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Dairy Farmers "Crema" milk

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  • Joshymo
    replied
    Re: Dairy Farmers "Crema" milk

    ???

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  • GrindOnDemand
    replied
    Re: Dairy Farmers "Crema" milk

    Originally posted by Thundergod link=1186454496/30#30 date=1197465775
    I can close a Dairy Farmers one handed.
    Fine. What about Mr Timms ... please, I implore you deity of the thunderous heavens above 8-)

    Leave a comment:


  • Thundergod
    replied
    Re: Dairy Farmers "Crema" milk

    I can close a Dairy Farmers one handed.

    Leave a comment:


  • Joshymo
    replied
    Re: Dairy Farmers "Crema" milk

    haha dont worry mate, the coffee they are using is rubbish, but that is the Cafe Crema blend, ive been up managements ass since i started, when i came on as a multistore manager they werent even using tamps, we just hired 40 new staff across all 4 stores in victoria and are aiming to close some in NSW and have new staff across the stores here too.

    The previous management was terrible, but we have recently (last 5-6 months) got new top to bottom replacement, ive only been there 5 weeks, since i came on ive changed all grinders, got tamps for all shops, rearranged all store rooms, got up people about purging, tamping correctly etc
    we are due to change to a new blend as soon as possible.

    dont ask me how we get it at $6.5 kg but that is cost price, so thats what it costs them to make and a company that big will be buying alot more than u, hence why u pay that for green beans, this is pretty much that cost.

    part robusta, mate i dont want to know really its painful, at this point i wouldnt endorse the coffee they sell, i can make at best a 7/10 coffee, where normally were you to give me a bag of tobys estate wooloomooloo or rico and id make a consistent 9.

    we are moving to fair trade beans as well, just because the company is owned by a parent company in Singapore it takes a few months to do anything, eg making a cap ex claim for anything over $100 lmao

    $25-$30 in a low volume cafe/restaurant is good.
    $20-$25 in a high volume cafe is more reasonable.

    Wholesalers should be moving more product rather than increasing mark up, generally thats what happens, you have more purchasing power you get lower prices, and contract buys.

    BUT

    im still on your side guys, cafe crema sounds like a waste! stick to good old dairy farmers as its good quality, fresh and aussie owned, or pura if ur like me and love being able to close milk bottles one handed

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  • GrindOnDemand
    replied
    Re: Dairy Farmers "Crema" milk

    Originally posted by Talk_Coffee link=1186454496/15#25 date=1197374348
    I would have thought that at $20+ per kilo, those who care enough to use truely fresh specialty coffee will be the ones who can justify a slightly higher charge and their customers will appreciate the product and come back with their friends.

    On the other hand, you can serve stale kitty litter a 6 bucks a kilo...At any price, its absolute rubbish and we here wouldnt touch it with a barge pole. This expoits both the grower and the customer and most here reject poor quality coffee and want to see growers receive a fair price. How many people get shafted at $6.50 a kilo??  :-?

    I regret to say that in mediocrity, you have a huge disadvantage, rather than an advantage....

    2mcm
    Bravo Chris - incisively & well said ...

    Luv the kitty-litter analogy - havent heard that one as a missile before!

    BTW, I thought this topic was about milk ... not (stale, unkempt) kitty-litter masquerading as coffee?


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  • Dennis
    replied
    Re: Dairy Farmers "Crema" milk

    Originally posted by Joshymo link=1186454496/15#24 date=1197373590
    best bet is to teach all staff how to free dose and to make milk markers in your jugs for 1 cup, 2 cup etc as easy as a black texta!!
    Coffee, milk and Black texta...yum! :P

    Leave a comment:


  • Thundergod
    replied
    Re: Dairy Farmers "Crema" milk

    Its good to know what quality is being served at RTs then.
    $6.50kg!
    I can get green beans for that price so can only guess the green price is about $1.50 - $2.00kg.

    You gets what you pay for.
    Theres no way your screwing the suppliers and getting coffee thats worth drinking.
    How much is part robusta? 95%?

    Leave a comment:


  • TC
    replied
    Re: Dairy Farmers "Crema" milk

    Originally posted by Joshymo link=1186454496/15#24 date=1197373590
    ...Average for 2lt pura etc is $2 - $2.5, when it comes down to COGS (cost of goods cold) milk is insignificant if it remains under $1.5 a litre, beyond that there arises some issues, but the major factor is cost of coffee. I am currently working for robert timms and we pay $6.5 a kg for coffee so we have a major advantage at 6c a shot. Our coffee is part robusta but thank god this is changing soon. Robert Timms roast their own coffee as well as retail it out to many cafes, but we buy inter company.

    So when you guys are paying between 20-30 a kg for coffee, thats where you need to make some better agreements with your suppliers,

    best bet is to teach all staff how to free dose and to make milk markers in your jugs for 1 cup, 2 cup etc as easy as a black texta!!

