The London Coffee Festival Is Proud To Host All 2013 Scae Uk

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Festival Guide /// Lessons in Home Brewing /// Exclusive Interviews /// Recipes /// Craft Beer Pairing /// What’s Hot /// UK Coffee Week Events /// The Art of Roasting /// Coffee Facts /// Flavour Guides 1 We don’t have a time machine, but we will be taking you back in time at L’Accademia di Cimbali. The La Cimbali MUMAC Museum Milan is a homage to Italy’s passion for the traditional espresso. La Cimbali is bringing the MUMAC vibe to the London Coffee Festival by show casing vintage equipment and brewing coffee in the style of that era. Imagine that it’s 1960 and you are Anita Ekberg in La Dolce Vita, or perhaps you fancy yourself as Paul McCartney performing in the coffee bars of the swinging sixties. What would your coffee have tasted like? Now’s your chance to find out… Lab sessions……..Share in the expert knowledge of Professor Jonathan Morris and learn about the history of espresso machines from both a technological and cultural perspective. A rare opportunity, not to be missed! t: 0208 2387 100 [email protected] www.cimbali.co.uk Celebrating 100 years of coffee passion 2 The London Coffee Festival is back! And our third year is set to be the best yet. Expect gourmet coffee and food samples, demonstrations from world-class baristas, a comprehensive lab seminar programme, art galleries and live acoustic music. Over the four-day festival more than 15,000 coffee lovers, baristas, coffee shop owners, industry experts, musicians and artists will join forces at the iconic Old Truman Brewery on Brick Lane for the UK’s largest coffee and artisan food event. As well as hosting many new exciting features, the festival will see some favourites return such as the True Artisan Café (La Marzocco’s pop-up coffee shop partnering with more than 30 independent cafés and roasters), The Make Decent Coffee Lounge (showcasing the latest brewing techniques), as well as Union Hand-Roasted’s ‘Roastery on Tour (demonstrating craft coffee live roasting). And don’t forget! 50% of all ticket sales will be donated to Project Waterfall, a clean water initiative currently providing for communities in Tanzania’s Mbulu district. Thank you for your support. Now, grab a coffee and enjoy this guide to this year’s London Coffee Festival! Festival Map 02 The Festival Features 03 L’Accademia di Cimbali - Coffee Through the Ages 04 What’s Hot 07 La Marzocco - The True Artisan Café Line-Up 11 The Official Cups 12 Coffee Facts 13 The Art of Roasting 17 The Lab Programme 18 Craft Beer & Food Pairing 20 Top Tips - How to Run Your Own Street Food Stall 23 Make Decent Coffee – Chemex Tutorial 25 David Lynch – Twin Peaks: 20th Anniversary 26 The Coffee Art Project 28 Music at the Festival 30 Introducing Alex Rodin 32 Project Waterfall – From Tanzania, With Thanks 34 UK Coffee Week Line Up 35 Market Meanderings - Coffee at Maltby St and Spa Terminus 36 Brita - The Missing Ingredient 38 SCAE UK Coffee Events 40 Interview with Maxwell Colonna-Dashwood 41 How to Latte Art 43 Geography is a Flavour 44 Send me to Melbourne 47 More Cake? 48 Matcha Latte- The Next Big Thing? 49 What’s the Most Exciting Thing About Working in Coffee? 50 The Coffee Photography Series 52 Coffee Dictionary 54 Grinder Management Flow Chart 56 1 Festival Map Ok, so it might look like we’ve set up camp all over this great city, but the truth is all the fun at the festival will be taking place under one roof - The Old Truman Brewery, Brick Lane. That’s right, don’t get confused. We’ve just named the festival zones after some of London’s most iconic areas and favourite coffee destinations. Here’s the lowdown. TEA GARDEN The Festival Features CHOCOLATE FACTORY STREET FOOD MARKET UKCE STAGE ARTISAN MARKET L'ACCADEMIA DI CIMBALI PICNIC AREA PROJECT WATERFALL COMMUNITY THE LAB L’Accademia di Cimbali (La Cimbali) SCAE UK Coffee Events Drawing on its rich heritage, La Cimbali will bring a taste of the MUMAC Museum Milan (which was built to mark their centenary last year) to The London Coffee Festival by showcasing equipment from different decades and brewing coffee in the style of that era. See pages 4-5 The London Coffee Festival will host all UKCE competitions in 2013, including the prestigious UK Barista Championships, Latte Art, Coffee in Good Spirits and Brewers Cup competitions. See pages 40-41 THE LAB The Roastery (Union Hand-Roasted) The Lab stage, located between the Soho and Shoreditch themed zones, will be running an exciting programme of live interactive demonstrations, workshops, talks, theatre and debates throughout the festival. See pages 18-19 Union will present exciting craft coffee live roasting demonstrations during each session, recreating the buzz and energy of their East London Roastery. See page 17 Make Decent Coffee LOUNGE (United Coffee) The True Artisan Cafe (La Marzocco) The team at United Coffee will be back at The London Coffee festival this year and on-hand to demonstrate some of the most exciting brewing techniques. Passers-by will be invited to try their hand at traditional brewing methods such as the V60 Pourover and the Aeropress. See page 25 A space to sample the best the independent coffee scene has to offer! Baristas from more than 30 of the best independent cafés and roasters will take over this pop-up coffee shop for a three-hour slot to serve carefully crafted coffee creations. See page 11 MAKE DECENT COFFEE BAND STAND The largest of the festival zones. Here you will see some of the UK’s favourite coffee companies as well as some new kids on the block. Why not wander through the Hyde Park Village, grab a flat white and maybe a scoop of gelato or devilishly delicious fudge? Sit on the grass with your friends and enjoy live acoustic music from the bandstand. The Tea Garden Let our leafy experts, master herbalists and specialist tea companies educate and excite you with brand new product samplings and the latest innovations in tea. And what cuppa wouldn’t be complete without a cupcake or three? The Chocolate Factory Hands up if you like chocolate? Well this is the area for you then! Not since the days of Willy Wonka have so many delicious goodies been bundled into one place. This area is one not to be missed! TRUE ARTISAN CAFE ENTRANCE Hyde Park ZONE THE ROASTERY EXIT Shoreditch ZONE The Showroom From artisan hot food stalls at The Street Food Market to the finest boutique roasters in The Artisan Market, Shoreditch is the place to be seen admiring and sampling a range of gourmet food and the most unique coffee blends. This area will showcase the latest equipment innovation for both in and out of home. Test drive the barista’s favourites or ‘try before you buy’ the latest state of the art coffee brewing kits and accessories. The Showroom will also play host to all SCAE UK Coffee Events, including the exciting UK Barista Championships. Soho ZONE Explore edgy ‘out of the box’ coffee concepts. Watch coffee being roasted and test your taste buds at The Roastery. Talk coffee with the experts, be amazed by live barista demonstrations and visit your favourite London independent coffee shops and roasters at the True Artisan Café. 2 The Lab The Lab will be running an exciting programme of live interactive demonstrations, workshops, talks, theatre and debates throughout the festival. 3 Welcome to... L’Accademia di Cimbali We are very excited that La Cimbali, the world’s largest manufacturer of espresso and cappuccino machines, is returning to the Old Truman Brewery as a lead partner to The London Coffee Festival for the third consecutive year. “It’s great to be back at The London Coffee Festival again this year. If you have visited before you will know that we always put on a good show,” explains Matthew Tuffee, UK Sales and Marketing Manager at La Cimbali. “The La Cimbali MUMAC Museum Milan, which was built to mark our centenary last year, is a 1500 sqm homage to Italy’s passion for the traditional espresso. Over 200 coffee machines and 15,000 archive documents telling the production, cultural and design history of coffee equipment from 1912-2012 are on show in the museum for the general public to enjoy.” Drawing on this heritage, La Cimbali are bringing a taste of the MUMAC to The London Coffee Festival by showcasing equipment from different decades and brewing coffee in the style of that era. The latest machine, the M100 centenary edition which will be launched at the festival, will be set with different profiles to replicate espressos from previous decades. So just imagine for a moment that it’s 1960 and you are Anita Ekberg in La Dolce Vita, or perhaps you fancy yourself as Paul McCartney performing in the coffee bars of the swinging ‘sixties, what exactly would your coffee have tasted like? Now’s your chance to find out... Granluce Share in the expert knowledge of Professor Jonathan Morris from the University of Hertfordshire who will be hosting Lab sessions with La Cimbali on Saturday and Sunday at 10.30am. Learn about the history of espresso machines and beverages from the 1900s through to present day, from both a technological and cultural perspective. A rare opportunity, not to be missed! Superbar Machines through the ages 1930s – Rapida In association with the renowned coffee creatives DunneFrankowski, La Cimbali will also be developing a blend of coffee exclusively for the show. Come and taste this bespoke blend – all donations gratefully received with proceeds going to Project Waterfall, the Festival’s chosen charity. In the early 1930s coffee machines had a cylindrical shape and were therefore called column machines. These machines had a copper boiler which could be heated using natural fuels. This greatly complicated coffee preparation, the baristas had problems keeping the process under control and the result was a poor beverage without aromas. Even the most skilfull barista would have had trouble keeping the brewing cycle under control. It’s no great surprise that sugar and spices were added to the espresso to give what was a poor quality beverage a bit of taste! 