit Road,
Jatujak, Bangkok 10900,
Thailand
Tel: +6508111 0858
Email: [email protected]
coffee t&i (Singapore)
School of Coffee,
InnoVillage@Singapore Polytechnic,
500 Dover Road Singapore 139651
Tel: +65 8100 8186
update Coffee Society news, please visit
www.facebook.com/coffeetandi
6
www.youtube.com/user/samblueskybooks
Please visit us @
www.coffeetandi.com
The contents of this publication may
not be reproduced in whole or in part
without written permission from the
publisher
Society
Siphon Coffee Demonstration
by 2010 World Siphonist Champion
Siphon coffee has taken over Japan and it is
gaining popularity and in many countries
around the world. every year Specialty
Coffee Association of Japan will organize
World Siphonist Championship to “find”
with “search for” the world best siphonist.
Barista Association of Thailand (BAT), in cooperation with Specialty Coffee Association of Japan
(SCAJ), proundly invited Ms. Jisuru Motokawa, the
2010 World Siphonist Champion, to demonstrate
her siphon technique in the competition atmosphere at Siam Paragon shopping mall.
The demonstration was held in conjunction
with Food&Hotel Thailand 2011 on
14 September, 2011. The event hall and
equipments were set up to mimic real
competition context. There were judges to give
scores, the demonstration was timed, and each
step of the demonstration was explained So that
the audience could understand the rules
Siphon training/workshop was held later on 15
September, 2011, for everyone to learn the correct
siphon basics, experience siphon coffee,
and try making one themselves. The aim of
the training and demonstration is to encourage
other brewing technique in Thailand and offer
variety to the consumers. SCAJ is expecting to
have Thai siphonist participate the competition
next year in Japan.
For more information please visit
www.thaibarista.org
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Cupping Workshop
at Food&Hotel Thailand 2011
Barista Association of Thailand (BAT),
in cooperation with Singapore Coffee
Association (SCA) and ASEAN Coffee
Federation, organized the cupping workshop
with special guest speaker, a well-known
cupper among coffee associations and coffee
companies, Mr. Ibrahim Bin Ahmad from
Bero Coffee.
Cupping is a technique to evaluate coffee
quality, from manufacturing, roasting,
brewing processes through to the taste of
coffee, for determining the criterion for
choosing the best coffee for your business. It
plays an important role in coffee development,
and the aims of this workshop are to provide
knowledge for the coffee industry and develop
coffee quality in the region.
The workshop was held at Siam Paragon on
14 September, 2011, in conjunction with the
Food&Hotel Thailand 2011. Participants were
given an opportunity to train all their senses
and learnt different characteristics coffee,
including identifying defects in coffee beans
and separate good beans from bad beans.
However, the workshop only provided the
basics of cupping for the participants to be able
to further develop their skills and become an
expert in the future.
www.thaibarista.org
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Society
th
The 4 Asean Coffee Federation (ACF)
16 September 2011, Food&Hotel Thailand 2011, Siam Paragon
The Asean Coffee Federation members met again last
September 16 on the sidelines of Food&Hotel Thailand 2011
show at Siam Paragon. The representatives from Thailand,
Laos, Malaysia, Singapore, Indonesia, and Philippines coffee
associations, and spectators from SCAJ attended the meeting
to conclude the federation work and activity plans and delegate
responsibilities of each sector as follow:
1. Ms. Tuti H Mochtar (Indonesia) will take charge as the head
of Agriculture Sector.
2. Mr. Victor Mah (Singapore) will take charge as the head of
Trader Sector.
3. Mr. Lim (Malaysia) will take charge as the head of Soluble
Manufacturer Sector.
4. Mr. Meechai (Thailand) will take charge as the head of
Specialty coffee Sector.
5. Mr. Ibrahim (Singapore) will take charge as the head of Asia
Traditional Coffee Sector.
6. Ms. Cherry (Philippines) will take charge as the head of
Consumer Sector.
After the delegation, each head of sector will select a board
to lay down strategies and determine the policies to work
alongside other sectors. Coffee T&I will keep you updated on
ACF news and activities,
The ACF is a new body founded to help Asian coffee
producers come together with the singular goal of encouraging
more buyers to buy quality coffee from Asian origins. The group
was organized to share best practices among members and to
lift up the image of Asian coffee in the world.
As a non-profit t organization, it relies on its members’ time
and expertise while they encourage more coffee drinkers to
appreciate Asean Coffee through coffee tours, seminars and
workshops, including Barista Competitions and Latte Art
challenges which will be held in the near future. To improve
coffee quality in the region, A “CUP Of EXCELLENCE”
competition will also be conducted every harvest season to find
great cups of brew from different countries.
th
5 Gelato World Cup
at Sigep 2012
Giappone at 5th Gelato World Cup will be held at Sigep (Salone Internazionale Gelateria,
Pasticceria e Panificazione Artigianali) of Rimini Fiera, 21 to 24 January 2012 with1 3 team
of gelato makers included Argentina, Australia, Canada, Francia, Germania, Giappone, Italia,
Marocco, Messico, Spagna, Svizzera, Stati Uniti, e Turchia.
During the 4 days of competition, each team will prepare ice sculptures, chocolate and gelato
cups decorated support for table service, gelato cakes, decorated trays sales, gelato cones,
entrées (with gelato “gourmet”), desserts, gelato dish on the theme “The fruits (gifts) of the
Earth and Sea”.
For more information,please visit www.sigep.it
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Products
Schaerer Coffee Prime
New fully automatic coffee machine
The Schaerer Coffee Prime is equipped with the TouchIT touch
screen user panel. TouchIT is an ideal self-service panel. It
meets the needs of guests by simplifying beverage selection
and benefits operators through simple operation, cleaning and
maintenance. The screen can additionally display advertising
messages regarding special sales, specialities or innovations.
TouchIT is also available in a version op-erational only by
personnel. It offers 40 freely programmable beverage buttons
on five display levels.
The Schaerer Coffee Prime was developed entirely in Switzerland
and is manufactured exclusively in Switzerland. It is available
immediately.
Further information: www.schaerer-coffee-prime.com
Ernesto Knock Box
Coffee Ground Knock Box from Pornrirk
The Knock Box for knocking coffee ground off the portafiler.
Beautiful, strong, and durable &washable design, made from
quality stainless steel with strong rubber coated knock bar. Now
there’re 3 models available. Classic wooden, PVC covered and
Laminated wooden.
For more information please contact
Tel: 66-2746-9145-8
Cafetto Restore Descaler
The world’s first triple certified descaler
Restore Descaler has been on the Cafetto range since 2005. With
a dream of a safe and effective powdered descaler, that performs
to the standard of the nasty acids generally used commercially.
Cafetto have tested dozens of different acids singularly and in
many combinations looking for the elusive blend.
It combines a blend of organic acids that work synergistically to
remove hard water scale. These food acids are all found naturally
in plants and are used in additives in many food preparations.
Restore Descaler has approval from NSF International as well as
organic associations OMRI (Organic Materials Review Institute)
and BFA (Biological Farmers of Australia).
For more information, please visit www.cafetto.com
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Products
“One for all” : Preferenza
the new capsule machine from K-fee System
The new K-fee System capsule machine Preferenza combines
intelligent functions, technical ambitious detail solutions,
obvious design as well as the highest quality of hot beverages
in one machine. “One for all” stands thereby for a high
degree of flexibility and the possibility to fulfil the individual
requirements of each single person.
• Heating-up time: 20 seconds
• Automatic switch off function: after five minutes, thus very
energy-saving
• 19-bar high-pressure pump Automatic ejection of
capsules
For more information, please visit
www.k-fee-system.com
TRITTICO®
Gelato Machine from Bravo
the combined machine system, invented by Bravo. The founder
of Bravo, Genesio Bravo, had the brilliant idea of uniting the
multi-machine production system into one machine. And so in
1974 TRITTICO® came to be: an entire laboratory in less than
one square metre. The machine alone should be capable of
performing the 3 essential passages : mixing, pasteurizing and
batch freezing. And so he built TRITTICO® the first machine
capable of performing three functions in one appliance.
For more information, please Visit
www.bravo.it
Coffee Mill Basic
small Coffee Grinder
Manual coffee grinder by Hario
Hario Coffee Mill Basic is small and convenient with the design
that can be used as a usable shop decoration. It comes with
adjustable grind level and strong ceramic blade that
produces less heat. The grinded coffee is kept in the wooden
box, equipped with magnetic lock to prevent it from accidently
opened, at the bottom.
www.harioglass.com
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Coffee M
Mill Basic
asic
Small Coffee Gr
Grinder
The best filter
coffee equipment
Freshly brewed coffee of superior quality.
Wonderful aroma, delicious and full flavour.
The best filter coffee is brewed by
Bravilor Bonamat, a leading authority
Bolero XL
on filter coffee systems for more than
sixty years! Each of our machines has its
own specific qualities, allowing its user
to make delicious coffee quickly and
easily at any location. Brewed in glass
decanters or airpots, the coffee is always
perfect! Beside a contemporary design
these machines offer an excellent in-cup
quality and much user friendliness.
Bravilor Bonamat is manufacturer of
professional beverage preparation
systems, focussing on coffee and tea.
Products are being sold in more than
eighty countries.
Bravilor Bonamat B.V.
P.O. Box 188
1700 AD Heerhugowaard
The Netherlands
T +31 (0)72 57 51 751
F +31 (0)72 57 51 758
E [email protected]
www.bravilor.com
The taste of quality worldwide
Bolero Turbo
Competition
Vietnam Barista Competition 2011
28 - 30 September 2011
Saigon Exhibition and Convention Center
The second edition of Vietnam Barista Competition concluded with the birth of a new barista champion after three days of
intensive competition. The competition attracted baristas from all over Vietnam who came with the hope of winning the top
honor and to eventually represent Vietnam at the Asia Barista Championship 2012, which will be held at Food&HotelAsia2012
in Singapore.
The Winners
Champion
First Runner-up
Second Runner-up
Best Signature Drink
Mr. Nguyen Quoc Viet, Scoozi Coffee
Mr. Do Hoang Nhat Anh, Dang Le
Mr. Nguyen Dinh Hai, Highlands Coffee
Mr. Le DucHuy, Trung Nguyen
Mr.Pham Van Quyen
Mr.Nguyen Dinh Hai
Mr.Nguyen Quoc Viet
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Mr.Le DucHuy
The Judges Team
Mr.Do Hoang Nhat Anh
Hong Kong Barista Championship 2011
9 July 2011
Caffe Essenza, Hong Kong
The first Hong Kong Barista Championship (HKBC) was
officially held on July 9, 2011 at Caffe Essenza. More than a
dozen of profession from Hong Kong coffee industry was invited
to be the judges of HKBC, as the HKBC is connected directly
with the World Barista Championship ( WBC ) those judge
are required to pass the test of one of the certificated judge of
WBC. Thus, a workshop for the judges on August 7 and 8 in
the Hong Kong studio of SCAA was held by Mike Yung (WBC
certificated Judge 2009-2012,WBC Finalist 2008)
The semi-finals was held on August 21 and 22 in E Max at
Kowloon Bay, and the final was held on September 7 at the
Hong Kong Restaurant & Bar 2011. Chan Chak Sum from 18
grams won the competition, and he represent Hong Kong to
participate in WBC.
