COFFEE CAPITAL

London’s Hottest Cafés

BECOME A PRO

Boost Your Coffee Skills

WIN!Great Coffee Prizes Inside

COFFEE CAPITAL

London’s Hottest Cafés

BECOME A PRO

Boost Your Coffee Skills

WIN!Great Coffee Prizes Inside

Mad AboutCOFFEE?JOIN THE SCAE COMMUNITY

VOLUME 01 ISSUE 01

T H E S C A E M A G A Z I N E F O R C O F F E E L O V E R S

love c ffee

hello!Welcome to the very � rst issue of Love Co� ee, the consumer magazine of the Speciality Co� ee Association of Europe.

As a trade association, SCAE has spent the last 15 years working with the industry to improve the quality of co� ee in producing and consuming

countries but we also recognise the importance of engaging and embracing the most important person within the whole co� ee supply chain – you, the consumer.

The life of a co� ee bean brings it through approximately 40 di� erent stages before it gets to you, and over the coming issues of this magazine we will explain this unique and fascinating journey. In doing so, hopefully we will encourage you to learn and understand more and then to experiment by trying di� erent co� ees.

One way that you can help this process is to join our association as a consumer member – Co� ee Lover –and this magazine tells you how you can do that. There are many bene� ts to being a member of SCAE, including receiving free samples of speciality co� ee which I hope you will enjoy!

Jayne RichardsMembership ManagerSpeciality Co� ee Association of Europe

INSIDESPRING

2014

4 HOTSPOTS

London’s best independent cafés

11COMPETITION

Win great co� ee prizes

10 KNOWLEDGE

IS POWER Learn more

about co� ee

6JOIN OUR CLUB

Become a SCAE member

8 COFFEE MENU

Leading espresso-based co� ees

Love Co� ee is published by the Speciality Co� ee Association of Europe (SCAE).

Editor: Sarah Grennan, sarah@crimsoncommunications.ie Design: Jeannie Swan, jeannieswn@gmail.com Advertising: Margaret Andreucetti, Margaret.Andreucetti@eventhaus.ie Printing: Metro Commercial Printing

Speciality Co� ee Association of Europe is a company limited by guarantee registered in the United Kingdom, Co.Reg.No. 3612500. Copies of the SCAE by-laws are available by written request.

Headquarters: Oak Lodge Farm, Leighams Road, Bicknacre, Chelmsford, Essex CM3 4HF, UK. T: +44 (0)1245 426060, F: +44 (0)1245 426080, E: membership@scae.com, W: www.scae.com

Views expressed in Love Co� ee not necessarily represent those of its Editor, the Communications Committee or the Publisher, SCAE.

Follow SCAE:

@SCAE_Events

SCAEWorldofCo� ee

scaeevents

COME SEE US IN DUBLIN The next issue of Love Co� ee will publish in time for the inaugural Dublin Co� ee & Tea Festival, which is due to take place in the Irish capital on 12-14 September. To celebrate the launch of SCAE’s Co� ee Lovers membership the festival organisers are o� ering free admission to all Co� ee Lovers members. A coupon for entry is included on the back cover of this issue. Visit dublinco� eefestival.com for more details.

10/12 June 2014Rimini, Italy

www.worldofcoffee-rimini.com

SPECIAL EVENTORGANISED BY

www.worldofcoffee-rimini.com

ORGANISED BY

4 5

H OT S P OT SH OT S P OT S

There are three great cafés in the collection but the Covent Garden store is where the Monmouth phenomenon began, back in 1978. The original Monmouth roastery occupied this site until 2007 when it moved to Bermondsey. The interior here is simple, focusing attention on the co� ee. Wooden booths encourage strangers to share conversation and trade ideas, continuing the grand tradition of the capital’s � rst co� ee houses. Monmouth Co� ee is nothing short of a London institution and, more often than not, queues snake out the door, but it’s de� nitely worth the wait. See also Monmouth in The Borough and Bermondsey.

