Every day, 70 million skinny lattes, cappuccinos, double espressos and plain old black coffees are consumed in the UK. But for each of us who savours that freshly ground taste and feels confident that it’s providing us with antioxidants and improving our concentration, there’s someone else growing increasingly paranoid that their daily cuppa joe might be leaving them dehydrated or addicted to caffeine.

Hardly a month goes by without a contradictory report on the health issues surrounding caffeine, so it’s no wonder the drink that many of us rely on is woefully misunderstood. This confusion was highlighted in a recent survey by the British Coffee Association.

It showed that 61% of participants didn’t realise that each cup of coffee counts towards daily fluid intake; three out of four people had no idea that scientific research has demonstrated that drinking moderate amounts of coffee may help protect against a range of diseases, including type 2 diabetes and Alzheimer’s; and a whopping 63% of us have tried to reduce the number of cups we drink each day because we’re worried that coffee might be bad for our health.

Hydration

It was long thought that caffeinated beverages were diuretics (which speed up the elimination of bodily fluids), but studies reviewed last year found that people who consumed drinks with up to 550mg of caffeine – or the equivalent of al least eight cups of instant coffee – produced no more urine than when drinking fluids free of caffeine. However, above 575mg, the drug was classed as a diuretic.

Heart disease

Patients with heart problems, especially high blood pressure, are often told to avoid caffeine, a known stimulant. But an analysis of ten studies of more than 400,000 people found no increase in heart disease among daily coffee drinkers, whether their coffee came with caffeine or not.

“Contrary to common belief,” concluded cardiologists at the University of California, there is “little evidence that coffee and/or caffeine in typical dosages increases the risk” of heart attack, sudden death or abnormal heart rhythms. In fact, among 27,000 women in Iowa who participated in a study for 15 years, those who drank one to three cups a day reduced their risk of cardiovascular disease by 24%.

Hypertension

Caffeine induces a small, temporary rise in blood pressure. But in a study of 155,000 nurses, those who drank coffee for a decade were no more likely to develop hypertension than non-coffee drinkers. But a higher risk of hypertension was found from drinking colas.

Pregnancy
A study by the American Journal of Obstetrics & Gynaecology found more than 200mg of caffeine a day doubled the risk of miscarriage. But British Medical Journal research found no difference between women who drank moderate amounts of caffeinated and decaffeinated coffee. The Food Standards Agency advises an upper limit of 300mg during pregnancy – the equivalent of four cups of coffee a day.

Cancer
In an international review of 66 studies in 1997, scientists found that coffee-drinking had little, if any, effect on the risk of developing pancreatic or kidney cancer. In fact, another review suggested that compared with people who do not drink coffee, those who do halve the risk of developing liver cancer. And a study of 59,000 women in Sweden found no connection between coffee, tea or caffeine consumption and breast cancer. Some studies have found coffee drinkers have lower rates of colon and rectal cancers.

Liver disease
A 2006 study suggested coffee could reduce the risk of alcohol-related liver disease. The US research found a 22% reduced risk of developing alcoholic cirrhosis for each cup of coffee drunk per day. But tea was not associated with a reduced risk, suggesting an ingredient other than caffeine may be the active factor.

Weight loss
Although caffeine speeds up the metabolism, with 100mg burning an extra 75 to 100 calories a day, no long-term benefit to weight control has been demonstrated. In fact, in a 12-year study of more than 58,000 health professionals, those who increased their caffeine consumption gained more weight than those who didn’t.

Cellulite
Despite the widely held belief that coffee is a toxin which causes cellulite, there is no scientific research to back this up. In fact, one Brazilian study found that skin creams made with caffeine can help combat the appearance of cellulite.

HEALTH BENEFITS

Probably the most important effect of caffeine is its ability to enhance mood and performance. At consumption levels up to 200mg, consumers report an improved sense of well-being, energy and sociability.

Caffeine improves alertness and reaction time. And in the sleep-deprived, it improves memory and the ability to perform complex tasks. The Department for Transport advises drivers to ’stop for a 15-minute break and drink two cups of coffee every two hours’ to alleviate fatigue. For the active, caffeine enhances endurance in aerobic activities, and performance in anaerobic ones, perhaps because it blunts the perception of pain and aids the ability to burn fat for fuel.

