February 2011

February 2011 Vol. XXIV No. 2

www.CoffeeTalk.com

The Mystery of Kona Frozen Beverages see page 13

Retailer Profile Brewing Coffee Judy Ganes

Change Service Requested

SCAA Roasters

HNCT, LLC 25525 77th Ave SW Vashon, WA 98070

Coffee Fest - Chicago Show Listings

PRSRT STD U.S. Postage PAID Permit No. 178 Salem, OR

13 14 20 22 24

$4.75 Per Issue • Complimentary to Coffee Professionals

This Month:

A bible of the industry since 1994

Contents

7

Rainforest Alliance Cupping Challenge

8 10

The View

From Miles & Kerri

Frozen Beverages can Dramatically Increase your Business’ Bottom Line

Frozen Beverages

by Claire Vallin

12 Drowning in Documentation

By Rocky Rhodes

13 Coffee Fest-Chicago Listings 14

The Roasting Plant – NYC,NY

Retailer Profile – The Roasting Plant

by Maxim Vershinin

16

The Mystery of Kona

20

SCAA Roasters

22

Brewing Coffee for the One You Love

Brewing Coffee

By Miles Small

by Aaron Kiel

by Sherri Johns

24

Judy Ganes

26 29

NewsBites

How high is high?

Advertiser Index

WHO WE ARE Owners CEO/Publisher/Advertising Director Kerri Goodman-Small, ext 1 206.795.4471 kerri@coffeetalk.com Editor-in-Chief Miles Small, ext 2 miles@coffeetalk.com

Design

Print Design Marcus Fellbaum, ext 5 marcus@coffeetalk.com Web Design Justin Goodman, ext 6 justin@coffeetalk.com

Administrative

Feature

Administrative Director, Accounting, Subscriptions Claire Vallin, ext 4 claire@coffeetalk.com

Mailing Info

The Mystery of Kona

by Miles Small

Mail: HNCT, LLC, 25525 77th Ave SW Vashon, WA 98070 Phone: 206.686.7378 Fax: 866.373.0392 Web: www.coffeetalk.com

Disclaimer CoffeeTalk does not assume the responsibility for validity of claims made for advertised products and services. We reserve the

right to reject any advertising. Although we support copyrights and trademarks, we generally do not include copyright and trademark symbols in our news stories and columns.

Circulation: CoffeeTalk (ISSN 1084-2551) is mailed monthly (10 times per year) with combined June/July and November/ December issues, also bonus mailing/distribution for Education Guides and foodservice/hospitality and coffee conventions/shows throughout the year.

Postmaster: Send address changes to HNCT, LLC, 25525 77th Ave SW, Vashon, WA 98070 Subscription: The cost of a subscription in the U.S. is $47.50 per year; in Canada, the cost is $72.00. Free to qualified industry professionals. Non-qualified requests may be rejected. Publisher reserves the right to limit the number of free subscriptions. For subscription inquiries, please call 206.686.7378 x1 or subscribe online at www.CoffeeTalk.com.

Copyright © 2010, HNCT, LLC, All Rights Reserved

February 2011

IT’S TIME FOR

PEACE

UNSURPASSED DURABILITY. AMAZING CONSISTENCY. AND MASSIVE HORSEPOWER.

All blended together in one of the quietest blenders working on professional countertops.

introducing the quiet one.® to see And heAr the difference, go to VitAmix.com/thequietone or cAll 800-4drinK4 for A deAler neAr you.

6 Vita-Mix® Corporation. ©2011 February 2011

Rainforest Alliance cupping challenge

T

his last December , Miles Small from CoffeeTalk joined a panel of judges to cup Rainforest Alliance certified coffees from around the world. Held at the cupping lab at the Specialty Coffee Association of America offices in Long Beach, California, the cupping was lead by Shawn Hamilton; coffee buyer from Java City and our host was Petra Tanos, Coordinator of Sustainable Value Chains from Rainforest Alliance. CoffeeTalk was joined by a stellar group of cuppers, they were…

Alexandra Katona

CQI

Christy Thorns

Allegro

Ian Kluse

Olam Americas

Jeffrey Chean

Supreme Bean Coffee Roasters

Kathi Zollman

Coffee Holding

Michael Boyd

Boyd’s

Rocky Rhodes

Rocky Roasters

Scott Reed

Zephyr Green Coffee

Shawn Hamilton

Java City

Stephen Leach

Gloria Jeans

Ted Vautrinot

Kean Coffee

All the coffees were sample roasted following SCAA protocols at the lab by Rocky Rhodes. The competition was tight with many extraordinary coffees that exemplified Rainforest Alliance’s commitment to quality, along with sustainable agricultural practices and stewardship of the environment. 35 samples from Brazil, Peru, Papua New Guinea, Indonesia, Kenya, and Hawai’i were evaluated.

Participation by Papua New Guinea was a first for them. The Korona Estate from PNG is a plantation owned and operated by females in the remote Eastern Highlands Province, with a focus on maintaining traditional housing and gardening areas for seasonal workers. The conservation area is a pristine rainforest providing a home for the Bird of Paradise species.

KEEP THE PEACE WITH

And the Top Ten Finalists were…

Rank Country:

Name of farm:

Score

1

Peru

Quechua

85.88

2

Indonesia

Wahana Grahamakmur

83.65

3

Kenya

Fairview Estate

83.23

4

Kenya

Thiriku Farmers Co-op Society

83.02

5

Brazil

Ipanema Agrícola S/A

82.96

6

Kenya

Ibonia Estate

82.81

7

Brazil

Fazenda Itaoca

82.75

8

Papua New Guinea

Korona Enterprise Ltd

82.67

9

Kenya

Yadini Estate

82.46

10

Kenya

Kandara Farmers Co-op Society

82.17

10

Kenya

Baragwi Farmers Co-op Society

82.17

Congratulations to these fine coffees and to RFA for leading this event. The next competitive cupping for the Rainforest Alliance will be held at the ICE Grading Room in New York City on April 4-6 of 2011.

THE QUIET ONE®

PATENTED FLOATING TECHNOLOGY REDUCES SOUND MAGNETICALLY-SECURED COVER FOR EASY CLEANING 6 BUTTONS/34 OPTIMIZED PROGRAMS FOR EASE OF USE AND CONSISTENCY

The Quiet One is ideal for bars, coffee shops, small cafés and smoothie stands where traditional blender noise can really spoil the ambience.

VITAMIx.COM/THEQUIETONE

7

The View A

nyone who has been to coffee origins must question if the world is a rational place. In countries that exhibit such great wealth, how can there be such catastrophic poverty. How is it possible for the lowest of the low to live amongst and for people of wealth and power and not long for that power as well?

But, in practice, the world is a very rational place.

Maybe not individuals in the world, but within the political and economic world, behaviors and actions by a population can be distilled into understandable cause and effect scenarios. Often these explanations are contrary to the ‘common sense’ explanations put forth by activists.

Why are graffiti, urban decay, and reduced infrastructure so prevalent in poorer communities and so not tolerated in prosperous communities?

The simple answer given is that political leaders treat the residences of the poorer communities with disdain because of their lack of money and political clout However, is this true? Or, is the reality deeper, and more rational? What is emerging is not as volatile an explanation, but it is more concrete. Because poorer neighborhoods also have a substantially high number of rental properties, compared to more prosperous (notice I don’t say rich) communities that have a substantially higher number of owner-occupied properties, the residents who live and work in poorer communities consider their residence temporary. With all a poor family has to worry about, removing graffiti seems pretty minor. Why fight city hall for services when you aren’t going to be living there two years from now.

It simply is not rational.

The inverse of this is that communities with high property ownership do have a very rational reason to force services out of city hall. They are in their houses for the long-haul and so property values and quality services are important. Petitioning for better roads and parks is rational for these folks.

Calendar Feb. 17-19

8

In the discourse around aid and support in countries of origin, the same lesson is true. It is vital to race past the simplistic and ethno-centric explanation and seek the rational truth underneath.

countryside? An interesting model for this might be the Amish Rumspringa, the rite of passage for 16 year old men and women members of the Amish community.

In a recent conversation with an NGO leader from Africa, we discussed the basis for the programs she developed and oversaw. She was appalled at the conditions that forced young men from rural communities into urban slums. She firmly asserted that all the male youth of sub-Saharan Africa were racing to the urban areas to seek money to send back to the village to feed their desperate parents and siblings.

The point is that we as an industry need to address fixes that change the cause, not toss money at causes that address the effects. In this example, young men leaving home to find fortune and adventure is rational behavior that cannot be changed. (Ask any parent) What we can change is conditions back home so that coming back someday is also rational behavior. (Again, ask any parent) By drilling deeper into actions by a group we are hoping to assist, we may discover that there is rational behavior at the root. As economists know, once you discover the rational behaviors, then it is much easier to design programs that change the circumstances and therefore ultimately change the results.

She was equally appalled that I didn’t immediately agree.

My contention was that such behavior simply wasn’t rational. Why would an otherwise normal teenager move from a relatively safe, albeit poor, environment to one that is notorious for personal danger and extreme poverty with the belief that there was a bucket of money to be made? I thought it more likely that young men leave the villages for the same reason that young men leave their “villages” everywhere. Fresh female faces, the opportunity to re-invent themselves, taking personal responsibility for their destiny, and proximity to the trappings of the ‘good life.’ And, just like everywhere else in the world, it typically doesn’t turn out quite as they hoped.

In the above example, the true mission might be to develop the motivation to bring the young men back after they have ‘sown their wild oats.’