1950s – Gioiello and Granluce The positive post-war atmosphere, along with the spread of crema caffè, encouraged further development of coffee equipment. It was in the 1950s when lever machines radically changed the way of extracting coffee. The new technique allowed water to be pushed on the coffee powder at a pressure of nine 4 atmospheres, thus obtaining a highefficiency extraction of the aroma. In 1950 the Gioiello model was launched. In 1955 Cimbali introduced the Granluce, the first coffee machine featuring a hydraulic group. Until this point the preparation of an espresso coffee using a lever group had been a difficult operation requiring specific skills. Instead, with the new hydraulic group and its dosed delivery, all you had to do was hang up the filter holder in order to achieve consistent in-the-cup quality. This represented the first important step towards automation. 1959 saw the arrival of the thermobalanced model with the application of a heat exchanger, which was later to become an essential constructional element, ensuring the thermal balance of the machine. 1960s – Pitagora and Superbar By 1960, instead of relying on the manual force of the barista, manufacturers had introduced a motorised pump to provide the 5 Pitagora nine atmospheric bars of pressure needed for brewing espresso. This was a major step forward in the development of the espresso machine. In 1962, the design team at Cimbali, in conjunction with architects, Castiglioni, created the Pitagora. Pitagora abandoned the redundant cylindrical shapes typical of the machines of the period and adopted essential, clean lines. The result was a revolution in product design which gained significant recognition. The next major development in coffee machine design was a move towards cutting edge super automatic solutions with the launch of the Superbar in 1969. The body of the first samples was made using parts of traditional machines. FEATURING / 48 NEW CAFES / 130 VENUE PROFILES / COFFEE MAPS / EXPERT CONTRIBUTORS / HOME BREWING GUIDE AND MORE... N COFFEE F DO IVAL PRIC EST USIVE LON XCL £8 E [ RRP £9.99 ] 2013 WHAT’S HOT THE DEFINITIVE GUIDE TO THE BEST INDEPENDENT COFFEE VENUES IN LONDON www.londoncoffeeguide.com 6 @ldnCoffeeGuide 7 E WHAT’S HOT Rocket Espresso working with Volcano Coffee Works Gulupo A taste of authentic Italia! Hot Soho ice-cream destination and brainchild of Jacob Kennedy (executive chef of hit Italian restaurant Bocca di Lupo), will be back at the festival this year serving freshly made artisan gelato. Stand: HP12 Rocket Espresso will present both their premium domestic range of machines including the new twin boiler PID R58 and the Linea professionale range of commercial machines in conjunction with Volcano Coffee Works at the festival. Stand: HP11b Seda The new spill stopper Paper cup leader Seda is proud to introduce its new state-of-the-art reclosable lid. “Turn-N-Go” may be twisted to open or close - which means your coffee stays hot and you won’t spill it on yourself during the crowded morning commute! Stand: SR21 Hario Home brewing kits Pop down to the Hario stand and explore the numerous and exciting home brewing kits they’ll have on show, and pick up a specially produced Hario brew guide while you’re there! Stand: SR22 La Cimbali Launch of the M100 Fudge Kitchen Fudge at home Finally, the means to make fudge at home. We’ll never leave the house again! The team at Fudge Kitchen will be doing live demonstrations at the festival with this exciting Home Kit. Stand: CF11 8 The London Coffee Festival will see the launch of La Cimbali’s M100 centenary edition. The M100 will be set with different profiles to replicate the espresso available through the years and brewing coffee in the style of that era. See pages 4-5 for more details. Stand: HP15 notNeutral Lino espresso cups notNeutral worked rigorously with the baristas of Intelligentsia Coffee to achieve a seamless marriage of form and function with their LINO espresso cups. The inside of the cup provides the best fluid dynamics for the perfect pour, the bottoms are thick to retain heat while the rims have great mouth feel. Stand: SR34d Propercorn Vote for the new flavour! Propercorn hand pop their butterfly corn in British rapeseed oil and it is then tumbled with their secret homemade recipes using only natural ingredients, to create the perfect guilt-free snack. Help them chose their next flavour by voting for your favourite at the festival! Stand: CF6 fritz-kola New kid on the block fritz-kola, the creation of two students from Hamburg, offers an alternative to what is widely available from the big soft drink companies. The kola contains real kola nuts and even the caffeine is natural. Stand: HP37 La Marzocco – Strada EP. Designed for and by baristas The Strada EP is a machine designed for and by baristas created with continuous design involvement by the La Marzocco Street Team, a panel of leading baristas, technicians and market experts from around the world. The Strada EP will take centre stage at The True Artisan Café at the festival serving bespoke coffee creations for visitors. See page 11 for more information. Stand: SO8 9 Alison Appleton Luxury porcelain These luxury porcelain and black clay teapots have integral stainless steel filters allowing you to brew the finest loose leaf teas perfectly. The Darcy collection (pictured above) was inspired by Regency tea drinking. Stand: SR8 360 From makedecentcoffee.com 360 from makedecentcoffee.com is a diverse collection of coffees from across the globe. Our favourite part? You can type in the coordinates on the front of the pack to discover exactly where your variety of bean was grown! Stand: Lab1 The True Artisan CafEé GOD SAVE THE QUEEN Watch, be inspired and drink some of the finest coffee you’ll ever taste in this pop-up coffee shop located in the Soho zone at the festival. Baristas from more than 30 independent coffee shops and roasters will take over the café, each serving speciality drinks exclusively for the visitors of The London Coffee Festival. For the full line up, including information on specialty drinks please visit: www.londoncoffeefestival.com/trueartisancafe HEADQUARTERED AT 14 SHEPHERDESS WALK IN EAST LONDON, LA MARZOCCO’S NEW BRANCH OFFICE WILL PROVIDE SALES SUPPORT AND TRAINING TO THE GROWING SPECIALTY COFFEE COMMUNITY IN THE UK AND IRELAND. LAMARZOCCO.CO.UK FACEBOOK.COM/LAMARZOCCOUK 10 Thursday 10:00 - 13:30 13:30 - 17:00 BAR 1 Alchemy Clifton Coffee Company BAR 2 James’ Gourmet Coffee Carvetii Coffee BAR 3 Butterworth and Son Horsham Coffee Roaster Friday 10:00 - 13:30 13:30 - 17:00 17:00 - 20:00 BAR 1 illy Allpress Espresso Caffè Bristot BAR 2 Bolling Coffee Rapha Cycle Club Caffè Pascucci BAR 3 Café Taf Darlington’s Dear Green Coffee Roasters Saturday BAR 1 BAR 2 10:00 - 13:00 Bonomi Caffè Small Batch Coffee Company Nude Espresso Origin Coffee Roasters 13:00 - 16:00 16:00 - 19:00 Extract Coffee Roasters Union Hand-Rosted & Taylor St Baristas BAR 3 The London School of Coffee Notes Sacred Sunday 10:00 - 13:00 13:00 - 16:00 16:00 - 19:00 BAR 3 Shoreditch Grind Ozone Coffee Roasters Giraffe BAR 1 Curators Coffee Caravan Terrone BAR 2 Square Mile Coming Soon Coffee Talkhouse Coffee 11 ~ Coffee facts on official cups ~ Consider yourself a bit of a coffee buff? Then check out the disposable cups available at this year’s London Coffee Festival. The new cups have been produced by Seda UK exclusively for the event and feature a series of illustrated, interesting and amusing coffee facts which we hope will go down as well as the coffee itself. Elated by the success of its cups at the last two festivals, Seda was keen to go for a “hat trick” by offering its products to help promote the event for the third year running. The company is extremely proud of its association with the festival and has provided 375,000 disposable paper cups to some of London’s best independent coffee shops in the two-week lead up as well as to coffee stalls at the Brick Lane venue itself. Elated by the success of its cups at the last two festivals Seda was keen to go for a hat trick South Wales based Seda is naturally thrilled to be able to showcase again its capabilities and innovations in disposable paper cups and lids. Among them is its patented double wall cup using proprietary technology, often regarded as the 12 foremost product of its type in the UK market. The advantage here is that you can have your coffee served at its optimum temperature while the cup provides excellent insulation. Also the cups come in 8oz and 12oz sizes together with a 4oz single wall version. A significant attraction for the company is that 50% of all ticket sales revenue is going to Project Waterfall, a charitable programme designed to deliver clean water in African coffee producing countries. Seda UK is delighted to be associated with this and has donated its stand (SR21) to the organisers of UK Coffee Week™ for the second half of the festival as they raise money for this noteworthy cause. www.sedagroup.org 13 The Facts Illustrations by Alex Rodin, see page 32 for full interview. Thank You This year the good people at Seda provided a whopping 375,000 take away cups to promote the festival. We’d like to say a GREAT BIG thank you to Seda and to all the fantastic coffee shops who stocked the cups and helped us get the word out! Allpress Arancini Brothers Artisan Barista Academy Bean About Town Ben’s Canteen Birdhouse Brick Lane Coffee Cà Phê VN Caffè Fratelli Caravan Chancery Lane Coffee Climpson and Sons Coffee Affair Coffee Plant Curators Coffee Dark Fluid Dose Espresso E5 Bakehouse Ethiopian Coffee Company Everbean Flat Cap Coffee Carts Flat White Fleet Street Press Ginger + White Kaffeine Leyas Lily Maila Look Mum No Hands Melrose & Morgan Milk Bar Moksha Caffè Notes Ozone Coffee Roasters Pacific Social Club Protein Prufrock Coffee Rapha Cycle Club Sacred Shoreditch Grind Small Batch Coffee Speakeasy Espresso and Brew Bar Street Coffee Tapped & Packed Taylor St Baristas The Black Lab Coffee House The Counter Cafe The Department of Coffee and Social Affairs Tinderbox The Haberdashery The Liberty of Norton Folgate Volcano Coffee Works Workshop Coffee Co. Zealand Road Café In association with 14 15 The Roastery On TOur During The London Coffee