February 2012

February 2012 Vol. XXV No. 2

www.CoffeeTalk.com

Thailand and the Doi Chaang Coffee Co page 10

This Month: 7

Coffee Fest-NY show listings

14

The Mysteries of Chai Revealed

16

2012 Trends for Frozen Beverages

20

Retailer Profile

Contents

7

Coffee Fest New York listings

8

The View

From Miles & Kerri

8

Calendar

10

Doi Chaang Coffee Company Thailand

14

The Mysteries of Chai Revealed

16

2012 Trends for Frozen Beverages

Chai

Frozen Beverages

Doi Chaang Cafes

18

Rocky Rhodes

Who We are

20

Retailer Profile – Doi Chaang Coffee Co

24

Newsbites

29

Advertiser Index

Feature

Owners

CEO/Publisher/Advertising Director Kerri Goodman-Small, ext 1 | 877.426.6410 | 206.795.4471 kerri@coffeetalk.com Editor-in-Chief Miles Small, ext 2 | 206.795.2835 miles@coffeetalk.com

Special Correspondents Dan Bolton, 204.788.1359 dan@coffeetalk.com

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

Mailing Info

Thailand & the Doi Chaang Coffee Co 4

by Miles Small

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

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

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

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

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

Copyright Š 2012, HNCT, LLC, All Rights Reserved

February 2012

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7

The View Christmas Cookies

T

he coffee industry has always been responsive to the needs of others, especially in the countries that grow our products. This is particularly true around the Christmas holiday season. However, it is sometimes difficult for small companies to create a meaningful message for giving that brings out the best angels in employees and customers.

Recently, at an event hosted by Fonté Coffee Roasters at their downtown café at the Harbor Steps (in Seattle), I was surrounded by happy, cupcake filled pre-schoolers.

They were from the Pike Place Market Day Care Center just down the street. The reason for all of us being there was to celebrate a donation of $11,000 to cover the costs of supplies for the school for a year! Fonté contributed a part of their sales during the Christmas season toward this gift. The size of the check even surprised Paul Odom, the owner of Fonté, who was alive with pride at being able to help this local non-profit serve its students.

simply feel that their contribution would be too little to make a difference. The money that Fonté would potentially raise would not make a dent in a water project in Zambia, or a health care project in Guatemala. And, even though those types of projects are worthy and all contributions help, it was not soul satisfying for Odom and his small company. The scale was all wrong.

Odom is a cerebral guy; talking with him is like having a conversation with Steve Jobs. His thoughts range easily across the past, the now, and the future as if he might be strolling on a catwalk that is above our heads.

You cannot lead a micro roaster for 20 volatile years without having a vision few others can fathom. The pathways he chooses to follow are often instructive, so a question like “Why the pre-school” can lead to new and valuable ideas for the rest of us.

What surprised Odom was the enormous jump in sales at the café. It was a direct result of his customers’ favorable response to supporting this neighborhood daycare center. “We have never had holiday sales like this ever before,” said Odom.

It is that question of scale. We all want to make a difference, to move the dial a little toward a visible positive outcome. Odom saw that his small contribution would not have a lasting impression on his employees and himself if it were only a drop in the bucket toward some grand goal. He wanted to make a real impact, so when a retail customer approached him about supporting the Pike Place Market Pre-school a light went off. Here were possibilities. By focusing on buying supplies for the school, Fonté would make a firm positive impact on the lives of these small kids for the entire year.

Fonté is not a giant company; it has limited resources made all the more scarce by the abidingly high cost of green coffees. Odom has intentionally not sought the big-time instead driving an insatiable need for extreme quality for a truly discerning audience.

This season, Odom wanted to give something back to the community but was confronted by a question of scale.

It goes without saying that organizations with global reach and with large goals… alleviating poverty in Guatemala, malaria nets in Tanzania, and others also need contributions and help from everyone. They require our ongoing support and yearround contributions. But, during the holidays, is this the kind of contribution that will motivate local customers and employees of small companies? Maybe not.

“Why the pre-school?” I asked Odom.

By stopping and looking around at his own community, he discovered folks right here in Seattle that would think that his effort was huge and would have a lasting effect. By thinking local, Fonté was able to have a real and immediate impact. I think that this idea of looking for the correct scale for a contribution is important, not because it gives great press but because it gives meaning to the effort. Employees at the roastery and the café have a clear picture of what was accomplished, customers knew that kids right in the neighborhood would benefit from each cup of coffee, these urban kids will have a better quality of education and, who knows, maybe one day one of them will find the cure for malaria.

He thought for a moment, then he said that everyone in the coffee industry wants to give back in some way, but that most companies, especially roasters, are faced with choices that often are so big, so distant, and so daunting that small companies

For small companies, maybe we should not only buy local and sell local, but also give local. Who knows…something to think about. Looking at these very much alive three and four year olds eating Holiday cookies, I have to say yes.

Cheers,

Calendar

8

Feb 10-11

SE Regional Barista Championship - Atlanta, GA

March 9-11

SW Regional Barista Championship - Santa Cruz, CA

Feb. 16-18

African Fine Coffee Conference & Exhibition - Addis Ababa, Ethiopia

March 9-11

Coffee Fest - New York City

Feb. 18

Healthy Coffee USA Seminar - Lakewood, WA

March 22-24

NCA Annual Convention - Charleston, S.C.

Feb. 25-26

NE Regional Barista Championship - New York City

March 25-27

Tea & Coffee World Cup Europe - Vienna, Austria

Feb. 25-27

Coffee & Tea Festival - New York City

April 19-22

US National Barista Competition - Portland, OR

March 4-6

Ultimate Barista Challenge - New York City

April 18-22

SCAA Symposium & Exhibition - Portland, OR

March 4-6

International Restaurant & Foodservice Show - New York City

April 25-27

NAMA OneShow - Las Vegas, NV

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Doi Chaang

by Miles Small

A

dmittedly, Thailand seems an unlikely place to not only discover arabica coffees of extraordinary quality but also to discover the genesis of a realistically sustainable self-supporting coffee community.

A few years ago, no one in the specialty coffee world had heard of Thai grown coffees, and still today, there is little awareness for coffee from this region. The association in buyers’ minds between Thailand and Vietnam, as well as all of Indonesia is strong and abiding. The flooding of low quality Vietnamese Robustas into the market in 19992000, and ongoing issues of corruption, supply inconsistency, and fair trading practices in Indonesia have tainted the market’s perceptions.

And yet, in a pocket of what was once the infamous Golden Triangle of Thailand, an indigenous people, the AkIB Hill Tribes have, for the last 20 years, been lifting themselves up from generational destitution through the cultivation of coffee.

The village of Doi Chang was, at one time, the center of the opium production trade in Thailand. Opium, which requires slash and burn agriculture methods, had destroyed the native jungle, brought death and desolation through addiction and enslavement, and eventually caused complete economic devastation. By the time the cultivation of opium poppies was made illegal and eradicated in Thailand, the culture of opium was so pervasive that the indigenous hill tribes were left with ruined soil, economic collapse, and abandonment by their government.

The culture of racism that defines the relationship of the hill tribes to the urban and governmental centers of Thailand descended upon the Golden Triangle and the ALIB people. It was not until the Princess Srinagarindra, the mother of HRH King Bhumibol Adulyadej of Thailand withdrew from public life in Bangkok and retired to Chiang Rai, the northernmost province of Thailand that official government notice of the plight of the ALIB Hill Tribes began to be understood.

Because opium was an economic crop, and not a core element of hill-tribe culture, her work to change the economic equation through crop substitution was more easily implemented. Coffee was a natural replacement for a cash crop but because of environmental damages, isolation, and the crushing need for subsistence farming, coffee did not effectively ‘take root.’

The evolution of sustainability To understand the chain of events that have lead to this vital center of commercial success in the Thai mountains, one must first try to understand the cast of key characters who brought this together.

