coffee t&i magazine issue 1 (2007)

• COFFEE •

11/26 Sukhumvit Soi 1 tel: 02.655.2099 web: www.elefincoffee.com e-mail: [email protected]

Elefin beans are hand-selected and roasted daily using 100% Arabica from Northern Thailand. As one of Thailand's premeire boutique-roasters, we specialize in producing

coffee with the perfect balance of flavor, body and aroma. We hope you enjoy our coffee as much as we enjoyed bringing it to you.

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Elefin coffee Thai premium coffee challenger ROAD REPORT World Barista Championship 2007 in Tokyo

ë —¡¿“…≥å ‘√‘∑—¬ √—ß®—π∑÷° ®“° Blue Cup Coffee ·™¡ªá∫“√‘µâ“‰∑¬ 2007 ë Rabisca Coffee √â“π‡≈Á°„πÀâ“ß„À≠à ∑”Õ¬à“ß‰√®÷ß®–¡—¥„®≈Ÿ°§â“

bimonthly magaz ine • vol . 1 • november-december, 2007

coffee, tea & ice cream magazine

π“ß‡«‚√π’§ §√’¡“‡¥ ºŸâÕ”π«¬°“√∫√‘À“√∏ÿ√°‘®øŸÑ¥‡´Õ√å«‘ ∫√‘…—∑ ‡π∑å‡≈à (‰∑¬) ®”°—¥ ‡ªî¥‡º¬«à“ ∫√‘…—∑œ ‰¥â¡’°“√ª√—∫‚©¡§√—Èß„À≠à ”À√—∫º≈‘µ¿—≥±å°“·ø „π™àÕß∑“ßøŸÑ¥‡´Õ√å«‘ ¥â«¬°“√‡ªî¥µ—«‘π§â“„À¡à ç‡π°“·ø °Ÿ√‡¡é ‚¥¬¡’®ÿ¥‡¥àπ∑’Ë°≈‘ËπÀÕ¡·≈–√™“µ‘§≈â“¬°“·ø§—Ë«∫¥ ·µà¬—ß§ß§«“¡–¥«°„π√Ÿª·∫∫¢Õß°“·ø”‡√Á®√Ÿª”À√—∫„à‡§√◊ËÕß°¥°“·øÕ—µ‘‚π¡—µ‘ ¿“¬„µâ‚≈·°π A cup of Happiness æ√âÕ¡°—∫°“√‡ª≈’Ë¬π√Ÿª≈—°…≥å„À¡à¢Õß‡§√◊ËÕß∑”°“·øÕ—µ‚π¡—µ‘™π‘¥√âÕπ ´÷Ëß°“√ª√—∫‡ª≈’Ë¬π§√—Èßπ’È‡æ◊ËÕ‡ªìπ°“√√ÿ°ŸàºŸâª√–°Õ∫°“√∏ÿ√°‘®¥â“πÕ“À“√·≈–‡§√◊ËÕß¥◊Ë¡Õ¬à“ß‡µÁ¡√Ÿª·∫∫ ‚¥¬°≈ÿà¡‡ªÑ“À¡“¬∑’Ë”§—≠ §◊ÕºŸâª√–°Õ∫°“√„π™àÕß∑“ß¢Õß°“√∫√‘‚¿§πÕ°∫â“π ‡™àπ øÑ“µåøŸÑ¥ ‚√ß·√¡ ¿—µµ“§“√ ÕÕøøî» “¬°“√∫‘π √â“π¢“¬‡§√◊ËÕß¥◊Ë¡ ‚√ßæ¬“∫“≈ ¡À“«‘∑¬“≈—¬ ¡‘π‘¡“√å∑ √â“π–¥«°´◊ÈÕ ‡æ◊ËÕ„ÀâºŸâ∫√‘‚¿§‰¥â√—∫«“¡æ÷ßæÕ„®®“°º≈‘µ¿—≥±å ∑—Èßπ’È °≈¬ÿ∑∏å”§—≠¢Õß∫√‘…—∑®–Õ¬Ÿà∑’Ë°“√„Àâ∫√‘°“√„π≈—°…≥–æ—π∏¡‘µ√ ‡π◊ËÕß®“°∫√‘…—∑¡’∑’¡ß“πºŸâ‡™’Ë¬«™“≠∑’Ëæ√âÕ¡„Àâ§”ª√÷°…“·≈–§”·π–π”„π°“√¥”‡π‘π∏ÿ√°‘® ¡’°“√Õ∫√¡·≈–“∏‘µ°“√„™â‡§√◊ËÕß µ≈Õ¥®π„Àâ°“√π—∫πÿπ∑—Èß‡§√◊ËÕß¡◊Õ·≈–Õÿª°√≥å°“√¢“¬‘π§â“ ´÷Ëßªí®®ÿ∫—π∫√‘…—∑œ ¡’æ—π∏¡‘µ√∑’ËÕ¬Ÿà„π∏ÿ√°‘®Õ“À“√√“¬„À≠àÀ≈“¬√“¬ Õ“∑‘ McDonald, A&W, Burger King, 7-Eleven, Family Mart, Jiffy, Star Mart, ‰¡‡πÕ√å°√ÿäª, ‡´Áπ∑√—≈ ‡√‡µÕ√Õßå °√ÿäª, ¬—¡å‡√‡µÕ√Õßå ·≈– ÀâÕß√—∫√Õß¢Õß“¬°“√∫‘π∫“ß°Õ° ·Õ√å‡«¬å ‡ªìπµâπ ”À√—∫º≈‘µ¿—≥±å ‡π°“·ø°Ÿ√‡¡ ¡’®ÿ¥‡¥àπ„π‡√◊ËÕß¢Õß°≈‘Ëπ∑’Ë „°≈â‡§’¬ß°—∫°“·ø §—Ë«∫¥ ·≈–¡’°√–∫«π°“√æ‘‡»…§◊Õ çEnhanced Recovery Aromaé ∑’Ë‡°Á∫√—°…“§«“¡ ÀÕ¡¢Õß°“·ø ‰«â„π√–À«à“ß°“√º≈‘µ ∑”„Àâ°≈‘Ëπ°“·ø ‰¡àÀ“¬‰ª´÷Ëß‡ªìπ‡Õ°‘∑∏‘Ï‡©æ“–¢Õß‡π°“·ø‡∑à“π—Èπ à«π„π‡√◊ËÕß√™“µ‘π—Èπ‰¥âºà“π°“√∑”«‘®—¬®“°°≈ÿà¡ºŸâ∫√‘‚¿§‡ªÑ“À¡“¬∑’Ë¡’Õ“¬ÿ√–À«à“ß 25-50 ªï ·≈â«æ∫«à“ à«π„À≠à ™◊Ëπ™Õ∫°—∫√™“µ‘„À¡à ç‡√“‡™◊ËÕ«à“‡π°“·ø°√Ÿ‡¡ ®–‰¥â√—∫°“√µÕ∫√—∫®“°≈Ÿ°§â“‡ªìπÕ¬à“ß¥’ ¥â«¬√™“µ‘∑’Ë‰¥â√—∫°“√ª√—∫ª√ÿß„ÀâÀÕ¡°≈‘Ëπ°“·ø¡“°¢÷Èπ·≈–ÀÕ¡π“π°«à“ πÕ°®“°π’È¬—ß¡’‡¡πŸÀ≈“°À≈“¬„Àâ‡≈◊Õ°‰¡à«à“®–‡ªìπ §“ªŸ™‘‚π ¡Õ§§“ ·≈–„À¡à∑’‡øÉÀ√◊Õ ™“º¡°“·ø ‡§√◊ËÕß°¥‡π°“·ø°Ÿ√‡¡ ®÷ß‡À¡“–°—∫ºŸâª√–°Õ∫∏ÿ√°‘®√â“πÕ“À“√∑’ËµâÕß°“√§«“¡–¥«°√«¥‡√Á« ·≈–‰¡à¡’°“°‡À≈◊ÕÀ≈—ß„™âß“π‡√Á® ∑”„Àâª√–À¬—¥µâπ∑ÿπ·≈––¥«°„π°“√¥”‡π‘πß“πéπ“ß‡«‚√π’§ °≈à“« ”À√—∫Àπà«¬ß“π‡π∑å‡≈à øŸÑ¥‡´Õ√å«‘‡ªìπÀπà«¬ß“π∑’Ë¡ÿàß‡πâπ„Àâ∫√‘°“√‡©æ“–”À√—∫ºŸâª√–°Õ∫°“√¥â“πÕ“À“√·≈–‡§√◊ËÕß¥◊Ë¡ ‚¥¬¡’°“√æ—≤π“º≈‘µ¿—≥±å Õÿª°√≥å ‡§√◊ËÕßÕ”π«¬§«“¡–¥«° ·≈–∫√‘°“√§ÿ≥¿“æ °“√„Àâ§”ª√÷°…“·≈–π—∫πÿπ·°àºŸâª√–°Õ∫°“√∑’Ë‡°’Ë¬«‡π◊ËÕß°—∫∑“ßÕ“À“√·≈–‡§√◊ËÕß¥◊Ë¡ µ≈Õ¥®π°“√π—∫πÿπ◊ËÕàß‡√‘¡°“√¢“¬ ·≈–«—¥ÿµ°·µàßµà“ßÊ ‡æ◊ËÕ√â“ß§«“¡‚¥¥‡¥àπ «¬ß“¡·≈––¥ÿ¥µ“„Àâ°—∫≈Ÿ°§â“ πÕ°®“°π’È¬—ß√«¡∂÷ß°“√Õ∫√¡·≈–“∏‘µ°“√ª√ÿßÕ“À“√·≈–‡§√◊ËÕß¥◊Ë¡¥â«¬ µâÕß°“√Õ∫∂“¡√“¬≈–‡Õ’¬¥‡æ‘Ë¡‡µ‘¡ À√◊Õ«“ß‡§√◊ËÕß µ‘¥µàÕ“¬µ√ß‡π∑å‡≈à∑’Ë‡∫Õ√å 02-6578625

‡π°“·ø àß ç‡π°“·ø°√Ÿ‡¡é ºà“π‡§√◊ËÕß°¥Õ—µ‘‚π¡—µ‘

√ÿ°∏ÿ√°‘®øŸÑ¥‡´Õ√å«‘ ™Ÿ®ÿ¥‡¥àπ°“·ø√™“µ‘‡¬’Ë¬¡

æ√âÕ¡‡§√◊ËÕß°¥‚©¡„À¡à

Bi-monthly magazine

Editor

Tanadej Kamonchan

Contributor writers

Kobkul Promayorn

Meechai Amorpathanakul

Sutinee Amornpatanakul

Torpong Tantraporn

Umaporn Huthawong

Art Director

Kitti Amornpatanakul

Photographer

Chavamon Boriboontanawat

Translation and proofread

Sirinan Kesonbua

Thanyaporn Silpi

Publisher

Coffeetimes

65/6 Soi Chokchai Ruammit,

Wipawadee Rangsit Road,

Jatujak, Bangkok 10900,

Thailand

Tel/ fax : 662 277 3753

Email : [email protected]

www.coffeetimesthai.com

subscription & sales

please contact :

Thanyaporn Silpi

[email protected]

The contents of this publication

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publisher

editor•talk

contributor

Ct&I•society

cover•storyElefin Coffee • ‡Õ≈‡≈øîπ §Õøøïò Thai coffee-house produces locally grown and roasted product for international market

barista•techniqueFilter Drip Coffee

indy•voiceRabisca Coffee Small coffee house in the big mall. How she magnetize customer?

barista•talkSirithai Rungjanthuek • ‘√‘∑—¬ √—ß®—π∑÷° Thailand Barista Championship 2007

emc•galleryBelle Epoque Classic, elegant beyond the time Atalante It’s may not fast like Bugatti but it’s sure the same eye catcher

hot•bevBanana Cream Frappè Espresso Frappè Banana Latte (Ice) Choc Malt Latte (Hot) Macchiato In love Strawberry Island Soda

café•coach

sweetie•barista

trade•show•tourWBC 2007 & SCAJ 2007 SCAA 2007

road•reportWorld Barista Championship 2007

NanatassanaMy Ideal Barista • ∫“√‘µâ“„πΩíπ

coffee•logo

café•around•the•world

product•news

fun•fact

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contents

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2 •

º¡‡§¬æŸ¥Õ¬Ÿà‡¡Õ«à“ ‘Ëß¥’Ê∑’Ë¬—ß§ßÕ¬Ÿà°—∫º¡„π™à«ß‡«≈“¢Õß°“√∑”ß“π∑’Ëºà“π¡“∑—Èß„π·≈–µà“ßª√–‡∑»¢Õßº¡°Á§◊Õ ¡‘µ√¿“æ∑’Ë‰¥â®“°‡æ◊ËÕππ“π“™“µ‘ °“√∑’Ë‡√“¡’‡æ◊ËÕπ„π·µà≈–ª√–‡∑»πÕ°®“°°“√µ‘¥µàÕª√–“πß“π®–ßà“¬¢÷Èπ·≈â« ¬—ß®–‰¥âøíß¢âÕ§‘¥·≈–§«“¡‡ÀÁπ∑’Ë≈÷°·≈–‡ªìπª√–‚¬™πå°«à“∑’Ë§ÿ≥®–‰¥â®“°Àπ—ß◊Õ∑—Ë«‰ª

«—ππ’Èπ‘µ¬“√¢Õß‡√“°â“«‰ªÕ’°Àπ÷Ëß°â“«„À≠àπ—Ëπ°Á§◊Õ°“√¢¬“¬‡ªìπ¢π“¥„À≠à¢÷Èπ ®—¥∑”‡ªìππ‘µ¬“√ 2 ¿“…“‰∑¬-Õ—ß°ƒ… ·≈–·®°®à“¬ÕÕ°‰ª¬—ßµà“ßª√–‡∑»‚¥¬‡√‘Ë¡®“°ª√–‡∑»„π·∂∫Õ“‡™’¬π æ√âÕ¡°—ππ’È‡√“°Á‡ª≈’Ë¬π™◊ËÕ„À¡à‡ªìπ Coffee t&I (CTI) ‡æ◊ËÕ„Àâ¡’‡π◊ÈÕÀ“§√Õ∫§≈ÿ¡∏ÿ√°‘®∑’Ë°«â“ß¢÷Èπ

·≈–¥â«¬°“√∑’Ë¬—ß¡’¢âÕ¡Ÿ≈¢Õß∏ÿ√°‘®°“·ø ™“ ·≈–‰Õ»§√’¡∑’Ë πà“π„®„π‚≈°π’ÈÕ’°¡“°¡“¬∑’Ë¬—ß‰¡à¡’°“√‡º¬·æ√àÕÕ°¡“„Àâ·°àºŸâª√–°Õ∫°“√„π∏ÿ√°‘®π’È‚¥¬µ√ß À√◊Õ∏ÿ√°‘®∫√‘°“√Õ“À“√·≈–‡§√◊ËÕß¥◊Ë¡∑—Ë«‰ª ‡√“®÷ßµ—Èß„®∑’Ë®–‡ªìπµ—«°≈“ßπ”§«“¡√Ÿâ‡À≈à“π—Èπ¡“‡º¬·æ√à

¥â«¬¡‘µ√¿“æ„ππ“π“ª√–‡∑»∑’Ëº¡¡’„πÕ¥’µ®π∂÷ßªí®®ÿ∫—π·≈–§«“¡ª√“√∂π“¥’¢Õß‡æ◊ËÕπ„À¡àÊ¢Õß‡√“„π°“√æ—≤π“«ß°“√¢Õß‡√“ ‡√“¡’§«“¡¡—Ëπ„®∑’Ë®–∑”„Àâ CTI ‡ªìπ◊ËÕ°≈“ß∑’Ë¡’“√–·≈–‡ªìπ ª√–‚¬™πå°—∫∑ÿ°§π„π«ß°“√

™à«ß∑’Ëºà“π¡“ º¡‰¥â¡’‚Õ°“‰ªæŸ¥§ÿ¬°—∫‡æ◊ËÕπ‡°à“Ê„π°—¡æŸ™“·≈–¥’„®‰ª°—∫∏ÿ√°‘®∑’Ë‡µ‘∫‚µµàÕ‡π◊ËÕß¢Õßæ«°‡¢“ ‡™àπ°≈ÿà¡¢Õß Chy Sila ´÷Ëß°”≈—ß‰ª‰¥â¥’°—∫∏ÿ√°‘® Burger, Pizza, √â“π°“·ø ·≈–°”≈—ß‡µ√’¬¡µ—«‰ªŸà∏ÿ√°‘®„À¡à∑’Ë „À≠à°«à“ À√◊Õ°≈ÿà¡¢Õß Lucky Super-market ÷Ëß‡√‘Ë¡®“°∏ÿ√°‘® Supermarket ‰ªŸà Burger, °“·ø ·≈–«—ππ’È ‡ªìπºŸâπ” Gelato Italian Ice Cream ¡“‡º¬·æ√à„Àâ™“«‡¢¡√‰¥â≈‘È¡≈Õß ‡¢“‡À≈à“π’È ≈â«π‡ªìπ§πÀπÿà¡‰ø·√ß„πµ≈“¥„À¡à∑’Ë¬—ß¡’Õπ“§µÕ’°‰°≈

Õ’°¥â“πÀπ÷Ëß „πµ≈“¥∑’Ëæ—≤π“·≈â«Õ¬à“ß‰µâÀ«—π ∑ÿ°«—ππ’È‡æ◊ËÕπÀ≈“¬§π¢Õßº¡°Á®–∫àπ∂÷ß∏ÿ√°‘®∑’Ëµ°µË”≈ß §π‡¢â“√â“π°“·øπâÕ¬≈ß ·µà®“°∑’Ëº¡‡ÀÁππ—Èπ∑—Èß√â“πÕ“À“√·≈–√â“π°“·øÀ≈“¬Ê√â“π¬—ß§ß∏ÿ√°‘®¥’Õ¬Ÿà π‘µ¬“√µà“ßÊ¬—ß§ß¡’°“√·π–π”√â“π‡ªî¥„À¡àÊ®πº¡‡§¬ß—¬«à“ ‡¢“‰ª‡ªî¥°—π∑’Ë ‰Àπ ´÷Ëß·πàπÕπ∫“ß√â“π°Á‡ªî¥„À¡à·∑π√â“π‡°à“∑’Ëªî¥‰ª

º¡®÷ß¡ÕßÕ¬à“ß§ππÕ°«à“ °“·øÀ√◊Õ¢ÕßÀ«“π¬—ß§ß‡ªìπ‘Ëß √◊Ëπ√¡¬å¢Õß™’«‘µ∑’Ë√“§“‰¡à·æß¢Õß§π‡¡◊Õß ‡¢“¡’§«“¡ÿ¢®“°°“√‡æ ·≈–∫∑π∑π“„π√–À«à“ßπ—Èπ §ÿ≥¡’Àπâ“∑’Ë„π°“√®—¥‡µ√’¬¡„Àâ ∂â“§ÿ≥∑”‰¥â‰¡à¥’°Á®–¡’§π∑”¥’°«à“∑”·∑π ÷Ëßº¡§‘¥«à“ §ß®–‡À¡◊Õπ°—π„π∑ÿ°ª√–‡∑»

∏π‡¥™ °¡≈©—π∑å

I always say good thing that are still with me until this day is friendship I get from friends around the world even when I was work in and out of the country. As well as good networking, I also get their idea and per-spective which I can’t get from just reading books.

Today, our magazine has stepped up one more step by size expanding, more content and now is in Thai-English language which will be distributed to Asian countries under the new name Coffee T&I (CTI).

And because of there are many knowledge and news from coffee, tea and ice cream business in the world that didn’t release to this part of the world specially in Thailand, so we want to be the media that exchange the information and knowledge for you and your business.

With friendship that we have from the past to the present and generosity from new business associates, we quite sure that CTI can be your use full source for your F&B business.

Recently, I have talked to some of my old friends from Cambodia. I felt really happy for their business success. Chy Sila Group, who are doing well with their fastfood business included coffee house and they are now moving for new business adventure. Lucky Supermarket Group has started their business from supermarket to American burger restaurant and coffee house, today they are the first who introducing Gelato Italian Ice Cream to the Cambodian. They all young and talented businessmen whom seek the opportunity from the new market.

On the other side, some friends in Taiwan have recently complained about a decline of their businesses, especially coffee business. However, I saw many food and beverage businesses over there were still doing well. Many magazine continued to introduce new opening restaurants and coffee houses. Make me some time wondering where they find the location? even it’s true that some is replacement.

From my point of view, I think coffee and sweets are low price pleasure which urban residents can afford. Your job is to provide good food and drinks, comfortable room and chair make them enjoy their conversation among them. if you don’t do, somebody will. I think this same principle apply in every country.

Sam Tanadej Kamonchan

ED

ITO

R•T

ALK

4 • • 5

contributor Ct&I•society

Meechai Torpong Kobkul

Sutinee Chavamon Umaporn

National Body of WBC 2008Meechai Amornpathanakul, President of Barista Association of Thailand (BAT) meet Doug Zell Chairman of World Barista Championship (WBC) confirmed to appointe BAT as the authorized organizer for Thai Barista Championship 2008 and the right to send the champion to participate in WBC 2008 in Copenhagen, Denmark.

