caféeuropa THE VOICE OF THE SPECIALITY COFFEE ASSOCIATION OF EUROPE WINTER 2015

THE FUTURE OF COFFEE PLANNING A SUSTAINABLE INDUSTRY

ISSUE 62

BARISTA CAMP 2015 + CHEMICAL COMPOSITIONS + SCAE FRANCE + IBRIK CHAMPIONSHIP LIVE LEARN SHARE

DC CAMPUS WHEN 18-19-20/03/2016 WHERE KANSAS CITY

Info and registrations: [email protected] Inside ISSUE 62 | WINTER 2O15

04 Welcome Paul Stack, SCAE President, explains the initiatives SCAE is taking to grow speciality coffee worldwide

06 Community The ‘Who’s Who’ of SCAE

10 Update Latest news from Europe’s coffee community

11 Competitions New rules for Cezve/Ibrik

16 Diary Key events for winter 37

18 Product News Exciting new products from SCAE members

19 Company Profile Coffee Island

20 Research How roast degree, extraction time and temperature affect coffee’s chemical composition

24 Cover Story The future of coffee

28 Origins SCAE in Rwanda

32 Events We report from Barista Camp 2015

34 In Conversation AST Simon James 32

37 At the Bar Barista Danny Calders

38 ASTs Patrick O’Malley, the ‘Passionate Educator’

43 Chapter Report Postcard from France

44 World of Coffee Building a Legacy

46 The Innovators World of Coffee New Product of the Show Award winners 11 20 54 Q&A SCAE’s Annemarie Tiemes

Find Us Online Read the digital edition on scae.com 46 43

CAFÉ EUROPA | WINTER 2015 | 3 WELCOME Giving a Louder Voice to Speciality Coffee Worldwide Paul Stack

with their SCAA counterparts to further ongoing discussions around alignment to give an even louder voice and purpose to speciality coffee worldwide. With a huge amount of shared goals and activities, we continue to work closer together on many levels to help push quality coffee forward. Explorations continue around unification and we have surveyed you, our members, for your thoughts and feedback around future alignment/unification. The results are being reviewed and will be available on our website. SCAE’s board and senior staff also held a strategic review in September, where we laid the foundations for focused initiatives to lead SCAE forward for the coming two years. A key focus of our discussions was The second Barista Camp was held in Italy in September how we can continue to give members more value and more connectivity than s the dust settles on the wonderful in November in Paris, France. It was a ever before. A strategic plan will be SCAE World of Coffee event held great event with some of the world’s concluded and ratified at our upcoming in Göteborg, Sweden in June, greatest speciality coffee speakers joining December 2015 board meeting. Athere has been plenty of activity as BGE partner with Tamper Tantrum Core to our ongoing success as an in our speciality coffee world worthy of for the second time, after a successful association is effective management of mention. First, I congratulate the World inaugural CoLab, held in Prague earlier succession throughout SCAE, from board Champions crowned in Göteborg and this year. to committee to executive. SCAE thrives offer sincere thanks to the Swedish SCAE’s membership strategy since 2012 on the talent of its members, its staff and its chapter, the Göteborg World of Coffee has included the creation of the Barista ‘Super-Volunteers’, being those of you who working group and the city of Göteborg Guild and subsequently the creation of continue to sit on national committees, itself for their excellent hospitality a Roasters Guild to help better serve our SCAE committees, and working groups. throughout. A standard has been set for members. A significant step was taken Thank you all for your continued generosity World of Coffee Dublin to emulate in June in September to move ever closer to the of time and spirit. SCAE’s oxygen is its 2016, when we welcome the World Barista establishment of a SCAE Roasters Guild. members’ shared passion for speciality Championship back in Europe. A steering group of European Roasters coffee and as you continue to share your passion and time for the betterment of speciality coffee, we applaud you. Our latest group of Super-Volunteers SCAE board and senior staff met with their SCAA is our Barista Guild of Europe Working Group. The election for the incoming BGE counterparts to further ongoing discussions. Working Group was held this autumn and I congratulate all the excellent candidates Explorations continue around unification and we will who have put their names forward to soon be going to you, our members, for your thoughts represent the barista community as part of the BGE Working Group. While wishing and feedback around future alignment/unification. the new leadership of the group both success and support as they bring the BGE to the next level, Since World of Coffee this June, our met in Frankfurt airport to scope a launch a special note of thanks to the outgoing barista members have been busy with a event for the Roasters Guild of Europe, Working Group, led ably by chair Dale host of events. The Barista Guild of Europe pencilled in for late 2016. Watch this space Harris and BGE staff member (BGE) ran the second Barista Camp in Italy, for more on this exciting initiative. Isa Verschraegen. building on last year’s successful launch On a global scale, as speciality coffee with an even better event for the barista continues to make its presence felt, leading Paul Stack community. Well done to all involved. BGE the way on both standards and ethics, President also staged CoLab, which was held the SCAE board and senior staff met Speciality Coffee Association of Europe

4 WINTER 2015 | CAFÉ EUROPA It is that time of the year again...

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CAFÉ EUROPA | WINTER 2015 | 5 SIGNPOST

SCAE BOARD OF DIRECTORS SCAE EXECUTIVE TEAM President David Veal, Executive Director Paul Stack (Ireland), Marco Beverage Systems Membership Team Jayne Richards, Membership Manager Jackie Malone, Chapter Coordinator Past President Isa Verschraegen, BGE Coordinator Cosimo Libardo (Italy), Toby Estates Alison Wraight, Membership Advisor Leanne Celentano, Membership Coordinator Lewis Young, Data Analyst Vice President Lesley Potts, Membership Accounts Clerk Yannis Apostolopoulos (Greece), W.S. Karoulias Robyn Stevenson, Membership Administrator Anna Barlow, Retention Officer Education Team Executive Director Susan Hollins, Education Manager David Veal (UK), SCAE Annemarie Tiemes, Education Field Manager Kim Staalman, Education Field Coordinator Owen Thom, Quality Coordinator Megan Guo, Asia Coordinator Drewry Pearson (Ireland), Marco Beverage Systems Aidan Jones, Education Administrator Kay Bennett, Education Administrator Alex Morrell, Education Administrator April Melvin, Education Administrator Nils Erichsen (Germany), Ube Erichsen Beteiliungs Events Team Garret Buckley, Events Manager Rebecca Dunwoody, Event Operations Manager Heinz Trachsel (Switzerland) Margaret Andreucetti, Exhibition Sales Manager Jens Henrik Thomsen, Sponsorship Coordinator Marketing Team James Humpoletz, Marketing Manager Luigi Morello (Italy), La Cimbali Andra Vlaicu, Marketing Assistant Richard Stiller, Marketing Assistant Keith Amos, Business Development Executive Operations Team Ludovic Maillard (France), Maison Jobin David Hewitt, Operations Manager Denise Alborough, Senior Accounts Clerk Ellen Rogers, Accounts Clerk Caroline Newman, Accounts Clerk Johan Damgaard (Sweden), Johan & Nyström SCAE COMMITTEES Membership Committee Yannis Apostolopoulos, Chair Alberto Polojac (Italy), Imperator Heinz Trachsel, Vice Chair Luigi Morello Tomasz Obracaj Andrew Tolley Christina Meinl (Austria), Julius Meinl Tibor Hajcsunk Dale Harris Konstantinos Konstantinopoulos Tibor Varady Frank Neuhausen (Germany), BWT water+more Isa Verschraegen David Veal Jayne Richards Jackie Malone Chahan Yeretzian (Switzerland), University of Zurich Education Committee Ludovic Maillard, Chair Paul Stack Patrizia Cecchi (Italy), Rimini Fiera Paul Meikle-Janney Sonja Björk Grant David Locker Edouard Thomas James Shepherd (UK/Ireland), Beyond the Bean John Thompson Morten Münchow Panagiotis Konstantinopoulos David Veal Dale Harris (UK), Has Bean Susan Hollins Annemarie Tiemes

6 WINTER 2015 | CAFÉ EUROPA SCAE COMMUNITY

Events Committee Max Fabian (Italy) Storm Xaron C Lunde, Patrizia Cecchi, Chair Nils Erichsen (Germany) e: [email protected] Willem Husiman Marc Käppelli (Switzerland) PORTUGAL Grace O’Shaughnessy Drewry Pearson (Ireland) Claudia Pimentel, Anke Erichsen Cosimo Libardo (Italy) e: [email protected] Brita Folmer World Coffee Events POLAND David Veal (Jointly Owned By SCAE/SCAA) Tom Obracaj, Garret Buckley Chair - Mike Yung e: [email protected] Annemarie Tiemes SCAE Director - David Veal ROMANIA Marketing Committee SCAA Director - Ric Reinhart Silvia Constantin, Christina Meinl, Chair Managing Director - Cindy Ludviksen e: [email protected] Treasurer - Drewry Pearson Johan Damgaard RUSSIA Dale Harris NATIONAL COORDINATORS Alexander Tsibaev, Maurizio Giuli EUROPEAN CHAPTERS e: [email protected] Jörg Krahl David Veal AUSTRIA SLOVAKIA James Humpoletz Günter Stölner, Tomas Callo, e: [email protected] e: [email protected] Audit Committee BELGIUM SPAIN Nils Erichsen, Chair Kathleen Serdons, Elisabet Sereno, Mark Rose e: [email protected] e: [email protected] David Veal David Hewitt BULGARIA SWEDEN Nikolay Litov, Erik Rosendahl International Development Committee e: [email protected] e: [email protected] Alberto Polojac, Chair CZECH REPUBLIC SWITZERLAND Mick Wheeler Stepan Neubauer, Marc Käppeli, Max Fabian e: [email protected] e: [email protected] Colin Smith Angel Mario Martinez Garcia DENMARK TURKEY Inyoung Kim (Anna) Lene Hyldahl, Aysin Aydogdu, David Veal e: [email protected] e: [email protected] Research Committee FINLAND UNITED KINGDOM Viivi Ahtiainen, Maxwell Colonna-Dashwood, Chahan Yeretzian, Chair e: [email protected] e: [email protected] Morten Munchow, Vice Chair Frank Neuhausen FRANCE INTERNATIONAL CHAPTERS Lauro Fioretti Patrick Mas, SINGAPORE Edouard Thomas e: [email protected] Ross Bright, David Veal GERMANY e: [email protected] OTHER SCAE ORGANISATIONS Peter Muschiol, SOUTH KOREA e: [email protected] SCAE President’s Council Seongil Choi, GREECE e: [email protected] President Konstantinos Konstantinopoulos, REGIONAL COORDINATORS Paul Stack (Ireland) e: [email protected] Past President Sonja Grant, HUNGARY e: [email protected] Cosimo Libardo (Italy) János Szongoth, Vice President e: [email protected] Tibor Hajcsunk, e: [email protected] Yannis Apostolopoulos (Greece) ICELAND Treasurer Jan-Fredrik Winter, Heinz Trachsel, Nils Erichsen (Germany) e: [email protected] e: [email protected] Executive Director IRELAND David Veal (UK) Alan Andrews, Drewry Pearson (Ireland) e: [email protected] SCAEWorldofCoffee SCAE Ambassadors ITALY Dario Ciarlantini SCAE_Community SCAE has named the following e: [email protected] Past Presidents of the Association as its Ambassadors: LITHUANIA SCAEWorldofCoffee Darius Vezelis, Alf Kramer (Norway) e: [email protected] Patrick Bewley (Ireland) SCAE_Community Mick Wheeler (UK) NETHERLANDS Trygve Klingenberg (Norway) Peter Eijl, SCAE_Community Tomasz Obracaj (Poland) e: peter@doppio-espresso.nl Colin Smith (UK) NORWAY SCAE

CAFÉ EUROPA | WINTER 2015 | 7 No.62 | Winter 2015 SCAE Café Europa is the magazine Speciality Coffee Association of Europe of the Speciality Coffee Association of Europe, is a company limited by guarantee registered which is free to members of SCAE. Published quarterly, in the United Kingdom, Co. Reg. No. 3612500. a digital edition is also available to view and download Copies of the SCAE by-laws are available by written request. in the members’ lounge on the website, scae.com. SCAE, Oak Lodge Farm, Leighams Road, Publisher: Speciality Coffee Association of Europe (SCAE) Bicknacre, Chelmsford, Essex CM3 4HF, UK Editor: Sarah Grennan t: +44 1245 426060 | e: [email protected] | w: scae.com Art Director: Mark Nally Marketing Manager: James Humpoletz Follow SCAE Advertising: Keith Amos Sub-Editor: Elizabeth MacAulay SCAEWorldofCoffee SCAE_Community Contributors: Filip Bartelak, Line Knutsson, Morten Münchow, Inga Schäper, Paul Stack, SCAE_Community SCAE_Community Andra Vlaicu, Antony Watson Cover Illustration: Mark Nally SCAEWorldofCoffee SCAE © Copyright 2015, Speciality Coffee Association of Europe Café Europa (Print) ISSN 1752-8429 Café Europa (Digital) ISSN 1752-8437 This publication is produced for SCAE by Crimson Communications, crimsoncommunications.ie. EDITORIAL Design by Odin Creative, odincreative.ie. Articles and contributions by SCAE members are invited; Printing by Metro Commercial Printing, metroprinting.co.uk. please contact the Editor, Sarah Grennan e: [email protected] t: +353 87 686 1272 Views expressed in Café Europa do not necessarily represent those of its Editor or the publisher, ADVERTISING Speciality Coffee Association of Europe. For information about advertising in Café Europa please contact Keith Amos, SCAE Business Development Executive While every effort has been made to ensure e: [email protected] t: +44 1245 426060 the accuracy of all information, SCAE and its agents The SCAE Media Pack is available for download on scae.com. accept no responsibility for any inaccuracies that may arise. All rights reserved. SUBSCRIPTIONS The print and digital editions of Reproduction in whole or in part, including photocopying Café Europa are free to members of SCAE. or storing by any electronic means, is prohibited To join the Association please visit scae.com/members/join-scae. without the prior permission of SCAE.

