FNB Creative Coffee Week was curated by The Coffee Magazine as an industry focused week of learning and growth through workshops and interactions with both International guests and the best in the South African industry. Day One highlights were workshops with Colin Harmon (Ireland), Trish Rothgeb (USA) and Tesfaye Degaga (Ethiopia).
We came up with this crazy idea and with the help of Red Espresso, Fathima's Studio and all our sponsors (Red Espresso, Milk Lab, Equipment Cafe, ReCup, Jersey Cow Co, Sanremo SA, Importalia, Morrico Imports) we made the dream a reality!
Not your ordinary latte art competition, competitors had to pick their pour from a set of Coffee Tarot Cards which determined the espresso machine they worked on, the base they would use, the milk they would use and the pattern that had to pour.
Well done to our Top 3 Winners! They received amazing cash prizes plus hampers from Red Espresso and Milk Lab.
1. Zodwa Ndzimande (Starbucks, KZN)
2. Eugene Mkhize (Oyster Box Hotel)
3. Trevor Fitz (Beethoven Coffee, JHB)
Our fabulous photographer Derryn Schmidt took some fun photos with some of our winners at the FNB Coffee Magazine Awards.
You can find the full gallery from the night here.
SCASA, Ciro Coffee Academy and Coffee Magazine are collaborating to launch an Industry-first tool that assists Baristas, Employers, Managers and Owners in the Coffee Industry to fairly negotiate a Living Wage for employees considering The National Minimum Wage, Experience and Qualifications.
Introduction – The Barista Wage Calculator (BWC)
The Barista Wage Calculator or BWC will be a tool, based on the World-Renowned Living Wage Calculator, which was conceptualized, developed, coded and implemented by Code4South Africa and Open Data Durban, two South African tech companies that has received world-wide acclaim in the tech space for this tool to assist Domestic Workers and their Employers allocate a Living Wage – . Code4South Africa is a non-profit civic technology initiative that uses data and technology to promote informed decision-making that drives social change.
Fulfilling a need for SCASA, The Coffee Industry, Ciro Coffee Academy and Coffee Magazine.
The sensitive topic of wages, salaries, experience and value to a coffee shop, café or roastery is ongoing on social media and wherever baristas and coffee professionals gather. Business owners, employers and staff need to have some kind of tool to establish, not only what an employee in their coffee business ought to earn based on their qualifications and experience, but also what is a livable wage based on the employees actual circumstances.
The Barista Wage Calculator will be a tool that SCASA can use to address this huge challenge in our Industry. This fulfils the mandate of the Association as outlined in SCASA’s mission statement. (https://scasa.co.za/pages/about-us)
How does it work?
The BWC will be an independent website and app, that will allow all who work in the Coffee Industry to input their Experience, Qualifications and their Living Requirements and obtain a result. The data, technology, algorithms and easy User Interface will be an accurate, easy-to-use tool for all.
Why is this important to me as an employer or a barista?
This collaboration between Ciro Coffee Academy, SCASA and Coffee Magazine is significant in that the BWC will place an emphasis on baristas striving to contuinually undergo formal training and gain certification - not just the many independently run courses at local Roasteries and Training Centers, but the Global Unit Standards as set out by the SCA. These courses are now available in South Africa (where previously one would have to travel overseas to receive training and certification) and they help to establish a global benchmark in barista, brewing, roasting, sensory skills and green coffee. Just like in any profession, as one becomes more qualified and gains more experience, remuneration generally increases. So the BWC aims firstly to create a matrix that users will quickly and easily be able to input their qualifications (no matter how rudimentary) and experience, and see what they ought to earn.
Whjat are the next steps?
SCASA, Ciro and Coffee Magazine will be sending out surveys to as many people in the industry as possible in the coming weeks. The concept of the BWC is going to be workshopped at Creative Coffee Week in June 2019, at the SCASA Regional Coffee Competitions between now and the end of the year and all stakeholders in the coffee industry are encouraged to give input in order to create the best possible tool for our industry.
Trish, we are so looking forward to having you visit Durban! What are your expectations of South Africa and of Durban in particular?
I've never been to Durban! I know that it seems that South Africa is experiencing what a lot of us in the world have. There is a great enthusiasm for roasting and cafes. I expect to meet some coffee pros who love what they do and are looking to connect with others who are working hard at their crafts.
Your roastery, Wrecking Ball Coffee in San Fransisco, is world-renowned. What do you think makes it so memorable (besides the pineapple wallpaper ;)
Our shop (with wallpaper) is not connected to the roastery in San Francisco. They are across town from each other and I spend most of my time at the roastery. The cafe could be described as a small hole in the wall. It's not located on the busiest stretch of the street. It's small sign outside just says the word "coffee" with a picture of a wrecking ball rig above. It doesn't look at first like it makes much sense, but we like guests to stumble in out of curiosity to find a fun bustling shop. There is not much seating, so people are forced to interact with baristas and other regulars as they grab a coffee. I'd say we are unique because, although San Francisco is an intense city, the cafe is comforting and humble and focuses pretty intently on the coffee quality.
You have committed to education and study for much of your coffee career, why do you feel education is so important?
Educating ourselves as coffee pros is so important because we have a huge job to do. We must find a way to create a customer base who will follow us on the case for quality and sustainability...when to be honest, all they want is a solid cup of coffee. We need to get better at our jobs, and so we need the facts. Unfortunately, we work for a long time and go without a lot of training and education because most of us learn on the job. Learning on the job is both good and bad. Coffee pros need to look beyond their own walls and own interests to see what coffee needs from them. The only way to do that is to get educated. I believe education is the great equalizer. Access to knowledge is access to empowerment.
The Coffee Community is extremely excited to meet you in person! Can you share a few insights about what you’ll be sharing at Creative Coffee Week in Durban?
I'm excited to meet everyone also! I want to show by example that there is a whole world of coffee to explore. I also want younger pros to know that spending the time on the work is the best way to become masterful at it...whether it's roasting or hospitality, or business. The coffee industry is like a kaleidoscope of ideas, disciplines, and potential. I didn't expect to have such a rewarding career in coffee. This has been a great journey and it has never stopped being interesting and challenging!
Do you have any idea of the SA coffee market or will this be a completely novel experience for you?
This will be a completely new experience for me, but I have been many places in the world for coffee. I expect I'll see some things that are familiar...a lot of enthusiastic and dedicated people devoted to coffee. I can't wait to taste the coffees and see the shops of Durban...because a coffee shop is a powerful meeting place for so many of us. It's so much more than just a place to buy a cup of coffee.
What are you most looking forward to at Creative Coffee Week?
Meeting all the coffee people of South Africa!