°“√·¢àß¢—π∫“√‘µâ“àßµ—«·∑π‰∑¬‰ª WBC 2008 ∑’Ë‚§‡ªπŒ“‡°π ¡’™—¬ Õ¡√æ—≤π°ÿ≈ π“¬°¡“§¡∫“√‘µâ“·Ààßª√–‡∑»‰∑¬æ∫ ¥—§ ‡´≈ ª√–∏“π¢Õß WBC (World Barista Championship) ¬◊π¬—π°“√‡ªìπµ—«·∑π®—¥°“√·¢àß¢—π∫“√‘µâ“‰∑¬‡æ◊ËÕàßºŸâ™π–‡≈‘»‡¢â“·¢àß¢—π WBC 2008 ∑’Ë‚§‡ªπŒ“‡°π ª√–‡∑»‡¥π¡“√å°

TurboChef on the Tonight show with Jay Leno Jay Leno poked fun at TurboChef’s 30. Double Wall Speedcook Oven’s ability to cook a rack of lamb in four minutes. The transcribed video is below or you can view the video online at youtube.com/watch?v=rAcm4TWaZ9I. “A Company called TurboChef Technologies just came out with a $6,000 oven that they say can cook a rack of lamb in 4 minutes. I don’t know, is that a big priority for people to cook a rack of lamb in four minutes? A lot of guys come home from work: ‘Honey, I’ve been here for four and a half minutes, where the hell is my lamb?’ ”

‡µ“Õ∫‡∑Õ√å‚∫‡™ø„π√“¬°“√ TV ¢Õß‡®¬å ‡≈‚π ‡®¬å ‡≈‚π æ‘∏’°“√∑’«’™◊ËÕ¥—ß·À¬à‡≈àπ°—∫‡µ“Õ∫§«“¡‡√Á«Ÿß ‡∑Õ√å‚∫‡™ø ´÷Ëß“¡“√∂Õ∫‡π◊ÈÕ·°–‡√Á®Õ¬à“ß√«¥‡√Á«¿“¬„π 4 π“∑’«à“ ç¡’∫√‘…—∑º≈‘µ‡µ“Õ∫™◊ËÕ ‡∑Õ√å‚∫‡™ø ‡∑§‚π‚≈¬’Ë ‡æ‘ËßÕÕ°‡µ“Õ∫§à“µ—« 6,000 ‡À√’¬≠ (ª√–¡“≥Õß·π∫“∑) ´÷Ëß‡¢“∫Õ°«à“¡“√∂Õ∫‡π◊ÈÕ·°–‡√Á®„π 4 π“∑’ º¡‰¡à√Ÿâπ–«à“®–¡’„§√π´—°‡∑à“‰À√à ·µàµàÕ‰ªÕ“®®–¡’æàÕ∫â“π´÷Ëß°≈—∫®“°∑’Ë∑”ß“π¥ÿ°—∫·¡à∫â“π«à“ ç∑’Ë√—°, º¡π—Ëß√Õµ—Èß 4 π“∑’§√÷Ëß·≈â«π– ‡¡◊ËÕ‰À√à‡π◊ÈÕ·°–¢Õßº¡®–‡√Á®´—°∑’ (´—°©ÿπ·≈â«π–!)é (§ÿ≥“¡“√∂¥Ÿ VDO Clip ‰¥â∑’Ë www.youtube.com/watch?v=raem4twa291)

Basic Barista Skill Training by BATThe purpose of First Basic Barista Skill Training organized by Barista Association of Thailand (BAT) was to educate the coffee lovers through member baristas about Espresso and provide basic information to the public. (Hopefully, coffee drinkers would more appreciate their coffee and baristas) another activities is “Top Blend Award” which invited the spectators to taste and vote for their favorite coffee. Everyone was pleased and can’t wait for the next training. Get more information at www.thaibarista.org

¡“§¡∫“√‘µâ“‰∑¬®—¥Õ∫√¡ ºà“π‰ª·≈â«”À√—∫‚§√ß°“√Õ∫√¡ Basic Barista Skill §√—Èß∑’Ë 1 ∑’Ë™“«¡“§¡∫“√‘µâ“‰∑¬‡¢“µ—Èß„®®—¥°—π¢÷Èπ¡“‡æ◊ËÕæ’ËπâÕß∑’Ë√—°°“·ø°—π‚¥¬‡©æ“– ‚¥¬‚§√ß°“√π’È¡’«—µ∂ÿª√–ß§å®–°√–®“¬§«“¡√Ÿâ∑’Ë≈÷°´÷Èß‡√◊ËÕß Espresso Ÿàª√–™“™π§π¥◊Ë¡°“·ø∑—Ë«‰ª°—π‚¥¬‡©æ“– (∫“√‘µâ“ ®–‰¥â‰¡àµâÕß‡Àπ◊ËÕ¬‡ª≈à“∑”°“·ø¥’∑’Ë§π°‘π‰¡à‡¢â“„®) πÕ°®“°°“√Õ∫√¡·≈â«ß“ππ’È¬—ß¡’°‘®°√√¡ Top Blend Award ∑’Ë„ÀâºŸâ‡¢â“√à«¡°‘®°√√¡™‘¡°“·ø·≈â«‚À«µ„Àâ§–·ππ°—πÕ¬à“ßπÿ°π“π ®∫ß“π·≈â«°Á™◊Ëπ¡◊Ëπ‰ªµ“¡Ê°—π √Õµ‘¥µ“¡‚§√ß°“√ 2 ‰¥â‡√Á«Êπ’È∑’Ë www. thaibarista.org. Cold Cappuccino from ThermoPlan, Tiger Cool Adrian Steiner, Managing Director of Thermoplan, Swiss leading fully automatic coffee machines manufacturer demonstrated how to make a cold cappuccino with soft silky foam milk by only one touch of a button on newest Thermoplan Espresso machine “Tiger Cool.”

§“ªŸ™‘‚πà‡¬Áπ®“° ‡∑Õ‚¡·æ≈π √ÿàπ‰∑‡°Õ√å§Ÿ≈ ‡Õ‡¥√’¬π ‰µ‡πÕ√å °√√¡°“√ºŸâ®—¥°“√¢Õß‡∑Õ‚¡·æ≈π ∫√‘…—∑ºŸâº≈‘µ‡§√◊ËÕß∑”°“·ø‡Õ ‡æ√‚´àÕ—µ‚π¡—µ‘™—Èππ”®“°ª√–‡∑»«‘∑‡´Õ√å·≈π¥å “∏‘µ°“√∑”§“ªŸ™‘‚πà‡¬Áπ∑’Ë¡’‚ø¡π¡‡π’¬¡πÿà¡‡æ’¬ß·§à°¥ªÿÉ¡‡¥’¬« ®“°‡§√◊ËÕß√ÿàπ„À¡à ‰∑‡°Õ√å§Ÿ≈

µàÕæß»å µ—πµ√“¿√≥å [email protected] ‚≈¥·≈àπ„π«ß°“√°“·øµ—Èß·µà·µ°‡π◊ÈÕÀπÿà¡¥â«¬°“√‡ªìπ ∫“√‘µâ“√ÿàπ·√°Ê¢Õßµ“√å∫—§·≈â«¢¬—∫¡“‡ªìπ coffee specialist ¢Õß K2 ºà“π°“√·¢àß¢—π∫“√‘µâ“√–¥—∫Õ‘π‡µÕ√åÕ’° 2 π“¡ °àÕπ∑’Ë®–¡“‡ªìπ‡∂â“·°à√â“π°“·ø 60˚ latte ·≈–ªí®®ÿ∫—π°√√¡ºŸâ®—¥°“√ Indy Espresso Supply ºŸâ„Àâ§”ª√÷°…“„π°“√‡ªî¥√â“π°“·ø ®”Àπà“¬Õÿª°√≥å ·≈–Àπ÷Ëß„πºŸâ√à«¡°àÕµ—Èß¡“§¡∫“√‘µâ“‰∑¬ √Ÿâ®—°°—π„π‚≈°‰´‡∫Õ√å„ππ“¡ Espresso Man

Torpong Tantraporn [email protected] has been in the coffee business since he was in the younger age. He started as a barista for Starbucks then became coffee specialist for K2. experience in participated international barista competitions before started his own coffee house “60 Latte.” Currently with another role as the MD of Indy Espresso Supply whom consults and supplies coffee equipments and accessories. He is also one of the Barista Association of Thailand founders. Also known as “Espressoman” in the cyber space.

°Õ∫°ÿ≈ æ√À¡“¬π [email protected] Õ¥’µ·∫ß‡°Õ√å“««¬ºŸâº—πµ—«‡Õß®“°°“√π—Ëßπ—∫‡ß‘π™“«∫â“π¡“‡ªî¥√â“π¥â«¬‡πàÀ“°“·øµ—Èß·µà§√—Èß‡¡◊ËÕ¬—ß»÷°…“Õ¬Ÿà„π‡¡◊Õß°“·ø Seattle °‘®°“√√ÿàß‡√◊Õß®π‡ªî¥µàÕ‡π◊ËÕß 6 “¢“„π 4 ªï –¡«‘™“®π·°à°≈â“√—∫ª√÷°…“°“√‡ªî¥√â“π °“·ø®π√Ë”√«¬‰ªÀ≈“¬√â“π ∑ÿ°«—ππ’È¡’§«“¡ÿ¢°—∫°“√¥◊Ë¡°“·ø¥’ Ê ·≈– ·∫àß‡«≈“¡“™à«¬ß“π¡“™¡∫“√‘µâ“‰∑¬∑’Ë√à«¡°àÕµ—Èß

Kobkul Promayon [email protected] pretty banker who altered herself to started her own coffee house as she always dream of since she was study and sleepless in Seattle, the coffee house capital. Realize for how good she is after open 6 suc-cesful coffee houses by become a consultant for many coffee houses project. Today she still make time to enjoy a cup of good coffee and an active director for Barista Association of Thailand.

ÿ∏‘≥’ Õ¡√æ—≤π°ÿ≈ [email protected] ‚ª√·°√¡‡¡Õ√å“«ºŸâ‰¡à‡§¬‚ª√·°√¡µ—«‡Õß«à“®–µâÕß¡“µ° À≈ÿ¡√—°°“·ø À≈—ß®“°Ωñ°Ωπ«‘∑¬“¬ÿ∑∏®π·°à°≈â“°Áµ“¡‰ªΩñ°°“√Ÿ¥ ¥¡ ™¡ ·≈–™‘¡°“°—∫Õ“®“√å¬°“·ø“«„À≠à∂÷ßÕ‘π‡¥’¬ ‡æ◊ËÕπ”«‘™“°≈—∫¡“∂à“¬∑Õ¥ πÕ°®“°‡ªìπ‡´≈å¢“¬¢Õß‡°àß·≈â« ¬—ß„™â‡«≈“∑’Ë‰¡à§àÕ¬«à“ß¡“‡ªìπºŸâ◊ËÕ¢à“«®”‡ªìπ ¢Õß CTI ‡°àß®√‘ßπ–µ—«·§à‡π’È¬

Sutinee Amornpatakul [email protected] programmer who never program herself to fall in love with coffee. After many years of practicing included training from the lady coffee guru in India. she now can share her knowledge for all coffee fan. Besides the hard working sales career she also make time as the reporter for CTI.

™«¡πµå ∫√‘∫Ÿ√≥å∏π«—≤πå [email protected] “«πâÕ¬“√æ—¥ª√–‚¬™πå¢Õß CTI πÕ°®“°®–π”§«“¡√Ÿâ§Õ¡æ‘«‡µÕ√å∑’Ë√Ë”‡√’¬π¡“ÕÕ°·∫∫‡«Á∫‰´§å«¬Ê¢Õß CTI ·≈â«¬—ß‡ªìπ™à“ß¿“æÕ“√¡≥å¥’∑’Ë∫—π∑÷°‡√◊ËÕß√“«‡Àµÿ°“√≥åµà“ßÊ„π‚≈°°“·ø„ÀâºŸâÕà“π CTI ‰¥â™◊Ëπ™¡Õ’°¥â«¬

Chavamon Boriboontanawat [email protected] multifunctional girl, webmaster and graphic designer, not only designs beautiful websites for CTI but, our congenial photographer, also shares our coffee encounter through her photographs for CTI readers.

Õÿ¡“¿√≥å À—µ∂«ß…å [email protected] “«§À°√√¡º‘«°“·øºŸâ‡ª≈’Ë¬π®“°∂◊Õµ–À≈‘«¡“∂◊ÕæÕ√å∑µ“ øî≈‡µÕ√å ‡ªìπ§ÿ≥§√Ÿ°“·øºŸâ™à«¬¢’ÈÕ“¬∑’Ëπ—°‡√’¬π°“·øΩíπ∂÷ß ß“πÀ≈—°¢Õß‡∏Õ§◊Õ°“√æ—≤π“‡§√◊ËÕß¥◊Ë¡¡“°¡“¬„Àâ·°à≈Ÿ°§â“À≈“°À≈“¬ ·µà°Á‰¡à≈◊¡∑’Ë®–·∫àßŸµ√‡¥Á¥„Àâ·°à CTI ∑ÿ°©∫—∫

Umaporn Hutthawong [email protected] a cooking student to a coffee teacher and K2 customer support team - a shy teacher who make many students dream of, her role is to develop and cre-ate new drink recipes for her customers but never forget to share her creation to CTI reader.

¡’™—¬ Õ¡√æ—≤π°ÿ≈ [email protected] «‘»«°√Àπÿà¡„À≠à∑’ËÀ≈ß„À≈„π«‘∑¬°“√°“·ø ºŸâ„™â™’«‘µà«π„À≠à„π°“√‡¥‘π∑“ß µ—Èß·µà‡™’¬ß√“¬ ‰ªÕ‘π‡¥’¬ µàÕ‡¬Õ√¡—ππ’ ™πÕ‘µ“≈’ ®√¥Õ‡¡√‘°“ »÷°…“À“§«“¡√Ÿâµ—Èß·µàª≈Ÿ°°“·ø §—Ë« ™‘¡·≈–∑Ì“‡æ◊ËÕπ”§«“¡√Ÿâ¡“‡º¬·æ√à‡æ◊ËÕæ—≤π“«ß°“√°“·ø‰∑¬ ‡ªìπ§√Ÿ„À≠à¢Õß‚√ß‡√’¬π°“·ø K2 ·≈–π“¬°¡“§¡∫“√‘µâ“‰∑¬

Meechai Amornpathanakul [email protected] engineer who is passionate in coffee knowledge. By spent most of his time traveling from Chiang Rai, India, Germany, Italy, to the USA. Study from farm-ing, processing, roasting, cupping and brewing to bring back coffee knowledge to develop Thai coffee industry and teaching in K2 as he is the principle and operation director. And another role as the President of Barista Association of Thailand.

6 • • 7

cover•story

®“°§«“¡À≈ß„À≈„π°“·ø¢Õß§ÿ≥¡∫Ÿ√≥å ©“¬“«‘®‘µ√»‘≈ªá ºŸâ°àÕµ—Èß ‡Õ≈‡≈øîπ

§Õøøïò π—°∏ÿ√°‘®Àπÿà¡„À≠àºŸâª√–∫§«“¡”‡√Á®„πÀ≈“°À≈“¬∏ÿ√°‘® ´÷Ëß¡’§«“¡

µ—Èß„®∑’Ë®–√â“ß °“·ø·∫√π¥å‰∑¬„Àâ¡’™◊ËÕ‡’¬ß„π√–¥—∫‚≈°

‡¡≈Á¥°“·ø ‡¡≈Á¥°“·ø¢Õß‡√“§—¥‡≈◊Õ°¡“®“°∑“ßµÕπ‡Àπ◊Õ¢Õßª√–‡∑»‰∑¬ ¿Ÿ¡‘Õ“°“»¢Õß

®—ßÀ«—¥‡™’¬ß√“¬∑”„Àâ‡¡≈Á¥°“·ø¡’√™“µ‘πÿà¡π«≈ ¡’°≈‘ËπÀÕ¡·≈–√¥’ °“·ø¢Õß

‡√“ ‡ªìπÕ√“∫‘°â“ 100% ∑’Ë∑”°“√§—Ë«‡Õß‡æ◊ËÕ§ÿ≥¿“æ∑’Ë¥’°«à“

A true passion for coffee is what brought Mr. Som-

boon Chayavichitsilp, founder of Elefin Coffee, to

create his own boutique-roast for today’s market.

Already having found success as a businessman, he

now focuses on providing a quality product that

showcases Thailand’s best Arabica coffee bean.

Elefin Coffee-BeanOur beans are sourced from the Northern region of

Thailand, Chiang Rai, where the climate is ideal for

cultivating a smooth and mellow bean with a strong

aroma and full taste. We provide 100% Arabica coffee

beans, roasted in-house to ensure quality.

ing atmosphere that we chose to reference an era

of Siam-Romantic, appealing to both Western and

local tastes. It’s not just a product for us but an

experience as well.

Elefin’s Target MarketWe feel our customers are those who are in search

of a real quality, boutique-roasted coffee experi-

ence. It is not our interest to make comparisons to

what is already out there but to create a commu-

nity of coffee-lovers that appreciate an alternative

to the mainstream. It’s not just a place to drink

your coffee but a place to relax as it was your own

with WiFi, internet stations, lounges and private

meeting room.

Price Range & MenuWe want to make Elefin coffee affordable for any-

one who wants to drink one of the best qualities

of coffee that is available worldwide. We are coffee

lovers who want to share this experience with oth-

ers, and offer premium coffee at a fair price to our

customers. Aside from coffee, our menu is completed

with other beverages and food that complete the

cultural experience at Elefin. Serving breakfast, we

look to make Elefin a destination for one of the best

brunch in town.

‡Õ≈‡≈øîπ §Õøøïò √â“ß°“·ø·∫√π¥å ‰∑¬ „Àâ¡’™◊ËÕ‡’¬ß„π√–¥—∫‚≈°

Elefin CoffeeThai coffee-house produces locally grown androasted product for international market

Investment InformationWe invite fellow coffee lovers to invest in Elefin and participate in the growth

of this unique brand. For investors who are interested in purchasing our

franchise, we require that they hold at least 20% of the total investment.

Investors will not pay their franchise by cash but will hold 16% share of

stock. We will help them manage the store, train their employees, seek

financing, and build each location.

Our wholesale coffee bean is competitively priced but the most important

thing is that we want to transfer our know-how to a new generation of

businessmen. We want to see them succeed in their businesses. We want

to teach them how to invest to get a return on investment and high profit.

Elefin’s Roast MasterWith over 25 years experience in the coffee industry,

Mr. Ed Leebrick is Elefin’s roast-master and business

partner. Having gotten his start in Seattle working

for Starbucks, Mr. Leebrick would later form his

own company under the name Lighthouse Roaster.

The training of our local staff is done through the

tutelage of Mr. Leebrick, covering everything from the

selection of coffee beans to the process of roasting.

Visits to both Bangkok and farms in Chiang Rai are

done regularly to ensure quality is at its best.

Elefin CafeWhile our main focus is coffee, we believe the right

environment can enhance the enjoyment and ap-

preciation of time spent away from the hustle of

city life. It was with this desire to provide a relax-

Elefin Coffee11/26 Sukumvit Soi 1,

Klongtoey Nuer Wattana,Bangkok 10110

Tel : 02 655 2099e-mail : [email protected]

www.elefincoffee.com

8 • • 9

cover•story

‡Õ≈‡≈øîπ Roast Master Mr. Ed Leebrick ‡ªìπ Roast Master ·≈– partner ¢Õß

‡√“ ‡¢“Õ¬Ÿà„π«ß°“√°“·ø¡“π“π°«à“ 25 ªï ‡¢“‡§¬∑”

ß“π∑’Ë Starbucks „π Seattle ªí®®ÿ∫—π‡¢“‡ªî¥√â“π°“·ø

§—Ë«°“·ø ·≈–®”Àπà“¬‡¡≈Á¥°“·ø ¿“¬„µâ™◊ËÕ Light-

house Roaster „π Seattle Mr. Ed ¬—ßÕπæπ—°ß“π

¢Õß‡√“„π∑ÿ°Ê ¥â“π‰¡à«à“®–‡ªìπ°“√‡≈◊Õ°‡¡≈Á¥°“·ø

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√â“π°“·ø ‡Õ≈‡≈øîπ „π¢≥–∑’Ë°“·ø§◊ÕÀ—«„®”§—≠¢Õß‡√“ ‡√“¬—ß§‘¥«à“

∫√√¬“°“»¢Õß√â“π¬—ß“¡“√∂‡æ‘Ë¡§«“¡√◊Ëπ√¡¬å·≈–

§ÿ≥§à“¢Õß‡«≈“∑’Ë≈Ÿ°§â“À≈’°Àπ’§«“¡«ÿàπ«“¬®“°°“√

√“§“‡§√◊ËÕß¥◊Ë¡ ‡√“Õ¬“°®–„Àâ°“·ø¢Õß‡√“‡ªìπ°“·ø§ÿ≥¿“æ∑’Ë

“¡“√∂´◊ÈÕÀ“‰¥â∑—Ë«‚≈° ‡√“‡ªìπºŸâ∑’ËÀ≈ß„À≈°“·ø·≈–

µâÕß°“√¡Õ∫ª√–∫°“√≥å¥’ Ê ¢Õß‡√“·°àºŸâÕ◊Ëπ‚¥¬°“√

®”Àπà“¬°“·ø§ÿ≥¿“æ„π√“§“∑’Ë‰¡à·æß®π‡°‘π‰ª ‡√“¬—ß

¡’∫√‘°“√‡¡πŸÕ“À“√·≈–‡§√◊ËÕß¥◊Ë¡Õ◊Ëπ Ê Õ’°¥â«¬ à«π®ÿ¥

¡ÿàßÀ¡“¬¢Õß‡√“Õ’°Õ¬à“ßÀπ÷Ëß°Á§◊Õ ‡√“Õ¬“°„Àâ Elefin

‡ªìπ The Best Brunch ÷Ëß‰¡à¡’„π‡¡◊Õß‰∑¬

√“¬≈–‡Õ’¬¥°“√≈ß∑ÿπ ‡√“Õ¬“°®–¢Õ‡™‘≠™«πºŸâ∑’Ëπ„®≈ß∑ÿπ¡“√à«¡‡ªìπà«π

Àπ÷Ëß„π§«“¡°â“«Àπâ“¢Õß°“·ø∑’Ë‰¡à‡À¡◊Õπ„§√ à«π„π

·ßà¢Õß°“√≈ß∑ÿπ ‡√“¡’¢âÕ°”Àπ¥«à“ºŸâ∑’Ëπ„®≈ß∑ÿπµâÕß¡’

‡ß‘π∑ÿπ 20% ¢Õß¬Õ¥√«¡°“√≈ß∑ÿπ∑—ÈßÀ¡¥ à«π§à“

∑”ß“π„π‡¡◊Õß ‡æ√“–‡Àµÿπ’È‡√“®÷ßµ°·µàß√â“π„π√Ÿª

·∫∫∫“¬Ê „π∫√√¬“°“»·∫∫ Siam-Romantic ´÷Ëß

“¡“√∂¥÷ß¥Ÿ¥‰¥â∑—Èßπ—°¥◊Ë¡°“·ø∑—Èß™“«‰∑¬·≈–™“«µà“ß

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10 • • 11

barista•technique

Filter Drip Coffee By Meechai Amornpathanakul

On the dazzling rainy day, it is perfect for your

favorite filter drip coffee. The charm of making

coffee neatly with coffee dripper is that you can

decide to make your coffee strong or weak by the

amount of ground coffee. This issue we would like

to present filter drip coffee technique.

