WHAT`S ON festival features from artisan coffee and gourmet food

WHAT`S ON festival features from artisan coffee and gourmet food
The London Coffee Festival 2014
Festival features from
artisan coffee and
gourmet food stalls to
interactive workshops,
live music and art.
L'Accademia di Cimbali
talks pressure profiling
and brewing techniques
for the perfect espresso.
La Marzocco hosts
baristas from the best
independent coffee shops
and roasters to serve
crafted signature drinks.
Talented baristas aiming
for the top compete
in the toughest coffee
competitions in the
The London Coffee Festival 2014
The London Coffee Festival 2014
The joy of great coffee enriches our lives everyday.
he London Coffee Festival not
only epitomises the exciting coffee
journey the UK has experienced for
the last decade, but is a bold statement that
London is fast becoming one of the most
advanced coffee cities on earth.
Having been fortunate enough to have
lived and worked in London during this
coffee revolution, I can confidently say that
Londoners are now pretty serious about
their coffee. The thirst for knowledge,
experimentation and new flavours show
that the London coffee scene still has many
bright years to come.
The opening of quality cafés, microroasteries and coffee-led eateries have
played a key role in making our streets and
local communities a better place to live.
Coffee is now an obsession - evidenced by
Kay Lockett
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Graphic Design:
Andy Mac Manus
Gary Handley
Kay Lockett
Joan Torrelles
Kate Beard
the queues at coffee shops or your local
restaurant now proudly serving quality
beans from a reputable roaster - testimony
that quality prevails.
Coffee is becoming a lifestyle - seductive
and stylish, yet technical. The ‘fourth wave’
or the science of coffee is injecting a new
dimension to how coffee is served in cafés,
enjoyed at home or at the office.
Our vision for The London Coffee Festival
is to promote the diversity and excellence of
the UK coffee scene and as part of this, its
lifestyle, spanning from food, design and art
to music and fashion.
The richness and breadth of coffee
experiences offered at the festival, we hope,
will stir your senses and enable to elevate
coffee standards across London and beyond.
I would like to acknowledge my team for
their absolute dedication and enthusiasm
since day one, without which we wouldn't
have been able to keep pushing boundaries
and our visitors coming back. To all our
sponsors, supporters, suppliers - a massive
thank you for making this journey possible.
Finally, I'd like to thank all our visitors
for being such an engaged and passionate
crowd. We hope you'll enjoy reading this
new version of our festival magazine and the
exciting features we have designed for you.
Looking forward to seeing you all at The
London Coffee Festival 2014.
Ludovic Rossignol
Head of Events & Festival Co-Founder
What’s On
L’Accademia di Cimbali - The Science of Espresso
Make Decent Coffee - Master The Aeropress
La Marzocco & The True Artisan Café
The London Coffee Scene
DRWakefield - Catalysing Coffee
UK Barista Championship
Spotted - Snapped Around Town
Cravendale - Marvellous Milk
Plant Power - The Healthy Option
Union Hand-Roasted Coffee - World Coffee Tour
Time For Tea
Brita - The Importance of Water
The Lab Programme
The Kahlúa Coffee House
Coffee and Chocolate Pairing
Project Waterfall & UK Coffee Week
The Coffee Art Project
Music - Beats from the Coffee Belt & Vintage Sounds
Milk & Sugar
Photography Series
The London Coffee Festival 2014
The London Coffee Festival 2014
What’s On
Celebrating the thriving and vibrant UK coffee scene,
The London Coffee Festival 2014 promises to be an
unmissable event for discerning coffee lovers and
those working within the industry.
he festival will feature over 250
artisan coffee and gourmet food
stalls, tastings and demonstrations
from world-class baristas, interactive
workshops, street food, coffee-based
cocktails, live music, DJs, art exhibitions
and much more. Visitors will also gain
access to Milk & Sugar, a new feature
showcasing some of London’s most
inspirational brands spanning from fashion
and design to craft beer and food.
themed espresso and brew bar, showcasing
Union Direct Trade sourcing, with tastes
from South America on Thursday and
Sunday, Africa/Arabia, Pacific Asia on
Friday and Central America on Saturday.
Jeremy Torz and business partner Steven
Macatonia will expertly demonstrate their
craft roasting in a vintage San Francisco
Roaster and you can take part in a proamateur flavour challenge.
See pages 35-37.
The London Coffee Festival is also proud to
be the official launch event of UK Coffee
Week 2014.
Catalysing Coffees
DRWakefield will be hosting a series of
green coffee masterclasses in conjunction
with some of their trade partners covering
topics such as sustainability, varietals
and microlots, while roasters will share
a corner to showcase their offering and
serve a great brew. DRW itself will be
running tailored cupping sessions and
competitions to challenge even the most
experienced palette as well as share some
great stories from its 43 years in the
See pages 22-23.
Our pick of the festival
L’Accademia di Cimbali
The Science of Espresso ‘Deconstructed’
will look at the importance of all areas
surrounding coffee production from bean to
cup. Share thoughts on coffee origins, roast,
brewing, temperature, pressure profiles
and drink profiles with a range in the latest
espresso equipment technology on show.
Geek out with the La Cimbali team.
See pages 7-9.
Union World Coffee Tour
The ‘Union World Tour’ will have an origin-
True Artisan Café
Watch, be inspired and drink some damn
good coffee in La Marzocco’s pop-up
coffee shop. Meet baristas from UK's best
coffee shops and roasters, sample bespoke
coffees and cocktails, listen to live DJs and
learn how to make professional coffee. And
it’s all for charity too. In two years the True
Artisan Café has raised more than £4,000
for Project Waterfall - The London Coffee
Festival's chosen charity.
See pages 14-16.
UK Barista Championship
The festival is hosting the UK Barista
Championship (UKBC) alongside Latte
Art, Coffee in Good Spirits, The Brewers
Cup and Cupping competitions. Watch
talented baristas aiming for the top
compete in the semi finals of the UKBC on
Saturday and the intense finals on Sunday.
This competition tests coffee knowledge,
presentation, preparation and all round
barista ability.
See pages 24-26.
Milk & Sugar
Creativity, craftsmanship and coffee
culture will be celebrated at Milk & Sugar,
a new event to quench your thirst for all
things urban and artisan. Created for those
who have an eye for aesthetics, the event
will showcase inspirational brands from
fashion and design to craft beer and food.
Head down to the ground floor of The Old
Truman Brewery on April 3-6.
See pages 56-57.
The London Coffee Festival 2014
The London Coffee Festival 2014
Mario Herran - Good Coffee (Detail)
The Science of Espresso
Meeting the expectations of the coffee connoisseur
means boundaries have to be pushed to create the
perfect espresso.
St Ali
Sample the ultimate Aussie brunch
experience at Milk & Sugar, with Head Chef
Andrew Gale crafting a bespoke menu with
a selection of dishes focusing on seasonal
produce, bringing you a taste of how they
do things over in Melbourne. Try the ‘The
Daddy’ - Peter Gott’s wild boar Cumberland
black pudding, scrambled eggs, English
bacon and house made brown sauce.
See pages 56-57.
The Lab
The Lab will be running an engaging
programme of live interactive
demonstrations, workshops, talks, theatre
and debates throughout the festival.
Witness cutting-edge coffee art and science,
experience first-hand the latest brewing
techniques and new taste sensations.
Discuss and debate coffee’s most critical
ethical issues, gain top tips for setting up a
coffee shop, explore the history of coffee or
relax with a drink and enjoy a good story.
See pages 42-43.
Brewers & Union Craft Beer Bar
Brewers & Union will be bringing its
specialist craft beer back to the festival, they
are even brewing a limited edition beer LCF Lager. Also enjoy Sunday Easy IPA on
tap - the golden, hazy orange pour intimates
the undertones of tangerine and grapefruit
before greeting the palate with a rich malt
presence. The finish is pure citrusy, resiny,
hoppy loveliness.
Kahlúa Coffee House
Mexican coffee liqueur Kahlúa will be
collaborating with bartending collective
The Liquorists and local coffee legends
Nude Espresso to host ‘The Kahlúa Coffee
House’ in the Soho seating area. The pop-up
experience inspired by the unique heritage
of Veracruz, Mexico, will feature Mexican
inspired coffee cocktails such as the Kahlúa
Espresso Martini.
See page 45.
The Coffee Art Project
Coffee-themed artwork, from sculpture,
watercolour and pencil drawings to
photography, film and illustrations will
be on display showcasing the creations of
finalists in an art competition that aims to
represent a creative, unique and personal
connection to the concept of coffee or a
coffee shop experience. The winner will be
announced at the festival on Sunday and
artwork submitted will be auctioned with all
proceeds going directly to Project Waterfall.
See pages 50-51.
Make Decent Coffee Lounge
Specialist baristas will be on hand in the
Make Decent Coffee Lounge, showing
visitors how to brew on different methods
using the Aeropress, Chemex, V60 and
French Press. Check out the pop up shop
where you can buy all the tools you need to
get making decent coffee straight away.
See pages 10-13.
The World Music Stage
Hackney GT and Latinos in London have
joined forces to bring the sights and sounds
of the coffee belt to The London Coffee
Festival. You will be dancing to beats from
Brazil on Friday, Columbia on Saturday and
Africa on Sunday. Enjoy sounds of Samba,
Bossa, Jazz, Afro and DJ’s spinning the decks
in a celebration of dance, music, coffee and
See pages 52-55.
Vintage sounds from Faema
Hoxton Radio will broadcast live from the
Faema stand during the weekend, playing a
signature mix of vintage, swing, rock n roll,
blues and classic rock. Faema will be looking
at its glorious cycling heritage as sponsors
of the Eddy Merckx team in the late 70’s and
early 80’s with its vintage Faema E61, the
team from La Bottega Milanese (specialty
continental espresso bar in Leeds) will be
pumping shots of espresso to the vintage
See page 55.
ccording to L’Accademia di
Cimbali, the appliance of
science is the future for the next
generation barista looking to respond to
the demand for precision and quality that is
driving the fourth wave coffee movement.
As the world’s largest manufacturer of
espresso and cappuccino machines, and
over 100 years in the industry, La Cimbali
is hitting the demands of today’s coffee
lovers head on by aiming to be at the
forefront of technology, taking coffee
connoisseurship to another level with
innovative mechanisms and
brewing techniques.
Here comes the science – it’s
all about the pressure
While the amount of pressure applied and
the point at which it is applied during the
brewing cycle will have a direct impact on
the texture, flavour and tactile sensations
of the finished drink, the use of pressure
to exploit the characteristics of the coffee
is a difficult skill to master. Technology
integrated into La Cimbali’s M100, features
an integral pressure profiling system that in
effect gives the barista direct control of the
pressure at any point during the extraction
process, allowing for scope to experiment.
We decided to geek out with Daniel Clarke
from La Cimbali UK to deconstruct the
science behind a great espresso.
Dan has been working with La Cimbali for
the past eight years and in that time has
built up a wealth of knowledge around all
things coffee.
He said: “I’m not so much a coffee geek,
more of an extreme coffee enthusiast.”
"Obtaining the perfect grind for an
espresso isn’t always that simple. If the
grinder is producing coffee that is too fine
or there is too much coffee in the porta
filter, the end result will be poor and you
can expect to find a burnt coffee with an
astringent or bitter taste with white staining
within the crema. This is not good.