JOIN OUR COFFEE COMMUNITY

Our vision is to be the authority on delivering coffee excellence. 3,000 350 Our mission is to create and inspire excellence Members Coffee Diplomas Awarded in the coffee community through innovation, research, education and communication. 30 35,000 Our values are excellence, knowledge, National Chapters Coffee Diploma leadership, integrity, communication, System Certificates Issued competence, education and community.

Join us and help us raise coffee standards 7 World Champions in Europe and across the world. 17,500 Certified Baristas Learn more about the benefits of membership at www.scae.com 635 or email [email protected] Authorised 17 SCAE Trainers Years' Experience Inspiring Coffee Excellence CAFÉ EUROPA | WINTER 2015 | 9 UPDATE BWT water+more Returns as Headline Sponsor at World of Coffee Dublin

Following its successful partnership at the Nordic World of Coffee in Gothenburg, SCAE has announced that BWT water+more has been appointed title sponsor of World of Coffee once again in 2016. ‘SCAE’s partnership with BWT water+more is a correct brand fit for World of Coffee,’ says the Association’s Executive Director, David Veal. ‘In our industry we are committed to increasing the level of excellence and standards in coffee service. BWT water+more is an innovative company that is passionate about water and coffee quality and this matches our vision to Inspire Coffee Excellence around Dr Frank Neuhausen addresses guests at the World of Coffee Welcome Reception in Gothenburg the world. Consistency in coffee taste and delivery is also paramount to us and Additional Opportunities by using the best technologies for water In addition to the headline sponsorship, optimisation possible, we can continue to there are a further promotional opportunities lead the industry from the forefront.’ available at World of Coffee Dublin 2016, BWT water+more is looking forward including sponsorship of: See You in Dublin to sponsoring the event in 2016, says • Official Country Producer Managing Director, Dr Frank Neuhausen. Join SCAE in Dublin for World • The Village ‘We are all the more delighted to continue of Coffee 2016 on 23-25 June. our sponsorship of the SCAE event in • New Product of the Show Awards See worldofcoffee-dublin.com Dublin in 2016 and will again do all that • Excellence Awards for more details and follow SCAE we can to ensure that World of Coffee • Photography Awards is an exciting and inspiring experience socially for the latest updates. • Attendee Bag for everyone. Providing support for the international barista community remains • Event App something that is close to our hearts. And, • Cupping Room as the exclusive water supplier for World • SCAE Education Seminar Area of Coffee Dublin 2016, we will ensure that • SCAE Lounge participants in the competition enjoy the Over 10,000 visitors from 100 countries are very best conditions. All competitions at Stands Selling Out expected to attend the event at Dublin’s World of Coffee will take place using only With more than 90% of the available RDS venue on 23-25 June, which will water optimised by the filter systems of stands at World of Coffee Dublin now sold, feature the World Barista Championship, BWT water+more: the best possible basis Europe’s greatest coffee show is going to World Brewers Cup, Re:co Speciality Coffee for all those winning coffee creations.’ be bigger than ever in 2016. Symposium, plus a busy programme of educational workshops, seminars, awards and social events. SCAE is excited to bring World of Coffee to Dublin next year, says David Veal. ‘With a thriving coffee culture and an enviable reputation as Europe’s best party city, there is so much going on in Dublin. Dubliners love their coffee and this growing passion for coffee is why we had to come to this exciting city for the first time. In Dublin, we will continue to set trends, push boundaries and lead innovation in this vibrant industry and we look forward to this being the biggest and best event in the show’s history.’ For information about the exhibitor and sponsorship opportunities at World of Coffee Dublin 2016 please visit worldofcoffee-dublin.com or contact: Jens H Thomsen t: +45 3023 8775, e: [email protected] Margaret Andreucetti t: +353 1 846 0020, Over 90% of the available stands at World of Coffee Dublin are now sold. Image: The Nordic World of Coffee Gothenburg 2015 e: [email protected]

10 WINTER 2015 | CAFÉ EUROPA UPDATE World of Coffee Product Awards Launch in January

The World of Coffee New Product of the Show Awards, the definitive guide to the hottest new products and services to launch at World of Coffee each year, will open for entries in January. winning products will be displayed at World Pictured at the Nordic World of Coffee New Product The Awards are open to exhibitors taking of Coffee Dublin and announced at a of the Show Awards 2015, sponsored by Wilfa, part in next year’s World of Coffee in Dublin, special awards ceremony during the event. at the Swedish Exhibition & Congress Centre, Ireland and will celebrate innovation in the ‘Since they were first introduced at Gothenburg, were judges Krister Dahl, Gothia Towers; Jonathan Morris, University of Hertfordshire; categories of: World of Coffee Vienna in 2012, the New Kris Gibson, WMF Group and Steve Lovegrove, • Best New Professional Coffee Equipment Product of the Show Awards have grown Compass Group with Justin Ahn of Cafflano (centre), to become one of the most popular winner of the Best Domestic Coffee Equipment Award • Best New Consumer Product features at the event each year,’ notes • Best New Roasters Product David Veal, Executive Director, SCAE. • Best New Packaging ‘Judged independently from SCAE by a • Best New IT & Technology Innovation panel of industry experts, the Awards shine a spotlight on innovators in our industry, • Best New Food/Non-Coffee Beverage profiling the most exciting new products to The Innovators In order to be eligible for entry, products launch in the last year.’ Turn to page 46 to read about this must be new to the market and launched at World of Coffee exhibitors will be notified year’s New Product of the Show World of Coffee Dublin, or in the 12 months when the New Product of the Show Awards Awards winners. prior to the event, and must be available open in January. For further details, stay to order from exhibitors at the show. The tuned to worldofcoffee-dublin.com.

WITH BRITA I OFFER GREAT WATER AND THE BEST COFFEE Professional water optimisation from water experts. Experience what great water can do for your business.

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bri-all-15-1005_ionox_scae_europa_185x128_rz2.indd 1 CAFÉ EUROPA | WINTER10.04.15 2015 14:43 | 11 UPDATE Bahia Leads in Cup of Excellence

Top two winners of the Pulped Naturals 2015 contest hail from the Highlands of Bahia.

Coffee produced by Antonio Rigo de Oliveira [success] because we love coffee above in the Highlands of Bahia triumphed ahead all, and this love is reflected in the quality of 44 other finalists in the recent Cup of of our product.’ Excellence – Pulped Naturals 2015 contest. A total of seven producing origins were A total of 22 winners were selected represented by the 22 winners of the Cup for honours in the competition, which is of Excellence – Pulped Naturals 2015 organised by the Brazilian Specialty Coffee contest: origin indication of the Mantiqueira Association (BSCA) in partnership with the Mountains in Minas Gerais; the Diamantina Brazilian Trade & Investment Promotion Plateau, in the Highlands of Bahia; Origin Agency (Apex-Brazil) and the Alliance for indication of the Pioneer North of Paraná; Coffee Excellence (ACE), and sponsored Mountains of Espírito Santo; South of by the Brazilian Service of Support to Micro Minas Gerais; the Woods of Minas Gerais; & Small Enterprises (Sebrae). and Medium Mogiana in São Paulo. From an entry of 364 lots, Antonio Rigo The multitude of origins featured de Oliveira’s coffee, which he produces highlights Brazilian producers' focus in the São Judas Tadeu Chakra in Piatã, on quality, which has evolved with the Diamantina Plateau, came out on top – competition, believes Vanusia Nogueira, impressing with 91.22 points. national coordinator of the competition. It was a family celebration for Antonio, ‘The Cup of Excellence was born in 1999 who is father-in-law of second-placed in Brazil and, since then, it has been writing Cândido Rosa and 12th-placed Zora a beautiful contribution story to the coffee Yonara Macedo Pina Oliveira. ‘We have chain, particularly the producers, with buyers and tasters to get to know the a small team of 15 employees who work encouragement of best cultivation and sustainability of our production, with respect with us in three properties throughout the especially the high aggregation of value to for the environment and society, and to year and is responsible for much of this their product,’ she says. acknowledge the diversity and quality of success. Since our first achievement in the Underlining that Brazil is the largest and the coffees we offer – factors that, together, Cup, we made sure to share the prizes: most sustainable coffee producer in the make Brazil the nation of coffee.’ each employee has won a motorcycle. world, Silvio Leite, president of the Brazil The auction of the 22 winners of the This year, depending on the result of the Specialty Coffee Association, adds: ‘In this Cup of Excellence – Pulped Naturals 2015 auction, the prizes will be even better,’ says sense, the actions by BSCA together with took place as Café Europa went to press. Antonio Rigno, responsible for the family’s Apex-Brazil, ACE and Sebrae in the Cup of For results and further information please production process. ‘Our family has this Excellence is crucial for the international see bsca.com.

Images: Courtesy of BeanScene

12 WINTER 2015 | CAFÉ EUROPA UPDATE Helsinki Coffee BGE Working Group Festival Returns Announced

Preparations are underway to stage Finland’s biggest coffee event, Baristas from across Europe have cast their votes the Helsinki Coffee Festival, in the capital next March. in the Barista Guild of Europe Working Group elections. Following the success of the inaugural event in 2015, which Following a two-week election process, conducted gathered more than 3,000 coffee lovers at the former boiler hall, via online survey, the following members have been Kattilahalli, in Helsinki, the organisers are hoping to attract up to voted onto the working group: 5,000 visitors in 2016. ‘We want to raise awareness of quality coffee in Finland and Chair – Tibor Várady, Hungary convince people to enjoy quality more than quantity when it Communications Coordinator – Tim Willems, Belgium comes to coffee,’ explains Maija Kestilä, the event organiser. ‘We want to bring SCAE’s competitions to a bigger audience Community Coordinator – Alex Passmore, UK and our mission is to develop a better coffee culture in Finland, Education Coordinator – Ben Townsend, UK bringing all coffee professionals together under the same roof at our event. Our slogan is, “After spring’s hottest event you will know Events Coordinator – Sam Sullivan, UK everything about coffee”.’ Finance & Partnership Coordinator – Hannah Davies, UK The 2016 event will include the National Barista Championship and Brewers Cup, organised by SCAE Finland. Membership Coordinator – Danny Calders, Belgium

The BGE Working Group will be supported by Past-Chair, Dale Harris, and BGE Executive, Isa Verschraegen. For more information on BGE, visit baristaguildofeurope.com

Have Your Say The new BGE Working Group are planning activities for 2016 and are eager to receive feedback from members, including suggested locations for Barista Camp and CoLab. Please send your ideas to [email protected].

C

M Baristas Support Paris Y CM

BGE’s second CoLab event took place in Paris the week after theMY tragic attacks in the French capital. CY The event, which focuses on connecting a local community with the international barista scene through workshops andCMY

activities that celebrate the host city’s culture and coffee scene,K featured visits to Télescope and Coutume Instituutti, plus cuppings, lectures and more. THE SP9. ‘Despite the unfortunate recent events in Paris we felt the best EFFORTLESS thing to support the Parisian community was to keep the event EXCEPTIONAL and – based on the positive reactions – we're glad we did,’ said BGE Executive, Isa Verschraegen. ‘Thank you to all who celebrated COFFEE BY Parisian coffee with us, as well as to all our partners making CoLab: THE CUP Paris a great success: fellow hosts FrogFight and Tamper Tantrum, equipment partners Bunn and Conti, as well as our coffee and media partners.’ marcobeveragesystems.com A full report on CoLab: Paris will feature in the Spring 2015 issue of Café Europa.

