The London Coffee Festival is Proud to Host all 2013 sCAE UK

The London Coffee Festival is Proud to Host all 2013 sCAE UK
Festival Guide /// Lessons in Home Brewing /// Exclusive Interviews ///
Recipes /// Craft Beer Pairing /// What’s Hot /// UK Coffee Week Events ///
The Art of Roasting /// Coffee Facts /// Flavour Guides
We don’t have a time machine, but we will be taking you back in time at L’Accademia di Cimbali.
The La Cimbali MUMAC Museum Milan is a homage to Italy’s passion for the traditional espresso. La Cimbali is bringing the
MUMAC vibe to the London Coffee Festival by show casing vintage equipment and brewing coffee in the style of that era.
Imagine that it’s 1960 and you are Anita Ekberg in La Dolce Vita, or perhaps you fancy yourself as Paul McCartney performing
in the coffee bars of the swinging sixties. What would your coffee have tasted like? Now’s your chance to find out…
Lab sessions……..Share in the expert knowledge of Professor Jonathan Morris and learn about the history of espresso
machines from both a technological and cultural perspective. A rare opportunity, not to be missed!
t: 0208 2387 100
Celebrating 100 years of coffee passion
The London Coffee
Festival is back! And
our third year is set to
be the best yet.
Expect gourmet coffee and
food samples, demonstrations
from world-class baristas, a
comprehensive lab seminar
programme, art galleries and live
acoustic music.
Over the four-day festival more
than 15,000 coffee lovers, baristas,
coffee shop owners, industry
experts, musicians and artists will
join forces at the iconic Old Truman
Brewery on Brick Lane for the UK’s
largest coffee and artisan
food event.
As well as hosting many new
exciting features, the festival
will see some favourites return
such as the True Artisan Café (La
Marzocco’s pop-up coffee shop
partnering with more than 30
independent cafés and roasters),
The Make Decent Coffee Lounge
(showcasing the latest brewing
techniques), as well as Union
Hand-Roasted’s ‘Roastery on Tour
(demonstrating craft coffee
live roasting).
And don’t forget! 50% of all ticket
sales will be donated to Project
Waterfall, a clean water initiative
currently providing for communities
in Tanzania’s Mbulu district.
Thank you for your support. Now,
grab a coffee and enjoy this guide to
this year’s London Coffee Festival!
Festival Map
The Festival Features
L’Accademia di Cimbali - Coffee Through the Ages
What’s Hot
La Marzocco - The True Artisan Café Line-Up
The Official Cups
Coffee Facts
The Art of Roasting
The Lab Programme
Craft Beer & Food Pairing
Top Tips - How to Run Your Own Street Food Stall
Make Decent Coffee – Chemex Tutorial
David Lynch – Twin Peaks: 20th Anniversary
The Coffee Art Project
Music at the Festival
Introducing Alex Rodin
Project Waterfall – From Tanzania, With Thanks
UK Coffee Week Line Up
Market Meanderings - Coffee at Maltby St and Spa Terminus
Brita - The Missing Ingredient
SCAE UK Coffee Events
Interview with Maxwell Colonna-Dashwood
How to Latte Art
Geography is a Flavour
Send me to Melbourne
More Cake?
Matcha Latte- The Next Big Thing?
What’s the Most Exciting Thing About Working in Coffee?
The Coffee Photography Series
Coffee Dictionary
Grinder Management Flow Chart
Festival Map
Ok, so it might look like
we’ve set up camp all over
this great city, but the truth
is all the fun at the festival
will be taking place under
one roof - The Old Truman
Brewery, Brick Lane. That’s
right, don’t get confused.
We’ve just named the
festival zones after some
of London’s most iconic
areas and favourite coffee
destinations. Here’s
the lowdown.
The Festival Features
L’Accademia di Cimbali (La Cimbali)
SCAE UK Coffee Events
Drawing on its rich heritage, La Cimbali will bring a taste
of the MUMAC Museum Milan (which was built to mark
their centenary last year) to The London Coffee Festival
by showcasing equipment from different decades and
brewing coffee in the style of that era. See pages 4-5
The London Coffee Festival will host all UKCE
competitions in 2013, including the prestigious UK
Barista Championships, Latte Art, Coffee in Good Spirits
and Brewers Cup competitions.
See pages 40-41
The Roastery (Union Hand-Roasted)
The Lab stage, located between the Soho and Shoreditch
themed zones, will be running an exciting programme of
live interactive demonstrations, workshops, talks, theatre
and debates throughout the festival. See pages 18-19
Union will present exciting craft coffee live roasting
demonstrations during each session, recreating the
buzz and energy of their East London Roastery.
See page 17
Make Decent Coffee LOUNGE (United Coffee)
The True Artisan Cafe (La Marzocco)
The team at United Coffee will be back at The London
Coffee festival this year and on-hand to demonstrate
some of the most exciting brewing techniques.
Passers-by will be invited to try their hand at traditional
brewing methods such as the V60 Pourover and the
Aeropress. See page 25
A space to sample the best the independent coffee
scene has to offer! Baristas from more than 30 of the
best independent cafés and roasters will take over
this pop-up coffee shop for a three-hour slot to serve
carefully crafted coffee creations.
See page 11
The largest of the festival zones.
Here you will see some of the UK’s
favourite coffee companies as well
as some new kids on the block. Why
not wander through the Hyde Park
Village, grab a flat white and maybe
a scoop of gelato or devilishly
delicious fudge? Sit on the grass
with your friends and enjoy live
acoustic music from the bandstand.
The Tea Garden
Let our leafy experts, master
herbalists and specialist tea
companies educate and excite you
with brand new product samplings
and the latest innovations in tea.
And what cuppa wouldn’t be
complete without a cupcake
or three?
The Chocolate Factory
Hands up if you like chocolate? Well
this is the area for you then! Not
since the days of Willy Wonka have
so many delicious goodies been
bundled into one place. This area is
one not to be missed!
Hyde Park ZONE
Shoreditch ZONE
The Showroom
From artisan hot food stalls at The
Street Food Market to the finest
boutique roasters in The Artisan
Market, Shoreditch is the place to
be seen admiring and sampling a
range of gourmet food and the most
unique coffee blends.
This area will showcase the
latest equipment innovation for
both in and out of home. Test
drive the barista’s favourites or
‘try before you buy’ the latest
state of the art coffee brewing
kits and accessories. The
Showroom will also play host
to all SCAE UK Coffee Events,
including the exciting UK Barista
Explore edgy ‘out of the box’ coffee
concepts. Watch coffee being
roasted and test your taste buds
at The Roastery. Talk coffee with
the experts, be amazed by live
barista demonstrations and visit
your favourite London independent
coffee shops and roasters at the
True Artisan Café.
The Lab
The Lab will be running an exciting
programme of live interactive
demonstrations, workshops, talks,
theatre and debates throughout
the festival.
Welcome to...
L’Accademia di Cimbali
We are very excited that La Cimbali,
the world’s largest manufacturer of
espresso and cappuccino machines,
is returning to the Old Truman
Brewery as a lead partner to The
London Coffee Festival for the third
consecutive year.
“It’s great to be back at The London
Coffee Festival again this year. If
you have visited before you will
know that we always put on a good
show,” explains Matthew Tuffee, UK
Sales and Marketing Manager at
La Cimbali.
“The La Cimbali MUMAC Museum
Milan, which was built to mark
our centenary last year, is a 1500
sqm homage to Italy’s passion for
the traditional espresso. Over 200
coffee machines and 15,000 archive
documents telling the production,
cultural and design history of coffee
equipment from 1912-2012 are on
show in the museum for the general
public to enjoy.”
Drawing on this heritage, La Cimbali
are bringing a taste of the MUMAC
to The London Coffee Festival
by showcasing equipment from
different decades and brewing
coffee in the style of that era.
The latest machine, the M100
centenary edition which will be
launched at the festival, will be set
with different profiles to replicate
espressos from previous decades.
So just imagine for a moment that
it’s 1960 and you are Anita Ekberg
in La Dolce Vita, or perhaps you
fancy yourself as Paul McCartney
performing in the coffee bars of the
swinging ‘sixties, what exactly would
your coffee have tasted like? Now’s
your chance to find out...
Share in the expert knowledge
of Professor Jonathan
Morris from the University
of Hertfordshire who will
be hosting Lab sessions
with La Cimbali on Saturday
and Sunday at 10.30am.
Learn about the history of
espresso machines and
beverages from the 1900s
through to present day, from
both a technological and
cultural perspective. A rare
opportunity, not to be missed!
Machines through the ages
1930s – Rapida
In association with the
renowned coffee creatives
DunneFrankowski, La Cimbali
will also be developing a
blend of coffee exclusively
for the show. Come and
taste this bespoke blend
– all donations gratefully
received with proceeds going
to Project Waterfall, the
Festival’s chosen charity.
In the early 1930s coffee machines
had a cylindrical shape and were
therefore called column machines.
These machines had a copper boiler
which could be heated using natural
fuels. This greatly complicated
coffee preparation, the baristas had
problems keeping the process under
control and the result was a poor
beverage without aromas.