"It is just as easy to under extract the
coffee as it is to over extract it. Perhaps
the grinder is producing coffee that is
too coarse or there is insufficient coffee
in the porta filter. The espresso will have
very little body or flavour with a light
and thin crema.
"Setting the grinder can be a challenge.
A grinder has two burrs and the distance
between these two burrs defines the
fineness of the ground coffee. The closer
the burrs are together the finer the
grind. Temperature changes will affect
the fineness of the grind. It is therefore
important to check the grinder a few
times during the day."
Pressure profiling
"Single origin coffees and ever changing
house blends will require more flexibility
and involvement from the barista to
ensure that a perfect extraction is
achieved each and every time. The
traditional approach to pressure profiling
through the brewing cycle is very simple.
Apart from the initial and final steps,
a constant nine bar pressure is applied
"However, the new approach to creating
that perfect espresso is very different. It is
accepted that adjustments to the pressure
need to be made throughout the brewing
cycle in order to take into account the
varying coffee blends in use and the
type of drinks required - single espresso,
double espresso or a piccolo."
The London Coffee Festival 2014
The London Coffee Festival 2014
The brewing cycle should
encompass three different
1. Pre-brewing pressure: the pressure on the
coffee cake that mainly affects cream and
texture in the cup.
2. Brewing pressure: the pressure that
mainly affects body, sour and bitter
3. Tail pressure: the pressure that mainly
affects bitterness and astringency in the cup.
"The water temperature should be
somewhere in the region of 90-96 degrees
centigrade and it is very important that
the chosen temperature is maintained
and consistent throughout the brewing
process. Your choice of beans will
influence the temperature that you need
to set the espresso machine. For example
if you were to choose an Ethiopian single
origin and you want to bring out the
natural acidic side, a higher temperature
would be most suited to help develop
these flavours. Or if you are using a darker
roast of maybe an Italian blend with a
percentage of Robusta the temperature
would be lower.
"If fresh milk is overheated the protein is
destroyed and this affects the taste and
surface characteristics of the finished drink,
as well as possibly burning your palate.
Poor milk prep affects the texture of the
milk, which in some cases means there is
no texture. If the basics aren’t right then
the coffee menu is severely restricted. The
aim is for perfectly textured milk with
consistently dense and velvety cream."
The Science of Espresso ‘Deconstructed’
will be showcased at The London Coffee
Festival, looking at the importance of all
areas surrounding coffee production from
bean to cup. The La Cimbali knowledge
share map will invite you to comment and
share thoughts on coffee origins, roast,
brewing, temperature, pressure profiles
and drink profiles with a range in the
latest espresso equipment technology on
show. La Cimbali is also hosting artisan
roasters York Coffee Emporium on Friday
night and all day Sunday when Peru Tunki
meets Moorlands Farm Cyder in a unique
taste busting experience. Coffee and cider?
Intrigued? We are.
“Single origin
coffees and ever
changing house
blends will require
more flexibility
and involvement
from the barista
to ensure that a
perfect extraction is
achieved each and
every time.”
The London Coffee Festival 2014
The London Coffee Festival 2014
Make Decent Coffee
Tasteless coffee at home can be a thing of the past
by banishing that jar of instant from your kitchen and
making a fresh brew from quality beans instead.
y mastering a few basic brewing
techniques, you will no longer be
devoid of a decent cup of coffee.
And you don’t need to be a skilled barista
or own a fancy espresso machine either. We
turned to specialist barista, Sean Pittaway
from Make Decent Coffee to tell us how we
can make a consistently good cup of coffee
at home.
Meet Sean
“I started off working on coffee carts and
bars for an events company based out of
Earls Court, Olympia, Excel and the NEC
before moving on to work for various
coffee shops around London including
Grind Coffee Bar, Notes Music & Coffee
and Ozone Coffee Roasters. Most of my
time with Make Decent Coffee is spent
making sure the coffee available through
the website is of the highest standard. This
is achieved with constant cupping sessions,
making sure a fresh supply of coffee
of a consistent standard is available to
customers, acquiring coffees to be sold and
writing up training tips, blogs and general
coffee related information.”
Why he loves coffee
“A great cup of coffee can have a multitude
of flavours and characteristics depending
on where it’s from. It isn’t just the country
but the region in which it was grown which
will impact the flavour. This is something
that has always fascinated me as much as
the routine and ceremony of making coffee.
“It’s seen as just a drink by many people
but it’s so much more than that. It’s a
product that is cultivated, roasted, brewed
and served over a large space of time by
a vast array of people all over the world
who share a similar passion, which I find is
something hard to not be extremely proud
and passionate about.
“Part of my role is trying to get the message
across that brewing good coffee at home is
quite easy - it just needs care and attention
to detail. I honestly believe this will benefit
the industry as a whole because if the
general consumer knows what good coffee
is and how to make it at home, it means
independent shops and chains will have to
make a good product and constantly adapt
and improve.”
Keeping it fresh
“All coffee is seasonal due to it being in
essence a fruit. Coffee itself is the seeds of
the coffee cherry and just like all fruit it
needs to be grown, picked when ripe and
processed before it can be prepared to be
consumed. With this in mind, coffee is
best treated as a fresh produce. While most
origins of coffee are available throughout
the year, the closer to the crop date the
more expansive, unique and exciting the
origins taste. But as more months go by,
flavours fade and coffee starts to lose its
unique characteristics.
“Freshness of coffee is key, it’s often best
to grind fresh each time you brew a coffee.
This has a massive impact on the overall
flavour of your coffee as pre-ground coffee
can give a slightly duller flavoured brew.
While it will still taste good, it won’t have
the same depths that freshly ground coffee
would give you.”
Brewing methods
“Most coffees will generally have one
brew method that brings out its qualities.
For example, I’ve always found Kenyan
coffees brewed through paper filtered drip
methods, such as the Chemex or V60,
create a clean brew which helps emphasise
the incredibly bright blackberry notes
prevalent in the coffee. Likewise,
Colombian coffees brewed through
the Aeropress emphasises the amazing
mouth feel and body they are renowned
for. I’d recommend you experiment with
different coffees and brew methods to
discover what each method brings to the
final brew.”
Make Decent Coffee at
The London Coffee Festival
“The main thing we want to share is
how easy it actually is to make a good,
consistent coffee across all the brew
methods. Our team of specialist baristas
will be on hand in the Make Decent
Coffee Lounge, showing visitors how to
brew on each of the different methods
using the Aeropress, Chemex, V60 and
French Press.
“We’ll be using one coffee across the bar
for the whole weekend, which will help
us get across the message of the different
flavours and tastes of coffee each brew
method brings out. We’ll also be covering
the importance of the coffee recipe, grind
and water quality. These three things are
probably the most important factors of
making coffee and sometimes overlooked
by the home barista.
“The idea is that once visitors leave our
lounge, they’ll understand how to brew
coffee well and know how to play around to
get an even better cup of coffee at home.”
The London Coffee Festival 2014
The London Coffee Festival 2014
Mastering the Aeropress
With some helpful hints from Make Decent Coffee
specialist barista Sean Pittaway, Kay Lockett attempts
to master the Aeropress.
There are several things you will need:
▶ An Aeropress
▶ 14 grams of freshly ground coffee
▶ 300ml fresh filtered water
▶ Pouring kettle
▶ Filter paper
It feels a little like a science experiment as I
pick up the unassuming interlocking plastic
tubes while waiting for the kettle to boil.
As soon as I hear the water begin to rumble
before boiling, I take it off the heat so I don’t
burn the coffee.
I set up the Aeropress by removing the black
filter cap and place a new, clean filter paper
into the filter cap and re-fit to the Aeropress
I then place the complete chamber on to
my favourite mug and pour 40ml of hot
water through the chamber and filter.
Sean tells me this is an important step to
wash away the papery taste of the filter
and prevent it entering the cup, as well as
heating up my mug.
I grind 14g of beans slightly finer than your
average filter grind. I use a helpful funnel to
prevent spillage as I pour the ground coffee
inside the Aeropress, but still manage to
make a bit of a mess.
A wave of excitement hits me as it’s time to
add the hot water and begin my brew. After
a little shake to level out the coffee inside, I
balance the Aeropress back onto the top of
my mug and with iPhone in hand I slowly
pour in the water. My timer starts as soon
as the water hits the coffee and I pour up to
the number four marked on the side of the
chamber. Once up to four, I give the coffee a
quick stir eight times.
After waiting for the longest 30 seconds ever
to give the coffee time to infuse with the
water, I slowly push down on the plunger,
fighting the urge to press too hard. Sean said
that there is no need to be heavy handed
as the air pressure pushing down onto the
Aeropress is the important part. I wait for
the hissing sound and stop pushing as going
any further may force coffee grounds into
my cup, which will spoil the coffee.
I lift off this magical piece of kit, add a splash
of cold milk and then thoroughly enjoy
drinking my fresh, at home brew that was
not as difficult to create as I had anticipated.
Head to the Make Decent Coffee Lounge at
The London Coffee Festival to learn home
brewing techniques from the experts and
check out the pop up shop where you can
buy all the tools you need to get making
decent coffee straight away.
The London Coffee Festival 2014
The London Coffee Festival 2014
La Marzocco
The London coffee scene is being admired globally
and setting an example for others to aspire to.
ondon has managed to marry a
culture of coolness, with great
produce, food and stunning coffee
within well designed independent stores.
“London has created a coffee lifestyle.
Others are watching London build this
culture and looking to emulate the social
element and great food offerings alongside
artisan coffee that London does so well,”
explains Paul Kelly from La Marzocco. a
family run Italian company that has been
handcrafting espresso machines since 1927.
The demand for quality coffee outside
of London is growing and from suburbs
to seafronts, regional roasters and coffee
shops are raising the bar by changing local
attitudes and pioneering growth across
the country.
“The coffee industry is seeing a huge shift
nationally. Speciality coffee will soon be
the norm throughout the country, it will
be what people expect no matter where
they are. As an industry we need to support
this growth by evolving and opening up
opportunities to all and respond to the
change in attitudes towards coffee
across the UK."
La Marzocco hand-builds every machine
in Florence and in 1939 developed and
patented the first coffee machine with a
horizontal boiler that is now an industry
standard. The company opened up its first
UK office in Shoreditch in 2012 to connect
with the evolving market.
Cornwall, Small Batch Coffee in Brighton
and Extract Coffee Roasters in Bristol which have been pushing the boundaries
of local quality. In Edinburgh and Glasgow
the likes of Dear Green Coffee Roasters
and Steampunk Coffee are producing great
quality coffee. It doesn’t matter where
“We started to hear stories of different coffee
shops opening outside of London that were
proud to be real artisan coffee shops
- they are the pioneers now."
The team is now looking to facilitate
innovation in the UK market place and it’s
not just about the capital. Paul explains:
“We started to hear stories of different
coffee shops opening outside of London
that were proud to be real artisan coffee
shops - they are the pioneers now - they are
people who are changing attitudes in places
like Newcastle, Manchester and Cornwall,
making a real statement about quality coffee
and trying to shake up the norm. I think that
these people should be celebrated."
