Almond Breeze Latte Art Video Challenge

Thursday, 23 February, 2017

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Craig Charity wins All Africa Barista Championship!

Thursday, 26 January, 2017
Whoohoo!!!! Craig Charity of Lineage Coffee went to AFCA to compete at the All Africa Barista Challenge and came back the CHAMPION!!!!

We spoke to him on his return and he was so grateful for the opportunity to meet so many amazing people in the global coffee industry in the capital city of the birthplace of coffee, Ethiopia!

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Kudos to McCafe on this advert that pokes fun at the modern day cafe!

Thursday, 23 February, 2017
Brilliant campaign reminding us never to take yourselves too seriously, we had a good chuckle. Sometimes all you need is a cup of coffee. No frills, no fuss.

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Cape Town Top spots featured on CNN (and so were we!)

Tuesday, 7 February, 2017

This CNN In 24 Hours segment features two establishments in Cape Town that have been featured in The Coffee Magazine over the years. The giants in their respective industry's, Truth Coffee and The Test Kitchen are in the spotlight again.

And at 1.30 we have our 2 seconds of fame ;)

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Build Up to SCASA Nationals: Barista Competitor Fiks Khuzwayo

Monday, 20 February, 2017
Name: Fiks Khuzwayo
Region: KwaZulu Natal
Company: Mr Price Foundation
5th in Regional Barista Championships

Fiks is a first time competitor! So to get to Nationals is a huge achievement in itself. She has an amazing support crew from the Mr Price Foundation and she has a huge personality and an even bigger smile, we can't wait to see how her story unfolds.

The National Barista Championships will be hosted by Hostex 2017 from 7-9 May at Gallagher Estate.

Photo by Pierre Tostee

What is it about coffee that gets you fired up?

Everything about it gets me excited! It has been such a journey to this point and I feel like it is just the beginning for me.

What, to you, is the most exciting trend in coffee right now?

I think it is peoples appreciation for speciality coffee and its journey from bean to cup.

How do you drink your coffee?
I like a latte

What's the biggest challenge you face in the build up to Nationals?
For me, it’s definitely learning more about roasting and flavour profiles

Why do you want to win this thing?
Because I believe that this is the beginning of my journey. The coffee industry has opened me up to so much and I am hungry for more.

What's your best tip for people trying to make better coffee at home?
Know the story of your beans and invest in a good grinder

What and where is the best coffee you've tasted so far in 2017?
I would have to say my own, hahaha…. I haven’t actually been out anywhere yet for any coffee.

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INNOVATION: Coffee From Air!

Tuesday, 7 February, 2017
The Coffee Co are always impressing with their service and their industry innovations. One of them is the Coffee From Air system, which in a time where municipal water quality keeps dipping, is becoming more and more important for a good cup of coffee!

Find out all the details in the video below:

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Build Up to SCASA Nationals: Barista Competitor Harry Mole

Wednesday, 8 February, 2017
Name: Harry Mole
Region: Gauteng
Company: TriBeCa Coffee
2nd at GP Regionals Barista Champs
Winner at GP Regionals Cup Tasters

What is it about coffee that gets you fired up?

There's a saying by Katsu Tanaka, owner of Bear Pond in Japan. "Espresso is like the universe..." This saying is so relevant to my coffee journey as coffee is so part of my universe, the baristas I train and the happy customers we serve.

What, to you, is the most exciting trend in coffee right now?

Processing! The effect farmers have on flavour profiles is astonishing... I'm always happy to taste a coffee that has been processed differently to what we are used to.

How do you drink your coffee?

I start my day with a V60 and a new sample roasted coffee that reaches our shores. However I'm a sucker for a double shot Americano black.

What's the biggest challenge you face in the build up to Nationals?

Preparation of set materials and of course choosing the right coffee; as well as finding time during busy schedules to practice, but it's well worth it.

Why do you want to win this thing?

I would love to make coffee on the international stage and represent South Africa! Motivate my baristas to dream big as well as show my predecessors that I've taken their teachings with me.

What's your best tip for people trying to make better coffee at home?

Invest in a grinder and scale, play with your grind sizes and extraction ratios. A V60 is a fantastic playground to start your journey and can take your brewing game outdoors.

What and where is the best coffee you've tasted so far in 2017?

I had an amazing cortado at Exclusive Books at Clearwater Mall, served by Aaron. The Colombian varietal that Legado roasted was absolutely delicious!

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Limpopo Mavericks: Hoedspruit Coffee Purveyors

Tuesday, 7 February, 2017

“Let’s start a coffee roastery!” we said. “It will be fun!” we said. Well, if you consider roller coaster rides fun. Having said this, what an exciting and interesting journey this has been so far.

