The First Ever Deaf Barista Competition!

Thursday, 20 July, 2017

The first ever Deaf Barista Competition!  Deaf Baristas from Left to Right: Thabo, Mduduzi, Rachel, Thandiwe, Kendal (translator), Esther Maasdam (WCE All Star), Harold, Samukelo, Johnson (Ciro Deaf Barista trainer), Umpaul (WCE All Star)


"I can honestly say that this is the best experience of my life. Better than winning Latte Art and Cup Tasters, better than any coffee experience I've had before."

Esther Maasdam, Dutch Latte Art and Cup Tasters Champ in different years and current WCE All Star, was overwhelmed by the passion and skill of the 6 deaf baristas who competed on stage at Coffee&Chocolate this past weekend. 

She was not alone, the entire crowd and the whole team who made the competition possible were also emotional and ecstatic at the bravery of these wonderful baristas. 

The winner, Mduduzi who works at the Spar Bean Tree in Melville, is leading the way educating his team in sign language with his enthusiasm and charm and it showed on stage.

"It was so hard to judge, because I just wanted all of you to win!!"

Lani Snyman of Ciro Beverage Solutions has brought together an amazing group of people and companies to make this happen and better still has secured sponsorship from UNISA for a further 40 baristas 

If you or your company wants to sponsor a deaf person to do the UNISA "Introduction to Coffee" short course through eDEAF, the cost is R2700 per person, and there are 15 more Sponsiorships needed - go here to read more https://scasa.co.za/blogs/news/scasa-members-sponsor-a-deaf-barista-and-change-a-life
or just email info@scasa.co.za


Esther hugs the winner, Mduduzi.


Mduduzi runs through his set with the judges.


 
Rachel smiles for the judges...


...before putting down an excellent set!


Samukelo, only 21, was incredibly nervous but did very well considering the pressure!



Thabo, gives the thumbs up. 



Harold watches the sign language interpretation of WCE All Star Esther, as she congratulates the baristas



Thandiwe signs her name and introduces herself to the judges.

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Cafe of the Week: Ubud Coffee Roastery

Wednesday, 12 July, 2017
Ubud Coffee Roastery
Jl. Goutama Selatan
80571 Ubud

 


When I started my first cafe, two of our harshest (in a sweet way) critics who became two of my closest friends, were Rupert and Sara. Prolific travellers, they would come in daily and give me, the budding young barista, all sorts of unsolicited feedback which I took to heart and which definitely made me a better barista. I knew I wasn't doing too badly because they kept coming back. A couple years down the line and their son Jeremiah was born spending much of his first years at the roastery, I knew that they were the kind of friends that I would spend a lifetime getting to know. 

So it was with more than a little pride that I recently had the opportunity to visit Ubud Coffee Roastery in Bali, where Rupert convinced the owner of Taksu Spa that buying a coffee roaster was an excellent idea and the tiny cafe was born. It has quickly become a go to spot in bustling Ubud for amazing quality coffee. I was very excited to taste the Indonesian blend on offer. Sweet and rich, my cortado was extremely satisfying. I am certain that in large part, Rupert and Sara encouraged the birth of this cafe so that they would have a go-to coffee spot that meets with their palates. It seems the rest of the Ubud community and the many wandering travellers that pass through agree with their taste in coffee.

Rosyad, a former IT guy, has taken the reigns behind the roaster and has approached it with the same precision he would a delicate computer system, experimenting with roast profiles and logging all his endeavours, keen to learn as much as he can about coffee. The result is an amazing dedication to quality in the cafe. He and I sat and had a long chat about the different approaches to coffee across the globe and I was again reminded, as I am so often, about the unifying power of coffee. Experimentation is a top priority in this roastery and alternative brews are encouraged for people to take home with them when they buy a bag of beans.

A tiny gem in bustling Ubud, you should definitely seek it out if you're ever in this vibrant town. And I hear the massages at Taksu Spa across the road are amazing! Win win!















