June 2011

June 2011 Vol. XXIV No. 6

www.CoffeeTalk.com

Tea on the Rise and

The Future of Decaf

This Month: 7

Coffee Fest – San Diego listings

14

Cafe Virtuoso – San Diego

16

Judy Ganes-Chase

18

Rocky Rhodes

速

Intelligent. Instinctive. Intuitive.

Introducing Curtis G4 Coffee Brewing Systems.

SAN DIEGO – COFFEE FEST BOOTH 239

WILBUR CURTIS COMPANY • MONTEBELLO, CA USA • 800-421-6150 • wilburcurtis.com

Contents

7

CoffeeTalk Exhibitors at Coffee Fest San Diego

8

The View

From Miles & Kerri

10

The Future of Decaf

10

Vending Industry Embraces Bold New Growth Strategy at Innovation-Packed NAMA ONESHOW

12

The Future of Decaf

by Claire Vallin

Cafe Virtuoso

Tea is on the rise

by Kim Jage, Exec. VP World Tea Media

14

Retailer Profile: Cafe Virtuoso

Correction or Crash?

by Maxim Vershinin

16

Correction or Crash?

18

How should a roaster treat decaffeinated coffee?

by by Judy Ganes-Chase

by Rocky Rhodes

20 21

NewsBites

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

Advertiser Index

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

Tea is on the Rise

by Kim Jage

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 Š 2010, HNCT, LLC, All Rights Reserved

4 June 2011

300 Booths 60 Free Classes 30 Workshops Latte Art Championships See the Newest Products Source Product Suppliers Network with Your Peers

September 23-25, 2011

www.coffeefest.com 800-232-0083 CoffeeTalkFullBleed.indd 1

5/16/11 1:19 PM

Visit these CoffeeTalk Advertisers at Coffee Fest San Diego!

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Pacific Bag, Inc. 326 800.562.2247 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!

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Cirqua Customized Water 228 805.987.7372 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. The Formula™, used in homes, commercial applications, by SCAA, US Barista Competitions, World Tea Expo, Coffee Fest and top Coffee Chains in the World.

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Repurpose Compostables 130 800.615.6476 www.repurposecompostables.com Repurpose® Compostables offers a line of high quality, compostable food service products for businesses and consumers and custom products solutions in every category. www.repurposecompostables.com See Our Ad on Page #15

Coffee Holding Company 445 800.458.2233 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 #15 Costellini's 432 877.889.1866 www.costellinis.com Our goal is quite simple! To provide consistent "Premium product's" ALWAYS and at competitive prices. Visit www.costellinis.com today See Our Ad on Page #7 Favorite Cup Coffee 355 401.724.8666 www.myfavoritecoffeecup.com Saving Planet Earth-- one cup at a time.

See Our Ad on Page #7 Gaviña Gourmet Coffee 343, 345 800.428.4627 www.gavina.com When it comes to superb coffee and exceptional service, Gaviña is the preferred coffee partner for retailers and entrepreneurs everywhere. Gaviña Coffee: Grounds for Great Partnership.

See Our Ad on Page #23 Java Jacket 116 800.208.4128 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 #13, 23 Monin Gourmet Flavorings 332, 334 800.966.5225 www.monin.com With 200 of the finest flavored syrups, sauces and purees available to the coffee industry, Monin ensures ultimate taste and creativity for successful beverage solutions.

See Our Ad on Page #23

SmartCup, Inc. 546 530.889.1754 www.mysmartcup.com Your single-use French Press for 12oz, 16oz & 20oz hot, paper cups.

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533 888.428.4448 www.tightvac.com Brands include - Coffeevac, Teavac - Patented Vacuum sealed system protects your Coffee & Tea every time you open and close the container. Simplicity that works!

See Our Ad on Page #23 Umpqua Oats 629 877.303.8107 www.umpquaoats.com Umpqua Oats uses the highest quality all natural ingredients. This delicious breakfast alternative is so good you may want to slow down, sit down, and savor it.

See Our Ad on Page #22 Vessel Drinkware 439 866.876.8282 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 #13 Vita-Mix Corporation 328 800.437.4654 www.vitamix.com/thequietone As the leader in the commercial blending industry, Vitamix brings value through quality and consistency, improving speed of service, reliability and developing customized programs.

See Our Ad on Page #23 Wilbur Curtis 239 800.421.6150 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

7

The View A

This last Saturday we watched as our daughter graduated from

sustainable business practices in our businesses, ecological and ideological

college and moved on with her life. She was at a small college, so I

choices in energy, serving and production products, corporate culture, and

didn't hold out much hope for the quality of the commencement

community responsibility.

speaker, but I was pleasantly surprised. Dressed in all the piles of commencement regalia and standing about 5 feet tall was Dr. Sylvia Earle, the highly

How we approach those choices defines us as an industry and a community.

regarded oceanographer who is a spokesperson for sustainable harvesting of

The idea that we are no longer responsible just for our own business, but

the oceans fisheries.

share responsibility, and accountability, for sustainable business practices and ethical sourcing with our partners around the world is a rapidly growing and

The message that was being communicated to the grads was not only focused

welcome development.

on preservation of the oceans, but also the responsibility of these emergent world citizens to make a difference in their world, whether that is global in

Specialty coffee is a very small community and very interdependent. All of

reach, or simply in their own yard. The message was that they should all do

our long-term success depends on our mutual cooperation. Whether a single

the right thing regardless of where they are planted.

espresso cart owner or a CEO of a vast international corporation, we all can find ways to strengthen our mutual bonds to the earth and the folks who walk

The message for us in the coffee industry is a little more complicated but still

upon it.

essentially the same. In our global business, we are faced with questions of sustainability on the farms, the impact of global climate change on the future,

As you read this, pause a moment to consider what you can do to make a difference. Can you place an extra trash bin out to collect compostable cups?

Maybe a few hundred if you operate a chain? Just about every town now has a community composting center and small business that run around collecting compostables - if not, start one! It would be a great business for your teenager! Hold a local event to build water projects in a village (I love what Portland Roasting does with their water event), in other words, do something, turn the dial a little today, make a difference.

And speaking of making a difference, CoffeeTalk publishes it's annual Making a Difference e-zine in July. Be sure to watch for the notice in your e-mail.

Read about what others are doing and how you can get involved.

