essential cafe - march 2014 issue

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EssentialCaféMAGAZINE

A fresh approach to the industry March 2014 issue

Tel: 01282 868266 Fax: 01282 863411 [email protected] www.jurauk.com

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INTUITIVE TOUCHSCREENNAVIGATIONin a revolutionary step forward,the fm800 introduces intuitivetouchscreen technology to the

world of coffee machines. thistechnology makes it possible toeasily, efficiently and flexiblyconfigure the operation of thedevice. you can assemble yourseasonal beverage selection,choose between four differentoperating modes andconveniently load images andadvertising messages.

BEST MILK FOAM QUALITYfoamed milk of “barista”quality at the touch of a button:the fm800 makes it possible.with this coffee master, you canproduce different milk foamconsisten- cies at temperatures

ranging from hot to cold for thesame product, creating theperfect latte macchiato orCappuccino. the milk is foamedquickly and gently – ensuringthat the beverages come outjust right every time.

LIMITLESS BEVERAGEOPTIONSCombined with the chocolatepowder dosing unit and theflavour station, the fm800makes it possible to preparecountless beverage creationsjust as you like them – fromclassic specialties to originalcreations. make the

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EASY TO CLEANeven when it comes to cleaningand care, the fm800 isunbeatable: the provenClean+Clever system fromfranke ensures impeccable andsimple cleaning of the device ina short amount of time. thanksto this optimal cleaningsystem, the foammasterTMgives you first- class enjoymentevery day whilst also ensuringhaCCp conformity.

FoamMaster 800The premuim class from Franke Coffee Systems

the franke foammaster TM is thenew premium class among coffeemachines. is there a particularbeverage you long for? thefoammaster TM will easily makeyour wish come true – from classiccoffees to warm latte specialties orcold milk foam beverages. thisall-rounder is as unbelievablyversatile in its selection as it iseasy to operate.you can quickly and easily selectyour beverage program on theintuitive touchscreen menu andadjust it to your needs at any time.the modern design of thefoammaster TM also leavesnothing to be desired. shiny black,shaped with elegance, it is a truevisual treat that gives the finishingtouch to any interior.

REGULARS

3 Editor’s CommentEssential Café’s editor Simon King calls on the industry to support UK Coffee Week

5-8 Essential NewsCrucial Café and hospitality happenings

23-28 Essential BaristaBe at the cutting edge with our stirring Barista round-up

38-39 Counter CultureElliot Wallis, owner of Monkshood Coffee and Gyre & Gimble talks to Essential Café

41 Essential Q&A Sarah Lynn, owner of confectionery brand Sweets inthe City, takes on the titanic tussle of our Q&A

43-46 Essential Products A taste of things to come

47-51 Essential Contacts The who’s who of the industry

FEATURES

11-14 Foodservice Packaging & Disposables A look at the key category of foodservice disposables, which offer operators convenience, efficiency and reliable portion control

17 Bensons and Benders Paper CupsWorking with Benders Paper Cups, Bensons Vending took the step of changing from plastic cups across all its vending sites

18-19 Lewis & Baker A new quality coffee offering

21 A Qualitasse PropositionDistributor Qualitasse has been appointed to handle the new range of Fiamma traditional espresso machines

30-32 Essential Water Boilers & Filtration The importance of water treatment should not be underestimated. Essential Café checks out this key market for operators

34 Allpure FiltersAn-depth look at Allpure Filters, which supplies products from Omnipure and 3M

37 Essential Insurance E Coleman & Co is looking to work with operators with a range of insurance products

COnTEnTSMARCh 2014

Sign up to the Essential Café twitter feed www.twitter.com/Essential_Cafe Essential Café 1

EssentialContents








GIGA X7c GIGA X9

GIGA X8

Cover.indd 1 24/03/2014 14:31

P.28

P.45

-

The Ancillaries store

Tel: 01233 840296

Email: [email protected]

www.theancillariesstore.co.uk

Images supplied by 1883 de Philibert Routin

Gourmet SyrupS from the french AlpS

RAINBOW SKY

Ingredients:•8ozGlass•2ozMilk•1shotof1883Coconut

syrup•1shotof1883Blue

Curacaosyrup•1scoopofKoolKup

frappepowder•KoolKupChocolate

Beanies• Ice

Method:

Addaglasslevelofice

totheblender(blendto

crush)

Add1883Coconutsyrup,

KoolKupfrappemixand

Milk.

Blenduntilsmooth.

Addmixtoglasssprinkling

KoolKupChocolate

beaniesasyougo.

PourtheRoutin1883blue

Curacaooverthefrappemix.

Servewithaspoonstraw

andasmile!

ucd contents strip.indd 1 24/03/2014 16:24

REVERSE SECTiOn 1-13 London Coffee Festival Preview A full-flavour guide to this exciting event

P.11

CHARITY BEGINS AT HOME…

Essential Café 3

I feel very lucky and I’ll explain why. I have an adorable family and I am more than happy in my work –

this is the twelfth issue of Essential Café that I have edited and this has led me to think about life.

I’ve enjoyed every minute of working in this industry – the people are formidable, food and drink is

a pleasure and writing interesting articles about the café world is great fun.

For this issue, I’ve written the Water Boilers & Filtration feature and I find it fascinating – as

someone still relatively new to this industry – about the amount of importance that has not be placed

on water treatment. With coffee consisting, typically of 98% water, I suppose it’s obvious that caring

for that water is significant.

As someone who tends to wear my heart on my sleeve, I am very keen to support this year’s UK

Coffee Week, which runs from April 7-13. As the slogan says the week brings the UK’s coffee lovers

together to improve access to safe water to people in coffee growing countries.

What hope is there for our industry if we don’t look after the very people that provide us, day in, day

out with produce? Yes, it’s important, for me, that my local coffee establishment – hello to the staff at

Gaffaccinos! – provides me with coffee made from well filtered water, I too want the very people that grow

my coffee to have safe drinking water, good hygiene and improved sanitation – something that we all take

for granted in the UK.

UK Coffee Week really is for everyone who enjoys coffee and wants to give something back to the

countries which produce the beans we all love so much. So come on, get behind UK Coffee Week

and get your customers behind it too.

There is still time to register for UK Coffee Week 2014. You can register for

free and the super duper people at UK Coffee Week will provide you all

the materials you need to host a fantastic UK Coffee Week. Simply go to

the ‘Get Involved’ pages of www.ukcoffeeweek.com.

In 2014, UK Coffee Week wants to £100,000 to complete Project

Waterfall, which is providing safe water to the remote community of Mbulu in

Tanzania.

Come on guys, support this worthy cause and let’s give

something back to those that give us so much.

On a much lighter note, thank you to all those people who

contacted me after my editor’s comment in the February issue

of Essential Café. Glad to hear that I’m not the only one that

has a certain opinion on Gino D’Acampo!

Simon King

Editor, Essential Café

[email protected]

EssentialEditor’s Comment

Sign up to the Essential Café twitter feed www.twitter.com/Essential_Cafe

Editor in chiEf: Daniel Sait, [email protected] Editor: Simon King, [email protected] SalES dirEctor: Ian Kitchener, [email protected]: David Kitchener, [email protected] of Production: Sam Broad, [email protected] GraPhic dESiGn: Benjamin Bristow, [email protected] accountS: [email protected] circulation: [email protected]

Essential Café magazine, Suite 4, 6-8 Revenge Road, Lordswood, Chatham, Kent ME5 8UD.T: +44 (0)1634 673163 F: +44 (0)1634 673173

Whilst we make every effort that everything printed in Essential Café magazine is factually correct, we cannot be held responsible if factual errors occur. All articles are copyright and remain the property of Essential Café magazine.

Guide to theperfect cupof wifi1 Choose the finest splashscreen to suit your brand2 Throw in your Facebook andTwitter profiles. Add aregistration form forgood measure

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Problems with hard water? Scale damaging your equipment?Visit 3M Water Filtration at Stand K34 at Caffe Culture on 16th & 17th May 2012 to find out how we can save you money and save you money and save you moneyhelp you to brew the perfect cup of coffee, every time.

Get a FREE filtration system* for your home by coming to our stand and telling us a little bit about you and your filtration requirements.

3M will exhibit its 3MTM

ScaleGard LP2 Reverse Osmosis (RO) filtration system and 3MTM ScaleGardTMTM

Pro 1175 high capacity anti-scale filters.

These popular filters offer an enhanced taste experience for the consumer while lowering the operating costs of equipment in cafés, bars and hospitality venues.

with refreshments made from 3M filtered water

Revive yourself...

3M will be at Stand K34, come visit us! We look forward to finding the right water filtration solution for you.

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Do you want to control the quality of your water for better tasting coffee?The 3M™ SGLP2 Reverse Osmosis Filtration System allows

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The 3M™ RO SGLP2 System means ... •lower running and maintenance costslower running and maintenance costs

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To find out more, please visit: www.3M.co.uk//filtrationor contact your local 3M Representative on 0845 602 5237


T: 01252 330542 E: [email protected]

www.tiamostore.co.uk

functional & ergonomic

Tiamo qtr.indd 2 30/11/2011 12:28

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www.coffeena.biz

Cologne, 8–10. 09. 2011

Internat ional Cof fee Fair

The perfect aroma for your business !The whole world of coffee under one

roof – from cultivation to processing and

complementary product ranges.

Buy your admission ticket online now and save up to 34 % !

3 days parallel :

Eu’Vend !THE INTERNATIONAL TRADE FAIR

FOR THE VENDING INDUSTRY

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4th Floor, 205/207 City Road, London EC1V 1JN

Phone +44 20 7566 6340

Fax +44 20 7566 6341

[email protected]

CE_Jul11_P11.indd 1 05/07/2011 10:50p27.indd 1 23/05/2012 15:01

p2.indd 1 06/09/2012 11:33

6th-7th February 2013Westpoint Exhibition Centre, Exeter, Devon EX5 1DJ

5th-6th-7th March 2013Royal Cornwall Showground, Wadebridge, Cornwall PL27 7JE

Promoting Catering Excellence in the Hospitality, Tourism,

Services and Retail Industries

Proud sponsors of:

15th -16th April 2013 Westpoint, Exeter

Twitter @SourceFoodDrinkwww.sourcefoodanddrink.co.uk

Organisers of

Stand Enquiries 01934 733433 Ticket Hotline 01934 733456

@expowest_uk

www.expowestexhibitions.com

@expowest_uk

Expowest Westcountry is hosting the Southwest Regional Heat of the Barista Championships.

www.coffeena.biz

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Phone +44 20 7566 6340

Fax +44 20 7566 6341

[email protected]


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p7.indd 1 21/02/2012 16:58


www.coffeena.biz

Cologne, 8–10. 09. 2011






3 days parallel :





Phone +44 20 7566 6340

Fax +44 20 7566 6341

[email protected]


p2.indd 1 06/09/2012 11:33

Do you want to control the quality of your water for better tasting coffee?The 3M™ SGLP2 Reverse Osmosis Filtration System allowsyou to accurately input the quality of water you desire toproduce high quality drinks.

The system uses specific membrane technology to remove more than 90% of dissolved solids from water, including scale causing ions; resulting in longer life for your equipment. It also allows you to exactly blend just the right amount of hardness back into the water, so you can brew the perfect coffee every time.

The 3M™ RO SGLP2 System means ... • lower running and maintenance costs

• customised water hardness

• reduced limescale damage


Revive yourself...

To find out more search for “SGLP2” or contact your local 3M Representative on 0845 602 5237


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Tiamo qtr.indd 2 30/11/2011 12:28

p7.indd 1 21/02/2012 16:58


www.coffeena.biz

Cologne, 8–10. 09. 2011






3 days parallel :





Phone +44 20 7566 6340

Fax +44 20 7566 6341

[email protected]


p4.indd 1 06/09/2012 11:39

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P4.indd 1 24/03/2014 11:48

Sign up to the Essential Café twitter feed www.twitter.com/Essential_Cafe Essential Café

UCC Coffee UK & Ireland will begin life on April 1

5

EssentialNews

NEWS FROM THE INDUSTRYKEEPING YOU CONNECTEDUnited Coffee UK & ireland to rebrand as UCC Coffee

United Coffee UK & Ireland has

announced plans to rebrand and change

its name to UCC Coffee UK & Ireland.

The change of identity, effective from

April 1, will, the company says, align the

brand globally and reflect the company’s

expanding portfolio of products and

services as the UK’s leading ‘Total Coffee

Solution’ provider.

United Coffee’s €500m acquisition in 2012 by UCC of

Japan, the first Asian coffee company to buy a European

one, created one of the biggest independent coffee

companies in the world.

Elaine Higginson, managing director, said: “The name

change will give us a single identity around the world and a

strong base to move forward. As well as the new logo, we’ve

also included a new strapline ‘The Total Coffee Solution’. This

reflects our focus to put the customer and coffee at the heart

of everything we do.

“Only the name is changing. Our new brand identity won’t

change who we are. Our customers will still be able to talk to the

same people and receive the same levels of customer service.

“We’re committed to continually redefine our offer and

accelerate the pace of change to develop and introduce

innovative new products and enhance our service operation.

As part of UCC, we have access to even more new products

and insight into coffee drinking habits and trends from around

the world.”

More information: UCC Coffee UK & Ireland

+44 (0)1908 275520, www.unitedcoffeeuk.com

expowest Cornwall 2014 had Cornwall Covered!Expowest Cornwall, which took place at over three days this

month at the Royal Cornwall Showground, in Wadebridge,

saw more than 2,000 buyers flow through the doors.

Organisers Hale Events said the recent storms and

floods neither deterred visitors, nor dampened the spirits of

those feeling optimistic following last year’s lovely summer.

Expowest Cornwall featured more than 160 exhibitors,

10% more than last year and showcased products covering

the whole of the hospitality and catering market; from

tableware and furniture, catering equipment and services, to

coffee and speciality food products.

Hale Events said that

visitors attended for the

whole day, to sample the

great food and drink on

offer, to see the best new

equipment in action and to catch up with old friends as well

as making new ones.

Next year’s show will run from March 3-5.

More information: Hale Events +44 (0)1934 733433

www.expowestcornwall.co.uk

nisbets opens third london storeNisbets has opened its third London store in Fulham Road.

Having opened in Shaftesbury Avenue in 2009, followed by

Commercial Street in 2013, the company said that Fulham

is a welcome addition to Nisbets retail portfolio, which now

totals six stores across the UK.

The store, which is located at

538 Fulham Road, is ideally located

less than a minute from Fulham

Broadway; making it easily accessible

to local caterers who want equipment

immediately.

The store is packed with over 3,000

catering products from respected

brands such as Waring, KitchenAid,

ChefWorks, Dynamic,

Santos and Samsung,

as well as own brands

including Buffalo, Polar,

Athena and Olympia.

Nisbets head of retail,

Steve Collins said: “Feedback from our customers indicates

that they like to have the opportunity to see and feel the

products, which is why having a retail presence close to a

vibrant food service area in London is key to continuing our

excellent levels of service.”

More information: Nisbets +44 (0)845 1405555

www.nisbets.co.uk

Sign up to the Essential Café twitter feed www.twitter.com/Essential_CafeEssential Café

Widify can help boost your social media presence

Hospitality Action has launched the Cotswold Cycle Challenge fundraiser

6

EssentialNews

widify laUnChes widify in a box for CafésWidify, an independent media and

software company, has announced

the launch of Widify in a Box, which

provides café owners with secure

and legally compliant Wi-Fi for the

venue which is linked to their social

media profiles.

Instead of asking for a Wi-Fi

password, guests log on to the

Internet using their Facebook, Twitter, LinkedIn account or

email address. When guests use their social media account,

they can also choose to post a message to their social

network – like a check-in.

Jonathan Lloyd, a director at Widify, said that this enables

a café to increase their social reach. Guests are also asked to

‘Like’ or ‘Follow’ the venue’s page – enabling the business to

grow its social media presence.

Jonathan said: “Wi-Fi is a must have for a coffee shop

because customers expect Internet access. With Widify in

a Box, a café can actively market free Wi-Fi and capture

opt-in customer data. Customers no longer have to ask for a

password or pay for access. Widify in a Box enables the café

to provide a Wi-Fi hotspot by simply plugging in the router

that we configure and maintain.

“Using Widify in a Box, a café can then view rich analytical

data on customers using their Wi-Fi. They can use it to send

promotions and targeted offers. We have seen a customer

venue capture nearly 1,000 emails in a month and total reach

on Facebook increase by 41%.”

A year’s subscription costs £400 (+VAT) or £40 (+VAT)

a month.

More information: Widify +44 (0)203 3937190

www.widify.com

appetite for fairtrade ContinUes to growThe Fairtrade Foundation has launched its major new Make

Bananas Fair campaign by announcing continued growth in

Fairtrade sales of 14% during 2013.

Michael Gidney, chief executive of the Fairtrade

Foundation, said: “It’s 20 years since the very first Fairtrade

products Green & Black’s Maya Gold, Cafedirect Coffee and

Clipper Tea, appeared in the UK and the appetite for Fairtrade

is still growing, despite challenging economic conditions. The

UK is truly a world leader for Fairtrade and we’re proud of

that.

“But there is still a very long way to go in securing the

levels of market access that would drive the breadth and

depth of impact for farmers and workers we all want to see,

so work in 2014 will continue to focus on innovating the way

we work and campaigning to make even more trade fair.”

Estimated retail sales of Fairtrade products in 2013

reached £1.78 billion,

a 14% increase

on sales of £1.53

billion in 2012. Sales

of Fairtrade sugar

continued to rise

with a 25% growth in

volume, led partly by

sales of the Tate & Lyle

Fairtrade sugar brand and retailers’ own label Fairtrade sugar.

Chocolate, cocoa and bananas grew by 52%, 5% and

4% in sales value respectively whereas coffee and tea sales

have continued to hold steady.

More information: Fairtrade Foundation +44 (0)207 4055942

www.fairtrade.org.uk

on yoUr biKe!Industry charity Hospitality Action is organising a Cotswold

Cycle Challenge, starting and finishing at the beautiful

Chavenage House on Bank Holiday Monday (May 26) to raise

some much-needed funds this spring.

Working with local hotels, the event promises to be a

feat in cycling with a fabulous feast to follow. There are three

routes to choose from. The short ride, at 20 miles, is perfect

for families with children older than 14 years old and for those

who fancy a leisurely cycle, taking in the magnificent beauty

that the Cotswolds has to offer. Along the way, there will

be feeding stations with an array of delicious delights kindly

arranged by Calcot Kitchens.

For those who are up for more of a challenge, Hospitality

Action has also planned a mid-route at 61 miles; and if that’s

not tough enough, then the long route at 100 miles might be

more to your flavour.

Hospitality Action said it was delighted to have the

support of Chavenage House, Calcot Kitchens, Andy Cook

Cycling, Wenlock Spring and Cotswolds Finest.

More information: Hospitality Action +44 (0)203 0045500

www.hospitalityaction.org.uk


EssentialNews

MariMba KiCKs off ‘MUg shot’ CoMpetition for hot ChoColate loversMarimba World Chocolate has launched a brand new

competition to help its 350+ outlets boost their hot chocolate

sales throughout 2014.

The ‘Marimba Mug Shot’ competition encourages the

outlet’s customers to share a photo of themselves enjoying

a Hot Chocolate Melt, mentioning the café or coffee shop

that served the drink, for a chance to win a luxury chocolate

hamper worth over £50.