CAFÉ EUROPA | WINTER 2015 | 13 COMPETITIONS New Rules for Cezve/Ibrik FILIP BARTELAK of the Cezve/Ibrik Working Group reports on the changes to the rules and regulations of the World Cezve/Ibrik Championship.

ezve and ‘classical’ ibrik are among is one exception, however, the ‘preparation’ the best-known methods of part is evaluated by technical rather than preparing coffee and the World sensory judges (as is the case in WBC) as in CChampionship, which will next our opinion only technical judges can have take place at Gulfood in Dubai in February closer look at the preparation. 2016, was established to promote and excel Technical judges will focus on this special preparation. preparation, cleanliness, workflow, use SCAE wishes to reward those who use of tools and accessories while sensory this method properly and, in the process, judges will evaluate sensory experiences, promote high-quality coffee around the professionalism, hospitality skills and world. Recently we decided to review attention to detail. This means each category the existing rules and regulations of will be evaluated separately. If the beverage is this championship and we came to the not prepared properly from a technical point conclusion that some changes are necessary of view this will not affect sensory evaluation in order to properly evaluate the preparation but will only be evaluated by technical process and the quality of beverages served. judges. In doing this we wanted to empower Our intention was to keep the familiar more technical judges and at the same time language and modus operandi of the allow sensory judges to give feedback on competition in order to make this actual sensory experiences, which can be championship friendlier and more accessible. exceptional. We have decided to keep the same table The competitor will be able to choose setup as other competitions to avoid creating if he wants to deliver the signature or the problems with hardware for future organisers traditional beverage. Both of them will have of the event. different definitions so that creativity will Simple cezve/ibrik coffee is to be served be scored only in the signature beverage as an obligatory category and parameters category. The competitor who chooses of its evaluation are similar to ones used by World Cezve/Ibrik Champion Davide Berti (Italy) is pictured to perform traditional beverage will be the World Barista Championship (WBC) for competing at the 2015 Championship in Athens evaluated on his mastery of skills. espresso. We want to focus on taste balance, We, the working group, truly hope that For both simple and signature beverages tactile and flavour. We will keep the same new rules will make this competition more we have decided that all of them need to be rigorous, clear explanation of flavour profile attractive and accessible for baristas who had prepared separately for each judge in order to for simple cezve/ibrik, as in WBC rules, in no experience with this brewing method. By demonstrate the barista’s skills. Competitors order to focus closely on promoting high- unifying evaluation standards we will make will not have to prepare three sets of quality coffee that should be used by baristas. this competition easier to evaluate by judges beverages, only two. The reason for this is We will score highly the accuracy of experienced in other barista competitions. that we want to give competitors more time ◆ the description given with cup profile, but to precisely explain during their presentation only when the quality of beverage is high. Download the new rules the process, ingredients, technique and CLICK FOR MORE: Since simple cezve/ibrik coffees are usually and regulations on ibrikchampionship.org connection to the coffee they chose. The very hot when served, we have decided to purpose of this is to make this championship move the order of serving coffees so that more attractive to the audience who will simple cezve/ibrik coffee will be served as be able to learn about the tradition or new the last beverage during the presentation recipes and techniques of brewing coffee and judges will be allowed to evaluate it with the use of cezve or traditional ibrik. (on stage or backstage) fully after competition Competitors are awarded for preparing See the World’s Best time elapses. This rule was inspired by in Action and serving all of their ingredients during their the Brewers Cup competition, when presentation, and for making it very clear to most beverages served are too hot to be World Cezve/Ibrik judges and audience what their ingredients evaluated during the barista’s presentation are, how they were prepared and why Championship 2016 time and judges take their beverages they use them in combination with the backstage with them. We have also decided 21-25 February chosen coffee. to change simple cezve/ibrik coffee definition For the signature beverage we have so that there is no obligatory napkin and Gulfood, Dubai included a score for ‘well explained and saucer – those elements missing will affect introduced’ – just as it is in WBC rules. There technical evaluation.

14 WINTER 2015 | CAFÉ EUROPA an_cafe_europa_safra2015ai.pdf 1 20/07/15 07:43

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CAFÉ EUROPA | WINTER 2015 | 15

an_cafe_europa_out_15_af.indd 1 07/10/15 19:00 DIARY Event Guide 5-6 December 26-30 January 12-14 February Ukraine Brewers Cup, Coffee Sweden Barista, Coffee Roasting, Switzerland Barista and Latte Art Roasting, Cup Tasters and Latte Cup Tasters, Latte Art, Coffee Championships Art Championships Roasting Championships and St. Gallen, Switzerland Ukraine Brewers Cup swissscae.ch scae.com scae.se 14 January 29-31 January 12-15 February Switzerland Coffee in Good Czech Republic Barista Greece Barista, Latte Art Spirits Championship Championship and Brewers Cup and Cofee in Good Spirits Bern, Switzerland scae.com Championships swissscae.ch HORECA Coffee Events, Athens, Greece scae.com 15-17 January 31 January 16-17 February Greece Cup Tasters and Cezve/ Belgium Coffee in Good Spirits Ireland Barista Championship Ibrik Championship and Latte Art Championships and Brewers Cup scae.com scae.com Food & Bev Live, Dublin, Ireland scae.ie

23 January 5 February 21 February Slovakia Brewers Cup and Latte Finland Cup Tasters Belgium Brewers Cup Art Championship Championship scae.com Banská Bystrica, Slovakia scae.fi scae.com

23-27 January 12-14 February 21-25 February Italy Barista, Coffee Roasting, Belarus Barista and Cup Tasters World Cezve/Ibrik Championship Coffee in Good Spirits, Cup Championships Gulfood, Dubai, UAE Tasters, Latte Art Championships scae.com gulfood.com SIGEP, Rimini, Italy scaeitalia.com

24-26 January 12-14 February 26-28 February France Barista, Coffee in Good Denmark Barista, Coffee in Good Lithuania Barista, Latte Art and Spirits, Latte Art Championships Spirits, Cup Tasters, Latte Art Cupping Championship Sirah, Lyon, France Championships and Brewers Cup scae.com scaefrance.org scae.dk

Let us know about your event. Email [email protected]

16 WINTER 2015 | CAFÉ EUROPA E REAL TASTE OF COFFEE! FOR TH

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www.technivorm.com

CAFÉ EUROPA | WINTER 2015 | 17 PRODUCT NEWS The Little Machine with Big Ideas Dalla Corte’s new one-group espresso machine, Mina, features a number of innovations, including a new lever yoke.

Baristas can customise their coffee through the manual control of each extraction stage. As the lever yoke is lowered, water flowing to the coffee cake is brought to 9 bar, allowing baristas to adjust the extraction until they achieve the desired results. Operators can then repeat the procedure accurately for each shot, or adjust and save custom settings for different coffees and blends. Mina’s DFR (Digital Flow Regulation) system, developed by Dalla Corte’s R&D department with patent pending, provides electronic water flow control during each single extraction stage. ‘In fact, pre-infusion water starts flowing at zero bar and the opening degree of the water valve can be pre-set digitally with graduations of one-hundredth of a millimetre to provide maximum precision in water flow throughout the extraction process,’ explains the company. Fully-customisable, the back and side panels can be finished in a variety of materials, colours and styles, including the standard matte black, white and yellow colours, wooden, metal and glass materials and in opaque or transparent, matte or gloss finish.

The Mina will be available in early 2016. Download product sheets and learn more at dallacorte.com.

Social No Fuss Hopper Network Cleaner for Coffee Equipment cleaning specialist, Puly Caff, expanded its range Lovers of ‘green’ products when it The Top Café is a new social network launched the new Puly Grind designed to operate like a Michelin Guide Hopper at Host in Milan. for coffee. Similar to Foursquare, the app allows you to search for coffee shops The Puly Grind Hopper cleans hoppers and dosing in the area, check in at cafés, assess the units – an essential task to maintain the quality of your coffee and upload a photo, and share your espresso. Easy to use, after removing solid residues experience with users on the platform and simply spray the product onto a clean cloth and wipe via other social media. surfaces until they are clean and dry. Designed by a team of Spanish baristas Made with natural ingredients, the PulyGrind and marketing experts, the app went live Hopper can also be used to clean and sanitise in November and can be downloaded stainless steel surfaces and chromed equipment. via the App Store and Google Play. For a demo, see thetopcafe.com. For more, visit pulycaff.com.

18 WINTER 2015 | CAFÉ EUROPA COMPANY PROFILE Greek Odyssey Greek coffee chain, Coffee Island, headed by CEO Konstantinos Kostantinopolous, winner of the Young Entrepreneur Award at the 2015 SCAE Excellence Awards, sponsored by Demus S.p.A, roasts more than 720 tonnes of speciality coffee a year which it serves in its network of 272 shops. CHRYSA SAFRA tells us more about the company.

THE BEGINNING Coffee Island was bean to the cup, is based on both green Coffee Island created the MicroFarm founded in 1999 when its first coffee coffee and proven expertise of Coffee project to provide limited amounts of shop opened in Greece. Since then Island baristas. The shops have a unique speciality (SCAA 86+) coffee (limited the company have developed a strong architecture and atmosphere. edition) from specific farms around the franchise network listing 272 stores in world for use both in the espresso bar and THE COFFEE Coffee Island sources its coffee Greece and Southeast Europe. In 2009 for making beverages at home. directly from farmers around the world. The the company started operating abroad company invests in the green coffee that THE ORIGINS Coffee Island is always with the first Coffee Island store in Nicosia is roasted in the production unit and works committed to offer a perfectly engineered and soon developed a strong franchise directly with the farmer to ensure that the coffee to every single consumer and we network in Cyprus, which is constantly coffee beans are delivered to the production keep challenging ourselves by bringing growing. Currently the Coffee Island unit at SCAA Q-Graders’ level, offering the coffee from around the world. From network in Cyprus operates 38 coffee most complete coffee experience. Guatemala to Brazil, El Salvador, Ethiopia, shops. Coffee Island is an active member Through this direct model, based on Rwanda and Colombia, Coffee Island delivers of the Speciality Coffee Association of the respect and the relationships built speciality coffee to every coffee lover. Europe (SCAE) and Specialty Coffee up with individual producers in coffee Association of America (SCAA). coffeeisland.gr producing countries, Coffee Island creates THE MODEL Coffee Island is a smooth sustainable long-term agreements. @CoffeeIslandCo compilation of the modern espresso bar THE PROJECT Coffee Island addresses and the traditional coffee-grinder’s shop. social issues, working to improve working CoffeeIsland The Coffee Island coffee shop aims to offer conditions and improve the environment. consumers a great experience of speciality coffee_island_official People on the other side of the world, with coffee on the espresso bar, a great range of great effort and passion, take care of the coffee blends and a variety of home barista coffee that Coffee Island uses. equipment. The quality of coffee, from the

via Caboto, 31 • 34147 Trieste • Italy [email protected] • www.demus.it

CAFÉ EUROPA | WINTER 2015 | 19 RESEARCH THREE VARIABLES IN ONE CUP

LINE KNUTSSON from the University he chemistry behind the creation of chemical compounds that gives coffee its complex spectra of Copenhagen, Denmark and of aroma and flavour is a combination of many CoffeeMind’sMORTEN MÜNCHOW Tintricately-related factors. Grind size, extraction time and brewing temperature all have a role to play in our investigated how roast degree, enjoyment of a ubiquitous beverage that, worldwide, is extraction time and temperature affect consumed at a rate of more than 500 billion cups a year. But although the composition of coffee varies greatly from country coffee’s chemical composition. to country, and region to region, there is one particular process that has a profound effect on its sensory qualities. A study by Line Knutsson from University of Copenhagen, Denmark, in cooporation with Morten Münchow from CoffeeMind, into the effects of roasting degree, extraction time and temperature on coffee’s composition has revealed the extent to which the roasting process plays a vital role in the

20 WINTER 2015 | CAFÉ EUROPA RESEARCH

were ground using a mill and a 1.5mm filter resulting in relatively fine particles that correspond to a medium grind size between espresso and filter coffee. In total, 60 samples were analysed using highly sensitive techniques including Nuclear Magnetic Resonance (NMR) and Gas Chromatography-Mass Spectrometry (GC-MS) to identify THREE the known components present in coffee. In sensory terms, NMR analyses the liquid part of the coffee, representing our sense of taste while GC-MS represents the olfactory system - or sense of smell. Knutsson identified a whole host of chemical compounds including caffeine, chlorogenic acid, formic acid, acrylamide, VARIABLES trigonelline, sucrose, quinic, and acetic acid amongst others in coffee’s soluble liquid state. Similarly, a large number of volatile aromatic compounds such as pyrazines, furans and pyrroles created from the Maillard reaction were also present in the samples analysed. The study also found a marginal difference in the coffee’s IN ONE CUP composition between 70°C, 85°C and 95°C. Similarly, different extraction times from one to 15 minutes showed that there was an impact on the concentration of aromatic substances in the samples but, overall, only a few compounds were influenced by longer extraction times. The research shows how the extent of roast degree can have a marked difference on the chemical composition of coffee, particularly the concentration of fatty lipids and carbohydrates. Under spectromic analysis, the study found that all coffee samples consisted of acrylamide, asparagine, acetic acid, chlorogenic acid, caffeine, myo-inositol, N-methylpyridine, sucrose, trigonelline, quinic acid and 5-HMF. In addition to these compounds, the samples contained various acids such as citric, malic and lactic acid. There were also peaks in concentration of various carbohydrates such as mannose, galactose and arabinose compounds, as well as phenol, vanillin and other coffee lipids; all products of methyl and methylene molecules from the fatty acid chains formed during the Maillard reaction.