This story provides a short glimpse of what it takes to start up your own coffee roastery. In Limpopo.
Hoedspruit Coffee Purveyors was started after various travels in South Africa, which consisted of visiting some of the best coffee farms, roasteries, restaurants and coffee shops the country has to offer. It soon became our passion to promote freshly roasted artisanal coffees in our home-town.

We, the founders Urbanus Human and Jacques Moller, are passionate about the good things in life - family, friends, homemade pasta, cheese, wine and last but not least, a great cup of coffee.
Hoedspruit Coffee Purveyors is a Hoedspruit based coffee purveyor (a seller and promoter of particular goods) and roaster. We offer a fine selection of hand-crafted, ethically traded, 100% Arabica coffees, supported by a strong customer-service ethic. Our aim is to be the supplier of choice to those seeking out premium coffees.
… or so the story goes. Herewith a little more insight as to what it took to get HCP online. In saying that, we know we have by no means arrived, but we want to share a part of our start-up story with you.

One evening in August 2015 we roasted our first green coffee beans in a popcorn maker (it was Cameroon, a little burnt on the outside and greenish on the inside after the 02:45 “roast”) which filled the kitchen with chaff and smoke. Since that experiment, we were hooked.

We contemplated the business strategy, came up with a name after a few glasses of wine at a braai and crunched the numbers. It made sense, but we were out of our depth. Reading The Coffee Lover’s Bible, having chats with business owners and coffee roasters, visiting coffee plantations and getting a feel for the business was a honeymoon to remember.

Initially we knocked on the door of a larger and more established coffee roastery, who proposed that they roast and package a special blend of coffee for us (it was named “Blend 58”), with our logo. The consignments were ground and in bean form, we bought for R69 per bag and sold for R75 (which was a tad expensive for the Lowveld coffee drinker and after courier charges were deducted we barely broke even), but we sold, and discovered there was a market.

Selling coffee came easier than selling most other things – it was something we could get passionate about, and the passion grew like wildfire after selling our first few bags. We knew our product was good, but had to let people know what we were all about.

The idea was to do single origin coffees. So we got a whole load of samples and picked the five best coffees from there – Ethiopia, Uganda, Brazil, Guatemala and Tanzania, which was later replaced by a beautiful India. Our coffees had to have a cupping score of 80 or above – and had to appeal to our palate. We decided not to blend and committed to keep things simple and transparent. What you see is what you get. Coffee roasted to what the bean’s DNA prefers, has always given us the best cup.

We procured and roasted with a Solar Coffee Roaster from Coffee-Tech (made in Israel). What a perfect little roaster! 2kg perfect every time – allowing us to literally run our fingers through every batch and check for defects.

We decided on refurbished LaSpaziale espresso machines from Ital Espresso Worx – Italian tanks we call them as they weigh “a ton” but makes the perfect cup and are extremely reliable (we also fitted one in our coffee-trailer)!

We also bought a package grinder, espresso grinders, till and broom amongst other things …

Market research and marketing came in as very important. We had to see if we could sell artisanal coffee in the warm Lowveld successfully. Marketing played a big part and we spent nearly 40% of our soft budget on some kind of marketing, which included the website and e-mail setup, branding, logos, packaging, shop décor, adds, coffee tastings, sign-boards etc.

We also discovered that it remained important not to lose sight of our original goal – producing a premium, hand crafted coffee, and not competing with the coffee-shops & restaurants we supplied. We had to be reminded time and again to stick to our game plan. Time, we discovered, was also a commodity we needed to invest in carefully and that patience was key.

Setting up shop we knew that location was important, but we have also found that people in the Lowveld will seek you out and stick, even if you are not placed in a primary location. We officially opened shop in May 2016. The road-side stalls supported us very well, including some restaurants, lodges, retails stores and personal sales to friends and family (we have to mention as these are the people who support the young dream, give good and honest feedback and are easily approachable). Tourism / walk-inns came to the game at their own pace and time.

With both owners still working full-time, we had to employ a shop manager. Employees, like a marriage partner (and business partner) can be your biggest asset or worst nightmare. We have learned that it is essential to handpick a potential employee through word-of-mouth referrals (and not advertise the position on Facebook for example), while carefully nurturing a love for the perfect coffee in them. There are no limits to what good an employee will do for the business once he/she has caught on to the dream.

People who took a personal interest in our business from whichever walk of life and by whatever means turned out to be our most loyal supporters. We gave our best to them. These people are also the pro-active bunch you want to deal with. The coffee culture in the Lowveld is still somewhat behind that of the Western Cape and Gauteng, so a lot of what we do is awareness, training and educating on good coffee.

Coffee tastings, roasting demonstrations and chocolate pairings worked well for us – spurring on sales and creating the much-needed awareness.

What does the future hold for a young coffee roaster in Limpopo you may ask…? Well - We have events to attend, new coffees to try, new markets to break into, new acquaintances to make and new chapters to write! We are looking very much forward to what lies ahead in 2017 and beyond!

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