Cheers,

Calendar

8

June 2-5

World Barista Championship, Bogota, Colombia

Aug. 28-30

Western Foodservice & Hospitality Expo, San Diego

June 3-5

Coffee Fest, San Diego

Aug 28-30

Ultimate Barista Challenge – San Diego

June 22-24

SCAE World of Coffee Event, Maastricht, the Netherlands

Aug 29-31

Ramacafe, Managua, Nicaragua

June 24-26

World Tea Expo, Las Vegas

Sept. 8-10

Florida Restaurant and Lodging Show, Orlando

June 26-28

Southwest Foodservice Expo, Dallas

Sept. 8-10

Ultimate Barista Challenge - Orlando

June 26-28

Ultimate Barista Challenge - Dallas

Sept. 8-10

July 8-10

Coffee Fest, Hawaii

Coffeena International Coffee & Tea Fair and EU’Vend – Cologne, Germany

Aug. 18-21

Roaster’s Guild Retreat, Roanoke West Virginia

Sept. 23-25

Coffee Fest, Seattle

June 2011

The Growing Decaf Market

by Claire Vallin

I

t is safe to say that the coffee industry today is almost unrecognizable from the coffee industry thirty years ago. Today, the industry loves to compare coffee and wine, as a nod to coffee’s complex taste profiles and difficulty to master. The difference between today and thirty years ago is, coffee is no longer enjoyed solely for its caffeine content and is now widely consumed for the pleasure of its taste. However, this change in consumption of decaffeinated coffee has outpaced the change in perception, and those in the coffee industry still largely overlook the need to offer that taste experience independently from the caffeine.

Bob Weagle of Swiss Water Decaffeinated notes, “too many people believe coffee’s credentials come from caffeine,” and as a result there is a huge market potential that is currently being ignored.

So what is behind this lag in decaf adoption by the industry? Demetrio Arandia Muguira of Descafeinadores Mexicanos SA de CV explains, “many years ago several roasters offered their regular coffee at the same price of the decaf and that forced them to use lower qualities on their decaf so that hurt the consumption.” Today however, advancements in decaffeination technology have enhanced the decaf experience to the point where many consumers are unable to tell the difference between a caffeinated cup of coffee and a decaffeinated one.

Muguira explains, “in a recent poll during the SCAA show, we found that on a blind test of two cups of coffee only 58% (of people) were able to identify the decaf coffee, and from that same cup 48% liked the decaf cup more than the regular.” It is a misconception, explains Swiss Water’s Bob Weagle, that “if it’s decaf coffee it must taste bad since if you remove the caffeine you also remove the flavor … Our internal R&D team created our proprietary carbon regeneration technology that micromanages the fractal geometry of our carbon.

This regeneration allows our carbon to be very specific in capturing caffeine molecules, leaving valuable flavor and body components untouched.” Similarly, Maximus Coffee Group notes on their website that they have a “precise process for decaffeination, removing only the caffeine in the shortest amount of time, leaving all flavor and aroma components intact.” Essentially, the days of terrible tasting decaf are over, and with the ability to produce decaffeinated coffee that is very true to the original flavor comes the opportunity to offer great decaf to caffeine-conscious consumers.

While the availability of great tasting decaf is a reason to reconsider any prejudices one may have against the product, it is also important to note that there is actually a growing profit potential for decaf coffee. While in the past the term “caffeine-conscious coffee consumer” referred to only a minute portion of end-users in general, the generation that enjoyed the blossoming of specialty coffee is aging, and as such decaffeination is becoming increasingly important. The point, says Bob Weagle, is that “decaf presents an opportunity for growth in the industry.” He continues “I have had some conversations with people in the industry where people have told me they believe if they don’t offer decaf people will still buy their coffee. What they don’t understand is that a dual-user may, but an individual who is sensitive to caffeine won’t.” In this respect, it is immensely important that roasters, retailers and coffee shop owners offer decaffeinated coffee if they are interested in maximizing their profits. The vital thing is not just to offer a decaf option, but to offer a high-quality decaf option. Bob Weagle comments “you are judged by all the coffee you offer, not just your regular coffee. So if you serve bad decaf, that is going to impact how people view your brand altogether.”

In sum, the days of looking at decaf as caffeinated coffee’s ugly stepsister are over. The market for decaffeinated coffee is growing, and that growth will continue alongside the expansion of the specialty coffee industry. As the Third Wavers and Gen X’ers, Y’ers, and so on, age, demand will grow for high-end coffee without the caffeine. Roasters, retailers and coffee shop owners should take notice, and ensure they are not missing out on potential profits from the decaf-seeking consumer base. Just remember, your brand is only as good as your weakest product. It is imperative to seek out high-quality decaf. Many of today’s decaffeination companies provide a product on par with its regularly caffeinated counterpart, so hold any decaf you consider offering to the same standards you would your regular coffee.

If you wouldn’t want to drink it, it is safe to say your customers won’t either.

Vending Industry Embraces Bold New Growth Strategy at Innovation-Packed NAMA ONESHOW

M

embers of the vending industry converged on Chicago’s McCormick Place in an air of excitement and momentum about the future of the industry. Amidst a OneShow that broke all previous attendance records and saw an unprecedented number of innovative new machines and products, the National Automatic Merchandising Association (NAMA) unveiled a striking new plan to appeal to Generation Y and drive consumers of all ages to use and prefer vending.

“This plan is a game-changer for the vending industry, and our members have responded with an overwhelming promise of support,” said NAMA Chairman Craig A. Hesch, NCE5, who revealed the Industry Growth Strategy (IGS) at NAMA’s annual meeting.

The IGS is based on compelling new research conducted by NAMA that revealed more than 80 percent of consumers view vending favorably, despite the industry’s increasingly prevalent belief otherwise. In particular, Generation Y (consumers ages 18-27) showed the highest opinion of vending, and thus has been identified as the most likely receptive target for a consumerfocused initiative promoting vending.

According to the survey, Gen Y consumers prefer vending over convenience, drug or grocery stores. “We were thrilled to learn this, but it wasn’t surprising when you consider that consumer research indicates young people today dislike waiting in line for anything, and are more comfortable interacting with machines than with people,” said Hesch.

10

Because Gen Y favors debit and credit transactions, NAMA is strongly encouraging operators to adopt cashless payment systems and other new technologies by purchasing new machines or retrofitting older equipment in order to ensure customer satisfaction and increase sales. Such a move will further strengthen the vending proposition for

Gen Y, which uses debit cards the way most people use cash. Gen Y also has an affinity for new technologies, which are becoming increasingly prevalent in the industry. In addition, they typically set trends that others follow, which means the initiative will also reach Generation X and Baby Boomer users and nonusers of vending.

The IGS will reinforce the key factors affecting vending purchases, which both the industry and consumers agree are: value, variety, convenience, freshness and reliability. In his presentation of industry research findings at the NAMA OneShow, NAMA Executive Vice President and COO Dan Mathews said, “More than 95 percent of current vending machines today feature technology that ensures a reliable vending experience. Sadly, more than 60 percent of all consumers we surveyed reported a negative experience in this regard. Machine unreliability is a perfect example of the type of myth the IGS program will dispel once and for all.”

