A feast for the senses. This man does not know how to do anything that is less than exquisite.
Coffee Date with Ozzy...
Coffee date with Ozzy Ozan Emre Yerlikaya at Atlantis Dunes. Powered by Travel Designer Filmed by Joe Pietersen Edited by Eden Weiss Eden Weiss Videography Land Rover Melvill and Moon Rosetta Roastery Honest Chocolate Front Runner South AfricaPosted by Travel Designer on Thursday, 12 July 2018
This week we got the chance to roast some green coffee on the Gene Cafe home roaster from RYO Coffee!
The design is very user friendly and it doesn't require anything other than a standard electrical point. The instructions are super simple - just plug in, pour in the green beans, set the timer and push start.
The beautifully packaged beans from RYO Coffee - so many to try!
The dials are really easy to use - One for time and one for temperature.
The off-axis caraffe, tumbles the beans around as the hot air roasts them.
The first roast - the blend. Slightly underdeveloped, due to starting the roast from a cold start.
The second and third roasts, Nicaragua and Guatemala, came out much better!
The beauty of the Gene Cafe for me is that you can make it as easy or difficult for yourself as you like. You certainly don't have to be a Master Roaster to get some great flavours out of it, it's like all things coffee - your own preference. There are some simple tools and guidelines to roast to your preference and after just one roast, We got the hang of it and turned out the two single origins really beautifully.
Check out https://ryocoffee.co.za/collections/roasting-equipment/products/gene-cafe-electric-coffee-roaster-cbr-101 for more info on this cool little home roaster!
Shop 6 Recreation Rd Fish Hoek
7975 Cape Town, Western Cape
How did you get into coffee?
It’s a long story but to cut it short... I had just returned from the UK and started working in seapoint, I drove past a little coffee trailer and no matter what the weather was someone would be standing chatting over a cup. I love coffee and have always wanted a coffee shop and so a trailer was a great start, or Tuk Tuk in my case was the next best thing.
What was your motivation behind the name and this of your coffee shop?
I lived on a farm in the UK and had wild deer running through the fields, I have always had an interest in wild life and the outdoors. I played on the name of the deer or antlers and eventually settled on The Stag Coffee Company.
What is your favourite part of owning a coffee shop?
Best part of owning a coffee shop, would be the interaction between customers. I enjoy seeing great service and training my staff to meet the standards that are expected. We have loads of regulars who come in and have seen the value in what we are doing in the Fish Hoek valley and our community.
If you can highlight one moment in this coffee journey that you consider your best, what would it be?
About 8 month into the journey I was sitting in my office and it hit me... it has worked. There’s nothing better than hearing a full shop and people enjoying themselves. There’s lots of highs and lows but to hear and see people coming in makes it all worth while. We like to think of the shop as a home away from home.
Tell us about your team!
My Manger Colwynne Jones has been a massive part in our journey and has been with us from the start at the Stag. We value and appreciate her and she’s always here to keep me on my toes and in check.
Collen is one of our incredible baristas and has helped get us get to where we are today. He has impressed our customers with his awesome coffee art that everyone raves about.
Duncan is our other barista with lots of great skills too, he has improved so much since he has started working for us. He’s great with our customers and always happy to lend a hand.
Let's not forget about our waiters and waitresses that arrive to work everyday and build great relationships with our customers.
Kumbi, Elizabeth and our kitchen staff work super hard and play a big part in our success. 95% of our products are made in house with quality ingredients, so they are always busy with a task at hand.
My business partners Ellen and Peter Doyle have been incredible with setting up menus, food knowledge and business advice.
And finally my parents Cynthia & Grant my brothers and my extended family. They all know who they are. I wouldn’t have been able to live this dream with out them putting in endless hours of work cooking, painting, fetching and sharing or all their knowledge and expertise.
We're feeling all sorts of nervous, excited, happy, ecstatic about the next couple of months of Winter.
What can you look forward to?
Lead Story: How can we be better Customers?
As we grow accustomed to better service, higher production values and ultimately better coffee, perhaps we also need to aspire to be better customers. As a customer, you are an integral part of the fabric of any cafe. Go ahead, make your barista’s day!