Every month throughout the

remainder of 2014, the photo

that receives the most ‘Likes’ on

Facebook or the highest number

of ‘Retweets’ on Twitter will win the

prize. In addition, the outlet that

served the winning Hot Chocolate

Melt also wins also wins a box of

Marimba’s own handmade truffles.

Brad Wright, operations manager for Marimba World

Chocolate, said: “We already support our Marimba Melt

stockists by providing a range of point-of-sale materials to

help promote the Hot Chocolate drinks to their customers.

“Now, with the launch of the ‘Marimba Mug Shot’, we aim

to support our customers further still by providing them with

an opportunity to reward their customers, via the monthly

draw. Not only do their customers stand a chance of winning

a prize, but they do too. We are looking forward to viewing all

the entries that start to come through!”

More information: Marimba World Chocolate

+44 (0)1279 714527 www.marimbaworld.com

pdM rebrands as saria

Prosper De Mulder (PDM Group), UK provider of recycling

and process services to the food industry, has changed

its name to SARIA, taking on the name of its majority

shareholder.

Philip Simpson, SARIA’s commercial director, said:

“The move marks a real milestone for the business. We

are investing over £90 million in all of our UK operations to

modernise our sites and ensure that we deliver the highest

standards across the board. Our aim is to set the benchmark

for quality and high standards across the industry.

“The decision to rebrand is an essential part of the

company’s growth strategy and will take the company from

being the UK’s number one to being a part of Europe’s number

one, fast-tracking the natural evolution of the business.”

More information: SARIA +44 (0)1302 390900

www.saria.co.uk

(from left) Pasquale Terracciano, Antonio D’Amato and Carwyn Jones at Seda UK’s Blackwood facility in South Wales

welsh first Minister visits seda UK

Seda UK recently welcomed Wales’ First Minister, Carwyn

Jones, during a visit to its Blackwood facility in South Wales.

Last year the company announced £18 million worth

of investment over a five-year period supported by £5.4

million business finance from the Welsh government,

creating 73 new jobs and safeguarding over 100 existing

posts at the site.

The First Minister met with Pasquale Terracciano,

Italian Ambassador to the UK and Antonio D’Amato, Seda

Group’s president and chief executive.

The discussions included investment in new plant and

equipment as well as planned future developments. The

Blackwood site was in competition with other European

plants in the Naples-based, privately owned Seda

International Packaging Group SpA for the project and

around £9 million of this latest tranche has so far been

invested.

More information: Seda UK +44 (0)1443 811888

www.sedagroup.org

Sign up to the Essential Café twitter feed www.twitter.com/Essential_CafeEssential Café8

EssentialNews

deadline approaChes for new health & safety posterFrom April, all UK workplaces must display a new

and updated Health & Safety Law Poster but many

organisations are currently unaware that the new legislation

is fast approaching according to workplace equipment

supplier Slingsby.

The company supplies more than 35,000 workplace

products across all industries and was one of the first to start

selling the new poster in 2009.

Workplaces have been required to display the current

Health & Safety poster in a prominent position since 1999,

as part of the Health and Safety Information for Employees

Regulations (HSIER).

However from April 5, all workplaces will need to have the

newly designed poster in place.

Lee Wright, marketing director at Slinsgby, said: “The old

Health & Safety law poster is a familiar sight but it’s visually

unappealing with too much small text and despite it being

easily recognisable to millions of people; very few have

ever read it.

“The new poster is designed to be easy to digest, with

less text and it contains colour images which immediately

make it more eye catching. Another change is that employers

are no longer required to write contact details for local

enforcing authorities and Employment Medical Advisory

Services on the new poster. Instead there’s a helpline that

employees can call with any queries.”

Prices for the new Health & Safety Law Poster start at

£7.50 (+VAT).

More information: Slingsby +44 (0)800 2944440

www.slingsby.com

MUffin breaK seleCts Qed CoUnters for

new UK Café baKeriesMuffin Break, one of the UK’s fastest

growing café bakery companies

has selected Avalon counters, from

Quality Equipment Distributors, for

the new outlets that it is opening

throughout 2014.

The chain, which opened its first

UK café in 2001, has selected QED’s

Avalon patisserie counters because

they provide the ideal modular chilled

display system for its large selection

of freshly baked muffins, cakes,

quiches, sandwiches and wraps.

The QED counters are in sizes from

600mm to 1,800mm wide. They are straight glass models

on three display levels with a constant temperature range of

+4 – +8 º C and generous chilled under-storage space. Muffin

Break has opted for a simple white counter base, although

they are also available in a large selection of wood veneer and

coloured laminate finishes.

Muffin Break has more than 300 café bakeries worldwide,

including over 50 in the UK. There is a planned programme

of expansion to double the number of British outlets over the

next 12 months.

More information: Quality Equipment Distributors

+44 (0)141 7799503, www.qualityequipment.co.uk

†Terms & Conditions apply. See www.vitaminwater.co.uk/competition *Total market data: Nielsen, MAT to 04.01.14 **Total market data: Nielsen, value growth during period of focus feature & display, 6wks to 10.08.13. Glacéau vitaminwater and the Glacéau vitaminwater get up are trade marks of energy brands, Inc. aka Glacéau

• the no.1 functional water in GB, Glacéau vitaminwater grew its share of ic functional water to 83% in 2013*

• our on-pack promotions drive value! 2013 ‘win a vespa’ drove on-pack value sales by 15.2%**

• unique codes for entry on all packs from march to april

in-store from march

COC0578_Glaceau_Brazil_2014_Ad_AW1.indd 1 20/02/2014 18:02

Jordan’s Skinny Syrups have zero calories and Zero Sugar flavoured syrups. We have a selection of 15 different flavours, from the favourites like Vanilla, Caramel & Hazelnut to more extravagant flavours like Peppermint Mocha and Gingerbread.

Our Fine Coffees are made with 100% Arabica Beans, with Fairtrade and Organic ranges to suit every pallet. We have a selection of four great coffee’s, made to order and available in 250gsm and 1kg bags. Buna Café and Café Eliseo are 100% Organic, and if you like your espresso in the mornings you cannot beat our smooth tasting Crema Bravissimio.

Guilt Free,Full Flavour Zero

Calorie SyrupsJordan’s Skinny Mixes allow you to save about 75% or more of the calories from traditional Margaritas, Pina Coladas, Appletinis, and Cosmopolitans. Jordan’s Skinny Mixes make creating the perfect skinny cocktail fast and easy.

Gourmet Coffee

Fracino traditional machines are manufactured and built in the UK from the finest stainless steel, using state

of the art electronics and safety components. Designed to suit all preferences and

circumstances our traditional machines will look at home whether it be for

domestic use, a coffee bar, restaurant, hotel or gastro pub.

Sugar-FreeCocktail Mixes,Zero Calories

Coffee Machines

Please call us today on FREE PHONE 0800 156 0090www.trkgcoffee.co.uk [email protected]

TRKG House Of Coffee, Aberdeen House, 428a Limpsfield Road, Warlingham, Surrey CR6 9LA

TRKG advert A4.indd 1 21/03/2014 00:33


Peros is a strong advocate of own branded cups

Adrian O’Hare, sales director at Peros, says that sensible

choices of disposables can open market opportunities for

operators – for example, lidded cups could allow beverages

to be taken-away.

Adrian says: “Remember, a growing proportion of

food and beverages is now purchased for ‘on-the-go’

consumption by travellers and commuters. In this case,

choosing the correct lid is important – some enable contents

to be sipped while on the move; other, clear versions, ensure

good visibility of the contents, and some permit a straw to be

used. Operators will need to select the versions to suit the

beverages they are offering.

“But disposables should also be recognised for the

important role they can play in the branding of an operation.

Taking cups for example, it’s not only the printing on the side

that helps send a consistent message to consumers about

your brand, it’s also the quality of the cup itself. So, if you’re

offering a high quality, gourmet coffee then you need to use

a high quality cup – if you take care to buy fine ingredients

and put effort into producing a perfect cappuccino, you don’t

want your end-product to be let down by a poor quality

paper cup.”

Adrian recommends using an embossed, double-wall cup

as the design provides much better insulation than traditional

paper cups, allowing customers to hold and carry their hot

drinks much more comfortably.

“Thanks to the integrated double layer there is no need for

clumsy extra sleeves or wasteful ‘double-cupping’,” Adrian

says. “These cups are available in a wide range of standard

designs and, if quantities are high enough, bespoke printing

on cups is easy to arrange. Own-branded, printed cups are

a great way to promote your offering and send a consistent

message to your customers.

Adrian adds that environmental concerns over your single-

use containers and disposables should be removed by ensuring

you specify recyclable products and those manufactured from

natural, sustainable and renewable resources.

Adrian says: “We would suggest that if you’re offering

ethically-traded beverages, or organic soup for example, it

would seem a natural step to serve these in environmentally-

friendly disposables to make sure the ethical/sustainable

integrity of your offering is complete and carried through to

the whole of your end product.”

The two-ply paper bag from Dempson Crooke is an

environmentally-friendly option for packaging hot, take-away

food. This bag-in-bag technology has its roots in the fish &

chips market and has wider applications in the hot food-

to-go market and the latest format is perfect for a broad

selection of hot, take-away food.

Paul Laskey, sales and marketing director of Dempson

Crooke, says: “Functional packaging is essential for the

booming food-to-go sector, but criticism is often levelled at

operators for using excessive packaging from materials that

are destined to end their life in a landfill. Many bags used

for hot take-away food fall into this category because they

combine paper with a layer of aluminium foil or polythene

making them difficult to recycle and non-biodegradable.

“This is not the case with the two-ply paper bag.

Not only does Dempson Crooke source its paper from

sustainable sources, but, as a 100% paper bag it is both

recyclable and biodegradable.”

As standard, the bags are available in SOS or block

bottom style in sizes of 175mm x 65mm x 230mm and

260mm x 70mm x 230mm as well as ‘Flat’ and ‘Satchel’

styles in a variety of sizes. Dempson Crooke can also offer

the option of a brown kraft outer play and bespoke print from

two to six colours including process colour print, depending

on the size and style of the bag required.

Paul says the two-ply bag is suitable for a range of hot

food items, including pastries, sausage rolls, croissants,

naan breads, onion bhajis and hot chicken and is a perfect

alternative to bags that combine paper with aluminium

foil or polythene, bringing cost savings as well as

environmental benefits.

Foodservice operators seeking a cost-effective brand identity

and maximum on-shelf appeal need look no further than Tri-

Label, the new labelling division from Tri-Star Packaging.

Kevin Curran, managing director of Tri-Star and Tri-Label,

says demand for its stylish bespoke and off-the-shelf labels

is already high and Tri-Label has also seen huge interest in its

EssentialFoodservice Packaging & Disposables

PACKET INFoodservice disposables offer operators convenience, efficiency and

reliable portion control across a range of food and beverage lines.

Essential Café takes a look at this key category.


Despite its recent launch, Tri-Label has resonated with operators

cloud-based labelling system Tri-Label Online from operators

seeking help to comply with the new labelling legislation

being introduced at the end of the year.

Kevin says: “Tri-Label Online revolutionises the way café and

food-to-go operators produce labels for their products, enabling

them to create and print labels from any PC and printer via a

secure web portal. Updateable and easy to use, the ground-

breaking system is designed to take away the hassle and cost

of complying with new legislation, removing the need to buy or

replace software discs whenever labelling regulations change

and helping foodservice companies to amend their labels

seamlessly and with the minimum of disruption.

“Meeting new labelling regulations is a major challenge

for most businesses and can be a real minefield, but with

Tri-Label Online it’s a piece of cake. Whenever new rules

come into effect, foodservice companies simply have to

access their account on the Tri-Label cloud and make any

changes required – it’s really as easy as that. No buying

expensive software, no disruption or delays and no wasting

time on staff training.”

Planglow has extended the deli-offering of its Natural

Collection by adding a deli paper plus ‘Freshly Made’ sticker

and continuous tape to the best-selling range: three new

products to compliment a fresh-made, Natural offering.

Rachael Sawtell marketing director for Planglow, says:

“Deli offerings are on the rise as they represent a sizable

portion of the now booming street food movement as well as

being a sector in their own right.

“Street food has grown in popularity as a direct result

of our access to such a wide variety of world flavours and

ingredients, and our menu choices are representative of the

rich melting pot of cultures now present in the UK. The rise

of street food culture was also a direct result of the economic

downturn, whereby operators looked to reduce overheads by

introducing more casual offerings, while consumers sought

out cheaper and more flexible dining options – all three of

these products support deli offerings and we are especially

pleased with the versatility and premium natural aesthetic

they each offer.”

Rachael says that Planglow’s Natural Deli Paper is ideal

for wrapping a wide variety of hot and cold produce.

Rachael says: “It provides a premium presentational

component for pastry and buffet boxes too. Available in

1,000 sheet packs, it can be used to parcel up sandwiches

and baked goods, hot dogs, burgers and wraps. The paper

can also be twisted into a cone to hold popcorn, sweets and

other treats.”

Made from a grease-proof kraft-finish paper, the product

is printed with a leafy design as well as ‘Freshly made for you’

and ‘Packed full of flavour’ messaging.

Continuing the Natural, ‘Freshly Made’ theme are

Planglow’s latest sticker and tape.

Rachael says: “The Natural Deli Tape has been created to

provide a tamper evident break seal for the customer’s peace

of mind. It may also be used to provide a premium yet rustic

presentational element. Available on a 20m roll, use it to seal

sandwiches, salads and other snack packaging, jars, bottles

and pots - including our new larger sized 16oz Natural Bio Pot.

“Available on a 1,000 sticker roll, the brand new Natural

Sticker provides a speedy and stylish way to seal sandwiches

and baked goods – especially those wrapped in our Natural

Deli Paper as well as baguette and multi bags.”

Buoyed by its parent company, Seda International

Packaging Group, winning the prestigious International

Investment Award at a ceremony in Milan in January, Seda

UK says it is reinforcing its position as a leader in the UK

foodservice packaging market.

Paul Synnott, sales & marketing director at Seda UK, says:

“Seda UK’s success stories to date include its double wall cup

offering superb insulation and enhanced brand communication

together with its Naturelly Seda compostable cup range, both

targeted at the dynamic coffee-to-go-market.

“Our special Turn-N-Go plastic lid can be used to

complete its hot beverage cups. Designed to be twisted

open or closed the lid helps maintain the drink’s optimum

temperature and avoids spillage during travel while the

absence of perforated or hanging lid components makes the

drink easier to consume.”

Beyond the hot beverage sector Seda’s developments

have included a hot food container range, suitable for soup,

porridge, noodles and pasta. The new tubs provide heat

retention and comfort in handling by virtue of a thicker

wall structure and are available in a range of sizes, plain or

custom printed with customers’ designs. The tubs and their

paper vented lids can also be supplied in combi packs.

Paul says: “We are pleased that our company has won

such a distinguished award which underlines its commitment

to the UK. The new investment announced last year will

enable us to grow substantially our production capacity

and develop new technologies. Furthermore, it will enable

us to push through our exciting innovations for today’s

busy consumers and we are very much looking forward to

launching these in the near future.”


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14-00131a_BioWare Love Nature Ad A4 OL.pdf 1 11/03/2014 12:16


The Archetype baguette packaging from Bunzl Catering Supplies

When it comes to the coffee-to-go sector, Sovereign

Partners says it has always been one of the leading

packaging innovators.

Danny Feldman, Sovereign’s commercial director, believes

that following last summer’s acquisition of Cap It All this

innovation has been reinvigorated.

Danny says: “:We are now one of the leading suppliers of

lids for hot and cold cups and a host of other uses and this

sales growth has allowed us to introduce some exciting new

ranges that have not been seen in the UK before. One of our

most well received new products has been our Signature VIP

hot cup.

“This cup is the next generation of the ripple cup that has

been around for years and has become tired. The VIP cup

looks and feels like no other cup you’ve seen before once

you come into contact with it. The response to the cup has

been phenomenal.”

Sovereign’s other new range recently introduced is

bamboo coffee stirrers.

Danny says: “The quality of the bamboo stirrers is a

lot better than the stock of wooden stirrers we have seen

in recent years where the thickness has constantly been

reduced to save cost.

“We also recently updated the branding of our Signature

products to reflect all the new product innovation we have

been working on recently. We have also introduced new fibre

cup carriers and a new range of black sushi trays with clear

lids in seven sizes. We will continue to introduce new quality

products at competitive prices under our Signature brand in

the coming months.”

Good packaging should showcase your product to

its maximum potential and be an extension of your brand

identity, says Paul Willcocks, director of exclusive brands at

Bunzl Catering Supplies.

Paul says: “Good packaging has the power to drive

loyalty and desire for your product with customers, whilst

at the same time acting as your platform to showcase your

ingredients; good packaging will also understand current

consumer trends for eating out of home and create innovative

solutions to deliver on their expectations.

“To give you an example, we recently launched ‘Archetype’,

which is a new on-trend packaging solution capitalising on the

latest trend for bespoke curves, tactile shapes and high end

finishes on handheld snack packaging. The contemporary

matt black design features stylised silver illustrations of food

and offers a premium packaging choice across sandwiches,

wraps, baguettes, Panini’s, salads and snacks.”

The full range also includes: a Panini wrap box, large

salad box, small salad/roll box, bloomer box, pillow pack,

quarter pack, bloomer pack and snack box.

Pauls says that throughout April and May, operators can take

advantage of a special offer to receive a free 12 x 500ml case of

Lipton’s Iced Tea for every case of Archetype purchased.

Paul says: “Our Label 2 Go service has stock design

labels in a kraft colour, or silver labels with a black outline

and these can be printed now with information that meets

the new labelling legislation which comes into force from

December 2014. This is the perfect solution for operators

in search of a complete solution for their business across

packaging and labelling. It also helps them to promote a

more profitable premium sandwich offering.

“Stock design labels include circular, rectangular and

keyhole shapes. For example, the circular labels in cases of

5,000 come in 500 label sheets sized 12 x 25mm and 12 x

55mm. The smaller labels are ideal for messages like ‘fresh

today’ or ‘meal deal’ and can also be used as a tamper

evidence seal.”

From the three cutlery items offered five years ago,

Vegware’s range has grown to over 200 completely

compostable products.

Run from its Edinburgh HQ, Vegware is now a global

brand with operations in the UK, US, South Africa,

Australasia and now UAE, with a Europe-wide network of

distribution partners from Iceland to Portugal.

The company recently created the world’s first and only

compostable 6oz cup and lid combo to meet the global trend

for smaller coffees like the flat white and long black.

The white 6oz cups are made from sustainably sourced

board, printed with food-safe ink and are odourless and

taste-free. Lined with cornstarch, not plastic, the cups are

completely compostable and designed to be recycled with

food waste.

Ben Townsend, from The Espresso Room (Time Out’s best

coffee in London), says: “Vegware cups give the performance

of a traditional paper cup, with the bonus of compostability

and minimal impact on the flavour of the coffee.”

Joe Frankel, founder and managing director of Vegware,

says: “We invested in the tooling

for a 6oz lid for exactly the reason

that the product needs to look

in proportion. Our 6oz cups are

a sweet shape – tapered, not

dumpy – and we have invested a

considerable sum in making a lid to

compliment them.”

