Skyline Coffee x BigBox Co.
155 Gordon Rd, Morningside, Durban, 4001
The coffee community in South Africa is pretty tight knit, so when we heard that the legends at Skyline Coffee were putting down some roots we got very excited.
Jamie and Dylan Da Silva have been peddling the good stuff for many years in South Africa and when an opportunity came up with the team from BigBox Co to open a cafe and set up a permanent home just off Florida Road in Durban, we new it was going to be good.
We were not disappointed.
The space is beautifully designed and set up to be perfect as an office away from the office just with much better coffee. We look forward to them settling in and growing with their new community. We already have our sights set on an event or two there.
And Jamie, well done on the neon sign, we bow down to you, Instagram queen. We do so love to Break the Rules!
5 Gifts for Coffee-loving Moms this Mother’s Day
Does your mom take her coffee seriously? Is her morning coffee ritual a sacred affair? If there are few things in life that bring her more joy than great coffee, then this list is for you – five coffee-related gifts for mom this Mother’s Day…
Double Walled Cappuccino Glasses
For the mom that’s multitasking, there’s nothing worse than coffee getting cold. So get her a set of double walled cappuccino glasses, which will protect her hands from the heat, and keep her coffee hot, just the way she likes it! These glasses are comfortable to hold and add a touch of elegance to any coffee routine. The transparent glass is simple and stylish, showing off the beautiful caramel hues of every cup of coffee. We recommend the Humble & Mash or the DeLonghi Double Walled Cappuccino Glasses.
Le Creuset French Press
The Le Creuset Stoneware French Press is a coffee pot with serious style. Available in almost every colour under the sun, this plunger with a metal press is something your mom can show off on any occasion. Go on, give her a beautiful, timeless gift that elevates her coffee experience so that every coffee moment is one to be savoured.
There’s nothing quite as nice as a fresh hot, frothy cup of coffee – especially when the froth is velvety smooth – what an indulgent treat! An electric milk frother is a great gift for mom because it’s the perfect companion to any hot beverage. It both heats and froths milk in just a few minutes, and your mom won’t need a barista to make her latte at home something special. And with winter coming soon, doesn’t a hot chocolate topped with creamy foam sound amazing? Your mom probably thinks so. We recommend the DeLonghi Alicia Latte Milk Frother or the Jura Automatic.
For the mom on the go, an eco-friendly reusable coffee mug (that looks as good as it travels) makes for a great gift. What about one of the beautiful Ecoffee Cup William Morris designs? Holding 400ml of delicious java, these environmentally friendly travel mugs are made with natural bamboo fibre, are dishwasher friendly, and stylish to boot! Otherwise what about a KeepCup made from tempered glass and sustainably-sourced natural cork? Their cute designs are perfect for keeping your mom fueled with caffeine while she’s out and about.
DIY Gift Box
If none of the above strike your fancy, give a gift with a more personal touch and make up a gift box for your mom! Fill it with one or two bags of single origin coffee beans, delicious biscotti, artisan dark chocolate, and a set of fancy mugs from the Carrol Boyes or Le Creuset Stoneware range. You could even throw in a candle and a good book – give her everything she needs to turn an ordinary coffee break into something special.
The DIscover Great Coffee Box
This box include 6 bags of delicious coffee from around the country. It's the gift that keeps on giving amazing cups of coffee. Yum! You can order it here to be delivered to your mom's door.
And of course, if you’re really looking to spoil your mom, you can never go wrong with a bean to cup coffee machine! But no matter what gift you decide to get her, remember to celebrate your mom and everything she’s done for you this Mother’s Day – if anyone deserves a coffee break, it’s her.
Congratulations to returning Champion, Ishan Natalie of Starbucks South Africa, for making his comeback and taking the Gauteng Barista Championship. Well done to all competitors, you guys are all legends. Experience won the day, so if you're just starting out, don't be disheartened; the Top 6 have been working for years to get to be the best!