Recent findings add to coffee’s popularity. A review of 13 studies found that people who drank caffeinated coffee had a 30% lower risk of Parkinson’s disease. Another review found that people who drank four to six cups a day, with or without caffeine, had a 28% lower risk of type 2 diabetes.

How to kick the habit

Palpitations, irritability, insomnia, tremors in your hands and an inability to concentrate are symptoms of too much caffeine, but be prepared for more irritability, nausea, tiredness and headaches upon withdrawal.

Cut down slowly rather than going cold turkey. Drink plenty of (non-caffeinated) fluids to prevent headaches. Take painkillers to help with headaches. Massage, acupuncture, reflexology or any other stress-busting activities are also recommended.

Not too long ago I began to design a tattoo as the urge for a new one had started to grow. I started to think about what I wanted it to represent and inevitably found myself reflecting on the last thirty years of my life. I decided that I wanted the end result to be a manifestation of my origins, where I came from and the foundations that made me who I am. I haven’t booked the appointment yet, I’m still working on it, but the theme of the last month has been my roots, origins, beginnings and how I got to be sitting here writing this article. So, naturally it seems fitting to be reviewing the birth place of coffee – Ethiopia.

As the story goes, in Kaffa Ethiopia AD850, a goat herder observed his goats getting a little silly after they grazed on a native cherry. Kaldi, being the enterprising young goat herder he was, consequently knew he was onto a good thing. The rest of this particular tale is going to take way too long to tell in its entirety so let’s fast track it a bit. Coffea Arabica has been growing wild in Ethiopia since the dawn of time and is known by the Ethiopian people as “buna”. The coffee industry is the seventh largest producer in the world and employs well over 12 million people in some 350,000 farms located in the regions of Harar, Sidamo, Yirgacheffe, Limmu and Djimmah. The traditional way that Ethiopians grow their coffee are included in certifications such as Fair trade, Rainforest Alliance, UTZ and certified organic. The grading system there just recently got a shake up by the introduction of the “Q” grading system for specialty coffees. Up until now coffees would be graded as based on its process; wet receiving a grade 1-3 and dry processed receive a 4-5. Now many coffees can be submitted to a second of round of scrutinising based on cup quality and further grading to receive a specialty coffee classification.

Yirgacheffe holds the title in the wet processed division of coffees. They are renowned for their clean cup with powerful floral and fruit notes, but it can be a little hit and miss sometimes when cupping a pooled style coffee such as this (coffee that is sourced from all over one region and not from a specific farm), but when you strike a good lot of Yirgacheffe it will knock you out quicker than Danny Green. Beginning with sublime aromas of sweet sugary honey and hints of cedar and raisin, it is then followed by a well balanced floral acidity in the cup. The flavours are very up front and straight away there is berry, citrus and soft cocoa with a subtle underlining of Mediterranean herbs. Theses flavours are on the bright side but they bring a well toned smoothness and medium body to the pallet, and as the cup cools the aromatic herbs come to the forefront.

Ethiopian coffee has long been used as the main flavour component in espresso blends, but the Yirgacheffe I feel, is wasted in a blend because there is so much to explore when cupping it alone. However, if you want to add a little extra pizzazz and flavour to your cup it will defiantly add an extra dimension to any blend.

The espresso is the starting point for all espresso coffee - approx. 25 ml of espresso extracted in 25-30 seconds. A well-made espresso is characterised by a dark, golden crema. A further sign of a good espresso is that the surface tension of the crema should maintain one teaspoon of white sugar on its surface for 3-4 seconds before falling through.
A Ristretto, meaning ‘restricted’ in Italian, is normally only the first 15mls of extraction – it is therefore ‘restricted’ in the amount of coffee extracted and captures the sweetest, most intense characters of the coffee. The term ‘Double Ristretto’ is capturing 30 ml of espresso, made up from 2x 15 ml shots.

Long Black

There are various ways to make a long black, but you should definitely not simply extract a normal espresso for double the length of time! I like to start with 10ml cold water, followed by boiling water (or approx. 95 degrees) to make up to around 2/3 of a cup – then pour a double ristretto on top!  Not everyone uses a double espresso, but it gives the sweetest result (normally only the first 15ml of extraction).

