Two Cowboys: The Beans, Roast, The Grind and the Coffee Machine with Espressotec and Rocket in Vancouver, Canada

In Order of Importance

"The espresso machine is probably the least important in the value chain of good coffee. Much more important is the quality of the bean, the roast, the grind and the skill of the barista", according to Reg James, the founder of Espressotec.

Yet, the market for coffee machines is growing in sophistication. Terms such as pressure-profiling and temperature-profiling are becoming conversation points around the local single origin espresso bar. With single origin coffee, a lot more work goes into getting the best flavors from the bean. A lot more engineering and technique goes into the machines that extract these flavors.

In this post, the Traveling Cowboys caught up with Reg James, the founder of Vancouver's biggest and most trusted coffee machine and accessory suppliers. We also had the privilege of meeting Andrew Meo, from Rocket Espresso Milano. In the coffee world, these are some of Our people.

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When we heard Andrew will make a stopover at Reg's place on his way to the Seattle Global Coffee Expo 2017, we couldn't contain our excitement. The motorhome is always on ready-alert for an opportunity like this. We immediately hit the road to Vancouver.

On this trip, not only did we get to visit an old friend and trusted Rancilio supplier of ours, but we also managed to meet and interview a fellow coffee countryman from New Zealand. Andrew Meo is heading one of the fastest growing and best trending brands in Coffee Machines. At Rocket Espresso Milano they make the best espresso machines they possibly can.

In a very crowded and well-established global market, Andrew and his team are breaking into the commercial sector with the same solid foundational values that launched the venture not long ago. A small team of craftsmen in Milano, Italy produce both premium domestic and commercial espresso machines that are beautifully made with meticulous care and attention to detail. Machines that should last twenty-five to thirty years.

Both of these veterans have a passion for the coffee business. They also have a passion for the quality that sets a company apart and makes products and brands legendary. Not a moment goes by without them offering valuable advice and opinion on how best to coax even more flavor and value from our love affair with the little coffee bean.

Observations

We learned a lot on this trip.

Espressotec is a one-stop-shop for the coffee gadget enthusiast. We can spend days there. There are not many places like this, where you can get hands-on with the latest from Rancilio, Rocket Espresso Milano, and La Marzocco. In the beautiful showroom that doubles as a coffee training lab and general customer hangout spot, you get to work with the machines and compare them side-by-side.

On the one hand, you can experience the legendary history of almost a century of engineering. On the contrary, you get hands-on with the rebellious new kid on the block that is pushing traditional boundaries in a pocket-sized rocket package. The Ferrari is set against the Tesla of the espresso world.

Espressotec hosts monthly events where barista and latte art enthusiasts can test their skills and learn new techniques from experts and from each other.

The most important take away from our visit is the confirmation, yet again, that the coffee grinder is the stepchild of the coffee business. The grinder, which is probably one of the simplest machines in the coffee value chain, has the single biggest role and impact on the quality of a cup of coffee. Without a good and a correctly set grind, no monster espresso machine stands a chance to extract a good cup. We own a Rancilio and a Rocket espresso machine, but we protect our grinders with a vicious guard. Reg has trained us well to appreciate the things that matter (in the coffee world).

Hendrik van Wyk

Rocket Cowboy

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Baby Espressos

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o-CNN: How to Fill Big Shoes and Take Care of Your Boots at Alberta Boot Company in Calgary, Alberta

Filling Big Shoes

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Most family businesses don't survive generation three.

Forbes states that family businesses generate over fifty percent of the US Gross National Product (GNP). It is no different in Canada, New Zealand or Australia. In fact, it is even more widespread Downunder due to the higher concentration of smaller firms.

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These businesses are significant economic contributors. They create wealth, and scores of people are involved with them in job creation, local employment and support for activities in their communities. It concerns that less than one-third of family businesses survive the transition from first to second generational ownership. Another fifty percent doesn’t survive the transition from second to the third generation.

According to Harvard Business Review, seventy percent of family-owned businesses fail or are sold before the second generation gets a chance to take over. Just ten percent remain active, privately held companies for the third generation to lead. Why is this?

