June 2012

June 2012 Vol. XXV No. 6

www.CoffeeTalk.com

Coffee Fest Listings page 30

Brewing Systems Showcasing the Finest in Single Serve page 10

This Month: 16

Saving Lives at Origin

18

Do I need a Water System?

22

Retailer Tips

28

Hedging 101 for Roasters

Smart Roasters Require

50% Less F L O O R S PAC E than Conventional Roasters.

Loring Kestrel S35 Footprint

37 ft

2

Conventional 1/2 Bag Coffee Roaster Footprint

76.5 ft 2

Learn more about Loring’s efficient smokeless design at SmartRoaster.com

Contents

6 7 8 8 10 16

Letters to the Editor Rainforest Alliance

Where Quality Meets Sustainability

The View Calendar Brewing Systems-

Showcasing the Finest in Single Serve

Saving Lives at Origin Grounds for Health

18 Water Quality

18

Do I need a Water System?

20

Cafe Profile

22

Retailer Tips

24

No... You Can be Mediocre Without One!

Ipsento

28 Hedging 101 for Roasters

The Importance of “The Between”

Rocky Roaster -

Showcasing Corporate Responsibility Responsibly

26

Roaster Profile

28 30 32 37

Hedging 101 for Roasters

Alpen Sierra Coffee

Coffee Fest Listings Newsbites Advertiser Index

Feature

4

16 Saving Lives at Origin - Grounds for Health

Brewing Systems Showcasing the Finest

Who We are 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

International Development Rocky Rhodes, 818.347.1378 rocky@coffeetalk.com Bill Kaprelian, ext 7 bill@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 Data Wizard Orion Zick, ext 4 orion@coffeetalk.com

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

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 © 2012, HNCT, LLC, All Rights Reserved

June 2012

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Letters to the Editor On “Kicking the Can” Good afternoon.

We are a subscriber to Coffee Talk Magazine and we have noticed the “kicking” around of steel cans in favor of polybags. I’m writing, not because we are a can manufacturer in the United States who provides tinplated steel packaging to the coffee industry, but because you may be misleading a very environmentally conscious group of consumers to believe that bags are their best packaging choice. Showing smashed and soiled cans on your cover was a slap at our industry and our material.

Steel is the most recycled product in the US and has an infinite life cycle. Steel can be made into another item after recycling without loss of quality and uses less energy than making new. Separation from other waste materials by magnet makes the recycling process highly efficient and lower in cost. There is no better package for shelf appeal and for preservation of freshness.

The foils, plastic valves, and liners of coffee bags make them less recyclable or not recyclable. The paper/poly blend excludes coffee bags from being considered part of paper recycling. Cans can be reused. Bags are not. A number of plastic containers cannot be recycled into secondary products. Even among those that can be (#1 and #2), once the secondary products are used the plastic cannot recycled again. A good resource for support of the steel can facts that I have stated is this website http://steelrecyclingfacts.com/. As a coffee magazine, I’m not sure what is gained by showing a bias toward a particular packaging choice. It is not the same as the full page ads claiming that steel can is not a good contemporary choice. All is fair in marketing.

Donna Sichette Marketing Specialist Independent Can Company 1300 Brass Mill Road Belcamp, MD 21017

On Fair Trade USA and Green Mountain Roasters An Open Letter to Green Mountain Coffee Roasters From Equal Exchange: “Please Leave Fair Trade USA” In a rare business-to-business plea Equal Exchange has released an open letter to Larry Blanford, the CEO of fellow New England specialty coffee company, Green Mountain Coffee Roasters (GMCR) in the form of a full-page color ad in today’s Sunday edition of the Burlington Free Press (Vermont) that strongly encourages the multi-billion dollar brand to withdraw its support from the controversial certification agency, Fair Trade USA (FTUSA).

Equal Exchange is the Massachusetts-headquartered business that introduced Fair Trade coffee to American grocery stores and coffee shops in the 1980s and 90s and who today remains the largest North American enterprise dedicated exclusively to buying and selling Fair Trade products. GMCR, based in Waterbury, VT, was itself an ‘early adopter’ and has been offering Fair Trade coffee for 14 years. To their considerable credit GMCR recently become the world’s largest purveyor of Fair Trade Certified™ coffee, handling more than 26,000,000 pounds of Fair Trade coffee annually. They have also donated generously to support various economic development efforts in coffee growing communities.

However, while acknowledging these accomplishments, in today’s ad Equal Exchange challenges GMCR to “open your eyes…to the controversy raging…” and “leave Fair Trade USA” in light of recent unilateral changes enacted by the agency.

Without input from stakeholders, on January 1, FTUSA abandoned the global Fair Trade system (Fair Trade International, aka FTI) and loosened eligibility rules to allow large coffee, cocoa and sugar plantations to receive Fair Trade certification. That would put these large estates in direct competition with the hundreds of small-farmer co-operatives around the world who co-created the Fair Trade movement and have been the core of Fair Trade for over 25 years.

This was a FTUSA proposal that the 20+ other global members of FTI, including the farmer representatives, had overwhelmingly rejected previously.

FTUSA also withheld from FTI the dues it owes for 2011, funds that it is now using to compete with FTI in the US certification market.

Equal Exchange, the small-farmer co-operatives, and many other Fair Trade pioneers and advocates believe these and other recent acts by FTUSA gravely undermine the very purpose of Fair Trade and constitute a betrayal of the small-farmer co-ops. Consequently, they also undermine the important social and economic progress that GMCR’s support of Fair Trade and small farmers has to date made possible.

The open letter goes on to state, “Fair Trade, a product of years of sweat, sacrifice and risk, belongs to the farmers. But Fair Trade USA has abandoned the legitimate system, not paid its dues, and changed the rules...”

Rink Dickinson & Rob Everts, co-presidents, Equal Exchange In different forums, Equal Exchange has been challenging the path taken by FTUSA, including a recent private meeting with Larry Blanford and others at GMCR. Because of GMCR’s large volume of Fair Trade sales, and the licensing fees it pays for use of the FTUSA seal, it is the largest single source of revenue for FTUSA and a critical pillar of support.

Those funds, and the benefits of being associated with the popular GMCR brand, are aiding FTUSA’s efforts even as it pursues a course apart from the rest of the global Fair Trade movement. Therefore, Equal Exchange is using this ad, and a subsequent ad that will run on Thursday, May 24th, to publicly encourage GMCR to end its relationship with FTUSA and rejoin the global system of certifiers that FTUSA recently left.

About Equal Exchange Equal Exchange has been a pioneer and U.S. market leader in Fair Trade since 1986 and is a full service provider of organic coffee, tea, chocolate, cocoa, bananas, and other products. 100% of Equal Exchange products are fairly traded, benefiting more than 40 small farmer co-operatives in 25 countries around the world. In keeping with its Fair Trade mission Equal Exchange is a democratically governed, employee-owned co-operative, one of only a few in the US. Equal Exchange has been honored for its social entrepreneurship by Fast Company magazine, The Financial Times, WorldBlu and others.

6 June 2012

Where Quality Meets Sustainability

by Anna Clark, Rainforest Alliance

T

wice a year, a panel of experts from the coffee industry convenes to accomplish a common goal: demonstrate the quality of sustainably produced coffees. Since 2003, the Rainforest Alliance has been hosting Cupping for Quality events to recognize farmers for their hard work in adopting environmentally and socially responsible management practices, and to dispel any perception that quality is compromised for sustainability.