First and foremost is “Wicha” Promyong. A very humble man who takes no credit for the work of Doi Chaang, nonetheless without Wicha, so much would have been different. Looking like an aging Asian hippie from San Francisco, Wicha is very well known

throughout Southeast Asia and beyond. He literally has spent most of his life walking from village to village and country to country just to ‘see what he could see’ and in the process, this quiet, peaceful, and wickedly intelligent man gained the trust and admiration of village leaders, common ™people, and government officials. He still is called upon to travel to distant villages to help settle disputes. In different times, he would be considered an itinerate saint. But in today’s world he makes his living selling antiques and operating 20 owned cafes and licensing an additional 300 cafes throughout Thailand. So, it was natural that the headman of the village of Doi Chang came to Wicha for help lifting his village out of poverty through coffee.

The term, "Golden Triangle" generally refers to an area where the borders of Laos, Myanmar, and Thailand converge and the point where the Sop Ruak tributary flows into the mighty Mekong River. Considered one of the world's remaining wild places, the area remains largely inaccessible. The name conjures up alluring images of mistshrouded mountains with forested slopes overlooking the mighty Mekong River, home of hill-tribe villages. Its mystical reputation attracts hundreds and thousands of tourists, year after year, particularly adventure seekers.

The Golden Triangle, however, has a darker side. It is one of the areas of the world where opium is grown, processed into heroin, and smuggled out, and is the source of half the world's illegal heroin.

As impoverished hill farmers eek out a living from a rugged terrain through opium cultivation, mystery and danger surrounds drug production and trafficking, characterized by the outbreak of civil wars, clashes between the police and armed forces in a fight against smugglers, surprise raids on clandestine heroin factories, and donkey caravans along old jungle trade paths. The list reads like the stuff of mystery novels and action thrillers. Tragically, this is the stark reality of the drug trade.

At that moment, Wicha dedicated all his energy toward perfecting the cultivation and processing of coffee and increasing the welfare of the village of Doi Chang. Starting out with less than a hundred acres of land owned by the village, they now have 8000 acres with 3000 under coffee cultivation.

Wicha, who is an intense lover of plants had, as a key part of his plan the reforestation of the mountains. After the mountains had been clear-cut, there were no indigenous plants remaining – the mountains were barren. Raising trees in nurseries, all the coffee is now 100% shade grown under a dense canopy of trees hand planted by the farmers. Not only are there shade trees, but also alternative crop trees that bring additional income to the farmers.

Where once the jungle was gone, there now rises a high and thick canopy of lush forest.

Looking for a pathway for increasing his sales and price of the coffee, Wicha attended a coffee expo in Bangkok where he happened to meet Pornprapa Bunmusik (Sandra). This powerful and interesting person in her own right happened to have a friend that could have an idea or two. That person was John M Darch, a successful mining executive from Canada. Together, they began to formulate a plan to move forward with Doi Chaang Coffee.

You may have noticed that Doi Chaang keeps getting spelled two different ways – Doi Chang and Doi Chaang. The village in which the coffee company, Doi Chaang resides is spelled Doi Chang. Both mean Elephant Mountain but because of old trademark restrictions, the coffee company added an “a.” Congratulations to those who caught it, and shame on you to those who did not. Your fifth grade English teacher is glaring at you.

February 2012

The pillars of “Beyond Fair Trade®” It probably is unlikely that if a different cast of characters was assembled – younger or less financially successful – the results would have been so spectacular. To pull this off, there needed to be people that were ready to give back, but only in a meaningful and sustainable way. There were to be no handouts from this crowd.

In analysis, a key component of the Doi Chaang development was John Darch’s lifetime of experience as a mining executive. If he had any experience in the coffee world, his methods would have been very different. In the mining world, investors know that huge investments in equipment and infrastructure must be made before any revenues are seen.

When John first visited Doi Chang village, the final 40 miles had to be travelled on mules over washed out tracks. There were no roads into the Doi Chang region making what he found there all the more remarkable. Under Wicha’s leadership, the village had built a modern fully washed wet mill, dry mill, and concrete patios. They had constructed a ‘coffee academy’ to train farmers in best practices through a curriculum design by a college professor from Chang Rai and had installed a 120kg roaster. All of this was brought up that same trail using only mules and strong backs.

Through continuous reinvestment of the money the village received for their coffee, several of the villagers were able to attend university, all receive health care, they feed all in the village who are hungry regardless of what they do, and they purchase additional land and equipment for coffee. ®

Darch saw immediately that Doi Chaang coffee required a rapid expansion of capacity and infrastructure, especially a road to connect the village with the world. And so was built the base of the idea of “Beyond Fair Trade®.”

Societal Capitalism and sustainability

The core of the idea of “Beyond Fair Trade®” is the firm belief in the power of Societal Capitalism. Darch formed a second company in Canada, Doi Chaang Canada for the sole purpose of purchasing and selling coffee from Doi Chaang Thailand. A price and quantity is struck between the two entities. Doi Chaang Canada agrees to buy, for example, 75% of the crop for a price above the Fair Trade premium. This provides enough revenues to aggressively build out the facility in Thailand and engage the social programs necessary to stabilize the community. Canada then sells the coffee in green and roasted form at a premium based on the Organic and Fair Trade certifications, plus the “Beyond Fair Trade® premium.

The key element toward ensuring a long-term commercial relationship between Thailand and Canada is that the village in Thailand also owns 50% of the Canadian company!

The results at Doi Chaang – the coffee company – and Doi Chang – the village – are dramatic.

Because a great deal of money was now flowing into the village, Wicha recognized that the village had no experience at cash management. He regularly brings a financial expert to the Coffee Academy to educate the farmers on sound financial business practices. Instead of buying big screen TVs, everyone seems to own a new 4x4 pick-up. They found out that it is much easier and faster to drive the freshly picked cherries to the village owned processing plant than to walk them down. The government has built a two-lane heavy load highway to the plant, and the entire village is electrified. The farms all practice water waste management and are all certified organic. New capital investments have been made to add 25,000 kilo Penagos semi-washed processing mills. The village is using their Fair Trade premium to purchase advanced medical equipment for continued on page 12

11

Doi Chaang

continued from page 11

Wild Civets of Doi Chaang

One of the premier products of Doi Chaang is Wild Civet Coffee. I will spare us all from the jokes regarding these unique little “wet mill” processors except to say that the civets at Doi Chaang seem to do an especially fine job of it. I suspect that there is a “Garbage in-Garbage out” element to it. These civets are dining on some of the best coffee in the world.

What makes the civets at Doi Chaang especially unique however is that they are completely wild. Unlike some

the local “hospital” and as a result, the Thai government has agreed to fully staff the facility with doctors (prior to this it was only staffed with nurse practitioners).

of their brethren, these little nocturnal guys have free range of the coffee farms once the sun goes down.

You do not really understand the distinction of “wild” until you try to sleep in a hut in the middle of a coffee plantation while outdoors, the trees are alive with fully caffeinated wild animals that look to be a cross between a cat and a raccoon. Civet coffee has become so valuable that wild civets are rare. They typically are caged and fed coffee their entire lives. In truth, this probably is just fine with the civets since their entire life plan seems to be eating, and then poo’ing coffee. But it just feels better knowing that the civets at Doi Chaang are eating whatever coffee they choose and then returning to their dens and families at the end of a long night of work. Doi Chaang’s civet coffee consistently earns scores in the 90’s and has been picked up by some of the finest specialty retailers in the world.

Doi Chaang Coffee grows premium coffee on farms all above 1200 meters that is processed in a state of the art plant owned by the growers of the village. They have expanded into organic honey from their own hives and are constructing a facility to produce organic coffee and honey based soaps, lotions, and cosmetics.