The reality is that family businesses only change when the pain is so great that they can’t stay where they are. There are many challenges subsequent generations face such as coping with shifts in technology, changing business models and consumer behaviour. Family firms in developing markets also face new threats from globalisation. Products are made cheaper overseas and shipped all over the world. It threatens smaller local operators. In many ways, leading a family-owned business has never been harder.

Ben Gerwing is the third generation in charge of Alberta Boot Company Co. He has big shoes to fill because his legacy is integrally part of the western identity of the Province and the city's character thanks to the annual Calgary Stampede event. This comes with opportunity. He also has to battle a substantial amount of inertia as a young proprietor of an iconic brand and the last remaining - only western boot manufacturer left in Western Canada.

Alberta Boot Co. was an idea that came from Ben's grandfather, Clement Gerwing in the mid-1970's. He was selling western boots from Mexico and Quebec out of his wholesale footwear store. The demand for well made western boots was high, and he didn't like the quality and products coming in from out of Province and out of Country. This was when he decided to start a new venture at an age many were considering retirement. Alberta Boot Co. was founded as premium western boot manufacturer.

Thirty-nine years later they still make all their boots the same way they did at the beginning, even using quite a few of the original machines to add to the allure and individuality of every pair of boots produced.

Alberta Boot Co. has outfitted Royalty, movie stars, entertainers, celebrities, athletes, public figures, religious leaders, and most importantly - ordinary people from all over the world who are intrigued by the mystique of the Wild West! "There is no greater compliment that we could receive," Ben says, "than when a customer comes into our store and lays down their hard earned money for a pair of Alberta Boots. People still appreciate quality hand-made boots.

Observations

I admire Ben for his continued commitment to the foundational values of the business he inherited. He remains dedicated to his heritage and to the community that trusts him to continue the legacy. Alberta Boot Co. was founded on hand-crafted quality custom boots and personal service.

With these values firmly ingrained, Ben is now taking cautious steps towards moving Alberta Boot Co. into the new millennium, with newer products for a younger, urban and more contemporary consumer. The good news is that it is made with the same uncompromising commitment because the core values of his business don't go out of fashion. Ever!

We checked in with Ben to get instructions on how to take care of our Alberta Boots during the cold, dry Canadian winter months.

If you don't yet have a pair of boots, you can order a pair online. No, it is not the "one-click" order variety that so many online stores offer nowadays. Fortunately, you will still have to talk to a real person. The good news is that once they have your size, it is easy to order another pair or a different style. Ask for Ben. Tell him the Two Cowboys sent you.

Remember that you better like and look after your boots. You are going to have them for a very long time.

Hendrik van Wyk
Alberta Cowboy

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Future Boots

Iconic

"Shitkickers"

Your Boots

o-CNN: Lots of Talented Little Plates with Huge Flavour at Banff's Big Taste 2017 Food Festival in Banff, Alberta

Anything for a Party

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Food festivals are for the locals. Every community should embrace any and all opportunities for a culinary event. We don't have enough food festivals in Canada. We need more.

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There are so many communities cultivating and manufacturing unique produce across the diverse food production landscape of Canada. Wine, berries, bison, beef, barley, wheat, corn, truffle, lobster, maple are only a few that immediately comes to mind. The craft brewery scene is exploding. There are new entrants in every Province. Craft distilleries are not far behind.

Canada is not the first place that comes to mind for artisan food production when one considers the vast wintry expanse of our country. It is more a feature of a place like New Zealand. Yet, it is hard to choose where not to go for a gastronomic celebration any time of the year. We have Icewine festivals, maple festivals, bbq events, berry, tea, whisky, beer, lobster, scallop, salmon, and a mushroom festivals. There is even a vegetarian food festival if you must.

It seems that everyone is trying to tap into the food festival craze and opportunity to market their place. Local tourism associations and marketers are clambering over each other to market their locations as the next undiscovered hot food destination of the year. They are all doing fantastic work and have our full support. We think that we need more culinary celebrations. We are encouraged by their efforts. Here is why.

Firstly, food festivals are good for the community. Any reason to celebrate is good for the morale of a group of people that share space, live and work together. It brings people closer. The best of these celebrations are when people come together around food and drink.