Rainforest Alliance Certified™ farms in Ethiopia, Colombia, Guatemala, and El Salvador earned top marks at the Spring 2012 Cupping for Quality in New York City. The results were announced on April 20 at the annual Rainforest Alliance Sustainable Coffee Breakfast at the Specialty Coffee Association of America’s annual tradeshow in Portland, OR. This cupping had the most robust set of flights yet, with a total of 90 coffee samples from nine origins submitted, At the InterContinental Exchange Grading Room in New York City, a group of 12 expert cuppers participated in the two-and-half-day event, evaluating the samples according to their aroma and flavor profiles. The samples were roasted and prepared by Marty Curtis of Combustion Systems Sales, who also led the cupping.

“The best part of our cupping events is who they bring to the table,” said Maya Albanese, event hostess and Coordinator of Sustainable Agriculture at the Rainforest Alliance. “Luminaries in the coffee industry driving social and environmental change in businesses of all different shapes and sizes come together to support the mission of the Rainforest Alliance. By spending time tasting and evaluating Rainforest Alliance Certified coffees, they are supporting farms with sustainable management practices and helping to grow the market for sustainable coffees.”

The highest score – 86 points – went to Idido of the Kokie Farmers Cooperative, an association of smallholder farmers located in the mountain forests of Yirgaceffe in Southern Ethiopia. Over 95 percent of the samples scored above 80, the threshold for specialty coffee -- an indication that sustainable farming practices often contribute to the production of high-quality coffee.

Rainforest Alliance Certified farms are required to adopt social and environmental management systems that are beneficial to the production process, environment, and output of the farms.

“Since the very first Rainforest Alliance Cupping for Quality event in 2003, it has been a joy to see improvements all along the way -- and not just quality improvements, but also new origins with certified production and overall increases in the available certified supply,” said Chad Trewick, Cupper and Senior Director of Coffee & Tea at Caribou Coffee. “This event is testament to the great benefits of recognizing and rewarding quality within a pragmatic and effective certification program.”

“I believe that most of this advancement is a result of sustainable practices instituted over the years,” added Marty Curtis, Lead Cupper and founder of Combustion Systems Sales & Service.

The Top Ten Scoring Coffees Idido/Kokie Farmers Cooperative YCFCU

Ethiopia

86.13

Wotona Bultuma Farmers Cooperative SCFCU

Ethiopia

84.88

Grupo Supia Zona La Quiebra

Colombia

84.85

Gidibona Sheicha Farmers Cooperative SCFCU

Ethiopia

84.83

Green Coffee Agro Industry Plantation farm

Ethiopia

84.75

Grupo Aguadas Zona Viboral

Colombia

84.70

Manantiales del Frontino

Colombia

84.48

Rainforest Alliance Certified farms are committed to reducing their environmental footprint, being good neighbors to human and wildlife communities and abiding by a strict set of social and environmental criteria outlined by the Sustainable Agriculture Network, a coalition of leading conservation groups with the Rainforest Alliance as lead coordinator.

The Rainforest Alliance Cupping for Quality takes place twice per year to accommodate El Injerto Guatemala 84.45 varying coffee harvest cycles around the world. Cuppers Adami Gorbota Farmers Ethiopia 84.18 participate on an invitation Cooperative YCFCU only basis, but invitations can Las Mercedes El Salvador 84.13 be requested from the event coordinator by visiting: www. ra.org/agriculture/crops/coffee/cupping-quality. The next two cupping events will take place in Long Beach, CA, on December 6 and 7, 2012, and in New York City on March 28 and 29, 2013.

To meet rapidly increasing consumer demand for sustainably produced goods, more coffee companies globally are sourcing their beans from Rainforest Alliance Certified farms. In 2011, over 245,000 metric tons of RA certified coffee were produced. This is an increase in production of 20 percent over 2010. Rainforest Alliance Certified coffee now represents an estimated 3.3 percent of the global market. Another milestone of note in 2011 was the certification of two coffee farms under the Rainforest Alliance’s new climate module. El Platanillo in Guatemala and Daterra in Brazil are two coffee farms that will now be able to reduce their greenhouse gas emissions and better adapt to changing climatic conditions because of their additional climatefriendly certification.

To learn more about Rainforest Alliance certification, and how it improves the lands, lives and livelihoods of coffee farming communities, visit: www.sealyourcup.org.

7

The View WOWWWEEEEE

F

irst off, I have to pitch our upcoming issue in July. I know that this is the June issue and there is lots of good stuff here, but the July issue is our “Making a Difference” e-zine. Every year we showcase non-profits that are daily engaging in the activities necessary to build a better world for everyone. Not occasionally, but day in and day out they are scraping together cash, making another presentation, hopping into another 4X4 truck, and sleeping on dirt floors in order to make one more person’s life better – one more village healthier.

It’s really amazing, if you take some time to think about it. These folks usually do not earn nearly enough money, they typically travel in steerage, and they worry constantly about the welfare of others. In other words, they are pretty much taking care of that whole humanity and spirituality side of our business so that we really do not have to. We notice them lurking around the edges of conferences and standing alone in 10x10 tradeshow booths. In many ways, the folks who man the trenches of the non-profits we admire are often invisible to us.

Considering how important their work is for our industry and the world, the last thing these intrepid folks should be is invisible. So, for one month a year, we bring them out into the sunlight so they can tell you what they do, what they have done, and what they hope to do in the future, if they can find donors. You can read about them at your leisure in your comfortable life while they, once they send on their articles, are off again fighting on the side of angels to make the world better.

Without the Karen Cebreros’, the August Burns’, the Bill Fishbein’s, the Paul Rice’s, the Paul Katzeff ’s, the Rick Peyser’s, and all the other champions for a better world out there, our industry would be a much greyer and very dull place. Take some time in the coming weeks to consider the debt we owe the non-profits that labor on our behalf and consider what more you might do to support them and the industry that has given so many of us a great living and a great life.

Once again, CoffeeTalk will donate a $1000 check to the non-profit that has the most click-thrus from the “Making a Difference” issue. Please read their stories and click-thru to learn more. It is well worth it.

We also want to thank all the companies that support this issue every year through advertising and sponsorships. Without them, the “Making a Difference” issue would not be possible and this forum would not be available to these non-profits.

Also, we want to thank the SCAA and Coffee Fest for awarding the CoffeeTalk Power Press their Best New Product awards in their open class category. We know that it is a great benefit to the industry, especially retailers and roasters looking for new ideas, but we are honored to be recognized for it by Coffee Fest and the SCAA, as well as all the attendees at their shows.

However, we are not letting any grass grow under our feet, we are about to introduce four new products that have never been tried before in the coffee media. Without going into a lot of detail, I can say that we will expand our audience and increase the quality of our content. We are investing in new technologies and forward leaning management systems, exciting new information channels, and value-added benefits to retailers, roasters, and coffee professionals that, I believe, will initiate deep systemic change in the way we learn, view, and interact in our industry and the world.

Kerri and I have never been shy about committing to an idea, investing properly, and acting quickly. Part of the charm of being a family owned and run business is that we are not beholden to any outsiders or associations/ groups. Our decisions are based on what is best for our family, our business, our advertisers, and of course our faithful readers. Our independence from outside influence makes us strong – and profitable.

So I hope you enjoy and are amazed at what is coming down the line. There will be some slips and missteps along the way, but that is part of being a family business too. Thanks for all the support you have given us over the last 25 years and hold tight because the next 25 years is going to be crazy.