14


More information:

Bunzl Catering Supplies +44 (0)1372 736300

www.bunzlcatering.co.uk

Dempson Crooke +44 (0)1622 727027

www.dempson.co.uk

Peros+44 (0)1494 436426, www.peros.co.uk

Planglow +44 (0)117 3178600, www.planglow.com

SEDA UK +44 (0)1443 811888, www.sedagroup.org

Sovereign Partners +44 (0)207 8413170, www.e-2go.net

Tri-Label +44 (0)208 4439120, www.tri-label.co.uk

Vegware +44 (0)845 6430406 www.vegware.com

Blending our Coffee Expertise across the UK It would be fair to say, we are very excited to have brought the people of Bolling Coffee, Grumpy Mule and Darlington’s into our Bewley’s family. Bringing these four great teams together, along with their incredible coffee expertise, allows us to accelerate the current momentum of Bewley’s and the Grumpy Mule brand in the UK.

We are committed to directly sourcing, roasting and distributing some of the most exciting and interesting coffees from around the world. With roasting facilities in both the UK and Ireland and an experienced team to monitor every step of the roasting process, we are confident you will like what you see (and taste!).

Our Barista Academy is second to none. We offer comprehensive training of the highest international standards by award winning baristas. In-house marketing teams are also on hand to help provide you with all the tools you need to support and promote your business and coffee offer. We also have a dedicated nationwide team of service engineers who are only a phone call away, to maintain and repair any equipment that we supply.

And because we truly value your business, our dedicated customer care team in the UK guarantees that we get it right first time.

Bolling Coffee and Darlington’s will collectively trade as Bewley’s Coffee Ltd from 2nd January 2014.

Call us today and learn more about how Bewley’s will work with you to enhance your coffee offer.

Bewley’s Yorkshire Roastery: +44 1484 852601 Bewley’s London Office: +44 2077 35 4455

Or visit http://bewleys.com/uk-changes

3 Bewleys TA - 190x 130h.indd 1 06/12/2013 12:47

PERFECT COFFEE IS ABOUTBALANCEA balance of freshly ground beans from the finest region, a barista who has truly mastered his craft, and the beautifully textured VIP cup from Sovereign.

Cups are available in 4 sizes (4oz, 8oz, 12oz and 16oz)

[email protected] T: 020 7841 3170WWW.E-2GO.NET

Soverign_Sandwich_Snack_News_Ad_2.indd 1 27/02/2014 18:02

P15.indd 1 24/03/2014 11:53

Dolci Arabica

The blend is made up of 8 meticulously selected, top quality Arabicas from Central and South America, the Horn of Africa and India. Fragrant and floral aroma with jasmine and rose petal notes. The full flavour has strong sweet accents. Very pleasant, barely perceptible acidity. Delicate, lingering aftertaste. Enjoyable at any time of the day. The perfect afternoon coffee.

Tazza D'oro

The Tazza D'oro blend is the result of Carraro's many years of research and experience in the industry that covers over three generations. It is made from meticulously selected Arabicas (90%) Robustas (10%). It has a compact and persistent creaminess, fragrant and fruity aroma, rich and velvety flavour.

Crema Espresso

The crema espresso blend has been created to add more body and creaminess to the traditional character-istics of sweetness and delicate aroma of the Caffe Carraro blends. Its special mixture is based on the sweet Central American Arabicas, blended with Brazilian Santos; body is provided by washed Indian and Central American Robustas.

Super Bar

Created to satisfy the demands of the drinker who enjoys a very definite, full-bodied coffee, features a fragrant aroma of fine roasted coffee, a highly compact creaminess and a full, harmonious body. The aftertaste evokes attrac-tively rounded and velvety flavours of good traditional coffee.

CALL ON 0800 025 7121w w w . p u r e c a f f e . c o m

“qualita ad I occhi chiusi”

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carraroadHQ.pdf 1 18/10/2013 12:25


Coloured cups, Bensons Vending says, is a fun way to play with the brand without changing it

As part of a drive to improve the overall drink quality and the

consumers experience, Bensons also changed its beverage

ingredients at the same time, moving entirely from coffee

whitener to milk powder. Since then the company has taken

further steps to ensure it provides the most memorable of

beverages.

Matt Haselden, commercial director of Bensons Vending,

says he has a very clear focus when it comes to Bensons’

product offering. For Matt, it’s all about quality.

“The improvements in our beverage offer has created a

better consumer experience,” Matt says, “by changing solely

to paper cups and skimmed milk powder, we ensured that

anybody buying a hot beverage from a Bensons Vending

machine is guaranteed a quality drink.

“We decided from the outset that all our consumers would

appreciate these improvements and decided to roll out the

paper cups across all sites. We wanted to show the courage

of our conviction by not taking a gradual, ‘test the waters’

approach and we were keen that all our customers should

benefit from the same quality, regardless of location.”

Bensons Vending service sites in a wide variety of places,

including the education, leisure, health and commercial sectors.

Matt says: “It was important to us to that our standard

offering should be significantly better than the average

vending hot drink. Benders Paper Cups was already

established as our paper cup supplier and we were happy to

introduce its cups across all of our machines.”

Working with Benders, Bensons decided to inject a little

colour into the mix in the latter quarter of 2013 to focus

attention on the improved paper cups in use.

Matt says: “Initially we introduced a bespoke printed cup,

with the Bensons Vending logo in our corporate blue colour.

However, we were keen to do something different without

losing the brand identity.

“Having discussed our options in detail with Benders,

we decided to introduce additional colours of red, orange

and purple to the existing blue. These coloured cups are

run consecutively, giving a multi-coloured stack of vending

cups. Using a selection of colours means that customers are

surprised by what colour cup they get with each purchase

and it makes the logo stand out more.

“On a larger site, the end user can consume a few drinks

in a day and each one might come in a different colour cup. If

he or she is getting drinks for colleagues it also makes whose

drink is whose more easy to identify.”

Adrian Pratt, marketing manager at Benders, says: “Bensons

is a passionate, forward-thinking company that always works

hard to think outside of the box. The mixing of the colours of

the cups is yet another inspired idea, bringing a freshness to the

process that immediately engages the customer.”

More information: Benders +44 (0)1978 855661

www.benders.co.uk

17

EssentialCase Study

BENSONS AND BENDERS – PUTTING THE COLOUR INTO VENDINGJust over two years ago, leading North West independent vending

operator, Bensons Vending took the step of changing from plastic to

paper cups across all of its vending sites. Essential Café takes stock.

BRAND NEW COFFEE LOOKS TO CAUSE A STIRWith the success of the now-familiar coffee shop names on the high-street, it’s clear that coffee-drinking consumers up and down the land respond well to a clearly positioned brand. Now, with the launch of the Lewis & Baker range of premium coffee, the ability to offer a branded coffee experience is available to organisations in every sector of the retail and foodservice markets.

Advertorial

Lewis & Baker has been developed to stand out from other coffees in the marketplace, using distinctive branding on all products, ancillaries and signage. But the really good news is, it’s also excellent coffee, carefully selected from renowned coffee plantations round the world and roasted here in the UK. The Lewis & Baker service extends to offer a complete hot drink solution to every type and size of catering and hospitality organisation in the UK.

Foodservice expertiseIt’s not stretching the truth to say there are 124 years of experience behind the service being offered. The Lewis & Baker brand was developed by the Fowler family – in business since 1890, and founders of the successful Marybake and Crave snack brands – to complement the customer partnerships formed over years within the catering trade. “We’re adding an extra dimension to our product portfolio,” says founder Brett Fowler, “while achieving another option for our customers by offering a complete hot drink solution with full brand support, to help them compete with the leading players in the market.”

This is exactly what attracted Sharon Fortune, Head of Catering, at the brand new redeveloped Southmead Hospital in Bristol, due to re-open in May as one of Europe’s leading hospitals: “Although in the early stages,” she says, “we have been impressed with the coffee offer and the professional approach of Lewis & Baker.”

Premium product rangeThe heart of the Lewis & Baker range is the superior coffee, blended and roasted by Masteroast, a leading independent UK private label coffee roaster and packer. The range of coffees is complemented by a delicious hot chocolate and a large range of premium teas from the Ahmad Tea of London brand, renowned for its quality. “We are dedicated to the unique place that tea drinking commands at the heart of daily life in Britain,” says Jason Mitchell, of Ahmad Tea, “we are very proud to partner with Lewis & Baker in our quest to bring exceptional quality teas to the catering sector.” “Ahmad Tea has always said they will not sell anything they wouldn’t drink at home,” says Brett Fowler, “Our philosophy is essentially the same, we won’t sell anything that is in any way going to de-value our brand. We source all products from reputable suppliers and we have worked with manufacturers and blenders to ensure we provide only top quality ingredients.”

Full service solutionThe product portfolio consists of everything needed to provide a complete hot drinks offer. “Deliveries of all ingredient and ancillary products is next day, Monday to Friday, with no set order or delivery days, and our prices are very competitive,” says Brett, “we also offer full maintenance service contracts, training on machines and on-site barista training.” The delivery network is primed to deliver goods to any location in the UK.

From state-of-the-art Italian traditional espresso machines, to quality Swiss engineered bean-to-cup and instant coffee equipment, Lewis & Baker supports

every type and size of café operation. The Sanremo espresso machines are hand-built in Treviso, just north of Venice, with the range including options for any size of cafe operation. “People are constantly captivated by the gleaming fi nish and attention to detail of our machines,” says Andrew Tucker, Managing Director of Sanremo UK, “they’ve been used for the past six years for the UK Barista Championships, with probably the most demanding baristas in the country, if not the world. So I think the quality is a perfect fi t with Lewis & Baker and we’re delighted to be working with them.”

To assist clients in promoting Lewis & Baker, brand support is available – with internal and external signage, posters and table talkers just a few of the options. Lewis & Baker is set up to supply and service any type and size of organisation nationally, with engineers situated across the country to install any type and number of machines and will respond to service calls within 24 hours. A range of unique Lewis & Baker branded self-serve coffee modules are also available.

Brett Fowler summarises the launch: “We’ve developed Lewis & Baker to offer an innovative alternative to other top national brands in a market we know well. We’re focusing on a fl exible customer service which can be tailored to our customers’ needs, and a strong coffee brand our customers can promote.”

T: 0207 559 1316 E: [email protected]

Texts cost £5 plus your network charge. We receive 95p of every £1 donated in this way. Obtain bill payer’s permission first. Macmillan Cancer Support, registered charity in England and Wales (261017), Scotland (SC039907) and the Isle of Man (604). Also operating in Northern Ireland.

maKE SURE

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Find out more about Charmaine, a Macmillan Breast Cancer Nurse Specialist, at macmillan.org.uk/Charmaine

No one should face cancer alone. But right now, we simply can’t be there for everyone who needs us. We urgently need your support to help fund Macmillan nurses like Charmaine.

Text FIVE to 70550 to donate £5 today.

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14554 Nurse Press 297x210.indd 1 11/02/2014 11:03

Qualitasse Coffee was

established in Hook in

Hampshire in 1982 by Brian

Layton and the company now

operates from its training and

service facility in Basingstoke.

Brian’s son-in-law, Martin

Perry, is the company’s

director of sales and Brian’s

daughter, Catherine, is

financial director, so it really is

a very traditional family owned

and operated business.

Martin says: “We already

supply a range of coffee

machines with engineering

back-up, as well as freshly

roasted coffee beans,

throughout the UK.

“We also run a City & Guilds Accredited Barista Training

School, with students coming from all over Hampshire and

as far a field as Venezuela! Most of the company’s staff have

already gone through the City & Guilds course.”

In 2013, Qualitasse became a member of the Speciality

Coffee Association of Europe to ensure the business and

staff are at the leading edge of the coffee and espresso

movement.

Martin says: “The new

fiamma espresso machines

were very warmly received at

a private trade-only viewing

held locally to the company’s

headquarters, despite being

subject to some intensive

inspection by industry

professionals, many of whom

run their own espresso

services business.

“Following on from this

launch, the equipment was

then also very positively

received at Essential Café

Live! at Sandown Park, with a

good number of firm enquiries

currently being developed.”

Martin says the fiamma

Pacific Multi-Boiler espresso

machine with PID control

represents excellent value

for any business serious about

its coffee.

Martin says: “Two other key features are the ability to use

any size cup, from espresso to tall takeaway at the flip of a

shelf and the cool touch milk steamers for additional safety

(this really is a feature not to be understated).”

Qualitasse will also feature the fiamma machines at Caffe

Culture in May, but the company is also offering businesses

of all sizes the opportunity to attend a no-obligation

demonstration at its training school in Basingstoke, which is

just off the M3 in Hampshire.

Martin says: “One of the selection criteria for fiamma was

to work with a partner who has a thorough understanding

of the UK coffee industry. Qualitasse Coffee has gained this

from 30+ years of developing technical expertise and our

own coffees for every sector of the market, from offices to

coffee shops, hotels, restaurants and caterers.

“This has ultimately led to the creation of our ANVIL range

of artisan coffees, which are now being offered to coffee

shops that want to benefit from only offering the very best

espresso to their discerning customers.”

Martin says that the ultimate combination of the fiamma

MULTI-BOILER espresso machine, ANVIL coffee beans and

the training and support available, gives the independent

coffee shop or bar a distinct advantage over all of it’s local or

national competition.

More information: Qualitasse Coffee +44 (0)1256 300050

www.qualitasse.co.uk


Qualitasse says the fiamma Multi-boiler system is the best value high-end machine available on the market

21

EssentialQualitasse

A GOOD TRADITIONQualitasse Coffee has been chosen by fiamma, a European

manufacturing giant, which currently export to 72 countries, to bring

its new range of traditional espresso equipment to the UK.

COFFEEPERFECTION

IN EVERY CUP

THE GRINDING DISKS

of the newly developed Melitta® grinder are made from durable

tool steel. With a diameter of 75 millimeters, they ensure a

consistent and even grind while protecting the bean’s aroma.

THE INNOVATIVE MILK SYSTEM

WITH COLD MILK FROTH

supplies various types of warm and cold milk froth –

enabling an even greater variety of beverages.

THE PROFESSIONAL STAINLESS STEEL BREWING UNIT

is made from high-grade materials – mainly stainless steel –

to ensure wear-free operation up to a maximum dosage of 20 grams.

THE CLEAN IN PLACE SYSTEM (CIP®)

guarantees maximum cleanliness with fully automatic

cleaning of all milk supply tubes.

Melitta® Cafi na® XT 6

Melitta SystemService

www.melittasystemservice.co.uk

EssentialBarista

Brought to you by Essential Café Magazine

March 2014The essential guide to the exciting world of the professional barista

SEE INSIDE FOR NEWS OF ThE WORlD baRISTa champIONShIpS hElD ThIS JUNE aT ThE WORlD OF cOFFEE IN RImINI, ITaly

gETTINg SET FOR ThE WORlD baRISTa champIONShIpS

CYAN MAGENTA YELLOW BLACK

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We supply you with the finest Italian coffee blends,provide full training, technical and marketing support

to make sure you get the most out of your coffee.

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Sign up to the Essential Café twitter feed www.twitter.com/Essential_cafe Essential Café

andrew Tucker (left) handing the best Espresso and best cappuccino trophy to caspar Steel from J. atkinson & co

25

EssentialBarista

UKBC SUperheaT SUCCeSS STorieSIn Sanremo’s last year of sponsorship of the UK Barista Championship, the company’s UK Road Crew was put to test once again with the new Superheat format.

as one would expect, roadshow

manager David Wilson and stage

supervisor Steve partridge ran the show

with everyone else trying to keep up!

here are The road Crew’s thoughts

on the Superheat format and what

impressed them the most…

David says: “Centralising all the

regional heats into one big ‘Superheat’

not only made set-up easier for the

Sanremo road crew (as pointed out

by many competitors) but made it

financially viable to utilise the services

of a professional and experienced

aV company, live streaming every

performance to the world.

“i was particularity impressed

with Millennium point staff, without

exception they couldn’t have been

more helpful and delivered everything that was promised. it

was a pleasure to be there.”

Steve adds: “it is always good to see the familiar faces

of previous competitors, but it is especially good when new

contestants enter the Championship. You are part of their

learning curve and their special journey.

“Yet again, i was impressed with the passion for coffee

shown by all the competitors, highly infectious!”

Being a relative newcomer to the coffee industry, backstage

assistant ricky Clanford says he thought the whole competition

was incredibly well organised with a much bigger coverage

throughout the industry than he ever would have imagined.

ricky says: “The baristas were incredibly professional and

passionate about their work and coffee in general. i was

impressed with the judges and the precision that they gave

their roles in the championship as i would imagine it is a

very hard role to have, also i was impressed with the vast

majority of the baristas who were respectful and many had

the time to speak to you regardless of what stage they were

at with their preparation.”

augusto Melendrez, The Coffee Kids and off Stage

Machines, says that once again Union handroasted provided

some nice coffees for the Coffee Kids stand.

augusto says: “i wish other competitions (Brewers Cup

and Cup Tasters) and

events (Tamper Tantrum)

happened at a different

time, so i could watch

them.

“i was impressed with

the venue, Millennium point

in Birmingham and the

Giant Screen there. You

could watch exactly what

was happening on the

stage. You can even watch

it now on SCae UK’s YouTube channel.”

anna Lewoniewska, Sanremo’s marketing executive,

says: “i heard many positive comments from the baristas

and the judges, that having just one qualifying event

provided the equal platform to all competitors. The level of

following on social media, especially twitter and Facebook

exceeded my expectations.

“The passion for coffee at the UKBC is truly unbelievable.

it has always fascinated me how baristas come up with the

idea for their signature drink. They must know their coffee

extremely well to be able to create it. Watching the baristas

using various brewing methods to enhance distinctive

flavour notes of their competition blend was incredible and

very inspiring.”

and finally, what did stage presenter and managing

director of Sanremo UK andrew Tucker have to say?

andrew says: “There are definitely some distinctly positive

and distinctly negative aspects to the Superheat concept.

however you look at it, it is a very special part of the industry

to be involved with.

“You can’t help but to get a real buzz from some of the

performances. The level of attention to detail and getting

under the skin of speciality coffee always inspires me and

gets me excited. The level of competition gets higher and

along with it, the judging. The UKBC really is the sharp end of

the industry.”

More information: Sanremo UK +44 (0)1364 644445

www.sanremouk.com

The UKbc 2014 Superheat Venue – millennium point in birmingham, maxwell colonna-Dashwood from colonna and Smalls on the giant Screen

Essential Café26

EssentialBarista

aLL BariSTa roaDS LeaD To riMiniRepresentatives from the coffee industry around the globe are set to gather in Rimini, Italy in June for World of Coffee, Rimini 2014.

World of Coffee is the premium coffee event in europe for

quality coffee from bean-to-cup and will feature innovative

products and services. The event is also going to be the

stage for the flagship competition for baristas – The World

Barista Championship – and will take place on June 10-12 at

the rimini Trade Fair Centre.

The event is organised by the Speciality coffee

association of Europe (ScaE) and is expected to attract

around 5,000 trade visitors expected, while over 200 brands

will be showcased.

The exhibitionThe exhibition will showcase every aspect of coffee

production including coffee-producing nations, new

technology, the latest trends, the most current models of

consumption and products from around the world, with

demonstration areas where the best in specialty coffee and

confectionery, fine cuisine, gelato and baking will be brought

together for the first time in rimini.

The competitionsCompetitors from across the globe will compete on this world stage

for the crown in three world coffee championships that include the

flagship World Barista Championship as well as the World Brewers

Cup and the World Coffee roasting Championship.