The coffee industry is thriving outside
of London, regionally there is Origin in
you are, you now have the choice to get
something special with a story behind it.
La Marzocco is bringing the True Artisan
Café to The London Coffee Festival again
this year, where baristas from some of the
best independent coffee shops and roasters
across the UK will take over this pop-up café
to serve carefully crafted signature drinks.
So far top baristas from London cafés such
as Allpress, Ozone, Nude, Timberyard and
Bulldog Edition have all signed up for this
special feature alongside the likes of Colour
Coffee from Newcastle, Number 35 from
Dorchester, Tamper Coffee from Sheffield
The London Coffee Festival 2014
and Warwick University representing the
regional stars.
Paul Kelly ON THE UK
Paul added: “It seemed the right time to put
an extra bar on the True Artisan Café - so this
year there will be four - providing a platform for
speciality coffee supporters and pioneers from
inside and outside of London."
“The English palate is maturing and
changing - we see this with emerging trends
in artisan food and craft beer, people want
quality and value for money, an interaction
and education from the products they buy
- understanding where their coffee comes
from and the processes it goes through we want to be informed and are proud to
understand how much has gone into what
we drink and eat.”
Regional roasters and coffee shops from across
the country will be able to join the True Artisan
Café and have the opportunity to shine.
La Marzocco will also be bringing elements
of the Florence factory to the festival, where
visitors can watch workers building machines,
with Q&A sessions to discover more about the
handmade story.
The London Coffee Festival 2014
"Regional roasters
and coffee shops
from across the
country will be able
to join the True
Artisan Café and
have the opportunity
to shine."
“Hotspots for coffee outside London are
Bristol, Brighton, Cornwall and Sheffield.
These are places that are coming alive with
quality, passion and bravery to go against
the old school, people are embracing it and
it’s fantastic.”
Come and see us at stand S09 during The London Coffee Festival
Stockist enquiries: +44 207 042 3300 suzie@keepcup.com
The London Coffee Festival 2014
The London Coffee Festival 2014
The London Coffee Scene
Today Londoners are spoilt for choice; we can sip a
perfectly steamed latte at a lido, watch live roasting
in a spectacular roastery café or even join a class to
perfect our home barista skills.
ust a few years ago, there were barely a
handful of places serving quality coffee
and an order for a flat white outside Soho would be met with a bemused
stare. Innovation, quality and variety have
now propelled London to the status of
global coffee city, rivalling even Melbourne
and New York.
The London Coffee Guide co-editor, Guy
Simpson shares his pick of top spots across
the capital to help you explore the superb
coffee culture this great city has to offer.
Muff Customs Café
Swaggering into the creative hotbed
of Hackney Wick, Muff Customs is a
motorcycle workshop and café. If it has
two wheels and makes a loud noise, they’re
interested. However, the Muff Customs
Café (short for muffler, in case you were
wondering) is a surprisingly tranquil
setting to enjoy a coffee. Housed in a
separate building from the workshop, it’s
a laid-back space adorned with custom
motorcycle memorabilia. Like its soupedup creations, this café boasts a genuinely
unique character you won’t find elsewhere.
4c Roach Road, E3 2PA
©Kate Beard
Banish from your head any thoughts of
mealy school fare; Tuckshop is a choice
cut for coffee and delectable antipodeaninspired food. Opened by Australian chef
Magnus Reid, Tuckshop is a simple, yet
inspiring space softened by the flowing
fonds of numerous potted plants. The café
fronts the workspaces of White Rabbit
Studios, and a large internal window
affords a fascinating glimpse at the creative
projects of the neighbouring workshop.
While Magnus oversees the food, coffee
is expertly poured by Sam, formerly head
barista at Nude Espresso.
471-473, The Arches, Dereham Place,
Fabrique Bakery
Bakery café Fabrique is a cinnamonsprinkled slice of Stockholm nestled
in a railway arch near Hoxton station.
The Swedish coffee break, known as
fika, is a national institution almost
always involving baked goods, and the
sweeter the better. So it’s just as well that
Fabrique’s artisan bakers are revered for
their decadent buns, bejewelled with
sugar crystals and doused with cinnamon
or cardamom. The coffee is crafted with
beans from Johan & Nyström, a highly
respected Nordic artisan roaster.
Arch 285, Geffrye St, E2 8HZ
More than just great coffee
The Attendant
The Attendant is a coffee bar sited in a
former Victorian public lavatory. This
astonishing conversion has artfully
preserved several original features. Suffice
to say that the cups and saucers are not the
only porcelain the visitor will encounter.
Caravan coffee is accompanied by a mouthwatering array of New York deli style
sandwiches, with orders taken through the
toilet attendant’s old window. Don’t be shy
to spend a penny or two at one of London’s
most original coffee venues.
26-27 Foley St, W1W 6DY
Tower 47
Camden has long been a destination for
exhilarating music, but its coffee scene has
lagged behind its sister neighbourhoods
like a woebegone groupie. Tower 47 is
on a mission to put Camden back in the
limelight. The space incorporates a coffee
bar, music shop, art gallery and a set of
rehearsal rooms. An ensemble of London’s
rock star roasters grace the coffee menu,
served with plenty of New York style
enthusiasm. Tower 47 draws on a shared
love of coffee, music and the electric energy
of Camden’s streets.
47 Chalk Farm Road, NW1 8AJ
Sharps Bar by DunneFrankowski
An impressive collaboration with Sharps
Barbers is the latest endeavour by wellgroomed coffee gents Rob Dunne and
Victor Frankowski. The space is smartly
partitioned: barber shop and coffee bar
complementing one another without a
whisker of encroachment. Coffee here
is top drawer, featuring guest beans
from renowned international roasters.
There’s an intriguing food offer too,
including a series of pop-up lunchtime
food residences by independent food
companies. The café feels very neatly
pulled together as a whole; every detail
from the trim tiling to clean-cut branding
befits this dapper Fitzrovia location.
9 Windmill St, W1T 2JF
The London Coffee Festival 2014
The London Coffee Festival 2014
UK consumers drink 1.7bn
cups of coffee in coffee
shops annually.
Londoners like their coffee
short, with 21% ordering an
8oz compared to 12oz which
is the most popular beverage
size UK wide.
28% of Londoners listed artisan
roasters as an important factor when
ordering coffee compared with just
14% in the rest of the UK.
Londoners care about
sustainability, with 43%
stating that ethically sourced
coffee is important to them,
compared with the average
36% of UK consumers.
Takeaway is king, in fact
1 in 4 Londoners have
takeaway coffee every day.
Time is of the
essence for
Londoners who
spend the least
amount of time in
a coffee shop,
under 15 minutes.
Londoners are all about the
quality of espresso. When
asked what makes a great
coffee 23% claimed espresso
quality was key compared
with 15% from the rest of
the UK.
Clued up Londoners look for country of
origin when purchasing coffee to drink
at home, 1 in 4 consider it important.
Source: Allegra Strategies
Thank You
The good people at Seda provided this
year's limited edition London Coffee
Festival cups. We would like to say a big
thank you to Seda and the coffee shops
that stocked the cups and helped spread
the love.
119 Lower Clapton, 46b espresso hut,
Allpress Espresso Roastery, Andronicas
World of Coffee, Arancini Brothers,
Arlo & Moe, Artisan, Bar Italia, Bean
About Town, Bea's of Bloomsbury, Ben's
Canteen, Black Craft Coffee, Black Sheep
Coffee, Boyce Da Roca, Cà Phê VN,
Cafe at 36, Caffè Fratelli, Camden House
Coffee, Caravan, Carmelite Café, Carter
Lane Coffee, Climpson & Sons, Coast
Coffee, Coffee Charisma Unplugged,
Coffee Circus Ltd, Coffee Plant, Craft
Coffee, Curators Coffee, Daily Goods,
Dark Fluid, Drink Shop & Dash, Dose
Espresso, E5 Bakehouse, Espresso
Bar, The Ethiopian Coffee Company,
Everbean, Fabrica 584, Fee & Brown,
Flat Cap Coffee Co., Fleet River Bakery,
The Fleet Street Press, Four Corners
Café, FreeState Coffee, French & Grace,
Full Stop., Giddy Up Coffee, Ginger
& White, Haggerston Espresso Room,
Harris + Hoole, Host Café, Kaffeine, Knot
Pretzels, Lantana Café, Lazy Rhubarb,
Leyas Coffee, Lily Maila, Lily Vanilli
Cakes, Loaf, Local Blend, The Loft
Coffee Company, Lomax Chelsea, look
mum no hands!, Maison d'Etre, Melrose
and Morgan, Merito Coffee, New Row
Coffee, Noble Espresso, Notes Coffee,
Nude Espresso, Oliver's Village Café,
Ozone Coffee Roasters, Pacific Social
Club, Pizza Pilgrims, Prufrock Coffee,
Rave Coffee, Ruby Dock, Sacred Café,
Salvation Jane, Sharps Coffee Bar by
DunneFrankowski, Shoreditch Grind,
Slate Coffee London, Small Batch Coffee,
Sophie's, Street Coffee, TAP, Taylor St.
Baristas, Terrone & Co., The Adam and
Eve, The Advisory, The Attendant, The
Black Lab Coffee House, The Coffee Run,
The Fields Beneath, The Haberdashery,
The Hackney Pearl, The Modern Pantry,
Platform Cafe, Bar & Terrace, The
Prince Albert, The Providores and Tapa
Room, The Shop, Timberyard, Tomtom
Coffee House, Tower 47, Tried & True,
Volcano Coffee Works, White Mulberries,
Workshop Coffee Co.
To enquire about our full range of products please contact us on:
T: 01443 811 888
A: Hawtin Park, Gellihaf, Blackwood, Gwent, NP122EU
The London Coffee Festival 2014
The London Coffee Festival 2014
Tackling treacherous roads to extremely remote
villages and stealth money drops out the window of a
low flying aircraft is all part of the day job for
Simon Wakefield.
s director of coffee merchant
DRWakefield, Simon believes trips
to origin to build long-standing
relationships with farmers and roasters is
the key to delivering consistent high quality
conventional grades.
Acting as a catalyst that brings grower and
roaster together, DRWakefield aspire to
transform the supply of the world’s most
essential coffees and Simon can often be
found on adventures to origin to make this
happen. Here he shares his story with us.
Once upon a time
“The business was started by my father in
1970. This meant that our family holidays
were also his business trips, so I have been
visiting producing countries for many years.
My working life started in logistics for a cocoa
importing company in London, drawing up
invoices and grading the cocoa beans. I then
spent a year in Papua New Guinea working
for the leading coffee exporter, who DRW
represented in the UK. This involved buying
parchment coffee from farmers, blending for
export and cupping, but also understanding
the production side and what coffee meant to
a smallholder farmer.
“I joined DRW in 1986 as the tea boy,
cupper and junior trader. Fast forward 27
years and I am some 15 years into running
the business since my father took a step
back. I am still regularly at the cupping
table and involved in overseeing the trading
practices and direction of the company. We
are a healthy 100% independent company,
based in London trading globally.”