Cheers,

Calendar June 1-3 June 7-8 June 8-10

World Tea Expo - Las Vegas, NV

June 8-10 June 12-15 June 17-19 June 21

Coffee Fest - Chicago, IL

Sustainable Foods Summit - Amsterdam Latte Art Championship - Chicago, IL

SCAE - World of Coffee Exhibition and World Barista Championship - Vienna, Austria Fancy Food Show - Washington, D.C. Cup of Excellence Live Auction - El Salvador

June 24-25 June 26 July 3 July 11-12 July 12 July 19-21 Aug. 8-9

8 June 2012

Southwest Foodservice Expo - Dallas, TX Cup of Excellence Live Auction - Nicaragua Cup of Excellence Live Auction - Costa Rica Hawaii Lodging, hospitality and Foodservice expo Cup of Excellence Live Auction - Guatemala Hawaii coffee Assoc. 17th Annual Conference and Trade Show Expovending & OCS 2012 - São Paulo, Brazil

Brewing Systems Showcasing the Finest in Single Serve

by Ashley Prentice

I

n Italy, the heart of espresso culture, it is believed that four critical factors play a role in the creation of a high quality espresso: miscela (coffee blend), macinzaione (grinder), macchina (machine), and mano (the skilled hand of the barista). However, I would argue, that these factors also apply to the preparation of any brewed cup of coffee, as they all play a role in the art and science that exists in the process of developing each cup. In this article, we look at one of these essential components: machinna; and how our industry has been revolutionized by the single-serve movement with some of the finest and most innovative brewing systems available today.

Manual Systems Manual methods for brewing coffee have become widespread preferences for home enthusiasts and coffee bar baristas alike. The ability to control and regulate every variable in the brewing process, create a cup exactly to one’s preference, and to bring out the qualities and characters of diverse coffees, has made these systems become preferred methods by many.

Along with this new popularity, many new methods and devices have surfaced, as well as old methods being resurrected.

AeroPress This unique device “Is a manual press that uses a paper filter but emulates the rapid espresso process to brew delicious American or espresso style coffee” explains Alex Tennant, General Manager at Aerobie, inc. Some of the main attributes of this brewing system are its lightweight, compactness, durability, and ease of use, making it the perfect traveling coffee maker.

Most importantly, it brews a great tasting espresso “delicious rich coffee flavors without the bitterness,” says Tennant.

The AeroPress, as many other manual systems, gives plenty of room to experiment. The ways of use can vary from using it in the traditional upright method, to brewing a cup of java using the inverted method. For the later method, the AeroPress is turned upside down, with the plunger inserted just enough to seal the bottom. The AeroPress comes with paper filters, but Able Brewing created the Disk, a stainless steel filter to be used with the AeroPress, broadening the options to alter the brewing parameters.

Chemex A fusion between a chic design and a science lab experiment, the Chemex brewing system is a pour over method that involves simply the Chemex carafe, Chemex bonded filters,

continued on page 12

10 June 2012

Beautiful on the inside too.

• superior engineering • eco -friendly features • profitable • great ser vice

To l l F r e e 1 . 8 0 0 . 6 9 5 . 4 5 0 0 +1.502.425.4776 w w w. g m c w. c o m

grinders

brewers

powdered bev dispensers

bubblers

frozen bev dispensers

food ser vice

Brewing Systems

continued from page 10

coffee grounds, and water. According to Eliza Grassy, Vice President of Marketing at Chemex Corp., this system “was designed in 1941 by Peter Schlumbohm PhD, who was an inventor of many devices…He was a chemist, and understood clearly the chemistry behind the extraction of flavor and caffeine from coffee beans. He tested water temperature, flow time, various coffee grinds, chemical reactions of the beans, etc. The Chemex was born from combining functionality, aesthetics, and science…it has remained unchanged for 71 years.” While little training is required, this pour over device inspires creativity and experimentation. “The double bonded Chemex filters are heavier than any other paper filter on the market. The thickness of the paper provides an even extraction of the coffee grounds, and also filters out all of the undesirable sediment and oils… creating an incredibly clean, strong, cup of coffee,” adds Grassy.

Hario V60 The V60 is a simple cone design with many benefits for any aficionado. Edwin Martinez, Founder of Roustabout (formerly Hario USA) explains, “Our most popular products are based on V60 drippers which are cone shaped and have spiral well defined ridges that start at the very top and go all the way down to the bottom of the large opening. They are made in ceramic, glass, and plastic.

I had a chance to meet the inventor of the V60 who refined his idea 18 years ago.

He has been employed at Hario Japan for over 40 years and has thought about how to perfectly brew coffee longer than I’ve been alive.” One of the benefits of this design is its sustainable manufacturing. “Hario is one the greenest glass manufacturing businesses in the world,” says Martinez.

Furthermore, the experts at Prima Coffee Equipment flatter this device by saying, “The design of the V60 helps produce some of the best cups of coffee we’ve had. When pouring carefully, the spiral ridges on the V60 facilitate a more even extraction than other brewers that extract only out of the bottom of the dripper.” 1 Moreover, Martinez explains how he has witnessed single-serve, and for that matter, the V60, make an impact in consumer’s perception of gourmet coffee, “I made it my goal to get some of the more influential small independent retailers to get rid of all batch brew and replace it with V60’s for by the cup brewing. This has made the coffee experience more diverse. Consistency and great execution is the biggest challenge. One of the greatest benefits has been getting consumers to step away from coffee as a commodity and view coffee more as a culinary agricultural product.”

Melitta Pour Over

12

Dating back to Melitta Bentz, who in 1908 invented the two-part filter system, preparation with the Melitta consists of a cone, lined with a coffee filter and filled with ground coffee, sitting atop a coffee cup. Handcrafting of coffee in a simplistic way creates a bright, clean cup of coffee. Water is slowly poured by hand over the grounds and fresh coffee drips into the cup below.

Melitta offers several new items in its line-up of pour-overs. The stylish Stainless Steel 3 Station and 4 Station

Pour-Over Bars are perfect for larger quantities of handmade coffee. Melitta also recently debuted a new, bamboo pour-over: A stylish 100% solid bamboo stand and porcelain cone ideal for intimate dinner parties, family breakfasts, or book club gatherings.

Automatic Systems Automatic systems have the advantage of requiring little training to use and allowing anyone to brew a great cup of java without tampering with the quality. These systems have permitted the reduction of waiting times, as well as helped maintain consistency in the preparation of each cup. Homes, restaurants, and offices have been privileged with access to a great beverage with the touch of a button.

Steampunk The SCAA 2012 award-winning STEAMPUNK by Alpha Dominche is a pioneering and striking system.

Khristian Bombeck President of the company, explains, “The SteamPunk is an automated, temperaturecontrolled, 21st Century version of the traditional siphon brewing method. The sleek, single-cup coffee brewing system enables the barista to simultaneously brew up to four types of coffee into four distinctive, well-balanced cups of coffee in as little as 45 seconds.” Besides the sophisticated design, the advantages of the SteamPunk are many; considering that the primary concern with manual pour over among retailers is the amount of time it takes to make each individual cup, this system is an ideal solution. “We created the SteamPunk because discerning coffee customers will always value the customization, variety and full-flavored coffee beverages that single serve preparation allows,” explains Bombeck.