Education & Trainingeducation, training, skill building and certification are core

objectives of the SCae and the SCae Coffee Diploma System

that brings all of its education courses together into a modular

system where coffee enthusiasts can pick and choose courses

to match their professional/personal requirements.

SCae brings its prestigious Coffee Diploma System to

World of Coffee every year so individuals can, at the show,

improve their coffee skills and knowledge, or even get the

certification for what they already know through the Coffee

Diploma System.

on the social side, a packed calendar of parallel events

will round out the evenings during World of Coffee 2014,

taking the fair out of the expo centre through initiatives,

events, shows and contests that will bring the rimini area to

life and help turn it into the world’s new coffee capital.

More information: Speciality Coffee association of europe

+44 (0)1245 426060

www.worldofcoffee-rimini.com

World of coffee was held last year in Nice

hisako yoshikawa of Ogawa coffee was the winner of the World latte art competition at World of coffee Nice 2013

FroM oLYMpiC Bronze To BariSTa ShiFTJessica Lutz scored a key goal for the Swiss women’s ice hockey team at the 2014 Sochi Olympics to win a bronze medal. Now she’s back to work at the Coffee Bar in Washington D.C.

a dual U.S. and Swiss citizen, Jessica left part-time work at the Coffee Bar in

october to train and then play for the Swiss women’s ice hockey team in Sochi.

The 24-year-old delivered one of the biggest goals in Swiss ice hockey history in

the bronze medal game, the go-ahead tally that capped a two-goal, third-period

comeback and earned the Swiss their first hockey medal since 1948.

barista by day, Olympic medalist by night

Sign up to the Essential Café twitter feed www.twitter.com/essential_Cafe Sign up to the Essential Café twitter feed www.twitter.com/essential_Cafe

Sign up to the Essential Café twitter feed www.twitter.com/essential_Cafe Essential Café 27

EssentialBarista

Kokoa collection has launched the UK’s 1st annual hot chocolate Festival

anD noW For SoMeThinG CoMpLeTeLY DiFFerenT…The 1st Annual Hot Chocolate Festival has launched in the UK.

over the past year cafés have been creating their own hot

chocolate recipes that they will showcase to customers

during the 1st annual hot Chocolate Festival taking place

March 24 - april 6 across the UK.

The Festival encompasses everything from the indulgent

to the inspired: think ecuador 70% chocolate infused with

chilli rooibos tea and cherry; think a trio of chocolates

presented with spheres of flavours that burst in your mouth.

The Festival is championing ‘real’ hot chocolate as the best

hot chocolate is made with only pure, cocoa-rich melted

chocolate. and that’s just the kind prepared by the festival

promoters, Kokoa Collection.

in case you’re worried that the UK hot Chocolate Festival

takes place over Lent, two popes have actually ruled that hot

chocolate is allowed ! The first being pope Gregory Xiii and

then in 1662, pope alexander Vii declared “Liquidum non

frangit jejunum” [Liquids (so including hot chocolate) do not

break the fast.]

The hot Chocolate Festival raising funds for the hands of

hope charity in haiti, with a 10p donation from every cup of

haiti 75% cocoa sold during the festival.

Customers will have the chance to win a hamper of hot

chocolate by ‘sharing the love’ using hashtag #UKhotChocFest

for best judged photo shared on social media.

Kokoa Collection +44 (0)208 8832660

www.kokoacollection.com

STarBUCKS STaFF appY aGainThe Starbucks App may have made life easier for the chain’s coffee-seeking customers, but letting people pay through it is likely cut into tips for baristas.Since customers weren’t paying with cash, they

didn’t readily have the handful of change or $1 bill

that normally went into the tip jar.

The app, available in the app Store, made

paying easy and tipping harder. now the company

has decided to change that by adding tips to its

popular digital payment system.

The improved app lets customers tip $0.50,

$1, or $2.

adam Brotman, chief digital officer at Starbucks,

says: “With more than 11% of transactions a week

now happening with a mobile device in our stores,

and nearly 10 million customers currently using

our mobile app, we’re thrilled to make the digital

experience even easier and more rewarding for our

customers and partners.

“This update to the Starbucks app for iphone

is an important next step in digital innovation

at Starbucks and one of the many ways we’ll

expand and improve our digital experience in the

months to come.”


EssentialBarista

The Technology of a good coffeeIn this latest column John Broad, training and development

manager from British tea and coffee merchant Ringtons, looks at the

technological advances in barista equipment which can help café

owners serve the best quality coffee every time.

arguably the most important

element of any café, restaurant

or hotel is its customers, the

majority of which are becoming

far more discerning coffee

drinkers. It is proven that

customers will go out of their

way or walk that bit further for

a fantastic cup of coffee and

won’t keep returning to a venue

if it doesn’t serve consistently

excellent coffee. Serving great coffee is 25% equipment, 25%

the coffee and 50% the skill of the barista.

We find that many of our customers such as independent

cafés are owner-operated with one or two additional

members of staff, meaning resource is limited. While other

customers such as hotels and restaurants have much higher

staffing levels, but with high turn over of seasonal or part-time

staff. This means that investing time and money in training is

not always the most viable or preferred option to ensure the

consistency of coffee being served.

Ringtons finds there is an increasing number of operators

who are investing more when purchasing espresso equipment

and taking advantage of the technology now available to

make coffee production less labour intensive and ensure

consistently excellent coffee is served.

at Ringtons, we partner la cimbali, one of the world’s leading

espresso machine manufacturers, which is continuously

bringing cutting edge equipment to market. More often than

not Ringtons’ customers purchase on demand grinders to

work in conjunction with traditional espresso equipment –

rather than the traditional espresso grinder – ensuring 100%

freshness, consistency of coffee dose and eliminating wastage.

cimbali has recently introduced the award-winning Perfect

grinding System (PgS) to the coffee industry. This is a

solution where both traditional espresso machine and an

on-demand grinder is linked via Bluetooth communication

to continually monitor espresso extraction and automatically

adjust grinds size and dose when necessary, without the need

for operator involvement. PgS can also be fitted to some

cimbali bean-to-cup equipment.

Turbo steam wands can also be fitted to espresso and

bean-to-cup machines and they are ideal for milk foaming

and heating without manual intervention as they give 100%

consistency, in milk temperature and texture. It does take

a little longer than manual wands to create the desired

consistency but it takes away the chance of producing

substandard milk which is ideal for new or less skilled

members of staff.

cimbali’s smart boiler technology ensures that capacity

and throughput is not affected during peak trading times.

energy saving boilers are also fitted to some coffee brewing

equipment.

although technology can be a huge help to café owners, the

most important factor when selecting espresso equipment

should always be making sure the machine you select is

appropriate to your coffee service requirements and the space

available, so professional advice should always be sought–

after all if you get it wrong it’s an expensive mistake to rectify.

The best ways to make sure cafés are serving consistently

excellent coffee is to invest in training and equipment, which

is appropriate to their needs and of course to use top quality

coffee to boot!

More information: Ringtons Beverages +44 (0)800 0461444

www.ringtonsbeverages.co.uk

John Broad, training and development manager at Ringtons John says that operators are investing more in quality machines

John says that operators need to invest both in training and equipment

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Pentair describes Everpure’s Claris ULTRA as the ultimate water purification technology

Pentair Foodservice claims that the Everpure Claris ULTRA

filter cartridges technology is the ultimate water purification

technology for commercial food service.

Tony Monks, Pentair’s marketing manager, says the new

Claris ULTRA combines a new and patent pending water

conditioning technology with the features and benefits of the

standard Claris water filter cartridge concept

Tony says: “The new Claris Ultra is a highly engineered

water conditioning system using the synergetic effect of mineral

adaptation and mineral stabilization in one compact package.

“For specialty coffee, minerals in the water are necessary

for a pleasant flavour and proper extraction of the coffee

bean and grind. However, minerals in water can also lead to

lime scale, which can cause serious problems for equipment

in the food service industry. “

Tony continues: “Claris ULTRA conditioning technology

helps to achieve best quality of drinks and ice, prevent for scale

formation in food service machines and inhibit corrosion of

materials; an unrivaled set of benefits all at a very attractive price.

“The Claris Ultra system features DUOBLEND valve

technology that provides consistent and precise adjustment

off hardness resulting in the right balance of minerals in the

water. In addition, Claris removes unwanted particles, taste

and odour and delivers a balanced quality of water to food

service equipment for a hassle free business and lower

operation costs.”

Tony points out that the quick change cartridge makes

maintenance and replacement easier while the same size

head for all Claris cartridges makes upgrading to a Claris

Ultra and to larger filters hassle-free.

Katherine Barnicoat, senior marketing executive in

3M’s purification division, says water filtration solutions

provide the means to reduce potential damage or wear to

water-delivery equipment and help to uphold standards for

controlled water quality.

Katherine says: “The solutions we provide depend greatly

on the type of application. For post-mix filtration, we sell

high-capacity membrane carbon cartridges, which provide

advanced filtration with chlorine taste and odour removal for

maximised beverage quality while protecting the dispensing

system. For ice-making machines we add in polyphosphate

to help combat scale build up, and have special cartridges

where we remove the carbon component to help address the

formation of biofilms on chiller plates.”

For hot beverage applications, Katherine says that 3M

can provide similar polyphosphate solutions or ion exchange

based solutions for high hardness areas. For ultimate water

treatment, Katherine says the company’s reverse osmosis

systems offer the best quality of water treatment.

The recent UK-wide flooding, Katherine says, has had an

environmental factor which will likely have impacted the water

supplied through our taps as water sources may have been

switched or changed.

Additionally, although the construction industry has

suffered recently, there is still pressure on the housing market

to build more homes. This increased demand for more water

puts greater pressure on the existing mains or requires

access to alternative water sources.

Katherine says: “Both of these, and other contributing

trends, result in increasing strain on our water systems. Water

treatment solutions can help provide a means to manage the

water quality for coffee shops more effectively. I would say

the most common misconceptions of water filtration in the

coffee sector are: it’s expensive; it adds no value other than

being a necessary evil to prevent machine breakdown; and

one solution fits all.

“ Water filtration doesn’t always have to be expensive,

but there is a cost for using it and a cost for not using it.

Equipment dealers should consider if the cost for using is

greater than not.”

H2O Direct recently launched its SP range of boiler and

vending filters. The high capacity filters help stop hard scale

build up and also the age old problem of worries about health

effects by adding sodium to water, that can be caused by the

older specification Ion Exchange resin filters.

30

EssentialWater Boilers & Filtration

HARD BOILEDInvesting in water treatment and high quality boilers is key for

operators. Essential Café talks to a number of the leading players in

this important market.


H2O Direct’s SP range of boiler and vending filters

Jim Redford, managing director

of H2O Direct, says: “Our Watch SP

Range of filters are designed specifically

for hot drinks vending machines and

water boilers, due to the on going

concerns of using Ion Exchange resin

to remove high levels of calcium from

water, and its long term health effects

including sodium high levels.

“First signs of any problems with low

PH in water can be a metallic taste or

acidic (bitter) water, this low PH (below

6.5) has also been linked before to

corrosion of copper pipes, but has yet

to be proven.”

Jim says that some companies rely on the fact that they

“blend” or “bypass” some of the water to stop these problems,

some with bypasses from 20% to 70% of the water.

Jim says: “This bypass water is not treated by Ion

Exchange resin they use, so therefore up to 70% of the water

still has calcium in, therefore making it a totally worthless,

expensive filter, that in a short period of time the machine will

still cause scale build up.

“With our filters there is no possibility that the new media

we have inside can cause any problems with taste caused by

the PH dropping and will not cause high sodium levels that

have been linked with heart disease, as ours does not cause

the PH to drop unlike normal Ion Exchange filters can do, or

do they add sodium to the water, but ours will help stop hard

scale build up and with our filter this is 100% of the water

filtration through its media and carbon.”

Aqua Cure recently launched its environmentally friendly

eco3 model, which features a unique reusable housing and

hygienic sealed cartridge.

Richard Stephenson at Aqua Cure, says: “The thinking

behind the design is to retain the hard plastic housing and

only replace the internal filter element – reducing both cost

and the operator’s carbon footprint. The carbon block

itself is contained in a sealed foil sleeve in order to prevent

contamination, a problem inherent in handling the exposed

filter element during filter changes. The foil sleeve is an

innovative solution that benefits both the environment and

your bottom line.

“The system is currently available with standard (bronze)

and enhanced quality (silver) carbon blocks and both are

available with a scale inhibitor option making the system ideal

for use with coffee machines. The system also has a valved

head to facilitate rapid, dry cartridge changes.”

Richard says that no expense has

been spared in the system’s development

and it has been certified for both design

and performance, the bronze cartridge

by WRAS; the silver by NSF International.

The eco3 also conforms to the Six Sigma

Protocol, which requires strict standards

for manufacturing precision.

In addition to the eco3, Aqua Cure

has increased its range of Everpure

products to include Reverse Osmosis

(RO) systems.

Richard says: “The Everpure RO range

is designed to give customers more control over water quality

specifically with catering applications in mind. Combined with

the Everpure Claris and Claris ULTRA that Aqua Cure already

stock, Aqua Cure can now offer a total water management

solution for the catering market.”

To complete its package, Aqua Cure has appointed an

external service partner to install and service all types of

filtration equipment.

Richard says: “This means a big increase in the level of

support Aqua Cure are able to offer – whether your business

is in coffee machines, ice machines or steam ovens – a full

range of scale protection/water management is on offer with

full service support available nationally.”

Glen Dimplex Professional Appliances (GDPA) says

its Burco Auto-Fill range provides cafés with a continuous

supply of hot water, automatically topping up from the mains

when required, which it points, is great for busy locations with

a high demand for hot beverages.

The Burco Manual Fill Boilers, meanwhile, allow café

operators to offer customers piping hot, freshly brewed

delicious hot beverages with the added convenience of

manoeuvrability when needed, making them perfect for

establishments where space is a limitation.

Diane Ho, commercial product manager at GDPA, says: “A

first for Burco, select models in the new Auto-fill range come

complete with a built-in internal water filtration system. Giving

operators an almost continuous supply automatically topped up

freshly boiled, filtered water, without the unwanted impurities.

“Utilising an industry standard, easy to replace water

filtration cartridge, the

system, inhibits limescale

build-up on crucial

components, helping to

enhance the life of the

appliance, while removing

contaminations to offer

the customer their hot

beverage with enhanced

clarity and taste.”

In addition, an

innovative Eco-mode

helps the operator save

on energy costs by

automatically putting the

appliance to ‘sleep’ when not in use, such as a period of

inactivity or outside of operational hours.

In another development to the range and something

which will be of great interest to chains and franchises, Burco

has announced the ability to fully brand and personalise all

appliances in the range.

Diane says: “Developing a technique for adding a vibrant,

personalised wrap to the range, the boilers provide chains

with the opportunity to increase brand awareness or promote

a specific offering throughout their establishments.”

Rachel Smith, Lincat’s marketing manager, says: “Hot

drinks and especially tea taste so much better if they are

made from filtered water, which is free from contaminants.

The easiest way to achieve that is to invest in an automatic fill

water boiler with built-in filtration.

“An automatic fill water boiler is also a simple and effective

way to speed up service for customers in a rush, particularly

31



Built-in water filtration is a flagship feature of Lincat’s FilterFlow range

when they all arrive together! Instead of

having to fill and refill the kettle, you have

all the hot water you need, literally on tap.”

Built-in water filtration is the flagship

feature of Lincat’s FilterFlow range of

automatic-fill water boilers.

There are seven FilterFlow models to

choose from and each features on-board

diagnostics with an LCD panel, which

shows the operational status of the boiler

and reminds users when to order a new

filter and when exactly to change it.

Rachel says: “The filter cartridge is as

easy to change as a light bulb, with no need to disconnect the

water supply or seek the help of a service engineer or plumber.

“The range also includes push button models which are

ideal for self-service, and compact wall mounted units which

can be installed over a sink and are ideal where space is

limited. All FilterFlow water boilers are highly energy efficient

and cheaper to use than a kettle.”

Stephen Charles, managing director at Vivreau, says it’s

vital to implement the right equipment in order to provide the

best quality beverages on your menu.

Stephen says: “It would appear that the number one

concern for all operators is how efficient the equipment they

implement will be – can you use it to create a wide variety of

drinks? Does it enable you to cope with fluctuating demand?

Will it save you time, money and effort in the long run? When

making an initial investment, the

answer to all of these questions needs

to be ‘yes’.”

One such system is the Vivreau Vi

Tap, which gives operators the ability

to serve boiling hot water at the touch

of a button.

Stephen says: “It combats

problems that other filtration and boiling

equipment can harbour. For example,

the installation of a boiler can work out

to be ineffective in terms of cost, where

day-to-day demand can restrict its use,

whilst servicing is expensive and often a

long-winded process.

“The Vi Tap differs dramatically as it can be used as often as

necessary and eradicates wastage. Unlike an unsightly boiler,

it’s designed to be unimposing in its environment, where the

advantage of its minimal footprint is only surpassed by its sleek,

modern design. But most importantly, the Vi Tap from Vivreau

can be used to serve perfectly pure and clean water thanks to

the ingenuity of its filtration and self-sanitising features.”

Why water boilers are perfect partners for smaller espresso machinesJohn McGinnell, sales manager of Fracino, which produces

three water boilers, stresses that they are a ‘must have’ for

operators using smaller espresso machines.

John says: “Large 3 and 4 group machines running off 30

amp power supplies can comfortably run extra litres of water

without losing power – so they don’t require an additional

water boiler.

“However, the water capacity for smaller espresso

machines running off 13 amp power is limited so when

serving high volumes of tea are required it’s important to have

a separate water boiler working in tandem with them. You’ll

see the major chains operating this way.”

Fracino’s range comprises the Atlantis standard 6kw

stainless steel water boiler, which can produce up to 108

litres of hot water an hour. Also made from stainless steel, the

Atlantis mini 3kw boiler offers up to 30 litres of hot water an

hour and is ideal for smaller counter areas seeking instant hot

water at the pull of a lever.

John adds: “Fracino’s Vesuvius stainless steel water

and steam boiler produces 36-60 litres of water per hour

and boasts a 16 litre boiler capacity. It features a specially

designed hot water outlet to accommodate large tea pots

and a steam tube which can be fitted with an automatic

steam frother.

“The trio of products underpin Fracino’s ‘one stop shop’

offering for all beverage making equipment.”

BRITA: Water filters are a must for operatorsMiles Dawson, BRITA Professional’s sales director, explains

why a water filter is a must for operators and shares his

advice on how to get the most out of filtration.

Miles says: “We’re lucky in the UK because our tap water

is safe to drink and prepare food with – but that doesn’t

mean it’s always fit for purpose. For example, the large

majority of the UK suffers from hard water conditions, so

that’s thousands of out of home operators who can benefit

from using a filter to improve their drinks offer and protect

their catering equipment.

“No matter where your business is based, water straight

from the tap can have a negative impact on the taste, aroma

and visual appearance of your hot drinks. The variables in

water are also responsible for limescale, so using water

filtration serves a dual purpose for an operator. We know how

important filters are to the out of home market and we want

to help by sharing our advice and years of expertise.”