Flavour Analysis Nuclear Magnetic Resonance (NMR) is a spectroscopic analytic method to find the chemical structure, spatial form and electronic structure of specific molecules in its liquid or solid state. Using this form of analysis, several of the compounds that play a major role in coffee’s flavour were identified. For example, chlorogenic acid (CGA) is a polyphenol antioxidant that occurs mostly in green beans and gives a sharp, undesirable vegetal flavour. The analysis showed that concentrations of CGA are smoothed out during the roasting process, becoming less concentrated in darker roasts. As chlorogenic acid is degraded during the Maillard reaction, it converts into quinic and nicotinic acid among others which are predominant in roasted coffee. The study also confirmed that different roasting degrees have a profound effect on the coffee’s composition with the exception of caffeine and trigonelline – both relatively stable compounds formation of a coffee's complex chemical composition. that can contribute to the bitter taste in coffee. Commonly known as the Maillard reaction – the chemical process by which reactions occur between the amino acids Coffee Composition: Raw Data from NMR Analysis (proteins) and small sugars at elevated temperatures, the study The study underscores the significant difference in the found that brewing at different temperatures (70°C, 85°C chemical composition of green and roasted beans as well as and 95°C) and extraction time (one, three, five, seven and the impact of roasting degree on the concentration of sucrose 15 minutes) doesn’t necessarily precipitate further chemical compounds. This is consistent with the understanding that change, rather, it is about the degree of concentration by which sucrose degrades into a wide range of Maillard products during compounds are extracted from the freshly roasted coffee beans. the roasting process, leading to the creation of volatile aromatic Using a washed geisha varietal grown on Las Margaritas compounds. As sucrose compounds are broken down, they give farm, Colombia, that offers a lively acidity, creamy body, and rise to the formation of 5-HMF, formic and acetic acids which notes of orange, mandarin, chocolate and caramel, Knutsson were observed to be of higher concentration in light roasted roasted three 1kg batches of differing roast degrees – from light, beans, and are then degraded further by roasting. medium to dark. The three sample roasts followed the same It was also observed that green beans do not contain profile with only time and final temperature varying. All samples concentrated amounts of trigonelline which is formed during »

CAFÉ EUROPA | WINTER 2015 | 21 RESEARCH

lighter roasts. The chemical analysis shows that degradation it was difficult to see a pattern in concentration levels over of trigonelline leads to the formation of N-methylpyridine. prolonged extraction times. In terms of brew time and temperature, it was observed that trigonelline is formed over longer extraction times Aroma Analysis and at higher temperatures. Samples from light, medium and dark roasted coffee were As caffeine is one of the most representative molecules in extracted for one, three, five and 15 minutes respectively for coffee – because it is found in relatively high concentration, aroma analysis. Knutsson used a highly sensitive technique of is thermo-stable and thus not degraded – it can be expected Gas Chromatography-Mass Spectrometry (GC-MS) to identify that the longer extraction time, the more caffeine is present and quantify the volatile and semi-volatile organic components. due to its solubility. According to a review of literature, the Overall, 73 different substances were identified. These concentration of caffeine does not significantly change during substances were aldehydes, alcohols, esters, furans, pyrroles roasting, but depends more on coffee species. However, the and pyrazines amongst others. In particular, it is the presence of study illustrates that there is a tendency for clustering of the pyrazines that play an important role in the aromatic qualities of caffeine compound relative to the roasting degree. It appears coffee. that there is more caffeine in light roasted beans, after which Knutsson found that there are observable differences in the the amount of caffeine decreases with a darker roast. Although concentration of substances according to each variable change there is a difference in the caffeine content relative to roasting, in roast degree, extraction time and brew temperature. For

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22 WINTER 2015 | CAFÉ EUROPA RESEARCH most substances, higher concentrations of pyridines, furans By comparing the different concentrations of substances and pyrazines in darker roasted than lighter roasted beans were influenced by three variables, the study reveals that roast degree identified. In shorter extraction times, greater concentrations has the most significant impact in the chemical composition of of 2-furfuryl formate were present while longer extraction the overall cup profile. Although extraction time and temperature times yielded higher concentrations of 3-methylbenzaldehyde, were assessed, the significance of these variables was too 4-methyl-1-pentanol, benzaldehyde, isoprenol and N-hexanal. small and vague to be able to make a definitive conclusion. In sensory terms, formate and furfuryl acetate gives a However, there is a tendency that a longer extraction time and fruity aroma when perceived by the olfactory system while higher temperatures do yield a higher concentration of soluble benzaldehyde suggests an almond-like aroma that is more chemical compounds present in coffee. As far as volatile aromatic consistent with darker roasted coffee. compounds are concerned, only a small number of compounds were affected by extraction time. Aromatic Analysis Although it cannot be concluded if shorter brewing times and Both spectroscopic methods reveal a clear correlation between lower temperatures can be modulated for optimum commercial roasting degree and the concentration of chemical and use – thereby achieving energy savings and a reduction in volatile aromatic compounds in coffee. However, there were environmental impact – choosing the correct roasting degree to no changes observed in the majority of compounds identified enhance the desired concentration of amino acids and chemical when the extraction time was varied with the exception of eight compounds during the Maillard reaction is complex process that specific compounds. we are only truly beginning to fully understand. ◆ These were higher levels of 2-furfuryl formate, 3,4-dihydropyran and furfuryl acetate in shorter brew times CLICK FOR MORE: This report and other research documents commissioned while greater concentrations of N-hexanal, isoprenol, by SCAE are available for members to download on scae.com. benzaldehyde and 3-methyl-benzaldehyde were identified when the extraction time was extended. MEET MAILLARD More than a century ago, the French physician and chemist Conclusion Louis Camille Maillard studied the complex reactions The research highlights the role of the Maillard reaction as the that take place between amino acids and carbohydrate prime factor in the formation of hundreds of chemical and sugar compounds. In 1912, he published a paper that first volatile compounds present in coffee. Knutsson concludes that described this important phenomenon that takes place in the research into both the aroma and liquid phase of coffee the cooking of foodstuffs – and indeed our own bodies. In using GC-MS and NRM techniques shows that roasting degree doing so, he prepared the way for our understanding of the is vital to accelerating the formation of the chemical ingredients browning process that gives culinary products – including that characterises the complexity of an individual coffee’s coffee – its desirable colour, flavour and complexity of character. aroma.

CAFÉ EUROPA | WINTER 2015 | 23 THE FUTURE OF COFFEE PLANNING A SUSTAINABLE INDUSTRY COVER STORY

Price volatility, stock shortages, currency fluctuations, societal issues and the omniscient threat of climate change leave the world’s best-loved beverage and second most traded commodity in a challenging position. As we face into a new year, Café Europa looks at the future of coffee and asks how we can plan for a more sustainable industry. SARAH GRENNAN reports. Illustration by MARK NALLY.

he taxi driver whisking me from Stansted Airport to SCAE HQ in the UK is grumbling about the price of his morning cup of Joe, which has increased by 30 pence in his local Tcafé. ‘The papers say it’s going to go higher,’ he fumes, nodding to the tabloid on the passenger seat beside him. ‘It’s the drought in Brazil that’s caused all the trouble,’ he asserts, as he launches into a tirade on climate change. The reality, as readers will know, is more complex, with social and economic issues also influencing price. However, there is no doubt that Brazil’s drought – the worst since records began – has had an impact on the fortunes of the world’s second most traded commodity, and it is an all too powerful reminder of the damage climate change can wreak on every aspect of the chain, from farmers to consumers. With up to 30% of the Brazilian crop damaged by last year’s drought, the planet’s largest coffee producer was forced to raid the storeroom to meet demand and surpluses accumulated in previous years of bountiful crops have now been obliterated. As Mauricio Galindo, the former Head of Operations at the International Coffee Organization (ICO), noted in his Re:co Symposium presentation in Gothenburg this June, ‘this means that we are in a much more vulnerable spot today if we are to have a climatic event like we did last year.’ The damage to the 2014 crop, while severe, did not have a huge impact on the market, he added. ‘Yes, prices went up, no doubt, but we never felt that the supply chain was being profoundly disrupted and that was thanks to those stocks. Well those stocks are gone and we no longer have that cushion. That means that if we have any of »

CAFÉ EUROPA | WINTER 2015 | 25 COVER STORY

‘We started the project in November 2013 and finished in November 2015 so we had to pack a five-year study into two years. It is the most indepth study of its kind and we’re currently in the process of finalising the outputs,’ explains Aaron. A summary report, due to publish in January, will feature six major outcomes of climate change in Ethiopia and a list of recommendations on how to counteract them. The strategy will provide the understanding and awareness required to sustain the Ethiopian coffee industry in relation to climate change, land-use, and the coffee value-chain, to identify what is needed to ensure climate resilience. those shocks now in any of the top five producers then we will have a very different scenario. We would most likely have a price hike that would be extreme and very, very fast.’ Despite the grumblings of the taxi driver, and reports in the media, prices have, however, remained keen in recent years. As one market analyst, who spoke to Café Europa off the record, noted: ‘Prices have generally been very low and they are in the lower 10% of the five-year range. This is due to the strength of the dollar and the weakness of the Brazil economy, where the Real has gone through the floor. While climate change is something that could potentially have an impact in the future, it is not affecting prices at the moment. But in five, 10, 20 years down ‘As well as setting out a strategy, we are producing a coffee the road there is no doubt that it could have a significant impact.’ atlas of Ethiopia, detailing where the forest is, where the suitable Dr Aaron Davis, Senior Research Leader in Plant Resources at coffee growing areas are and so on. It will be a logistics tool for the UK’s Kew Royal Botanic Gardens, believes that prices people in the industry and the NGO community and will pinpoint are only going to go one way however – up – and droughts like vulnerable areas. This is important, particularly in Ethiopia, where the recent one in Brazil will be a major culprit. ‘I remember the there are very few maps available,’ says Aaron. coffee crisis in the 1970s when coffee prices were astronomical Although climate change is a very real threat to the coffee because of frost. No one talks about frost anymore – drought industry, he believes that much can be done to address the is the new frost.’ problem. ‘It’s about making the right investment. You need to Aaron and fellow researchers at Kew Gardens, you may recall, know what you need to do, when you need to do it and where. caused a veritable storm in an espresso cup in 2012 when they We see investments that are being made in Ethiopia which are asserted that wild coffee could potentially become extinct in not good investments. You need good science, you need good Ethiopia by the close of the century. ‘When we published that analysis, to know where to spend the money. paper it went a bit crazy, partly because the media got the story ‘There is no doubt about it, coffee will be negatively impacted wrong,’ says the botanist and coffee biologist. ‘While we said by climate change, but where there will be threats there will also coffee could become extinct we didn’t say it would be. We did be some opportunities. For some, the future will be better. This note, however, that coffee production would be badly impacted is a very, very important strategy. It aims to help policymakers by climate change.’ and investors in Ethiopia make the right decision. If you do that, What surprised Aaron most, aside from the acres of sensational it won’t take you long to recoup your investment. You only need headlines garnered in media across the globe, was the response. to make a few good decisions to adapt to climate change. There ‘We kept getting asked what we could do about it. That surprised have been bad decisions made in the past, particularly in tea, and us, we weren’t expecting that question, we just published the if you don’t make the right decisions then you won’t adapt to results of the research project.’ what is coming down the line.’ It was a salient question and in the aftermath of the report the Can the Ethiopia report be the genesis for similar strategies researchers were handed a grant to study production in coffee’s in other countries? ‘The trouble if you do a global analysis is that native origin. The project – Building a Climate Resilient Coffee it really doesn’t tell you very much. Each of the top producing Economy for Ethiopia – is a Climate Institutions Programme countries needs analysis and they need a plan. There is a potential (SCIP) programme funded by the SCIP Fund, a DFID/Norway/ to adapt to climate change, but it depends on how far production Denmark-backed fund designed to build Ethiopia’s capacity to countries will go. Adaption costs money.’ cope with climate change across the public, private and civil society sectors and to respond to the challenges of transitioning The Speciality Coffee Community’s Role to a climate resilient green economy. Following two years of Dr Aaron Davis believes that the speciality coffee community intensive study, the researchers are on the cusp of publishing can be a leader at the frontline of the battle on climate change. their results and recommendations. ‘There are great opportunities for the speciality sector to really get engaged with this. If you make good interventions you can make Future-Proofing Coffee great coffee. Speciality coffee can be a champion. Speciality Building a Climate Resilient Coffee Economy for Ethiopia aims roasters are prepared to pay more, they want direct links to to provide a climate resilient coffee economy strategy for the farmers and they are committed to helping farmers improve their country, based on a rigorous assessment of climate change’s product,’ he says. ‘The most important thing to realise about influence on coffee producing areas and wild coffee forests. climate change is that you can’t just get upset about it. You have Spanning two years, the climate change assessment included to do something about it.’ high-resolution mapping, climate change modelling, extensive Roaster and SCAE board member, Johan Damgaard, believes ground-truthing, farmer interviews, and climate monitoring, that climate change is the biggest issue facing the industry now conducted during 14 expeditions to Ethiopia where researchers and in the future. ‘If we can all agree that the climate is the major travelled over 30,000 kilometers to find solutions to coffee’s challenge, we will probably see a lot of opportunities as a result greatest threat – the changing climate. of our efforts to come up with more resistant species, hybrids and

26 WINTER 2015 | CAFÉ EUROPA COVER STORY ideas. People will keep on drinking coffee as long as we can farm. to move coffee away from the commodity segment and keep And we will always find new ways to produce coffee,’ he explains. prices for the coffee producers high enough to ensure proper ‘We will see more sustainable actions, from origin to machines maintenance of the coffee trees and we need to keep creating and brewing methods.’ awareness for quality, speciality coffees.’ It’s not too late to tackle climate change, Johan advises. Growing awareness and standards of speciality coffee while ‘It’s not only a coffee matter, but we can lead the way. Let’s be supporting a more sustainable industry is a top item on the honest, how many of the speciality roasters in the world have SCAE agenda, reports Executive Director, David Veal. ‘We are

‘There is no doubt about it, coffee will be negatively impacted by climate change, but where there will be threats there will also be some opportunities. You only need to make a few good decisions to adapt to climate change. There have been bad decisions made in the past, particularly in tea, and if you don’t make the right decisions then you won’t adapt to what is coming down the line.’