Festival, Union Hand-Roasted Coffee will be bringing their pop-up roastery to town, to showcase just how they transform the sage green beans carefully selected from far flung places across the globe into the deliciously dark and aromatic coffee beans we buy and brew at home. 16 the cracking as they double in size. We adjust the temperature of the flame throughout as we roast for flavour, not colour to achieve our high standards.” Steven Macatonia, Co-Founder of Union Hand-Roasted Coffee will be firing up his vintage San Francisco roaster and unlocking the beans’ intense flavours before your eyes. “So many factors affect the flavour characteristics of each coffee including its micro-climate, soil type and quality, elevation, amount of sunshine, rainfall, and tree varietal. Therefore, we believe it is our obligation to hand-craft roasts which express the full potential of every coffee.” “We roast our Arabica coffee every day in small batches, paying close attention to developing the raw potential and individual characteristics that each coffee requires for unique bold flavours and natural sweetness,” Steven comments. “After loading the beans into the roaster, we respond to the subtle changes in colour, from green through straw yellow towards chestnut brown and listen out for Visitors of The London Coffee Festival will also be invited to take part in ProAmateur Flavour Challenge at the Union Hand-Roasted stand. This is a triangulation of four groups of coffee – the challenge is to spot the odd one out through taste alone. Union will pit industry experts against home coffee enthusiasts throughout the festival, all in the name of good taste. Visitors can check out their position on the everchanging leader board. 17 Activity Timetable Craft Roasting THU 11:00 / 13:30 / 15:30 FRI 11:00 / 13:30 / 15:30 SAT 09:30 / 12:00 / 14:00 / 17:00 SUN 09:30 / 12:00 / 14:00 / 17:00 Pro-Amateur Flavour Challenge THU 11:30 / 14:00 / 16:00 FRI 11:30 / 14:00 / 16:00 SAT 12:30 / 14:30 / 17:30 SUN 12:30 / 14:30 / 17:30 The Union Brew Bar will serve espressos and filter coffees brewed using some of Union Hand-Roasted coffee’s finest micro-lot selections, which have been hand-picked by Steven and his business partner Jeremy Torz. The Lab Picks Ever wondered how to cup coffee like a pro or how to make an espresso martini from scratch? Ever confused your Macchiato with your Cortado or wondered what the secret was to a perfect cup of tea? Letʻs have a coffee! Iʻm so stressed The Lab stage is located between the Soho and Shoreditch zones and will host an exciting programme of live interactive demonstrations, workshops, talks, theatre and debates throughout the festival period. Friday 26 April 17:30 18:30 Lindt Chocolate - ‘Chocolate Pairing Session’ Teapigs: ‘Matcha Latte - Why it’s the Next Big Thing’ Saturday 27 April 10:30 11:30 12:30 Brunch Session La Cimbali + Jonathan Morris - ‘The Evolution of Espresso: A Short History of Technology and Taste’ Lindt - ‘Chocolate Pairing Session’ Rocket Espresso Milano & Volcano Coffee Works – ‘Rocket Races’ 13:10 13:30 14:30 15:00 Lunch Session Teapigs: ‘Matcha Latte - Why it’s the Next Big Thing’ Robert Thurston - ‘Drugging the American Housewife: Calming Agents and Marketing from Opiates to “Me Time” with Coffee’ Lindt - ‘Chocolate Pairing Session’ Flavour SenseNation - ‘A Sensory Journey with Flavour SenseNation’ 16:10 17:00 18:00 Tea Time Session Brita - ‘Tea Masterclass’ Shoreditch Grind - ‘Espresso Martini Masterclass’ Brewers and Union - ‘What is Craft Beer Doing at a Coffee Festival?’ Saturday Lunch Friday Lindt ‘Chocolate Pairing Session’ These exclusive sessions will be held with the Lindt Master Chocolatier who will explain the art of combining coffee and Lindt Excellence Chocolate to create delicious flavour combinations. Robert Thurston – ‘Drugging the American Housewife: Calming Agents and Marketing from Opiates to “Me Time” with Coffee’ Opiates such as laudanum in the late 19th century, cigarettes after the Great War, prescription mothers’ helpers in the 1950s and 1960s, and coffee for nearly all of that span, have all been touted in America as products that can help women relax, deal with stress created by family life, and find “me time” to unwind or indulge in fantasy day dreams. This talk explores how these products have been advertised in the U.S. and sets them into a broader context. Sunday 28 April 10:30 12:30 Brunch Session La Cimbali + Jonathan Morris - ‘The Evolution of Espresso: A Short History of Technology and Taste’ Brazil Specialty Coffee Association - ‘Brazilian Coffees - Feel the Diversity’ 13:10 13:30 14:30 15:00 Lunch Session Kokoa Collection - ‘Single Origin Chocolate Tasting’ The London Coffee Guide - ‘Coffee 101’ Brewers and Union - ‘What is Craft Beer Doing at a Coffee Festival?’ Rocket Espresso Milano & Volcano Coffee Works - ‘Rocket Races’ 16:10 17:00 18:00 Tea Time Session Ikawa - Digital Roasting Shoreditch Grind - ‘Espresso Martini Masterclass’ Fudge Kitchen - ‘Traditional Slab Fudge History, Making and Sampling’ at the Festival 18 Sunday Brunch Brazil Specialty Coffee Association - ‘Brazilian Coffees - Feel the Diversity’ Speciality Coffee Association of Europe in collaboration with the Speciality Association of Brazil invites you along to experience the diverse range of coffees produced in Brazil and to taste and explore the distinct flavours and aromas. Sunday Tea Time Fudge Kitchen - ‘Traditional Slab Fudge History, Making and Sampling’ Veteran fudge maker Patch Hyde will make a small batch of Fudge Kitchen’s traditional slab fudge during this session. He will also provide a potted history of the origins of fudge and at the end everyone will get a taste of the fresh, warm fudge! Are you an industry professional? Saturday Brunch Rocket Races The Rocket Races is a fun event for home coffee makers! With two domestic machines running back to back, enlisted contestants will make 3 coffees against the clock, while dealing with ‘real life’ distractions. Saturday Tea Time Shoreditch Grind - ‘Espresso Martini Masterclass’ Join the team from coffee and cocktail destination Shoreditch Grind to learn how to make the ultimate Espresso Martini. 19 The Lab programme will host numerous free, relevant seminars and workshops that will provide industry visitors with latest market insight, innovative ideas and ready-to-implement training & vocational skills during the trade days of the events (25 and 26 April). Check out www.londoncoffeefestival.com/ thelab for the full programme. Lab session times are subject to change, please visit www.londoncoffeefestival.com/ thelab for updated information We are excited that Brewers & Union are back at the festival this year bringing their specialist craft beer back into our lives once again. Here we find out a little more about craft beer and most importantly what to eat with each brew. “Our beer is intended to be appreciated with good food and good company” - Byron Redman, CEO, Brewers & Union Premium bean to cup coffee machine The aroma of coffee through colour Food & Craft Beer Beast of the Deep with Pulled Pork The Beast of the Deep, a 6.5% Hellerbock, with its quaffable malty honey-like character and balanced bitterness, pairs well with succulent pulled pork enhancing the sweetness of the meat and complimenting subtle spice with its dry finish. Berne unfiltered Amber Lager with Smoked Brisket Berne unfiltered amber lager’s toasty bready malt and hints of caramel, compliments the heartiness and richness of the smoked brisket cutting the fattiness of the meat with its grassy hops Steph Weiss with Brunch Smooth, creamy and full of character, Steph Weiss hefe-weizen shines at brunch... With their complimenting citrus flavours, Eggs Benedict with a Steph Weiss is hard to beat. Come visit us On Stand 20 HP7 GLOSS FINISH Mint Green Free De’Longhi Coffee App Vanilla Yellow Coconut White METAL MATT Cinnamon Brown Pepper Grey METAL GLOSS Red Fruits Black Liquorice 21 Blueberry How to set up your own STREET FOOD STALL 1. Keep it simple! This way you can produce large quantities at the busiest times. For this you will need a small menu that is manageable and cost effective. 2. Have a system. You are running a business so it is essential to be organised - always be on time and prepared. There is nothing worse than hungry customers waiting! Pretty in Pink 3. Make sure you invest in staff training. This will result in product consistency, happy employees and excellent customer service at all times. Ingredients 24 Grams of Kokoa Collection white hot chocolate with natural vanilla (3 tablet portions). 2 Grams Kokoa Collection Rose Sugar. 10ml Rasberry Syrup. 200ml Milk. 4. Get your geek on! Using the internet and social media is free advertising and an Encyclopaedia of relevant up to date knowledge. So take advantage of it! 5. Use only the very best fresh ingredients. Source high quality, local produce where possible and support independent businesses in your area. The best ingredients = the best taste! Preparation Place 3 Kokoa Collection tablets of White Hot Chocolate in a serving glass. Cover with boiling water for 15 seconds. Meanwhile heat milk to 65 – 70°C. Discard water and make a paste using a small amount of hot milk and the chocolate. Add the rose sugar and raspberry syrup. Add the remainder of the milk and whisk in stages. Market Grill will be serving Surf & Turf Wraps and Buffalo Burgers at the festival on stand SH8. Serving Serve in a double wall glass with vanilla shortbread on the side. Garnish with whipped cream, fresh mint leaf and ‘freeze dried’ or fresh raspberry. Credit Pretty in Pink is the original creation of Bel Café, Vancouver. Recipe supplied by Kokoa Collection. 22 23 Join the Revolution! Join us in the Make Decent Coffee Lounge When it comes to a good cup of coffee, there’s nothing like the taste of a fresh brew from quality beans. Tasteless coffee at home should be a thing of the past. Last year the team at Make Decent Coffee asked you to join the revolution and since then thousands of you coffee rebels have joined the cause! This year the team are back at The London Coffee Festival and will be brewing in the Make Decent Coffee Lounge with more spectacular coffees for you to try. And for those of you who haven’t ‘done it decently’ before, you don’t need to miss out any more. Here we catch up with the Make Decent Coffee team to get their top tips for how to make decent coffee at home… 1 Don’t settle for bland, boring coffee! It’s simple - decent fresh coffee starts with great beans. There are hundreds of coffees from across the world so there’s something for everyone. 