Curtis Gold Cup The Curtis Gold Cup Brewer, also a SCAA 2012 Award winner, is a twin head, “American-style,” drip, filtered brewer that brews coffee one cup at a time. According to Brant Curtis, Marketing Manager at Wilbur Curtis, “The CGC is the only single cup brewer on the market that creates a cup of drip coffee. Any other single cup brewer either uses a metal filter or pressure to brew the coffee, which results in a coffee that is more similar to espresso than the traditional American style cup of drip coffee… The CGC is the only single serve system that does not use any pressure or portafilter to speed up the brew process.” In addition, 48 different brew recipes can be stored in the brewer itself. Once a recipe is set, it is as easy as pressing a button. continued on page 14 June 2012

Brewing Systems

continued from page 12

Keurig K-Cup & Vue It would be remiss not to mention Green Mountain Roasters widespread single-serve machines. The Keurigs are all designed to quickly brew a single cup of coffee, tea, hot chocolate, or other hot beverage. The prepared brewing ingredients are provided in a single-serving unit, the K-Cup pack. Once the machine is warmed up, the user inserts a K-Cup pack into the machine, places a mug under the spout, and presses the brew button. Martinez says “I recall looking at one of the very first licensed Keurig technologies at Tully’s in Seattle and have to tip my hat at the to the automated single serve market that saw the opportunity in the commercial market.”

Recently, Green Mountain Roasters released the Keurig Vue, which uses Vue packs instead of K-Cups. Unlike the K-Cup, the Vue gives consumers the option to make a stronger, hotter, or bigger cup of coffee. Additionally, it also allows consumers to make specialty drinks such as cappuccinos or lattes. For these types of drink, like the Nescafe Dolce Gusto, the Vue uses a 2-staged process, one with the milk cup, and one with a coffee cup. Moreover, unlike the K-cup, the Vue coffee and filter assembly are now detachable allowing individuals to recycle the #5 plastic.

Knutsen Coffee Single-Serve Aren’t they the green coffee importers? Yup! After more than thirty years of sourcing and importing coffees from around the world, they have now embarked on an innovative journey targeting the single serve market. The systems uses “A disposable filter holding enough ground coffee to brew one perfect cup of the finest coffee, gas flushed for shelf life and wrapped in a convenient, easy open packet. It can be brewed anywhere there is hot water, or used with our simple brewer which automatically heats just the right amount of water,” says John Rapinchuk, Chief Financial Officer at Knutsen Coffees, Ltd.

The GPOD by Grindmaster-Cecilware This is a pod-based brewing system that combines commercial infusion technology with digitally controlled brew sequencing. It brews a cup in less than one minute. A few advantages of Grindmaster’s exclusive design are that it accepts a wide variety of pods, allowing you to choose your favorite coffee or tea. It has adjustable brew strength control that allows users to fine tune their flavor preferences; and the brew basket is dishwasher safe.

TuTTO MaxEx This system is a worthy mention because of their unique technology that differs from others in the market. The MaxEx grinds the coffee with one hundredth of millimeter precision, tests the grounds with laser scanning (bearing 0.1 micron tolerance), then manages the art of compacting the cake in a capsule that masters the often neglected art of “prebrewing” and modulates the brewing curves, utilizing different pressures even above 15 bars. As stated on their website, TuTTo Espresso emphasizes on the quality of their beverage, “What we deliver is not really an ‘espresso coffee’: more like a ‘liquid praline of aromatic compounds.’”

14

Single-serve is indisputably one of the hottest trends in specialty coffee. The value that pour over and singleserve have brought to the industry is instrumental; it has opened room for experimentation, creativity, and most importantly customization. Moreover, “café owners can easily charge more for single serve coffee than batch brewed coffee, making single serve a more profitable menu item,” says Bombeck. Single-serve is here to stay, “Consumers are willing to pay for convenience, freshness and shelf life, as well as quality,” says Rapinchuk.

The options retailers can offer their consumers have been broadened; innovative technologies have facilitated the control of quality, and made good coffee accessible to all. Regardless of the brewing method or device you choose to use, whether at home or at your shop, do not forget to take the four “M” factors into account. May the best-brewed cup win!

1

Prima Coffee Equipment, prima-coffee.com/blog/a-beginners-guide-toimmersion-coffee-brewing, Retrieved May 23, 2012.

Resource Guide Aerobie Inc

Knutsen Coffees, Ltd.

www.aerobie.com

www.knutsencoffees.com

650.493.3050

800.231.7764

Chemex Corporation

Melitta SystemService USA, Inc.

www.chemexcoffeemaker.com

www.melittasystemservice.com

800.243.6399

847.717.8900

Curtis

TuTTOespresso S.r.l.

www.wilburcurtis.com

www.tuttoespresso.com

800.421.6150

+39.02.9673.0600

Grindmaster-Cecilware

www.gmcw.com 502.425.4776 We were not able to include all single-serve systems in this article, for a complete listing please go to www.coffeetalkyellowpages.com June 2012

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©2011 3M is a trademark of 3M Company.

Recipe Quality Water is a trademark of a 3M Company used under license.

15

Grounds for Health To Benefit from New Flavor & Fragrance Campaign

by Jane Dale

W

ithout a doubt, philanthropy in the coffee industry is making a positive, lasting impact on the lives of those who grow and harvest coffee. An exciting new effort from Flavor & Fragrance Specialties will help maximize the benefit of one well-known program: Grounds for Health, an international non-profit whose mission is to partner with coffeegrowing communities to reduce the unacceptably high rate of cervical cancer.

company that services the coffee industry. The organization has supported Grounds for Health for years, but now wants to make it possible for its own customers to share in creating positive change within coffee-growing communities. FFS has developed a unique caused-based marketing campaign that will engage its own customers to support this work without charging them a premium to participate.

Grounds for Health is supported almost exclusively through the generosity and vision of over 200 coffee companies and individuals. It was co-founded by coffee executive Dan Cox in 1996 as a small neighbor-to-neighbor program initially providing Pap screening for the women of one Mexican community – many of them coffee farmers. For years, Grounds for Health staff, along with medical volunteers, screened women for cervical cancer in this small coffee-growing community as a way to combat a disease that is 100% preventable with early detection.

The campaign is simple and straightforward: when customers purchase one of three new, specially developed Grounds for Health flavorings and add the Grounds for Health logo and links to their materials, FFS will donate 15% of the total flavor revenue back to Grounds for Health. The state-ofthe-art, multi-faceted communications campaign includes camera-ready signage, packaging, point of purchase materials, social media support, publicity, and advertising. All of these elements are designed to educate coffee lovers while contributing to the impact that companies such as Flavor & Fragrance Specialties – and its supply chain – can have on the lives of women in coffee-growing communities through sustainable programs like Grounds for Health.

Over the past 15 years, Grounds for Health has matured into an internationally recognized force in addressing this preventable cancer-killer of women through screening, treatment, and training. Today, Grounds for Health’s Executive Director, August Burns, holds a seat on the prestigious Technical Advisory Group for Cervical Cancer Prevention at the World Health Organization (WHO). There she is able to influence global policy by sharing what has been learned through experience. The key to providing sustainable, effective and affordable cervical cancer prevention services in coffee communities is simply this: empower the community to own and lead the program.

In recognition of this unique, grassroots approach, Grounds for Health was the recipient of the 2011 Specialty Coffee Association of America (SCAA) Sustainability Award.

Direct and flexible funding has made it possible for Grounds for Health to modify and perfect its program over the years, based on lessons learned on the ground as well as from the most up-to-date research available. World class research, initiated by WHO and funded by the Gates Foundation a decade ago, addressed the question: what’s the best way to bring effective, affordable cervical cancer prevention to women in low-resource countries, where more than 85% of disease occurs and lack of access to prevention makes this disease rank as their number one cancer killer? The results of that research is a protocol employed by Grounds for Health in all its programs: ‘screen and treat’ women on the same day whenever possible using the very low-tech process of visual inspection (VIA) followed by treatment of freezing precancerous cells (cryotherapy) when indicated. Access to this screening, with treatment as needed, just once in her lifetime, can reduce a woman’s risk of cervical cancer by 30%. And it can be done anywhere, today, at a materials cost of just 25¢ per woman! No wonder VIA has been hailed as a “best buy” in international public health.

