Soaring to New Heights with Drive Thru at Eagleby

Hard work and a foundation of great coffee have paid off for Zarraffa’s Coffee franchisees, Nick and Kelly Daswani who will open Zarraffa’s 87th store in Eagleby on September 24th.

After the ongoing success of their Beenleigh Store that opened in 2012, it was time for the dynamic husband and wife duo to take on the challenge of a fast-paced drive thru store, capping off a stellar 12 months as the incumbent Zarraffa’s Franchisees of the Year.

Mr Daswani said opening and running the Beenleigh store was an incredible learning experience and he is excited to embark on this next chapter, providing great coffee to Eagleby residents.

“We’ve long been interested in growing as part of the Zarraffa’s family and when the Eagleby site came up we knew it would be the perfect next step in our small business journey,” said Daswani.

“From washing dishes and steaming lattes eight and a half years ago, originally working in another Zarraffa’s store, to standing on the stage as Franchisee of the Year in 2017, the journey with Zarraffa’s Coffee has been a dream come true,” he said.

The new team at Eagleby Drive Thru will consist of some fresh faces, accompanied by a small number of staff from the Beenleigh Store, to provide experience and consistency.

“Our plan is to take the family environment we’ve cultivated at our Beenleigh Store over the past 6 years and replicate that culture at Eagleby,” he said.

The new store is located at Eagleby Service Centre, corner Brigade Drive and River Hills Road, along the bustling Gold Coast/ Brisbane growth corridor.

Zarraffa’s Managing Director, Kenton Campbell, said that the location is critical to the success of any new drive thru site, but that it was also equally important to have a highly trained team who love what they do.

“Nick and Kelly’s passion for the brand, for our coffee culture and their enthusiasm to serve up great coffee each and every day, is why they were given the company’s top award,” he said.

It is also reflected in the recent win of Nick and Kelly’s Beenleigh Baristas, who were earlier this month crowned Zarraffa’s Barista Team of the Year in a challenge where baristas from across the Zarraffa’s group went head to head in coffee making expertise.

“It is crucial that as a company we continue to move forward and support the goals of our franchisees, who reinvest over and over in our brand – in time, energy and commitment to our system,” said Kenton.

“It is because of people like Nick, Kelly and their team that we will be able to keep delivering great coffee and service in even more areas of the country, for years to come.”

Zarraffa’s Coffee Eagleby is located at Fast Food 5, Eagleby Service Centre, corner Brigade Drive and River Hills Road, Eagleby QLD 4207.

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

Click here for more information.

 


Caffeine to help drought declared Australian farmers

Zarraffa’s Coffee has always felt obligated to give back to the very community from which we operate, and with over half of Queensland being classified as ‘drought declared’, our Australian farmers need the help now more than ever. 

In partnership with Rural Aid Limited, Zarraffa’s Coffee customers can now make donations towards the ‘Buy a Bale’ program at the following store locations where every donation will help a farmer in need.

The Buy a Bale program forms part of Rural Aid Limited, a charity dedicated to supporting rural communities and other organisations that provide support to rural communities in times of crisis.

Rural Aid was founded in 2015 by Charles and Tracy Adler as a means to provide holistic support to those experiencing hardship in rural Australia, due to drought related issues. The Buy A Bale Program has, to date, delivered over 160,000 bales of hay across four states since its inception in 2013.

 

Participating stores:

Augustine Heights Heathwood Redcliffe
Australia Fair (store and kiosk) Hervey Bay Redbank Plains
Belmont North Holmview Central Riverway Drive
Benowa Gardens Loganlea Robina
Booval Mango Hill Rockhampton North
Cairns Showground Maroochydore Salisbury
Caloundra Morayfield Sugarland
Cannon Hill Morayfield Road Drive Thru Surfers Paradise
Carseldine Olsen Avenue The Lakes
Currimundi Oxenford Toowoomba Drive Thru
Edmonton Oxley Warwick
Fairfield Pacific Fair West Ipswich
Harbour Town Palm Beach Yamanto

Alternatively, donations can be made through the ‘Buy a Bale’ website – www.buyabale.com.au

 

Click here for store details.


TOP BARISTA TEAM CROWNED

After months of intense competition, the winners of this year’s Zarraffa’s Coffee Barista Team Challenge (ZBTC) have been announced – Chloe Sprangers and Georgia Schmike, from the Zarraffa’s Coffee Beenleigh store.

The barista competition is held annually to pit skilled baristas against each other to vie for the title of Barista of the Year.

Founder and Managing Director of Zarraffa’s, Kenton Campbell, explained teams are required to pull flawless espresso shots and create perfect lattes using Zarraffa’s Coffee signature bean blends, all within an action-packed 15-minute time allowance.

“The final delivery is a test of skill and flair with the creation of their signature beverage, and we’ve also changed things up this year with the inclusion of a latte art section, where contestants can showcase their creative abilities.”

Ultimate winners Chloe and Georgia’s (A.K.A Team Been) winning signature beverage was borne of a love of Iced Mochas.

“We absolutely adore them, and we wanted our signature drink to represent us, so adapted an ice mocha that contained milk chocolate, an orange infused ice cube and a hazelnut cream,“ said Georgia.

“When constructing our beverage, we wanted to create a drink that we love, but one that also complements the flavours of the Zarraffa’s Mexican coffee bean, and we named it the ‘MexiCo-ld.’