a sustainable policy? We are small companies trying to spread all privileged to work in an industry which is vibrant, growing, some quality and we have a hard time trying to survive. But that innovative and exciting, and we often celebrate the positive side is something that perhaps we can do at SCAE – help members to of speciality coffee through great events, competitions, new become more sustainable. Create tools to follow. Certify us.’ brewing methods and discovering that fantastic new coffee with Ludovic Maillard, Chair of the SCAE Education Committee, exciting flavour notes. But of course there is the other side of our believes that education can be an effective weapon in the industry, and some of the concerns and challenges that we all fight against climate change. ‘Educating at origin is part of the face are well documented here. I visited Aaron Davies at Kew a solution,’ says Ludovic, who recently took part in SCAE’s pilot couple of years ago, and the work he is doing is at the same time project to educate members of the coffee community in Rwanda exciting, impressive, and scary.’ (see page 28). ‘We need to educate farmers, teach them how Like Aaron, David believes that the speciality coffee community changing their processing practices and using water can make can play an important role in the fight for a sustainable coffee a difference. We are working closely with SCAA and the Coffee world. ‘At SCAE we are committed to being at the forefront of Quality Institute, ensuring that we have a common voice, and we the work to try to alleviate and eradicate some of the issues, are also working hand-in-hand with the ICO. SCAE has a part to either through our own initiatives or in partnership with others. play on the ground, and on the political side.’ We are just about to publish our sustainability plan, are already While one part of SCAE’s remit is to encourage consumers to working in several producing countries, most recently Rwanda, drink better coffee, Ludovic notes that the more successful the we are supporting partner initiatives around the world, and we speciality coffee sector becomes, the more pressure it will put are investing more and more resources into research, as well as, on supply. ‘The more consumers you get, the more coffee you of course, education. So there is much to celebrate, but there need and with the impact that climate change has on coffee – are many challenges that as a community we must not hide particularly arabica – we have to face the fact that we will have from or ignore.’ ◆ more robusta in the future. If you only want to drink 86+ coffee, then you will have a problem. We have to adapt. There are big factories, in Germany for instance, that are trying new processing methods for robusta where they are treating them to become less bitter.’ But while the increasing popularity of speciality coffee will put pressure on supply, it will also incentivise farmers to invest in their coffee, argues SCAE board member Christina Meinl. ‘We need

CAFÉ EUROPA | WINTER 2015 | 27 ORIGINS EDUCATING RWANDA A new pilot project introduced by SCAE’s International Development Committee (IDC) saw two of the Association’s top educators travel to Rwanda to educate coffee professionals in the East African nation. IDC Chair, ALBERTO POLOJAC, talked to Café Europa about the Committee’s endeavours to support coffee communities at origin and build a sustainable coffee industry.

ender equality and age balance were top of the agenda working together with the Education Committee and NGOs to when SCAE’s International Development Committee support those working at origin. We are giving them knowledge began planning the Association’s first project in origins and helping them improve their skills. The long-term plan is to train Gthis year. trainers so that they can provide education themselves.’ ‘Our main focus is sustainability,’ says Alberto Polojac, the Authorised SCAE Trainer (AST) and IDC Chair, who travelled to Rwanda with fellow AST and Chair of SCAE’s Education Committee, Ludovic Maillard, in August to provide sensory and green coffee training. ‘Rwanda was a great place for us ‘For our pilot programme we wanted to train people working in coffee’s origins. The initial project was designed to focus on to base our pilot programme. women and young people, addressing inequality issues in both The government is supportive, demographics, but we broadened the parameters in Rwanda to open the training to everyone. In total, 26 people took part in the it has good infrastructure and logistics, programme and 14 of those were women, so it was a good result.’ The project was a success, with 20 of the 26 passing the and the industry needs our help.’ foundation and intermediate sensory and green coffee modules of SCAE’s Coffee Diploma System. Participants hailed from the coffee industry, many working in the National Agricultural Export Development Board (NAEB) and exporting companies within the The IDC plans to return to Rwanda in 2016, staging the country. second round of training in the summer. ‘We are working with the NAEB and Letsequoia, the coffee exporter led by IDC member International Women’s Coffee Alliance, Grounds for Health and the Inyoung Kim, were partners of the programme, with both International Trade Centre to expand the programme in 2016. As a organisations proving eager to support the country’s crucial coffee pilot project our first trip to Rwanda was a success, particularly as industry. Coffee is a huge contributor to the Rwandan economy, it was planned quite quickly, so we are keen to build on this,’ says accounting for 75% of foreign exchange earnings and the IDC is Alberto. ‘We want to work with other associations and NGOs as we keen to continue its work in the country in the future. firmly believe that if we work together rather than running separate ‘Rwanda was a great place for us to base our pilot programme,’ projects it will have a bigger impact. At the moment the Coffee explains Alberto. ‘The government is supportive, it has good Quality Institute, SCAA, Grounds for Health and ITC are all working infrastructure and logistics, and the industry needs our help. The there so we’re trying to align the different associations.’ participants had not undertaken training before but they were very While Rwanda remains the focus in the short term, Alberto enthusiastic. They also had not experienced coffees from other believes that the project can be rolled out to other origins in the origins, only their own, so it was great to be able to show them future. ‘The plan is to work on the programme in one location first, other coffees and compare them.’ then once we have clear ideas on what to do and how to do it we With sustainability and equality – both in terms of gender and can introduce it to other countries. We believe education is crucial age – at the top of the IDC’s agenda, Alberto is keen to continue in helping build a sustainable coffee industry and SCAE has an the project. ‘We are focusing on the social pillar of sustainability, important role to play in this.’ »

28 WINTER 2015 | CAFÉ EUROPA ORIGINSEVENTS

Images: Alberto Polojac

29 AUTUMN 2015 | CAFÉ EUROPA CAFÉ EUROPA | WINTER 2015 | 29 ORIGINS

SNAPSHOT OF RWANDA Area: 26,339 km2 Population: 12 million – the highest population density in Africa Water: 5.3%, 100mm average rainfall per annum Climate: Tropical GDP: US$698 per capita

Coffee was introduced to Rwanda in colonial times with skilled labour, and private businesses which have and today accounts for three-quarters of exports been encouraged to build processing plants and in the country. The coffee is predominantly Arabica laboratories. (Bourbon), grown by 400,000 smallholders on ‘Challenges, however, include lack of transportation plantations that average in size of 200 trees. to carry cherries to the nearest buying centre, potato The total coffee growing area in the country is defects, insufficient research and resources, and the 35,000 hectares at an altitude of between 900m to fact that Rwanda is a landlocked country. Buyers 2,400m. The average yield per hectare is 700kg of do not want to pay the additional price for land green coffee, spanning five varieties (BM 139, BM 71, transportation. Constraints include poor application of Jackson 2/1257, Harrar, Pop 3303/21). mineral fertiliser, lack of knowledge in good agronomic ‘The industry in Rwanda has many advantages,’ practices, old coffee trees – close to a quarter of which reports Alberto Polojac, Chair of SCAE’s International are not productive – and yield losses due to pest Development Committee. ‘The sector has been and disease damage, the most serious of which are radically transformed to grow quality coffee. Coffee is antestiabug and coffee leaf rust. By providing training grown on fertile volcanic soil with plentiful rainfall, and and education in the country, SCAE aims to help the the industry is supported by government, cooperatives industry address some of these challenges.’ ◆

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CAFÉ EUROPA | WINTER 2015 | 31

MULMAR_WP.indd 2 29/09/2015 14:49 EVENTS And So to Camp... For its second annual outing, Barista Camp headed to Riccione on Italy’s Adriatic Coast for four coffee-fuelled days of learning, discussion, tastings and fun. Café Europa reports.

he first Barista Camp, organised by the newly-formed Magda Grzelka (UK), Alberto Polojac (Italy), Ellen Goormans Barista Guild of Europe (BGE), was always going to be a (Belgium), Alessandro Bonuzzi (UK), Davide Cobelli (Italy), tough act to follow. Staged at a sunny beach resort on the Panos Konstantinopoulos (Greece) and Eddy Righi (Italy). Their Toutskirts of Athens, Barista Camp 2014 was an instant hit participation ensured baristas could learn from some of the best with Europe’s barista community, providing a much-needed home minds in the business. where baristas could meet, share ideas, test new equipment and hone their skills while earning some highly-prized Coffee Diploma System accreditation. Barista Camp 2015 was another So popular was the 2014 event, that it is little wonder that BGE opted to repeat this winning formula in 2015, bringing baristas successful step in BGE’s ongoing campaign from across Europe to another coastal location in September. to support the thriving barista Over 150 coffee pros gathered at Hotel Corallo, Riccione, a four star resort on the shores of the Adriatic, from 23-26 September, community in Europe. where they took part in cutting-edge lectures, fun team challenges, tastings, and of course plenty of parties and social events. Barista Camp 2015 was another successful step in BGE’s The crew at BGE, ably led by Isa Verschraegen, the Guild’s ongoing campaign to support the thriving barista community in Coordinator, assembled a high-level team of in-demand Europe, and BGE Coordinator, Isa Verschraegen, is thankful to Authorised SCAE Trainers (ASTs) and coffee leaders to address the many sponsors who made the event happen. ‘Without their

baristas over the four days of Camp, and talks ranged from support we would not be able to stage such a great event. One of the science of water to coffee economics, plus great stories the greatest benefits for baristas at Camp is the opportunity to test from origin. and play with such a wide variety of state-of-the-art equipment and Speakers at Camp included Andrew Tolley of Taylor St Baristas products. Baristas at Camp were able to train on machines from and Harris + Hoole; Rina Paguaga of Café Vidita; Sang Ho Park our five espresso machine partners – Dalla Corte, Sanremo, Nuova from Square Mile Coffee Roasters; Maxwell Colonna-Dashwood Simonelli, Wega and La Marzocco – as well as test equipment from Colonna and Small’s; Massachusetts Institute of Technology from our grinder partner, HEMRO Group, brewing partners, Bunn scholar and author, Christopher Hendon; author Scott Rao and and Marco, and water filtration partner, BWT water+more. We’re Christian Klatt of HEMRO Group. very proud of the success of Barista Camp and we can’t wait for Built on a solid foundation of learning, Barista Camp offered our next Barista Camp in 2016 where we promise to deliver the attendees a choice of five crucial educational tracks from same great mix of education and entertainment.’ ◆ the Coffee Diploma System to study. These were Raphael (Barista Foundation and Sensory Foundation); Michelangelo DON’T MISS OUT: Along with the annual Barista Camp, BGE stages a series (Green Foundation and Sensory Foundation), Leonardo (Barista of influential tours, lectures and discussions, including CoLab (which took Intermediate), Donatello (Brewing Intermediate) and Splinter place in Paris in November) and Dialogue. Visit baristaguildofeurope.com (Sensory Intermediate). Two days of classes were followed by to find out more. written and practical exams where baristas could earn newly- baristaguild_eu minted coffee qualifications. The ASTs delivering the courses were Tim Sturk (UK), Patrick baristaguild_eu O’Malley (USA), Lauro Fioretti (Italy), Simon James (Australia), Ben Townsend (UK), Vini Arruda (Ireland), Sandra Azevedo (Portugal), baristaguildeurope

32 WINTER 2015 | CAFÉ EUROPA EVENTS And So to Camp... For its second annual outing, Barista Camp headed to Riccione on Italy’s Adriatic Coast for four coffee-fuelled days of learning, discussion, tastings and fun. Café Europa reports.

Images: Jordan Sanchez

33 AUTUMN 2015 | CAFÉ EUROPA CAFÉ EUROPA | WINTER 2015 | 33 IN CONVERSATION

SIMON JAMES, Barista Trainer at Genovese Coffee in Melbourne, Australia, was one of a number of influential Authorised SCAE Trainers who shared their knowledge with attendees at the second annual Barista Camp in Riccione, Italy, in September. SimonHere, he discusses education and trends in speciality Says coffee with ANDRA VLAICU.

I grew up drinking instant coffee. Around 1996, I began to drink Mokka Pot coffee and then in 1998 I had my defining coffee moment… I was at Zucca in Galleria, Milan, and I was spellbound as I watched the barista pour a magnificent rosetta in my cappuccino. I decided then that I wanted to do that! Two years later, I had sold my taxi business and I was teaching myself how to operate an espresso machine in a café in Melbourne. I moved through a few cafés, progressing from barista to café manager in quiet and very busy cafés (up to 130kg per week). I also began instructing latte art at a hospitality college in Melbourne in 2006. I enjoyed training staff in my café and at the college, so when the opportunity of being a barista trainer for a national franchise came along, I took it. I worked for that company for four- and-a-half years, developing my training, process writing, and people management skills. I also competed in barista competitions and was runner-up at the Australian Barista Championship in 2010. I now work for Genovese Coffee in Melbourne. It is a family-owned coffee Simon James, pictured above and right, at Barista Camp roastery, specialising in traditional Italian style espresso, but with a growing speciality division. I became interested in education, and communication in expanding speciality café scene. For instance, it appears that the particular, in the late 1990s, before I was in coffee. When I was number of cafés in the Melbourne CBD exceeds the number of training café staff, as a manager, I found it challenging to teach retail shops. people who had different ways of learning. I was constantly looking The majority of Melbourne cafes are commodity cafés, for the “key” to each person’s way of learning. Many people will but 10-15% are speciality, and customers are significantly learn in similar ways, but some people have unconventional more discerning than they were 10 to 15 years ago. Although comprehension. There is nothing more satisfying than making I understand the SCAA/SCAE definition of speciality, and

Some people in the industry in Australia think that five years of being a barista, attending cuppings, watching people roast and doing a little bit of internet research gives them the skills they need to roast coffee… Unfortunately, I think there’s a risk that some of the public will be put off coffee by some of the new coffee professionals. Marketing hype will only get you so far, for so long. a difference with someone who is struggling with a concept, and finding the way to help them understand it. I appreciate the need to define it from commodity, I can Education in coffee is paramount. Not everyone will want to understand why some veterans of the espresso industry have the same depth of knowledge or understanding, but I think find it alienating. it is important that everyone has access to as much information I think speciality is really important when it comes to brewed as possible. At a basic level, I believe that if baristas understand coffee. It makes sense to serve a well-produced, processed, more about coffee, they will understand why the critical aspects roasted, and brewed coffee. I think we should encourage the are critical, and be able to appropriately apply quality and/or ability to select a coffee variety, cultivate and process it in a way to efficiency-focused processes. At a more sophisticated level, enhance its particular characteristics, then roast it to bring those I believe a broader understanding leads to a desire for more characteristics to life, and finally brew it in a way that does justice information, the sharing of ideas, and the exploration of new ideas. to all the work that has gone into the bean. However, I think the I think it’s fair to say that the Australian coffee market is art of blending for espresso appears to have been stepped over amongst the most sophisticated in the world. Currently, we when it comes to speciality. The ability to produce a consistent cup are the home of the present World Barista Champion and the from day to day, year to year, is an art, and I see some customers World Latte Art Champion. Most major cities have a thriving and returning to quality bar espresso, because they like the consistency.