Even the most skilfull barista
would have had trouble keeping the
brewing cycle under control. It’s no
great surprise that sugar and spices
were added to the espresso to give
what was a poor quality beverage a
bit of taste!
1950s – Gioiello and Granluce
The positive post-war atmosphere,
along with the spread of crema caffè,
encouraged further development
of coffee equipment. It was in the
1950s when lever machines radically
changed the way of extracting
coffee. The new technique allowed
water to be pushed on the coffee
powder at a pressure of nine
atmospheres, thus obtaining a highefficiency extraction of the aroma.
In 1950 the Gioiello model was
In 1955 Cimbali introduced the
Granluce, the first coffee machine
featuring a hydraulic group. Until
this point the preparation of an
espresso coffee using a lever
group had been a difficult operation
requiring specific skills. Instead,
with the new hydraulic group and
its dosed delivery, all you had to do
was hang up the filter holder in order
to achieve consistent in-the-cup
quality. This represented the first
important step towards automation.
1959 saw the arrival of the thermobalanced model with the application
of a heat exchanger, which was
later to become an essential
constructional element, ensuring the
thermal balance of the machine.
1960s – Pitagora and Superbar
By 1960, instead of relying on
the manual force of the barista,
manufacturers had introduced a
motorised pump to provide the
nine atmospheric bars of pressure
needed for brewing espresso.
This was a major step forward in
the development of the espresso
In 1962, the design team at Cimbali,
in conjunction with architects,
Castiglioni, created the Pitagora.
Pitagora abandoned the redundant
cylindrical shapes typical of the
machines of the period and adopted
essential, clean lines. The result was
a revolution in product design which
gained significant recognition.
The next major development in
coffee machine design was a
move towards cutting edge super
automatic solutions with the launch
of the Superbar in 1969. The body of
the first samples was made using
parts of traditional machines.
[ RRP £9.99 ]
Rocket Espresso
working with Volcano
Coffee Works
A taste of authentic Italia!
Hot Soho ice-cream destination
and brainchild of Jacob Kennedy
(executive chef of hit Italian
restaurant Bocca di Lupo), will be
back at the festival this year serving
freshly made artisan gelato.
Stand: HP12
Rocket Espresso will present
both their premium domestic
range of machines including
the new twin boiler PID R58 and
the Linea professionale range
of commercial machines in
conjunction with Volcano Coffee
Works at the festival.
Stand: HP11b
The new spill stopper
Paper cup leader Seda is proud to
introduce its new state-of-the-art
reclosable lid. “Turn-N-Go” may
be twisted to open or close - which
means your coffee stays hot and
you won’t spill it on yourself during
the crowded morning commute!
Stand: SR21
Home brewing kits
Pop down to the Hario stand and
explore the numerous and exciting
home brewing kits they’ll have
on show, and pick up a specially
produced Hario brew guide while
you’re there!
Stand: SR22
La Cimbali
Launch of the M100
Fudge Kitchen
Fudge at home
Finally, the means to make fudge at
home. We’ll never leave the house
again! The team at Fudge Kitchen
will be doing live demonstrations at
the festival with this exciting
Home Kit.
Stand: CF11
The London Coffee Festival will see
the launch of La Cimbali’s M100
centenary edition. The M100 will
be set with different profiles to
replicate the espresso available
through the years and brewing
coffee in the style of that era.
See pages 4-5 for more details.
Stand: HP15
Lino espresso cups
notNeutral worked rigorously with
the baristas of Intelligentsia Coffee
to achieve a seamless marriage of
form and function with their LINO
espresso cups. The inside of the cup
provides the best fluid dynamics for
the perfect pour, the bottoms are
thick to retain heat while the rims
have great mouth feel.
Stand: SR34d
Vote for the new flavour!
Propercorn hand pop their butterfly
corn in British rapeseed oil and it
is then tumbled with their secret
homemade recipes using only
natural ingredients, to create the
perfect guilt-free snack. Help them
chose their next flavour by voting
for your favourite at the festival!
Stand: CF6
New kid on the block
fritz-kola, the creation of two
students from Hamburg, offers
an alternative to what is widely
available from the big soft drink
companies. The kola contains real
kola nuts and even the caffeine is
Stand: HP37
La Marzocco – Strada EP.
Designed for and by baristas
The Strada EP is a machine
designed for and by baristas
created with continuous design
involvement by the La Marzocco
Street Team, a panel of leading
baristas, technicians and market
experts from around the world. The
Strada EP will take centre stage at
The True Artisan Café at the festival
serving bespoke coffee creations
for visitors. See page 11 for more
Stand: SO8
Alison Appleton
Luxury porcelain
These luxury porcelain and black
clay teapots have integral stainless
steel filters allowing you to brew
the finest loose leaf teas perfectly.
The Darcy collection (pictured
above) was inspired by Regency
tea drinking.
Stand: SR8
360 from is
a diverse collection of coffees from
across the globe.
Our favourite part? You can type in
the coordinates on the front of the
pack to discover exactly where your
variety of bean was grown!
Stand: Lab1
The True Artisan CafEé
Watch, be inspired and drink some of the finest coffee
you’ll ever taste in this pop-up coffee shop located in
the Soho zone at the festival.
Baristas from more than 30 independent coffee shops
and roasters will take over the café, each serving
speciality drinks exclusively for the visitors of The
London Coffee Festival.
For the full line up, including information on specialty
drinks please visit:
10:00 - 13:30 13:30 - 17:00
BAR 1 Alchemy
Clifton Coffee Company
BAR 2 James’ Gourmet Coffee
Carvetii Coffee BAR 3
Butterworth and Son
Horsham Coffee Roaster
10:00 - 13:30
13:30 - 17:00
17:00 - 20:00 BAR 1 illy
Allpress Espresso
Caffè Bristot
BAR 2 Bolling Coffee
Rapha Cycle Club Caffè Pascucci
Café Taf
Dear Green Coffee Roasters
BAR 1 BAR 2 10:00 - 13:00
Bonomi Caffè Small Batch Coffee Company
Nude Espresso
Origin Coffee Roasters
13:00 - 16:00
16:00 - 19:00 Extract Coffee Roasters
Union Hand-Rosted & Taylor St Baristas
The London School of Coffee
10:00 - 13:00
13:00 - 16:00 16:00 - 19:00 BAR 3
Shoreditch Grind
Ozone Coffee Roasters
BAR 1 Curators Coffee
Caravan Terrone
BAR 2 Square Mile
Coming Soon Coffee Talkhouse Coffee 11
~ Coffee facts on official cups ~
Consider yourself a bit of a coffee
buff? Then check out the disposable
cups available at this year’s London
Coffee Festival. The new cups
have been produced by Seda UK
exclusively for the event and feature
a series of illustrated, interesting
and amusing coffee facts which we
hope will go down as well as the
coffee itself.
Elated by the success of its cups at
the last two festivals, Seda was keen
to go for a “hat trick” by offering
its products to help promote the
event for the third year running. The
company is extremely proud of its
association with the festival and
has provided 375,000 disposable
paper cups to some of London’s
best independent coffee shops in
the two-week lead up as well as
to coffee stalls at the Brick Lane
venue itself.
Elated by the
success of
its cups at
the last two
festivals Seda
was keen to
go for a
hat trick
South Wales based Seda is naturally
thrilled to be able to showcase again
its capabilities and innovations
in disposable paper cups and
lids. Among them is its patented
double wall cup using proprietary
technology, often regarded as the
foremost product of its type in the
UK market. The advantage here
is that you can have your coffee
served at its optimum temperature
while the cup provides excellent
insulation. Also the cups come in
8oz and 12oz sizes together with a
4oz single wall version.
A significant attraction for the
company is that 50% of all ticket
sales revenue is going to Project
Waterfall, a charitable programme
designed to deliver clean water
countries. Seda UK is delighted to
be associated with this and has
donated its stand (SR21) to the
organisers of UK Coffee Week™
for the second half of the festival
as they raise money for this
noteworthy cause.
The Facts
Illustrations by Alex Rodin, see page 32 for full interview.
Thank You
This year the good people at Seda
provided a whopping 375,000 take
away cups to promote the festival.
We’d like to say a GREAT BIG thank
you to Seda and to all the fantastic
coffee shops who stocked the cups
and helped us get the word out!
Arancini Brothers
Barista Academy
Bean About Town
Ben’s Canteen
Brick Lane Coffee
Cà Phê VN
Caffè Fratelli
Chancery Lane Coffee
Climpson and Sons
Coffee Affair
Coffee Plant
Curators Coffee
Dark Fluid
Dose Espresso
E5 Bakehouse
Ethiopian Coffee Company
Flat Cap Coffee Carts
Flat White
Fleet Street Press
Ginger + White
Lily Maila
Look Mum No Hands
Melrose & Morgan
Milk Bar
Moksha Caffè
Ozone Coffee Roasters
Pacific Social Club
Prufrock Coffee
Rapha Cycle Club
Shoreditch Grind
Small Batch Coffee
Speakeasy Espresso and Brew Bar
Street Coffee
Tapped & Packed
Taylor St Baristas
The Black Lab Coffee House
The Counter Cafe
The Department of Coffee and
Social Affairs
The Haberdashery
The Liberty of Norton Folgate
Volcano Coffee Works
Workshop Coffee Co.
