Over the last few months we have been trialling the new BFC Aviator Espresso Machine and are extremely excited to let you know that we have never seen a better extraction than the one we've discovered on this beautiful machine.
At Black Velvet we have always used La Marzocco so to bite the bullet and look at something different was somewhat of a leap of faith. For years we used the Linea Classic in our stores and 3 years ago we switched to the Linea PB. The Linea has always been a workhorse and in large volume cafes like ours was the perfect fit. Did it worry us that the service from LM left a little to be desired? Nope. Did it worry us that the PB’s had flow meter issues within the first month of their working lives? Nope. Were we concerned about the increasing level and ongoing maintenance required over the last few years? Nope.
Why not? Because we had a La Marzocco and they’re the best. The best. That’s what La Marzocco and the coffee industry have told us and that’s good enough for us.
Around 8-9 years ago, through brilliant marketing, La Marzocco became the industry standard. Everyone had to have one. Almost to the point that the perception was that one wasn’t taking their coffee seriously unless they were using La Marzocco. But is it really a better machine than all others or does the quality of the extraction depend on the level of coffee understanding possessed by the driver of the machine? I can tell you it’s a bit of both.
If there is ever an industry governed by fads and the latest trends, it’s the coffee industry.
The fact is that the status quo remains for only so long. Just until the next fad, product or machine comes along. And if that company does their homework and gets the right partners onboard then hey presto. Habits begin to change.
One of the things that we have always found puzzling is how most cafes/restaurants claim to be unique yet all use coffee from one of a handful of roasters and almost all using the same espresso machine. The fact that your PB is bright blue instead of the cafe next door whose PB is orange doesn’t really set you apart. Why not try something different? Why not be the first to try something that no one else is doing?
So, back to the Aviator. We have been trialling the BFC Aviator for some time now and are awaiting the arrival of our 3 group machine which will go into our Exhibition St store. The extraction is magnificent. Usability is outstanding. Steam pressure, with a cool touch steam wand, is stunning and its 5 stage pressure profiling provides options that no other machine can provide. Does one really need 5 stages of pressure profiling? Who knows? It's there if you want it.
I’m not going to pass off the next 2 paragraphs as my own because they’re not. But if you want the technical details then here they are. Straight from the brochure.
‘Thanks to the new T.C.I. technology, each single group’s delivery temperature can be easily managed, with maximum precision. From the touch-screen colour displays, the water temperature of each single group can be managed in real time. An innovative water pre-heating circuit guarantees excellent thermal stability, even in intense working conditions.’
‘With a new pressure control system, five different pressure profiles can be programmed for each group, allowing perfect and precise espresso coffee extraction. With a new touch-screen display technology, it’s easy to manage the pressure you want, for as long as you want, in real time.’
Moreover, in a world where aesthetics is just as important as performance, this machine is available with a black or white powder coated finish and is a magnificent showpiece for your cafe.
If you’re interested in a closer look at these beautiful machines then talk to us about trying Black Velvet Coffee extracted on the BFC Aviator. We can arrange a tasting and discuss pricing.
Contact us via our website or email us at email@example.com
"I'll have a soy latte, served hot please?"
Have you ever uttered these words? Have you noticed your barista shudder as you used the word 'hot'? Has he/she developed an instantaneous stress rash? I wont lie; this is a baristas worst nightmare.
Let me break it down for you...
There are two factors as to whether or not your soy coffee becomes a delectable nectar of the gods or a lumpy cup of tofu - acidity and temperature.
Coffee is an acidic product, with each roasted coffee bean varying in the amount of acidity it carries. Generally, the lighter the roast, the greater the acidity. This acid from the coffee curdles the proteins in soy milk, with heat accelerating the process. The hotter the soy, the less acid needed to curdle it. So, when you say 'hot', the already delicate balance of acid and heat is further pushed to the limit.
What can we do? Let's work together on this.
Firstly, we use Bonsoy milk as we have found it to be the best on the market as far as flavour and its ability to handle heat. Secondly, trust us. We promise we'll do our best to heat the soy as much as we can. However, you need to know that soy can only be heated so much before it will curdle, this is far less than cow's milk. Also, ask us which coffee will work best with your soy. We'll find you the least acidic bean and make you the most delicious coffee we can.
Black Velvet Coffee will always take into account your needs and wants. We'll do our utmost to give you what it is you are after whilst maintaining the quality of our product. So, let's reduce the stress rashes, and work together to enjoy your best coffee.
Now, let's get caffeinating!
We are so pleased to announce that we are now sponsoring one of the most popular sports podcasts available on iTunes. ‘The Carlton Show’ has been rapidly growing from week to week and we are really excited to be involved.
