the future of coffee - Speciality Coffee Association of Europe

Transcription

caféeuropa
THE VOICE OF THE SPECIALITY COFFEE ASSOCIATION OF EUROPE
WINTER 2015
THE FUTURE OF COFFEE
PLANNING A SUSTAINABLE INDUSTRY
ISSUE 62
BARISTA CAMP 2015 + CHEMICAL COMPOSITIONS
+ SCAE FRANCE + IBRIK CHAMPIONSHIP
LIVE
LEARN
SHARE
DC CAMPUS
WHEN
18-19-20/03/2016
WHERE
KANSAS CITY
Info and registrations:
[email protected]
Inside
ISSUE 62 | WINTER 2O15
04 Welcome Paul Stack, SCAE President,
explains the initiatives SCAE is taking to
grow speciality coffee worldwide
06 Community The ‘Who’s Who’ of SCAE
10 Update Latest news from Europe’s
coffee community
11 Competitions New rules for Cezve/Ibrik
37
16 Diary Key events for winter
18 Product News Exciting new products
from SCAE members
19 Company Profile Coffee Island
20 Research How roast degree, extraction
time and temperature affect coffee’s
chemical composition
24 Cover Story The future of coffee
28 Origins SCAE in Rwanda
32 Events We report from Barista Camp 2015
32
34 In Conversation AST Simon James
37 At the Bar Barista Danny Calders
38 ASTs Patrick O’Malley,
the ‘Passionate Educator’
43 Chapter Report Postcard from France
44 World of Coffee Building a Legacy
46 The Innovators World of Coffee New
Product of the Show Award winners
11
20
54 Q&A SCAE’s Annemarie Tiemes
s
Find U
Online
Read the n
ition o
digital ed m
scae.co
46
43
CAFÉ EUROPA | WINTER 2015 | 3
WELCOME
Giving a Louder
Voice to Speciality
Coffee Worldwide
The second Barista Camp was held in Italy in September
A
s the dust settles on the wonderful
SCAE World of Coffee event held
in Göteborg, Sweden in June,
there has been plenty of activity
in our speciality coffee world worthy of
mention. First, I congratulate the World
Champions crowned in Göteborg and
offer sincere thanks to the Swedish
chapter, the Göteborg World of Coffee
working group and the city of Göteborg
itself for their excellent hospitality
throughout. A standard has been set for
World of Coffee Dublin to emulate in June
2016, when we welcome the World Barista
Championship back in Europe.
in November in Paris, France. It was a
great event with some of the world’s
greatest speciality coffee speakers joining
as BGE partner with Tamper Tantrum
for the second time, after a successful
inaugural CoLab, held in Prague earlier
this year.
SCAE’s membership strategy since 2012
has included the creation of the Barista
Guild and subsequently the creation of
a Roasters Guild to help better serve our
members. A significant step was taken
in September to move ever closer to the
establishment of a SCAE Roasters Guild.
A steering group of European Roasters
SCAE board and senior staff met with their SCAA
counterparts to further ongoing discussions.
Explorations continue around unification and we will
soon be going to you, our members, for your thoughts
and feedback around future alignment/unification.
Since World of Coffee this June, our
barista members have been busy with a
host of events. The Barista Guild of Europe
(BGE) ran the second Barista Camp in Italy,
building on last year’s successful launch
with an even better event for the barista
community. Well done to all involved. BGE
also staged CoLab, which was held
4 WINTER 2015 | CAFÉ EUROPA
met in Frankfurt airport to scope a launch
event for the Roasters Guild of Europe,
pencilled in for late 2016. Watch this space
for more on this exciting initiative.
On a global scale, as speciality coffee
continues to make its presence felt, leading
the way on both standards and ethics,
the SCAE board and senior staff met
Paul Stack
with their SCAA counterparts to further
ongoing discussions around alignment to
give an even louder voice and purpose to
speciality coffee worldwide. With a huge
amount of shared goals and activities, we
continue to work closer together on many
levels to help push quality coffee forward.
Explorations continue around unification
and we have surveyed you, our members,
for your thoughts and feedback around
future alignment/unification. The results
are being reviewed and will be available
on our website.
SCAE’s board and senior staff also held
a strategic review in September, where we
laid the foundations for focused initiatives
to lead SCAE forward for the coming two
years. A key focus of our discussions was
how we can continue to give members
more value and more connectivity than
ever before. A strategic plan will be
concluded and ratified at our upcoming
December 2015 board meeting.
Core to our ongoing success as an
association is effective management of
succession throughout SCAE, from board
to committee to executive. SCAE thrives
on the talent of its members, its staff and its
‘Super-Volunteers’, being those of you who
continue to sit on national committees,
SCAE committees, and working groups.
Thank you all for your continued generosity
of time and spirit. SCAE’s oxygen is its
members’ shared passion for speciality
coffee and as you continue to share your
passion and time for the betterment of
speciality coffee, we applaud you.
Our latest group of Super-Volunteers
is our Barista Guild of Europe Working
Group. The election for the incoming BGE
Working Group was held this autumn and
I congratulate all the excellent candidates
who have put their names forward to
represent the barista community as part
of the BGE Working Group. While wishing
the new leadership of the group both
success and support
as they bring the BGE to the next level,
a special note of thanks to the outgoing
Working Group, led ably by chair Dale
Harris and BGE staff member
Isa Verschraegen.
Paul Stack
President
Speciality Coffee Association of Europe
It is that time of the year again...
...when everything around looks,
sounds, smells and tastes better!
2015 Harvesting Season
www.accafe.com.br
[email protected]
SIGNPOST
SCAE BOARD OF DIRECTORS
SCAE EXECUTIVE TEAM
President
Paul Stack (Ireland), Marco Beverage Systems
Past President
Cosimo Libardo (Italy), Toby Estates
Vice President
Yannis Apostolopoulos (Greece), W.S. Karoulias
Executive Director
David Veal (UK), SCAE
Drewry Pearson (Ireland), Marco Beverage Systems
Nils Erichsen (Germany), Ube Erichsen Beteiliungs
Heinz Trachsel (Switzerland)
Luigi Morello (Italy), La Cimbali
Ludovic Maillard (France), Maison Jobin
Johan Damgaard (Sweden), Johan & Nyström
Alberto Polojac (Italy), Imperator
Christina Meinl (Austria), Julius Meinl
Frank Neuhausen (Germany), BWT water+more
Chahan Yeretzian (Switzerland), University of Zurich
Patrizia Cecchi (Italy), Rimini Fiera
James Shepherd (UK/Ireland), Beyond the Bean
Dale Harris (UK), Has Bean
David Veal, Executive Director
Membership Team
Jayne Richards, Membership Manager
Jackie Malone, Chapter Coordinator
Isa Verschraegen, BGE Coordinator
Alison Wraight, Membership Advisor
Leanne Celentano, Membership Coordinator
Lewis Young, Data Analyst
Lesley Potts, Membership Accounts Clerk
Robyn Stevenson, Membership Administrator
Anna Barlow, Retention Officer
Education Team
Susan Hollins, Education Manager
Annemarie Tiemes, Education Field Manager
Kim Staalman, Education Field Coordinator
Owen Thom, Quality Coordinator
Megan Guo, Asia Coordinator
Aidan Jones, Education Administrator
Kay Bennett, Education Administrator
Alex Morrell, Education Administrator
April Melvin, Education Administrator
Events Team
Garret Buckley, Events Manager
Rebecca Dunwoody, Event Operations Manager
Margaret Andreucetti, Exhibition Sales Manager
Jens Henrik Thomsen, Sponsorship Coordinator
Marketing Team
James Humpoletz, Marketing Manager
Andra Vlaicu, Marketing Assistant
Richard Stiller, Marketing Assistant
Keith Amos, Business Development Executive
Operations Team
David Hewitt, Operations Manager
Denise Alborough, Senior Accounts Clerk
Ellen Rogers, Accounts Clerk
Caroline Newman, Accounts Clerk
SCAE COMMITTEES
Membership Committee
Yannis Apostolopoulos, Chair
Heinz Trachsel, Vice Chair
Luigi Morello
Tomasz Obracaj
Andrew Tolley
Tibor Hajcsunk
Dale Harris
Konstantinos Konstantinopoulos
Tibor Varady
Isa Verschraegen
David Veal
Jayne Richards
Jackie Malone
Education Committee
Ludovic Maillard, Chair
Paul Stack
Paul Meikle-Janney
Sonja Björk Grant
David Locker
Edouard Thomas
John Thompson
Morten Münchow
Panagiotis Konstantinopoulos
David Veal
Susan Hollins
Annemarie Tiemes
SCAE COMMUNITY
Events Committee
Patrizia Cecchi, Chair
Willem Husiman
Grace O’Shaughnessy
Anke Erichsen
Brita Folmer
David Veal
Garret Buckley
Annemarie Tiemes
Marketing Committee
Christina Meinl, Chair
Johan Damgaard
Dale Harris
Maurizio Giuli
Jörg Krahl
David Veal
James Humpoletz
Max Fabian (Italy)
Nils Erichsen (Germany)
Marc Käppelli (Switzerland)
Drewry Pearson (Ireland)
Cosimo Libardo (Italy)
Storm Xaron C Lunde,
e: [email protected]
World Coffee Events
(Jointly Owned By SCAE/SCAA)
POLAND
Tom Obracaj,
Chair - Mike Yung
SCAE Director - David Veal
SCAA Director - Ric Reinhart
Managing Director - Cindy Ludviksen
Treasurer - Drewry Pearson
PORTUGAL
Claudia Pimentel,
ROMANIA
Silvia Constantin,
NATIONAL COORDINATORS
EUROPEAN CHAPTERS
RUSSIA
Alexander Tsibaev,
AUSTRIA
Günter Stölner,
SLOVAKIA
Tomas Callo,
BELGIUM
Kathleen Serdons,
SPAIN
Elisabet Sereno,
BULGARIA
Nikolay Litov,
SWEDEN
Erik Rosendahl
Alberto Polojac, Chair
Mick Wheeler
Max Fabian
Colin Smith
Angel Mario Martinez Garcia
Inyoung Kim (Anna)
David Veal
CZECH REPUBLIC
Stepan Neubauer,
SWITZERLAND
Marc Käppeli,
DENMARK
Lene Hyldahl,
TURKEY
Aysin Aydogdu,
Research Committee
FINLAND
Viivi Ahtiainen,
UNITED KINGDOM
Maxwell Colonna-Dashwood,
FRANCE
Patrick Mas,
INTERNATIONAL CHAPTERS
Audit Committee
Nils Erichsen, Chair
Mark Rose
David Veal
David Hewitt
International Development Committee
Chahan Yeretzian, Chair
Morten Munchow, Vice Chair
Frank Neuhausen
Lauro Fioretti
Edouard Thomas
David Veal
OTHER SCAE ORGANISATIONS
SCAE President’s Council
President
Paul Stack (Ireland)
Past President
Cosimo Libardo (Italy)
Vice President
Yannis Apostolopoulos (Greece)
Treasurer
Nils Erichsen (Germany)
Executive Director
David Veal (UK)
Drewry Pearson (Ireland)
SCAE Ambassadors
SCAE has named the following
Past Presidents of the Association
as its Ambassadors:
Alf Kramer (Norway)
Patrick Bewley (Ireland)
Mick Wheeler (UK)
Trygve Klingenberg (Norway)
Tomasz Obracaj (Poland)
Colin Smith (UK)
GERMANY
Peter Muschiol,
GREECE
Konstantinos Konstantinopoulos,
HUNGARY
János Szongoth,
ICELAND
Jan-Fredrik Winter,
IRELAND
Alan Andrews,
ITALY
Dario Ciarlantini
LITHUANIA
Darius Vezelis,
SINGAPORE
Ross Bright,
SOUTH KOREA
Seongil Choi,
REGIONAL COORDINATORS
Sonja Grant,
Tibor Hajcsunk,
Heinz Trachsel,
SCAEWorldofCoffee
SCAE_Community
SCAEWorldofCoffee
SCAE_Community
NETHERLANDS
Peter Eijl,
SCAE_Community
NORWAY
SCAE
No.62 | Winter 2015
SCAE
Café Europa is the magazine
of the Speciality Coffee Association of Europe,
which is free to members of SCAE. Published quarterly,
a digital edition is also available to view and download
in the members’ lounge on the website, scae.com.
Speciality Coffee Association of Europe
is a company limited by guarantee registered
in the United Kingdom, Co. Reg. No. 3612500.
Copies of the SCAE by-laws are available by written request.
Publisher: Speciality Coffee Association of Europe (SCAE)
Editor: Sarah Grennan
Art Director: Mark Nally
Marketing Manager: James Humpoletz
Advertising: Keith Amos
Sub-Editor: Elizabeth MacAulay
Contributors: Filip Bartelak, Line Knutsson,
Morten Münchow, Inga Schäper, Paul Stack,
Andra Vlaicu, Antony Watson
Cover Illustration: Mark Nally
© Copyright 2015, Speciality Coffee Association of Europe
Café Europa (Print) ISSN 1752-8429
Café Europa (Digital) ISSN 1752-8437
EDITORIAL
Articles and contributions by SCAE members are invited;
please contact the Editor, Sarah Grennan
e: [email protected] t: +353 87 686 1272
ADVERTISING
For information about advertising in Café Europa please contact
Keith Amos, SCAE Business Development Executive
e: [email protected] t: +44 1245 426060
The SCAE Media Pack is available for download on scae.com.
SUBSCRIPTIONS
The print and digital editions of
Café Europa are free to members of SCAE.
To join the Association please visit scae.com/members/join-scae.
