Want to win a limited edition Terbodore pride tee-shirt as well as a four-pack of each of these delicious cold brews? All you need to do is answer the question below! Clue: You can find the answer here.
Co-working spaces are all the rage right now. London, Sydney, New York...and increasingly Joburg and Cape Town. Earlier this month we were in Joburg at got a special tour of the Wework building in Rosebank, and then last week, while in Cape Town for the Western Cape Regionals, we popped into Workshop 17 in Kloof street. It was literally the second day of the building being open - and our friends from Terbodore, are responsible for feeding and supplying coffee to the busy co-sharing workers!
Now that's a view!
The bowls on the menu have been curated by Head Chef Roland Hiscutt - this one was delicious!
The chicken and cashew nut curry on whole rice was tantalising!
We tried the Big Dog blend as a flat white and a Nicaraguan single origin as a cortado - yum!
Terbodore have been fine tuning their cold brew offering for a while now and we tasted these three very delicious and refreshing options: Honeybush & orange (left), Marula (centre) and Lemonade (right)! Find out more here.
With the hustle and bustle a step away in Kloof street, the Workshop 17 space is an oasis of calm, yet it is sophisticated, kitted out with all the modern tech of a high speed workplace and has super luxurious and stylish finishes.
The main cafe and restaurant is on the lower ground floor and the brew bar is on the 4th floor - with the most incredible view!
We highly recommend a visit for a coffee, a cold brew, some lunch or for your next high powered business meeting!
As I sit, sipping on my cortado and eating my croque madame crepe, I glance around Swan Cafe and am delighted to notice that the French theme and decor seem to have attracted a set of customers that are intent to keep the je ne sais quoi of the cafe going. All tastefully dressed, a woman with a elegant bob and severe bangs a la Amelie, attention to detail on everyone. But maybe that's just Cape Town, people gravitate to the places that suit them and there's enough choice to do so, magic!
Back to the proudly French, Swan Cafe. Basically the entire menu is made up of some variation of crepe or another. I had to google some of the options for example Galette (thanks Wikipedia!) meaning flat cake is a term used in French cuisine to designate various types of flat round or freeform crusty cakes, or, in the case of a Breton galette, a pancake made with buckwheat flour usually with a savoury filling. So I learnt some things, which I always like when visiting somewhere new.
They are using Damn Fine Coffee, which after some investigation, I found to be located at Bob's Bagels in Kalk Bay! Well done Bob, the coffee was great! I was impressed by the service. The uniforms are very French, I love the full tilt kitschness of it. They have committed and I am here for it. Next time, I shall dress more appropriately.
Well done to the Western Cape Regional Coffee Competition Champions!
1st Tess Schmidt - Sevenoaks Trading
2nd Leigh Wentzel - Rosetta Roastery
1st Christopher Abrahams - Ciro Full Service Beverage Co.
2nd Bakhe Mapasa - Ciro Full Service Beverage Co.
1st Winston Thomas - Winston Douglas Coffee
5 September 2019
Well done to all the competitors, judges, sponsors and volunteers.
CUP TASTERS FINALISTS
Leigh Wentzel - Rosetta Roastery
Tess Schmidt - Sevenoaks Trading Pty Ltd
LATTE ART FINALISTS
Christopher Abrahams - Ciro Full Service Beverage Co.
Bakhe Mapasa - Ciro Full Service Beverage Co.
BARISTA CHAMPS FINALISTS
Winston Thomas - Winston Douglas Coffee
Ndumiso Qolintaba - Vineyard Hotel (not pictured below)
Justin Groep - Rosetta Roastery
Innocent Chakanyuka - Truth Coffee Roasting
Simplicity Mkhize - Rosetta Roastery
Neil Gouws - Origin Coffee Roasters
Rosetta Roastery has got into competition over the last few years and like everything they do, they aim for perfection. Three competitors at Nationals is a pretty amazing achievement, well done!