During a conversation over cocktails with Michael Opitz, from the Hanns R. Neumann Stiftung (the Neumann Group’s Foundation), we considered this idea and conceived of a project called “Bridges.” This may be an idea whose time has come. It could be a solution, or maybe not, who knows.

The question is, how can we, as institutional foundations create an economic and vocational (and matrimonial) environment that will draw these older, but wiser, young men back to the

EAFCA - East African Fine Coffee Association Conference, Arusha, Tanzania

Feb 18-20

Coffee Fest Chicago, Navy Pier, 425-295-3300, www.coffeefest.com

Feb 19-20

6th Annual Coffee and Tea Festival, NYC 631-940-7290, www.coffeeandteafestival.com

Feb 19-20

Ultimate Barista Challenge; Coffee & Tea Festival, New York, New York

Feb 27-Mar 1

International Restaurant & Foodservice Show of New York, New York, NY

Feb 27-Mar 1

Ultimate Barista Challenge; IR&F Show, New York, New York

So why am I ranting on about this? So much of our efforts to affect change at origin are driven by simplistic and shallow analysis of why things are the way they are. It is wonderful to care and want to help but, if you are going to throw money at a problem, it helps to understand what the problem really is. Although looking for rational explanations for behaviors is not as sexy as the more simplistic, but more compelling “obvious” explanations. Rational explanations ultimately may prove to be more easily faced and solved. They certainly will be less expensive than most of the current methods of Foundation work.

On another note

Coffee Fest is returning to Hawai’i this year. In December we were privileged to be invited by the Hawaiian Coffee Association to attend the Kona Coffee and Culture Festival. While there we also checked out some really cool things to do while you are there in July. Read our feature for more info.

Cheers,

Mar 16-19

National Coffee Association Conference, New Orleans

Mar 16-19

Ultimate Barista Challenge; NCA, New Orleans

Mar 18-21

Taipei International Bakery Show; Taipei, Taiwan

Mar 21-23

Tea & Coffee World Cup/Asia 2011, Suntec City

Apr 27-28

SCAA Symposium, Houston

Apr 29-May 1

SCAA Annual Conference, Houston

June 3-5

Coffee Fest, San Diego

July 8-10

Coffee Fest, Hawaii

February 2011

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Frozen Beverages can Dramatically Increase Your Business’ Bottom Line

by Claire Vallin image compliments of Cappuccine

T

oday, independent coffee shops and cafés face more competition then ever. Specialty coffee shop growth has exploded worldwide and large chains continue to grow. With mounting pressure from all sides, cafés and coffee shops must find innovative ways to stand out from the crowd, while still managing to make a profit.

Some business owners have achieved this feat through the inclusion of frozen beverages on their menu, and there are many compelling reasons why other café and coffee shop owners should follow suit. In fact, according to Jane Peart Brand Director of Torani, “Smoothie sales continue to climb, and the $2 billion category is projected to increase another 25% over the next three years.”

Furthermore, Michael Rubin of Cappuccine explains, “(frozen beverages) offer the highest profit in dollars ‘per drink sold’ over all other drinks sold within Specialty Coffee.”

If you decide to offer frozen beverages you will need to choose which equipment you will use to make or dispense your product. Other than simple brand choices, a business owner must first decide whether they want to make individual drinks to order using a blender, or have pre-made drinks on hand with a dispenser. Both options have their advantages, and your choice will largely depend on your business’ unique needs. A frozen beverage dispenser can be great for fast-paced businesses that don’t have the time or staff to mix drinks on an individual basis. Speaking to the convenience of the dispenser approach, Kelli Stade of Taylor remarked, “Using frozen beverage dispensing equipment instead of blending offers speed of service, reduced labor, consistent product, and less noise in the store environment.”

10

However, for business owners who do have adequate time and staff, blending frozen beverages on the spot can give greater flexibility to the business and the customer. With made-to-order beverages the customer can tailor drinks to their specific tastes, which many customers have come to expect in our “have it your way” society. Bill Haugh, CEO and Owner of Dr. Smoothie Brands remarks, “In today’s marketplace, many consumers are now looking for healthier meal options and drink options as part of their way of life.

Low-Fat, Low Sugar, Organic, Natural, ‘Not This’ or ‘That’ are all words or phrases that consumers tend to be drawn to and are looking for in the products they purchase.” Businesses can offer all of these options to consumers by introducing custom-made frozen beverages to their menus.

For instance, Michael Rubin of Cappuccine says of their product line, “we offer between 30 and 40 flavors … that vary from lactose free, to no hydrogenated oils. We offer no-sugar added flavors that are made with Splenda™. All of our flavors have 0 grams Trans fats and use no high fructose corn syrup solids.” It is easy to see how frozen beverages can be a great way to fulfill growing customer demands.

Choosing to blend drinks in-house often comes with two major concerns: noise and consistency.

Fortunately commercial blenders today are light years away from the rudimentary devices of the past, and there are a variety of options available for those wanting to ensure a consistent product with minimal noise pollution. One frontrunner in both of these categories is The Quiet One from Vitamix. Anthony Ciepel, Vice President of Marketing and Sales for Vitamix, has this to say about the device: “The Quiet One is a powerful, premium blender designed to maintain an atmosphere for coffee shops or any front-of-thehouse-environment… (it) operates at an amazing 18 decibels below its closest competitor on one of the most demanding recipes - the milkshake.” Regardless, when purchasing equipment it is important to remember that saving money upfront can often lead to losing money in the future. If you can afford to, then it is often wise to buy high quality equipment from the beginning.

This usually translates to less repair and replacement costs in the future.

While there are many things that make frozen beverages attractive to today’s business owner, often the most compelling reasons can be summed up as: high returns and low implementation costs. There are a huge variety of low-cost frozen beverage mixes available that are inexpensive to offer and serve, but sell at prices comparable to, or greater than, specialty coffee drinks.

Sara Sotoohi of Big Train says, “At an incremental profit of $2.75 per drink and virtually no waste, selling frozen blended drinks makes sense for everyone.”

When choosing which frozen beverage mixes to offer, business owners should chiefly pay attention to three things: cost, flavor, and ease of use.

Regarding flavor and ease of use, it is generally wise to prepare and taste a variety of products before selecting which product you will offer to your customers. Some products will have features that make them easier or more difficult to use, which are only discovered through personal trial and error. For instance, Jane Peart of Torani says of their product, “Inspired by operator insights Torani Fruit Smoothie Mix boasts a color coded jug design, easy grip handle, and no-glug pour.

Simply pour over ice and blend.” Small design differences such as color or handle design can, over time, make a difference in your profits, and should therefore be considered when choosing a product.

Additionally, the vast array of flavors available to business owners is dizzying, and the possibilities are truly endless. Jon Whiteside of Treehouse Brand explains, “By offering Blended Ice drinks, they can cover all aspects of the customer base, by offering Frappe’s that have coffee as well as those that do not, i.e. vanilla, chocolate, cookie dough, etc.“ Speaking to the coffee-based frozen beverages Phillip Arcidiacono of Caffee Barbera states, February 2011

“there is an opportunity to provide an alternative for the individual that does not drink ‘hot’ coffee but loves the smell (…) and the flavor.”

Regarding cost, there are a large number of costeffective frozen beverage mixes on the market that will allow you to save money and offer your customers delicious alternatives to coffee. For instance, Ray Welsch of Allegretti’s describes how one product they offer can translate to greater profit for business owners: “Polar Freeze is only $0.50 a scoop. With one scoop per one 16oz. drink, a shot of espresso at your cost, and a few ounces of milk and ice, an easy formula can show the low cost of making Freezes.” Additionally, do not forget to look at the cost of the entire beverage, not just the cost of the mix. Some mixes require less additional ingredients, keeping the overall cost low and your profits high.

For instance, Sara Sotoohi says: “Big Train offers a competitively low cost per serving for our beverage mixes and smoothie concentrates. Because most of our product mixes already include cream and milk, there is no need to add milk, saving cost.”

Similarly, Gary Polisano at Caffe D’Vita has this to say about their products: “(one) key feature in our smoothie line is the use of water... In today’s tough economy, if an owner/operator can save money by using water instead of milk in the preparation process, then that is an important feature. Also important is the time of preparation. By using water it eliminates one more trip to the refrigerator for milk or cream.”

Another option to consider is the increase in profits that can be obtained by offering supplements to frozen beverages. Bill Haugh, CEO and Owner of Dr. Smoothie Brands remarks, “simply offering a scoop of Immune Blend, Energy or any of the supplements that Dr. Smoothie offers can make an additional fifty cents to one dollar per drink. This becomes a healthy meal replacement.”

To stay competitive in today’s market, café and coffee shop owners must appeal to a wide range of tastes and preferences. With an increasingly demanding customer base, those in the coffee industry can attract a crucial demographic by expanding their menus to include smoothies and frozen beverages. As Sara Sotoohi of Big Train says, “frozen blended ice drinks have tremendous appeal to the 16- 24 year old demographic,” and can thus be an invaluable tool in attracting customers businesses might otherwise miss out on.

The bottom line is, customers have come to desire and expect frozen beverages, and as Ray Welsch of Allegretti’s puts it, “To ignore what customers want is a failure to provide your business with an opportunity for further success.”

11

Drowning in Documentation!

