CALGARY, Nov. 23, 2017 /CNW/ – Analog Coffee, a division of Calgary’s Fratello Group Inc.; continues its successful expansion with two new select upcoming locations.
Analog Coffee is well known in the Calgary 3rd wave coffee scene; particularly noted for its flagship location on 17thAvenue; which serves upwards of a thousand guests per day. Fratello Coffee Roasters has been an institution in the craft coffee roasting sector for over three decades and has been family owned for over 40 years. Analog made its debut in 2011 at the Calgary Farmers Market on Blackfoot and also sports locations at Southcenter Mall, Bow Valley Square and at the coffee Roastery itself.
Russ Prefontaine; the group’s President states that, “our choices for new locations are very specific and demographically intentional.” Prefontaine revealed that a new Analog will anchor both the upcoming locations at Westman Village in Mahogany, located in Calgary’s far Southeast and the new University District in the heart of Northwest.
Analog Coffee intends to take the acclaimed “vibe, culture and community” created at locations such as 17th Avenue and bring them to the emerging ultra-trendsetting new suburban experiences being developed in Calgary. “Developments such as Westman Village and the University District in Calgary’s, appeal and serve many of our loyal customers in our downtown settings. We want to bring the urban-vibe home for them. These two new locations are the quintessential examples of perfect matches for us and our customers,” says Prefontaine.
Westman Village – At Westman Village, in the Lake community of Mahogany states, “life happens when you open your door, look around and find so much more. We’ve built a resort-style community where convenience, relaxation and pleasure are found right outside your home. A place where hand-selected retail supports the community and extraordinary amenities keep it moving forward, always offering more. We believe people in a community should never be strangers – that’s why we built more places to be together.”
Analog Coffee will open fall of 2018.
University District – in the heart of North West states, “University District joins the ranks of campus communities around the world that combine culture and convenience with flourishing commerce and tremendous livability. An environmentally sound, socially responsible and intelligently designed 200-acre community that will change the way Calgarians live, work and play forever.”
Analog Coffee will open spring/summer of 2019.
“Analog is proud to be a part of the Calgary 3rd wave coffee scene and shares the space with great fellow roasters such as Phil & Sebastian, Rosso and Monogram. We have the utmost respect for our colleagues in the community and hope we all continue to grow and prosper while raising the (espresso) bar for Calgary’s coffee enthusiasts,” Prefontaine concludes.
September 8, 2016
This is a rare opportunity to join a dynamic team of coffee professionals and further your career in coffee and business. Please forward your resumes to info @ fratellocoffee.com.
The Quality Assurance Manager is responsible for the consistent excellence of every cup of coffee served at Analog Café’s. Our Quality Assurance Manager is the quintessential coffee connoisseur who is as passionate about coffee as they are the overall coffee experience. They are the key resource for coffee quality at Analog.
Areas of Responsibility
· Quality Assurance
o Key resource to Café Managers and team members, working alongside them to educate and encourage the highest quality of Analog products.
o Ensure Analog products meet expected quality standards and consistency by conducting quality reviews and testing at each Analog café. Provide Café team members feedback and encouragement to continuously improve their skills.
o Develop and document Analog product quality standards and procedures.
o Collaborate with the Quality Assurance Manager at Fratello to assist in the constant improvement of all roast profiles.
o Act as Analog “Ambassador” at regional coffee events such as Barista Competition, Coffee Association of Canada and Specialty Coffee Association of America (SCAA) conventions, as necessary.
o Create and maintain Café equipment Preventative Maintenance standards and procedures.
o Maintain equipment and ensure equipment supplies are available at all Café’s as required for preventative maintenance needs. Schedule preventative maintenance and report status and discrepancies to Café Managers.
· Coffee Knowledge Training
o Design and develop training materials, workshops and communications that support and improve overall coffee knowledge of Café team members.
o Coordinate with Café Managers to facilitate regular training sessions and follow up with them to ensure all training materials are up to date.
o Coordinate Train-the-Trainer sessions and regular meetings with Café trainers to ensure the consistent execution of Analog product quality standards and procedures.
o Proactively recommend and implement improvements to product quality standards and procedures. Maintain and update training materials to reflect continuous improvements.
o Design, write and distribute regular communications, i.e. newsletters, to Café team members, highlighting best practices and changes, recipes, new coffees and other information as required.
o Present quality assurance updates and information at regular Café Manager meetings. Maintain a close working relationship with the management team.
o Coordinate with Café Mangers and District Managers to ensure weekly and monthly scheduling of training and quality meetings meet the needs of the Café’s.
Experience and Qualifications
You’re a great fit if you have:
· 3+ years of experience in retail or hospitality or equivalent experience.
· 1+ year of specialized quality assurance responsibilities.
· Experienced trainer, assisting individuals and/or teams to learn new skills or processes.
· Passion for exceptional quality of products and/or services.
· Strong verbal and written communication skills.
· Excellent collaborator and team player.
· Demonstrates effective time management.
· Available to work a flexible schedule to meet the needs of the business; may require weekends and evenings
· Proficiency in using Microsoft Word, Excel, Outlook and POS systems.
· Minimum High School education.
At Fratello Coffee group, our mission is to bring people together around a remarkable coffee experience and nourishing food. We created Analog cafés and Corbeaux bakery to achieve this goal.
April 15, 2016
Analog Coffee joins Instagram’s Worldwide Instameet #wwim13 #wwim13yyc April 24th 2-4PM.