Zealand Road Café
In association with
The Roastery On TOur
During The London Coffee Festival,
Union Hand-Roasted Coffee will be
bringing their pop-up roastery to
town, to showcase just how they
transform the sage green beans
carefully selected from far flung
places across the globe into the
deliciously dark and aromatic coffee
beans we buy and brew at home.
the cracking as they double in size.
We adjust the temperature of the
flame throughout as we roast for
flavour, not colour to achieve our high
Steven Macatonia, Co-Founder of
Union Hand-Roasted Coffee will be
firing up his vintage San Francisco
roaster and unlocking the beans’
intense flavours before your eyes.
“So many factors affect the flavour
characteristics of each coffee
including its micro-climate, soil
type and quality, elevation, amount
of sunshine, rainfall, and tree
varietal. Therefore, we believe it is
our obligation to hand-craft roasts
which express the full potential of
every coffee.”
“We roast our Arabica coffee
every day in small batches, paying
close attention to developing
the raw potential and individual
characteristics that each coffee
requires for unique bold flavours
and natural sweetness,” Steven
comments. “After loading the beans
into the roaster, we respond to
the subtle changes in colour, from
green through straw yellow towards
chestnut brown and listen out for
Visitors of The London Coffee Festival
will also be invited to take part in ProAmateur Flavour Challenge at the
Union Hand-Roasted stand. This is a
triangulation of four groups of coffee
– the challenge is to spot the odd one
out through taste alone. Union will pit
industry experts against home coffee
enthusiasts throughout the festival, all
in the name of good taste. Visitors can
check out their position on the everchanging leader board.
Craft Roasting
THU11:00 / 13:30 / 15:30
FRI11:00 / 13:30 / 15:30
SAT09:30 / 12:00 / 14:00 / 17:00
SUN09:30 / 12:00 / 14:00 / 17:00
Pro-Amateur Flavour Challenge
THU11:30 / 14:00 / 16:00
FRI11:30 / 14:00 / 16:00
SAT12:30 / 14:30 / 17:30
SUN12:30 / 14:30 / 17:30
The Union Brew Bar will serve
espressos and filter coffees
brewed using some of Union
Hand-Roasted coffee’s finest
micro-lot selections, which
have been hand-picked by
Steven and his business
partner Jeremy Torz.
The Lab
Ever wondered how to cup coffee like a pro or how to make an espresso
martini from scratch? Ever confused your Macchiato with your Cortado or
wondered what the secret was to a perfect cup of tea?
Letʻs have
a coffee!
Iʻm so stressed
The Lab stage is located between the Soho and Shoreditch zones and will
host an exciting programme of live interactive demonstrations, workshops,
talks, theatre and debates throughout the festival period.
Friday 26 April
Lindt Chocolate - ‘Chocolate Pairing Session’
Teapigs: ‘Matcha Latte - Why it’s the Next Big Thing’
Saturday 27 April
10:30 11:30
Brunch Session
La Cimbali + Jonathan Morris - ‘The Evolution of Espresso:
A Short History of Technology and Taste’
Lindt - ‘Chocolate Pairing Session’
Rocket Espresso Milano & Volcano Coffee Works – ‘Rocket Races’
Lunch Session
Teapigs: ‘Matcha Latte - Why it’s the Next Big Thing’
Robert Thurston - ‘Drugging the American Housewife:
Calming Agents and Marketing from Opiates to “Me Time” with Coffee’
Lindt - ‘Chocolate Pairing Session’
Flavour SenseNation - ‘A Sensory Journey with Flavour SenseNation’
Tea Time Session
Brita - ‘Tea Masterclass’
Shoreditch Grind - ‘Espresso Martini Masterclass’
Brewers and Union - ‘What is Craft Beer Doing at a Coffee Festival?’
Saturday Lunch
Lindt ‘Chocolate Pairing
These exclusive sessions will
be held with the Lindt Master
Chocolatier who will explain the
art of combining coffee and Lindt
Excellence Chocolate to create
delicious flavour combinations.
Robert Thurston – ‘Drugging
the American Housewife:
Calming Agents and
Marketing from Opiates to
“Me Time” with Coffee’
Opiates such as laudanum in the
late 19th century, cigarettes after
the Great War, prescription mothers’
helpers in the 1950s and 1960s, and
coffee for nearly all of that span,
have all been touted in America as
products that can help women relax,
deal with stress created by family
life, and find “me time” to unwind or
indulge in fantasy day dreams. This
talk explores how these products
have been advertised in the U.S. and
sets them into a broader context.
Sunday 28 April
Brunch Session
La Cimbali + Jonathan Morris - ‘The Evolution of Espresso:
A Short History of Technology and Taste’
Brazil Specialty Coffee Association - ‘Brazilian Coffees - Feel the Diversity’
Lunch Session
Kokoa Collection - ‘Single Origin Chocolate Tasting’
The London Coffee Guide - ‘Coffee 101’
Brewers and Union - ‘What is Craft Beer Doing at a Coffee Festival?’
Rocket Espresso Milano & Volcano Coffee Works - ‘Rocket Races’
16:10 17:00
Tea Time Session
Ikawa - Digital Roasting
Shoreditch Grind - ‘Espresso Martini Masterclass’
Fudge Kitchen - ‘Traditional Slab Fudge History, Making and Sampling’
at the Festival
Sunday Brunch
Brazil Specialty Coffee
Association - ‘Brazilian
Coffees - Feel the Diversity’
Speciality Coffee Association of
Europe in collaboration with the
Speciality Association of Brazil
invites you along to experience the
diverse range of coffees produced in
Brazil and to taste and explore the
distinct flavours and aromas.
Sunday Tea Time
Fudge Kitchen - ‘Traditional
Slab Fudge History, Making
and Sampling’
Veteran fudge maker Patch Hyde
will make a small batch of Fudge
Kitchen’s traditional slab fudge
during this session. He will also
provide a potted history of the
origins of fudge and at the end
everyone will get a taste of the
fresh, warm fudge!
Are you an industry
Saturday Brunch
Rocket Races
The Rocket Races is a fun event
for home coffee makers! With two
domestic machines running back to
back, enlisted contestants will make
3 coffees against the clock, while
dealing with ‘real life’ distractions.
Saturday Tea Time
Shoreditch Grind - ‘Espresso
Martini Masterclass’
Join the team from coffee and
cocktail destination Shoreditch
Grind to learn how to make the
ultimate Espresso Martini.
The Lab programme will
host numerous free, relevant
seminars and workshops that
will provide industry visitors with
latest market insight, innovative
ideas and ready-to-implement
training & vocational skills during
the trade days of the events (25
and 26 April). Check out
thelab for the full programme.
Lab session times are subject to
change, please visit
thelab for updated information
We are excited that Brewers
& Union are back at the
festival this year bringing
their specialist craft beer
back into our lives once
again. Here we find out a
little more about craft beer
and most importantly what
to eat with each brew.
“Our beer is
intended to be
appreciated with
good food and
good company”
- Byron Redman,
CEO, Brewers
& Union
Premium bean to cup coffee machine
The aroma of coffee through colour
Food & Craft Beer
Beast of the Deep with
Pulled Pork
The Beast of the Deep,
a 6.5% Hellerbock, with
its quaffable malty
honey-like character
and balanced bitterness,
pairs well with succulent
pulled pork enhancing the
sweetness of the meat
and complimenting subtle
spice with its dry finish.
Berne unfiltered Amber
Lager with Smoked
Berne unfiltered amber
lager’s toasty bready
malt and hints of
caramel, compliments the
heartiness and richness
of the smoked brisket
cutting the fattiness of
the meat with its
grassy hops
Steph Weiss with Brunch
Smooth, creamy and
full of character, Steph
Weiss hefe-weizen shines
at brunch... With their
complimenting citrus
flavours, Eggs Benedict
with a Steph Weiss is hard
to beat.
Come visit us
On Stand
Mint Green
Free De’Longhi Coffee App
Vanilla Yellow Coconut White
Cinnamon Brown Pepper Grey
Red Fruits
Black Liquorice
How to set up your own
1. Keep it simple! This way you can produce large
quantities at the busiest times. For this you will
need a small menu that is manageable and cost
2. Have a system. You are running a business so
it is essential to be organised - always be on time
and prepared. There is nothing worse than hungry
customers waiting!
Pretty in Pink
3. Make sure you invest in staff training. This will
result in product consistency, happy employees and
excellent customer service at all times.
24 Grams of Kokoa Collection white hot chocolate
with natural vanilla (3 tablet portions).
2 Grams Kokoa Collection Rose Sugar.
10ml Rasberry Syrup.
200ml Milk.
4. Get your geek on! Using the internet and social
media is free advertising and an Encyclopaedia of
relevant up to date knowledge. So take advantage
of it!
5. Use only the very best fresh ingredients. Source
high quality, local produce where possible and
support independent businesses in your area. The
best ingredients = the best taste!
Place 3 Kokoa Collection tablets of White Hot
Chocolate in a serving glass.
Cover with boiling water for 15 seconds. Meanwhile
heat milk to 65 – 70°C.
Discard water and make a paste using a small
amount of hot milk and the chocolate.