The next goal of Wicha and company is to construct an academy to service all the children in Doi Chang and the surrounding community. Ground has broken for a building that will serve 450 students including dormitories for students who have no home. The Doi Chaang Foundation in Canada is working hard to raise the funds for this new benefit to the community.

So how good is the Doi Chaang coffee?

Sometimes life really is strange.

Do not take our word for it, just look at these scores from Kenneth Davids.

Doi Chaang Single-Origin Peaberry Medium Roast

Doi Chaang Wild Civet Coffee

Doi Chaang Single-Origin Medium Roast

Doi Chaang Single-Origin Decaf Medium

12 February 2012

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13

The Mysteries of Chai Revealed

H

istory The word Chai in Hindi means tea. What is referred to simply as “chai” in Western countries is what is known in India as Masala chai, literally meaning “Spice tea.” In Ancient days, Masala chai was used for medicinal purposes (in Ayurvedic practices), and was considered a remedy for minor illnesses.

Early on, Masala chai was prepared in a variety of ways, served both hot and cold, and comprised of a wide array of spices.1 Surprisingly in earlier days, tea was not a very popular drink in India. It was not until the 1830’s, when the British East India Company became concerned about the Chinese monopoly on tea, which sustained the enormous consumption of tea in Great Britain.

British settlers noticed the existence of the Assamese tea plants in India, and began to cultivate tea plantations locally.

However, consumption of tea within India still remained low until an aggressive promotional campaign by the British-owned Indian Tea Association in the early twentieth century; which encouraged factories, mines, and textile mills to provide tea breaks for their workers.1 The official promotion of tea was to be served in the English style, adding small quantities of milk and sugar. But Masala chai remained a part of Indian culture and, in its present form, firmly established itself as a popular beverage, spreading beyond South Asia to the rest of the world with its multi-cultural influences.

Variations In Western countries, a sweeter and creamier version Masala chai was created, such as the chai latte. The basic Masala chai is made mainly with a base of black, green, rooibos tea, or in some cases yerba mate, and an assortment of spices. In India, each recipe varies from region to region, and family to family. This continues to be true, as different families as well as companies have capitalized on chai, creating their own blends and selling them loose, in tea-bags, powders, and concentrates. According to Christopher Merry, President of The Chai Company, “Companies like ours use whole leaf tea that is steeped in hot water and then steeped again with spices. This brewing process means that all of the goodness in the tea and spices is captured in the final product. Our chai is made with whole spices - ginger, cardamom, black pepper, clove, cinnamon, and vanilla.”

According to Bipin Patel, President of Tipu’s Chai, “Our (Masala chai) is a third generation family recipe that has been tested by my family’s migrations from India to Africa to England and now to the U.S. I have stayed loyal to the recipe and not cut corners. It is a recipe that is bolder, spicier, and more robust than most other chai’s. It’s not bland and weak; it is invigorating, bold and soothing too!”

In contrast, Eva Wong from the Republic of Tea says, “Our Republic Green Chai is Green tea blended with spicy ginger, cinnamon and cardamom is finished with sweetness of fresh almonds. Our Republic Red Chai is rooibos and it has been blended with a delicious mélange of other herbs and spices: orange, cinnamon, ginger, coriander, cardamom, star anise, fennel, black pepper, pimento and cloves. It is more subtle in flavor than our traditional Republic Chai.” Juanita Joachim from Tea Packs USA says, “What differentiates us is not only our quality of tea and spices, it is the wide selection of chai blends that we offer.”

Furthermore, Bhakti Chai is the only fresh chai in the market. It contains no preservatives and is made with Fair Trade and Organic tea, fresh organic ginger (they press 1,000 pounds of ginger on a weekly basis!), Organic evaporated cane juice, cardamom, black pepper, fennel, and clove.

Nowadays, chai is not limited to only drinks. People have used the Masala chai blend to create various dessert recipes. For instance, chai cupcakes and cookies, chai rice pudding, pumpkin chai latte cake (Yes, I am hungry), chai ice cream, and I am currently munching on Cary’s Tea Toffee Chai, which is a milk chocolate with English toffee bar blended with Masala chai spices. Delicious!

Health Benefits 14

The Masala Blend was originated because of the individual healing properties of the spices. In addition, tea in itself has various health benefits and antioxidant properties.

by Ashley Prentice According to Dawn Lewis, President of Chaikhana Chai “Flavonoids and polyphenols are naturally occurring compounds in premium black and green tea. They function in the body as antioxidants and help neutralize the free radicals known to damage cells which can lead to diseases such as Cancer and heart disease. Also, by inhibiting the absorption of cholesterol in the digestive tract, tea helps prevent the forming of blood clots, which may cause a heart attack or stroke. Studies have also shown that black tea relaxes and expands your arteries, increasing blood flow to the heart, while improving the functioning of the blood vessels and lowering blood pressure.”

While chai could have a beneficial effect on adults, is it safe for children? Lewis says “Absolutely! Decaffeinated chai is usually an option and it is a great alternative to hot chocolate. Honey is energizing and good for the immune system, spices are good for tummies, and milk is full of protein, vitamin D and calcium.” Furthermore, Bipin from Tipu’s Chai adds, “I can only speak from personal experience. I grew up drinking chai and I think I was about 5 or 6 when I had my grandmother's chai for the first time. I don't think it did any permanent damage…except perhaps my addiction to chai!”

A Social Mission Beyond their profitability goals, many businesses in today’s world have adopted a philanthropic and social awareness philosophy. This is the case with Brook Eddy, Founder of Bhakti Chai (Bhakti meaning devotion through social action). She believes in a “triple-bottom-line business,” based on profitability, and ecological and social responsibility. Her company philosophy is based on the Swadhyay movement originated in India; where a main motto is “compelling individuals to serve their community by donating two days a month for the good of their community.” Besides the fact, that her chai is Organic and Fair Trade, through her business, she donates 10% to Nonprofits that invest in women, girls, and the environment (See their story at http://www. bhaktichai.com).

Growing Demand Masala chai has spread around the world, and its popularity is increasing as people try it and become informed. “As consumers become more aware of chai as a beverage option, it simply offers them another choice when coffee may not be what they are looking for, but they still want a hot drink. The health properties of tea and spices are becoming more of a news topic as well, which inspires those who have yet to experience chai to give it a try.” Says the President of Chaikhana Chai.

Marketing is always an essential part of selling any type of product. In the same way, every retailer should promote chai. Christopher Merry, from The Chai Company suggests “Specialty tea is a rapidly growing market and cafes can do a much better job in capturing some of this growth by offering a higher quality range of premium teas.

A premium authentic chai should be a big part of that. A coffee shop that prides itself on handcrafted quality coffee should have the same mentality with all of their allied products. Promote it with posters; create drinks with it - like Chai-nog or Chider.

Offer more types – regular, spicy, caffeine free, unsweetened – and give people samples.” Exotic and trendy beverages such as chai are a great addition to your specialty tea menu. Especially since it is not only flavorful, but also healing. Find fun and flavorful blends; promote them; make a profit.

1.

2.

Masala chai. (2009, February 24). New World Encyclopedia. www.newworldencyclopedia.org/entry/Masala_chai?oldid=935168.

Chai Tea Health Benefits. www.chai-tea.org/benefits.html Cinnamon - Is thought to increase circulation and open breathing. In addition, it is used as a digestive stimulant and to treat joint pain.

Cardamom – Is said to benefit the lungs, kidneys, and heart.

Cloves - Have pain-relieving and antiseptic attributes.

Black Pepper - Widely used to support circulation and metabolism.

Nutmeg - Used for centuries to ease sciatica and promote the digestion of heavy foods. Ancient Arab physicians also used it to treat kidney and lymph problems.

Ginger – Mainly known for its digestive properties; also used as a stimulant for the circulatory and immune systems.