SCAE, Oak Lodge Farm, Leighams Road,
Bicknacre, Chelmsford, Essex CM3 4HF, UK
t: +44 1245 426060 | e: [email protected] | w: scae.com
Follow SCAE
SCAEWorldofCoffee
SCAE_Community
SCAE_Community
SCAE_Community
SCAEWorldofCoffee
SCAE
This publication is produced for SCAE by
Crimson Communications, crimsoncommunications.ie.
Design by Odin Creative, odincreative.ie.
Printing by Metro Commercial Printing, metroprinting.co.uk.
Views expressed in Café Europa do not necessarily
represent those of its Editor or the publisher,
Speciality Coffee Association of Europe.
While every effort has been made to ensure
the accuracy of all information, SCAE and its agents
accept no responsibility for any inaccuracies that may arise.
All rights reserved.
Reproduction in whole or in part, including photocopying
or storing by any electronic means, is prohibited
without the prior permission of SCAE.
JOIN OUR COFFEE COMMUNITY
Our vision is to be the authority
on delivering coffee excellence.
Our mission is to create and inspire excellence
in the coffee community through innovation,
research, education and communication.
Our values are excellence, knowledge,
leadership, integrity, communication,
competence, education and community.
Join us and help us raise coffee standards
in Europe and across the world.
Learn more about the benefits
of membership at www.scae.com
or email [email protected]
3,000
Members
30
National Chapters
7
World Champions
635
Authorised
SCAE Trainers
350
Coffee Diplomas Awarded
35,000
Coffee Diploma
System Certificates Issued
17,500
Certified Baristas
17
Years' Experience Inspiring
Coffee Excellence
UPDATE
BWT water+more Returns as Headline
Sponsor at World of Coffee Dublin
Following its successful partnership at the
Nordic World of Coffee in Gothenburg,
SCAE has announced that BWT water+more
has been appointed title sponsor of World
of Coffee once again in 2016.
‘SCAE’s
partnership
with
BWT
water+more is a correct brand fit for World
of Coffee,’ says the Association’s Executive
Director, David Veal. ‘In our industry we
are committed to increasing the level
of excellence and standards in coffee
service. BWT water+more is an innovative
company that is passionate about water
and coffee quality and this matches our
vision to Inspire Coffee Excellence around
the world. Consistency in coffee taste
and delivery is also paramount to us and
by using the best technologies for water
optimisation possible, we can continue to
lead the industry from the forefront.’
BWT water+more is looking forward
to sponsoring the event in 2016, says
Managing Director, Dr Frank Neuhausen.
‘We are all the more delighted to continue
our sponsorship of the SCAE event in
Dublin in 2016 and will again do all that
we can to ensure that World of Coffee
is an exciting and inspiring experience
for everyone. Providing support for the
international barista community remains
something that is close to our hearts. And,
as the exclusive water supplier for World
of Coffee Dublin 2016, we will ensure that
participants in the competition enjoy the
very best conditions. All competitions at
World of Coffee will take place using only
water optimised by the filter systems of
BWT water+more: the best possible basis
for all those winning coffee creations.’
Dr Frank Neuhausen addresses guests at the World of Coffee Welcome Reception in Gothenburg
Additional Opportunities
In addition to the headline sponsorship,
there are a further promotional opportunities
available at World of Coffee Dublin 2016,
including sponsorship of:
•
Official Country Producer
•
The Village
•
New Product of the Show Awards
•
Excellence Awards
•
Photography Awards
•
Attendee Bag
•
Event App
•
Cupping Room
•
SCAE Education Seminar Area
•
SCAE Lounge
Stands Selling Out
With more than 90% of the available
stands at World of Coffee Dublin now sold,
Europe’s greatest coffee show is going to
be bigger than ever in 2016.
Over 90% of the available stands at World of Coffee Dublin are now sold. Image: The Nordic World of Coffee Gothenburg 2015
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Over 10,000 visitors from 100 countries are
expected to attend the event at Dublin’s
RDS venue on 23-25 June, which will
feature the World Barista Championship,
World Brewers Cup, Re:co Speciality Coffee
Symposium, plus a busy programme of
educational workshops, seminars, awards
and social events.
SCAE is excited to bring World of Coffee
to Dublin next year, says David Veal. ‘With
a thriving coffee culture and an enviable
reputation as Europe’s best party city, there
is so much going on in Dublin. Dubliners
love their coffee and this growing passion
for coffee is why we had to come to this
exciting city for the first time. In Dublin,
we will continue to set trends, push
boundaries and lead innovation in this
vibrant industry and we look forward to
this being the biggest and best event in the
show’s history.’
For information about the exhibitor
and sponsorship opportunities at World
of Coffee Dublin 2016 please visit
worldofcoffee-dublin.com or contact:
Jens H Thomsen
t: +45 3023 8775,
Margaret Andreucetti
t: +353 1 846 0020,
UPDATE
World of Coffee
Product Awards
Launch in
January
The World of Coffee New Product of the
Show Awards, the definitive guide to the
hottest new products and services to launch
at World of Coffee each year, will open for
entries in January.
The Awards are open to exhibitors taking
part in next year’s World of Coffee in Dublin,
Ireland and will celebrate innovation in the
categories of:
• Best New Professional Coffee Equipment
• Best New Consumer Product
• Best New Roasters Product
• Best New Packaging
• Best New IT & Technology Innovation
• Best New Food/Non-Coffee Beverage
In order to be eligible for entry, products
must be new to the market and launched at
World of Coffee Dublin, or in the 12 months
prior to the event, and must be available
to order from exhibitors at the show. The
winning products will be displayed at World
of Coffee Dublin and announced at a
special awards ceremony during the event.
‘Since they were first introduced at
World of Coffee Vienna in 2012, the New
Product of the Show Awards have grown
to become one of the most popular
features at the event each year,’ notes
David Veal, Executive Director, SCAE.
‘Judged independently from SCAE by a
panel of industry experts, the Awards shine
a spotlight on innovators in our industry,
profiling the most exciting new products to
launch in the last year.’
World of Coffee exhibitors will be notified
when the New Product of the Show Awards
open in January. For further details, stay
tuned to worldofcoffee-dublin.com.
Pictured at the Nordic World of Coffee New Product
of the Show Awards 2015, sponsored by Wilfa,
at the Swedish Exhibition & Congress Centre,
Gothenburg, were judges Krister Dahl, Gothia Towers;
Jonathan Morris, University of Hertfordshire;
Kris Gibson, WMF Group and Steve Lovegrove,
Compass Group with Justin Ahn of Cafflano (centre),
winner of the Best Domestic Coffee Equipment Award
The Innovators
Turn to page 46 to read about this
year’s New Product of the Show
Awards winners.
WITH BRITA
I OFFER GREAT WATER
AND THE BEST COFFEE
Professional water optimisation from water experts.
Experience what great water can do for your business.
Learn more about us
and our products
www.brita.net
BRITA is the official water filtration sponsor
bri-all-15-1005_ionox_scae_europa_185x128_rz2.indd 1
CAFÉ EUROPA | WINTER
| 11
10.04.15 2015
14:43
UPDATE
Bahia Leads
in Cup of
Excellence
Top two winners of the Pulped Naturals
2015 contest hail from the Highlands
of Bahia.
Coffee produced by Antonio Rigo de Oliveira
in the Highlands of Bahia triumphed ahead
of 44 other finalists in the recent Cup of
Excellence – Pulped Naturals 2015 contest.
A total of 22 winners were selected
for honours in the competition, which is
organised by the Brazilian Specialty Coffee
Association (BSCA) in partnership with the
Brazilian Trade & Investment Promotion
Agency (Apex-Brazil) and the Alliance for
Coffee Excellence (ACE), and sponsored
by the Brazilian Service of Support to Micro
& Small Enterprises (Sebrae).
From an entry of 364 lots, Antonio Rigo
de Oliveira’s coffee, which he produces
in the São Judas Tadeu Chakra in Piatã,
Diamantina Plateau, came out on top –
impressing with 91.22 points.
It was a family celebration for Antonio,
who is father-in-law of second-placed
Cândido Rosa and 12th-placed Zora
Yonara Macedo Pina Oliveira. ‘We have
a small team of 15 employees who work
with us in three properties throughout the
year and is responsible for much of this
success. Since our first achievement in the
Cup, we made sure to share the prizes:
each employee has won a motorcycle.
This year, depending on the result of the
auction, the prizes will be even better,’ says
Antonio Rigno, responsible for the family’s
production process. ‘Our family has this
[success] because we love coffee above
all, and this love is reflected in the quality
of our product.’
A total of seven producing origins were
represented by the 22 winners of the Cup
of Excellence – Pulped Naturals 2015
contest: origin indication of the Mantiqueira
Mountains in Minas Gerais; the Diamantina
Plateau, in the Highlands of Bahia; Origin
indication of the Pioneer North of Paraná;
Mountains of Espírito Santo; South of
Minas Gerais; the Woods of Minas Gerais;
and Medium Mogiana in São Paulo.
The multitude of origins featured
highlights Brazilian producers' focus
on quality, which has evolved with the
competition, believes Vanusia Nogueira,
national coordinator of the competition.
‘The Cup of Excellence was born in 1999
in Brazil and, since then, it has been writing
a beautiful contribution story to the coffee
chain, particularly the producers, with
encouragement of best cultivation and
especially the high aggregation of value to
their product,’ she says.
Underlining that Brazil is the largest and
most sustainable coffee producer in the
world, Silvio Leite, president of the Brazil
Specialty Coffee Association, adds: ‘In this
sense, the actions by BSCA together with
Apex-Brazil, ACE and Sebrae in the Cup of
Excellence is crucial for the international
buyers and tasters to get to know the
sustainability of our production, with respect
for the environment and society, and to
acknowledge the diversity and quality of
the coffees we offer – factors that, together,
make Brazil the nation of coffee.’
The auction of the 22 winners of the
Cup of Excellence – Pulped Naturals 2015
took place as Café Europa went to press.
For results and further information please
see bsca.com.
Images: Courtesy of BeanScene
UPDATE
Helsinki Coffee
Festival Returns
BGE Working Group
Announced
Preparations are underway to stage Finland’s biggest coffee event,
the Helsinki Coffee Festival, in the capital next March.
Following the success of the inaugural event in 2015, which
gathered more than 3,000 coffee lovers at the former boiler hall,
Kattilahalli, in Helsinki, the organisers are hoping to attract up to
5,000 visitors in 2016.
‘We want to raise awareness of quality coffee in Finland and
convince people to enjoy quality more than quantity when it
comes to coffee,’ explains Maija Kestilä, the event organiser.
‘We want to bring SCAE’s competitions to a bigger audience
and our mission is to develop a better coffee culture in Finland,
bringing all coffee professionals together under the same roof at
our event. Our slogan is, “After spring’s hottest event you will know
everything about coffee”.’
The 2016 event will include the National Barista Championship
and Brewers Cup, organised by SCAE Finland.
Baristas from across Europe have cast their votes
in the Barista Guild of Europe Working Group elections.
Following a two-week election process, conducted
via online survey, the following members have been
voted onto the working group:
Chair – Tibor Várady, Hungary
Communications Coordinator – Tim Willems, Belgium
Community Coordinator – Alex Passmore, UK
Education Coordinator – Ben Townsend, UK
Events Coordinator – Sam Sullivan, UK
Finance & Partnership Coordinator – Hannah Davies, UK
Membership Coordinator – Danny Calders, Belgium
The BGE Working Group will be supported by Past-Chair,
Dale Harris, and BGE Executive, Isa Verschraegen. For more
information on BGE, visit baristaguildofeurope.com
Have Your Say
The new BGE Working Group are planning activities
for 2016 and are eager to receive feedback from members,
including suggested locations for Barista Camp and CoLab.
Please send your ideas to [email protected].
C
Baristas Support Paris
M
Y
CM
BGE’s second CoLab event took place in Paris the week after the
tragic attacks in the French capital.
The event, which focuses on connecting a local community
with the international barista scene through workshops and
activities that celebrate the host city’s culture and coffee scene,
featured visits to Télescope and Coutume Instituutti, plus cuppings,
lectures and more.
‘Despite the unfortunate recent events in Paris we felt the best
thing to support the Parisian community was to keep the event
and – based on the positive reactions – we're glad we did,’ said
BGE Executive, Isa Verschraegen. ‘Thank you to all who celebrated
Parisian coffee with us, as well as to all our partners making CoLab:
Paris a great success: fellow hosts FrogFight and Tamper Tantrum,
equipment partners Bunn and Conti, as well as our coffee and
media partners.’
A full report on CoLab: Paris will feature in the Spring 2015 issue
of Café Europa.
MY
CY
CMY
K
THE SP9.
EFFORTLESS
EXCEPTIONAL
COFFEE BY
THE CUP
marcobeveragesystems.com
COMPETITIONS
New Rules for Cezve/Ibrik
FILIP BARTELAK of the Cezve/Ibrik Working Group
reports on the changes to the rules and regulations
of the World Cezve/Ibrik Championship.
C
ezve and ‘classical’ ibrik are among
the best-known methods of
preparing coffee and the World
Championship, which will next
take place at Gulfood in Dubai in February
2016, was established to promote and excel
this special preparation.
SCAE wishes to reward those who use
this method properly and, in the process,
promote high-quality coffee around the
world. Recently we decided to review
the existing rules and regulations of
this championship and we came to the
conclusion that some changes are necessary
in order to properly evaluate the preparation
process and the quality of beverages served.
Our intention was to keep the familiar
language and modus operandi of the
competition in order to make this
championship friendlier and more accessible.
We have decided to keep the same table
setup as other competitions to avoid creating
problems with hardware for future organisers
of the event.