Add the rose sugar and raspberry syrup.
Add the remainder of the milk and whisk in stages.
Market Grill will be serving Surf & Turf Wraps and
Buffalo Burgers at the festival on stand SH8.
Serve in a double wall glass with vanilla shortbread
on the side.
Garnish with whipped cream, fresh mint leaf and
‘freeze dried’ or fresh raspberry.
Pretty in Pink is the original creation of Bel Café,
Vancouver. Recipe supplied by Kokoa Collection.
Join the Revolution!
Join us in the Make Decent Coffee Lounge
When it comes to a good cup of
coffee, there’s nothing like the taste
of a fresh brew from quality beans.
Tasteless coffee at home should be
a thing of the past.
Last year the team at Make Decent
Coffee asked you to join the
revolution and since then thousands
of you coffee rebels have joined the
This year the team are back at The
London Coffee Festival and will be
brewing in the Make Decent Coffee
Lounge with more spectacular
coffees for you to try. And for those
of you who haven’t ‘done it decently’
before, you don’t need to miss out
any more. Here we catch up with
the Make Decent Coffee team to
get their top tips for how to make
decent coffee at home…
1 Don’t settle for bland, boring
It’s simple - decent fresh coffee
starts with great beans. There are
hundreds of coffees from across
the world so there’s something for
2 The best way to discover what
pleases your palate is to taste
what’s on offer.
Enjoy exploring all sorts of origins,
blends, flavour profiles and roasts
and soon you’ll be drinking a decent
3 Don’t let coffee making equipment
beat you.
You don’t need an all-singing,
all-dancing espresso machine.
There’s a range of brewing
methods that you can use to kick
that instant habit. Whether it’s a
Chemex, Aeropress, Cafetiere or
V60 Pourover MDC can find the one
for you and show you how to brew
fresh, filter coffee. Why not check
out the MDC guide to Chemex for
Once you’ve got the beans and all
the kit sorted there’s no excuses!
Coffee with a cult classic:
How to…Chemex
Chemex is ideal for impressing
friends with your ‘bordering-onscientific’ knowledge of coffee
You will need….
64g coffee
1l fresh filtered water
Pouring kettle
Filter paper
1.Boil the kettle & measure the coffee (grind to medium/fine)
2.Place filter in Chemex (with the folds facing the spout)
3.Wet filter paper with hot water & discard extra water
4.Pour coffee into filter & shake to level grounds
5.Make a crater in the centre of the coffee (with the paddle)
6.Saturate the grounds with 100g of water (never pouring down the filter edges)
7.After the ‘bloom’, continue
to slowly spiral pour in the remaining 900g of water
8.Allow coffee to finish brewing (1-2 minutes) then discard the filter
9.Serve, share and enjoy!
Curated by
Suet-Ming Lau,
with the
blessing of
David Lynch
The full list of artists
participating in the exhibition is:
Gregory Euclide (USA), Federico
Gallo (Italy), Javier Jaen (Spain),
Mengchai Lai (Taiwan), Will
Maw (UK), Yasuhiro Onishi
(Japan), Gordon W Robertson
(UK), Peter Russell (UK), Chris
Saunders (UK), Hiram To (Hong
Kong), Lizzie Vickery (Canada),
Paul Willoughby (UK),
WU Xiaohai (China).
Title: Handcut Sandy. Artist: Hiram To. Ink on plywood. 127cm x 84cm.
Title: Windom Earl. Artist: Yasuhiro Onishi. Acrylics on MDF. 13cm x 10cm.
Ar� at �e Festival...
avid Lynch’s Twin
Peaks (1990-1991)
remains one of the
most important
television series ever
made. Its distinctive
combination of humour,
sadness and tension
still reverberates
throughout our culture,
influencing fashion,
music and photography,
as well as film and
Now, on the twentieth anniversary
of the cinematic prequel Twin
Peaks: Fire Walk With Me, we are
very excited that the exhibition
of art inspired by Twin Peaks will
take place at The London Coffee
Festival. Thirteen internationallyexhibited artists from nine different
countries will display their works
this April at the Old Truman
unforgettable imagery. The music
of Angelo Badalamenti provided a
haunting soundtrack to the search
for Laura’s killer, as well as the
other dark and comic activities
taking place in this quintessential
American small town.
Set amidst the glorious woods and
waterfalls of the Pacific Northwest,
Twin Peaks revolved around
the murder of a local schoolgirl,
Laura Palmer. The series ran for
30 episodes across two seasons,
attracting record audiences in the
United States and generating a cult
following throughout the world.
Alongside the series’ co-creator
Mark Frost, David Lynch – the
director of such celebrated films
as Eraserhead (1977), Blue Velvet
(1986) and Mulholland Drive
(2001) – crafted a world brimming
with fascinating characters and
Curated by Suet-Ming Lau, with the
blessing of David Lynch himself,
this new exhibition demonstrates
how the world of Twin Peaks has
been interpreted and re-imagined
by artists emanating from diverse
backgrounds and working in a
range of media.
The exhibition that debuted late
last year at the Menier Gallery
in London’s Menier Chocolate
Factory, will also include additional
new works from two of the
participating artists, Javier Jaen
and Paul Willoughby.
27 Satin 310 gsm, screenprint varnish. 63.7cm x 56cm
Title: Lodge. Artist: Will Maw. Limited edition archival inkjet print on Somerset
Share a Passion for Coffee & Art?
he Coffee Art Project
is a high profile art
competition linked to
the theme of coffee
and is one of the core
initiatives UK Coffee
Week™ 2013.
The ultimate objective of this
initiative, however, is to raise
valuable funds for and awareness
of Project Waterfall, which supports
clean water, hygiene and sanitation
initiatives in coffee producing
countries. The winner will be
announced at The London Coffee
Festival on Saturday 27 April at
16:30 where all artworks will be
auctioned to support the charity.
More than
100 artists
specialising in
all media types
have already
registered to
take part.
Title: Fallen leaf thinking about coffee.
Artist: Omid Asadi. Dried leaf on paper.
30.5cm x 24.4cm
This competition aims to showcase
the creativity and talents of
emerging and established artists,
while engaging a deep spirit of
community among those who share
a passion for great coffee.
Both up-and-coming and
established artists have been
invited to submit an original piece of
artwork that represents a creative,
unique and personal connection to
the concept of ‘coffee’ or a ‘coffee
shop experience’.
Title: Single espresso with milk on the side.
Artist: Jennifer Duley. Oils, acrylic and coffee
on canvas. 54cm x 63cm
More than 100 artists specialising
in all media types have already
registered to take part. Items
including: paintings, drawings,
photography, film, design, sculpture
and conceptual art have all
been submitted.
A pop-up art gallery based in the
Dray Walk Gallery, Old Truman
Brewery will display these special
works during 16 – 22 April with
selected works moving to The
London Coffee Festival on Thursday
25 April.
To recognise the high-quality of
contributions, as well as the hardwork required to create them, the
competition winner will win a cash
prize of £1,500 and a trip to the La
Marzocco ‘Out of the Box’ event
in Milan (including flights and two
nights’ accommodation). Five other
shortlisted runners-up will receive
£250 and visitors of The London
Coffee Festival 2013 will be able to
vote for their favourite piece too!
Come and experience the great taste of Alproccino
at Stand HP20/HP21 in the Hyde Park Festival Zone.
at the Festival
Featured artists
This year the Hyde Park zone plays host to some of the best acoustic
and world music talent the London music scene has to offer!
~ FRIDAY 26th ~
~ SATURDAY 27th ~
~ SUNDAY 28th ~
JNAY (aka John Adeleye)
“A voice that you could
listen to all day; wicked
lyrical tongue and an
ear for detail. Kirsti
[Robinson] is a force to be
reckoned with, she’s the
one you’ll still be listening
to in 50 years’ time.”
Annie Nightingale
(BBC Radio 1)
Kal Lavelle
Friday Tia Espresso Martini Launch Party
and Saturday 17:20
The Tia Espresso Martini
Launch Party.
Kadija’s love for world music and
her passion for jazz, folk and rock,
is noticeably incorporated in her
music, live performances and her
recent EP ‘Changes’. Kadija has
already received major airplay
support from DJ’s on BBC London,
BBC Radio 1, 1Xtra, Choice FM,
Jazz FM and more. Branded as
one to watch, Kadija continues
to showcase her musical talents
supported by her ever increasing
Kal Lavelle is an Irish born singer
songwriter now living in London.
Her songs are instantly captivating,
with a voice that Alex Zane (Channel
4) praised as “simply beautiful”. Her
talents have led to her supporting
the likes of Paloma Faith and Ed
Sheeran on tour. Kal’s debut EP
‘Shivers’ reached #5 in the iTunes
Singer/Songwriter album chart and
she also featured on Artful Dodger’s
(Mark Hill) track ‘Could Just be
the Bassline’.
FRIDAY (8-10pm)
Friday Tia Espresso Martini Launch Party
and Saturday 13:20
Friday night will see the festival
kick off in style with the first
consumer session between
17:00 and 20:00 and then the
Tia Espresso Martini
Launch Party.
This year we celebrate girl
power with an all-female line
up including the very talented
Kal Lavelle, Kirtsi Robinson and
Kadija Kamara.
