Sunday Trading - We can be different!

Re: Public Consultation – Draft Legislation Paper – Draft Shops (Regulation of Opening and Deliveries) (Jersey) Law 200-

Because this issue runs to the heart of our society it is necessary to look at it in a wider context, that of social and family cohesion.

A Unicef report (“An overview of child well-being in rich countries”) published in February this year placed British children at the bottom of the league of the 21 most developed nations, branding them the least well looked after, the worst behaved and the least happy.

David Cameron commented – “ social breakdown is like a gun aimed at Britain. If we don’t do something soon, the whole community will take the bullet”

Community leaders in the UK and Europe continually use the words “Social and family cohesion”.

Everyone talks a lot about the importance of the family unit but, precious little constructive work appears to be being done to stop what appears to be the inevitable.

Here in Jersey there are immense financial pressures put on families and they break down into two areas.

The first is the cost of living on Jersey. Housing costs in particular mean that in many cases both parents have to work to generate sufficient income to pay the mortgage, but at what social cost?

How can it be healthy for our society when family members barely get an opportunity to talk to each other? What then would be the impact of deregulating Sunday trading, another day, another opportunity lost to the family to communicate with each other.

Simple pleasures like watching a son play football, a daughter playing netball, that sense of a time shared together; “Quality time” all lost because due to competition pressures as their employer now has to open on Sunday to survive.

The second area is a much deeper one that runs through our society; a culture that puts money, performance, competition and consumerism at its heart. A society that thinks that if you sweep the streets you are a failure, yet our society needs such individuals as much as we need Doctors.

Deregulation of Sunday trading only feeds the habit of consumerism; an ethos based on owning things that says that the more things you have the more people will respect you. This attitude is corrosive and a legacy we don’t want to leave to our children.

There has to be a rethink, a reorientation of the values of our society and Jersey sitting at the crossroads has an opportunity here to take I believe a moral stance for the benefit of our Island society.

We can be different to the UK and we should be proud of that fact. Surely that is why people visit this Island, not to shop!

The dumbing down of making great coffee

In my previous blog I bemoaned the lack of demand for training on how to make great coffee in the food service industry.

Having further reflected on this point it's absolutely criminal because it perpetuates the downward spiral of de-skilling staff by bringing in more automation (bean to cup machines) to theoretically deliver a more consistent cup of coffee. Rubbish!

I recently went on site where a "bean to cup" coffee machine had been installed. As a coffee roaster I couldn't make one change to the settings, I was totally reliant on the engineer with his programming key. Our reputation is on the line and yet I can't do a damn thing to change things around even if I believe an adjustment is required.

Yet coffee and milk are both organic products. Their features change on a day to day basis which in turn requires the machine to be constantly monitored but how do you do this if none of the staff even have the first inkling as to what a great cup of coffee should look or taste like?!

So whatever happened to Empowerment? The buzzword used by all management consultatants? You know giving staff the information and training to be able to make informed decisions which in turn actually makes it worthwhile for them to turn up on a Monday morning?

If the Nespresso's, Lavazza's, Senseo's of this world have their way all the coffee we drink will end up being determined by some technician in an annonymous laboratory developing a 20 page spec sheet on what a strong espresso should taste like.

Why bother having different brands when the man from Nespresso knows what you'll like already?

As our lives become ever busier aren't we loosing site of what is important in life? That part of the enjoyment of living is the food and drink we consume. Preparing it, understanding its little nuances, where it comes from? Have we become so sad that we rely on boffins in labs to determine what we will enjoy?

So please all you Baristas in the food service industry, demand more knowledge from your suppliers. It will not only make your job more rewarding , but you'll also bring a smile to the face of your customer.

Training, and why it's vital to survival in business

A key part of our business is the training we provide to our Food Service customers. We provide it for free, yet many of our customers choose not to take up our offer usually with the statement that "our people know what they're doing so don't worry". The problem is I do!

I've been in the coffee industry for nearly 20 years now and not only have training techniques changed significantly in that period so have customer expectations. The sad part is that the staff who make the coffees are usually some of the lowest paid and well you know when you're churning out coffee after coffee and you're not valued you're really not going to pay that much attention to the quality of what you serving. There's that text you've got to send to your mate about tonights gig etc.

So how can business owners / managers change this attitude? Well business owners and managers have to change, they have to start to invest in their staff, but how many small business operators really do? "It's a waste of time, the turnover of staff in the industry's so big anyway"

Well if you treat people like Monkeys they'll act like Monkeys and in the end the business owner will be the biggest Monkey when the business doesn't make the returns expected.

That's why training staff is absolutely vital in this day and age where competition is so fierce. Committed people will do a better job, customers will be happier and come back for more, and guess what the bottom line will look healthier.

I can only speak for coffee, but like so many jobs I'm sure, it may sound simple to do in theory, but very difficult to do with a high level of consistency and excellence in practice.

Is the machine at the correct operating temperature? Did I overheat or underheat the milk? Why is the water racing through the coffee? The questions are endless, but if no one tells you the answers how do you have a cat in hells chance of delivering great coffees?