Field trips to origin
“Papua New Guinea was an annual visit usually including Sumatra and Australia at
the same time totaling three weeks. We still
buy our Fairtrade organic PNG coffee from
the same producer group as we did 20 years
ago - it was about an eight-hour drive or 40
minute helicopter flight. This particular time
was payday for the farmers but the money
could not be sent back to the farm by road
because it would be stolen, so a four seat
Cessna aircraft would be hired to make a
‘money drop’. This involved wrapping some
$30,000 cash up in a coffee sack, flying up
to the coop and flying low over the drying
areas at stalling speed and throwing the cash
out of the window and flying back to town.
There was no space to land a plane and
helicopters were too expensive to hire, so
that’s how it worked. This really emphasised
the fact that coffee is produced in some
extremely remote areas, picked by hand
and still made its way over to the UK in a
condition that meant someone could enjoy
a great cup of organic coffee. This does not
happen easily - it takes experience, time,
money and trust.”
“DRW has a privileged position in the chain,
which comes with responsibility. Coffee
is grown a long way from home, by people
who have different cultures, expectations
and challenges. If we want to get a
reliable source of coffee, we need to really
understand its roots - where is it grown, who
grows it, how is it processed and how it gets
to be exported.
“As an importer, if we do not visit our
suppliers, in my humble opinion, we cannot
honestly say we are experienced physical
coffee people. While there, we talk and listen
to the farmers and exporters who tell us
about the coffee, the weather, the logistics
and all these factors contribute towards
our decision of what to buy from who
and when. We also learn about new farms,
processes and varietals that farmers are
working with, and we take the requirements
of the consumer market back to the farmer
so that they can make a decision of what
to produce, be it washed vs. Natural, or
commercial vs. Certified. We are the catalyst
between the farmers and the roasters. Field
trips are educational, character building and
relationship adhesives.”
Coffee characteristics
“Working with all the people that we do
gives us a wide appreciation of the different
coffees, processes and styles. From the
Sumatrans which have their parchment
removed at some 40% moisture, giving a
unique flavour of rich chocolate and fruits,
to Ethiopia where you can have the fabulous
delicate flavours from the washed process
to the full fruity ‘wow’ characters of the
naturals, from one region, but supplied by
Oromia Coop Union.
“Originally, I favoured the full bright
acidity of the Kenyans but over the years
I now prefer the softer, sweet flavours of
the bourbon, carefully selected from some
farms that we work with in El Salvador
( Jasal or Monte Sion) and Brazil (Daterra).
These coffees work equally well in drip and
espresso methods. If you don’t like one
coffee, try another and remember, the best
coffee is the one you like.”
DRWakefield will be at The London Coffee
Festival for the first time in 2014 with
a feature named ‘Catalysing Coffees’ - a
concept to showcase its position in the
industry - bringing grower and roaster
together with a special focus on provenance,
traceability, standards and quality.
It will be hosting a series of green coffee
masterclasses in conjunction with some of
its trade partners covering topics such as
sustainability, varietals and microlots, while
roasters will share a corner to showcase their
offering and serve a great brew. DRW itself
will be running tailored cupping sessions
and competitions to challenge even the most
experienced palette as well as share some
great stories from its 43 years in the industry.
The London Coffee Festival 2014
The London Coffee Festival 2014
UK Barista Championship
Talented baristas aiming for the top will be at The
London Coffee Festival to compete in the toughest
coffee competitions in the country.
he festival is hosting the UK
Barista Championship (UKBC)
alongside Latte Art, Coffee in Good
Spirits, The Brewers Cup and Cupping
After four intense days of qualifying heats
at Birmingham’s Millennium Point in
February, 20 of the UK’s top barista talent
have made it through to the finals of the
UKBC at The London Coffee Festival, to
compete for a place in the World Barista
Championship which will be held in June
in Rimini.
In 2013, John Gordon from Square Mile was
crowned winner of the UKBC after beating
more than 80 entrants and 20 semi-finalists,
he will be back this year to defend his title.
Last year he took the judges back to their
childhoods to discover the sweet and bitter
attributes of the coffee while providing them
with a full sensory experience. John used
a mixing deck and wireless headphones
to provide the sensory and head judges
with classical music while he was making
his coffee. The audience was played
three alternative tracks. The final sensory
experience came from a smoking chamber
filled with an aromatic that complemented
his signature drink espresso, filling the glass
the ingredients were mixed into, then drawn
through a glass pipe.
Celebrate the art of coffee making
with the UK Barista Championships
(UKBC). This competition tests coffee
knowledge, presentation, preparation
and all round barista ability. During the
heats, contestants are required to make
four espressos, four cappuccinos and four
espresso-based non-alcoholic signature
drinks. These drinks are marked by two
technical and four sensory judges, who
assess the knowledge of the entrants as well
as their attention to detail and creativity of
their signature drink.
Cup Tasting Competition
Thursday April 3 - Morning
Latte Art Competition
Thursday April 3 - Afternoon
The Brewers Cup
Friday April 4 - Morning
Coffee in Good Spirits
Friday April 4 - Afternoon
UKBC Competition
Saturday April 5: UKBC Semi Finals
Sunday April 6: UKBC Finals
For more information and timings of all
competitions go to
The Top 20:
1. Maxwell Colonna Dashwood Colonna & Smalls
2. Dale Harris - Has Bean
3. John Gordon - Square Mile
4. Darryl Docherty - Artisan Roast
5. Estelle Bright Caravan Coffee Roasters
6. Joe Meagher - Flat Caps Coffee
7. Dan Fellows - Origin Coffee
8. Diana Johnstone - Avenue G Cafe
9. Heidi Beeton - Prufrock Coffee
10. Ewan Osprey Allan - Brew Lab
11. Casper Steel - J Atkinson & Co
12. Don Altizo - Baxter Story
13. Imogen Ludman - Six Eight Kafe
14. Steve Pearson - Devon Coffee
15. Alex Passmore - Origin Coffee
16. Chris Walton Union Hand Roasted
17. Emiliya Yordonova Avenue G Cafe
18. Mark Williams - Relish
19. Jason Gonzalez Colonna & Smalls
20. Laura Holmes Small Batch Coffee Company
The London Coffee Festival 2014
How To Become
A Barista Champion
Andrew Tolley, co-founder of Taylor Street Baristas and Harris + Hoole,
is a Q grader (professional cupper), sensory judge for the World Barista
Championship and head judge for the UKBC. Here he tells us how to become
a barista champion.
efining a good barista is pretty
easy, it is becoming one that is
incredibly hard. It is pretty much
guaranteed that the top five baristas in
the competition today have spent many
years working at their craft. This means
time spent working on the bar, drinking,
thinking, reading, and talking coffee."
“Winning the UK Barista Championship
is the product of dedication - there is no
other way you would invest all the time,
money, and effort required. Everyone who
competes thinks deeply about the coffee
they serve, what makes it special and how
best to represent it in the cup.
“In a barista champion we are looking for
an ambassador for speciality coffee. It is
important to remember that speciality is
only 3% or so of the coffee produced in
the world, yet for those of us lucky enough
to work in this industry it is 100% of our
coffee world. The champion represents
speciality coffee - it's provenance, defining
qualities and flavours, the craft of the
barista, and the equipment used to make a
great coffee. The 15 minutes presentation
time is highly scrutinised. Every word
spoken, movement and coffee made
is assessed by seven judges. We look
for professionalism, coffee knowledge,
customer service, technical and sensory
proficiency, movement, workflow,
accurate taste descriptors, enthusiasm/
communication skills and the barista's
personality and ability to get their
message across.
“Under all of this scrutiny it is easy to make
simple mistakes. The best routines are clearly
well rehearsed and the most successful
competitors know the rules and regulations
back to front. Baristas often lose points by
going overtime, using essences with alcohol
or putting liquids on the machine. These are
easy mistakes to avoid and will save a lot of
points if avoided.”
A good barista is the sum of
these parts
Knowing how much you don’t know, and
honouring all the people who have laboured
to get the coffee to you.
Enjoying the challenge of working with a
complex raw product, and using tools, skills,
knowledge and experience to make it taste
damn good.
Origin, agronomy, processing, technical and
sensory - you have to lap it up like a kitten
drinking a latte. There is more training and
resources available now than ever.
It only comes with hours and hours of
practice, 10,000 of them if you want to gain
expertise according to Malcolm Gladwell.
Don't get distracted, stay focused on being
the best barista you can be, few other jobs
The London Coffee Festival 2014
Breakfast’s most popular
plant-powered partner
Find out why plant power has caught the popular
imagination and why more and more UK consumers are
drinking our plant-based alternatives.
Using Alpro as an alternative
to milk in your favourite
drink or adding it to your
lovingly created porridge
or smoothie makes a
surprisingly tasty change.
will offer the same level of satisfaction
through mental, sensory, social and physical
All baristas make mistakes, the best baristas
don't serve them. You need experience to
minimise mistakes and rapidly rectify them.
“Training is fundamental to any quality
focused coffee business and this is why we
have developed the training program with
Harris + Hoole to be at the forefront of all
barista training. I do not know of another
coffee business that formally trains its
baristas to the standards we do before they
step into a shop.
“An early lesson we have learnt with our
barista training at Harris + Hoole is that
theory and practical training needs to be
enhanced with in shop experience. The real
world experience consolidates everything
learnt in the training centre and allows us
to then develop the baristas further. Our
current program has a three-month initiate
training, followed by further training
in-store. This is a huge investment but we
recognise that good coffee and training go
hand in hand.
“To develop our baristas further we also
hold the Hoolympics. These competitions
emulate the Barista Championships, Brewer's
Cup, Cupping, and Latte Art competitions.
Competitors are judged to the same
standards by our UKBC certified judges."
Alpro stand HP4 + HP5
14047 LCF COFFEE AD.indd 1
11/02/2014 15:32
The London Coffee Festival 2014
The London Coffee Festival 2014
We snapped you beautiful lot around town
enjoying your favourite caffeine fix.
Just because.
Andy (Graphic Designer)
Spotted: Workshop, Clerkenwell
Drinking: Flat white
Favourite coffee shop: Tap, Look Mum No Hands
Favourite places for brunch: Workshop, Caravan
Coffee at home: Gaggia espresso machine, French Press, moka pot
Rossi (Digital Marketing Manager)
Spotted: The Book Club, Shoreditch
Drinking: White Americano
Favourite coffee shop: Anywhere that serves Musetti coffee
Favourite places for brunch: Bella Italia
Coffee at home: Vintage percolator
Rachel (Teacher)
Spotted: Federation Coffee, Brixton Village
Drinking: Flat white
Favourite coffee shop: Federation
Favourite places for brunch: Duck Egg Café, Brixton
Coffee at home: Cafetiere, Aeropress
Tristan (Knowledge Transfer Manager)
Spotted: Shoreditch
Drinking: Black Americano
Favourite coffee shop: Look Mum No Hands
Favourite places for brunch: The New Rose, Angel
Coffee at home: French Press
Georgia (Coffee Packer)
Spotted: Federation Coffee, Brixton Village
Drinking: Flat white
Favourite coffee shop: Allpress
Favourite places for brunch: Cafeand, Shoreditch
Coffee at home: Cafetiere
Stuart (Online Marketing)
Spotted: Burnt Toast Café, Brixton Village
Drinking: Green tea
Favourite coffee shop: Fernandez & Wells, Soho
Favourite places for brunch: Burnt Toast Café
Coffee at home: Aeropress
Juliet (Journalism student)
Spotted: Brick Lane
Drinking: Chai latte
Favourite coffee shop: Craft Coffee
Favourite places for brunch: The Barrel Boulangerie, Hackney
Coffee at home: Cafetiere
Mark (Designer, Blogger, Photographer)
Spotted: Craft Coffee, Brick Lane
Drinking: Flat White
Favourite coffee shop: Nude Espresso
Favourite places for brunch: The Counter Café, Hackney
Coffee at home: Aeropress
The London Coffee Festival 2014
The London Coffee Festival 2014
Marvellous Milk
Fresh cold milk, steaming techniques and the
perfect pour are the all-important factors to get
that artistic fern in your latte.
s the official milk sponsor of
The London Coffee Festival,
Cravendale will be setting up its
very own Milk Bar bringing with them a
whole host of fun activities to show you how
milk can be marvellous.