Macchiato

Some enthusiasts find an espresso coffee too strong and concentrated; in the macchiato, milk is used to soften the edge of the espresso. Using a 90 ml glass, pour your espresso shot, and add a dash of textured milk. The term Macchiato means to mark, which in this case is what we’re doing to the coffee with the textured milk.

Cappuccino

Named after the Cappuchin monks who apparently drank coffee to help them through their prayer vigils.  The monks were recognisable because of their unique brown hood, which is brought to mind by the distinctive colour and texture on the top of a cappuccino coffee. One shot of espresso and 2 cm of textured milk. For a marbled effect, dust espresso with chocolate before pouring milk.

Latte

One of the most popular espresso-based drinks in Australia, the name literally comes from the meaning of the two words ‘café latte’. Caffe in Italian means ‘coffee’ and Latte means ‘milk’. Simply pour a shot of espresso into a 200-220 ml glass and add textured milk.

Flat White

Developed as an Australian icon. For those who enjoy the strength of the cappuccino but not the foam that goes with it. Using a cup of around 160-180 mls capacity, pour in one shot of espresso and add steamed milk, including 1/2 cm of textured milk on top.

As you may know, this magazine is a supporter of the concept of fairly-traded coffee, but it’s interesting to see how the Fairtrade organization (run under the auspices of Oxfam aid organization) has become proprietary about the use of the ‘fair trade’ terminology.

Several newspapers have reported a recent spat between McDonalds, which uses Rainbow Alliance coffee [www.rainforest-alliance.org], and the Fairtrade Organization. It centres around the use of the word ‘fair’. The problem is that McDonalds have recently been running TV commercials showing South American coffee farmers, and using the words ‘a fair deal for workers’ in their script.

Click here to go directly to this topic on the Crema Forum to share your opinion and read what others have had to say, or/

The Fairtrade Organisation took exception to this, and McDonalds agreed to change their wording to ‘a great deal for workers’, however it does raise the question – what’s in a brand name, and whether Fairtrade’s branding includes exclusivity over common English usage, such as a ‘fair deal’.

Apparently Fairtrade’s representatives accused McDonald’s and the Alliance of straying away from its core aim – which is to improve the environment – and of moving on to Fairtrade’s turf. But the Alliance’s spokeswoman in London, Anita Neville, hit back at Fairtrade, saying its rivals were ‘denying them the chance to market two out of the three pillars of its program’ (these are ethics, environment and economics).

We have had numerous complaints from coffee roasters in Australia about the attempts to turn Fairtrade into just another (commercial) brand [see: the Forum >> Trade page,]. This latest spat certainly seems to corroborate these complaints.

Click here to go directly to this topic on the Crema Forum to share your opinion and read what others have had to say.

Algebra, trigonometry and calculus caused me many headaches at school and I have India to thank for that, they invented it.  We can also thank them for snakes and ladders, chess and the art of navigation. So too can we applaud India for their efforts in coffee as they produce arguably the best Robusta and some of the very finest A-grade Arabica’s in the world; yet, it is Monsoon Malabar that has become the accidental hero of Indian coffee.

Before the transportation of coffee became a much faster more efficient process, it would take about four to six months to ship it out of India and into Europe.  During the coffee’s journey it would be stored below the waterline of a wooden vessel, which was humid and moist. This environment caused the bean to swell and change colour from green to pale gold, but more importantly, produced a mellow tasting coffee that was easy on the stomach. This unusual environment created a coffee that was popular amongst Europeans, and as a result the ‘monsooning’ process was later developed to simulate the original and unique treatment the coffee received en route to the markets all those years ago.

What happens during the monsooning process? 

On the coastal regions of Western India during the Southwest Monsoon months (June – September), recently harvested beans are layered about 5 inches thick on concrete and brick floors of well ventilated warehouses. During a 12-16 week process the beans are exposed to the moisture-laden winds from the Arabian Sea. To help balance moisture absorption the beans are lovingly raked, bulked and re-bagged regularly. During this process the beans increase their moisture content from the regular 10.5% for Indian coffees, to about 14.5%; helping to make this the lowest acid coffee in the world.

So, what does this coffee taste like? – like the pink musk sticks you can buy from the corner shop, and on the nose it has the aroma of peanuts mixed with caramel, a bit like a snickers bar! This coffee’s biggest asset is its full body and low acidity, and in the really good lots, there will be a pleasant earthiness.