Another excellent event by Food and Hospitality Africa and the Speciality Coffee Association of Southern Africa Sponsors and volunteers, we were so happy to be a part of it!
Mbongiseni Nkomo of thirdspace walked away with the Latte Art Trophy and Thabang Maluleka of Ciro was crowned GP Cup Tasters Champion! Both these gentlemen competed at Nationals last year and their experience shows on stage.
Itumeleng David Zono of The Hospitality Solutions Company must be commended on being a Finalist in both the Latte Art and Cup Tasters competitions. Well done!
Once again the TriBeCa crew were extremely strong and Harry Mole and John Evans retained their positions in the Top 6. In fact, the GP Top 6 was unchanged except for the Starbucks competitor changing from Musa Magwaza to Ishan Natalie! That's pretty crazy! The scores in the Top 6 on Finals Day were also incredibly close so these guys are really at the top of their game right now.
All the below Finalists have qualified for the National Competition which will be held in early 2019.
Winner: Ishan Natalie - Starbucks South Africa
2nd: Harry Mole - TriBeCa Coffee
3rd: Trevor Fitz - Independent
4th: Khulekani Mpala - Wiesenhof Roastery
5th: Mbongiseni Benedictus Nkomo - thirdspace
6th: John Gareth Evans - TriBeCa Coffee
New Kid on the Block: Agape Coffee Shop
Agape Coffee Shop
32 Caledon Street
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A love for coffee and fellowship launched a dream that became a reality in the historical and picturesque town of Uitenhage. With a cosy atmosphere and family-friendly setting, Agape Coffee Shop is creating a home away from home for their patrons. We chatted with Gerald Pietersen to find out more about his latest venture…
What inspired your love of coffee?
I previously worked in the automotive manufacturing field, and it was with that production knowledge and the desire to be self-employed that the vision of a coffee shop was cast. But it was a latte from Seattle Coffee Company that sealed the deal and changed my life…
After discovering the Seattle Coffee Shop, I couldn’t stop promoting it amongst friends and family. I then went on a short course and started discussions with the team from Mastertons Coffee and Tea Specialists. Two years later, here we are at Agape Coffee Shop. I guess love found us with that latte, hence Agape (selfless, unconditional love).
What makes Agape Coffee Shop special?
First, our love for God. Our business is based on Christian principles and a sincere love for God, which really makes the environment different. Agape is used to describe the love that is of and from God, whose very nature is love itself.
Second, our staff. We probably have the funniest and craziest yet most competent staff. From waiters to kitchen staff, manager and caretaker, they’re all excellent. Our baristas, Siyabong Mguca and Amanda Bizah, have extensive experience and are very vibrant and fun-loving, and have a passion for great coffee!
Third, the vibe. There are couches, a performance stage, board games, a kiddies’ area, and good music. We provide an inviting and homely feel, and welcome people of all ages. It’s an environment for business meetings, as well as a space for vibrant young people. Our late evening trading hours are also significant, especially seeing that we’re located at such a prime spot. We do find that people lean towards the evening hang out, playing games, and just coming to meet with friends.
Fourth, the internet. We probably have the best Wi-Fi, supplied by Sprint Telecommunications. It’s free and fast internet connectivity for our patrons!
Agape also hosts events and live entertainment?
Yes, the shop opened on 23 March 2018, and we’ve already featured two local recording artists, as well as a poetry evening and leadership sessions. There are a host of events planned for May and June, including a recording artist, a creative writing workshop, a bridal shower, a chess tournament, and a live talk. We’re also busy starting up the Training and Functions venue that will be completed towards the end of May.
How did the launch go?
The launch was amazing and stressful – the doors opened at 5pm, and by 6pm, the place was filled to capacity, which we did not expect. Even our stoep area had to be used. But we had great fun, and good entertainment in the form of guitarist, Marcus Pitie. Our staff were overwhelmed, but the patrons were extremely friendly and accommodating. We met new friends and lasting relationships started.