A festival brings the local residents together to interact with each other. With food festivals, participating businesses are more inclined to collaborate by sharing in activities, creating and making things together. People get to showcase the results of their hard work to visitors and to fellow citizens. Ultimately, a food festival is an opportunity for community members to engage by supporting each other in the most fundamental of production endeavours - making food. It is not surprising that the majority of attendees of these festivals are the people most vested in the event. The locals are the biggest supporters by far.

Secondly, it is good for the economy. Festivals create opportunities for markets (events within the event). Entrepreneurs and producers get access to an offset that goes beyond what they reach on a regular basis with their store or general distribution.

Food festivals encourage enterprise. If there is a market, then there are opportunities to deliver to the market's needs. New producers step in to fill these needs which mean more businesses. More food is produced locally. New products are innovated and tested. The increased competition serves to improve standards. Ultimately, the economy benefits because it encourages tourism and visitation to local communities. These both come with increased earnings and revenue. It is valuable income for the people of our farms, towns and cities.

Observations

It is with this worthy realisation of the benefits of food festivals that we attended Banff's Big Taste.

It is the most recent addition to the food festival calendar for the Bow Valley of Alberta. The first food festival event for us in 2017. Thankfully, the Banff Hospitality Collective stepped forward to give us an excuse to celebrate the talents of local chefs and the great produce of our Canadian food producers. Celebrate we did! Thank you!

Banff's Big Taste was our chance to sip, savour and experience Banff's exciting culinary scene all in one place, with some excellent pairings. This is not just a statement. It is a profound discovery. We found that the standard improved substantially over recent years to make Banff's culinary offerings rival the natural beauty of the setting. The Banff Hospitality Collective is raising the bar with new talent, new venues, locally sourced produce and innovative offerings like Canada's first craft distillery inside a three-story restaurant - Park Distillery.

The events included chefs dinners, the grand tasting hall that we featured in the video above, spirit seminars (the drinking kind) and the jolly nightlife of a cold winter mountain town full of young, affluent adventure seeking (mostly) Australians.

It was five days of deliciousness that gave us yet another reason to make a frequent stop in Banff in the New Year. We have our calendars marked for 2018!

Hendrik van Wyk
Festive Food Cowboy

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Alberta Pork

Angelic

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Cowboy News Network: Bubbles at Raintree Vacation's Club Regina in Los Cabos, Mexico

Bubbles

Excuse me. Which bubble is yours?

We travel a lot. We do it for many reasons. We travel because we suffer from a compulsion to see what lies beyond the next corner, ridge or ocean. Who else is out there? What do they think or do? It is a defining quality of the human condition to explore and learn. While many are quite content to spend their whole life in one place. Some of us just cannot remain put. We have an insatiable compulsion to remain on the move. To expand our horizons. We travel to learn and enrich our lives.

People live in bubbles. A bubble is a comfortable reality we create for ourselves. We construct it from the information we get. From experiences. The people with which we interact. The decisions we make. Our circumstances. It is who we are and what we believe.

So it happens that some people idealize travel and make an annual pilgrimage on a cruise ship or to a luxury resort. They are sold visions of far away places with white sandy beaches and blue oceans. Destinations stocked with Latin lovers waiting with open arms and cold Pinacoladas garnished with little umbrellas. Everything is set for their imminent arrival. This is not travelling. This is dreaming. These are theme parks that perpetuate a disconnect from reality. Fake Bubbles.

When you become a traveller you discover a universal truth: Life is a fine balance between expectation and reality tempered with perception. As you push your own boundaries the one thing that can truly set you up for success or failure is your expectation. How you set your bubble.

"Life is what happens to you while you're busy making other plans." (John Lennon) To paraphrase it for the traveller, "...shit happens when you expect things." With no expectations, you are free to experience and formulate positive perceptions about reality. Free to create a nice bubble. If you do have expectations, prepare to be surprised, and not necessarily in a good way.