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Umpaul's Latte Art Lion

Friday, 14 July, 2017
The World Barista All Star's are in JHB this weekend, and one of these incredible baristas is South Korean Umpaul, the 2016 World Latte Art World Champion!

In celebration of being in Africa for the very first time - Umpaul, while teaching visitors to the Coffee & Chocolate expo,  busted out this Lion to the rapturous applause


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WCE All Stars in Johannesburg!

Friday, 14 July, 2017
 The All stars are here!  Check out the gallery.


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WIN with Coffee Magazine at Coffee&Chocolate this weekend, come say hi!

Friday, 14 July, 2017
We'll be hanging out at the All Stars stage this weekend at Coffee&Chocolate! There is so much exciting coffee stuff happening.

You can buy the latest edition of The Coffee Magazine and meet the team behind it. We will be giving away spot prizes like coffee t-shirts and we are running some pretty epic competitions if you buy your magazine at the show. Chat to one of the Coffee Magazine team, we're at the All Stars stage. 

 

We're giving away these amazing prizes over the course of the weekend:

2 x cases Barista Wine
1 x Brewing kit to the value of R2500 (Hario Pourover, Hario Hand grinder, Discover Great Coffee Box)
1 x Nuova Simonelli Oscar II to the value of R15 000




All you need to do to win is snap a pic of our magazine at Coffee&Chocolate and include the hashtag #coffeemagazine


This is an amazing opportunity to come meet coffee professionals from all over the world and learn things about their coffee cultures!

It's also the Gauteng Regional Latte Art and Cup Tasters, you can find the full schedule here.

And something we're so proud to be a part of, the first Deaf Barista Competition! It's going to be a great weekend!

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Winner of the Almond Breeze LAVC!

Thursday, 29 June, 2017


Fikile Khuzwayo, From Mr. Price group has won the inaugural Almond Breeze Latte Art Video Challenge, and the Grand Finals prize of R5000! Well done Fiks.

The Leaderboard at midnight, when the competition closed was as follows:

Final 6 Leaderboard
963 - Fikile Khuzwayo
727 - Innocent Chakanyuka
191 - Carl Vrolick
156 - Gino Fabbri
52 - Sbu Zibane
52 - Owen Chirilele

——

This competition is now closed - Standby for information on the LAVC Version 2.0, coming soon!

- -

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Craft: Tamp like a Champ

Thursday, 29 June, 2017

It’s a noise that is part of the fabric of making an espresso; that tapping of the tamper against the side of the portafilter after perfectly compacting the coffee, but many aren’t aware of the importance of the Tamper. Wayne Oberholzer, SA National Champ 2012 and 2016, gives us a bit of insight into this piece of barista equipment and TheCoffeeMag catches up with the foremost producer of quality tampers world wide, the legendary Reg Barber.

INTERVIEW WITH REG BARBER
He was just an ordinary guy who wanted to make better coffee, now he’s known worldwide as The Tamper Man. Reg Barber will make you the tamper of your dreams. 


So what led to the moment that you decided to make your first tamper? Were you a barista?

I wanted to open a cafe, I went down to Seattle for Barista training and found out that they were using a tiny plastic tamper that was uncomfortable and hard to use. I decided that I'd find a way to make a better one when I got home. Pretty simple really.

On a scale of 1 to 10, just how important do you think it is to have a 'good' tamper as a barista?

It is definitely 10. It's like a server at a busy restaurant with a good pen. You need something comfortable and personal. Something that suits just you. 

What is your definition of a 'good' tamper?


A good tamper will fit the portafilter and your hand perfectly. It will have the right amount of weight for you and the base design will give you the pour you are looking for. And being pleasing to the eye is never a bad thing!