But for those of you who can’t
make it down Friday night
here’s the Tia Espresso Martini
recipe from our friends at
Tia Maria…
Tia Espresso Martini
The music programme has been
generously compiled for us by
SEB Collective.
Times are subject to change.
Kadija Kamara
Kirsti Robinson
Friday Tia Espresso Martini Launch Party
and Sunday 14:00
Kirsti is an endearing artist whose
live performances are always
uplifting and infectious. She aims
to create a unique sound using her
love for soul and hip hop music
whilst drawing on her musical
influences and writing from
personal experience. Her new
single ‘No Exit’ is out now.
Friday 19:20
Jnay (AKA John Adeleye) is a
modern day rock soul artist. An
accomplished singer song writer/
musician he gives electrifying
tenacious live performances, whilst
demonstrating his unique powerful
vocal range. Jnay is also an official
Patron of The Allegra Foundation
and Project Waterfall. His single
‘Coming Home’, available on iTunes
to download, is the charity’s
official song.
1 Part Tia Maria
1 Part Espresso
1 Part Vodka
½ Part Sugar Liquid
Shake and strain in a
martini glass
Combine all ingredients
together with crushed ice in
a cocktail shaker and shake.
Pour into a martini glass and
garnish with coffee crusta.
The UK Coffee Week™ Animation
Interview with illustrator Alex Rodin
Alex Rodin is an illustrator from
South London. This year he
kindly donated his time to design
the official UK Coffee Week
animation. Watch this amazing
animation at
How did you get involved with
Project Waterfall?
Project Waterfall is a wonderful
initiative and after talking with the
people at UK Coffee Week I jumped
at the chance to make something
that could be both fun and raise
awareness of the need for clean
water in developing countries.
Tell us about the video?
The animation is made up of over
3,000 drawings. It’s been a bit of
a slog, and a steep learning curve
but hopefully people will like it. We
approached the film like a children’s
story, which seemed suitable for
the issue and, I think, carries the
message well.
Where do you get your inspiration
Great storytellers - of whom some
write, some draw, some paint, and
some talk. S.Y Agnon, Maurice
Sendak, William Kentridge, and
my grandparents are pretty much
consistently bubbling away in my
If I’m stuck, I have a chat with
my little brother or my girlfriend.
They’ve come up with all sorts of
wonderful ideas for me to borrow….
(thanks guys!)
How would you define your style?
Developing…and always ready to
be influenced by other beautiful
things! I guess I’m trying to be bold
and playful. I like my characters to
tell a story, and that’s something I
try to make sure comes out in my
Do you feel like there is a
connection between coffee and art?
Absolutely! Every time I get passed
a cappuccino with an incredible
design swirled over the foam.
There’s a craft to coffee which I
don’t claim to understand, but I
admire people that do.
Do you have a favourite coffee shop
in London?
I’m a big fan of the Legal Café on
Haverstock Hill. I get a lot of work
done there and the people who
run it are really friendly and very
generous with the spare pastries
around closing time. There’s also a
lovely flower stall outside.
What are you working on now?
My first illustrated book... I’m very
excited about it. It’s been in my
head for too long and it feels great
to finally get it out.
What do you do in your spare time?
Not so good at spare time. I guess I
walk? I walk, read, draw and write.
Alex also designed the ‘coffee facts’
series that starred on this year’s
official festival cups by Seda which
can be viewed on pages 14 & 15.
Project Waterfall
From Tanzania, with Thanks
Even more shockingly, almost 21,000 children under five
die every year of diarrhoeal diseases as a direct result of
unsafe water and poor sanitation.
Since its conception in 2010, Project Waterfall has
focused on one very clear objective: improve access
to clean water, good hygiene and proper sanitation for
marginalised communities in African coffee-growing
countries. Through its partnership with WaterAid, Project
Waterfall has been able to do just that for over 3,500
people in the Mbulu district of Tanzania, one of the most
remote regions in sub-Saharan Africa.
Last year, The London
Coffee Festival raised
more than £43,000 for
Project Waterfall
This has been achieved by installing (i) 3 water points,
one close to a local primary school, (ii) 2 new tube wells
with hand pumps and (iii) 1 rehabilitated borehole
The effect has been to dramatically improve the health
and quality of life of the community by halving the time
women and children spend fetching water each day. The
head prefect at the Yaeda Chini Primary School explained
how the pump had changed their daily lives: “We used to
wake up at 4.00am every day to fetch water for our school
before this water point came, but now we are happy that
there is water within the school compound. We can now
bath and clean our clothes every day.”
Last year, The London Coffee Festival (the flagship event
of UK Coffee Week™) raised more than £43,000 for Project
Waterfall through ticket sales and on-site fundraising.
Thank you so much for your support. Let’s make even
more of a difference this year.
Project Waterfall is the charitable component of UK
Coffee Week™, the nationwide celebration of coffee taking
place from 22-28 April 2013. For more information on
how to help visit
or Text “UKCW13 £5” to 70070*
That is the good news. The bad news is that 54% of
people currently living in Tanzania still live without
access to a clean source of water and on average, women
and children spend over two hours a day collecting water.
* Texts will cost £5 plus standard network costs.
Taking place between 22-28 April, UK Coffee Week™ 2013 is the annual, charitable programme
that celebrates the UK coffee industry while raising vital funds for Project Waterfall, the
charity delivering clean drinking water projects in African coffee-growing countries. The week
incorporates in-store fundraising activities, the Coffee@Work initiative and public events up
and down the country, including The London Coffee Festival. Throughout the week there will be
a number of events you can get involved in, here are our top picks:
UK Coffee Week Party, Ozone style
Kick Ass Coffee, World Changing Ideas
Saturday 27 April, 7–11.30pm
Ozone Coffee Roasters
11 Leonard St, London EC2A 4AQ
Because every great campaign needs a great party!
Generously hosted by the Ozone team, this party will be
an opportunity to unwind, sample yet more great coffee
and (hopefully!) win a great prize, maybe even the pair
of premium tickets to the Rugby Football League Final.
Tickets cost £10, all proceeds to Project Waterfall.
Monday 22 – Friday 26 April
Across London
Taking you back to the original use of coffee shops, a
week of hotly contested debates over the finest coffee.
Come and join some of London’s top names and
speakers. The new book “Out of Office” by Chris Ward
will be available to purchase at these events and all
profits from sales of the book during UK Coffee Week
will be generously donated to Project Waterfall.
Nude Espresso’s Coffee Tastings
Monday 22 – Friday 26 April, 1pm-3pm
The Old Cooperage Yard, Truman Brewary,
91-95 Brick Lane, London, E1 6SB.
Back by popular demand, Nude Espresso will once again
be providing an opportunity for you to taste your way
through a selection of their single origin filter coffees.
Tastings will be held daily and visitors will be required to
make a £5 donation to Project Waterfall.
Monday 22 – Friday 26 April
There is still time to sign-up your workplace to
Coffee@Work, the initiative bringing UK Coffee Week™
into the workplace. It is a great opportunity to enjoy free
biscuits, enhance your workplace’s ethical credentials
and potentially win some great prizes including a top of
the range Prima Donna DeLonghi Coffee machine, worth
over £900. Sign-up at
Market Meanderings:
Coffee at Maltby St
and Spa Terminus
Compiling The London Coffee Guide
has taken us to some incredible
venues, from hushed churches to
a restored 1960s train carriage.
For uncomplicated al fresco
coffee, head to the artisan traders
huddled around Bermondsey’s
railway arches. Originating as a
splinter group of food purveyors
dissatisfied with the established
Borough Market, Maltby St and Spa
Terminus markets offer a wealth
of options for coffee lovers and
foodies alike.
Begin your tour from Bermondsey
tube making the five-minute stroll
to Monmouth just off Dockley Rd.
The legendary Maltby St Roastery
is no longer open to the public, but
the railway arch at Spa North is the
setting for the company’s least well
known retail outlet. Here you can
relax with a mellow filter without
the customary queues and tourists.
Continue into Dockley Industrial
estate and locate Coleman Coffee’s
kiosk within. Look for owner Jack
Coleman’s red 1950s open top Land
Rover often parked outside. Beans
are sold whole or ground to order
and the divine cappuccinos are
worth getting out of bed early for.
Feast on breakfast pastries from
neighbouring Little Bread Peddlar,
and then meander northwest to the
Craft Coffee stall on Maltby St. At
this point you’ll be very definitely
awake, but it would be impossible
not to devour the expertly prepared
Has Bean espresso.
The Maltby St and Spa Terminus
area is fast establishing itself
on the London coffee map. You
won’t find a power point for your
laptop here (or even a table come
to that), but you will find fantastic
coffee made by a small group of
passionate individuals, and well
worth travelling for.
BRITA Filtered Water:
The Forgotten Ingredient
We’re a nation of coffee lovers with
many of us picking up a cup of coffee
as part of our daily routine. We’re
not alone in expecting more than an
average cup of coffee. But to meet
these ever increasing expectations a
huge amount of effort has to go into
creating that perfect cuppa.
So much time and thought is put into
everything, from growing, sourcing
and roasting the perfect beans,
to investing in the right machines
and training staff to serve the best
possible coffee.