2 The best way to discover what pleases your palate is to taste what’s on offer. Enjoy exploring all sorts of origins, blends, flavour profiles and roasts and soon you’ll be drinking a decent blend. 3 Don’t let coffee making equipment beat you. You don’t need an all-singing, all-dancing espresso machine. There’s a range of brewing methods that you can use to kick that instant habit. Whether it’s a Chemex, Aeropress, Cafetiere or V60 Pourover MDC can find the one for you and show you how to brew fresh, filter coffee. Why not check out the MDC guide to Chemex for starters… Once you’ve got the beans and all the kit sorted there’s no excuses! Coffee with a cult classic: How to…Chemex Chemex is ideal for impressing friends with your ‘bordering-onscientific’ knowledge of coffee brewing. You will need…. Chemex 64g coffee 1l fresh filtered water Pouring kettle Filter paper Grinder Paddle Scales 1. Boil the kettle & measure the coffee (grind to medium/fine) 2. Place filter in Chemex (with the folds facing the spout) 3. Wet filter paper with hot water & discard extra water 4. Pour coffee into filter & shake to level grounds 5. Make a crater in the centre of the coffee (with the paddle) 6. Saturate the grounds with 100g of water (never pouring down the filter edges) 7. After the ‘bloom’, continue to slowly spiral pour in the remaining 900g of water 8. Allow coffee to finish brewing (1-2 minutes) then discard the filter 9. Serve, share and enjoy! 24 25 Curated by Suet-Ming Lau, with the blessing of David Lynch himself. The full list of artists participating in the exhibition is: Gregory Euclide (USA), Federico Gallo (Italy), Javier Jaen (Spain), Mengchai Lai (Taiwan), Will Maw (UK), Yasuhiro Onishi (Japan), Gordon W Robertson (UK), Peter Russell (UK), Chris Saunders (UK), Hiram To (Hong Kong), Lizzie Vickery (Canada), Paul Willoughby (UK), WU Xiaohai (China). Title: Handcut Sandy. Artist: Hiram To. Ink on plywood. 127cm x 84cm. Title: Windom Earl. Artist: Yasuhiro Onishi. Acrylics on MDF. 13cm x 10cm. Ar� at �e Festival... D avid Lynch’s Twin Peaks (1990-1991) remains one of the most important television series ever made. Its distinctive combination of humour, sadness and tension still reverberates throughout our culture, influencing fashion, music and photography, as well as film and television. Now, on the twentieth anniversary of the cinematic prequel Twin Peaks: Fire Walk With Me, we are very excited that the exhibition of art inspired by Twin Peaks will take place at The London Coffee Festival. Thirteen internationallyexhibited artists from nine different countries will display their works this April at the Old Truman Brewery. unforgettable imagery. The music of Angelo Badalamenti provided a haunting soundtrack to the search for Laura’s killer, as well as the other dark and comic activities taking place in this quintessential American small town. Set amidst the glorious woods and waterfalls of the Pacific Northwest, Twin Peaks revolved around the murder of a local schoolgirl, Laura Palmer. The series ran for 30 episodes across two seasons, attracting record audiences in the United States and generating a cult following throughout the world. Alongside the series’ co-creator Mark Frost, David Lynch – the director of such celebrated films as Eraserhead (1977), Blue Velvet (1986) and Mulholland Drive (2001) – crafted a world brimming with fascinating characters and Curated by Suet-Ming Lau, with the blessing of David Lynch himself, this new exhibition demonstrates how the world of Twin Peaks has been interpreted and re-imagined by artists emanating from diverse backgrounds and working in a range of media. 26 The exhibition that debuted late last year at the Menier Gallery in London’s Menier Chocolate Factory, will also include additional new works from two of the participating artists, Javier Jaen and Paul Willoughby. 27 Satin 310 gsm, screenprint varnish. 63.7cm x 56cm Title: Lodge. Artist: Will Maw. Limited edition archival inkjet print on Somerset Share a Passion for Coffee & Art? T he Coffee Art Project is a high profile art competition linked to the theme of coffee and is one of the core initiatives UK Coffee Week™ 2013. The ultimate objective of this initiative, however, is to raise valuable funds for and awareness of Project Waterfall, which supports clean water, hygiene and sanitation initiatives in coffee producing countries. The winner will be announced at The London Coffee Festival on Saturday 27 April at 16:30 where all artworks will be auctioned to support the charity. More than 100 artists specialising in all media types have already registered to take part. Title: Fallen leaf thinking about coffee. Artist: Omid Asadi. Dried leaf on paper. 30.5cm x 24.4cm This competition aims to showcase the creativity and talents of emerging and established artists, while engaging a deep spirit of community among those who share a passion for great coffee. Both up-and-coming and established artists have been invited to submit an original piece of artwork that represents a creative, unique and personal connection to the concept of ‘coffee’ or a ‘coffee shop experience’. Title: Single espresso with milk on the side. Artist: Jennifer Duley. Oils, acrylic and coffee on canvas. 54cm x 63cm More than 100 artists specialising in all media types have already registered to take part. Items including: paintings, drawings, photography, film, design, sculpture and conceptual art have all been submitted. A pop-up art gallery based in the Dray Walk Gallery, Old Truman Brewery will display these special works during 16 – 22 April with selected works moving to The London Coffee Festival on Thursday 25 April. To recognise the high-quality of contributions, as well as the hardwork required to create them, the competition winner will win a cash prize of £1,500 and a trip to the La Marzocco ‘Out of the Box’ event in Milan (including flights and two nights’ accommodation). Five other shortlisted runners-up will receive £250 and visitors of The London Coffee Festival 2013 will be able to vote for their favourite piece too! Come and experience the great taste of Alproccino at Stand HP20/HP21 in the Hyde Park Festival Zone. www.coffeeartproject.com Generous supporters: 28 29 Music at the Festival Featured artists This year the Hyde Park zone plays host to some of the best acoustic and world music talent the London music scene has to offer! ~ FRIDAY 26th ~ ~ SATURDAY 27th ~ ~ SUNDAY 28th ~ 17:20 12:40 12:40 www.tommoon.co.uk www.thehallofmirrors.co.uk www.richardjamesofficial.com TOM MOON THE HALL OF MIRRORS 13:20 13:20 www.facebook.com/kadijakamaramusic www.daisybellmusic.com KADIJA KAMARA DAISY BELL 14:40 14:00 www.facebook.com/theglasschild www.kirsti-robinson.com THE GLASS CHILD 15:20 WORRICKER & POETS www.joeworricker.com 16:00 JENNIFER CLARKE 18:00 RICHARD JAMES www.facebook.com/jenniferclarkeofficial LARISSA EDDIE www.facebook.com/LarissaEddie 19:20 JNAY (aka John Adeleye) KIRSTI ROBINSON “A voice that you could listen to all day; wicked lyrical tongue and an ear for detail. Kirsti [Robinson] is a force to be reckoned with, she’s the one you’ll still be listening to in 50 years’ time.” Annie Nightingale (BBC Radio 1) Kal Lavelle Friday Tia Espresso Martini Launch Party and Saturday 17:20 The Tia Espresso Martini Launch Party. Kadija’s love for world music and her passion for jazz, folk and rock, is noticeably incorporated in her music, live performances and her recent EP ‘Changes’. Kadija has already received major airplay support from DJ’s on BBC London, BBC Radio 1, 1Xtra, Choice FM, Jazz FM and more. Branded as one to watch, Kadija continues to showcase her musical talents supported by her ever increasing fan-base. Kal Lavelle is an Irish born singer songwriter now living in London. Her songs are instantly captivating, with a voice that Alex Zane (Channel 4) praised as “simply beautiful”. Her talents have led to her supporting the likes of Paloma Faith and Ed Sheeran on tour. Kal’s debut EP ‘Shivers’ reached #5 in the iTunes Singer/Songwriter album chart and she also featured on Artful Dodger’s (Mark Hill) track ‘Could Just be the Bassline’. FRIDAY (8-10pm) Friday Tia Espresso Martini Launch Party and Saturday 13:20 JOSEPH DENE www.josephdene.com 16:40 DEREK DARKER www.facebook.com/derekdarker 17:20 KAL LAVELLE www.facebook.com/kallavellemusic 18:00 THE SCARLETZ www.facebook.com/thescarletz 30 16:40 CANVAS WALL www.canvas-wall.com 17:20 TALL POPPIES www.thetallpoppies.com 18:00 ALONESTAR www.facebook.com/alonestar Friday night will see the festival kick off in style with the first consumer session between 17:00 and 20:00 and then the Tia Espresso Martini Launch Party. This year we celebrate girl power with an all-female line up including the very talented Kal Lavelle, Kirtsi Robinson and Kadija Kamara. But for those of you who can’t make it down Friday night here’s the Tia Espresso Martini recipe from our friends at Tia Maria… Tia Espresso Martini recipe Recipe: 14:40 www.facebook.com/jnaymusic The music programme has been generously compiled for us by SEB Collective. Times are subject to change. Kadija Kamara Kirsti Robinson Friday Tia Espresso Martini Launch Party and Sunday 14:00 Kirsti is an endearing artist whose live performances are always uplifting and infectious. She aims to create a unique sound using her love for soul and hip hop music whilst drawing on her musical influences and writing from personal experience. Her new single ‘No Exit’ is out now. Jnay Friday 19:20 Jnay (AKA John Adeleye) is a modern day rock soul artist. An accomplished singer song writer/ musician he gives electrifying tenacious live performances, whilst demonstrating his unique powerful vocal range. Jnay is also an official Patron of The