What do you need to prepare1. Spoon

2. Glass or pitcher

3. Ground coffee (9-11 g. per 6 oz. of water)

4. Coffee pot

5. Coffee filter

6. Coffee dripper

7. Hot water (temperature 92-96˚c)

Folding a filter paper1. Fold a bottom edge of the filter up

2. Turn the filter around and fold the edge in.

Then open the filter paper and place in the

coffee dripper

Instruction

Slowly pour hot water over the ground coffee by moving the kettle clock-

wise until the water is even with ground coffee.

When your first pour the hot water into the ground coffee, it will puff-up.

While pouring the water from the kettle, try to control the water steam to

make sure that the water stream is not too strong; otherwise the ground

coffee will collapse instead of puffing-up. Let the ground coffee soak up

the water. Leave it for about 20-30 seconds.

After the ground coffee soaked up the water, repeat the 2nd step. Re-

member not to pour the water into the edge of paper filter that attached

to the ground coffee.

Good ground coffee will produce fine foam when pouring water over it

but, old coffee, or too low water temperature will cause the ground coffee

to not puffing-up and collapse instead. However, the light roasted coffee

will produce lesser foam.

Slowly pour hot water into coffee ground coffee again. This time the

ground coffee won’t reconstruct itself, it will collapse follow the coffee

dripper shape.

„π«—πΩπµ°∫“¬Êπ—Èπ™à“ß‡À¡“–°—∫°“√À¬‘∫Õÿª°√≥å

Coffee dripper ¢÷Èπ¡“„™âÕ¬à“ßª√–¥‘…∞åª√–¥Õ¬ ‡≈◊Õ°

°“·øµ—«‚ª√¥µ“¡Õ“√¡≥å ‚¥¬°”Àπ¥√™“µ‘§«“¡

‡¢â¡¢âπ‰¥â¥â«¬ª√‘¡“≥°“·ø·≈–«‘∏’°“√™ß‡æ◊ËÕ„Àâ‰¥â

√™“µ‘ÿπ∑√’µ“¡Õ“√¡≥å¢Õß§ÿ≥

©∫—∫π’È ‡√“¢Õ‡πÕ«‘∏’°“√™ß°“·ø·∫∫ Filter

drip coffee ‡æ◊ËÕ‡ªìπ∑“ß‡≈◊Õ°„π°“√™ßÕ’°·∫∫π÷ß§à–

Õÿª°√≥å 1. ™âÕπµ—°ºß°“·ø

2. ·°â« À√◊Õ ‡À¬◊Õ°‰«â”À√—∫√ÕßπÈ”°“·ø

3. ºß°“·ø (ª√‘¡“≥ 9-11 g µàÕ πÈ” 6 oz.)

4. °“πÈ”·∫∫∑’Ë¡’æ«¬°“

5. °√–¥“…°√Õß°“·ø

6. Coffee dripper (∑’Ë™ß°“·ø·∫∫ filter)

7. πÈ”√âÕπ Õÿ≥À¿Ÿ¡‘ª√–¡“≥ 92-96˚c

«‘∏’°“√æ—∫°√–¥“…°√Õß 1. æ—∫¢Õ∫≈à“ß¢Õß·ºàπ°√–¥“…°√Õß¢÷Èπ¥â“π∫π

2. æ—∫—π∑’ËÕ¬Ÿà¥â“π¢â“ß¢Õß°√–¥“…°√Õß°≈—∫‰ªÕ’°¥â“π

Àπ÷Ëß ®“°π—Èπ°“ßÕÕ°·≈–π”‰ª„à‰«â„π Coffee dripper

∑”°“√Õÿàπ‚∂°“·ø·≈–∂â«¬°√Õß ¥â«¬πÈ”√âÕπ ®“°π—Èππ”°√–¥“…°√Õß∑’Ëæ—∫

‡µ√’¬¡‰«â«“ß‰«â∫π∂â«¬°√Õß ‡∑ºß°“·ø∑’Ë∫¥¥â«¬√–¥—∫°≈“ß≈ß‰ª ‡¢¬à“∂â«¬

°√Õß‡∫“Ê ‡æ◊ËÕ„Àâº‘«¥â“π∫π‡¡Õ°—π

°“√‡∑πÈ”§√—Èß·√° ®—∫°“πÈ”‚¥¬®—∫à«π∫π¢Õß¥â“¡®—∫ „ÀâπÈ”√âÕπ‰À≈ÕÕ°¡“‡ªìπ

≈”πÈ”‡≈Á°Ê ‚¥¬„ÀâπÈ”√âÕπ‰À≈≈ß‰ª∫πºß°“·ø„π·π«µ—ÈßÀà“ß®“°º‘«¥â“π∫π 3-4

´¡. ‡∑πÈ”«π‡ªìπ«ß°≈¡‚¥¬À¡ÿπµ“¡‡¢Á¡π“Ãî°“ „π°“√∑’Ë®–∑”„ÀâπÈ”∑’Ë‰À≈ÕÕ°

¡“‡ªìπ≈”πÈ”‡≈Á°Êπ—Èπ ®”‡ªìπµâÕß„™â°“πÈ”·∫∫∑’Ë¡’æ«¬°“

‡«≈“‡∑πÈ”√âÕπ ºß°“·ø®–æÕß¢÷Èπ¡“ „π™à«ßπ’È∂â“πÈ”·√ß‡°‘π‰ª®–∑”„Àâà«π∑’ËæÕß

π—Èπ¬ÿ∫≈ß‰ª ‡¡◊ËÕºß°“·øæÕß·≈– ç‡°‘¥°“√™ÿà¡πÈ”é ∑‘Èß‰«âª√–¡“≥ 20-30 «‘π“∑’

ª√‘¡“≥πÈ”∑’Ë¥’∑’Ëÿ¥§◊Õ¡’°“·ø„π‚∂°“·ø‡æ’¬ß‰¡à°’ËÀ¬¥À√◊Õ¡“°∑’Ëÿ¥°Á·§à°“·ø

™—Èπ∫“ßÊ∫√‘‡«≥°âπ‚∂

À≈—ß®“°¢—ÈπµÕπ ç°“√™ÿà¡πÈ”é ‡√Á®‘Èπ·≈â«°Á„Àâ‡∑πÈ”§√—Èß∑’ËÕß ‚¥¬√—°…“√–¥—∫

¢Õß°“πÈ”·≈–ºß°“·ø„Àâ‡∑à“‡¥‘¡ ‡∑πÈ”√âÕπ≈ß‰ª„π·π«µ—Èß‚¥¬«π‡ªìπ«ß°≈¡

µ“¡‡¢Á¡π“Ãî°“ µâÕß„ÀâπÈ”√âÕπ‚¥πºß°“·ø∑—ÈßÀ¡¥ „π‡«≈“π’ÈµâÕß√–¡—¥√–«—ßÕ¬à“

‡∑πÈ”√âÕπ≈ß‰ª„π∫√‘‡«≥°√–¥“…°√Õß∑’ËÕ¬Ÿà‡≈¬¢Õ∫¢Õß°“·øÕÕ°‰ª

ºß°“·ø∑’Ë¥®–¡’øÕß≈–‡Õ’¬¥‡¬Õ– ∂÷ß·¡â®–‡ªìπºß°“·ø∑’Ë¥‡À¡◊Õπ°—π·µà

°“·ø∑’Ë§—Ë«·∫∫ Light roast ®–‡°‘¥øÕßπâÕ¬ πÕ°®“°π’Èºß°“·ø∑’Ë‰¡à¥À√◊Õ∂â“

Õÿ≥À¿Ÿ¡‘¢ÕßπÈ”µË”‡°‘π‰ª °Á®–∑”„Àâºß°“·ø‰¡àæÕß·µà°≈—∫¬ÿ∫≈ß‰ª·∑π

°“√‡∑πÈ”§√—Èß∑’Ë“¡ ‡∑πÈ”√âÕπ„Àâ‡µÁ¡ ‡∑„Àâº‘«¥â“πÀπâ“‡«â“≈ß‰ª°àÕπ∑’ËπÈ”√âÕπ®–

À¬¥≈ß‰ª®πÀ¡¥ ™—Èπ°“·ø®–‡ª≈’Ë¬π‰ª‡ªìπ¡’≈—°…≥–‡À¡◊Õπ‚∂·≈–®–‰¡à°≈—∫Ÿà

¿“æ‡¥‘¡

First, warm your coffee dripper and pitcher with

hot water. Then, place a filter in the cone and

add ground coffee. Slightly shake the filter basket

to even the ground coffee.

1.

2.

3.

4.

5.

6.

Note: This whole process should be

done between 4 - 6 minutes. And

the coffee serving temperature must

be between 70-80˚c

Now you can enjoy your perfect

cup of filter drip coffee to lighten

up your day.

1.

2.

3.

4.

5.

6.

«‘∏’∑”

À¡“¬‡Àµÿ* ¢—ÈπµÕπ„π°“√™ß∑—ÈßÀ¡¥§«√Õ¬Ÿà„π√–¬–‡«≈“ 4-6 π“∑’·≈–Õÿ≥À∂Ÿ¡‘¢Õß

°“·ø¢≥–‡‘√åø§«√Õ¬Ÿà∑’Ë 70-80˚c

‡æ’¬ß‡∑à“π’È§ÿ≥°Á®–‰¥â√™“µ‘°“·ø∑’Ë·∑â®√‘ß®“°°“·ø·°â«‚ª√¥¥â«¬°“√™ß·∫∫

Filter drip coffee ¢Õß§ÿ≥Õ¬à“ß‡µÁ¡‡ªïò¬¡„Àâ§ÿ≥‰¥âºàÕπ§≈“¬„π«—π«à“ß·≈â«

1 2 3

4 5 6

1 2

12 • • 13

indy•voice

Because Miss Numfon Cheunpakwan loves and en-joys drinking coffee, for these reason it has pushed her to open a coffee house “Rabisca Coffee.” She now has 2 branches serving customers for more than 4 years and it aims for expansion and continue serving quality coffee.

Motivation to Open Coffee HouseI love coffee but most of the coffee house here in Thailand are franchised and they are expensive, majority of Thai people can’t afford it. So I want Thai people to drink good quality coffee with cheaper price. Plus, I know some people who related to this department store (Future Park Rangsit); otherwise, I would be difficult to open a shop here because we are not well-known.

Branches and Shop’s DesignWe now own 2 branches; one at Future Park Rang-sit and another one at CAT Tower, Bang-Rak. We designed our shop in both traditional and modern Thai coffee house. However, the shop design is also depend on department store or building re-quirements.

Customers and DrinksOur customers are various, they are drivers to office workers, we also have foreigner customers. The popular drinks are Ice Cappuccino and Ice Espresso. We did not have these two drinks at first but customers often come in and order so we decided to put it in the menu.

Difficulty and ProblemsHigh employee turn over is our major problem. We have to carefully hire our employees because we have to train them but what happen was they left after a few years. Another concern is that there are now many coffee houses opened in the mall. I think there is about 20-30 shops right now at

¥â«¬§«“¡∑’Ëµπ‡ªìπ§π™Õ∫¥◊Ë¡°“·ø·≈–„®∑’Ë√—°„π°“·ø¢Õß§ÿ≥πÈ”Ωπ ™◊Ëπº—°·«àπ‡ªìπ·√ßº≈—°¥—π„Àâ§ÿ≥πÈ”Ωπ‡ªî¥√â“π°“·ø‡≈Á°Êπà“√—° Rabisca Coffee ∂÷ßÕß“¢“´÷Ëß§√Õß„®≈Ÿ°§â“¡“‡ªìπ‡«≈“π“π∂÷ß 4 ªï·≈–¬—ß«“ß·ºπ¢¬“¬√â“π≈–√—°…“§ÿ≥¿“æµàÕ‰ª ·√ß®Ÿß„®„π°“√‡ªî¥√â“π°“·ø ‡¥‘¡∑’‡ªìπ§π™Õ∫∑“π°“·ø ·µàà«π¡“°√â“π°“·ø„πª√–‡∑»‰∑¬®–‡ªìπ·∫√π¥å„À≠à´÷Ëß¡’√“§“§àÕπ¢â“ß·æß ®÷ß§‘¥∑’ËÕ¬“°®–„Àâ§π‰∑¬‰¥â∑“π°“·ø¡’§ÿ≥¿“æ·≈–Õ√àÕ¬æ√âÕ¡°—∫¡’√“§“´÷Ëß‰¡à·æß‡°‘π‰ª∑’Ë§π‰∑¬“¡“√∂®à“¬‰¥â ∫«°°—∫µÕπ∑’Ë‡√‘Ë¡µâπ√Ÿâ®—°°—∫ºŸâ„À≠à°Á‡≈¬‰¥â¡“‡ªî¥„πÀâ“ßøî«‡®Õ√åª“√å§√—ß‘µ‰¡àÕ¬à“ßπ—Èπ°Á§ß‡¢â“¡“‡ªî¥‰¡à‰¥â‡æ√“–‰¡à¡’·∫√π¥å

Õÿª√√§∑’Ëæ∫ ªí≠À“à«π„À≠à®–‡ªìπ‡√◊ËÕß Turn over ¢Õßæπ—°ß“πŸß æπ—°ß“π®–Õ¬Ÿà°—π‰¡àπ“πæÕ‡¢â“¡“„Àâ‡√“Õπß“π‡ªìπ·≈â«°Á‰ª°“√À“‡¥Á°¡“∑”ß“π∑’Ë√â“π®÷ßµâÕß‡≈◊Õ°§àÕπ¢â“ß¥’ Õ’°ªí≠À“Àπ÷Ëß°Á§◊Õ√–¬–À≈—ß °Á®–¡’√â“π§Ÿà·¢àß¡“‡ªî¥‡¬Õ–¡“°Õ¬à“ß„πøî«‡®Õ√åµÕππ’È°Á¡’√â“π°“·ø‡°◊Õ∫ 20-30 √â“π´÷ËßµÕπ∑’Ë‡ªî¥„À¡àÊ¬—ß‰¡à¡’√â“π¡“°¢π“¥π’È ‡§≈Á¥≈—∫„π°“√¡—¥„®≈Ÿ°§â“ √â“π‡√“®–‡πâπ‡√◊ËÕß§ÿ≥¿“æ °“√∫√‘°“√ §«“¡æ÷ßæÕ„®¢Õß≈Ÿ°§â“ ‡√“™ß°“·ø·°â«µàÕ·°â«‰¡à¡’°“√™ß‡°Á∫‰«â ·≈–πÈ”·¢Áß∑’Ë „™â∑’Ë√â“π‡√“°Áº≈‘µ‡Õß‡æ◊ËÕ§«“¡–Õ“¥ª≈Õ¥¿—¬ ‡√“µâÕß§Õ¬∂“¡≈Ÿ°§â“«à“™Õ∫√™“µ‘·∫∫‰Àπ ≈Ÿ°§â“µâÕß°“√Õ–‰√°Á¢Õ‡æ‘Ë¡‰¥â ∂â“∫Õ°«à“∑“πÀ«“π ∑“π¢¡ °Á—Ëß‰¥â ‡√“æ¬“¬“¡®–„Àâ∫“√‘µâ“¢Õß‡√“®”≈Ÿ°§â“ª√–®”„Àâ‰¥â«à“·µà≈–§π™Õ∫∑“π·∫∫‰Àπ ·≈–‡§√◊ËÕß¥◊Ë¡¢Õß‡√“°Á“¡“√∂´◊ÈÕ‰¥â„π√“§“∑’Ë¡‡Àµÿ¡º≈‰¡à·æß®π‡°‘π‰ª ®÷ß√—°…“≈Ÿ°§â“‡°à“·≈–‡æ‘Ë¡≈Ÿ°§â“„À¡àÊ„Àâ √â“π‰¥â ¡ÿ¡¡ÕßµàÕ∏ÿ√°‘®√â“π°“·ø‰∑¬ ·≈–·ºπ°“√¢¬“¬√â“π ¬—ß°â“«µàÕ‰ª‰¥â√â“π°“·ø¬—ß§ß®–‡æ‘Ë¡‰ª‡√◊ËÕ¬Ê ¢÷ÈπÕ¬Ÿà°—∫§ÿ≥¿“æ·≈–√™“µ‘¢Õß°“·ø∑—Èß ‡¡≈Á¥°“·ø∑’Ë „™â·≈–‡§√◊ËÕß™ß°“·ø ∫«°°—∫°“√∫√‘°“√∑’Ë≈Ÿ°§â“æÕ„® ‡æ√“–§π‰∑¬°Á∑“π°“·ø°—πÕ¬Ÿà·≈â« à«π√â“π°Á¡’·ºπ®–‡ªî¥Õ’°∑’Ë‡´Áπ∑√—≈·®âß«—≤π–„πªïÀπâ“ ·ºπ°“√¢“¬ franchise ‰¡à§‘¥®–¢“¬ franchise ‡æ√“–‡√“‰¡à“¡“√∂§«∫§ÿ¡ §ÿ≥¿“æ‰¥â ‡√“µâÕß°“√§ÿ¡§ÿ≥¿“æ¢Õß°“·ø ∂â“‡ªìππ—°™‘¡°“·ø®√‘ßÊ ≈Õß‰ª™‘¡√â“π°“·ø franchise ·≈â«®–∑√“∫«à“·µà≈–√â“π√™“µ‘°“·ø‰¡à‡À¡◊Õπ°—π ·µà√â“π ¢Õß‡√“‰¡à‡ªìπ·∫∫π—Èπ ‡√“®–‡ªî¥·∫∫¡’§ÿ≥¿“æ§ß∑’Ë·≈–¡—Ëπ„®«à“≈Ÿ°§â“‰ª∑“π Rabisca Coffee ∑’Ë‰Àπ°Á®–‰¥â√™“µ‘Õ√àÕ¬·∫∫‡¥’¬«°—π §”·π–π””À√—∫§π∑’Ëπ„® Õ¬“°‡ªî¥√â“π°“·ø ∂â“µâÕß°“√‡ªî¥√â“π°Á§«√®–µâÕß‡√‘Ë¡»÷°…“À≈“¬Ê‡√◊ËÕß®“°‡§√◊ËÕß™ß«à“„™â·∫∫‰Àπ ¬’ËÀâÕ‰Àπ¥’ ‡√◊ËÕß‡¡≈Á¥°“·ø«à“¡“®“°∑’Ë‰Àπ µâÕß√Ÿâ®—°™π‘¥¢Õß‡¡≈Á¥°“·ø«à“ µà“ß°—π Õ¬à“ß‰√ √Ÿâ®—°°“√§—Ë« °“√‡°Á∫√—°…“ µâÕß»÷°…“≈Ÿ°§â“¢Õß‡√“„Àâ¥’«à“µâÕß°“√Õ–‰√™Õ∫Õ–‰√ √ÿª§◊ÕµâÕß‡√’¬π√Ÿâ ¡“°Ê°àÕπ∑’Ë®–µ—¥‘π„®∑”Õ–‰√·≈â«°Áµ—Èß„®∑”¥â«¬„®√—° à«π¥‘©—π‚™§¥’∑’Ë‰¥â¡“ª√÷°…“°—∫∫√‘…—∑∑’Ë¡’§«“¡√Ÿâ∑“ß¥â“π∏ÿ√°‘®°“·ø‡ªìπÕ¬à“ß¥’§à– ´÷Ëß∂◊Õ‡ªìπ®ÿ¥‡√‘Ë¡µâπ¢Õß¥‘©—π‡≈¬∑’‡¥’¬«

Future Park Rangsit. It didn’t have this many when we first opened our shop here.

Secret of SuccessWe focus on the quality of the drinks, customer service, and customer satisfaction. We freshly brew our coffee cup by cup. We also have ice maker ma-chine here because it is much cleaner than buying ice. We always ask our customers about the taste of their drink, what their personal preferences, no matter they want it very sweet or less sweet. They can order anything they want. We train our barista to memorize our regular customers and remember what their favorites. We sell our drink at reason-able price; therefore, we can continue serving our existing customers and at the same time attracting new customers.