(and why it’s worth it!)

by Rocky Rhodes

I

f you roast at all, you have documentation that bogs down your day. Some of it is stupid like creating the log entry showing when you started a purge roast, how much, what lot number, what varietal you wasted in order to claim your roaster is now purified so you can do organics. But for the most part, careful documentation can dramatically improve your cup quality. How you ask? Let’s delve…

There are three documents that, if religiously maintained, your company could improve quality while lowering overall costs. All business decisions in the roasting room can be driven from these information sources. If you are a micro organization, then you can create systems that will allow you to streamline operations and possibly put off hiring more help for a bit longer. If you have a larger organization then you are probably keeping a lot of this information already but may not be using the information across the disciplines of roasting, sourcing, blending etc. as well as you could. Let’s look at these three documents and see how they work together.

The Roast Log

This is the driver of your operations as well as being the vessel in which you store your daily data. Many people don’t even have one, and some that do just record the bare minimums to avoid the Air Quality police and USDA inspectors. At it’s best however this document can really make things run efficiently in the roasting room. This log is not only a story of what has happened but a predictor of trends to come. If you are thorough you will be able to see how much green you have used. This will set in motion buying decisions for restocking. It can also be used as the predictor over a longer period of what you may need to purchase. For the small roaster, pulling the roast log from the last holiday season can give you a nice predictor of what you can book forward (at a better price) for next year. The minimum data to be collected looks like this on a form: Charge Date Time Varietal Weight

Green Roasted Roasted Lot Weight Lot Certifications Number Number

Roast Profile Sheets

A profile sheet is an instrument used to capture the data of what happens during a roast. It has a primary function of recording time and temperature changes during a roast. It should also record conditions that effect the roasting such has weather and room conditions.

When you have an ingredient such as coffee, which is often purchased in small amounts and season to season, it is important to be able to identify changes in that coffee from lot to lot and year to year. When a new lot of coffee is brought in, it is essential at the very least to sample roast the coffee and cup for quality control. If the coffee is faulty then you can start your

methods of recourse. You will want to document your findings with, among other things, a roast profile sheet and cupping notes. When the coffee is subtly different is where your documentation becomes crucial. You can look back at your notes for the last crop or the last lot and get a feel for what the coffee was like in order to compare to what you have now.

Another great use of the roast profile sheet is duplication of the successful roast. It is not uncommon for a roast-master to roast the coffee several different ways and cup the results. When the perfect profile has been reached it is essential that this is a duplicable event. Keep a copy of the profile on hand so any roaster using your machine can duplicate the results you want.

Ambex Coffee Roasters has an excellent roast profile sheet. It is called the Roast True Log and makes capturing data easy to do and is very complete. It can be downloaded from their site in PDF form.

Cupping Results Form

The final form needed to complete your records is the cupping form. Use the SCAA cupping form as it is the industry standard. CUP EVERYTHING. By recording your results you will be able to identify spectacular coffees and then go back up the paper trail to see how you roasted it and how much of the lot you have left.

When you get a new crop in, roast it a few different ways. Use the roast profile sheet to record what happened in the roasting process. Then when cupping, find the best version of your lot. Now you take the cupping form and attach it to the roast profile. This gets filed and you now have a profile for this lot and a record for next year.

Stop Doing It On Paper

A few years back they invented this thing called ‘the electronic spreadsheet’. It is way better than paper! You would use such a thing to easily record all of the data mentioned above. You can just set up a computer near the roaster and record as you go.

Even better is a ‘data logger’. This is a device that actually attaches to the probes of the roaster and records the data for you. Best of all is a profile system that will not only replace the three forms mentioned above, it will perform the function of driving the roaster to match your profiles.

For the best options you should call your roaster manufacturer and see what the recommend system is for your unit. If you don’t have budget right now, break out a spreadsheet and start your own forms.

All of the data you collect will be of some value. From being able to report to the air quality board, organic and social programs, and inventory control to roast profiles and cupping profiles to drive consistency and quality. All of this data should help you drive down costs and improve quality. This makes documentation seem less like drowning in all the paperwork and more like gaining control of your roasting room.

12 February 2011

Be sure to visit CoffeeTalk advertisers at Coffee Fest Britevision Booth 306 877.479.7777 www.britevision.com BriteVision, the leader in custom cup sleeve production offers cafe’s fast and affordable 4-color printing on eco-friendly materials! Learn more at www.britevision. com.

See our ad on page #25 Cappuccine Booth #507, 509 800.511.3127 www.cappuccine.net Cappuccine provides distributors and chains the best tasting Frappé mixes worldwide. Recipient of 9 National Awards from the Specialty Coffee and Gourmet Food Industries.

See Our Ad on Page #11 Cirqua Customized Water Booth #705 805.987.7372 www.cirqua.com Cirqua Customized Water™, developer of formulation water for coffee and tea; the premier water treatment provider to the specialty beverage industry now 30 years strong.

See Our Ad on Page #28 Coffee Holding Company Booth #803, 805, 807 800.458.2233 www.coffeeholding.com From one bag to a full truck, Coffee Holding Company provides green coffee solutions to specialty roasters including exclusive Daterra Estate and Organic Certified coffees.

See Our Ad on Page #17 Comfort Grip Wrap Booth #17 847.478.0184 www.comfortgripwrap.com The Comfort Grip Wrap sleeve?s unique transparency lets printing/logo on a cup to be seen.

Plus, its snug fit keeps the sleeve on the cup.

See Our Ad on Page #27 Inbru Booth #307 314.991.1700 www.inbru.com Inbru brews the flavor you desire in the coffee you select.

Flavor any coffee - dark roast, light roast, decaf. No sugar, fat or calories.

See Our Ad on Page #27

Pacific Bag, Inc. Booth #708 800.562.2247 www.pacificbag.com PBi prides ourselves on knowing our customer needs, the markets we service, and offering a product line that leads the industry in quality. Celebrating 25 years!

See Our Ad on Page #13

The Evelyn Bay Coffee Company Booth #415 517.592.4774 www.evelynbaycoffee.com LOVE led us to our mission-”Create Something Good And Share It With Everyone.” Dedicated roasters of specialty grade coffees. Uncompromsing standards-seed to cup.

See Our Ad on Page #28

SCAA Booth 504 562.624.4100 www.scaa.org The Specialty Coffee Association of America (SCAA) is the world’s specialty coffee authority and largest coffee trade association with nearly 3,000 member companies.

See our ad on page #19

The Metal Ware Corporation Booth #519 800.624.2949 www.nesco.com The Metal Ware Corporation, manufacturer of quality coffee appliances since 1920, proudly offers an assortment of products for home coffee roasters. Visit Nesco.com for details.

See Our Ad on Page #24

SmartCup, Inc. Booth #1000 330.666.9383 www.mysmartcup.com SmartCup’s disposable French press, XPress lid, provides a fresh, single cup of coffee or tea latte brewed from your superbly roasted beans or loose leaf tea See Our Ad on Page #21

TightVac Booth #24 888.428.4448 www.tightvac.com Coffee & Tea vacs use a Patented Vacuum sealed system that protects your coffee & tea every time you open and close the container. Simplicity that works!

See Our Ad on Page #30

by

Stalkmarket Products Booth #806 503.295.4977 www.stalkmarketproducts.com Stalkmarket is the leading supplier of 100% compostable plant-based coffee cups, lids, tableware, cutlery and food packaging.

See Our Ad on Page #5 The Artful Penguin, LLC Booth #14 847.721.6995 www.theartfulpenguin.net The Artful Penguin is the leading supplier of unique, handmade tea and coffee serving pieces. Our products are colorful, trendy, fun, functional and customizable. www.theartfulpenguin.net See Our Ad on Page #27

®

Vessel Drinkware Booth #905 866.876.8282 www.vesseldrinkware.com Vessel Drinkware, Inc is a supplier of branded Drinkware to independent retailers throughout the U.S. and Canada. Please visit us at www.vesseldrinkware.com, or call (206) 763-0366 See Our Ad on Page #20 Vita-Mix Corporation Booth #409 800.437.4654 www.vitamix.com/thequietone Since 1938, the Vita-Mix® Corporation has been a leader in blender technology.

See Our Ad on Page #6 & 7 Wilbur Curtis Booth #719 800.421.6150 www.wilburcurtis.com Curtis is a leader in the design and manufacture of premium commercial coffee and tea brewing systems and specialty drink machines featuring exclusive Generation Three (G3) digital control.

See Our Ad on Page #3

International Paper Foodservice Business Booth #713 800.537.4141 www.ipfoodservice.com We can meet all of your disposable foodservice packaging needs - stop by and see us at a show or visit our virtual stock room at JavaStock.com.

See Our Ad on Page #28 Java Jacket Booth #208 800.208.4128 www.javajacket.com Java Jacket The Original Green Coffee Sleeve. Comes in 100% Recycled Natural Kraft or White. Can be Custom Printed with your design.

See Our Ad on Page #23 LBP Booth #312, 314 800.545.6200 www.lbpmfg.com LBP Manufacturing, Inc. combines innovation and performance to develop foodservice packaging to enhance your brand. LBP introduces Calyx? insulating paper hot cups made with 25% post-consumer fiber.

See Our Ad on Page #2 Lifestyle Beverages Inc Booth #722 630.941.7000 www.lifestylebeverages.com/ Chicago beverage distributor specalizing in healthy product choices for smoothies, syrups, frappé & chai mixes, snacks & ready to drink beverages. Many natural & organic brands.

See Our Ad on Page #28 Novus Tea Booth #618 888.244.3569 www.novustea.com/ Single estate loose leaf tea in a biodegradable, pyramid tea bag. 14 flavors that include 6 black teas, 4 green teas, and four herbal flavors. Organic and Fair Trade varieties available.

Exceptional merchandising provided.