What do you think makes your tampers so world-renowned? (without giving away any secrets of course)

My tampers are well designed and made with precision. A big part of their popularity is the ability to personalise the tamper. There are literally hundreds (maybe thousands) of combinations that can go into a tamper. Handle material (various woods, aluminum, powder-coated, stainless steel), base material (stainless, aluminum, copper, etc.), base configurations (C-flat, Ripple, C-ripple)
colour combinations, handle heights and designs. And there is the laser engraving to totally personalize a tamper. It is possible to own a tamper that no one else in the world owns. I think that is very appealing. Also, I am always having fun by inventing new designs.

How has the coffee industry changed since you began making tampers in 1995?

The specialty coffee industry has been through so many changes. When I first started the importance of a good tamper wasn't even on the list. It's gone through so much growth and has had many achievements. It has grown from a handful of professionals to this huge family worldwide. 

And in terms of the design of tampers? Have there been many significant innovations through the years?

Absolutely. In the beginning I made a short tamper made of Maple and stainless steel. Throughout the years I have created new designs that I wanted to experiment with and listened to suggestions from others. The tampers I've designed and introduced that I think have been the most significant are the Radical Pro (a long thin handle design which forces one to put pressure at the base rather then higher up the handle), the C-flat, the Ripple and the C-Ripple (the ripple effect creates more surface area for the water to pass through the coffee encouraging a more even extraction). 

What have the highlights of your journey been?


My highlight has been the fact that the last eight World Barista Champions have used my tamper. Travel has also been very special to me, learning about different cultures in different countries, meeting people from all over the world and documenting the travel through my photography. 

How big is your team now, and just how many Tampers do you guys produce?

At this time, it’s still very much a small family business; it's my daughter, her husband and myself. In a typical year we will make 10,000 tampers. 

Do you have any advice for baristas looking to buy a tamper, what should they be looking for?

I think as long as it's one of mine they are headed in the right direction (followed by his signature jolly smile).

What tamper do you use? Does it just depend on your mood, or do you have an old faithful?

I don't actually have a favorite tamper, however I still have the very first one I ever made. My favorite might be the last one I made - I love creating and improving. 




Now we hear from Wayne Oberholzer, 2016 SA Barista Champion, about his special relationship with his tamper:

Anyone who is worth their salt as a barista has at least one on them at all times. I carry mine, Big Bertha, with me wherever I go. I have lost it a few times, but she always finds her way back to me.

My Reg Barber tamp, with a C-Ripple base, hybrid black handle with RB on the top, that weighs a perfect 502g, is my connection to coffee making. It sits perfectly in my hand like that of an inviting handshake from a great friend. I know exactly how it feels in my hand, I know when I am skew on my tamping, and I know just the right amount of weight I need to put on her to get that perfect tamp pressure. She gave me the extra help and confidence needed at the World Barista Championships last year. I love her.

I, like so many of my coffee friends, am the proud owner of my very own tamper; actually I have 4 tampers to be precise. A Nuova Simonelli WBC edition, Intelligentsia Black Cat, La Marzocco and, of course, my Reg Barber. For the coffee uninitiated, this may sound a bit ridiculous, but it does make a difference what tamper you use. Be it physical or be it mental, it makes a difference in the quality of coffee you can extract.

I once watched a program about rally drivers, and the amount of effort and attention to detail that goes into everything they do on the cars and with the drivers. Something that stood out to me was tyre choice, and how a lot of times, team principles would override the information from both the car and the tyre experts for the choice of the driver. They found that if a given compound and tread should give the car and driver more of an edge, if the driver was not happy with the choice, the car sometimes ran slower. However when the driver felt confident about his choice of tyres and equipment, he at times would out-perform the expectations of the equipment and run much faster times. It all came down to driver confidence.

Now I'm not trying to suggest that we baristas are high performance $500 000 pieces of equipment, but it does come down to confidence when producing quality espresso time and time again and just where do we get that confidence? It's my tamper, my coffee and my equipment. For almost all baristas, their tamper will forever remain a massive part of their coffee making experience. They give them names and look after them like small children. When we are spending time with colleagues in the coffee industry, we are constantly showing them off. They are our pride and joy in the coffee world.