To foster teamwork and collaboration, the Zarraffa’s Barista Team Challenge (ZBTC) is staged annually on the Gold Coast, where baristas from Zarraffa’s Coffee stores around the country showcase their ability to nail exceptional coffee making craft in front of a panel of experienced judges.

“It’s a truly great event, where the best of the best of our barista team mix it up in a competitive but friendly way,” said Kenton. “Ultimately it’s about bragging rights for the next year…and of course great coffee!”

Full list of finalists who contested the ZBTC this year:

  • Kate and Hannah from Zarraffa’s Coffee Head Office – Runner Up
  • Ashley and Emma from Zarraffa’s Coffee Toowoomba North – 3rd place
  • Lewis and Jessica from Zarraffa’s Coffee Currambine (WA)
  • Zoe and Grace from Zarraffa’s Coffee Riverway Drive (Townsville)
  • Chloe and Georgia from Zarraffa’s Coffee Beenleigh (SEQ)
  • Cassie and Jessica from Zarraffa’s Coffee Ormeau (SEQ)

Congratulations to all of the teams who competed in 2018.

Click here to find your nearest store.

 

2018 Winners Georgia and Chloe with Zarraffa’s Coffee Managing Director, Kenton Campbell.

 

2nd Place was awarded to Hannah and Kate from Zarraffa’s Coffee Head Office.

 

3rd Place was awarded to Emma and Ashley from Zarraffa’s Coffee Toowoomba North.

 

Congratulations to all of the talented barista teams!

Midnight Café Cheesecake Recipe

 

Nothing comes close to cheesecake for a simple yet luxurious treat!

Made with our very own Zarraffa’s Midnight Café coffee beans, this easy recipe makes a decadent cheesecake and is the perfect complement to your short black!

Serves: 10 people.

Tip: Like us all, cheesecakes love a rest! It’s best made the night before, to allow the cake to set in the fridge.

 

YOU’RE GOING TO NEED:

For the Coffee Crumb Base

2 Tablespoons (40ml) of Zarraffa’s Coffee Midnight Café beans, finely ground

225gms of plain chocolate biscuits (e.g. Chocolate Ripple)

½ cup of hazelnut meal

60gms of unsalted butter, melted

For the Filling

80mls of prepared Zarraffa’s black coffee, (use your preferred brewing method), we used espresso, but filter or plunge will work too.

500gms traditional ricotta cheese

330gms cream cheese, softened

5 eggs

1 1/3 cups of caster sugar

1 Teaspoon of vanilla extract

1 ½ tablespoons of cornflour

For the Final Topping

500mls of thickened cream

¼ cup of caster sugar

80mls of prepared Zarraffa’s black coffee

2 tablespoons (40mL) of water

 

METHOD

Prepare the base:

  • Combine the butter, hazelnut meal and chocolate biscuits in a food processor,  mix with the blade until crumbs form.
  •  Add the ground coffee and blend to combine.
  • Use a greased 20cm round springform baking tin, line with non-stick baking paper, and pour the mixture into the tin. Press down firmly across the base of the tin, using the back of a spoon to make a nice level base.
  • Place tin in the refrigerator to firm for 20 minutes before adding filling.

Make the Filling:

  • Add the ricotta, sugar and cream cheese into a clean food processor and blend until the mixture is smooth. Add the eggs and pulse to combine, (don’t over mix, this keeps the cake texture lighter).
  • Next add the remaining filling ingredients – black coffee, vanilla extract and cornflour – into a separate bowl and stir to combine. Pour into the food processor and mix to form the cheesecake filling.
  • Pour the cheesecake filling onto the base in the tin, and tap the sides gently to level and remove air. Place in the oven on a baking tray and bake for 1 hour, or until golden on top and almost set.
  • Once baked, turn the oven off but leave the cheesecake in the oven to firm for at least 30 minutes with the door closed.
  • While the cheesecake is cooling in the oven, make the topping.

Prepare the Topping:

  • Whip cream into soft peaks, and prepare the coffee syrup.  Place the prepared black coffee, water and sugar into a saucepan and stir. Simmer on medium heat for 10 minutes or until slightly thickened. Let the syrup cool before topping.
  • Once very cool, carefully remove the cheesecake from the tin and remove the baking paper. Top with whipped cream and drizzle the coffee syrup generously over the top of the entire cake.

Refrigerate:

  • Place finished cheesecake in the fridge to set for a minimum of 2-3 hours before serving.

 

Dont forget to ask your Zarraffa’s barista to grind the beans to suit your brewing method when purchasing.

Serve with a fresh cup of Zarraffa’s Midnight Café coffee!

 

 


Start Your Day with a Zarraffa’s Breakfast Smoothie

Running late is no reason to skip brekkie and now you don’t have to with our all new Breakfast Smoothie!

A delightful fusion of mixed berries and banana, combined with yoghurt and ice, plus the added energy of rolled oats and chia seeds, the all new Breakfast Smoothie is the perfect way to start your day!

Made with real fruit, enjoy it in Tall, Grande or Masai sizes with your choice of milk, to really make it your own. Try something different on your early morning commute or school run or as an alternative to your morning caffeine hit.

The tasty Zarraffa’s Breakfast Smoothie pairs perfectly with our new Energy Ballz (in delicious Rocky Road and Raw Super Seed flavours) or the Granola, Blueberry and Chia cookie for a satisfying and nourishing on-the-go option – to be enjoyed any time of the day.

Try the new Breakfast Smoothie in store or through the drive thru window from Monday 3rd of September.

Click here to find your nearest store.