    I would have thought that at $20+ per kilo, those who care enough to use truely fresh specialty coffee will be the ones who can justify a slightly higher charge and their customers will appreciate the product and come back with their friends.

    On the other hand, you can serve stale kitty litter a 6 bucks a kilo...At any price, its absolute rubbish and we here wouldnt touch it with a barge pole. This expoits both the grower and the customer and most here reject poor quality coffee and want to see growers receive a fair price. How many people get shafted at $6.50 a kilo?? :-?

    I regret to say that in mediocrity, you have a huge disadvantage, rather than an advantage....

    2mcm

    Leave a comment:


  • Joshymo
    replied
    Re: Dairy Farmers "Crema" milk

    when it comes down to it, there will only be a difference between crema and normal milk if there is a problem with normal milk, which occasionally there is. Depending on the situation with cows the milk can have gasses in it which create really bubbly milk (cows are eating clovers or some rubbish) or the cows are stressed etc and there is not enough protein to create microfoam, the latter happens every now and then, the first rarely.

    Average for 2lt pura etc is $2 - $2.5, when it comes down to COGS (cost of goods cold) milk is insignificant if it remains under $1.5 a litre, beyond that there arises some issues, but the major factor is cost of coffee. I am currently working for robert timms and we pay $6.5 a kg for coffee so we have a major advantage at 6c a shot. Our coffee is part robusta but thank god this is changing soon. Robert Timms roast their own coffee as well as retail it out to many cafes, but we buy inter company.

    So when you guys are paying between 20-30 a kg for coffee, thats where you need to make some better agreements with your suppliers,

    best bet is to teach all staff how to free dose and to make milk markers in your jugs for 1 cup, 2 cup etc as easy as a black texta!!

    Leave a comment:


  • titty1610
    replied
    Re: Dairy Farmers "Crema" milk

    Where do you buy it from? Any supermarket or specialty shops?

    Leave a comment:


  • jimmyb
    replied
    Re: Dairy Farmers "Crema" milk

    Originally posted by GrindOnDemand link=1186454496/0#14 date=1188098154
    Fontana (NZ dairy multi-nat) estimates a 20% increase in milk prices by the end of the year due to drought related production costs. I use Barambah Organics here in Brissy - excellent taste & consistently fantastic texturing (skim tastes like full cream, but only .1% fat!). But, its pricey ($3.20 fc/$3.45skim). Purely on grounds of bottom line, Im considering changing to Mooloo Mountain (Parmalat owned) - its taste & micro-foamability is darn close to Barambah, but only about $1.80 for 2litres. Only drawback, they dont do a skim line. As for Crema milk on the market, Ive tried it and frankly wasnt bowled over - marketing it is a barista specific milk is, well, just marketing!
    I was at caffeine espresso the other day and Im pretty sure it was mooloo milk they use.

    Leave a comment:


  • cafe_zeenuts
    replied
    Re: Dairy Farmers "Crema" milk

    Hi i agree with jason on that point that the fats in milk are sensitive to light and temperature changes . Im using Farm House milk for my cafe latte and i can get perfect frothed milk smooth, glossy etc but when i pour the milk in the espresso and do latte art, after about 1min small bubble start to appear like jason have said. I might have to try some other milk like normal safeway milk and see what happens.

    Leave a comment:


  • greenman
    replied
    Re: Dairy Farmers "Crema" milk

    Ive been using a full cream milk from a single origin farm in WA, they produce and package their own milk. It has a wonderful taste and makes the smoothest flat whites, capos and lattes. Its called Bannister Downs and it comes in a 1L environmentally friendly pouch with inflatable handle.

    Leave a comment:


  • ant_nakedcoffee
    replied
    Re: Dairy Farmers "Crema" milk

    Ive found that the crema milk was great with some blends but not with others. Its as much about matching your costs as finding a milk that is complimentary to your espresso. We use regular dairy farmers and have been very happy with their service and price.

    Leave a comment:


  • jasonscheltus
    Guest replied
    Re: Dairy Farmers "Crema" milk

    At a coffee shop I worked in in Melbourne, we changed milk suppliers to Dairy Farmers - they charged us 80cents less per bottle than most other milks. And its a much better milk too.

    The "special frothing milk" is plain old regular full fat milk with whey proteins added. Its these proteins in milk that create the really small bubbles, or the microfoam youre after. The fat in milk is also hydrophobic, and will form bubbles for you, but they are generally larger and tend to be more unstable.

    Also, the fats in milk are quite sensitive to light and temperature changes. You ever have that perfectly frothed milk, glossy and smooth, when all of a sudden small bubbles start to appear (and you can hear them burst, if you keep your ear to the milk)?? Its probably that the milk, somwhere along the way from the cow to you, was stored badly. I think this plays a huge part in the quality of milk for frothing. And probably why the Dairy Farmers milk was so much better to work with - it was stored in one place until it got transported to your cafe or milk bar. Probably also why the Woolies or Safeway mik tends to be quite good and stable for frothing, as it doesnt change hands too often.

    Just my two cents.

    Jason

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