So next time you see a bunch of grown men and woman huddling around each other and oohing and ahhing over these strange metal and wooden objects, you'll understand that we aren't crazy... Maybe not normal, but most certainly not crazy.




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Profile: The Origin Coffee Story

Wednesday, 28 June, 2017
Having just won another National Barista Championship with Winston Thomas, we thought it a good time to reflect on the Origin team...

Origin Coffee Roasting
The people behind the magic

Images by Craig Kolesky



Origin. In a coffee context this word conjures up images of travelling to beautiful countries in between the tropics to discover coffee farms and the amazing people who nurture these magical cherries to their juiciest potential. In a South African context when someone mentions the word Origin, it can only mean Origin Coffee Roasting, still a fixture on Hudson Street and spreading throughout the country. They’ve bred an outrageous FOUR National Barista Champions and continue their pursuit of amazing coffee everyday. Winston Thomas is the current SA AeroPress Champion and will travel to Dublin to compete. The thing this team values more than anything, is the people behind the coffee and in that spirit, it is fitting that their story is told by the people themselves.
We shall begin at the beginning…



Joel Singer
Founder and Owner, The Boss Man

How the heck did you end up in South Africa starting one of the first artisan coffee roasteries in the country in South Africa?


How did I end up in South Africa? There was a terrorist incident in Egypt so my holiday plans got changed at the last minute. Then there was a South African woman. And my plans for the two of us to travel through Central and South America - with our 1 year old son and German Shepherd – were derailed by my father’s unfortunate, sudden passing away.
A coffee roastery? Well I was frustrated with the lack of good coffee here from when I arrived in late ’97. Sometime in 2003 or so I had my first good cup of coffee ever here – at the Post House in Greyton (at the time David Donde and his wife’s hotel). One straw bale, mud and lime house and one very ill baby daughter later, and I ended up back in Cape Town full time. An artisan bakery project got derailed, but the people I was speaking to wanted us to roast coffee for them. Origin began…in a way by complete accident.
 
Who were your first employees and how did you choose them?


We really wanted to find unique individuals, we wanted to give people opportunities and I love diversity. Montreal where I am from (and Canada) is extremely multi-ethnic. I love that vibe and wanted to have people from all SA cultures, from all over Africa and the rest of the word working with us. Different cultures. Speaking different languages. We have had people from all over SA and also from Angola, Congo, Zimbabwe, Malawi, Kenya, Rwanda, Nigeria, Ghana, Canada and so many other places.  

Willem Pienaar installed our alarm system – No shopfitting had been done yet. The floor had bits of underfelt stuck to it. We gave him a little packet of coffee and he came back to buy more with his spare change. He was supposed to move to the UK, but ended up asking to work with us. He became our first barista, our 2nd roaster (I was the first), and SA’s first barista champion. He still works with me, but now up in Gauteng.

Jorge Alberto became my friend from when I first arrived in Cape Town and lived in Devil’s Peak. He worked at our neighbourhood Spar – when I met him he was buying and packing fruit & veg on the shelves. He was clearly special… he was friends with our family and all the regulars. I called him as soon as we opened Origin, but he was in Outdshoorn and I had to wait for about a year until he could join us. He was a barista, café manager, head roaster and now heads up coffee quality for us here in the Cape. Only recently did I found out that his grandfather grew coffee in Angola…

Jose Vilande came to us via a contact at Iziko I found who worked with refugees (my grandparents and father and uncles were refugees in Russia in WW 2).  He became SA’s 2nd barista champ, later a barista trainer, and he now works at Truth.

Sandy Mgedezi was sent to us as part of an initiative by the Pick n Pay Foundation. She impressed us, we offered her a job, and she has been one of the anchors of our barista team ever since.

So many others over the years…
 
How do you feel the industry around you changed?