As a single origin it’s got the X factor because it really is left of field, and blending with some more acidic coffees like those from Central America will help even out their sharpness and introduce some great body to the cup. By using Monsooned Malabar in an espresso blend you will create an extra dimension that most standard Arabica blends cannot achieve, but you will need to work out its ideal resting time before consuming. 

The CoffeeLocation: India
Region: Karnataka, Kerala and Tamilnadu and processed on the Malabar Coast
Plant Type/Grading: Arabica ‘Monsooned’ coffee, prepared from Arabica coffee cherries, are graded as Monsooned Malabar AA, Monsooned Basanally and Monsooned Arabica Triage. Robusta ‘Monsooned’ coffee, prepared from Robusta coffee cherries, are Monsooned Robusta AA and Monsooned Robusta Triage.

Cup Profile

Fragrance/Aroma: sweet, peanuts
Flavor: Musk candy, caramel, nutty
Finish:  clean full pallet
Acidity: very low
Body: heavy

Rob Stewart started in the coffee industry in Melbourne well over a decade ago.  Rob has partnered a specialty coffee roasting company, which roasted several award winning blends and is now working with Ducale Coffee in Melbourne, roasting and overseeing barista training. Rob is also a coffee judge for the coveted Sydney Royal Fine Food Show. ]]> http://www.bestcafes.com.au/coffee-profile-indian-monsooned-malabar-aa/feed 0 http://www.bestcafes.com.au/from-crop-to-cup http://www.bestcafes.com.au/from-crop-to-cup#comments Thu, 14 Aug 2008 15:38:58 +0000 admin http://www.cremamagazine.com.au/?p=446 By Emily Oak

The coffee we know and love as a golden or dark brown aromatic bean, starts off very differently. For coffee, from crop to cup, there is quite a complex journey and every step will affect its final flavour.

The coffee bean as we know it, is actually the seed of a cherry which grows on the tall bushy coffee tree, with the two main species being Arabica and Robusta. Arabica makes up a large percentage of the world consumption – about 70% while the more gutsy Robusta is most commonly used as a booster in some espresso blends or for making instant coffee.To get from the cherry on the tree to the bean ready for grinding, there are a number of steps that need to occur.

The first is ‘processing’ – whereby the outer layers of the cherry are removed to reveal the bean or seed inside. There are four layers that need to be removed – the skin, the flesh, the parchment and the silverskin. The way that these outer layers are removed greatly affects the flavour of the bean as the sugars can be either transferred into or out of the bean.

The skin is a thick, red or burgundy layer. Underneath, the flesh is a similar glutinous consistency to a grape or cherry. Within this still, is the parchment – a hard husk that protects the bean, similar to a peanut shell. Lastly, the silverskin is the flaky outer layer of the bean which is usually removed when the coffee expands during the final roasting process.There are two main processing methods – dry processing and wet processing.

Dry processing is the more traditional method – where the cherries are either left on the tree to dry out or ‘raisin’, or they are removed and dried in the sun on platform beds, or in a mechanical dryer. This process removes moisture and intensifies the sugars in the bean, adding to its body and flavour. Dry processed coffees are commonly used for espresso because of this intensifying of the sugars.

Wet processing uses water and friction to remove the outer layers of the cherry  – the skin and the flesh. The cherries are soaked in large tubs and an enzymatic reaction causes the outer layers of the coffee to disintegrate, leaving the bean and it’s coating (parchment) intact. The use of water and soaking usually removes some of the sugars resulting in a softer and milder coffee bean compared to dry processed coffees. As a result, washed coffee is more often preferred for plunger or filter coffees.

Following this processing, the beans are dried and stored in their parchment until purchased. A good green coffee will have a shelf life of about 12 months – while it can still be used beyond this time frame, the flavour dissipates noticeably after this time. Once purchased, the hard parchment is removed with friction machinery, and it is weighed and bagged into large hessian bags ready for shipping.

From origin to port can be anything from 6 weeks to 4 months, depending on the usual factors of distance, shipping and customs. The green packed coffee is usually then delivered to a local coffee broker before moving on to a roastery somewhere.

What the roaster then does with the coffee, in terms of time of roasting, temperature, volume, air flow and heat application, also determines a large part of how the coffee will taste as an end product. Green coffees can be roasted individually as origins and then blended, or put together as a green blend to be roasted all together. From here, the packing, storage and ageing (time from roasting to drinking) of the roasted beans will also impact on the final taste.