Simple cezve/ibrik coffee is to be served
as an obligatory category and parameters
of its evaluation are similar to ones used by
the World Barista Championship (WBC) for
espresso. We want to focus on taste balance,
tactile and flavour. We will keep the same
rigorous, clear explanation of flavour profile
for simple cezve/ibrik, as in WBC rules, in
order to focus closely on promoting highquality coffee that should be used by baristas.
We will score highly the accuracy of
the description given with cup profile, but
only when the quality of beverage is high.
Since simple cezve/ibrik coffees are usually
very hot when served, we have decided to
move the order of serving coffees so that
simple cezve/ibrik coffee will be served as
the last beverage during the presentation
and judges will be allowed to evaluate it
(on stage or backstage) fully after competition
time elapses. This rule was inspired by
the Brewers Cup competition, when
most beverages served are too hot to be
evaluated during the barista’s presentation
time and judges take their beverages
backstage with them. We have also decided
to change simple cezve/ibrik coffee definition
so that there is no obligatory napkin and
saucer – those elements missing will affect
technical evaluation.
World Cezve/Ibrik Champion Davide Berti (Italy) is pictured
competing at the 2015 Championship in Athens
For both simple and signature beverages
we have decided that all of them need to be
prepared separately for each judge in order to
demonstrate the barista’s skills. Competitors
will not have to prepare three sets of
beverages, only two. The reason for this is
that we want to give competitors more time
to precisely explain during their presentation
the process, ingredients, technique and
connection to the coffee they chose. The
purpose of this is to make this championship
more attractive to the audience who will
be able to learn about the tradition or new
recipes and techniques of brewing coffee
with the use of cezve or traditional ibrik.
Competitors are awarded for preparing
and serving all of their ingredients during their
presentation, and for making it very clear to
judges and audience what their ingredients
are, how they were prepared and why
they use them in combination with the
chosen coffee.
For the signature beverage we have
included a score for ‘well explained and
introduced’ – just as it is in WBC rules. There
is one exception, however, the ‘preparation’
part is evaluated by technical rather than
sensory judges (as is the case in WBC) as in
our opinion only technical judges can have
closer look at the preparation.
Technical judges will focus on
preparation, cleanliness, workflow, use
of tools and accessories while sensory
judges will evaluate sensory experiences,
professionalism, hospitality skills and
attention to detail. This means each category
will be evaluated separately. If the beverage is
not prepared properly from a technical point
of view this will not affect sensory evaluation
but will only be evaluated by technical
judges. In doing this we wanted to empower
more technical judges and at the same time
allow sensory judges to give feedback on
actual sensory experiences, which can be
exceptional.
The competitor will be able to choose
if he wants to deliver the signature or the
traditional beverage. Both of them will have
different definitions so that creativity will
be scored only in the signature beverage
category. The competitor who chooses
to perform traditional beverage will be
evaluated on his mastery of skills.
We, the working group, truly hope that
new rules will make this competition more
attractive and accessible for baristas who had
no experience with this brewing method. By
unifying evaluation standards we will make
this competition easier to evaluate by judges
experienced in other barista competitions.
◆
CLICK FOR MORE: Download the new rules
and regulations on ibrikchampionship.org
est
d’s B
e Worl
See th Action
in
zve/Ibrik
World Ce ip 2016
nsh
Champio
bruary
21-25 Fe
, Dubai
Gulfood
SIGNPOST
REMEMBER WHEN VIDEO GAMES WERE GOOD
AND BRAZILIAN COFFEE WAS NOT?
Daterra farms have taken excellence to the next level.
2015 CROP COMING SOON!
For information and samples contact:
www.drwakefield.com | www.fincasdecafe.es
DIARY
5-6 December
Event Guide
26-30 January
12-14 February
Ukraine Brewers Cup, Coffee
Roasting, Cup Tasters and Latte
Art Championships
Ukraine
scae.com
Sweden Barista, Coffee Roasting,
Cup Tasters, Latte Art, Coffee
Roasting Championships and
Brewers Cup
scae.se
Switzerland Barista and Latte Art
Championships
St. Gallen, Switzerland
swissscae.ch
14 January
29-31 January
12-15 February
Switzerland Coffee in Good
Spirits Championship
Bern, Switzerland
swissscae.ch
Czech Republic Barista
Championship and Brewers Cup
scae.com
Greece Barista, Latte Art
and Cofee in Good Spirits
Championships
HORECA Coffee Events,
Athens, Greece
scae.com
15-17 January
31 January
16-17 February
Greece Cup Tasters and Cezve/
Ibrik Championship
scae.com
Belgium Coffee in Good Spirits
and Latte Art Championships
scae.com
Ireland Barista Championship
and Brewers Cup
Food & Bev Live, Dublin, Ireland
scae.ie
23 January
5 February
21 February
Slovakia Brewers Cup and Latte
Art Championship
Banská Bystrica, Slovakia
scae.com
Finland Cup Tasters
Championship
scae.fi
Belgium Brewers Cup
scae.com
23-27 January
12-14 February
21-25 February
Italy Barista, Coffee Roasting,
Coffee in Good Spirits, Cup
Tasters, Latte Art Championships
SIGEP, Rimini, Italy
scaeitalia.com
Belarus Barista and Cup Tasters
Championships
scae.com
World Cezve/Ibrik Championship
Gulfood, Dubai, UAE
gulfood.com
24-26 January
12-14 February
26-28 February
France Barista, Coffee in Good
Spirits, Latte Art Championships
Sirah, Lyon, France
scaefrance.org
Denmark Barista, Coffee in Good
Spirits, Cup Tasters, Latte Art
Championships and Brewers Cup
scae.dk
Lithuania Barista, Latte Art and
Cupping Championship
scae.com
know
Let us event.
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about
Email
ae.com
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S
A
T
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A
E
R
E
H
T
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FO
Perfect coffee from the only ECBC
approved single cup brewer!
www.technivorm.com
PRODUCT NEWS
The Little Machine
with Big Ideas
Dalla Corte’s new one-group espresso
machine, Mina, features a number of
innovations, including a new lever yoke.
Baristas can customise their coffee through the manual control
of each extraction stage. As the lever yoke is lowered, water
flowing to the coffee cake is brought to 9 bar, allowing baristas
to adjust the extraction until they achieve the desired results.
Operators can then repeat the procedure accurately for each
shot, or adjust and save custom settings for different coffees and
blends.
Mina’s DFR (Digital Flow Regulation) system, developed by
Dalla Corte’s R&D department with patent pending, provides
electronic water flow control during each single extraction
stage. ‘In fact, pre-infusion water starts flowing at zero bar and
the opening degree of the water valve can be pre-set digitally
with graduations of one-hundredth of a millimetre to provide
maximum precision in water flow throughout the extraction
process,’ explains the company.
Fully-customisable, the back and side panels can be finished
in a variety of materials, colours and styles, including the standard
matte black, white and yellow colours, wooden, metal and glass
materials and in opaque or transparent, matte or gloss finish.
The Mina will be available in early 2016. Download product
sheets and learn more at dallacorte.com.
No Fuss Hopper
Cleaner
Equipment cleaning specialist,
Puly Caff, expanded its range
of ‘green’ products when it
launched the new Puly Grind
Hopper at Host in Milan.
The Puly Grind Hopper cleans hoppers and dosing
units – an essential task to maintain the quality of your
espresso. Easy to use, after removing solid residues
simply spray the product onto a clean cloth and wipe
surfaces until they are clean and dry.
Made with natural ingredients, the PulyGrind
Hopper can also be used to clean and sanitise
stainless steel surfaces and chromed equipment.
For more, visit pulycaff.com.
Social
Network
for Coffee
Lovers
The Top Café is a new social network
designed to operate like a Michelin Guide
for coffee. Similar to Foursquare, the app
allows you to search for coffee shops
in the area, check in at cafés, assess the
coffee and upload a photo, and share your
experience with users on the platform and
via other social media.
Designed by a team of Spanish baristas
and marketing experts, the app went live
in November and can be downloaded
via the App Store and Google Play.
For a demo, see thetopcafe.com.
COMPANY PROFILE
Greek Odyssey
Greek coffee chain, Coffee Island, headed by CEO Konstantinos
Kostantinopolous, winner of the Young Entrepreneur Award at the 2015
SCAE Excellence Awards, sponsored by Demus S.p.A, roasts more than 720
tonnes of speciality coffee a year which it serves in its network of 272 shops.
CHRYSA SAFRA tells us more about the company.
THE BEGINNING Coffee Island was
founded in 1999 when its first coffee
shop opened in Greece. Since then
the company have developed a strong
franchise network listing 272 stores in
Greece and Southeast Europe. In 2009
the company started operating abroad
with the first Coffee Island store in Nicosia
and soon developed a strong franchise
network in Cyprus, which is constantly
growing. Currently the Coffee Island
network in Cyprus operates 38 coffee
shops. Coffee Island is an active member
of the Speciality Coffee Association of
Europe (SCAE) and Specialty Coffee
Association of America (SCAA).
THE MODEL Coffee Island is a smooth
compilation of the modern espresso bar
and the traditional coffee-grinder’s shop.
The Coffee Island coffee shop aims to offer
consumers a great experience of speciality
coffee on the espresso bar, a great range of
coffee blends and a variety of home barista
equipment. The quality of coffee, from the
bean to the cup, is based on both green
coffee and proven expertise of Coffee
Island baristas. The shops have a unique
architecture and atmosphere.
THE COFFEE Coffee Island sources its coffee
directly from farmers around the world. The
company invests in the green coffee that
is roasted in the production unit and works
directly with the farmer to ensure that the
coffee beans are delivered to the production
unit at SCAA Q-Graders’ level, offering the
most complete coffee experience.
Through this direct model, based on
the respect and the relationships built
up with individual producers in coffee
producing countries, Coffee Island creates
sustainable long-term agreements.
THE PROJECT Coffee Island addresses
social issues, working to improve working
conditions and improve the environment.
People on the other side of the world, with
great effort and passion, take care of the
coffee that Coffee Island uses.
Coffee Island created the MicroFarm
project to provide limited amounts of
speciality (SCAA 86+) coffee (limited
edition) from specific farms around the
world for use both in the espresso bar and
for making beverages at home.
THE ORIGINS Coffee Island is always
committed to offer a perfectly engineered
coffee to every single consumer and we
keep challenging ourselves by bringing
coffee from around the world. From
Guatemala to Brazil, El Salvador, Ethiopia,
Rwanda and Colombia, Coffee Island delivers
speciality coffee to every coffee lover.
coffeeisland.gr
@CoffeeIslandCo
CoffeeIsland
coffee_island_official
via Caboto, 31 34147 Trieste Italy
[email protected] www.demus.it
RESEARCH
THREE
VARIABLES
IN ONE CUP
LINE KNUTSSON from the University
of Copenhagen, Denmark and
CoffeeMind’s MORTEN MÜNCHOW
investigated how roast degree,
extraction time and temperature affect
coffee’s chemical composition.
T
he chemistry behind the creation of chemical
compounds that gives coffee its complex spectra
of aroma and flavour is a combination of many
intricately-related factors. Grind size, extraction
time and brewing temperature all have a role to play in our
enjoyment of a ubiquitous beverage that, worldwide, is
consumed at a rate of more than 500 billion cups a year. But
although the composition of coffee varies greatly from country
to country, and region to region, there is one particular process
that has a profound effect on its sensory qualities.
A study by Line Knutsson from University of Copenhagen,
Denmark, in cooporation with Morten Münchow from
CoffeeMind, into the effects of roasting degree, extraction time
and temperature on coffee’s composition has revealed the
extent to which the roasting process plays a vital role in the
RESEARCH
were ground using a mill and a 1.5mm filter resulting in relatively
fine particles that correspond to a medium grind size between
espresso and filter coffee.
In total, 60 samples were analysed using highly sensitive
techniques including Nuclear Magnetic Resonance (NMR) and
Gas Chromatography-Mass Spectrometry (GC-MS) to identify
the known components present in coffee. In sensory terms,
NMR analyses the liquid part of the coffee, representing our
sense of taste while GC-MS represents the olfactory system or sense of smell.
Knutsson identified a whole host of chemical compounds
including caffeine, chlorogenic acid, formic acid, acrylamide,
trigonelline, sucrose, quinic, and acetic acid amongst others in
coffee’s soluble liquid state. Similarly, a large number of volatile
aromatic compounds such as pyrazines, furans and pyrroles
created from the Maillard reaction were also present in the
samples analysed.
The study also found a marginal difference in the coffee’s
composition between 70°C, 85°C and 95°C. Similarly, different
extraction times from one to 15 minutes showed that there was
an impact on the concentration of aromatic substances in the
samples but, overall, only a few compounds were influenced by
longer extraction times.
The research shows how the extent of roast degree
can have a marked difference on the chemical composition
of coffee, particularly the concentration of fatty lipids and
carbohydrates. Under spectromic analysis, the study found that
all coffee samples consisted of acrylamide, asparagine, acetic
acid, chlorogenic acid, caffeine, myo-inositol, N-methylpyridine,
sucrose, trigonelline, quinic acid and 5-HMF. In addition to
these compounds, the samples contained various acids such
as citric, malic and lactic acid. There were also peaks
in concentration of various carbohydrates such as mannose,
galactose and arabinose compounds, as well as phenol,
vanillin and other coffee lipids; all products of methyl and
methylene molecules from the fatty acid chains formed
during the Maillard reaction.
formation of a coffee's complex chemical composition.
Commonly known as the Maillard reaction – the chemical
process by which reactions occur between the amino acids
(proteins) and small sugars at elevated temperatures, the study
found that brewing at different temperatures (70°C, 85°C
and 95°C) and extraction time (one, three, five, seven and
15 minutes) doesn’t necessarily precipitate further chemical
change, rather, it is about the degree of concentration by which
compounds are extracted from the freshly roasted coffee beans.