My Bubble

The more you travel the more you become aware of how focused people are on their own circumstances and how committed they are to their own perceptions. The first and very real discovery comes when you realize that life "back home" continues without you. The same goes for the places you visit. Life goes on regardless of your presence. Kids go to school, people go to work, mortgages get paid, birthdays celebrated and the diseased laid to rest.

It begs a profound question. How connected are we really to our reality? How much of what happens in our lives every day is also part of others? Is it within our control? How much should make it into our bubble?

Take a look at your bubble. Who is in it? How does it make you feel? Deal with it, or change it. Everyone is in a bubble. A bad bubble is filled with disempowerment and things you cannot control. Perceptions others chose for you. Disappointments. For example, your thoughts about a dumb-ass politician's statement. The maniac driver that cut you off this morning.

A good bubble is filled with perceptions of empowerment and appreciation. Another profound travel truth is that one should never travel to escape. You tend to bring yourself along for the trip. Bubbles travel with you.

This year we've seen a small part of New Zealand's North Island, Alberta, British Columbia, Maui, Oahu, and Los Cabos. We've visited and profiled more than 200 businesses and met and interviewed over 300 people in these places. We experienced temperatures from +35C to -35C. We've visited mountains and oceans. A famous traveller once said, "the more places he's been, the more he realises just how little he's seen. We agree. We've arrived at a point where every day is an adventure. Not because we expect it. Instead, because we are open to it. We brush our teeth, take a shit, put on our clothes and show up. This is the best bubble ever.

Mexican Bubble

We are signing off our year in Los Cabos Mexico at the Club Regina courtesy of a gift from my mum. Something she still wanted to do before her bubble became smaller. One thing that always surprises me about Mexico is how hard they work to sell someone else's bubble. The theme park. The cocktail. The romantic dinner. The adventure trip and the famous "complimentary breakfast" (read Timeshare Trap)."

The best way to experience Mexico, as for most places on earth is to come without expectations. Arrive. Slow down. Take it as it comes. Face reality. Find authenticity and fold in the richness of the Mexican people and their culture. If there is one ask from us this trip it is this, "Mexico, stop selling someone else' dream. Give us yours."

Club Regina has breathtaking views. It is located in Los Cabos, at the most southern part of Baja California. It rises above the shoreline where the Sea of Cortez meets the Pacific Ocean. Every unit faces the ocean and colourful sunsets and sunrises are a given. From November through March you see whales playing in front of the resort. We saw many.

We didn't come with too many expectations. We needed the rest. What we got is a view that gets better every day. Friendly staff and good facilities. A quiet place with everything you need.

We recommend you make the trip to San Jose or San Lucas for groceries. Do it for no reason other than feeling good about how much cheaper it is in Mexico and for fresh fruit and beer. Bring US$. They don't want Pesos. Don't bother with the resort's coffee. The Starbucks logo is for decoration. Remember, Mexico is outside the resort.

We are sold on Los Cabos as a destination. It is a relaxing experience with weather ideal during the winter months. Sunny days and a cool ocean breeze. Club Regina is worth a visit for the views.

Here is the golden key. Before you go to Mexico, and before you take on one more day of your life, let go of your expectations. Manage your perceptions. Appreciate the little things. Above all, make sure the bubble you live is yours. Not someone else's creation.

Hendrik van Wyk
Mexican Cowboy

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Two Cowboys & A Camera

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Two Cowboys: Weta Coffee Cold Brew and Rave Coffee, A Bean Exchange in Auckland, New Zealand

Crossing Oceans With Coffee

The Two Cowboys has several coffee sponsors. Two of them are among our favourites because they were the first to buy into our approach for promoting local producers. We have one on each side of the Pacific Ocean. Weta Coffee in Auckland New Zealand and Rave Coffee Canada in Canmore, Alberta.

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Because we travel a lot between New Zealand and Canada, we decided to embark on a bit of a coffee exchange between them. Dean from Rave Coffee asked us to deliver two of his favourites to Miles and Sandra. His signature blend, and also a Guatemalan Roast.  I asked Dean why he is sending a single origin all the way to New Zealand. Surely, they ship green beans to New Zealand from Guatemala? His reply: "All the talent is in the roast."