Grounds for Health only goes where invited, as they know that a working partnership on the ground is an essential element to success. And this success is measurable. More than 34,000 women have received screening as a direct result of Grounds for Health’s programs in Mexico, Tanzania and Nicaragua.

Most significantly, however, is that over half of these women have been screened in their own community clinics by one of the 250 local doctors and nurses trained by Grounds for Health. As each trainee has the potential to see 200-300 women a year, it is estimated that 150,000 women will be screened in the next five years by these already-trained providers alone. The numbers continue to soar as more programs, trainees and sites come on line.

16

Results like these have prompted the loyal involvement of more than a dozen coffee companies at a very high level of financial and philosophical support.

One such company, Flavor & Fragrance Specialties, Inc. (FFS) is a flavor

Jane S. Dale, Development Director at Grounds for Health said, “We were absolutely blown away by the depth, creativity and commitment of the Flavor & Fragrance Specialties business-to-business program. It’s a simple and affordable way for any FFS customer to show their support for a life-changing program like Grounds for Health while gaining loyalty among their own customer base.”

Flavor & Fragrance Specialties has been a long-time supporter and fan of Grounds for Health, always making a generous annual financial contribution.

“But we wanted to do more,” said Jeff Nichols, Vice-President - Coffee for FFS and the architect behind the unique marketing program. “We thought about ways to engage others by creating a turnkey, cause-based campaign that will literally help change the lives of woman coffee farmers. Our new flavors Mexican Chocolatl, Nicaraguan Rum Cake and Toasted Tanzania Cashew bring the flavors of the communities where Grounds for Health currently works to the coffee-drinking public, helping to further strengthen the link between coffee origin communities, the people who work there and the delicious coffees we enjoy every day here in the states.”

“We continue to be so appreciative for the support we receive from so many coffee-related companies,” says August Burns, who has led Grounds for Health as Executive Director since 2004. “But few have taken the initiative to develop a campaign that benefits their customer base while expanding opportunities for education and support among the coffee-drinking public.

Research shows that consumers want to do business with companies who have a social conscience. Coffee, one of the best loved and most enjoyed of all beverages on the planet, is grown and harvested in some of the most remote areas of the world—places where disease prevention is rarely an option.

Our donors make it possible for us to go where people live and work, with simple and affordable solutions that save lives. We are enormously grateful to Flavor & Fragrance Specialties for the commitment they have made to share this mission and really help make a difference.”

The Flavor & Fragrance Specialties program is available to any roaster or retailer that purchases flavors. To learn more about the program contact FFS at 800-998-4337. To learn more about the work of Grounds for Health, visit www.groundsforhealth.org.

June 2012

NE QUARTER

can save a life.

OUR GOAL

PARTICIPATION IS SIMPLE

Cervical cancer is the #1 killer of women in coffee growing regions, yet one woman can be screened and treated for the low-cost of 25¢. FFS has partnered with Grounds for Health, a non-profit organization that establishes women’s health care in poor rural areas. Together we can help those who don’t have the resources to help themselves.

Purchase any of our coffee flavors inspired by the hardworking women in coffee-growing regions and add the Grounds for Health logo and links to your packaging.

We will provide you with a wide range of marketing support to help make your program a success.

No added contribution is required, it’s that simple.

START SAVING LIVES TODAY! E-MAIL: FFSBrewingChange@ffs.com | PHONE: 800.998.4337

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@BrewingChange

Do I Need a Water System?

No… You Can be Mediocre Without One!

by Rocky Rhodes

“

Mediocre ?!?! Who does this guy think he is? I am the best coffee roaster in my state… maybe even the World!”

The only way to remove this scale (deliming) is typically with harsh acids . Scale causes three significant problems:

“Mediocre?!? I can make pretty hearts on my drinks and I hand crafted an espresso blend that celebrates the taste characteristics of a bacon infused doughnut!”

1. Energy inefficiency (just ¼” of scale can cause a 38% loss of energy). Scale is a natural insulator, so when it coats heating elements, it requires more energy to bring the water to the proper temperature.

2. Clogging. This can be especially problematic with espresso machines where there are small orifices and screens.

3. Cracking. Scale can cause stress cracking on boilers, leading to leaks and costly replacements. Scale can also coat probes, floats and solenoids, causing them to not read water levels properly. This can lead to a number of issues such as leaks, dry heating, and misshapen ice.

YES. MEDIOCRE! Your water sucks and thank goodness you have these other skills or your coffee would suck too. As it is you have brought your coffee UP to mediocre. I know this first hand, because I was mediocre too!

How many times have you heard “Coffee is 98% water?” (Enough to drive you crazy since gold cup standard actually has the water somewhere nearer to 98.55 – 98.85% water but that is not the point.) It is said so often that it is almost dismissed as a saying having no meaning at all. It’s kinda like “With all due respect…” and “A recent survey has shown…” When the concept has been devalued, it falls into the trap of mediocrity.

Let’s not be mediocre anymore. Let’s confront this 98% (argh) water with the same passion we put into roasting and rosettes. Just like your other skills, you are going to have to learn something and apply it. To help us do that we asked some experts in the area of water to assist in the education and solutions to common water problems. Almost all of them when asked pointed out that the biggest water problem in our industry, and in particular the coffee houses, is the apathy of the shop owners and staff. So THANK YOU for reading this article and starting the process to rise above common shop owners!

David Beeman, a consultant at Global Customized Water said, “Many potential clients express a desire to wait on the expense of a water system until they are open and cash flow improves. This ignores the fact that cash flow won’t improve when you make a poor first impression with your coffee.”

Other potential customers do not understand the taste, or financial consequences of using untreated water. When asked about the cost of treatment systems, Roy Parker of Pentair shared the following, “The cost per gallon of the various treatment systems looks like this if you are using 200 gallons of water per day in all of your shop: • Bottled Water: $5 per 5 gal jug = $1 per gallon • Year 1: Carbon Filter System (2 cartridge) with Scale Control ($370) with installation ($250)) + 1 filter change (2 x $100) = $0.011 per gallon Year 2: Replacement Carbon Filter (2 x $100) = $0.005 per gallon • Year 1: RO System ($1800) + 20-gal Storage Tank ($450) with installation ($325) + 1 filter change ($100): Cost $ = $0.037 per gallon; Year 2: Replacement Carbon Filter (2 x $100)+ Replacement RO membrane ($450) = $0.009 per gallon”

Chlorides and chlorine in water when heated can create hydrochloric acid, leading to corrosion. This is a serious issue with combi and steam ovens, where these acids can cause corrosion and pitting even in stainless steel.

Sediment and dirt can lead to abrasion on ice machine augers and clog screens.

Organics, iron and bacteria can cause slime in ice bins and in equipment.”

And if this technical / cost analysis is not enough to convince you to stop being mediocre, there is the factor of TASTE in the water. The coolest thing about the various solutions to be found in the market is that they give you the personal control over the qualities in the water. You work hard to control your roaster, your brewer, and your espresso machine, so now you should do it with your water. Frank Rossi of 3M describes what goes on in the decision making process: “While there can be many contaminants in water, for coffee, hardness, chlorine taste and odor tend to be the most critical to equipment life and cup quality. For water with very high hardness, a reverse osmosis system is the recommended solution. Preferably, an RO with an adjustment that allows the user to blend in filtered non-RO water to add just the right amount of minerals back into the product water for taste and consistency. We call this Recipe Quality Water.”

