David Walstra is a man who thinks big. Then he actually follows through. What that means is when he puts his mind to something like coffee, Thirdspace is the result: the best equipment, the best people, beautiful, minimalist, Japanese-inspired design, state of the art co-working space, only serving specialty coffee.
Where is this gem of a cafe you may ask? Well, it's in Fourways, Johannesburg. That's right, through the dust of the massive Fourways Mall construction lies an oasis of calm and excellent coffee.
The industrial space is home to a Joper roaster, a Victoria Arduino Black Eagle, Mythos Grinder, Mahlkonig EK43, Trinity One, Kruve Sifter, Matt Perger tampers, Acaia scales, basically it is a wonderland for every coffee nerd out there.
It is built as a co-working space and already is has found its regulars that treat it as their home. The attention to detail, right down to the ergonomically designed, Italian chairs for extra back support for long periods, is just next level.
They've kept most things simple, including the food, which is beautifully prepared by Memory, who makes magic in her kitchen with a few carefully selected options on the menu.
A wonderful recent addition to the team is Ben Jenkins, an Englishman who has found his way into coffee. What began as a part time job to pay for his studies has now become a fully fledged career, one which he hopes to let flourish in our fine country. Having just spent time in Burundi with the Long Miles Coffee Project and having received his roasting stripes at Origin Coffee in London, he is a huge resource to the space and to the SA coffee community at large.
We highly recommended you get yourself to Fourways and experience their style of coffee.
With the support of Origin Coffee, Urnex, SCASA, Craig Charity and his own determination, Winston has got two-time 5th Best Barista in the World, Maxwell Colonna Dashwood on his team and is feeling good about his training so far.
With the change in rules and the Team Event, it means that there are 16 semi-final places up for grabs. If our SA Champ makes it through, he will be the first ever African barista to take a semi-final spot. We are all rooting for him to make history.
How does the the Team Event and the Top 16 work you ask?
The baristas will be competing for an additional "wildcard" semifinals qualification spot where the person from the winning team that has the most points (and if they've not already earned themselves a place in the Top 15) will qualify for the Semi-Finals! And all the members of the winning team earn themselves a WCE All-Stars international experience.
The Surge team are a group of Cape Town designers that fell head first into coffee. They designed a coffee brewer that celebrates the aesthetic, but have learned a lot about coffee in the process, tinkering their design to make sure the aesthetic is also a successful coffee maker. Crafted in South Africa, the end result is a very beautiful work of art.
We were lucky enough to share a brew with Dylan of Noble Coffee, the proud owner of one of the first batch of Ritual Brewers. The craftsmanship is outstanding. The matte black finish on the solid pottery is a beautiful touch. The cork insert is a thoughtful and attractive addition as a handle. It definitely has an old-world feel about it, which we like, it reminds us of the jebenas in Ethiopia which served as inspiration for the Surge team. It does inspire you to slow down. You can use the filter paper of your choosing, the Hario 01 size fits snugly in the funnel.
As Dylan said, "The fact that there are no ridges in the filter funnel means that I had to adjust my grind quite dramatically to encourage even extraction." He used a much coarser grind than he normally would for a pour over brew as he found that any finer and the bottom of the filter would become clogged.
In terms of brewing, it's not re-inventing the wheel, but it looks absolutely gorgeous on any counter. The solid, ceramic body does a good job of insulating the coffee, keeping it at a good temperature for drinking unlike the usual glass carafe from which heat can escape quite quickly. We think it makes a worthy addition to any home brewers collection, especially because it's homegrown.
Selati Sugar, in partnership with The Coffee Magazine, is launching a Barista Scholarship Programme, in which 12 candidates will be selected to embark on a career in coffee.
In collaboration with 5 community-based Cafés, the candidates will have access to successful entrepreneurs as mentors and learn about the business of coffee and hospitality from leaders in their communities.
Coffee has the power to change to lives. It changes your life every morning as you take that first sip and feel ready to take on the day. In South Africa the café culture has boomed; the potential for growth in this industry is exponential and Selati Sugar has recognized that.