On Thursday, Friday and Sunday you can
watch top baristas from across the UK
compete in the Cravendale M.I.L.K. Battle.
The heats taking place on Thursday and
Friday will see baristas go head-to-head to
test who can create the most elaborate latte
art. The final takes place on Sunday where
one barista will win the trip of a lifetime to a
coffee country of origin.
Weekend visitors to the festival are invited to
see if they can beat the barista. Throughout
the day Cravendale’s barista will be offering
milk masterclasses, from how to achieve the
perfect foam to how to create impressive
latte art at home. Everyone who tries to beat
the barista will be entered in to a prize draw
to win a coffee machine and a year’s supply
of Cravendale. Head to the Milk Bar to
discover why milk matters.
Coffee consultants
DunneFrankowski share
their tips for steaming and
pouring milk.
1. Always use fresh milk - would you eat old
fruit? For most of us the answer would be
no. Fresh fruit is sweet, acidic and tasty and
it’s the same with milk. Fresh milk will taste
sweeter and make a creamer texture when
steamed for coffee. The higher the fat content
the creamer the milk becomes. Milk develops
bacteria as it ages making it harder to steam
and texture correctly.
2. Always use cold milk - when steaming milk
always use milk straight out of the fridge. The
colder the milk is, the longer it takes to heat up,
which gives us a longer time to texture it and
turn it into a silky smooth liquid. The longer
you texture the smoother the milk becomes.
3. Stretch the milk within the first five
seconds - in the coffee world we refer to
stretching milk when we insert air bubbles
into it. Inserting air bubbles into the milk
is the first step to creating micro foam and
depending on how much air you insert you
can create thin or thick micro foam. The large
bubbles we insert then get diluted during
texturing, hence the reason why we insert air
bubbles right at the start.
4. Too much banging doesn’t do it a lot of
good - all the work which you need to do to
the milk should be done on the steam wand,
having the milk textured and heated properly
ready to be poured. If all is done correctly
then you don’t need to bang the jug. By
banging the jug you are helping gravity come
into effect and separate the milk and foam,
which you then have to re-texture to pour.
The only time you should bang the jug is
when you have bubbles on the surface of the
milk, which need to be popped.
5. If you don’t see a pattern you’re too far
away - when you start to pour and you want
to see a pattern of sorts appearing, it should.
If nothing is coming out it usually means that
the tip of the jug is too far from the surface of
the milk. You might have to change the angle
of the cup or the jug to get the tip of the spout
closer to the milk.
6. Follow the steps - if you don’t have a good
espresso, you won’t have a good coffee at the
end. Imagine you start with garlic in a sauce if you burn it the sauce just doesn’t taste right.
The same goes for milk - you need to texture
and heat the milk correctly to be able to pour
a pattern correctly and get the right texture
for the correct drink.
The London Coffee Festival 2014
The London Coffee Festival 2014
The London Coffee Festival 2014
The London Coffee Festival 2014
Union Hand-Roasted Coffee
Union is a speciality artisan coffee roaster based
in east London where it hand roasts coffee every
day in small batches to display the coffee’s fullest
expression of flavour and aroma.
Plant Power
So much good stuff grows straight from the ground
and you don’t need a spade, just a spoon to enjoy
healthy plant powered foods.
here is a whole host of plant-based
pick-me-ups available in our
favourite coffee shops such as soya,
almond and hazelnuts alternatives to milk
for a dairy-free flat white or gluten and
wheat free snacks full of fruit and natural
ingredients. They can help you take care of
your wellbeing and waistline, or provide a
tasty option for those with allergies
and intolerances.
Research from Allegra Strategies shows
that soy drink consumption in coffee shops
is now considered mainstream with 11%
of coffee shop users drinking a soy based
beverage once a month.
Attitudes towards what we put into our
bellies are changing - 95% of consumers
surveyed in 2013 by Allegra Foodservice
stated that they either have or would want
to have a healthier lifestyle. Fairly obvious
as a stated intention, however this was an
increase from 90% in 2011.
Kate Arthur, Alpro UK’s dietician said:
“Plant-based eating is easy - just incorporate
whole grains, nuts, seeds, fruit and
vegetables into your diet - such as picking
up an almond porridge or a soya latte to
add more nutrients to your diet. Almond or
soya alternatives to milk are low in saturated
fat and calories, while being packed with
essential nutrients
and vitamins.”
We are increasingly choosing plant-based
foods as we look for healthier choices
and ‘free-from’ products are appearing
on menus so we can still enjoy a dense
chocolate brownie or two without the guilt
or anaphalic shock. Nude Espresso cafés for
example, have a delightful gluten and wheat
free peanut butter with chocolate ganache
cookie and gluten free orange and almond
cake with berries and compote on its list of
baked goods.
There will be plenty of delicious and healthy
treats at the festival. Check out Bee Me
Yogurt serving up natural, low fat, make-yourday frozen yogurt to nurture your body and
soul, Nakd Wholefoods snack bars are made
from fruits and nuts lovingly ‘smooshed’
together to make a delicious healthy whole
food snack with no added sugars or syrups
and are wheat, dairy and gluten free, plus
one of your five-a-day, Moma Pots of Bircher
Muesli are packed full of plump, apple juicesoaked wholegrain oats, tangy fruit and low
fat probiotic yoghurt, Arancini Brothers will
be whipping up its hand made wholesome
risotto balls and Rola Wala (pictured above)
will create fresh Indian inspired street food
with super thin naan filled with colourful
crunchy salad and sharp pickles.
omeone told me some time ago that
coffee roasting is nine-tenths science
and one-tenth witchcraft - it’s very
true, said Jeremy Torz, co-owner of Union
Hand-Roasted Coffee as we talk about the
importance of knowing and nurturing your
beans for the perfect roast.
we will do two, three or four test roasts,
then taste those in detail, looking at times
and temperature and then decide on the
best way of roasting that particular coffee.
It all comes down to the micro-climates in
which they were grown and the way they
were processed.
“When it comes to roasting I tend to look
at coffee like photographic negatives - some
pictures you see are very tonal, bold and
emotive and there are other images that
are very soft, subtle and gentle - I think of
coffees in the same way - there are coffees
with big personalities and character so they
need a little bit more development, a bit
more driving, a firm hand on the roaster,
with a hotter roast, where as other coffees
will need something a bit more gentle
so not to override their delicate inherent
characteristics. You really have to know
your coffees, what potential it has and
where it has been grown to inform how
you roast it.
“For example we have some wonderful
coffees that we call honey coffees - they
are produced in a particular way after
harvesting where by there is a small
amount of the coffee cherry fruit left on the
bean and left to sun dry. If they are roasted
too hot then all of the extra sugars are
destroyed,” explains Jeremy.
“You learn through experience. The most
important thing for someone roasting
coffee is to learn to critically taste it - if
they can critically taste the coffee then they
can relate that back into the roast. Every
batch consignment we bring from origin
“You really have to
know your coffees,
what potential it has
and where it has been
grown to inform how
you roast it.”
Union is returning to The London Coffee
Festival this year with its ‘Roastery on
Tour’ where visitors can experience the
intensity of the roast first hand, as Jeremy
and business partner Steven Macatonia
expertly demonstrate their craft roasting
in a vintage San Francisco Roaster. There
will also be an origin themed espresso and
brew bar and you can take part in a flavour
challenge to test your senses.
Jeremy said: “The London Coffee Festival
is a great environment for people to come
and find out more about coffee and we
want to give visitors a point of difference
and a learning opportunity.
“We are again roasting coffee live to
demonstrate the roasting process and
show how much of an artisan skill it
really is.
“There will also be a taste challenge.
When we talk about great flavours and
nuances that coffees have, some of these
flavours are really broad and bold, then
some are more subtle, so what we will be
doing is inviting people to take part in
a challenge where they have three cups
in front of them and they have to pick
the odd one out against the clock. It’s
a chance for people to participate in a
tasting that replicates the way we taste
coffee as professionals to evaluate and buy
it. There will be prizes too.
The London Coffee Festival 2014
The London Coffee Festival 2014
“We will have a selection of our supreme
micro-lots, which are coffees that are
incredibly characterful with amazing
flavours and represent small parcels from
individual farms that may only be one or
two sacks - coffee from where the sun,
moon and stars all come into alignment on
the day of harvesting.”
Jeremy recently returned from an origin trip
to Ethiopia where he is working to preserve
the sustainability of natural coffee reserves,
he said: “The whole premise behind Union
is that we want the best coffees year in, year
out, we are not interested in opportunistic
buying, we try to develop multi year
relationships with communities that are
producing great coffee.
“In Ethiopia they have a real challenge
with farmers encroaching into some of the
wild forest areas which are long standing
natural forests, where a lot of the trees are
being cut down to increase farm land, but
in reality there is a lot of coffee that grows
wild in the forest and if the forest canopy
is managed carefully you can get quality
coffee production in those areas without
disturbing the forest. We are now working
in conjunction with the Royal Horticultural
Society Kew Gardens to work together on a
forest canopy stabilisation project.
“Coffee is very sensitive to its
environmental temperature and in a
number of growing countries the coffee
does not do well in direct sunlight so
they have to be given some shaded tree
protection but the amount of shading is
“The most important
thing for someone
roasting coffee is to
learn to critically taste
it - if they can critically
taste the coffee then
they can relate that
back into the roast.”
important to get the balance right. A lot of
the work we are going to be doing over in
Ethiopia alongside buying coffee, is a lot of
technical training with other specialists to
advise the farmers how much they need to
thin and manage the forest canopy, without
disturbing the sustainability and in fact in
turn protecting the sustainability of coffee.
“It all comes down to trust - for 150
years that coffee has been in commercial
cultivation, farmers and growers have
been told that they are not worth anything
and are at the bottom of the chain - but
our work moves them significantly up
there by giving them respect and dignity
for what they do and that goes a long
way in building important and strong
“The real gem is that Ethiopia for us is the
birth place of coffee and most of the coffee
that is grown around the world nowadays
has a very narrow genetic diversity which
means its very susceptible to pests, diseases
and a narrow range of temperature. We
believe that the coffee that is growing
naturally in wild forests retains the full
complete gene pool of coffee - so it’s very
important for the future of coffee to look
after the natural reserve.”
The London Coffee Festival 2014
The London Coffee Festival 2014
Time For Tea
Whether it’s a mug of strong builder’s with
two sugars, soothing floral chamomile or
fragrant loose leaf jasmine tea,
us Brits love a good cuppa.