The most frustrating part for me as a roaster is the lack of respect this attitude of non-training shows to the people who have put a great deal of effort into the manufacture of the product. All the way from the grower, to the processor, to the roaster care will be taken only to be destroyed as it makes its final journey into the cup.

The moral is train, train and train again. You'll make a lot of people very happy!

My Fair Trade's cheaper than yours!

Sustainable practices are the only way forward if our planet is to survive as a hospitable place for future generations.

With "Fair Trade fortnight" now upon us, those goods that attract Fair Trade certification are being heavily promoted to make us all reflect on just where our food comes from and to think about whether producers are getting a fair price.

It therefore irritates me immensely when I see on the Supermarket shelf that there is 20% off Fair Trade products to temp the consumer the buy x brand rather than y brand. We find ourselves in the midst of a bun fight over market share. Tell me then what's the difference between this kind of activity and Nestle putting 10% free extra coffee in a jar, or the ubiquitous B.O.G.O.F. (buy one get one free)? There is none, it's simply large corporations riding on the back of feel good publicity and using it to "buy" market share. Where are the ethics in that? I think that it's cynical expolitation of the lowest type.

I conclude with a reminder that the "Fair Trade" certification programme is just one of many ethical programmes, each of which do a great job in their attempts to provide a sustainable future.

Rainforest Alliance, Utz Kapeh and the Ethical Tea partnership are all third party certifiers who guarantee that both environmental and economic sustainable practices are implemented at origin. Just because your farm doesn't form part of a co-operative doesn't mean that you automatically carry out unsustainable practices, one of the great dangers of using the emotive words "Fair Trade" and looking no further.

Bean to cup coffee machines - The battle between the engineer and the coffee connoisseur in the food service industry

I have just returned from a holiday in mainland Europe and couldn't help noticing that everywhere you look the "Bean to cup" coffee machine seems to dominate in the Hotel, Cafe and Bar environments.

I have to say that I struggled to get a decent cup of coffee from any of these machines despite the huge amounts of technology involved. (We're talking about machines costing in excess of £8,000 each). Why the difficulty?

Well I can only go on my experiences here in Jersey where these machines have become so complex that unless a trained engineer is standing next to me I (as a coffee roaster) have no way of being able to adjust the output of the machine.

The engineer knows a lot about the machine's capabilities, but (on the whole) very little about what a great cup of coffee tastes like. This is incredibly frustrating for the roaster who may well go to a huge amount of effort to build a blend or buy a particular coffee only to see all his or her hard work destroyed because the coffee machine has not been set up appropriately.

Coffee being an organic product changes depending upon a myriad of conditions. If the operator can no longer make those tiny adjustments how is it possible to deliver truly great consistent coffee?

So please rocket scientist coffee machine manufacturers think about us humble roasters and come up with some much easier control systems that allow us to deliver that much sought after great cup of coffee.

Bio-energy coming soon from a farm near you!

Human activity is causing global warming. We now all have environmental footprints, we’ve discovered “food miles” and carbon neutral activities, which is all fine but what are we going to do about it?

The challenge for all Governments when it comes to implementing a “green” strategy is that talk is cheap. They can preach about the merits of collecting cans / newspapers / using fewer plastic bags, but in order to make a real impact I believe the private sector has to be able to make money out of green activities.

The Eco-Active event recently held at the RJHA buildings in Trinity focused attention on a number of local businesses all of whom in their different ways are trying to get us to see the error of our ways.

The business that stood out for me though goes by the name of Farmfuels. Their product, that of selling wood pellets and wood pellet stoves seems fairly unremarkable at first sight, however its implications for Jersey are immense.

They are looking at growing a crop called “Miscanthus grass”. This is recognised as a Bio-energy crop; that is it is grown primarily for fuel. Given the current state of the agriculture industry on Jersey, a new crop will help hard pressed farmers if there is sufficient interest shown.

Upon harvesting, the crop is dried, shredded, and finally compressed into fuel pellets or heat logs.

The Islands demand for power is huge. We import over 3,000 tons of coal every year, a significant amount of Gas and Oil and demand / output of electricity has grown by 25% in the last decade. Isn’t it time we looked in our own backyard to give us more energy security, especially if it’s green energy security?

The clever bit though is getting people to change the habits of a lifetime. Deputy De Faye has recently talked about a “green tax” which probably sent a shudder down the spine of the business community. Of course the absolute opposite is happening in southern Ireland where a grant of Euro 1,100 is being given to anyone installing a pellet burning stove / boiler, which is seen as carbon neutral.

The burner falls under the Greener Homes Scheme Registered Product list and is surely a great incentive to encourage people to switch from traditional sources of fuel.

Wouldn’t it be great if planning on top of demanding rainwater harvesting systems as standard in all new builds, also incentivised people to choose a green solution for their hot water and central heating requirements and gave them money to do so?

Finally five suggestions to help save the planet –

1. Think before you print off that email – is it really necessary?

2. Keep a supply of A4 used paper by the printer, because if you really did need to print off that email you could at least use used paper.