But spare a thought for the forgotten
ingredient, which makes up 98%
of that perfect cup of black coffee
– water. The quality of the water
deserves as much attention as the
quality of the beans.
BRITA understand water. We filter
it to remove the things that can
negatively affect the look, smell and
taste of your coffee. That is what
we do. Our range of filters help the
coffee industry get its water right
and guarantee the perfect cup of
coffee with the best taste and perfect
crema we’re all looking for.
So if you’re in the industry and
looking to consistently serve the
best coffee or you are a discerning
coffee drinker searching for that
perfect experience – make sure it’s
BRITA filtered water.
To find out more about the forgotten
ingredient visit us as The London
Coffee Festival on stand SR25 or visit
But spare a thought
for the forgotten
ingredient, which
makes up 98%
of that perfect
cup of black
coffee – water.
The quality of the
water deserves as
much attention as
the quality of the
Think quality coffee. Think BRITA filtered water.
98% of your coffee experience is made up of water, so if you want great tasting
coffee you need great quality water.
If you’re in the industry looking to consistently serve the best cup or you’re a
discerning coffee drinker searching for that perfect experience, come and visit
us at The London Coffee Festival on stand SR25.
With BRITA filtered water there is no missing ingredient.
2012 UK Barista Champion
The London Coffee Festival is Proud to
Host all 2013 SCAE UK Coffee Events!
We are thrilled that in
addition to hosting the UK
Barista Championships
(UKBC) and Brewers Cup for
the second year running we
are also adding the exciting
Latte Art, Coffee in Good
Spirits, Ibrik and Cupping
competitions to our event
programme this year!
The Barista Championships is
considered the hardest of the
SCAE competitions, testing
coffee knowledge, presentation,
preparation and all round
barista ability.
The rules: During the heats,
contestants are required to make
four espressos, four cappuccinos
and four espresso-based nonalcoholic signature drinks. These
drinks are marked by two technical
and four sensory judges who
will assess the knowledge of the
entrants as well as their attention
to detail and creativity of their
signature drink.
Semi Finals: Sat 27 April at 10:00
Finals: Sun 28 April at 13:00
Ibrik Competition
The newest of all the competitions
celebrates coffee that is produced in
the tradition of Greece, Turkey and
the Middle East.
Sun 28 April at 10:00
The Brewers Cup
This competition highlights the craft
of filter coffee brewing by hand,
promoting manual coffee brewing
and service excellence.
Fri 26 April at 10.00
Coffee in Good Spirits
Coffee is of course great, but
sometimes it just needs a little kick
– which is what this competitions
is all about – think liquor, think Irish
coffee, think Coffee In Good Spirits!
Thu 25 April at 13:30
Cup Tasting Competition
This competition draws in the best
palates in the UK coffee industry.
Contestants have to slurp their
way through 8 sets of triangle tests
(three “cups” of coffee where two
are the same and one differs) to
spot the odd one out.
Thu 25 April at 10.00
Latte Art Competition
Latte art is produced when velvety
textured milk is poured into the
rich brown crema of the coffee.
The Latte Art Championship gives
competitors just 8 minutes to make
patterns on two macchiato, two
cappuccino as well as two
signature patterns.
Fri 26 April at 10:00 (Art Bar)
& 13:30 (Round Table)
For more information about all the
UK Coffee Events please visit www.
Firstly, congratulations on winning the 2012 UK
Barista Championships. Since your win, have
things changed much for you?
It has been a wonderfully positive experience,
winning the Barista championships has put a
spotlight on our business in Bath and has also
opened up other avenues which I am continuing
to explore. It has been a highlight in my coffee
journey. It has been a lovely way to involve many
other people in speciality coffee.
What did competing at the world level teach you?
All sorts of things really. It’s an incredible
experience to be part of such an event. It exposes
you to an incredible range of different approaches
and challenges you in a way that is extremely
positive. I also learnt, that however much of
a good idea it seems to transport your locally
sourced milk across Europe in a car fridge…
it’s problematic.
What relevance do competitions have in your
opinion? Are they a showcase of talent, a learning
tool, or both?
I am an ardent supporter of Barista competitions
as an intertwined part of speciality coffee. They
are a spotlighting tool that helps guide speciality
coffee and the view that is projected to a wider
audience. At the same time they allow individuals
to explore and progress in a unique and valuable
way. That sits alongside and collaborates with
the learning that takes place in commercial
Other than winning the UKBC what was your
highlight of The London Coffee
Festival last year?
I would say that the other highlight
of The London Coffee Festival
was just the sheer focus and
concentration of speciality coffee all
at one event.
Coffee is a great industry to work in. How
did you find yourself working in coffee?
For me it began with a single estate Kenyan
espresso that shocked me, abruptly challenging
my previous lack of interest in coffee. I entered
coffee with a fascination of the possible and
hidden flavour and both of these things
continue to excite me, along with all sorts
of insights and challenges that make you
realise coffee has all sorts of tendrils
beyond the drink itself. It’s about people,
it’s about provenance, it’s about input,
and it’s about stimulating ideas. It’s
got passion, it’s got industry, it’s got
possibility, and it’s a rabbit hole of
experience driven by flavour.
Do you have any tips for those competing
in 2013 or 2014?
Approach it seriously, with practise,
research and consideration, but at the
same time it is essential to value the
enjoyment and inspiration that goes
hand in hand with such an event.
Utilising the help and support of
others who are willing will also make
all the difference to your success.
How to… Latte Art at Home
Check out how the pros
do it or try your hand at
the festival!
The sexiest home espresso
machine in the world.
We are proud to host The UK
Latte Art Competition that
will take place on Friday 26
April at 10:00 and 13:30 in
the Showroom zone. The
team at UK Coffee Week will
also be running a Latte Art
masterclass in the Project
Waterfall Community area so
you can try for yourself!
1.Ground espresso beans
2.Milk (of course!)
5.Metal Pitcher
6.Your favourite mug
Leave the frothed milk to sit for 10
to 20 seconds
Brew some seriously strong coffee
Heat up 1 cup (175 ml) milk in a
saucepan using medium heat. Use
whole milk for a creamier latte
Whisk the milk over the stovetop
with a whisk – don’t be afraid to put
some welly into it!
Pour your coffee into a mug and
make sure to leave enough space
for your frothy milk
www.rocket -
Keeping the foam in your saucepan,
gently pour the milk in to your mug
using the metal pitcher
Tap gently and swirl the milk to
remove any large bubbles. Tilt the
cup towards you until the coffee is
close to spilling (the milk will mark
the surface quicker that way)
Slowly start pouring the milk from
the bottom (the end closer to you)
For a heart shape: move the pour
towards the centre and then drizzle
from side to side
For a rosette shape: move the pour
to the far end and as soon as you
see the white of the milk zig zag it
back towards you
Finish the pour with a very light
stroke away from you to the far end
of the cup, making sure you level the
cup as you pour the milk so
nothing spills
The UK Areopress Championship!
The UK Aeropress Championship
2013 will take place at The
London Coffee Festival at the
Coffee Hit stand (S09)
on Saturday 27 April at 16:00.
The winner will be flown to
Melbourne to compete in the
World Aeropress Championships
2013 and the prize includes three
nights’ accommodation and
spending money! Make sure you
check it out!
Guatemala Facts
Residents of Antigua live in the
shadow of three volcanoes: Agua,
Acetenango and Fuego.
Centuries ago, settlers began
growing coffee in the Guatemala
Antigua region, and many farms
have been passed down through
A coffee as unique as Guatemala
Antigua requires a unique process
to bring out the taste.
At 3,763 metres high, Volcan de
Fuego emits steam and gas daily.
It last erupted in September
2012 providing another layer of
mineral-rich ash for local coffee
Geography is a Flavour
Much like wine, where your coffee
was grown can truly define its
flavour - the soil, climate and
altitude a coffee tree is exposed to,
as well as the method by which the
green coffee is processed, all affect
the ultimate flavour in your cup.
Every time Volcan de Fuego or
‘Volcano of Fire’ emits ash over
the countryside, it dusts the land
with minerals such as potassium,
and the volcanic pumice in the
soil is perfect for holding on to
the precious rain fall, producing
coffee with an excellent body
and a clean taste.
Families have also passed down
their extensive knowledge of
growing and picking the “ripest
and best” berries.
It’s why some locals say “do not
blame God if your crops do not
provide good quality beans.”
Beans are removed from the
cherries and places in a vat to
ferment for up to 36 hours.
The farmers must keep a constant
watch to ensure the beans don’t
go sour before sending them to be
dried and roasted. This process
brings out the smooth notes of
cocoa and spices.
has to learn in order to educate
themselves about the complexities
in wine. And in the same way that
wine can have a vintage year, so
coffee can have its own special
Ahead of the launch of the first
Starbucks Origin Espresso we speak
to Laurence Winch, Starbucks UK
Coffee Ambassador, who talks us
through the importance of sourcing
and education.