Fennel - Widely used to treat both kidney and ocular problems, as well as laryngitis.2

February 2012

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2012 Trends for Frozen Beverages – Time to Get Creative! by ashley Prentice

M

16

any restaurants and Cafés have focused on adding different foods choose from an array options. Syrups and flavorings will allow you to offer to expand their menu hoping to draw more patrons. Beverages variety, while maintaining a high-profit margin. “There is high demand for have become the latest medium for operators looking to drive sales frozen fruit based beverages. Lemonade and teas are very popular. Again, and increase profits. Many fast food chains have seized this opportunity, and adding flavor offers a complete range of drinks. In fact, a café can create are experimenting by enlarging their beverage menu and offering fun terrific tasting lemonade simply by using Monin Lemon as the base and creative drinks. “McDonald’s touts its new frozen strawberry flavor.” Says Bob Hager, Vice president of Marketing at Monin According lemonade while Steak’n’Shake and Sonic shout about their “happy Syrups.” While fresh and local is currently a big trend; using only to an indehour” deals on milkshakes and frozen drinks, available during fresh products can be expensive, and can limit your creativity. pendent survey the mid-afternoon snack period.” 1. For this reason, we will be Combining syrups and flavorings with a few seasonal fruits and looking into some of the trends for 2012 and what people are conducted by Dunkin' botanicals will allow you to mix flavors while keeping costs demanding this year, specifically in the cold and frozen beverlow, and also distinguish your Café with inventive drinks.

Donuts, “an overages market. whelming majority (84%) According to Jillian Hillard, Marketing Manager at PreGel As the coffee lovers that we are, the first thing that I should AMERICA, “ Slushes, frappes and smoothies aren’t the only of iced coffee drinkers point out is that Iced coffee is on the top of the list; and this claim they are drinking players anymore. Soft gelato and yogurt products (affogatos), topic could be an entire article by itself. “Consumption of this exciting alcohol-infused drinks and more will all greatly more iced coffee this cold caffeinated beverage in restaurants has heated up 20% expand the frozen beverage category.” Diversifying your winter compared to product line does not only mean offering different flavored percent in the last five years.”1 According to an independent survey conducted by Dunkin' Donuts, “an overwhelming beverages, but also distinctive and original styles of cold drinks. last winter.” 2 majority (84%) of iced coffee drinkers claim they are drinking “PreGel’s Caféttone, Fruittone and Yogurttone lines easily incorpomore iced coffee this winter compared to last winter.” 2 Not only the rate into an existing café model for a number of reasons. The concept interest in premium and specialty beans, but also all the advances in the blends well with the existing offerings of many cafés i.e. coffee, espresso, cold brew technology, has influenced the growing demand. Everywhere, from juices and fruits – meaning you can incorporate Caféttone, Fruittone and McDonald’s to the local Café’s, operators are offering iced and frozen java Yogurttone within a café’s current products (Salted Caramel Caféttone swirled drinks; even Starbucks with its new Via Iced Coffee is giving customers the with espresso).” Adds Hillard. means to make their own at home. As a café, it is important to focus on the quality of your brewing method, and make sure you differentiate your iced or frozen coffee from those of the big chains.

Quality When a customer is purchasing a Next, consumers have become increasingly health conscious, and this trend frozen or cold beverage they will will continue to be followed for years to come. Individuals are looking expect it to be tasty; that it is well at labels that contain “Free-From,” “All- Natural,” and “Low-Calorie.” blended; and that the flavor lasts until Consumers, especially women, are extremely aware of this last one. Therefore, the end. The type of blender you use when selecting what flavorings, syrups, and products to offer in your café, will play an important role in the look for these labels. According to Brenda Weldon, Marketing Coordinator outcome of these factors. According for Weldon Flavorings “We believe at Weldon Flavorings that health conto Tony Ciepiel, COO of Vitamix, scious customers are demanding more quality from all their beverages.

“Our customers’ reputations are built They want their frozen treats to be healthier for them and have less sugar, on quality. Whether our products are fats, calories, sodium, and artificial sweeteners. Frozen treats made with being used in a coffee house, smoothie bar, or one of the finest restaurants in Weldon Flavorings can increase the flavor of any drink without adding these the world, we’ll continue to create value and versatility to help ensure sucunwanted ingredients.” cess… Vitamix offers operators the ability to deliver a wide variety of superior blended beverages to their customers through a variety of features and From enhanced waters and drinks, such as vitamin water, to made-to-order benefits, including its program buttons with 34 optimized programs found on frozen beverages, consumers are looking to get extra vitamins and suppleThe Quiet One.” ments from their thirst-quenchers. Specifically ones that will give a boost of energy; hence, the popularity of “5-hour” and other energy drinks. David Something that is ironically often neglected, considering it is the most Gross, CEO of Smoothie Essentials says, “Our product line includes twenty prominent ingredient, is ice. According to Michael Rice, Senior Product assorted blends that individually and together encompass the broad spectrum Marketing Manager at Follett Corporation, “Studies have shown that people of whatever particular benefit a customer would be looking for. Whether prefer Chewblet ice, generically known as nugget or extruded ice, by over 2:1 for energy or for restful sleep; for protein or for fiber; for recovery from one compared to conventional cube-type ice.” He continues by adding, “All Follett too many drinks the night before or for an extra boost to the brain functions ice machines produce Chewblet ice. More than 50% of the population likes before school, the Smoothie Essential product line has a product to meet the to chew ice and consumers prefer the texture, size, shape, and appearance of benefit.”

Chewblet ice. They often think Chewblet ice makes their drinks taste better and will go out of their way to get drinks with this type of ice.”

While many may think that offering sugar-free and low-calorie products will affect the taste of their beverages and limit their creativity, many suppliers Frozen beverages are not just a summer trend. People enjoy frozen drinks as a have created great tasting flavorings, sweeteners, and syrups in order to meet snack drink; some as a meal replacement, or simply as a functional drink that this demand. Your frozen beverages can be unique and healthy at the same allows them to get their daily fruit intake and other supplements (which helps time. Gina Costello, CEO of Costellini’s says their most creative flavor is “the justify the calories); others drink them because of the texture and because cinnamon bliss, it's a show grabber every time, people are shocked when they they are just plain fun! Regardless of the motive, the demand is present. taste it; then even more shocked when they learn it sugar free and fat free.”

Frozen Beverages are high-margin menu items that sell well, and they are easy to add to the menu with minimal investment and inventory. Do not miss an opportunity to diversify your menu and increase revenue; follow the industry Get Creative! trends.

Creativity is critical to differentiate your café; and of course flavor. People 1 are now demanding not only unique and exciting beverages, but customizwww.foodchannel.com/articles/article/top-ten-beverage-trends-2011/ 2 able. Consumers want the do-it-yourself experience by being able to pick and www.sacbee.com/2012/01/24/4210780/iced-coffee-drinkers-running-on.html February 2012

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Resolutions you should have made already.

by Rocky Rhodes

I

t is February, which means one of two things has already happened: Either you never made any resolutions and lack some focus, OR you made some, forgot them, and lack some focus! Oh sure, there are some of you who are on track because you resolved to read more industry articles like this one so… keep up the good work! I resolved to submit articles to Coffee Talk before my deadline. I’ll have to start that in March.

Regardless of where you are right now, here are some ideas for 2012 resolutions you should commit to in order to move your career or business forward.

These resolutions will do two important things for you. First, it will get you thinking. You will need to find where you can apply these ideas in your life and business. Soul searching is a great exercise in ‘getting real’ and these suggestions will help you get there. Secondly, it will spark some motivation in you because that is what goals and resolutions do. Motivation comes from the inside and goals focus the effort.

Before I give you these suggestions, I need you to do something. Either go get a blank piece of paper or open a new Word document, or even bust out your journal. Seriously, go do this…. I’ll wait…

O.K. Since your reading this you have your means to write stuff down in front of you. We can continue. If you don’t write this stuff down, however, the result is going to suck for you because a written goal is 97% more likely to be accomplished. (I totally just made up that statistic to make my point that you should write this next part down.)