Before coffee comes to us as a rich golden elixir or mixed with silky milk, there is a whole chain of processes that need to be delicately balanced to ensure the coffee can be as good as it should. Any break in the chain will severely affect the final outcome and destroy the promise of such a delicious experience.

Next time you enjoy your morning coffee, think how far the beans in your cup have travelled to give you those few moments of pleasure and stimulation.

Analysts said the trend would further be supported by a sizeable drop in export volumes of the commodity following hitches in several producer countries including Brazil.

A market report by the International Coffee Organisation (ICO) showed that exports during the first nine months of the coffee year 2007/08 fell by 4.3 per cent to 71.29 million bags-triggering a tight market condition that upholds prices on demand factors.

Kenya is among export countries that suffered slumps in production of the 2007/08 partly due to a spell of cold weather over several growing areas that also triggered incidents of Coffee Berry Disease (CBD).

Challenges have also emerged for several other countries including the world’s largest producer, Brazil, whose opening stocks for the crop year 2008/09 slumped to 11 million bags-the lowest level recorded since the 1980s.

The effect triggered by the imbalance is already being felt in the market, with consumers emerging the losers on increased retail prices of the commodity at the end of the chain.

In July, international prices of coffee braved a downward correction despite the ICO composite indicator price falling from $142.99 per pound to $132.17 per pound. The average prices for July however remained firm at $132.78 per pound compared to $130.51 per pound in June.

The ICO composite indicator prices captures trends in key futures markets such as New York and operations at the Nairobi Coffee Exchange (NCE) are also largely reflective of the changes in such key markets.

“This firmness reflects the general increase in prices of agricultural and mineral commodities. In response to these rising price levels, retail prices have been going up in most importing countries,” ICO executive director Nestor Osorio said.

The organisation warned the export volumes may not stabilise in most countries because of growing cost of production triggered by higher in put prices. “The weakness of the US dollar in relation to some currencies and the increase in the costs of inputs and labour are obstacles to the development of coffee farming in many exporting countries.

In these circumstances, it is unlikely that the volume of world production will be as large as some sources suggest  for crop year 2008/09″ he said.

Due to the production situation, the organisation said it would maintain its production estimates for the 2008/09 crop season at 128 million bags while its estimates for the 2007/08 crop year would also remain unchanged at 118.1 million bags, a fall of 6.6 per cent compared to crop year 2006/07.

“Even though this is a high production year in the two-year Brazilian crop cycle.The supply response to current price levels is unlikely to be significant, particularly in Central America where production costs are relatively high and in some African countries where the coffee industry has experienced difficulties in recent years. In addition, opening stocks for crop year 2008/09 are expected to be at their lowest levels for many years.” said Mr Osorio.

A terrible bout of Coffee Berry Disease (CBD) caused a drop in production in 2007/08 but a crop survey by the Kenya Coffee Traders Association (KCTA) held in May showed that unseasonal rains caused flowering in January-March.

“Due to unusual intense flowering of the coffee trees in January, a big proportion of the late crop will mature and ripen earlier than normal by nearly two months,” the Kenya Coffee Traders Association (KCTA) said in a report.

“The resultant out-phasing of the berry development and the CBD cycles is also expected to reduce crop losses attributable to the disease.”

The report also said the increased production would be on account of improved husbandry practices, favourable weather and the impact of the biannual production cycle.

The association said 62 percent of the crop would be grown by smallholder farmers and 38 percent by large estates.

Most coffee farmers have received increased earnings from their harvest which motivated them to produce more which KCTA said was reflected in the higher production forecasts.

“Due to higher realisations, crop husbandry is improving in most of the coffee growing areas. Innovative ways of delivering extension services in partnership with value chain players have also emerged,” it said.

The group however said rising costs of fertilisers, fungicides, fuel and new levies on irrigation water could undermine growth of coffee in the medium term.

“Moreover, underlying problems within co-operatives, in some of the regions, remain a major bottleneck to the full recovery of the (sub) sector,” it said.

Reforms in the industry, like allowing farmers to negotiate directly with buyers, have also boosted the crop.

Kenya accounts for less than 1 percent of the global coffee output but its Arabica beans are certainly favoured by many roasters for blending.