The decision to support 12 candidates through the beginning of their journey in coffee was an easy one, the company is already invested in uplifting the farmers that produce the Selati sugar that you use to sprinkle on your cereal, bake in your delicious treats and liven up your morning coffee.
Cafés cannot exist with sugar. It is a fundamental product found in each and every one. But have you, as a coffee connoisseur, considered that sugar, like coffee follows a similar journey and has similar integrity markers that coffee has? Ask yourself the following questions about your sugar choice (just like you would your coffee choice!)
Is this sugar supporting small-scale farmers? Is it sustainably grown and harvested? Does it follow rigorous speciality checks along the production chain to ensure highest quality? Is it good for the people in coffee and their communities? Selati Sugar can proudly say YES!
This Barista Scholarship Programme focuses exactly on this last point.
How Candidates can Apply:
Potential candidates are encouraged to register at one of the 5 Partner café’s listed on this page. Applications open September – November 2017. The successful candidates will be notified and training will begin in January 2018 with the Unisa course, followed by the SCAE courses and the 3-month internship.
Kofi Afrika – Soweto, Gauteng
Kaffa Hoist - Langa, Western Cape,
Crema Cafe, Bloem, Free State,
MiCoffee, Port Elizabeth, Eastern Cape,
Flava Club, KwaMashu, KZN
eDEAF & Ciro – Facilitating 2 Deaf Baristas training via eDEAF.
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Win tickets for CT Coffee&Chocolate Expo
Thursday, 21 September, 2017
This is only the second year that the Coffee & Chocolate show will be in Cape Town and it promises to be bigger and better. The SCASA Regional Latte Art and Cup Tasters Champs will be happening over the weekend and there will be so many opportunities to taste different coffees and of course, chocolate.
Earlier this year, the World Coffee Events All Stars were at the JHB event and they put on a fantastic show. Our baristas have a lot to learn from the latte art skills they showed off. We're hoping to see a lion or two on stage at the Western Cape Latte Art Regionals. Below you can see some of the demonstration and his beautiful lion from CoffeeChoc JHB.
Last year the trio of Justin Groep (Rosetta Roastery), Winston Thomas (Origin Coffee Roasters) and Khan Chang (Uncle Bear) entertained visitors and delighted their tastebuds!
So you want to win tickets to this event? All you need to do is like this post and tag the person you would take with you in the comments below. There are 5 sets of double tickets up for grabs.
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5 insights South African coffee fans can take away from Nestle's recent 68% buyout of Blue Bottle
Friday, 15 September, 2017
5 insights South African coffee fans can take away from Nestle’s recent 68% buyout of Blue Bottle
Words by Iain Evans
Yesterday my coffee-centric social media bubble went crazy around this merger. What is the Swiss MultiNational doing buying a controlling share in one of the most influential third-wave coffee brands in the World? And what does it mean for us as coffee consumers in SA?
1. What happens globally, is eventually mimicked in SA
Starbucks, Dunkin' Donuts and Krispy Kreme to name just 3… all arrived in Mzanzi in the last 3 years!
But, before you all rush out and invest your life-savings in your neighbourhood roastery hoping to get rich (but, hey not a bad idea, actually!), realize the context of this merger.
Nestle has spent the last 10 years securing and growing it’s footprint around Nescafe and Nespresso. We know in SA that instant coffee and convenience coffee are still the largest market share. This move shows two things: Firstly that Nestle need to secure the exponentially growing high-end of coffee and, secondly, they need to consolidate their US footprint.
Nestle is well represented in South Africa. Will Nestle SA look to do the same? If the trend stays true a la Starbucks, DD and KK…then, yes, possibly, but it may take time. Be ready!
2. Third wave coffee is still growing, globally and in SA, and there is plenty of opportunity to start. So start!
I’m not an economist or an accountant, but if you merely look at the percentages mentioned in the NY Times article regarding this buyout, you’ll see that in the last 10 years, coffee (all sectors, including instant coffee!) has grown around 6% per anum, yet third-wave (read “good” coffee, and I tentatively want to say Speciality Coffee here) has grown around 15-20%!! That’s huge!