Well, we were perhaps the first of the new wave “artisan” roasteries in Cape Town. Now there are 13 (?) and counting in Central Cape Town alone! It was lonely at first. Now it’s feeling a bit crowded in these parts!
When we started and I called us “The Artisan Roasters of Africa,” I was told not to use “artisan” as in SA that meant a bricklayer, plumber or plasterer. HA!
When we started there was no recognition that there was such a thing as a professional barista. There were no barista championships. Since then we have trained over 2,000 baristas including 4 SA champions. SA baristas can now count themselves among the best in the world.
Also people didn‘t used to know what a good cup of coffee was. How much coffee has grown… How many great cafes are there in Cape Town now?
 
The people we have spoken to all say the same thing - that Origin is a place to learn and experiment with coffee, how do you remain inspired after all these years in the industry?

It’s all about people. Seeing people’s faces light up when they taste the best cup of coffee they have ever had, or taste an amazing coffee from a new origin that gives them a new idea of what is possible in coffee…
It’s about pushing boundaries – in coffee and café experience.  
It’s about the ongoing growth in café culture, and how it contributes to a greater urban culture in our cities. Cape Town has always been great. Coffee and café culture make it even better.
It’s also about our growing team. Learning to be a better leader of my company and my team, which is hugely challenging. And helping each of them, to the degree that we as a coffee company can, to grow and live up to their potential.
 
You have always encouraged your baristas and trainers to compete in the SCASA competitions, and Origin has always represented strongly, why do you think it's important to compete?

Preparing for competition creates a sense of pride for baristas in their profession. It helps them to develop discipline and technical mastery, which then improves customer experience in our cafes.
It can lead to wonderful opportunities – look how it’s helped (ex) Origin people like Wayne and Lovejoy in their careers, or others like Ishan who is now at Starbucks SA.  
 
What inspired the move to JHB, and how has it impacted on the team and the brand?

Our mission has always been to change the world of SA coffee and to bring them to the level of the best in the world.
In order to do that we need to engage with customers face-to-face and show them how good coffee can really be. While Cape Town has been a coffee leader, the big market and most of SA’s consumers, are in Gauteng.
We have been in Gauteng for many years already. We were invited to be part of the launch of the Neighbourgoods Market in Braamfontein (we are still there), and shortly thereafter opened our roastery-café in Maboneng at Arts-on-Main.
 
What are the plans for the future of Origin Coffee Roasters?

As a roastery, we want to continue to find and roast the best speciality coffees in the world. We want to continue to deepen our learning and expertise at getting the best out of what farmers around the world can produce. We want to travel to many more origins worldwide, meet many more producers and find better ways to tell their stories and connect consumers to the deeper story and appreciation of the effort that went into the cups of coffee they love.
For SA coffee culture – The next level is about getting people to go from recognizing a good cup of coffee, to demanding the best cup of coffee possible. The best green (FARMER), the best roasting (ROASTER), and the best equipment and cup (BARISTA). We will do this by supplying more great venues with our coffee and training. We also need to pour more of our own coffee ourselves for more people in SA – it remains to be seen how we can best do that.
For baristas – To train better and better baristas, and hopefully contribute to a South African winning the World Barista Championship as soon as possible.
For our team – To grow the team and ourselves. To deepen our skills and knowledge. To push each other and work together for many years to come.
 
Can you tell us about one of your best moments on this journey?

10 years later… what can I say. So many great moments.
Winning those SA barista championships and other competition awards stand out – we were so proud of each of them.
My journeys to Bolivia and Rwanda to participate in Cup of Excellence, and other visits to producers in Brazil, Ethiopia, Tanzania, Malawi, but maybe even more so, the amazing experience Jorge had last year when he finally got to go to Brazil to visit and connect with many of the great farmers we buy from.


We asked some of the Origin family, past and present, to share their memories and experiences, they each interpreted this challenge in their own wonderful style.




Jorge Alberto
Product Quality Manager, all around legend
.