Business Perspective and Expansion PlanThai coffee house business is still growing, I will continue to expand Rabisca Coffee in different lo-cation. We plan to open our next store at Central World Changwattana.

Franchise ExpansionWe never thought of selling franchise because it is difficult to control quality of our coffee. If you are coffee drinkers, you will be able to tell that taste of coffee in franchise coffee house are different. We don’t want our coffee to taste like that. I want customers to go to any Rabisca Coffee and get same quality coffee.

Suggestion to New InvestorNot only know how to brew a perfect cup of coffee, anyone who is interested should have basic coffee knowledge. They should know different type of coffee beans, roasting process, and storing. In ad-dition, they should also understand their customer needs. Luckily, I consulted by the expert from the beginning which is very helpful.

Rabisca Coffee Small coffee house in the big mall. How she magnetize customer? √â“π°“·ø‡≈Á°„πÀâ“ß„À≠à ∑”Õ¬à“ß‰√®÷ß®–¡—¥„®≈Ÿ°§â“ by Sutinee Amornpatanakul

∫√√¬“°“»√â“π°“√µ°·µàß·≈–®”π«π“¢“ √â“π¡’∑—ÈßÀ¡¥ 2 “¢“ ∑’Ëøî«‡®Õ√åª“√å§√—ß‘µ·≈–µ÷°°∑. ∫“ß√—° ·≈–∑—ÈßÕß·Ààß°Á®–µ°·µàßµà“ß°—π §◊Õ·π«‚¡‡¥‘√åπ·≈–·π«§≈“‘§ Õ—ππ’È°Á®–¢÷ÈπÕ¬Ÿà°—∫∑“ßÀâ“ß·≈–µ÷°¥â«¬«à“µâÕß°“√„Àâ‡√“µ°·µàß·π«‰Àπ ª√–‡¿∑¢Õß≈Ÿ°§â“ ·≈–‡§√◊ËÕß¥◊Ë¡¬Õ¥π‘¬¡ ≈Ÿ°§â“‡√“®–‡ªìπ§πÀ≈“¬√–¥—∫ µ—Èß·µà§π¢—∫√∂‰ª®π∂÷ß≈Ÿ°§â“‡°√¥∫’·≈–‡Õ √«¡‰ª∂÷ß™“«µà“ß™“µ‘¥â«¬ à«π‡§√◊ËÕß¥◊Ë¡∑’Ë¢“¬¥’°Á®–‡ªìπ§“ªŸ™‘‚π‡¬Áπ ‡Õ‡æ√‚´à‡¬Áπ ´÷ËßµÕπ·√°∑’Ë‡√“‡ªî¥π—Èπ‡√“‰¡à¡’§“ªŸ™‘‚πà·≈–‡Õ‡æ√‚´à‡¬Áπ‡π◊ËÕß®“°‡ªìπ‡§√◊ËÕß¥◊Ë¡∑’Ë‰¡à‡ªìπ“°≈ ·µà≈Ÿ°§â“¡“—Ëß ‡√“°Á‡≈¬µâÕßµ“¡„®≈Ÿ°§â“§à–®÷ß§‘¥§âπŸµ√¢÷Èπ¡“·≈–„π∑’Ëÿ¥‡√“µâÕß‡æ‘Ë¡‡¢â“‰ª„π‡¡πŸ

14 • • 15

®“°§«“¡√—°„π°“·ø·≈–°“√∫√‘°“√∫«°°—∫°“√Ωñ°Ωπ„πÕ“™’∑’Ëµπ√—°¡“∂÷ß 4 ªï àßº≈„Àâ ‘√‘∑—¬ √—ß®—π∑÷° À√◊Õ çπâÕßªÿÑ¡é ®“° Bluecup coffee „π‡§√◊Õ S&P ‰¥â§«â“‡Õ“™—¬™π–°“√·¢àß¢—π∫“√‘µâ“·Ààßª√–‡∑»‰∑¬ªï 2007 ·≈–¬—ß‰¥â‰ª‡¢â“√à«¡°“√·¢àß¢—π WBC ª√–‡∑»≠’ËªÿÉπÕ’° ¥â«¬ ©∫—∫π’È∑’¡ß“π Coffee T&I °Á‰¥â¡’‚Õ°“¡“§ÿ¬°—∫ πâÕßªÿÑ¡‡°’Ë¬«°—∫°“√·¢àß¢—π·≈–Õ“™’æ∫“√‘µâ“¢Õß‡∏Õ

·√ß®Ÿß„®·≈–®ÿ¥‡√‘Ë¡µâπ¢Õß°“√‡ªìπ∫“√‘µâ“ °àÕπÕ◊Ëπ°ÁµâÕß¢Õ∫§ÿ≥ S&P °àÕπ‡≈¬π–§– ∑’Ë„Àâ‚Õ°“‰¥â¡“‡ªìπ Barista ∑’Ëπ’Ë µÕπ∑’Ë‡¢â“¡“„À¡àÊ ¬—ß‰¡à∑√“∫‡≈¬¥â«¬´È”«à“∫“√‘µâ“§◊ÕÕ–‰√ ·≈â«‡√“µâÕß∑”Õ–‰√∫â“ß ·µàæÕ ‰¥â‡¢â“¡“∑”ß“ππ’È·≈–Ωñ°Ωπ∑ÿ°«—π°Á‡√‘Ë¡™Õ∫„πß“π·≈–Õ¬“°≈Õß∑”Õ–‰√„À¡àÊÕ¬Ÿàµ≈Õ¥‡«≈“ √Ÿâ÷°πÿ°°—∫ß“π ·≈–∑”„Àâ‡√“¡’√–‡∫’¬∫«‘π—¬¡“°¢÷Èπ ·≈â«°Á¬—ß‰¥â∑”ß“π∑’Ëµ‘¥µàÕ°—∫≈Ÿ°§â“·≈–‰¥â‡ÀÁπ√Õ¬¬‘È¡¢Õß≈Ÿ°§â“¥â«¬

ª√–∫°“√≥å°“√∑”ß“π∫“√‘µâ“ ‡ªìπ∫“√‘µâ“¡“ 4 ªï·≈â«§à– ·≈–°Á∑”∑’Ë S&P ¡“µ≈Õ¥ 4 ªï ‡√’¬π√ŸâÕ–‰√µà“ßÊ¡“°¡“¬®“°∑’Ëπ’Ë·≈â«°Á¬—ß¡’Õ–‰√Ê„Àâ»÷°…“‡æ‘Ë¡‡µ‘¡Õ’°¡“°

‡«≈“„π°“√Ωñ°‡µ√’¬¡µ—«°àÕπ·¢àß¢—π TBC 2007 ·≈– WBC 2007 ”À√—∫ TBC π—Èπ„™â ‡«≈“Ωñ°Ωπ‡µ√’¬¡µ—«°àÕπ·¢àßª√–¡“≥ 2 ‡¥◊Õπ°«à“Ê‡æ◊ËÕ·¢àß„πß“π Thailand Coffee & Tea 2007 „π‡¥◊Õπ‡¡…“¬π ·≈–À≈—ß®“°‰¥â·™¡ªá TBC °Á¡’‡«≈“‡µ√’¬¡µ—«Õ’°‡¥◊Õπ°«à“Ê°—∫°“√·¢àß¢—π WBC ∑’Ëª√–‡∑»≠’ËªÿÉπª≈“¬‡¥◊Õπ°√°Æ“§¡ ‚¥¬„™â‡«≈“Ωñ°Ωπ°“√·¢àß¢—πª√–¡“≥«—π≈– 5-6 ™—Ë«‚¡ß

™π‘¥·≈–‡¡πŸ°“·ø∑’Ë™Õ∫ °“·ø∑’Ë™Õ∫°Á§◊Õ °“·ø Bluecup §à–‡æ√“–«à“¡’§«“¡≈ßµ—«¢Õß∑—Èß Body ·≈– Acidity ·≈â«°Á¬—ß¡’√™“µ‘§≈â“¬ Chocolate ¥â«¬§à– à«π‡¡πŸ∑’Ë™Õ∫°Á§◊Õ Latte ‡æ√“–™Õ∫øÕßπ¡∑’Ë‡π’¬ππÿà¡ √™“µ‘À«“π¢ÕßπÈ”π¡·≈–¬—ß™Õ∫∑” Latte Art Õ’°¥â«¬§à–

ª√–∫°“√≥å°“√·¢àß¢—π∫“√‘µâ“ ·¢àß¢—π§√—Èß·√°ÿ¥§◊Õ TBC 2006 ∑’ËÕ—¡√‘π∑√åæ≈“´à“ µÕππ—Èπµ◊Ëπ‡µâπ¡“°‡≈¬ ≈π¡“°Ê ·≈–°Á‰¥â°≈—∫‰ªΩñ°Ωπ‡æ‘Ë¡‡µ‘¡®π≈ß·¢àß TBC 2007 ‡ªìπ°“√·¢àß¢—π§√—Èß∑’ËÕß·≈–‰¥â™—¬™π–¡“®÷ßàßº≈„Àâ‰¥â‡ªìπµ—«·∑π∫“√‘µâ“®“°

ª√–‡∑»‰∑¬‰ª·¢àß WBC 2007 ∑’Ëª√–‡∑»≠’ËªÿÉπ∑’Ëºà“π¡“π’Ë‡Õß √«¡∑—ÈßÀ¡¥‡¢â“·¢àß¢—π¡“·≈â« 3 §√—Èß §«“¡√Ÿâ÷°µàÕ°“√·¢àß¢—π √Ÿâ÷°πÿ°·≈–µ◊Ëπ‡µâπ‡æ√“–«à“ºŸâ™¡‡¬Õ–¡“°Ê ´÷Ëß„π§«“¡µ◊Ëπ‡µâππ—Èπ°Á¡’∑—Èß§«“¡µ÷ß‡§√’¬¥, §«“¡°—ß«≈, °¥¥—π ·≈–§«“¡°≈—«À≈“¬ÊÕ¬à“ß√«¡Õ¬Ÿà¥â«¬ ‡™àπ°≈—« «à“®–∑”‰¥â∑—πµ“¡‡«≈“∑’Ë°”Àπ¥À√◊Õ‡ª≈à“Õ–‰√·∫∫π—Èπ·µà°Á√Ÿâ÷°πÿ°¡“°Ê ·≈– ¬‘Ëß°“√·¢àß¢—π∑’Ëª√–‡∑»≠’ËªÿÉπ¬‘Ëßµ◊Ëπ‡µâπ¡“°¢÷Èπ‡ªìπÕß‡∑à“‡≈¬∑’‡¥’¬« ‡æ√“–«à“¡’·µà™“«µà“ß™“µ‘Õ¬Ÿà‡µÁ¡‰ªÀ¡¥ ∂÷ß·¡â‡√“®–‰¡à§≈àÕß„π‡√◊ËÕß¢Õß¿“…“µà“ßª√–‡∑» ·µà«à“«—ππ—Èπ‡√“‡ªìπÀπâ“‡ªìπµ“¢Õßª√–‡∑»‰∑¬‰ª·¢àßÕ¬Ÿà∑’Ëπ—Ëπ°ÁµâÕßæ¬“¬“¡∑”„Àâ¥’∑’Ëÿ¥ ™à«ß‡«≈“µÕπ∑’Ë°“√·¢àß¢—π®∫≈ßπ—Èπ √Ÿâ÷°‚≈àß„® ·µà°Á√Ÿâ÷°√“«°—∫«à“‡«≈“™“«ºà“π‰ª‡√Á«‡À≈◊Õ‡°‘π·≈–°ÁÕ¬“°∑’Ë®–√à«¡·¢àß¢—πÕ’° ∂â“¡’‚Õ°“

Signature Drink ∑’Ë„™â„π°“√·¢àß ”À√—∫°“√·¢àß¢—π TBC ∑’Ëª√–‡∑»‰∑¬π—Èπ„™â Signature Drink ∑’Ë¡’™◊ËÕ«à“ Golden Sunshine ‡æ√“–«à“™à«ß·¢àß¢—π™à«ßπ—Èπ‡ªìπÀπâ“¡–¡à«ß ®÷ß‰¥â§‘¥π”¡–¡à«ß‡ªìπà«πº¡¢Õß‡§√◊ËÕß¥◊Ë¡‡Õ‡æ√‚´à‚¥¬®—¥‡‘√åø‡ªìπ‡§√◊ËÕß¥◊Ë¡√âÕπ ·≈–”À√—∫°“√·¢àß¢—π WBC 2007 ∑’Ëª√–‡∑»≠’ËªÿÉπ °ÁÕ¬“°®–„™âà«πº¡∑’Ë·¥ß∂÷ß§«“¡‡ªìπ‰∑¬ÀπàÕ¬®÷ß‡≈◊Õ°„™â¡–æ√â“«·≈–°–∑‘ ¡“‡ªìπà«πº¡‡æ√“–‡ªìπº≈‰¡â∑’Ë¡’™◊ËÕ‡’¬ß¢Õß∑“ßµÕπ„µâ¢Õßª√–‡∑»‡√“ ´÷Ëß„™â‡§√◊ËÕß¥◊Ë¡‡¬Áπ∑’Ë„Àâ§«“¡¥™◊Ëπ·≈–¥—∫°√–À“¬

·ºπß“π„Õπ“§µ °Á§ß®–¬—ß»÷°…“¢âÕ¡Ÿ≈‡°’Ë¬«°—∫°“·ø‡æ‘Ë¡¢÷Èπ‡√◊ËÕ¬ÊµàÕ‰ª Õ“®®–‡ªî¥√â“π°“·ø´÷Ëß‡ªìπ§πÕ¬Ÿàª√–®”√â“π‡Õß·≈–§Õ¬Õπ∫“√‘µâ“√ÿàππâÕß ·≈–„Àâ§«“¡√Ÿâ‡°’Ë¬«°—∫°“·ø·°à≈Ÿ°§â“µàÕÊ‰ª

§”·π–π”À√◊ÕÀ≈—°°“√”À√—∫∫“√‘µâ“¡◊Õ„À¡à µâÕßΩñ°Ωπ∫àÕ¬Ê ∑”ß“π¥â«¬„®∑’Ë√—°„π‘Ëß∑’Ë∑”§ÿ≥®–√Ÿâ÷°πÿ°°—∫¡—π‰¡à‰¥â¬“°Õ¬à“ß∑’Ë§‘¥‡æ’¬ß·µàµâÕß„™â§«“¡‡æ’¬√æ¬“¬“¡·≈–∑”§«“¡‡¢â“„®„πµ—«≈Ÿ°§â“ §ÿ≥°Á®–‡ªìπ∫“√‘µâ“∑’Ëª√–∫º≈”‡√Á®‰¥â

(™¡§≈‘ª«‘¥’‚Õ‰¥â∑’Ë http://zacharyzachary.wordpress. com/2007/07/31/competitor-18-thailand/ )

Four years of hard work, continuous training, and

passion for coffee of Sirithai Rangjunthuenk (Pum)

from S&P Blue Cup has paid off by winning Thailand

Barista Championship 2007 and the opportunity to

compete in World Barista Championship (WBC) in

Japan. Today, Coffee t&i has a chance to talk about

her Barista experience and competition.

barista career starting pointFirst of all, I would like to thanks S&P for giving me opportunity to become one of their Barista. When I first started here, I didn’t even know what is Barista, what we supposed to do. I have grown into Barista because I got excellent training. I have fun with my work and I want to create new drinks. I can develop my organizational skills. I’m happy to talk to customers and see them smile.

barista experienceI have been working for S&P as their Barista for 4 years. I have developed many skills working here but there is still a lot more that need to be learned.

preparation for TBC 2007 and WBC 2007Preparation for TBC was about 2 months prior to the competition, the competition was in April 2007. After I have won TBC’s title, it took me a little bit over a month to prepare for WBC in Japan which held in July. I trained about 5-6 hours daily.

favorite coffeeBlue Cup coffee is my favorite because it has perfect combination of body and acidity with chocolate flavor. I like Latte as well. Latte has smooth and its sweetness. Plus, I like to do Latte Art.

experience in barista competitionThe first competition was TBC 2006 at Amarin Plaza, I was really nervous and didn’t know what to do. After that I went back and practiced for TBC 2007 and I won on my second TBC competition. Winning TBC 2007 got me a chance as the Barista winner from Thailand to compete in WBC 2007 in Japan. I have participated in 3 competitions so far.

impression on TBC 2007 and WBC 2007It was fun but excited. They got a lot of spectators and it made me nervous, stressed, anxious, pressure, and many more. I was nervous that I won’t be able to finish it on time but I still managed to have fun. Competition in Japan had doubled my excitement because they got spectator from around the world. Even though, I’m not fluent in English but I represents Thailand, I have to do my best. I felt relief after I had completed the competition but I still wanted to participate in another competition if I have a chance.

signature drink for TBC and WBC 2007“Golden Sunshine” was my signature drink for TBC 2007. The competition was held during mango season so I used mango as one of the ingredients in the Espresso. I served it hot. For WBC 2007, I wanted to make something that reflected Thailand so I used coconut and coconut milk as ingredients. These two ingredients are quite famous fruit and found in the southern region of Thailand. My drink was refreshing.

barista•talk

§ÿ¬°—∫·™¡ªá∫“√‘µâ“ª√–‡∑»‰∑¬ªï 2007 ‘√‘∑—¬ √—ß®—π∑÷°

‚¥¬ ÿ∏‘≥’ Õ¡√æ—≤π°ÿ≈

Interview with

Sirithai Rungjanthuekailand Barista Championship 2007By sutinee Amornpatanakul

future PlanI would love to continue learning about coffee. I might open my own coffee house, I will work as a Barista myself, train new Barista, and give advice to anyone who interested.

recommendation to New BaristaPractice, a lot of practice, love and have fun at what you do. Working as a Barista is not hard, you just have to work hard and understand your custom-ers. That will make you a successful Barista.

(you can see Sirithai performance VDO clip at http://zacharyzachary.wordpress.com/2007/07/31/competitor-18-thailand/ )

16 • • 17

emc•gallery

‡§√◊ËÕß∑”°“·ø‡Õ‡æ√‚´à °”‡π‘¥‡°‘¥¢÷Èπ§√—Èß·√°®“°

°“√ª√–¥‘…∞å¢Õß«‘»«°√Õ‘µ“‡≈’Ë¬ππ“¡ Luigi Bezzera

‡¡◊ËÕªï§.». 1901 ‚¥¬¡’√Ÿª∑√ß≈—°…≥–‡ªìπª≈àÕß§≈â“¬

°—∫‡“·π«µ—Èß ´÷Ëß¬—ß§ß‡ªìπ°“√ÕÕ°·∫∫∑’Ë‰¥â√—∫§«“¡

π‘¬¡∂÷ß·¡â®–ºà“π¡“‡ªìπ√âÕ¬ªï·≈â«°Áµ“¡

Bella Epoque (Õà“π«à“ ‡∫≈≈å Õ‘ªÖÕ° ‡ªìπ¿“…“

Ω√—Ëß‡» ·ª≈«à“ Good Time - ™à«ß‡«≈“·Ààß§«“¡ÿ¢)

‡°‘¥®“°°“√√â“ß√√¢Õß Elektra ‚¥¬µ√–°Ÿ≈ Fregnan

ºŸâº≈‘µ‡§√◊ËÕß∑”°“·ø‡Õ‡æ√‚´à §ÿ≥¿“æŸß ÷Ëß◊∫∑Õ¥

°—π¡“µ—Èß·µàªï§.». 1947 ‚¥¬º¡º“π§«“¡ß¥ß“¡¢Õß

°“√ÕÕ°·∫∫¿“¬πÕ°ÿ¥§≈“‘§°—∫‡∑§‚π‚≈¬’∑’Ë∑—π

¡—¬„π°“√∑”°“·ø‡Õ‡æ√‚´à¿“¬„π ‚¥¬¡’¢π“¥µ—Èß

·µà 1-3 À—«°√ÿäª®“°Õ¥’µ®π∂÷ßªí®®ÿ∫—π Belle Epoque ¬—ß

§ßº≈‘µÕ¬à“ßª√“≥’µ ‚¥¬°“√ª√–°Õ∫¥â«¬¡◊Õ µ—«µàÕµ—«

¥â«¬§«“¡ß¥ß“¡·≈–≈ßµ—«¢Õß°“√ÕÕ°·∫∫ ®÷ß‡À¡“–

°—∫ÀâÕßÕ“À“√‰µ≈å¬ÿ‚√ª ´÷ËßπÕ°®“°§ÿ≥®–‰¥â°“·ø√

‡≈‘»·≈â«¬—ß‰¥â‡§√◊ËÕßª√–¥—∫√â“πÿ¥À√ŸÀ√“Õ’°¥â«¬

‡¡◊ËÕ 2 ªï°àÕπ Àπ÷Ëß„π‡§√◊ËÕß∑”°“·ø‰¡à°’Ëµ—«∑’Ë∑”„Àâº¡

µâÕß¡Õß®π‡À≈’¬«À≈—ß„πß“π·¥ß‘π§â“‡§√◊ËÕß∑”°“·ø

Espsresso ∑’Ë „À≠à∑’Ëÿ¥„π‚≈°∑’Ë¡‘≈“π„πÕ‘µ“≈’°Á§◊Õ

Reneka √ÿàπ Atalante ¥â«¬√Ÿª√à“ß∑’Ë∑”®“°·µπ‡≈

µ’≈∑—Èßµ—« µ—«„À≠à∫÷°∫÷π √Ÿª∑√ß¬âÕπ¬ÿ§ –¥ÿ¥µ“

Atalante ‡°‘¥®“°¡—π¡Õß°“√ÕÕ°·∫∫¢Õß

Patrick Zimmermann ‡®â“¢Õß Reneka ·≈–π—°

ÕÕ°·∫∫Õ‘√– Phillippe Gaentzirt ™◊ËÕ¢Õß Atalante

°Á¡’∑’Ë¡“∑’Ëπà“π„®‰¡àπâÕ¬ ‡π◊ËÕß®“°‚√ßß“π¢Õß Reneka

π—ÈπÕ¬Ÿà„π Alsace ÷ËßÕ¬ŸàÀà“ß®“° Molsheim ‡æ’¬ß 1

°‘‚≈‡¡µ√ ´÷Ëß‡ªìπ‡¡◊Õß∑’Ëº≈‘µ√∂¬πµåªÕ√åµ™◊ËÕ¥—ß

Bugatti ´÷Ëß¡’√ÿàπ¬Õ¥π‘¬¡„πÕ¥’µµ—Èß·µàªï§.». 1930 °Á§◊Õ

√ÿàπ Atalante π—Ëπ‡Õß (√Ÿªª√–°Õ∫) ÷Ëß Reneka „™â™◊ËÕπ’È°Á

‡æ◊ËÕ√”√÷°∂÷ß bugatti ·≈–∑ÿ°Ê §π∑’ËÀ≈ß√—°„π¡πµå‡πàÀå

¢ÕßÕ¥’µ

§Ÿà·Ω¥¢Õß Atalante °Á§◊Õ Bezzera √ÿàπ Galatea

¥â«¬‡Àµÿº≈∑“ß¥â“π°“√·∫àßµâπ∑ÿπ°“√º≈‘µ

BELLE EPOQUE : SPECIFICATION

model group boiler cap. voltage hertz watt height width weight finishing

L v hz w cm cm kg

O 1 5 110-230 60-50/60 2200 71+10 ø 40 38 copper/brass

OC 1 5 110-230 60-50/60 2200 71+10 ø 40 38 chrome

P1 2 9 230/400 50/60 3700 89+19 ø 57 53 copper/brass

P1C 2 9 230/400 50/60 3700 89+19 ø 57 53 chrome

Q1 3 12,5 230/400 50/60 5200 95+20 ø 68 72 copper/brass

Q1C 3 12,5 230/400 50/60 5200 95+20 ø 68 72 chrome

Belle EpoqueClassic, elegant beyond the time

§≈“‘§À√ŸÀ√“Õ≈—ß°“√ ‡Àπ◊Õ°“≈‡«≈“

by SK2

The column shape espresso coffee machine was

invented in 1903 by an engineer named Luigi Bez-

zera. This design is still popular even though it was

created more than 100 years ago.