It’s good for everyone in the coffee family. Following point 1 above…this leads me to believe that the equivalent trend will happen in SA and the growth and opportunities are right in front of us, right now! If I think about SA coffee companies - old school like Peacock’s, Masterton’s and Beaver Creek, to the last decades game changers, Truth, Deluxe, Origin, Bean There, to the newest roasteries…the best time to start is right now and there is plenty of opportunity!
I called up Judd Francis from Deluxe Coffeeworks to pick his brain on the merger: “From a small roasteries perspective, If you do a good job and you put in the work and the time, you deserve to get paid well if a large corporate wants to buy you out. But you gotta be ready to sell, because you’ve got to decide if you’re going to work for someone else, and if you’re prepared to see your business culture and your brand change”
Dylan Cumming ofBeaver Creek had this to say: "If it was in line with what we wanted to achieve then, Yes. We would never do an outright sale - investment needs to be a partnership. As long as James Freeman is there and has a say, then it’s fine. In SA, I’d say what is the future of SA Coffee Farming? Could these funds better that? New farmers, new methods, better processes…if it’s good for SA coffee then, yes, we’d collaborate, but we’d never sell out."
3. Business these days is all about money, but increasingly ethical and moral standpoints will shape the bottom line.
Let’s be honest, no multi-national giant like Nestle is going to act in any other way than what suits its bottom line. Nestle are not doing this for the good of the coffee community. It’s all about business, and the reactions from the coffee community in the US have been partisan to say the least. What can we learn from this? If the SA coffee industry leaders and consumers are going to grow and prosper, we need to be conscious of the moral and ethical obligations of our industry. Surely there is a massive opportunity here people?! Surely, we can, right here at the bottom tip of Africa, create, engineer and innovate the solutions that drive these things forward? SA has great inventors and innovators… where is the next coffee version of SA’s Elon Musk, Mark Shuttleworth or Madiba and what is the big idea that is going to be a game changer for us?
Ryler Masterton from Mastertons in PE says: “Looking at the Blue Bottle, Stumptown and Peet's aquisitions, it’s clear that corporates are using these speciality businesses to penetrate markets they couldn't reach. They are able to throw money at it, and it’ll have a trickle down effect eventually in the long term….but the question is always going to be around protecting and preserving the heritage and integrity of the brand. This kind of money in an SA context has the potential to grow the market and convert drinkers, because of the capital investment, but in terms of the SA coffee industry, one fears that corporates are in it for the money, and they wont re-invest into the coffee culture itself. “
4. Share the love!
The interesting thing that I noted is in the forward business structure of the Blue Bottle deal. So Nestle buys out 68%, but the remaining 32% is owned by management and employees. I need to repeat that last bit, employees. South African Coffee business owners… in light of the above and in light of the future growth of third-waves/high-end/(again, I tentatively want to say Speciality here) coffee…are you prepared to offer ownership of your business to your employees? Are you ready? Are they ready? What's holding us back?
5. Be Lekker.
Finally, the thing I most take out of the success of the Blue Bottle merger, is that fact that they are lekker. This is not pie in the sky speculation or opinion like the above four points. This is simple, actionable and measurable - as SA third wave coffee people, communty and consumers… let’s be lekker too. Let us embrace the coffee philistines, the noobs, the sugar-heapers and the previously good-coffee-uninitiated. Let us welcome them in from the instant-coffee cold. The moment we think we know it all and we talk down to any customer, sub-set, age-group, dress-code subculture or whatever else makes us behave differently, realise that we are not growing our coffee family. As James Freeman say: “People just want delicious coffee." Let us serve it to them and change their lives!
I called Pieter Blom from Bootleggers and he had this to say, which I really like as a parting shot:
"Mergers don't always bring out the best in brands…it is hard to maintain integrity and quality afterwards. In this stage of life, our SA businesses are too young, and one needs to establish the culture in your brand…the essence of the brand and protecting that brand… I'm not in coffee for the end-game - I'm 100% in it for the love of coffee and to have fun while we do it. For me and the employees. I cant see myself doing anything else. "
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