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MAGAZINE September 2014 issue


OU T OF T HE D A RK NE SS COME S PURE PERF E C T ION


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CONTENTS SEPTEMBER 2014


REGULARS


3 Editor’s Comment Essential Café’s editor Simon King on the benefit of Small Business Saturday


5 Essential News Top and tastetastic news


27 Essential Barista


What is happening in the world of the professional barista


50 Counter Culture Essential Café talks to Derek Beer, manager of The John Peel in Shaftesbury, Dorset


53 Essential Q&A Andrew Allen, owner of the Pavilion Café in Bradford on Avon, Wiltshire, takes on the Essential Café Q&A


55 Essential Products A healthy helping of the latest releases


60 Essential Contacts The who’s who of the industry


FEATURES


10 Speciality & Fine Food Fair Organisers have hailed the 15th edition of the SFFF as the best fair ever, as a record-breaking number of visitors attend.


13 Essential Café Trade Awards 2015 The categories and criteria for next year’s awards


14 UCD


Kent-based United Coffee Distributors offers a range of ancillary products, available through wholesalers across the UK and Ireland


17 Bean-to-Cup Machines Essential Café takes a look at this important category and highlights some of the main players in the market


24 So-Pure


The company says it is changing the game with the launch of the So Pure Drinks Centre


32 SCAE


Susan Hollins, education manager at the Speciality Coffee Association of Europe, gives the lowdown on the SCAE’s Coffee Diploma


35 Mulmar Foodservice Solutions Owners Agostino Luggeri and Enzo Frangiamore give the lowdown on Mulmar’s past, present and future


37 Tea Time The growing market for ‘out of home’ tea remains largely untapped by operators. Essential Café takes a look at the category


43 Beyond the Bean


As we move into autumn, Beyond the bean gives operators some advice and tips on drinks that will make the transition a smooth one


45 Customer Service National Customer Week, taking place early next month, gives businesses the chance to show their customers all that is good about the in-store experience


47 Drinking Chocolate Operators should not underestimate the pulling power of a decent hot chocolate offering


2 Pumps 16ml 1883 Pumpkin Spice


1-2 Pump 15ml 1883 Dark Chocolate Sauce 1 Espresso Shot 5.5oz Milk 9oz Glass


Crunchy Honeycomb topping Method:


Add the Sauce to the bottom of the glass, followed by the Espresso. Add the syrup to the milk and steam. Pour the milk mixture into the glass. Top with Kool Kup Crunchy honeycomb.


GOURMET SYRUPS FROM THE FRENCH ALPS


Batty Wakeup Ingredients:


P.47 Follow the Essential Café twitter feed www.twitter.com/Essential_Cafe


P.33


The Ancillaries store Tel: 01233 840296 Email: sales@ucd.uk.com www.theancillariesstore.co.uk


Images supplied by 1883 de Philibert Routin


Essential Café 1


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