“We encourage a less is more approach quality rather than quantity - this leaves
plenty of room for innovation, like
cold brew.
boiling, anything less and the tea can taste a
little flat - this means brewing the tea before
you add milk - it’ll cool the water and stop
the brew.
Coffee shops across the UK are also taking
tea seriously, such as Sacred cafés that serve
its own house loose leaf tea blend which is
grown in co-owner Tubbs Wanigasekera’s
family fourth generation plantation Nandana Tea Factory in Akuressa,
Sri Lanka.
“Cold brew iced tea has its advantages.
Brewing the tea for longer over many hours
helps to extract a full range of balanced
flavours from the leaf, but equally the
tannin doesn’t infuse, leaving a super crisp
and refreshing drink. It presents endless
opportunities to customise and offer
healthier cold drinks, plus the iced tea
market is long overdue a makeover.
This is the most important thing for rolled,
whole leaf tea. You should allow between
three and five minutes depending on your
preferred strength, never more than five as
this is when the tea will start to stew and
become a little bitter.
ccording to The UK Tea Council
66% of the British population
drink tea every day, that’s 165
million cups daily or 60.2 billion per year.
So alongside being a nation of coffee lovers
there is also still a thirst for all aspects of tea.
All the teas at Sacred are loose-leaf and
hand filled at ordering in specially made
pouches - teabags are banned. Make
sure you drink-in to enjoy your tea from
a beautiful antique teapot from Tubbs’
extensive collection.
The London Coffee Festival is not only all
about the bean, it is also flying the flag for
tea-totallers too. From Indian inspired 99%
caffeine free Chai latte by Drink Me Chai
and slimming infusions by EqualiTea to
organic tropical green tea by The London
Tea Company, there will be plenty to sip and
sample at the festival.
Chill Out
Cold brew teas are a perfect pick-meup for a refreshing post lunch slump fix
and will prove a staple tipple during the
summer months.
The Brew Tea Co use hand-picked, rolled,
whole leaf tea that is perfect for cold brew.
Co-founder Phil Kirby, said: “We small
batch blend classic teas, but do them as they
should be done - for a proper cup of tea.
“We’re finding that by focusing on real
tea and classic blends our customers are
getting excited by what tea can offer them
- particularly when they know about how
to prepare a great cup. English Breakfast is
around 75% of our business which just goes
to show that folks absolutely love tea, they
just need a quality brew which has been
blended and prepared with care.”
Phil Kirby’s tips for a proper
cup of tea:
Something the coffee guys are amazing at
is taking the time and effort to make great
drinks with their ingredients. While tea
perhaps needs less equipment, there are
three critical things to look out for:
How Much Tea?
You need to use just the right amount of tea
for your water. It varies slightly with the leaf
shape and size but we recommend 2.5g for
every 200ml of water.
Water Temperature
The water temperature for classic English
Breakfast (or any black tea) needs to be
Armed with the best tea and these steps you
can’t go wrong.
Brew Time
Brew Tea Co’s Earl Grey & Vanilla
Cold Brew
▶ Earl Grey loose leaf tea
▶ 400ml cold, filtered water
▶ One fresh vanilla pod
▶ Tea Pot
The Method
Place three teaspoons of Earl Grey loose
leaf tea into the teapot. Gently split the
vanilla pod and scrape all of the seeds
into the teapot. Fill the pot with either
cold or room temperature filtered water
and stir it all up a little. Throw in the
vanilla pod and pop the lid on.
Leave your cold brew in the fridge for
around five hours, or overnight, and pour
over ice into a chunky glass when you’re
ready to go.
The London Coffee Festival 2014
The London Coffee Festival 2014
The Importance Of Water
It is as important as the quality of your coffee beans, but
the water that comes out of the tap just doesn’t cut it.
o one is happy about negatively
affecting the taste of their beans
with sub-standard water and it
does terrible things to your equipment too.
We talk to some industry experts to find
solutions for banishing bad water.
Miles Dawson from Brita Professional
believes that a filter system is the answer by
balancing the mineral content of the water
and in turn enhancing the look, smell and
taste of espresso. He said: “There’s no point
in choosing a great coffee if you’re going to
drown it with imperfect water.
“By brewing up with filtered water, the
aroma of the coffee will be stronger, more
complex and, for those who drink espresso,
you’ll notice a richer, smoother crema.
“Our filters reduce and control the
variables found in water straight from
the tap. This includes limescale, natural
deposits and tannins. If you take a look
in your kettle or around your taps you’re
likely to see a build up of scale - a problem
eliminated by using filtered water.
“Without getting too technical, inner
London water has a calcium hardness of
around 267mgl, which is particularly high
compared to other parts of the UK. The
SCAE specifies that ideal water for brewing
speciality coffee should have calcium
hardness between 17mgl and 85mgl.
London has triple the recommended
maximum, which is why it’s so important
to look after your water.”
Water recently took the spotlight at
a roundtable debate hosted by Brita
Professional at the European Coffee
Symposium in Paris. Attended by leaders
and experts from across Europe’s coffee
industry, the future of coffee was discussed,
specifically looking at water as a
key ingredient.
From an equipment manufacturer’s
perspective, Martin Morrell from Eversys,
shared his view on water in the machine
world: “Water has always been seen as the
enemy - a source of scale. It causes more
issues than it resolves, so you have to deal
with it effectively. We have technology that
tells the operator when the filter needs
changing. This guarantees the machine is
protected against scale, works efficiently and
ensures the final taste too.”
When you understand that typically 98% of
your cup of coffee is water, it becomes clear
how important the quality of that water is in
making the end drink taste nice.
Raphael Prime, speciality coffee merchant
and Q-grader from Mercanta The Coffee
Hunters, said: “Baristas have to work with
water that’s either too soft or too hard.
When I’m profiling the coffee I always have a
problem with consistency.
“Water is a difficult thing to get to know and
you need a clinical, scientific background to
understand all the technicalities. There’s some
awareness in the industry - but not really an
accepted way around it.
“Water is also not just present in the cup, but
in the natural processing too. The make up
of the water at this stage can also affect the
taste and quality of the coffee. Sometimes the
water is too good and it ruins the coffee or it’s
too harsh and ruins the coffee too.”
Good water is important at home as well
as for the professionals. Specialist barista
Sean Pittaway from Make Decent Coffee,
comments: “One of the key factors in
brewing good coffee is the water. Water is a
massive factor that is usually completely over
looked in the home.
"High street and independent coffee shops
and even coffee carts pay huge attention to
the content of the water they use. Whether
it’s reverse osmosis or cartridge based water
filtration, these systems help regulate the quality
of water being used. While you don’t have to
go to this extent at home a recommended and
viable solution would be to use a filter kettle.
These are relatively good value and by filtering
the water you use at home you will instantly see
an improved cup of coffee.”
Whichever method you choose to improve
the quality of water in your coffee cup, it’s
clear that just turning on the tap won’t get the
best from your beans.
Visit Brita's stand at the festival to see how
you can improve the water for your coffee.
London water
▶ Hard water contains a high level of naturally occurring calcium and
▶ 70% of the UK has hard water.
▶ Hard water restricts the development of fine flavours in hot drinks.
▶ Scale is a product of hard water that damages equipment and machinery.
▶ London is the most hard hit area of
water hardness with > 22 degree of general hardness and 267mgl of
calcium hardness.
▶ For superior quality extraction of coffee beans, the brewing water should have between 17-85mgl of hardness as set by SCAA.
▶ Chlorine and heavy metals released from the pipework can affect the final taste
of coffee.
▶ Hard water reduces the transparency and changes the colour of tea.
▶ Scaled up boiler systems need more time and energy to heat up.
▶ Hard water reduces the quality of
the crema.
The London Coffee Festival 2014
The London Coffee Festival 2014
The Lab
There will be a wealth of engaging talks, live
interactive demonstrations, workshops, theatre and
debates to get stuck into throughout
The London Coffee Festival.
on’t miss the opportunity to learn
how to taste test some of Lindt’s
melt in your mouth chocolate
matched with your favourite coffee, geek out
with the guys from La Cimbali as they talk
about the science behind a great espresso,
listen to fascinating stories of adventure at
origin from DRWakefield or get the creative
juices following with Julius Meinl as they
talk poetry and art in coffee shops. The Lab
will showcase all that you ever wanted to
learn about the coffee world.
Our pick of must-see Lab
The Science of Espresso
What is the perfect grind? Every coffee
roaster will be able to give you the best
recipe for your chosen blend whether
for an espresso, filter coffee or any other.
Development within ‘the science of
espresso’ has enabled La Cimbali to
create technology to control the grind in a
measurable way, controlling the accuracy
of gram throw, brew weight and brew time.
Head to The Lab and let Rob Ward from La
Cimbali show you how.
Saturday & Sunday
Coffee Cocktails 101
Mexican coffee liqueur Kahlúa, has
collaborated with bartending collective
The Liquorists and local coffee legends
Nude Espresso to host ‘The Kahlúa Coffee
House’ lab sessions. The masterclasses will
be packed with storytelling and a multisensory exploration of the four flavour
components of Kahlúa - coffee, rum, vanilla
and sugar cane. The team will be showing
visitors how easy it is to make iconic serves
like the Espresso Martini and The White
Russian at home. There will also be plenty
of discussion about the inter-play between
coffee and cocktails, covering flavour
matching, provenance, and heritage. For
visitors aged 18 and over only.
Friday, Saturday & Sunday
Chocolate Pairing
Combining Lindt Excellence chocolate with
coffee is the best way to experience an array of
exquisite flavours, but for the best experience
you need to choose the correct coffee to
complement your chosen chocolate. Join
Lindt Master Chocolatier Stefan Bruderer for
exclusive pairing demonstrations where you
will be able to learn and taste three types of
chocolate pairings with coffee, wine and tea.
He will explain the art of combining them to
create delicious flavour combinations, making
sure there is something for everyone.
Friday & Saturday
Catalysing Coffees
- The DRWakefield Way
Simon Wakefield has been visiting coffee
farms and roasters for over 40 years - that’s
because DRWakefield is an independent
business and the founder took his son on
many business trips in school holidays. The
approach of bringing farmer and roaster
together has always been at the forefront of
Simon’s approach to trading coffee, acting as
a catalyst to ignite the business. This shares
information and builds relationships from
farm to roastery, getting the right coffee
from the right supplier, in the right quality at
the right price. Simon will give some insight
into the ways in which this has happened for
many years and continues today.
Sustainable Sourcing Isn’t About
A discussion on Has Bean’s journey through
various buying practices and the search for
a method that secures both their customer’s
needs and those of the modern producer.
Expect opinions and honesty.
Tasting Coffee
Everybody can taste - but some people are
genetically more sensitive to strong flavour,
some people are more confident or successful
at describing flavours in certain products. Has
Bean will facilitate an open, immersive and
clear exploration of the flavours coffee can
give us and the ways we can communicate
and share them.