See Our Ad on Page #27

13

Retailer Profile: The Roasting Plant – NYC, NY

by Maxim Vershinin

The Roasting Plant. Just thinking about the name, one would expect to be overwhelmed by the heavy roasting machinery in the back, lots of coffee bags laying around the place, and people trying to monitor the temperature in the roaster with serious looks on their faces.

However, The Roasting Plant will turn your conventional coffee world upside down and will likely become one of your favorite coffee places on earth. Apart from presenting state of the art technology, it stands strongly by its ideals of freedom of choice and efficiency.

I met with The Roasting Plant founder and owner Mike Caswell, a former Starbucks executive who was the head of the efficiency team at Starbuck’s; before he went on to establish his own business venture.

V. Tell me about the whole idea behind this marvelous place. What differentiates it from dozens of other coffee shops in New York?

C. These tubes are all part of our patented Javabot system, the heart of our business. Let me tell you how it all works. As you can see some of the tubes are filled with green beans, in fact this all our (about two day) inventory, all here. This limited inventory guarantees exceptional freshness of course. As we prepare to roast we go to the back room, press a few buttons in our software program and voila, from then on everything is automatic. The exact amount needed gets sucked in to the roaster that is also completely controlled by the computer, and the roaster then sends the finished beans to different holding containers for roasted beans. You can see that each one of them has its name, origin and description. The system can mix any coffees together to your specifications to create just the right blend .

As some of the green beans were sucked up and transported into the roaster, I was amazed at how fast and easy everything happened right in front of my eyes. There was no opportunity for mistake: the machine monitored everything from the exact amount of green beans needed, to the air temperature in the roaster up, and until the freshly roasted beans filled up the appropriate containers.

The overall process took only about seven minutes to complete including the time for the cold roaster to heat up. I couldn’t help but wonder about this tiny little workhorse roaster standing in the corner completely on its own with tubes going in and out.

V. What brand of the roaster are you using?

C. We wanted to make choices for our customers as open as possible. Here, whatever journey customer wants to take, he can. We don’t impose “drinks of the day” policy on anyone. The idea is to let people decide what is best for them by giving them more control over a better product that gets to them faster.

C. It is a prototype that we designed. Its time is about to be done, it served us well for two years, and we are getting a new one this spring, again designed by us from the ground up. In fact, pretty much everything that you see here we designed except the Apple hardware that the Javabot is using and the Egro Swiss coffee makers. Ergo modified these makers specifically for us. Let me show how the drink gets made, it’s just as automatic as the roasting process.

V. So I see an impressive array of tubes neatly positioned around the walls and the ceiling of the café. What is their function, and how is it related to what you have said about the freshness and freedom of coffee choices being the dominant religion here?

We have stepped behind the counter, and Mike showed me a screen with a multitude of buttons representing different choices of drinks, cup sizes, syrups and other ingredients. We pressed a couple of buttons, and it took less than a minute for the system to suck out some coffee beans from the

containers directly to the grinder, and from the grinder to the machine that poured out our drink.

It tasted delicious, and needless to say seeing beans flying above your head makes it even more special.

V. So as far as I understand, it is all completely automatic?

C. Yes, we just put green beans in the containers every two days or so. Also, the milk steaming, we do it ourselves. The industry is just not there yet, but everything else is the machine. Our main intention is to make a stress free environment for our customers and employers. You order whatever you want and the system makes it really fast and perfect. You can always be confident in the quality and the service you will receive here.

V. Does this wide use of machinery contradict environmentally friendly practices?

C. Do we use more electricity than a normal coffee shop? Probably we do. But also there is no roasting plant somewhere else. So we don’t have to have a facility in Brooklyn with a one bag or five bag roaster, with air conditioning and heating for running that roaster, or the labor, and staffing that whole thing and managing inventories. None of that exists for us. What you see here is everything that it takes to make a cup of coffee from the green bean. There is no transportation, so we are not boxing it and shrink-wrapping it, and storing it and then shipping it to the stores, it is all happening right here. And all the environmental impact of these things that I just described doesn’t exist in our logistical model. So we are really environmentally friendly.

As I was taking a subway uptown to the Columbia University area, where I live, I was grateful to have gotten to know this wonderful coffee shop that in my opinion is both an engineer’s dream and possibly the future of the gourmet coffee industry.

Metropolitan Museum of Art, MOMA and The Roasting Plant can stand together on the must see places in New York list.

14 February 2011

photos by Thomas Hartocollis

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2/1/11 12:20 PM

The Mystery of Kona

by Miles Small Standing in the cloud forest high above the Kailua coast on the big island of Hawai’i, it is a simple next step to be mentally transported to coffee farms in Guatemala, Colombia, or any other tropical paradise. The difference is that this is Kona.

Kona, the name conjures up many feelings and impressions depending who you are. To the coffee industry, many wonder what all the fuss is about.

To tourists, this one and probably only experience with coffee farms represents the pinnacle of what coffee must be and darn well worth the commanding price. To non-coffee residents on the island Kona represents another element of the Hawai’i Disneyland that fuels the often-hackneyed travel industry.

However, to the people who are Kona coffee, the red fruit represents so much more.

On our first night in Kailua-Kona at the Sheraton Keauhou Bay, a beautiful upscale resort-style hotel perched on the black lava of Mauna Loa and being pounded by the sea, the extraordinary presence of “place” found here gracefully unfolds as the sun fades. We are here to experience the Kona Coffee Cultural Festival at the invitation of the Festival and the Hawaiian Coffee Council. I knew that this was not likely to be my typical bad road, juggled kidneys, bad baños kind of trip, but I was completely unprepared for the first impression the Kona Coffee Cultural Festival gave me.

Settling in at the Sheraton and checking our itinerary, tonight was the opening of the festival stepping off with the International Lantern Parade at twilight. Drifting down into the town of Kailua-Kona, we settled into a local restaurant on the main road for fish, fruity drinks, and a view. Beneath us on the street, the parade was just kicking off and I drifted down to take some photos and enjoy the hometown parade. That is when I was struck by the epiphany that has

influenced every thought I have had about Kona since.

At face value, the parade was like any other small town celebration, not unlike the Strawberry Festival on my own Vashon Island. High School bands, Rotary members, and beauty queens. But, here also was something much different, something I certainly have never seen in the States and nowhere I have been in coffee internationally. To these people, the coffee crop had been elevated into part of a naturalistic religion, a celebration of the harvest, and exclamations of appreciation and joy to the gods that bring forth coffee.

Here was a celebration of coffee’s partnership with nature that blesses the land and brings forth bounty. Part primitive part modern, part pagan part Christian; the people of Kona were demonstrating how deep and complex were their relationships with coffee.

The parade, sponsored by UCC, which was a large presence in Kona, was very reminiscent of the Shinto rice-planting ceremonies and the ricepounding mochi festival at harvest; a moment of thanksgiving and celebration for the crop.

From that point on this trip to origin became something wholly different.

Kona Coffee in Hawai’i is primarily a commercial enterprise Centered in Holualoa village on the side of the mountain above Kailua-Kona, the compact growing area is about 3 miles wide and about 20 miles long. Situated at about 450 meters altitude, the main road, Hwy. 180 (Mamalahoa Hwy.) is the center of the coffee growing area. Along this road are big enterprises such as the UCC complex and Greenwell Farms as well as numerous small farms and farm retail outlets.

This July, the eyes of the coffee industry will be focused on Hawai’i and Coffee Fest. Of course, it would be silly to just go for work! There are many things to do away from the Hilton Waikoloa. Here are some of our favorites.

The Hawaiian Forest & Trail – Kohala Waterfalls Adventure. This award winning world-class tour vans you up to the Kohala coast on the extreme north end of the island. From there you transfer into tough little 6 wheel drive Swiss Army vehicles that transport you deep unto private lands to experience first hand the extraordinary waterfalls of Hawai’i. Hike through lush rainforest, swim in natural ponds, and stand under waterfalls chasing down the side of the ancient volcano. What could be more Hawaiian – how about a picnic lunch on one of the most spectacular bluffs in all Hawai’i? This is true tropical experience of a lifetime. www.hawaii-forest.com Into wetter activities? Then try your hand at snorkeling aboard the Fair Wind II departing from Keauhou Bay. Voyage down to Captain Cook Bay where sheltered reefs protect beautiful populations of tropical fish. Be as relaxed or vigorous as you please, the crew is there for you all the way. www.fairwind.com/fair-wind-ii And, my personal favorite, swim with Manta Rays! Sail into the dark aboard the Hula Kai, also out of Keauhou Bay to experience the awe inspiring ballet of giant Manta Rays swimming inches from you.

Experienced scuba divers lead snorkelers toward the spot where underwater spotlights have been placed to attract plankton – the Ray’s food source. The Ray’s are attracted to the food and the result is a nature experience beyond comparison. www.fair-wind.com/hula-kai/manta-dive-hawaii

16 February 2011

When we first came upon this town, it was raining, of course. We were attending the 12th Annual Holualoa Village Coffee and Art Stroll.

The rain, if anything, seemed to enhance the charm and age of the place. There is history here. The street was lined with small temporary canopies serving, and selling, Kona coffee. One of our hosts, Hapaki Farm was serving coffee from their family’s farm. The matriarch of the family, know as Grandma, is surrounded by her family.

Their farm is on the North side of the first lava flow from the 1950 eruption of Mauna Loa. They began farming the land in 1994, digging into the “virgin” lava to plant their coffee trees. In many ways, the experience of Grandma and her family is a parable for the entire growing region.