The results of the competition were :
Champion
: Sum, CHAN Chak Sum, 18 grams
1st – runner up : Derek, CHIU Ka Po, Independent
2nd – runner up : Ben, LAM Yu Chak, Independent
World Siphonist Championship 2011
9 July 2011
Caffe Essenza, Hong Kong
The World Siphonist Championship 2011 Hong Kong took
place at the same time as the HKBC event. Vincent, Mr Hing
Ka Wai from The Specialty Coffee become the champion, and
he will participate in the World Siphonist Championship 2011
at Toyko in September.
The results of the competition were :
Champion
: Vincent, HUNG Ka Wai,
The Specialty Coffee
1st – runner up : Tsuyoshi, MOK Wai Kin, Accro Coffee
2nd – runner up : Candy, TONG Wai Ching, KC coffee
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Trade show
Hong Kong International Tea Fair
11-13 August 2011
Hong Kong Convention and Exhibition Centre
The Hong Kong International Tea Fair
is heating up the city’s reputation as
a premier tea-trading hub. Now in
its third year, and organised by the
HKTDC and the Chinese Tea Culture
International Exchange Association, the
fair is open to traders only for the first
two days, welcoming public visitors on
its final day.
This year’s tea fair attracted more than
310 exhibitors from 12 countries and regions, including major tea-producing re-
gions from the mainland as well as India,
Japan and Sri Lanka. South Africa and the
United Kingdom are participating for the
first time. The fair also features the new
Branding and Design Services zone.
Exhibitors include Hong Kong designers
Alan Chan, Angus Wong, Charles
Ng, Francis Lee, Kan Tai Keung and
Tommy Li. All four of them will speak at a
Symposium on Successful Tea Branding
and Packaging.
www.hkteafair.com
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Restaurant & Bar Hong Kong 2011
6-8 September 2011
Hong Kong Convention and Exhibition Centre
Asia Pacific’s leading niche fine dining and bar show - Restaurant & Bar
HK 2011 has once again proved it’s unique and focused positioning - topquality hospitality operators, a successful and popular one. Over 200 topquality hospitality operators, including international hot brands - San Miguel,
Suntory Premium Malt, Nespresso, STS Coffee, Canadian Beef Export Federation, Norwegian Seafood, House of Find Wines, XTC Gelato, Lucaris, Pedrali
Italian bar furniture by Marc James, etc., attracted a record-breakingattendance
of total 12,107top-end restaurant buyers - up 7.4% over the previous year.
The wide range of inspiring feature programmes this year has gained
positive feedback from both visitors and exhibitors. A quick recap of the
exciting memory of the special attractions and seminars:
The firstHong Kong Barista Championship and World Siphonist Championship,
hosted its competition finals in Restaurant & Bar HK 2011 where Hong Kong’s
best baristas and siphonists showcased their professionalism, passion and
skills. The winners will go on to represent Hong Kong and compete for the
world title!
For more information, please contact
Ms Ivy Lau (Marketing Manager)
Tel : (852) 3105 3975
Email : [email protected]
Website : www.restaurantandbarhk.com
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Trade show
Food & Hotel Thailand 2011
13-16 September 2011
Royal Paragon Hall, 5th Floor Siam Paragon, Bangkok
Food & Hotel Thailand (FHT) 2011
once again affirmed its reputation as the
premier international trade event for
Thailand and the region’s 5 star food and
hospitality industries by delivering high
quality trade buyers.
The 19th edition of Food & Hotel Thailand (FHT) 2011 was a sold out event.
FHT2011 exhibition grew 25% in terms
of exhibitors and size from last year,
and presented premium food, beverage,
foodservice equipment, hospitality supplies, hospitality technology, coffee and
wine products and services from 241
exhibitors from over 20 countries including Australia, Austria, China, Egypt,
Finland, France, Germany, Hong Kong,
Italy, Japan, Malaysia, Mexico, Poland,
Slovenia, Singapore, South Africa, Switzerland, Thailand, United Kingdom and
The USA.
FHT2011 featured international pavilions
from China, Japan, Poland, South Africa
and The USA.
Thailand and the region’s growing
a p p e t i t e f o r p re m i u m f o o d a n d
hospitality products and services was
clearly seen as FHT2011 attracted 26, 408
professional visitors from 60 countries,
with an 18% increase in international
visitors, and recorded an estimated onsite
trade value of THB 300 million.
Food & Hotel Thailand (FHT) will
celebrate its 20th edition next year,
and return to Bangkok, on the 4 to 7
September 2012.
For more information please contact:
Wantita Porntanawong,
PR Executive, Bangkok Exhibition
Services Ltd,
Tel. +662-615-1255 Ext.123
[email protected]
www.foodhotelthailand.com
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Food & Hotel Malaysia 2011
20-23 September 2011
Kuala Lumpur Convention Centre (KLCC) , Malaysia
FHM 2011, the official food and hotel show in Malaysia, held
from 20-23 September 2011 at Kuala Lumpur Convention
Centre, ended on a successful note. The importance and
success of FHM 2011 was evident with the total visitor
number of 17,835 from 65 countries. Trade visitors thronged
in to witness this exciting and delicious show to meet,
mingle, discover and most importantly fulfill their individual
business needs.
FHM 2011 which brought in some 1,010 participating
companies from 43 countries had a total sold out space
of 10,000 sqm. The exhibitors represented the Food &
Beverage, Bakery, Kitchen Equipment, Hospitality and IT
Solutions filling up booths and displaying various types of
food, equipment and machineries imaginable in the F&B and
Hospitality industries. Visitors were exposed and treated to
an extravagant event with an extensive line up of exciting
activities during the 4 day period.
Overall the show was tastefully successful with exhibitors
and visitors returning home satisfied. The next FHM will be
held during 17 – 20 September 2013 with more exciting
and happening events!
www.foodandhotel.com
25
Trade show
Food&Hotel Vietnam 2011
28 - 30 September 2011
Saigon Exhibition and Convention Center
The 6th edition Food&Hotel Vietnam 2011 was a
resounding success in all aspects and has reaffirmed its
position as the largest reaffirmed international trade event for
the food and hospitality industry in Vietnam. The 3-day show,
held at Saigon Exhibition & Convention Center from 28 to 30
September 2011, saw a whopping 9,860 trade visitors from
49 countries and regions. Competitions including the Vietnam Barista Competition, Vietnam Culinary Challenge and
the inaugural Vietnam Best Sommelier Competition added
on a new level of excitement to the already buzzy show floor.
Delegates also expressed that the FHV Conference organised
by Vinalab has exceeded expectations and gave an additional
dimension to their visit to FHV. Over 50 members of the press
were present and provided the show with extensive coverage
that span across the print media, broadcast media and the
internet.
Food&HotelVietnam2011 has gained strong recognition
and support from the local food and hospitality community
as the most established international trade event for the
industry in Vietnam. From just 51 buyer delegations in the
previous edition, Food&HotelVietnam2011 welcomed 99
buyer delegations who came to hunt for quality products
and supplies to enhance their business propositions. They
included decision-makers, specifiers and purchasers from Cong
Ty Golf Palm Song Be, Diamond Place Convention Center, Jollibee
Vietnam Company Limited, Les CelliersD’Asie Vietnam Co, Saigon
Tourist Holding Company, Sheraton Saigon Hotel & Towers, Shop &
Go JSC, Starcity Saigon Hotel, Vietnam Air Caterers, and more…
Food&HotelVietnam2013 will return from 25 – 27 September
2013 at Saigon Exhibition & Convention Center, Ho Chi Minh
City, Vietnam.
www.foodnhotelvietnam.com
26
www.worldoffoodasia.com/www.thaitradefair.com
Savor
Your
Success
23. - 27.05.2012
IMPACT Exhibition Center
Bangkok, Thailand
A Unique Concept That Has Proven to Work
t Meet your desired buyers through our well structured product zones
t Network with key regional buyer groups that Thailand’s strong food
industry attracts
t Benefit from the extensive combined advertising and public relations
efforts between organizers
THAIFEX - World of Food ASIA covers
t
t
t
t
Food & Beverage featuring HALAL & ORGANIC Food
Food Catering & Hospitality Services
Food Technology
Retail & Franchise
R
E
T
GIS
RE
Jointly organized by
Koelnmesse Pte Ltd
Ms Lynn How
Tel: +65 6500 6712
Fax: +65 6294 8403
[email protected]
Thai Chamber
of Commerce
!
W
NO
Trade Show Calendar
November 3-5, 2011
March 9-10, 2012
May 8-11, 2012
Middle East Coffee & Tea Convention 2011
Meydan Hotel, Dubai, UAE
www.coffeeandteaconvention.com
Coffee Fest New York 2012
Javits Center,
New York
www.coffeefest.com
Seoul Food&Hotel 2012
KINTEX,
Korea (South)
www.seoulfoodnhotel.co.kr
March 25-27, 2012
May 23-27, 2012
Tea&Coffee World Cup Europe
Reed Messe Wien
Vienna, Austria
www.tcworldcup.com
ThaiFex 2012
IMPACT Challenger, Bangkok
Thailand
www.worldoffoodasia.com
April 9-12, 2012
June 8-10, 2012
November 9-12, 2011
Korea Food Expo 2011
Coex Center Halls A - D Seoul, Korea
www.koreafoodexpo.com
November 16-18, 2011
Food&Hotel China 2011
Shanghai New International Expo
Centre (SNIEC) China
www.fhcchina.com
Expo Coffee & Tea 2012
Shanghai New International Expo Center
www.expocoffeetea.com
Coffee Fest Chicago 2012
Navy Pier
Chicago
www.coffeefest.com
September 5-8, 2012
Seoul Int’l Café Show 2011
COEX Seoul, Korea
www.cafeshow.co.kr
April 17-20, 2012
Food&Hotel Thailand 2012
Royal Paragon Hall,5th Floor Siam Paragon,
Bangkok, Thailand
www.foodhotelthailand.com
Food&Hotel Asia 2012
Singapore Expo,
Halls 1 - 9 Singapore
www.foodnhotelasia.com
Taiwan Tea,Coffee&Wine 2011
Taipei World Trade Center (TWTC), Taiwan
www.chanchao.com.tw/coffee/
April 19-22, 2012
*The show was postponed due to flooding situation in Thailand.
Coffee Fest Seattle 2012
Washington State Convention Center Seattle
www.coffeefest.com
September 26-28, 2012
January 26-29, 2012
TRAFS 2011
bitec bangna
www.thailandhoreca.com
September 21-23, 2012
SCAA 2012
Oregon Convention Center
Portland
www.scaashow.org
SCAJ
Tokyo Big Sight, West Hall 3, Tokyo
Japan
www.scaj.org
29
Cover Story
Article: Sunny, Yoon
Photo: Jun, Jung
Jeong Gwan Heon
the place where the Emperor always drank coffee here.