We checked in with Miles to deliver the package. Enjoy the video.

As you probably know, New Zealand is about to embark on their summer holidays. In Canada, we like ice coffee in summer. Kiwis are no exception. When the days heat up, they are fond of their cold coffee too.

Cold-Brew With Coconut

Miles introduced us to Weta Coffee's Cold-Brew. No, it is not the standard shots of espresso over ice. This is actually a sophisticated approach f0r making a really amazing drink. Cold-brewed coffee is ground coffee steeped in cold water for up to 24 hours and strained. Iced coffee is generally brewed hot and poured over ice.

There is a distinct difference in taste between the two methods. Ice coffee is done fast on the espresso machine and is quite strong because it is will get diluted by the ice later. Cold-Brew uses a process of infusion to extract more subtle flavours from the roasted beans. The result is often sweeter. Once it is made it is bottled and refrigerated to be consumed within 10 days. You can add ice to it, milk, and sugar. However, because it is already diluted it will not be as strong. It will make for a refreshing light drink intead.

If you are ready for the Two Cowboys version then here you go.

Ingredients:

• Weta Cold-Brew Coffee
• Glacier Ice (Or regular pure water ice if you don't live near a Glacier)
• New Zealand's Green Valley Barista Velvet Milk
• Organic Coconut Cream
• Park Distillery Vodka 

Process:

• Quantities need to be adjusted for the time-of-day you plan to drink your coffee.
• Early morning, take the coffee and save the Vodka for later.
• After lunch, start with a little bit of Vodka and as the afternoon progress increase the ratio while decreasing the milk.
• Early evening, leave out the milk entirely and adjust the coconut and vodka accordingly.
• Bedtime, take the Vodka and save the coffee for the morning.
• Mix to taste. 

If the above sounds impossible, then you may probably be right. It isn't easy being the Two Cowboys. You will have to travel to do this recipe right. Come on the road with us for the privilege of enjoying the above drink. It is an amazing adventure that span oceans and cross continents (and the odd Island) with good friends like Dean, Sandra and Miles.

Hendrik van Wyk
Cowboy Coffee

Get rewarded for supporting our local Producers: Receive special offers and invitations from the Two Cowboys and our Producers when you subscribe to our email list.

We are a content company. We earn our livelihood from producing great content about inspiring people and their stories. We use Patreon to help us earn from our work. It allows us to have a closer relationship with our collaborators and grow our audience. If you Sponsor us on Patreon: https://www.patreon.com/twocowboys or Donate to our cause on GoFundMe: https://www.gofundme.com/twocowboys we can do a lot more for you, your business, event or community.

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Busy Busy

East Meets West

FlatWhiteMellow

For Summer

o-CNN: Catching up with Davey Hughes and Swazi in Taupo, New Zealand

Having Soul

How does it look when a brand has soul?

We recently met up with Davey Hughes and some of the Swazi Clan at the annual Sika Show in Taupo, New Zealand. We are nearing the end of our trip in New Zealand. Canada's winter is laying ahead of us. We needed to stock up on Swazi gear for the changing season.

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Swazi is an iconic apparel producer in New Zealand (one of the few left in the country, thanks to globalization and outsourcing to lower cost producing countries). We like to check in with Davey, the founder of Swazi to see what innovations he came up with to keep us warm and dry for the outdoors. He's been working recently on a jacket that is ideal for outdoor emergency changes in weather. It is something light and "high-tech" that will keep you dry when hiking and won't add a lot of weight to your pack. We saw firsthand how light and durable it is.

Swazi clothes are made in Levin, New Zealand. It’s made by a passionate group of people who live nearby. Their names are stitched into the inside of the collar. I don't know of any other clothes manufacturer that takes this much pride in encouraging people to be proud of the things they make.

Swazi's clothes last. The testimonials on their site and the many letters at their office are proof that people love their gear. Who's gear you may ask? Once you become the owner of a Swazi garment, it becomes part of you. It is that durable. Swazi clothes have soul like the people that conceived and make it.