Viennese Coffee House Culture
- Inspiring Poetry for Generations
Join Jeannette Meinl, international expert
in coffee quality and trading, and buying
director of Julius Meinl, for an introduction
to the delights of Viennese coffee and
coffee house culture. Learn about Arabica
blends, specialised roasting techniques and
the important finishing touches that make
Viennese coffee remarkable. This session
will also provide insight into the historical
Viennese coffee house culture, which has
inspired poets, artists and academics for
generations and remains at the heart of the
Julius Meinl brand.
Cooking With Coffee
John Quilter, Cru Kafe owner, TV chef and
mate of Jamie Oliver will talk about how to
maximise the potential use of your coffee
when cooking at home. Think espresso
truffles, coffee baked beans on toast and
Arabica belly pork. Yum.
Are you an industry professional?
The Lab programme will host numerous
free, relevant seminars and workshops that
will provide industry visitors with the latest
market insight, innovative ideas and readyto-implement training and vocational skills
during the trade days of the festival
(April 3 & 4).
For the full line-up go to
The London Coffee Festival 2014
The London Coffee Festival 2014
The Kahlúa Coffee House
Mexican coffee liqueur Kahlúa will be
collaborating with bartending collective The
Liquorists and local coffee legends Nude
Espresso to host ‘The Kahlúa Coffee House'
as part of The London Coffee Festival.
he pop-up experience inspired by
the unique heritage of Veracruz,
Mexico, will feature Mexican
inspired coffee cocktails such as the
Kahlúa Espresso Martini, made using
Nude Espresso’s East Espresso Blend
and the Mocha (Kahlúa, Tequila, Cherry
Coke, Chocolate Ice Cream) as well as
multisensory masterclasses exploring the
four key components of Kahlúa – coffee,
rum, vanilla and sugar cane. The Kahlúa
Coffee House will also showcase a cold
brew coffee cocktail, developed especially
by The Liquorists and Nude Espresso for
the festival.
Jody Monteith and Tom Sneesby aka
The Liquorists have worked in bars and
restaurants for most of their adult life and in
their own words: “tried to leave, but weren’t
any good at anything else, plus our insatiable
lust for all things boozy kept us in.” In the
booze trade they remained, and vowed to
serve up the best drinks they could to as
many people as they could.
Jody will be demystifying the science behind
cocktail making, explaining how easy it is
to make cocktails in a coffee shop setting or
at home. He will be showcasing ingenious
cocktail creations made using coffee
machines and unique dried blends that can
be brewed in a cafetiere. There will also be
plenty of discussion about the inter-play
between coffee and cocktails, such as the
role of flavour matching, terroir, provenance,
quality and heritage.
To enjoy a Kahlúa Coffee
House cocktail at home
follow this simple recipe.
Kahlúa Espresso Martini
▶ 1 ½ parts Kahlúa
▶ 1 part Absolut Vodka
▶ 1 part freshly brewed espresso
Combine all ingredients into a cocktail
shaker. Add ice and shake vigorously. Strain
into a chilled Martini glass.
The London Coffee Festival 2014
The London Coffee Festival 2014
Perfect Pairing
Coffee and chocolate is quite possibly the proof that
the universe loves us and wants us to be happy,
combine them and you have a heavenly pairing that
will seduce you into caffeine filled wonder.
s Lindt’s Master Chocolatier, Stefan
Bruderer is a man who is seriously
into his cocoa: “Combining
chocolate with coffee provides the ultimate
way to excite the senses and experience an
amazing array of flavours. But be sure to use
quality chocolate. Look out for a nice sheen,
it should break easily and neatly with a snap
and will melt with your body temperature.”
Expert barista, Robert Henry has partnered
with Stephen to share some tips on how
to perform your own coffee and chocolate
tasting. He said: “I am a firm believer that
coffee is not just a drink - it’s an experience.
Combine coffee with great tasting chocolate
and that experience is heightened
even further."
Step by step guide to coffee
and chocolate tasting
After preparing your cups of coffee, select
the chocolate that you would like to taste.
Be sure to fully embrace each step on the
sensory journey. This includes the look of
the packaging, the sound it makes as you
unwrap it, the first aroma that escapes once
it is open. Consider how each of these
impact on your final impressions of taste.
Next, take your cup of coffee and slurp some
of the liquid from a teaspoon, making sure
the liquid sprays equally around your mouth
so all the different notes can be detected.
Savour all the aromas and flavours.
Sniff the chocolate and savour the aroma
before breaking off a diamond, listening for
the snap. Take a small piece and let it melt
slowly in your mouth. To fully appreciate
the chocolate’s scent, make sure you inhale
through your mouth and out through
your nose - this allows for the flavours and
aromas to fully penetrate your senses. Think
about the aroma, the texture, the length of
time it takes to melt. When you have finally
swallowed the chocolate, consider the
flavour and how long it lingers.
Immediately take another slurp of coffee
and note how the flavours combine with
the chocolate you have just tasted. Do
the flavours and aromas complement or
contradict each other? Perhaps one releases
more detectable flavours from the other?
Lindt will be holding pairing sessions at
the festival where you can discover how
their 85% Dark goes down with a flat white
or Caramel With A Touch Of Sea Salt is
matched with an Americano.
perfect pairings
Burundi Ngozi Murama Long Black - this is
a complex coffee with a spicy, almost tannic
quality. The result of pairing with Lindt
Excellence Dark Chilli is akin to a spicy
meal, cooled by a rich red wine. For added
taste perfection wait for the chilli to bite
before taking a second sip of the coffee.
For Lindt Excellence Intense Orange there
are different tastes to discover depending
on the time of day. For a daytime taste
sensation try a Bolivia Copacobana
Americano, the citric notes of orange,
mangoes and peaches make the chocolate’s
candied orange and almond notes come
alive for a wonderful morning treat. For
an evening rich experience try a Sumatra
Takengon Americano - a bold, smoky coffee
reminiscent of a freshly rolled cigar. The
hints of leather and spice react well with the
orange and citrus chocolate notes.
The London Coffee Festival 2014
The London Coffee Festival 2014
Committed to
a BetTer FutUre
Project Waterfall
APRIL 2014
Project Waterfall has one clear objective: improve access
to clean water, good hygiene and proper sanitation for
some of the poorest communities in the coffee growing
regions of Africa.
ince 2010, the project delivered by the
Allegra Foundation along with charity
partners WaterAid, has supplied safe
water to over 8,000 people in the Mbulu
District, a remote area that is home to one
of the most vulnerable and marginalised
groups in Tanzania.
Almost 21,000 children under five in
Tanzania die every year from diarrheal
diseases caused as a direct result of unsafe
water and poor sanitation. Only 54% of
people have access to a source of clean water
and on average women and children spend
over two hours a day collecting water.
Project Waterfall has so far laid 5km of
pipeline in Mongo wa Mono village,
constructed four water points and protected
the water source with fences to prevent
cattle damaging the works and polluting
the water. Improving the access to adequate
and clean water within a walking distance of
1,000 meters has resulted in these women
and children saving more than half their
time fetching clean water.
Also by installing a new pump at the local
school the project has given 114 students
access to clean water.
Yasintha Edward community leader, said:
“To me this is a wonder; I did not expect to
see gravity water in Mongo wa Mono in my
life time.”
UK Coffee Week 2014 runs from April 7-13
and is the annual, charitable programme
that celebrates the UK coffee industry while
raising vital funds for Project Waterfall.
Some of the leading coffee chains and an
abundance of independent coffee shops are
all taking part by hosting events from coffee
mornings and barista masterclasses to pop
up coffee bars and coffee karaoke.
To date as the flagship event of UK Coffee
Week, The London Coffee Festival has
raised £180,000 for Project Waterfall
through ticket sales and on-site fundraising.
Let’s hope we can all make a difference again
this year.
For more information on UK Coffee Week
events and how you can get involved go to
www.ukcoffeeweek.com or visit the
UK Coffee Week team at their stand
during the festival.
The London Coffee Festival 2014
The London Coffee Festival 2014
Ariadne Radi Cor - Coffee Spoons
The Coffee Art Project
Coffee can give us the stimulation to be inspired and
Silvia Lioci, curator of The Coffee Art Project believes
that coffee culture helps fuel artists, creative thinking
and unique spaces.
offee themed artwork, from
sculpture, watercolour and pencil
drawings to photography, film
and illustrations will be on display at The
London Coffee Festival, showcasing the
creations of finalists in an art competition
that aims to represent a creative, unique and
personal connection to the concept of coffee
or a coffee shop experience.
Silvia said: “Creativity is unexpectedly
around and inside us in every single moment
of our lives - the winning piece needs to have
intensity and profoundness - I hope that
the artists have not been afraid to express
themselves and felt totally free to create.”
The project is one of the core initiatives of
UK Coffee Week and the winning artist will
take home a cash prize of £1,500, as well
as the chance to have the artwork appear
on the packaging of Coffee by Tate for 12
months, sold in Tate Modern and Tate
Britain. Five shortlisted runners-up will
receive £250.
The winner will be announced at the festival
on Sunday April 6, and visitors will be able
to vote for their favourite too.
Around 85 artists submitted works last year
with Claudia O’Sullivan taking the top prize
for her Untitled watercolour ink and pencil
illustration on Khadi paper. The competition
saw entries from a variety of media, including
a guy who painstakingly stuck hundreds of
coffee beans to his head for a self portrait, an
impossible sculptural piece with seemingly
magically suspended pouring stovetops and an
interactive installation where you could create
your own image in coffee grounds on lit glass.
Artwork submitted will be auctioned with all
proceeds going directly to Project Waterfall
which supports clean water and sanitation
initiatives in coffee producing countries, this
year in the Mbulu District in Tanzania, in
partnership with WaterAid.
Silvia added: “This project represents the
connection between coffee and art - making a
good coffee and roasting coffee beans is an art
form in itself.”
Artwork entered will also be displayed
between March 20-30, at The Old Truman
Brewery, Shop 12.
Poetry Café
The good people of Viennese speciality
coffee roaster Julius Meinl is bringing its
Poetry Café to The London Coffee Festival
this year, encouraging visitors to share their
favourite piece of poetry with them before
the event. As the headline sponsor of The
Coffee Art Project, the Poetry Café will run
alongside the pop up exhibition between
March 20-30, and the best poetry will be
displayed at the Julius Meinl stand at the
festival. Budding poets are encouraged
to visit the Poetry Café to submit their
favourite works or can take part via The
London Coffee Festival website.
The London Coffee Festival 2014
The London Coffee Festival 2014
Music At The Festival
From DJs spinning the decks in the True Artisan Café
to world music straight from the coffee belt - you will
be up and dancing to some Brazilian beats or sipping
your espresso Martini to the sounds of samba.
he London Coffee Festival has
teamed up with Russ Jones AKA
Hackney GT to bring the music of
Brazil on Friday, Columbia on Saturday and
Africa on Sunday to the main stage at The
Old Truman Brewery.
Currently I run nearly all aspects of a cycle
fashion business from designing jerseys
to doing the accounts, I promote Latin
American/Tropical party Arriba La Cumbia
every other month and try to race cross
country bicycles most weekends.
Hackney GT’s DJ skills have taken
him around the world and he regularly
entertains the masses from hosting stages
at Glastonbury, organising events for the
Barbican and last year hosting the world
music stage for the Open East Festival at the
Olympic Park. Joining him on stage will be
headliner Da Lata and Spiritual South.
What are your musical influences?
My musical tastes are extremely wide.