A “Vendialogue” to Reach Gen Y The IGS is designed to reach young consumers where they are online and engage them in a dialogue about vending – dubbed a “vendialogue.” A Facebook contest called “Vend.Love.

Win.” will invite consumers to post photos, videos or descriptions of their favorite vending machines, locations or products. Contestants will encourage friends, family and others to “Like” their entries, and prizes will be awarded to those entries with the most “Likes.” In addition, Facebook tabs titled “Vend This” and “Vend Here” will allow fans to make suggestions to the industry about locations or products they would like to see in machines.

In another effort to reach young consumers where they are, the ‘Gratitude Tour’ will take vending machines on the road to cities with heavy Gen Y populations and major universities. The tour allows the industry to thank Gen Y for preferring vending, and will feature “Dream Machines” with the latest in

vending products and technology.

Special attractions such as local bands or DJs, free product giveaways, social media tents, and surprise guests, will help draw crowds and invite media attention.

The IGS includes a plan for ‘Putting Vending Online,’ which is designed to inform Gen Y about exciting new developments in vending by building interactive and word-of-mouth buzz using social media, websites, blogs, viral videos, web feeds and geo-location tools such as Facebook Places and Foursquare.

In addition, a mobile nutrition iPhone app will allow vending users to instantly access a database of nutrition and calorie information on vended snacks, candy and beverages before making a purchase. This approach reflects the vending industry’s ability to create tools that employ Gen Y-friendly technology to meet increasing demands for disclosures of calorie and nutrition information to consumers.

Finally, the IGS will create a ‘Vending Vanguard’ designed to leverage the reach and influence of industry and consumer intermediaries in targeting Gen Y. The Vanguard will include Gen Y or vending industry thought leaders, Gen Y social/recreational groups, and college/university organizations, among others, all of which will help build credibility for the IGS among targeted audiences.

Hesch concluded, “NAMA’s new IGS plan holds terrific promise for helping vending become a preferred retail choice for consumers now and in the future. We believe the plan will dramatically revitalize our industry’s image and stimulate growth for both our members’ businesses and the industry overall. It will also support NAMA’s positions on many key legislative issues, including making healthy vending options available to Americans. It’s a very exciting time to be in vending.”

June 2011

®/™ are trademarks of Swiss Water Decaffeinated Coffee Company Inc.

Fantasy or reality?

Find out at swisswater.com or call 800.668.9981

Tea Is on the Rise

W

hile tea may be one of the oldest and most familiar beverages in the world, it’s more popular than ever. Thus, it’s imperative that retailers step up their tea offerings, to reach new customers and increase profits.

Here’s a look at some of the key developments in tea.

Green tea

While 90 percent of tea consumed in the U.S. is black, green tea consumption has doubled in recent years to about 10 percent, according to the Tea Association of the USA. Awareness of the health and wellness attributes of tea accounts for its popularity with Millennials and Baby Boomers alike. Green tea’s antioxidant-rich reputation makes it a key ingredient in juice blends and functional foods. Matcha smoothies and the addition of black and green tea to baked goods is growing, and coffeehouses are experiencing great sales results with sweet tea and flavored tea lattes, both hot and cold.

Ready-to-drink teas

Ready-to-drink teas have found their way into supermarkets in a greater variety than ever before, and sales of tea in convenient and widely available bottles and cans outpaced soft drinks in 2008. In fact, sales of U.S. bottled RTD tea increased 29 percent to $118 million in Mexico, and Coca Cola is selling green-tea flavored Sprite in China. Specialty brands such as Coca-Cola’s Honest Tea are now widely available from large distributors. Smaller regional tea companies like Numi Tea now bottle their teas, and large manufacturers, like Japanese beverage giant Ito En, are importing a new line of TEAS tea in three tiers of sweetness. Every graband-go cooler in coffeehouses should provide the lunch crowd with a selection of these RTD teas.

Specialty iced tea

Iced tea is also experiencing a surge. The National Restaurant Association annually surveys professional chefs on “What’s Hot.” This year, 57 percent of the 1,500 chefs named specialty iced tea a hot trend. Flavored teas, southern-style sweet tea, tea lattes and Thai teas are all “on-trend.” Thirty five percent of the chefs also predicted increased demand for green tea, served hot or cold. Commercial servings of iced tea exceeded 5.4 billion in the year ending December 2010; a three percent increase compared to 2009, according to The NPD Group, a market research firm in Port Washington, N.Y. Sexy, modern tea wares

Tea is very popular with a new generation and, thus, hip tea ware and utensils are a natural extension. A younger demographic responds to tea products and gifts that are modern, BPA free, user-friendly and cleanly designed. Retailers will benefit from making these giftware items available at their shop. Consider using wares like Moroccan ceramics, for example, for in-store service. The trend is to use origininfluenced tea wares that compliment a specific tea on your menu.

Organic tea, sustainability and health

The U.S. is now the world’s largest market for organics and the largest consumer of Fair Trade goods. Every major supermarket chain, including Wal-Mart, now sells organic foods. Naturally, with the emphasis on global connectivity and an influx of younger people drinking tea, there is a strengthening demand for organic and sustainable tea products.

We will surely see more natural product retailers selling private-label organic teas, and most big retailers already have their organic private label lines and teas will be included. This is an opportunity for retailers to add organic tea to the mix and reach a large buying audience that seeks these products.

There is also a rush of new products formulated to enhance tea’s healthy reputation. Large manufacturers such as Hain Celestial and Bigelow Tea have added probiotics, omega-3s, ginseng, guarana, ginger and more to bottled and packaged tea. Natural product retailers are selling private-label tea, herbals and organic tea.

Retailers including Safeway and Kroger added organic tea to their store-band mix to reach a large buying audience seeking these products.

12

Celebrity tea lines

Actor Chris Noth, the Sex & the City star and former New York club boss, launched a green tea line in April, and celebrities from Donald J. Trump to Lady

by Kim Jage Gaga and Padma Lakshmi have their own tea lines or are planning to launch tea lines, which showcases tea’s heightened standing in the marketplace. The popularity of these lines is helping to introduce tea to new audiences. Celebrities clearly see the value in getting in the tea business.

Men and Millennials

The fastest growing demographic of attendees at World Tea Expo, the annual event for the tea industry, is between the ages of 18 to 28, and they are men, according to data from the Expo’s 2008, 2009 and 2010 events. The industry is not only seeing a younger generation of tea professionals at its events, but it’s seeing tea companies and retailers market to men and Millennials with specific products.