And you recently hosted Shaun ‘The Coffee Guy’ Aupiais?
This was incredible. He arrived from Uganda, and a few days later came to pop by at the shop. Our interests are very similar and the vision is also quite aligned in terms of establishing formalised training in the coffee industry. He came around to share his experience in Uganda, as well as show us some love as he was aware of our business just starting up.
Your slogan is, “Where love gathers, beans & all”. What does that mean to you?
The point is to truly capture the essence of people who love fellowship, coffee, and a great environment to gather together.
What do you like best about your line of work?
What I love about Agape and the training field that I am involved with, is engaging with people, getting to know them, and establishing relationships. At the same time, we’re able to offer good food, good company and great coffee!
We recently saw a video on NowThis Food about the amazing product that is Coffee Flour which reminded our editor of her travels to Bali where she experienced this deliciousness first hand. An excellent use of the coffee cherries that are left behind after processing! Read the full Bali Story published in Issue 21 and see the video below.
Words by Melanie Winter
There are seven puppies loose on the veranda. They are licking my toes (which is my worst sensation), yet I can’t help but smile and shake it off, because I am overwhelmed by the generosity of this family. After a feast of local cuisine, a loaf of bread is placed on the table.
The bread is warm from the oven and a deep chocolate colour. It is slightly sweet and has hints of a flavour I can’t quite put my finger on. I am not surprised when it is revealed to be bread made using coffee flour, which is ground down from dried cascara, the sweet fruit outer layer of the coffee cherry. The flour is considered to have ‘super-food’ qualities, high in anti-oxidants and nutrients; at this point all that matters to me is that it tastes delicious. Our host, Hendarto Setyobudi, owner of the processing station in the Kintamani mountains on the Indonesian island of Bali, explains that at Mengani Coffee they try to utilise each part of the coffee harvest.
The harvest should be in full swing here, but production is down from previous years. We are visiting in July and normally harvest runs from June all the way through to the end of September, but the yield has been so low that there are no more cherries to dry. Yield has been on a steady decline over the last couple of years. Hendarto is worried that the farmers lack proper agronomy training and they are unwilling to change their methods which is contributing to fewer cherries on the trees, so he is taking matters into his own hands and starting to buy up land to grow coffee. Unfortunately I didn’t have an opportunity to talk with any of the farmers, as the season is over. It is a worrying trend. Coffee is a difficult crop to grow and not much work has been done in these hills to maintain skills training. The volcanic minerals in the soil provide some amazing raw ingredients for the trees and up in the mountains it gets just cold enough to be a suitable growing climate, although opinions about ideal climates and elevations for growing coffee trees are evolving all the time, but farmers are losing interest and investing in crops that are easier and quicker to tend.
This upsets Hendarto as he is passionate about all things coffee. The Mengani washing station is impressive. Of course, I have limited experience of washing stations, having only visited Ethiopia so far, but the set ups are vastly different. All the equipment, from pulpers to fermentation tanks to drying beds and sorting tables, is in amazing condition. He makes it his business to keep up to date with processing trends. The cherries are largely washed, with the Black Honey variation of this being his pride and joy. With the capacity to process immense amounts of cherry, it’s no wonder that Hendarto has a long term plan to grow his own cherries. There are thousands of seedlings growing here. I am always in awe of how the coffee tree starts its journey. Literally from a single coffee seed. It’s so beautiful; the first green stem pushes the coffee seed up through the soil, the little coffee bean reaching up to the sun. It sheds this husk as the first leaves curl open.
At the moment they are experimenting on the current property to see which varietals work well with the soil and climate. The varietal Kopiol, makes up 60% of the current trees in the region. We walk through all the different varietals, as Hendarto explains which have been the most successful and resistant to pests. They are also experimenting with growing other crops among the cherries, in this case, peppercorns! I’ve never thought about where the peppercorns in my pepper grinder come from, but here they are, bunches and bunches on each tree. It turns out this crop is relatively low risk to grow and yields can be very good. I wonder whether this intercrop growing condition will have an effect of the flavour as banana trees have been reported to have an effect on flavour of coffee trees growing in close proximity, perhaps the peppercorns will lend a shiraz-like spiciness to the cherries? Who knows! He’s excited about the Blue Mountain seedlings, this is the first time they have been planted in Bali and he has high hopes for what the future of this particular Kenyan varietal may produce.