The intent of the exercise is to get you focused on contemplating what you will commit to do in the following three areas:

Quality. Marketing. Sustainability /Self Improvement.

For each area I will give you a brainstorming exercise to draw you toward a resolution that you know should make already. But at the end you will know WHY you should make it. If you get to this point you of knowing why, you are 633% more likely to see it through. ( I made that one up too but you get the point.)

Quality.

I had a customer pose a question to me early in my roasting career. “Why would you do anything in business if you were not committing to be the best at it?” I was struggling to make payroll, had just built out a roasting facility that was costing an arm and a leg and I was pounding money down a rat hole called my retail store that was attached to the roasting plant. My initial answer to the question was, “What good is quality if your business doesn’t survive?

Cut the corners you have to in order to keep going and then become a student and purveyor of quality when things get better.”

Your brainstorming assignment is this: Please write a page or two on the following question: What is right or wrong with my philosophy above?

Try to dig below the surface and really contemplate what you might have thought given the circumstances. Does offering the highest quality product always mean it will cost more to produce? Can you sell as many high quality products as average quality? What are some advantages to being just above ‘good enough’ but not necessarily ‘top in class’? Can you offer two levels of service or product?

So now do the following: Finish this paragraph; “It is important for me to be the best that I can be in . I realize that it may take some time, like

(x mos / yrs), but I will start today by doing the following things before the end of . Action 1: Action 2: Action 3: .

Marketing

I never studied marketing in school, but I’ll bet if you took all the textbooks and boiled them down to a simple premise about marketing it would be, “Tell people about the cool stuff you do and then ask them for something specific.”

It does not matter whether you are a barista working for a large chain or an owner of that large chain, you still need to tell people about the great stuff you are doing and ask for something in return.

Coffee professionals are humble people and to some, the thought of ‘bragging’ about what you do is akin to being a used car salesmen. (No offense to used car salespeople; you just market differently than coffee people would!) Well, I have news for you. The rest of the world thinks that what we do is pretty cool.

Coffee is so personal for so many people that they feel they can relate to you as soon as they meet you. Yet I’ll bet you have thought the following even as recently as this year: ‘What I do goes unnoticed, underappreciated and if the right people knew what I did they would be all over me because I do a good job. ‘ I have news…. We ALL feel that way! So what you have to do is decide to go ahead and tell those you want to do business with (whether a boss, customer or other business partner) about the great job you do, why it is important to them, and what you want them to do. Let’s try; here is your exercise: Make a list of five ‘targets’ you want to know about what you do. (Yes, write them down. That is what the paper is for!)

Finish the following ‘marketing message’: I wanted to tell you about what I do, I produce and have been doing it for . I would like you to hire /buy / promote etc. because I / my service / my product can do the following for you. Now list the top three things that finish the thought.

The next step is radical: Go deliver your message to the people on your list.

Don’t be apologetic, shy or ashamed. Just do it! You will be amazed at what happens.

Sustainability / Self Improvement

Make a commitment right now that the most important sustainable project is YOU. After you take care of you, then you start on the rest of the world.

Complete the following: I will do the following things to make me stronger this year: list at least one in the following areas; Body, Mind, Soul, Relationships, Finance, and Profession. Be specific and add action items with due dates. Here is a format you can use: BODY: I will move from being a sedentary person and get my heart rate above 140 for 20 mins at least three times per week starting today.

Now you will have a solid action plan. Now you will know why you are taking action. Make your almost New Year resolutions and go accomplish them.

Me… I resolve to stop making up statistics for at least 118.65% of the year. I better submit my article now.

Rocky can be reached at rocky@INTLcoffeeConsulting.com

18 February 2012

Retailer Profile: From Thailand With Love

by Maxim Vershinin Doi Chaang Coffee Company www.doichaangcoffee.com Wicha Promyong t: (+66) 86 071-7403 miga@doichaangcoffee.com

W

e have done café profiles all over the U.S., and several in Peru and Russia.

This month we are continuing our international exploration with the best in Thailand – get ready for Doichaang Coffee Shops to blow your mind away fellow coffee freaks!

“I had restaurants and hotels, but I sold them all to go up to the mountains and work with coffee farmers 12 years ago,” – replied Wicha Promyong, the Doi Chaang Coffee Co.’s president, when I asked him how he got into the coffee business.

It seems like success inevitably follows the footsteps of a talented businessman: Wicha sold everything to seek a quiet refuge in the Thai mountains, but 12 years later found himself running one the best coffee companies in the country.

Wicha’s Doi Chaang now owns 20 coffee shops in Thailand, supplies coffee to 300 others, and his coffee consistently ranks among the top in the world.

Let’s talk to the man: V. Many cafes in U.S. like to announce themselves as being green and organic as soon as they receive the first delivery of biodegradable coffee cups, but you guys are really taking it all the way. Look at this jungle that you have built here:

waterfall, garden with plants all over, and lots of organic products for sale. This is a beautiful shop!

What is its history?

W. Thank you (smiles). Well, this is our very first shop that got opened 9 years ago. I opened it so that people could try our coffee and know how it tastes; however, I have never predicted such rapid growth and popularity. A person would come in, try our coffee and tell 5 others – it is magic what word of mouth can do. As far as the design in this particular shop I have used a traditional Thai style of building that brings the nature inside and makes the atmosphere really peaceful.

V. Could you tell our readers a bit about coffee culture in Thailand – how did it progress over time?

W. In the old days in Thailand, people mostly drank instant coffee with condensed milk. Then Starbucks came along and introduced the culture of drinking fresh coffee, so now the majority of consumers turned to fresh brew. They know how to drink coffee, and instant coffee consumption has gotten lower and lower especially in the last 3 years.

V. How did you manage to acquire enough expertise and knowledge to open up and operate one of the best coffee shop chains in Thailand?

W. Simple. I just went around the world, looked at the way good shops were operated, and drank coffee here and there slowly learning day by day.

V. You have traveled the world extensively, what makes Doi Chaang coffee shops unique among others?

W. I think the biggest “unique” factor for us is that 100% of the coffee in our coffee shops comes from our own plantation in Doi Chang province.

We sell only what we grow and process at the plantation. However, because of that we have a little problem now: our coffees are being sold really well, but the demand has gotten too high.

From Malaysia to Australia people are coming to us, but we don’t have coffee to sell because we sell only what we produce.

20 February 2012

V. How is your company planning on resolving this situation?

W. We have expanded by 8000 acres in the Doi Chaang area, but we have to wait for another 3 years for the plants to sufficiently grow. In the future, we will be able to produce about 2000 tons a year, so it’s just a matter of time.

V. You have mentioned that Starbucks contributed to coffee culture progress in Thailand, but do you see more and more people choosing Doi Chaang coffee shops over Starbucks in Thailand?

W. You know yes, independent coffee shops are becoming much more popular in Thailand, especially with locals. They try our coffee once and always come back again. Maybe around 8 percent of our customers are foreigners: the majority is still walking the floors of Starbucks.

V. Wicha I think what you have managed to create with Doi Chaang Coffee Company is absolutely genius! What is the secret behind it?

W. I think the secret behind it all is – happy farmers. We pay them $1 per kilo of cherries! It used to be 12 to 15 cents per kilo before, and now it is $1. Plus our farmers collectively own 50% of the company, so they receive part of the company’s profits in addition to their sales. This is the way coffee business should be - not just one man making all the money – farmers should make good money too because they are the ones who produce.

V. Having done so much for the company and the farmers, what is the biggest reward for you to be part of all this?

W. Maybe I am getting old, but I don’t need money anymore. The money that I make I use to build schools and hospitals. In this stage of my life, I am concerned about helping others to achieve their goals, and traveling the world to demonstrate that our model can be applied to any place around the world.