34 WINTER 2015 | CAFÉ EUROPA CE53 Direct Trade v_02FIN 13-05-13_Cafe Europa 15/05/2013 07:29 Page 23

IN CONVERSATION

SIMON’S FAVOURITES Origin and brew method: My favourite brew method is espresso, so I prefer blends. However, a V60 of Kenya Nyeri is hard to beat. Equipment: My favourite espresso machine is the Wega Nova, and my favourite grinder is the Mazzer Major, with traditional doser. They’re both really reliable and consistent. I love the E61 brewing group, and the genius of its design. It’s been around for nearly 60 years, and I don’t think any other machine makes a better espresso. Different espresso? Yes. Better espresso? That’s subjective.

Although I agree that we should be striving to improve people roast, and doing a little bit of internet research gives them quality from bean to cup, and we should reward producers of the skills they need to roast coffee. Marketing has become critical fine coffee, I also value the art of a master roaster and blender in promoting these newcomers, and they’re competing in a (for espresso), and I would like to see this skill somehow being small market against a proportionately large number of speciality incorporated in the definition of speciality. Our company is roasters and cafés. I think there’s a risk that some of the public applying more of a speciality approach to our traditional blend will be put off coffee by some of the new coffee professionals. and the quality and consistency have improved. I see value in Marketing hype will only get you so far, for so long. creating a definition of “Speciality Espresso” that rewards the What advice would I give someone starting in coffee? Be ability to produce a balanced, complex, versatile, and clean cup open-minded. Always listen to everything that everyone tells you with the same characteristics year round. about coffee, whether it’s popular or not, and whether you agree In Australia, filter coffee, cold drip, and nitrogen cold brew with it or not. Try different approaches or methods, and review are increasing in popularity, but so are capsule machines. Public the results. If you like the results, use the method or approach. cuppings are also becoming more popular. I have had some Always ask why. Get as much information about why a particular students tell me that they’re turning back to more traditional method or approach works the way it does. Knowledge is power, espresso blends, because they find the cup more consistent and you will never stop learning. Invest in quality training for from day to day. They also say that because there are so many yourself. The moment you think you’re a great barista/roaster/ people roasting speciality coffee now, and most of them don’t trainer etc. is probably the moment you’ve stopped learning at know how to develop a roast effectively, many of the coffees are some level. There’s always improvement to be made. ◆ under-developed. This goes back to the need for education. Unfortunately, some people in the industry in Australia think @sdotjames that five years of being a barista, attending cuppings, watching

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CAFÉ EUROPA | WINTER 2015 | 35 Barista Guild of Europe Barista Camp T ANK OU! 2 ESPRESSO MACHINE PARTNERS

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36 WINTER 2015 | CAFÉ EUROPA AT THE BAR

Barista Guild of Europe Barista Camp T ANK OU! 2 ESPRESSO MACHINE PARTNERS TAKE 5 With Danny Calders // BGE Membership Coordinator Words: Andra Vlaicu Images: European Coffee Trip

1. Why coffee? make a great cup! I can definitely see the The presentations at Camp were very I guess coffee has always been in my importance of SCAE's role in education interesting, ranging from café economics life, even if I didn’t pay much attention and BGE's role in promoting the various to coffee extraction, to life on a farm, to it. I had my first cup of home brewed educational offerings for baristas. to water chemistry. I'm sure a lot of coffee at age seven, a pour-over made people went home with knowledge they by my granny on the stove, half dark 3. How was Barista Camp? didn't expect to find at Camp. EXCLUSIVE GRINDER BREWING EQUIPMENT WATER FILTRATION roasted supermarket beans, half chicory Barista Camp 2015 was great! I’ve learned It was also great to see so many people root (an old Belgian tradition to make a lot about myself this year. I was on from last year’s Camp. It felt as if I saw PARTNER PARTNERS PARTNER the coffee even more bitter). I drank my the Sensory Intermediate track, because them just recently and we picked up coffee with milk and have always liked that sensory is an area where I thought I could where we had left off. I made some truly combination ever since. improve most. I learned how to use my good friends this year. The only bad thing My real interest in coffee came quite own sense of taste and smell to find so about Barista Camp was that it went so late in my life. When I moved to Antwerp many aspects of coffee, both good and fast! Everything felt so smooth and before nine years ago I walked into Caffènation, bad (defects). I knew it I was on the bus to the airport a great coffee bar and back then the back home. I wouldn’t have minded pioneer in speciality coffee in the city. staying an extra few days. I started hanging out there, moving from The job of barista double shot lattes to espresso and filter 4. What is your favourite origin coffee over the years. Caffènation also is hot right now and a lot and brew method? had an intro class, Bean to Cup, where My favourite origin is definitively I learned about green beans, origin, roast of people want to work Yirgacheffe, Ethiopia. I love the floral notes and everything from pulling my first shot in the industry but lack and the clean cup of a nice Yirga on filter. PRODUCT PARTNERS of espresso, to pouring my first latte art. I do like all kinds of brew methods – It wasn’t until early last year when I was the knowledge and training. one day it will be the espresso machine, offered a vacant spot in Tim Sturk’s brewing You need an understanding the other day a V60 or aeropress. classes that my professional interest in coffee sparked. I loved these classes, all of the product, the brewing, 5. What goes well with coffee? things brewing and the whole atmosphere. Company! (Tim’s a great teacher and overall very nice the workflow and a lot guy.) Not much later I started my career in more to make a great cup! @dannycalders coffee for Antwerp-based Cuperus, first as a barista in a market truck (pulling about dannycalders 150 shots in a couple of hours to get the hang of it), later moving to their bar/shop and I ended up opening a second coffee bar with them in early 2015. Right now, COFFEE PARTNERS I am currently on a one-month coffee trip in Colombia. I've learned so much about coffee and service here so far. It really has opened my eyes and mind about the specialty coffee world!

2. How important is education in coffee? Very important! I often walk into a new coffee bar or breakfast place where they MEDIA PARTNERS seem to have decent equipment, and sometimes even great coffee, but when I get served, the drink tastes horrible. The job of barista is hot right now and a lot of people want to work in the industry but lack the knowledge and training. You need an understanding of the product, the brewing, the workflow and a lot more to

CAFÉ EUROPA | WINTER 2015 | 37 THE PASSIONATE EDUCATOR PATRICK O’MALLEY, winner of the ‘Passionate Educator’ award in the SCAE Excellence Awards at this year’s World of Coffee in Gothenburg, didn't always have his heart set on a career in the coffee industry. He tells SARAH GRENNAN about how he ‘tripped and fell into coffee’, and offers sage advice for newcomers starting out in coffee today.

Patrick has been a keen supporter of BGE’s Barista Camp, providing training at both the 2014 and 2015 events

38 WINTER 2015 | CAFÉ EUROPA ASTs

uthorised SCAE Trainer and coffee entrepreneur, Patrick O’Malley’s prime ambition as a young man wasn’t the ‘black gold’ that he speaks so passionately of today, it Awas the fruit of the vine that first caught his attention in the hospitality industry. ‘I was fascinated with wine and I wanted to go to college to be a winemaker,’ explains the US-based master roaster, tea blender, international barista competition judge and equipment supplier who travelled to Gothenburg in June to be honoured at the prestigious SCAE Excellence Awards, sponsored by Demus S.p.A. There he collected the ‘Passionate Educator’ title in tribute to his ongoing campaign to raise coffee knowledge worldwide. While wine was his first love, Patrick’s initial flirtation with coffee came while waiting tables in a French restaurant in his native Arizona – ‘they had an Illy pot’ he recalls. It was some time after that, when running a café in Hawaii, that he and coffee started seriously dating. If they were going to do coffee, then they should do it right, he thought, and talked the owner into buying an espresso machine. At that stage there was little training in coffee, Patrick reflects. ‘When we look at what we have today, there was nothing like that back then. No one knew about the importance of cleaning and maintaining machines so I became a self-taught technician.’ His newly acquired technician skills led to a job fixing and selling machines and Patrick went on to start his own distribution company in California. ‘Three or four years later I bought a roaster and started selling coffee,’ he remembers. It was his first step in what was to become one of his life’s great passions. Patrick parted ways with the coffee industry for a short while in the late ’90s – ‘I sold the business in 1997 to follow wine and raise a daughter for a year’ – but he soon fell back into the sector when he began selling imported Italian coffee and Cimbali machines. The Espresso Italia distribution company was founded in 1998 and Infusion Coffee+Tea – the coffee roaster and tea blender – followed suit. ‘I bought a roaster and started roasting again,’ he explains. ‘That’s my zen. I love roasting – it’s my quiet time. I start at 4am when no one is around and I’m done by 11.’ LiquidTech joined the portfolio when Patrick spotted a need for reliable service technicians. ‘It was formed out of the demand from other distributors to provide back up and support. At Espresso Italia, we service our own customers, but in LiquidTech we provide support services for other companies.’ The idea to provide coffee support also encouraged Patrick to establish his fourth business in his burgeoning coffee empire, the International Barista and Coffee Academy (IBCA) in Tempe, Arizona, where Patrick trains baristas and coffee professionals from across the globe. ‘When I did SCAE’s barista training I quickly got hooked on education,’ he reveals. ‘I was one of the first 12 students on SCAE’s Coffee Diploma System. I got my diploma in 2012 – I was the 43rd person to achieve it. I was completely inspired when I started the programme so I went home and opened a coffee school, starting with the barista and brewing modules. We have four espresso stations, a double-mirrored brew bar and a classroom for 16 people. We later added a little café out the front, which we branded as Infusion.’ Out of all his coffee offspring, it is IBCA, the youngest child, which gives Patrick the most joy. ‘I enjoy it more than anything. »

CAFÉ EUROPA | WINTER 2015 | 39 ASTs

‘Pick modules that interest you most and take your time to do the diploma. We see people coming into us all the time who want to go straight through the Coffee Diploma System and earn their diploma as quickly as possible but that is not always the best way. You should be patient, get education in each module and then apply it in industry before you move on to the next module.’

As soon as I began the Coffee Diploma System I had the vision of opening this training centre. When we opened in 2010 we began by training our wholesale customers, then I received a lot of requests to train internationally so we started travelling to provide education. As a result, we now attract a lot of people who travel to Tempe from around the world to attend the Academy. We definitely train more internationally than locally, but since we opened the café we’ve noticed that we’re getting a lot more local business.’ Assisted by trainers Nicolas Rozental and Matt Malinka, Patrick offers the full portfolio of SCAE education at IBCA, from the entry-level Introduction to Coffee module, to Barista Skills, Roasting, Sensory, Green Coffee and Brewing modules at Foundation, Intermediate and Professional levels. What attracted the American to the European educational programme? ‘It was really the people in SCAE that brought me on this path. I really liked them and we all grew up in coffee together. I remember all those years ago, Alf Kramer and Heinz Trachsel asked me how SCAE could become more relevant to baristas and I said, “training”. I was involved with the Coffee Diploma System through its development and I loved seeing how it came to fruition.’ He is envious of the educational options available to newcomers today. ‘If I had received the type of training available now when I first started out in coffee, who knows where I would be? The kids now are so lucky. There are a lot of great training courses available and great educators providing them. Young people can advance their careers so much faster than when I started. The coffee industry is so competitive now that you have to educate yourself in order to progress in the business.’ What advice does Patrick, who has been nicknamed ‘The Professor of Coffee’, give young people starting out in the business? ‘If you’re just getting started in coffee, find a job in a café where the owners are open-minded and where they will provide training in-house. Then seek out a good educator to help you Patrick O’Malley was presented with the Passionate Educator Award at the SCAE Excellence Awards, grow. SCAE has a number of great trainers who can help you. sponsored by Demus S.p.A. at the Nordic World of Coffee 2015 Figure out what area of the industry you want to go into and

40 WINTER 2015 | CAFÉ EUROPA ASTs focus on that one first. Pick modules that interest you most and take your time to do the diploma. We see people coming into us all the time who want to go straight through the Coffee Diploma System and earn their diploma as quickly as possible but that is not always the best way. You should be patient, get education in each module and then apply it in industry before you move on to the next module. If you are coming into the programme with zero experience it should take you a minimum of a year-and-a-half to do all the training. But that’s an absolute minimum, it takes many people a lot longer and it is good to put what you learn into practise as you go along.’ Patrick’s commitment to, and enthusiasm for, education encouraged SCAE’s International Development Committee to award him the prestigious Passionate Educator Award at the SCAE Excellence Awards, presented at the Nordic World of Coffee in June. ‘Patrick has been a keen supporter of the Coffee Diploma System since the very beginning,’ noted Colin Smith, chair of the SCAE Excellence Awards Jury, ‘and he regularly flies around the world to assist SCAE, providing training wherever required’. ‘I’m happy to do it,’ Patrick responds. ‘I love this industry and it’s great to be able to give back. Taking part in events like Barista Camp [where he provided training in 2014 and 2015] is very rewarding and I really enjoy it.’ How did it feel to be recognised on a global stage at World of Coffee in Gothenburg? ‘It means a lot to win the award. It’s nice to be recognised, especially coming from across the pond. Sometimes you can feel like an outsider, but the European educational system has always been our focus so it’s great to know that our work is appreciated.’◆ ibca-usa.org EAGER TO LEARN? For more information on SCAE’s Coffee Diploma Pictured at the SCAE Welcome Reception at the Nordic World of Coffee in Gothenburg System,8537 Pentair visit scae.com Cafe Europa. (128x185) AW_128x185mm 06/02/2015 16:43 Page 1

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CAFÉ EUROPA | WINTER 2015 | 41 CHAPTER FOCUS

POSTCARD FROM FRANCE

SCAE France celebrates a milestone in 2016. We caught up with Communication Coordinator, THIERRY LAYEC, to find out what’s happening with speciality coffee in the country.