32


More information:

3M +44 (0)845 6025237, www.3M.co.uk/filtration

Aqua Cure +44 (0)1704 516916, www.aquacure.co.uk

BRITA Professional +44 (0)844 7424940

www.brita.co.uk/professional

Fracino +44 (0)121 328 5757, www.fracino.com

Vivreau +44 (0)845 6749655, www.vivreau.co.uk

Glen Dimplex Professional Appliances +44 (0)844 815 3742

www.gdpacatering.com

H2O Direct +44 (0)1892 669628, www.h2odirect.co.uk

Lincat +44 (0)1522 875500, www.lincat.co.uk

Pentair Foodservice +44 (0)845 0039972

www.pentairfoodservice.eu

EVERPURE

WHEN YOUNEED IT TO GOYOU NEED IT TOBE GOODPENTAIR – EVERPURE . SHURFLO is the

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all our products. Visit our website to

discover more.

FILTRATION & PROCESSING SOLUTIONS www.pentairfoodservice.eu

6317 EC Ad FULL PAGE - THREE AW_A4 12/11/2012 12:51 Page 1


Allpure Filters improve the taste of drinks and protect equipment

Since 1976 Allpure Filters has remained a family run business

offering European distribution of Omnipure (USA) water filters;

as well as all the leading manufactured brands including 3M

Cuno and Fairey Doulton. It has always been the focus to

provide quality drinking filters to the market at cost effective

prices whilst maintaining the reliability of the media used to

clean the water and allow the machine to be protected and

the drink supplied to the end user be the best.

You will have read from other leading filtration suppliers that

water is so important because it makes up 98% of the drink.

With the improved taste and appearance offered by our filters

from Omnipure and 3M (Cuno brand) water quality can be

controlled to give machine protection and reduced down-time

all via simple to operate easy change filter options.

With water quality and contaminants entering the water

table and supplies, the need for filtration is paramount and with

Omnipure we can custom fill any one of our product ranges

to offer the solution to remove unwanted elements and for hot

drinks there is the strong importance to reduce and control the

hardness scale which

can attack and prevent

equipment from working

efficiently.

Controlling feed water

supplies within your property

to your equipment is a must,

frequent filter exchanges are

needed otherwise you are at

risk of letting the equipment

fail and be damaged, whilst

the quality of the vending

drink will determine the return of your clients.

Our range is vast – as it includes competitively priced

simple inline filters in various sizes to allow for application,

space on site and ease of change as well as the more

complex scale prevention filters for coffee shops and

espresso installations such as the Omnipure Extra Large

Format 10in and 15in cartridges, through to the 3M (Cuno)

SGLP2 reverse osmosis system.

If needed and you have a concern with removing all the

temporary hardness/scale, we also have cartridges that can

re-mineralise beneficial minerals back into the water.

The comprehensive ranges we offer vary in size and

design, offer ease of use, simple operation and guaranteed

highest quality materials only offered by quality reliable brands

names that you can trust.

This ensures that your drinking water filtration whether it

be for mains fed water coolers or hot vended drinks, satisfies

or exceeds expectations and maximises the taste experience.

Our best-selling Omnipure Q series offers compact fitting

and easy filter change. Expansion of the original range is

continually developing with the new ‘L’ series bayonet style,

wide range of new ‘E’ retrofit cartridges to fit all Everpure

heads, and the ‘ELF’ – Extra Large Format’ range – including

our high volume special scale media treatment filter – for use

with incup, espresso machines and water boilers.

All systems are available with a variety of connections to

suit most applications.

Allpure Filters is pleased to supply other complimenting

leading brands such as John Guest, Fairey Doulton,

associated fittings and vending grade tubing. This, combined

with our product knowledge, responsive and friendly service

gives you unrivaled support for your business.

More information: Allpure Filters +44 (0)1252 519955

www.allpurefilters.com

34

EssentialAllpure

A CLEAr WInnErDarren Bradford, sales manager at Allpure Filters, says his company

is well established as an independent and trustworthy water

treatment filtration specialist.

Lewis & Baker has been developed to stand out from other coffees in the marketplace, with superior quality, comprehensive service and full brand support. Alongside the branded coffee experience, we offer a complete hot drink solution to every type and size of catering and hospitality organisation across the UK.

Call: 0207 559 1316today for more information

www.lewisandbaker.co.uk

PUT A STRONG COFFEE BRAND AT THE HEART OF YOUR OPERATION…

0410 EC Half Page Lemonade Bottles.indd 1 3/21/2014 3:49:16 PM

Contact:[email protected]

Tel: 01298 77617Fax: 01298 72039

P36.indd 1 24/03/2014 12:03


Michael White, development and relationship executive at Coleman Insurance Brokers

My name is Michael White and I was delighted to have the

opportunity to meet many of you at the Essential Café Live!

show recently. For those unable to attend, or who I missed,

please allow me to introduce ourselves to you.

Coleman Insurance Brokers is one of the largest and

oldest independent insurance brokers in the UK, with our

roots going back to 1903. From our offices in Poole, Exeter

and Southampton we deal with all types of insurance

throughout the UK for a broad range of business sectors to

marine and private clients.

Our approach is simple and proven. A very personal

service supported by unique insurance market facilities,

which has led to us having an exceptional level of client

retention and customer satisfaction.

We are fortunate to count a number of household names

and quality brands to our long-standing clients. Our people

are proud of the level of service they provide.

Coleman Financial ServicesOur sister company is a long established firm of highly

qualified independent financial advisors that have extensive

technical knowledge and many years practical experience.

We believe in dealing with you fairly and in an honest

straightforward way. We also believe that your needs are

completely unique. So we base our professional advice upon

a detailed understanding of your distinct requirements. We

believe this gives you the best possible chance of achieving

your financial and lifestyle goals.

While we pride ourselves on our expertise, no-one can tell

how the future will turn out. Your own personal circumstances

will, inevitably, change over time. So we’re always keen to

develop long-term relationships that allow us to adapt our

advice as and when necessary.

Working TogetherWe are delighted to be given the opportunity to work with

Essential Café and this growing industry is one in which we

are investing time and resource to develop and to provide

correct insurance solutions for.

Being in the hospitality industry you know that keeping

customers satisfied and safe is essential. Your premises

can be a high risk environment for both customers and

employees and the products you supply can lead to risk.

That is why having the correct insurance in place is so vital.

If you are involved with outside catering, additional risks

present themselves and understanding and managing them

is just as important.

Our business is built on individuality and by doing things

differently. Whatever type of establishment you own or

manage, we are here to help by putting together a solution

specific to your business needs.

Coleman have many years experience in putting together

insurance solutions for specific affinity groups, throughout

the country, we become actively involved with the industries

to gain a full understanding of their insurance needs and the

managing of their risks. This also ensures that we are abreast

of the changes modern society forces upon them.

Managing your risks can prevent problems, which is far

easier than trying to solve them. This will reduce losses and

help keep insurance costs down.

Our in-house claims management service goes far

beyond this with a wealth of experience in managing a

multitude of claims through the entire process on our clients’

behalf. A dedicated point of contact ensures that the client is

continually kept up-to-date with the status of the claim.

This article was written as an introduction to our business.

In future issues, the intention is to provide information and

advice on a range of insurance matters relevant to you.

We welcome you to contact us for specific advice or for

a no-obligation quote on any of your insurance requirements

(except individual private car insurance, which has become

a commodity product and is best dealt with by specialist

motor insurers).

More information:

Coleman Insurance Brokers +44 (0)1202 647400

www.colemaninsurance.co.uk

DISCLAIMER: Coleman Insurance Brokers: These views are based

on our understanding as Insurance Brokers and Risk Consultants.

They are not intended to be used to replace specific advice relating

to individual situations. Whilst we endeavour to provide accurate and

up to date information, we cannot guarantee this and you should not

rely on the information contained in this article without seeking more

detailed advice to suit your particular needs.

Coleman Insurance Brokers is a trading style of E Coleman & Co Ltd,

which is authorised and regulated by the Financial Conduct Authority (FCA)

Coleman Financial Services Ltd is authorised and regulated by the

Financial Conduct Authority (FCA)

37

EssentialColeman Insurance

COLEMAN INSURANCE BROKERS – STRAIGHT-FORWARD EXPERTISEMichael White, development and relationship executive at Coleman

Insurance Brokers, explains the services his company can offer

Essential Café readers.


The team behind Monkshood Coffee and Gyre & Gimble

Can you give us a brief history of the business.

“Three years of traveling the globe and an

extended stay in New Zealand and Australia

opened my eyes to the quality and flavour in

good coffee and after a tiring day scuba diving,

a small sea front cafe served a ‘flat white’ to me

– and everything changed! I know it all sounds very romantic,

but the truth of the matter is I had zero understanding of

the speciality coffee industry prior to 2006. So we started

Monkshood Coffee in the autumn of 2009, after 12 months

of preparations and training. It all came down to one

question... Would the public go for a man with a van selling

coffee in a field? Over four years later the answer would

seem to be a resounding YES. However, I could not have

done this alone.”

Who works with you?

“A business fundamental that was driven into me in my

previous life was to get great staff on board. They are your

number one asset and ultimately make your business a

success. Only one member of our organisation came from

the industry and that was Alex Redgate. He answered a call

for help on our first major music festival event. Turns out

we had similar ambitions and he would eventually become

my business partner. Piers, Lacie, Amy and India have

been plucked from other lines of work based on a spark I

saw within them. My staff consistently do me proud and I am

currently encouraging them to move into the industry on their own

to make a name for themselves. Both Katt Weaver and Leonie

Milner have recently done this and are having great success.”

How is business currently?

“Busy is and understatement! Monkshood Coffee has

spent the last four seasons building a very hectic client and

event base. It’s a bit of an inside joke that Easter signals

the end of weekends off until Christmas! In Spring 2012,

we were approached by the National Trust to take over the

café concession inside an old chapel in the market town of

Buckingham. After some lengthy research, both Alex and

I decided the town (which had no high street chain coffee

houses) would be a good place to start our new business,

Gyre & Gimble. The church fell through but we took on a

vacant store on the high street and opened in December

2012. Although we have no chains in our town, we do have

an existing group of other independent tea rooms, cafés

and bistros. It was clear that we needed to offer something

different to the public.”

Describe how you create an impact and attract

customers to your establishment above and beyond the

food and drink offering?

“Based on the complete customer experience rather than just

selling drinks, Gyre & Gimble from its inception was always

going to be different from other coffee shops. Drawing ideas

from the current independent café scene combined with

an element of quirkiness, fun and obsession with quality,

we have created an environment for people to immerse

themselves in. ‘Escapism through caffeination’, maybe,

but seeing the expressions of happiness and intrigue on

customers faces is very satisfying. Gyre & Gimble is taken

from the Jabberwocky poem and a journey through our door

is meant to take you down the sensory rabbit hole.”

Tell us about some of your best sellers (food and drink).

“We did not want to become associated with a particular

brand or roaster, so we run coffee from anybody who roasts

great stuff. Currently we have six micro-roasters on the shelf

and three tea blenders. These include: James Gourmet,

Workshop, Extract, Caravan for coffee and Postcard, Solaris

for tea. They all sell very well both in the cup and off-the-

shelf. We believe each company brings a slightly different

style to the table which shows how diverse and interesting

our industry can be. For food, local cakes and bakes are

always well received.”

Do you have a very mixed customer base or a more

targeted visitor profile?

“It’s clear when you walk into our shop that it may not be

for everybody. We certainly are not mainstream. But we do

attract a wide range of customers from students right through

to our oldest customer – the wonderful Liz who’s 96 years

young and has donated various items to the shop including

our most comfortable chair.”

38

EssentialCounter Culture

DARE TO BE DIFFERENTElliot Wallis introduces Essential Café readers to his two business

interests – Monkshood Coffee and Gyre & Gimble.

Elliot Wallis, the brainchild of Monkshood Coffee and Gyre & Gimble


Monkshood Coffee’s van is booked to attend many events in 2014

How do you see the UK coffee/cafe

scene developing in the coming years in

particular for independents with a strong

identity like your business?

“Our industry is as much under pressure

from economic issues as any other. But as with any specialty

food and drink business, the key to continued success is to

keep striving for excellence in every part of your business.

Many other independent cafés, roasters and figures within

the industry are pushing this ethos forward. We aim to be

as much a part of this as possible. Public awareness of

sustainable and traceable ingredients is becoming more

commonplace and education has become the key. This is

what we can offer over the larger chain companies. Our

industry can continue to push this message home which in

turn will increase our market share.”

If you could sum up the philosophy behind your business

in one paragraph what would it be?

“Our belief is to constantly deliver over and above the

customers and clients expectations and to remain open to

adaption in our approach. What seems to work this year

may not next, so it’s important to be prepared to try new

things. The mantra of ‘Fluidity’ has been the bedrock of both

Monkshood Coffee and G&G giving rise to many exciting

business opportunities and above all having fun with coffee.”

Do you use social media platforms to communicate with

your customers?

“Twitter and Facebook have been very important to both

businesses over the past four years, gaining new clients and

making people aware of our latest movements and ideas. This

is something that we will continue to explore and play with.”

Do you get involved in local events and promotional

opportunities?

“After opening G&G, I took over the chairmanship of the

local town traders association and Alex took the role of

e-commerce manager. This group looks after the interests of

the independent shop keepers and traders in Buckingham

with the authorities. It’s a voluntary organisation which runs

many local awareness events and promotions.”

Do you have any big plans for the future?

“2014 will hopefully be another big year for us. Our mobile

event operation Monkshood Coffee has just increased in size

and infrastructure to accommodate many new events and

G&G continues to gain more popularity with its customers.

We have a couple of new ideas/products being developed at

the moment so watch this space…”

What is most challenging and what is most rewarding

about what you do?

“I know it sounds corny but since starting out in this business

I have always felt very privileged to make a living from

something I enjoy and have a passion for. Many people

dread the thought of going to work on a Monday morning

and I didn’t want to do that any more, been there – done

that. I like the fact that our industry is so progressive and

supportive, I’ve met some truly inspirational people along the

way. Everything has its day though, so although we all seem

to be riding a wave of popularity that the coffee-shop scene

has created, I am all too aware that however habitual coffee

is; the wave can break. The constant challenge is to keep it

fresh and interesting for the customers, changing it up and

not becoming too complacent. All this aside, we make great

tasting drinks for people whether it be in a shop or muddy

field. A simple hand on the shoulder from a happy camper

saying “that’s the best coffee I’ve had in ages” makes it all

worth getting out of bed, or the sleeping bag, for.”

More information: Monkshood Coffee +44 (0)1296 670721,

www.monkshoodcoffee.com

39

EssentialCounter Culture

F I L T E R S O F T H E

CAPACITY OFUP TO 25,000

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Auto WaterShut off 0 - 600 ppm

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DISTRIBUTED IN THE UK BY:

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Sarah Lynn, founder of Sweets in the City, says her product range offers operators an additional revenue generator.

What are you up to today?

“Most of today has been taken up with two

projects we are working on – a small range

of exclusive Christmas 2014 lines for a well

known retailer and some new Summer

illustration and branding boards for our retail

units within Harvey Nichols in Knightsbridge.

It is a little depressing to be signing off on

the Christmas lines already but if we don’t

we will miss the buyer deadlines!”

How did the business begin?

“The idea initially came to us in 2008 when my husband and

I received a confectionery gift by post from some friends.

The sweets were okay but the way the gift was prepared

and packed was pretty awful and we knew the company

had missed a trick. That prompted further research and we

found nobody offered sweet gifts in a special and beautifully

packaged way – from there Sweets in the City was born!”

Why did you decide to target cafés/coffee shops?

“As the business has grown we discovered an increasing

demand and interest in the chocolate, fruit, nut and fudge

products we sell in our gifts – with some potential customers

suggesting we prepare them in smaller formats for impulse

purchase as opposed to simply gifting. We therefore worked

on a launch collection of pouches and cubes for cafés

and coffee shops that would work for them as a delicious

additional revenue generator.”

Who works with you?

“I work with a small professional and rapidly growing team. At

the moment there are 10 of us based at the unit in Croydon,

combined with an additional flexi bank of excellent packers

we use at busy times.”

How does your personalisation service work?

“Our personalisation service involves us working closely with

customers to tailor our products perfectly for them. What this

means in short is that based on our large treat range customers

can choose unique sticker wording, logos, ribbon colour, sweet

fills and tag requirements to create that all-important bespoke

touch on their product. Minimum order quantities are required

but are not necessarily huge and we operate a draw down

set-up on printed ribbon and labels so that the customer does

not have to take large amounts of stock at once and can have

batches prepared freshly on demand.”

Tell us about some of your most popular lines (food

and drink)

“Our Retro Heaven and Fizzy Pop Sweet Shakes are best

sellers, as they seem to appeal to all ages and our Jars

of Joy are extremely popular too. Of the new coffee shop

collection, our sugar free sweeties pouch, yoghurt fruit raisins

and milk chocolate covered banana slice treats seem to be

proving favourites.”

Do you have a favourite café?

“I love The Kitchen & Pantry in Notting Hill for a lazy weekend

coffee – and Kandana Café in Kensal Rise is also amazing for

lunchtime sandwiches and coffee.”

What’s the next big thing in the coffee house/café/

hospitality sector?

“We obviously believe our treat pouches and giant natural

lollipops are the next big thing! We are also working on a

range of coffee flavoured lollipops with Espresso, Latte and

Cappuccino options which will be delicious.”

What is the single biggest advantage independent cafés

have over chains?

“Individuality – there is nothing better than seeing a surprise

hot lunch option or new sandwich on the specials board

daily, so much more interesting and appealing than what

chains generally have to offer.”

What is most challenging and most rewarding about

what you do?

“Day-to-day management tasks are the most challenging

(and often dull), but seeing our products on the shelves

makes it all worth it.”

More information: Sweets in the City +44 (0)208 6884848

www.sweetsinthecity.co.uk

41

EssentialQ&A

Sarah Lynn is the founder of confectionery company Sweets in the

City, which has entered the café market following success in high

profile retailers, including Harvey Nichols. Sarah undertakes the

challenge that is the Essential Café Q&A.

SWEETS FOR My SWEET

Sweets in the City’s retail units within Harvey Nichols in Knightsbridge

For further details on the NEW GIGA X8 and our range of professional and commercial machines contact:

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The NEW high-performance GIGA X8 Professional with its elegant finish comes with a unique speed function,

allowing it to prepare perfect coffee in record time.

The optimally extracted coffee is mixed with hot water inside the machine by means of an extra bypass, absolutely

no flavour is lost during the process.

The speed function and time-saving, intuitive operation along with a large water tank and coffee grounds container

allowing for flexible and mobile use make the GIGA X8 Professional ideal for use in catering.

The GIGA X8 speedy professional coffee machine

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PRODUCT NEWSFOR THE LATEST INDUSTRY DEVELOPMENTS

A TASTE OF CUbA FOR THE FOODSERVICE SECTORThe Cuba Mountain Coffee Company has launched Alma

de Cuba, its recently launched e-commerce gourmet coffee

brand, into the foodservice sector.

Phillip Oppenheim, Alma de Cuba’s managing director,

says: “Through a carefully built partnership with the Cubans,

Alma de Cuba is working towards supplying Cuba’s mountain

coffee farmers, providing $4m in support to provide them with

the tools they need to help re-establish Cuba’s coffee crop.

“Alma de Cuba will obtain a steadily increasing supply of

top quality Cuban coffee for sale globally. It will also develop

micro-regional coffees to sell under the Alma de Cuba brand

and as green beans to coffee roasters.

Phillip says: “The launch of our consumer e-commerce

platform last November has generated strong interest from

the foodservice sector. Gourmet coffee is rapidly growing

globally and Cuba has an appeal all of its own, so we have

a product and strategy very much in tune with the times –

along with eye catching point of sale

materials. Consumers are much more

discerning when it comes to good

quality coffee with provenance and it is

imperative that foodservice can deliver

on this.”

The company, whose website

www.almacuba.com is in English with

multi-lingual landing pages, plans first-

to-last-click websites in several other

languages this year and its mainly online

social-media based marketing strategy

will also be extended into other key territories.

More information: The Cuba Mountain Coffee Company

www.almacuba.com

LONgER SHELF LIFE AND NEw LOOk FOR JAMES wHITE DRINkSSuffolk-based drinks manufacturer James White Drinks

says it has reinvented its Manic Organic range of fruit and

vegetable juices to give them a longer shelf life and a bright,

contemporary look.

Manic Organics are not made from concentrate and

with no flavourings, sweeteners or preservatives are packed

in 25cl PET bottles and available in four different blends

– Orange & Carrot, Pear & Ginger, Apple & Cherry and

Pineapple & Lime.

Lawrence Mallinson, managing director of James White

Drinks, says: “The time is right for a modern contemporary

organic range of drinks to take away. With the emphasis on

great taste and good looks, the new Manic Organic range will

re-engage the consumer with organic produce.

“Organic food is sometimes marketed in too worthy

a fashion. We think it should be fun, taste great and be

reasonable value – as well as being ‘responsible’.”

More information: James White Drinks +44 (0)1473 890111

www.jameswhite.co.ukJames White Drinks has reinvented it Manic organic range


Cream Supplies under pressure

44

EssentialProducts

THE PRESSURE’S ONThe new Luna Pressure

Cooker, now available

from Cream Supplies, is

made from quality, 18/10

stainless steel with an

aluminium core to the

base and is compatible

with all cooking surfaces,

including induction.

Jonathan Money, managing director of Cream Supplies,

says: “Its lid is unique on two counts – it can be placed on

the pan in any position as it has no specific lock-in point and

the easy-grip handle/lock can be used with one hand. An

interlock prevents it being opened until pressure has reduced

to a safe level.

“Also, the biggest of the three sizes, at 23 litres capacity,

is the largest pressure cooker available in the UK although 15

litre and 10 litre models are also available.”

Jonathan says the cookers have two pressure levels – fast

cooking at 10psi and superfast cooking at 15psi. The three

cooking settings enable anything from delicate vegetables

and fish to tough cuts and stews to be cooked to perfection.

More information: Cream Supplies +44 (0)845 2263024

www.creamsupplies.co.uk

Lincat’s refresh keeps the air in kitchen clean

LINCAT INTRODUCES RANgE OF DUCTLESS AIR

RECIRCULATION UNITSLincat has launched Refresh, a new range of ductless air

recirculation units, which were developed in conjunction with

sister company Britannia Kitchen Ventilation.

Rachel Smith, Lincat’s

marketing manager, says

these self-contained,

free standing kitchen air

recirculation units are

designed to be used where

ducting to the outside is

impractical.

They work by extracting

the cooking fumes

from directly above the

equipment, filtering that

contaminated air through

an advanced four-stage

filtration process before

recirculating clean air back

into the kitchen.

Rachel says: “There are many occasions where venting to

the outside is either difficult or impossible.

“Take concession areas within airports or train stations

for example, or listed buildings in conservation areas. Our

new Refresh units are designed to enable you to operate

where you might not have been able to before, or to expand

your existing output, with a minimum of disruption or

additional investment.”

There are three Refresh units in the range – the Refresh

Mini, Midi and Maxi. They can accommodate either single

or multiple items of equipment up to 500mm, 1,000mm and

1,500mm wide respectively. The Refresh units also benefit

from a variable speed controller. This allows the fan to operate

at the most appropriate level to deal with the cooking fumes,

while maximising the lifespan of the fan and filters.

More information: Lincat +44 (0)1522 875500

www.lincat.co.uk

LOTUS bAkERIES LAUNCH bISCOFF bRANDLotus Bakeries has announced the launch of a new pack

design for its individually wrapped ‘Original Caramelised

Biscuit’, along with the introduction of the ‘Biscoff’ brand

name for the first time in the UK.

Frances Booth, category marketing manager at Lotus

Bakeries, says the simple, yet impactful style will give outlets

a more contemporary looking biscuit to serve with a range of

hot beverages and is likely to gain greater brand recognition

from consumers as they look for an outlet in which to enjoy

their special ‘coffee moment’.

Frances says: “Biscoff is literally just a fusion of Biscuits

for Coffee and is a brand name that we utilise in other

international markets with great success.

“By using the shorter, snappier name it is hoped that it

will aid overall brand recall from our ever-expanding and loyal

customer base. We have literally thousands of consumers

who will choose one coffee shop or hotel over another,

purely because it offers a complimentary Lotus Biscoff. This

highlights the significant loyalty that a biscuit costing a matter

of pence can bring to a business’s sales and marketing.”

More information: Lotus Bakeries +44 (0)800 834050

www.lotusbiscuitstrade.co.uk


EssentialProducts

CoolestDrinks Mix One @

World NOW!in the www.dinkum.net

The• 3 ways to make it...

iced coffee, frappeor thickshakes

• Sold in major highstreet coffee chains

• Mix YOURCappuccino Cool nOw atwww.dinkum.net

• Book yourdemonstration onour website or call 0121 245 1945

ERLENbACHER’S THREE NEw CREAM TRIANgLES

SLICES FLAVOURSErlenbacher has launched three new flavours in its Cream Triangle Slices range. The company says the Cream Triangle Slices

provide a good alternative to fresh cream gateaux and can be arranged on the counter as individual slices or as whole cakes.

The Cream Triangle Slices are served pre-cut for convenience, in both traditional and innovative flavours. With fluffy cream

nestled between two layers of light sponge, each slice provides a varied taste and texture.

While the classic cake continues to prove itself as ever a popular option, erlenbacher says its Cream Triangle Slices

demonstrate an innovative option that would be sure to draw the attention of genuine cake enthusiasts.

The cakes are offered ready to serve, pre-cut into 12 portions that can be removed as individual slices. As is the case with

the erlenbacher range, none of the triangle cakes contain artificial flavours, artificial colours or added hydrogenated fats and

oils or preservatives.

More information: Erlenbacher +44 (0)207 4203574, www.erlenbacher.co.uk

Erlenbacher’s three flavours in its Cream Triangle Slices – Mandarin Cream Cheese, Raspberry Cream Cheese and Strawberry Buttermilk

VEgwARE CREATE wORLD’S FIRST COMPOSTAbLE 6Oz CUP

AND LID COMbOVegware says it has created the world’s first and only

compostable 6oz cup and lid combo to meet the global trend

for smaller coffees like the flat white and long black.

Joe Frankel Vegware’s founder, says: “We’ve created the

6oz cup and lid because we can see the demand coming.

Coffees are getting smaller and more intense,

with baristas inspired by stronger continental

coffees and the antipodean love for the flat white.

As ever, other packaging companies will follow

suit once they see the demand, but we see it as

our role to lead the market.”

Vegware’s sip-through lid is made of high heat

cornstarch – the same low carbon bioplastic

used to line the cups, but strengthened for hot

use up to 85°C.

The white 6oz cups are made from sustainably sourced

board, printed with food-safe ink and are odourless and

taste-free. Lined with cornstarch, not plastic, the cups are

completely compostable and designed to be recycled with

food waste.

Joe says: “We invested in the tooling for a 6oz lid for

exactly the reason that the product needs to look in proportion.

Our 6oz cups are a sweet shape – tapered, not dumpy –

and we have invested a considerable sum in making a lid to

compliment them.”

Vegware’s 6oz cups and lids are available to buy online in

packs of 50 or cases of 1,000.

More information: Vegware +44 (0)845 6430406

www.vegware.com


EssentialProducts

FIVE NEw DISPLAY ITEMS FROM PLANgLOwPlanglow has added

five new display items to

its 400+ product range

offering new presentation

options both in and

around the chiller: Deli

Tickets and Shelf Edge

Cards in Both Gastro and

Natural Collection’s, plus

wipe clean Deli Ticket

Protectors!

The new Natural

products join Planglow’s

best-selling Natural

Collection, which adds a rustic natural look to salad bars,

deli counters and shelf edges; the new chalk on slate framed

ticketing items from Planglow’s popular Gastro Collection,

bring a more premium, gourmet feel.

Both Deli Ticket designs come in a 10-per-sheet format

with 1,000 tickets per pack; the Gastro and Natural Shelf

Edge Cards come in a 14-per-sheet perforated format with

1,400 tickets to a pack.

All four products can be overprinted with a logo, price and

product description – as well as any other information the

food provider would like to include – using a laser or inkjet

printer and Planglow’s LabelLogic software.

Rachael Sawtell, Planglow’s marketing director, says: “Our

Natural Collection is our original and best seller while Gastro,

which launched just a year ago, is already looking to be as

popular. We’ve had a lot of enquiries regarding ticketing that

would fit with both ranges so we’re really pleased to be able

to help our customers with their requests.

“The new Deli Ticket Protectors work with both of the new

designs, as well as our existing Plain Deli Tickets. They are

extremely simple and speedy to use providing a barrier against

wayward drips, splodges and spills. We look forward to seeing

all five new products go from our shelves to our customers

supporting them in extending the reach of their brand.”

More information: Planglow +44 (0)117 3178600

www.planglow.com

LIV IT UPSteelite International has launched a new collection called

LiV as part of its Performance range, which it says is ideal for

street food presentation.

The LiV collection is edgy, fun, casual and creative,

suitable for the current street food trend in the eating out

sector. The range consists of bowls,

cups, saucers, mugs, tea and coffee

pots, jugs and sugar bowls.

For the first time, Steelite

International has produced a

complete range of stackable and

interchangeable cups, mugs and

bowls, all in various sizes.

Heather Lovatt, marketing director at

Steelite International, says: “The casual

but creative styling of LiV encourages

a streetwise approach to food

presentation, while being easy to use

in busy environments

where space is tight.

“As a business, we

are continually ensuring

the tableware we design

is applicable to trends

in the eating out sector

and the LiV range is no

exception.”

Manufactured at

Steelite International’s

factory in Stoke-on-

Trent, the LiV range is

covered by a lifetime edge chip warranty.

More information: Steelite International +44 (0)1782 821000

www.steelite.com

Word on the street is that this new collection is bang on trend

UCC COFFEE LAUNCHES NEw LYON HOT CHOCOLATEUCC Coffee UK & Ireland has launched two new varieties

of Lyons hot chocolate, which is available in either Classic

or Fairtrade Dark flavour. The two new

products add to Lyons’ out of home coffee

range, which includes smooth and silky

Italian Espresso and intense Café Mocha.

Elaine Higginson, managing director

of United Coffee UK & Ireland, says: “Last

year, hot chocolate was added to the Office

for National Statistics’ Basket of Goods

and Services, which shows that the drink

has become mainstream rather than an

occasional treat.

“Operators need to take advantage of this growing

demand by creating an extensive hot drinks menu, which

includes a premium-tasting hot chocolate - our new Lyons

hot chocolate fills that gap.”

Elaine adds: “Our Classic hot chocolate with its rich taste,

is versatile as it can be served on its own or in a mocha or a

luxurious finish on a cappuccino. The Fairtrade Dark variety,

apart from its delicious taste, ticks all of the boxes when it

comes to provenance and sustainability.”

More information: UCC Coffee UK & Ireland

+44 (0)1908 275520, www.unitedcoffeeuk.com

Planglow’s new display items are just the ticket for improved presentation

Register for free entry to Essential Café Live! at www.essentialcafelive.com Essential Café 61

EssentialContacts

All weAther Furniture

hallrose Contract Furniture ltdUnit 5, Eldon way, Hockley Trading EstateHockley, Essex, SS5 4ADt: +44 (0)1702 562017email: [email protected] web: www.hallrose.com

AnCillAries

uCD (united Coffee Distributors ltd)Unit 1, Sheerland Farm, Swan Lane, Pluckley, Kent, TN27 0PNt: +44 (0)1233 840296F: +44 (0)1233 840113email:[email protected]

web: www.theancillariesstore.co.uk

AssoCiAtion

British Coffee AssociationPO Box 5, Chipping Norton D.O, OX7 5UDt: +44 (0)1608 644995F: +44 (0)1608 644996email: [email protected]: www.britishcoffeeassociation.org

Beverage standards AssociationPO BOX 6244, Reading, RG19 9HRt: +44 (0)1364 645761 email: [email protected]: www.beveragestandardsassociation.co.uk

BAristA tools & ACCessories

espresso ProductsUnit 23, Bellevue Enterprise CentreIvy Road, Aldershot, Hampshire, GU12 4QWt: +44 (0)1252 330542F: +44 (0)1252 334708email: [email protected]: www.espresso-products.co.uk

BeAn-to-CuP FullY AutoMAtiC CoFFee MAChines

Bean Coffee london43 Leicester Road, London EN5 5EWt: +44 (0)208 4417643 email: [email protected]: www.wearecoffee.co.uk

Glen Dimplex Professional AppliancesStoney Lane, Prescot, Merseyside, L35 2XWt: +44 (0)844 8153742email: [email protected]: www.gdpa.co.uk

BeAn-to-CuP FullY AutoMAtiC CoFFee MAChines (Cont)

wMF united Kingdom limited31 Riverside Way, Uxbridge, Middlesex, UB8 2YFt: +44 (0)1895 816100email: [email protected]: www.wmf.uk.com

Fracino18-22 Birch Road East, Birmingham, B6 7DBt: +44 (0)121 3285757 F: +44 (0)121 3273333 email: [email protected]: www.fracino.comwww.fracino4u.com

Jura Products ltd Vivary Mill, Vivary Way, Colne, Lancashire, BB8 9NW t: +44 (0)1282 868266 F: +44 (0)1282 863411 email: [email protected] web: www.jurauk.com

BrAnDeD teA

Pukka herbsUnit 8 Hawkfield Business ParkBristol, BS14 0BY+44 (0) 1179640944email: [email protected] web: www.pukkaherbs.com

BrAnDinG

strada Cafe Barriers38 Norton Street, Jewellery Quarter, Hockley, Birmingham, B18 5REt: +44 (0)121 5154565web: www.stradacafebarriers.co.uk

tableware Distribution ltdUnit 3 Blackwell Business Park, BlackwellShipston on Stour, Warwickshire, CV36 4PEt: +44 (0)1608 682506F: +44 (0)1608 681000 email: [email protected] web: www.tabledl.co.uk

BrAnDeD ADvertisinG siGns

tullford Point of sale ltd37 Europa Way, Martineau Lane, Norwich, NR1 2ENt: +44 (0)1603 629649F: +44 (0)1603 630186email: [email protected]: www.tullford.co.uk

ESSENTIAL CAFé

CONTACT DIRECTORY

EssentialContacts

Register for free entry to Essential Café Live! at www.essentialcafelive.comEssential Café62

BuY or sell A Business

hilton smytheEvans Business Centre, Manchester RoadBolton, BL3 2NZt: +44 (0)845 519 8809 F: +44 (0)1204 547011email: [email protected]: www.hiltonsmythe.com

BrAnDeD DisPosABle CuPs

scyphus ltdUnit 1, 5 Meadow Lane, Little Houghton, Northampton, NN7 1AHt: +44 (0)844 5785000 F: +44 (0)844 578 8080web: www.scyphus.co.uk

ChAirs, stools AnD soFAs


ChinAwAre


CoFFee AnD serviCe

Bean Coffee london43 Leicester Road, London, EN5 5EWt: +44 (0)208 4417643 email: [email protected]: www.wearecoffee.co.uk

Caffe vinci13 Newcomen Road, Skipper’s Lane Industrial Estate, Middlesbrough, TS6 6PSt: +44 (0)1642 455145email: [email protected]: www.caffevinci.com

AieeAssociation of independent espresso engineersweb: aiee.org.uk

euro Food Brands1 Kimbell Mews, Humfrey Lane, Boughton, Northampton, NN2 8XBt: +44 (0)1604 821234 F: +44 (0)1604 844165email:[email protected]: www.eurofoodbrands.co.uk

Xpress Coffee17 & 20 The GranaryLodge Farm Business CentreMilton Keynes, MK19 7ESt: +44 (0)871 2081717F: +44 (0)871 2081616email: info@[email protected]

CoFFee BAGs

the Bag Broker uKFloor 5, The Amphenol Business Complex, Thanet Way, Whitstable, CT5 3SBt: 033 0323 0163 F: 033 0323 0164email: [email protected]: www.thebagbroker.co.uk

CorDiAls

Belvoir Fruit Farms ltdBelvoir, Grantham, Lincolnshire, NG32 1PBt: +44 (0)1476 870286email: [email protected]: www.belvoirfruitfarms.co.uk

DrinKinG ChoColAte

euro Food Brands1 Kimbell Mews, Humfrey Lane, Boughton, Northampton, NN2 8XBt: +44 (0)1604 821234 F: +44 (0)1604 844165email: [email protected]: www.eurofoodbrands.co.uk

DisPlAY equiPMent

Pentagram shopfittingt: +44 (0)800 6889550email: [email protected]: www.pentagramshopfitting.co.uk

ePos sYsteMs

Cash Control Justtouch193 Findon Road, Worthing, West Sussex, BN14 0EPt: +44 (0)845 6025260email: [email protected]: www.justtouch.co.uk


ethiCAl AnD sustAinABle BeverAGes


tata Global Beverages325 Oldfield Lane North, Greenford, Middlesex, London, UB6 0AZt: +44 (0)845 6066328email: [email protected]: www.tetleyforcaterers.co.uk

equiPMent

3M united Kingdom Plc3M Centre, Cain Road, Bracknell, RG12 8HTT: +44 (0)845 6025237 email: [email protected]: www.3M.co.uk/filtration

EssentialContacts

Register for free entry to Essential Café Live! at www.essentialcafelive.com Essential Café 63

equiPMent (Cont)

BritA ProfessionalBRITA Professional, BRITA House 9 Granville Way, Bicester, OX26 4JT T: +44 (0)844 7424942email: [email protected] web: www.brita.co.uk/professional.co.uk

FFs Brands ltdUnit 1, Headley Park 9, Headley Road, East Woodley, Reading, Berkshire, RGS 4SQt: +44 (0)118 9441100F: +44 (0)118 9441080email: [email protected]: www.ffsbrands.co.uk

FinGer FooD PresentAtion

BelixFood Packaging Resource, 118 Hellesdon Park IndustrialEstate, Hellesdon Park Road, Norwich NR6 5DRt: +44 (0)1603 486672email: [email protected]: www.foodpackagingresource.co.uk

Fresh souP

tideford organics Food ltd5, The Alpha Centre, Babbage Road, TotnesDevon, TQ9 5JAt: +44 (0)1803 840555email: [email protected]: www.tidefordorganics.com