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Climate-Friendly Farming Consumers now have a new choice in specialty coffee that meets both the highest quality and highest sustainability standards.

THE WAY OUR FOOD IS GROWN IMPACTS THE QUALITY OF THE TASTE. When choosing fruits and vegetables at the grocery store, you may look to see where they were grown, whether they are certified and if sustainable methods were used.

Coffee is no different than buying cherries or avocados — the quality of the soil, farming techniques and origin are all integral to the taste and quality of the bean.

Consumers have a new choice in specialty coffee that meet both the highest quality and sustainability standards. Daterra, a Brazilian based coffee farm, has just become the first farm in South America and the second worldwide to be verified for its compliance with the Sustainable Agriculture Network (SAN) Climate Module.

In order to qualify for this verification, farms must first become Rainforest Alliance Certified™ by meeting the comprehensive sustainability standards of the SAN, an in ternational coalition of conservation organizations. While Rainforest Alliance Certified™ farms already do a lot to reduce climate change by protecting forests, conserving water, minimizing the use of agrochemicals and reducing energy use and waste, the climate-friendly requirements are specifically designed to help farmers take additional steps to mitigate climate change and adapt to its impacts.

Daterra has implemented the SAN Climate Module, which means it has r educed its emissions and can better adapt to changing

climatic conditions. Daterra is able to identify the risks that climate change poses to their farms and community. They are able to evaluate the level of vulnerability in the face of prolonged droughts and severe floods — which are becoming more frequent and intense and impact harvest seasons, which can lead to plague and disease outbreaks.

Coffee is the second largest traded commodity in the world, and every person influences the coffee industry with his or her purchasing choices. It is easy to feel that we have little power in our environmental crisis aside from recycling and reducing our fuel usage, but in fact, one of the largest impacts on the environment is our food production. Each individual has the power to buy foods and beverages that come from environmentally friendly sources. Consumer awareness and concern is growing for sustainable products, which is why Daterra is one of the most popular coffees both f or quality and sustainability for conscious cafes and individuals.

The quality in a product is not only measured by the taste, but by the environment in which it is grown. It is rare to find a product that has superb quality and taste that also strives to live in unison with the environment. Daterra sets the standard in the coffee industry and is an inspirational model of harmony between economic and environmental needs.

Every person has the power to purchase products that benefit the environment. Why not start with your morning cup of coffee?

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23

NewsBites The Woods Coffee Celebrates 10-Year Anniversary in February

The Woods Coffee announced plans for its upcoming 10-year anniversary celebration. The company, which opened its first store on Bender Road in Lynden in February of 2002, has opened 12 coffee shops in Whatcom County over the past decade. As part of the company’s month-long anniversary celebration, The Woods Coffee will be giving away a seven-day, six-night trip to Hawaii and several iPads for those visiting its stores during the month of February. In addition, Woods will be throwing free Woods Coffee parties for a local classroom and a local workplace, as well as offering free coffee for a month for one individual, as part of the company’s Biggest Woods Fan contests. For more information on The Woods Coffee and the company’s 10-year anniversary, visit www.TheWoodsCoffee.com.

Caribou Coffee First Major US Coffeehouse to Achieve 100% Milestone

The Rainforest Alliance is pleased to announce that Caribou Coffee, the country’s second largest coffeehouse, is the first major coffee company in the US to source 100 percent of its coffee and espresso beans from Rainforest Alliance CertifiedTM farms.

The Rainforest Alliance started working with Caribou Coffee in 2003. Last April, Caribou Coffee set an ambitious goal of sourcing 100 percent of the coffee and espresso used across all its products and platforms from Rainforest Alliance Certified farms by the end of 2011. To meet this objective, Caribou Coffee worked directly with coffee farmers in North and South America, Africa and South East Asia, helping them to understand the social, environmental and economic benefits that result from achieving certification. For more information, visit www.cariboucoffee.com.”

Coffee Fest adds Ken Bollman

Coffee Fest is pleased to announce a new addition to their team. Ken Bollman has been chosen to be the new Business Development Manager for the organization, as the company begins the 21st year in business. Coffee Fest, the leading national and regional specialty coffee and tea trade shows for retailers, roasters and allied partners, approaching its 64th event, has proven to be an excellent venue for education, training, and new product releases. Ken’s job is to support of the needs of exhibitors, vendors, and sponsors at Coffee Fest, including sales and marketing efforts, floor plan management, and related communications. He works closely with the leadership and support staff at Coffee Fest to ensure that each show exceeds the expectations of all attendees and exhibitors. The plan is to continue to grow the success of the shows, and contribute significantly to the bottom lines of all participants.

Recycling Coffee Bean Bags Into Paper: A Sustainability Story That Makes "Cents!"

St. Louis entrepreneurs Kelly Stewart and Ted Gast were wondering what they were going to do with a pile of old coffee bean bags. After several brainstorming sessions, the two longtime friends and business partners had an idea: Could coffee bean bags be made into paper? After many months conducting numerous experiments, the George A. Whiting Paper Company finally perfected Kelly and Ted's papermaking ideas by introducing Kona Paper™. A newly patented 100% recycled post-consumer waste paper made in the USA, Kona Paper consists of a blend of repurposed coffee bean bag fiber (CBBF) and post-consumer

waste material. Available in weights ranging from 50 lb. Text to 100 lb. Cover in Natural as well as custom colors and embossed finishes, Kona Paper has many practical coffee marketplace applications from gift card holders and bags to cup sleeves and coasters. Call Greg Johnson at (312) 203-2299 or visit konapaper.com for more information and free samples.

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 off-beat answer? Sweeten them up with a sugar packet… and score! It’s a latte of fun in a striking coffee bag package. For 2 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

Grounds For Health Awarded $900,000 Grant From Green Mountain Coffee Roasters Inc

Grounds for Health, a Vermont-based non-profit that establishes sustainable and effective cervical cancer prevention and treatment programs in coffee-growing communities, has been awarded a three-year, $900,000 grant by Green Mountain Coffee Roasters, Inc. (GMCR). The funding will enable Grounds for Health to further develop existing cervical cancer prevention programs in Nicaragua, Mexico, and Tanzania, and expand its program into Peru. “We are proud to contribute to Grounds for Health’s important work in coffee-growing communities,” says Colleen Bramhall, GMCR Coffee Community Outreach Manager. “The partnerships Grounds for Health forges with coffee cooperatives help break down barriers that stand between women and the care they need. We are proud of the accomplishments of our Waterbury neighbor and look forward to continuing our collaboration.”

Learn more about Grounds for Health at http:// groundsforhealth.org or find Grounds for Health on Facebook (http://facebook.com/groundsforhealth) and Twitter (http://www.twitter.com/grounds4health).

Follett Corporation Introduces Micro Chewblet® Ice

Follett Corporation announces the release of a new nugget ice - the Micro Chewblet®. At 3/8" long, the Micro Chewblet gives consumers another way to enjoy chewable ice.

"We are excited to be adding to our Chewblet ice offering. For over 35 years our customers have enjoyed our nugget ice, and Micro Chewblet ice adds some choice to our product line," said Scott Bingham, product marketing manager. Independent market research by Roper ASW and Integrated Marketing Concepts shows that Chewblet ice is preferred by over 70% of consumers as compared to cube ice. In addition, 40% of respondents would drive out of their way to get Chewblet ice. Founded in 1948, Follett Corporation is a leading manufacturer of ice-related equipment, including ice machines, ice storage and transport equipment, ice and beverage and ice and water dispensing equipment for foodservice and healthcare markets worldwide. For more information,

24 February 2012

contact Follett Corporation at 610-252-7301 or visit www.follettice.com.

Fair Trade USA Unveils Redesigned Certification Label

Fair Trade USA, the leading thirdparty certifier of Fair Trade products in the United States, today unveiled a newly redesigned certification label and significant revisions to its Multiple Ingredients Product Policy. The changes will better serve the needs of farmers, businesses and consumers that look to the Fair Trade Certified label to ensure that rigorous standards, transparency and efforts to provide the greatest impact possible have been met.