Bella Epoque is a French word means “Good

Time”. It is design and make by the Fregnan family,

whom has been manufacturing high quality espresso

coffee machine since 1947, under Elektra brand.

Bella Epoque combines the elegant classic design

with the modern espresso machine technology. It is

available 1-3 group heads. Until now, Belle Epoque

machines are neatly handmade, one by one.

Not only the elegance design as the piece of

house decoration item. Belle Epoque also provided

the perfect cup of coffee for any coffee house and

restaurant.

Web Link for more information: www.k2.co.th,

www.ekektrasrl.com

It’s may not fast like Bugatti but it’s sure the same eye catcher

‡√Á«‰¡à‡∑à“ Bugatti ·µà‡µ–µ“‰¡à·æâ°—π by SK2

One of the Espresso machine that caught my eyes at

the largest Espresso coffee machines Expo in Milan

2 years ago was Atalante by Reneka. With the shiny

stainless steel body. Atalante is the right combina-

tion of elegance, tradition and sturdiness.

It was created by Reneka’s owner, Patrick Zim-

mermann and a designer, Phillipppe Gaentzirt.

The story of how they came up with the

name “Atalante” was also very interesting. Reneka’s

manufacture is located in Alsace where it is only

1 kilometer away from Molsheim where famous

sport cars “Bugatti” were produced there. One of

Bugatti well-known models in 1930 is Atalante.

(Picture) Reneka named its Espresso machine after

it in honor of this sport car and people who love

the good old day charming.

Atalante’s twin is Galatea by Bezzera as the

co-manufacturing for this special model.

Web Link for more information: www.pnfcoffee.com,

www.reneka.com, and www.bezzera.it

18 • • 19

hot•bev

«—¥’§à–™“« CT&I ”À√—∫™à«ßª≈“¬ΩπµâπÀπ“«¢Õßªïπ’È

π–§– ªïπ’ÈÕ“°“»‡ª≈’Ë¬π·ª≈ß§àÕπ¢â“ß∫àÕ¬ ¬—ß‰ß

∑à“πºŸâÕà“π°ÁµâÕß√—°…“ÿ¢¿“æ¥â«¬π–§– ª≈“¬ªï 2007 π’È

§Õ≈—¡πå Hot Bev °Á¬—ß§ß¡’‡§√◊ËÕß¥◊Ë¡àß∑â“¬ªïÕ√àÕ¬Ê¡“

Ω“°∑ÿ°Ê∑à“π∂÷ß 6 ‡¡πŸ‡≈¬∑’‡¥’¬« ®–‡ªìπŸµ√Õ¬à“ß‰√

‡√“‰ª™¡°—π‡≈¬§à–

Greeting for all CT&I readers. This part of the

year the weather diverse frequently, it’s better to

pay more attention to your health. At the end of

this year, Hot Bev still have exciting recipe for your

coffee house, waiting for you!

Banana Cream Frappè”À√—∫‡¡πŸ·√°¢Õß‡√“‡ªìπ‡§√◊ËÕß¥◊Ë¡‰√â§“‡øÕ’π∑’Ë‡À¡“–”À√—∫§π∑ÿ°‡æ»∑ÿ°«—¬ À“°§ÿ≥‡ªìπ§π™◊Ëπ™Õ∫√™“µ‘§«“¡ÀÕ¡¢Õß°≈â«¬∫«°°—∫§«“¡À«“π¡—π¢Õß‰«∑å ™ÁÕ§‚°·≈µ çBanana Cream Frappeûé ·°â«π’È®–‰¡à∑”„Àâ§ÿ≥º‘¥À«—ß

à«πº¡ 1. Da Vinci White Chocolate Sauce 30 cc. 2. DaVinci Banana Syrup 22.5 cc. 3. DaVinci Frappease Powder 2 tbs. 4. Fresh milk 90 cc. 5. Ice 16 oz.

«‘∏’∑” 1. µ«ßà«πº¡∑—ÈßÀ¡¥≈ß„π‚∂ªíòπ‚¥¬ ‡µ‘¡πÈ”·¢Áß‡ªìπà«πº¡ÿ¥∑â“¬ 2. ªíòπ®π‡§√◊ËÕß¥◊Ë¡‡π’¬π‡ªìπ‡π◊ÈÕ‡¥’¬«°—π 3. µ—°„à·°â«µ°·µàßæ√âÕ¡‡‘√åø Espresso Frappè”À√—∫·°â«∑’Ë 2 π’È°Á¬—ß§ß‡ªìπ‡§√◊ËÕß¥◊Ë¡ªíòπ ‡À¡“–°—∫§Õ°“·ø‡Õ‡æ√‚´à∑’Ë‰¡àµâÕß°“√„Àâ¡’√™“µ‘Õ◊Ëπ¡“µ—¥√™“µ‘¢Õß‡Õ‡æ√‚´à πÕ°®“°π’È¬—ß¡’≈Ÿ°‡≈àπÕ¬Ÿà∑’Ë«‘∫ªîôß§√’¡ ‚¥¬°“√º¡°≈‘Ëπ Peppermint Pad-dy Syrup ‡æ‘Ë¡√™“µ‘„Àâ°≈¡°≈àÕ¡¬‘Ëß¢÷Èπ

à«πº¡ 1. Espresso Shot 2 shot 2. Syrup 30 cc. 3. Ice 12 oz.

à«πº¡«‘∫ªîôß§√’¡ 1. Whipping cream 500 cc. 2. Da Vinci Peppermint Paddy Syrup* (”À√—∫º¡«‘ªªîôß§√’¡) 30 cc.

«‘∏’∑” 1. ∑”™Õ∑‡Õ‡æ√‚´à≈ß„π‚∂ªíòπ , πÈ”‡™◊ËÕ¡ , ·≈–πÈ”·¢Áß≈ß‡ªìπµ—«ÿ¥∑â“¬ 2. ªíòπ®π‡§√◊ËÕß¥◊Ë¡‡π’¬πµ—°„à·°â«‡‘√åø 12 ÕÕπ´å 3. ∫’∫«‘Íªªîôß§√’¡·µàßÀπâ“ æ√âÕ¡‡‘√åø

‡Õ‡æ√‚´à¡ÁÕ§§à“·ø√ª‡ªÑ‡À¡“–”À√—∫§π∑’Ë¡’§«“¡™◊Ëπ™Õ∫„π√™“µ‘¢Õß‡Õ ‡æ√‚´à ‡æ√“–‰¡à¡’à«πº¡¢Õßπ¡À√◊Õà«πº¡Õ◊Ëπ ¡“µ—¥√™“µ‘‡Õ‡æ√‚´à ·≈–¡’«‘Íªªîôß§√’¡°≈‘Ëπ™ÁÕ§‚°·≈Áµ¡‘Èπ∑å¡“ ™à«¬‡æ‘Ë¡√™“µ‘„Àâ‡§√◊ËÕß¥◊Ë¡¡’§«“¡°≈¡°≈àÕ¡¬‘Ëß¢÷Èπ

Banana Cream FrappèOur first menu is non-caffeine

drink which suitable for all cus-

tomers who like the sweetness

of white chocolate and aroma

of banana.

Ingredient

1. DaVinci White Chocolate

Sauce 30 cc.

2. DaVinci Banana Syrup

22.5 cc.

3. DaVinci Frappease Powder

2 tbs.

4. Fresh milk 90 cc.

5. Ice 16 oz.

Instruction

1. Add all ingredients into

blender, by adding ice as the

last ingredient

2. Blend until the drink get

smooth

3. Blend, decorate and serve

Espresso FrappèThe second drink is still a blended

drink which reveals the real taste

of strong espresso and adding a

trick in the whip cream with Pep-

permint mocha flavor.

Ingredient

1. Espresso Shot 2 shot

2. Syrup 30 cc.

3. Ice 12 oz.

Whip Cream Ingredient

1. Whipping cream 500 cc.

2. DaVinci Peppermint Paddy

Syrup*(for whip cream) 30 cc.

Instruction

1. Pour 2 shots of espresso, syrup

and ice into the blender

2. Blend and serve in 12 oz.

3. Decorate with whip cream

Banana Latte (Ice) °“·ø≈“‡µâ‡¬Áπ ∑’Ë¡’√™“µ‘‡¢â¡¢âπ¢Õß§“√“‡¡≈ º¡º“π°—∫°≈‘ËπÀÕ¡¢Õß°≈â«¬∑’Ë‡¢â“°—πÕ¬à“ß≈ßµ—« ∑”„Àâ°“·ø·°â«π’È‡À¡“–°—∫§Õ°“·ø∑’ËÕ¬“°≈‘È¡≈Õß√™“µ‘„À¡à

à«πº¡ 1. Espresso Shot 60 cc. 2. DaVinci Banana Syrup 15 cc. 3. DaVinci Caramel Sauce 15 cc. 4. Fresh milk 120 cc. 5. Ice 16 oz.

«‘∏’∑” 1. µ«ßà«πº¡¢âÕ 2,3,4 ≈ß„π·°â«‡‘√åø 16 ÕÕπ´å 2. ∑”™Õ∑°“·ø‡Õ‡æ√‚´à≈ß„π·°â«∑’Ë¡’ à«πº¡Õ¬Ÿà·≈â« §πà«πº¡„Àâ‡¢â“°—π 3. ‡µ‘¡πÈ”·¢Áß„Àâ‡µÁ¡·°â«æ√âÕ¡‡‘√åø (·µàßÀπâ“¥â«¬«‘Íªªîôß§√’¡) æ√âÕ¡‡‘√åø ∫π·°â« 16 ÕÕπ´å Choc Malt Latte (Hot)‡§√◊ËÕß¥◊Ë¡√âÕπ‡¡πŸπ’Èº¡º“π§«“¡ ÀÕ¡Õ¡‡ª√’È¬« Õ¬à“ß Orange Syrup °—∫√™“µ‘¢Õß ¡Õ≈µå ‰¥â‡ªìπÕ¬à“ß¥’ ºß¡Õ≈µå ∑’Ë¢Õ∫·°â«®–∑”„Àâ§ÿ≥‰¥â√ÀÕ¡À«“π°àÕπ∑’Ë§ÿ≥®–‰¥â≈‘È¡≈Õß√™“µ‘¢Õß Orange Syrup ∑’Ë®–∑”„Àâ§ÿ≥¥™◊Ëπ ®π∑”„Àâ°“·ø·°â«π’È‡ªìπ°“·ø·°â«‚ª√¥¢Õß§ÿ≥‚¥¬‰¡à√Ÿâµ—«

à«πº¡ 1. Espresso Shot 30 cc. 2. DaVinci Orange Syrup 7.5 cc. 3. Fresh Milk 180 cc. 4. Malt (”À√—∫‡§≈◊Õ∫ª“°·°â«) 10 g. 5. Orange sauce (”À√—∫·µàßÀπâ“)

«‘∏’∑” 1. µ«ßπÈ”‡™◊ËÕ¡°≈‘Ëπ Orange Syrup ≈ß„π ·°â«‡‘√åø 2. ∑”™Õ∑°“·ø‡Õ‡æ√‚´à≈ß„π·°â«∑’Ë¡’ πÈ”‡™◊ËÕ¡Õ¬Ÿà 3. µ’¡π¡„Àâ√âÕπª√–¡“≥ 60-70˚c ‡µ‘¡ ≈ß„π·°â«§àÕ¬Ê √‘π„Àâ‡ªìπ™—Èπ ªî¥ª“° ·°â«¥â«¬‚ø¡π¡∑’Ë‡π’¬π 4. ·µàßÀπâ“¥â«¬ Orange Sauce æ√âÕ¡ ‡‘√åø

«‘∏’°“√‡§≈◊Õ∫ª“°·°â« §«Ë”ª“°·°â«≈ß„π®“π∑’Ë¡’πÈ”‡™◊ËÕ¡ Da Vinci Orange ‚¥¬„ÀâπÈ”‡™◊ËÕ¡µ‘¥ª“°·°â«„Àâ∑—Ë« π”·°â«‰ª§«Ë”°—∫ºß¡Õ≈å∑®πµ‘¥ª“°·°â«Õ¬à“ß¡Ë”‡¡Õ

Banana Latte (Ice) Banana Latte is the ice coffee with

bouquet of banana which mix up

well with caramel to make up a

flawless drink.

Ingredient

1. Espresso Shot 60 cc.

2. DaVinci Banana Syrup 15 cc.

3. DaVinci Caramel Sauce 15 cc.


5. Ice 16 oz.

Instruction

1. Add ingredient 2,3 and 4 into

an 16 oz.

2. Pour 2 shots of espresso in

the glass and stir

3. Fill the glass with ice ( May

decorate with whip cream)

Choc Malt Latte (Hot)The sour & sweet tastes of orange

in Choc Malt Latte are merged

well with flavor of malt. Not only

inside the cup, you also can taste

the pleasure on the edge of the

glass.

Ingredient


2. Da Vinci Orange Syrup 7.5 cc.


4. Malt (for the glass edge) 10 g.

5. Orange sauce (for decoration)

Instruction

1. Add Da Vinci Orange Syrup

into 6-8 oz. cup

2. Pour an espresso shot into

the cup

3. Steam the milk and pour slowly

to make a layer and cover the

cup with nice smooth foam

4. Decorate with orange sauce

and serve

Instruction for glass edge

Turn the glass edge to the plate fill

with DaVinci Orange syrup and

then to the malt powder

20 • • 21

hot•bev

Macchiato In loveA taste of brown sugar at the edge

of coffee mug and a flavor of Lychee

Syrup can made your coffee more

enjoyable. Perhaps, this can be

one of your favorite menu.

Ingredient


2. DaVinci Lychee Syrup 7.5 cc.


Instruction

1. Add DaVinci Lychee Syrup and

espresso shot into 3 oz cup

2. Steam the milk and use only

the silky foam

3. Pour milk into the cup for

1/2 cm and decorate with foam

and brown sugar

Instruction for glass edge

Turn the glass edge to the plate fill

with DaVinci Lychee syrup and

then to the brown sugar

Strawberry Island Soda Sparkling soda drink combines

with the sweetness strawberry

grain and banana scent present a

delightful brew for your customer,

especially the kids!

Ingredient

1. Palmbay Starwberry Smoothie

30 cc.

2. DaVinci Banana Syrup 15 cc.

3. Soda 150 cc.

4. Ice 16 oz.

Instruction

1. Add Palmbay Strawberry

Smoothie and DaVinci Banana

syrup in to 16 oz cup.

2. Fill the cup with ice and soda

3. Mix well before drink

Macchiato In love√™“µ‘¢ÕßπÈ”µ“≈∑√“¬·¥ß∑’Ë¢Õ∫ª“°·°â«‡¡◊ËÕ·√°¥◊Ë¡ ®–™à«¬¢—∫°≈àÕ¡§«“¡ÀÕ¡¢Õß°“·ø„Àâ¡’¡“°¢÷Èπ æ√âÕ¡°—∫√™“µ‘¢Õß Lychee Syrup §ß∑”„Àâ‡¡πŸµ—«π’ÈÕ¬Ÿà„π„®§ÿ≥‰¥â‰¡à¬“°

à«πº¡ 1. Espresso Shot 30 cc. 2. DaVinci Lychee Syrup 7.5 cc. 3. Fresh milk 180 cc.

«‘∏’∑” 1. µ«ßπÈ”‡™◊ËÕ¡°≈‘Ëπ Lychee (≈‘Èπ®’Ë) ≈ß„π ·°â« 3 ÕÕπ´å ∑”™Õ∑°“·ø‡Õ‡æ√‚´à ≈ß„π·°â« 2. µ’¡π¡„Àâ√âÕπª√–¡“≥ 60-70˚c ‡≈◊Õ°„™â‡©æ“–‚ø¡∑’Ë‡π’¬π 3. √‘ππÈ”π¡≈ß„π·°â«ª√–¡“≥ 1/2 ¡. µ—°‚ø¡‡π’¬πÀ¬Õ¥≈ßµ√ß°≈“ß ·µàßÀπâ“¥â«¬ πÈ”µ“≈∑√“¬·¥ß

«‘∏’°“√‡§≈◊Õ∫ª“°·°â« §«Ë”ª“°·°â«≈ß„π®“π∑’Ë¡’πÈ”‡™◊ËÕ¡ Da Vinci Lychee Syrup ‚¥¬„ÀâπÈ”‡™◊ËÕ¡µ‘¥ª“°·°â«„Àâ∑—Ë« π”·°â«‰ª§«Ë”°—∫πÈ”µ“≈∑√“¬·¥ß®πµ‘¥ª“°·°â«Õ¬à“ß¡Ë”‡¡Õ Strawberry Island Soda ‡§√◊ËÕß¥◊Ë¡Õ‘µ“‡≈’¬π‚´¥“∑’Ë≈ßµ—«¥â«¬√ ™“µ‘§«“¡´à“°—∫§«“¡ÀÕ¡À«“π¢Õß Banana Syrup ‡√‘¡¥â«¬√™“µ‘¢Õß Palmbay Club Starwberry Smoothie ∑”„Àâ¡’‡π◊ÈÕ—¡º—∑’Ë¥’ ‡À¡“–·¡â”À√—∫§ÿ≥ÀπŸÊ∑—ÈßÀ≈“¬

à«πº¡ 1. Palmbay Starwberry Smoothie 30 cc. 2. DaVinci Banana Syrup 15 cc. 3. Soda 150 cc. 4. Ice 16 oz.

«‘∏’∑” 1. µ«ß Palmbay Strawberry Smoothie ·≈–πÈ”‡™◊ËÕ¡°≈‘Ëπ Banana ≈ß„π·°â« 16 ÕÕπ´å§π„Àâ‡¢â“°—π 2. ‡µ‘¡πÈ”·¢Áß„Àâ‡µÁ¡·°â« ®“°π—Èπ‡µ‘¡‚´¥“ ≈ß‰ª 3. æ√âÕ¡‡‘√åø„π·°â« 16 ÕÕπ´å (§π„Àâ‡¢â“ °—π°àÕπ¥◊Ë¡)

22 • • 23

café•coach

You would be surprised to know that some famous

coffee house that has the most branches in Thailand

just 30% of their income is from coffee. Majority

of their income is from foods and other beverages,

both alcoholic and non alcoholic drinks. Don’t

give up when you heard of this because Starbucks,

successful coffee house chain still has the majority

of their income from their coffee. However, it is

very interesting that the big green is also trying

to add more food and beverage items in to their

menu. Now, let’s see what else can be add to your

drinks menu.

Black English Tea Tea is already serve in most of the coffee house but

most of them do not pay much attention to the qual-

ity of their tea. We often see bag of loose black tea,

same as the one sell in supermarket, serve in many

coffee house. Because customers know the cost of

this loose tea; therefore, coffee house cannot boost

up the sell price. The taste of these kind of tea has

less aroma than leaves tea which more suitable for

your premium coffee house.

You will not see the use of loose tea bag in any

premium coffee house in other countries. Especially

fruit tea some even use real fruit to make their fruit

tea, it can give more natural taste to the tea rather

than using flavored tea bag.