Analog Coffee is excited to join in the community gathering initiated by Instagram HQ from San Francisco. Twice a year, Instagram encourages communities to gather locally to take the relationships they have online and meet in person. This will be the 13th time Instagram will host this meet and they have chosen a theme that encourages others to take action as it is related to our earth (#myearthaction). Calgary is excited to participate with communities around the globe during this weekend.
Analog will host their Instameet at their urban location located on 740-17th Ave SW on Sunday April 24th from 2-4PM. This is open to all members of the public to come gather around, connect in person, capture moments to share online and of course, drink coffee! Analog Coffee will donate 50% of all sales from 2-4PM, which includes coffee, food and bags of coffee to the building of the Community Garden Project at The Mustard Seeds Shelter. In anticipation for crowds, we are encouraging people to also gather at Tompkins Park across the street once coffee and food are in hand where we will have music.
The Mustard Seed is a Christian registered charity. Since 1984, the organizations has been serving men and women experiencing poverty and homelessness by providing them with basic necessities such as food, shelter and clothing, and also by helping them improve their health and wellbeing, as well as find jobs and homes of their own. Visit TheSeed.ca for more info.
The generous donations from Analog Coffee sales will go toward creating a community garden at The Mustard Seed Shelter. A variety of herbs (basil, parsley, thyme, rosemary, chives, and pea shoots) will be grown and then used to enhance the flavour of meals for the homeless. Volunteers are excited to start building the garden and tending to it over the summer and Shelter chefs are looking forward to cooking with the fresh herbs.
The event is also sponsored by Socality, a global online community that encourages others to use their social influence collectively for community development. This event is sure to see the local social media influencers all join to share the event live on Instagram, Snapchat, Twitter and Facebook.
Owner, Russ Prefontaine says, “Analog exists to bring great coffee to our city and we have designed our space to be a central destination in our local community for people to gather. We are proud to host Instagram’s Worldwide Instameet and offer 50% of sales during the event to support The Mustard Seed’s Community Garden at our location. We hope the community will come out and have a great time connecting.
Meet Fratello Sales Consultants, John Mitchell and Joel May. They have been part of the Fratello team for years and are here to support clients with everything they need to run a successful cafe. If you are seeking to open a cafe or are you wanting support in your current business, John and Joel are here to help. You can read below to find out more about their role and how they may serve you!
What are your roles within Fratello and what do you do?
Meet Rodrigo Dumont, a farmer from El Salvador that grows and provides some of Fratello’s favourite coffees like the El Salvador Malacara B and the El Salvador Pacamara. We interviewed Rodrigo to learn more about his farm, community and more about the behind the scenes of what it takes to fill your cup with that flavour you enjoy each morning!
We have a coffee renovation program for the next five years that contemplates an investment of at least 15,000 new coffee plants per year. We are growing different varieties of coffees each year, from our traditional red bourbon, to our new and exciting microlots: orange and pink bourbon, mokka, and pacamara, among others.
A season includes different activities within the coffee farm:
Coffee pruning and management, which is essential for new growth and the stimulation of new foliage, which will eventually provide more crop.
Shade pruning and its efficient management provide enough light for the coffee plants to regenerate its foliage previous to the rainy season, and as it grows back, maintains a cool temperature in the farm during summer. Shade also provides further benefits:
Soil & Foliar Fertilization: coffee plants, like all plants,
require light, water, and soil to grow and bear fruit:
Picking and sorting is crucial to the quality of coffee. A cherry picked at its ripest will deliver a well-formed and larger bean, with higher sugar content, and thus a better cup.
Milling: the milling process is outsourced to Beneficio El Borbollon, even though it is an integral part of the value chain.
These are some of the most important activities that go on at the farm level. They are critical for coffee growth and coffee production. Without these we could not have a harvest at the end of the season.
A good crop can be defined as producing what was expected, not having an environmental impact on the farm (e.g. some kind of plague, strong rains or draught), stable costs, and a secure space to work on.
The quality of the coffee can be established to a certain point by the hard work of the farm workers.
We have a established a traditional method in Malacara B called agobio parra This technique was used in the Santa Ana volcano region more than 50 years ago and provided superior productions for bourbon varieties. The technique consists of bending the coffee trees when they are relatively young. With proper shade and coffee pruning, new trees will grow from the mother tree and provide additional production. Each season, the newer trees are bent and further trees grow to produce the new crop. The growing philosophy behind the agobio is to always have in one parra, three or four producing generations of coffee trees.
In Malacara B, work on the farm starts at 7 am. Usually workers are divided by 20 or 30, supervised by a “Caporal”. There is a farm administrator called “Mandador”. During the year there are between 20 to 60 people working on non-harvest work. During the harvest the amount of workers can increase to 100 at a time. Each group has a specific activity to work on: shade pruning, coffee pruning, or fertilization for example. Lunch break is at noon: beans, rice and “chengas” or tortillas, which the farm provides as part of the work benefits. Work usually ends at 3 pm. If there is any work paid by the job, people choose to keep working and earn additional cash.
In my case, I visit Malacara B and the other two farms we administer, Piedra Pacha and Las Mercedes. At least once a week each.
Malacara B I would say has an ideal microclimate to grow coffee. It is at 1500 m above sea level, perfect temperature in El Salvador for quality coffee. It is in a side of the Santa Ana volcano where no wind hits the farm. It is always partially cloudy, so there is not too much sun or too little. The soil comes from volcanic rock. All great conditions for specialty coffee!
When I drink coffee I have two preferences.
When it is black coffee, I like to drink a Malacara B red Bourbon in a Chemex. Clean, round, balanced and sweet. I could drink that coffee on and on and on.
If there is a good barista around, and a good espresso machine, I like a good cortado: the perfect combination of sweet espresso and milk.