Allegra Foundation and Project Waterfall. His single ‘Coming Home’, available on iTunes to download, is the charity’s official song. 31 1 Part Tia Maria 1 Part Espresso 1 Part Vodka ½ Part Sugar Liquid Shake and strain in a martini glass Method: Combine all ingredients together with crushed ice in a cocktail shaker and shake. Pour into a martini glass and garnish with coffee crusta. Simple! www.tiamaria.com The UK Coffee Week™ Animation Interview with illustrator Alex Rodin Alex Rodin is an illustrator from South London. This year he kindly donated his time to design the official UK Coffee Week animation. Watch this amazing animation at www.ukcoffeeweek.com How did you get involved with Project Waterfall? Project Waterfall is a wonderful initiative and after talking with the people at UK Coffee Week I jumped at the chance to make something that could be both fun and raise awareness of the need for clean water in developing countries. Tell us about the video? The animation is made up of over 3,000 drawings. It’s been a bit of a slog, and a steep learning curve but hopefully people will like it. We approached the film like a children’s story, which seemed suitable for the issue and, I think, carries the message well. Where do you get your inspiration from? Great storytellers - of whom some write, some draw, some paint, and some talk. S.Y Agnon, Maurice Sendak, William Kentridge, and my grandparents are pretty much consistently bubbling away in my brain. If I’m stuck, I have a chat with my little brother or my girlfriend. They’ve come up with all sorts of wonderful ideas for me to borrow…. (thanks guys!) How would you define your style? Developing…and always ready to be influenced by other beautiful things! I guess I’m trying to be bold and playful. I like my characters to tell a story, and that’s something I try to make sure comes out in my pictures. Do you feel like there is a connection between coffee and art? Absolutely! Every time I get passed a cappuccino with an incredible design swirled over the foam. There’s a craft to coffee which I don’t claim to understand, but I admire people that do. Do you have a favourite coffee shop in London? I’m a big fan of the Legal Café on Haverstock Hill. I get a lot of work done there and the people who run it are really friendly and very generous with the spare pastries around closing time. There’s also a lovely flower stall outside. What are you working on now? My first illustrated book... I’m very excited about it. It’s been in my head for too long and it feels great to finally get it out. What do you do in your spare time? Not so good at spare time. I guess I walk? I walk, read, draw and write. Alex also designed the ‘coffee facts’ series that starred on this year’s official festival cups by Seda which can be viewed on pages 14 & 15. www.alrodin.tumblr.com www.flyingbearproductions.co.uk 32 33 Project Waterfall UK COFFEE WEEK LINE UP From Tanzania, with Thanks Even more shockingly, almost 21,000 children under five die every year of diarrhoeal diseases as a direct result of unsafe water and poor sanitation. Since its conception in 2010, Project Waterfall has focused on one very clear objective: improve access to clean water, good hygiene and proper sanitation for marginalised communities in African coffee-growing countries. Through its partnership with WaterAid, Project Waterfall has been able to do just that for over 3,500 people in the Mbulu district of Tanzania, one of the most remote regions in sub-Saharan Africa. Last year, The London Coffee Festival raised more than £43,000 for Project Waterfall This has been achieved by installing (i) 3 water points, one close to a local primary school, (ii) 2 new tube wells with hand pumps and (iii) 1 rehabilitated borehole The effect has been to dramatically improve the health and quality of life of the community by halving the time women and children spend fetching water each day. The head prefect at the Yaeda Chini Primary School explained how the pump had changed their daily lives: “We used to wake up at 4.00am every day to fetch water for our school before this water point came, but now we are happy that there is water within the school compound. We can now bath and clean our clothes every day.” Last year, The London Coffee Festival (the flagship event of UK Coffee Week™) raised more than £43,000 for Project Waterfall through ticket sales and on-site fundraising. Thank you so much for your support. Let’s make even more of a difference this year. Project Waterfall is the charitable component of UK Coffee Week™, the nationwide celebration of coffee taking place from 22-28 April 2013. For more information on how to help visit www.ukcoffeeweek.com or Text “UKCW13 £5” to 70070* That is the good news. The bad news is that 54% of people currently living in Tanzania still live without access to a clean source of water and on average, women and children spend over two hours a day collecting water. * Texts will cost £5 plus standard network costs. 34 Taking place between 22-28 April, UK Coffee Week™ 2013 is the annual, charitable programme that celebrates the UK coffee industry while raising vital funds for Project Waterfall, the charity delivering clean drinking water projects in African coffee-growing countries. The week incorporates in-store fundraising activities, the Coffee@Work initiative and public events up and down the country, including The London Coffee Festival. Throughout the week there will be a number of events you can get involved in, here are our top picks: UK Coffee Week Party, Ozone style Kick Ass Coffee, World Changing Ideas Saturday 27 April, 7–11.30pm Ozone Coffee Roasters 11 Leonard St, London EC2A 4AQ Because every great campaign needs a great party! Generously hosted by the Ozone team, this party will be an opportunity to unwind, sample yet more great coffee and (hopefully!) win a great prize, maybe even the pair of premium tickets to the Rugby Football League Final. Tickets cost £10, all proceeds to Project Waterfall. Monday 22 – Friday 26 April Across London Taking you back to the original use of coffee shops, a week of hotly contested debates over the finest coffee. Come and join some of London’s top names and speakers. The new book “Out of Office” by Chris Ward will be available to purchase at these events and all profits from sales of the book during UK Coffee Week will be generously donated to Project Waterfall. Nude Espresso’s Coffee Tastings Coffee@Work Monday 22 – Friday 26 April, 1pm-3pm The Old Cooperage Yard, Truman Brewary, 91-95 Brick Lane, London, E1 6SB. Back by popular demand, Nude Espresso will once again be providing an opportunity for you to taste your way through a selection of their single origin filter coffees. Tastings will be held daily and visitors will be required to make a £5 donation to Project Waterfall. Monday 22 – Friday 26 April Nationwide There is still time to sign-up your workplace to Coffee@Work, the initiative bringing UK Coffee Week™ into the workplace. It is a great opportunity to enjoy free biscuits, enhance your workplace’s ethical credentials and potentially win some great prizes including a top of the range Prima Donna DeLonghi Coffee machine, worth over £900. Sign-up at ukcoffeeweek.com/coffeeatwork 35 Market Meanderings: Coffee at Maltby St and Spa Terminus Compiling The London Coffee Guide has taken us to some incredible venues, from hushed churches to a restored 1960s train carriage. For uncomplicated al fresco coffee, head to the artisan traders huddled around Bermondsey’s railway arches. Originating as a splinter group of food purveyors dissatisfied with the established Borough Market, Maltby St and Spa Terminus markets offer a wealth of options for coffee lovers and foodies alike. Begin your tour from Bermondsey tube making the five-minute stroll to Monmouth just off Dockley Rd. The legendary Maltby St Roastery is no longer open to the public, but the railway arch at Spa North is the setting for the company’s least well known retail outlet. Here you can relax with a mellow filter without the customary queues and tourists. Continue into Dockley Industrial estate and locate Coleman Coffee’s kiosk within. Look for owner Jack Coleman’s red 1950s open top Land Rover often parked outside. Beans are sold whole or ground to order and the divine cappuccinos are worth getting out of bed early for. Feast on breakfast pastries from neighbouring Little Bread Peddlar, 36 and then meander northwest to the Craft Coffee stall on Maltby St. At this point you’ll be very definitely awake, but it would be impossible not to devour the expertly prepared Has Bean espresso. The Maltby St and Spa Terminus area is fast establishing itself on the London coffee map. You won’t find a power point for your laptop here (or even a table come to that), but you will find fantastic coffee made by a small group of passionate individuals, and well worth travelling for. www.londoncoffeeguide.com 37 BRITA Filtered Water: The Forgotten Ingredient We’re a nation of coffee lovers with many of us picking up a cup of coffee as part of our daily routine. We’re not alone in expecting more than an average cup of coffee. But to meet these ever increasing expectations a huge amount of effort has to go into creating that perfect cuppa. So much time and thought is put into everything, from growing, sourcing and roasting the perfect beans, to investing in the right machines and training staff to serve the best possible coffee. But spare a thought for the forgotten ingredient, which makes up 98% of that perfect cup of black coffee – water. The quality of the water deserves as much attention as the quality of the beans. BRITA understand water. We filter it to remove the things that can negatively affect the look, smell and taste of your coffee. That is what we do. Our range of filters help the coffee industry get its water right and guarantee the perfect cup of coffee with the best taste and perfect crema we’re all looking for. So if you’re in the industry and looking to consistently serve the best coffee or you are a discerning coffee drinker searching for that perfect experience – make sure it’s BRITA filtered water. To find out more about the forgotten ingredient visit us as The London Coffee Festival on stand SR25 or visit www.brita.co.uk/professional 38 But spare a thought for the forgotten ingredient, which makes up 98% of that perfect cup of black coffee – water. The quality of the water deserves as much attention as the quality of the beans. Think quality coffee. Think BRITA filtered water. 