The Kona region developed from two remarkably different directions. First undertaken by Asian farmers, the population of growers evolved into a diverse group of different traditional farming cultures. The Second direction of development came from the US mainland as young men and women came to the island seeking a more simple way of life. For them, settling into Kona to raise coffee was a lifestyle choice. Today, this farming community is a beautiful mix of nationalities and cultures with different motivations and skills who have become one through a single purpose and value set.

The entire Hawaiian coffee growing areas produce about 4 million pounds of coffee per year. Most of this coffee is blended into other coffees. It is legal to call coffee that contains 10% Kona coffee “Kona Blend.” This is frustrating to farmers seeking the purity of the designation, and the associated price that goes with it, but is perfectly rational to others who question the ability of Hawaiian farmers to find a market for that much high-priced coffee.

17

The Mystery of Kona Resources

The Kona Coffee Cultural Festival www.konacoffeefest.com Hawaiian Coffee Association www.hawaiicoffeeassoc.org Sheraton Keauhoa Bay www.sheratonkeauhou.com Hapaki Farm – www.grandmaschoice.com Hula Daddy Kona Coffee – www.huladaddy.com Arianna Farms ‘Ono Kona Coffee – www.ariannafarms.com Mountain Thunder – www.mountainthunder.com The Hawaiian Forest & Trail – www.hawaii-forest.com Fair Wind Snorkeling – www.fair-wind.com/fair-wind-ii Manta Diving – www.fair-wind.com/hula-kai/ manta-dive-hawaii Huggo’s - www.huggos.com The cost and availability of labor as well as US and Hawaiian agriculture regulatory requirements are major contributors to the high price of Kona and detriments in the production of world-class coffees. Because of this, the growers typically only do two major pickings; prunings and afterharvest ground clean up do not always happen.

This can lead to reduced yields, fungus and pest infestations, and weed intrusion, as well as low ripe:unripe ratios.

Most of the coffee growers in Hawai’i, especially in Kona, are not relying on the growing of coffee as their sole source of income. In many ways, this weakens the urge to improve quality. The experience of the coffee farmer in Kona is that they are able to gain a high price for the coffee they produce already so the motivation to improve quality through practices and investment is not high.

There are however notable exceptions to this.

Terraced down steep mountain hillsides with a canopy of Kaloko nut trees, populated by pigs, burros, and geese, shot through with dark foreboding lava tubes that look straight out of an Indiana Jones movie; this large farm has the gritty marks of a well run coffee operation. Multiple varieties, guava trees in the middle canopy, animal manure and vegetative composting, and wet and dry processing gives the clear impression that here is no pretense – this is a coffee farm, period.

Except for a small gift shop packed into used shipping containers there is no noticeable nod to commercialism. After our tour, Trent offered us

One is Hula Daddy Kona Coffee. At first glance this seems like a typical tourist focused retail operation along the Mamalahoa Highway but hidden behind their building is a vital and focused coffee operation taking coffee from crop to cup.

Owners Lee and Karen Paterson are continually seeking to improve their varietal stock to produce superior coffee. A major weapon at their disposal is R. Miguel Meza, a world-renowned roaster and farm manager. One of their coffees recently scored a 93 on the Coffee Review.

Mountain Thunder is one of this year’s recipients of the Good Food award, a national award given in recognition of their ongoing efforts to maintain the highest quality standards while producing natural and health conscious foods.

This place is so…Hawaiian

The sense of ‘place’ about the Kona growing region permeates all aspects of the Kailua-Kona region. King Kamehameha the Great who united all the islands held this land as his personal estates. The history of this place is the history of Hawai’i until the territorial acquisition of the United States. Here is Captain Cook’s grave, the oldest non-Hawaiian settlement, the seat of the Hawaiian kingdom, and much more. Bordering the Sheraton Keauhoa Bay Hotel is an ancient battleground were the cairns of 300 warriors stand silent testament to Hawai’i’s violent past.

As we wrap up our trip to Kona, we dine at the legendary and extraordinary Huggo’s perched over the bay at Kailua-Kona and, while enjoying a meal prepared by master chef Laine Uchida at sunset, it is easy to mentally walk back into time as the Pacific waves wash the rugged lava shore. If you stand to the deck rail and listen into the wind, there you will find the mystery and romance of Kona – the ageless spiritual presence of this place and its Kona Coffee.

Another is Arianna Farms ‘Ono Kona Coffee owned and operated by Sharon Wood and Robert Wood. This remarkable couple, Sharon is a PhD and Robert is a MD, is very particular about how they run their farm. Using the latest horticultural practices, they have lifted the growing of Kona to new heights. Operating a large nursery and grafting operation they intend to redefine the level of quality and plant hardiness in Kona. Dedicated to investing into the future on their farm, Sharon and Robert fully plan to make Kona Coffee a profitable occupation by producing the highest quality coffee and establishing vertical integration of distribution.

18

a lunch that we shared with the family taking a break from the hard work of running the farm.

Mountain Thunder is open for tours, but at arms length – they have a coffee operation to run.

And then there is Mountain Thunder, towering high above the rest of the Kona Growing district at 1100 meters, the highest in Hawai’i. This full production farm is more reminiscent of Central American farms than the other Kona properties.

February 2011

19

SCAA Roasters

Growing, Improving and Protecting Our Supply of Quality Coffee

by Aaron Kiel

A Look at the Global Coffee Quality Research Initiative, a Critical Industrysupported Program for the Future of Coffee

Q

uality Arabica coffee is in jeopardy as a result of the incredible consumer demand on the global coffee industry, according to Specialty Coffee Association of America member Dr. Timothy T. Schilling, an agronomist and director of enterprise development for the Borlaug Institute at Texas A&M University.

“More and more players—such as McDonald’s and other food chains and multi-nationals, for example—are getting into the coffee game, and they’re drawing down on the supplies,” explains Schilling, who’s also a senior advisor for USAID’s Sustaining Partnerships to Enhance Rural Enterprise and Agribusiness Development. “This is one reason why we’re starting to see some volume shortages now. At the same time, you’ve got coffee production that’s basically just running stagnant, so you can just a see a train wreck out there in the very near future.”

Schilling, who says there’s a lack of research to identify ways to increase Arabica cup quality and volumes of quality coffee, is the interim director of the recently launched Global Coffee Quality Research Initiative (GCQRI). The GCQRI is an industry-wide initiative to improve, grow and protect the supply of high quality, washed Arabica coffee. The initiative intends to strengthen the supply chain for specialty coffee by expanding the global network of coffee quality research institutions and scientists that investigate the key factors that are limiting cup quality and constraining increased volumes of quality coffee.

“Every commodity industry has research and development for its product to guide it in various areas,” says Schilling. “Simply Google ‘peanuts’ or ‘kumquats’; No matter what the commodity is, there’s a lot of research out there on what that particular market needs to know about its raw product, to make it sell and prosper. But when you get to coffee, it’s strange. We just don’t know much about Arabica coffee and the attribute that drives the market, which is quality. We’ve got a multi-billion dollar global industry here, and there’s a big void in terms of research and development, to increase the quality potential and volumes of quality coffee.”

20

From Schilling’s perspective, the coffee industry is also operating on a severely constricted genetic base, which isn’t allowing it to tap into the full potential of the quality variability that exists within the genes of the coffee plant.

Thus, more research is needed. “A constricted genetic base makes the Arabica coffee species very susceptible to pandemic diseases or insect attack—those kinds of things occur around genetically restricted crops around the world from time to time. So, it’s incredibly important to conduct research and broaden the genetic base of Arabica coffee and protect our supply and future growth.”

Indeed, Schilling says GCQRI is a milestone—a significant initiative for the coffee community. “If you’re going to grow the industry right now, you’ve got to be able to differentiate your product and attract more consumers. The only way you can do that Tim Schilling is by discovering new and desirable qualities, taste attributes and taste profiles.

That’s why it’s critical that we move this initiative now. In fact, I’d say that we’re probably 10 years late on this, but you’ve got to start sometime.”

As collaboration between the coffee industry and academic and institutional partners, GCQRI provides a mechanism for quality-focused research that will be shared industry wide. The research will be conducted by third-party research institutions and selected through a rigorous process for each specific project. Some of the research themes will include: •

the effects of different agronomic practices on yield and cup quality;

•

the development of new high-yielding, high-quality coffee varieties;

•

wet milling and new cost-of-production reducing and quality enhancing technologies;

•

discovering the physiological mechanism responsible for quality degradation in storage and transport and develop technology that will increase quality shelf life for 20 months or longer;

•

and high yielding, high quality, heat-tolerant Arabica varieties that will circumvent the negative effects of the global warming trends.

“This will be one of the few research and development programs that’s in the public domain and funded by industry,” notes Schilling. “And because the industry is driving this, GCQRI will respond to the needs of the industry and its desire to increase the volume of quality coffee and know more about the product—such as the effects of fermentation, the effects of spacing on coffee plants, the effects of slope on coffee, the effects of sun exposition on quality—and everything that can influence the quality of the raw product.”

February 2011

GCQRI plans to acquire its funding through a voluntary check-off fund program and through direct contribution from coffee industry stakeholders. Additional funding is set come from foundations and development organizations. Through the voluntary check-off fund, roasters contribute a half-penny per pound on coffee contracts for washed Arabica coffees. Importers then collect and transfer the funds to the GCQRI. Industry companies and individuals can make one time or annual tax-deductible contributions through the GCQRI Web site. Donations may also be made by sending funds directly to the Borlaug Foundation, a non-profit that has a proven track record of managing research projects like the GCQRI. In the end, GCQRI research results will help the coffee industry move into the 21st century with greater supplies of significantly differentiated quality coffees—from premium to boutique niche coffees. All GCQRI research results will be made available online to the coffee industry and to the general public.