The history of Coffee in Korea
It is assumed that Coffee was introduced
into Korea for the first time in 1890.
Coffee wa s f irst di scovered by a
shepherd in Ethiopia over 1000 years
ago, and it was traded throughout the
history and arrived in Japan via the
Dutch around 170 years ago.
There are many stories of how coffee
came to Korea. Most credible story
took place in “The Eulmi Incident” in
1895 when “King Gojong” refuged in
the Russian legation for a year (This
is called Agwan Pacheon). During the
refuge, Russian minister, Weber, and
King Gojong chatted and drank coffee
together.
King Gojong was so impressed by coffee
and wanted to continue drinking coffee,
30
hence, he hired a German lady to serve
him coffee when he returned to the palace.
King Gojong also gave her a huge Royal
family’s land in Jeong-dong, Jung-gu,
Seoul. The land was developed into
“Sontag Hotel” and the second floor of
this hotel is where Korea’s first coffee
house is located.
It is also an important piece of historical evidence that coffee came to Korea
through Japan and Russia. Ever since
the annexation, Japanese settlers came
to Korea and started to sell coffee. One
of these shops is a shop called Chi
Cha Dian in Jingogae, Myeong-dong.
However, early coffee shops weren’t
well received by locals because coffee
drinking was still a new culture.
During industrialization, coffee shops
started to gain popularlity among
the upper class in downtown areas
like Myeong-dong, Chungmuro, and
Sokong-dong, but they are still far from
the majority of population.
I n 1927, M r. L ee Ky u ng- s oon, a
renowned Korean fi lm director, opened
Café named of K aK aDu. The café
was a part of Japanese cultural policy
and played classical music such as
Beethoven’s Choral Symphony and
Liszt’s Hungarian Rhapsodies.
During the Korean war in the 50’s,
coffee became a popular merchandise in
the black market after American Army
entered the war. Huge amount of cash
flowed through black market, forcing
Korean government to establish the coffee market to prevent currency exchange
and tax losses in late 1960’s. Dong Suh
Food Co., Ltd. was the fi rst ‘legitimate’
coffee trader in Korea, but coffee was
still expensive, unpopular, and coffee
distribution was still disorganized.
By the end of the 1970s, coffee culture
began to seep into the lifestyle of middle
class urbanites. Since then, coffee industry rapidly grew with the economy
and the people’s lifestyle. Coffee consumption became more diverse and the
consumption volume quickly increased.
However, major portion of Korean coffee
consumption was instant coffee.
districts like Daehangno, Myeongdong,
Apgujeong-dong, and ASEM building in
Samsung-dong.
With the introduction of popular
espresso-based menus with sophisticated quality into the market, people
started to visit cafés to enjoy coffee This
resulted in the growth of the take out
coffee, which fit in perfectly with the
fast and active lifestyle of the younger
generation.
Since 2008 – Coffee mix market
growth
In Korean coffee market, variety of coffee ranges from fresh beans, spray dried
(Maxwell), to freeze dried coffee (Maxim). These processed coffee advanced
and developed and they grew rapidly
during the late 1990s, partly due to the
IMF fi nancial crisis. Businesses needed
to be very competitive to survive, so they
began to offer free coffee (mostly instant
coffee mix) for customers.
Following the footsteps of Starbucks,
foreign brand such as Coffeebean and
Seattle best coffee ventured into Korean
market while domestic brands in
creased the stores with take-out service.
In the late of 1990s to 2000s, the sight
of people lining up to buy a cup of coffee
or walking with a cup of coffee in their
hands are regular city scenes.
Although the café coffee and take-out
coffee are growing fast, but they only
made up 5% of the total market while
instant and ready to drink coffees made
up the huge 95% of the market in the
90’s. This clearly reflected the lifestyle
of most consumers in Korea, i.e., giving priority to speed and convenience.
speed and convenience.
1990s - Café boom
In the 1990s, the Olympics Games
helped boost the growth in Korean coffee industry, especially coffee chains.
One of the first coffee chain is Jardin
which opened in 1988 in Apgujeongdong, Seoul, it was soon followed by
many coffee chains such as Dotuor,
Herzen, Arz, Trendy, Jezzanin, Nice day,
Thirteen-thirty, and Nandarang.
When the fi rst coffee shops opened,
customers weren’t accustomed to the
self service concept. Nonetheless, the
cafés were well received by the younger
generations because of its bright, clean,
and stylish interior.
In 1999, Starbucks (also the first foreign
coffee brand in Korea) opened its first
Korean branch near Ehwa University.
It soon spread rapidly to commercial
31
Cover Story
2010 - Coffee in Seoul
Seoul has variety and unique cultures, including
coffee culture. Coffee cultures like New York
coffee culture, or ‘disposable/street culture’, and
European coffee culture can be seen everywhere.
In Seoul, you can also enjoy a cup of coffee at
high-end, designed cafés, or enjoy a cup of coffee
at a coffee stall in your local market.
Currently, the rising problem is oversupply and
it is becoming a major concern. Due to fierce
competition, many businesses are turning to
price war instead of quality improvement. The
way the market is going is conflicting the way
coffee should be, but unfortunately, is happening
in Seoul where people demand conveniences to
start and end their busy days.
The Korea coffee market just loves to be the
center of attention. However, it doesn’t need to
be coffee mania and it doesn’t need to be trendy.
It is now time for real understanding of coffee
and true enjoyment of real coffee in Korea!
32
Report
Story/Photos : Coffee t&i Thailand
Chiangmai - The Coffee City
The new wave to become “The Coffee Center”
For the past 700 years, Chiangmai has kept its history and
culture alive. The people here are proud of their traditional
heritage from the Kingdom of Lanna, and many people here
love to refer their home as a “country” instead of a province.
The responsibilities of preserving traditional traditions are
passed on from generations to generations. These responsibilities include developing Chiangmai as a tourist destination and
promoting Chiangmai as the “The Coffee City”.
Going back 4-5 decades ago, mountainous tribes in Northern
Thailand grew poppy and other plants by shifting cultivation.
They slowly changed their way of life with the vision of King
Bhumibol and The Royal Project to replace poppy with other
commercial plants including coffee. The beginning of coffee was
supported by Chiangmai University, United Nations, and the
Department of Public Welfare for researches and know-how.
Arabica coffee was brought in and slowlyreplaced poppy farms
with the help from local traders and UN. The UN supplied
cheaper tools (tax free) to the farmers and worked with Mr. Teera
Taksaudom, one of the pioneering coffee traders, to encourage
coffee farming in Northern Thailand. Some of the earlier coffee
companies that buy coffee from this origin were Suzuki and
Hillkoff (formerly known as Chao Thai Pu Kao).
One of the first roasters in Chiangmai is Libernard, the first
espresso bar in Chiangmai founded by a French coffee lover
but now owned by กงตี้ and located on Changmoi Road. Coffee
roasting class was very rare back then, early roasting training was
organized by Suzuki, which passed its knowledge to Hillkoff.
Moreover, the first coffee machine distributor in Chiangmai is
the company called CL.
Coffee was seriously developed during the last 10 years. Wawee
is a successful indy café that inspired the espresso trend along
with the giant coffee chain, Starbucks. However, these two were
able to grow along side one another because of their differences
in business positioning. More indy cafés like Happy Hut and
Impresso, followed the success of Wawee and some further
develop themselves to a self roasted cafés as well.
A lot of cafés here are clustered on Nimmanhaemin Road, with
an average of 40 cafés per square kilometer, and you can almost
find a café on every street that branches out from Nimmanhaemin Road. Another café zone is the around the city moat on
Loi Kroh Street near tourist accommodations. However, most
of the shops there are cocktail bars that offer coffee. The overall
picture of coffee businesses here is very competitive, and you
might be able to compare it to the pace of the stock market that
some may rise quickly and some may fall rapidly as well.
It is a dream of many to own their own coffee shop, and it is a
very vivid business in Chiangmai since Chiangmai is considered
one of the top tourist destinations. A small unique coffee shop
33
Report
would perfectly fit the scene and the concept here. That is probably why there are coffee shops popping up on every corner
here in Chiangmai.
Chiangmai coffee industry has the potential to grow endlessly
However, a lot of problems such as incorrect information, ingredient management, ingredient quality, and incorrect brewing
technique are sure to happen if each shop are blindly doing their
businesses without communication. In view of this, “Chiangmai
Barista and Coffee Shop Club” was founded by a group of young
cafe owners. The non-profit club aims to improve the potential
of café owners, and anyone who are interested in starting a café
can benefit from the knowledge from the club.
“We try to keep every indy café owners in the business. Most
people have the same idea about improving the shop and the in
gredients, but most of them overlook staff and coffee knowledge
development. A lot of cafés go out of business because of the
lack of knowledge, since it is very expensive to take a coffee
course. Therefore, all of us, Uncle Rop from Inthanon Coffee,
Khun Nae from Espresso, Khun Mod from Mod Dang Coffee,
and Khun tum from The Old Chiangmai Café, got together
34
with the objective of employee development. Khun Nae and
Khun Mod personally invested in a coffee school that offers
cheap coffee courses. The school makes little or no profit at all,
but the aim of the school is the development of the industry.
The Chiangmai Barista and Coffee Shop Club has almost 300
members and 40 regular activity participants. We don’t have
a president, but instead, we have 4-5 activity organizers and
Uncle Rop as the advisor.”
Most of the club members agree that consumer habit needs to be
adjusted, and the consumers and the cafés need to be properly
educated. If we keep pampering the customers with the coffee
they demand without educating them, we will lose our original
goal of providing quality authentic coffee and lose ourselves
consequently. Currently, 80% of the cafés on Nimmanhaemin
Road are just following the trend while the number of real cafés is less than 20% of the total number of café. Although the
concept behind a true coffee shop is simple, but most barista
fail to hang on to the concept. True coffee shop must be able to
educate the customers about their misunderstanding of coffee
for the benefit of the customer and the industry!
People
Story/Photos : Coffee t&i Hong Kong
Challenging Life
Jonathan Bruno Koo
Have you ever experienced
failure in your life? Did you
learn more when you grow
more? Learning is the most
important in one failure.
Background
“I started to work in coffee business since
16, all the things I learned and contacted
were simple tasks at that time.” said
Bruno. “At 17, I shifted to a small coffee
shop, and this time, I noticed how attractive coffee was and I fell in love with her.
I think I am lucky because I found a job
that I really like. It was just like having a
wonderful woman as wife, you will never
get bored with it, when you know more
about her and you love her more.”
In the summer of 2009, when the first
barista competition in Hong Kong was
going to be held, I thought about whether
I should took this chance to border my
horizon, to examine which stage I am
now in the industry, so I took my place.