Roast: Stories from Behind The Roaster
Anastasia Prikhodko chats to a few roasters that all have their own signature style in making coffee roasting magic and finding the line between technology and art.
Brew: Home Barista Basics - Tools for Better Espresso
The importance of levelling and tamping coffee isn’t fully understood, by new baristas and home coffee brewers alike. But it’s arguably one of the most essential parts of the process — it can make or break the tastiness of your coffee!
Culture: Riding the Dragon
On hearing of a secret wave while enjoying a coffee in Ubud, Bali, John McCarthy is thrust into a race against time. With coffee as his only accomplice, will he find the wave and make it to the airport on time?
Discover: Zambia, Wild at Heart
A barista adventures into Zambia and uncovers the wonders this region has to offer.
Taste: The Ultimate Cold Brew
Brew Mistress, Lucy Corne, explores the best coffee infused beers that the market has to offer.
Discover Great Coffee: Coffee For a Cause
Here are our top picks for places to visit if you have a heart for paying it forward!
Kick: Interview with World Barista Champ, Dale Harris
This scholar and gentleman used his love of learning to create a truly unique routine at the competition in Seoul last year, and he continues to make waves.
So we're in London for the Almond Breeze Latte Art Video Challenge and we hear our names been called in an unexpected Afrikaans accent, turns out to be the lovely Rene and Meyer who are behind the new coffee show Koffieboon that has just launched on Kyknet. Meyer told us about their adventure and that he has every single Coffee Magazine ever published (that's 24 now!). We're excited to see how the final product turned out. You can catch it on Kyknet, 17.30 on Wednesdays. They've travelled far and wide to collect stories in coffee and you know, thats our jam! Well done team!
Their major sponsor is Coffee Excellence and to celebrate the launch of the program we're giving away one of their great products Cup a Ground. These single use filter packs are really big in Seoul and Japan.
In July 2018, The Coffee Magazine and it’s Partners will host the first ever Creative Coffee Week as well as the Coffee Magazine Awards presented by Selati Sugar at a Gala Dinner in Durban. How did this come about? Who is involved? And what can people expect?
From 24-28th July, Durban will be a hub of coffee activity. What follows is a bit of detail around the Events and the people that are involved and a taste of what you can look forward to!
Maxwell is well known is global coffee circles through his profile as a competitive Barista, a renowned coffee author of 2 books, an accomplished public speaker and owner of Colona Coffee – a very innovative company that does everything from specialty coffee capsules to creating Peak Water and funding it through Kickstarter. For South Africans, Maxwell is also a friend and ally as it was he who trained and assisted our very own, Winston Thomas at the WBC in Seoul last year.
“I am thrilled to be involved in the Inaugural Creative Coffee Week in Durban, Coffee events are integral to bringing the coffee community together and helping it flourish. Creative Coffee Week will be a truly unique approach.”
I can't really believe I haven't been to South Africa before to be honest. I have met and worked with numerous amazing people form the South Africa coffee scene. I have heard many stories and vivid descriptions of the country through these friends and acquaintances. I can't wait to visit.
I have high expectations for the natural beauty of the country! I am sure I wont be disappointed. I am lucky to be able to visit many cultures and places through coffee and I like soaking up and getting to know a place. The global coffee community means that you always feel at home. I generally let the people I visit tell me what to do, where to go and what to focus on."
Lem is also a very popular Global coffee figure. He is the 2015 US Barista Champion and placed in the top 6 WBC in Seattle in 2016. Lem is part of Black & White Roasters alonwith 2017 US Champ Kyle Rammage. We last bumped into Lem at the Coffee Masters in London where was the MC of the event, he is also an accomplished DJ and coffee writer.
“I’ve always wanted to visit South Africa since I was a teenager and now my opportunity is here and I’m a touch anxious. In order to gain a firsthand perspective on a culture new to me, I try to immerse myself in that culture mainly food, music and beverage; South Africa will be no different.”
“Over the last couple years I have been meeting more and more coffee professionals from South Africa. I am intrigued by the growing coffee scene and can’t wait to see and taste my way through South African Specialty Coffee. “
“I am honored to be invited across the world to participate in an historical coffee event; the inaugural Creative Coffee Week. I look forward to learning from South African coffee professionals. It is the sharing of information which positively drives our international coffee community forward.”
