Self confessed ‘Zarraffites’ have turned their passion for Zarraffa’s Coffee into a new business, opening the company’s 61^st store at Richlands, Brisbane.

Located at a new strip mall centre anchored by Woolworths at 503 Archerfield Road in the Brisbane suburb of Richlands, the new drive thru store will be the first of many slated for opening in 2013 for the home grown coffee chain.

New owners and friends, Terrence Fleming and Brett Kochner, who met when their sons were in preschool, are excited by their new business venture.

“We have enjoyed Zarraffa’s coffee as customers for many years, and as committed ‘Zarraffites’ we thought it was a logical extension to get involved directly with a wonderful brand as it develops and grows,” said Mr Kochner.

Drawing on a combined fifty-plus years of owning and running small businesses, including a retail coffee shop and several other successful small enterprises, the duo believe their consistent focus on quality customer service and product aligns perfectly with the foundation of the Zarraffa’s experience. 

“In all our dealings with Zarraffa’s we have found them to be very professional and I think that is reflected in the quality product and people they produce.  They are very thorough in the selection and training process which is a good thing for new franchisees.”

Zarraffa’s CEO Kenton Campbell believes that partnering with franchisees who understand the brand in new store locations and territories will be critical to this year’s expansion plans.

“We are looking at consolidating our growth intra-state in Queensland and what will underpin this success is having the right business owners; people who believe in the brand, the system and ultimately love the coffee,” he said.

With a potential ten-plus store sites set for opening, and the possible franchising of some of the five stores opened in WA in 2012, the Queensland-owned and operated company is primed for a busy second half of the year.

“Having celebrated personally twenty years in coffee just recently, it’s thrilling to be poised for another exceptional year of growth and to be aligning with passionate franchisees who wish to join our group and further their own business dreams.”

The new Richlands team, who cite the consistency and quality of coffee as well as the quality of systems developed by Zarraffa’s as some of the main things that attracted them to the brand, are keen to get started.

“We are excited about the Richlands area because it is undergoing a renewal as a community hub including the Richlands railway station.”

“Our location has good access and a prominent position and Richlands has a diverse mix of industry and infrastructure to allow for future sustainable growth. We have trained and planned for this day and now we are ready to start serving up convenient, quality coffee to our local community.”

Zarraffa’s Coffee Richlands (drive thru) is located at 503 Archerfield Road, Richlands Qld 4077

Opening hours:        5am – 10pm, seven days a week

Warm up with a delicious Mac Mocha drink, available at any Zarraffa’s Coffee store for a limited time!

Cast away gloomy days and the winter chill with a daily dose of ‘sunshine in a cup’ with Zarraffa’s latest menu treat.

In stores from June until the end of August, Mac Mocha is a delicious combination of Zarraffa’s unique macadamia iced mocha, finished with choc-macadamia whipped cream and chocolate fudge.

And with any Mac Mocha purchase you receive a scratch card; your ticket to enter the draw to win your very own tropical adventure to follow the sun to idyllic north Queensland and more!

Simply scratch off the instant win panel to enjoy freebies in-store or use your unique code to enter online to go into the draw to win a seven night stay for two people at Mantra PortSea resort in picturesque Port Douglas.

The major prize also includes daily breakfast, flights from your nearest capital city and a cruise on the Great Barrier Reef.

And if you are a Zarraffa’s Z Card^® member, simply swipe your card with any Mac Mocha purchase to go into a separate draw to win 1 of 3 relaxing holidays.

 Each four night holiday prize is for two people and will be drawn every month of the Mac Mocha promotion:

June – Cairns, staying at Mantra Esplanade

1. July – Noosa, staying at Mantra French Quarter
2. August - Salt Beach in Kingscliff NSW, staying at Mantra on Salt Beach

Escape the blues this winter with a delicious Mac Mocha at Zarraffa’s Coffee...in-store now!

Fancy a coffee made from monkey spit or animal droppings? The eccentric world of exotic coffee is causing quite a stir.

Coffee aficionados around the world  are coughing up big dollars to drink coffee from beans that have been chewed on and spat out by monkeys. Yes, monkeys.

Rhesus monkeys in the jungles of India and rock monkeys in Taiwan’s mountains have been causing coffee farmers grief, as they raid crops and select the reddest, most ripe berries to chew on and spit out. But, in a big to savour the best produce, farmers started to salvage what they could by roasting the regurgitated seeds.

The specific enzymatic breakdown of the fruit that occurs in the monkey’s mouth results in heavy-bodied coffee with an accompanying large price tag.

However, the price of monkey parchment coffee shouldn’t be a shock to those with a penchant for exotic and expensive coffee. At around $300 a pound, it is pipped by civet coffee, also known as kopi luwak, which comes with a higher price tag of up to $700 per pound.

While the coffee farmers of India and Taiwan have the tedious process of salvaging through monkey spit, it’s the South-East Asian coffee farmers who have a much dirtier job on their hands with kopi luwak.

This farming process involves hand-picking coffee berries from the droppings of a possum-like mammal in Asia called a civet.

The civet picks the ripe berries at night and gobbles up the fleshy pulp. Once in the digestive track, the fermentation process occurs. This reportedly improves the flavour profile of the beans.

The beans are then defecated, and later collected by the farmer who sorts through the mess, by hand, to gather the excreted beans and produce civet coffee.

While the idea of drinking civet-poop coffee is a novelty to most, it is no laughing matter. In fact, it’s big business. In a bid to capitalise on the trend and make the process easier, farmers in South-East Asia have resorted to farming civets.

Animal welfare organisations around the world are investigating the uninhabitable living conditions as tens of thousands of civets are being taken from the wild, housed in tine cages and force-fed the coffee berries to fuel the exotic coffee industry.

The results of the investigations are (thankfully) ongoing. However, the concept of dung coffee is also gaining momentum in Bangkok more recently, where wives of mahouts (elephant riders) in northern Thailand eagerly wait to pick through fresh piles of elephant dung.

Pure Arabica beans are slow-cooked in the stomachs of elephants alongside their regular diet of bananas, sugar cane and other vegetarian foods.

Thirty hours later, the dung is collected, washed and roasted to make a coffee that is sans bitterness thanks to the breakdown of protein which occurs due to the stomach acids of the elephant. 

To read more, check our current issue of GRIND Magazine...in-store now! www.grindmagazine.com.au 

The 2013 Rotary District 9640 Conference will be held at the RACV Royal Pines Resort 12-14 April, hosting an impressive line up of guest speakers.

Child protection and safety campaigners Denise and Bruce Morcombe and Hetty Johnston will headline with business leaders - including Zarraffa’s Coffee founder Kenton Campbell, Gold Coast Suns chairman and legal eagle John Witheriff, fellow lawyer Brisbane’s Brian Herd and author and inspiring plane crash survivor Allana Corbin.

Several hundred Rotarians and friends of the global service organisation will meet to discuss the conference theme Lighting the Pathway for Peace Through Service.

Mr Campbell said the conference was a fantastic opportunity to share the stage with some of the region’s most inspiring people and would provide a wide variety of topics for conference delegates.

Federal Member for Fadden Stuart Robert MP, healthcare industry identity Richard Royle, Trinity Lutheran graduate and 2011 World Vision Queensland youth ambassador Ashlee Teakle and Rotary legend Bruce Allen will also speak.

"Our speakers at this conference are as interesting and from as many diverse backgrounds as one could hope," said District Governor and conference chair Sandy Doumany.

"They have all achieved quite amazing and selfless things in the areas of community service, social wellbeing, international aid and business and this will be an outstanding conference; one no Rotarian should miss," she said.

All proceeds from coffee sales at the event will be donated by Zarraffa’s to Rotary District 9640.

What started as a love affair in the coffee capital of the world over two decades ago, has evolved into one of Australia’s most successful coffee franchise chains for Zarraffa’s Coffee founder Kenton Campbell.

Celebrating a 20 year milestone in one of the world’s most competitive industries this week, the American ex-pat is thrilled to have a continued love for, and business growth in, people’s daily grind.

 “It has been 20 years this week since I started in the coffee industry in Seattle USA, and what an amazing journey it has been,” said Kenton.

Kenton remembers fondly the feeling of serving people their daily caffeine needs from his cart, brightening their day with a bit of chatter and a cup of java.

“It doesn’t feel all that long ago when I was at the beginning of my coffee journey pushing around my first coffee cart and bringing home a grand earning of just $45.00.”

The move to Australia in 1995 and starting up Queensland-based Zarraffa’s Coffee from a $9,000 personal loan is a true Aussie battler tale.

“I couldn’t be more proud of Zarraffa’s Coffee as a brand and of its evolution to date. We started out operating a wholesale coffee business on the Gold Coast 17 years ago that has evolved today into a 60-strong, franchised coffee outlet business.”

“It continues to be our daily pursuit at Zarraffa’s to keep our product and service number one, to ensure maximum taste and convenience for our customers that rely on their daily coffee.”

Kenton said his number one emotion when reflecting on his journey to date is gratitude.

“Ultimately I need thank our franchisees and staff who work diligently on and in this business. Many people say you can’t run a successful business without good staff and good product and this is absolutely true.”

“It is also thanks to the loyalty of our customers; the ones who keep the love and passion for Zarraffa’s going, that I am very appreciative of. Without them, we would still be just one store in one shopping centre.”

Kenton believes the evolution of convenience coffee and the move to drive-thru and other non-traditional operations are the key to his renewed energy year after year and why the business keeps expanding.

“All through the years, despite the challenges of a growing business, my love for the coffee industry has never been stronger. Moving with the needs and demands of our customers, while supporting our franchisees has never been more important as we expand our territories.”

The opening of five stores in Western Australia in late 2012 and the prospect of reaching 70 stores by the end of 2013 means the company has no plans to slow down yet.

Reflecting on the journey so far, Kenton still pinches himself that the one-time coffee cart operator now oversees an Australian franchising success story, spanning both coasts of the country.

“It is thanks to the loyalty of our customers and the faith in our brand that we have been able to grow this business nationally, most recently into WA. My focus in the coming years is an ongoing commitment to our product and service standards; to ensure ‘our giraffes’ continually stand proud.”

“The business has reached new heights and I recognise that it has become bigger than me, it has changed my life and that of my family’s, as well as that of our partners - our franchisees - who have the means and tools to make their business dreams come true.”

“At the end of the day this is what fuels me and is what will lay the foundation for the next decade...or two, to come.”

Congratulations to our 3 major prize winners who will be heading on a ‘roaring’ adventure this Saturday 16 March!

They will be heading to Dreamworld to undertake a VIP Tiger Experience with 5 friends, including a breakfast on Tiger Island, Tiger Lair Feed Experience, Tiger Walk Through and a behind the scenes tour of the precinct.

The lucky winners are:

-      Nicole Dwyer

-      Sophie Abel

-      Tamarah Edwards

Stay tuned for photos on their adventure!

The iSelect Gold Coast Titans have found the perfect blend, partnering with home-grown coffee chain Zarraffa’s Coffee as a platinum sponsor for the next three years until the end of 2015.

Zarraffa’s Coffee have become the latest addition to the club’s growing sponsorship family as the shorts sponsor for the iSelect Titans’ NRL side and an upper back of jersey sponsor for the club’s NYC Under-20s side.

The sponsorship deal has been finalised just in time for the Zarraffa’s Coffee logo to be displayed on the club’s playing kit in Sunday’s season opening clash against the Cronulla Sharks at Sharks Stadium.

iSelect Titans Chief Executive Officer David May said it was great to have another growing Gold Coast company aligning itself with the club for the next three years.

“The Gold Coast Titans and Zarraffa’s Coffee are two of the biggest and most successful brands on the Gold Coast so we are delighted to be partnering for the next three years,’’ said May.

“It’s great that companies like Zarraffa’s Coffee are finding national success from their base on the Gold Coast and that they are re-investing in the community through their support of the Gold Coast Titans.

“I’m delighted that our members and supporters will get the direct benefit through our association with this wonderful brand.’’

Zarraffa’s Coffee CEO, Kenton Campbell, agreed that it was the right time for the Gold Coast born and based company to show its support, through the sponsorship, to the community that has been so loyal to his business over the past 17 years.

“We’ve enjoyed a lot of local support over the years, from opening our first store in Australian Fair Shopping Centre in 1996 to being on the cusp of hitting 70 stores this year”, said Mr Campbell.

“Aligning with the iSelect Gold Coast Titans – the Coast’s premier and beloved sporting team – was a natural fit, and due to the healthy growth of our business we are now in a position to make the kind of meaningful commitment we’ve always dreamed of.”

Mr Campbell said the coming together of two home-grown organisations, both on the threshold of a bumper year, was an exciting proposition and one the whole Zarraffa’s organisation was excited about.

“2013 is set to be an incredible twelve months for Zarraffa’s as a business and will be capped off by this new partnership with the Titans.”

“We look forward to being a part of their team as they take on the challenges of each game and as they make their way toward being crowned NRL Telstra Premiers this season.” 