Leaves tea are available with and without bags.

Tea pots are usually clear class so customers can

see tea leaves. In Taiwan, they serve fruit tea such

as apply, orange, and cantaloupe by putting diced

real fruit in the clear tea pot which has small separate compartment for it.

This menu is very popular there.

Japanese Green TeaJapanese Green Tea is also very popular and it is one of the main menu

for the coffee house. Starbucks has first started selling this in Taiwan and

it becomes popular throughout Asia and the world included Thailand.

Preparation process is not difficult and it can be served hot or cold or iced

blended drink.

Chinese TeaThe successful of Chinese green tea in Thailand was brought by Oishi group

who introduced Chinese green tea to Thai consumer market and change the

idea that tea is the beverage for elder people. Taste of tea that is available

in the market is pretty much the same, we has to add more flavor in order

more flavored syrups to make your own signature drinks. One of the simple

drink is just add Cherry flavored syrup into coke, this will make cherry coke

which you can’t find any where here in Thailand.

Fruit SmoothiesHot weather in Thailand along with taste and fruits benefit make fruit Smooth-

ies popular in coffee house throughout the nation. In spite of difficulty of

fruit preparation and short store up time, some coffee house decided not to

sell it. Right now you can use frozen fruit and fresh fruits that go through

special process to make them last longer. Besides, Smoothies can be made

with mixture of sorbet, yogurt, or smoothie powder base which is much

easier. Protein and Vitamin are also another value added to your smoothies.

(Victor Liew, my friend owner of Mad about Juice who looks forever young

told me that the secret is in his drink, don’t believe him - try it)

¢“¬Õ–‰√¥’ πÕ°®“°°“·ø Anything But Coffee by SK2

to tell the differences. It would take a long time for Chinese tea to become

popular that people can tell the different in term of quality. However, see

Taiwanese and Thai oldest tea manufacture had re-image their products

and make it suitable for young people, plus acknowledge them advantages

that good for health of tea drinking. Add some Chinese tea in your menu

it’s not the bad idea.

Italian SodaCoke and Pepsi are popular drinks but the reason that you don’t want to sell

these beverages in your café is because you can’t make much margin since it

so obvious when customer can see the price difference from the convenience

store next door. So if you want to sell carbonated drinks and become more

profitable you should consider selling Italian Soda.

Italian soda can be made with many flavored syrups which are avail-

able in the market by mixing it with soda water and ice. You can either

make carbonated fruity drinks like raspberry and strawberry or carbonated

cocktail flavors like Pinacolada and Blue Curacao. You can even add one or

§ÿ≥Õ“®®–·ª≈°„®∂â“∑√“∫«à“ √â“π°“·ø∑’Ë¡’®”π«π

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”‡√Á®¡“°∑’Ëÿ¥„π‚≈°Õ¬à“ß Starbucks °Á¬—ß§ß¡’¬Õ¥

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ªíòπ‡ªìπ§√—Èß·√°„π‰µâÀ«—π ´÷Ëß°àÕ„Àâ‡°‘¥°√–·§«“¡π‘¬¡

Õ¬à“ßŸß‰ª∑—Ë«‚≈° √«¡∑—Èß„πª√–‡∑»‰∑¬ °“√‡µ√’¬¡

‡§√◊ËÕß¥◊Ë¡™“‡¢’¬«°Á‰¡à¬ÿàß¬“°¡“° “¡“√∂∑”‰¥â∑—Èß√âÕπ

‡¬Áπ·≈–ªíòπ

™“®’π §«“¡”‡√Á®¢Õß™“‡¢’¬« (®’π) ¢Õß‚ÕÕ‘™‘‡ªìπ°â“«·√°¢Õß

°“√∑’Ë™“®’π·®âß‡°‘¥„πµ≈“¥„À≠à ‚¥¬‡©æ“–°≈ÿà¡ºŸâ∫√‘‚¿§

∑—Ë«‰ª ®“°°“√∑’Ë™“®’π‡ªìπ‡§√◊ËÕß¥◊Ë¡¢Õß§π·°à„π§«“¡

‡¢â“„®¢Õß§π∑—Ë«‰ª„πÕ¥’µ ∂÷ß·¡â«à“™“∑’ËÕÕ°µ“¡°—π¡“

¬—ßµâÕßÕ“»—¬°“√‡µ‘¡°≈‘Ëπ‡æ◊ËÕ√â“ß§«“¡‡¥àπ™—¥„π√

™“µ‘ ·≈–§ß¬—ßµâÕß„™â‡«≈“‡¥‘π∑“ßÕ’°π“π°«à“∑’Ë®–‡°‘¥ºŸâ

π‘¬¡¥◊Ë¡™“ ·¬°·¬–§ÿ≥¿“æ®“°§«“¡À≈“°À≈“¬¢Õß

Gelato/Ice CreamIt’s quite common for selling Gelato (Italian ice-cream) in the coffee bar in

Italy. Gelato can be sell day and night in Italy. During dinner before having

main course, sorbet is served as a mouth washer and after dinner, you can

have with or without alcohol gelato.

Gelato seem to be good companion of Espresso start from they came

from same origin. The unique taste and variety of flavor make differenciate

from the industrial ice-cream that your customer can get from any conve-

nience stores.

And everybody love ice-cream.put an ice-cream show case in your café

from one of the Gelato supplier will make the whole family of your customer

happy. (to be continue)

Coffee Zoom, Bangkok Coffee Zoom, Bangkok

24 • • 25

sweetie•barista

™“®’π‰¥â ·µà®“°°“√∑’Ë‰¥â‡ÀÁπ°“√ª√—∫µ—«¢Õß∫√‘…—∑™“

‡°à“·°à¢Õß‰µâÀ«—π·≈–„π‰∑¬„Àâ∑—π¡—¬‡¢â“°—∫§π√ÿàπ

„À¡à ª√–°Õ∫°—∫ª√–‚¬™πå∑’Ë‰¥â®“°°“√¥◊Ë¡™“·≈â« ¥Ÿ∑à“

√â“π°“·ø§ßµâÕß‡√‘Ë¡»÷°…“∑’Ë®–‡æ‘Ë¡‡¡πŸ™“®’π‡¢â“¡“·≈â«

Italian Soda, Coke À√◊Õ Pepsi ‡ªìπ‡§√◊ËÕß¥◊Ë¡¬Õ¥π‘¬¡¢Õß§π∑—Ë«‰ª ·µà‡Àµÿº≈∑’Ë§ÿ≥‰¡à

¢“¬‡§√◊ËÕß¥◊Ë¡™π‘¥π’È„π√â“π°“·ø¢Õß§ÿ≥°Á‡æ√“–«à“§ÿ≥

‰¡àÕ¬“°®–‚¥π¢âÕÀ“§â“°”‰√‡°‘π§«√ ∂â“§ÿ≥µâÕß°“√„Àâ

‰¥â°”‰√‡∑à“°—∫‡§√◊ËÕß¥◊Ë¡Õ◊ËπÊ¢Õß§ÿ≥ §”µÕ∫¢Õß§ÿ≥∑’Ë

®–∫√‘°“√≈Ÿ°§â“∑’ËµâÕß°“√‡§√◊ËÕß¥◊Ë¡√´à“ (Carbonated

Drink) °Á§◊Õ Italian Soda ¥â«¬§«“¡À≈“°À≈“¬¢Õß

√™“µ‘¢ÕßπÈ”‡™◊ËÕ¡·µàß°≈‘Ëπ (Flavor Syrups) ∑’Ë¡’®”

Àπà“¬„πµ≈“¥º¡°—∫‚´¥“ ·≈–πÈ”·¢Áß °Á®–∑”„Àâ§ÿ≥

‰¡â∑’Ë®√‘ßºà“π°√–∫«π°“√º≈‘µ„Àâ“¡“√∂‡°Á∫‰¥âπ“π¢÷Èπ

πÕ°®“°π—Èπà«πº¡¢Õß Smoothies °Á¬—ß“¡“√∂

„™â‰¥â∑—Èß‰Õ»§√’¡, Sorbet, Yogurt À√◊Õ Smoothies

Powder Base ÷Ëß–¥«°·≈–‡°Á∫‰¥âπ“π°«à“

πÕ°®“°π—Èπ°“√‡µ‘¡ Protein À√◊Õ Vitamin Õ◊ËπÊ

‡¢â“‰ª°Á¬—ß∑”„Àâ‡æ‘Ë¡§ÿ≥§à“·≈–‡æ‘Ë¡√“§“ Smoothies

¢Õß§ÿ≥‰¥âÕ’°¥â«¬ (Õ¬à“ß∑’Ë Victor Liew ‡æ◊ËÕπ¢Õßº¡∑’Ë

Mad About Juice ´÷Ëß¥ŸÀπÿà¡µ≈Õ¥°Á¥â«¬ Smoothies

Ÿµ√¢Õß‡¢“π’Ë·À≈à–)

Gelato/ Ice Cream ‡ªìπ‡√◊ËÕßª°µ‘¢Õß Coffee Bar „π Italy ¢“¬ Gelato

À√◊Õ‰Õ»§√’¡·∫∫Õ‘µ“≈’ Gelato “¡“√∂¢“¬‰¥âµ≈Õ¥∑—Èß

°≈“ß«—π·≈–°≈“ß§◊π„πÕ‘µ“≈’ „π√–À«à“ßÕ“À“√¡◊Õ§Ë”

“¡“√∂¡’‡§√◊ËÕß¥◊Ë¡√´à“∑—Èß™π‘¥°≈‘Ëπº≈‰¡â ‡™àπ √“

‡∫Õ√’Ë, µ√Õ‡∫Õ√’Ë À√◊Õ·∫∫°≈‘Ëπ‡§√◊ËÕß¥◊Ë¡ Cocktail

‡™àπ Pinacolada, Blue Curacao ‡ªìπµâπ πÕ°®“°π—Èπ

°“√º¡πÈ”‡™◊ËÕ¡·µàß°≈‘Ëπ¡“°°«à“Àπ÷Ëß°≈‘Ëπ‡¢â“¥â«¬°—π

°Á®–‡°‘¥‡ªìπ‡§√◊ËÕß¥◊Ë¡‡Õ°≈—°…≥å¢Õß√â“π§ÿ≥‡Õß¢÷Èπ¡“

‡§¬¡’§«“¡§‘¥ßà“¬Ê¢Õß√â“π°“·ø∫“ß√â“π∑’Ë‡æ’¬ß„™â

Coke º¡°—∫πÈ”‡™◊ËÕ¡°≈‘Ëπ‡™Õ√’Ë °Á∑”„Àâ‡°‘¥‡§√◊ËÕß¥◊Ë¡µ—«

„À¡à∑’ËÀ“‰¡à‰¥â„π√â“π∑—Ë«‰ª

Smoothies Õ“°“»√âÕπ¢Õß∫â“π‡√“ √™“µ‘·≈–ª√–‚¬™πå¢Õßº≈‰¡â

∑”„Àâ Smoothies ¢“¬¥’„π√â“π°“·ø·µà§«“¡¬ÿàß¬“°

¢Õß°“√‡µ√’¬¡º≈‰¡â √™“µ‘∑’Ë‰¡à§ß∑’Ë·≈–¡’Õ“¬ÿ°“√‡°Á∫

—Èπ®÷ß∑”„Àâ√â“π°“·ø∫“ß√â“πµ—¥„®‰¡à¢“¬‡§√◊ËÕß¥◊Ë¡

ª√–‡¿∑π’È ·µà«‘∏’°“√„À¡à‡™àπ °“√„™âº≈‰¡â·™à·¢ÁßÀ√◊Õº≈

°àÕπ∫√‘°“√ Main Course °Á®–‡‘√åø Sorbet (‰Õ»§√’¡

º≈‰¡â·∫∫‰¡àº¡π¡) ‡æ◊ËÕ‡ªìπ°“√≈â“ßª“° À≈—ßÕ“À“√

°Á¬—ß¡’ Gelato ·∫∫‰¡à¡’À√◊Õ¡’·Õ≈°ÕŒÕ≈å∫√‘°“√Õ’°¥â«¬

Gelato

¥Ÿ®–‡¢â“§Ÿà°—π‰¥â¥’°—∫°“·ø‡Õ‡æ√‚´à ®“°°“√

∑’Ë¡“®“°·À≈àß°”‡π‘¥‡¥’¬«°—π √™“µ‘∑’Ë·µ°µà“ß®“°‰Õ»

§√’¡∑—Ë«‰ª ª√–°Õ∫°—∫§«“¡À≈“°À≈“¬¢Õß√ ∑”„Àâ

Gelato ·µ°µà“ß®“°‰Õ»§√’¡∑—Ë«Ê‰ª∑’Ë≈Ÿ°§â“¢Õß§ÿ≥À“

´◊ÈÕ‰¥â®“°√â“π–¥«°´◊ÈÕ∑—Ë«‰ª

‰¡à¡’„§√‰¡à™Õ∫‰Õ»§√’¡‡æ’¬ß¬°µŸâ‚™«å‰Õ»§√’¡

Gelato ®“°ºŸâ®—¥®”Àπà“¬„à√â“π¢Õß§ÿ≥—°µŸâ°Á®–∑”„Àâ

≈Ÿ°§â“¢Õß§ÿ≥¡’§«“¡ÿ¢°—π∑—Èß§√Õ∫§√—«√«¡∑—Èß§ÿ≥¥â«¬

(Õà“πµàÕ©∫—∫Àπâ“)

café•coach

Luckafe, Phnom Penh, CombodiaIt is much easier to find gourmet coffee in Phnom Penh these days. Young

cutie Barista from Luckafe is making perfect Espresso and Cappuccino just

like other Baristas through out the world.

æπ¡‡ª≠«—ππ’È ¡ÕßÀ“°“·ø°√Ÿ‡¡µå¥◊Ë¡‰¥âßà“¬¢÷Èπ ‡™àπ°“·ø®“°Ωï¡◊Õ∫“√‘µâ““«Àπâ“

„¢Õß Luckafe √â“ππ’È°Á∑” Espresso À√◊Õ Cappucino ‰¥â‰¡à·æâ™“µ‘‰Àπ‡À¡◊Õπ°—π

T&Coffee World, Phnom Penh, CambodiaThe modern design CMA Espresso machine can show you how Mr. Chy

Sila, young talented businessman owner of T&Coffee World pay attention

to serve his coffee. There are several T&Coffee World branches around the

city and make you a cup of joy by the lovely barista same as this place.

‡ÀÁπ‡§√◊ËÕß∑”°“·ø¢Õß CMA ∑’Ë„™â·≈â«°Á∫Õ°‰¥â∂÷ß§«“¡µ—Èß„®„π°“√∫√‘°“√°“·ø¥’

¢ÕßÀπÿà¡‰ø·√ß Chy Sila π—°∏ÿ√°‘®‡®â“¢Õß√â“π°“·ø T & Coffee World ´÷Ëß¡’Õ¬Ÿà

À≈“¬“¢“„πæπ¡‡ª≠ ∑’Ë∑”°“·øÕ¬à“ßµ—Èß„®‚¥¬∫“√‘µâ““« µ“‚µ§¡‡¢â¡·∫∫©∫—∫

·¢¡√å·∑âÊ

Japan Barista for Siphon Coffee Champion 2006. Tokyo, Japan From WBC/ SCAJ 2007. Mieko Koike, the Japan Barista Championship

2006 for siphon coffee from UCC demonstrated the brewing technique at

Bonmac.

‡°Á∫µ°®“°ß“π SCAJ 2007 ¢Õß∫“√‘µâ““«À¡«¬ Mieko Koike ®“° UCC ´÷Ëß¡’

µ”·Àπàß·™¡ªá∫“√‘µâ“ª√–‡¿∑‰´øÉÕπªï 2006 ª√–‡∑»≠’ËªÿÉπ ª√–°—π§«“¡“¡“√∂

‡∏Õ“∏‘µ°“√∑”°“·ø„π∫Ÿ∑¢Õß ∫Õπ·¡§ „π‡§√◊Õ UCC

Elefin Coffee, Sukhumvit soi 1, Bangkok, ailandBack to Bangkok to meet two Thai baristas from Elefin Coffee, Joy and Toey.

The excellent environment coffee house with good coffee and adorable baristas

in their cute uniform, what else do I need!!!

°≈—∫¡“∑’Ëª√–‡∑»‰∑¬°—π∫â“ß °—∫πâÕßÊÀπÿà¡“«∫“√‘µâ“Àπâ“„∑’Ë¡“°—π‡ªìπ§Ÿà πâÕß

®Õ¬·≈–πâÕß‡µâ¬®“°√â“π Elefin Coffee À√◊Õ°“·ø™â“ß¢Õß‡√“π’Ë‡Õß √â“π∫√√¬“°“»

¥’¥’ °“·øÕ√àÕ¬ πâÕß∫“√‘µâ“Õ“√¡≥å¥’ °—∫™ÿ¥øÕ√å¡πà“√—°Ê·∫∫π’È ¬—ß‰ß°ÁÕ¬à“æ≈“¥

‰ª·«–‡«’¬π°—π

Rabisca Coffee, Future Park Rangsit, ailandLet’s go to Future Park Rangsit to meet another young Barista (again) from

Rabisca, Au. She is waiting to brew you a perfect cup of coffee. How can I

miss this after I saw it?

·«–ºà“π‰ª·∂«Êøî«‡®Õ√å ª“√å§ √—ß‘µ®–‡®Õ°—∫ çπâÕßÕŸãé ∫“√‘µâ““«πâÕ¬ (Õ’°·≈â«)

¬◊π∑”°“·øÕ¬à“ß¢¡—°‡¢¡âπ ‡ÀÁπ·∫∫π’È·≈â«®–‰¡à„Àâ‡¢â“‰ªÕÿ¥Àπÿπ‰¥â¬—ß‰ß

Dolce Vita, MonacoCake Café, Sriracha

26 • • 27

trade•show•tour

WBC 2007 & SCAJ 2007Tokyo, japan July 31 - August 2, 2007

‡ªìπß“π·¥ß‘π§â“‡°’Ë¬«°—∫°“·ø·≈–Õÿª°√≥å∑’Ë‡°’Ë¬«

¢âÕß ‚¥¬‡ªìπ§√—Èß·√°∑’Ë‡ªìπ°“√®—¥√à«¡°—π¢Õß∑—Èß 2

¡“§¡ World Barista Championship ·≈– Specialty

Coffee Association of Japan ‚¥¬„πªïπ’È°Á¡’ºŸâ‡¢â“√à«¡

·¥ß¡“°¡“¬

WBC 2007 & SCAJ 2007 is coffee and coffee

equipments trade show. It was the first time that

World Barista Championship and Specialty Coffee

Association of Japan co-organized this event with

many coffee company participation.

28 • • 29

SCAA (Specialty Coffee Association of America)

ß“π¢Õß¡“§¡°“·ø™π‘¥æ‘‡»…·ÀàßÕ‡¡√‘°“ 2007 ®—¥

¢÷Èπ∑’Ë Long Beach Convention Center „π California,

USA ¬—ß§ß‡ªìπß“πª√–®”ªï¢Õß∏ÿ√°‘®°“·øæ√’‡¡’Ë¬¡∑’Ë

„À≠à∑’Ëÿ¥„πÕ‡¡√‘°“ ‚¥¬ß“π®—¥„Àâ‡ªìπ°“√·¥ß‘π§â“

µ—Èß·µà“√°“·ø Green Bean ®“°π“π“ª√–‡∑»ºŸâº≈‘µ

®π∂÷ß‡§√◊ËÕß∑”°“·ø·≈–‡§√◊ËÕßª√ÿßà«πº¡µà“ßÊ∑’Ë

‡°’Ë¬«¢âÕß°—∫∏ÿ√°‘®°“·ø ‚¥¬¡’ºŸâ ‡¢â“™¡®“°∑—Ë«‚≈°

πÕ°®“°π—Èπ ®ÿ¥‡¥àπÕ’°Õ¬à“ßÀπ÷Ëß¢Õßß“π°Á§◊Õ °“√Õ∫

√¡—¡π“∑“ß«‘™“°“√µ—Èß·µà°“√§—Ë«°“·ø °“√™‘¡∑¥Õ∫

°“·ø °“√∑”°“·ø °“√µ≈“¥·≈–°“√∫√‘À“√∏ÿ√°‘®

°“·øÕ’°¥â«¬

SCAA (Specialty Coffee Association of America) is

a biggest annual specialty coffee trade fair. This

year event held at Long Beach Convention Center

in California, USA. The exhibition presented Green

Beans from many international coffee plant grow-

ers to Espresso machines, Ingredients and other

coffee related products. They got visitor from all

over the world. The seminars session and work

shop including coffee Roasting, Cupping, Brewing,

and Coffee Business Marketing and Management

Conference.

trade•show•tour

SCAA 2007 Long Beach, Ca, usa

march 4-7, 2007

30 • • 31

road•report

World Barista Championship (WBC) is organized

annually rotating between Europe and America.

However, this year competition was held in Tokyo,

Japan. It was my great opportunity to participate

and observe this world class event as one of the

representative from Barista Association of Thailand.

As the Asian countries representative and the host

country, we were expecting that Japan would

perfectly hold the event just like Europeans and

Americans did in the past. Therefore, I couldn’t

miss this competition.

From my observation, I think there were many

interesting things at the event so let me share them

with you.