Origin Coffee Roasters has a strong culture of competition and this year was no different, four worthy competitors (three first timers!) and Neil Gouws is once again through to Nationals. Here they are pictured with Joel Singer.
Fabiana Carvalho is a Brazilian neuroscientist and post-doctorate researcher investigating the impact of the senses on flavour perception of specialty coffee. Her project, The Coffee Sensorium, is a fascinating look at how coffee flavour is affected by not only the senses, but also the shape, colour and weight of the cup you drink from. We chatted to Fabiana Carvalho to get an intro into her work…
What is The Coffee Sensorium project?
“The Coffee Sensorium project is an attempt to bring knowledge on multisensory perception of flavour to the world of specialty coffee. A lot of multisensory research has been done on flavour perception of other drinks, such as wine and beer. And it’s already known that certain attributes of the vessel, such as shape, colour, and weight, have a significant effect on flavour perception of chemically complex beverages.
The Coffee Sensorium project aims at investigating how these well-known effects would apply to specialty coffee, and to consider the introduction of glassware that, ideally, conveys perceptual benefit to specialty coffees with different sensory profiles. In sum, we expect to be able to match a certain cup to the correct flavour profile of coffee being served in it – just as we already have different types of glasses that match the different types of wine or beer.”
Can you explain multi-sensory perception?
“Our perception of objects in our environment – including foods and drinks – is built up by combining all sensory information that simultaneously reaches our brains. In this way, flavour perception is a multisensory experience since it’s a result of the integration of a complex variety of senses and processes, which includes touch, taste, smell, vision, and audition.”
How do the senses impact on flavour?
“Flavour is a combination made by the brain of the gustatory sense of taste, the oral tactile sensation, and the retronasal sense of smell. The oral senses are affected by vision, audition, and orthonasal smell which will set our expectations towards the food/drink. In this way, our expectations concerning the taste/flavour and quality of the coffee are also determined, both consciously and unconsciously, by a host of sensory cues. These cues include everything from the colour or shape of the cup through to the environment in which we happen to be drinking.”
What made you decide to focus your research on coffee?
“Despite the global popularity and consumption figures for coffee, there’s been remarkably little research on the drinking vessel. It’s surprising to find how little published research there has been given the range of coffee drinks, the widespread emergence of speciality coffee culture around the world, and the fact that coffee, or at least specialty coffee, is chemically complex containing something like 1,200 volatiles (in contrast to 600-800 in wine). Such a complex beverage as specialty coffee deserves a more elaborated service, which certainly includes the serving vessel, i.e. the coffee cup.”
How is your research progressing?
“We’ve gathered evidence on the impact of the colour, shape, texture, and weight of the cup on the perception of coffee. The colour of the cup, for instance, can prime notions of sweetness (e.g. a pink cup) or acidity (e.g. a yellow or green cup) that may carry over to influence the tasting experience. Meanwhile, the shape, weight, and surface feel of the cup can exert a profound influence over the perceived aroma, basic tastes, and mouthfeel. In addition to researching the effect of the cup on the coffee flavour experience, we’re also investigating other product-extrinsic factors such as packaging and ambience music.”
What have been your top coffee experiences from all of your travels?
“Koffee Mameya in Tokyo (Japan) and Acervo Café in Brasilia (Brazil) are my favourite coffee shops. It’s obvious to me that both have a very clear proposal on the type of service they want to provide to their clients. Knowing your goal makes it easier to communicate the concept and to deliver/create the perfect experience. It cannot go wrong. The client is simply taken and amazed by the fluency of the experience. They set the clients’ mind towards a concept and they deliver it.”
How do you prepare your own coffee when you’re at home?
“I only drink coffee in the morning, and brewing my coffee is the first thing I do as I wake up. I like to use paper filter methods, and I usually brew my coffee using Chemex or Melitta. I never add milk to my coffee.”
Did you ever expect your research project to take you all over the world?