“The industry has applauded the Global Coffee Quality Research Initiative,” says Schilling. “They see the need for it.”

For more information and the latest developments on GCQRI, visit www.gcqri.org or follow them on Twitter and Facebook. E-mail Dr. Tim T. Schilling at tschillingfrance@gmail.com.

Aaron Kiel is a freelance public relations and communications consultant, working with the Specialty Coffee Association of America and other organizations. He can be reached at akiel@akprgroup.com.

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Brewing Coffee for the One You Love

by Sherri Johns

B

ack in the day, before the word “barista” was widely used, people used to pull out ‘ye old carafe’, kettle and fresh coffee to brew a cuppa. Pre barista competitions, pre Starbucks on every corner, there was a time when espresso was the stepchild of brewed coffee. Flash forward just a few years, Howard built it and they came, drip brewed or pressed coffee took a back seat to the more up-tempo, trendy espresso options. Flash forward to present time, now the tables, or brewers, have turned and we are enjoying a renaissance of drip brewed, by the cup or carafe, of specialty coffee.

Hallelujah.

What fueled this growth? – overall quality and availability of coffee, roasters, and sophisticated consumers demanding to enjoy delicious coffee in its most sublime state. Enter the Chemex – classic form and function. From the Chemex website, “Few products in this century can match the flawless blending of design and function of the Chemex®. Its visual elegance has earned it a place in the permanent collection of New York’s Museum located in Corning, New York. The Chemex® coffeemaker was also selected by the Illinois Institute of Technology as one of the 100 best designed products of modern times and found in the Smithsonian and the Philadelphia Museum of Art.” How cool is that?

“The German Chemist Schlumbohm created Chemex in 1941 after moving to NYC in 1936. He was very familiar with laboratory equipment and methods of filtration and extraction. “ Liz Grassy continues the tradition of Chemex from Pittsfield, MA. The Company has always existed in the United States and will remain here. Liz continues, “When my husband and I bought the company in the 80’s we loved the product and the colorful history of it and its inventor. My

Tableside brewing is romantic. Barista Greg Suekoff, Owner of Proper Drop Consulting and the Flatiron Cafe in Jerome, Az. tells how to brew the perfect Chemex cup for his new wife and customers alike.

1) Place the paper filter cone in the top of your coffeemaker with the three side thick portion of the paper filter toward the pouring spout. Pour in a small amount of hot water to dampen filter and preheat the carafe. Discard water, keeping dampened filter in place.

2) Place fresh roasted drip grind coffee, 2 tablespoon for 6 ounce water into the filter cone. Use more or less to taste.

3) Heat Filtered water, just BEFORE the water is boiling, remove it from the heat; allow it to settle for just a few seconds. It should now be at about 198 - 200º F. 4) Pour a small amount of water over the coffee grounds, to wet them. This is important as it allows the coffee to de-gas just a bit and activates the grounds. Sometimes this is called allowing the grounds to “bloom”.

5) After dampening the grounds, gently pour more water. Barista or servers will determine the strength of the coffee by the rate of pour, allow soak time and amount of water.

6) Once coffee is brewed serve immediately in preheated cups.

22

husband in particular enjoyed the stories and lifestyle of Peter Schlumbohm, who was quite a colorful character in his day. We did recognize that it was an iconic piece that is timeless. We have certainly seen a surge in the popularity of our products. Within the past few years, with single brew cupping, the demand for the Chemex® has grown considerably. We also believe that the specialty coffee industry has contributed greatly to the surge. With increased knowledge of coffee, consumers have found that brewing with Chemex is a pure and simple way to get the most from their coffee.”

When Chemex first entered my life I was a college student. It was an inexpensive way to brew coffee manually. Espresso and Cappuccino were out of the picture unless I had the cash. My mom had her percolator tableside every meal, and every visitor to the house was offered fresh coffee. I understood the social impact of fresh brewed coffee and carried on the tradition. Filter papers were costly, I would buy cotton pillowcases and cut the corners for reusable filters, pre-moistening them as not to absorb the coffee oils. Not long after, my jobs centered around coffee houses so there were always fresh beans and filters at hand.

Love at first sip.

In press pot brewing often there is sediment in the cup.

Brewing with paper filters, Chemex coffee is clear and clean.

In cupper’s terminology that translates to the coffee having no dirty aftertaste. Pure describes the transparency of the cup and flavor.

All things being equal, comparing drip to press using the freshest high quality specialty coffee brewed, the coffee flavor from the Chemex drip system comes through to the cup. Infusion time is manipulated through the barista determining brew strength with the rate of water pour. I appreciate the ‘room for growth’ in the open top filter of Chemex. Sometimes with an electric brewer, the filter basket explodes with fresh coffee degassing and spilling during brewing. This works well for double strength brewing for iced coffees or slow drip method without the worry of having too much coffee in the filter. On the main bowl of the carafe there is a small bubble that marks the halfway point of the carafe. Not exactly rocket science, but for those of us who prefer “at a glance” ballpark brewing measurements rather than legal weights and measures, the bubble works just fine when infusing water.

Love at first sight. The Chemex style is particularly attractive in restaurants and dining use since it can be brewed table side allowing the server to explain about the coffee origin, and taste profile while providing personal, attentive service as the guests enjoy the tableside show. The design of the filters and open top of the glass carafe lull the customers with intoxicating aromatics.

Often times, guests will ask about the coffee brewing technique during the process so they can replicate the delicious coffee once home. A good thing.

Schlumbohm also designed a water kettle with heatproof borosilicate.

The kettle for boiling water has no lid, instead it is enclosed with a “steam stopper” that prevents the steam from heating the neck of the kettle. The neck stays cool and is used as the handle. This is THE perfect wedding gift.

I asked Liz if the international notoriety was also local. “No, there are not any parades, streets named after us, or holidays in our honor. We are known among the coffee enthusiasts in our town, and have a great relationship with our local stores and coffee shops. We are working on collaborations and would like to build a stronger connection with the Pittsfield and the Berkshire community. But, it almost never fails that when Chemex is mentioned to someone, they always know what it is, and can recall having one or their Grandmother having one. But now as the popularity has grown, it is also popular with the younger generation – the roasters and baristas that we are connecting with.” History repeats itself.

February 2011

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Judy Ganes President, J Ganes Consulting, LLC

How High is High? but now there is less coffee to meet market needs in the month immediately ahead. This coupled with the anticipated reduction in the Colombian Mitaca crop could leave the market in a rather precarious position in the second quarter, especially since it is headed into the down year in the Brazilian and Peruvian crop cycle.

T

he framework for the coffee market, especially Arabica prices, has been becoming more and more bullish for several years.

The talking points haven’t changed but the extent of the problems has become magnified with the passage of time coupled with weather difficulties in some key producing nations. The major issues remain: •

24

A continued drain on global stocks with world production falling short of rising demand on a regular basis. Years when there is a surplus in supply, the build in stocks is limited compared to the seasons when stocks are reduced.

•

Prices have remained insufficient to spark a sharp increase in production with the focus more on quality and better yields than expanding acreage. The cost of production has gone up and competition for land use is fierce.

•

Coffee prices, at 13-year highs, are still cheap compared to other commodities that have risen to the highest level in decades and in the case of cotton since the 1850’s!

•

Structural deficits are likely to persist through 2011-12 leading to even tighter supplies and higher prices.

While attention has started to shift to the favorable prospects for the 2011-12 Brazilian crop, the availability of this season’s harvest will certainly continue to bear influence on the market and remains a key talking point. Although the Brazilian 2010-11 crop has long since been harvested, there is still debate about the crops actual size with the USDA estimate of shy of 55 million bags being the middle of the road. The record shipments registered from September to December certainly gave credence to the view that the crop was massive and at the upper end of expectations. When the crop was being picked, none of the usual seasonal pressure was felt which made traders believe that the crop was light but then the shipments perhaps proved otherwise. However, export volumes should now contract again and depending on how sharply they trail off in the next few months will be the true measure of what the crop size was.

The narrowing in the arbitrage between New York and Brazilian quotes, however, to fairly low levels suggests though that supplies maybe aren’t all that plentiful and Brazilian shipments were rather aggressive to take advantage of the high prices and lack of other supply available to the market

The most important point to realize though is that Brazil may be expecting a record off-year crop but it still will not be sufficient to cover increased needs. When one looks at Brazilian stocks over the past 50 years the pattern is very clear. Most years, Brazil runs a deficit. The market has been supplied the past 25 years by the period of surpluses following the drought and then again briefly from the surplus of the 2002-03 season.

The market needs a sufficient spike in price to get the Brazilian balance sheet to show another string of surpluses. While the stocks reductions in recent years have been limited compared to prior seasons this is simply because Brazil no longer has the coffee to draw from.

•

Brazilian domestic use is growing at a fast clip and even at an accelerated rate based on positive data released this week that indicated

Brazilian Domestic Use and Exports Keep Going Up Source: USDA

demand will grow by about 6% thanks to a healthy Brazilian economy. By 2012 Brazil is likely to gain title to being the largest consuming country, overtaking the United States long held spot. Brazil already consumes more coffee than all other producing countries combined.

•

Low world stocks, strong demand and uncertain supply are going to be key features for the market for the next 1 ½ years with the first shot of alleviation of this tightness not until 2012-13 when Brazil has its next higher crop. The supply concerns are not limited to just Arabica coffee as it was in 1997 but the Robusta balance sheet also is tightening up. In part this is due to increased demand from the wide gulf between Arabica and Robusta prices but also a result from a more limited Vietnamese crop and a reduction in Indonesian availability as excessive rains marred output. Exports are expected to drop by about 8% this year over last. Indonesia overtook Colombia as the third largest producer last year.