Because of insufficient preparation, poor
organizing or whatever, I joined, I failed
and I regretted. This competition had
great impact on me, I know how ignorant
I am and preparation is one of the key
factors to have great performance.
Going in a better shape
After this competition, I try to find out
the reason why I fail and keep going in a
better shape. Competition was not only a
platform to share everything about coffee with people who are in or interested in this
industry, but also provided a platform to challenge and to breakthrough yourself.
Growth
In these two years, the only thing I thought is to rise back up after a fall, I met different
people from the coffee industry. I learn more and gain more. I realized that baristas
are not just focused on bars, barista need to have huge knowledge about coffee, for
example which country provides the best coffee beans, how to make a great cup of
coffee, etc. My techniques and attitude had improved a lot.
At the beginning of 2011, I started to organize the first grand latte art competition
(GLC) in Hong Kong. Most of my friends ask me whether I will join the competition.
I questioned myself, “if I am not involved in the tournament, will I join?” I have
35
People
words in my mind: strengthen yourself
so I texted my friend—Van Lin, the
from the point that you have failed. You
Taiwanese barista, asked for suggestions
can say I am persistent, but I think I am
challenging myself.
and improvements, Van Lin’s suggestions
had great impact on me. At the 16 finals,
I calmed down, I show the judges that
Driving Forces
I have talent. Then I go to final 8 and
Not too long after GLC, I joined the Coffee
Fest Latte Art Championships in San
advanced to final 4. I started to perform
better and better. In the final round, when
Diego, 64 baristas will feature the com-
I was versus the Japanese barista, my art
petition. The winner will be promoted
and the loser will be eliminated. In order
not to let history repeat itself, I starting
preparing 3 months prior to the competition. Here I give a great thanks to the company I belong to, with its countenance, I
could allocate my time and resources for
preparation. To widen my horizons and
get to know more about foreign cultures,
etc. All these were the driving forces for
me to join this contest.
work got a bit fault, affected the whole
picture of the latte. Due to the shortage
of time, I did not have time to make a
new one. After 10 minutes discussion
between the judges, the marks were 1:2,
they announced that the championship
goes to the Japanese barista Satoru Oiso.
I was satisfied with the result, because I
enjoyed the tournament, I beat myself
and I can share my experiences and perceptions of coffee with baristas over the
world. The external benefits are far more
than I expected.
Coffee Fest San Diego
I asked for many advice from friends
before I started my journey. Success is
not just about techniques but also of one’s
attitude. Time flies, the day for competition
came, I made mistake in the first round,
but I can enter the 16 finals luckily.
The whole night after the first round, I was
wondering how to tackle this obstacle,
Future
Compared to the competition I joined 2
years ago, my attitude had completely
changed. A man can be destroyed but not
defeated, winning myself is the most important thing. Match is about techniques,
about attitude, about preparation and
about transforming to a better person.
Winning or losing is not the thing to
care about, the most important thing is
enjoy during the tournament. The things
I learnt in this contest are priceless and
useful in the rest of my life.
I believe I have courage to overcome
all failures and when you learn more,
you will gain more than you expect!
Good Luck!
Story : Coffee t&i Thailand
Photo : Anurak Komkam
I have what I need. I’m sufficient.
I am happy with my life.
Prarop Praparluck
Ten years ago, I started my
first day of coffee training
with zero knowledge,but
I decided to walk on this
road with passion
Rop, or Uncle Rop, is a senior figure
in Thai coffee industry. With his passion
in coffee, he immediately jumped into the
coffee industry right after he retired from
a mass communication position in the
Government Public Relation Department.
Rop currently acts as the advisor to the
Barista and Chiangmai Coffee Shop Club,
the president of Northern Thailand Arabica Coffee Association, and the owner
of Intanon Coffee.
His early coffee training experience began at the Khunwang Royal Project field
training at Doi Intanon. The experience
was priceless as he wrote down in his
website, www.chiangmaicoffee.com,
“Ten years ago, I started my first day
of coffee training with zero knowledge,
but I decided to walk on this road with
passion and the desire to promote Thai
Arabica coffee in accordance to the Royal
Project. To elevate Thai coffee standard
up to the international standard, I learnt
about coffee in deep detail and helped
set up the Thai Arabica group. At the
same time, the knowledge I learnt along
the way are passed to the community,
from the knowledge of coffee beans and
coffee farming to coffee processing and
roasting.”
Instead of having a business to make
as much profit as it can, Rop runs his
business on the sufficient economy
concept which leans on generosity and
sufficientcy.
“I’m not a businessman. The coffee price
has risen 50% but Intanon Coffee hasn’t
increased our coffee price for a long time.
If we do increase our prices, we will
notify our members and keep our prices
at minimum, without affecting the cost.
Thai Arabica today has the potential, the
taste, and the reputation to compete in
ASEAN. It only needs better coffee bean
management and more productivity because our coffee productivity is much less
than the coffee demands today.”
37
Chain
Story/Photo: Coffee t&i Thailand
Café Andonand
Japanese bakery - from Osaka to Bangkok
After the violent demonstration caused disaster to Central
World, the shopping mall is now back in operation with
the new and improved designs and shops, including “Café
Andonand”.
Café Andonand flew straight from Osaka, Japan, to Bangkok
for everyone to experience the Japanese style bakery. It is a
part of a cleaning product company called Duskin, which
also operates Mister Donut. And although Duskin’s headquarter is in Osaka, Café Andonand’s first branch is located
in Shibuya, Tokyo.
Café Andonand was built on the vision of a quite private
space in a relaxing café with quality coffee and bakery in
38
a commercial and business office districts. The vision successfully became a reality in Shibuya, and soon branched
out to Yokohama, Sapporo branch at Osaka. There are only
7 branches of Café Andonand, with the Bangkok shop as its
7th branch.
Even though Café Andonand has the same owner as Mister
Donut, its marketing concept is very different. Mr. Sucheep
Thummacheepchareon (Executive Senior Vice President of
Food Group) explains, “The processing is totally different.
Mister Donut targets take home customers in the suburban
areas, while Café Andonand targets eat-in office workers in
business districts. Café Andonand is also larger, in term of
shop space, for the customers to use as a meeting place.
The concept also applies to the Central World branch. Although the bigger area is not yet available, the current shop
covers 70 sq.m. and the customers can still relax and enjoy
its menus, especially hot donut menus. Café Andonand’s
donuts aren’t the same as regular donuts where they are
self-served and served cold. The donuts here are served hot
to your table!”
The signature menu at Café Andonand has to be the “Affogato”
with whipped cream, which is the signature menu in Japan as
well. Another recommended menu is Nandog and variety of
drinks that are the original recipes from Japan or approved
by the headquarter in Japan.
Central World is located in the heart of Bangkok, so the customers here are quite wealthy. They are willing to spend more
for quality and taste. However, Café Andonand is still in its
trial phase because Central World isn’t yet fully operated. The
true potential of Café Andonand will be seen once Central
World is completely back after the nightmare fire!
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Indy
Café de Lamun
Colorful Mellow Taste
Becoming Café de Lamun
Story/ Photos: coffee t&i Thailand
Café de Lamun was born from a family
dream of having a bakery which grew
into a café that offers wide variety
of menus. The word ‘Lamun’ means
mellow, soft taste and it fits perfectly
with the café. Miss Pa, Café de Lamun’s
chef and baker, turned away from her
boring office life to take a culinary
course at the famous Le Cordon Bleu
and learn her bakery skills from Thai
Chef. She is the main drive at Café
de Lamun while Khun Boy (younger
brother) creates the drinks with the
background support from their eldest
brother.
Location & Decoration Concept
Café de Lamun is close to Khun Pa and
Khun Boy’s home and ABAC University. Although it isn’t on the main street
or in a commercial district, but the
street it is on is quite busy with people
passing through all day and there
is potential here. And to differentiate
Khun Pa’s idea of a friendly and warm
homey café atmosphere, Café de Lamun
playfully make use of fun and creative
animal and plant mockups together
with lively light blue and white color
tones.
The Menu
The highlight at Café de Lamun is the
freshness of the ingredients like fresh
Japanese melon. However, most sales
come from food and bakery, which
probably is influenced by the name
‘Lamun’ that makes people think of soft
and fluffy bakery. Café de Lamun offers
4-5 different bakery menus like crepe
cake, blueberry cheesecake, strawberry
shortcake, and orange cake. All cakes
are sold equally, but the highlight
40
for the cakes would be the blueberry
cheesecake which deliciously melts
in the mouth! The bakery menus are
fresh baked, they are baked daily and
you don’t have to worry about leftover
cakes at all. Café de Lamun also offers
fusion food such as Tom Yum Goong
fried rice and chicken curry. The food
menus are created and sampled by the
family until the majority thinks it is
good before adding it to the menu.
Management & Marketing for
new cafes
Café de Lamun is very new since it
was opened in July. We are trying to
promote the café through as many
media as possible. We plan to open
a diving school here, which should
partly increase the sales. Our continuous
strategy is to keep inventing new
menus, increase our menu variety,
and create beverage highlight like our
Strawberry coffee. The strawberry
coffee menu is quite a success and
a lot of young people like the fresh
strawberry touch in their latte.
Further strategies we used are the
promotional 10% discount, café point
collection, and the monthly random
price give away which the customers
really enjoy.
The Customers
Our main customers are office workers
and college students. We get office
workers from the surrounding offices
during the day and college students after
school hours. We also have families with
children coming in the evening and in the
weekends as well.
Café de Lamun: Rama 9 Soi 49
Tel: +662300 1366
Facebook: Café de Lamun
Open: 11 AM - 9 PM
Recommended menu: Strawberry
Latte, Chocolate Lava, Blueberry
Cheesecake
41
Management
Hiring Employees Who Will Contribute to
Your Coffee Business Success
Article : Ed Arvidson Photo : coffee t&i Thailand
When hiring employees for your coffee
business, strive for individuals who are
mature, intelligent, dynamic, energetic,
and possess positive attitudes. You can
always teach someone how to make
coffee drinks or work a cash register, but
you can’t teach them how to have a strong
work ethic or a good personality!
Identify the qualities that will be essential
for success in each employment position.
For example, if you are looking for a
cashier, realize that this will be the
person who will have the first, and perhaps
only interaction with your customers. So,
important things to look for in candidates
for this position are: Do they make eye
contact? Are they pleasant? Do they smile?
Do they like people? Are they articulate?
How is their appearance?
So, before we discuss how you might
determine if an employment candidate
possesses the desirable characteristics
you’re seeking, let’s talk about the hiring
process.
Place an advertisement with your local
employment website, newspaper,
community bulletin boards, etc. Word
your ad so that it appears to present an
“opportunity,” as opposed to a plea for help!
42
Title your ad with something like, “Learn
a New Culinary Art, Be an Espresso Professional.” Enhanced terminology should
appeal to the type of people who are looking
for something new, different, or better.
Include in your ad the characteristics you
are seeking in the ideal candidate: “must
have an immaculate appearance, must
love people, must be a perfectionist, must
love work, must thrive under pressure.”