When was SCAE France formed? is organised. In 2017 we have decided to hold the competitions SCAE France was formed in 2006 so we are celebrating our in Sirha, which is the most important gastronomic expo 10th anniversary in 2016 and we will host our ninth National in Europe. Championship in January. All of us on the committee, and among We are also trying to promote our activity on social media as the membership, are excited to enter a new year of challenges much as possible and we are partnering at events and cuppings, and to grow speciality coffee in the home of gastronomy. helping people to discover speciality coffee. For instance, in June we partnered with Indonesian Specialty Coffee at How many members do you have? an event in Paris. Our membership has more than doubled over the last two years. SCAE France also provides training courses for people who In October 2014 we had just 80 members, now we have over wish to become baristas and we try to reach out to consumers 200. The newly-elected committee set a strategy to grow the all year through different activities, such as providing content for membership and we did this by recruiting in the regions where conferences. This is a new approach and there is a lot to do. we met coffee lovers at local expos. Is there much of a speciality coffee scene in France? How are you supporting speciality coffee in France? Speciality coffee is becoming more and more important in We support speciality coffee in the country through a number France. If you analysed the number of speciality coffee shops of initiatives. The National Championship is a huge event which that have opened in France compared to other countries you runs over three or five days depending on the year and where it

SCAE France has taken part in a number of events and expos in the regions in an effort to promote speciality coffee and grow membership

42 WINTER 2015 | CAFÉ EUROPA CHAPTER FOCUS

in our country, so some coffee shops also have their own coffee. We are delighted to see that good coffee is available almost everywhere now. Pop up cafés are opening here and there, some in a museum, a shop or during events, and now, the wider gastronomy is more open to our way of producing and serving coffee. Is SCAE’s Coffee Diploma System a success in France? As far as we can see it is, or is becoming a hit, because we are receiving more and more requests for education, and not just to become a barista. SCAE France is very happy to welcome more authorised training centres. What can SCAE do to help grow speciality coffee worldwide? Education is the key. Education for professionals and for consumers. We don’t have any TV shows on coffee. That’s a pity. So, until this happens, we, as volunteers at SCAE France, keep on talking about and demonstrating what speciality coffee means around the country. ◆ MEET THE TEAM: SCAE FRANCE SCAE France elected a new committee in October 2014 which is enthusiastically promoting speciality coffee in the country. The committee comprises: National Coordinator: Patrick Mas Education Coordinator: Ludovic Maillard French consumers followed Charlotte Malaval’s achievements at the World Barista Championship in Event Coordinator: Michael McCauley Seattle this year, where she took sixth-place Treasurer: Nicolas Siino could argue that there aren’t that many, but that is because it Secretary: Valerie Lancrenon is so difficult to run a business in our country. Communications Coordinator: Thierry Layec Philosophically-speaking however, there is a huge speciality Membership Coordinator: Lionel Galut coffee scene in France and it is growing rapidly. The number scaefrance.org of competitors in our championships increases each year. Are French people interested and knowledgeable about speciality coffee? Of course they are! They love good things, good food… Art de vivre. Speciality coffee is a real lifestyle, not just the concern of hipsters. Above all, when choosing speciality coffee, French people are interested in the background to the cup, what kind of story it has to tell. They want to know about the farmer who produced it and the barista who served it. Speciality coffee is ideal for French people who love hearing, watching, smelling and tasting … Their interest has also been piqued by the success of our baristas and many followed Charlotte Malaval’s achievements at the World Barista Championship where she came sixth. What challenges do speciality cafés, roasters and baristas face in France? They all have to face the capsules’ revolution. France is a leading market for Nespresso, and the domestic espresso – easy to use, luxurious, elegant and good – is now a way of life. Many competitors want to share the French market and we are very glad that some speciality coffee roasters have adapted their offering to target this segment of the market. Baristas and cafés have opportunities also. They are at the end of the chain, facing the consumer, and they can invite them into this world through education and conversation. Is there opportunity to grow the sector? Very much so. The sector is undergoing a revolution and we are all lucky to be part of it. From the bean to the cup, we at SCAE France are pushing ahead – helping people become more educated and realise their dream of opening a café. What new trends are emerging in the French coffee industry? We have noticed something interesting… Some collaborative roasters are beginning to become famous in France. This is due to the difficulty of running a new business (too risky)

CAFÉ EUROPA | WINTER 2015 | 43 WORLD OF COFFEE Creating a Legacy

When SCAE brings World of Coffee to Budapest in 2017 it will be the first time the Association’s flagship event is held in Eastern Europe, and a significant step in SCAE’s mission to support the speciality coffee industry in the region. As SCAE works to create a lasting legacy in host cities post-World of Coffee, Café Europa looks at the support it offers local coffee communities.

World of Coffee heads to Budapest in 2017, the first time the event will be held in Eastern Europe

ake no mistake, World of Coffee is big business. World of Coffee brings. ‘For us now, World of Coffee is all about The right to host SCAE’s defining event, held in a legacy. We are confident that each event will be a success – they different European city each June, is a significant are growing in size and stature every year – and we want to make win for any venue, tourist board or city council, all of sure we can maximise on this by using the event to support the whom are eager to reap the rewards that an event coffee community in host cities, thereby creating a lasting legacy for Mlike World of Coffee can bring. the coffee industry in each country,’ explains David Veal, Executive With thousands of visitors from up to 100 countries around Director, SCAE. the world travelling to the show in any given year, many of whom Dublin, which will host World of Coffee next 23-25 June, is a pilot choose to bookend their visits with a holiday in the host city or for this legacy programme, and the local steering group has created country, it is little wonder that World of Coffee is such an enticing a new World of Coffee Ambassadors’ Club which is supporting the draw. Just ask the tourism authority in Ireland which is working local industry in the build up to, and during, the event through hand-in-hand with SCAE to ensure that World of Coffee Dublin is a training and marketing initiatives. Up to 100 local cafés, hotels, triumphant event next summer. restaurants and bars applied to join the Ambassadors’ Club in spring While hoteliers, restaurateurs and publicans may lick their lips 2015 and in the 12 months running up to the show they are taking when World of Coffee rolls into a city, and local café owners and part in a series of training initiatives, led by SCAE Ireland, to ensure baristas feel a mix of pride and absolute terror that thousands of that they are ready to serve the world’s most authoritative coffee discerning coffee lovers from across the globe are about to descend drinkers in June. All participants will be rigorously audited and those on their hometown, for SCAE the decision to bring the event to any who pass will be promoted to World of Coffee visitors and Dublin city is about more than economics. denizens through an app and guide. The Association, and its event management providers, have a If this pilot programme is successful – and the progress to date stringent list of criteria that cities must adhere to before their tender is positive – SCAE intends to replicate it in other host cities in the to host the event is considered by the board. From proximity to an future. ‘The World of Coffee Ambassadors’ Club can become the international airport to an adequate supply of hotel rooms and, of genesis of something that can be rolled out around the world as course, quality venues, the event organisers must be certain that a precursor to World of Coffee,’ notes SCAE President, Paul Stack. any chosen metropolis can adequately cater to the numbers that ‘Our key vision is to leave a legacy post-Dublin 2016. We want to World of Coffee draws each year. establish Dublin as one of the world’s top destinations for quality But room rates, flight plans and smart venues aren’t the only coffee.’ criteria that SCAE take into consideration. With a mission to ‘Inspire In a further bid to support the industry on the ground in Ireland, Coffee Excellence’ and spread the message of speciality coffee SCAE partnered with the Irish Foodservice Suppliers Alliance to around the globe, SCAE understands the power that an event like create Dublin Coffee Festival, a trade and consumer event which

44 WINTER 2015 | CAFÉ EUROPA WORLD OF COFFEE was held for the second time in September. Attracting close to 5,000 coffee aficionados, the three-day show was designed specifically to raise awareness of speciality coffee among consumers and the hospitality industry in Dublin ahead of World of Coffee 2016. James Humpoletz, SCAE’s Marketing Manager, underlines why it is important that the Association lays this groundwork in advance SUBLIME of the event: ‘When the members of the global coffee community arrive in host cities for World of Coffee each year, we know that they don’t just visit the show, they also take time to check out the city and the local coffee scene. Armed with Twitter and Instagram, these visitors are hugely influential and have the power to stamp a city on the international coffee map. It is imperative that the local Spring coffee community is ready to welcome these visitors, and that SERVES we support them with the tools required to raise coffee standards across the city in preparation for the event. This means that we need to bring hotels, restaurants and bars on the speciality coffee journey also. We don’t just want to roll World of Coffee in and out Refresh your menu by creating a selection of of a city, soon to be forgotten. We want to make sure that World speciality drinks recipes with DaVinci Gourmet of Coffee is the seed that helps speciality coffee not just grow, but syrups, sauces, smoothies and frappé mixes. bloom in each location.’ ‘We don’t just want to roll World of Coffee in and out of a city, soon to be forgotten. We want to make sure that World of Coffee is theseed that helps speciality coffee not justgrow , but bloom in each location.’ Eastern Promise Handcrafting soft drinks adds SCAE’s decision to bring World of Coffee to Budapest in 2017 is value and can appeal to all ages an important step in fuelling the growth of speciality coffee. It will be the first time that the event is held in Eastern Europe and the Association is keen to build on the pilot initiative in Dublin and create a real and tangible difference to the coffee community in the region. ‘It demonstrates the true character and determination of the CUBAN speciality coffee community that we are able to take World of Coffee to an Eastern European country for the first time,’ said David Veal, when announcing the host cities for 2017-2019. ‘Budapest is a beautiful city with a thriving coffee scene and we are excited to be FIZZ able to support this community by bringing one of the best speciality coffee events in the world to their doorstep. SCAE Hungary was INGREDIENTS 12oz/360ml actively involved in the bid to bring World of Coffee to Budapest DaVinci Gourmet Peppermint Syrup 2 pumps DaVinci Gourmet Fruit Innovations and we know that the local steering group will work very hard to Lemon and Lime Syrup 1 pumps galvanise the industry in the city ahead of the event, and capitalise Ice fillcup on this windfall for Hungary.’ Lemonade fillcup As Dublin puts the finishing touches to plans for 2016 and DIRECTIONS Budapest begins to lay foundations for 2017, SCAE teams in FILL cup with ice Amsterdam and Berlin are also celebrating the news that they will ADD syrups to cup host World of Coffee in 2018 and 2019. The Association’s campaign TOP with lemonade and mix to Inspire Coffee Excellence across Europe continues. ◆ For inspiration, check out our online recipe videos DATES FOR YOUR DIARY www.davinci-gourmet.com • World of Coffee 2016: 23-25 June, RDS, Dublin • World of Coffee 2017: 13-17 June, Hungexpo, Budapest • World of Coffee 2018: 19-21 June, RAI, Amsterdam • World of Coffee 2019: 8-10 June, Messe Berlin

To keep up to date with the latest news on World of Coffee at www.davinci-gourmet.com @DaVinci_Gourmet please visit worldofcoffee-dublin.com.