3. Switch off the charger for your mobile ‘phone at the wall when you’re not using it for charging. It consumes electricity when left on but not in use.

4. Do you need to print all documents in finest quality? Why not try changing the default on your printer to print in draft. You’ll save a lot of cartridges.

5. Next time the person behind the counter asks you if you would like a bag for your two or three purchases, say no if it’s practicable.

"Shout about how great you are"

Chef John Benson-Smith wrote a great article in the local Jersey Evening post on Saturday 27th of January in which he castigates local suppliers for not shouting loud enough about the quality of their produce.

He came to the Island some 8 months ago to open the Boathouse Restauant in St. Aubin. Not knowing who the local suppliers were he found that instead of people banging on his door, he found that it was "like trying to crack the code for entering a secret society". What he has discovered is that "Jersey produce is a darn sight tastier than the fantastic produce from the UK".

If I look at my organisation. We now supply coffee and tea to two Michelin starred restaurants, namely The Ocean at the Atlantic Hotel, and Bohemia, part of The Club and Spar Hotel, as well as many other of the finest dining establishments on the Island. How many other regional roasters can boast this accomplishment? So why don't we shout about this achievement?

Well I think it's because on Jersey, people's expectations are so high. We have an incredible number of restaurants on an Island that is only 9 miles x 5 miles. The competition for a limited audience is immense and only the best survive. That means suppliers have to be on their mettle. It's no good being ordinary, you have to be extraordinary. Reputation in a small community is everything if you are to succeed, and the result is that Jersey has many great small businesses. But because they are small there are no great marketing campaigns, a lot that happens is word of mouth. I can therefore completly understand Mr. Benson-Smith's frustration.

But this leads me on to a much bigger criticism of how Jersey produce is marketed outside of the Island. I have a particular gripe as a coffee roaster.

Whilst Genuine Jersey is fine for local growers, my business isn't entitled to be a part of the party which is ridiculous! Anyone who roasts coffee will know that no matter where it comes from it is the roaster who ultimately will make or break the coffee. In the same way that clay to make pots comes from all over the world, yet it is the skill of the potter who determines whether it will turn out to be a great pot.

Nowhere was this more apparent to me than when I visited SIAL in Paris last December. This is an exhibition at which countries and regions from around the world showcase their produce. As usual Jersey was nowhere to be seen. The UK had a stand, Latvia had a stand, Tuscany had a stand, as did many other regions within Europe, and yes they even had coffee from these regions. So what the hell are we doing wrong in Jersey?

It transpires that the criteria to be on a stand from the UK is that you have to "add value" to that product within the UK, such as roast and pack coffee. At last! common sense prevailing.

Given we have an Economic development department deparate to grow our Economy wouldn't it make sense if they paid a lot more attention to the potential export opportunites that local businesses like mine can provide? Export earnings = economic growth!

Come on Economic Development, sort it out, we're doing great things here, and as Mr. Benson- Smith says "it's time Jersey stood up and shouted about why its produce is as good as it is, rather than letting it remain a delicious secret"

Jura Impressa J5 - One Hip Coffee Machine!

The latest bean to cup coffee machine from the Swiss company Jura has just arrived in our store and what a sleek looking coffee machine it is, a vision in White and Chrome.

Having brought out the C5 series to compete in the £500 - £600 price bracket, this machine appears to be attempting to fill the gap between the F90 (with its touch screen operation) and the top end Z5.

The machine is about 2 cm narrower than the Z5, however is the same depth. To accommodate this narrowing, the water tank has been reduced in size to decent 2.1 litres.

Machine operation is very simple, the fully automated cappuccino system found on the Z5 which I believe results in other buttons being made redundant has been abandoned in favour of making the coffee and milk separately. An auto-frothing device for the milk comes as standard as the traditional steam wand of earlier models is consigned to history. I'm not sure about this, but more about that later.

Let us get on with the important bit, making a cup of coffee!

The bean hopper is located as usual at the back of the machine, however a new device has now appeared entitled "Aroma protection". I hate to say it but as a coffee roaster I don't see how a plastic device with holes in it can stop flavour loss of coffee beans, maybe I missed something.

Ania felt that this device was impractical (there's a woman speaking!), and simply gets in the way without really doing anything (that's men for you!).

On the positive side the J5 has been fitted with a bean detector a feature from the Z5, which informs the user that they are low on beans.

If you choose to use pre-ground coffee, this hopper is located just in front of the grinder hopper. I say this because it took us a minute or two to find it. The manual isn't very clear, and because the lid is designed into the shape of the machine wasn't easy to spot. Once again Ania came to the rescue, it's probably Polish intuition!

The bit I do like is the programming of these machines. Jura have found a very simple system that allows a huge number of permutations. I have seen so many modern day coffee machines that need a manual to get you through the programming that in the end you give up. This is not the case with Jura. Once you understand the logic, and it is very logical you can change settings to your hearts content.

At last, the coffee. We chose to make an espresso and found that the water was running through the coffee very slowly. A simple adjustment to the grinder setting (a knob found on the top of the machine) soon saw the machine producing an excellent espresso.