Using a washed geisha varietal grown on Las Margaritas
farm, Colombia, that offers a lively acidity, creamy body, and
notes of orange, mandarin, chocolate and caramel, Knutsson
roasted three 1kg batches of differing roast degrees – from light,
medium to dark. The three sample roasts followed the same
profile with only time and final temperature varying. All samples
Flavour Analysis
Nuclear Magnetic Resonance (NMR) is a spectroscopic analytic
method to find the chemical structure, spatial form and
electronic structure of specific molecules in its liquid or solid
state. Using this form of analysis, several of the compounds
that play a major role in coffee’s flavour were identified.
For example, chlorogenic acid (CGA) is a polyphenol antioxidant
that occurs mostly in green beans and gives a sharp, undesirable
vegetal flavour. The analysis showed that concentrations of CGA
are smoothed out during the roasting process, becoming less
concentrated in darker roasts. As chlorogenic acid is degraded
during the Maillard reaction, it converts into quinic and nicotinic
acid among others which are predominant in roasted coffee.
The study also confirmed that different roasting degrees have a
profound effect on the coffee’s composition with the exception
of caffeine and trigonelline – both relatively stable compounds
that can contribute to the bitter taste in coffee.
Coffee Composition: Raw Data from NMR Analysis
The study underscores the significant difference in the
chemical composition of green and roasted beans as well as
the impact of roasting degree on the concentration of sucrose
compounds. This is consistent with the understanding that
sucrose degrades into a wide range of Maillard products during
the roasting process, leading to the creation of volatile aromatic
compounds. As sucrose compounds are broken down, they give
rise to the formation of 5-HMF, formic and acetic acids which
were observed to be of higher concentration in light roasted
beans, and are then degraded further by roasting.
It was also observed that green beans do not contain
concentrated amounts of trigonelline which is formed during »
RESEARCH
lighter roasts. The chemical analysis shows that degradation
of trigonelline leads to the formation of N-methylpyridine.
In terms of brew time and temperature, it was observed
that trigonelline is formed over longer extraction times
and at higher temperatures.
As caffeine is one of the most representative molecules in
coffee – because it is found in relatively high concentration,
is thermo-stable and thus not degraded – it can be expected
that the longer extraction time, the more caffeine is present
due to its solubility. According to a review of literature, the
concentration of caffeine does not significantly change during
roasting, but depends more on coffee species. However, the
study illustrates that there is a tendency for clustering of the
caffeine compound relative to the roasting degree. It appears
that there is more caffeine in light roasted beans, after which
the amount of caffeine decreases with a darker roast. Although
there is a difference in the caffeine content relative to roasting,
it was difficult to see a pattern in concentration levels over
prolonged extraction times.
Aroma Analysis
Samples from light, medium and dark roasted coffee were
extracted for one, three, five and 15 minutes respectively for
aroma analysis. Knutsson used a highly sensitive technique of
Gas Chromatography-Mass Spectrometry (GC-MS) to identify
and quantify the volatile and semi-volatile organic components.
Overall, 73 different substances were identified. These
substances were aldehydes, alcohols, esters, furans, pyrroles
and pyrazines amongst others. In particular, it is the presence of
pyrazines that play an important role in the aromatic qualities of
coffee.
Knutsson found that there are observable differences in the
concentration of substances according to each variable change
in roast degree, extraction time and brew temperature. For
90000000 80000000 70000000 60000000 50000000 40000000 30000000 20000000 10000000 0 MØRK 22 WINTER 2015 | CAFÉ EUROPA
LYS RESEARCH
most substances, higher concentrations of pyridines, furans
and pyrazines in darker roasted than lighter roasted beans were
identified. In shorter extraction times, greater concentrations
of 2-furfuryl formate were present while longer extraction
times yielded higher concentrations of 3-methylbenzaldehyde,
4-methyl-1-pentanol, benzaldehyde, isoprenol and N-hexanal.
In sensory terms, formate and furfuryl acetate gives a
fruity aroma when perceived by the olfactory system while
benzaldehyde suggests an almond-like aroma that is more
consistent with darker roasted coffee.
Aromatic Analysis
Both spectroscopic methods reveal a clear correlation between
roasting degree and the concentration of chemical and
volatile aromatic compounds in coffee. However, there were
no changes observed in the majority of compounds identified
when the extraction time was varied with the exception of eight
specific compounds.
These were higher levels of 2-furfuryl formate,
3,4-dihydropyran and furfuryl acetate in shorter brew times
while greater concentrations of N-hexanal, isoprenol,
benzaldehyde and 3-methyl-benzaldehyde were identified
when the extraction time was extended.
Conclusion
The research highlights the role of the Maillard reaction as the
prime factor in the formation of hundreds of chemical and
volatile compounds present in coffee. Knutsson concludes that
the research into both the aroma and liquid phase of coffee
using GC-MS and NRM techniques shows that roasting degree
is vital to accelerating the formation of the chemical ingredients
that characterises the complexity of an individual coffee’s
character.
By comparing the different concentrations of substances
influenced by three variables, the study reveals that roast degree
has the most significant impact in the chemical composition of
the overall cup profile. Although extraction time and temperature
were assessed, the significance of these variables was too
small and vague to be able to make a definitive conclusion.
However, there is a tendency that a longer extraction time and
higher temperatures do yield a higher concentration of soluble
chemical compounds present in coffee. As far as volatile aromatic
compounds are concerned, only a small number of compounds
were affected by extraction time.
Although it cannot be concluded if shorter brewing times and
lower temperatures can be modulated for optimum commercial
use – thereby achieving energy savings and a reduction in
environmental impact – choosing the correct roasting degree to
enhance the desired concentration of amino acids and chemical
compounds during the Maillard reaction is complex process that
we are only truly beginning to fully understand.
◆
CLICK FOR MORE: This report and other research documents commissioned
by SCAE are available for members to download on scae.com.
MEET MAILLARD
More than a century ago, the French physician and chemist
Louis Camille Maillard studied the complex reactions
that take place between amino acids and carbohydrate
sugar compounds. In 1912, he published a paper that first
described this important phenomenon that takes place in
the cooking of foodstuffs – and indeed our own bodies. In
doing so, he prepared the way for our understanding of the
browning process that gives culinary products – including
coffee – its desirable colour, flavour and complexity of
aroma.
THE FUTURE OF COFFEE
PLANNING A SUSTAINABLE INDUSTRY
COVER STORY
Price volatility, stock shortages,
currency fluctuations, societal issues
and the omniscient threat of
climate change leave the world’s
best-loved beverage and second
most traded commodity in
a challenging position. As we face
into a new year, Café Europa looks
at the future of coffee and asks how
we can plan for a more sustainable
industry. SARAH GRENNAN reports.
Illustration by MARK NALLY.
T
he taxi driver whisking me from Stansted Airport to SCAE
HQ in the UK is grumbling about the price of his morning
cup of Joe, which has increased by 30 pence in his local
café. ‘The papers say it’s going to go higher,’ he fumes,
nodding to the tabloid on the passenger seat beside him. ‘It’s the
drought in Brazil that’s caused all the trouble,’ he asserts, as he
launches into a tirade on climate change.
The reality, as readers will know, is more complex, with social
and economic issues also influencing price. However, there is no
doubt that Brazil’s drought – the worst since records began – has
had an impact on the fortunes of the world’s second most traded
commodity, and it is an all too powerful reminder of the damage
climate change can wreak on every aspect of the chain, from
farmers to consumers.
With up to 30% of the Brazilian crop damaged by last year’s
drought, the planet’s largest coffee producer was forced to raid
the storeroom to meet demand and surpluses accumulated in
previous years of bountiful crops have now been obliterated.
As Mauricio Galindo, the former Head of Operations at the
International Coffee Organization (ICO), noted in his Re:co
Symposium presentation in Gothenburg this June, ‘this means
that we are in a much more vulnerable spot today if we are to
have a climatic event like we did last year.’ The damage to the
2014 crop, while severe, did not have a huge impact on the
market, he added. ‘Yes, prices went up, no doubt, but we never
felt that the supply chain was being profoundly disrupted and that
was thanks to those stocks. Well those stocks are gone and we
no longer have that cushion. That means that if we have any of »
COVER STORY
‘We started the project in November 2013 and finished in
November 2015 so we had to pack a five-year study into two
years. It is the most indepth study of its kind and we’re currently in
the process of finalising the outputs,’ explains Aaron.
A summary report, due to publish in January, will feature
six major outcomes of climate change in Ethiopia and a list of
recommendations on how to counteract them. The strategy will
provide the understanding and awareness required to sustain the
Ethiopian coffee industry in relation to climate change, land-use,
and the coffee value-chain, to identify what is needed to ensure
climate resilience.
those shocks now in any of the top five producers then we will
have a very different scenario. We would most likely have a price
hike that would be extreme and very, very fast.’
Despite the grumblings of the taxi driver, and reports in the
media, prices have, however, remained keen in recent years. As
one market analyst, who spoke to Café Europa off the record,
noted: ‘Prices have generally been very low and they are in the
lower 10% of the five-year range. This is due to the strength
of the dollar and the weakness of the Brazil economy, where
the Real has gone through the floor. While climate change is
something that could potentially have an impact in the future, it is
not affecting prices at the moment. But in five, 10, 20 years down
the road there is no doubt that it could have a significant impact.’
Dr Aaron Davis, Senior Research Leader in Plant Resources at
the UK’s Kew Royal Botanic Gardens, believes that prices
are only going to go one way however – up – and droughts like
the recent one in Brazil will be a major culprit. ‘I remember the
coffee crisis in the 1970s when coffee prices were astronomical
because of frost. No one talks about frost anymore – drought
is the new frost.’
Aaron and fellow researchers at Kew Gardens, you may recall,
caused a veritable storm in an espresso cup in 2012 when they
asserted that wild coffee could potentially become extinct in
Ethiopia by the close of the century. ‘When we published that
paper it went a bit crazy, partly because the media got the story
wrong,’ says the botanist and coffee biologist. ‘While we said
coffee could become extinct we didn’t say it would be. We did
note, however, that coffee production would be badly impacted
by climate change.’
What surprised Aaron most, aside from the acres of sensational
headlines garnered in media across the globe, was the response.
‘We kept getting asked what we could do about it. That surprised
us, we weren’t expecting that question, we just published the
results of the research project.’
It was a salient question and in the aftermath of the report the
researchers were handed a grant to study production in coffee’s
native origin. The project – Building a Climate Resilient Coffee
Economy for Ethiopia – is a Climate Institutions Programme
(SCIP) programme funded by the SCIP Fund, a DFID/Norway/
Denmark-backed fund designed to build Ethiopia’s capacity to
cope with climate change across the public, private and civil
society sectors and to respond to the challenges of transitioning
to a climate resilient green economy. Following two years of
intensive study, the researchers are on the cusp of publishing
their results and recommendations.
Future-Proofing Coffee
Building a Climate Resilient Coffee Economy for Ethiopia aims
to provide a climate resilient coffee economy strategy for the
country, based on a rigorous assessment of climate change’s
influence on coffee producing areas and wild coffee forests.
Spanning two years, the climate change assessment included
high-resolution mapping, climate change modelling, extensive
ground-truthing, farmer interviews, and climate monitoring,
conducted during 14 expeditions to Ethiopia where researchers
travelled over 30,000 kilometers to find solutions to coffee’s
greatest threat – the changing climate.
‘As well as setting out a strategy, we are producing a coffee
atlas of Ethiopia, detailing where the forest is, where the suitable
coffee growing areas are and so on. It will be a logistics tool for
people in the industry and the NGO community and will pinpoint
vulnerable areas. This is important, particularly in Ethiopia, where
there are very few maps available,’ says Aaron.
Although climate change is a very real threat to the coffee
industry, he believes that much can be done to address the
problem. ‘It’s about making the right investment. You need to
know what you need to do, when you need to do it and where.
We see investments that are being made in Ethiopia which are
not good investments. You need good science, you need good
analysis, to know where to spend the money.
‘There is no doubt about it, coffee will be negatively impacted
by climate change, but where there will be threats there will also
be some opportunities. For some, the future will be better. This
is a very, very important strategy. It aims to help policymakers
and investors in Ethiopia make the right decision. If you do that,
it won’t take you long to recoup your investment. You only need
to make a few good decisions to adapt to climate change. There
have been bad decisions made in the past, particularly in tea, and
if you don’t make the right decisions then you won’t adapt to
what is coming down the line.’
Can the Ethiopia report be the genesis for similar strategies
in other countries? ‘The trouble if you do a global analysis is that
it really doesn’t tell you very much. Each of the top producing
countries needs analysis and they need a plan. There is a potential
to adapt to climate change, but it depends on how far production
countries will go. Adaption costs money.’
The Speciality Coffee Community’s Role
Dr Aaron Davis believes that the speciality coffee community
can be a leader at the frontline of the battle on climate change.
‘There are great opportunities for the speciality sector to really get
engaged with this. If you make good interventions you can make
great coffee. Speciality coffee can be a champion. Speciality
roasters are prepared to pay more, they want direct links to
farmers and they are committed to helping farmers improve their
product,’ he says. ‘The most important thing to realise about
climate change is that you can’t just get upset about it. You have
to do something about it.’
Roaster and SCAE board member, Johan Damgaard, believes
that climate change is the biggest issue facing the industry now
and in the future. ‘If we can all agree that the climate is the major
challenge, we will probably see a lot of opportunities as a result
of our efforts to come up with more resistant species, hybrids and
COVER STORY
ideas. People will keep on drinking coffee as long as we can farm.
And we will always find new ways to produce coffee,’ he explains.
‘We will see more sustainable actions, from origin to machines
and brewing methods.’
It’s not too late to tackle climate change, Johan advises.