27 Monmouth St, WC2H 9EU t: +44(0)20 7232 3010 e: beans@monmouthco� ee.co.uk w: monmouthco� ee.co.uk

Inhabiting a monolithic former granary building, Caravan has graduated to the major league in both London’s co� ee and casual dining arenas. The unabashed use of concrete, and other reclaimed materials create an industrial atmosphere on a grand scale. The knowledgeable baristas are happy to o� er advice on their seasonal blends, which are freshly roasted on the premises. The worldly food menu and wide range of co� ees o� er an excellent opportunity to experiment with co� ee and food pairings. Caravan’s sister café in Exmouth Market is also worth a visit.

1 Granary Square, N1C 4AA t: +44 (0)20 7101 7661 e: restaurant@caravankingscross.co.uk w: caravankingscross.co.uk

Prufrock has achieved cult status in London, and international recognition for its progressive methods and tireless pursuit of co� ee excellence. Founded by Gwilym Davies (2009 World Barista Champion) and Jeremy Challender, Prufrock is a premier destination to see unusual brew methods and sample rare co� ees. The space also incorporates the Barista Resource and Training school (BRAT). The extremely knowledgeable sta� are enthusiastic about their craft, and welcoming to all. Turn to page 11 to � nd out how you can win a place on one of BRAT’s prestigious courses.

23-25 Leather Lane, EC1N 7TE t: +44 (0)20 7242 0467 e: info@prufrockco� ee.com w: prufrockco� ee.com

Despite The Espresso Room’s pocket-sized proportions, the amiable baristas manage the queue with practised ease, pulling shots on the Synesso Hydra with utmost precision. Owner Ben Townsend is a sage � gure in the capital’s co� ee scene, and can also be found leading co� ee courses at the London School of Co� ee. This tiny espresso bar is widely considered one of London’s very best, with a focus on co� ee quality few others can match. Join the line of hospital sta� , lawyers, and dapper Lamb’s Conduit fashionistas to discover why.

31-35 Great Ormond Street, WC1N 3HZ t: +44 (0)7760 714 883e: info@theespressoroom.com w: theespressoroom.com

Bean About Town vans are a � xture on the streets of London, with six di� erent outlets positioned at various points around town from Dalston to Clapham. The Kentish Town outlet has been doing business since 2005 and is a trusted favourite with locals and commuters seeking a quality ca� eine hit. The Bean About Town ethos is all about the personal touch, with well-trained baristas using lever machines to pull high-quality espresso for their loyal local customers.

Kentish Town Station, NW5 2AA t: +44(0)20 3239 6432e: info@beanabouttown.com w: beanabouttown.com

Hidden away down a little mews, this small café is popular with suited up professionals. The sunlit interior features dark antique furniture, a slate � oor and reclaimed church pews. The Taylor St independent chain has built its reputation on consistently excellent co� ee but, just as importantly, well-trained and friendly sta� . This is especially true at the Mayfair store, where baristas and customers banter freely with one another, and has led to the creation of the competitive ‘Super frequent co� ee freaks’ loyalty blackboard.

125 Old Broad Street, EC2N 1AR t: +44 (0)20 7256 8665 e: info@taylor-st.com w: taylor-st.com

Reviews and venue images courtesy of The London Co� ee Guide 2014, Allegra Publications

Monmouth Co� ee Company, Covent Garden

The Espresso Room

Bean About Town, Kentish Town

Taylor St Baristas, Bank

Caravan, King’s Cross

Prufrock Co� ee

London is rapidly becoming the co� ee capital of the world, with some truly great co� ee roasters and a thriving network of artisan cafés. SCAE members are at the forefront of London’s co� ee revolution with many featuring in the latest edition of Allegra Publication’s de� nitive London Co� ee Guide. Here’s Love Co� ee’s pick of some of the great London cafés which are included in the 2014 Guide and which should be on the ‘must-visit’ list of every serious co� ee lover.

of the Best YOUR LONDON COFFEE COMPANIONLaunched in time for the London Co� ee Festival, Allegra Publication’s

London Co� ee Guide 2014 pro� les 150 of the city’s best independent co� ee venues

and includes a helpful guide to home brewing plus some expert articles on co� ee

at origin, roasting, tasting, grinding and the importance of water. The guidebook

is complemented by a mobile app with GPS maps which is compatible with iOS

devices and a useful website, londonco� eeguide.com.