I now move onto the milk. Now I'm sure this is a very British thing, and this is why I bemoan the loss of the traditional steam wand.

First of all I will say that creating steam is simple and straightforward and quick. Two button presses and you're ready.

The auto-frother is also very effective. This technology has come a long way in a very short time. By adjusting the settings on the auto-frother you can get either foam or steam milk (no bubbles).

The frothing bit I have no problems with and you get a terrific cappuccino, but the steamed milk for me is a problem. The problem is that the milk is drawn through the auto-frother so quickly that it barely has time to heat up the milk. Anyone with a smattering of Physics will know what I mean, the laws of thermodynamics.

The problem is that in the UK market, lattes are very popular a reflection of our appreciation of things American (I think that's a good thing!). Now a latte needs HOT! steamed milk, something the auto-frother is incapable of delivering no matter how much you fiddle around with it.

We were so concerned with this that we turned to the manual for help. Interestingly in the manual, they make no claim to delivering hot milk. They use the term "warm" milk. Very accurate, but why?

The simple solution surely is to supply an adaptor for the steam arm that allows you to steam milk to your hearts content. When you look in the neat little storage area on the top of the machine what do you find, an attachment for the steam arm that allows you to deliver more water! In the British market, we're all used to boiling a kettle for teas because we know of the limitations of a coffee machine (that's no disrespect to Jura, simply a fact in the UK market)

So please Jura, I know we're only an Island of 55 million people, but please can you put back our optional steam wand and get rid of the extending water spout, and we promise never complain again!

That's the only issue I have with this modern wonder of technology and I hope the message gets through to the boffins at Jura HQ.

Other than that we can't stop ourselves from stroking this machine everytime we go past, well the boys can't!

Jersey milk (from the Island of Jersey) - Excellence in your coffee cup

A new year and a new test!

This time we at Coopers have been trying out the different types of milk readily available in the local Supermarkets and their impact on the taste of our coffee.

I had hoped to replicate the tabular format in my blog, but I'm such a luddite that I'm afraid its coming out as a list - However don't let this detract from the results!

Results of a tasting of different Jersey Dairy products in coffee carried out by Cooper & Co. on January 16th 2007

Coffee maker: French Press or Cafetière
Coffee type: Medium roasted Brazil Daterra Sunrise
Quantity of coffee used: Approx. 50g

We wanted to establish the impact of different levels of fat content on the flavour of the drink.

We used: Fresh Milk, Long life milk (UHT) and finally Cream
A desert spoon of liquid was added to each drink to ensure consistency

To understand the list, it goes as follows: Milk type, colour of drink following the addition of the milk, and finally our tasting notes.

Fresh Milk

Fresh Blue milk
(1.8% fat content)
Darkish in colour
This type of coffee maker produces a thinner style of coffee, and the Blue milk with its low fat content doesn’t do anything to enhance the flavour or sense of wateriness in the mouth

Fresh Green milk
(3% fat content)
Medium dark in colour
Slightly thicker mouth feel, with the acidity of the coffee dampened down

Fresh Yellow milk
(6% fat content)
Medium brown in colour. Some fat globules floating on the surface
Outstanding! – We all agreed that the texture in the mouth, and the way in which the flavour of the coffee was mellowed made this a wonderful drink.

Long life milk

Orange pack
(0.3% fat content)
Very dark
Sadly, quite unpleasant. The wateriness I talked about earlier is even more pronounced. If anything this milk actually increases the sense of bitterness in the mouth.

Blue pack
Currently out of stock

Yellow pack
Light brown, with noticeable globules of fat appearing on the surface of the drink
Very good - Not quite as good in the mouth as its fresh equivalent, but still really compliments the coffee taste experience.

Cream

Whipping Cream
Light brown, with as you would expect a lot of floating fat globules
Good flavour, however the cream is starting to overwhelm the coffee flavour. The two yellow milk tests certainly came through a lot better.

Double cream
Very light brown appearance. Cream struggling to dissolve into the coffee
Totally overwhelms the coffee. The only thing we could taste was the cream.

So in conclusion we believe that all coffee should use the highest fat content fresh milk (yellow) to deliver the most enjoyable cup of French Press (Cafetiere) coffee.

Isn't it infuriating that in this day and age when we are so obsessed with our levels of fat intake that we are actually spoiling our enjoyment of a great beverage.

Next week we here at Coopers will throw caution to the wind and use only Jersey fresh Yellow milk in all our drink offerings - No compromise!

Tourism Brochures - you've got to laugh!

Those in the Tourism industry will know that the latest glossy magazines namely "Jersey Holiday Guide" and "Pure Jersey" have recently been dispatched and are in the process of hitting the door mats (people do still have door mats don't they?) of what they hope will be potential visitors to this beautiful Island.

Now I don't know who is responsible for designing these things , but I would suggest it looks very much like a committee, oh dear!

Not being au fait with the Hotel grading system I have to tread a little carefully, however I would suggest that not a great deal of imagination has gone into the layout of the Accommodation page in the "pure Jersey" brochure.