Brazil Continues to Run Deficits Judy Ganes' latest comprehensive report–

www.jganesconsulting.com

February 2011

“Understanding ENSO and the Real Effect on Tropical Commodities” - is available for purchase.

Visit www.JGanesConsulting.com for more information

25

NewsBites

Weldon Coffee Flavorings – Latest Flavor Creation ‘Coffee Cake’ Weldon Flavorings introduces its newest Flavor Creation ‘Coffee Cake’ in time for Valentine’s Day. Just like their other 9 coffee flavorings the ‘Coffee Cake’ is sugar free, as well as free of any artificial sweeteners, creamers, powders, and syrups.

Because these pure liquid flavorings are not pre-sweetened, each cup of coffee can be made unsweetened or sweetened to each individual’s taste. With 0 calories per serving and allergen free it’s the healthy way to enjoy your coffee, cappuccino, and lattes flavored. Each comes in a 4 oz. pre-measured pump bottle which allows for quick and accurate flavoring. Production of the ‘Coffee Cake’ is for a limited time only.

For more information please contact Weldon at 502-797-2937 or visit them online at info@ WeldonFlavorings.com

Cappuccine Wins Again!!!

Cappuccine wins Best New Beverage with their new “Red Velvet” Frappe mix at the Seattle Coffee Fest.

Cappuccine, which invented the first super-premium frappe mixes 20 years ago, adds their 10th award to their long list from the Specialty Coffee and Gourmet Beverage industries. Hitchhiking on the popularity of the Red Velvet Cake and Cupcake craze Michael Rubin, Cappuccine’s CEO and founder, says it was logical to offer the Red Velvet phenomenon in a delicious Frappe form.

Cappuccine also offers a Cream Cheese Whipped Cream topping recipe to complete the experience.

Rubin goes on to say it’s really satisfying to see it come full circle. We received our first “best new product” award at the Seattle Coffee Fest in 1994 for our Frosted Latte. For more information, please visit www.cappuccine.net

International Paper’s ecotainer product line – making a difference one cup at a time

International Paper Foodservice business is proud to offer a full range of environmentally responsible products for all of your foodservice needs. International Paper’s ecotainer® family of products includes hot cups and lids, cold cups and lids, Cup Buddy® sleeves, and food containers. These ecotainer products meet the ASTM D6400 standard for compostability and are accepted by commercial composting facilities across the United States. All ecotainer products are made from renewable resources. “It’s exciting to be the first company to market with a compostable cup and lid package produced completely here in the United States,” said Greg Wanta, vice president, IP Foodservice. Since

2006, ecotainer products by International Paper have helped customers around the world make a difference one cup at a time. To learn more about the ecotainer product line, visit ipfoodservice. com.

It’s A Grind Coffee House Spices Up Tea Latte’s with XPress Lid by SmartCup, Inc.

SmartCup, Inc., announced today that It’s A Grind Coffee House is introducing and launching nationwide, in all locations, the Tea Latte Press and the Coffee Press, two new categories of hot drinks made exclusively with the XPress lid. By utilizing SmartCup’s Xpress lid, the world’s first disposable, portable, recyclable French press in a lid, enthusiasts now will experience increased flavor, freshness and aroma in their tea lattes and coffees. SmartCup’s XPress lid integrates seamlessly into the operations at It’s A Grind Coffee House by attaching to their standard hot cup and requiring no modifications. For more information, connect at sales@mysmartcup.com or dial us at 530-889-1754.

Technology Venture Summit Selects Perk Dynamics, Inc.

Perk Dynamics, Inc. has been selected as one of the finalists to present at the Technology Ventures Summit in Tulsa, Oklahoma on February 16, 2011. The two-day event will focus on emerging technology deals and opportunities and nationally acclaimed training for entrepreneurs and angel investors. Perk Dynamics, Inc. is a software development company that is dedicated to increasing the efficiency of espresso/coffee operations. Perk Dynamics, Inc. software provides an automated process that improves consistency of the beverage, reduces shrinkage, increases customer satisfaction and improves the profitability of beverage dispensing. For more information on Perk Dynamics, Inc. www.perkdynamics. com or contact us at 1-800 PERK 360 or info@ perkdynamics.com

Tableware company expands it’s tea and coffee product lines

The Artful Penguin, LLC, a leading provider of fun and unique hand beaded serving pieces, announces the latest expansion of their tea and coffee product line. “Our tea and coffee products give your customers unique items for everyday use, entertaining and gift giving,” says Sheryl Konnerth, founder of The Artful Penguin, LLC. All of the products can be customized. Sheryl Konnerth designs and crafts each product her company sells. Each item is stainless steel embellished with lead free wire and glass beads. All items are food safe and will not rust or tarnish. For more information, visit www. theartfulpenguin.net

26 February 2011

Eliminate Counter Clutter With Tomlinson’s Modular ® Dispensing Systems’ NEW Air Pot Stations.

Tomlinson Industries’ Modular® Dispensing Systems now offers two NEW Air Pot Stations. These Air Pot Stations are vacuum formed heavy-duty organizers for coffee and/or tea service. Designed to accommodate air pots of virtually any size, these Air Pot Stations are available in 2 sizes with each featuring a divided organizer that can hold lids, creamers, sugar, stir sticks and more; a stainless steel drip tray to keep the area clean, dry and clutter free; and an air pot riser. These Air Pot Stations are a perfect fit with Modular Dispensing Systems’ extensive line of cup and lid dispensers. Place an Air Pot Station next to one of Modular’s versatile cup dispenser cabinets, a lid dispenser and napkin dispenser and you have everything within reach for a neat and convenient coffee service center. Visit our website at www.tomlinsonind.com to see our complete line of attractive and versatile products.

JAVA FROST announces its latest creation – HAZELNUT CRÈME Hazelnut Crème is no ordinary drink. Inspired by the cafes of Belgium; enjoy the sweet, buttery flavor of perfectly toasted hazelnuts with a touch of cinnamon. Worth waking up for. Sip it in the morning or blend with ice in the afternoon.

No other drink mix satisfies so many tastes.

Hazelnut is a longtime favorite of just about anyone who enjoys flavored coffee drinks. Look for our other fine products at nestgourmet.com or call 800-676-3661

WMF Perks Up to Provide Enterprise Management

WMF has teamed with Perk Dynamics, Inc. to offer an integrated set of software to make managing coffee and espresso operations much easier and providing functionality that helps contribute to profits. Perk Dynamics, Inc and WMF have completed testing of the communication between PerkDynamics’ AutoPerk™ and PerkAlert™ software modules to the WMF 2000S. WMF and Perk Dynamics, will complete testing on all WMF models to enable the complete line of Super Automatic class espresso machines to interface with the Perk Dynamics offerings. AutoPerk™ provides a connection from the Point of Sale(POS) system to the WMF espresso machine. The software reduces shrinkage, manages queues, and speeds time of service. For more information on WMF Americas, Inc. www.wmfamericas. com or contact us at 1-800-966-3009 or coffee@ wmfamericas.com

Visit www.iwcaevents.org Take steps toward a more sustainable future.

The ecotainer® hot cup now has a compostable lid!

• Made using an annually renewable plant-based biopolymer Ingeo® • Meets ASTM standards for compostability • Certified by the Biodegradable Products Institute (BPI) • Made entirely in the USA • ecotainer® products line also includes hot cups, cold cups, lids and Cup Buddy® (sleeve)

Making a difference one cup at a time®

Come Visit Us at Booth #713 For more information about our entire product line, please contact us at 800-537-4141 or ipfoodservice.com

27

BIODEGRADABLE FOOD SERVICE

PACKPLUS.com

www.

Home of the widest selection of packaging products for coffee, tea, food and other specialty items.

Call us today for a FREE quote on customized packaging!

Toll Free: 1.877.722.5888

COMPOSTABLE CUP PETROLEUM-FREE NATURAL FIBER LID We’re the Solution, not the Pollution.™

541.593.2191 Earth-To-Go.com

28 February 2011

T: 1.909.902.9929 E: info@packplus.com

NewsBites

Mountain Thunder Coffee Plantation Kona Hawaii, good food winner

January 14th marked the first national award for Kona coffee when Mountain Thunder won at the Good Food Awards held on Embarcadero Pier One in San Francisco. Whole Foods and Williams-Sonoma sponsored the awards, and Mountain Thunder Kona Coffee was up against some of the best coffees of the world, such as Esmeralda coffee from Panama. The award was presented to Trent and Lisa Bateman, and to celebrate the award the Bateman’s, along with

Paul Thornton of Coffee Bean International who entered Mountain Thunder in the competition, served complementary coffee the following day at the Farmer’s Market in San Francisco. This is one of over a dozen other awards Mountain Thunder coffee has received in Hawaii over the last 12 years. Mountain Thunder is the highest grown coffee in the state of Hawaii; it is located in the rainforest above Kona and is the largest organic coffee farm in the state. The farm offers free daily tours of their two plantations and also holds VIP and Roastmaster classes by appointment. www.

Mountainthunder.com

Biodegradable Food Service LLC

A leader in biodegradable foodservice packaging, Biodegradable Food Service LLC specializes in a wide variety of attractive and functional disposable products that include bio-based clamshells, bowls, plates, cups, lids, soup containers, trays, cutlery and more. A low minimum order requirement allows companies to custom brand their identities on any of Biodegradable Food Service’s products with their easy custom print/emboss program. See EarthTo-Go.com for more details.