It all started with a daily routine at the local supermarket that added life to our neighborhood, back then year 2000/01, Joel and his family would stop by to buy the bread and the asparagus ha ha ha! He would spend about twenty minutes talking to this young immigrant with a few words of Portuguese in between. Through the art of capoeira and mutual relation of our exposure to Brazilian and other cultures, a bond was formed.

On the 5 January 2007, I joined Joel Singer at Origin Coffee Roasting. I honestly had no idea of the depths or nature of the business, neither was Joel Singer aware that my grandfather was a coffee grower. I walked into Origin and the aroma of roasted coffee and all the memories of my childhood the songs of hope and undying spirit came alive in me. I pictured an African woman in the field and I knew then that I would have no regrets in investing my life in this business and the culture of coffee.
It is now ten years later. I started pouring coffee shots, moved on to be a Barista, Café manager, Roaster, Head Roaster and now a Product Quality Manager. On my recent trip to Brazil, I experienced harvesting in 13 different farms! ORIGIN is COFFEE: A place of vibe, coffee connoisseurs, learners, aficionados, consumers, ARTISANS who care about the quality of coffee in the cup. Care is carried from the Farm to the Roastery to the Café to the end consumer.
I am honored to call myself an ORIGIN ORIGINAL.

Lovejoy Chirambasukwa
The Champion Barista

I joined Origin beginning of July in 2009 and I worked there for 6 years. My first day at work was scary as this was all new to me. I started as the guy who mopped the floors, moved on to be the sculler runner and perfected the art of cleaning bathrooms. A very curious king of guy. I got a chance to make my first cup of coffee and I never looked back. I enjoyed working with everyone there but Jorge always wanted to put me in the spotlight to prove my worth, which I am grateful for. Joel Singer was also influential. I had the chance to work with Wayne Oberholzer (current SA Champ) and he helped me get involved with the coffee competitions. It was a rollercoaster ride in 2012 as I came second in the Regionals, got carried away and flopped at Nationals. After my first experience I had to regroup and promised myself that I was a champ and I did prove that in 2013. It was such an amazing experience and again thanks to Wayne for the sleepless nights we had. The trip to Australia was so amazing as it was my first time to fly internationally and make an AeroPress 36 000 feet up.




Mike MacDonald
Head Roaster, the passionate scientist

Entering the buzzing cafe with CV in hand, and not knowing at all what I was getting myself into, I first noticed upbeat and progressive social interactions. Grinder noises and the thick smell of coffee hung in the background. I remember people talking about the science of coffee. This was very unusual to me at the time and grabbed my attention. Like an organism destined for greatness via evolution, Origin appeared to me as a large celestial object, which I inevitably started orbiting.

What I will never forget is having the opportunity and privilege of working with the champions and legends- Lovejoy Chirambasukwa and Wayne Oberholzer. These 'masters of extraction' have an unparalleled attention to detail and I would recommend to any young coffee professional to follow in their lead. I remember roasting their competition coffees like it was yesterday.

Over the last few years I have visited farms in Rwanda and Tanzania. I was an Observer judge in Rwanda in 2012 for the Cup of Excellence competition and by physically tasting all the coffees entered, was better able to help choose CoE coffees for Origin for that year. I also helped with selection of various lots from my trip to Tanzania in 2014. It was an invaluable experience and undoubtedly deepened my appreciation for coffee.

The ethos of Origin is one of seriousness and passion on all things coffee, from day one. The customers and staff alike were indeed discerned individuals, looking for something magical.
Supporting high quality producers helps enforce the progression and availability of high quality coffee. In my early days with Origin, this was quite clear.

I am the Head Roaster for Origin. I coordinate roastery operations;lead quality control sessions; Develop roast profiles and blends; help with the decision making process on green coffee purchases; Create and compile cup profiles for our selection of coffees and create the bag labels for them; I also do some staff trainings, public cuppings, blogging etc.

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