The guide carries a recommended retail price of £9.99 but the good folk at

Allegra Publishing are o� ering Love Co� ee readers a discounted special price of

£8. Please visit stand SR29 to purchase your copy at the London Co� ee Festival or

quote the promotional code SCAE14 at the checkout stage when ordering your

copy online at londonco� eeguide.com.

6

6 7

J O I N O U R C LU B

J O I N O U R C LU B

To apply for Co� ee Lovers membership please � ll out the form below and submit it to SCAE.

Application forms may be:

• Handed to the SCAE team at the London Co� ee Festival (Stand SR9)• Scanned and emailed to membership@scae.com• Faxed to +44 (0) 1245 426080• Posted to Speciality Co� ee Association of Europe, Oak Lodge Farm, Leighams Road, Bicknacre, Chelmsford, Essex, CM3 4HF, UK.

The annual membership fee is £25/€30, plus VAT at 20%, where applicable.

SCAE will send you an invoice with payment instructions for inter-bank transfer or details of how to pay by card. Your SCAE membership will be con� rmed by email following receipt of payment.

If you have any queries, please call the membership team in SCAE HQ, t: +44 (0) 1245 426060.

The Speciality Co� ee Association of Europe has been working with professionals in the co� ee industry for more than 15 years, now it’s reaching out to consumers with an exciting new membership programme.

The speciality co� ee industry is thriving as co� ee a� cionados � ock to artisan cafés across the globe in a bid to indulge their passion for their favourite bean.

Keen to encourage this rising interest in speciality co� ee, SCAE (pronounced ‘Sky’) is launching a new membership programme especially for consumers. The Co� ee Lovers membership is open to anyone who is not commercially involved with the speciality co� ee industry and o� ers consumers a gateway into the co� ee community.

Annual membership costs £25+VAT (€30 in euro areas) and bene� ts include:

• A one-month free subscription of speciality co� ee from UK co� ee roasters, via the Blank Box Company

• Access to educational courses, information and resources

• A free subscription to SCAE’s biannual Co� ee Love magazine

• Invitations to consumer events and networking opportunities

• Regular ezines with updates on latest co� ee trends and developments

• Invitations to co� ee � eld trips

• A SCAE membership badge and certi� cate

Can You Feel the Love?

To � nd out more about Co� ee Lovers membership visit SCAE at stand SR9 at the London Co� ee Festival (3-6 April, londonco� eefestival.com), log on to scae.com or contact the SCAE membership team, e: membership@scae.com, t: +44 (0) 1245 426060.

New members who join before 30 April will be entered into a draw to win great co� ee prizes. See page 11 for more details.

COFFEE LOVERS MEMBERSHIP

HOW TO APPLY

HOW TO PAY

What is Speciality Co� ee?Speciality co� ee is de� ned as a crafted quality co� ee-based beverage, which is judged to have a unique quality, a distinct taste and personality di� erent from, and superior to, the common co� ee beverages o� ered. The beverage is based on beans that have been grown in an accurately de� ned area, and which meet the highest standards for green co� ee and for its roasting, storage and brewing.

APPLICATION FORMMember Information

Name:

Address:

Tel:

Email:

Fax:

Date:

Signed:

I agree to pay the annual membership fee of £25/€30 (plus VAT at 20% where applicable).

MOREINFO

8

C O F F E E M E N U

9

C O F F E E M E N U

More than your Average Joe

What is Espresso?A full-� avoured, concentrated form of co� ee

that is served in “shots’’. Espresso is made by

forcing pressurized, hot water through very

� nely ground co� ee beans. This process is

called “pulling a shot’’.

Unlike most co� ees, espressos have “crema’’,

a � avourful, aromatic, reddish-brown froth

made when air bubbles combine with

� ne-ground co� ee’s soluble oils. The strong

presence of crema indicates a quality,

well-ground co� ee and a skilled barista

(professional co� ee maker). Crema and

espresso’s quick extraction process give

espresso a fuller � avour, longer aftertaste

and lower ca� eine content than drip

content.

Each shot is about one ounce. Many shops

choose to only o� er double espressos (two

shots, also called “Doppios’’, which is Italian

for “doubles”) for quality control issues.

Other co� eehouses also o� er single shots

and lungos. Regardless of the size, espressos

are usually poured into a demitasse (a small,

two- to four-ounce cup).