98% of your coffee experience is made up of water, so if you want great tasting coffee you need great quality water. If you’re in the industry looking to consistently serve the best cup or you’re a discerning coffee drinker searching for that perfect experience, come and visit us at The London Coffee Festival on stand SR25. With BRITA filtered water there is no missing ingredient. 39 MAXWELL COLONNA-DASHWOOD 2012 UK Barista Champion The London Coffee Festival is Proud to Host all 2013 SCAE UK Coffee Events! We are thrilled that in addition to hosting the UK Barista Championships (UKBC) and Brewers Cup for the second year running we are also adding the exciting Latte Art, Coffee in Good Spirits, Ibrik and Cupping competitions to our event programme this year! The UKBC The Barista Championships is considered the hardest of the SCAE competitions, testing coffee knowledge, presentation, preparation and all round barista ability. The rules: During the heats, contestants are required to make four espressos, four cappuccinos and four espresso-based nonalcoholic signature drinks. These drinks are marked by two technical and four sensory judges who will assess the knowledge of the entrants as well as their attention to detail and creativity of their signature drink. Semi Finals: Sat 27 April at 10:00 Finals: Sun 28 April at 13:00 Ibrik Competition The newest of all the competitions celebrates coffee that is produced in the tradition of Greece, Turkey and the Middle East. Sun 28 April at 10:00 The Brewers Cup This competition highlights the craft of filter coffee brewing by hand, promoting manual coffee brewing and service excellence. Fri 26 April at 10.00 40 Coffee in Good Spirits Coffee is of course great, but sometimes it just needs a little kick – which is what this competitions is all about – think liquor, think Irish coffee, think Coffee In Good Spirits! Thu 25 April at 13:30 Cup Tasting Competition This competition draws in the best palates in the UK coffee industry. Contestants have to slurp their way through 8 sets of triangle tests (three “cups” of coffee where two are the same and one differs) to spot the odd one out. Thu 25 April at 10.00 Latte Art Competition Latte art is produced when velvety textured milk is poured into the rich brown crema of the coffee. The Latte Art Championship gives competitors just 8 minutes to make patterns on two macchiato, two cappuccino as well as two signature patterns. Fri 26 April at 10:00 (Art Bar) & 13:30 (Round Table) For more information about all the UK Coffee Events please visit www. londoncoffeefestival.com/ukce2013 Firstly, congratulations on winning the 2012 UK Barista Championships. Since your win, have things changed much for you? It has been a wonderfully positive experience, winning the Barista championships has put a spotlight on our business in Bath and has also opened up other avenues which I am continuing to explore. It has been a highlight in my coffee journey. It has been a lovely way to involve many other people in speciality coffee. What did competing at the world level teach you? All sorts of things really. It’s an incredible experience to be part of such an event. It exposes you to an incredible range of different approaches and challenges you in a way that is extremely positive. I also learnt, that however much of a good idea it seems to transport your locally sourced milk across Europe in a car fridge… it’s problematic. What relevance do competitions have in your opinion? Are they a showcase of talent, a learning tool, or both? I am an ardent supporter of Barista competitions as an intertwined part of speciality coffee. They are a spotlighting tool that helps guide speciality coffee and the view that is projected to a wider audience. At the same time they allow individuals to explore and progress in a unique and valuable way. That sits alongside and collaborates with the learning that takes place in commercial environments. Other than winning the UKBC what was your highlight of The London Coffee Festival last year? I would say that the other highlight of The London Coffee Festival was just the sheer focus and concentration of speciality coffee all at one event. Coffee is a great industry to work in. How did you find yourself working in coffee? For me it began with a single estate Kenyan espresso that shocked me, abruptly challenging my previous lack of interest in coffee. I entered coffee with a fascination of the possible and hidden flavour and both of these things continue to excite me, along with all sorts of insights and challenges that make you realise coffee has all sorts of tendrils beyond the drink itself. It’s about people, it’s about provenance, it’s about input, and it’s about stimulating ideas. It’s got passion, it’s got industry, it’s got possibility, and it’s a rabbit hole of experience driven by flavour. Do you have any tips for those competing in 2013 or 2014? Approach it seriously, with practise, research and consideration, but at the same time it is essential to value the enjoyment and inspiration that goes hand in hand with such an event. Utilising the help and support of others who are willing will also make all the difference to your success. 41 How to… Latte Art at Home Check out how the pros do it or try your hand at the festival! The sexiest home espresso machine in the world. We are proud to host The UK Latte Art Competition that will take place on Friday 26 April at 10:00 and 13:30 in the Showroom zone. The team at UK Coffee Week will also be running a Latte Art masterclass in the Project Waterfall Community area so you can try for yourself! The KIT The POUR 1. Ground espresso beans 2. Milk (of course!) 3. Whisk 4. Saucepan 5. Metal Pitcher 6. Your favourite mug Leave the frothed milk to sit for 10 to 20 seconds The METHOD Brew some seriously strong coffee Heat up 1 cup (175 ml) milk in a saucepan using medium heat. Use whole milk for a creamier latte Whisk the milk over the stovetop with a whisk – don’t be afraid to put some welly into it! Pour your coffee into a mug and make sure to leave enough space for your frothy milk www.rocket - espresso.com 42 Keeping the foam in your saucepan, gently pour the milk in to your mug using the metal pitcher Tap gently and swirl the milk to remove any large bubbles. Tilt the cup towards you until the coffee is close to spilling (the milk will mark the surface quicker that way) Slowly start pouring the milk from the bottom (the end closer to you) For a heart shape: move the pour towards the centre and then drizzle from side to side For a rosette shape: move the pour to the far end and as soon as you see the white of the milk zig zag it back towards you Finish the pour with a very light stroke away from you to the far end of the cup, making sure you level the cup as you pour the milk so nothing spills 43 The UK Areopress Championship! The UK Aeropress Championship 2013 will take place at The London Coffee Festival at the Coffee Hit stand (S09) on Saturday 27 April at 16:00. The winner will be flown to Melbourne to compete in the World Aeropress Championships 2013 and the prize includes three nights’ accommodation and spending money! Make sure you check it out! Guatemala Facts VOLCANIC LANDSCAPE COFFEE HISTORY BESPOKE BREWING Residents of Antigua live in the shadow of three volcanoes: Agua, Acetenango and Fuego. Centuries ago, settlers began growing coffee in the Guatemala Antigua region, and many farms have been passed down through generations. A coffee as unique as Guatemala Antigua requires a unique process to bring out the taste. At 3,763 metres high, Volcan de Fuego emits steam and gas daily. It last erupted in September 2012 providing another layer of mineral-rich ash for local coffee farms. Geography is a Flavour Much like wine, where your coffee was grown can truly define its flavour - the soil, climate and altitude a coffee tree is exposed to, as well as the method by which the green coffee is processed, all affect the ultimate flavour in your cup. Every time Volcan de Fuego or ‘Volcano of Fire’ emits ash over the countryside, it dusts the land with minerals such as potassium, and the volcanic pumice in the soil is perfect for holding on to the precious rain fall, producing coffee with an excellent body and a clean taste. Families have also passed down their extensive knowledge of growing and picking the “ripest and best” berries. It’s why some locals say “do not blame God if your crops do not provide good quality beans.” Beans are removed from the cherries and places in a vat to ferment for up to 36 hours. The farmers must keep a constant watch to ensure the beans don’t go sour before sending them to be dried and roasted. This process brings out the smooth notes of cocoa and spices. has to learn in order to educate themselves about the complexities in wine. And in the same way that wine can have a vintage year, so coffee can have its own special harvest.” Ahead of the launch of the first Starbucks Origin Espresso we speak to Laurence Winch, Starbucks UK Coffee Ambassador, who talks us through the importance of sourcing and education. The first Starbucks Origin Espresso will be Guatemala Antigua; its distinct flavour brings subtle flavours of cocoa and spice that distinguish it from the current Starbucks Espresso Roast, which has darker and smokier notes. “Each year, coffee experts taste more than 250,000 cups of coffee and travel the world to ensure we provide the highest quality coffee to our customers. We only buy the best Arabica coffee beans that are carefully selected for those defining flavour characteristics that distinguish their origins”, says Winch. “In my role as Coffee Ambassador I find it fascinating learning and teaching my fellow baristas about the geography of coffee and how vastly its origins affect coffee taste and flavour. Learning about the complexities of coffee flavours and the correct food pairings is very similar to the knowledge a qualified sommelier Alfredo Nuno, who travels to Guatemala regularly to purchase coffee says, “Guatemala boasts some of the best conditions in the world for growing coffee, mainly due to the mineral-rich soil, and high altitudes, but also the mild climate, cool evening temperatures and abundance of sunlight. All of these conditions contribute to the flavour profiles of nuts, cocoa and soft spice. The Guatemala Antigua Espresso comes from coffee farms around the city of Antigua, where three large volcanoes dominate the area, including the Volcan de Fuego or ‘Volcano of Fire’ creating this mineral-rich, volcanic soil, ideal for growing great-tasting coffee.” 