Young tea drinkers reject the rituals of their grandparents, choosing more casual settings to imbibe. They are globally connected, and attracted to teas’ exotic nature.

They are avid researchers who drink a diversity of teas from many regions.

“The early adoption of tea as a beverage of choice by Millennials indicates longevity for the category,” says Annis Lyles, vice president of media and interactive for CocaCola, North America.

From “specialty” to “premium”

The tea industry used to group all of its whole-leaf tea into a category called “specialty.” Tea professionals, manufacturers and chefs have further categorized specialty as a group of flavored beverages such as tea lattes, Thai tea, southern-style sweet tea and teapuccinos. The term “premium” refers to high-quality tea versus tea that is simply whole leaf or scented. Essentially, as the palates of tea drinkers evolve, so does the nomenclature. While sales of specialty tea remain a small portion of the U.S. market, this fast-growing segment is driving innovation and the growth of specialty retail ventures. Like cheese shops and wine merchants, tea retailers featuring 100 to 150 selections are appearing in markets with populations of 200,000 and greater and thriving in large high-rent regional malls.

Innovative tea packaging

Quality tea is always the first priority, but consumers also appreciate unique packaging, especially if the tea is meant to be a gift. Companies like Tea Forte offer a brilliant example of packaging innovation. Right now, innovative, made-fromthe-earth and functional tea product packaging is “in.” As an example, when Ajiri Tea launched at 2010 World Tea Expo, their hand-made tea packaging from women in Kenya, made out of banana leaves, was a huge hit. Rather than placing it in a typical tin, they communicated the teas’ soul through the packaging.

Also, Tetulia chose a compostable canister that breaks down naturally in 150 days and holds 16 biodegradable, silken pyramid tea bags. “We wanted something that was kind to our earth… but sometimes it can be challenging to have an earthfriendly yet attractive package. We think we married the two just perfectly,” says Director of Marketing Chris Olsen.

An emphasis on tea origins

Attendees at 2011 World Tea Expo can also expect a greater emphasis placed on traditional tea customs from different countries. We’re seeing the industry and consumers talking more about the origin of the tea they are drinking, the process it took to get here and the cultural customs surrounding it.

Tea and restaurants

Tea is making giant strides in the culinary and foodservice world in 2011. The industry is seeing restaurants offer premium tea drinks on the menu, and it’s seeing innovative chefs present some exciting, flavorful dishes that incorporate tea. In fact, one well-known restaurant that’s tea-inspired is Charlie Palmer’s AAA Four Diamond and Michelin One Star restaurant Aureole, where Executive Chef Vincent Pouessel and Pastry Chef Megan Romano create both savory and dessert dishes that feature tea. The fine dining establishment is at Mandalay Bay Resort & Casino in Las Vegas, Nev., and it uses tea in several items. Some of the restaurant’s highlights include: Green Tea Smoked Moulard Duck Breast with truffle parsnip puree, Glazed Fava Beans and natural duck jus; Tea-infused Chocolate Ganache with mountain berry Chambord and Eros Peppermint with a blood orange and vanilla bean scent; an Eros tea-infused Concord Grape Pound Cake; and a honey-orange pekoeinfused Creme Brulee. The restaurant is featured at World Tea Expo in a Cooking with Tea Workshop.

Certainly, 2011 is an exciting time for the tea industry, and this year’s World Tea Expo, June 24 – 26 in Las Vegas, will most certainly highlight all the major tea trends.

Kim Jage is executive vice president of World Tea Media, organizers of World Tea Expo, World Tea East, World Tea News and the North American Tea Championship.

June 2011

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Retailer Profile: San Diego’s Best Coffee in the Virtuoso Lab

by Maxim Vershinin Cafe Virtuoso Coffee Company 1616 National Ave, San Diego, CA t: (619) 550-1830 www.cafevirtuoso.com www.facebook.com/cafevirtuoso http://twitter.com/#!/CafeVirtuoso stephan@cafevirtuoso.com

I

t is time to go down to California for that perfect cup of coffee and have a nice chat with another successful roaster-retailer. Give it up to Stephen Vonkolkow, the happy owner of Cafe Virtuoso, a centrally located San Diego café and roasterie.

V. Stephen, how would you compare the coffee scene in San Diego to the big boys’ (Seattle, New York and others)?

V. There has been a real trend over here in the last 10 years in every direction. It used to be a conservative, sleepy, little military town, but now it’s much more progressive.

As far as the coffee goes, that is my personal opinion, but the wave is just starting to build, and we are still catching up to the other big cities. That actually was one of the things that really spurred me to get into this business - an “A” game needed to be brought into town.

There are an increasing number of people in San Diego who value good quality coffee and are willing to go our way for it. These are real coffee fanatics who find us and say, “Wow! Some good coffee in here.” It is a great time to be around in my opinion.

V. How has the business being going?

V. We are growing very steadily. We started this business about a year before the recession hit, but we had grown during the worst economic times, and last year we have more than tripled in size in terms of the volume going out of the door, number of customers, and volume sales.

V. As the owner, how would you describe the café and the customers?

V. I have recently received a comment from a barista that came from Portland. He said that we looked almost like a lab. Our café is really built around a roasterie. It’s geared towards being able to let people sample coffees quickly.

V. I have noticed that you use Facebook and Twitter accounts for your business. Are there any other marketing tools that you use for promotion?

V. Absolutely, we also have a lot of customers coming from Yelp. I would say that there is not a day when three to four customers come by and say that they found us on Yelp.

We have single serve in addition to brew, and we do the espresso thing really well. But all of that is built so that people can sample the coffee that we have because remember, we are mostly wholesale.

However, there is another important thing that we do to promote ourselves. We have started our business through the farmers’ markets to develop our products and to get our brand out, and we have actually held on to one of them. The biggest farmers’ market here in San Diego is in Little Italy on Saturday. It’s a huge event, over five blocks, and we have stayed in that because we get a lot from it. We receive enormous amount of feedback from the customers, and also reserve many wholesale accounts because chefs work through this market to find vendors. In any given market we brew up eight to ten different coffees, keep them turned over, and do sampling, sell cups, talk to customers. We also sell quite a bit of retail bags there as well. It is an amazing market that everyone should visit when in San Diego. Look for a big line, and you will find us.

The café is starting to become known as a hip trendy place. This particular neighborhood is a little industrial, a bit edgy, but there are also some art schools, so there are many “creatives,” who utilize our space and do a little bit of blogging about us as well.

V. I have noticed an interesting trend that the majority of roasters-retailers are following. They choose to move their roasteries to a separate location after a while, for reasons such as noise and distraction from the retail aspect. Are you planning on going in a similar direction?