Under the revised Ingredients Policy, which applies to all food and personal care products, only products that contain 100 percent Fair Trade Certified ingredients may bear the full Fair Trade Certified label. Products containing at least 20 percent Fair Trade Certified ingredients will now bear a new Fair Trade Certified Ingredients label. The full draft policy can be viewed at http://www.fairtradeusa.org/certification/producers/ ingredients and is now open for a 60 day public comment period.

Weldon Flavorings increases Sample Selection and adds 2 New Tea Flavors!!

Due to demand Weldon Flavorings’ is making more of their Coffee & Iced Tea/Water flavorings available in their sampler size. The sample size comes in an easy to use 1 oz. bottle. They are small enough to be carried in your pocket or purse and can be used anywhere, anytime coffee or tea is served. All of Weldon Flavorings’ are sugar free, as well as free of any artificial sweeteners, creamers, powders, and syrups. Because their flavorings are not pre-sweetened, each coffee or tea beverage can be made unsweetened or sweetened to each individual’s taste. They are also non-allergenic and gluten free. Weldon’s Coffee Flavorings come in 12 flavors with two seasonal favorites, Pumpkin Spice and Peppermint Stick, available for a limited time. The Iced Tea/Water Flavorings come in 4 flavors: Guava Passion Fruit Mango, Raspberry, Mango Orange Passion Fruit, and Peach with 2 new flavors, Blueberry and Mint, being added this Spring. Weldon Coffee & Iced Tea/ Water Flavorings can be purchased online at www.

WeldonFlavorings.com. For additional product information, contact Weldon Flavorings at info@ weldonflavorings.com or (502) 797-2937.

S&D Coffee Contributes $10,000 to Grounds for Health

Somewhere in southern Mexico, central and northern Nicaragua or western Tanzania, a woman’s life is being saved from cervical cancer thanks to Grounds for Health, and S&D Coffee recently donated $10,000 to Grounds for Health to help support a most deserving cause. “We at S&D Coffee realize that we are bonded by our product to people not only in the United States but all around the world,” said Lee Wicker, Senior Vice-President, Specialty Coffee at S&D. “If we can help a noble cause like preventing cervical cancer in coffee-growing regions, then it brings us all a little bit closer together for the general good. We applaud Grounds for Health and are pleased to help support them in reaching their goals.”For more information about Grounds for Health, please go to www. groundsforhealth.org and to learn more about S&D Coffee go to www.sndcoffee.com.

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The Gold Cup features Curtis’ G4 engineering and finely-tuned technology to deliver the perfect profile of each roast, every time. And, the Gold Cup is surprisingly affordable. Learn how your roast can achieve brewing perfection with the Curtis Gold Cup. A new generation of open source, single cup brewers. wilburcurtis.com/goldcupbrewer

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NewsBites

The Chai Company adds two exciting new products to its lineup

In order to offer its customers an even greater selection of premium chai, The Chai Company announced today that it is introducing a Spicy Oolong Chai and an unsweetened Green Tea Chai to its lineup of tea-based concentrates. “I love these new products,” says Chai Company president, Chris Merry. The new products are in response to evolving consumer palates and growing demand for chai concentrates. As Merry notes, “With consumers becoming more familiar with chai, the natural evolution is to offer interesting and original new blends.” The Chai Company is a leading brewer of tea-based concentrates. For pricing, samples or more information visit www.chaico.com or email info@chaico.com.

Rex Roasting opens Midwest certified lab

Rex Roasting Company announces that they will now be offering a Midwest location to receive continuing education and certification.

Their newly opened coffee lab was recently certified by the Specialty Coffee Association of America (SCAA). Located in the heart of Indiana, in downtown Terre Haute; Rex Roasting Company provides a convenient option to those looking to become a Q-grader or a part of the Q Coffee System.

Rex delivers a state of the art facility located in the historic Clabber Girl Museum. A fourth generation coffee roasting business, the Rex Coffee brand was introduced in 1879, as the “Imperial blend, fit for a Monarch” and was roasted by Hulman & Company until 1968. Coffee Roasting, Spice Milling, and the Wholesale grocery business spawned the Clabber Girl® Baking Powder business and the Indianapolis Motor Speedway. Celebrating their rich history in coffee, the family tradition was revived in 2009 when Rex Roasting opened their exhibition style roasting facility. For more information go to www. rexroasting.com.

Jonathan Cate Inc 100% Jamaican Blue Mountain Coffee

After two years in the making Jonathan Cate Inc. is now offering a delectable roast of 100% Jamaican Blue Mountain Coffee. Jonathan Cate Inc. has established a great rapport with the roaster in Jamaica and can order the beans daily. The beans are air shipped to Jonathan Cate Inc. the same day of roasting, and it takes two business days to arrive at the Jonathan Cate offices.

This quick turnaround allows Jonathan Cate Inc. to order on an as needed basis ensuring the freshest beans possible. The coffee comes in a resealable 8oz valve bag and you have the choice of either whole bean or ground. For more information call 704.530.6640 or visit shop. jonathancate.com/coffee

options to diversity any business in a simple and easy way. Tenerissimo™ products are instant, powdered mixes that only require the addition of water or milk to produce the delicious frozen desserts and beverages similar to soft gelato, yogurt and sorbetto. PreGel’s Cafèttone™, Fruittone™ and Yogurttone™ programs provide customers with a single flavor machine, special variety packs of product and a Marketing Starter Kit. The line also features special cups and toppings that pair well with the product. Visit www. pregelamerica.com to learn how to incorporate this fresh, new concept into your business.

Doi Chaang coffee’s rarest, most exotic coffee is now available at Dean and Deluca Doi Chaang Wild Thai Civet coffee is the rarest, unique and highly coveted coffee available in the world. Doi Chaang Wild Thai Civet Coffee is made from the eliminated coffee beans of wild civets that freely roam through the natural habitat of Doi Chang Village. At no time are the civets caged and force fed coffee cherries by the farmers. To find out more information on acquiring this unique tin of coffee, please visit http://www. deandeluca.com/kopi-luwak-gourmet-coffee.aspx

Entenmann's Announces Partnership with White Coffee as Licensee for Flavored Coffee and Cocoa

Entenmann's Bakery, one of the nation's leading sweet baked goods companies, has partnered with White Coffee Corporation for its new signature collection of flavored coffees and cocoa. The premium 100% Arabica coffee is currently sold in mass market, supermarkets, club stores, drug stores and food service nationwide. "We are excited to be working with Entenmann's Bakery," says Jonathan White, Executive Vice President of White Coffee. "Entenmann's is an iconic brand known for the finest in bakery products The new line of Entenmann's Coffee will be offered in 10 oz. bags and in gift packs featured in flavors such as "Cinnamon Crumb Cake," "Hazelnut," "Vanilla" and "Chocolate Donut," reminiscent of Entenmann's sweet baked goods enjoyed by over 26 million households across the U.S. Entenmann's cocoa will be available in "Original" and "Mint" varieties. As a core part of its coffee offerings, White Coffee is proud to feature the finest licensed brands. These items are available in

Cafèttone™, Fruittone™ & Yogurttone™ Frozen Desserts & Beverages

26

Utilizing the newest technology in the industry, Cafèttone™, Fruittone™ and Yogurttone™ desserts and beverages are “Twisting Traditional Up.” Produced in an affordable tabletop machine with a state-of-the-art product mix called Tenerissimo™, the concept provides a variety of

February 2012

retail outlets throughout the United States, on-line at www.whitecoffee.com or call (800) 221-0140 for more information.