Before we can leave, Hendarto insists on preparing us a pour over of one of his pet projects, his pinot noir processed beans. Left in the fermentation tank for nine full days (fermentation is anywhere between 12 and 72 hours), the well developed sugars give the beans an almost port-like quality, a deep sweetness that resemble the after dinner beverage.
Indonesian coffee, specifically Balinese coffee, has taken a bit of a hit in popular culture with the controversy of the civet cat Kopi Luwak coffee that became so trendy as being the most expensive coffee in the world. The island is still littered with signs beckoning you towards Kopi Luwak tastings. However, be warned, if caged animals used for commercial gain offends your sensibilities, this is not the tourist activity for you. Thankfully, there is much more to Indonesian coffee.
Bali is no longer all surf breaks, jungle and volcanoes, the tourist trade has encouraged major development in particular areas, especially on the West Coast where things have been swiftly commercialised to cater to the droves of pleasure (and enlightenment) seekers. In the five years since I was there last, the growth has been incredible. Canggu, Ubud, Seminyak and the already tourist over-ridden Kuta have become small cities of sparkling hotels and high end shopping. The one (And in my opinion, only) excellent side-effect of this, is the cafe culture. In 2012, always interested in taking in the local traditions, I happily drank the kopi: darkly roasted coffee ground into the finest of powders, two scoops directly into a cup and topped up with hot water. You wait for a couple minutes to let the fines settle and then you consume. It’s a rather textured way to drink coffee and this time around I had many more options.
On arrival I was whisked to Simply Brew in Sanur, home to a colossal, gold Probat roaster and multiple SCAE training certificates. I had a silky and bright cortado (Java/Ethiopia Sidamo blend) as the heat rose off the sidewalk. In fact my hosts have been influential in starting up a roastery in their home town of Ubud. It was with more than a little pride that I recently had the opportunity to visit Ubud Coffee Roastery in Bali, where Rupert Staveley 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. Cak 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. Canggu is a hipster world of its own. Birthplace of the now legendary Deus Ex Machina, one of the first official motorcycle cafes, the black sand beach town is littered with beautiful machinery and gorgeous cafes with every couple of steps. You are there to be seen and to Instagram about it. They’re not all talk and no action though, the coffee is actually really good at most of these gorgeous locations.
While all the cafes I visited were fiercely patriotic and largely use beans from Indonesian islands, because the Balinese yield was so low they can’t afford or get their hands on any of their local beans. Hopefully in the coming years they will be stocking coffee grown on their own island. I’m certainly looking forward to tasting some of Hendarto Setyobudi’s coffee in the future.
Sustainability high on the London Coffee Festival agenda
The 2018 London Coffee Festival (LCF) was more than just the world’s largest celebration of coffee – it was also a celebration of sustainability initiatives and the organisations behind them. Here are all the initiatives that LCF and its partners put in place to reduce the environmental impact of the event…
1. Recycling paper cups
Together with Seda and Simply Cups (the UK’s only cup recycling scheme), the Festival committed to recycling all the used paper cups used at the festival. In a bid to protect the environment, Seda’s cups are fully recyclable, as well as being sustainability sourced and responsibly produced. There were dedicated coffee cup recycling bins dotted around the festival venue, and Simply Cups agreed to recycle 100% of the disposable cups and transform them into new products.