‘It’s not only a coffee matter, but we can lead the way. Let’s be
honest, how many of the speciality roasters in the world have
to move coffee away from the commodity segment and keep
prices for the coffee producers high enough to ensure proper
maintenance of the coffee trees and we need to keep creating
awareness for quality, speciality coffees.’
Growing awareness and standards of speciality coffee while
supporting a more sustainable industry is a top item on the
SCAE agenda, reports Executive Director, David Veal. ‘We are
‘There is no doubt about it, coffee will be negatively impacted by climate change,
but where there will be threats there will also be some opportunities.
You only need to make a few good decisions to adapt to climate change.
There have been bad decisions made in the past, particularly in tea,
and if you don’t make the right decisions then you won’t adapt
to what is coming down the line.’
a sustainable policy? We are small companies trying to spread
some quality and we have a hard time trying to survive. But that
is something that perhaps we can do at SCAE – help members to
become more sustainable. Create tools to follow. Certify us.’
Ludovic Maillard, Chair of the SCAE Education Committee,
believes that education can be an effective weapon in the
fight against climate change. ‘Educating at origin is part of the
solution,’ says Ludovic, who recently took part in SCAE’s pilot
project to educate members of the coffee community in Rwanda
(see page 28). ‘We need to educate farmers, teach them how
changing their processing practices and using water can make
a difference. We are working closely with SCAA and the Coffee
Quality Institute, ensuring that we have a common voice, and we
are also working hand-in-hand with the ICO. SCAE has a part to
play on the ground, and on the political side.’
While one part of SCAE’s remit is to encourage consumers to
drink better coffee, Ludovic notes that the more successful the
speciality coffee sector becomes, the more pressure it will put
on supply. ‘The more consumers you get, the more coffee you
need and with the impact that climate change has on coffee –
particularly arabica – we have to face the fact that we will have
more robusta in the future. If you only want to drink 86+ coffee,
then you will have a problem. We have to adapt. There are big
factories, in Germany for instance, that are trying new processing
methods for robusta where they are treating them to become
less bitter.’
But while the increasing popularity of speciality coffee will put
pressure on supply, it will also incentivise farmers to invest in their
coffee, argues SCAE board member Christina Meinl. ‘We need
all privileged to work in an industry which is vibrant, growing,
innovative and exciting, and we often celebrate the positive side
of speciality coffee through great events, competitions, new
brewing methods and discovering that fantastic new coffee with
exciting flavour notes. But of course there is the other side of our
industry, and some of the concerns and challenges that we all
face are well documented here. I visited Aaron Davies at Kew a
couple of years ago, and the work he is doing is at the same time
exciting, impressive, and scary.’
Like Aaron, David believes that the speciality coffee community
can play an important role in the fight for a sustainable coffee
world. ‘At SCAE we are committed to being at the forefront of
the work to try to alleviate and eradicate some of the issues,
either through our own initiatives or in partnership with others.
We are just about to publish our sustainability plan, are already
working in several producing countries, most recently Rwanda,
we are supporting partner initiatives around the world, and we
are investing more and more resources into research, as well as,
of course, education. So there is much to celebrate, but there
are many challenges that as a community we must not hide
from or ignore.’
◆
ORIGINS
EDUCATING RWANDA
A new pilot project introduced by SCAE’s International Development Committee (IDC) saw two of the
Association’s top educators travel to Rwanda to educate coffee professionals in the East African nation.
IDC Chair, ALBERTO POLOJAC, talked to Café Europa about the Committee’s endeavours to support
coffee communities at origin and build a sustainable coffee industry.
G
ender equality and age balance were top of the agenda
when SCAE’s International Development Committee
began planning the Association’s first project in origins
this year.
‘Our main focus is sustainability,’ says Alberto Polojac, the
Authorised SCAE Trainer (AST) and IDC Chair, who travelled
to Rwanda with fellow AST and Chair of SCAE’s Education
Committee, Ludovic Maillard, in August to provide sensory and
green coffee training.
‘For our pilot programme we wanted to train people working
in coffee’s origins. The initial project was designed to focus on
women and young people, addressing inequality issues in both
demographics, but we broadened the parameters in Rwanda to
open the training to everyone. In total, 26 people took part in the
programme and 14 of those were women, so it was a good result.’
The project was a success, with 20 of the 26 passing the
foundation and intermediate sensory and green coffee modules
of SCAE’s Coffee Diploma System. Participants hailed from the
coffee industry, many working in the National Agricultural Export
Development Board (NAEB) and exporting companies within the
country.
NAEB and Letsequoia, the coffee exporter led by IDC member
Inyoung Kim, were partners of the programme, with both
organisations proving eager to support the country’s crucial coffee
industry. Coffee is a huge contributor to the Rwandan economy,
accounting for 75% of foreign exchange earnings and the IDC is
keen to continue its work in the country in the future.
‘Rwanda was a great place for us to base our pilot programme,’
explains Alberto. ‘The government is supportive, it has good
infrastructure and logistics, and the industry needs our help. The
participants had not undertaken training before but they were very
enthusiastic. They also had not experienced coffees from other
origins, only their own, so it was great to be able to show them
other coffees and compare them.’
With sustainability and equality – both in terms of gender and
age – at the top of the IDC’s agenda, Alberto is keen to continue
the project. ‘We are focusing on the social pillar of sustainability,
working together with the Education Committee and NGOs to
support those working at origin. We are giving them knowledge
and helping them improve their skills. The long-term plan is to train
trainers so that they can provide education themselves.’
‘Rwanda was a great place for us
to base our pilot programme.
The government is supportive,
it has good infrastructure and logistics,
and the industry needs our help.’
The IDC plans to return to Rwanda in 2016, staging the
second round of training in the summer. ‘We are working with the
International Women’s Coffee Alliance, Grounds for Health and the
International Trade Centre to expand the programme in 2016. As a
pilot project our first trip to Rwanda was a success, particularly as
it was planned quite quickly, so we are keen to build on this,’ says
Alberto. ‘We want to work with other associations and NGOs as we
firmly believe that if we work together rather than running separate
projects it will have a bigger impact. At the moment the Coffee
Quality Institute, SCAA, Grounds for Health and ITC are all working
there so we’re trying to align the different associations.’
While Rwanda remains the focus in the short term, Alberto
believes that the project can be rolled out to other origins in the
future. ‘The plan is to work on the programme in one location first,
then once we have clear ideas on what to do and how to do it we
can introduce it to other countries. We believe education is crucial
in helping build a sustainable coffee industry and SCAE has an
important role to play in this.’ »
ORIGINS
EVENTS
Images: Alberto Polojac
29 AUTUMN 2015 | CAFÉ EUROPA
ORIGINS
SNAPSHOT OF RWANDA
Area: 26,339 km2
Population: 12 million – the highest population density in Africa
Water: 5.3%, 100mm average rainfall per annum
Climate: Tropical
GDP: US$698 per capita
Coffee was introduced to Rwanda in colonial times
and today accounts for three-quarters of exports
in the country. The coffee is predominantly Arabica
(Bourbon), grown by 400,000 smallholders on
plantations that average in size of 200 trees.
The total coffee growing area in the country is
35,000 hectares at an altitude of between 900m to
2,400m. The average yield per hectare is 700kg of
green coffee, spanning five varieties (BM 139, BM 71,
Jackson 2/1257, Harrar, Pop 3303/21).
‘The industry in Rwanda has many advantages,’
reports Alberto Polojac, Chair of SCAE’s International
Development Committee. ‘The sector has been
radically transformed to grow quality coffee. Coffee is
grown on fertile volcanic soil with plentiful rainfall, and
the industry is supported by government, cooperatives
with skilled labour, and private businesses which have
been encouraged to build processing plants and
laboratories.
‘Challenges, however, include lack of transportation
to carry cherries to the nearest buying centre, potato
defects, insufficient research and resources, and the
fact that Rwanda is a landlocked country. Buyers
do not want to pay the additional price for land
transportation. Constraints include poor application of
mineral fertiliser, lack of knowledge in good agronomic
practices, old coffee trees – close to a quarter of which
are not productive – and yield losses due to pest
and disease damage, the most serious of which are
antestiabug and coffee leaf rust. By providing training
and education in the country, SCAE aims to help the
industry address some of these challenges.’
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EVENTS
And So to Camp...
For its second annual outing, Barista Camp headed to Riccione
on Italy’s Adriatic Coast for four coffee-fuelled days of learning,
discussion, tastings and fun. Café Europa reports.
T
he first Barista Camp, organised by the newly-formed
Barista Guild of Europe (BGE), was always going to be a
tough act to follow. Staged at a sunny beach resort on the
outskirts of Athens, Barista Camp 2014 was an instant hit
with Europe’s barista community, providing a much-needed home
where baristas could meet, share ideas, test new equipment and
hone their skills while earning some highly-prized Coffee Diploma
System accreditation.
So popular was the 2014 event, that it is little wonder that BGE
opted to repeat this winning formula in 2015, bringing baristas
from across Europe to another coastal location in September.
Over 150 coffee pros gathered at Hotel Corallo, Riccione, a four
star resort on the shores of the Adriatic, from 23-26 September,
where they took part in cutting-edge lectures, fun team
challenges, tastings, and of course plenty of parties and
social events.
The crew at BGE, ably led by Isa Verschraegen, the Guild’s
Coordinator, assembled a high-level team of in-demand
Authorised SCAE Trainers (ASTs) and coffee leaders to address
Magda Grzelka (UK), Alberto Polojac (Italy), Ellen Goormans
(Belgium), Alessandro Bonuzzi (UK), Davide Cobelli (Italy),
Panos Konstantinopoulos (Greece) and Eddy Righi (Italy). Their
participation ensured baristas could learn from some of the best
minds in the business.
baristas over the four days of Camp, and talks ranged from
the science of water to coffee economics, plus great stories
from origin.
Speakers at Camp included Andrew Tolley of Taylor St Baristas
and Harris + Hoole; Rina Paguaga of Café Vidita; Sang Ho Park
from Square Mile Coffee Roasters; Maxwell Colonna-Dashwood
from Colonna and Small’s; Massachusetts Institute of Technology
scholar and author, Christopher Hendon; author Scott Rao and
Christian Klatt of HEMRO Group.
Built on a solid foundation of learning, Barista Camp offered
attendees a choice of five crucial educational tracks from
the Coffee Diploma System to study. These were Raphael
(Barista Foundation and Sensory Foundation); Michelangelo
(Green Foundation and Sensory Foundation), Leonardo (Barista
Intermediate), Donatello (Brewing Intermediate) and Splinter
(Sensory Intermediate). Two days of classes were followed by
written and practical exams where baristas could earn newlyminted coffee qualifications.
The ASTs delivering the courses were Tim Sturk (UK), Patrick
O’Malley (USA), Lauro Fioretti (Italy), Simon James (Australia), Ben
Townsend (UK), Vini Arruda (Ireland), Sandra Azevedo (Portugal),
support we would not be able to stage such a great event. One of
the greatest benefits for baristas at Camp is the opportunity to test
and play with such a wide variety of state-of-the-art equipment and
products. Baristas at Camp were able to train on machines from
our five espresso machine partners – Dalla Corte, Sanremo, Nuova
Simonelli, Wega and La Marzocco – as well as test equipment
from our grinder partner, HEMRO Group, brewing partners, Bunn
and Marco, and water filtration partner, BWT water+more. We’re
very proud of the success of Barista Camp and we can’t wait for
our next Barista Camp in 2016 where we promise to deliver the
same great mix of education and entertainment.’
Barista Camp 2015 was another
successful step in BGE’s ongoing campaign
to support the thriving barista
community in Europe.
Barista Camp 2015 was another successful step in BGE’s
ongoing campaign to support the thriving barista community in
Europe, and BGE Coordinator, Isa Verschraegen, is thankful to
the many sponsors who made the event happen. ‘Without their
◆
DON’T MISS OUT: Along with the annual Barista Camp, BGE stages a series
of influential tours, lectures and discussions, including CoLab (which took
place in Paris in November) and Dialogue. Visit baristaguildofeurope.com
to find out more.
baristaguild_eu
baristaguild_eu
baristaguildeurope
EVENTS
Images: Jordan Sanchez
33 AUTUMN 2015 | CAFÉ EUROPA
Simon Says
IN CONVERSATION
SIMON JAMES, Barista Trainer at Genovese Coffee in Melbourne, Australia,
was one of a number of influential Authorised SCAE Trainers who shared their knowledge
with attendees at the second annual Barista Camp in Riccione, Italy, in September.
Here, he discusses education and trends in speciality coffee with ANDRA VLAICU.
I grew up drinking instant coffee. Around 1996, I began to drink
Mokka Pot coffee and then in 1998 I had my defining coffee
moment… I was at Zucca in Galleria, Milan, and I was spellbound
as I watched the barista pour a magnificent rosetta in my
cappuccino. I decided then that I wanted to do that!
Two years later, I had sold my taxi business and I was teaching
myself how to operate an espresso machine in a café in Melbourne. I moved through a few cafés, progressing from barista to café
manager in quiet and very busy cafés (up to 130kg per week).
I also began instructing latte art at a hospitality college in Melbourne
in 2006. I enjoyed training staff in my café and at the college,
so when the opportunity of being a barista trainer for a national
franchise came along, I took it. I worked for that company for fourand-a-half years, developing my training, process writing, and people
management skills. I also competed in barista competitions and was
runner-up at the Australian Barista Championship in 2010. I now
work for Genovese Coffee in Melbourne. It is a family-owned coffee
roastery, specialising in traditional Italian style espresso, but with a
growing speciality division.