If someone reading your ad finds some
of these requirements to be undesirable,
they may not apply. That’s Good! After
all, why waste their time or yours if
they don’t possess the characteristics for
success in the job.
Finally, conclude your ad with an
instruction like, “please call for an
interview appointment between 3PM
and 5PM on Friday, August 29th.” This
will prevent interested persons from
calling you during all hours of the day
and night, for weeks to come. And, it will
also allow you to dedicate a limited time to
take phone calls, set up appointments, and
conduct some preliminary screening. Most
important, it provides a test. If someone
calls you at noon to set-up an interview
appointment, you will immediately know
that they can’t follow instructions.
Upon this first interview, have each
candidate fill out an employment
application.
I typically only ask each candidate the
following questions:
1. Are you looking for full time or part
time work?
2. Do you prefer to work days or
evenings?
3. Does transportation to and from work
present any challenges for you?
4. Do you participate in any outside
activities that might conflict with a
work schedule?
5. Are you at least 16 (18, 21) years
old?
The sole purpose of this first interview is
to meet each person face to face, so it won’t
require more than a few minutes. How is
their appearance, and cleanliness? Do you
find the person to be articulate? Do they
make eye contact? Do they answer your
questions? Do you like this person enough
to bring them back for a second interview
of 15 or 20 minutes?
At the end of the first interview I’ll usually
say: “I want you to understand these are
strictly screening interviews, I won’t be
doing any hiring today. I will be calling
some people back for a second interview.
Truthfully I have so many applicants that
I probably won’t be able to call everyone
back. Therefore, if I would like you to
come in for the second interview, you will
be hearing from me within the next 24
hours. It’s been a pleasure meeting you.”
This stsement will save you from having
to call back people you aren’t interested
in, and explaining why they didn’t qualify
for a second interview.
If there are some people you are
immediately interested in, tell them so
right then, and set up an appointment time
for a second interview. You don’t want to
let them leave without doing this, or you
might risk losing them to someone else!
As for those people you are still interested
in after the first interview, call them back
and set up an appointment for a 15 to 20
minute interview.
When you get to the second interview,
be sure to review candidates’ applications
in detail. If their employment history
indicates that they have changed jobs
often, spent short periods of time at
each job, or had prolonged periods of
unemployment between jobs, ask
probing questions. Beware of people
who seem to constantly have challenges
with their jobs (and life), but never see
themselves as part of the problem!
Here are a few of the typical questions that
I like to ask during the second interview:
1. Tell me about the most hectic or
traumatic situation you have ever faced
at a job, what happened, how you got
through it, and what you learned from
it. (Will they remember to answer
all the parts to the question? How
traumatic were their past situations,
and did they prevail?)
2. Tell me about the most demanding
physical work you have ever had to
do. (Can this person do physically
demanding work?)
3. A customer comes up to the counter and
tells you the drink they just received
is terrible, no manager is in the store,
how would you handle this situation?
(Do they use good common sense and
send away a happy customer?)
4. As a person, what would you say
are your three greatest attributes or
qualities, and then give me three areas
in which you would like to make some
self-improvements? (Has this person
given any thought as to what their
positive attributes and shortcomings
are?)
5. Finally, if you are impressed in the
person you are interviewing, and
you are considering hiring them, ask
them to tell you exactly when they will
be available to work, and write this
information down on an employee
schedule form. In this way you will
be able to attempt to write a schedule
at the end of the day’s interviewing
to assess if you have hired enough
employees yet. You’ll need to hire
enough employees to fill all the shifts
that will be on your schedule, and
then I suggest you hire at least a few
more.
It is during this second interview process
that you might want to present some
special challenges to your candidates that
will be specific to their job. For example,
if you are considering someone to be
your barista, take them behind your bar
and provide a detailed explanation and
demonstration of how to grind, dose,
tamp, and extract a shot of espresso. Then
see how well they can remember what
you have just explained and demonstrated
by having them do it. A few simple tests
like this can reveal a lot about a person’s
ability to learn quickly, and handle
stressful situations.
At the end of the second interview, once
again, I tell them it’s been a pleasure talking
with them, and that I’d like to check out
some of their references before I make a
final decision. (Be sure to check out their
references!) I’ll also let them know that I
will be calling or E-mailing them in the
next day or so to let them know if I’d like
to put them to work.
If you are really unsure of a person, or you
have many applicants, you may want to
bring them back for even a third interview.
Or, sometimes I’ll call someone back again
just to see if I can push their buttons a little
bit. A person may seem great on their first
and second interviews, but when I told
them I’d like to have a third interview,
they develop an attitude and become upset
at being asked to come back again. If this
person doesn’t get things exactly as he or
she expects or wants, are they going to
have an attitude problem?
Above of all, don’t forget to trust your
feelings when selecting people to work
with you! We really do have instincts.
I have hired people before who have
answered all the questions right, looked
absolutely great, their references checked
out, but somehow I still had a bad feeling.
Low and behold, down the road whether
it was a month or a year, I’d find that my
suspicions were usually right. This person
would either be steeling from me, saying
bad things to the customers about the
business, or might quit without notice!
On the other hand, I have hired people
who didn’t seem quite as sharp. Maybe
they switched jobs more often than I like to
see on an application, but for some reason
I had strong good feelings about them, and
they turned out to be great employees!
For the full version of this article, or more
information related to controlling and
increasing the profitability of your coffee
business, check out Ed’s “Valuable Free
Information” page on his website at:
http://www.CoffeeBizConsultant.com
Ed Arvidson is President of E&C
Consulting Inc. (website above),
and Instructor of the Los Angeles
Coffee Business School.
www.CoffeeBizConsultant.com
43
Marketing
3 Strategies for successfully mix bakery &
beverage bar
Article : Chang Ping
Photo : Coffee t&i Thailand
During the past couple of years, we saw a rapid development
and growth in the bakery business. Cakes and breads have
become regular snacks in people’s lifestyle today. Many bakeries
are catching on to the new trend on combined bakery &
beverage bar as the old saying said “start now or endlessly
wait”, so creating your own goal and reach for it is far better
than pointlessly admire other’s success. The trend of this mixed
concept is moving fast and we are introducing you to the 3
essential factors needed for this successful business!
Get to know the equipments and plan your
beverage bar
It doesn’t matter whether your bakery is a chain bakery or an
indy bakery, you would already have a designed shop front
that fits your concept. If you are planning to catch on to the
mixed business you will need to know how it will affect your
shop, for example, your overall shop image, increased cost, and
employee management. There are 2 ways to integrate the bakery
and beverage bar; highlight the beverage bar and compliment it
with bakeries or highlight the bakeries and compliment them
with beverages. Either way adds variety to your offering and
consequently increases your sales. There is another smaller
concept of a bakery that offers drinks such as milk and canned
44
drinks, not the whole beverage bar. From my experience, what
we need to have for the mixed business are as follow:
1. Get to know the counter bar: The counter bar, or the beverage
bar, is the area where beverages are made. Regular beverage
menus are coffee, tea (milk or herbal) cold beverage, blended
beverages, and juices, but not alcoholic beverages. Counter
bars can be arranged to suit your beverage menus, and
additional equipments can be added, for example, a sink,
drink dispenser, stainless steel shelf, and rubbish bin.
You need to consider its usage, equipments, plumbing, and
electrical system before building a counter bar. The next
thing to consider is its best location that would add value
to your shop. Adding the beverage bar to your business is
quite a big adjustment and you will need to continuously
learn throughout the following subjects:
1.1 Ingredients: You need to understand the characteristics,
taste, texture, packaging, shelf life, and storage method
for ingredients like coffee, tea, milk, and hot/cold beverage
ingredients. Note down and compare different brands and
get to know different highlights of each brand.
1.2 Make use of internet and try to learn about the reputation,
features, capabilities, and availability of the equipments for
your counter bar. Furthermore, approximate the return on
the investment and include the service and maintenance
cost to your calculation as well.
1.3 Get to know the beverage containers and utilities like paper
cups, lid, plastic cup, stirring sticks, and straws. Most of
these items usually have an inverse relationship with the
cost. The more you order, the lower the price per item will
be. Therefore, you may consider buying a big bulk if you
know the proper way to store them and have the capital to
spare.
2. Try to understand the market demand: It is simple; there
will be no market if there is no demand. Before starting a
beverage bar, you need to survey the surrounding market. You
might do a survey at offices, other businesses, communities,
and schools1 km. within your shop radius to understand
the demand and expectation for a beverage bar. Then use
the information collected to analyze whether you need a
beverage bar or just need to just add a number of drinks to
your menu.
3. Determine the financial possibility from the counter bar
investment: Preparation is a step in ensuring your success
and you will surely fail without preparation. Adding more
item to your menu means more cost. You need to balance
your investment, quality, market demand, and cost in order
to profit from the beverage bar.
When you truly understand and slowly go through the
above points, you will be confident that the beverage bar
will help increase the value of your shop and benefit you
in the long run.
Successfully train, operate, and manage your
beverage bar
There are a lot of beverage bar menus that require skills, including brewing skill, service skill, and manner, to make and serve.
Basic principle for making a beverage is accurate ingredient
measurement. You and your staff need to master the tools such
as measuring cup, water pump, electronic scales, and timer. The
inconsistent word like “a little less/more” should not be used,
since these words cannot be calculated and differ from person
to person, resulting in inconsistent drink quality.
I usually train the technique for the beverage that customers
often want and I met a lot of café owners in training classes.
These café owners attended the class themselves because they
are concerned that they will be in trouble if the staff they sent
to learn beverage skills quit. Another advantage for learning
the skills yourself is that you will be more focused and more
responsible since your shop is on the line. Once you, the shop
owner, have acquired the skills, you can pass it on to your staffs.
However, you and your staffs will need to keep advancing the
skills, from basic skills to more specific and advanced service
skills. You need to keep an open mind and train your staff to
become a professional and help them reach their full potential
for the benefit of your business.
There are two different ways of technique training. The first
way is the training provided by your suppliers, and the second
way is outsourcing a company to help develop your menu and
enroll your staff in the training course provided by experts. The
training should be repeated in cycle, not just focus a specific
step, to get the best result. The training cycle is as follow:
Lecture
Examination
Practice
Follow up
Step 1 Lecture: Analyze all actions and techniques in detail
Step 2 Practice: Practice is a very important step after the detail
lecture on making a drink. This step must be repeated
until you can breeze through it effortlessly.
Step 3 Follow up: Encourage the participant to be involved in
beverage development and motivate them by praising
or pointing out their mistakes.
Step 4 Examination: The timed exam should wrap up your
training goals, and those who pass the exam would
receive a certificate.
Service manner is also an important aspect. Most of beverage
bars are open bars, so the bartender is considered the business’
representative. His/her actions from taking orders, making/mixing drinks, and his/her conversation with the customers reflect
the company image.