Dixie® Insulair ® Available with a Minimum of 12 Percent PostConsumer Fiber

Georgia-Pacific Professional announces the popular Dixie® Insulair® triple wall insulated cup. Available with 12 or 25 percent post-consumer recycled fiber, the triple-wall insulated cup showcases a ‘greenthemed’ Viridian™ cup design to promote environmental responsibility. Insulair is part of the EcoSmart® line of sustainable products. Insulair features a triplewall construction and insulative middle layer made from 99 percent recycled fiber that keeps beverages hot and comfortable to the touch.

Insulair insulated cups are available in all popular sizes (8-, 12-, 16-, 20- and 24-ounces).

Customers can choose from a variety of stock designs or match the cup to their own branded custom graphics. For additional information, please call 866-HELLO GP (435-5647) or locate the foodservice section of the www.gppro.com Web site.

Advertisers Index Company....................................................... Phone........................... Web............................................... Page..............CoffeeFest Booth Biodegradable Food service LLC......................................... 541.593.2191..........................

Bridge Brand Chocolates........................................................ 415.677.9194..........................

BriteVision.................................................................................. 877.479.7777..........................

Cappuccine............................................................................... 800.511.3127..........................

ChefTec/Culinary Software Services, Inc............................ 303.447.3334..........................

Cirqua Customized Water..................................................... 805.987.7372..........................

Coffee Fest................................................................................ 800.232.0083..........................

Coffee Holding Company...................................................... 800.458.2233..........................

Comfort Grip Wrap................................................................ 847.478.0184..........................

Costellini’s.................................................................................. 877.889.1866..........................

Del Monte Foodservice........................................................... 412.222.8341..........................

Display Cafe Ltd...................................................................... 905.799.8197..........................

Ditting USA, Inc......................................................................... 810.367.7125..........................

Eagle Web Press...................................................................... 800.800.7980..........................

Everpure.................................................................................... 630.790.1092..........................

Fres-co System USA, Inc.......................................................... 215.721.4600..........................

Gaviña Gourmet Coffee........................................................ 800.428.4627..........................

Georgia Pacific-Dixie............................................................. 866.435.5647..........................

Grounds for Health.................................................................. 802.241.4146..........................

Inbru........................................................................................... 314.991.1700..........................

International Paper Foodservice Business............................ 800.537.4141..........................

IWCA.......................................................................................... 877.348.9100..........................

Java Jacket............................................................................... 800.208.4128..........................

Knutsen Coffees, Ltd................................................................ 800.231.7764..........................

LBP.............................................................................................. 800.545.6200..........................

Lifestyle Beverages Inc........................................................... 630.941.7000..........................

Mountain Thunder Coffee...................................................... 808.325.2136..........................

Novus Tea.................................................................................. 888.244.3569..........................

Orleans Coffee Exchange...................................................... 800.344.7922..........................

Pac Coffee Consultants, Ltd................................................... 425.361.1973..........................

Pacific Bag, Inc.......................................................................... 800.562.2247..........................

Pack Plus Converting............................................................... 877.722.5888..........................

Rocket Man, Inc......................................................................... 800.921.0199..........................

Sav-on Bags.............................................................................. 909.869.9158..........................

SCAA.......................................................................................... 562.624.4100..........................

Scolari Engineering S.p.A....................................................... 856.988.5533..........................

Service Ideas, Inc..................................................................... 800.328.4493..........................

SmartCup, Inc............................................................................ 530.889.1754..........................

Sonofresco LLC......................................................................... 866.271.7666..........................

Stalkmarket Products............................................................... 503.295.4977..........................

TekPakSolutions........................................................................ 416.505.3839..........................

The Artful Penguin, LLC........................................................... 847.721.6995..........................

The Evelyn Bay Coffee Company......................................... 517.592.4774..........................

The Metal Ware Corporation............................................... 800.624.2949..........................

TightVac..................................................................................... 888.428.4448..........................

Ultimate Barista Challenge.................................................... 503.232.1016..........................

Vessel Drinkware...................................................................... 866.876.8282..........................

Vita-Mix Corporation.............................................................. 800.437.4654..........................

Weldon Flavorings................................................................... 502.797.2937..........................

Wilbur Curtis............................................................................. 800.421.6150..........................

WMF of America, Inc.............................................................. 888.496.3435 ........................

www.earth-to-go.com .....................................28......................... www.bridgebrandschocolate.com ................30......................... www.britevision.com .......................................25......................... 306 www.cappuccine.net .......................................11......................... 507, 509 www.culinarysoftware.com ............................28......................... www.cirqua.com ...............................................28......................... 705 www.coffeefest.com ........................................15......................... www.coffeeholding.com .................................17......................... 803, 805, 807 www.comfortgripwrap.com ...........................27......................... 17 www.costellinis.com .........................................27......................... www.delmontechilledfruit.com ......................9............................ www.innovatedproductsmfg.com ..................27......................... www.ditting.com ..............................................28......................... www.eaglewebpress.com ..............................13......................... www.everpure.com ..........................................30......................... www.fresco.com ...............................................21......................... www.gavina.com .............................................30......................... www.gppro.com ...............................................31......................... www.groundsforhealth.org ............................28......................... www.inbru.com .................................................28......................... 307 www.ipfoodservice.com .................................27......................... 713 www.womenincoffee.org ...............................27......................... www.javajacket.com .......................................23, 30.................. 208 www.knutsencoffees.com ................................30......................... www.lbpmfg.com .............................................2............................ 312, 314 www.lifestylebeverages.com .........................28......................... 722 www.mountainthunder.com ............................28......................... www.novustea.com ..........................................27......................... 618 www.orleanscoffee.com .................................21......................... www.paccoffeeconsult.com ............................27......................... www.pacificbag.com .......................................30......................... 708 www.packplus.com ..........................................28......................... www.rocketman.com .......................................25......................... www.sav-onbags.com .....................................27......................... www.scaa.org ..................................................19......................... 504 www.scolarieng.com ........................................32......................... www.serviceideas.com ...................................30......................... www.mysmartcup.com ....................................13......................... 1000 www.sonofresco.com .......................................18......................... www.stalkmarketproducts.com ......................5............................ 806 www.tekpaksolutions.com ..............................25......................... www.theartfulpenguin.net ..............................27......................... 14 www.evelynbaycoffee.com ...........................28......................... 415 www.nesco.com ................................................24......................... 519 www.tightvac.com ............................................30......................... 24 www.ultimatebaristachallenge.com .............21......................... www.vesseldrinkware.com .............................21......................... 905 www.vitamix.com/thequietone .....................6, 7, 30................ 409 www.WeldonFlavorings.com .........................27......................... www.wilburcurtis.com ......................................3............................ 719 www.wmfamericas.com ..................................23.........................

29

AllStar Tools WATER TREATMENT

AIR POTS

ROASTED COFFEE

SLEEVES

CUPS & LIDS

Everpure, LLC

Service Ideas Incorporated

F. Gaviña & Sons, Inc.

Java Jacket

StalkMarket Products

800.323.7873 everpure.com

800.328.4493 serviceideas.com

800.428.4627 gavina.com

800.208.4128 javajacket.com

503.295.4977 stalkmarketproducts.com

The leading manufacturer of water treatment equipment for foodservice applications, Everpure offers filtration, reverse osmosis, softening, and scale control systems plus complete customer support programs and services.

Providing products that increase profitability, ensure safety and minimize labor costs. Service Ideas stocks a variety of airpots with features and benefits that others don’t include.

Gaviña, the preferred coffee partner for retailers and entrepreneurs everywhere, is a founding member of the SCAA. Gaviña’s expertise provides a consistently high-quality coffee experience for your customers.

Gaviña Coffee: Grounds for Great Partnership.

Java Jacket provides the best insulation of all sleeves on the market. Protects customers from hot or cold to-go beverages, and provides a more grippable surface than other coffee sleeves.

StalkMarket Products, a leading provider of compostable products, offers the world’s first certified compostable Ingeo™ hot cup and lid system from Planet+ that meets the rigorous composting requirements of Biodegradable Products Institute (BPI).

BLENDER

PACKAGING

CHOCOLATE

VACUUM CONTAINER

GREEN COFFEE IMPORTERS

Vita-Mix Corporation

Pacificbag Inc.

Bridge Brands Chocolates

Tightvac

Knutsen Coffees, Ltd.

800.848.2649 vitamix.com/foodservice

425.455.1128 pacificbag.com

888.732.4626 bridgebrands.com

888.42.TIGHT tightvac.com

800.231.7764 knutsencoffees.com

With 34 blender programs, the Blending Station Advance has been programmed for perfection – each program combines the right speed and timing to eliminate guesswork and to create quality drinks! A streamlined cover saves counter space while minimizing sound for an improved customer experience.

• Stock pre-made bags • Custom printing • One-way valves • Labeling services • Packaging equipment • Rollstock laminations

Coffee Lover’s Chocolate pairs irresistible quality chocolate with coffee, and irrefutably drives up retail sales.

Private label options make a good concept even better.

Tightvacs are the ultimate Coffee & Tea container!

Our unique patented Tightvac closure system allows the gasses from the beans to escape – without letting oxygen back into the container.

Tightvacs guarantee the smooth flavor your customers pay for.

Award winning purveyors of the finest green coffees in the world. Call us about our exclusive 100% Estate Grown Jamaican Blue Mountain grown at over 4,000 feet on a farm established over 200 years ago. Supplies EXTREMELY limited.

Give us a call; we will simplify your packaging decisions.

‘ 30 February 2011

Erna Knutsen, President & Founder.

Excessive.

Impressive.

31