Dearest Deluxe Coffeeworks!
Happy 10th Birthday! We remember fondly packing in to Church Street early bells and watching the team (including Grant when he was a baby barista!) work magic and keep the heaving crowd happy. The vibe was more like a bar at a rock club than a cafe at 8am and that's what we loved about it. You've grown, gotten fancy with technology and online sales and opened many more spots, but the rock 'n roll still holds strong throughout your brand. Carl Wessel and Judd Nicolay continue to helm the crew boldly and we wish you all the best for the next 10 years!
What a combo! An amazing time was spent soaking up the Springboks win while coffee people got inked and showed off their latte art skills at this fantastic event!
Thank you to Equipment Cafe for putting on the show, Tory of Sally Mustang Tattoos for producing incredible art and all the baristas who took part in the epic MilkLab Smackdown organised by Wayne Burrows. Good times all round!
Yoh! We don't know about you, but we are EXCITED and TERRIFIED for tomorrow's final. And the SA coffee community is getting behind the Springboks!
Go have a Bokkeccino at The Whippet in Johannesburg! Love it!
And Nationwide the Wiesenhof Franchise has got you covered in a big way with World Cup fever! Bokkie is out to celebrate!!!
The Coffee Magazine has largely been based on a lifestyle of coffee, community and doing the things we love. Being Durbanites, one of those things is getting in the ocean on a daily basis. We usually gravitate to the places where the wind is offshore, the vibes are good and there is great coffee. The North Coast of KZN is one of those kinds of places, with more and more folks taking their coffee (and their beach lifestyles!) seriously.
Enter Salt Rock Coffee Company. This little coffee outlet started as a temporary, mobile coffee unit at Salt Rock beach serving beachgoers, surfers, fishermen and dogwalkers early each morning, and quickly became so popular that they took up residence in the nearby shopping complex around the corner from the beach, and soon thereafter outgrew that space and are now currently setup front and centre of the same precinct in a much larger space facing the busy street that is Salt Rock Main Road.
Sne, the barista along with the Owners Karl and Stacy, serve Bluebird Coffee to the very loyal customer base that sometimes are queuing up from 5.30am in the morning to get their fix! We arrived after a surf, and the shop was pumping. Lots of regulars, lots of visitors and a really cool vibe you’d expect from a seaside town. We were told that the community played a large role is assisting with getting the shop ready – locals helped to make the counters and shopfit the premises and have really made it their own.
With the December holidays looming, and the North Coast of KZN being a prime location for many holiday makers, we are stoked to tell visitors to Salt Rock that they will now be able to have an amazing beach holiday and delicious coffee in a cool space too.
We chatted to Kyle Brown, captain of our Blitzbokke for many years, who has started Eighteen Coffee with his team mates Cecil Afrika and Philip Snyman. A team that drinks coffee together obviously stays together!
You’ve created a mini Sevens team reunion with this business; who is responsible for what and who else is part of your team?
Hahah, that was all by design! We've been friends in the team for so many years and we wanted to find a way to keep a close as rugby draws to a close for most of us.
Eighteen is made up of Cecil Afrika, Philip Snyman and me (Kyle Brown). It's the total of our jersey numbers, 2, 6 and 10. We're still figuring out so much about the backend of running a business, a couple hard lessons but it's been amazing so far!
Tell us about your fresh store in Stellenbosch?
We partnered up with an established store in Dorp Street called Delicately Different to form the Coffee & Pastry collective. Mari De Kock and her team make incredible food and pastries and we wanted to match that with an equally high standard of coffee.
What do you think sets your brand apart?
I think it's the combination of 3 pretty different personalities. We've also tried to maintain a really hands on feel, and I know that this will become more difficult to achieve as the business grows but we'll keep giving our best to keep the personal touch.
What have you learned from International sport that you’ll apply in your day-to-day running of Eighteen?
That consistency matters - once you create a beautiful cup of coffee for someone, they create an expectation and our job is it consistently meet those expectations, over and over again.
How did you prepare yourself for a career in coffee… tell us a bit about that transition.
Honestly, we got into coffee because we really just love coffee and the environment that creates for people to share great time together.
We've worked very closely with our roaster, Matt Grobler, to create a blend that all three of us love. Since then, it's been all about educating ourselves on the intricacies of coffee. And most recently, the brand is really starting to gain some momentum and the idea of this becoming a real business is quickly becoming a reality.
So the big question is, what’s your score prediction for Saturday’s final? ;)
Haha, I reckon it'll be a proper smash fest - probably end in quite a low scoring game. Prediction 13-10 to the Boks.