SCAA Announces Honduras as its Portrait Country in 2012

In a formal ceremony held in the Presidential Palace, SCAA Executive Director, Ric Rhinehart, along with the SCAA Board of Directors signed an agreement naming Honduras as the Portrait Country for the annual SCAA exposition to be held in Portland, Oregon beginning on April 19, 2012. The General Manager of the Honduran Coffee Institute (IHCAFE) Mr. Víctor Hugo Molina, executed the agreement on behalf of the country. Also present were members of the cabinet and representatives from the coffee sector, including private exporters, cooperative leaders, and institutional representatives. The President of Honduras, acted as Witness of Honor. For Honduras, the initiative represents a united strategy supported by the government and inclusive of the private sector and leading institutions to strengthen its coffee sector and trading ties with the U.S. Visit www.scaa.org.

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Advertisers Index

Company.................................................................Phone.................................... Web.................................................................Page.......Coffee Fest Booth # Agtron............................................................................................. 775.850.4600 .................................

Bhakti Chai..................................................................................... 303.484.8770 .................................

Blue Butterfly Trading Company................................................ 724.466.3651 .................................

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

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

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

Costellini's....................................................................................... 877.889.1866 .................................

Curtis............................................................................................... 800.421.6150 .................................

Custom Card Solutions, Inc.......................................................... 303.790.0400 .................................

Daterra Coffee............................................................................. 330.941.2555 .................................

Descafeinadores Mexicanos SA de CV....................................522.717.127.066 ...........................

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

EAG / Tea Packs........................................................................... 877.345.7832 .................................

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

Ekobrew.......................................................................................... 206.571.0289 .................................

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

Espresso Me Services................................................................... 360.213.0715 .................................

Everpure......................................................................................... 800.942.1153 .................................

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

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

Global Customized Water.......................................................... 805.484.1589 .................................

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

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

International Coffee Consulting Group....................................818.347.1378 .................................

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

Jonathan Cate Inc......................................................................... 888.665.2326 .................................

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

KoffeeLink...................................................................................... 703.348.2344 .................................

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

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

National Coffee Association of the U.S.A................................212.766.4007 .................................

OTB PACKAGING/BARISTABOXtm........................................... 800.645.2700 .................................

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

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

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

Plastic Parameters Inc................................................................... 877.594.0805 .................................

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

PreGel America............................................................................ 866.977.3435 .................................

Rocket Man Equipment................................................................. 800.921.0199 .................................

SCAA / Specialty Coffee Association of America.................562.624.4100 .................................

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

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

Smoothie Essentials Supplement-Boosts....................................415.382.6535 .................................

Spiroflow Systems, Inc.................................................................. 704.291.9595 .................................

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

Strongtree Organic Coffee Roasters........................................352.505.9089..................................

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

The Chai Company....................................................................... 888.922.2424 .................................

The San Franciscan Roaster......................................................... 866.957.9233 .................................

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

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

Unicef.............................................................................................. see.web .............................................

Venco Business Solutions.............................................................. 800.762.9962 .................................

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

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

Walker Coffee Trading Company............................................. 713.780.7050 .................................

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

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

www.agtron.net ................................................................. www.bhaktichai.com ......................................................... www.bluebutterflytrading.com ....................................... www.bridgebrandschocolate.com ................................. www.britevision.com ......................................................... www.coffeefest.com ......................................................... www.costellinis.com ........................................................... www.wilburcurtis.com ....................................................... www.ccsicards.com ............................................................ www.daterracoffee.com.br ............................................. www.descamex.com ......................................................... www.doichaangcoffee.com ............................................ www.teapacksusa.com ..................................................... www.eaglewebpress.com ................................................ www.ekobrew.com ............................................................ www.espresso-americano.com ........................................ www.espressomeservice.com .......................................... www.everpure.com ........................................................... www.follettice.com ............................................................ www.fresco.com ................................................................. www.gcwater.com ............................................................. www.groundsforhealth.org .............................................. www.inbru.com/Inbru-Sample-Pack_p_61.html ......... www.intlcoffeeconsulting.com ......................................... www.javajacket.com ......................................................... www.shop.jonathancate.com/coffee ............................. www.knutsencoffees.com ................................................. www.koffeelink.com ......................................................... www.melittasystemservice.com ....................................... www.monin.com ................................................................. www.ncausa.org ................................................................ www.bestpricecoffeeboxestogo.com ............................ www.orleanscoffee.com ................................................... www.pacificbag.com ........................................................ www.PacificGreenProducts.com ..................................... www.plasticparameters.com ........................................... www.podpack.com ........................................................... www.pregelamerica.com ................................................. www.rocketman.com ......................................................... www.scaa.org .................................................................... www.scolarieng.com ......................................................... www.serviceideas.com ..................................................... www.smoothieessentials.com ........................................... www.spiroflowsystems.com .............................................. www.stalkmarketproducts.com ....................................... www.strongtreecoffee.com ............................................. www.tekpaksolutions.com ................................................ www.chaico.com ................................................................ www.sanfranciscanroaster.com ....................................... www.tightvac.com ............................................................. www.ultimatebaristachallenge.com ............................... www.uniceftappproject.org ............................................ www.vencosolutions.com .................................................. www.vesseldrinkware.com ............................................... www.vitamix.com/thequietone ....................................... www.walkercoffee.com .................................................... www.WeldonFlavorings.com ........................................... www.whitecoffee.com ......................................................

30 15 28................................................244 30 25................................................118 19 26 25................................................336 28 22 30 11 26 13 7 30 28 30 15 9 26................................................326 13, 30........................................451 27 28 23, 30........................................416 5 30 28 15 30................................................217 28 27 28 27................................................213 28 29 7 17................................................137 13 31................................................429 32 30 27................................................110 27 2, 30...........................................223 27 27 3..................................................122 13 30 29 21 28 23 6, 30 13................................................344 28 30................................................423

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AllStar Tools

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Water treatment

Air Pots

Decaffeination

Sleeves

Cups & Lids

Descafeinadores Mexicanos SA de CV

Java Jacket

StalkMarket Products

Everpure

Service Ideas Incorporated

800.942.1153 www.everpure.com

800.328.4493 www.serviceideas.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.

Blender

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

800.208.4128 www.javajacket.com

503.295.4977 www.stalkmarketproducts.com

Finally you can drink a great tasting water decaf.

Our process that has been organic certified since 2003, preserves the original characteristics of aroma and flavor of the green coffee beans.

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).

Training Resources

Chocolate

Vacuum Container

Green Coffee Importers

Seattle Barista Academy

Bridge Brands Chocolates 888.732.4626 www.bridgebrands.com

Tightvac

Knutsen Coffees, Ltd.

888.42.TIGHT www.tightvac.com

800.231.7764 www.knutsencoffees.com

1-800-927-3286 www.seattlebaristaacademy.com

+522.717.127.066 www.descamex.com

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.

The Seattle Barista Academy is your source for Professional Barista Training. We offer espresso training classes with handson experience in grinding coffee, steaming, extraction, drink fabrication, latte art, barista training with barista certification, and education materials and CDs.

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.

PRIVATE LABEL

Charitable Giving

Non-Profit

GOURMET FLAVORINGS

Coffee Analysis

White Coffee Corp.

Track the Impact 619.889.1997

Grounds for Health (802) 241-4146

Monin

Coffee Analyzers

Erna Knutsen, President & Founder.

800.221.0140 718 204 7900 www.whitecoffee.com

www.tracktheimpact.com

www.groundsforhealth.org

800.866.5225 www.monin.com

775.850.4600 www.agtron.net

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.

Grounds for Health works with coffee-growing communities to establish sustainable cervical cancer prevention programs.

Together with our coffee cooperative partners, we break down the barriers that stand between women and preventive care.

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.

THE TOP ROASTERS WORLDWIDE CHOOSE AGTRON Trust the consistency and quality of your roasted coffee.

Made in the USA, simply the most accurate and repeatable Roast Analyzers available.

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February 2012