Want to know the latest tricks on how to brew your own perfect cup of coffee? We have the tips you need to guide you through the process.

We’ve also got a guide of coffee basics “101” and how to use the most common brewing equipment, conveniently from your own home.

Coffee Basics

• Use fresh coffee as it retains its flavour
• Grind coffee as required to ensure freshness
• Store coffee in the freezer to maintain freshness
• Bring coffee to room temperature before brewing
• Keep coffee away from air, light and moisture as this will increase the degenerative process of the coffee

Espresso Machine

• Regularly clean equipment to ensure quality and longevity
• When extracting the coffee shot, if it is running too long and dripping through, the coffee may be ground too fine or too much coffee placed in the basket.
• When extracting the coffee shot, if it is running too short and flowing through quickly, the coffee may be ground to coarse or not enough coffee placed in the basket
• Once a shot has been extracted use immediately. The shot should have a golden crema on the top. This is essential as the crema holds most of the flavour
• Always refer to the instruction manual for the machine for care and use
• Try African Masai, Java Gold or Papua New Guinea through an espresso machine

Stovetop Espresso

• Ensure equipment is clean prior to use
• When using for the first time, brew a few coffees and discard to season the stovetop
• When packing coffee in the basket, do not compress too firmly or water will struggle to push through
• Only fill the water chamber up to the pressure release valve and not above
• Brew on a low heat
• A stovetop produces an espresso style coffee, therefore hot water or heated milk should be added depending on desired beverage
• Ensure equipment is thoroughly cleaned after use and dried to eliminate odours and moisture build-up
• Try the Midnight Café blend through a stovetop
• Check out the video: How to Stovetop

Drip Filter

• Ensure equipment is clean prior to use
• It is recommended to use 1 to 2 tbsp of coffee per 180ml of water however refer to the machine instructions or personal preference.
• If a stronger brew is preferred, add an additional spoonful of coffee and vice-versa for a weaker strength
• Use a measuring cup to add cold water to the reservoir. This will depend on how many cups are required
• Disposable and reusable filters are available. If using a disposable filter, do not reuse as old coffee can be transferred to the fresh brew
• Ensure drip filter is cleaned after each use and detail cleaned regularly
• Try the Guatemalan origin through a drip filter

Plunger or French Press

• Ensure equipment is clean prior to use
• Warm glass with hot water prior to brewing
• Empty water before adding coffee
• It is recommended to use 1 scoop or tablespoon per cup however this can change depending on personal preference
• If a stronger brew is preferred, add an additional spoonful of coffee and vice-versa for a weaker strength
• Add hot water (not boiling) to just cover the ground coffee and stir then top with boiling water to the specified level (refer to instruction guide)
• Brew for approximately 3 to 5 minutes
• Depress plunger slowly to minimise grinds coming through and prevent hot water spraying out the top
• Ensure Plunger/French Press is cleaned thoroughly after each use
• Try the Guatemalan or Rainforest Blend through a Plunger/French Press
• Check out the video: How to Plunger

Percolator

• Ensure equipment is clean prior to use
• Fill percolator with water to desired level and place onto base
• Place coffee into top chamber (a paper filter can be added if desired)
• Place onto heat source (non-electric) or turn on if electric to start brewing process
• If using a non-electric percolator, remove from heat source once desired strength is achieved. This can be indicated by the colour of the brewed coffee
• Electric percolators will automatically stop the brewing process once complete
• Remove grinds once brewing is complete otherwise coffee will over extract resulting in a bitter or burnt flavour
• Ensure percolator is thoroughly cleaned after use
• Try the Brazilian or Rainforest Blend through the percolator

Turkish Ibriq

• Ensure equipment is clean prior to use
• Place coffee grinds and sugar and spices if desired into Ibriq and top with cold water to the neck of the Ibriq or just below
• Stir to dissolve sugar
• Cardamom and star anise are common spices used
• Place Ibriq over medium to low heat and allow to come just to the boil
• The coffee will start to foam, once it is nearly about to boil over, take off the heat and allow to cool
• Return to heat and repeat process another 2 times
• The heating process should be completed 3 times
• Pour into small or demitasse cups and allow to cool slightly before drinking
• Do not drink grinds left in bottom of cup
• Clean Ibriq thoroughly after use
• Try the Midnight Café Blend or Java Gold Blend through the Turkish Ibriq