I became interested in education, and communication in
particular, in the late 1990s, before I was in coffee. When I was
training café staff, as a manager, I found it challenging to teach
people who had different ways of learning. I was constantly looking
for the “key” to each person’s way of learning. Many people will
learn in similar ways, but some people have unconventional
comprehension. There is nothing more satisfying than making
Simon James, pictured above and right, at Barista Camp
expanding speciality café scene. For instance, it appears that the
number of cafés in the Melbourne CBD exceeds the number of
retail shops.
The majority of Melbourne cafes are commodity cafés,
but 10-15% are speciality, and customers are significantly
more discerning than they were 10 to 15 years ago. Although
I understand the SCAA/SCAE definition of speciality, and
Some people in the industry in Australia think that five years of being a barista,
attending cuppings, watching people roast and doing a little bit of internet research
gives them the skills they need to roast coffee… Unfortunately, I think there’s a risk
that some of the public will be put off coffee by some of the new coffee professionals.
Marketing hype will only get you so far, for so long.
a difference with someone who is struggling with a concept,
and finding the way to help them understand it.
Education in coffee is paramount. Not everyone will want to
have the same depth of knowledge or understanding, but I think
it is important that everyone has access to as much information
as possible. At a basic level, I believe that if baristas understand
more about coffee, they will understand why the critical aspects
are critical, and be able to appropriately apply quality and/or
efficiency-focused processes. At a more sophisticated level,
I believe a broader understanding leads to a desire for more
information, the sharing of ideas, and the exploration of new ideas.
I think it’s fair to say that the Australian coffee market is
amongst the most sophisticated in the world. Currently, we
are the home of the present World Barista Champion and the
World Latte Art Champion. Most major cities have a thriving and
I appreciate the need to define it from commodity, I can
understand why some veterans of the espresso industry
find it alienating.
I think speciality is really important when it comes to brewed
coffee. It makes sense to serve a well-produced, processed,
roasted, and brewed coffee. I think we should encourage the
ability to select a coffee variety, cultivate and process it in a way to
enhance its particular characteristics, then roast it to bring those
characteristics to life, and finally brew it in a way that does justice
to all the work that has gone into the bean. However, I think the
art of blending for espresso appears to have been stepped over
when it comes to speciality. The ability to produce a consistent cup
from day to day, year to year, is an art, and I see some customers
returning to quality bar espresso, because they like the consistency. CE53 Direct Trade v_02FIN 13-05-13_Cafe Europa 15/05/2013 07:29 Page 23
IN CONVERSATION
SIMON’S FAVOURITES
Origin and brew method: My favourite brew method is
espresso, so I prefer blends. However, a V60 of Kenya Nyeri
is hard to beat.
Equipment: My favourite espresso machine is the Wega Nova,
and my favourite grinder is the Mazzer Major, with traditional
doser. They’re both really reliable and consistent. I love the E61
brewing group, and the genius of its design. It’s been around
for nearly 60 years, and I don’t think any other machine makes
a better espresso. Different espresso? Yes. Better espresso?
That’s subjective.
Although I agree that we should be striving to improve
quality from bean to cup, and we should reward producers of
fine coffee, I also value the art of a master roaster and blender
(for espresso), and I would like to see this skill somehow being
incorporated in the definition of speciality. Our company is
applying more of a speciality approach to our traditional blend
and the quality and consistency have improved. I see value in
creating a definition of “Speciality Espresso” that rewards the
ability to produce a balanced, complex, versatile, and clean cup
with the same characteristics year round.
In Australia, filter coffee, cold drip, and nitrogen cold brew
are increasing in popularity, but so are capsule machines. Public
cuppings are also becoming more popular. I have had some
students tell me that they’re turning back to more traditional
espresso blends, because they find the cup more consistent
from day to day. They also say that because there are so many
people roasting speciality coffee now, and most of them don’t
know how to develop a roast effectively, many of the coffees are
under-developed. This goes back to the need for education.
Unfortunately, some people in the industry in Australia think
that five years of being a barista, attending cuppings, watching
people roast, and doing a little bit of internet research gives them
the skills they need to roast coffee. Marketing has become critical
in promoting these newcomers, and they’re competing in a
small market against a proportionately large number of speciality
roasters and cafés. I think there’s a risk that some of the public
will be put off coffee by some of the new coffee professionals.
Marketing hype will only get you so far, for so long.
What advice would I give someone starting in coffee? Be
open-minded. Always listen to everything that everyone tells you
about coffee, whether it’s popular or not, and whether you agree
with it or not. Try different approaches or methods, and review
the results. If you like the results, use the method or approach.
Always ask why. Get as much information about why a particular
method or approach works the way it does. Knowledge is power,
and you will never stop learning. Invest in quality training for
yourself. The moment you think you’re a great barista/roaster/
trainer etc. is probably the moment you’ve stopped learning at
some level. There’s always improvement to be made.
◆
@sdotjames
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AT THE BAR
TAKE 5
With Danny Calders // BGE Membership Coordinator
Words: Andra Vlaicu Images: European Coffee Trip
1. Why coffee?
I guess coffee has always been in my
life, even if I didn’t pay much attention
to it. I had my first cup of home brewed
coffee at age seven, a pour-over made
by my granny on the stove, half dark
roasted supermarket beans, half chicory
root (an old Belgian tradition to make
the coffee even more bitter). I drank my
coffee with milk and have always liked that
combination ever since.
My real interest in coffee came quite
late in my life. When I moved to Antwerp
nine years ago I walked into Caffènation,
a great coffee bar and back then the
pioneer in speciality coffee in the city.
I started hanging out there, moving from
double shot lattes to espresso and filter
coffee over the years. Caffènation also
had an intro class, Bean to Cup, where
I learned about green beans, origin, roast
and everything from pulling my first shot
of espresso, to pouring my first latte art.
It wasn’t until early last year when I was
offered a vacant spot in Tim Sturk’s brewing
classes that my professional interest in
coffee sparked. I loved these classes, all
things brewing and the whole atmosphere.
(Tim’s a great teacher and overall very nice
guy.) Not much later I started my career in
coffee for Antwerp-based Cuperus, first as
a barista in a market truck (pulling about
150 shots in a couple of hours to get the
hang of it), later moving to their bar/shop
and I ended up opening a second coffee
bar with them in early 2015. Right now,
I am currently on a one-month coffee trip
in Colombia. I've learned so much about
coffee and service here so far. It really
has opened my eyes and mind about the
specialty coffee world!
make a great cup! I can definitely see the
importance of SCAE's role in education
and BGE's role in promoting the various
educational offerings for baristas.
3. How was Barista Camp?
Barista Camp 2015 was great! I’ve learned
a lot about myself this year. I was on
the Sensory Intermediate track, because
sensory is an area where I thought I could
improve most. I learned how to use my
own sense of taste and smell to find so
many aspects of coffee, both good and
bad (defects).
The job of barista
is hot right now and a lot
of people want to work
in the industry but lack
the knowledge and training.
You need an understanding
of the product, the brewing,
the workflow and a lot
more to make a great cup!
The presentations at Camp were very
interesting, ranging from café economics
to coffee extraction, to life on a farm,
to water chemistry. I'm sure a lot of
people went home with knowledge they
didn't expect to find at Camp.
It was also great to see so many people
from last year’s Camp. It felt as if I saw
them just recently and we picked up
where we had left off. I made some truly
good friends this year. The only bad thing
about Barista Camp was that it went so
fast! Everything felt so smooth and before
I knew it I was on the bus to the airport
back home. I wouldn’t have minded
staying an extra few days.
4. What is your favourite origin
and brew method?
My favourite origin is definitively
Yirgacheffe, Ethiopia. I love the floral notes
and the clean cup of a nice Yirga on filter.
I do like all kinds of brew methods –
one day it will be the espresso machine,
the other day a V60 or aeropress.
5. What goes well with coffee?
Company!
@dannycalders
dannycalders
2. How important is education in coffee?
Very important! I often walk into a new
coffee bar or breakfast place where they
seem to have decent equipment, and
sometimes even great coffee, but when I
get served, the drink tastes horrible. The
job of barista is hot right now and a lot
of people want to work in the industry
but lack the knowledge and training. You
need an understanding of the product, the
brewing, the workflow and a lot more to
THE
PASSIONATE
EDUCATOR
PATRICK O’MALLEY, winner of the ‘Passionate Educator’ award
in the SCAE Excellence Awards at this year’s World of Coffee in Gothenburg,
didn't always have his heart set on a career in the coffee industry.
He tells SARAH GRENNAN about how he ‘tripped and fell into coffee’,
and offers sage advice for newcomers starting out in coffee today.
Patrick has been a keen supporter of BGE’s Barista Camp, providing training at both the 2014 and 2015 events
ASTs
A
uthorised SCAE Trainer and coffee entrepreneur, Patrick
O’Malley’s prime ambition as a young man wasn’t the
‘black gold’ that he speaks so passionately of today, it
was the fruit of the vine that first caught his attention in
the hospitality industry.
‘I was fascinated with wine and I wanted to go to college
to be a winemaker,’ explains the US-based master roaster, tea
blender, international barista competition judge and equipment
supplier who travelled to Gothenburg in June to be honoured at
the prestigious SCAE Excellence Awards, sponsored by Demus
S.p.A. There he collected the ‘Passionate Educator’ title in tribute
to his ongoing campaign to raise coffee knowledge worldwide.
While wine was his first love, Patrick’s initial flirtation with
coffee came while waiting tables in a French restaurant in his
native Arizona – ‘they had an Illy pot’ he recalls. It was some time
after that, when running a café in Hawaii, that he and coffee
started seriously dating. If they were going to do coffee, then
they should do it right, he thought, and talked the owner into
buying an espresso machine.
At that stage there was little training in coffee, Patrick reflects.
‘When we look at what we have today, there was nothing like
that back then. No one knew about the importance of cleaning
and maintaining machines so I became a self-taught technician.’
His newly acquired technician skills led to a job fixing and
selling machines and Patrick went on to start his own distribution
company in California. ‘Three or four years later I bought a
roaster and started selling coffee,’ he remembers. It was his first
step in what was to become one of his life’s great passions.
Patrick parted ways with the coffee industry for a short while
in the late ’90s – ‘I sold the business in 1997 to follow wine
and raise a daughter for a year’ – but he soon fell back into the
sector when he began selling imported Italian coffee and Cimbali
machines. The Espresso Italia distribution company was founded
in 1998 and Infusion Coffee+Tea – the coffee roaster and tea
blender – followed suit. ‘I bought a roaster and started roasting
again,’ he explains. ‘That’s my zen. I love roasting – it’s my quiet
time. I start at 4am when no one is around and I’m done by 11.’
LiquidTech joined the portfolio when Patrick spotted a need
for reliable service technicians. ‘It was formed out of the demand
from other distributors to provide back up and support. At
Espresso Italia, we service our own customers, but in LiquidTech
we provide support services for other companies.’
The idea to provide coffee support also encouraged Patrick
to establish his fourth business in his burgeoning coffee empire,
the International Barista and Coffee Academy (IBCA) in Tempe,
Arizona, where Patrick trains baristas and coffee professionals
from across the globe.
‘When I did SCAE’s barista training I quickly got hooked on
education,’ he reveals. ‘I was one of the first 12 students on
SCAE’s Coffee Diploma System. I got my diploma in 2012 – I
was the 43rd person to achieve it. I was completely inspired
when I started the programme so I went home and opened a
coffee school, starting with the barista and brewing modules.
We have four espresso stations, a double-mirrored brew bar and
a classroom for 16 people. We later added a little café out the
front, which we branded as Infusion.’
Out of all his coffee offspring, it is IBCA, the youngest child,
which gives Patrick the most joy. ‘I enjoy it more than anything. »
ASTs
interest
‘Pick modules that
you most
and take your time to do the diploma.
We see people coming into us all the time
who want to go straight through the
Coffee Diploma System
and earn their diploma as quickly as possible
but that is not always the best way.
patient
education
You should be
, get
in each module and then apply it in
industry before you move on to the next module.’
Patrick O’Malley was presented with the Passionate Educator Award at the SCAE Excellence Awards,
sponsored by Demus S.p.A. at the Nordic World of Coffee 2015
As soon as I began the Coffee Diploma System I had the vision of
opening this training centre. When we opened in 2010 we began
by training our wholesale customers, then I received a lot of
requests to train internationally so we started travelling to provide
education. As a result, we now attract a lot of people who travel
to Tempe from around the world to attend the Academy. We
definitely train more internationally than locally, but since we
opened the café we’ve noticed that we’re getting a lot more local
business.’
Assisted by trainers Nicolas Rozental and Matt Malinka,
Patrick offers the full portfolio of SCAE education at IBCA,
from the entry-level Introduction to Coffee module, to Barista
Skills, Roasting, Sensory, Green Coffee and Brewing modules at
Foundation, Intermediate and Professional levels. What attracted
the American to the European educational programme? ‘It was
really the people in SCAE that brought me on this path. I really
liked them and we all grew up in coffee together. I remember
all those years ago, Alf Kramer and Heinz Trachsel asked me
how SCAE could become more relevant to baristas and I said,
“training”. I was involved with the Coffee Diploma System
through its development and I loved seeing how it came to
fruition.’
He is envious of the educational options available to
newcomers today. ‘If I had received the type of training available
now when I first started out in coffee, who knows where I would
be? The kids now are so lucky. There are a lot of great training
courses available and great educators providing them. Young
people can advance their careers so much faster than when I
started. The coffee industry is so competitive now that you have
to educate yourself in order to progress in the business.’
What advice does Patrick, who has been nicknamed ‘The
Professor of Coffee’, give young people starting out in the
business?
‘If you’re just getting started in coffee, find a job in a café
where the owners are open-minded and where they will provide
training in-house. Then seek out a good educator to help you
grow. SCAE has a number of great trainers who can help you.