Furniture


hiGh sPeeD Grill

electroluxt: +44 (0)844 3753444web: www.electrolux-professional.co.uk

iCeD teAs

Bennett opie ltdChalkwell Road, Sittingbourne, Kentt: +44 (0)1795 476154email: [email protected]: www.b-opie.com

lABellinG

PlanglowThe Quorum, Bond Street South, Bristol, BS1 3AEt: +44 (0)117 3178600F: +44 (0)117 3178639email: [email protected]: www.planglow.com

loGo ChinA

tableware Distribution ltd Unit 3 Blackwell Business Park, BlackwellShipston on Stour, Warwickshire, CV36 4PEt: +44 (0)1608 682506 F: +44 (0)1608 681000 email: [email protected] web: www.tabledl.co.uk

nAtionAl serviCinG AnD sPAre PArts

Gvs Assistt: +44 (0)845 5040480F: +44 (0)845 5040488email: [email protected]: www.gvs.co.uk

orGAniC teA


PACKAGinG

Detpak europe B.v.Regional Head Office: ECI 5, 6041 MA Roermond, Netherlandst: +31 (0)475 316164F: +31 (0)475 316349email: [email protected]: www.detpak.com

Polypouch uK1 Station Approach, Watford, Herts, WD18 7FRt: +44 (0)203 4753456email: [email protected]: www.polypouch.co.uk

international Paper Foodservice europe ltdUnits 10 & 11 Navigation Park RoadOne Winsford Industrial Estate, WinsfordCheshire, CW7 3RLt: +44 (0)1606 552537email: [email protected]: www.ipfoodservice.co.uk

KavisUnit 14 Pop-In Business Centre, South Way, Wembley, Middlesex, HA9 0HBt: +44 (0)844 8080123F: +44 (0)844 8080124email: [email protected]

Maxabel international4 Windlemere House, Westwood Road, Windlesham, Surrey, GU20 6NBt: +44 (0)1344 876588F: +44 (0)1344 876599email: [email protected]: www.maxabel.co.uk

PlanglowThe Quorum, Bond Street South, Bristol, BS1 3AEt: +44 (0)117 3178600F: +44 (0)117 3178639email: [email protected]: www.planglow.com

the Bag Broker uKFloor 5, The Amphenol Business Complex, Thanet Way, Whitstable, CT5 3SBt: 033 0323 0163 F: 033 0323 0164email: [email protected]: www.thebagbroker.co.uk

PACKAGinG DistriButor

Café Connections ltd1E Uniongate, The Ridgeway, Iver, Bucks SL0 9JQt: +44 (0)845 1232994F: +44 (0)845 1232996email: [email protected]: www.cafeconnections.co.uk

Point oF sAle DisPlAY

tullford Point of sale ltd37 Europa Way, Martineau Lane, Norwich, NR12ENt: +44 (0)1603 629649F: +44 (0)1603 630186email: [email protected]: www.tullford.co.uk

Prevention AnD MAintenAnCe


BritA ProfessionalBRITA Professional, BRITA House 9 Granville Way, Bicester, OX26 4JT T: +44 (0)844 7424942email: [email protected] web: www.brita.co.uk/professional.co.uk

reFurBishMent AnD re-uPholsterY


sAnDwiCh, sAlAD AnD BAKerY PACKAGinG

hotformFood Packaging Resource,118 Hellesdon Park Industrial Estate,Hellesdon Park Road, Norwich, NR6 5DRt: +(0)1603 486672email: [email protected]: www.foodpackagingresource.co.uk

serviCe

AieeAssociation of independent espresso engineersweb: aiee.org.uk

espresso ProductsUniversal Espresso CareUnit 21, Bellevue Enterprise Centre, Ivy Road, Aldershot, Hampshire, GU12 4QWt: +44 (0)1252 758648 / +44 (0)7966 809448F: +44 (0)1252 334708email: [email protected]: www.universalespressocare.co.uk

Xpress servicet: +44 (0)845 8802393F: +44 (0)871 2081616email: [email protected]

shoPFittinG

Pentagram shopfittingt: +44 (0)800 6889550email: [email protected]: www.pentagramshopfitting.co.uk

sYruPs

Bennett opie ltdChalkwell Road, Sittingbourne, Kentt: +44 (0)1795 476154email: [email protected]: www.b-opie.com

euro Food Brands1 Kimbell Mews, Humfrey Lane, Boughton, Northampton, NN2 8XBt: +44 (0)1604 821234 F: +44 (0)1604 844165email: [email protected]: www.eurofoodbrands.co.uk

Malmesbury syrupsPark Farm, The Green, Oaksey, Malmesbury, Wiltshire, SN16 9SDt: +44 (0)1666 577379email: [email protected] web: www.malmesburysyrups.co.uk

uCD (united Coffee Distributors limited)Unit 1, Sheerland Farm, Swan Lane, Pluckley, Kent, TN27 0PNt: +44 (0)1233 840296F: +44 (0)1233 840113email:[email protected]: www.theancillariesstore.co.uk

tABle tents AnD Menu CArDs

tullford Point of sale ltd37 Europa Way, Martineau Lane, Norwich, NR1 2ENt: +44 (0)1603 629649F: +44 (0)1603 630186email: [email protected]: www.tullford.co.uk

tABlewAre


teA


EssentialContacts

Register for free entry to Essential Café Live! at www.essentialcafelive.comEssential Café64

trADitionAl MAChines

Bean Coffee london43 Leicester Road, London, EN5 5EWt: +44 (0)208 4417643 email: [email protected]: www.wearecoffee.co.uk

Fracino18-22 Birch Road East, Birmingham, B6 7DBt: +44 (0)121 3285757 F: +44 (0)121 3273333 email: [email protected]: www.fracino.comwww.fracino4u.com

trAininG

london school of Coffee2 Princeton Mews, London, KT2 6PTt: +44 (0)208 4397981email: [email protected]: www.londonschoolofcoffee.com

tv & entertAinMent

BskyB (sky Business)t: +44 (0)844 2410629web: www.sky.com/business (click Retail)

wAter Boiler

Glen Dimplex Professional AppliancesStoney Lane, Prescot, Merseyside, L35 2XWt: +44 (0)844 8153742email: [email protected]: www.gdpa.co.uk

wAter FiltrAtion


Allpure Filters ltdUnit 2 The Royston Centre, Lynchford Lane,Ash Vale, Hampshire, GU12 5PQt: +44 (0)1252 519955t: +44 (0)1252 519137email: [email protected]: www.allpurefilters.com

Abbeychart ltdUnit 1b, White Horse Business Park,Standford in the Vale, Faringdon, Oxon, SN7 8NYt: +44 (0)1367 711900email: [email protected]: www.abbeychart.co.uk

Aqua Cure ltdAqua Cure House, Hall Street, Southport, Merseyside, PR9 0SEt: +44 (0)1704 516916F: +44 (0)1704 544916email: [email protected]: www.aquacure.co.uk

BritA ProfessionalBRITA Professional, BRITA House 9 Granville Way, Bicester, OX26 4JT t: +44 (0)844 7424942email: [email protected]: www.brita.co.uk/professional.co.uk

european waterCareRegal House, South Road, Harlow,Essex. CM20 2BL t: +44 (0)1279 780250web: www.watercare.co.uk

everpureemail: [email protected]: www.everpure-europe.com

h2o DirectRauter House, 1 Sybron Way, Millbrook Ind. Est, Crowborough, East Sussex, TN6 3DZt: +44 (0)1892 669628 F: +44 (0)1892 662410email: [email protected]: www.h20direct.co.uk

wiFi

widifyFourth Floor, 30 - 31 Furnival Street, London, EC4A 1JQt: +44 (0)2033 937190email: [email protected]: www.widify.comtwitter: @widifyfacebook: www.facebook.com/widify

uniForMs AnD worKweAr

Kylemark workwearNewton Mill, 45 Green Street, Ayr, KA8 8BQt: +44 (0)800 7560837 F: +44 (0)1292 618322email: [email protected]: www.workwearandlogo.com

EssentialContacts

Register for free entry to Essential Café Live! at www.essentialcafelive.com Essential Café 65Register for free entry to Essential Café Live! at www.essentialcafelive.com

Features in April’s issue of Essential Café

Caffe Culture & HotelympiaPreviews

Soft Drinks Ice Cream Furniture

For more information regarding any of the above features please contact:Editorial: Simon King - [email protected] | +44 (0)7973 386724

Advertising: Ian Kitchener - [email protected] | +44 (0)1634 673163

Working for you every month...

Call the Essential Café team for more information, or to receive your free regular monthly edition on 01634 673163


A fresh approach to the industry May 2013 issue

ENHANCE YOUR CAPABILITIES

from Franke Co�ee Systems. T it easy to use: at the touch of a button you can produce a perfect co�ee classic or a delicious hot/cold milk foam beverage. Perfect milk foam in the desired consistency. A fully automatic co�ee solution that appeals to all of the senses. Upsell to new product o�erings through mouthwatering visuals.

Franke Co�ee Systems UK Limited | 18 Handley Page Way | Old Parkbury Lane | Colney Street | St Albans | Hertfordshire | AL2 2DQ

fm.franke.com

CaffeCulture_168x240_def.indd 1 03.04.13 16:44

BEAN-TO-CUP MACHINES:AUTOMATIC MACHINE ROUND-UP

BAKE-OFF PRODUCTS:HASSLE FREE TASTY TREATS

AVEX PREVIEW:A FULL PREVIEW OF THIS VENDING SHOWCASE

INSIDE

front cover.indd 1 28/05/2013 16:42


A fresh approach to the industry June 2013 issue

SWEET OFFERINGS:TEMPTING AND TASTY TREATS

DISPLAY CABINETS:THE BEST STORAGE AND PRESENTATION OPTIONS

TEA:IT’S TIME FOR TEA!

INSIDE

Essential Café Live! A NEW TRADE EXHIBITION

Cover.indd 1 28/06/2013 09:47


A fresh approach to the industry July 2013 issue

TRADITIONAL MACHINES AND GRINDERS:A MASSIVE MOUNTAIN OF MARVELOUS METAL

PACKAGING AND DISPOSABLES:FIRST-CLASS PRESENTATION PRODUCTS

SAVOURY SNACKS:SUPER SAVOURY SERVING SUGGESTIONS

INSIDE

Inspiring interview about Australia’s best selling 100% natural sweetener created specifically for café’s and baristas

SWEET PHENOMENON HITTING THE UK CAFE SCENE

Cover.indd 1 02/08/2013 16:23


A fresh approach to the industry August 2013 issue

SUPERB SYRUPS:HIT NEW HEIGHTS IN FLAVOUR

WATER TREATMENT:GIVE YOUR H2O A HELPING HAND

ESSENTIAL CAFÉ LIVE!:TRADE SHOW LATEST

INSIDE

“Your Partner in Foodservice Disposables”

Cover.indd 1 22/08/2013 13:28

Project4_Layout 1 17/10/2013 11:16 Page 1


A fresh approach to the industry October 2013 issue

ETHICAL TRADING:SUSTAINABLE AND ENVIRONMENTALLY SOUND SOLUTIONS

SOUPER SUGGESTIONS:WARM UP YOUR TAKINGS THIS WINTER

CASE STUDY:EUPHORIUM BAKERY LIGHTS UP THE CITY

INSIDE

Burco cover.indd 1 22/10/2013 14:03


A fresh approach to the industry September 2013 issue

AUTUMN LEAVESTAKING TIME FOR TOP QUALITY TEA

HOT CHOCOLATE SPECIALRICH PICKINGS AVAILABLE IN THIS SECTOR

BEAN-TO-CUP COVERAGE THE AUTOMATIC CHOICE FOR YOUR B2C NEEDSIN

SIDE

EnhanceYourCapabilities

TakeControlOf YourMachine

FM800FoamMaster

The Art Of Excellent Coffeemaking

FC_Franke.indd 1 25/09/2013 16:54



A fresh approach to the industry November 2013 issue

The New Generation

Telephone 01895 816100 or visit www.wmf.uk.com

WMF 8000S

Heralding an exciting new era of coffee excellence

Cover.indd 1 26/11/2013 16:39


A fresh approach to the industry February 2014 issue

Melitta XT6full demo and information available at Essential Café Live! on Stands 51/52

La Spaziale S40full demo and information available at Essential Café Live! on Stands 57/58

Register for your FREE ENTRY to Essential Café Live!5th March 2014 | Sandown Park, Esher, Surreyw w w. e s s e n t i a l c a f e l i v e . c o m

EssEntial

Café livE!

PrEviEw

Cover.indd 1 24/02/2014 13:38


A fresh approach to the industry January 2014 issue

TASTE THE DIFFERENCE WITH MONIN SYRUPS

Tap into a hundred years of flavour experience and delight your customers

with a rainbow of taste sensations courtesy of Monin Syrups

Register for your FREE ENTRY to Essential Café Live!5th March 2014 | Sandown Park, Esher, Surreyw w w. e s s e n t i a l c a f e l i v e . c o m

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GIGA X7c GIGA X9

GIGA X8

Cover.indd 1 24/03/2014 14:31



THE LAB: COFFEE INDUSTRY MASTERCLASSES

UKBC: THE COMPETITION HEATS UP!

INDUSTRY DAY EXPERIENCES: INTERACTIVE FESTIVAL FEATURES

INSIDE

London

Coffee

festivaL

speCiaL

LCF_FC.indd 1 21/03/2014 16:41

Essential cafe Full Page.indd 2 24/03/2014 16:20



THe lab: CoffEE INdustry MAstErClAssEs

UKbC: thE CoMpEtItIoN hEAts up!

INDUSTRY DaY eXPeRIeNCeS: INtErACtIvE fEstIvAl fEAturEs

insi

dE

London

Coffee

festivaL

speCiaL

Register online at www.londoncoffeefestival.com/reg for your COMPLIMENTARY industry place* Use code: ECAF45

PROUD TO HOST

*When booking for Thursday and Friday industry sessions only

Editor in chiEf: Daniel Sait, [email protected] contributing Editor: Simon King, [email protected] advErtisEmEnt managEr: Ian Kitchener, [email protected]: David Kitchener, [email protected]: Karen Alabaster, [email protected] hEad of Production: Sam Broad, [email protected] administration: Hannah Hand, [email protected] accounts: [email protected] circulation: [email protected]



Essential Café 1

Editor in chiEf: Daniel Sait, [email protected] Editor: Simon King, [email protected] salEs dirEctor: Ian Kitchener, [email protected]: David Kitchener, [email protected] of Production: Sam Broad, [email protected] dEsign: Benjamin Bristow, [email protected] accounts: [email protected] circulation: [email protected]



Essential Café 1

EssentialForeword

THE joy oF gREAT CoFFEE EnRICHES oUR LIvES EvERyDAy.the london coffee festival not only

epitomises the exciting coffee journey the

uK has experienced for the last decade,

but is a bold statement that london is

fast becoming one of the most advanced

coffee cities on earth.

With the proliferation of artisan coffee nationwide, the significant growth of new corporate backed chains, the premiumisation of

the at-home segment and the expansion of premium vending, quality coffee has never been as accessible to the UK consumer.

The marketplace will be shaped by those businesses who further increase consumer participation, engage more savvy

consumers, delivering perfectly crafted coffee across a broader set of channels. With this in mind, we have designed a

compelling industry programme to help you find out about the latest product innovation and industry developments.

The London Coffee Festival’s unique event model has been designed to ensure that industry sessions provide an ideal platform

for visitors to source new products and innovations whilst experiencing a vibrant mix of interactive coffee demonstrations, artisan

food tastings, one-to-one tutorials and educational workshops.

The Lab will host numerous free, relevant seminars and workshops that will provide industry visitors with latest market insight,

innovative ideas and ready-to-implement training and vocational skills.

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

standards across London and beyond.

On behalf of the Allegra team, we look forward to seeing you all at The London Coffee Festival 2014.

Ludovic RossignolHead of Events & Festival Co-Founder

Essential Café2 Register online at www.londoncoffeefestival.com/register using code ECAF45

EssentialTrends

InDUSTRy InSIgHT: InTERvIEW WITH jEFFREy yoUng

Key findings from Allegra’s recently launched Project Café 13

UK report show that in a recovering economy, the UK coffee

shop market grew by 6.4% in turnover and 5.7% in outlets

in the last year. It also showed that consumers are becoming

more demanding in their choices - third wave/artisan coffee

has profoundly helped to raise operator and consumer

expectations about coffee and environment standards.

Allegra predicts the future coffee shop marketplace will be

shaped by further increasing consumer participation and

more savvy consumers, with the desire for premium quality

coffee anywhere and anytime, driving improved coffee offers

across a broader set of channels. Consumers will become

even more informed about the subtleties of coffee preparation

and delivery from bean to cup, in particular origin, roast as

well as the importance of milk foaming and water quality.

jeffrey explains: “The industry needs to be aware of the

the increase in consumer expectations surrounding every

aspect of the business. The reason The London Coffee

Festival is so in tune with this is that it provides the larger

industry the opportunity to discover some of the artisan and

edgier ideas. Customers are gravitating towards more artisan

concepts and quality coffee is important to them. Even the at

home home coffee market is increasing in quality and this is a

big wake-up call for the industry.

“As a business you need to be able to display your coffee

credentials, pubs are catching on to this and restaurants are

heading in the right direction too.

“The whole theme of coffee is very important - getting the

setting and environment right. The London Coffee Festival

has been designed as a lifestyle event, with art, music and

passionate industry professionals in a vibrant atmosphere

and it creates an environment you want to work and be in. To

be successful in this industry you have to understand human

behaviour - it’s about the coffee experience - great service,

atmosphere, a human experience and interaction.”

The significant growth of new, corporate backed

chains such as Harris + Hoole (Tesco) signals a new era

of competition, jeffrey added: “Harris + Hoole is a game

changer and is continuing to grow and expand without

comprising the quality of its coffee. We will see them continue

to open more stores at rapid rate and they have set an

example for a successful business model to bring artisan

coffee to the High Street.

“Being a barista is now seen as an artisan skill and there

are so many inspirational people working in the industry,

whether it’s training to become a World Barista Champion or

starting up a local artisan roastery, the industry is developing

and standards are increasing.

“We will see continued growth and the quality we demand

and expect in our coffee shops will rise. Premiumisation

of the at-home segment further increases the availability

of specialty coffee. But we are still only a short way along

the journey though - people still choose to drink instant

coffee, but the future looks bright and the industry has many

promising years to come.”

Jeffrey Young, founder and managing director of allegra

strategies, is one of the most influential market analysts in the

uK and European coffee chain sector. Jeffrey has worked within

research and strategy consulting for the past 16 years, managing

an extensive range of research projects within the retail, leisure and

consumer lifestyle sectors.

Essential Café 3Register online at www.londoncoffeefestival.com/register using code ECAF45

EssentialTrends

Key success factors and challenges

Location is the most important factor for individual outlet success, but delivery of consistently high quality coffee with strong customer service are also noted by industry leaders as critical success factors.

High rents and property costs have remained an issue throughout the economic downturn and continue to be so as the economy recovers.

Intensifying competition exacerbates operator pressure as increasing numbers of foodservice businesses outside of the market definition vie for consumer coffee spend, such as workplaces and casual restaurants.

Retention of high quality, well trained staff has been a constant issue for the coffee shop industry. non-specialists are specifically challenged in this area.

Training and development of passionate staff is a key factor of success for the industry.


EssentialPreview

THE LonDon CoFFEE FESTIvAL 2014

The London Coffee Festival (the launch event of UK Coffee

Week) will return to The old Truman Brewery on April 3-6,

2014 and is expected to attract more than 250 exhibitors and

20,000 attendees.

Many exciting additions have been made to the 2014

programme with the festival now running two dedicated

industry days (April 3 & 4) as well as an engaging ‘Lab’

educational workshop programme.