“Honestly I didn’t. But thinking about how innovative the aims of the project are, as well as how our findings are accessible and applicable in the industry, makes it easier to understand why the research has caught so much interest worldwide. It has been truly amazing to be able to speak about our aims and findings to all types of audience, and to learn about particularities of coffee consumption in different cultures.”
You can follow The Coffee Sensorium on Instagram to keep up with the latest news from the research project.
16 Baker St, Rosebank, Johannesburg, 2196
Brik Cafe was nominated in the Best New Cafe category of The Coffee Magazine Awards 2019 and for good reason!
This warm and inviting streetside cafe is a beautiful addition to the Rosebank cafe scene. Sasha Simpson has created a haven of innovative food options and delicious coffee, roasted by Seam and perfectly extracted by the talented barista, Ernest. We also had the privilege to met Blessing one of the other baristas when he competed at the SCASA coffee competitions in July.
It feels as though you have walked inside a terracotta kiln of inspiration. A menu full of attention to details and interesting flourishes. The poached egg was presented with flair and as I am a sucker for a grilled cheese sandwich, when the menu said The Ultimate Grilled Cheese, I was powerless to resist. Everything was lovely.
The building itself is an old firestation and is now home to a Workshop17 space. Brik also services the members with another location inside the building and Sasha keeps herself even busier by catering for events. They're doing an incredible job all round.
The effervescent Fikile Khuzwayo aka "Fiks" who will "Fix you with a coffee"
We couldn't resist the opportunity to visit one of the bubbliest and most passionate baristas from Durban while she was helping to set up a new initiative in Johannesburg! Fikile Khuzwayo calls the Mr Price Head Offices home and we're sure they are missing her dearly this week, but she is off on an adventure setting up the first Foundation Coffee espresso bar in the Mr Price apparel in the newly renovated Fourways Mall
The new Mr. Price foundation coffee station in Fourways, inside the MRP apparel store.
Karen Wells, Head of MRP Foundation, shared her excitement on the opening day at the Fourways Mall. “Today is testament to the partnership between the MRP Foundation and MRP. Customers can experience drinking responsibly sourced coffee while learning more about the Foundation’s work, and the impact that it is making in the lives of hundreds of thousands of youth throughout South Africa. This is a true reflection of how we work together to build a better future for this country… together we do good.”
Craig Charity, has been an integral part of the Foundation Coffee journey: sourcing beans, roasting and training the Foundation's resident barista, Fikile (Fiks) Khuzwayo.
“I am excited to see Foundation Coffee in a concept store model and see how it’s embraced by customers,” said Craig. “My vision is to keep this true to its roots with sustainable and delicious coffee.”
Fiks was thrilled to share her talents with new faces in-store saying, “I am excited to meet new people and passionate about serving coffee with heart and purpose.”
100% of the profits of each cup sold go to the MRP Foundation.
Beautifully prepared beverages under Fiks's tutelage.
Customers can pay for their coffee with the clothes purchases.
Coffee people supporting coffee people, supporting everyone else!
Ok, so we're Durbanites through and through, we like to take our time with most things, but we understand that things are different in the bustling metropolis that this is the Johannesburg/Pretoria quadrant and we always love the energy and the industry.
Case in point, the new coffee drive through by the team at Vintage on the busy thoroughfare between these two cities, Main Road. Located on the City Life Church premises, we arrived just in the nick of time at 3.55pm (5 min before they closed!), as rush hour was kicking off and a coffee was necessary. And man, the coffee was delicious!!!
Ashley and the team have done an amazing job of making the little space welcoming and easy to use.
The Editor running low on coffee. Solution: Drive through!
The big menu boards make it easy to order - simple!
Quick payment solutions are the key to a good flow, and there's a nice beans offering in case you running low at home!
This was one of the easiest, fuss-free coffee experiences ever!
Ashley and the team working the drive-through were super efficient and friendly. "We're still taking the wrapping off this place, but we already have a few regulars", says Ashley.
This coffee was a life-saver! Definitely one of our best coffees of the week.