Another thing you cannot avoid when running a business is
management. Good management will push your business forward
and get you to your goals by motivating your employees and giving them suitable tasks that fit their skills. The way you arrange
your counter bar can reflect the bar system like order taking, bar
opening/closing, beverage standard, and serving standard.
45
Marketing
Improve your successful business
The 21st century is the age of marketing. The owner needs to
have the marketing mind and find the highlight for the bakery
and beverage bar mixed business. Marketing cannot be left
out of the equation in order to create a lifestyle pattern for the
consumers!
1. Creativity is very essential in this market concept, where
you try to match beverage and bakery and create unique
pairs of menu by using the complimenting taste and texture
of bakeries and beverages. Some examples of bakery and
beverage pairs are Latte & croissant, Mocca & chocolate
cake, Americano & cheesecake, and Milk tea with a light
cake. Try to use the highlight of each menu that complement each other well. Another strategy is to offer different
menus at different times of day, for example, milk tea with
bread or sandwiches in the morning, heavier bakeries with
suitable beverages during lunch, and cakes with popular or
recommended beverages in the afternoon and evening.
2. Pricing may seem tricky for the menu. What you want to offer
to the customers is not the cheap price, but “the sense” that
the menu is cheap since everyone loves cheap merchandises.
Mixing bakery and beverage into a set can influence the
customers to feel more beneficial and helps boost the sales.
However, the discount percentage for the set menu depends
on your pricing policy. You might take 1-3 Yuan off the full
price, but the aims of the set menus are reducing leftovers,
boost sales, advertise your shop and, maybe, introduce
new products. Nonetheless, you will need effective
46
communication tools and you must keep a consistent food
and beverage standard to make the strategy works.
3. You might need to use variety of advertising schemes. For
example, free menu tasting during different day times to
encourage the customers to try your menu. However, the
most important aspect is to have focused employees that
are trained in sales. You can set the rules and motivate your
employees with appropriate rewards. Your employees should
be motivated to professionally introduce the products; they
must be knowledgeable and must be confident to sell your
products.
Booming trends is sure to have people pouring in and catch
on to it. Nevertheless, people can copy what we do, but they
wouldn’t have the same set of mind. People can copy so much,
but the concept needs to be thoroughly understood for it to be
further develop. Bakeries need to evolve with time and the mixed
bakery & beverage bar concept now seems to be the biggest
wave today. You need to understand the trend, add value to
your products, and build your brand reputation, because these
are the steps for the bright future for your business!
• Story by Chang Ping, Ouben Coffee (Beijing) Co., Ltd.
• From Starbucks Coffee to his own café business with
western food, American fast food, donuts, and cakes.
• Tel. : 13588202443
• e-mail : [email protected]
Baristas
The Expression of Latte Art
It is Impressionism. Latte art must be beautiful, but more
importantly, the milk for each cup must be steamed separately.
Eakawan Kiewwilai (Noon)
[email protected]
Farm Design, Thailand
Its a Presentation. Latte art is not more important than the coffee itself. We can just serve a latte
without an art, but it wouldn’t look as good. My 3 golden rules of coffee are; 1. Good coffee
beans, 2. Good barista, and 3. Good coffee machine, and you will have a good cup of coffee.
Rawi Kasemsook (Pong)
[email protected], www.facebook.com/ponganeses pressobar
Ponganos espresso, Chiangmai, Thailand
Personally, I think latte art has a positive effect on sales. Customers may come back to see more
of your arts, and some may come in group to order different patterns to take photos.
Lee, Su-na
[email protected]
Coffee Seed ,South Korea
Latte art is a special service that can impress a customer to become a regular customer. But you
must not forget to serve good coffee as well.
Chang Hyun-woo
[email protected], www.blackcup.co.kr
Café I DO ,South Korea
Latte art in Vietnam isn’t very popular yet, but young generations are gaining more and more
interest in it. I want everyone to experience and enjoy the world of latte art.
Nguyen Quoc Viet,
Scoozi Coffee ,Vietnam
I love when a customer asks for a certain pattern. I feel the responsibility to train and make
latte art better!
Pham Van Quyen
KOTO ,Vietnam
47
Coffee Association
Beijing Coffee Association
Beijing Coffee Association (CCAB) was founded
in 2003 from the collaborations between F&B
related businesses and organizations. It was later
officially named Beijing Coffee Association in
August, 2010.
Objective
CCBA is a bridge between the businesses and the
government. It passes business’ concerns to the
government and also keeps the businesses aware
of government policies and helps protect the
benefits and rights of the businesses. The CCBA
also educate the public about coffee culture for a
deeper understanding and exchange and develop
coffee knowledge with other countries. The CCBA
works closely with its allies such as the International Coffee Organization (ICO), Specialty Coffee
Association of Europe (SCAE), Specialty Coffee
Association of America, Colombia Coffee Grower
Association, Brazil Coffee Association, and Japan
Coffee Association to exchange technique, news,
and information in order to improve and raise the
standard of the coffee industry in China.
Activities
1) CCBA motivates the registration of barista
profession, determine and certify barista
standards, and train and supply training equip-
48
ments for baristas. The barista standard in China was written in 2006 and
it was officially registered as a profession in June, 2008, and soon the “The
professional barista training” followed.
2) The association organizes the China Barista Championship for 6 consecutive years since 2005. Thousands of contestants from 30 states, including
Hong Kong and Macao, were given the opportunity to compete in the
national event.
3) CCBA successfully co-host the Beijing International Coffee Expo since
2006.
Contact
: 1/F, Bldg.D, Fu Hua Mansion, No.8,
North Avenue, Chaoyang Distrct, Beijing 10027
: 010-65542738, 40080585588
: [email protected]
Company
World class coffee machine cleaning products
Christopher Short
Managing Director
Established in 2003 by Australian owner Chris Short, Cafetto has
quickly become the major brand for espresso machine cleaning
products in Australasia. Renown for high quality products, formulated specifically for the coffee industry Cafetto prides itself
on providing the market with the latest innovations in cleaning
technology.
Chris Short started with a passion for coffee, for the industry and
ensuring everyone drinks the finest coffee possible. The global
coffee phenomenon and the need to clean coffee machines at
least once a day, quickly produced a thriving market for Cafetto
products.
As an Australian company, the Cafetto head office and all manufacturing takes place in Adelaide, South Australia. However
having experienced steady growth, they now have an office in
Singapore serving all of South East Asia, as well as distribution
throughout Europe and the USA.
Cafetto has been actively been involved in the South East Asia
market now for several years and are regular sponsors of the
Inaugural Asia Barista Championship as well as the Singapore,
Thailand, Vietnam and Indonesia Barista Championships.
Starting with one cleaner for traditional 3-way valve espresso
machines, Espresso Clean, the range is now tailored to suit
many systems including bean-to-cup fully automatic espresso
machines, traditional semi-automatic espresso machines, home
and office espresso machines, pour-over filter coffee machines
and liquid coffee extract machines.
“At Cafetto, our desire is to be an integral part of the world coffee
industry, supporting and encouraging all those involved in the
growth of the industry and developing innovative new products
to enhance the coffee experience.”
for more information,please visit : www.cafetto.com
49
Company
LEINA Coffee House & Roastery
LEINA Coffee spares no effort to develop
itself. As a result, it has collaborated with
the best Barista, Mr. Lee Young-Min,
to develop its quality espresso that is
widely recognized by the customers.
LEINA Coffee will always try its best
to produce high quality coffee with the
customer’s palate and health in mind.
Before the Korean coffee industry is as booming as it is today, Mr. Hyeong-don,
Kim started a coffee shop on Gangnum St. while his keen interest in coffee lead
him to Japan and USA to find deeper coffee knowledge. With his accumulated
know-how and commitment, Hyeong-don, Kim is now able to produce quality
coffee for consumers and LEINA has just opened its own factory in Gwa-cheon
last year.
Coffee taste standard in Korea is reaching up to the same level as other countries
worldwide. Hyeong-don, Kim is operating a coffee academy that specializes
in roasting technology and supplies well-trained individuals to Koean coffee
industry.
Coffee today isn’t just one of the world’s favourite drinks, but it is a complex
industry that is being specialized and diversifi ed, and Hyeong-don, Kim is
putting in a lot of effort to provide high quality coffee through systematic and
specialization of professional training.
Service and Products
Coffee production is growing day by day and the variety of coffee is endless.
Although there are still many farms with poor farming environments and unfair
wage, but fair trade trend is growing and coffee processes are being modernized.
Korea coffee industry strongly supports the fair trade concept and largely imports
coffee from coffee producing countries where farmers are treated fairly. LEINA
Coffee not only uses fair traded coffee beans, but it is always looking for quality
coffee beans through regular tests and qualified cuppers.
50
Vision and Mission
It might seem like an overstatement to
say that Hyeong-don, Kim isn’t in the
industry for the profit, but Hyeong-don,
Kim started his fi rst coffee business
with the aim of providing ‘real’ coffee.
He feels the responsibility to be in the
industry and train the people in it to
be professionals. The fact that coffee
shops popped up everywhere recently,
and the fact that those new shops only
have basic knowledge, like how to
operate an espresso machine, makes
him uncomfortable. Baristas should be
the person of profound coffee knowl-
edge, not just a person who makes coffee. “And when they
have the understanding and affection in the coffee, they can
eventually operate the shop with confidence. The confidence
from understanding the coffee, persons, and the business.”
With this aim, Hyeong-don, Kim is working hard to train
the upcoming generations about coffee and the profession,
and “through the knowledge, I will show you the forest,
not just trees.”
LEINA’s Customers
LEINA Coffee’s customers are very diverse, from regular walkin customers, owner of small cafés, to wholesale customers.
The customers today pay much more attention to coffee detail. For example, they might just ask for a cup of hot coffee
in the past, but today they might say, “I want a Kono organic
coffee from Guatemala”. Now it is time to keep an eye on the
consumer knowledge and the café’s expertise.
LEINA’s small café owner customers are also more knowledgeable, and the wholesale clients aren’t just sticking to the
cheaper price tag. Today, they want to know the espresso
blend detail and roasting processes.
LEINA Coffee is doing its best to educate the employees. Its
strong support in barista resulted many awards in various
competitions. “Do not blindly produce coffee for the sake of
quick sales, but do provide coffee knowledge for everyone to
develop together.” This is what makes the relationship between LEINA Coffee and its customers strong and lasting.
LEINA COFFEE
Address : 445-1, Juam-dong, Gwacheon-si, Gyeonggi-do
E-mail : [email protected]
web : www.leinacoffee.com , www.CoffeeKong.com
Mobile : 82-010-7707-9599
Twitter : @lovecoffeekong
51
Design
Story/Photo : COSTAGROUP
Cioccolat Italiani
Costa Group & CioccolatItaliani confirm their partnership with
a new shop’s opening in Milan, just a few steps from the Duomo.
CioccolatItaliani is a successful
format that has been studied on detail
by Costa Group and that has been
able to interpret the brand values like
taste, genuineness, origin, Italianity and
transparency, creating stores where the
product is the protagonist.