Given the recent plight of the Carlton footy club we felt that the timing of this podcast was perfect and due to its frank and raw style, has not only given the Carlton faithful an opportunity to feed their hunger for Blues news but has somehow created a community of like minded fans whom, indirectly, now feel like they really are a part of our club rebuild. Which incidentally is going along just beautifully. We really wanted to get involved and are incredibly thankful for the opportunity that The Carlton Show guys have presented us.
The podcast is unashamedly all about the Carlton Football Club and is hosted by Melbourne media personality, the great Andy Maher with fellow bluebaggers - the brilliant Bazz and the cool, calm and (most of the time) collected Gecko. Light hearted conversation, thoughtful analysis and banter that will keep you entertained from go to whoa. No sugar coating in this podcast.
If you bleed Navy Blue then this podcast is for you. Subscribe at iTunes.
We will provide all listeners with:
- 10% discount on all orders placed on our website blackvelvetcoffee.com.au by entering the discount code CARLTONSHOW upon checkout.
- 10% off all retail bags of coffee purchased in store by mentioning the Carlton Show.
- Any cafe owners interested in talking to us re wholesale coffee are offered special deals on pricing and a gift upon changing over to Black Velvet
Get onboard Bluebaggers!
A Melbourne winter can get pretty cold and somehow this cold season seems to drag on forever. Wouldn’t it be nice to get away?
We are giving away a weekend getaway at the Royal Mail Hotel in Dunkeld, Victoria.
‘The Royal Mail Hotel, Dunkeld, is a destination that celebrates nature. The majestic Grampians National Park provides a stunning backdrop to our Dining Room which has been awarded ‘2 hats’ by the Age Good Food Guide 2015 & 2016, award winning wine collection, beautiful accommodation, wedding and conferencing facilities. Our nearby Mount Sturgeon Homestead and cottages are steeped in Australian pastoral history and are the perfect place to relax. A three hour drive from Melbourne, or one hour from the Great Ocean Road, a visit to the Royal Mail Hotel will leave you inspired.’
Your prize includes:
Competition is now open. Don’t miss out!
Tom is a valued and long-standing member of Black Velvet Coffee. He began as a barista, moved to Store Manager and is soon to take on the role of General Manager. Along with his rise in position in our company, his beard has grown concurrently (and grown, and grown...)
It’s time to shave it off and Tom is volunteering to risk his lumberjack image to raise money through The World’s Greatest Shave and raise vital funds for the Leukaemia Foundation’s important work.
Each day, 35 Australians will be given the devastating news that they have leukaemia, lymphoma, myeloma or a blood related disorder. Blood cancer is the third most common cause of cancer death in Australia, claiming more lives than breast cancer or melanoma. An Australian loses their life to blood cancer every 2 hours, far too many to ignore.
So, let’s all get together, sponsor Tom and amaze ourselves with the sight that awaits us underneath his bushy growth.
When: Friday 17th March at 1PM
Where: Black Velvet Espresso, 136 Exhibition St Melbourne
How to sponsor: Use the following link or donate in-store.
You’ll find some special treats from Black Velvet available on the day and there are guaranteed to be a few laughs! So, get involved, sponsor Tom and let’s help make this world a little easier for some deserving members of our community.
We often get asked 'which is the best coffee machine to buy for home?' It's a tough question to answer. Quite simply, one could spend $200 or $2000. One could spend $6k too but for your Saturday morning coffee, I'm not sure why you would.
We hear it all the time. People who have spent $300 and then wonder why the coffee doesn't taste anything like the coffee they purchase from their local cafe. There are so many reasons why. The major decision that needs to be made is this... Are you looking to purchase an 'appliance' or are you looking to purchase an 'espresso machine'?
These are 2 very different things.
An appliance is simply that. It's a household machine designed to make life easier. These are usually found at Harvey Norman or The Good Guys and most often are designed and manufactured by companies that produce washing machines, microwave ovens and toasters. These appliances have a water reservoir that heats via some sort of heating element and releases water at the touch of a button. The ever popular 'pod' style machines are also an appliance that work a similar way and no matter how much one attempts to convince themselves that pods are the way to go, they simply don't resemble espresso in any way.
An espresso machine is designed and manufactured by companies who specialise in building machines to extract espresso. To understand the difference between an 'appliance' and an espresso machine means understanding the process to extract espresso and what is required to do so.
Espresso is the oil extracted from finely ground coffee with water and heat and done so under pressure. Lots of pressure. Without pressure it simply doesn't work. Household coffee appliances are missing the most critical part of the equation - pressure. Without it, one is simply running hot water through ground coffee which in simple terms is providing coffee coloured water in the cup. It looks pale in colour, has an almost 'watery' mouthfeel and quite frankly tastes awful.
The reason why you'll never replicate the same flavour as the local coffee house is because they use an espresso machine that is equipped with a water boiler and 'heat exchanger'. The heat exchange is probably the single most important feature that one should look for in a domestic 'espresso machine' and has many advantages.
The boiler of a heat exchanger machine is filled to about two thirds with water, allowing space for steam. As the water heats, steam pressure builds and you are able to extract your espresso as well as steam milk at the same time. One can also use the hot water spout (tea) at the same time. Water used for your coffee extraction always comes from your clean water supply while tea water comes directly from the boiler.
Further to this, there are also twin boiler machines but unless you're experimenting with different coffees brewed at different temperatures it's complete overkill for home use.
Without boring you with detail, let's just say this. If you're looking at an espresso machine for home and don't want to spend a small fortune I'd look at something like the Breville Barista Express. It has a built in adjustable grinder and really is about as good as you're going to get. This machine will set you back around $700 or so. Just be mindful that it won't ever give you the commercial espresso taste. It's also an 'appliance' so it won't last forever.
If you want to spend around $2000 - $2500 you might want to look at the Simonelli Musica. It's stylish, can be plumbed in, is fully adjustable and programmable, has a commercial group head and handle and with maintenance will last a lifetime. Great machine.
If you really want to go crazy and want a machine that will give you an unbelievable espresso then check out the La Marzocco GS3. This is a serious machine and it's absolutely stunning. You'll love the design and you'll love the espresso it produces. You're looking at around $6500 but it will last a lifetime and beyond and with a few tips from a good barista, you'll be making better coffee than your local cafe. Trust me...this is worth every cent.
If you're unhappy with any of this advice then you're better off with an Aeropress. Check them out at blackvelvetcoffee.com.au. For around $50 it's so much better than any 'coffee appliance'.
Last week, at Black Velvet Espresso, we had a customer who was upset that a cup of coffee was delivered to another person first; a person that ordered after her. She made her frustration clear, and although her coffee was now ready, demanded her money back, and wouldn’t allow me to explain.
We rarely have unsatisfied customers at Black Velvet, so this took me aback. I felt frustrated that I wasn’t given the opportunity to explain the coffee making process and irritated at her manner.
Then it hit me. Why should a customer understand the coffee making process in high volume cafes? Unless she had stood behind a machine and made thousands of cups of coffee, all the while doing it as fast as she could, she couldn’t possibly know! I’m sure that I would also be aggrieved if someone appeared to ‘bump the queue’ without knowing why. So, on behalf of our baristas at Black Velvet, please let me explain…
Our Espresso bar is very busy, particularly between 7:30 – 11am. People can queue in large lines, and every morning we have a cloud of people gathering in, and around our little shop. We do all we can to speed up the process of coffee making so that everyone will get their coffee faster. We can’t extract coffee or steam milk faster than we do, so we have to find valuable seconds in other ways. We physically move fast; arrange orders whilst filling a group handle; develop a strong chemistry with each other etc. However, the best way that we can find valuable seconds is through ‘bunching’ orders. We can extract two shots out of one group head; we can steam full-cream milk for two small coffees in one jug; we can extract a long black for a customer if the barista on milk is pouring etc.
In this particular case, the customer in question ordered skim milk; however, the customers before and after, were drinking soy. The barista filled and steamed a large jug to be able to serve two customers in one hit; therefore the customer in question was pushed back one order. This is an unfortunate by-product; however, due to this technique, the overall wait time was much less.
We all have ‘tricks of the trade’ to assist us in being more productive in our line of work; now you know ours! I hope you have enjoyed this insight into the world of a professional barista, and have a greater understanding the processes we go through to make sure you get your coffee at the highest quality, within a reasonable amount of time.
It seems everyone wants to open a cafe. It's become to 'go to' business idea and when one poses the question of why, the answer invariably, is either for a lifestyle change or because it's an easy way to make money. Both of these answers can only come from people who either haven't worked in the industry, haven't done any research or both.
There are so many things that need to be considered before taking the plunge. The question I have is...How badly do you want it?
I don't write this as the absolute authority on building cafes but I've built 5 before so this blog is an attempt to give you some idea of the things that most people seem to neglect when they are considering a move like purchasing or building a cafe. In particular, building a cafe from the ground up.
Firstly, ask yourself the most important question of all. 'Why am I doing this?' 'What is my goal?' If you have to think about the answer for longer than a few seconds, you're in strife. If your answer is about making money or about a perceived 'lifestyle change' to allow you a load of spare time you never had before then think again because you're about to work harder than you ever have before.