Japan geared upThere were 5 of us going for this event. Meechai,

President of Barista Association of Thailand, Miss

Sirithai (Poom), the Thai Barista Champion from

S&P/ Blue Cup coffee to compete at this event, Miss

Porntippa, Coordinator, Miss Bua-Roy, Trainer, and

I. We arrived in Japan late morning 2 days prior to

the competition. We were really exhausted from

the traveling but after we checked in the hotel, we

decided to go see the Tokyo Big Sight, the event

location because we wanted to find out how long

it would take to get there. When we arrived at the

site, they were still working on building the stage.

The stage’s size and the lighting made us feel like

we were performing a concert. There were 3 L

shape counters on the stage. All three counters

got bright orange La Mazocco FB80 with 3 group

heads Espresso machines along with Compak K10

grinders waiting for barista from around the world

to compete in a few hours. I couldn’t stop my hand

from touching FB10 and checked it out because the

beauty of it. The counter bars were strongly and

perfectly built to meet the WBC standard measure-

ment, even though they would only be used just

once. The counter bar’s height seemed to be little

problem for Miss Siritai, I thought, but she told me

there was no problem. Inside the counter bar, there

was 2 electrical outlets (could ask for more), 1 small

refrigerator, 1 large garbage bin, and 1 small garbage

bin hiding underneath. I wanted to see the back

stage where it was used for practice but I could not

get permission. Later, I found out that there were

4 Espresso machines for practice, 2 refrigerators

for baristas who brought their own milk and other

ingredients. There was also milk from sponsors

sitting in other refrigerator. There was ice making

machine, a sink in 2 locations, the special area for

barista to place their equipment before entering

the stage, and barista dressing room. The size of

backstage was larger than up front.

It took about 45 minutes by train plus 600

meter walk from our hotel to Tokyo Big Sight. It was

1,000 yen (300 baht) per person. We were really

exhausted after visited the sight so we ended up

having dinner at one of the Udon place near by.

All Barista in the Planet Earth Day two, we were hurry to get to Tokyo Big Sight

for orientation given by, Michelle Campbell, WBC

Coordinator. The practice timetable and other

arrangement had been prepared for us when we

registered. Competition participants were asked

to get up on the stage to introduce themselves and

notify their stage set up one by one. They were

asked what side they would like to put their grind-

ers, any other additional equipment, or even the

size of the WBC souvenir T-shirt.

This year there was 48 countries requested

their participation but there was only 45 countries

show up for orientation. From my observation, this

year competition became more world wide, there

was barista from many countries around the world

participate at the event especially, African countries.

There were also barista from coffee plant grower

like Kenya, Nicaragua, Brazil, Columbia, and Thai.

This is WBC’s success that can attract more barista

association around the world to be more energetic

and want to participate in the competition.

These made us realize that we are now compet-

ing in the world class event which has no boundary.

And it is time to step up and learn new things in

order to develop our Thai Barista.

Signature DrinkThere were no comparison of how each barista brew

Espresso and Cappuccino. They were all done very

well. It was pretty difficult to see their error only a

few from first timer Overall I think they all did well.

There were 2 signature drinks that caught my eye

(as the spectator), one from Spain by Chiara Nicolini

and another one from New Zealand by Carl Sara.

However, James Hoffman, won the best signature

drink and won this year competition, his drink was

not on my poll (but the song he used was surely

the winner). I only judged this as the spectator.

Basic judging was on the taste of the drink which

I didn’t have a chance to do so. Therefore, I can

only narrate you my visual interest.

Let start with Spain’s signature drink, I

couldn’t remember the name of her drink but she

played with the concept “Coffee with candy.” She

brought quiet a bit of extra equipments such as 2

cotton candy maker machine, 2 large bowls, and

2 strange looking pitchers. She was one of the

World Barista Championship 2007 Tokyo by espresso man

¡“¥π‘Ëß‡§√àß¢√÷¡¢Õß Troels Overdal Paulsen, World Barista Championship 2005 ºŸâ¡“°§«“¡“¡“√∂ ™“«‡¥π¡“√å° ‡¢“¬—ß‡ªìπ presenter ¢ÕßºŸâº≈‘µ‡§√◊ËÕß∑”°“·ø‡Õ‡æ√‚´àπ«µ°√√¡„À¡à Dalla Corte

Serious look of Troels Overdal Poulsen, World Barista Championship 2005 from Copenhagen, Denmark. He is also a Barista presenter for Dalla Corte, new technology Espresso Machine.

Mascot ¢Õßß“π∑’Ëπà“√—°‰µ≈å≠’ËªÿÉπ √à«¡√âÕß‡æ≈ß We Love Coffee ÷Ëß·µàß¢÷Èπ¡“”À√—∫ß“ππ’È‚¥¬‡©æ“–°—∫ Dancer ∑’Ë·µàß°“¬ª√–®”™“µ‘¢Õß™“µ‘µà“ßÊ „π‡Õ‡™’¬∑’Ëß“π Asian Night Gala Dinner

Japanese Mascot sang “We Love Coffee,” a song wrote for this special event, with the dancers who were in Asian traditional costumes that matched the theme “Asia Night Gala Dinner.”

32 • • 33

°“√·¢àß¢—π WBC (World Barista Championship) ®—¥

¢÷Èπ∑ÿ°ªï ‚¥¬À¡ÿπ‡«’¬π°—π‰ª√–À«à“ß¬ÿ‚√ª·≈–Õ‡¡√‘°“

∑«à“„πªï 2007π’È°“√·¢àß¢—π∂Ÿ°®—¥¢÷Èπ∑’Ë°√ÿß‚µ‡°’¬«ª√–

‡∑»≠’ËªÿÉπ π—∫‡ªìπ‚Õ°“Õ—π¥’∑’Ëº¡„π∞“π–µ—«·∑π®“°

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contestants who got a lot of spectator’s attention.

Because of the tricky process and technique, she

couldn’t make coconut milk ball and lost track of

her time. Even though she could save the situation

but she went over for about a minute. So she didn’t

make it to the final.

The other interesting signature drink was by

Carl Sara from New Zealand. Carl Sara came to

Thailand in 2005 as the barista champion from

New Zealand. He came as one of the WBC judges,

training and conference for Thailand National

Barista Championship 2005 (TNBC 2005) by Bon

Café. I got certificate from this training as well. I

named Carl’s signature drink “Octopus” after the

special accessories he use for serve his signature

drink. He always contributed his experience into

barista competition. He seemed to understand what

people want in term of taste and scent, that’s why

he brought his special glass that connected to the

spice container. The drink itself contained one

Espresso shot mixed with some spices and car-

bonated it with carbon dioxide before it had been

served in the special glass. This signature drink

looked simple but eccentric at the same time. But

trust me before Carl pressurized the oxygen into

the spice container, judges must had been very

excited at this experience Carl about to give them.

I even smelled and could taste the flavor of it even

though I was quite far away. Carl’s signature drink

didn’t win the prize but he was the second runner

up for this competition.

Thailand Sirithai’s signature drink is Samui

Holiday. A taste of this tropical drinks is mixing

espresso and coconut milk from Samui island, a

famous beach resort and also the best coconut in

Thailand. I didn’t have a chance to taste it yet but

I surely try after see her again in Bangkok.

At this competition making the signature

drinks, there was only few barista that used flavored

syrups, most of them real spices or even made their

own spices in front of judges. I wanted to see Thai

barista use some kind of spices in drinks because

Thailand is known to have many kinds. How about

“The Shot of Tom Yum Essence.”

World Class Barista in ActionOne thing that I wanted to see at the competition

is the barista’s movement when they were in action.

As a barista myself ; it was fun to watch difference

technique from barista champion around the world

so do some barista who understand the rule.

Barista’s performance that impressed the most was by Costas Pliatsikas

from Sweden. He made 2 Espresso shots at the same time by using only

one hand holding 2 portafilters. His tamping technique was the best of the

tournament and his working steps was excellent. His technique did not win

any award but it surely won the heart of the audience.

Barista from Thailand, Miss Pum performed and show her technique

well just like everybody else. Her Espresso shot was perfectly brewed out

of the Espresso machine. Serving cappuccino was not a problem as well.

Miss Pum chose to make the shape of heart for her Latte Arts which got the

big applause from the audience.

There was also barista from the host country, Miyuki whom packing

technique represented Japanese women characteristic, it was tidily packed.

Besides, the technique that each barista presented to the judges were popular

technique, for example, Lin Dong Yuan, barista winner from Taiwan presented

his new Latte Arts by pouring and explaining his idea in front of the judges.

His technique was accepted throughout the West.

road•report

2007 WBC Ranking Order1st James Hoffman from UK

2nd Heather Perry from USA

3rd Carl Sara from New Zealand

4th Miyuki Miyamae from Japan

5th Anna Kaeppeli from Switzerland

6th Silvia Magalhaes from Brazil

Special AwardsBest Espresso Heather Perry from USA

Best Cappuccino Miyuki Miyamae from Japan

Best Signature Drink James Hoffman from UK

Congeniality Barista Ingibjorg Jona Sigurdardottir

(Imma) from Iceland

ConclusionIt was difficult to predict the result for this competition because many of the

barista who I thought was good did not pass the first round. The eliminated

semi final round so they could complete the event it within 3 days.

I must admit that barista who participate at this year competition

had developed their skills and technique well. They all have good basic

skill which did not differ much from the others. What make them win the

competition are preparation, determination, and motivation. These could

be seen when they are on stage completing. Some barista had been par-

ticipating in many competitions within their countries and collecting their

experience. Why do they think barista competition is important? I don’t

want to leave this question to the Thai government, but my beloved barista

brother and sister, and you.

πâÕßªÿÑ¡ ‘√‘∑—¬ √—ß®—π∑÷° ·™¡ªá∫“√‘µâ“‰∑¬°—∫¡ÿ¬ŒÕ≈‘‡¥¬å Signature Drink ÷Ëß√â“ß√√§å‚¥¬ S&P Blue Cup Coffee

Miss Pum (Sirithai Rungjanthuk), Thai Barista champion and her signature drink “Samui Holiday” created by S&P Blue Cup Coffee

∫“√‘µâ“π“π“™“µ‘√à«¡„®°—π∑”°“·ø‡æ◊ËÕ°“√°ÿ»≈‚¥¬¡’ºŸâ®‘µ»√—∑∏“Õÿ¥Àπÿπ‰¡à¢“¥“¬ Barista from around the world were brewing espresso coffee for charity benefit.

∑’¡∫“√‘µâ“‰∑¬ (®“°´â“¬ §ÿ≥¡’™—¬-π“¬°¡“§¡∫√‘µâ“‰∑¬, §ÿ≥∑‘æ·≈–§ÿ≥∫—«≈Õ¬ ®“° S&P, πâÕßªÿÑ¡ ‘√‘∑—¬ ·™¡ªá∫“√‘µâ“‰∑¬ ®“° Blue Cup Coffee ·≈–§ÿ≥µàÕæß»å °√√¡°“√¡“§¡∫“√‘µâ“‰∑¬)

Thailand Barista team (from left Meechai Amorpatha-nakul, president of Barista Association of Thailand, Porntipa and Buaroy from S&P, Sirithai, Thai Barista champion from Blue Cup Coffee, and Torpong Tan-traporn, Barista Association of Thailand committee.)

34 • • 35

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ª√¡“®“√¬å∫“√‘µâ“∑’Ë¡’™◊ËÕ‡’¬ß®“°Õ‘µ“≈’ Luigi Lupi (∑’Ë 3 ®“°´â“¬) World famous Italian Barista Master, Luigi Lupi (3rd from left)

Victor Mah (´â“¬) π“¬°¡“§¡ Singapore Coffee Association ·≈– Ross Bright (¢«“) Master Coffee Roaster & Wholesale Manager ®“°∫√‘…—∑ Spinelli Coffee ¢π“∫¢â“ß“««¬, Yuki Itabashi ®“° UCC √à«¡‰ª„Àâ°”≈—ß„®·°à Eleen Cai Yi Jie ·™¡ªá∫“√‘µâ“ ‘ß§å‚ª√å

Victor Mah (Left, Singapore Coffee Associationûs Chairman), Ross Bright (Right, Master Coffee Roaster & Wholesale Manager from Spinelli Coffee Company), and Yuki Itabashi from UCC were there to support Eleen Cai Yi Jie, Singapore Barista Champion 2007

Chihiro Yokoyama ·™¡ªá JBC (Japan Barista Championship) 2 ¡—¬, Hiroyuki Kadowaki ·™¡ªá JBCªï 2005 √Õß·™¡ªá‚≈° WBC 2005 °—∫§ÿ≥¡’™—¬

Chihiro Yokoyama, two times JBC Champion, Hiroyuki Kadowaki, JBC Champion winner 2005, second place WBC 2005 and Meechai

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1 Miyuki Miyamae ·™¡ªá∫“√‘µâ““«æ√“«‡πàÀå„Ê·π«≠’ËªÿÉπ¢≥–·π–π”µ—« °àÕπ°“√·¢àß¢—π√Õ∫ÿ¥∑â“¬ Sweet and beautiful Japanese Barista champion, Miyuki Miyamae, introduced herself on final round.

2 ¡“¥ª√“≥’µ∫√√®ß∑ÿ°¢—ÈπµÕπÕ¬à“ß‡ªìπ∏√√¡™“µ‘¢ÕßÀ≈‘π µß À¬«π ·™¡ªá ∫“√‘µâ“ 2 ¡—¬®“°‰µâÀ«—π´÷Ëß¡’§«“¡“¡“√∂∑” Latte Art ‰¥â¡“°°«à“ 50 ≈“¬ Two times Barista Champion from Taiwan, Ling Dong Yuan in his smooth performance who also can make more than 50 designs of Latte Art

3 Heather Perry ·™¡ªá∫“√‘µâ“®“°Õ‡¡√‘°“ ∑’Ë¬°°—π¡“∑—Èß§√Õ∫§√—«‡æ◊ËÕ¡“‡ªìπ °”≈—ß„®°—∫≈Ÿ°“«§π‡°àß ÷Ëß§«â“µ”·Àπàß√Õß™π–‡≈‘»Õ—π¥—∫ 1 ·≈–√“ß«—≈ Espresso ¬Õ¥‡¬’Ë¬¡‰ª§√Õß Whole family came along to support their talented daughter, Heather Perry, Barista champion from the USA., who won the first runner up and Best Espresso this year.

4 ¡’™—¬ Õ¡√æ—≤π°ÿ≈ °—∫ Carl Sara ·™¡ªá∫“√‘µâ“ New Zealand 3 ¡—¬∑’Ë™“«‰∑¬ √Ÿâ®—°°—π¥’ Meechai Amorpathanakul and Carl Sara, famous 3 times Barista champion from New Zealand.

5 ¡’™—¬°—∫ James Hoffman ·™¡ªá‚≈° WBC §π„À¡à™“«Õ—ß°ƒ… Meechai and James Hoffman, the newest WBC champion 2007 from England

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“¡“√∂™¡§≈‘ª¢Õß∫“√‘µâ“®“°∑ÿ°™“µ‘‰¥â∑’Ë View Barista clip video at http://zacharyzachary.wordpress.com/2007/07/31/competitor-18-thailand

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Last week, I went to a dull coffee kiosk located on ground floor, outdoor area of an in town office Building. Four years ago, this is where I used to wake myself up with a cup of coffee every morning before I went to work up on 13th Floor. To start the day, I normally visited my Barista for my cup and greeted few old faces who came for their morning cup like me as well. As I’ve never been back there for 4 years, I don’t expect to see any familiar faces. Surprisingly, my Barista was standing behind the kiosk with another 2 barista girls. His name is Tong. He looks the same as before, an over 40 something awkward man whose appearance has no charm at all. However, his greeting character and service attitude are on the contrary. He actively greeted “where have your been, Miss Thailand?” That was the fun name he used to called me and only both of us know. I replied “hi, how are you, may I have my coffee” I just said that to challenge the old man whether he still remember my drink. He then turned to his staff, a teenage good looking girl and ordered “one Hot House Special Blend, please” He then turned to hand me “here is your brown sugar” I stood still, smiled and deeply impressed that he can remember his “Miss Thailand”, her favorite drink, and even her coffee condiment after 4 years.

We had small conversation afterward. The impression on him went on when he said “Your ex-boss is probably not in the office today, I have not seen her since morning”. In fact, I already called my ex-boss before I came and knew that she had a meeting outside all day. But this guy he knew it by instinct, which remind me of another story which happened many years ago when he had a sick leave for 2 weeks and his company sent a new freshy boy to look after his kiosk. Every morning this boy repeated the same sentence as customers asked for Tong “he is in hospital for a surgery, now getting better, and will be back soon”. Two weeks after, Tong came back. I met him next morning. After he told me about his surgery, he asked me “didn’t your boss come to the office lately?” I questioned him “how do you know?” He said “your boss is the only person who drinks Iced Mocha Java and I’ve not seen any selling records on this drink during the past 2 weeks. So I wonder if she goes to the other coffee shop across the street while I was away” I stopped 5 seconds and told him. “No, she didn’t change her mind, but she was also away for a business trip to Singapore for 2 weeks and probably will be back for her Iced Mocha Java tomorrow”. He smiled and talked to himself while I was leaving the kiosk “Our company brews the best coffee, I would feel sorry if she goes to the other”. These stories confirmed me that he is not just a coffee brewing guy who passively wait for

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Nanatassana

my ideal barista ∫“√‘µâ“„πΩíπ by Kobkul Promayon

customer to come, but concerns about the absence of his regular customers even while he was not on duty.

Tong continued updating me those familiar faces whom I usually met while I was working in this building. A friend of mine has been married for few years, no children. My other friend who always smoking while having her coffee has resigned recently to open her own restaurant. My colleague who used to sit next to me in the office is on diet and has been skipping coffee for few months now (he always knows the reason of his customerûs absence). Another colleague of mine is dating with a Super Star and brought her to his kiosk. But he smiled and told me that “you’re more beautiful, my Miss Thailand”.

As a few customers were on a queue, I went to an unoccupied table. I rested and thought of my old days while having coffee and chatting with my colleagues. This kiosk is where my dream of having a coffee shop sparked. In fact, Iûm passionate in coffee for decades and was dreaming to have a cozy shop in the neighborhood for many years. I finally had a chance to make it happens and it was the reason I put in my resignation letter 4 years ago. Without hesitation, I used to ask Tong to join my coffee shop since the beginning. I still remembered he told me nicely that he wonût go any-where but here. “I worked for this company for long, and my mind is here with my customers. I wonût go even you hire me more.”

Tong is still my Barista Role Model for Barista even though I have 6 cof-fee shops with more than 30 staffs on my own now. I’m definitely sure that I can’t teach one of them to have similar service mind with good knowledge in customer behavior and able to build regular customers like Tong. He used to be by himself in the kiosk, now he has 2 more staffs, and shop has been extended from 2 coffee tables to 10 coffee tables all around the outdoor area. I believe the growth of this kiosk is coming from his contribution, his instinct, and his “Born to Be Barista”.

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·≈â«¥‘©—π°Áπ÷°¢÷Èπ‰¥â«à“ ®√‘ßÊµ—«‡Õßπ„®‡√◊ËÕß°“·øÕ¬à“ß¡“°¡“µ—Èßπ“π·≈â« ·≈â«°Á‡§¬Ωíπ°≈“ß«—π ≥ ∑’Ë·Ààßπ’È«à“®–‡ªî¥√â“π°“·ø‡≈Á°Ê„°≈âÊ∫â“π¡“µ—ÈßÀ≈“¬ªï

·≈–„π∑’Ëÿ¥ Ωíππ—Èπ¢Õß¥‘©—π°Á‡ªìπ®√‘ß µÕπ∑’Ëµ—«‡Õßµ—¥‘π„®¬◊Ëπ„∫≈“ÕÕ°°—∫‡®â“π“¬‡¡◊ËÕ 4 ªï°àÕπ ·≈–¬—ß®”‰¥â«à“ ‡§¬™—°™«πæ’ËµãÕß „Àâ¡“√à«¡ß“π¥â«¬ ·µà‡¢“°ÁªØ‘‡∏¥‘©—πÕ¬à“ßπÿà¡π«≈ ·≈–∫Õ°«à“‡¢“‰¡àÕ¬“°‰ª∑’ËÕ◊ËπÀ√Õ° ‡æ√“–«à“‡¢“‡ªìπ≈Ÿ°®â“ß∑’Ë∑”ß“π∫√‘…—∑π’È¡“À≈“¬ªï ·≈–°Á‰¡àÕ¬“°∑‘Èß≈Ÿ°§â“∑’Ëπ’Ë‰ª ©–π—Èπ„§√ (·¡â·µà¥‘©—π) ¡“®â“ß·æß°«à“„Àâ‰ª‰Àπ°Á§ß‰¡à‰ªÕ¬Ÿà¥’

„§√®–«à“¬—ß‰ß°Á™à“ß ·µàæ’ËµãÕß§◊Õµ—«Õ¬à“ß∑’Ë¥’¢Õß∫“√‘µâ“„π„®¢Õß¥‘©—π ®√‘ßÊ∂÷ß·¡â«à“µÕππ’È ¥‘©—π®–‡ªìπ‡®â“¢Õß√â“π°“·ø∂÷ß 6 ·Ààß ·≈–¡’æπ—°ß“π∂÷ß 30 §π·≈â«°Áµ“¡ ¥‘©—πÕ“®“¡“√∂Õπ„Àâæ«°‡¢“¡’¡“µ√“∞“π°“√∫√‘°“√·≈–§«“¡√Ÿâµà“ßÊ∑’Ë‡À¡◊Õπ°—π ·µà§ß‰¡à“¡“√∂∑”„Àâæ«°‡¢“‡À¡◊Õπæ’ËµãÕß‰¥â ‡æ√“–®“°‡¡◊ËÕ¡—¬·√°Ê‡¢“‡§¬µâÕßÕ¬Ÿà‡ΩÑ“‡§“πå‡µÕ√å∑’Ë¡’‚µä–·§à 2 ‚µä– ‡æ’¬ß§π‡¥’¬« µÕππ’È‡¢“¡’ºŸâ™à«¬∂÷ß 2 §π ·≈–¡’‚µä–‡æ‘Ë¡¢÷Èπ‡ªìπ 10 ‚µä– ∫πæ◊Èπ∑’Ë„µâÕ“§“√”π—°ß“ππ—Èπ π’Ë°Á‡ªìπ ¢âÕæ‘Ÿ®πåÕ¬à“ß¥’«à“ °“√‡µ‘∫‚µ„π“¬Õ“™’æ¢Õß‡¢“¡“®“° §«“¡∑ÿà¡‡∑§«“¡„à„®·≈–—≠™“µ≠“≥¢Õß∫“√‘µâ“„πµ—«¢Õß‡¢“π—Ëπ‡Õß Luigi Lupi, World famous master barista. ideal barista for all baristas.