Lets start with the "Graded Hotels" - 4*, 3*, 2* 1*, so far so good, but hey what's this we've gone back up to 5*, and then 4* again. Eulah Country House Hotel should therefore by rights be at the top of the page?

But no, if you cross reference the "Jersey Holiday Guide" advertisers list on page 112, Eulah Country house appears under "Guest Accomodation!" ah, so that's why it's not at the top of the pJ guide, but then shouldn't they appear under the pJ heading of "Guest accomodation?

La Haule manor too seem to have got trapped in this nether world as well? Didn't anybody bother to proof read this?

But of course we all know (?) the diamond grading system has been done away with, well everybody apart from the Jh guide. The Lavender Villas application must have got lost in the post! Well the Jh's post, but not you'll be pleased to hear the pJ's post!

It also appears that even the advertisers are confused. Condor Breaks.com on p.52 of pJ tells us that both Mayfair and Metropole are 2* Hotels. Didn't anyone tell them that the Metropole is now 3*? I'm not quite sure what happened to the poor old Mayfair. I have a suspicion that they too are reclassified as 3*, but still appear in the 2* section. Then again I could be wrong, couldn't I?

I could go on, as a potential visitor to this Island went on to me about these brochures, but I'd probably loose the will to live!

I have tried to be humourous in this Blog, because at the end of the day we all make mistakes. What I find though really infuriating is that this industry is really under pressure at the present time and it is vital that a professional image is conveyed to potential visitors.

A business has been hired to produce this brochure for I'm sure a considerable amount of money, surely we (the people of Jersey) are entitled to expect something better than what on the face of it appear to be schoolboy errors going out to potential customers.

Coffee tasting on BBC Radio Jersey

Your chance to hear Lynsey Beahan talking to me about coffee on her Saturday morning programme between 6 a.m. and 9 a.m. on 6th January.

We did a whirlwind tasting of coffees from around the world, I'll leave it to Lynsey to give you her thoughts and impressions, but I hope that if you are a coffee lover you'll learn something about an amazing industry. Where the 3rd world meets the first world.

Post Christmas Espresso machine issues

Well you've bought that espresso machine that you've always wanted but it appears to be doing one or two odd things that don't seem to be covered in the manual!

Well you'll be pleased to hear that you're not alone as the post Christmas dust settles.

The most common problem appears to be inadvertantly getting an airlock in the boiler of the machine. This is usually the result of the water tank running dry. The result is that no matter how much water you put in the tank the machine is unable to pump any water through the system.

The solution couldn't be easier:

1. Switch off the machine
2. Place a cup under the steam wand and open the valve
3. Switch on the machine
4. Press or switch to "on" the button /knob that usually drives the water through the coffee. After a few seconds the water should start to come through the steam wand.
5. Close the steam valve and move the cup to under the "group head" (that's where the coffee group handle is placed). Water should now start to pour through the group head.
6. Turn off the pump and wait for the machine to heat up.

Problem solved!

The second issue has been one of the coffee apparently being cold despite a good extraction having been achieved.

In the UK at this time that's usually the result of using a cold cup.

If you warm up your machine properly before making the coffee, why not leave the cup under the group handle and run the warming water into it. Tip away the water and hey presto you have one warmed cup!

The final issue has been making a Latte.

The problem is that all the attachments fitted to steam wands these days are designed to make frothing the milk easy. That of course is based on the assumption that you want to make a Cappuccino. But a Latte only requires steamed milk and you really don't want to start microwaving it, otherwise what is the point of buying a fancy machine.

This is one issue that is challenging and I do think that machine manufacturers should look at their design criteria. Solutions have been found on machines that cost £500 +, but what happened to the £100 + machines given the technology is so simple?

My suggestion is to heat the milk using the steam wand in the normal way. You need the milk to be around 10 degrees hotter for a Latte than for a Cappuccino.

Once you've heated the milk to the desired temperature, tap the container on the counter top. This will have the effect of separating out the liquid from the foam within the container.

Next get a spoon and use it to hold back the foam as you pour the milk into your coffee cup. The liquid milk should pour out easily from under the foam. The limitation is the fact that you are left with a lot of unwanted foam hence my plea to manufacturers.

That sums up the main issues we've seen so far. I'll post any additional tips as they come in.

Happy New Year!

Consumerism v A caring society

It’s around this time of year that the financial press determines who the winners and losers in the battle for the pound in our pocket were over the Christmas period. Has the Internet now got the upper hand or is there still a future for the high street?

One of the battles that has been raging over the last few years has been the rights and wrongs of maintaining what a number of people see as the anachronistic and restrictive Sunday trading laws. As the owner of a business on Jersey I too have been paying a lot of attention to the changing shopping habits of our customers.