If your answer is because you have a passion for the industry, that your are hospitable by nature and that you're prepared to do 'whatever it takes' to achieve your goal then you're on the right path.
Secondly, you need an idea. There are literally 1000's of cafes out there. There are cafes everywhere. Too many in fact. Forget what you're going to call it. That will come later. The first thing to decide is an image or a brand that you are trying to create and ask yourself some questions. What is your target market? Who are you aiming towards? What do I want my brand to portray? You've got no chance if you attempt to mimic others so determine the image you are trying to create without copying everyone else and ensure that every decision you make from this moment on is in line with this image. Once all of these questions are answered, the name of your business will come to you without much trouble at all.
Finding the right site is the next thing. Where is the best location to build my business? If your target market is young families with kids then the CBD mightn't be the right location. If your dream is to service the corporate world during the business hours of Monday to Friday then building in the suburbs is probably the wrong move. I don't believe the location is as critical as others make out as I'm of the belief that creating a 'destination' means it can go almost anywhere. Create something 'different' and something of quality and people will find a way to get to you. Remember this though. The rent you pay is determined by the area of the floor space of your site and in parts of the Melbourne CBD there are sites that can cost around $2200 or more, per square metre per year. Do the maths on a site of 50 square metres and you're up to $110,000 + GST per year. That's a lot of coffee.
You'll need a budget. Where's the money coming from? Will you need finance? Are you funding it yourself? How much money do I need? The answer to the last question is about 20% more than you think.
If your plan is to gain finance from a bank you'll need to provide more information than you can possibly imagine. They don't just hand out business loans like they used to. Loan negotiation can be tedious and, without some sort of collateral, extremely difficult. You might even be asked to provide banks with a breakdown or your proposed equipment purchases before they give you any money and as obvious as this may sound, repayments can be a killer. Believe me. The more money you can put in the better off you're going to be.
While we're on the subject of money, think about this. Building the cafe of your dreams means a designer and a builder or shop fitter. Sourcing and filling these positions takes time and research. Take notes from every cafe you frequent and note some ideas that appeal to you. Then develop a short list of of designers and builders you wish to contact.
A designer will ask you questions about everything that will no doubt make you think about things you hadn't even considered. Keep in mind that weeks can go by between an initial briefing meeting to the first drawings and then changes upon changes will take place until a final design is approved. When I say 'approved' that means approved by you. We haven't even begun the process of having these designs approved by your landlord yet. Depending on your landlord, this can be a nightmare.
By the time you get to the shop fitting process, a lot of the tedious work has been completed. Shop fitting includes joinery, plumbing, electrical including lighting, concreting, painting and so on. It also includes furniture. The fit out is your biggest cost. I've known people to spend $30K on a fit out. I've also known people to spend $1m or more. The only advice I can give you is to continually do your maths and ask yourself...How many plates of food or cups of coffee do I need to sell each week to be able to make repayments on expensive loans for a fit out? Am I likely to sell more coffee if I spend $100K than I would if I only spent $60K?
There are so many other costs that need to be considered. You'll need surveyor permits, permits and certification from the council and the health department. You'll need building permits, food registration and ultimately you'll need insurance. All of these could easily total around $10K.
Your landlord will require a bank guarantee, which might be $10K or $50K. It could be even more. This is a cost that must also be considered. You'll need working capital so that you've got some cash in the bank to get the doors open in order to buy stock, pay wages etc. You'll need a months rent in advance.
Then there's the miscellaneous costs to get your business open. You'll need signage, graphic design for logos, staff uniforms, POS equipment, music system, equipment and machinery which might include coffee machines and grinders, refrigeration, food display, kitchen & cooking equipment and dishwashing equipment. The list goes on.
You'll need opening stock, cutlery, crockery, floor mats, chopping boards, tongs and food storage tubs. You'll also need cleaning products like detergents and sanitisers, mops and buckets and so on and so on.
We haven't even spoken about the biggest ongoing cost of all. Staff.
And if if all of that sounds tough, then following all of this, one has to work on and in the business. These businesses require manpower and many hours to make them successful and success doesn't happen overnight. But that discussion however, is for another time.
As I said earlier, I've opened 5 cafes over the last 20 years and as we get ready to open the next Black Velvet store I can assure you the nerves and apprehension are still overwhelming. I'm still learning and am still talking to as many experienced people as I can to gain advice and assistance.
If you are considering taking the plunge and you would like to make contact then please get in touch. Black Velvet can assist in all things coffee as well as some help and advice on how to get started.
I'll ask the same question I asked earlier. How badly do you want it?