V. No, I don’t think so. We enjoy our all-in-one open setting, and we feel like this is an essential part of our ambiance. It can be noisy in here when we are in full production, but our customers seem to enjoy it. It’s wide open, and we are taking our customers on a mini tour on a regular basis, showing them how our coffee is roasted. Most of them are really intrigued by it.

V. What kind of roaster do you use?

V. We use a 12 kilo Diedrich. That is strongly my preference. I use it a little bit different - something I won’t be able to expand on for the sake of keeping the company’s secrets safe - but I found it to be the most consistent roaster in our market that is capable of making the best coffee out there.

It is also extremely energy efficient. And the afterburner that we bought for it uses one-third less gas and puts out one-third less of CO2 emissions compared to the thermal afterburner that you would normally use. Ours costs twice as much, but it pays out in gas savings. Plus, I know that I’m putting out a lot less CO2.

V. How do you source your coffee?

V. Well, we have about twenty different varieties, and it’s too difficult to have a direct source and a large selection at the same time, so I do use importers. Our coffees are 100% organic, and we are Fair Trade certified.

14 June 2011

V. What do you think makes you successful?

V. The number one factor is our top to bottom emphasis on quality: all the way from the beans that we buy to the roaster that we use. We pay attention to the details in each stage of our business. For example, when we set up our wholesale accounts and bring in the equipment for them, we make sure that their programs are completely dialed in, so that their staff is trained and makes the same cup of coffee to the one that they sampled in our roasterie.

I also think that everyone on our staff is on the same page; we always try to keep our quality curve up, and it shows and draws for us. I don’t know any customer that we have lost. Once they find us they become part of the family.

V. Is there something that you would like to share with the coffee world?

V. We are in a period of great uncertainty – coffee prices have been rising in the last year – but all of us who are in this industry have to stay true to the vision of a continuing effort to increase our quality. We all need to keep pushing the quality curve up, and this is where the future of the coffee is.

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15

Judy Ganes President, J Ganes Consulting, LLC

Correction or a Crash?

Judy Ganes' latest comprehensive report–

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

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L

ast month’s article indicated that there were some warning signs that the bull market may see its demise sooner than longs would care to admit and that these indicators should be respected; caution was advised. The coffee market has since pulled back more than 30 cents a pound or a 10% correction. How does one distinguish between when a correction is just a pause in the longstanding bull run and the market will eventually turn back up and rally into new high territory or when the pull back is really the beginning of the end and the market is in for a long slippery slope downward? For coffee, the jury is still out and until the frost season is over and the Brazilian 2012-13 crop has blossomed, it will be impossible to say for sure that the bull market has finally come to a decisive end after more than five years of higher highs and higher lows. Market corrections can sometimes be steep, depending on the timing of the move, influence of outside markets, and how technically overbought the market had become on advance, which is usually indicated by the net speculative long position and its liquidation.

www.jganesconsulting.com For coffee, the spot shortages that drove the market successively higher have been temporarily alleviated. The market is headed into what is normally a seasonally weak period with influx of coffee from the Brazilian harvest even though the weather in Brazil has potential to be menacing. The market generally makes a seasonal low in late July or August. There is still a risk though for the situation to become tighter again as the season drags on due to a smaller Colombian secondary harvest and many producers having already sold much of their crops to take advantage of the higher prices. Coffee started to flow to the NY Board as cash market differentials weakened, but this may not persist for too long with signs already that on the price drop, premiums have started to firm back up. Producer stocks are limited and while consumer stocks have edged upwards of late, would be insufficient to cover yet another production shortfall. Therein lies the key to the market: it would take another supply shock to turn the momentum back up. Worries about future shortages are already built into current market levels. Bull markets need to be continually fed fresh news to sustain the rise and of late there simply haven’t been enough new developments to keep the rally in force.

16 June 2011

17

How Should a Roaster Treat Decaffeinated Coffee?

by Rocky Rhodes

T

here used to be a time when it was easy to roast decaffeinated coffee.

Because the quality of coffee being decaffeinated was so poor, it did not matter how you roasted it but dark was preferred. After that, grinding it and putting it in a can hid it’s physical defects. To find a specialty coffee that was decaffeinated was very rare. In the last decade, more high-end coffee is being sent to decaffeination plants thereby producing higher quality specialty, decaffeinated coffee.

Jeff Chean of The Supreme Bean points out, “You can’t just monitor the bean temperature. It is going to crack at a different temp than the conventional coffee.” He also points out, “The second crack is softer so you really have to pay attention to the sound as well as the color.” Jeremy Raths of The Roastery gives those roasting decaf the following advice, “You need to sneak up on it with a smooth, low heat rise. Give it a long stretch between first and second crack.”

I am still not convinced there is a compelling reason to drink decaffeinated coffee. If your Dr. says you should switch to decaf, I suggest you switch doctors! If you are still going to switch, then the least that us roasters can do is to provide you with the best decaf possible. This will require learning the best ways to treat decaf coffee in the roaster.

Both of the roasters above point out that a lower drop temp on decaf prevents tipping and allows you to develop the coffee more ‘gently’. The point being that careful attention placed on the profile can result in successful, flavorful cups. If you just roast it like your conventional coffee you will end up with scorched, bland decaf.

The considerations for roasting decaffeinated coffee are different from their conventional counterparts. As a roasting professional, you go through the same processes whether working with decaffeinated coffee or conventional coffee. While the fundamental processes are the same, the nuances and the results can be very different. For this article I have drawn from my own experiences as well as called on some of the industry’s professionals to describe some of the considerations for working with decaffeinated coffee.

Single Origin or Blending?

I was always a supporter of blending decaf. This came from dealing with boring cup profiles that were better as a sum of the parts. It also protected me against lot changes, which can happen more often in decaf. Then one day I was presented with what the Stands The salesman called, “A single Test of Time varietal, estate, specialty, decaf coffee.” Yeah right!

And I have this highspeed rail project in Los Angeles that makes sense!

Printing Quality But dang it! It WAS a Publications good cup! I scored it an 83.5. I then had to rethink Since 1970 my ‘old ways’ and consider that good coffee in can equal good coffee out when it comes to decaf. I was then an advocate of • Best Customer Service single varietals in decaf.

Choosing the coffee In the past, and still prevalent today, the lower grade coffees are sent to be decaffeinated. However, some great coffees are being sent to plants as well.

Some roasters are even sending their own choices of coffees to be decaffeinated. With as little as a single container, a roaster can choose a coffee that holds up to the strain of the decaffeination process and continues to yield a flavorful cup. They can then send that to be processed as a decaf coffee. It tends to be the ‘high end’ or ‘acidic’ flavor notes such as orange, lemon and raspberry that get hurt the most and the softer flavors such as caramel and butter that do well. By selecting a coffee that starts high in body with medium to low acidity you will find that the flavor profile remains very stable.

I did one blind tasting of conventional vs. Swiss Water Process decaffeinated coffee from the same lot where I actually (by a ¼ point) preferred the decaf version of one the coffees. The coffee was a nice one to begin with, and I was genuinely impressed with the results.

If you are not sending your own coffee out, then you should ask for samples from the company doing the decaffeination so you can score it yourself before ordering. A mistake that is often made by novice green buyers is comparing the decaf coffee to the conventional coffee in your inventory. Remember, just because you have a Guatemala Huehuetenango on the shelf does not mean that the decaf version of the same growing area will have the same characteristics any more than two estates in the same area produce the same flavors.

Rate the coffee on its own merits. If it presents well in the cup then it should be purchased. If it does not, then don’t! But don’t pass on it if it tastes different than your conventional version.

Roasting the Coffee Decaf coffee acts differently than conventional coffee in the roaster. It should, therefore, be treated differently when developing profiles. Don’t assume that every decaffeination process has the same impact on the bean. The results are very different and need to be considered before roasting.

18

Our Reputation

A roaster should still blend for consistency on wholesale accounts, but don’t be afraid to stand up a single varietal decaf on its own.

The bottom line to this article is this: treat decaf as you would conventional coffee when it comes to selecting, cupping and blending. Treat it differently in the roaster and you can get an outstanding cup instead of, “Well, if the doctor said you HAD to drink decaf, then you can drink this.”

June 2011

• High Quality Printing • Affordability • Versatility Coated/Uncoated • Friendly Staff • Latest Technology • On Time Delivery • Eco Friendly

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EagleWebPress.com • 800-800-7980

NewsBites SPORTea®, Finally!... a Fresh Brewed, Iced Energizing Beverage Alternative – good for your Customers and your Profits

Reports show that more and more coffee shops, cafés, resorts, hotels, clubs, spas and fine and casual dining operators across the USA are serving iced SPORTea® by the glass, drawing the growing segment of "health-conscious and calorie-conscious” customers into their establishments. SPORTea® creates very loyal, repeat customers and thus higher profits!

By offering this gourmet, CitrusSweet®, fresh brewed, 0 calorie, nutritious (packed with vitamins and minerals and electrolytes), naturally energizing, clean and refreshing, allnatural iced SPORTea®, your customers will choose you over your competitors! Plus, SPORTea® saves operators money by the total glass cost compared to other beverage alternatives due to the condiment savings. Take advantage of our special offer for CoffeeTalk readers – buy 1 case, get 1 case FREE! Call 303-694-6965 and reference “Coffeetalk offer”. For additional information, write to talktous@sportea.com or visit www. sportea.com

Have available green coffee? Use Koffeelink so buyers know

Koffeelink knows that green coffee trading is all about the bean and the relationship. Right now it is hard just to find available, quality beans. That is why Koffeelink created an online search where green coffee sellers can provide full information on their offerings, complete with the grower’s story, photos, documents and more. This way a buyer can easily find information on quality green beans, and then develop the relationships that are right for their business.

Koffeelink went live at the end of March and formally launched at the SCAA Event in Houston. Koffeelink’s website received 1,600 visits in its first month and over 70 green coffee buyers have created accounts. Current sellers include producers from Nicaragua, India and Costa Rica as well as brokers in the United States. Many sellers have already made contacts through the service. To learn more about how your company can benefit from Koffeelink, visit www.koffeelink. com or contact them directly at info@koffeelink.com.

Repurpose® Compostables insulated hot cup wins 1st Prize at SCAA and Coffee Fest Chicago.

Repurpose® Compostables announced that their exciting new insulated hot cup took top prize at The Specialty Coffee Association of America annual show in Houston as well as the Coffee Fest show in Chicago. The cup won First Prize for most Innovative New Product at Coffee Fest in February and won First Prize for Best New Product in the Sustainability category at SCAA in May. The insulated technology behind the Repurpose® insulated hot cup keeps hot beverages warmer for longer, and prevents heat from escaping the cup, protecting the user and creating a more comfortable feel with only one product. No more double cupping. No more sleeves. The revolutionary new cup uses 65% less CO2 than a traditional cup to produce, and can be composted in 90 days. This high quality food service product finally offers the greenest possible alternative to Styrofoam and non-compostable insulated cups.

Repurpose products are made from plants, not petroleum, using Ingeo™ resin and meet ASTM 6400 compostability standards. Find out more at www.repurposecompostables. com.

New simpli-size™ cup dispenser from Tomlinson Industries

Introducing the cup dispenser that changes instantly to accommodate any size cup! Tomlinson’s new adjustable cup dispenser with the exclusive new Simpli-Size™ adjustment makes it fast and easy to change cup sizes. With one turn, all three Simpli-Size fingers adjust at once for simple, simultaneous, snap-into-place adjustment. It’s fast and easy!

No dismantling the cabinet and removing the dispenser insert to change cup sizes. No more tools. No need for multiple dispensers. Just turn the gasket collar and change the cup size as quickly as you can change your mind! For more information on the Simpli-Size™ cup dispenser, please contact Tomlinson Industries, 13700 Broadway Avenue, Cleveland, OH 44125-1992 USA. Phone: 216-587-3400, Ext. 271. E-Mail: dgiblin@tomlinsonind.com. To see Tomlinson’s complete line of products, visit our web site at www. tomlinsonind.com

Gail F. Phifer, former Media Specialist of Tomlinson Industries, passed away on April 10, 2011.

Gail F. Phifer joined Tomlinson Industries in 1999 as media specialist where she coordinated and scheduled the company’s media advertising program. Prior to joining Tomlinson Industries, Gail was a media specialist at Baron Advertising.

Gail is survived by her three adult children, 4 grandchildren and 1 great grandchild. She was preceded in death by her husband of 45 years. Private services were held. For further information, contact: Tomlinson Industries, 13700 Broadway Avenue, Cleveland, OH 44125. Phone: 216-587-3400. Fax: 216-587-0733

IWCA Welcomes Dominican Republic and Burundi to their Global Network of Women in Coffee

At the International Women’s Coffee Alliance (IWCA) dinner held in conjunction with the Specialty Coffee Association of America Conference, women leaders in coffee from Dominican Republic and Burundi signed Letters of Understanding to be recognized as IWCA chapters. Ms. Marie Isabel Balbuena, President IWCA-Dominican Republic and Ms. Isabelle Sinamenye, President, IWCA-Burundi along with chapter members from their countries were honored by over one hundred guests representing IWCA established chapter members from Central and South America, volunteers, and supporters.

The process of becoming a chapter takes several steps that start with casual socializations and moves into the establishment of officers, bylaws, conducting needs assessments, strategic planning and legalization. In some countries this process can take several years depending on available resources. IWCA believes in success through localization where national chapters are comprised of women and men representing the coffee supply chain. Becoming a legal entity allows the organization to have a voice in their country. IWCA Chapter Relations Chairperson, Johanna Bot states, “It’s essential for our chapters to reach out for support from their local coffee organizations, companies, governments, and NGOs. Both Dominican Republic and Burundi are great examples of building national relationships to advance women in coffee.”

The dinner was sponsored by Java Pura Coffee Roasters, illy and SmartCup. In addition, the International Trade Center, through its Women and Trade Programme provides assistance for the formation of IWCA chapters in East Africa.

The USAID Burundi Agribusiness Project (BAP) under the direction of Development Alternatives Inc. (DAI) and Michigan State University collaborated with Burundi's coffee development Authority, ARFIC, and its newly formed trade organization, InterCafe Burundi, to support the formation of IWCA Burundi, the first African Chapter of IWCA to become a legally recognized entity. For more information, visit their website at www.womenincoffee.org.

Made in America Signature Stoneware™ mugs: new footed mug styles available

Sunset Hill Stoneware, a family-owned, full service production pottery company has introduced two new mug styles to their full line of customized stoneware products. Both large and small coffee manufacturers can build lasting brand recognition with these distinctive stoneware offerings. Named ‘The Daybreak’ and ‘Rise & Shine’ these fresh 12-ounce styles stand 4” high and 4-1/2” high respectively – and are designed with extra base weight to eliminate tip overs. Both are handcrafted by trained master potters and are available in 27 glaze colors, including single and two-tone colors. Customers can individualize each style with their personal company brand or mark. Sunset Hill Stoneware products are 100% lead-free, non-toxic and safe for daily use making them food safe, along with oven, microwave and dishwasher reliable. All of the products are made in America. To learn more about the company’s full offering of products and service, contact us at 800.509.4662, info@shstoneware.com or visit www. shstoneware.com.

20 June 2011

Weldon Coffee Flavorings – Flavored Coffee the Healthy Way!!!

Weldon Flavorings touts its healthier cup of Flavored Coffee.

Weldon Coffee Flavorings are pure liquid flavor that you can enjoy without worrying about putting on weight or clogging your arteries. Completely free of sugar, artificial sweeteners, creamers, powders, and syrups, makes these flavorings the perfect solution to serving Flavored Coffee, cappuccino, and lattes without all the calories, carbohydrates, fats, and sodium.

And if that doesn’t get your attention they are also Glutenfree, contain no sodium benzoate, and are non-allergenic.

Also note, with all the bad press artificial food colorants have been getting these days, you’ll be happy to hear Weldon Coffee Flavorings do not contain any. Each 4 oz bottle comes with a pre-measured pump, which allows for quick and accurate flavoring of each cup. Ideal for office coffee service, coffee shops, drive-thrus, convenience stores, or any place coffee is served. For more information please contact Weldon Flavorings at info@WeldonFlavorings.com

International coffee companies show social commitment by sponsoring nonprofit at coffee expo

At the Specialty Coffee Association of America Event in Houston, Texas, the presence Vermont-based Grounds for Health was largely made possible by the help of three international coffee companies, each with a strong social conscience: Scolari Engineering, Tipton Mills, and Fara Coffee. For the first time ever, Grounds for Health's booth space on the exposition floor was underwritten, saving the non-profit thousands of dollars. The coffee equipment manufacturer’s North American representative, Howard Weiss, General Manager of Texpak, Inc, initiated this generous booth sponsorship from Scolari Engineering.

Meanwhile, Tipton Mills and Fara Coffee, both long-time supporters of Grounds for Heath programs in the coffee communities of Latin America and Tanzania, underwrote Grounds for Health’s 15th Anniversary Reception. Grounds for Health, a 501(c)(3) non-profit based in Waterbury, Vermont establishes sustainable cervical cancer prevention programs in coffee-growing communities. The organization was honored with the SCAA 2011 Sustainability Award, an annual and competitive prize that honors exemplary non-profits that work within the specialty coffee industry. The non-profit also celebrated its 15-year anniversary at a reception with many of its most valued supporters and friends, old and new.

Tea Packs- Specialty Teas & Tisane

Tea Packs offers 19 exotic teas and herbs in tea bags under their brand name “Dil’s Royal Tea”. In addition, they offer Iced Tea, Specialty loose leaf teas and herbs. Tea Packs, a grower and manufacturer of specialty teas and tisanes offers custom blends and private label options as well. Tea Packs is located in Florida with its head office in Sri Lanka (Ceylon). Known for its unmistakable tastes and aromas; with an inspiration for the art of blending, Tea Packs has been in the tea industry for over 30 years. “Our goal is to offer high quality premium teas and herbs at a low price. If you are a National distributor, local distributor, wholesaler, we are ready and able to serve your end product needs. We also want to help the little guy with a big vision. In other words, we will be helping any enterprising entrepreneur to start their own tea business by offering discounts, training, marketing materials and support them to help achieve their dreams. Tap into a new revenue stream by offering premium teas and tisanes that will increase your profits.” Tea Packs USA office is located at 1667 S. Hwy 17-92. Longwood FL 32750. Contact Juanita Joachim at juni@ teapacksusa.com Phone: 1-877-345-7832 or 407-782-6255.

Visit us at www.teapacksusa.com

Remanufactured Blendtecs by 3Gorillas

As the frozen coffee and drink markets are continuing to grow 3Gorillas.com is offering an opportunity to purchase a remanufactured Blendtec ICB3 Smoother Countertop Blender, a $1500 MSRP Blender setup, the same as used in major coffee retail chains for only $349.99 (as low as $299.99 with purchase of 10 or more!) A little ice, a little coffee and you can add an exciting and very profitable item to your menu!

Initially created for use in bar wells, the footprint of the ICB3 is the smallest in the blending industry and has become the desired blender for bars, coffee shops, ice cream vendors and much more! At 1500 Watts (over 2HP), this blender packs a huge punch in a very small package. At 110v, there is no need for custom electrical work, simply plug the unit into your outlet and you are ready to blend. It also has the ability to be mounted in your countertop, which offers maximum versatility for any situation! Each unit will carry a 6-month or 10,000 cycle warranty, whichever comes first. Visit us at www.3gorillas.com/coffeetalk

Advertisers Index Company....................................................... Phone........................... Web........................................................ Page................CFest June2011

3Gorillas.com............................................................................ 877.903.3257 ........................

Biodegradable Food Service................................................ 541.593.2191..........................

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

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

Café de Costa Rica................................................................. +50622437863......................

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..........................

Descafeinadores Mexicanos SA de CV............................... +522717127066...................

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

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

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

Espresso Americano-Honduras.............................................. +50422310711......................

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

Favorite Cup Coffee............................................................... 401.724.8666..........................

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

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

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

Insight Beverages, Inc.............................................................. 847.847.3109..........................

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

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

KoffeeLink................................................................................. 703.774.5436..........................

LBP Manufacturing................................................................... 800.545.6200..........................

Melitta SystemService USA, Inc............................................ 888.635.4882..........................

Monin Gourmet Flavorings..................................................... 800.966.5225..........................

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

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

Pack Plus Converting............................................................... 909.902.9929..........................

Repurpose Compostables....................................................... 800.615.6476..........................

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

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

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

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

Sonoco........................................................................................ 843.383.7000..........................

SPORTea ®.................................................................................. 303.694.6965..........................

Stalkmarket Products (Asean Corporation)......................... 503.295.4977..........................

Sunset Hill Stoneware ............................................................ 800.509.4662..........................

Swiss Water Decaffeinated Coffee Company Inc............ 800.668.9981..........................

Tea Packs................................................................................... 877.345.7832..........................

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

Tightpac America inc............................................................... 888.428.4448..........................

Tiki Tea....................................................................................... 508.393.7625..........................

Tomlinson Industries.................................................................. 866.269.1303..........................

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

Umpqua Oats........................................................................... 877.303.8107..........................

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

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

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

White Coffee Corp................................................................. 718.204.7900..........................

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

www.3gorillas.com/coffeetalk .................................. 10 www.earth-to-go.com .................................................. 22 www.bridgebrandschocolate.com ............................. 23 www.britevision.com .................................................... 16............................444 www.cafedecostarica.com .......................................... 22 www.culinarysoftware.com ......................................... 21 www.cirqua.com ............................................................ 7...............................228 www.coffeefest.com ..................................................... 6 www.coffeeholding.com .............................................. 15............................445 www.comfortgripwrap.com ........................................ 21 www.costellinis.com ...................................................... 7...............................432 www.descamex.com ..................................................... 19 www.innovatedproductsmfg.com ............................... 7 www.ditting.com ........................................................... 22 www.eaglewebpress.com ........................................... 18 www.espresso-americano.com ................................... 23 www.everpure.com ....................................................... 23 www.myfavoritecoffeecup.com ................................. 7...............................355 www.gavina.com .......................................................... 23............................343, 345 www.gppro.com ............................................................ 9 www.inbru.com .............................................................. 22 www.insightbeverages.com ........................................ 22 www.javajacket.com .................................................... 13, 23.....................116 www.knutsencoffees.com ............................................. 23 www.koffeelink.com ..................................................... 21 www.lbpmfg.com .......................................................... 17 www.melittasystemservice.com .................................. 19 www.monin.com ............................................................ 23............................332, 334 www.orleanscoffee.com .............................................. 15 www.pacificbag.com .................................................... 23............................326 www.packplus.com ....................................................... 22 www.repurposecompostables.com ............................ 15............................130 www.rocketman.com .................................................... 19 www.scolarieng.com ..................................................... 24 www.serviceideas.com ................................................ 23 www.mysmartcup.com ................................................. 17............................546 www.sonoco.com ........................................................... 5 www.sportea.com ......................................................... 21 www.stalkmarketproducts.com ................................... 2, 23 www.shstoneware.com ................................................. 23 www.swisswater.com .................................................... 11 www.teapacksusa.com ................................................ 22 www.tekpaksolutions.com ........................................... 19 www.tightvac.com ......................................................... 23............................533 www.shakeyourteas.com ............................................. 22 www.tomlinsonind.com ................................................. 23 www.ultimatebaristachallenge.com .......................... 17 www.umpquaoats.com ................................................. 22............................629 www.vesseldrinkware.com........................................... 13............................439 www.vitamix.com/thequietone .................................. 23............................328 www.WeldonFlavorings.com ...................................... 22 www.whitecoffee.com .................................................. 23 www.wilburcurtis.com ................................................... 3...............................239

21

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E: info@packplus.com 22 June 2011

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Service Ideas Incorporated

F. Gaviña & Sons, Inc.

Java Jacket

StalkMarket Products

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800.328.4493 serviceideas.com

800.428.4627 gavina.com

800.208.4128 javajacket.com

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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.

Our stainless steel-lined Stanley ErgoServ ® air pots deliver best-in-class thermal performance to protect your beverage investment.

With superior FerroStat™ insulation and durable yet elegant design, the hardworking ErgoServ™ air pots are the next best thing to serving the coffee yourself.

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

Vitamix 800-4DRINK4 www.vitamix.com/ thequietone

Pacificbag Inc.

Bridge Brands Chocolates

Tightvac

Knutsen Coffees, Ltd.

425.455.1128 pacificbag.com

888.732.4626 bridgebrands.com

888.42.TIGHT tightvac.com

800.231.7764 knutsencoffees.com

• 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.

Well known for delivering incomparable versatility and value through its revolutionary product performance, Vitamix once again delivers an industry first, The Quiet One™. Engineered to provide dramatic sound reduction, world-class reliability, unparalleled speed of service and a perfect blend every time.

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

PRIVATE LABEL

Air Pot Stations

Stoneware

White Coffee Corp.

Tomlinson Industries Modular ® Dispensing Systems Division 866-269-1303 www.tomlinsonind.com

Sunset Hill Stoneware

800.221.0140 718 204 7900 www.whitecoffee.com White Coffee creates customized blends and packaging for industry leaders. Wide variety of varietals and flavors available. Exclusive licensee of Kahlua flavored coffee.

Fair Trade, Organic, Kosher, NSF certified.

Air Pot Stations are designed to accommodate air pots (not included) of virtually any size and are available in a single or double Station.

Each features a divided organizer, stainless steel drip tray and air pot riser.

Erna Knutsen, President & Founder.

GOURMET FLAVORINGS International Franchise

Monin

800.509.4662 www.shstoneware.com

800.866.5225 www.monin.com

Build your business and coffee house brand with distinctive stoneware products. Each piece individually hand thrown by master potter. Decorated with clay-crested medallion of your artwork.

Made in America.

With 200 of the finest flavored syrups, sauces and purees available to the coffee industry, Monin ensures ultimate taste and creativity for successful beverage solutions.

Espresso Americano®

011-504-2231-0711 franquicias@espressoamericano.com PASSION FOR COFFEE, FROM BEAN TO CUP Franchise opportunities available worldwide for Espresso Americano®: a Honduran specialty coffee grower/roaster/retailer, guided with a true passion for coffee. Interested investors are welcome to contact email above.