The argument has always been that there is no point in opening on a Sunday as you are simply spreading customer spending over seven days rather than six with the additional costs that that incurs. This thinking runs against what is happening in the UK where 24 hour shopping has now become commonplace particularly amongst the big players such as Tesco. Is this them being greedy, or are they simply responding to the demands made by their customers? After all the Internet doesn’t stop on Sunday. Society is changing, traditional hours of work; 9 – 5, Monday to Friday are increasingly being replaced by much more flexible arrangements. Not unreasonably therefore businesses in the UK have responded by extending their opening hours reflecting the lifestyle of their customers.

This December I saw for the first time real enthusiasm from shoppers wishing to shop in St. Helier on Sunday. As someone who has been totally against Sunday shopping even in December this was painful to behold. I have always believed in keeping Sunday special, however I can’t help feeling a little old fashioned when clearly so many people look forward to the opportunity.

There was even disagreement within the Market Traders normally a bastion of tradition as to the wisdom of remaining closed on Christmas eve, even though it “inconveniently” fell on a Sunday. They did stay closed but was that a sensible business decision given that so many of their competitors remained open? Or is that not really the point?

Have we become so obsessed with “shopping till we drop” that we’ve forgotten why Christmas and Sunday is so special and must continue to be respected?

I don’t believe that we really have; my second experience was on the Saturday before Christmas when in a farmers shed in deepest Trinity over 700 people didn’t go shopping, but instead came together to watch a traditional nativity play involving children and animals in a draughty barn. Why?

Was it a guilty conscience, the need to put “Christ back into Christmas?” or was it something deeper, a realisation of the importance of sharing something special with fellow human beings? Isn’t it at times like this that we truly value being part of a caring society?

So if we give up Sunday as an “official” day of rest what might be the consequences to our society? It’s not about more people going to Church, but about families being given an opportunity to do something together. Watch a son or daughter playing sport, sitting around a table together without the need to be somewhere, and yes even going to Church.

As always in society we have a choice, what choices will we make in 2007?

Trends we've seen this Christmas

I write this blog with two trading days to go before the Christmas holiday period begins, crucial to the final sales figures of the year. So what have we seen so far?

The star performer without a doubt has been the Gaggia Evolution espresso machine. I know that there has been a lot of press on this machine, and I expected to see a large number of sales through our website, but this hasn't been the case. All our sales of this machine have been through our shop. I guess when it comes to larger ticket items customers still want to touch and feel the product, as well as being talked into buying it. Old fashioned stores haven't died out just yet!

It will be interesting to hear how people get on over Christmas with their new machines. In the past we have experienced a large number of enquiries post Christmas with customers wanting more information as to how to get the optimum performance out of their machines. I hope we have reduced this somewhat with our own help sheet which we provided for each machine sold and which can be found in a previous blog. Time will tell!

As far as coffee is concerned, the Old Brown Java has been a real hit this year. A coffee we only introduced a couple of months ago has gone down a storm. The coffee equivalent of a full blooded red wine. I tasted it the other day in a Cafetiere (French press) and was really impressed with its earthiness, base notes and pungency. Not everyone's idea of a great coffee, but if you love coffee, it's a must.

A hit on our website has been La Chocolaterie, a cafetiere for drinking chocolate. Not sure why that is, but clearly there is a demand for a method that makes a wonderfully creamy drink. Although not yet on our website, our Mexican spiced chocolate works fantastically in this format.

Finally on the tea side, a good deal of interest has been shown in Rooibos (Red bush) tea. So much so that we've currently run out of stock until after Christmas. We introduced a couple of flavoured varieties and these too have gone well. A great drink that's caffeine free.

Thank-you to all of those who have done business with Cooper & Co this year, we hope to see you again and to those who have yet to try us, you won't be disappointed.

Happy Christmas to one and all, may it be a peaceful time whereever you are.

Jersey Enterprise awards - A tale of extraordinary diversity in adversity

Well today was judgement day in the Enterprise awards, as we the judges deliberated at length on which businesses we believe stand out above the rest in the Small, Medium and Large business categories.

As the owner of a small business I could empathise with many of the entrants as they battle to seek that point of differentiation which enables them to deliver long term sustainable value to their stakeholders.

What is so incredible was the sheer diversity of businesses - specialist shoe companies, wine makers, diamond experts, oyster farms, pr companies, web companies, architects, the list goes on.

When you think that there are around 2,500 businesses on Jersey that employ between 2 and 10 people, it does make you wonder what everyone else does.

So why is the only game in town as far as the politicians are concerned, Finance?

If finance left tomorrow what kind of state would our economy be in? Small business entrepreneurs need to be encouraged to ensure that the Jersey economy has diversity.

That doesn't mean that it wouldn't be a complete disaster if Finance left the Island, it does however mean that there might at least be the seeds of something to take its place, rather than a desert.

At the buffet lunch today where the judges got to meet the entrants, much of the talk was about the Regulations of Undertakings law. For those uninitiated in the employment rules of Jersey, Government has the ability to restrict the number of people a business can employ. The reason is because this is seen as a major tool in controlling population growth.

Although businesses can make applications to the department requesting an increase in the number of people employed, the process can be long and drawn out, particularly when non-qualified people are required.

Small business doesn't have the luxury of time. Growth doesn't happen in a straight line. There is usually a window of opportunity in which to make a significant move, however this is a foreign concept to Government.