Figure out what area of the industry you want to go into and
ASTs
focus on that one first. Pick modules that interest you most
and take your time to do the diploma. We see people coming
into us all the time who want to go straight through the Coffee
Diploma System and earn their diploma as quickly as possible
but that is not always the best way. You should be patient,
get education in each module and then apply it in industry
before you move on to the next module. If you are coming
into the programme with zero experience it should take you
a minimum of a year-and-a-half to do all the training.
But that’s an absolute minimum, it takes many people
a lot longer and it is good to put what you learn into
practise as you go along.’
Patrick’s commitment to, and enthusiasm for, education
encouraged SCAE’s International Development Committee
to award him the prestigious Passionate Educator Award
at the SCAE Excellence Awards, presented at the Nordic World
of Coffee in June. ‘Patrick has been a keen supporter of the
Coffee Diploma System since the very beginning,’ noted
Colin Smith, chair of the SCAE Excellence Awards Jury,
‘and he regularly flies around the world to assist SCAE,
providing training wherever required’. ‘I’m happy to do it,’
Patrick responds. ‘I love this industry and it’s great to be able
to give back. Taking part in events like Barista Camp [where
he provided training in 2014 and 2015] is very rewarding
and I really enjoy it.’
How did it feel to be recognised on a global stage at World
of Coffee in Gothenburg? ‘It means a lot to win the award.
It’s nice to be recognised, especially coming from across
the pond. Sometimes you can feel like an outsider, but the
European educational system has always been our focus
so it’s great to know that our work is appreciated.’
◆
ibca-usa.org
EAGER TO LEARN? For more information on SCAE’s Coffee Diploma
System,
visit scae.com.
8537 Pentair
Cafe Europa (128x185) AW_128x185mm 06/02/2015
16:43 Page 1
Pictured at the SCAE Welcome Reception at the Nordic World of Coffee in Gothenburg
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CHAPTER FOCUS
POSTCARD FROM
FRANCE
SCAE France celebrates a milestone in 2016. We caught up with Communication Coordinator,
THIERRY LAYEC, to find out what’s happening with speciality coffee in the country.
When was SCAE France formed?
SCAE France was formed in 2006 so we are celebrating our
10th anniversary in 2016 and we will host our ninth National
Championship in January. All of us on the committee, and among
the membership, are excited to enter a new year of challenges
and to grow speciality coffee in the home of gastronomy.
How many members do you have?
Our membership has more than doubled over the last two years.
In October 2014 we had just 80 members, now we have over
200. The newly-elected committee set a strategy to grow the
membership and we did this by recruiting in the regions where
we met coffee lovers at local expos.
How are you supporting speciality coffee in France?
We support speciality coffee in the country through a number
of initiatives. The National Championship is a huge event which
runs over three or five days depending on the year and where it
SCAE France has taken part in a number of events and expos in the regions
in an effort to promote speciality coffee and grow membership
is organised. In 2017 we have decided to hold the competitions
in Sirha, which is the most important gastronomic expo
in Europe.
We are also trying to promote our activity on social media as
much as possible and we are partnering at events and cuppings,
helping people to discover speciality coffee. For instance,
in June we partnered with Indonesian Specialty Coffee at
an event in Paris.
SCAE France also provides training courses for people who
wish to become baristas and we try to reach out to consumers
all year through different activities, such as providing content for
conferences. This is a new approach and there is a lot to do.
Is there much of a speciality coffee scene in France?
Speciality coffee is becoming more and more important in
France. If you analysed the number of speciality coffee shops
that have opened in France compared to other countries you
CHAPTER FOCUS
in our country, so some coffee shops also have their own coffee.
We are delighted to see that good coffee is available almost
everywhere now. Pop up cafés are opening here and there,
some in a museum, a shop or during events, and now,
the wider gastronomy is more open to our way of producing
and serving coffee.
Is SCAE’s Coffee Diploma System a success in France?
As far as we can see it is, or is becoming a hit, because we are
receiving more and more requests for education, and not just to
become a barista. SCAE France is very happy to welcome more
authorised training centres.
What can SCAE do to help grow speciality coffee worldwide?
Education is the key. Education for professionals and for
consumers. We don’t have any TV shows on coffee. That’s a pity.
So, until this happens, we, as volunteers at SCAE France, keep on
talking about and demonstrating what speciality coffee means
around the country.
◆
MEET THE TEAM: SCAE FRANCE
SCAE France elected a new committee in October 2014 which
is enthusiastically promoting speciality coffee in the country.
The committee comprises:
French consumers followed Charlotte Malaval’s achievements at the World Barista Championship in
Seattle this year, where she took sixth-place
could argue that there aren’t that many, but that is because it
is so difficult to run a business in our country.
Philosophically-speaking however, there is a huge speciality
coffee scene in France and it is growing rapidly. The number
of competitors in our championships increases each year.
National Coordinator: Patrick Mas
Education Coordinator: Ludovic Maillard
Event Coordinator: Michael McCauley
Treasurer: Nicolas Siino
Secretary: Valerie Lancrenon
Communications Coordinator: Thierry Layec
Membership Coordinator: Lionel Galut
scaefrance.org
Are French people interested and knowledgeable about
speciality coffee?
Of course they are! They love good things, good food…
Art de vivre. Speciality coffee is a real lifestyle, not just the
concern of hipsters.
Above all, when choosing speciality coffee, French people
are interested in the background to the cup, what kind of story it
has to tell. They want to know about the farmer who produced it
and the barista who served it. Speciality coffee is ideal for French
people who love hearing, watching, smelling and tasting … Their
interest has also been piqued by the success of our baristas and
many followed Charlotte Malaval’s achievements at the World
Barista Championship where she came sixth.
What challenges do speciality cafés, roasters and baristas face
in France?
They all have to face the capsules’ revolution. France is a leading
market for Nespresso, and the domestic espresso – easy to
use, luxurious, elegant and good – is now a way of life. Many
competitors want to share the French market and we are very
glad that some speciality coffee roasters have adapted their
offering to target this segment of the market.
Baristas and cafés have opportunities also. They are at the end
of the chain, facing the consumer, and they can invite them into
this world through education and conversation.
Is there opportunity to grow the sector?
Very much so. The sector is undergoing a revolution and we
are all lucky to be part of it. From the bean to the cup, we at
SCAE France are pushing ahead – helping people become more
educated and realise their dream of opening a café.
What new trends are emerging in the French coffee industry?
We have noticed something interesting… Some collaborative
roasters are beginning to become famous in France.
This is due to the difficulty of running a new business (too risky)
WORLD OF COFFEE
Creating a Legacy
When SCAE brings World of Coffee to Budapest in 2017 it will be the first time
the Association’s flagship event is held in Eastern Europe, and a significant step in SCAE’s mission
to support the speciality coffee industry in the region. As SCAE works to create a lasting legacy
in host cities post-World of Coffee, Café Europa looks at the support it offers local coffee communities.
World of Coffee heads to Budapest in 2017, the first time the event will be held in Eastern Europe
M
ake no mistake, World of Coffee is big business.
The right to host SCAE’s defining event, held in a
different European city each June, is a significant
win for any venue, tourist board or city council, all of
whom are eager to reap the rewards that an event
like World of Coffee can bring.
With thousands of visitors from up to 100 countries around
the world travelling to the show in any given year, many of whom
choose to bookend their visits with a holiday in the host city or
country, it is little wonder that World of Coffee is such an enticing
draw. Just ask the tourism authority in Ireland which is working
hand-in-hand with SCAE to ensure that World of Coffee Dublin is a
triumphant event next summer.
While hoteliers, restaurateurs and publicans may lick their lips
when World of Coffee rolls into a city, and local café owners and
baristas feel a mix of pride and absolute terror that thousands of
discerning coffee lovers from across the globe are about to descend
on their hometown, for SCAE the decision to bring the event to any
city is about more than economics.
The Association, and its event management providers, have a
stringent list of criteria that cities must adhere to before their tender
to host the event is considered by the board. From proximity to an
international airport to an adequate supply of hotel rooms and, of
course, quality venues, the event organisers must be certain that
any chosen metropolis can adequately cater to the numbers that
World of Coffee draws each year.
But room rates, flight plans and smart venues aren’t the only
criteria that SCAE take into consideration. With a mission to ‘Inspire
Coffee Excellence’ and spread the message of speciality coffee
around the globe, SCAE understands the power that an event like
World of Coffee brings. ‘For us now, World of Coffee is all about
legacy. We are confident that each event will be a success – they
are growing in size and stature every year – and we want to make
sure we can maximise on this by using the event to support the
coffee community in host cities, thereby creating a lasting legacy for
the coffee industry in each country,’ explains David Veal, Executive
Director, SCAE.
Dublin, which will host World of Coffee next 23-25 June, is a pilot
for this legacy programme, and the local steering group has created
a new World of Coffee Ambassadors’ Club which is supporting the
local industry in the build up to, and during, the event through
training and marketing initiatives. Up to 100 local cafés, hotels,
restaurants and bars applied to join the Ambassadors’ Club in spring
2015 and in the 12 months running up to the show they are taking
part in a series of training initiatives, led by SCAE Ireland, to ensure
that they are ready to serve the world’s most authoritative coffee
drinkers in June. All participants will be rigorously audited and those
who pass will be promoted to World of Coffee visitors and Dublin
denizens through an app and guide.
If this pilot programme is successful – and the progress to date
is positive – SCAE intends to replicate it in other host cities in the
future. ‘The World of Coffee Ambassadors’ Club can become the
genesis of something that can be rolled out around the world as
a precursor to World of Coffee,’ notes SCAE President, Paul Stack.
‘Our key vision is to leave a legacy post-Dublin 2016. We want to
establish Dublin as one of the world’s top destinations for quality
coffee.’
In a further bid to support the industry on the ground in Ireland,
SCAE partnered with the Irish Foodservice Suppliers Alliance to
create Dublin Coffee Festival, a trade and consumer event which
WORLD OF COFFEE
was held for the second time in September. Attracting close to 5,000
coffee aficionados, the three-day show was designed specifically
to raise awareness of speciality coffee among consumers and the
hospitality industry in Dublin ahead of World of Coffee 2016.
James Humpoletz, SCAE’s Marketing Manager, underlines why
it is important that the Association lays this groundwork in advance
of the event: ‘When the members of the global coffee community
arrive in host cities for World of Coffee each year, we know that
they don’t just visit the show, they also take time to check out the
city and the local coffee scene. Armed with Twitter and Instagram,
these visitors are hugely influential and have the power to stamp a
city on the international coffee map. It is imperative that the local
coffee community is ready to welcome these visitors, and that
we support them with the tools required to raise coffee standards
across the city in preparation for the event. This means that we
need to bring hotels, restaurants and bars on the speciality coffee
journey also. We don’t just want to roll World of Coffee in and out
of a city, soon to be forgotten. We want to make sure that World
of Coffee is the seed that helps speciality coffee not just grow, but
bloom in each location.’
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SERVES
Refresh your menu by creating a selection of
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‘We don’t just want to roll
World of Coffee in and out
of a city, soon to be forgotten. We want to make
seed that
helps speciality coffee not just grow,
but bloom in each location.’
sure that World of Coffee is the
Eastern Promise
SCAE’s decision to bring World of Coffee to Budapest in 2017 is
an important step in fuelling the growth of speciality coffee. It will
be the first time that the event is held in Eastern Europe and the
Association is keen to build on the pilot initiative in Dublin and
create a real and tangible difference to the coffee community in
the region.
‘It demonstrates the true character and determination of the
speciality coffee community that we are able to take World of
Coffee to an Eastern European country for the first time,’ said David
Veal, when announcing the host cities for 2017-2019. ‘Budapest is a
beautiful city with a thriving coffee scene and we are excited to be
able to support this community by bringing one of the best speciality
coffee events in the world to their doorstep. SCAE Hungary was
actively involved in the bid to bring World of Coffee to Budapest
and we know that the local steering group will work very hard to
galvanise the industry in the city ahead of the event, and capitalise
on this windfall for Hungary.’
As Dublin puts the finishing touches to plans for 2016 and
Budapest begins to lay foundations for 2017, SCAE teams in
Amsterdam and Berlin are also celebrating the news that they will
host World of Coffee in 2018 and 2019. The Association’s campaign
to Inspire Coffee Excellence across Europe continues.
◆
DATES FOR YOUR DIARY
•
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www.davinci-gourmet.com
World of Coffee 2016: 23-25 June, RDS, Dublin
World of Coffee 2017: 13-17 June, Hungexpo, Budapest
World of Coffee 2018: 19-21 June, RAI, Amsterdam
World of Coffee 2019: 8-10 June, Messe Berlin
To keep up to date with the latest news on World of Coffee
please visit worldofcoffee-dublin.com.
at www.davinci-gourmet.com
@DaVinci_Gourmet
THE INNOVATORS
At this year’s World of Coffee in Gothenburg, Sweden,
seven companies were honoured for their innovations
in the New Product of the Show Awards, sponsored by Wilfa.
In the first of a two-part series, we look at four
of the award-winning products and services.
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23-25 June 2016
INNOVATORS
ALGRANO
GETTING STRAIGHT TO THE POINT
Inspired by the Spanish phrase ‘Vamos directo al grano’ –
meaning ‘let’s get straight to the point’ –
the Swiss start up, Algrano, aims to do just that,
providing an online marketplace for growers and roasters to meet and do business.
The platform won the award for Best IT & Technology Innovation at the Nordic World of Coffee.
W
hen the team at Algrano timed their European
launch to coincide with the Nordic World of Coffee
in Gothenburg, the platform quickly caught the
attention of the judges of the New Product of the
Show Awards.