Keefe Alstadt of Optipure then suggests the following in order to focus on exactly what you want the water to be: “For the specialty coffee business, the best approach to dealing with water and managing it with predictable results is to remove the broad range of impurities and minerals and basically “purify” water; and then enable the operator to accurately blend a portion of the water containing minerals to a desired level and balance. This BWS (Blended Water System) also allows the operator to establish a ‘standard’ that can easily be maintained with simple adjustments for seasonal changes or at different locations.”

Even if your water seems to taste good and approaches the preferred water standard, certain compounds in water can damage your equipment. Parker went on to explain: “Equipment that heats water (coffee and tea brewers, espresso machines, booster water heaters, ware-washing machines, combi or steam ovens) and equipment that freezes water (ice machines) are susceptible to scale buildup. For scale to form, there must be five elements – energy transfer, dirt, hard mineral, the right pH, and alkalinity. These cause the dissolved mineral to return to being rock, which then accumulates on surfaces forming a very hard crust.

Now it is up to you to rise out of the fog of mediocre coffee and discover a system of treatment, design a recipe of water, and bask in the control you will achieve on the ENTIRE brew including the 98.5%.

Ironic Author note: While finishing this article in a hotel room, I hand poured a cup of Brazil natural coffee using tap water because the bottled water from the mini bar was too expensive… I went back and did it over the right way!

18 June 2012

Retailer Profile: Ipsento: A Must-Go in Chicago

by Maxim Vershinin Ipsento Coffee House & Roaster 2035 North Western Avenue Chicago, IL 60647 www.ipsento.com j@ipsento.com

S

ome coffee maniacs say that the Chicago coffee scene would be empty without Ipsento Coffee House. Apparently, there aren’t too many coffee places like Ipsento that can live up to the standards of the young, urban and artsy community of Chicago. Please listen up to the Ipsento’s owner Tim Taylor, who is here with us today:

V. What is up Tim! What is your story of initiation to coffee?

T. Hi Max! I was an avid coffee drinker in college about seven years ago. However, as many other college students, I was on a budget; so, I decided to save money by roasting my own coffee. I bought green beans, roasted them on a popcorn popper at home and got great coffee that way. I started researching a bit more trying to figure out how to roast better, and all of it was really interesting to me, so it all quickly became a hobby.

Once I graduated from college, I started working for U.S. Airways in the airport and actually visited some coffee farms in Guatemala and Costa Rica while I was working for the airline in Central America. At some point, I was like “Man! I am gonna start a coffee business.” I actually got a roaster and a cart, so the roaster was on wheels and then, I started bringing the whole thing to a farmers’ market in Chicago to roast on-site. At this point I didn’t have any location; I would just roast on weekends at the market.

About the same time, I visited a couple more farms and tried to import coffee in very small amounts initially. However, I was getting started amidst a coffee crisis in early 2004-05, when farmers weren’t paid really well, so I became familiar with that story. This is how I got into importing and wanted to make sure that farmers were paid fairly. After I started out, I continued with the farmers market and import business for a couple of years on the side, before I opened up a cafe. Then I took over Ipsento.

V. Nice story! What kind of roaster are you using?

T. Diedrich IR-3. We do about 5-pound batches in it, but I did just purchase a larger roaster that is not installed yet. It is a Diedrich IR-12, and we will install it in a couple of weeks at the existing location, but we are still looking for a place to expand for a larger operation later on.

V. How is the business going?

T. Business is going pretty well in spite of the economy here in the U.S. I am directly importing about half of our coffees, and I am working with other importers who have similar ethics and that made my life a lot easier. I am still learning

20 June 2012

because I didn’t study business and had to learn a lot along the way.

V. What makes you different from your competitors in Chicago?

T. For starters, we are roasting on-site, and there aren’t that many cafes in Chicago roasting in-store, so people respond to that: they like to see us doing our work. We also put a big emphasis on education, and that is a big thing for Chicago - we educate our consumers and not just our baristas, by doing a free cupping every week.

We also offer a couple of unique drinks. The most popular one was created by my sister: our Ipsento latte contains coconut milk and honey, among other ingredients. To my knowledge, there is no other place in the city that offers something like this so far.

And lastly, we have partnered with a local syrup producer, who has crafted a custom syrup just for us, and it has been a big hit in our store.

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

T. I know my baristas are frustrated with me, but I am all the way to the Third Wave - no more mochas, no more milk, just coffee except machiato. I do know a number of shops that failed trying to do this because the consumers aren’t at this point yet. We want to bring the specialty coffee industry to the next level by engaging and inviting consumers to experience the true taste of coffee. However, it is about gradually educating our customers, not just telling them what they need to like, and this is what we have been trying to do here.

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21

The Importance of “The Between”

by Ron Demiglio

hat is it?

“The Between” is the varying and frequent lengths of time a barista has between customers and shift changes. “The Between” can be anywhere from five seconds to fifteen minutes. Any amount of time less than five seconds can potentially result in activity that is too frenetic and error prone to be of significant value. The amount of time between customers can also trend one way or the other as the day goes on, depending on your customer base and location. It is also an operational philosophy that is more beneficial to the smaller, independent coffee shop. You might offset the importance of “The Between” with four to six employees working at the same time, but few independents can afford such a luxury.

taking those systems and using them to the greatest advantage of your business on each shift. Do not abandon your operational systems; tweak them so that they benefit the customer. Use “The Between” to your advantage and not as a spur-of-the-moment activity. Spontaneity is of tremendous value to a business both relationally and conversationally. Operationally, however, spontaneity is as dependable as a narcoleptic cab driver. You might get to your business destination or you might be reduced to a crimson stain on the turnpike of profitability.

The reality is that you can accomplish all of your productivity, quality, and your customer service goals if you plan ahead.

For every shift get to know the types of drinks and frequency you do the most and on what days. Stock, clean, prep and serve according to statistics, not a whim, routine, or happenstance. Tasks and projects are vital in the operation of a coffee shop.

However, if they are done at the behest of a pre-ordained or regimented system, and not for the benefit of the customer experience, they cease to be the value they were intended to be.

Since every coffee shop has differences in menu, service, drink preparation protocols, restocking needs, technology and customer frequency, I am not going to spend any time in this article listing examples of daily barista duties. You would know those things better than I would. I am only proposing a few guidelines that I believe, if implemented, will make your business more efficient and better received by your customer base as well as the community you operate in.

Coffee is personal to the people that buy it. It is not about you. It is a product that draws out the noblest expressions of community and communication. It is a conduit for relationships of every kind. If your coffee shop does not provide a compatible environment to efficiently foster these realities, it will cease to be relevant to those it serves. Slow service, a cluttered or dirty environment, dispassionate customer interaction, or mediocre products are the silent, relentless leaches that will suck the life out of your business dreams.

Most coffee businesses feel forced to make an agonizing choice between excellent customer service, drink quality, and stellar productivity. “The Between” is simply a way of working which, if intelligently implemented, can result in these three goals not being so mutually exclusive.

Tasks versus Projects

One thing we need to be clear about in order to work effectively in “The Between” is the fundamental difference between a task and a project.

A task is an activity that can be started and finished within five to forty-five seconds.

By keeping your tasks as defined by the five to forty-five second rule, you can complete a number of them if the duration between customers is wide enough. A task is a routine activity that is not related to or contingent upon another task. A task should allow a barista to remain ready at all times to address the needs of a new customer without ever making them stand and wait.