As much as Government say they treat cases sympathetically, this only occurs after the correct forms have been filled out. There is a sense that entrepreneurs are seen as fugitives not yet behind bars and something as dodgy as an informal conversation is frowned upon.

Yet as seen in the enterprise awards entrepreneurs generate wealth, they employ people, and if encouraged to export can bring additional wealth to the Island.

Government is changing, but it's a long drawn out affair. You only have to witness what is currently happening to the Jersey Milk Marketing Board which the Managing Director described as "death by a thousand cuts" to understand the potentially disasterous impact that Government interference can have on business.

To paraphrase a famous saying and something that is appropriate when the next elections come round "ask not what you can do for your Government, ask what your Government can do for you" (with apologies to JF Kennedy)

The perfect cup of coffee?

So is there such a thing as the perfect cup of coffee? I personally don't believe there is. If there was wouldn't life be boring! We'd all be drinking one type of wine, cooking our vegetables in one type of way, there'd be no variety. After all the human experience is all about expressing our differences and then enjoying them.

Now I know you're all wondering where this is leading to. Well I had a chat with some of the individuals that I know who make great coffees, two of them work here at Coopers of Jersey, the third works for the Jersey Pottery out of their Bond street coffee shop.

First of all Pedro - He enjoys a long white coffee, I guess technically it is an Americano with a twist.

Pedro reckons that our Old Brown Java is the best coffee. He used to prefer the Monsooned Malabar, but finds that the Jave has more punch.

Pedro fills his cup with a double shot of espresso coffee, about 1/3rd of the total volume.

Then he add a further 1/3rd of hot water.

Finally he pours in cold milk (semi skimmed), to fill the cup.

He then places the steam wand of the espresso machine into the drink and heats the whole drink. No attempt is made to create any foam.

Pedro says that it's important not to heat the drink too much. "You should be able to drink it as soon as you've made it".

I've tasted this drink on many occasions and I have to say I'm mighty impressed.

Now it's Ania's turn -

I reckon that Ania makes one of the best Latte's I've ever tasted. She achieves great balance in the drink.

At the moment the Costa Rica Tarazzu is Ania's favourite however she has a sneeking regard for Monsooned Malabar, interestingly she finds the Old Brown Java a little too strong for her taste (vive la difference!)

First of all Ania half fills the latte glass with warm water. This stays there right up until the moment she's ready to pour in the milk.

She makes a double shot espresso, however only uses one shot.

She then heats the milk carefully, stretching it slightly, working on the texture, rather than creating huge bubbles. She places her hand on the side of the milk pitcher whilst she heats it so that she can monitor the temperature.

Next she empties the water from the glass and fills the glass with a combination of foam and milk (this she "free pours").

Then over the back of a spoon she pours the shot of espresso slowly into the milk to create a dark layer of coffee halfway down the glass.

Finally she dusts the drink with cocoa powder.

A brilliant concoction!

Finally Chris at the Jersey Pottery coffee shop on Bond street comes highly recommenced from a customer of mine. She tells me he makes the best cappuccinos she's ever tasted.

Into a large warm cappuccino cup Chris pours a double shot of espresso coffee.

Next he sprinkles on a combination of cinnamon and cocoa powder on to the crema of the espresso.

He now foams the milk carefully to ensure that he gets a velvety texture.

He then free pours the milk / foam combination onto the espresso, moving the pitcher so that the shape of a leaf appears on the top of the drink. A little latte art for good measure.

That's it! If you have an absolute favourite formula let me know. The more great cups of coffee sold, the better for the industry, and the better the rewards for those who grow it.

I'm hoping to be able to add Stefan's latte to this blog tomorrow.

How to get the most out of your Espresso machine this Christmas

It's the time of year when we sell espresso coffee machines like they're going out of fashion.

However we know that a lot of you wll be disappointed with the results of your first attempt at making an espresso based drink, whether it be an espresso, cappuccino or latte.

As a result I, Stefan and Ania have come up with a few top tips so that you get the most out of your espresso machine this coming holiday.

Ania first - Read the manufacturers instructions

Now I know that may sound obvious, but Ania knows what men are like. They see the shiney new machine plug it in and then try and work out how to use it with the instructions still in the box. It does only take 5 minutes to read the instructions, time Ania believes is well spent.

Stefan next - Take your time! - get organised

This is not a drink to be rushed. Make sure you warm up the machine properly before making a coffee. That includes group handles and cups. Only heat sufficient milk to make a couple of drinks maximum at a time. Chill out, enjoy the fact that it takes time to make great coffee.

Finally, David - Don't make the drinks too big

A great cappuccino only needs a shot of espresso in a 5 oz cup, topped out with milk and foam. You'll really appreciate the intense, balanced flavour far more than if you have a cup the size of a bucket.

.....and a couple of other points

Make the coffee first, then steam the milk, and once you have sufficient foam, pour straight on to the coffee, don't wait for the milk to settle.

Always use fresh cold milk, half fat will foam just fine. Reheating milk will not create any more foam.