The second store by CioccolatItaliani,
just opened in one of the most important streets of Milano, Via San Raffaele
4, next to the Duomo, shows the main
features of the format: warm colours, in
harmony with the shades of chocolate,
natural materials such as the gres of the
wooden floors, the stone which covers the
counter, the white tiles of the laboratories
and pottery.
52
The new store, thanks to its strategic position, appeals to
passerbies and it is mainly oriented to take-away.
The main element of the store is the counter, made up of
ice-cream dipping wells with new flavours and variations
of chocolate and creams, a coffee machine, chocolate
fountains and cooled display cabinets for pastries and
sandwiches.
With the motto “we do it in front of everybody”, the
store maintains the interest in the transparency of the
service. Infact, the main innovation of the store lies in
an overturning of traditional rules: from the outside of
the store, it is possible to observe what usually happens
in the back office, such as the manufacturing of ice
creams and chocolate.
Design and furniture:
Costa Group, Franco Costa,
Massimiliano Faggioni
CIOCCOLATITALIANI
Via De Amicis 25, Milano
Via San Raffaele 4, Milano
www.cioccolatitaliani.it
53
Technique
Article : Youngmin Lee /Photo : Jun Jung
Star Flower
Ingredients: Espresso 1shot, Milk Foam
1. Brew(Extract) a shot of
Espresso
We’re very proud and thanks to introduce Youngmin
Lee’s Latte Art. He is the champion of Hong Kong, “Coffee Fest Latte Art Championship” in 2008.
2. Pour steam milk with
And he has published various books such as “Coffee Training (2002)”, “Best Coffee 77 (2004)”, “Latte
Art (2006)”, “Latte Art English & German version
(2007)”
proper height and
speed Caution: when
you pour steam milk,
don’t break crema color
of espresso
In addition, he is preparing a new book published.
Following design is his creative work “Star Flower”.
3. Perfect condition after
pour steam milk
4. Using a spoon make
a
big circle in the center
and then makes 5 small
marking to the edge
5. Using
a etching pin
starting from the center circle, connect all
marking of the edge
and a big circle of the
center
6. Finish
at the start
point
Meaning: symbolization Korea traditional taegeuk
on the Oriental style design (2006)
54
7. Finished design
Authentic Hong Kong
Style Milk Tea
Article : coffee t&i Hong Kong
Photo : Black & White
The rise of Hong Kong style milk tea traces its roots to the colonial era.
Hong Kong was under the influence of the British who loved to add milk
and sugar to their tea. However, Chinese tea has a different taste. Hong
Kongers modified the taste of traditional british tea by adding evaporated
milk. This resulted in the strong and thick taste of Hong Kong milk tea.
Hong Kong tea was originally made using “stockings” of cloth to hold
the tea leaves. Even though they have since been replaced, the name
has stuck.
Awakening wonderful tea.
The tea should be strong enough to cut through the taste of the thick milk.
There should be a richness to the flavor of the milk and the tea which
gives Hong Kong style milk tea its distinctive taste. The thickness of
the milk tea is one of the main considerations when making Hong Kong
style milk tea. There should be layers of flavor and taste. To make the
perfect cup, there should be a creamy flavor with a distinct although not
overwhelming flavor of tea.
Characteristics:
- The ratio of tea and water. Usually using 2 bags of English tea for a
normal cup (twice the normal strength).
- Evaporated Milk (English tea is made with milk while Hong Kong
style is made using evaporated milk, usually Black & White)
Pay attention to the tea in the stockings. Usually the tea is from Sri
Lanka (known as Ceylon Black) but the tea can vary depending on the
taste desired by the master brewer. Lipton tea or other types of tea can
be used. Here are some varieties:
BOP (thick tea)- The usual type of tea, sweet and strong
BOPF (normal tea)- A good balance between aroma and flavor
DUST ( young tea)- Deep brown, rich tea, but not long brewing.
To brew:
1.
2.
3.
4.
Use 2.4 litres of water plus one pot boiling on the stove
Place 120 grams of tea leaves in the pot, add boiling water.
Close the lid and let boil on 2/3rd heat for 10 minutes.
Place the teabag in another tea pot, and then pour the tea into that pot.
Repeat 4 times.
5. Place the tea back on the original stove, keep hot but not boiling.
6. Add two ounces of evaporated milk, plus six ounces of tea.
Note: Tea and water ratio is 1:20 e.g 1g tea to 20 ml water.
If the tea brewing is too short there will be a grassy flavor.
Do not add too much tea, it will ruin the taste.
Cups- Use a thick cup to preserve the heat.
55
Drinks
Drink recipe: DaVinci Gourmet ®
Photo: Coffee t&i Thailand
DaVinci Gourmet ® Christmas
Promotional Beverages
The word Christmas originated as a compound meaning
“Christ’s Mass”. It is derived from the Middle English
Christemasse and Old English Cristes mæsse, a
phrase first recorded in 1038. “Cristes” is from Greek
Χριστός Christos and “mæsse” is from Latin missa (the
holy mass).
A candy cane is a hard cane-shaped candy stick. It is
traditionally white with red stripes and flavored with
peppermint or cinnamon; however, it is also made in a
variety of other flavors and may be decorated with stripes
of different colors and thicknesses. The candy cane is
available year-round, but traditionally surrounds the
Christmas holiday, particularly in North America.
In this magical celebration of the year, DaVinci Gourmet®
proudly present few specially crafted beverages in theme
of - Candy Cane.
Rudolph's Favorite
A warm and sweet with a hint of berry’s aftertaste drink that will keep you
awake and catch Santa in action.
The following recipe makes one 360ml drink
Ingredient
• 15ml (2 pumps) DaVinci Gourmet® Vanilla Coffee Shots
• 7.5ml (1 pump) DaVinci Gourmet® Fruit Innovation Rasberry Syrup
• Steamed Milk
• Whipped cream
• Palm Bay Club Mixed Berry Real Fruit Smoothies for garnish
Method
1. Firstly pour in the coffee shot and syrup into 12oz cup
2. Slowly free pour milk to the desired amount
3. Lastly, garnish with whipped cream and mixed berry smoothie drizzle.
*Also available in iced.
Kandy Kane Snowflake
Everyone’s favourite at this time of the year. But do take note-you can’t hang it
up on the Christmas tree.
Ingredient
• 7.5ml (1 pump) DaVinci Gourmet® Fruit Innovation Peach Syrup
• 7.5ml (1 pump) DaVinci Gourmet® Fruit Innovation Pomegranate Syrup
• 7.5ml (1 pump) DaVinci Gourmet® Fruit Innovation Rasberry Syrup
• 1 scoop (40 gms) DaVinci Gourmet® Neutral Frappease Powder
Method
1. Firstly into the blender add all the syrups
2. Follow by the powder and water
3. Ice cubes to be last
4. Blend well till all is smooth
5. Serve with candy cane stick and enjoy!
56
Kandy Kane Bubbles
A lighter and frizzy version of this delicious treat
Ingredient
• 15ml (2 pumps) DaVinci Gourmet® Fruit Innovation Peach Syrup
• 15ml (2 pumps) DaVinci Gourmet® Fruit Innovation Pomegranate Syrup
• 7.5ml (1 pumps) DaVinci Gourmet® Fruit Innovation Rasberry Syrup
• Soda Water
• Ice cubes
• Whipped cream
• Cany cane stick
Method
1.Pour in all the ingredients follow by sequence.
2. Fill with Soda water and ice cubes.
3. Serve garnished with whipped cream and candy cane on top.
Black Cherry Crumble Mocha
Ingredients:
• 15ml (1/2 pump) DaVinci Gourmet®
Chocolate Sauce
• 4.5ml (3/4 pump) DaVinci Gourmet®
Black Cherry Classic Syrup
• 3ml (1/4 pump) DaVinci Gourmet®
Roasted Almond Classic Syrup
• 1 shot of Espresso
• Steamed milk
• Whipped cream
• Chocolate sprinkles/drizzle
Method:
1. Firstly into the cup add Sauce and
Syrup
2. On top of this extract pull and add the
shot of 30ml of espresso
3. Pour in the freshly steamed milk
4. Serve with whipped cream and
chocolate sprinkles/drizzle.
Cherry Choc Cappuccino
Blended
Black Cherry Chocolate
Smoothies
Ingrediets
• 7.5ml (1pump) DaVinci Gourmet®
• 30ml (1 pump) DaVinci Gourmet®
Chocolate Sauce
• 60grams (1 1/2 scoops) DaVinci Gourmet® Natural Base Frappease
• 1 shot of Espresso
• 30ml Water
• 16 oz. ice
Method:
1. Blend all ingredients for 50 seconds
and pour into a tall 16 oz. glass.
2. Serve garnished with whipped cream
and drizzle with Chocolate sauce.
Ingredients
• 7.5ml (1pump) DaVinci Gourmet®
• 30ml (1 pump) DaVinci Gourmet®
Chocolate Sauce
• 60grams (1 1/2 scoops) DaVinci Gourmet® Natural Base Frappease
• 60ml Water
• 16 oz. ice
Method:
1. Blend all ingredients for 50 seconds
and pour into a tall 16 oz. glass.
2. Serve garnished with whipped cream
and drizzle with Chocolate sauce.
57
Tea
Story/Photo : Anurak Komkam
Number One Brand
Cha Tra Mue
The past history to the successful present
When we walk into a street restaurant today, we have a lot of
drink choices from water to soft drinks and juices, but going
back to the period of World War II, food usually were served
with tea in most street restaurants. Tea was very popular back
then and a lot of Thai tea brands, including Cha Tra Mue,
imported tea from China to supply this demand for everyday
tea.
Although packaged and ready-drink green tea is the trend for
young generations today, many beverage shops still prefer Cha
Tra Mue for its taste and long reputation.
Cha Tra Mue began its tea trading business when the family
migrated from China and continued their tobacco and tea
58
importing and trading here in Thailand.
The first shop was located in China town
(Yaowaraj), but moved near Texas Cinema in 1945 due to fire accident.
After the WWII, Cha Tra Mue increased
its tea range, from just Chinese tea, and
developed Western tea as people were
shifting towards iced milk tea made from
red tea. During the development, Cha
Tra Mue became one of the tea pioneers
that explored and began tea plantation
in northern Thailand at Doi Wawee,
which is now famous for its coffee. In
1992, Siam FB Products Co., Ltd., was
established at Tambon Vieng Pah Pao,
Chiangrai, to buy tea from local farmers in
Doi Saked and Vieng Pah Pao, and quality
graded, manufactured, and packaged into
all Cha Tra Mue tea products.
Apart from the original Cha Tra Mue products, the factory also produces green tea,
milk green tea, Arabica coffee, and Robusta coffee for ASEAN and US exports. Surprisingly, US export accounts for most export value for the company, which probably
from the popularity of Cha Tra Mue among Thai people in USA. For domestic sales,
the value grows every year as Cha Tra Mue is used in many coffee and tea shops and
can be used as ingredients for other beverages as well.