Swazi gear might cost a few dollars more. But in 15 year's time when your shirt is looking a bit worse for wear, it will still give you faithful service. If it needs repair then Donna, who made it in the first instance, is likely still around to do it for you. For Davey, it is much more rewarding to watch people grow than to look at a bank balance grow. He mentioned on his website: "Bank balances just get bigger. People get better."

See our profile we did on Davey and his team earlier this year, here.

Davey also had a Canadian Moose on display (see photo below). We just had to get the story and stayed for his presentation of the hunt and pictures from the trip. How do we know it is a Canadian Moose? Because it came from the Yukon - our beautiful backyard.

By bringing the Moose to New Zealand, he gave many Kiwi children and adults, probably their only chance to ever see the real size and grandeur of these beautiful animals. We take our Moose for granted in the wilderness of Canada. In New Zealand, a country without much wildlife, it is the main attraction to an event.

Observations

The Swazi business is an innovative endeavour on several fronts. Davey is the brand of the company. His hunting and conservation stories make for excellent entertainment and drive core values of care for people and the environment. The stakeholders of the enterprise is a big and committed family. People love making the garments. Customers like wearing it and the story of the company is inspirational.

Swazi inspires as a typical local producer that is doing well weathering the storm of globalisation and cheap overseas manufacturing by focussing on his niche of outdoor apparel. They create a tonne of value for a community and customers. The company is leading the market in online retailing by exclusively selling directly to customers.

Lastly, but most importantly, the Swazi products are outstanding! You can get them here: www.swazi.co.nz.

Keep an eye out and let us know when you spot us in our Swazi gear. The first person that posts a photo of us on Facebook, in our branded Swazi Jackets will get a Swazi gift from the Two Cowboys. That is a promise!

Hendrik van Wyk
Swazi Clansman and Cowboy

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Moose on the... Stand

Keeping a Promise

Sock Hunting

Serious Business

Europe?

o-CNN: Chucking Scallops at the Whitianga Scallop Festival in Coromandel, New Zealand

Raw is Better

Or, is it? 

One of New Zealand's most popular seafood events, the Whitianga Scallop Festival took place this past Saturday the 10th of September 2016. 

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Sixty cuisine stands came together to cater for an estimated 4,000 - 5,000 attendees by turning out mouth watering dishes, and serving crisp chilled local wines (from the Waikato of all places!). 

If the food wasn't enough to get you there, then the entertainment did the rest. The festival included performances from iconic New Zealand performers (none of whom we knew), seafood cooking demonstrations from celebrity NZ chefs (Ray McVinnie we knew and were also fortunate to interview). The stars of the occasion were undoubted: Fresh Coromandel Scallops, Oysters, and Kina (Sea Urchin).

And this is exactly where the rubber hit the road. All three of these star attractions needed no special attention if you listened to the locals. Once chucked: "You should eat them raw!".

We can now proudly proclaim that we've lost our seafood virginity. We ate our scallops raw. All of them. Whitianga Scallop Festival introduced us to heavenly combinations of Scallops and Champagne, Kina and Port, and Oyster Shots (something to do with Tomato, Tabasco, and Vodka). 

I can honestly testify that once alcohol got involved, it was hard to know the difference between cooked or raw. In the end, the texture was all that gave it away - rubbery or juicy. All of them stayed down with our breakfast.

The Coromandel put its best foot forward in all manner of ways. The Spring weather was perfect. The roads were as twisty as usual (making sure that only the best Scallops stayed behind). The scenery was breathtaking, and the people friendly. 

Anyone that contemplates a trip to New Zealand, should aim for the Coromandel this time of year. It is surprising to see how well the Kiwi's are keeping this thirteen-year-old event, a secret from the outside world (of New Zealand). 

I think we were probably the only foreigners there, except for a few lost Canadian Geese on a pond.

Enjoy the video. We had fun making it

Hendrik van Wyk

Sea Cowboy (not really).