44 Flavours Coffee is grown and harvested in the equatorial region of the globe, known as the ‘Coffee Belt.’ Located between the Tropics of Capricorn and Cancer, growing regions are primarily found in Latin America, Asia-Pacific and Africa/Arabia. Whilst coffees from Latin America are celebrated for their great balance, medium body and clean finish, African coffee is known for its rich flavour, and sparkling acidity. It is coffees from Asia Pacific that often contain deep, earthy notes with herbal undertones. Winch says, “One of the most popular matches amongst our own baristas is pairing our Sumatran coffee with cheese. A nice piece of Brie goes particularly well. I thoroughly recommend it!” Starbucks will be showcasing the new Guatemala Antigua Single Origin Coffee at this year’s London Coffee Festival on stand HP28. 45 Fancy a coffee adventure in Melbourne? Melbourne prides itself on diverse coffee culture. But be warned: if you don’t know your short macs from long blacks Hipsters will punish you! Putting aside how you take your coffee, Natvia is still inviting you to the 2013 World Barista Championship in Melbourne. This is your chance to step outside of the woodwork and take your caffeine high down under! Sip on this for a minute The 2013 Send Me to Melbourne competition brings together barista fanatics from around the globe. They are free to express their love, dedication and passion for coffee, whilst enjoying all the Autumn fun Melbourne has to offer. Last years competition ‘Send me to Vienna’ was a real success. Lucky for you this year Natvia have stripped the competition way back and made it really really simple! Simply jump online to www.sendmetomelbourne.com and upload your profile! Pour everything into it, like your best cappuccino! Then promote your skills and your personality online like crazy! Yes, they want to see impressive shameless self promotion! Get your friends, family, customers and even the ovalteen drinkers to vote for you online! That’s right, it’s a straight up popularity contest! MA DE FR OM The sweet stuff • The winner receives return flights to Melbourne with accommodation from the 22nd-27th May 2013 • VIP Access to the Natvia Skybox lounge • VIP Pass to the Sweet Fantasy Party • Invitation to the Roasted Conversation Dinner • Dates to Sharpie in your calendar: • Voting starts - NOW! • World Barista Championships - 23rd-26th May 2013 Send Me To Melbourne is brought to you exclusively by Natvia – the worldwide, number one, all natural, low calorie sweetener crafted especially for coffee. IAL SWEETE F I C M A K I N E W Z E A L A NN E R D O FH U H T A • • To enter or for more information, go to: www.sendmetomelbourne.com 27-29 April 2012 46 47 The increased affordability of sugar, the British discovery of baking powder in 1843 and electric kitchen mixers in the early 20th century spread cake baking to the masses. The team at Great Cake Places are currently travelling across Britain to find all of the best venues for the upcoming Great Cake Places Britain publication; here Co-Editor Jennifer Earle shares with us what she has learned along the way… “When cakes first arrived in Britain, they were little differentiated from bread. Both made with flour and yeast, the main difference was in the shape and method of baking: “cakes” were more round and were turned once during their spell in the oven. The result was quite tough to chew but still comforting and filling and kept well for a considerable time after baking. DID YOU KNOW? Carrot cakes were encouraged by the British Government as the sweet treat of choice during World War II to utilise available produce in a time when flour and sugar were rationed. Yeast gradually became less common as an ingredient and in the 18th century dried fruit was found in fewer cakes as bakers and housewives learned to beat eggs and sugar and butter to make light sponges similar to those we know today. Many recipes of the time called for beating the ingredients for an hour at each stage. This effort meant cakes were a treat more common to those with kitchen staff or prepared as a true sign of appreciation for the recipient, a factor that lingers in homebaked cakes today. The increased affordability of sugar, the British discovery of baking powder in 1843 and electric kitchen mixers in the early 20th century spread cake baking to the masses. Each British region created its own baking twist. Yorkshire prides itself on Yorkshire Brack, Yorkshire Curd Tart, Parkin Cake and Yorkshire Pudding. Yorkshire Pudding is best known doused in gravy alongside a Sunday roast, but in the mid-20th century was frequently consumed following the meal, with honey or syrup. Across the rest of the nation various counties assert to having the best – or the first – 48 Three or four years ago, the flat white was the next big thing and now it’s a staple on the menu of quality cafés across the country. Today, the new kid on the block is matcha. Essentially matcha is 100% green tea leaves, ground to a fine powder. Huge in the States and Canada - where you will often find a matcha menu sitting alongside the regular tea and coffee menu in quality cafés and smoothie bars we’re now starting to see matcha served across the UK as a hot tea, as a latte and even in smoothies. So what is matcha? Genuine matcha is 100% green tea leaves, shade grown to increase the nutrient content and then ground to a fine powder. It has been drunk in Japan for centuries as part of the tea ceremony (so it’s not quite the new kid over there). Because you ingest the whole leaf when you drink matcha (rather than brewing the leaves and then throwing them away as with a regular green tea) Eccles cakes, Battenberg, apple cake, Victoria sponge, egg custard tart, lemon meringue pie, scones, Jaffa cakes, Lardy cakes or Welsh bakestones, amongst a myriad others.” you consume every last bit of green tea goodness. This makes matcha very healthy. Top quality tea company, teapigs, launched matcha in the UK four years ago. Louise, teapigs tea taster says “people write in to us to tell us how great they feel when they drink it. I think the thing people notice most is the energy. It’s a steady release of energy that lasts throughout the day – it really helps to prevent those afternoon slumps.” “One of best things about matcha” says Louise, “is that you can drink it in different ways. It’s traditionally drunk as a hot green tea but because it’s a powder, you can add it to your favourite fruit juice or smoothie or drink it as a latte – which is really popular in the States. So it’s really easy to get your daily health fix.” You can try a matcha latte in London cafes like Shoreditch Grind and Euphorium Bakery. You can drink matcha as a hot tea, as a latte or you can add it to fruit juices and smoothies Great Cake Places Britain will profile the very best cake destinations in each British region, featuring original recipes from the owners for you to try at home. Find out more at www.greatcakeplaces.com 49 matcha health benefits 1 serving = equivalent health benefits of 15 cups of regular green tea • Natural energy – up to 6 hours • 70 times the antioxidants of orange juices • Can boost metabolism • Winner – best slimming and fitness product Discover more at teapigs.co.uk What’s the most exciting thing about working in coffee? “Working in coffee in Italy at this moment is exciting. There are new views on what great coffee is and a new artisan concept which is forcing us to rebuild our approach to coffee and to our customers.” Eddy Righi, Barista Trainer, Caffè Pascucci in the coffee scene, is pushing forward this experience to a whole new level.” Edy Piro – Owner, Terrone Coffee “That whether you have 25 years experience in the industry or just getting into drinking coffee you can learn something new every single day about coffee and believe me most days I do.” Antonio Motisi, Owner, Caffè Fratelli “The ‘aha’ moment, when the person you’re training or serving suddenly gets that the drink they have been drinking everyday has so much more interest, flavour, stories and depth than they ever realised.” Joe Lawless, Coffee Dealer, Volcano Coffee Works “Speciality coffee is ultimately most exciting from a taste point of view. It’s very exciting for me to share and discuss coffees possible flavour experiences with others.” Maxwell Colonna-Dashwood, reigning UK Barista Champion “Great people, there’s always something new to learn and something delicious to strive for, every day.” Tony Papas, Owner, Allpress Espresso “One of the main reasons I love coffee is the teasing aromas and tantalising flavours which vary depending upon the coffee’s country of growth, processing method and roast profile. These factors, to name but a few, fill me with genuine excitement to experience new coffee, forever expanding my knowledge of and fascination with coffee.” Sean Pittaway, UK Coffee Week™ Ambassador and Barista at United Coffee. “The most exciting thing about working with coffee is the passion out there for it. From fellow baristas, staff members, the pros to the customers. There’s a real love for it.” Liz Douglas, Operations Manager, Sacred “Learning in a fast paced environment like London, despite being a newcomer Allow the intense taste of Excellence to take you to another place and experience the ultimate pleasure. Lindt. Master Chocolatier since 1845. Discover more at 50 www.lindt.co.uk