A project is an activity that would require anywhere from one to fifteen minutes to complete. A project can be a series of interrelated tasks or an isolated but more time-intensive activity. Projects need to be planned. They need to be inserted into your workday based on typical or historical traffic patterns. Take a look at a few months’ worth of sales records. What are your heaviest traffic days? What are your lightest sales days? What is your busiest and second busiest shift? Are there lulls in the shift that would be a likely time to schedule a daily or weekly project? I say a likely time because, even though historically you might normally have the lull during a specific time, on any given day that might not be the case.

Lay out your tasks and your projects based on the reality of your business.

Operational systems are very important, but running a business is about

What’s the point?

The motivation here is simple – place more value on your customer than you do on your own agenda. Your products and environment should be an extension of the value you place on your customers’ comfort. It needs to reflect a core understanding of what is required of your business so that you can most effectively serve them. Anything less will be at odds with the reasons that people frequent your shop or even buy coffee in the first place.

The progression is also quite simple. A clean, well-stocked barista or point of purchase area is a more professional and efficient environment. Greater efficiency results in more customers being served quickly and competently.

Quicker service in tandem with drink competency fosters greater consumer loyalty. Greater consumer loyalty generates repeat business (and not just during your shift). And repeat business from satisfied customers is the catalyst for longevity and business prosperity.

The coffee business is relational at its very core. Do not lose sight of that reality while taking full advantage of “The Between.” The result is that your shop will prosper, tips increase, and the entire organization takes on a selfperpetuating persona of excellence. “The Between” is more than a moment in time - it’s your time to shine.

22 June 2012

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23

No Good Deed Should Go Un-Published

by Rocky Rhodes

photo: Trish Rothgeb

I

f doing ‘good’ is good, then telling people must be good too right? - It is if you do it right. There is probably no other industry that does as much to help its communities both domestic and abroad than the coffee industry. As a group, we spend millions, if not billions, of dollars giving back in time, treasure, and talent.

What we do not do a lot of is bragging about our good deeds. Bragging or being boastful is frowned upon in most societies. The coffee industry is no exception. Nobody likes a person or a company that tries to prove themselves better than others because of their social activities.

This poses a problem to those involved in corporate giving. “How can I celebrate the good deeds our company does without seeming boastful, or worse, self-serving?” The solution requires tricky choices.

A new industry is forming in the background to assist those involved corporate giving to make the tricky choices and navigating the waters of corporate responsibility in the safest, most positive way. A company called Track the Impact invented a cloud-based application called Profits 4 Purpose.

Co-Founders Karen Cebreros and Lisa Lindgren put the situation this way, “Businesses wanting to make a difference in their community can excel their effort by partnering with non-profits. Social impact strengthens a company’s integrity, credibility and boosts employee morale. If businesses help their community, in turn, the community will want to help the businesses – it is a cycle from which everyone profits. According to research done by Cone Inc., 85% of Americans would rather do business with a company that is causerelated, and 74% of people are more likely to recommend to others a company that gives back to the community. 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 with their city.”

As anyone involved in the coffee industry for over a few years will know, Karen Cebreros is one of the pioneers of making a social impact through coffee. To have her as a partner with you to track your efforts in this regard brings instant credibility to your company. Her position on the topic is this, “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.”

Coffee Companies are making good choices about helping the world and their communities. One good choice is to tie corporate giving directly to the product you are selling. This creates a participatory environment where your customers are also participating with you. A couple of examples: If you retail coffee, you can tie certain ecological or social marks to your product such as Bird Friendly, Organic and Fair Trade. You can also support organizations through product sales that also help the industry such as Coffee Kids and Grounds for Health.

24

When your corporate giving is done with customer participation, you don’t really have a dilemma about seeming boastful as your customers want to know all of the good being done. They feel personally tied to the supported mark or program. The same holds true when a company donates a portion of

sales to help with local groups. If you support the local homeless shelter or the Boys and Girls Club, your customers will want to support you and participate with you in the local giving making it easy to share your good works.

Another good choice is to ask your employees to volunteer hours, on company time or their own, in their communities. Or you can give them opportunities to participate financially by donating money to a cause selected by the company.

The trick is how to track and share that work and donations with others.

There are always some skeptics that will say you are only doing it to increase business; these people are irritating but they might have a point. At the very least, they pose a question that you should be asking as a corporate giver.

“Why are we supporting this cause?” Somebody made a decision at some time as to what to support. In smaller organizations, that person is easy to find. In a larger corporation, there was a committee somewhere that made a choice.

The choice should be frequently evaluated to make sure the charity is still in line with the goals and ethics of your company.

A possible answer to this question of “Why?” is ‘to sell more coffee and make more money.’ While it seems a bit superficial and shallow, it takes a deeper understanding of what this means before it becomes an OK answer in the eyes of your customer. When you peel back the onion layer you see that by supporting this group you will be selling more product. If you sell more you can give more. If you sell more, you may employ more. This is the deeper meaning of good deeds for profit. The person in charge of corporate giving needs a tool to answer this question more delicately. That is where a product like Profits 4 Purpose can help.

Large corporations often have to employ a staff of people to manage and track this corporate giving. It is sometimes required by customers, government contracts, and the IRS to show detailed information about your claims.

Just recently, the first coffee industry company signed up with Track The Impact and started using Profits 4 Purpose. This forward thinking company is Apffels Coffee in Santa Fe Springs California. Their CEO, Darryl Blunk, said this about their participation, “In reviewing our Corporate Responsibility plan we were inspired by other leaders to act immediately rather than to stay on our current course. In addition, we wanted to solidify and ingrain into our culture, now and into the future, a visible and engaging commitment towards leaving the world a better place. Profits 4 Purpose provides this solution and we are excited to embark upon this endeavor and encourage others to join us.”

They are planning to use the tool to meet certain requirements of the company to record corporate giving data, but they will also be using it as a portal that their customers can use to participate more fully in the programs supported by Apffels. This will increase the social impact and build a stronger bond with their customers that choose to participate.

Our industry is full of givers. By organizing, we can increase the footprint of social programs and as a result have a story we can tell to increase our business and profits. This is truly a win for all.

Rocky can be reached at rocky@INTLcoffeeConsulting.com

June 2012

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25

Roaster Profile: Roasted in the Mountains

by Maxim Vershinin Alpen Sierra Coffee Roasting Company 2222 Park Place, 1ª Minden, NV 89423 www.alpensierracoffee.com coffeentea@alpensierra.com

H

ere in Carson Valley, which is up in the mountains of Northern Nevada, you are guaranteed to find a good cup of coffee because this is Alpen Sierra Coffee Company’s territory. I sat down with the company’s founder, and master roaster Christian Waskiewicz to hear his story.

V. Good to talk to you Christian! I have heard lots of things about the history of your business, what is the real story?

W. I went to college to California State University in Sacramento, and on my commute to school we had this community coffee roastery in the suburb area of Eastern Sacramento. I quickly became a part of this coffee community, and actually ended up working behind the counter as a barista. I just fell in love with the whole business. I worked there for six months, and then I had a one way ticket to Europe after college to attend some family matters and just travel. So while in Europe, I happened to take a hike near Schladming, Austria, and this is where I had this entrepreneurial epiphany. I knew I would move to South Lake Tahoe one day, and I knew the place would really benefit from a specialty coffee community, so I envisioned the future of the Alpen Sierra Coffee company right there on the spot.

I spent that whole year traveling around Europe, studying the industry and taking mental notes on architectural design and the processes involved in the coffee business. Then I came back to the States, got some more experience working at the roastery where everything had originally started and then the end of the year came and I went up to the mountains. We opened our first coffee house in July 1991, so since then, we have been here in the Sierra Nevada region for 21 years.