A couple of months back we featured a cafe in Rotterdam that helps former prisoners rehabilitate through coffee! Little did we know that in South Africa we have a remarkable organisation fostering second chances for at risk youth. Say hello to Gangstar Cafe! We chatted to Mark Slessenger, part of the Message Trust team that power this concept.
Please tell us the story of how Gangstar Cafe came about?
Gangstar Café is a social enterprise of The Message Trust South Africa. The Message Trust works with youth at risk across Cape Town in prisons, schools and tough neighbourhoods. Gangstar Café was initiated to create training and employment opportunities for youth out of prison. With youth unemployment being as high at 35% and coupled with a criminal record, it is virtually impossible for someone leaving prison to find employment. We launched our first Café in Mowbray on Main Road in April 2017, and our second in Durbanville Town Shopping Centre in April 2019.
How has the community embraced the philosophy behind your cafe?
The response from the community has been amazing. South Africans are sick of crime and gangsterism in our country, so once the public understands the concept of Gangstar and hear the stories they embrace the vision. We have had businesses, government employees, students, churches and all aspects of society visit our cafes. For us, it is not only about serving great coffee and food, but also to share stories of hope and transformation that can inspire every customer who visits our cafés to make a difference in their sphere of influence.
How do you identify potential stars to join your team?
The Message Trust runs an intensive prison programme in Drakenstien Juvenile Facility, where we prepare juvenile offenders for release. Part of our recruitment is to train and equip those who want to change and leave a life of crime and gangsterism. Once released from prison, we will then place them in our Reintegration Programme that will help them reintegrate successfully back into society. Gangstar comes from a scripture in the Bible where it says “they will shine like stars in the sky in a depraved and crooked generation” and this is what we want for every Gangstar, that they will shine like stars in their families, amongst their peers and in the work place.
What training process do the team undergo in preparation for this new career?
In prison we train our students in leadership, public speaking, business entrepreneurship and job readiness. We also offer pastoral care support to all the young people we work with. Once released, we help the individual reintegrate back into society and once we see a certain level of commitment we will place them into barista training through one of our partners. We then offer on the job training in our cafes in customer service, stock management, processes, food preparation and other aspects of working in the hospitality industry.
What coffee do you use?
Our Gangstar Cafe coffee is a single origin medium roast. We use arabica coffee beans that come from Santos, Brazil and are roasted locally for our cafés. We also recently launched our special Gangstar Blend with our beans made up of both catuai and mundo novo varietals.
What is your vision for the future?
Next year we will be starting barista training as part of our programme within prison. We are excited about this as it provides each person we work with a practical skill that can create an income for them once released from prison. Gangstar would also like to open more cafes in Cape Town to provide more employment and training opportunities. Currently, we have the two cafés but we would like to open at least one new café each year. Every Gangstar employed by us and not reoffending saves the government an average of R140,000 a year and we feel this is a huge added value to society; one we are passionate about pursuing.
The last of the SCASA Regional competitions kicks off on 7 November at The Pearls Mall in Umhlanga!
There is already an amazing crew of National Finalists from across the country, who will be joining them from KZN?
Cup Tasters Competition
Maryke Schoonwinkel - Brüder Coffee Roastery
Latte Art Competition
Karel Viviers - Coocoocachoo Coffee
Thabang Maluleka - Ciro Full Service Beverage Co
Elizabeth Gumbo - Seattle Coffee Co.
Sibusiso Ndzuzo - TriBeCa Coffee
1st Trevor Fitz - Beethoven Coffee Company
4th Jesse Dodkins - Father Coffee
5th Samantha Naidoo - TriBeCa Coffee
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
Heard some sad news this week, the legendary Reg Barber Tampers is closing shop.
Eight years ago when I (Mel Winter, the Editor) was a newbie in the global coffee community, Reg was one of the first coffee 'celebrities' to extend such a warm welcome with his huge smile and willingness to engage and make me feel like The Coffee Magazine had a place in this industry. He gifted me the tamper in the photo and I will always treasure it - such amazing memories of Rimini and my very first World Barista Championship! Way before coffee was 'cool', Reg was building the reputation of the coffee industry being one of the friendliest to work in.
Thank you so much Reg. We, as a coffee community, are so grateful for all you've given us over the years.
His daughter has started a Go Fund Me campaign to help Reg transition to a life beyond the amazing handcrafted tampers he has created for the last 30 years. It's been great to see the global coffee community come together to support him.