Source: Reuters Nairobi (Monday 14^th July 2008)

Here is what Habib Maarbani from NSW, Jesse Hyde from Victoria and David Seng, also from Victoria, had to say.

These professionals are only the ‘tip of the iceberg’ when it comes to passionate baristi in Australia and we intend to profile many more in the coming months (and years) as we showcase Australia’s passion for coffee and the dedicated people behind the machines.

Habib Maarbani: I’ve been making coffee since 2003, and first learnt to first make coffee in Melbourne. Right from the start, I loved bar work (both alcohol and coffee bars) -  there is something extremely satisfying about beginning with raw materials, be they coffee beans and cold milk, or fruit/herbs and liqueurs (for cocktails) for example and manipulating them to create something that excites or intrigues the palate.

So, although I graduated from a Commerce degree, majoring in Finance, I always found barista work appealing. Sharing this passion with my brother Steve, we developed Morgan’s Kitchen, located in the Sydney suburb of Liverpool, in 2006 – with the view to taking great quality products to the masses. I now manage Morgan’s Kitchen full time and that is my working passion.

But, if I had to pinpoint the driver of my passion, (though no doubt it will sound cheesy) it is a customer’s genuine smile at being ‘Wowed” – they usually stand at the counter as they wait for their coffee and watch as we prepare it. Seeing their smile as you free pour something stunning into their cup – it actually makes my day. That is my daily reminder for why I love what I do, and why I’ll continue to pursue that perfect coffee, every time, for every customer.

Jesse Hyde: I have been making coffee for many years but was first introduced to the world of specialty coffee at Pioneer Roastery in Yandina on Queensland’s Sunshine Coast. It was there that I tried some Ethiopian Harar and was amazed by what a different taste it had to any coffee I had previously tasted. This sparked a real curiosity in me and I ended up working for Pioneer for about a year.

I then moved back to Melbourne for a brief time and worked at Veneziano with Dave Makin, Cassie-Anne Lawry and Peter Wolff for about 6 months. It was here that I witnessed the amazing amount of preparation that is involved in being a competition barista. Both Dave and Cassie-Anne were so methodical, precise and consistent and this was definitely inspiring to be a part of this environment.

Currently I am working as a barista at Primary cafe in Parkville, Melbourne with Erin Sampson who is like a Kung Fu master at latte art! I hope to be opening my own place called Dancing Goat Cafe in Melbourne’s CBD sometime in August.

What keeps me passionate about coffee? It’s that I am always learning more about it and always will be. Improving my technical skills and consistency is just one part. What’s really great though is working with awsome coffee and pulling a shot that you are actually reluctant to give to your customer, “mmm…they can have the next one!”

David Seng: I’ve been working as a barista for a little over 2 years. I fell in to the coffee industry by chance. I’m currently studying to become a mechanical engineer and have a love for all things technical. It has only been in the last year working at Veneziano’s ‘First Pour’ that I discovered specialty coffee. My inquisitive nature and desire to learn more about things led me on a search to find out how to create that ultimate cup of coffee.

Barista competitions have accelerated my learning and radically changed the way I think about coffee. I’m very lucky to be surrounded by people who are so passionate and knowledgeable about coffee.

The more I learn about coffee, the more I realise how little I know.

Roasters and baristi converged from all over Australia to showcase their coffee – and the crowds took the opportunity, as they lined up 20-30 deep at each stand, of tasting some of the best single origins and blends that Australia has to offer.

Also packing in the crowds in the Overseas Passenger Terminal, was the Domestic Espresso Machine Expo where the likes of Scotty Callaghan (2006 World Latte Art Champion) could be found in the stable of Espresso Company Australia, preparing coffees on a Giotto or Vibiemme. Or, you might have bumped into Jack Hanna (2007 World Latte Art Champion) as he was seen milling through the crowds. All the ‘usual suspects’ were present – Sunbeam, Saeco and Gaggia as well as Canberra’s Cosmorex Coffee showcasing the superb Diadema range of machines – the Junior and the more up-market Splendor. They were also making coffee for the passing parade and the perspex espresso machine, showing the internal machination, was a great attraction.

All in all, it was a great day. And if you did happen to get just a little bit tired of coffee, you could always sample the chocolates, tea or spices that were on display.

Definitely a date to put in the diary for next year. Click through to the Gallery to view more pictures from the day.