Try it to experience the essence of the

co� ee bean.

Do you know your macchiatos from your mochas and your doppios from your ristrettos? Love Co� ee looks at the variety of espresso-based co� ees now available in great cafés across the world and in coming issues we will delve further into each drink, asking master baristas for expert advice on how to create the perfect co� ee.

AmericanoA shot of espresso combined with enough hot water to � ll a 6-ounce cup. The Americano was supposedly invented by European baristas for American GIs during World War II to replicate Americans’ preferred drip-style co� ee. It’s popular on its own after dinner in Italy, but in the US, many consume it with milk and/or sugar throughout the day.Try it if you like drip-style co� ee already or you want a lighter version of a Café au Lait.

Café au LaitA French variation on the Italian drink Ca� é Latte. “Lait” means milk in French. Like a Ca� é Latte, the milk � avour is fairly dominant. A 2:1 ratio of milk to espresso is common. Sugar may be added.Try it if you want a mild, milky co� ee drink with or without sugar, or if you aren’t a fan of latte foam.

Ca� è LatteRecipes for ca� é lattes vary widely, but a general de� nition is a double espresso in the base of a preheated mug or cup, topped with steamed milk to � ll, and garnished with froth or latte art. “Latte” means “milk” in Italian, so generally the milk � avour is more dominant in this beverage than other espresso-based beverages. A 2:1 ratio of milk to espresso is common.Similarly, tea lattes are made with milk and strong-brewed tea. Green tea lattes and yerba mate lattes are popular tea variations on ca� é lattes.

Café MochaA variant of Ca� é Latte made with white, milk or dark chocolate syrup, milk or powder. It is sometimes topped with whipped cream, chocolate syrup, or other sweet additives.Try it if you love chocolate in all its forms!

Café NoisetteEspresso with a small amount of milk added, making it the colour of “noisette’’, French for “hazelnut’’.Try it if you want a concentrated espresso � avour with a hint of milk and an elegant presentation.

CappuccinoA traditional Italian cappuccino is a single espresso shot topped with equal parts steamed and frothed milk (in a ratio of 1:1:1) served in a 4 to 6 ounce preheated bowl-shaped cup. Many in the American market have adapted this recipe, incorporating more steamed and frothed milk.The foam that tops a cappuccino acts as a natural insulator, keeping the drink warmer longer.Try it if you want a balanced � avour of rich, sweet foamed milk and espresso, or if you want your drink to stay hot longer in cold weather.

DoppioA double shot of espresso. It’s the standard espresso size in many co� eehouses.Try it if one isn’t enough.

Flat WhiteA � at white is a shot of espresso with a double shot of steamed milk. Unlike most steamed milk co� ee drinks, a � at white is “wet’’, so it has little or no foam and a smooth, velvety texture.Just like any other “wet” drink, try it if you hate foam moustaches more than milk moustaches (or if you want your drink to cool faster – foam insulates drinks).

MacchiatoA single or double espresso topped with a dollop of heated, texturized milk and (usually) served in a small cup. “Macchiato” means “mark” or “stain’’. In this case, the “mark” is the dollop of milk on top of the espresso.Try it if you prefer your espresso to take charge of your drink’s � avour.

RistrettoA smaller, more concentrated serving of espresso. It has a more intense � avour and body, and less bitterness than a regular shot of espresso. It may be ordered as a single (about 0.75 ounces) or a double (about 1.5 ounces).Try it if you want big � avour in a small package.10

K N O W L E D G EI S P O W E R

1110

Do you want to learn more about the exciting world of co� ee? Are you interested in developing a career in the co� ee industry or would you simply like to learn how to make barista-grade co� ee at home? If so, then SCAE’s ‘Introduction to Co� ee’ module in its new Co� ee Diploma System may be just the right course for you.

So you’ve caught the co� ee bug and you want to know more. Never fear, the Speciality Co� ee Association of Europe is on hand to o� er support and to point you in the right direction.

Education is a crucial component in SCAE’s campaign to raise co� ee standards across the globe and its new Co� ee Diploma System, which will be o� cially unveiled at SCAE’s � agship World of Co� ee show in Rimini this June, will enable co� ee lovers to boost their knowledge and increase their co� ee skills.