There is very little marketing for traditional tea compared to bottled or ready-drink tea.
We have seen it in our childhood, but it is rarely seen anywhere today. The place we
would see traditional tea like Cha Tra Mue is in trade shows. And although traditional
tea seems like a dying breed, its sales remain strong, and it will still be Thailand’s
traditional and original product for time to come!
59
Tea
Development of a Global Brand - Twinings Success Story
Mr. Stephen Twining, Director of Coopate Relations
R. Twinings and Company Limited
No matter how long time passes by, Twining always hold on
to the philosophy of Thomas Twinings of, “producing the best
tea for everyone to experience its charm”.
Twinings celebrated its 300th year in the tea industry in
2006. Most people are surprised to know the long history of
Twinings started from a man and his small café that is still
serving Twinings tea in London today.
England first experienced tea in 1662. Tea was first introduced
by Catherine of Braganza, the queen consort of Charles II
of England, to drink with Royal friends and guests.
In 1701, Thomas Twinings, age 26, was given an opportunity to work with Thomas D’Aeth, a trader of a powerful
spice and tea trading company, the East India Company. In
1706, Thomas Twinings decided to take over Tom’s Coffee
House on Strand Street, London, and started his own café.
Apart from coffee, his café also offered tea which was soon
known as Twinings tea.
60
There were approximately 2,000 coffee shops in London in
the 18th century, but most of the customers were men. On
the other hand, upper class ladies would send their servant to
Tom’s Coffee House to buy tea as Thomas Twinings had made
his name by importing quality tea.
Most customers at Tom’s Coffee House were upper class since
tea was quite an expensive beverage. Thomas’ business grew
steadily and it became the first coffee shop that sells tea leaves
in 1717. In 1749, Thomas’ son, Daniel Twinings, began to
export tea to the US and Canada with upper class customers
such as the governor of Boston as one of the customers.
After the death of Deniel Twinings, Mary Little, Daniel’s wife,
took on the responsibility and continue Twinings tea business for 21 years. It was very unusual for a woman to play
an important role of the business at that time, but it was the
golden time for Twinings and Mary Little is considered one of
the most successful women in the 18th century.
In 1784, Richard Twinings was the key figure to successfully
push the reduction of tea tax. The unique afternoon tea tradition became a more common practice and it was the turning
point for the tea culture in England.
In 1837, Queen Victoria approved the quality assurance for
Twinings tea to be consumed in the royal family. At that time,
the tea price was more accessible by all classes as more tea
from India was imported.
Stephen Twinings, the 10th generation of Twinings family,
now runs this famous English tea business and he firmly took
Twinings through its 300th year. Today, Twinings exports tea
to 115 countries around the world and “Twinings would not
be here today without new innovations”. The experts at Twinings work hard to create new tea blends, instant tea, decaf tea,
organic tea, and bottled tea to catch up with the ever changing
consumer demand.
The Twinings family took 300 years of hard work to prove to
the consumers that Thomas Twinings’ commitment of offering
quality tea, promoting tea culture, and making tea accessible
to everyone is true. With all the hard work and vision of the
Twinings family, it is clear that the success of Twinings is not
a fluke at all!
Latest Consumption Trends of American Tea Market
Mr. David De Candia, Director of Tea
The Coffee Bean & Tea Leaf
15 years ago, The Coffee Bean and Tea Leaf only had 15
branches, but now it has over 800 branches in 30 countries
today! It shows the rapid growth of the coffee industry but
another beverage that cannot be overlooked is tea.
David de Candia, Director of Tea for The Coffee Bean and
Tea Leaf, has an interesting view of tea industry growth in
USA that you would not want to miss.
The US imported a huge 270 million pounds of tea in 2010.
It ranks sixth in tea consuming country after China, India,
Russia, Turkey, and Japan, and the year 2010 marked the
first year that US tea import is higher than the UK.
The increase in tea consumption is the result of many supporting factors. These factors give us a possitive vision of
the growth of tea industry and they are:
1) Health benefits; although US tea distributors don’t loudly
explain the health benefit, but the existing researches are very
solid and well-known all over the world. Tea health benefits
don’t need to be advertised, the seller can just say, “See?”,
for the consumer to pick their choice of tea.
2) Currently, the age range of US tea consumer is becoming
wider as young generations are preferring tea, and wider
range of consumers means higher sales. Even though the
61
Tea
majority consumption are instant tea, but the number of
people who love the art and the beauty of tea culture is
increasing.
3) Community benefits; the consumers don’t just want the
quality, but they want good livelihood of tea origin as well.
If they know that a part of the money they paid for a cup
of tea is contributed to the development of the tea grower
lives, they will be touched and will continuously support
tea community.
4) Stable price; the coffee industry has seen the jump in coffee price throughout the history, but tea price has remained
very stable. This is an essential factor to consider when
investing in a commodity that is growing.
5) Consumer education; the key to the market growth is
consumer knowledge. Consumers today still have a limited
knowledge of tea. Commodity values can be added and the
consumers will be willing to spend more if they are aware
of the quality, manufacturing methods, and the origin.
It is David’s job at The Coffee Bean and Tea Leaf to develop
and educate tea growers, people in tea industry, and the
consumers. He travels around the world to spend time with
tea growers to learn their ways and pass on the knowledge
to develop better tea.
For David de Candia, specialty tea means tea that is the
product of excellent manufacturing processes which re-
62
quire knowledge, for example, land preparation, tea care,
handpicking process, tea processing, and packing, and it
is this specialty tea that will be taking the biggest piece of
the market.
“The day of coffee had passed and tea will rise to take the
market” David de Candia (Director of Tea, The Coffee Bean
and Tea Leaf) boldly finished.”
David de Candia
After graduated the Bachelor of Marketing from California State University Northridge, David had an opportunity to work with Haliburton without ever expecting
to be bonded to tea like he is today. He started as an
production supervisor with special interest in tea, since
only a handful of people are interested in this area then.
David was serious about tea and began to travel and look
for knowledge and opportunities for tea development.
David joined The Coffee Bean and Tea Leaf in 1997 as
the Director of Tea. he is considered one of the tea expert
in the industry with the ability to analyze the product
quality and the trend of the world market. The information he shared with the industry and the consumers
are usually unexpected, but vital and interesting. Will
the future of tea be as grand as David expected? We can
only wait and see!
Iced
Story : Ponpan Songsri
Photo : Coffee t&i Thailand
Ice-cream logistics
Transportation of ice-cream can be categorized as frozen food
transportation. Ice creams are sold throughout the year in
Thailand since the country is on the equator and has weather
advantage. Thai ice cream industry also has the geographic
and ASEAN free trade advantage; it can develop to be the
Firstly, let’s get to know different types of ice cream. Ice
cream can be categorized into 5 types by its ingredients and
making processes as follow:
ice cream hub for ASEAN and ice cream tax, according
to ASEAN free trade agreement, is only 2% whereas nonASEAN ice creams have to endure 5% tax rate. And with the
growing economy in ASEAN, ice cream industry is expecting
to continuously grow from the increasing demand. However,
negative factors such as increasing petrol price and interest
rate may affect the manufacturing and transportation cost
of ice cream.
sugar, and flavor additives without stabilizers and overrun. Standard ice cream is mixed until it is thick before
freezing it again. The texture is smooth and thick.
2. Frozen custard, French ice cream, or French custard ice
cream are ice cream with egg yolk as an ingredient. They
are high in fat and have strong sense of egg.
3. Sherbets are fruit ice cream made from juice, sugar, and
egg white, without milk or cream. Sherbet can be made
1. Standard ice cream is made from milk, or milk products,
63
Iced
with sweet fruits or acidic fruits like orange sherbet,
condition. If the storage temperature increases during the
lemon sherbet, and mango sherbet, and most sherbets
transportation, ice cream may be contaminated from bacteria
are low-fat.
4. Gelato is Italian style ice cream. It has egg yolk as an
growth and causes food poisoning to consumers.
ingredient, and the texture is thicker than standard ice
Ice cream transportation can be divided by different markets,
cream.
which are premium ice cream, ice cream from big manufac-
5. Soft ice cream or Soft serve ice cream has the same ingredient as standard ice cream but lighter and lower in fat.
turers, ice cream from SME, and homemade ice cream, and
all ice cream exports must be certified by Thai FDA, GMP,
It can be made and serve directly in a cone or a cup, and
unlike standard ice cream, it doesn’t need to be frozen
before serve.
and HACCP. Major ice cream transportation problem is the
storage temperature. It is true that ice cream may not melt
with the transportation temperature at -18 oC, whereas the
appropriate storage temperature should be -25 oC to -30 oC,
but the ice cream will lose its soft texture which cannot be
recovered by refreezing it. Ice cream packaging is another
important factor. Ice cream package must be strong, water
proof, and flexible in storage conditions. Most homemade
ice cream usually finds packaging quite a big problem that
can lead to contamination during transportation.
Under the 1979 Food Act and 2001 Announcement from
the Ministry of Public Health, ice creams are controlled food
and they are divided into 5 categories as follow:
1. Milk ice cream –Ice cream made from milk and milk
Products.
2. Modified fat ice cream – Ice cream made partly or fully
made by non-dairy fats.
3. Mixed ice cream – Ice cream in (1) or (2) mixed with
fruits or other food ingredients.
4. Ice cream in (1), (2), or (3) in liquid, dried, or powder
form.
5. Frozen ice – Ice cream made from sugar, water, and other
food ingredients.
Suitable transportation may vary from business to business
to save cost. However, technology can help improve the
transportation processes. For example, Unilever (Thailand)
adopted the RFID technology (Radio Frequency Identification) by attaching RFID to their ice cream containers to
track the delivery temperature. Transportation quality can
improved with technology and give us the edge for stepping
up to be the hub in this region!
All ice cream above may contain fl avor and color additives.
Special thanks to www.logisticscorner.com
Under the safety standard, E.Coli must not be found in 0.01
gram of ice cream, Salmonella spp. Must not be found in 25
grams of ice cream, Staphylococcus aureus must not be found
in 0.1 gram of ice cream, Listeria monocytogenes must not
be found in 25 grams of ice cream, and 1 gram of ice cream
must not contain more than 100 Bacillus cereus.
In ice cream transportation, basic knowledge of ice cream
characteristics and distribution expertise, including the
knowledge of distribution areas, are very essential. More
importantly, transportation tools and equipments must be
reliable. Appropriate ice cream storage temperature is at
-25 oC or lower and the storage life is 365 days in freezing
Profile
Ms. Ponpan Songsri
Ms. Parapan graduated in the Bachlor of Science, AgroIndustrial Technology, King Mongkut’s University of
Technology North Bangkok, and the Master of Science,
Logistics, King Mongkut’s University of Technology Thonburi. She currently works at the Department of Medical
Science, Ministry of Public Health.
65
are now available in
Thailand Indonesia Taiwan
Singapore & South Korea
Hong Kong
China

Singapore [English] - Coffee Tea and Ice Cream Magazine

Transcription

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