The first Starbucks Origin Espresso
will be Guatemala Antigua; its
distinct flavour brings subtle flavours
of cocoa and spice that distinguish it
from the current Starbucks Espresso
Roast, which has darker and smokier
“Each year, coffee experts taste
more than 250,000 cups of coffee
and travel the world to ensure we
provide the highest quality coffee
to our customers. We only buy the
best Arabica coffee beans that
are carefully selected for those
defining flavour characteristics
that distinguish their origins”,
says Winch. “In my role as Coffee
Ambassador I find it fascinating
learning and teaching my fellow
baristas about the geography of
coffee and how vastly its origins
affect coffee taste and flavour.
Learning about the complexities
of coffee flavours and the correct
food pairings is very similar to the
knowledge a qualified sommelier
Alfredo Nuno, who travels to
Guatemala regularly to purchase
coffee says, “Guatemala boasts
some of the best conditions in the
world for growing coffee, mainly
due to the mineral-rich soil, and
high altitudes, but also the mild
climate, cool evening temperatures
and abundance of sunlight. All of
these conditions contribute to the
flavour profiles of nuts, cocoa and
soft spice. The Guatemala Antigua
Espresso comes from coffee farms
around the city of Antigua, where
three large volcanoes dominate the
area, including the Volcan de Fuego
or ‘Volcano of Fire’ creating this
mineral-rich, volcanic soil, ideal for
growing great-tasting coffee.”
Coffee is grown and harvested in the equatorial region of the globe,
known as the ‘Coffee Belt.’ Located between the Tropics of Capricorn
and Cancer, growing regions are primarily found in Latin America,
Asia-Pacific and Africa/Arabia. Whilst coffees from Latin America are
celebrated for their great balance, medium body and clean finish, African
coffee is known for its rich flavour, and sparkling acidity. It is coffees
from Asia Pacific that often contain deep, earthy notes with herbal
undertones. Winch says, “One of the most popular matches amongst our
own baristas is pairing our Sumatran coffee with cheese. A nice piece of
Brie goes particularly well. I thoroughly recommend it!”
Starbucks will be showcasing the new Guatemala Antigua Single Origin
Coffee at this year’s London Coffee Festival on stand HP28.
Fancy a coffee
adventure in
Melbourne prides itself on diverse
coffee culture. But be warned: if you
don’t know your short macs from
long blacks Hipsters will
punish you!
Putting aside how you take your
coffee, Natvia is still inviting
you to the 2013 World Barista
Championship in Melbourne.
This is your chance to step outside
of the woodwork and take your
caffeine high down under!
Sip on this for a minute
The 2013 Send Me to Melbourne competition brings
together barista fanatics from around the globe. They
are free to express their love, dedication and passion
for coffee, whilst enjoying all the Autumn fun Melbourne
has to offer.
Last years competition ‘Send me to Vienna’ was a real
success. Lucky for you this year Natvia have stripped the
competition way back and made it really really simple!
Simply jump online to and
upload your profile! Pour everything into it, like your best
cappuccino! Then promote your skills and your personality
online like crazy! Yes, they want to see impressive
shameless self promotion! Get your friends, family,
customers and even the ovalteen drinkers to vote for you
online! That’s right, it’s a straight up popularity contest!
The sweet stuff
• The winner receives return flights to Melbourne with accommodation from the 22nd-27th May 2013
• VIP Access to the Natvia Skybox lounge
• VIP Pass to the Sweet Fantasy Party
• Invitation to the Roasted Conversation Dinner
• Dates to Sharpie in your calendar:
• Voting starts - NOW!
• World Barista Championships - 23rd-26th May 2013
Send Me To Melbourne is brought to you exclusively
by Natvia – the worldwide, number one, all natural, low
calorie sweetener crafted especially for coffee.
To enter or for more information, go to:
27-29 April 2012
The increased
affordability of
sugar, the British
discovery of baking
powder in 1843
and electric kitchen
mixers in the
early 20th century
spread cake baking
to the masses.
The team at Great Cake Places are
currently travelling across Britain
to find all of the best venues for the
upcoming Great Cake Places Britain
publication; here Co-Editor Jennifer
Earle shares with us what she has
learned along the way…
“When cakes first arrived in Britain,
they were little differentiated from
bread. Both made with flour and
yeast, the main difference was in
the shape and method of baking:
“cakes” were more round and were
turned once during their spell in the
oven. The result was quite tough to
chew but still comforting and filling
and kept well for a considerable
time after baking.
Carrot cakes were
encouraged by the
British Government
as the sweet treat
of choice during
World War II to utilise
available produce in
a time when flour and
sugar were rationed.
Yeast gradually became less
common as an ingredient and in
the 18th century dried fruit was
found in fewer cakes as bakers and
housewives learned to beat eggs
and sugar and butter to make light
sponges similar to those we know
today. Many recipes of the time
called for beating the ingredients
for an hour at each stage. This
effort meant cakes were a treat
more common to those with kitchen
staff or prepared as a true sign
of appreciation for the recipient,
a factor that lingers in homebaked cakes today. The increased
affordability of sugar, the British
discovery of baking powder in 1843
and electric kitchen mixers in the
early 20th century spread cake
baking to the masses.
Each British region created its own
baking twist. Yorkshire prides itself
on Yorkshire Brack, Yorkshire Curd
Tart, Parkin Cake and Yorkshire
Pudding. Yorkshire Pudding is best
known doused in gravy alongside a
Sunday roast, but in the mid-20th
century was frequently consumed
following the meal, with honey
or syrup. Across the rest of the
nation various counties assert to
having the best – or the first –
Three or four years ago, the flat
white was the next big thing and
now it’s a staple on the menu of
quality cafés across the country.
Today, the new kid on the block is
matcha. Essentially matcha is 100%
green tea leaves, ground to a fine
powder. Huge in the States and
Canada - where you will often find
a matcha menu sitting alongside
the regular tea and coffee menu in
quality cafés and smoothie bars we’re now starting to see matcha
served across the UK as a hot tea,
as a latte and even in smoothies.
So what is matcha?
Genuine matcha is 100% green tea
leaves, shade grown to increase the
nutrient content and then ground
to a fine powder. It has been drunk
in Japan for centuries as part of
the tea ceremony (so it’s not quite
the new kid over there). Because
you ingest the whole leaf when you
drink matcha (rather than brewing
the leaves and then throwing them
away as with a regular green tea)
Eccles cakes, Battenberg, apple
cake, Victoria sponge, egg custard
tart, lemon meringue pie, scones,
Jaffa cakes, Lardy cakes or Welsh
bakestones, amongst a myriad
you consume every last bit of green
tea goodness. This makes matcha
very healthy.
Top quality tea company, teapigs,
launched matcha in the UK four
years ago. Louise, teapigs tea taster
says “people write in to us to tell
us how great they feel when they
drink it. I think the thing people
notice most is the energy. It’s a
steady release of energy that lasts
throughout the day – it really helps
to prevent those afternoon slumps.”
“One of best things about matcha”
says Louise, “is that you can drink
it in different ways. It’s traditionally
drunk as a hot green tea but
because it’s a powder, you can
add it to your favourite fruit juice
or smoothie or drink it as a latte –
which is really popular in the States.
So it’s really easy to get your daily
health fix.”
You can try a matcha latte in
London cafes like Shoreditch Grind
and Euphorium Bakery.
You can drink
matcha as a hot
tea, as a latte or
you can add it to
fruit juices and
Great Cake Places Britain will profile
the very best cake destinations
in each British region, featuring
original recipes from the owners for
you to try at home.
Find out more at
matcha health benefits
1 serving = equivalent health
benefits of 15 cups of regular
green tea
• Natural energy – up to 6 hours
• 70 times the antioxidants of orange juices
• Can boost metabolism
• Winner – best slimming and fitness product
Discover more at
What’s the most exciting thing
about working in coffee?
“Working in coffee in Italy at this
moment is exciting. There are new
views on what great coffee is and a
new artisan concept which is forcing
us to rebuild our approach to coffee
and to our customers.”
Eddy Righi, Barista Trainer, Caffè
in the coffee scene, is pushing forward
this experience to a whole new level.”
Edy Piro – Owner, Terrone Coffee
“That whether you have 25 years
experience in the industry or just
getting into drinking coffee you can
learn something new every single day
about coffee and believe me most
days I do.”
Antonio Motisi, Owner, Caffè Fratelli
“The ‘aha’ moment, when the person
you’re training or serving suddenly
gets that the drink they have been
drinking everyday has so much
more interest, flavour, stories and
depth than they ever realised.”
Joe Lawless, Coffee Dealer, Volcano
Coffee Works
“Speciality coffee is ultimately most
exciting from a taste point of view.
It’s very exciting for me to share and
discuss coffees possible flavour
experiences with others.”
Maxwell Colonna-Dashwood, reigning
UK Barista Champion
something new to learn and something
delicious to strive for, every day.”
Tony Papas, Owner, Allpress Espresso
“One of the main reasons I love coffee
is the teasing aromas and tantalising
flavours which vary depending
upon the coffee’s country of growth,
processing method and roast profile.
These factors, to name but a few,
fill me with genuine excitement
to experience new coffee, forever
expanding my knowledge of and
fascination with coffee.”
Sean Pittaway, UK Coffee Week™
Ambassador and Barista at United
“The most exciting thing about
working with coffee is the passion out
there for it. From fellow baristas, staff
members, the pros to the customers.