Who we are: We are a social enterprise. We are funded through donations and sponsorship. 
All our earnings are applied back to covering our costs of marketing and promoting Producers and inspiring local communities. Please support us to bring you more (www.forwardthefavour.com)

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Sun and Surf

Adrenalin and Wine

Cowboy!

o-CNN: Weta Coffee - Your Local Roaster in One Tree Hill, Auckland New Zealand

The First and the Last

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There should be two important and largely invisible people in every person's life. Ones with the power to make a person's day. They are people not usually noticed, but who are integrally part of our daily routines. Thanks to them, life can tick over with a familiar and predictable rhythm. Without them, it becomes just a little bit harder. If they play their parts perfectly, you don't notice them. If they mess up, everything is affected.

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Even when things don't always go to plan, these people provide you with a foundational stability and familiar comforts. Something reliable. They help to prepare you to face the next big challenge life may throw at you.

No, I am not talking about the people stocking your toilet paper. I am referring to the two unsung hero's of our society: The Barman, and the Barista. The one puts you to bed at night, and the other wakes you in the morning. The one pours you your favourite drink after a hard days work. The other, sets you up for greatness in the morning, with your first kick of caffeine for the day.

It is important that you choose these people carefully for a harmonious and meaningful life. Ask anyone that is married just how critical this choice is. Yes, it can be your spouse or partner. My preference is professionals for these paramount tasks.

The Professionals

This is what we encountered when we were graciously nudged on Facebook to pay Weta Coffee a visit in one of Auckland, New Zealand's more established neighbourhoods: One Tree Hill (also referred to as "None" Tree Hill - there is a story there for another time). Miles and Sandra at Weta are professionals. They know what to do to start One Tree Hill's folks off on a good day, every day of the week. 

Every corner store in New Zealand boasts an espresso machine. It is the land of milk and honey (and good coffee, generally). The bar is significantly higher in this part of the world if you want to stand out as a "hole in the wall" neighbourhood coffee spot. There are a lot of good coffee places.

Weta Coffee graduates with flying colours by roasting and blending their beans to the taste preferences of their loyal, discerning, and by now, very devoted clientele. When you drink Weta Coffee, you get One Tree Hill's coffee. A little on the stronger side, a bit more acidity, rich, with a lingering chocolate note as Miles Masters (Roaster and Co-Owner) prefers it. Above all, it is fresh because they roast and blend it themselves every Sunday afternoon. 

How do you judge the quality of a coffee shop? 

For the Two Cowboys, the coffee shop must occupy the vital place of being the (morning) heart of the community. Like your local brewery or bar, the coffee shop is the place where the people of the area come together to meet the neighbours, talk about the weather, kids and politics (if you have to), and to relax.

It is encouraging to see Myles and Sandra make a move from corporate to craft. Even more encouraging to find them producing a premium quality coffee in a small corner of One Tree Hill. A trip to Weta is worth the effort. We promise. 

If you want the taste of One Tree Hill but cannot get there yourself, you can order it online for shipping in and around New Zealand: http://wetacoffee.co.nz/. If you want to see them roast, see them. It happens on Sunday afternoons.

Hendrik van Wyk

Weta Coffee Fan

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Who we are: We are a social enterprise. We are funded through donations and sponsorship. 
All our earnings are applied back to covering our costs of marketing and promoting Producers and inspiring local communities. Please support us to bring you more (www.forwardthefavour.com)

Photos

The Bug

The Beast

On Tap 

On the Road

For the Community

o-CNN: Chocolate and Coffee Show in Auckland, New Zealand

Artisan Collaboration

What do you get when you put cheese and chocolate together, beer and candy, or even better: Bourbon and Honey? We are not sure what you call these creations. Individually they are amazing. Together, we discovered them to be phenomenal!

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The Two Cowboys accepted an invitation from Dale Spencer to attend the annual Auckland Chocolate and Coffee Show. It happened at The Cloud on the Auckland Waterfront, during the recent Fathers Day Weekend (The Kiwi's do Fathers day on a different day to the rest of the world. Here it is done in Spring. As part Kiwi and part Canadian, I get to have Fathers day twice in a year.)

The show made a bold promise: "You will be enticed by irresistible aromas and exotic flavours, amazed by the diversity of products, surprised by the skills displayed, informed about techniques to use at home and excited about everything on offer for two days only at The Chocolate and Coffee Show."