Teija is no stranger to South Africa, having spent the last few years as the WBC International Judge at the SA Nationals and also with a personal connection to Grahamstown, where her children attend school. Teija is based in Lusaka and run’s Marika’s Coffee and last year was the Head Judge in the Finals of the WBC.
“We currently have only one certified judge in whole of Africa, so we really have tried to push the WCEP certification to happen here in South Africa for a while already. Being certified gives the judge a chance to take part in World Barista Championships judges calibration and passing that chance to judge in World Barista Championships. Judging in World Champs is an amazing experience in anyone’s judging career, you get to taste all the amazing coffee’s from around the world and see the performances from the top barista’s.
I am very much looking forward to catching up with South African coffee people. It’s also exiting to be part of WCEP program and get to run the certification exams in Africa, my first exams were in 2009 in Kenya, and this is first time we are getting certification back to Africa since then.
Creative Coffee Week is a great idea! It brings different International standard training sessions together and gives South African coffee professionals a chance to certify on SCA programs as well as CQI Q graders program too in the same month. Hat’s off to anyone who manages to do all of them, it’s rather intensive!!
Ben Weiner bought a coffee farm called Finca Idealista in Nicaragua in 2007 with the misguided assumption that the farm would generate income selling on the local market, income he planned to use to conduct rural development projects in Nicaraguan communities.
Finca Idealista joined a cooperative that used certifications as part of its business model. They sold the coffee to both the coop and local exporters, unfortunately at a loss compared to the production costs.
Immediately, members of the coop approached Ben explaining that this system did not allow them enough income to feed their families. As a response, he created Gold Mountain Coffee Growers to connect both his own farm and other small farms directly with coffee roasters. They unfortunately could only include those farmers willing to take the steps necessary to produce high-cupping specialty coffee because that was the only way to fetch prices that would increase standards of living. And so Gold Mountain Coffee Growers was born.
“To tell the truth, I know very little about the coffee scene in South Africa, but I’m learning. My only connection to South Africa was organizing donations of textbooks from the US to send to economically-challenged communities here when I was in high-school. The books were used in schools and mobile libraries. Back then I didn’t even drink coffee (can you imagine?!).”
“From what Grant (of the Specialty Coffee Exchange of South Africa) has been telling me, there’s a coffee renaissance beginning in South Africa, as is happening in a bunch of countries throughout the world. I’m particularly excited about how the South African specialty coffee scene can have a positive social, economic, and environmental impact on rural communities in Nicaragua with whom we work—the communities of our farm and partner producers” says Ben.
“We just finished the World of Coffee Amsterdam coffee event, at which we met lots of roasters from all over the world, so I’m looking forward to making new friends in South Africa with specialty coffee as the conduit, and of course a positive outcome will be the positive social/economic/environmental impact we will have through high-cupping Nicaraguan specialty coffees.
"It’s exciting that The Coffee Magazine, the Specialty Coffee Exchange of South Africa and others are coming together to harness the enthusiasm of the South African specialty coffee scene to bring people together and accomplish more through specialty coffee. A roasting competition is a wonderful way to increase the quality of coffee roasting through the exchange of roasting techniques between roasters in South Africa. More of these types of competitions are needed throughout the world."
Steve Slark is Chairman of the UK Beverage Association and the MD of European Watercare. He recently visited South Africa and met with Coffee technicians and Café Owners during his time here.
“The coffee industry in S.A seemed familiar compared to that of the UK and Ireland at point of sale and clearly demonstrated the qualities, innovation and skills that will cement its place in the wider South African consumer culture
Water is the vital ingredient in Coffee and should be understood and respected as such. I hope to promote knowledge of the various filters (or water treatment devices) available to fit the application and not make the application fit the filter.
Recycling and plastic waste are hot topics and I really look forward to demonstrating how you can reduce your operational costs whilst offering unrivalled reductions in waste. Everyone is green until you have to pay for it right!"
This video is very enlightening when it comes to understanding what coffee varieties mean for your cup of coffee. Peter Guiliano has a long history in speciality coffee and