Coming of age in the early 80’s I am
essentially a soulboy and jazz head but love
music from all quarters of the world. DJs
Gilles Peterson and Norman Jay and bands
like The Specials have been a very
big influence.
Q&A with Hackney GT
aka Russ Jones
Tell me about the music programme
you have devised for The London Coffee
Festival this year.
I had DJ’d at The London Coffee Festival
previously, presenting a musical set of the
music of Colombia and particularly Cumbia.
It was at this time that I thought it would
be great to have bands at the event and
this year the vision is coming to fruition.
Taking the international coffee belt as the
inspiration we are highlighting the musically
What/who is Hackney GT?
Essentially a platform for cycle fashion,
music, events and creativity straight out of
east London to the world.
What do you do?
I am a nine to five avoider, cyclist, DJ,
designer and aspiring social entrepreneur.
rich countries and continents of Brazil,
Colombia and Africa.
Who are the artists that will be
performing at the festival?
Da Lata will be representing Brazil and
essentially are one of the finest Brazilian
inspired bands in the UK playing their
own great mix of Samba, Bossa and Jazz
with some of the best musicians you will
hear anywhere. Papayera are straight out of
Colombia although now based in London,
their music is essentially folkloric roots,
Cumbia with Afro, indigenous and tropical
influences. KasaÏ MasaÏ play on Sunday
bringing some of the best African music you
will ever hear playing - incredibly rich music
from the Congo, and Soukous - upbeat,
infectious and truly joyful.
Why do you think music and coffee
culture go hand in hand?
Essentially both are something we really
associate with pleasure and something to be
treasured. They both make our lives richer in
a very simple manner and sit together very
The London Coffee Festival 2014
The London Coffee Festival 2014
The World Music Stage
Friday - Brazil
Saturday - Colombia
Sunday - Africa
Kicking off three days of quality music
will be a night of south American music combining the sound of samba, Bossa Nova
and new tropical beats.
From the hottest part of the Caribbean
coast of Colombia comes Papayera, led
by the voice of Angelica Lopez. Bringing
you a warm cocktail of African, Latin and
indigenous music. Playing traditional
instruments from their homeland along
with the modern sounds of drum kit and
electric guitar, they mix rhythms of Cumbia,
‘Chande’, ‘Vallenato’ ‘Mapale’ and more.
Hackney GT
Dance, music, and storytelling are among
the ancient art forms that have flourished
for many centuries in Africa. Join the man
himself as he takes to the decks in celebration
of coffee, food and the music of Africa.
Da Lata
Music heavy-weights Da Lata join us on the
Friday evening, bringing with them their
distinct sound combining Afro-Brazilian
influences with other strands from the
melting pot of their native London.
Spiritual South
Spiritual South is a well respected DJ and
producer widely recognised as one of the
most entertaining DJs of his kind, spinning
Brazilian, Latin and tropical beats.
DJ Cal Jader
Introducing to the festival the most traditional
of Colombian rhythms from Afro to
indigenous to Caribbean and beyond. DJ Cal
Jader and Moviemientos are one of the leading
lights and purveyors of Latin music in the UK.
KasaÏ MasaÏ
Based in London and led by Voodoo
King Nickens Nkoso, Kasaï Masaï brings
the traditional sound of the most remote
equatorial villages with an urban twist.
The band is a five-piece outfit, consisting
of d’jembe, guitar, saxophone, bass
and drum, successfully marrying vintage
grooves with an overwhelming urge to move
the dance floor.
Da Lata
Vintage sounds from Faema
Coffee Profiles
Jeremy Torz from Union Hand-Roasted
Coffee, said: “The best coffee regions are
in Minas Gerais state where the weather is
temperate but not quite tropical and this
gentle year round climate nurtures coffees
that at their best offer a soft, elegant mouth
feel with hints of clarified butter, and vanilla.
The flavour notes mainly comprise toffee,
gentle red fruits and milk chocolate, praline
and hazlenuts."
Liz Booker, Starbucks regional coffee
ambassador for London said: “Latin
American coffees tend to be clean, familiar
and friendly, with flavours reminiscent of
nuts or cocoa. The coffees here tend to be
lively and mild - they are prized for their
delicate flavours. The best brewing methods
for Colombian coffees are the French Press
and drip methods which will bring out all
their flavours."
Amit Khosla from Kahawa Origins, said:
“Africa’s vast range of species and varietals
thrive due to rich volcanic soils, elevation
and abundant rainfall and are quintessentially
characterised by clean bright fruit flavours such
as citrus and berries with excellent floral hues
including honey, vanilla, lavender and even
sometimes jasmine (when lightly roasted) or
full bodied Grenache, spicy strawberries and
dark chocolate in espresso."
oxton Radio will broadcast live
from the Faema stand at The
London Coffee Festival during
the weekend, playing a signature mix of
vintage, swing, rock n roll, blues and classic
rock presenting shows Swing Time and The
Devil’s Dinner Party.
Faema will be looking at its glorious
cycling heritage as sponsors of the Eddy
Merckx team in the late 70’s and early 80’s
with its vintage Faema E61, the team from
La Bottega Milanese (specialty continental
espresso bar in Leeds) will be pumping
shots of espresso to the vintage soundtrack.
There will be prizes and giveaways with DJs
The Preshaah and Liam Young, while the
High Tea Cast with their bountiful fashion
and eyelashes bring an interactive mix of fun
and energy to the event.
Swing Time
Sizzlin Jim brings you Swing Time, a show
dedicated to keeping the classic sounds of
the 30′s, 40′s and early 50′s alive. Paying
homage both to the artists of yesteryear
hile tapping your toes to the
coffee belt beats, you are also in
for a visual treat; enjoy a painted
illustration of the coffee journey by talented
artist Manu on the bandstand and also in the
centre spread of this magazine.
Manu aka PINCEL specialises in illustration,
sign writing, bespoke signs, wall decoration
and mural painting. With a graphic design
background, a passion for D.I.Y and all things
handmade, PINCEL brings to life high quality
hand painted signs and murals that you will
see throughout the festival. From characters
on brick walls at Black Cat Cafe in Hackney
and those still keeping the flame alive
today. Dusting off rare pressed and limited
edition finds and treats from jettisoned
jukeboxes and car boot cast offs.
The Devils Dinner Party
Liam Young spins an inspired mix of party
music to get you smiling and ready to
dance across the genres of blues, rockabilly,
psychedelia, rock n roll and classic rock.
Liam’s bravado and flair brings an uplifting
and energetic vibe to match the pace of
the music.
to signage for Drink Shop and DASH in
Kings Cross, Manu's work is brightening up
coffee shops across the land. He said: "I get
inspiration from many different sources;
nature, words and expressions, relationships,
daily experiences, good food and hand drawn
letters. But one of my main inspirations has
always been music, in particular the D.I.Y
culture related to punk music.
“I love drawing in my sketchbooks while
drinking a soya cappuccino - I´ll grab all my
pens and brushes and see you at The Old
Truman Brewery in April.”
The London Coffee Festival 2014
The London Coffee Festival 2014
t. Ali will offer the ultimate
Aussie brunch experience, with
Head Chef Andrew Gale crafting
a bespoke menu with a selection of
dishes focusing on seasonal produce,
bringing you a taste of how they do
things over in Melbourne. Devour
‘The Daddy' with Peter Gott's wild
boar Cumberland black pudding or
secret recipe Mexican corn fritters with
poached eggs and halloumi crumb. St
Ali owner, Salvatore Malatesta said:
“We love the London coffee scene
and can’t wait to get back there and
establish a permanent home for St
Ali UK. London feels like our sister
spiritual home.”
Milk & Sugar
Creativity, craftsmanship and coffee culture are
comfortable bedfellows that will be celebrated at
Milk & Sugar, a new event to quench your thirst for all
things urban and artisan.
reated for those who have an eye
for aesthetics, the event debuts
at The London Coffee Festival
this year, showcasing inspirational brands
from fashion and design to craft beer
and food.
Visitors will be able to explore and
experience immersive features,
collaborations and creations located on
the ground floor of The Old Truman
Brewery on April 3-6, accessible through
the coffee festival itself. Entry is free for
all you lucky festival goers.
Pall Mall Barbers (pictured above) will
be doing what they do best, hosting a full
sized pop-up barber shop experience, with
cuts, shaves and grooming tips.
Individualism (pictured right) will
host a collective of features from style
tips and confessional interviews to live
tailoring. Tunes will be mixing on the
decks as people confess their style sins to
Individualism founder Reuben Christian.
Then perfect your pose for the photo
style booth.
Eden by Wonder Bars will create a
bespoke menu of herb-infused, fresh and
fragrant cocktails. Visitors will be invited
to relax and sip the tasty creations in the
sophisticated lounge.
Brewers & Union will be running The
Gentlemen’s Craft Beer Bar where you can
experience its beer flights, including Beast of
the Deep, Weiss and IPA.
Nicce London
Monokel is a sunglasses label based in
Stockholm, Sweden, producing handmade
statement sunglasses while still keeping true
to their heritage of Scandinavian simplicity.
Govino is where wine meets design –
the ultimate go-anywhere, re-usable,
shatterproof wine glass with a unique
ergonomic thumb notch - perfect for
picnics, parties and bike rides.
Nicce clothing is formed of a team of
creatives that live in East London and
have a combined passion for fashion and
dance music.
“This season’s collection is dedicated to the
brief moment of chaos and clarity when an
idea starts taking shape, when dopamine
flushes your system and connections
beyond rational thinking become visible.
Every person involved in our different
projects has somehow inspired us with their
capability to do just that. Some through art,
some through skate or snowboarding, some
through music and some simply by living
lives dedicated to what they love. You are
Monokel, and this collection is for you.”
“Necessity is indeed the mother of
invention. Govino was originally created as
a trade tool to help professional salespeople
showcase their wines whenever and
wherever proper stemware isn’t accessible.
Once we began testing the market, we
realized there was an even bigger need in the
consumer sector - how many times have we
all had to endure drinking good wine from
bad glasses?”
“The key was to immerse ourselves
without being cliché, offering an
alternative to many new street wear
brands. Nicce clothing has quickly
established itself as an independent
unisex brand designing the latest street
wear and apparel for the street fashion
conscious boy and girl. The spring
summer collection was focusing on bold
and simple print designs mainly focusing
on text, along with head wear.“
The London Coffee Festival 2014
The London Coffee Festival 2014
Workshop Coffee Co.
Every coffee needs a
A perfect accompaniment to coffee,
Lotus Biscoff are a real family favourite
to enjoy at any time of the day.
Now available to buy in a supermarket near you.
Visit www.lotusbiscuits.co.uk for more details about our delicious range
or call 0800 834 050
Lotus is proud to sponsor
UK Coffee Week 2014
Photography Series
By Gary Handley
The London Coffee Festival 2014
The London Coffee Festival 2014
Shoreditch Grind
Brick Lane Coffee
The Attendant
Allpress Espresso
Ruby Dock
Refined FINAL-KOTACC-LCF-ad-April 14.ai
The London Coffee Festival 2014
Climpson & Sons
Terrone at Pizza Pilgrims
Sharps Coffee Bar by DunneFrankowski
The London Coffee Festival 2014
The London Coffee Festival 2014
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