40 • • 41

coffee•logo café•around•the•world

«—π∫“¬Ê∑’Ë‡ß’¬∫ß∫ ®‘∫°“·øÀ≈—ß®“°‡¥‘πÕÕ°°”≈—ß°“¬µÕπ‡™â“°—∫‡æ◊ËÕπ§Ÿà„® æŸ¥§ÿ¬°—∫‡æ◊ËÕπ‡°à“Ê„π«—π

Õ“°“»¥’Ê §«“¡ÿ¢„π™’«‘µ∑’Ë‡√“Ωíπ∂÷ß∑’ËÀ¡Ÿà∫â“πµ“°Õ“°“»‡≈Á°Ê„π‡«®®’ ª√–‡∑»

«‘∑‡´Õ√å·≈π¥å

Relax in a Quiet DaySipping a cup of coffee after morning walk with man best freind, talking to old friends in a beautiful day are the kind of living that we all imagine at a small village resort, Weggis, Switzerland

√â“π°“·ø„π‡¡◊Õß‡≈Á° (‚¡‡¥Õπ“ ª√–‡∑»Õ‘µ“≈’) °“·ø‡ªìπªí®®—¬„π™’«‘µ∑’Ë¢“¥‰¡à‰¥â¢Õß™“«Õ‘µ“‡≈’Ë¬π‰¡à«à“®–„π‡¡◊Õß‡≈Á°À√◊Õ„À≠à ∫∑

π∑π“¥’Ê®–‡°‘¥¢÷Èπ‰¥âÕ¬à“ß‰√ ‡™â“«—π„À¡à°—∫§“ªŸ™‘‚πà—°∂â«¬∑’Ë™à«¬„Àâ§ÿ≥√Ÿâ÷°

°√–ª√ïô°√–‡ª√É“æ√âÕ¡∑’Ë®–‡√‘Ë¡«—π„À¡à¢Õß™“«‡¡◊Õß

Coffee House in Small Town (Moderna, Italy)Coffee has become a part of every Italian’s life in small town or big city. How does a good conversation start? Starting a morning with a cup of cappuccino will make they feel energetic and be ready to begin their day.

Coffee WorldThe inspiration comes from the name “Coffee World” of

brand and the slogan “Where the world meets” that is Coffee

and World. Due to this reason we have the concept that

coffee is belong to everyone because it’s the international

beverage; three coffee beans that will change to world at

last, it tries to say that Coffee World will be known by

people around the world at the end by the good quality

of food and beverage.

The colors used for this brand is yellow that mean the

loveliness and relaxing and blue mean the luxury simple,

so these two color mean “The luxury living room” that

customers will enjoy and relax although they are in the

luxury room.

By the way, this logo born with the name brand for

10 years and we never change to another logo.

Elefin CoffeeElefin is a German word means elephant. We selected

this name because it pronounces similar to “elephant” in

English. Elefin’s goal is to create a new Thai coffee brand.

Our logo consists of elephant and lotus in red color and

these three symbols represent different meanings. In

Thailand, elephant is an auspicious animal, it represents

Thailand. Lotus means respect and it is often used in

Buddhist ceremonies. It also represents the goodness of

Buddhism and Thailand. Red is an ancient classic color of

Thailand. By adding these three symbols together with a

unique design makes our logo easy to recognize. Elefin’s

logo was designed in both Thai and English for our Thai

and international target customer groups.

Coffee World‚≈‚°âπ’È∂◊Õ°”‡π‘¥¡“æ√âÕ¡°—∫·∫√π¥å¡“‡ªìπ‡«≈“ 10 ªï·≈–‰¡à‡§¬

‡ª≈’Ë¬π·ª≈ß‚≈‚°â„¥Ê∑—Èß‘Èπ ¥—ßπ—Èπ·π«§‘¥·≈–·√ß∫—π¥“≈„®®÷ß

¡“®“°™◊ËÕ·∫√π¥å (§Õøøïò ‡«‘≈¥å) ·≈–‚≈·°π (Where the

world meets) À¡“¬∂÷ß °“·ø ·≈–‚≈° ‚¥¬¬÷¥·π«§‘¥∑’Ë«à“

°“·ø‡ªìπ¢Õß§π ∑—Èß‚≈°‡æ√“–‡ªìπ‡§√◊ËÕß¥◊Ë¡π“π“™“µ‘ ·≈–√Ÿª

‡¡≈Á¥°“·ø∑’Ë‡√’¬ß°—πÕ¬Ÿà 3 ‡¡Á¥ ®–§àÕ¬Ê·µ°µ—«®π°≈“¬‡ªìπ√Ÿª

‚≈°„π∑’Ëÿ¥ ◊ËÕ∂÷ßÿ¥∑â“¬·≈â« §Õøøïò ‡«‘≈¥å ®–‡ªìπ∑’Ë√Ÿâ ®—°·≈–™◊Ëπ

™Õ∫¢Õß§π∑—Ë«‚≈° ¥â«¬°“√π”‡πÕÕ“À“√·≈–‡§√◊ËÕß¥◊Ë¡∑’Ë§—¥

√√®“°«—µ∂ÿ¥‘∫∑’Ë¡’§ÿ≥¿“æ Õ’°∑—Èß∫√√¬“°“» √â“π∑’Ë‡√’¬∫À√Ÿ·≈–

ºàÕπ§≈“¬

πÕ°®“°π—Èπ’‡À≈◊Õß ´÷Ëß◊ËÕ∂÷ß§«“¡√à“‡√‘ß ¥„ ·≈–

’πÈ”‡ß‘π ◊ËÕ∂÷ß§«“¡‡√’¬∫ßà“¬·µàÀ√ŸÀ√“ ¥—ßπ—Èπ∑—ÈßÕß’”À√—∫

§Õøøïò ‡«‘≈¥å ®÷ßÀ¡“¬∂÷ß∂“π∑’Ë´÷Ëß§≈â“¬°—∫ÀâÕßπ—Ëß‡≈àπ´÷Ëß¡’§«“¡

À√ŸÀ√“ ·µà§ß‰«â´÷Ëß∫√√¬“¬°“»∑’ËºàÕπ§≈“¬ ·≈–‡ªìπ°—π‡Õß

çThe Luxury Living roomé

Elefin Coffee§”«à“ Elefin π—Èπ·ª≈«à“ ç™â“ßç „π¿“…“‡¬Õ√¡—π ÷ËßµÕπ·√°∑’Ëµ—Èß

™◊ËÕπ’È‡æ’¬ß‡æ√“–«à“ Õà“πÕÕ°‡’¬ß§≈â“¬°—∫ §”«à“ çElephanté

‚¥¬∑’ËºŸâµ—Èßπ—Èπ‰¡à‰¥â∑√“∫¡“°àÕπ‡≈¬«à“ §”π’È‡ªìπ¿“…“‡¬Õ√¡—π

‡π◊ËÕß®“° Elefin Coffee µâÕß°“√√â“ß·∫√π¥å°“·ø‰∑¬

„Àâ‡ªìπ∑’Ë√Ÿâ®—° ¥—ßπ—Èπ®÷ß‡≈◊Õ°„™â„™â—≠≈—°…≥å À√◊Õ Logo ‡ªìπ√Ÿª

™â“ß·≈–¥Õ°∫—« ´÷Ëß™â“ßπ—Èπ∂◊Õ«à“‡ªìπ —µ«å∑’Ë‡ªìπ‘√‘¡ß§≈∑’Ë¬‘Ëß

„À≠à·≈–Õ¬Ÿà§Ÿà∫â“π§Ÿà‡¡◊Õß‰∑¬¡“™â“π“π à«π¥Õ°∫—«‡ªìπ¥Õ°‰¡â

∑’Ë·¥ß∂÷ß§«“¡‡§“√æπ—∫∂◊Õ·≈–¡—°®–∂Ÿ°„™â„πæ‘∏’°√√¡∑“ß

»“π“æÿ∑∏ ·≈–◊ËÕ∂÷ß§«“¡¥’ß“¡¢Õßª√–‡∑»‰∑¬·≈–»“π“

æÿ∑∏ ‚∑π’∑’Ë‡≈◊Õ°„™â§◊Õ’·¥ß‡¢â¡·∫∫‰∑¬ §≈“‘§ Logo ¢Õß

√â“π Elefin ®÷ßπ”‘Ëß‡À≈à“π’È¡“º¡º“π°—π¥â«¬°“√ÕÕ°·∫∫

∑’Ë‡√’¬∫ßà“¬ ·µà¡’‡Õ°≈—°…≥å‚¥¥‡¥àππà“®¥®” ‚¥¬ Logo ¢Õß

Elefin π—Èπ∂Ÿ°ÕÕ°·∫∫¡“∑—Èß 2 ¿“…“ §◊Õ ¿“…“‰∑¬ ·≈– ¿“…“

Õ—ß°ƒ… ‡æ◊ËÕ∑’Ë®–‡¢â“∂÷ß°≈ÿà¡≈Ÿ°§â“∑—Èß§π‰∑¬·≈–µà“ßª√–‡∑»‰¥â

–¥«°¢÷Èπ

√â“π°“·ø„π‡¡◊Õß„À≠à (¡‘≈“π ª√–‡∑»Õ‘µ“≈’) °“·ø™π‘¥‡¥’¬«°—π„π√â“π‡¥’¬«°—π¡’√“§“·µ°µà“ß°—π„π

ª√–‡∑»Õ‘µ“≈’ ∂â“§ÿ≥¬◊π¥◊Ë¡∑’Ë∫“√å√“§“®–∂Ÿ°∑’Ëÿ¥ ∂â“

§ÿ≥π—Ëß„π√â“π√“§“°Á®–Ÿß¢÷Èπ¡“ ·µà∑’Ë√“§“Ÿßÿ¥§◊Õ∑’Ëπ—Ëß

πÕ°√â“π ∫√√¬“°“»·≈–°“√∫√‘°“√¥’Ê‡µ√’¬¡‰«â”À√—∫

ºŸâæ√âÕ¡®à“¬‡æ◊ËÕ·≈°°—∫§«“¡ÿ¢™à«ß—ÈπÊ„π«—π∑’Ë‡√àß√’∫

¢ÕßºŸâ§π„π‡¡◊Õß„À≠à

Coffee House in a City (Milan, Italy)Same coffee in same cafe can have different prices. Drinking coffee at espresso bar is the cheapest and the price getting up when you have a seat but the highest price of a cup of coffee is when you sit out door. Nice view and better service are there for anyone who pay more in exchange with a moment of happiness in their busy life.

42 • • 43

πÈ”‡™◊ËÕ¡·µàß°≈‘Ëπ DaVinci Gourmet 4 °≈‘Ëπ„À¡à ‡æ‘Ë¡‡¡πŸ„À¡àÊ„Àâ°—∫√â“π°“·ø¢Õß§ÿ≥¥â«¬πÈ”‡™◊ËÕ¡·µàß°≈‘Ëπ„À¡àÊ‰¡à´È”„§√ ∑—Èß°≈‘Ëπ Rose, Jasmine, Violet ·≈– Lychee ∑’Ë¬—ß§ß‡ªïò¬¡‰ª¥â«¬§ÿ≥¿“æ·≈–√™“µ‘§«“¡Õ√àÕ¬·∫∫ DaVinci Gourmet ”À√—∫∑—Èß‡§√◊ËÕß¥◊Ë¡√âÕπ ‡¬Áπ ·≈–ªíòπ √“§“¢«¥≈– 330 ∫“∑ www.a4coffee.com

Four new flavored syrups from DaVinci Gourmet › Expanding your menu

with our brand new flavored: Rose, Jasmine, Violet, and Lychee which are

still full with flavor and quality, suitable for either hot, ice, or blended drinks.

DaVinci Gourmet Syrup is available at 330 Baht each. www.a4coffee.com

product•news

Filter Drip Coffee Starter Kit ™ÿ¥Õÿª°√≥å”À√—∫ºŸâ∑’ËÕ¬“°®–‡√‘Ë¡µâπ™ß°“·ø·∫∫ Filter Drip Coffee Õ√àÕ¬Ê∑“π‡Õß∑’Ë∫â“πÀ√◊Õ‡‘√åø„Àâ§π”§—≠¢Õß§ÿ≥ ª√–°Õ∫¥â«¬ A. Coffee Dripper ∂â«¬°√Õß°“·ø √“§“ 110-330 ∫“∑ B. Coffee Filter °√–¥“…°√Õß √“§“ 75-90 ∫“∑ C. Coffee Pot °“°“·ø·∫∫¡’æ«¬°“ √“§“ 1,225-1,635 ∫“∑ www.a4coffee.com

Filter Drip Coffee Starter Kit › The kit is for anyone who wants

to experience the taste of Filter Drip Coffee. The kits includes

A. Coffee Dripper @ 110 - 330 Baht

B. Coffee Filter @ 75 - 90 Baht

C. Coffee Pot @ 1,225 - 1,635 Baht

www.a4coffee.com

§√’¡‡∑’¬¡ ™π‘¥πÈ” µ√“ ‡≈’¬π ®“°„µâÀ«—π ‡µ‘¡§«“¡ÕàÕππÿà¡≈–¡ÿπ·∫∫Õ‘π‡∑√π¥å‰√â Trans Fat ·≈– “√°—π∫Ÿ¥ ª≈Õ¥¿—¬ „Àâ°—∫°“·ø·°â«‚ª√¥¢Õß§ÿ≥¥â«¬ Non-daily creamer ™π‘¥¢Õß‡À≈«∑’Ë „™âßà“¬≈–≈“¬‰¥â‡√Á«∑—Èß„π‡§√◊ËÕß¥◊Ë¡√âÕπ·≈–‡¬Áπ ¡’¢π“¥°–∑—¥√—¥ ‡À¡“–”À√—∫‡‘√åø·°â«µàÕ·°â«·∫∫¡’‰µ≈å‚¥¬‰¡à‘Èπ‡ª≈◊Õß¡’Õß¢π“¥ §◊Õ 5 ·≈– 10 ml. „Àâ‡≈◊Õ°„™â www.creation.com.tw

Liquid Non-Dairy creamer by Lien from Taiwan › Fill your favorite

cup of coffee with no Trans Fat and no preservative with non-daily

liquid creamer. It can be easily added to your hot and cold drinks.

It comes in 5 ml. and 10 ml. sizes. www.creation.com.tw

Milk Creamer ®“° Tiamo °“√∑”‚ø¡π¡°Á‰¡à„™à‡√◊ËÕß¬“°Õ’°µàÕ‰ª ”À√—∫∑à“π∑’ËÕ¬“°®–∑”‚ø¡π¡‡π’¬πÊ∑“π∑’Ë∫â“π¥â«¬°√–∫Õ°µ’øÕßπ¡ Milk Creamer ®“° Tiamo ´÷Ëß∑π∑“π„™âßà“¬‰¥â∑—Èßπ¡√âÕπ·≈–π¡‡¬Áπ ¡’„Àâ‡≈◊Õ° 2 ¢π“¥§◊Õ 200 ·≈– 400 ml. √“§“ 660 ·≈– 815 ∫“∑ www.a4coffee.com

Milk Creamer from Tiamo › Now you can simply make soft foamy milk in your home with

Milk Creamer from Tiamo. It is easy to use with either hot or cold milk. Milk Creamer

comes in two sizes; 200 ml at 660 Baht and 400 ml. at 815 Baht. www.a4coffee.com

44 • • 45

fun•fact

„à¢πµ“„Àâ°—∫ Big MC ¥Ÿ·≈â«Õ¬à“‡æ‘Ëß‡¢â“„®º‘¥§‘¥«à“∑’ËªÑ“¬Àπâ“√â“π

McDonaldûs ∑’ËÕ‘µ“≈’√â“ππ’È„à¢πµ“„Àâ°—∫

Logo ¢Õß∫‘Í°·¡§„Àâ¥Ÿπà“√—°π–§√—∫ §«“¡

®√‘ß·≈â«‡¢“ªí°‡¢Á¡‰«â∫π—π¢Õßµ—« M ‡æ◊ËÕ

ªÑÕß°—ππ°¡“‡°“–·≈–∂à“¬√¥§√—∫

Adding eyelashes to Big McDon’t misunderstand that the Italian

McDonald’s is adding eyelashes to make

the logo more attractive. Actually, they

stick the needles to top of the letter M

to avoid bird’s doo-doo.

Which side (size) you are? ¥â«¬§«“¡∑’ËπâÕßªÿÑ¡ ‘√‘∑—¬ √—ß®—π∑÷° ·™¡ªá∫“√‘µâ“¢Õß

‰∑¬®“° S&P ¿“…“Õ—ß°ƒ…¬—ß‰¡à§àÕ¬·¢Áß·√ß §ÿ≥‡Õ

«‘±Ÿ√ »‘≈“ÕàÕπ ∫Õ„À≠à„®¥’®÷ßàßæ’Ë‡≈’È¬ß‰ª™à«¬∂÷ß 2 §π

∑—Èß§ÿ≥∫—«≈Õ¬·≈–§ÿ≥∑‘æ ´÷Ëß∑”Àπâ“∑’Ë‡ªìπ≈à“¡ „πµÕπ

ª∞¡π‘‡∑»ºŸâ‡¢â“√à«¡·¢àß¢—π World Barista Champion-

ship 2007 ∑’Ë‚µ‡°’¬« ‡¡◊ËÕ‡®â“Àπâ“∑’ËºŸâ®—¥∂“¡«à“ºŸâ·¢àß¢—π

™“µ‘‰∑¬®–µ—Èß‡§√◊ËÕß∫¥°“·ø∑’Ë¢â“ß‰Àπ (Which Side?)

¢Õß‡§√◊ËÕß∑”°“·ø®–¥â«¬‰¥â¬‘π‰¡à∂π—¥°Áÿ¥®–§“¥‡¥“

§ÿ≥∑‘æµÕ∫Õ¬à“ß©“¥©“πºà“π‰¡‚§√‚øπ«à“ Small Size

§à– À≈—ß®“°ßß°—∫§”µÕ∫°—πÀπ÷ËßÕ÷° ∑—Èß§π∂“¡·≈–§π

µÕ∫°ÁÀ—«‡√“–°—πÕ¬à“ßπÿ°π“π À≈—ß®“°√Ÿâµ—««à“‡¢“

‰¡à‰¥â∂“¡ Size ¢Õß §ÿ≥∑‘æ´–ÀπàÕ¬

Which side (size) you are?For the reason that the Thai Barista Champion, Sirithai

Rangjantuk is not speak English so well. The generous

Blue Cup Coffee’s boss Mr.Vitoon Sila-on assigned

Miss Bua-Roy for trainer and Miss Tip for intrepetor

at the World Barista Championship 2007 in Tokyo.

During the orientation when the organizer asked

“which side” she prefer to put the coffee grinder

on. With either loud noise or misunderstood the

question, she replied loudly via microphone “small

size!” Both of them were stunned and then laughed

when Khun Tip realized that the question didn’t

ask for her size.

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Hotel F&B Outlet (Restaurant/Lounge/Coffee Shop/etc.)

Coffee or Tea Retailer

Coffee Broker, Exporter, Grower

F & B Equipment Distributor

Catering Business

Other (Please specify) _____________________________

Which of the following best describes you?

Owner, Co-Owner, Partner

Corporate Executive Management (Chairman, President,

Vice President, Managing Director, CEO, etc.)

46 • • 47

48 •

• COFFEE •

11/26 Sukhumvit Soi 1 tel: 02.655.2099 web: www.elefincoffee.com e-mail: [email protected]

Elefin beans are hand-selected and roasted daily using 100% Arabica from Northern Thailand. As one of Thailand's premeire boutique-roasters, we specialize in producing

coffee with the perfect balance of flavor, body and aroma. We hope you enjoy our coffee as much as we enjoyed bringing it to you.

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Elefin coffee Thai premium coffee challenger ROAD REPORT World Barista Championship 2007 in Tokyo

ë —¡¿“…≥å ‘√‘∑—¬ √—ß®—π∑÷° ®“° Blue Cup Coffee ·™¡ªá∫“√‘µâ“‰∑¬ 2007 ë Rabisca Coffee √â“π‡≈Á°„πÀâ“ß„À≠à ∑”Õ¬à“ß‰√®÷ß®–¡—¥„®≈Ÿ°§â“

bimonthly magaz ine • vol . 1 • november-december, 2007

coffee, tea & ice cream magazine

coffee t&i magazine issue 1 (2007)

Documents

tokyo blue cup coffee

ice cream business

tea ice cream magazine

gelato italian ice cream

burger king

nanatassanamy ideal

new business associates

northern thailand