There’s a real love for it.”
Liz Douglas, Operations Manager,
“Learning in a fast paced environment
like London, despite being a newcomer
Allow the intense taste of Excellence
to take you to another place and
experience the ultimate pleasure.
Lindt. Master Chocolatier since 1845.
Discover more at
Find us on
Each year The London Coffee Festival
collaborates with photographer Joan
Torrelles to create an exclusive coffee
photography series. This year we visited
22 of the best coffee shops and roasters in
London; here are some of our
favourite shots.
To see the full photography series visit
The pleasant tartness of a coffee.
Examples of acidity descriptors
include lively and flat. One of the
principal attributes evaluated
by professional tasters when
determining the quality of a coffee.
Describes the heaviness,
thickness or relative weight of
coffee on the tongue. One of the
principal attributes evaluated
by professional tasters when
determining the quality of a coffee.
A hand-powered coffee brewer
marketed by Aerobie Inc., and
launched in 2005. Consists of
two cylinders, one sliding within
the other, somewhat resembling
a large syringe. Water is forced
through ground coffee held in
place by a paper filter, creating a
concentrated filter brew.
Brew group:
The assembly protruding from
the front of an espresso machine
consisting of the grouphead,
portafilter and basket. The
brew group must be heated to a
sufficient temperature to produce
a good espresso.
Americano, Caffè Americano:
A long coffee consisting of
espresso with hot water added on
top. Originates from the style of
coffee favoured by American GIs
stationed in Europe during WWII.
Arabica, Coffea arabica:
The earliest cultivated species of
coffee tree and the most widely
grown, Arabica accounts for
approximately 70% of the world’s
coffee. Superior in quality to
Robusta, it is more delicate and
is generally grown at
higher altitudes.
The fragrance produced by
brewed coffee. Examples of
aroma descriptors include earthy,
spicy and floral. One of the
principal attributes evaluated
by professional tasters when
determining the quality of a coffee.
A professional person skilled in
making coffee, particularly one
working at an espresso bar.
A combination of coffees from
different countries or regions.
Mixed together, they achieve a
balanced flavour profile no single
coffee can offer alone.
Café mocha, mocha:
Similar to a caffè latte, but with
added chocolate syrup or powder.
An odourless, slightly bitter
alkaloid responsible for the
stimulating effect of coffee.
A classic Italian coffee comprising
one-third espresso, one-third
steamed milk and one-third
frothed milk. Traditionally 4.5oz,
but in the UK usually larger.
Sometimes topped with powdered
chocolate or cinnamon.
The fruit of the coffee plant. Each
cherry contains two coffee
seeds (beans).
The dense caramel-coloured layer
that forms on the surface of an
espresso. Consists of emulsified
oils created by the dispersion of
gases in liquid at high pressure.
The presence of crema is
commonly equated with a good
espresso. However, recent thought
suggests this is not always true.
A method by which professional
tasters perform sensory
evaluation of coffee. Hot water is
poured over ground coffee and left
to extract. The taster first samples
the aroma, then tastes the coffee
by slurping it from a spoon.
Double espresso, doppio:
Typically 30-35ml extracted from
14-20g of ground coffee. Most
coffee beverages are based on
double espresso rather than
The short, strong shot of coffee
that forms the basis for many
other coffee beverages. Made by
forcing hot water at high pressure
through a compressed bed of
finely ground coffee.
The process of infusing coffee
with hot water to release flavour,
accomplished either by allowing
ground coffee to sit in hot water
for a period of time or by forcing
hot water through ground coffee
under pressure.
Filter method:
Any brewing method in which
water filters through a bed of
ground coffee. Most commonly
used to describe drip method
brewers that use a paper filter to
separate grounds from
brewed coffee.
Flat white:
An espresso-based beverage first
made popular in Australia and New
Zealand. Made with a double shot
of espresso with finely steamed
milk and a thin layer of microfoam.
Typically served as a 5-6oz drink
with latte art.
Froth, foam:
Created when milk is heated and
aerated, usually with hot steam
from an espresso machine’s
steam wand. Used to create a
traditional cappuccino.
Green coffee, green beans:
Unroasted coffee. The dried seeds
from the coffee cherry.
A vital piece of equipment for
making coffee. Coffee beans
must be ground evenly for a
good extraction. Most commonly
motorised, but occasionally
manual. Burr grinders are the best
choice for an even grind.
tends to fetch higher prices due
to its unique nature.
A single unit of brewed espresso.
Over extracted:
Describes coffee with a bitter or
burnt taste, resulting from ground
coffee exposed to hot water for
too long.
Single origin, single estate:
Coffee from one particular region
or farm.
Latte, caffè latte:
An Italian beverage made with
espresso combined with steamed
milk, traditionally topped with
foamed milk and served in a glass.
Typically at least 8oz in volume,
usually larger.
A short Italian coffee beverage
made with espresso topped with
an equal quantity of steamed
milk. Traditionally served in
a glass.
Latte art:
The pattern or design created by
pouring steamed milk on top of
espresso. Only finely steamed
milk is suitable for creating latte
art. Popular patterns include the
rosetta and heart.
Long black:
A coffee beverage made by adding
an espresso on top of hot water.
Similar to an Americano, but
usually shorter and the crema
is preserved.
A coffee beverage consisting
of espresso ‘stained’ with a
dash of steamed milk (espresso
macchiato) or a tall glass of
steamed milk ‘stained’ with
espresso (latte macchiato).
The preferred texture of finelysteamed milk for espressobased coffee drinks. Essential
for pouring latte art. Achieved by
incorporating a lesser quantity
of air during the milk steaming
Micro-lot coffee:
Coffee originating from a
small, discrete area within a
farm, typically benefiting from
conditions favourable to the
development of a particular set of
characteristics. Micro-lot coffee
Pour over:
A type of drip filter method in
which a thin, steady stream of
water is poured slowly over a bed
of ground coffee contained within
a filter cone.
Immediately after an espresso
extraction, the bed of spent coffee
grounds forms compressed waste
matter resembling a small
hockey puck.
The act of pouring an espresso.
The term originates from the first
half of the 20th century when
manual machines were the norm,
and baristas pulled a lever to
create an espresso.
A shorter ‘restricted’ shot of
espresso. Made using the same
dose and brew time as for a
regular espresso, but with less
water. The result is a richer and
more intense beverage.
The process by which green
coffee is heated in order to
produce coffee beans ready for
consumption. Caramelisation
occurs as intense heat converts
starches in the bean to simple
sugars, imbuing the bean with
flavour and transforming its
colour to a golden brown.
Siphon brewer, vacuum
An unusual brewing method that
relies on the action of a vacuum
to draw hot water through coffee
from one glass chamber to
another. The resulting brew is
remarkably clean.
Small batch:
Refers to roasting beans in small
quantities, typically between
4-24kg, but sometimes larger.
Speciality coffee:
A premium quality coffee scoring
80 points or above (from a total of
100) in the SCAA grading scale.
Steam wand:
The protruding pipe found on an
espresso machine that supplies
hot steam used to froth and
steam milk.
Stovetop & moka pot:
A brewing method that makes
strong coffee (but not espresso).
Placed directly on a heat source,
hot water is forced by steam
pressure from the lower chamber
to the upper chamber, passing
through a bed of coffee.
The small pestle-like tool used to
distribute and compact ground
coffee in the filter basket.
Under extracted:
Describes coffee that has not
been exposed to brew water for
long enough. The resulting brew is
often sour and thin-bodied.
Whole bean:
Coffee that has been roasted but
not ground.
The Dose
TOO LOW: Appearance
Black/brown colour
Textured surface
Wet/moist appearance
Faint/no impression of screw/screen
Feel: Soft/mushy
CORRECT: Appearance
Dark chocolate colour
Smooth surface
Definite impression of screw/screen
Feel: Firm but not hard
> 24SEC
< 27SEC
TOO HIGH: Appearance
Milk chocolate colour/patches
Very smooth surface
Hard impression of screw/screen
Feel: Overly hard, difficult to
dent with finger
Editor: Sara White
Staff Writers: Jennifer Earle, Guy Simpson,
Hannah Polly Williams & Sara White
Graphic Design:
Advertising: Ludovic Rossignol, Alex Berti
Photography: Joan Torrelles
Printed by: MWL Print Group
Jeffrey Young, Managing Director
Ludovic Rossignol, Head of Events
Sara White, Marketing & Communications Manager
Kristina Komlosiova, Senior Events Coordinator
Alex Berti, Senior Sales Executive
Shayana Reebye, Events and PR Assistant
Tim Spring, Senior Web Developer
Lee Goldsmith, Web Developer
Andy Mac Manus, Designer
Steve Jones, Production Director, SLJ Events
Jack Jury, Production Manager, SLJ Events
Allegra Events.
Marlborough House,
179-189 Finchley Road,
London. NW3 6LB.
The London Coffee Festival is run by Allegra Events.
The Team
Buy this chart at
so e
et cod
ick o
r t om
ou pr
y y se
Bu 6 . U
Was this manual useful for you? yes no
Thank you for your participation!

* Your assessment is very important for improving the work of artificial intelligence, which forms the content of this project

Download PDF