Don't overheat the milk, there is a fine balance between a caramel taste remaining and the milk becoming almost bitter. Caramel enhances, bitter does not.

Always "flash" the steam wand after use, this gets rid of any excess milk that has made its way up the inside of the steam wand and will save you long term maintenance problems

Keep the machine clean, used grounds will not enhance the taste of your next coffee as they say, cleanliness is next to Godliness!

Have a great Christmas enhanced we hope by a cup of Coopers coffee!

You don't have to be a celebrity to be brilliant!

There's a restaurant here on Jersey that through the efforts of many different individuals is becoming increasingly internationally renouned.

It's name is Bohemia and the chefs name is Shaun Rankin. As the Independent on Sunday newspaper puts it "he has no television show, no sponsorship deals, no syndicated magazine column and no new cookery book, yet for my money Shaun Rankin is one of the most gifted, highly polished chefs in the British Isles".

Although not mentioned in the article Lawrence Huggler and his family have to be given some credit for taking the immense commercial risk of investing many millions of pounds in this venture, which combines The Club and Spa with Bohemia Restaurant to give a truly remarkable offering in the hospitality industry here on Jersey.

Shaun goes on to acknowledge the fact that Jersey offers a superb range of local ingredients. "I wish I could do more for the producers and bring them into the limelight....the guys bending over for eigth hours a day picking herbs and Jersey Royals".

As a businessman on Jersey supplying restaurants like Bohemia, we sometimes forget how high the standard of cuisine is on an island only 9 miles x 5 miles. Their efforts allow businesses like mine to bring in products which ordinarily we might not consider in such a small market. They also spur us on to new heights which I hope one day will result in a thriving export market under the Jersey brand.

It's a team effort and with competition nowadays coming from so many different parts of the world it's vital that Jersey businesses step up to the plate, not just as individuals, but united under the Jersey banner.

P.S. For the curious, the coffee we supply to Bohemia is our Bourbon Dark blend for espresso and a blend of Kenya Estate and Colombian Fair Trade coffees for their cafetieres. All hand roasted by us here on Jersey.

Jersey Supermarkets on Radio 4

As Chair of the Jersey Chamber Small Business Group I tend to get requests to do interviews whenever there is a potential threat on the horizon to the small business community.

Well a few weeks ago I had such a request from BBC Radio Jersey who were doing a piece for the BBC Radio 4 programme "You and yours".

Out of the blue today I got a call from a friend of mine to say that the programme had been aired and had I heard it?

It got me reflecting though on how fast things change. Since that interview, Le Masurier have put forward plans to build a new supermarket etc. in Bath street, whilst Channel Island Traders, the owners of the Le Riche brand have put forward a proposal on a site probably no more than 1,000 metres away also in St. Helier.

Is it a good thing or a bad thing? Well the debate rages - As I've said before the political will is there, but do the economics add up? There is after all only one cake on Jersey and all that happens is that that cake gets sliced up in a different way as market share changes hand.

The loosers I fear though may well be many small businesses, the old Central Market with its Fruit and Veg offering? Who knows? The winners, well the theory is the consumer in the form of lower food prices, however is this sustainable over the longer period given the logistics of getting things to this Island?

It's a tough call, but maybe ultimately it comes own to us as individuals, what do we really want? Jersey is a special place, it's different, and it's different because of its diversity. Surely it's all too easy to throw that all away for the sake of cheaper bread and milk, but then again if you are unfortunate enough to be below the poverty line, your qualiy of life won't be that great either, and you'll be one of those cheering on a new Supermarket offering.

I hope we all get the opportunity to debate this point before any decisions are made, in the mean time have a listen to this 5 minute piece, be warned you need to choose the "Co-Op" sound bite, the BBC seemed to have mixed up their segways. http://www.bbc.co.uk/radio4/youandyours/listenagain/wednesday.shtml

Rainforest Alliance Coffee tasting

I understand from those in the know, that the Rainforest Alliance people have been criticised for not putting themselves about enough in the UK when it comes to promoting coffee that they have certified.

It would appear that they are now making amends for this apparent omission by doing a "Sustainable Quality Coffee Tasting" in London on the 29th of November. The exact location is Canning House, 2 Belgrave Square.

We're excited because it's the first time that coffee roasted by us will be seen and tated at a major UK event.

We've normally been very reticent in this area, however because we now have the ability to supply coffee from a farm that I have visited and can vouch for, we've decided to tell the world or at least those who'll be attending this event!

The coffee we've selected is from the Daterra Farm in Brazil, and are their Sunrise and Bruzzi selections. We think that they are not only great coffees, but also that they truly represent sustainable coffee. They don't just talk the talk, they walk the walk.

If there were more farms on this planet like Daterra then we could all rest assured that the planet was in good hands. (and, no I don't have shares in the Farm!)

Of course if you can't get to the London event I wouldn't be doing my job if I didn't tell you that you could buy both of these exceptional coffees from our website. Sunrise is great for Filters and Cafetiere, Bruzzi for all espresso based drinks.

Enjoy!