CAFÉ EUROPA | WINTER 2015 | 45 THE INNOVATORS At this year’s World of Coffee in Gothenburg, Sweden, seven companies were honoured for their innovations in the New Product of the Show Awards, sponsored by Wilfa. In the first of a two-part series, we look at four of the award-winning products and services. THE INNOVATORS WOC_cafe_europa_nov15aw.pdf 1 11/11/2015 11:09 ALGRANO GETTING STRAIGHT TO THE POINT

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23-25 Jun 2016 INNOVATORS ALGRANO GETTING STRAIGHT TO THE POINT

Inspired by the Spanish phrase ‘Vamos directo al grano’ – meaning ‘let’s get straight to the point’ – the Swiss start up, Algrano, aims to do just that, providing an online marketplace for growers and roasters to meet and do business. The platform won the award for Best IT & Technology Innovation at the Nordic World of Coffee.

hen the team at Algrano timed their European launch to coincide with the Nordic World of Coffee in Gothenburg, the platform quickly caught the Wattention of the judges of the New Product of the Show Awards. The founders – Swiss natives Christian Burri, Gilles Brunner and Raphael Studer – had embarked on a two-week tour through Europe prior to the event, introducing their new online marketplace that links green coffee buyers directly with growers at origin, and the site continued to draw the crowds at the show, proving to be one of the big hits of the week in Gothenburg. It sounds like a simple idea, building a virtual community between growers and buyers, yet it is a first in the coffee world, according to the founders. The site’s slick interface and clever concept impressed the New Product of the Awards Jury, prompting judges to describe it as ‘revolutionary’ and a ‘game-changer’ in the coffee industry. Co-founder Raphael Studer explains the inspiration behind the platform: ‘We believe that roasters and growers should know each other. Roasters are the artisans who reveal the beauties of the growers’ terroirs. Today some roasters know who produced their coffees, but usually growers don’t know who is buying their beans. The more two-way bridges we build between roasters and growers, the clearer the incentives to produce high quality coffee for growers.’ How Does It Work? Developed over 18 months with funding from Startup Chile and Startup Brasil, the site allows roasters to browse and follow producers, order samples, cup and review coffees, buy directly from farmers and provide price incentives to encourage farmers to improve quality. By grouping roasters’ orders online, Algrano allows buyers to source coffee straight at the farm, no matter what quantity required, and roasters and growers have full access to the price breakdown, ensuring that there is full transparency on all sides. For producers, not only can they trade directly with roasters, they can also build their profile and increase brand awareness by promoting their coffees through the community. To date, there are 135 growers and nearly 200 roasters using the platform and the first lots of Nicaraguan coffee went on sale in June. Next on offer are coffees from Brazil and Algrano is working with APAS, a cooperative of 60 growers in Minas Gerais. ‘The feedback that we have received so far has been phenomenal and we’re very pleased with the way the community has been received,’ explains Gilles Brunner. ‘Our objective this year is to demonstrate that the model created really works. We don’t want to grow too fast, we want to get it right.’ David Veal, Executive Director, SCAE and Tony Andersson, Director, Wilfa, sponsor of the Nordic World of Coffee New Product of the Show Awards, present the award for Best IT & Technology algrano.com Innovation to Raphael Studer, Director, Algrano

CAFÉ EUROPA | WINTER 2015 | 49 INNOVATORS CAFFLANO KLASSIC SPECIALITY COFFEE ON THE GO

The world’s first portable pour-over coffee maker, which aims to make THE NON-DAIRY SOLUTION FOR EVERYONE speciality coffee accessible for all, has been embraced by baristas and roasters. It won the award for Best Domestic Coffee Equipment at the Nordic World of Coffee in Gothenburg.

afflano Klassic was developed by a team of coffee enthusiasts at Beanscorp, Korea, who wanted top quality speciality coffee that they could create anytime, Canywhere. Justin Ahn, Sales & Marketing Director – EMEA, explains: ‘We love coffee, but really good speciality coffee is not cheap. For example, I drink four or five cups of coffee a day – it is too expensive for me to buy all of these in a coffee shop. Also, many cafés close at 18.00 so it can be hard to get really good speciality coffee in the evenings. That’s why we created the Cafflano Klassic. It enables consumers to create their own speciality coffee at home or away, at any time, for a fraction of the cost.’ The all-in-one, pour-over coffee maker, which includes a drip kettle, foldaway handmill grinder, stainless filter dripper and tumbler, topped the competitive consumer category in the New Product of the Show Awards at the Nordic World of Coffee 2015, impressing judges with its innovation, versatility and ability to create a great tasting cup of speciality coffee on the go. ‘We have been thrilled with the response to the Cafflano Klassic,’ says Justin. ‘We have won awards at SCAE’s World of Coffee in Gothenburg, the Autumn Fair in Birmingham and Host in Milan, and the coffee industry has embraced the product. While it was initially designed for consumers to use in the home and office, we are delighted to see that it is being used by baristas, roasters and green coffee buyers, who are using it to test beans at farms.’

How Does It Work? Billed as the world’s first portable pour-over coffee maker, the environmentally friendly Cafflano Klassic allows you to make speciality-grade coffee anywhere. Pour 20g of beans in the grinder, grind fresh, add water and hey presto! Your coffee is ready to go. ‘Costing approximately half the price of existing brew kits, it’s efficient, convenient and, with no disposable cups or filters, it’s eco-friendly,’ explains Justin. ‘Crucially, it’s also very easy to use, which helps when engaging consumers. They don’t need to buy different equipment, such as a 2015 COMPETITION chemex, V60 or siphon, which some can find confusing to use.’ 2015 Winner The Cafflano Klassic is available Best New Domestic Coffee to purchase on scae.com, and SCAE Equipment members can avail of a 10% discount. cafflano.com

David Veal, Executive Director, SCAE and Tony Andersson, Director, Wilfa, sponsor of the Nordic World of Coffee New Product of the Show Awards, present the award for Best New Domestic Coffee Equipment to Justin Ahn, Sales & Marketing Director – EMEA, Beanscorp (centre)

50 WINTER 2015 | CAFÉ EUROPA INNOVATORS CAFFLANO KLASSIC ZUMA NON-DAIRY SPECIALITY COFFEE ON THE GO VANILLA BEAN THE NON-DAIRY SOLUTION FOR EVERYONE

As demand for ‘free-from’ food and drinks grow, Beyond the Bean has created the Zuma Non-Dairy Vanilla Bean Frappé to help cafés cater to a wide variety of dietary requirements. The frappé won the Best New Non-Coffee Beverage Award at the World of Coffee New Product of the Show Awards.

he team at Beyond the Bean understands what it takes to run a successful coffee shop and the challenges that café owners face on a daily basis. For instance, how do Tyou cater for a variety of dietary requirements in a small outlet with limited storage space? Enter Zuma’s Non-Dairy Vanilla Bean Frappé that will suit those on dairy and non-dairy diets. ‘We listened to customer feedback and noticed a need for a product that could be served to all customers, including those following a non-dairy diet. We recognised free-from diets were on the rise, so we decided it would suit businesses better to redevelop our existing frappé powder to be identical to the original Zuma Vanilla Frappé in taste and appearance,’ says Jess Davies, Marketing Manager, Beyond the Bean. The feedback from the industry has been positive, notes Jess. ‘The main point is how well the flavour has matched the original product, which means that cafés no longer have to stock two frappés, saving counter space and making operations smoother.’ This neat and practical solution to a growing challenge is what appealed to judges of the New Product of the Show Awards who gave Beyond the Bean the nod in the Non-Coffee Beverage category.

How Does It Work? Free from hydrogenated fats, GMOs, artificial colours and flavours, Zuma’s Non-Dairy Vanilla Bean Frappé can be used with other vegan-approved products like smoothies or syrups. Just blend with ice and milk, or a milk alternative. ‘It encourages consumer confidence when it’s stocked on the menu as there’s no chance of cross-contamination. We recommend customers use a different colour jug for milk alternatives,’ says Jess. The frappé also caters to a hugely popular and profitable trend, she adds. 'Iced beverage sales have doubled in size over the past three years across the coffee shop industry. With the number of people following free-from diets increasing, Zuma’s Non Dairy frappé ensures that cafés don’t miss out on that business, working well as a fantastic base for house frappés.' Winning the Award for Best New Non- Coffee Beverage at the Nordic World of Coffee was a great boost for Beyond the Bean, concludes Jess. ‘We pride ourselves on being the market leader when it comes to innovation in the drinks industry. This product was developed by listening to our 2015 COMPETITION customers and made to suit their needs, so it’s great that Zuma Non Dairy Vanilla Bean 2015 Winner is getting the recognition that it deserves.’ Best Non-Coffee beyondthebean.com Beverage David Veal, Executive Director, SCAE and Tony Andersson, Director, Wilfa, sponsor of the Nordic World of Coffee New Product of the Show Awards, present the award for Best New Non-Coffee Beverage to Gary McGann and Joanne Fairweather, Beyond the Bean

CAFÉ EUROPA | WINTER 2015 | 51 INNOVATORS PAULIG MUKI COFFEE’S NEW SOCIAL PLATFORM Powered by hot coffee, the Paulig Muki takeaway cup with e-paper display is designed to capture the imagination of the ‘Instagram generation’ and provide a new marketing platform for brands. It was named Best New Coffee Convenience Product at the World of Coffee New Product of the Show Awards.

aulig Muki, the clever new cup which allows users to share photos with friends and customers, aims to maximise the sociability of coffee. ‘Coffee has always Pbeen social for us at Paulig,’ explains International Business Development Manager, Juha Ruohonen. ‘We have noticed the “Instagram generation” does not consume as much coffee as the older generations. On the other hand, being social for youngsters means being online and communicating with someone physically not present.’ Enter the Muki which pairs social media with coffee. ‘We decided to combine the coffee moment and this new type of sociality. Paulig Muki was born to make coffee social in a new, different way,’ says Juha.

How Does It Work? Available for iOS, Android and Windows users, coffee lovers can send photos to their friends’ Muki – a 12oz cup with e-paper display – via the mobile app. Powered by coffee’s thermal energy, the photo will appear as soon as hot coffee is poured into the cup and each coffee has enough energy to share up to 10 photos. The product enables real-time communication over the internet, notes Juha. ‘The content can be anything – marketing messages, coupons or simply just pics. Muki also has an option for Near Field Communication (NFC), enabling various new functionalities like payment or preferred customer identification. But the most important thing is the fun factor.’ The ‘fun factor’ appealed to judges of the New Product of the Show Awards at World of Coffee, who noted that the product was an ‘innovative new platform which connects customers with each other and your brand in a fun way’. Paulig believes that the product can be a powerful new tool for cafés. ‘Muki can significantly increase footfall for coffee shops by providing relevant, location-based promotions to customers. While the energy of hot coffee lasts for roughly 10 refreshes of the screen, it will also drive refills of the coffee. It can be part of preferred customer programmes or subscription-based business models,’ adds Juha. Described by Paulig as ‘the first real smart coffee cup in the world’, Muki has caught the attention of Mashable, Buzfeed, Business Insider and more. It’s triumph in the Nordic World of Coffee New Product of the Show Awards was ‘important recognition’ Next Issue: says Juha. ‘It proves that we have been able to Part two of create an interesting, ‘The Innovators’ featuring unique product.’ ◆ the best new packaging pauligmuki.com solution, food product and professional coffee David Veal, Executive Director, SCAE and Tony Andersson, Director, Wilfa, sponsor of the Nordic equipment. World of Coffee New Product of the Show Awards, present the award for Best New Coffee Convenience Product to Juha Ruohonen, International Business Development Manager, Paulig Muki

52 WINTER 2015 | CAFÉ EUROPA INNOVATORS PAULIG MUKI COFFEE’S NEW SOCIAL PLATFORM

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CAFÉ EUROPA | WINTER 2015 | 53 ANNEMARIE QjA TIEMES SCAE’s Education Field Manager and World Competitions Judge, ANNEMARIE TIEMES, talks to ANDRA VLAICU about World Coffee Events new World Competitions Education Programme (WCEP) which provides training for prospective judges, as well as competing baristas and coaches.

What is the WCEP and how did it come about? The WBC training spans two-and-a-half days and includes The idea for the World Competitions Education Programme came three modules – stage behaviour, score sheets and sensory skills. up three years ago during a WCE Summit in Dublin. We felt that We also have four universal modules: deliberation, when judges we should start training our judges and there was a need for more go off stage to talk behind closed doors, and debriefing, how to education in this area. To be a World Competition judge you need tell a barista how they won and, more importantly, why they to have two years of national judging experience but, in some didn’t win, plus two modules on technical skills, looking at countries, the level of judging is not that high. The pass rate for score sheets and stage behaviour. Here we cover how you judges’ certification is quite low – 40% – and as the World Barista work as a technical judge on stage, where you should pay Championship (WBC) and the national championships get bigger attention, and how to stay out of the away of the barista and and bigger we need more judges. We need to train them so that still see everything. the pass rate is higher. Do you just cover the World Barista Championships? Is the programme just for judges or can others take part? No, we also have two modules on the Brewers Cup, which It is for anybody interested in following the competitions. Baristas are quite extensive and have a lot of tastings. We also have one- have long been asking about what the judges know and what and-a-half modules on Coffee in Good Spirits. It’s a competition they look for. You see baristas competing year after year, finishing that people don’t know a lot about and they’re kind of scared in second or third place and never quite winning, then they go of it – it’s a balance between alcohol, coffee, bartending… out and judge for a year and when they come back they win the But when you do these modules, you can see how much fun competition because they have learned what judges want. We it is. Finally, there are two modules about Latte Art where you want everyone to have access to this information so whether look at a lot of pictures and discuss what is good, what’s not you’re a barista competing in competitions, a coach, or if you good and what you want to see. These also include practical would like to become a world competition judge, then this is a coffee performances. good programme for you. Why is the programme worth doing? The programme runs for five days. What does it involve? This is the only programme that is equivelant to one year of There are a number of different modules. Participants will see national judge’s experience. If you want to be a WCE certified presentations from baristas and there will also be a lot of tastings, for judge you either need two years of national body experience or example espressos and cappuccinos. You will learn about working one year of national body experience, and that is important as as a technical judge – how to do it and what to look for. We work that’s real competition experience, and the WCEP. with very experienced judges so that people learn from the best. You also get a chance to practise and ask questions without the Why is it so difficult to pass the WCE judges’ exams? stress of worrying about an exam at the end. It is hard because we are training judges to pick out the World Champion and the level of the baristas these days is so high. If you look at technical score sheets of the top six in WBC, they might miss about two points and that’s about it. As a technical judge you need to be so sharp. Judging is hard. The barista that’s standing in front of you may have trained for six-months for 40 hours a week and you owe it to him to be focused.

Will it be harder to win competitions now that judges are receiving more training? No, I think they will be more open, more transparent. You will have Judges at the 2015 World Brewers Cup held score sheets that are easier to read. Judges are learning to be less at the Nordic World of Coffee in Gothenburg opinionated and more objective. I think in the end it will create better judges. ◆

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