Find us on 51 facebook/LindtUK POSTCARD SERIES Each year The London Coffee Festival collaborates with photographer Joan Torrelles to create an exclusive coffee photography series. This year we visited 22 of the best coffee shops and roasters in London; here are some of our favourite shots. To see the full photography series visit www.londoncoffeefestival.com/mediagallery 52 53 coFfeE Acidity: The pleasant tartness of a coffee. Examples of acidity descriptors include lively and flat. One of the principal attributes evaluated by professional tasters when determining the quality of a coffee. Body: Describes the heaviness, thickness or relative weight of coffee on the tongue. One of the principal attributes evaluated by professional tasters when determining the quality of a coffee. AeroPress: A hand-powered coffee brewer marketed by Aerobie Inc., and launched in 2005. Consists of two cylinders, one sliding within the other, somewhat resembling a large syringe. Water is forced through ground coffee held in place by a paper filter, creating a concentrated filter brew. Brew group: The assembly protruding from the front of an espresso machine consisting of the grouphead, portafilter and basket. The brew group must be heated to a sufficient temperature to produce a good espresso. Americano, Caffè Americano: A long coffee consisting of espresso with hot water added on top. Originates from the style of coffee favoured by American GIs stationed in Europe during WWII. Arabica, Coffea arabica: The earliest cultivated species of coffee tree and the most widely grown, Arabica accounts for approximately 70% of the world’s coffee. Superior in quality to Robusta, it is more delicate and is generally grown at higher altitudes. Aroma: The fragrance produced by brewed coffee. Examples of aroma descriptors include earthy, spicy and floral. One of the principal attributes evaluated by professional tasters when determining the quality of a coffee. Barista: A professional person skilled in making coffee, particularly one working at an espresso bar. Blend: A combination of coffees from different countries or regions. Mixed together, they achieve a balanced flavour profile no single coffee can offer alone. Café mocha, mocha: Similar to a caffè latte, but with added chocolate syrup or powder. Caffeine: An odourless, slightly bitter alkaloid responsible for the stimulating effect of coffee. Cappuccino: A classic Italian coffee comprising one-third espresso, one-third steamed milk and one-third frothed milk. Traditionally 4.5oz, but in the UK usually larger. Sometimes topped with powdered chocolate or cinnamon. Cherry: The fruit of the coffee plant. Each cherry contains two coffee seeds (beans). Crema: The dense caramel-coloured layer that forms on the surface of an espresso. Consists of emulsified oils created by the dispersion of gases in liquid at high pressure. The presence of crema is commonly equated with a good espresso. However, recent thought suggests this is not always true. Cupping: A method by which professional tasters perform sensory evaluation of coffee. Hot water is poured over ground coffee and left 54 to extract. The taster first samples the aroma, then tastes the coffee by slurping it from a spoon. Double espresso, doppio: Typically 30-35ml extracted from 14-20g of ground coffee. Most coffee beverages are based on double espresso rather than single. Espresso: The short, strong shot of coffee that forms the basis for many other coffee beverages. Made by forcing hot water at high pressure through a compressed bed of finely ground coffee. Extraction: The process of infusing coffee with hot water to release flavour, accomplished either by allowing ground coffee to sit in hot water for a period of time or by forcing hot water through ground coffee under pressure. Filter method: Any brewing method in which water filters through a bed of ground coffee. Most commonly used to describe drip method brewers that use a paper filter to separate grounds from brewed coffee. Flat white: An espresso-based beverage first made popular in Australia and New Zealand. Made with a double shot of espresso with finely steamed milk and a thin layer of microfoam. Typically served as a 5-6oz drink with latte art. Froth, foam: Created when milk is heated and aerated, usually with hot steam from an espresso machine’s steam wand. Used to create a traditional cappuccino. Green coffee, green beans: Unroasted coffee. The dried seeds from the coffee cherry. Grinder: A vital piece of equipment for making coffee. Coffee beans must be ground evenly for a good extraction. Most commonly motorised, but occasionally manual. Burr grinders are the best choice for an even grind. tends to fetch higher prices due to its unique nature. Shot: A single unit of brewed espresso. Over extracted: Describes coffee with a bitter or burnt taste, resulting from ground coffee exposed to hot water for too long. Single origin, single estate: Coffee from one particular region or farm. Latte, caffè latte: An Italian beverage made with espresso combined with steamed milk, traditionally topped with foamed milk and served in a glass. Typically at least 8oz in volume, usually larger. Piccolo: A short Italian coffee beverage made with espresso topped with an equal quantity of steamed milk. Traditionally served in a glass. Latte art: The pattern or design created by pouring steamed milk on top of espresso. Only finely steamed milk is suitable for creating latte art. Popular patterns include the rosetta and heart. Long black: A coffee beverage made by adding an espresso on top of hot water. Similar to an Americano, but usually shorter and the crema is preserved. Macchiato: A coffee beverage consisting of espresso ‘stained’ with a dash of steamed milk (espresso macchiato) or a tall glass of steamed milk ‘stained’ with espresso (latte macchiato). Microfoam: The preferred texture of finelysteamed milk for espressobased coffee drinks. Essential for pouring latte art. Achieved by incorporating a lesser quantity of air during the milk steaming process. Micro-lot coffee: Coffee originating from a small, discrete area within a farm, typically benefiting from conditions favourable to the development of a particular set of characteristics. Micro-lot coffee Pour over: A type of drip filter method in which a thin, steady stream of water is poured slowly over a bed of ground coffee contained within a filter cone. Puck: Immediately after an espresso extraction, the bed of spent coffee grounds forms compressed waste matter resembling a small hockey puck. Pull: The act of pouring an espresso. The term originates from the first half of the 20th century when manual machines were the norm, and baristas pulled a lever to create an espresso. Ristretto: A shorter ‘restricted’ shot of espresso. Made using the same dose and brew time as for a regular espresso, but with less water. The result is a richer and more intense beverage. Roast: The process by which green coffee is heated in order to produce coffee beans ready for consumption. Caramelisation occurs as intense heat converts starches in the bean to simple sugars, imbuing the bean with flavour and transforming its colour to a golden brown. Siphon brewer, vacuum brewer: An unusual brewing method that relies on the action of a vacuum to draw hot water through coffee from one glass chamber to another. The resulting brew is remarkably clean. Small batch: Refers to roasting beans in small quantities, typically between 4-24kg, but sometimes larger. Speciality coffee: A premium quality coffee scoring 80 points or above (from a total of 100) in the SCAA grading scale. Steam wand: The protruding pipe found on an espresso machine that supplies hot steam used to froth and steam milk. Stovetop & moka pot: A brewing method that makes strong coffee (but not espresso). Placed directly on a heat source, hot water is forced by steam pressure from the lower chamber to the upper chamber, passing through a bed of coffee. Tamper: The small pestle-like tool used to distribute and compact ground coffee in the filter basket. Under extracted: Describes coffee that has not been exposed to brew water for long enough. The resulting brew is often sour and thin-bodied. Whole bean: Coffee that has been roasted but not ground. dICtiONaRY dICtiONaRY dICtiONaRY 55 Grinder Management Flow-Chart Assessing The Dose TOO LOW: Appearance Black/brown colour Textured surface Wet/moist appearance Faint/no impression of screw/screen Feel: Soft/mushy CORRECT: Appearance Dark chocolate colour Smooth surface Damp Definite impression of screw/screen Feel: Firm but not hard SHOT TOO FAST > 24SEC TOO SLOW < 27SEC TOO HIGH: Appearance Milk chocolate colour/patches Very smooth surface Dry Hard impression of screw/screen Feel: Overly hard, difficult to dent with finger TOO HIGH (TOO FIRM) CHECK DOSE TOO LOW TOO LOW (TOO SOFT) (TOO SOFT) HIGHER DOSE COARSER GRIND HIGHER DOSE TOO HIGH (TOO FIRM) LOWER DOSE BREW AGAIN TOO FAST Editor: Sara White Staff Writers: Jennifer Earle, Guy Simpson, Hannah Polly Williams & Sara White Graphic Design: www.andymacmanus.com Advertising: Ludovic Rossignol, Alex Berti Photography: Joan Torrelles Printed by: MWL Print Group COARSE GRIND FINE GRIND LOWER DOSE FINER GRIND CORRECT Jeffrey Young, Managing Director Ludovic Rossignol, Head of Events Sara White, Marketing & Communications Manager Kristina Komlosiova, Senior Events Coordinator Alex Berti, Senior Sales Executive Shayana Reebye, Events and PR Assistant Tim Spring, Senior Web Developer Lee Goldsmith, Web Developer Andy Mac Manus, Designer Steve Jones, Production Director, SLJ Events Jack Jury, Production Manager, SLJ Events Allegra Events. Marlborough House, 179-189 Finchley Road, London. NW3 6LB. 24–27SEC CORRECT Credits The London Coffee Festival is run by Allegra Events. CORRECT CHECK DOSE The Team BREW AGAIN TOO SLOW TOO FAST CORRECT TOO SLOW CORRECT MEDIA PARTNERS magazine SEPTEMBER/OCTOBER 2009 ISSUE 34 Buy this chart at www.origincoffee.co.uk 56 TASTING THE LIFESTYLE OF THE CAFÉ SECTOR 57 2 27 e in nl MAGL so e et cod ick o r t om ou pr y y se Bu 6 . U 1 r£ fo www.londoncoffeefestival.com /TheLondonCoffeeFestival 58 @ldncoffeefest