2. Supporting the sale of reusable cups
Every person in the UK, on average, throws away 350 paper coffee cups each year, so the LCF welcomed eco-friendly exhibitors like KeepCup, Ecoffee Cup and Stojo, whose reusable cups are helping to reduce the waste that ends up in landfills. Speaking of sustainable solutions, Simply Cups partnered with Ashortwalk to launch the groundbreaking rCUP – the world’s first reusable cup made from used coffee cups. The rCUP is meant to last for ± 10 years and is 100% recyclable in the UK’s curbside recycling system.
3. Recycling coffee grounds
LCF also worked with Bio-Bean, an award-winning clean technology company, to recycle 100% of the coffee grounds used at the Festival. Each stand had dedicated bags to collect their coffee ground waste and Bio-Bean recycles this waste into biofuels and biochemical, providing a sustainable alternative to conventional fossil fuels.
4. Water refill stations
BRITA was the Official Water Sponsor of LCF, and supplied filtered water to all exhibitors, but with a change from previous years. BRITA supplied each stand with a pre-filled jerry can, and provided self-service stations for exhibitors to refill their cans with filtered water during the Festival. Exhibitors were encouraged to also bring their own water containers, all in an effort to reduce plastic waste.
5. Recycling single-use plastic
As a sustainably conscious brand, BRITA also championed a bottle amnesty as part of their fight against single-use plastic. Their ‘Green Team’ patrolled the Festival with wheelbarrows, collecting plastic for recycling and promoting the benefits of reusable, sustainable alternatives.
6. Supporting Project Waterfall
LCF also donated 50% of ticket sales to support the global coffee community through Project Waterfall, a charity that provides clean water, sanitation and education for coffee growing communities in Tanzania, Ethiopia, Kenya, Nicaragua, and Uganda.
It’s great to see ecowarriors in the coffee community taking action with innovative solutions for a more sustainable coffee culture!
The Almond Breeze Latte Art Video Challenge is back in South Africa!
The Almond Breeze Latte Art Video Challenge™ (LAVC) is back! This competition is all about the fun side of coffee and uplifting the heroes that brew our fix everyday, the baristas! To manipulate milk into incredible latte art requires skills that can only be gained from hundreds of hours behind the espresso machine pouring lattes. It also requires top quality milk or in this case a top quality dairy alternative in Almond Breeze Barista Blend. We believe baristas need to be acknowledged for their craft, without them and their talent perfectly delicious raw ingredients never reach their full potential. The concept was dreamed up right here in South Africa in 2017 and the local Barista Blend team got behind Coffee Magazine to give baristas across the country the opportunity to show off their skills. This year, with the help of Blue Diamond Almond Breeze, LAVC™ is going global. Almond Breeze is the perfect brand to partner with on this competition, their Barista Blend Almond Milk is created for baristas by baristas and pairs beautifully with espresso.
So how does it work? Baristas submit their best latte art videos before 1 June 2018 on the Almond Breeze Latte Art Video Challenge website. Each week two video entries from each of the participating territories, Australia, Japan, the United Kingdom and South Africa, will be selected and these videos will be pitted against each other vying for votes from their peers and customers to win the weekly cash prize! Votes will be gathered across Instagram, Youtube, Twitter and Facebook. The six baristas who receive the most votes go through to the Finals and the opportunity to win the grand cash prize!
Then it gets really interesting! The barista who receives the most votes across all 4 countries will be flown to the Breezey Masters Finals in Sydney for an unforgettable experience with some of the worlds top coffee professionals.
Will the global winner be from South Africa? We can’t wait to see the fantastic designs! Fikile Khuzwayo, of Durban, got over 1000 votes to win the overall grand prize last year, the gauntlet has been thrown!
So how do baristas enter?
Step 1: Get your hands on some Barista Blend. If you don’t already stock it in your cafe, you can contact Bidfoods and ask for the product or you can visit your local Food overs Market.
Step 2: Video your amazing latte art skills. All guidelines are on website, but our recommendation is that you make it short and very creative - we want to see your personality! We are looking for one design and remember, the Almond Breeze Barista Blend has to feature in the video!
Step 3: Submit your video or Youtube link on the Latte Art Video Challenge website: