November 2011

November 2011 Vol. XXIV No. 11

www.CoffeeTalk.com

Peru page 14

This Month: 7

NAMA Coffee, Tea, and Water

10

Going Green

12

Walk your “Green” Talk

16

Rocky Rhodes

速

Contents

7

NAMA Coffee and Water Service – looking toward the future

8

The View

From Miles & Kerri

8

Calendar

10

Going Green: Tips and Tricks that can Make a Difference

12

Retailer Profile: Noble Cafe

14

Café peruano (Peruvian Coffee)

16

Rocky Rhodes

18

Newsbites

Going Green

Noble Café

Rocky Rhodes

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

Special Correspondents Dan Bolton, 204.788.1359 dan@coffeetalk.com

21

Advertiser Index

Feature

Rocky Rhodes, 818.347.1378 rocky@coffeetalk.com

Design

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

Administrative

Administrative Director, Accounting, Subscriptions Ashley Prentice, ext 4 ashley@coffeetalk.com

Café peruano

by Miles Small

Mailing Info

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

4

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 © 2011, HNCT, LLC, All Rights Reserved

October 2011

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Find out more at iceforcoffee.com Follett and Chewblet are registered trademarks of Follett Corporation, registered in the US.

NAMA Coffee and Water Service – looking toward the future.

by Miles Small

A

t the recent annual conference of the National Automatic Merchandisers Association Coffee and Water Service (Office Coffee Service - OCS) held in Las Vegas on October 18,19, and 20th, the group continued to track future scenarios for their evolving business model.

Once considered an extension of the commercial coffee industry, OCS is rapidly moving toward specialty coffee and beverages.

Reacting to the changing demands of their customers, and their customers’ employees, OCS operators are exploring ways to translate the specialty coffee experience into the office.

Drinking trends are shifting as the workplace environment changes. Bottled and filtered water is experiencing a substantial uptick in consumption as the market moves toward healthy and functional beverages. Also rising is alternative caffeine delivery methods – Red Bull and others. As these trends continue, the fundamental elements of the OCS business model changes.

Consumers are more educated about coffee quality and specialty coffee.

Especially in some venues, specialty brewed coffee is essential. At the conference, one operator explained that his customers no longer have low expectations but demand high quality coffees from very specific roasters. He no longer has a private label ‘frac-pack’ business. He delivers specialty coffees roasted by local roasters, along with other upscale products and equipment to a very discerning group of customers. He reports that he does not have to prospect. His company markets by word of mouth and referrals.

OCS operators are under increasing pressure from both the specialty coffee café culture and the single serve phenomenon. Additionally, new and powerful players are entering the marketplace such as Staples, as well as other office product retailers. As a response to the entry of the ‘self-service’ competitors, operators are emphasizing and expanding the key element that drives their businesses – great service. Many operators said that the thing that differentiated their company from the down-market alternatives presented by the Keurig and big-box coffee programs was the face time spent with the customer and the regular maintenance and servicing of brewing equipment and water filtration systems.

The take-away from the show is that the OCS operator can no longer think that their business model is ironclad. Innovation is the name of the game now in OCS. Decide what your true strengths are and build them up. Look at the resources you currently have and think how they could be put to other uses.

In one conversation, the suggestion was made that OCS operators are fundamentally coffee product distributors; possibly, they could look for other venues to do related deliveries. As we all know in the specialty café world, there are very few regional distributors that provide bi-weekly service to coffeehouses and cafes for their “everything but coffee” needs. This is a big problem for café owners. The drops are usually too small for the food distributors. OCS operators make small drops to individual locations everyday.

You have delivery vans, why not put syrups, cups, paper products, pastries, milk, smoothie mixes, and other things necessary for the small café operator and then deliver to them, too. What a cool idea! Instead of blaming Specialty Cafes for causing your problems, why not embrace them and make them part of your business model.

The point here is that the OCS industry has great reach and penetration throughout all America. Operators should take a careful inventory of their skills, resources, and abilities and then think about different business models these abilities can work in. It is the old lemon and lemonade chestnut – but it works.

Doi Chaang SpeCialty gourmet Coffee DireCt traDe with akha hill tribe farmerS 100% Single Origin. 100% Arabica.

Freshly Roasted in Canada.

Certified Organic. Going Beyond Fair Trade. www.doichaangcoffee.com • info@doichaangcoffee.com • 1.866.924.2264

7

The View In defense of coyotes

I

n the northern hemisphere consuming countries, it is easy to have a kneejerk reaction to many of the issues confronting growers in the coffeelands without understanding the context. It is natural to wish that others enjoyed the same privileges and resources we have. Sometimes however, that simply is not reality or a possibility. This is often disturbing to travelers from developed countries, and many seek to fix things.

Some things are just not easily fixed.

For years in editorials and articles, we at CoffeeTalk have railed against the often unethical, deceptive, and corrupt practices of many coyotes. This word is always used derogatorily…we may be wrong.

A coyote is a slang name, in this case, for a coffee buyer who approaches and purchases coffee "over the farm gate" from individual farmers. Often these buyers represent the interests of much bigger buyers who wish to remain anonymous. The reputation of coyotes is often well earned. They have been known to lie about current pricing, quality, and crop value. They have been known to intentionally play one farmer off another to negotiate a lower price.

Not a savory bunch, generally.

So imagine my surprise when, during my visit to Peru this month, I happened to talk with several people directly associated with the handling and exportation of coffee from there. Casey O'Keefe, co-owner of Cafe Verde in Lima and an ex-pat coffee exporter to some of the most socially sensitive cafes and roasters in the US explained that without coyotes, it simply would not be possible to bring Peruvian coffee to market.

Every week during harvest, these intrepid buyers brave the hundreds of miles into the Andes over impossible roads (coffee in Peru is grown on the Amazonian, eastern, slope of the Andes) to dusty village markets. These buyers purchase coffee in parchment from growers who emerge from the mountains with their bags of coffee strapped to pack animals. To put this into perspective, imagine driving a giant truck over nasty and dangerous roads lined with thieves, corrupt officials, and hijackers while carrying thousands of Peruvian soles, the Peruvian currency, in your pocket and then if you make it to your destination, turning around and driving back with thousands of dollars worth of coffee in parchment just ripe for the taking. Not an easy gig under the best of circumstances.

America. It would be a poor village indeed if not a single person had a cell phone or access to the Internet. Growers now often know more about the price of their coffee than the buyers with which they are negotiating.

With most of the dry mills in Peru located on the western ‘Ocean’ side of the Andes and little or no transportation infrastructure in the mountains, these buyers are the only economical way to get the coffee to market. The coyotes are a key piece of Peruvian coffee growers’ livelihoods.

How much is this enormous risk burden worth? How many of us in the North would be willing to risk not just our fortunes, but also our lives, on this enterprise. How many of the so-called ‘direct traders’ would be willing to make this journey with a satchel full of cash and a truck full of coffee?

This is not meant to condone unethical and deceptive practices. That should never be acceptable. However, the small growers in the Amazonian Andes could not otherwise find a market. Removing the coyotes as an element of the supply chain would terribly disrupt the flow of coffee out of Peru, the sixth largest producer of Arabica coffee in the world.

And this exposes the flaw in many of the ‘good work’ intentions of people in consuming countries. We try to place a program to improve the lives of others, but often fail to consider the context into which the program is placed.

In-country limitations have to be accepted and understood.

Like many developing and emergent economies, Peru is faced with a rapidly accelerating demand for key infrastructure to support a growing and expectant population. Much that we take for granted – waste and water treatment, efficient ports and airports, predictable and stable local government, rural electrification, and good roads for example, are pressing, immediate, and expensive demands that often cannot be funded and so are put for future consideration. In developing countries if a system works it is definitely a B Priority to another system that is in complete collapse. Peru simply cannot yet afford to establish a sophisticated transportation infrastructure throughout the mountains. Therefore, the coyote system works – because it has to.

Cheers,

And what about the deceptive practices? Those have been seriously mitigated by the rapid growth of cellular and Internet coverage throughout Latin

Calendar Nov. 5 Nov. 3-5 Nov. 4-13

Fair Trade Symposium and Market - Keene, New Hampshire UAE Coffee & Tea Festival, Dubai Kona Coffee Cultural Festival

Nov. 22-24

Nov. 9-13 Nov. 12-20

Sintercafé 25th Anniversary-Herradura Beach, Costa Rica Evironmentally Friendly Coffee Production and Bird Watching - Nicaragua

April. 25-27 Feb. 25-27

European Coffee Symposium-Berlin, Germany

2012

8 November 2011

NAMA OneShow NYC Coffee & Tea Festival

Going Green: Tips and Tricks That Can Make a Difference

by Ashley Prentice

O

ver the past few years, research and facts regarding the effects of global warming have become a concern; various studies have emerged that support the negative effect of greenhouse gases on the environment. Individuals, as well as corporations, have chosen to support, promote, and fight for the reduction of man’s impact on the environment. Eventually, the natural resources we depend on will become scarce; and climate change could affect the very commodity we base our business on: Coffee.

In an industry as large as coffee, there is a lot of waste. For this reason, it is important to recognize the role that businesses play in leading the way for social change. A business adopting the green initiative will affect it’s customers actions on a daily basis, because they will be “going green” alongside. As a coffee shop owner, you have the ability to reduce the carbon footprint of hundreds of individuals (at least in one aspect of their daily lives); which in consequence will save trees, diminish the amount of harmful gases emissions, decrease waste, and reduce the growth of landfills. Even if you are skeptical about the “Greenhouse effect” and it’s impact on climate change, investing in making your practices more sustainable can substantially cut down operating costs for any business. Simple actions like turning off lights or appliances when they are not being used can make a difference. As a business, you have the power to generate change; but it all commences with someone that is willing to take initiative. So here are tips & tricks that can make your café more sustainable and reduce your carbon footprint: Tip # 1 - Encourage customers to bring their own mugs to your café every morning.

Encouraging customers to bring their own mugs to the café every morning is one thing. Getting them to actually adopt the habit is another. When your customer finds the perfect design to fit her personality, she’ll bring it in every day. We call it: “The Art of Hydration™.”The way that our products improve sustainability above alternatives is very simple; people find a piece of their personality in the design they choose for themselves. That alone makes it easy to remember to take it with them in the morning.

Submitted by Erez Toker, Owner of OneVessel by Vessel Drinkware, www.vesseldrinkware.com Tip # 2 – Use and promote reusable filters for Keurig brewers.

By offering alternative devices, like the Ekobrew, to heavily used and ecologically damaging products, the coffee retailer can gain new customers and have access to otherwise untapped revenue streams. The Ekobrew is a reusable filter that works in almost all of the Keurig brewers. Not only can the customer now use their own favorite coffee in their Keurig machine, they can save significant money over the cost of K-Cups. Over 5 billion K-Cups will be sold, used and thrown away in the next calendar year. The Ekobrew can be used hundreds of times and every time it is used, one less non-biodegradable, plasticand-foil K-Cup goes in our landfills.

Submitted by Ron DeMiglio, President, Eko Brands, LLC. www.ekobrew.com Tip # 3 – Market your brand with single-serve pods.

Soft paper pods are the green solution to single cup brewing, and are more environmentally friendly than throwing a plastic K-cup into the landfills every time you brew a cup of coffee. Spent pods from brewing cups of coffee are compostable. Simply break the soft paper pods apart and spread them around your gardens and flowerbeds.

Submitted by Tom Martin, Executive Vice President /COO of Pod Pack International, LTD. www.podpack.com

10

Tip # 4 – Start using eco-friendly packaging for your roasted coffee.

With many Organic, Fair Trade coffee brands looking for the right solutions, ours is the only one recommended by the Environmental Biology Department of the University of Milan, Italy. It is Omnidegradable, in that it will compost in a backyard, and Biodegrade in any landfill, river, lake or ocean. 5 years of testing at Case Western University showed it will not harm plants, insects or soil. It leaves behind, Water, CO2, and a small amount of Organic Biomass; all beneficial to plant growth. It is the only Bio Film that will not break down on the store shelves or customers homes.

Submitted by Robert Pocius, President of TekPak Solutions, www.tekpaksolutions.com Also...

At PBi, we understand the challenge with packaging has been offering a true sustainable option that offers a barrier protection. Our Biotre film and stock Biotre side gusset bags will do just that. Made from 60% wood pulp that will biodegrade in about 90 days and the other 40%, by weight, is made up of a treated plastic that will biodegrade within 4-5 years, significantly less than standard plastics and barrier bags. Additionally, tins and compostable paper tin-tie bags make great reusable options for retail stores and often many retailers/roasters will offer a discount to customers for reusing the packaging.

Submitted by Kelle Vandenberg, Director of Marketing, PBi. www.pacificbag.com

Tip # 5 – Offer a compostable coffee cup to serve your next cup of coffee.

Compostable coffee cups perform the same way a conventional coffee cup does but with out any of the drawbacks. Compostable coffee cups eliminate the use of any petroleum based materials that are not sustainable, and in some instances can take up to 100 years to completely break down. Conventional coffee cups are non- recyclable, meaning they end up in our landfills, parks, and oceans. With Americans consuming over 20 billion coffee cups, can you imagine the impact that could make if cafés would switch to compostable cups that will fully break down in less than a year? Leave the old in the past, compostables are the future.

Submitted by Alonso Ortega, Sales Manager at Pacific Green Products, www.PacificGreenProducts.com Also…

When we did our study for Carbon Trust certification, we found that despite what would seem to be a common sense answer to avoiding single use tableware, like using a ceramic mug and rewashing it, the carbon footprint of the mug was much higher in terms of carbon emissions. Once you calculate in how much energy is being consumed to first make the ceramic or steel mug at the factory, which is a very large amount; then the repeated washing with the requisite energy for water pumping, heating the water, cleaning the water; and the manufacturing of the soaps and the transport of them; the carbon emissions for a 100% pct biobased or bioresin compostable hot cup was much, much lower. It even surprised us.

Submitted by Buzz Chandler, President of Asean Corporation (Stalkmarket, Planet+ and Jaya brands), www.stalkmarketproducts.com Tip # 6– Don’t settle with only the cup - offer a compostable lid to go with it!

Ask yourself, does it make sense to serve your customer a compostable hot beverage cup topped with a polystyrene lid? Avoid the petroleum altogether! Biodegradable Food Service offers an attractive kraft cup lined with a bio-based inner coating, capped with an equally attractive bamboo fiber lid, all of which comprises a 100% compostable drink package. We call it the Earth Cup. Submitted by Kevin Duffy, CEO of Biodegradable Food Service, LLC, www.Earth-To-Go.com Tip # 7 – Reduce power consumption and save money with a Green Line espresso machine.

Let's face it, we all know you're supposed to leave your espresso machine turned on, but what about your power bill? The first born of our Green Line, Plus 4 You, dramatically reduces power consumption with its standby and nighttime shutdown modes.

The self-learning software can optimize the energy savings by powering down part of the machine during slow periods as well.

Compared to a traditional espresso machine, the Plus 4 You grants energy savings from 30% to 47.6%.

Submitted by Courtney Baber, Sales & Marketing, Astoria/General Espresso Equipment, www.usa.astoria.com Tip # 8 – Create your menus, gift cards, brochures, signage, and business cards out of recycled material.

As a highly visible and tactile product, Kona Paper offers many easy and simple ways for cafés to create more meaningful messages about the environment that really resonate with customers. Since the paper is made out of recycled coffee bean bag fiber, the mere mention of Kona Paper's "story" as a tagline on a menu, table tent, gift card/gift cardholder or bag visibly demonstrates your café's commitment to going green. More importantly, using Kona Paper positively repurposes a significant portion of the coffee industry's waste stream in a fresh, new way.

Submitted by Greg Johnson,Sales & Marketing Vice President of Kona Paper, www.konapaper.com Tip # 9 – Acquire the adequate icemaker to reduce utility consumption.

Use Chewblet® icemakers to reduce utility consumption. In addition to providing consumer-preferred ice, Chewblet icemakers will consume up to 25% less electricity and up to 40% less water compared to traditional cube-type icemakers, depending on the size of the machine. Upgrading, old inefficient icemakers to current standards is usually a good choice from a utility consumption perspective.

Submitted by Mike Rice, Senior Product Marketing Manager of Follett Corporation, www.follettice.com

November 2011

Tip # 10 – Seek to make partnerships with producers and purchase green coffee from farms that support sustainable practices.

A green cup of coffee starts with the grower. Supporting farms that promote green agricultural practices, and paying farmers a better price for their coffee will not only have a beneficial effect on the environment, but on communities and families as well. The Doi Chaang Coffee Company has a unique partnership between the Akha hillside tribe of Doi Chang Village, located in the Chiang Rai Province of Northern Thailand, and a small Canadian group of coffee enthusiasts. The Thai farming family co-operative cultivate and process 100% Arabica, organic, single-origin coffee beans while the Canadian experts roast, market and distribute the coffee.

The coffee is cultivated in small family gardens with everyone committed to maintaining sustainable agriculture and having minimal impact on the natural habitat. Doi Chaang Coffee is labeled “Going Beyond Fair Trade” because the farmers are paid in excess of the price recommended by the Fair Trade Organization for their green beans. In addition, the Thai farmers have a 50% registered ownership in the Canadian company, Doi Chaang Coffee Company,

which is funded 100% by the Canadian Group.

Submitted by John M. Darch, President and CEO of Doi Chaang Coffee Company, www.doichaangcoffee.com

A compostable barrier bag with a valve?

In case quantities?

You better believe it...

Taking the necessary steps to “go green” will have positive effects not only on the environment, but on your profits as well. Inform your customers about your efforts on going green; you might be surprised by the positive response you get from the public. While this should not be your primary motivation on supporting the matter, it can be a beneficial side effect.

People are always looking to support a cause, and going green is one that is widely recognized. By offering eco-friendly products and showing consumers your efforts, you will strengthen your customer loyalty and enlarge your clientele. Furthermore, engage your employees in you efforts to go green. Ask them for ways you can reduce waste, use resources more efficiently, and save money. Every company should constantly strive to improve not only their business practices but their community and environment as well. Make a difference, one green cup at a time.

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11

Retailer Profile: Walk Your “Green” Talk

by Maxim Vershinin Noble Café Dimitri Thompson 100 Grand Avenue, Suite 111, Oakland, CA, 94612 www.noblecafeoakland.com info@noblecafeoakland.com

order will give you a receipt that says how much

reclaimable wood tables cost $700 each, although

money is left in your account. Like I said, the

I could have paid $150 for a regular coffee table.

condominium developers loved it, and even gave

The same with the lights for the café; I could

me six months free rent.

have bought all for $5,000, but I have spent about $17,000 because of their electricity-saving char-

V. What are you trying to prove with your

acteristics. Still I am not here to be a non-profit:

business?

this is business, and I am planning on tripling my

T. You know, I guess I am just sick of people

initial investment in 6 years.

saying that we are a green café or a green restaurant, and all they do is put in a recyclable counter

V. What is your relationship with coffee, and

D

and a few garbage bins. There is no real com-

how is it going to be reflected in the Noble cafe?

imitri Thompson is a man on the

mitment with money or anything else. I know

T. I am an avid coffee drinker, and coffee for

mission. He is the first trying to break

that the coffee shop industry is not made up of

me is four things: machine, grind, tamping, and

a popular stigma among coffee shop

culinary professionals - how many of them are

beans. Take tamping for example, nobody in the

owners that going all-in for 100% “green” is

food and beverage professionals or have a degree

U.S. is serious about it. If you are 250 pounds, and

expensive and not profitable. His Noble Café is

in resort management? The majority start a busi-

I’m 150, our tamping pressures are going to be

generating lots of buzz, and we are glad to have

ness because it is not hard to do, which means

different, and so are our coffee drinks. In Noble

him here for this interview.

that they usually get bad leases and bad contracts,

Café, we will use Macap (http://www.macap.

and as a result they are passing their ridiculous

it/) lever operated espresso tampers to keep our

V. Hi Dimitri! We can’t wait for the café to open

overheads on to customers. I ran some of the best

drinks consistent. As far as our coffee supply, it

up, when is the launch date?

hotels and restaurants around the world after get-

will come from the Blue Bottle Coffee Company

T. We are still waiting on a couple of permits

ting my degree, and I am here to prove the point

that only roasts organic, pesticide-free, shade-

and inspections, but I think we will be open in the

that doing things the “green way” is better and

grown beans.

next two to four weeks.

affordable both for the business owner and his customers.

V. I’ve heard that the condominium builders are

V. What espresso machine will you be using?

T. I will be using a Plus 4 You manufactured by

really excited to have you in their building, how

V. Could you tell our readers a bit about the

Astoria. So far, I am the only owner in the U.S. of

did you approach them?

extent of your “green” concept?

the newest model in a gorgeous red color, which

T. Yup, it is a two year old building, but the

T. The level of my commitment has not yet

you can differentiate from the older ones, which

bottom floor has been empty all this time. Nobody

been seen in the coffee shop industry. Whatever

have the carbon fiber finish. Plus 4 You groups

wanted to go in there, because although being a

my electricity bill is every month, I will go to the

have separate boilers, and you can switch them

great place, it is a huge investment. I approached

Parks Department of Oakland and give them the

on/off and set them to different temperatures. It

them with my concept, and they loved it. I told

same amount to keep our air clean. I will have a

is the only machine in the world that is certified

them that it would be the first building depart-

compostable machine on site, and my cups will

to save electricity by 47%. Also Astoria has the

ment that will have a room service delivery done

cost me an astonishing 15 cents because they are

biggest repair network in the U.S., so if something

by texting. This is how it works: you fill up your

100% recyclable within 90 days. I will be using

breaks, somebody can come in the same day –

membership account with $150 to $200 dollars,

the most expensive organic milk, and 90% of our

really quick service is important in our business

and your cell phone and apartment numbers

main ingredients will come from within a 200

as you know.

get linked to it. So, for example, if you text “two

miles radius. Each and every one of my interior

coffees Maxim 207”, you get a text back with your

suppliers gives me a certificate that their products

CofeeTalk wishes all the luck to Dimitri Thompson

order confirmation, and whoever brings you the

are 100% sustainable. For example, my high-end

and his “truly green” Noble Café. Don’t just talk, walk your “Green” talk.

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13

Café peruano Peru and the Peruvian

P

eru is the sixth largest producer of Arabica coffees in the world!

Interestingly, that fact comes as a surprise to many in the specialty coffee industry. In order to change the perception of Peruvian coffees in the consuming world, the Junta Nacional del Café (the Peruvian Coffee Association), the Peru Ministry of Agriculture, and PromPeru (a government agency tasked with raising international awareness of all things Peru), have joined forces to raise their coffee’s market cachet.

Part of the evidence of how little we know about Peru is shown in tourist reactions to Lima, the capital city. Peru depends on tourism but most tourists travel directly to Cuzco and then up to Machu Picchu. Lima, Peru is a vital and metropolitan city. Residence to over 10 million people, it is the center of banking and commerce on the Equatorial West coast of South America.

As part of this effort, this year saw the introduction of the first Expo Café in Peru.

For the first time Peruvian growers and suppliers met to share information, inform growers of trends, and welcome international participants. CoffeeTalk was fortunate to be part of the international press contingent to attend the Expo. This successful firsttime event also coincided with the seventh Concurso Nacional de Cafes de Calidad final – the finals of the national coffee quality competition – and the first judged by international cuppers and staged following international cupping protocols.

In many ways, Peru’s relative isolation over the past 150 years has led to a truly unique culture. As Spain lost its colonial and maritime influence in the Western Hemisphere, so waned the global influence of the western nations of South America. The result of this period of self-sufficiency established the full integration of many of Peru’s cultural and ethnic diversity into a fully interwoven piece.

coffee producers are poised on the brink of emerging into international greatness.

Despite their successful steps into international notice, the Peruvian Coffee Association and the Ministry of Agriculture face a daunting task. Many obstacles need to be overcome while journeying toward Peru being part of the international pantheon of world-class coffee producing countries. To their credit, the leaders of the Peruvian coffee industry are aware of the challenges they face and are taking the appropriate steps.

Coffee in Peru is grown on the Eastern slope of the Andes within the Amazonian watershed. Individual farmers and rural cooperatives are responsible for all aspects of wet milling and drying to parchment at 12-14% moisture. As in most coffee growing areas, the average farm size is less than 2 hectares. Because of lack of transportation infrastructure, the farmers must rely on a system of middlemen to get their products to the dry mills.

Most of Peru’s dry mills are centered close to the seaports on the Pacific coast, hundreds of miles from the farms and across the spine of the Andes Mountains. These massive industrial mills typically aggregate all the coffees they receive into “Peruvian coffee.” They only segregate certified coffees.

The system is loaded with opportunities to affect the quality of the coffee negatively. In order to support specialty coffees, the Peruvians will have to tighten their supply chain and bring more differentiation into their processing. For example, the density sorters in one of their largest dry mill had only three paddles sorting “domestic consumption,” poor quality (instant), and good quality (commodity).

One of the limiting elements of Peruvian export coffee is grading. Peru only grades their coffees for export into two grades – essentially “Okay” and “Better.” As a result, the protocols they impose for defect grading of good coffee would not pass muster in the Specialty market.

In fairness, this does not limit importers from going to the source and working with co-ops to find extraordinary coffees much as Sustainable Harvest and Equal Exchange do, but this system does discourage typical large importers to specialty.

14

by Miles Small

But these obstacles and others are surmountable and have been faced by many emergent coffee countries. With diligence and determination as demonstrated through the Expo, Peru soon will be an essential element of every roaster’s coffee program.

Historically, it has been a major factor in the establishment of Spanish hegemony over Central and South America. At one time, it was the Western Hemisphere seat of the Spanish Kingdom – the Viceroy (the Spanish King’s voice in the Spanish colonies) governed from Lima making that city the center of Spain’s colonial universe. As a result, the city also became the center of the Catholic churches presence in the colonies. Many historical buildings from the 15th and 16th centuries remain as sentinels to the country’s colonial splendor, and its shame.

Some, but very few, monuments from Peru’s pre-Colombian past remain in the city. The government and UNESCO are actively restoring many of these heralds of Peru’s 10,000 year history of continuous settlement.

As one who likes food and food preparation almost as much as I like coffee, the cuisine of Peru was extraordinary. Peruvian food, which is embraced by all Peruvians, is a mixture of ancient and modern traditions using food products that can only be found in Peru. Incorporating and assimilating every culture that has come to its shores, Lima boasts restaurants that match and surpass many 5-stars in the US and Europe. Fusions of methods using foods once eaten by the Incan civilization, rare and unusual fruits, root vegetables, and grains are incorporated into anything from fresh seafood to Chinese stir-fry.

Peru, and the Peruvian coffee producers, are poised on the brink of emerging into international greatness. There challenges are offset by the energy and enthusiasm of the Peruvians themselves.

The first internationally judged Peruvian coffee competition, the VII Concurso Nacional de Cafes de Calidad, was taking place concurrently with the Expo Café Del Peru. Hosted by the Ministry of Agriculture and the Peruvian Coffee Association and taking place in the SCAA protocol lab at Bisetti, the upscale café and roastery located in the Barranca district of Lima.

Café Bisetti, which has been profiled in a previous issue of CoffeeTalk is the masterpiece of David and Hanna Bisetti, who also own the Arabica Café in Lima.

The judging panel was composed of six Peruvian judges and six international trained judges from the US, Europe, the UK, and Japan.

The winning coffee, with a score of 88.75 overall, was from Benjamin Peralta Surco of the CECOVASA cooperative in the province of Puno. His coffee was described as ‘perfect’ and ‘fleshy’ by many of the judges.

Judging Team for VII Concurso Nacional de Cafes de Calidad Second, third, and fourth place were tied with a score of 86.16. All these coffees were grown above 1700 meters. For the top ten scores, visit this story at www.coffeetalk.com.

November 2011

16910 G4 Intro v2 RG.indd 1

7/18/11 4:26 PM

15

The AHA! Moments in Coffee

N

o matter what your experience level is in our industry, you should always try to stretch yourself further. When you do this you are often met with an AHA! moment. In the beginning, they come more often. Later in your career, they are fewer, but are often shaking your belief system.

An AHA! moment is that instant when clarity occurs. Sometimes, like with children learning a new math concept, just figuring it out for the first time can be an AHA! moment. Other times you will find someone says something that ties together loose ends like “The reason your back is hurting is due to your strained knee which is making you stand awkwardly. Fix your knee and you fix your back.” Still others are the ‘reality movers’ that undo a known fact. Examples here might be when your daughter discovers that Mickey Mouse at Disneyland is just a guy in a suit.

(Yeah it’s true!)

The AHA! moment is important for the coffee industry for two main reasons. The first is personal; it proves you are still growing and learning. The second is financial; sharing these experiences and providing your clients with their own AHA! moments builds a bond. You are an expert willing to give away your experience. A deeper bond with clients means more loyalty and more word of mouth advertising.

Where you are in the supply chain also effects your AHA! moments. Listed below are moments that people shared for this article. The moments will be classified in segments of the supply chain.

Some are ‘entry level’ that we all have had. Some much deeper.

AHA! Moments in the Coffee House If you want to create loyalty with your retail customers, do this: Brew a natural process Ethiopian, an earthy Sumatran and a floral, balanced Guatemalan and put them on a self-serve table in your shop. Put down some forms and ask your customer to vote for their favorite. Here are the AHA! moments you will be providing for your customer: • • • • • •

Not all coffee tastes the same. In fact they can be VERY different!

I can taste the difference! Maybe I am better at tasting than I thought!

I NEVER drink coffee without stuff in it. Maybe I hide the taste when I do that!

If these taste different, what do OTHER coffees taste like?

Maybe coffee can be enjoyed rather than just consumed.

I really like this taste and not that one. Are there more that taste like this one?

Here is another good one you can do. Get a sequential picture array in the following order: Coffee tree with flowers, green cherries, yellow cherries, red cherries, coffee being picked, coffee being carried to the mill, coffee being pre sorted, coffee in holding tank, pulping coffee, fermentation tank, drying patio, raking, dry storage, hulling, screen sorting, gravity sorting, defect sorting, cupping table, green coffee in bag, bags in container, container on ship, coffee in warehouse, coffee near roaster, green bean, yellow bean, three more roast levels, cupping table, brewed coffee in a cup with a biscotti. The customer’s head usually starts spinning at this point! Here are some moments: • • • • • •

Coffee is grown on trees!

It’s not a bean, it’s a pit!

It’s green not brown!

It can be different shades of brown!

It’s roasted!

SO MANY HANDS! SO MANY STEPS! What if one person screws it up!

Assuming a picture is worth a thousand words, that is about 30,000 words without your staff saying anything! If you do this for your customers, you elevate the conversation beyond cost and focus on quality control points. This solidifies a customer for life! This is a customer that will want to share this information with others and thereby be ‘the expert’ to their friends. That’s more customers for you!

AHA! Moments at the Roasting Facility Whenever you are discussing coffee with a prospect, put out a display with four different roast styles of a single origin coffee on it. Also prepare four pots of coffee made from the beans of the display. Ask the prospect to pick their favorite. Also show a roast profile spreadsheet and graph for each one. This is what is going through their mind: • • • • •

You can roast the same coffee different ways!

There is a dramatic taste difference due to roast!

Roasting is an art AND a science.

The skill of the roaster adds value to the product.

Which roast style is right for my customers?

You can do the same thing with blends. Take a prospect through an actual cupping. You get a special bond when they try this for the first time and:

16

by Rocky Rhodes • • • •

I learned a new skill to evaluate coffee I never knew existed.

I am smarter than my friends about coffee because I know how to cup.

Is there a common language between coffee professionals that use this tool?

I can speak this language with practice but it is not an easy skill.

AHA! Moments with the Exporter / Importer Different companies do different things to prepare, move, buy, track and warehouse coffee. The average roaster really does not understand the logistics involved, let alone the complexity of a commodities exchange and international contracts. There are things you can do to have the roaster appreciate your role even more. Start with a descriptive break out of a contract describing the main points: type, quantity, place, and quality. For the first time your roasters will be thinking: • • • • • •

Risk management is crucial.

There are more than only ‘shipping costs’ involved in this.

Maritime insurance? Who knew?

Price fluctuations against 37,500 pounds of coffee are SIGNIFICANT! That is why my spot price changes!

Price fixing has stability AND risk associated.

Once that conversation ensues you can move to a conversation about hedging, multiyear contract benefits / pitfalls, and dispute resolution. Your customer should walk away with this: •

I will not attempt this on my own unless I have professional help. I love that I do not have to deal with this!

AHA! Moments at Origin As a farmer you know that what you do requires science, experience, financial risk, luck of nature and the kindness of God. The average roaster or retailer can conceptualize what you do but do not feel it like you do.

Some of the things they will experience are: • 5 years until the 1st crop!

• Off season work to prepare the trees is immense.

• Organic is only as good as the policing being done.

• This can be freaking hard work.

• Mills go 24 -7 during harvest. Coffee is raked every 15-30 minutes for the first 24 hours.

• Defect sorting is a massive undertaking done by skilled people.

The first origin trip when they see your total process (from the farm through the mill) they get one of the most important AHA! moments in the industry: •

It is amazing that a great product makes it to me at all. I have an obligation to honor all the work that has come before me and do my best to produce the best drink I can!

If some of the above AHA! moments were new to you, you might have just discovered a new one: • If you are not having AHA! moments you should probably be expanding your search for knowledge in the industry!

Talk to the other people in the supply chain to better understand what they do. Ask your customers what they think about you, your product, and the industry as a whole. Whatever you learn will be a benefit to you in the long run. You can also self-direct some of your learning by finding classes through SCAA, Roasters Guild, Barista Guild and CQI to name a few. The more you know, the more you can share with others. If you take the time and effort, the whole industry benefits.

Here are some of the authors personal AHA!’s: •

• • • • • • • •

By reading Tim Castle’s book, ‘A Perfect Cup’ I learned you could roast coffee at home in a popcorn popper. This started me in the industry.

There is no such place as Mandehling on the Island of Sumatra. It is a people not a place.

The caged Luwak seems perfectly content to eat coffee cherries, then poop them out in solitude.

Not all experts are right.

Dark roasted coffee has a higher percentage of caffeine than a medium roast. (Lost money on this bet) Fire can be an excellent cleaner for your roaster. (Not a suggestion by the way) The reason that high altitude coffee tends to be better is the slower maturation cycle.

There is more Arabica produced than Robusta. (Lost money on this bet) Betting is not the smartest way to prove you are right.

Rocky can be reached at rocky@INTLcoffeeConsulting.com

November 2011

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17

NewsBites

Davids gives high marks to Doi Chaang Coffees

Doi Chaang Coffees, located in the highlands of Thailand has received high scores from Kenneth Davids for their coffees. Roasted medium, the Doi Chaang Grade A flat bean received a 90.0 (good balance and structure with impressive aromatics of flowers, citrus, stone fruit and chocolate), and the Doi Chaang Peaberry brought in a 90.5 (impressive purity and delicate fineness with aromatics of ripe citrus, flowers, and roasted nuts).

These impressive scores are reflective of the focus on quality and social responsibility that drives the farmers of Doi Chaang, along with their business partner, Doi Chaang Coffee in Canada.

“Beyond Fair Trade” is the hallmark of this coffee.

The Doi Chaang farmers are full owners of the Thai operation and 50% owners of the Canadian operation. For more information about Doi Chaang and “Beyond Fair Trade,” visit www. doichaangcoffee.com.

Pacific Green Products introduces NEW line of compostable coffee cups Pacific Green Products would like to introduce its new line of Green Choice coffee cups.

Green Choice Coffee cups are made from 100 % sustainable and compostable materials, unlike conventional hot cups Green Choice cups will full break down in approximately 90-120 days in a composting facility making them a perfect fit for any earth conscious coffee shop owner.

They are available in 8,12,16 and 20oz size with each each size available in its own unique color to facilitate being able to distinguish between sizes in a high pace coffee shop. Please contact Pacific Green Products for more information and availability of Green Choice hot cups, aortega@ pacificgreenproducts.com.

Track the Impact Offers a Solution to Small/Medium Businesses and Community Connectedness

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Karen Cebreros and Lisa Lindgren, founders of Track the Impact, are the first to advocate making corporate social responsibility easy for businesses by selling an innovative, web-based software tool called Profits 4 Purpose that encourages positive social impact. Track the Impact provides a simplified system to manage community involvement and empowers organizations of all sizes to measure, track, and communicate their social impact. Track the Impact’s motto is: “Connecting For-Profits with Non-Profits So We All Profit.” “With the

challenges and demands of today’s economy, employees are doing the work of two or three people. We all have to be more efficient. Profits 4 Purpose is simple and green. It eliminates a lot of spreadsheets, emails and sign-up sheets,” shares Lindgren. In a world that is demanding change for the good, it is time for companies to make their contribution, inspire participation and celebrate their impact. When asked about the connectedness of societal well-being and the modern business world, Cebreros comments: “Social responsibility is a corporate growth strategy. Social investment will influence and shape the future. Track the Impact leverages awareness, involvement, brand equity, and financial contributions. It’s a win-win for all of us.” www.tracktheimpact.com

Biodegradable Food Service Reports Successful Product Launch at Seattle Coffee Fest 2011 Biodegradable Food Service (BDFS) announced today that the response to their EarthFiber Lid in the New Product Showcase at the recent Seattle Coffee Fest was a tremendous success.

“We knew that our lid was unique and very distinctive, but even so we were surprised by the number of inquiries and level of interest expressed by show participants. People had lots of questions about the lid, and we gave away a lot of samples.” The EarthFiber Lid is fabricated almost entirely from molded bamboo fiber and is available in a “natural” beige color. It is thicker by far than most plastic lids, and fits very snugly on most sizes of BDF’s Earth Cup. Furthermore, the EarthFiber Lid and the Earth Cup hot-drink tandem is 100% petroleum-free and made with renewable resources. Both lid and cup are intended primarily for hot drinks. The premium single-wall Kraft Earth Cup, recently certified as compostable by the Biodegradable Products Institute, offers a more economical option for “going green.” Visit http://www.earthto-go.com for more information.

Follett Ice Machines Named Best In Class by Foodservice Consultants Follett ice machines have been named Best in Class by foodservice consultants in a study conducted by Foodservice Equipment and Supplies in partnership with an international research firm.

The results were announced in the magazine's October 2011 issue. Follett ice machines produce consumer-preferred* Chewblet® ice and feature Follett's exclusive Satellite-fill™ technology, which delivers ice through a tube to a dispenser or storage bin up to 75 ft away from the ice machine.

November 2011

For more information, contact Follett Corporation at 610-252-7301, or visit www.follettice.com

Canteen Vending NOW HIRING Regional Manager Operations-OCS & National Operations Director-OCS Canteen Refreshment Services (CRS), a sector of Canteen Vending Services, a Division of Compass Group North America, has the immediate need for a Regional Manager Operations-OCS(Office Coffee Services) and National Operations Director-OCS. CRS provides world-class office coffee and pantry solutions to a wide variety of clientele in all regions of the United States. They are seeking experienced and growth minded individuals that can work with multiple job scopes, initiatives and cover a regional/ national scope of OCS market development and enhancement. These individuals will provide guidance to improving top line growth with existing accounts and market penetration and growth in existing and new geographical regions.

Great People. Real Opportunities. Achieving leadership in the foodservice industry. Compass Group North America is a diversity growthoriented organization. Our goal is to improve the quality of work life by using fair and consistent treatment and providing equal growth opportunities for ALL associates. EOE & AA Employer M/F/D/V. For more information visit http://www.compassgroupcareers.com/Pages/ Home.aspx

NewsBites

Pressman Toy Introduces Coffee Talk Game It's the game that gets people talking! A player turns over a topic card and then everyone has 45 seconds to write down whatever they think about topics such as New York, Jay Leno, and Las Vegas. Want to change a topic? Cream it and move on! Want other players to accept an offbeat answer? Sweeten them up with a sugar packet... and score! It is a latte of fun in a striking coffee bag package. For two or more players-Ages teen to adult. MSRP: $19.99.

Pressman Toy Corporation, the third largest game manufacturer in the United States, was founded in 1922. The company has released many strong brands such as Rummikub, MASTERMIND and Tri-Ominos.

Further information about Pressman Toy can be found at www.pressmantoy.com

Enjoy a Cup of Peppermint Stick Flavored Coffee or Tea this Holiday Season!!

Weldon Flavorings introduces its newest Flavoring, Peppermint Stick, just in time for the Holidays. With Thanksgiving and Christmas just around the corner, this creamy mint flavoring is ideal for adding that special Holiday feeling to any occasion. Like their other 13 flavorings, this seasonal favorite is completely free of sugar, artificial sweeteners, creamers, powders, and syrups, making them 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 Gluten-free, contain no sodium benzoate, and are non-allergenic.

Each 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.

Pacific Bag introduces Biotré Film®

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PBi spent over two years developing Biotrē Film, a biodegradable, heat sealable, barrier material. PBi conducted extensive composting and cupping tests with industry leaders to verify that Biotrē biodegrades while protecting products in the same way that a standard plastic/ foil laminate material does. Biotrē Film is made from 60% (by weight) renewable wood pulp and is biodegradable. The remaining 40% (by

weight) of Biotrē Film is plastic with an additive that is designed to make it breakdown over five to ten years. This portion of the material can be removed easily from a composter. Its accelerated degradation time allows it to have a significantly reduced impact on the waste stream. If you would like to join PBi in their sustainability efforts by using Biotrē, please contact them at (800) 562-2247 or bags@pacificbag.com.

American Tea Blenders Assoc.

Certified Tea Blending Opportunity Beautiful San Diego sets the backdrop for an intensive 2-day hands-on Certified Tea Blending Course at the Courtyard by Marriott Liberty Station in San Diego, California,, January 19 – 20, 2012. The course will be led by Certified Tea Master Diego Morlachetti, Executive Director of the Escuela Argentina de Té in Rosario, Argentina, a licensee of the American Tea Masters Association. It will be followed by 3-months of intensive home study involving various blending formulations and periodic online sessions for support. The course will focus on the hidden secrets and mysteries of tea blending and professional techniques for developing both traditional blends and signature formulas. The course is ideally suited for tea business owners and managers, restaurateurs, wine sommeliers, chefs, caterers, tea aficionados, industry suppliers, and others who wish to incorporate tea-blending skills into their daily lives or current profession.

Contact: Chas Kroll, phone: (619) 758-4101

Shaken Mango Passion Green Iced Tea Mix from Big Train Wins 2011 Gourmet Products Award

awards. For more information, visit http://www. bigtrain.com or call 800-BIG-TRAIN (that’s 800244-8724). Or follow @BigTrain on Twitter http:// www.twitter.com/bigtrain or like Big Train on Facebook at http://www.facebook.com/bigtrain.

Mahlkonig named official grinder sponsor for the WBC MAHLKÖNIG and the management of the World Coffee Events signed a new, triannual sponsorship agreement for the time period from 2012 to 2014.

By renewing the contract MAHLKÖNIG is once again chosen as the official Espresso Grinder Sponsor for the World Barista Championship (WBC), World Latte Art Championship (WLAC) and World Coffee in Good Spirit Championship (CIGS). In addition MAHLKÖNIG will be exclusive grinder sponsor for the World Cup Tasting Championship (WCTC). Since 2005 MAHLKÖNIG has been supporting the World Barista Championship (WBC) with its innovative Grind-on-demand technology. During the competition in 2005 in Seattle, for the first time in the history of the WBC MAHLKÖNIG was introduced as official Espresso Grinder Sponsor.

From 2009 until 2011 MAHLKÖNIG also sponsored the WBC held in Atlanta, London and Bogota with their grinders and apart from the competition areas at each individual venue, also equipped the preparation zones as well as various Espresso bars during the three-day competition. The MAHLKÖNIG K30 VARIO and the K30 TWIN are used in coffee shops, bars, roasting companies and even more and more often in private homes. MAHLKÖNIG`s global commitment to the increase of coffee quality of course is not only limited to the sponsorship of these widely noticed international contests.

Also, MAHLKÖNIG supports many national championships around the world with grinders, funding, technical know-how and personal advice.

For more information, visit www.mahlkoenig.de

Big Train®, a leading manufacturer and distributor of premium powdered and liquid concentrate beverage mixes serving the specialty coffee, food service and retail industries in the US and abroad, won an award for the 2011 Gourmet Product Awards, in the Beverages (Mix) category, for their Shaken Mango Passion Green Iced Tea. The Gourmet Product Awards Program is solely dedicated to recognizing and honoring the most delicious and innovative REGIONAL MANAGER OPERATIONS-OCS & new gourmet foods and NATIONAL OPERATIONS DIRECTOR - OCS gourmet products. Last great people, real opportunities Canteen Refreshment Services (CRS), a sector of Canteen Vending Services, a month at the Coffee Fest Division of Compass Group North America, has the immediate need for a Regional Show in Seattle, Big Train Manager Operations-OCS (Office Coffee Services) and a National Operations Director-OCS. CRS provides world class office coffee and pantry solutions to a wide announced that its Fit variety of clientele in all regions of the US. We are seeking experienced and growth minded individuals that can work with multiple job scopes, initiatives and cover Frappe™ Protein Coffee a regional/national scope of OCS market development and enhancement. These individuals will provide guidance to improving top line growth with existing accounts Drink mix line had won and market penetration and growth in existing and new geographical regions.

1 of 3 Best New Products Requirements & Responsibilities for both the Regional Manager Operations-OCS & awards. For this award, National Operations Director-OCS include, but are not limited to: • 10+ years of direct management exp. in a successful role of OCS. Big Train was selected Compass Group North America is a diversity • Direct customer service experience.

• Bachelors Deg. or greater w/at least 10yrs in progressive mgt. role. growth-oriented organization. Our goal is to improve the quality of work life by using fair and consistent • Direct P/L multi unit management responsibility. by a team of specialty treatment and providing equal growth opportunities • Strong entrepreneurial approach and growth capacity. for ALL associates. EOE & AA Employer M/F/D/V • Proven financial business acumen in OCS. beverage industry experts, • Experience managing high volume and multi-site locations For detailed information and to APPLY ONLINE, • Understanding of contract and vendor negotiations adding to a growing list please go to: • Strong written/verbal skills that can articulate & present to all levels http://www.compassgroupcareers.com/Pages/search.aspx • Exceptional aptitude in analyzing Proforma, P/L, Budget search "National Operations Director" or of beverage mix product • Proficient with: Outlook, Word, PowerPoint, Excel and Access.

"Regional Manager Operations" • Willing to travel 70% of the time.

November 2011

Advertisers Index Company....................................................... Phone................................................ Web............................................................ Page

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

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

Canteen Vending.....................................................................see web....................................................................

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

Coffee and Tea Festival NYC................................................631.940.7290........................................................

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

Display Cafe Ltd......................................................................888.297.1747........................................................

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

Doi Chaang Coffee Company..............................................604.689.3312........................................................

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

Ekobrew.....................................................................................206.571 0289........................................................

Espresso Americano-Honduras..............................................+5.042.231.0711.................................................

Everpure/ Pentair Foodservice..............................................800.942.1153........................................................

Follett Corporation..................................................................610.252.7301........................................................

Gavina Gourmet Coffee........................................................800.428.4627........................................................

Gourmet Coffee Roasters......................................................866.933.6300........................................................

Grindmaster Cecilware...........................................................502.425.4776........................................................

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

Honey Smoked Fish Co............................................................303.371.8660........................................................

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

Its a Grind/Gloria Jeans........................................................949.752 5282 x711.............................................

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

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

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

Kona Coffee Competition.......................................................see web....................................................................

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

Melitta SystemService USA, Inc............................................847.717.8900........................................................

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

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

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

Pacific Green Products............................................................831.431.7026........................................................

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

Pod Pack International, LTD....................................................225.752.1160........................................................

Pressman Toy Corp..................................................................800.800.0298........................................................

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

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

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

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

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

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

Track the Impact.......................................................................619.889.1997........................................................

Vessel Drinkware......................................................................855.883.7735........................................................

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

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

White Coffee Corp.................................................................800.221.0140........................................................

www.bridgebrandschocolate.com ................................ 23 www.britevision.com ........................................................ 17 www.compassgroupcareers.com/Pages/Home.aspx.. 20 www.culinarysoftware.com ............................................. 18 www.coffeeandteafestival.com ..................................... 22 www.coffeefest.com ........................................................ 19 www.innovatedproductsmfg.com .................................. 22 www.ditting.com ............................................................... 22 www.doichaangcoffee.com ............................................ 7 www.eaglewebpress.com ............................................... 13 www.ekobrew.com ............................................................ 11 www.espresso-americano.com ........................................ 23 www.everpure.com ........................................................... 23 www.iceforcoffee.com ...................................................... 5 www.gavina.com ............................................................... 23 www.javamasters.com ...................................................... 13 www.grindmaster.com ...................................................... 9 www.groundsforhealth.org .............................................. 11 www.honeysmokedfish.com .............................................. 7 www.inbru.com ................................................................... 22 www.gloriajeans.com ........................................................ 22 www.javajacket.com ......................................................... 15, 23 www.knutsencoffees.com .................................................. 23 www.koffeelink.com .......................................................... 22 www.konacupping.com ..................................................... 21 www.lbpmfg.com ............................................................... 13 www.melittasystemservice.com ....................................... 3 www.monin.com ................................................................. 23 www.orleanscoffee.com ................................................... 22 www.pacificbag.com ........................................................ 11, 23 www.PacificGreenProducts.com ...................................... 22 www.packplus.com ............................................................ 22 www.podpack.com ........................................................... 11 www.retailers.pressmantoy.com ...................................... 6 www.scaa.org .................................................................... 15 www.scolarieng.com ......................................................... 24 www.serviceideas.com ..................................................... 23 www.stalkmarketproducts.com ........................................ 2, 23 www.shstoneware.com ...................................................... 23 www.tightvac.com .............................................................. 23 www.tracktheimpact.com ................................................. 23 www.vesseldrinkware.com ............................................... 17 www.vitamix.com /thequietone ...................................... 23 www.WeldonFlavorings.com ........................................... 22 www.whitecoffee.com ....................................................... 23

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22 November 2011

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StalkMarket Products

800.942.1153 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.

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

Charitable Giving

Stoneware

White Coffee Corp.

Track the Impact 619.889.1997

Sunset Hill Stoneware

800.221.0140 718 204 7900 www.whitecoffee.com

www.tracktheimpact.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.

How do you measure and track your social impact? Is it easy and cost-effective? Do you do it? Profits4Purpose connects for-profits with non-profits so we all profit.

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.