The founders – Swiss natives Christian Burri, Gilles Brunner
and Raphael Studer – had embarked on a two-week tour
through Europe prior to the event, introducing their new online
marketplace that links green coffee buyers directly with growers
at origin, and the site continued to draw the crowds at the show,
proving to be one of the big hits of the week in Gothenburg.
It sounds like a simple idea, building a virtual community
between growers and buyers, yet it is a first in the coffee world,
according to the founders. The site’s slick interface and clever
concept impressed the New Product of the Awards Jury,
prompting judges to describe it as ‘revolutionary’ and a
‘game-changer’ in the coffee industry.
Co-founder Raphael Studer explains the inspiration behind
the platform: ‘We believe that roasters and growers should know
each other. Roasters are the artisans who reveal the beauties of
the growers’ terroirs. Today some roasters know who produced
their coffees, but usually growers don’t know who is buying their
beans. The more two-way bridges we build between roasters and
growers, the clearer the incentives to produce high quality coffee
for growers.’
How Does It Work?
Developed over 18 months with funding from Startup
Chile and Startup Brasil, the site allows roasters to browse
and follow producers, order samples, cup and review coffees,
buy directly from farmers and provide price incentives to
encourage farmers to improve quality. By grouping roasters’
orders online, Algrano allows buyers to source coffee straight
at the farm, no matter what quantity required, and roasters
and growers have full access to the price breakdown,
ensuring that there is full transparency on all sides.
For producers, not only can they trade directly with roasters,
they can also build their profile and increase brand awareness
by promoting their coffees through the community.
To date, there are 135 growers and nearly 200 roasters using
the platform and the first lots of Nicaraguan coffee went
on sale in June. Next on offer are coffees from Brazil
and Algrano is working with APAS, a cooperative of 60
growers in Minas Gerais. ‘The feedback that we have received
so far has been phenomenal and we’re very pleased with
the way the community has been received,’ explains Gilles
Brunner. ‘Our objective this year is to demonstrate that
the model created really works. We don’t want to
grow too fast, we want to get it right.’
algrano.com
David Veal, Executive Director, SCAE and Tony Andersson, Director, Wilfa, sponsor of the Nordic
World of Coffee New Product of the Show Awards, present the award for Best IT & Technology
Innovation to Raphael Studer, Director, Algrano
INNOVATORS
CAFFLANO KLASSIC
SPECIALITY COFFEE ON THE GO
The world’s first portable pour-over coffee maker, which aims to make
speciality coffee accessible for all, has been embraced by baristas and roasters.
It won the award for Best Domestic Coffee Equipment at the Nordic World of Coffee in Gothenburg.
C
afflano Klassic was developed by a team of coffee
enthusiasts at Beanscorp, Korea, who wanted top
quality speciality coffee that they could create anytime,
anywhere.
Justin Ahn, Sales & Marketing Director – EMEA, explains:
‘We love coffee, but really good speciality coffee is not cheap.
For example, I drink four or five cups of coffee a day – it is too
expensive for me to buy all of these in a coffee shop. Also, many
cafés close at 18.00 so it can be hard to get really good speciality
coffee in the evenings. That’s why we created the Cafflano
Klassic. It enables consumers to create their own speciality
coffee at home or away, at any time, for a fraction of the cost.’
The all-in-one, pour-over coffee maker, which includes a
drip kettle, foldaway handmill grinder, stainless filter dripper and
tumbler, topped the competitive consumer category in the New
Product of the Show Awards at the Nordic World of Coffee 2015,
impressing judges with its innovation, versatility and ability to
create a great tasting cup of speciality coffee on the go.
‘We have been thrilled with the response to the Cafflano
Klassic,’ says Justin. ‘We have won awards at SCAE’s World of
Coffee in Gothenburg, the Autumn Fair in Birmingham and Host
in Milan, and the coffee industry has embraced the product.
While it was initially designed for consumers to use in the home
and office, we are delighted to see that it is being used by
baristas, roasters and green coffee buyers, who are using it to test
beans at farms.’
How Does It Work?
Billed as the world’s first portable pour-over coffee maker, the
environmentally friendly Cafflano Klassic allows you to make
speciality-grade coffee anywhere. Pour 20g of beans in the
grinder, grind fresh, add water and hey presto! Your coffee is
ready to go.
‘Costing approximately half the price of
existing brew kits, it’s efficient, convenient
and, with no disposable cups or filters, it’s
eco-friendly,’ explains Justin. ‘Crucially, it’s
also very easy to use, which helps when
engaging consumers. They don’t need
2015 COMPETITION
to buy different equipment, such as a
chemex, V60 or siphon, which some can
find confusing to use.’
2015 Winner
The Cafflano Klassic is available
Best New
Domestic Coffee
to purchase on scae.com, and SCAE
Equipment
members can avail of a 10% discount.
cafflano.com
World of Coffee New Product of the Show Awards, present the award for Best New Domestic
Coffee Equipment to Justin Ahn, Sales & Marketing Director – EMEA, Beanscorp (centre)
INNOVATORS
ZUMA NON-DAIRY
VANILLA BEAN
THE NON-DAIRY SOLUTION FOR EVERYONE
As demand for ‘free-from’ food and drinks grow, Beyond the Bean has created the Zuma Non-Dairy Vanilla
Bean Frappé to help cafés cater to a wide variety of dietary requirements. The frappé won the Best
New Non-Coffee Beverage Award at the World of Coffee New Product of the Show Awards.
T
he team at Beyond the Bean understands what it takes
to run a successful coffee shop and the challenges that
café owners face on a daily basis. For instance, how do
you cater for a variety of dietary requirements in a small
outlet with limited storage space? Enter Zuma’s Non-Dairy Vanilla
Bean Frappé that will suit those on dairy and non-dairy diets.
‘We listened to customer feedback and noticed a need for a
product that could be served to all customers, including those
following a non-dairy diet. We recognised free-from diets were
on the rise, so we decided it would suit businesses better to
redevelop our existing frappé powder to be identical to the
original Zuma Vanilla Frappé in taste and appearance,’ says Jess
Davies, Marketing Manager, Beyond the Bean.
The feedback from the industry has been positive, notes Jess.
‘The main point is how well the flavour has matched the original
product, which means that cafés no longer have to stock two
frappés, saving counter space and making operations smoother.’
This neat and practical solution to a growing challenge is what
appealed to judges of the New Product of the Show Awards
who gave Beyond the Bean the nod in the Non-Coffee Beverage
category.
How Does It Work?
Free from hydrogenated fats, GMOs, artificial colours and
flavours, Zuma’s Non-Dairy Vanilla Bean Frappé can be used with
other vegan-approved products like smoothies or syrups. Just
blend with ice and milk, or a milk alternative.
‘It encourages consumer confidence when it’s stocked on
the menu as there’s no chance of cross-contamination. We
recommend customers use a different colour jug for milk
alternatives,’ says Jess.
The frappé also caters to a hugely popular and profitable
trend, she adds. 'Iced beverage sales have doubled in size over
the past three years across the coffee shop industry. With the
number of people following free-from diets increasing, Zuma’s
Non Dairy frappé ensures that cafés don’t miss out on that
business, working well as a fantastic base for house frappés.'
Winning the Award for Best New NonCoffee Beverage at the Nordic World of
Coffee was a great boost for Beyond the
Bean, concludes Jess. ‘We pride ourselves
on being the market leader when it comes
to innovation in the drinks industry. This
2015 COMPETITION
product was developed by listening to our
customers and made to suit their needs, so
it’s great that Zuma Non Dairy Vanilla Bean
2015 Winner
is getting the recognition that it deserves.’
Best
beyondthebean.com
Non-Coffee
Beverage
World of Coffee New Product of the Show Awards, present the award for Best New Non-Coffee
Beverage to Gary McGann and Joanne Fairweather, Beyond the Bean
INNOVATORS
PAULIG MUKI
COFFEE’S NEW SOCIAL PLATFORM
Powered by hot coffee, the Paulig Muki takeaway cup with e-paper display
is designed to capture the imagination of the ‘Instagram generation’ and provide
a new marketing platform for brands. It was named Best New Coffee Convenience Product
at the World of Coffee New Product of the Show Awards.
P
aulig Muki, the clever new cup which allows users
to share photos with friends and customers, aims to
maximise the sociability of coffee. ‘Coffee has always
been social for us at Paulig,’ explains International
Business Development Manager, Juha Ruohonen. ‘We have
noticed the “Instagram generation” does not consume as much
coffee as the older generations. On the other hand, being social
for youngsters means being online and communicating with
someone physically not present.’
Enter the Muki which pairs social media with coffee.
‘We decided to combine the coffee moment and this new type
of sociality. Paulig Muki was born to make coffee social in a new,
different way,’ says Juha.
How Does It Work?
Available for iOS, Android and Windows users, coffee lovers can
send photos to their friends’ Muki – a 12oz cup with e-paper
display – via the mobile app. Powered by coffee’s thermal
energy, the photo will appear as soon as hot coffee is poured
into the cup and each coffee has enough energy to share up to
10 photos.
The product enables real-time communication over the
internet, notes Juha. ‘The content can be anything – marketing
messages, coupons or simply just pics. Muki also has an option
for Near Field Communication (NFC), enabling various new
functionalities like payment or preferred customer identification.
But the most important thing is the fun factor.’
The ‘fun factor’ appealed to judges of the New Product of the
Show Awards at World of Coffee, who noted that the product
was an ‘innovative new platform which connects customers with
each other and your brand in a fun way’.
Paulig believes that the product can be a powerful new tool
for cafés. ‘Muki can significantly increase footfall for coffee shops
by providing relevant, location-based promotions to customers.
While the energy of hot coffee lasts for roughly 10 refreshes of
the screen, it will also drive refills of the coffee. It can be part of
preferred customer programmes or subscription-based business
models,’ adds Juha.
Described by Paulig as ‘the first real smart coffee cup in the
world’, Muki has caught the attention of Mashable,
Buzfeed, Business Insider and more.
It’s triumph in the Nordic World
of Coffee New Product of
the Show Awards was
ssue:
Next I
‘important recognition’
of
says Juha. ‘It proves that
Part two
ing
we have been able to
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create an interesting,
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‘The In
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World of Coffee New Product of the Show Awards, present the award for Best New Coffee
Convenience Product to Juha Ruohonen, International Business Development Manager, Paulig Muki
INNOVATORS
QjA
ANNEMARIE
TIEMES
SCAE’s Education Field Manager
and World Competitions Judge,
ANNEMARIE TIEMES, talks to
ANDRA VLAICU about World Coffee
Events new World Competitions
Education Programme (WCEP) which
provides training for prospective judges,
as well as competing baristas and coaches.
What is the WCEP and how did it come about?
The idea for the World Competitions Education Programme came
up three years ago during a WCE Summit in Dublin. We felt that
we should start training our judges and there was a need for more
education in this area. To be a World Competition judge you need
to have two years of national judging experience but, in some
countries, the level of judging is not that high. The pass rate for
judges’ certification is quite low – 40% – and as the World Barista
Championship (WBC) and the national championships get bigger
and bigger we need more judges. We need to train them so that
the pass rate is higher.
Is the programme just for judges or can others take part?
It is for anybody interested in following the competitions. Baristas
have long been asking about what the judges know and what
they look for. You see baristas competing year after year, finishing
in second or third place and never quite winning, then they go
out and judge for a year and when they come back they win the
competition because they have learned what judges want. We
want everyone to have access to this information so whether
you’re a barista competing in competitions, a coach, or if you
would like to become a world competition judge, then this is a
good programme for you.
The programme runs for five days. What does it involve?
There are a number of different modules. Participants will see
presentations from baristas and there will also be a lot of tastings, for
example espressos and cappuccinos. You will learn about working
as a technical judge – how to do it and what to look for. We work
with very experienced judges so that people learn from the best.
You also get a chance to practise and ask questions without the
stress of worrying about an exam at the end.
Judges at the 2015 World Brewers Cup held
at the Nordic World of Coffee in Gothenburg
The WBC training spans two-and-a-half days and includes
three modules – stage behaviour, score sheets and sensory skills.
We also have four universal modules: deliberation, when judges
go off stage to talk behind closed doors, and debriefing, how to
tell a barista how they won and, more importantly, why they
didn’t win, plus two modules on technical skills, looking at
score sheets and stage behaviour. Here we cover how you
work as a technical judge on stage, where you should pay
attention, and how to stay out of the away of the barista and
still see everything.
Do you just cover the World Barista Championships?
No, we also have two modules on the Brewers Cup, which
are quite extensive and have a lot of tastings. We also have oneand-a-half modules on Coffee in Good Spirits. It’s a competition
that people don’t know a lot about and they’re kind of scared
of it – it’s a balance between alcohol, coffee, bartending…
But when you do these modules, you can see how much fun
it is. Finally, there are two modules about Latte Art where you
look at a lot of pictures and discuss what is good, what’s not
good and what you want to see. These also include practical
coffee performances.
Why is the programme worth doing?
This is the only programme that is equivelant to one year of
national judge’s experience. If you want to be a WCE certified
judge you either need two years of national body experience or
one year of national body experience, and that is important as
that’s real competition experience, and the WCEP.
Why is it so difficult to pass the WCE judges’ exams?
It is hard because we are training judges to pick out the World
Champion and the level of the baristas these days is so high.
If you look at technical score sheets of the top six in WBC,
they might miss about two points and that’s about it. As a
technical judge you need to be so sharp. Judging is hard.
The barista that’s standing in front of you may have trained
for six-months for 40 hours a week and you owe it to him
to be focused.
Will it be harder to win competitions now that judges are
receiving more training?
No, I think they will be more open, more transparent. You will have
score sheets that are easier to read. Judges are learning to be less
opinionated and more objective. I think in the end it will create
better judges.
◆
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the future of coffee - Speciality Coffee Association of Europe

Transcription

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