Home' Hospitality Business : HB MAR 2017 Contents Single Origin Coffee Under the Spotlight
HAVE YOU EVER walked into a café,
looked at the brew on offer, and wondered
why it’s being touted as “single or igin”?
What does that actually mean? Why is it
important? Well, you’re not alone! Head of
Coffee at Jamaica Blue, Jeremy Regan, who
introduced the Guatemala Single Origin
as a seasonal special across the Jamaica
Blue network of cafés in Februar y, helps
demystify coffee labels and shares a few
tips for confidently putting your newfound
knowledge to use.
The most important thing about single
or igin is its traceability, explains Jeremy:
“That means that all the beans come from
one area and that it’s a specific coffee, not a
blend.The idea of a single-or igin coffee is
that the character istics of the area of or igin
should be quite distinct so it’s guaranteed to
deliver a unique flavour.”
How to indulge in this taste sensation?
Because of its distinct flavours Jeremy
recommends single or igin coffee is best
consumed without milk.
“Single or igins are best served as an
espresso or long back and served without
milk.The aim being to truly discover its
specific and unique flavour. By trialing
a range of different or igins you’ll soon
expand your knowledge and appreciation
of each bean -- its aromatics and subtle
taste nuances.” Jeremy, who has travelled the
world sourcing beans for Jamaica Blue for
more than ten years, is particularly fond of
Central Amer ica’s coffee growing conditions,
which he descr ibes as among the best in the
world: mineral-r ich soil, high altitudes, mild
climate and abundance of sunlight.
“Our latest release is sourced from
Guatemala’s Chiquimula region, which sits
at an elevation of 1280m. The result is an
impressive smooth caramel flavour with
creamy body, delicate citrus acidity with a
long chocolate finish,” says Jeremy. Certified
by the Rainforest Alliance , the beans
are der ived only from far ms, forests, and
businesses that meet rigorous environmental
and social standards.
CAPERS CAFÉ IN Rotorua has taken out the 2017 Meadow Fresh
New Zealand Café of the Year Award ahead of 500 entries from
throughout New Zealand. Finalists in the event were invited to an
award presentation evening in Februar y at Generator Library & Bar,
where lead judge Ker ry Tyack enlightened guests about the cr iter ia and
observations the judging panel faced in the selection process.
Key components to the success of the cafes who reached finalist
status included the initial welcoming of patrons and the quality of the
coffee produced. “ Never let an inexper ienced staff member manage
the coffee machine as it has the potential to prove to be the one
component that will let your customers down, ir respective of how
good the food and service,” says Tyack.
Many entrants in the awards also failed to fill out the entry for ms
fully and were eliminated in the first round.
Capers, a top contender in previous years awards, stole the judges
overall attention through its quality, consistency and most of all the passion
“it clearly displays for satisfying every customer who walks through the
door.’’ And according to customers the engaging staff are proactive in
deter mining and meeting customer’s needs, especially Manager Liz Todd
who leads a team of equally dedicated service providers.
‘Capers inspires loyalty from its customers by providing excellent
food and coffee on site, as well as takeaway meals and salads and a
retail larder full of artisan and organic produce. They have won a
trip to Melbourne valued at $7,500 , a feature article in consumer
magazine Dish and the winning title of Café of the Year,” said
compere Vincent Heer inga.
A new category introduced to the Café Awards this year was the
Goodman Fielder and Unilever Food Solutions Award for Innovation,
which went to The Sugar Shed in Pukekohe. A strong use of social
media to inspire customer loyalty to their friendly service and extensive
range of dessert options proved a winner to the judges.
NATIONAL CATEGORY AWARD WINNERS ARE:
• Tararua Best Metro /CBD/ Capers/ 1181 Eruera Street Rotorua
• Hellers Classic Kiwi/ Rumbly Tums/ 213a Roseber y St Tokoroa
• Hellmann’s Best Suburban/ Sweet Vanilla Kitchen/ 49 Pretor ia Street
• Tucker’s Ridge Pies Best Rural/ Red Shed Palazzo/ 64 Jesmond
Road , Karaka, Auckland
• Puhoi Valley People’s Choice/ Surf Shack/ 123 Emerton Road,
• Goodman Fielder and Unilver Food Solutions Award for Innovation/
The Sugar Shed/ Pukekohe.
Café of The
Capers Café owners Gregg and Susan Brown with Manager Liz Todd.
Hospitality BUSINESS | March 2017 | 41
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