It sounds like poetry, doesn't it? Enticing, amazing, surprising, informing, and exciting. We had to find out more. Come with us...

Observations

We think New Zealand is an oasis in the Producer and maker universe. The sheer number of artisan businesses in this beautiful country is mind-blowing if it is compared to other similar populations, like our native Alberta, Canada. A lot of these businesses are involved in the production of high quality food products. Chocolate and Coffee is no exception.

This makes sense given the agricultural abundance and climate of the two New Zealand Islands. Add to this old-world craftsmanship, with new-world innovation from a growing and ever more energetic immigrant population, and you have a winning recipe for creative artisan enterprise. People come from Italy, France, Brazil, England, South Africa, China, and almost every other nation of the world and end up within a melting pot of reinvention and new creation.

This energy produce quality products, better processes, and all round deliciousness. New Zealand as a country is better off for it. I don't think they know just how lucky they are.

To illustrate my point: In this small market, and in one room on a Sunday morning in downtown Auckland, we've found the worlds best Limoncello, the world's second best Blue Cheese for 2015, a beer that tastes like Rocky Road Candy, Beer Jelly, Chocolate Salami, Pilsner Ganache, Gourmet Nut Butter (with maple Syrup). The list goes on and on.

It is amazing to think that this is only one tiny sliver of a food show, amongst many that take place throughout the year. True food innovation is happening in New Zealand. It is delicious.

How can this be possible?

Here is a theory on why New Zealand has flourishing artisan food businesses:

• New Zealand Attracts Amazing Talent: People from all over the world flock to the safety and lifestyle of New Zealand, with a moderate climate and friendly tolerant people. This talent brings important and unique knowledge and skill from their home countries. They know how to produce some of the worlds best products and they have not choice but to give it a go in an environment that makes it easy to do. 
• Ingredients: Talent is married with amazing ingredients and access to processes and equipment. New Zealand produces some of the best ingredients in the world. Its dairy products are well known. Other ingredients are imported with little effort from all over the world. Equipment is locally manufactured by equally enterprising entrepreneurial engineers, or acquired from Asia, Europe and America. Training and education is accessible, and people are encouraged to be entrepreneurial.
• It is Easy to Do Business in New Zealand: Yes, the mandatory registrations, labour laws, safety compliance, and permitting is around as is expected (overbearing in some cases), but people tolerate the overhead in a flourishing economy. It is going well in New Zealand financially, compared to some of the other markets in the world. People have hope, stability and are encouraged to produce. 
• Access to Customers and Markets: For small artisan food businesses there are a number of market opportunities that stand out. Farmers' markets are abundant and well supported. Food shows and festivals take place often and give exposure to up and coming and established businesses. Online retailing is easy. Shipping locally and internationally is effective and affordable. It is a small country, and people travel easily. Enterprise mobility is encouraged. (New Zealand hasn't really woken up to the mobile food/goods truck scene, but it is only a matter of time before you will find them in main centres. Towns like Nelson (I've heard) have already embraced the movement.)
• Tourism: People from all over the world enjoy New Zealand's products and love to visit for the scenery. Tourism is now New Zealand's largest industry. Businesses serving this discerning market is encouraged, popular and does well financially. If small businesses cannot go to large markets, it is better to encourage these markets to come to you. New Zealand is doing a good job of marketing the country with visitor numbers growing year-over-year. 

As you can see. A lot is going right in New Zealand's small and medium producer business. We love to tell these successful stories. Keep an eye out for more from the Chocolate and Coffee show, and others as we discover them on our amazing journey. We promise to keep it coming.

Hendrik van Wyk
The Cowboy.

Get rewarded for supporting our local Producers:

• Receive special offers and invitations from the Two Cowboys and our Producers when you subscribe to our email list.

Who we are: We are a social enterprise. We are funded through donations and sponsorship. 
All our earnings are applied back to covering our costs of marketing and promoting Producers and inspiring local communities. Please support us to bring you more (www.forwardthefavour.com)

Photos

Honeylicious

Someone said beer...

Like Mamma Used to Make

Cold One Candy

Feel It

Like Old Country

Macadamia

Macaroooon

Marbles