Spanning three levels – Foundation, Intermediate and Professional – the Co� ee Diploma System is designed to help co� ee pros throughout their career, from their � rst day on the job in the industry right the way up the ladder to becoming a master barista, roaster or co� ee producer. Modules include Green Co� ee, Sensory Skills, Roasting, Brewing and Barista Skills, ensuring every aspect of the industry is covered, from seed to cup.

You don’t have to be a pro – or even considering a career in the industry – to take part in the programme. SCAE also o� ers the ‘Introduction to Co� ee’ module which is perfect for budding co� ee enthusiasts who want to learn more about their favourite drink.

The course, presented by Authorised SCAE Trainers (ASTs), runs for a half-day and provides an understanding of freshly brewed speciality co� ee and how it di� ers from instant co� ee. It highlights the di� erent tastes, � avours and aromas of co� ee and gives an insight into the history of the world’s second-most traded commodity. Students will also learn about the various co� ee species, growing regions and processing methods and obtain a basic knowledge of roasting and brewing.

As well as providing a great introduction to the exciting world of co� ee, the module a� ords students the opportunity to earn 10 points towards their Co� ee Diploma (awarded automatically to students who reach 100 points) which will be helpful if you decide to pursue a full-time career in co� ee.

The next Introduction to Co� ee course at SCAE HQ in Chelmsford will take place on 12 May 2014 (9am-1pm). The course costs £75 for SCAE members and £95 for non-members. For more information about the Co� ee Diploma System and to � nd a list of ASTs who o� er the Introduction to Co� ee module in your area, visit scae.com.

Co� ee LibraryStill thirsty for knowledge? Here is a list of great co� ee books recommended by SCAE… Co� ee with Tim Wendelboe, Tim Wendelboe; Espresso Quest, Instaurator; Co� ee, Philippe Boe;The Devil’s Cup, Stewart Lee Allen; The Blue Bottle Craft Co� ee, James Freeman, Caitlin Freeman and Tara Duggan; Everything but Espresso, Scott Rao; The Ultimate Co� ee Book for Beginners & Professionals, Johanna Weschselberger, Tobias Hierl; Barista Bible, Christine Cottrell; Co� ee Basics Posters, Ka� e Konsulat

Curious About Coffee?Sign up for SCAE Co� ee Lovers membership and be in with a chance to win one of these three great prizes:

THE GREAT COFFEE GIVEAWAY

All Co� ee Lovers members will be entered into the prize draw which will take place in SCAE HQ on 1 May 2014. Membership must be validated by 30 April 2014 in order to be eligible for entry.

The three lucky winners will be noti� ed by email and announced on the SCAE website, scae.com.

JOIN TO WINBecome a Co� ee Lover now! Fill out the membership application form on page 7 and it to the SCAE team at the London Co� ee Festival (Stand SR9) or scan and email the form to membership@scae.com, fax it to +44 (0) 1245 426080 or post your application to the Speciality Co� ee Association of Europe, Oak Lodge Farm, Leighams Road, Bicknacre, Chelmsford, Essex, CM3 4HF, UK.

The annual membership fee is £25/€30, plus VAT at 20% where applicable. Visit scae.com for more details.

A FREE PLACE ON SCAE’S INTRODUCTION TO COFFEE TRAINING MODULE1.

2.

3.

A COFFEE COURSE WITH PRUFROCK COFFEE IN ITS LANDMARK LONDON BARISTA RESOURCE & TRAINING (BRAT) SCHOOL

A ‘COFFEE STARTER KIT’ FROM BLANK BOX CONTAINING A SCALE, HAND GRINDER AND COFFEE FROM A TOP UK ROASTER.C

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Join us & be part of something special...

12-14 September 2014Industries Hall, RDS Dublin 4dublincoffeefestival.com

Experience the best coffee & tea from around the world, along with food markets, live music, competitions and so much more.

SCAE Coffee Lovers Promotion *Free tickets*To celebrate the launch of SCAE’s new Coffee Lovers membership, Dublin Coffee & Tea Festival is offering free admission to all Coffee Lovers members. To receive your free

ticket, please bring this coupon with you to the show, along with proof of Coffee Lovers membership.