Featuring demonstrations from world-class baristas,

interactive workshops, street food, coffee-based cocktails,

live music, Djs, art exhibitions and much more – The London

Coffee Festival promises to be an unmissable event for

anyone serious about coffee.

Festival organiser, Ludovic Rossignol comments: “More

than an obsession, coffee is becoming a lifestyle, not just

in London but across the UK. The informal environment

at The London Coffee Festival provides exhibitors with

the opportunity to engage with our industry visitors in an

interactive and memorable way. We look at the latest trends

and implement event features that respond to the demand

of the current marketplace. It is our vision to promote the

diversity and excellence the UK coffee scene has to offer.”

new to market products launched at the london coffee festival

KeepCup Brew is a beautiful new reusable on-the-go glass

vessel. The new lid improves the seal and features limited

edition cork. Made in the ancient cork oak forests of Portugal,

the cork is light, antibacterial, biodegradable and insulates

your hand from heat.

Fully revised and updated, The London Coffee Guide 2014

is your essential companion to the capital’s coffee scene.

Inside you’ll find the top 150 coffee shops, carts, and kiosks

– reviewed and rated – plus helpful maps and an expanded

coffee knowledge chapter with contributions from top

industry experts.

The new Sanremo Verona RS takes even bigger steps into

temperature stability with warm water feeding the larger,

insulated PID controlled stainless steel boilers. Among the

many new features is a display above each group showing

espresso shot time as well as real time group temperature.

Europe’s largest luxury fudge producers Fudge Kitchen

unveils yet another fudge first. Its drinking fudge range is

now available in catering packs, delivering squeeze and stir

ease to caterers and decadent deliciousness to customers.

Try The Three Amigos trio of chilli chocolate drinking fudge in

three degrees of heat - jalapeno, chipotle and Scotch bonnet.

The new Victoria Arduino 388 Black Eagle includes both

T3 and gravimetric technologies, ensuring thermal stability

throughout the extraction process and the perfect volume

of espresso coffee in every cup. The combination of these

technologies allows the professional barista to provide

excellence and consistency for every espresso shot.


EssentialPreview

on a mission to revolutionise the way the coffee industry

handles its coffee waste, Beanergi provides low-cost energy

generated from used coffee grounds. The carbon-neutral

energy source is a solid bio-fuel created from the coffee

industry’s organic waste, a resource that can be redirected

from landfill and used as a renewable energy source.

Artisan hot chocolate from Jaz & Jul’s is made with organic

and single origin drinking chocolate flakes. Three new flavours

will delight the tastebuds using natural spices and fruit oils -

Cinnamon Rose, Masala Mojo and Raspberry Dream.

new for 2014, Speciality Coffee Association of Europe is

offering consumer annual membership subscription, which

includes access to educational courses, information and

resources, free speciality coffee samples for the first month,

invitations to events and monthly e-newsletter.

Arzum Electrical Appliances Ltd. will be showcasing its

automatic Turkish coffee maker, Arzum okka. With its ‘direct

to cup’ feature the machine distributes foam evenly among

cups and the slow cooking feature gives you the taste akin

to traditional Turkish coffee brewed slowly on hot sand.

Matcha, a ground green tea leaf powder famed for its health

properties, is available for the first time ever in a ready to drink

format with the arrival of vivid, a new chilled drink. one carton of

Vivid Matcha contains the equivalent number of antioxidants to

ten cups of green tea. Available in three flavours – lime, ginger

and honey; pear and rhubarb; and grape and elderflower -

made using a blend of matcha and fruit juices, containing all

natural ingredients and no added sugar.

Brewers & Union LCF Lager has been brewed especially

for the festival - a limited edition tipple on tap - full-bodied,

silky smooth and malty with hints of green apple and honey

on the palate. It pours clear and golden with a biscuit aroma

and an herbal hop accent.

Kahawa Origins brings the best of African coffees direct

to your door, while supporting farmers. The African Coffee

Club membership will help you discover freshly roasted

coffees each month and 10% from each pack price goes to

Maisha Poa ‘good Life’ charity livelihood projects in coffee-

producing communities.

Sea Island Coffee Company, purveyors of rare and exotic

coffee, will be launching new brand The Decadent Decaf

Coffee Company - taking a new approach to decaffeinated

coffee by using high quality Swiss-water decaffeinated coffee.

Julius Meinl will be launching its brand to the UK

marketplace at The London Coffee Festival 2014. It will

showcase its finest selections in Austrian coffee and

introduce UK consumers and merchants to the unique

flavours and artistry that is archetypal of the viennese coffee

house. julius Meinl aim to make viennese coffee widely

accessible to the British public for the first time and bring

characteristics such as premium taste, artistry and pleasure

back to British coffee trading.

company launches


EssentialPreview

the science of Espresso - ‘deconstructed’L’Accademia di Cimbali is back this year with its take on

the ‘4th wave’ coffee movement, concentrating on four

key areas: grinding, temperature, pressure, and milk -

deconstructing the science behind a great espresso.

la marzocco ‘made by hand’La Marzocco will be bringing elements of the Florence

factory to the festival, where visitors can watch workers

building machines, with Q&A sessions to discover more

about the handmade story. The team welcome anyone

who is interested in their machines to join in, ask the factory

technicians questions or just watch.

Timings for Thursday & Friday

11:00 to 12:45 & 14.00 to 16.00: See/help factory

technicians build a La Marzocco espresso machine.

12:45 to 13.00: Q&A session with factory workers and

approved UK engineers.

ucc coffee uK & irelandUCC Coffee will be hosting one-off masterclasses with Dr.

Andrej godina (PhD) and UCC’s Head of Coffee gayan

Munaweera who will be discussing, roasting and brewing

UCC’s new orang Utan coffee. orang Utan single origin

coffee was born from a mission to save the natural habitat

of critically endangered Sumatran orangutans. grown on

sustainable plantations, which protect the local environment

and the community’s income, the coffee is exclusive to UCC

Coffee in the UK. Each session will take you on an intriguing

journey through the orang Utan project as well as how to

roast, profile and brew this amazing coffee through espresso

and filter methods.

cravendale m.i.l.K. battleAs the official milk sponsor of The London Coffee Festival,

Cravendale will be setting up its very own Milk Bar bringing

with them a whole host of fun activities, including the M.I.L.K.

Battle. Taking place on the industry days, baristas will go

head-to-head to see who can create the most elaborate latte

art and the winner will win the trip of a lifetime to a coffee

country of origin.

the Kahlúa coffee house The pop-up experience will feature Mexican inspired coffee

cocktails such as the Kahlúa Espresso Martini, made using

nude Espresso’s East Espresso Blend and the Mocha

(Kahlúa, Tequila, Cherry Coke, chocolate ice cream) as well

as multisensory masterclasses. The Kahlúa Coffee House

will also showcase a cold brew coffee cocktail, developed

especially by The Liquorists and nude. There will also be

plenty of discussion about the inter-play between coffee

and cocktails, such as the role of flavour matching, terroir,

provenance, quality and heritage.

brita - tea & coffeeBirchall Tea, a fifth generation family-owned tea company

specialising in single estate and blended black teas from East

Africa, will be joining Brita to showcase its range of specialty

teas and the impact Brita filtered water has on tea. Brita will

also be sampling a selection of uniquely different coffees

throughout the festival so visitors can see and taste the

difference that Brita filters can make to hot drinks.

sedaThe paper cup manufacturer has provided this year’s limited

edition London Coffee Festival cups for use at some of

London’s best independent coffee shops in the lead up and

at the event itself. Want to find out how Seda’s innovations

can help your business? The company is exhibiting its range

of products designed to suit all types of coffee from a 4oz

espresso to a 20oz latte, such as its patented double wall

cup and a selection of lids both opaque and transparent as

well as its Turn-n-go reclosable lid.

make decent coffee loungeSpecialist baristas will be on hand in the Make Decent Coffee

Lounge, showing visitors how to brew on different methods

using the Aeropress, Chemex, v60 and French Press. Check

out the pop up shop where you can buy all the tools you

need to get making decent coffee straight away.

industry day Experiences


xxx picture caption text in here xxx

8

EssentialXxx


EssentialPreview

lindt Combining Lindt Excellence chocolate with coffee or tea is

the best way to experience an amazing array of exquisite

flavours, but for the best experience you need to choose

the correct coffee and tea to complement your chosen

chocolate. join Lindt for exclusive pairing demonstrations

where you will learn about and taste chocolate pairings.

Lindt Master Chocolatier, Stefan Bruderer, will travel

exclusively from Switzerland so don’t miss the unique

opportunity to learn directly from the expert.

faemaFaema will be looking at its glorious cycling heritage as

sponsors of the Eddy Merckx team in the late 70’s and early

80’s with their vintage Faema E61 machine, the team from La

Bottega Milanese (specialty continental espresso bar in Leeds)

will be pumping shots of espresso for visitors to enjoy.

ozone coffee roasters join the ozone Coffee Roasters wholesale team for a good

coffee and a chat. Roasters, baristas, espresso technicians

and trainers will be working on various coffee making

apparatus, including the new Linea PB and the Mahlkoenig

EK43 serving up its seasonal blends Two Trees and Clipper.

Co-owners Lizzie and james gurr will be offering expert

advice for setting up your own specialty coffee shop or café

and sharing tales of recent trips to Brazil and Kenya.

st aliSt Ali Head Chef Andrew gale will craft a bespoke menu for

the festival with a selection of dishes focusing on seasonal

produce, bringing you a taste of how they do things over in

Melbourne. Hailed locally and internationally as a benchmark

in quality for both food and speciality coffee, St Ali will

be bringing its unique brand of Melbournian hospitality

to London. Try ‘The Daddy’ - Peter gott’s wild boar

Cumberland black pudding, scrambled eggs, English bacon

and house made brown sauce.

union World coffee tour Union is returning to The London Coffee Festival this

year bringing a new dimension to its ‘Roastery on Tour’

feature with the addition of the ‘Union World Coffee Tour’.

visitors can enjoy an origin themed espresso and brew bar,

showcasing Union Direct Trade Sourcing, with tastes from

South America on Thursday and Pacific Asia on Friday.

jeremy Torz and business partner Steven Macatonia will

also expertly demonstrate their craft roasting in a vintage

San Francisco Roaster and visitors can take part in a pro-

amateur flavour challenge.

Craft Roasting

Thursday & Friday at 11:00 / 13:30 / 15:30

V21602_Crav_Post LCF Essential Cafe_210x297.indd 1 20/03/2014 13:11


EssentialThe Lab

THE LABThe Lab will host numerous free, relevant seminars

and workshops that will provide industry visitors with

latest market insight, innovative ideas and ready-to-

implement training and vocational skills. Working closely

with the SCAE and other industry thought-leaders and

inspirational coffee creatives the 2014 Lab programme

will be the most exciting to date. For full lab synopsis

please visit www.londoncoffeefetsival.com/thelab

10:30 Key Messages from Project Café13 UK After 15 years of considerable growth, the coffee shop sector continues to be one of the most successful in the UK

economy. Sharing the key messages from the definitive report on the UK coffee shop market, Anya Marco will provide an

overview of the size of the market, market shares, growth and important future trends to be aware of.

11:00 SCAE UK: Roasting and Blending WorkshopRoasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The

roasting process is what produces the characteristic flavour of coffee by causing the green coffee beans to expand and to

change in colour, taste, smell, and density. This 30 minute workshop will uncover the mystery of blending green beans.

12:30 Controlling the Perfect GrindWhat is the perfect grind? Every coffee roaster will be able to give you the best recipe for your chosen blend whether for

an espresso, filter coffee or any other. Development within ‘The Science of Espresso’ has enabled La Cimbali to create

technology to control the grind in a measurable way, controlling the accuracy of gram throw, brew weight and brew time.

14:30 Why Mobile First Thinking is now EssentialThe emergence of the connected consumer

enjoying a user experience across desktop,

tablet and mobile devices has demanded that

marketers start to think of mobile as not just

an add-on but as essential to driving revenues.

In this presentation digital specialists obergine

will explore the opportunities offered by mobile

and tactics to take advantage of the rapidly

growing mobile world.

15:00 Sustainable Sourcing Isn’t About StickersA discussion on Has Bean’s journey through various buying practices and the search for a method that secures both their

customers’ needs and those of the modern producer - expect opinions and honesty.

15:30 SCAE UK - Milk ChemistryWe know milk tastes good, we know that when heated it is sweeter, but if heated too much it will burn and lose all that magic.

This workshop uncovers and explains the scientific wonders of milk, a must for all would be baristas.

16:00 Coffee Refraction 101 by Matt Perger and Lachlan WardA guide to using a coffee refractometer and v60 with Matt Perger; 2012 World Brewers Cup champion & double WBC finalist

and Lachlan Ward the Australian Brewers’ Cup champion.

THE LAB HIgHLIgHTS - THURSDAy APRIL 3


EssentialThe Lab

THE LAB HIgHLIgHTS - FRIDAy APRIL 4

10:30 How to Stand Out on the High Street – What’s Your USP?With every coffee shop proclaiming coffee credentials and quality, how do you ensure your business delivers what consumers

are looking for? With insight from 16,000 coffee shop visitors, Anya Marco, director of insight at Allegra Strategies will share

exactly what consumers are looking for and how to make a difference on the High Street.

11:30 Importing/exporting – Simple? Not.The journey that the coffee bean takes from farm to roaster is not an easy

one. DRWakefield do this by building and maintaining relationships with

its partners, making sure requirements are understood and met - farm to

roaster, effortlessly. This session will give visitors an insight into DRW’s world

from A to Z, explaining logistical challenges it overcomes every single day.

13:00 SCAE UK Brewing WorkshopIn this 30 minute workshop you will be exposed to various brew methods and

you will learn how and why it is important to measure your brew for strength

of extraction and TDS (total dissolved solids) as well as how to control your

brewing to respond to changing conditions to achieve the ‘gold Cup’. Brew

methods covered will be: bulk brewing, v60, Aeropress, Syphon, Kalita,

Clever Dripper, French Press, Chemex. Each method requires a different

approach to grind profile and filtering method.

14:30 SCAE - Water: Testing and FiltrationThe quality of your water has profound effects on flavour and can have

catastrophic effects on your machinery. This workshop will look at the

different impurities found in our water and how to achieve an optimal

water quality for your café. Using some simple and economical testing

kits this session will teach you how to check your own water quality and

discuss the different types of filter options available.

16:00 SCAE Coffee Diploma System and the Benefits of TrainingThe Speciality Coffee Association of Europe is the world’s leading professional

organisation promoting excellence in quality coffee. Central to the SCAE’s purpose is

to improve coffee standards through furthering knowledge and education, with this aim

the Coffee Diploma System was created. During this session julie Barwick, Education

Co-ordinator at SCAE will present an overview of the Coffee Diploma System.


EssentialSchedule

THE TRUE ARTISAn CAFé

Friday 10.00 to 13.30

Bar one: Micro Roastery

Bar Two: Workshop Coffee Co

Bar Three: north Star Micro Roasters

Bar Four: gourmet Coffee Bar & Kitchen

Friday 13.30 to 17.00

Bar one: Sacred

Bar Two: Bolling Coffee

Bar Three: Upshot Espresso

Bar Four: Dear green Coffee Roasters

Thursday 10.00 to 13.30

Bar one: UE Coffee Roasters

Bar Two: Horsham Coffee Roaster

Bar Three: Talkhouse Coffee

Bar Four: London School of Coffee

Thursday 13.30 to 17.00

Bar one: Steam Punk Coffee

Bar Two: TAF

Bar Three: Coffee Mania

Bar Four: Butterworth & Son

La Marzocco will invite more than 40 of the best coffee shops and

roasteries in the UK to take over the pop-up coffee shop for a three-

hour slot, each serving signature drinks to visitors.

the true artisan café line-up

competition schedule

UK BARISTA CHAMPIonSHIP 2014

Cup Tasting Competition

Thursday April 3 - Morning

Latte Art Competition

Thursday April 3 - Afternoon

The Brewers Cup

Friday April 4 - Morning

Coffee in Good Spirits

Friday April 4 - Afternoon

UKBC Competition

Saturday April 5: UKBC Semi Finals

Sunday April 6: UKBC Finals

Thursday

10.30: The Importance of Processing in Coffee Quality -

Daterra Coffee Farm, Brazil.

12.00: 100% Chemical Free Decaffeination - 100% flavour -

Swiss Water Decaffeinated Coffee Co.

13.30: Sustainable Coffee Production - La Bastilla Coffee

Estate, nicaragua.

15:30: Café Femenino: Empowering female farmers using

the production and sale of their own product as the vehicle

to create social change - Priscilla Daniel, DRWakefield.

Friday

10.30: Barcoding “patio lots” for quality and traceability -

Terruno nayarita, Mexico.

12.00: The importance of Processing in Coffee Quality -

Daterra Coffee Farm, Brazil.

13.30: Exploring varietals - Santiago Barahona,

DRWakefield.

15.00 & 18.00: 100% Chemical Free Decaffeination - 100%

flavour - Swiss Water Decaffeinated Coffee Co.

The London Coffee Festival is hosting the UK Barista

Championship (UKBC) alongside Latte Art, Coffee in good

Spirits, The Brewers Cup and Cupping competitions.

CATALySIng CoFFEES DRWakefield will be hosting a series of green coffee

masterclasses in conjunction with some of its trade partners

covering topics such as: sustainability, varietals and

microlots, while roasters will share a corner to showcase

their offering and serve a great brew.

Essential Café

Project Waterfall has one clear objective: improve access to

clean water, good hygiene and proper sanitation for some of the

poorest communities in the coffee growing regions of Africa.

Since 2010, the project delivered by the Allegra

Foundation along with charity partners WaterAid, has

supplied safe water to over 8,000 people in the Mbulu

District, a remote area that is home to one of the most

vulnerable and marginalised groups in Tanzania.

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

Project Waterfall has so far laid 5km of pipeline in

Mongo wa Mono village, constructed four water points and

protected the water source with fences to prevent cattle

damaging the works and polluting the water. Improving

the access to adequate and clean water within a walking

distance of 1,000 meters has resulted in these women and

children saving more than half their time fetching clean water.

Also by installing a new pump at the local school the

project has given 114 students access to clean water.

yasintha Edward community leader, said: “To me this is

a wonder; I did not expect to see gravity water in Mongo wa

Mono in my life time.”

UK Coffee Week 2014 runs from April 7-13 and is the

annual, charitable programme that celebrates the UK coffee

industry while raising vital funds for Project Waterfall. Some of

the leading coffee chains and an abundance of independent

coffee shops are all taking part by hosting events from coffee

mornings and barista masterclasses to pop up coffee bars

and coffee karaoke.

To date as the flagship event of UK Coffee Week, The

London Coffee Festival has raised £180,000 for Project

Waterfall through ticket sales and on-site fundraising. Let’s

hope we can all make a difference again this year.

UK Coffee Week is the largest fundraising campaign

for the UK’s coffee industry, so why not get involved and

support coffee growing countries? Whether you’re a

roaster, coffee shop or supplier to the industry you can

take part. To find out more information, please visit

www.ukcoffeeweek.com

13

EssentialCharity

Register online at www.londoncoffeefestival.com/register using code ECAF45

PRojECT WATERFALL

”

“

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essential cafe - march 2014 issue

Documents

superb coffee

coffee master

theworld of coffee machines

cup coffee machines

uk coffee week

sheer coffee pleasure

fm800 isunbeatable

fm800 managesto