V. How different is it to roast coffee at an altitude?

W. Well, I started my roasting career in Sacramento, which is about 600 feet above sea level, on a fluid bed roaster, and then, of course, I really refined my roasting on a drum style roaster at 6500 feet elevation. Although the thermal dynamic balance is much more sensitive, I found that roasting in high altitudes was favorable for positive sucrose development, so we produce really sweet coffee. Our customers love that about our product.

V. Does your remote location in the mountains make it harder to distribute to your wholesale customers?

W. That’s a very good question. We are in a region where being local is an extremely important element, so when we deal with wholesale clients, we achieve that intimate relationship with our delivery representatives by being there once a week as well as me personally, whenever I can.

We really build up that relationship with them, and that’s extremely important because we are in an area that values that aspect. For example, if somebody orders their beans from San Francisco and not from us, they won’t have that degree of intimacy and support that we can provide here in the region.

V. What is unique about the coffee market being in a mountainous tourist area?

W. We are really seasonal, and the coffee market here is highly competitive. Contrary to traditional coffee business environments, for us summers are high because Lake Tahoe is extremely popular with tourists. As an example, my home town, South Lake Tahoe, has around 21,000 residents, but it swells to over 68,000 in July and August. On the flip side, we have our shoulder seasons, where we can actually regroup and get ready for the next big wave.

V. Interesting. Then what are some of the most popular drinks that people order during high season?

W. I look at all the innovation that is occurring just in the espresso segment of the industry, and we don’t really have enough of that high-end level of knowledge or even have an interest in it. So as far as a retail scenario, for the most part and especially when tourists are in town, we are banging on mochas and lattes.

26 June 2012

V. What are you roasting on?

W. We are roasting on the San Franciscan SF-25, which is a 12-kilo roaster. We have two of these machines. In fact, I own one with the serial number 003, so it is the 3rd machine built by the original owner of San Franciscan. The gentlemen who founded the San Franciscan company was also a mechanic for Probat. The company has been recently sold to Bill Kennedy and the company is now in Fallon, NV which is 60 or 70 miles east of us. We bought our second SF-25 roaster in 2003 to complement the first one and run both in series.

V. Do you have something you would like to share with our readers?

W. Yes, sure! I am definitely very passionate about the industry. It seems that there are more and more producers in the industry and a greater world demand for specialty coffee, so it has become more of a challenge for us to secure good coffee. However, that in return sharpens our skills to stay ahead of the game, seek new channels of like-minded and like-sized professionals that are focused on quality and downsizing. It is an exciting time to be in the industry!

+

=

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Hedging 101 for Roasters

by Oscar L. Schaps, Global Head of Soft Commodities, INTL Hencorp Futures, LLC

H

edging, otherwise known as the art of transferring risk, looks

or exchanges. At these exchanges, commercial hedgers were able to buy and

to minimize the effects of volatility in the markets. Coffee

sell standardized units of a particular commodity - in our case, coffee. The

buyers around the world deal with volatility day in and

standardized units leveled the field and set a standard for quality, size, and

day out. What is volatility? While there may be many definitions for what

time of delivery in the form of a contract. The contracts were then traded

volatility is, the basic premise is that it measures change in the underlying

in the exchanges, making the exchanges nothing more than a venue where

price of a product in reference to time. We call it the “Headache Factor.”

the industry comes together to discover price. Every trade is made up of two sides; a buy and sell. Commercial traders went out looking for someone to

One of the main concerns a

take the other side of their

roaster has is the uncertainty

trade. Thus, the speculator

of the price in green coffee on

was born.

the day he/she runs out of it. It is clear that the most expensive

The speculator is the guy

inventory in the world is the

looking for his new treasure,

one we do not have available

volatility. The hedger, on the

at the precise time we need

other hand, is taking out the

to roast and deliver to our

garbage, a marriage made

willing buyers. Having little or

in heaven. The exchanges

no inventories puts a roaster

provided that venue to

at a major disadvantage in

exchange positions. A

the market and increases the

roaster worried about price

headache in finding said coffee

going higher could now

- clearly not a good thing. In this

buy from a speculator who

very active world we live in, our raw material has a historical, yearly volatility,

was looking for price to go lower, thus transferring his risk. This mechanism

alias headache factor, of 35%.

allows the roaster to put in place a financial instrument that represents his coffee in the future. While he may not be able to find physical coffee at the

That said, we are reminded of the old adage that states, “One man’s garbage

correct price on the spot market today, he mitigates his risk by buying it

is another man’s treasure.” In the roaster’s daily life, garbage is volatility; in

in the futures markets. Hedging allows the commercial participant to do

a speculator’s world, volatility is a major treasure. Hedging, in the mind of

something today to protect the price of something that he will inevitably do

a roaster, should be interpreted as taking out the garbage, because hedging

in the future.

transfers volatility to those who seek it - speculators.

With that said, if I have to buy coffee in December and I am nervous today So how do we hedge? Many years ago, at least one hundred, a group of

about price, the exchange allows me to buy a December futures contract of

commercial commodity traders got together to establish centralized markets,

coffee today, in May, to be delivered in December. If Tylenol or Advil cannot take away the “Headache Factor,” a speculator will.

28 June 2012

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29

Please Make Sure to Visit These Coffee Fest Exhibitors Aerobie Inc

402

650.493.3050 www.aerobie.com Aerobie’s AeroPress is a completely new kind of press whose rapid, total immersion process brews coffee with all the delicious flavors but without the bitterness.

See our ad on page 15

BriteVision 319 415.546.2029 www.britevision.com BriteVision provides colorful, ecofriendly cup sleeves. Come by our booth to learn how to grow sales or build your brand and image through cup sleeve marketing!

See our ad on page 21

CoffeeTalk & the Daily Dose

713

206.686.7378 www.coffeetalk.com CoffeeTalk Media has been considered a bible of the industry since 1994. We proudly deliver our readers with the latest industry news, trends, and products through our different products: Coffeetalk Magazine, Daily Dose e-newsletter, and SCAA 2012 Award winner CoffeeTalk Press.

Global Customized Water

507

805.484.1589 www.globalcustomizedwater.com Global Customized Water, developer of formulation     water for coffee and tea; the premier water treatment provider to the specialty beverage industry now 30 years strong. The Formula®, used in homes, commercial applications, by SCAA, US Barista Competitions, World Tea Expo, Coffee Fest and top Coffee Chains in the World.

See our ad on page 35 

Java Jacket

400

807

877.827.5270 www.northatlanticbags.com North Atlantic Specialty bag is a division of Diversified Packaging Concepts inc. Our main focus has been and will always be to give the same attention to detail to all our customers big and small.

See our ad on page 15

Pacific Bag, Inc.

609

800.208.4128 www.javajacket.com The Original Green Coffee Sleeve. Comes in 100% Recycled Natural Kraft or White.

Can be custom printed with your design.

See our ad on page 25,38

800.562.2247 www.pacificbag.com PBi has been a packaging resource to specialty coffee for over 25 years with quality product, outstanding service, and continued commitment to the coffee industry.

See our ad on page 36

Lifestyle Beverages Inc

Smoothie Essentials Supplement-Boosts

722

630.941.7000 www.lsbeverages.com/ Chicago area specialty beverage distributor of smoothies, syrups, sauces, chai, snacks, plus healthy RTD sodas, juices, and teas with an emphasis on natural and organic products.

See our ad on page 32

Curtis 413

Loring Smart Roast

800.421.6150 www.wilburcurtis.com Since 1941, Curtis has remained a familyowned business committed to the principles of innovation, quality and superior craftsmanship in gourmet coffee, tea and specialty beverage systems.

See our ad on page 27

707.526.7215 www.smartroaster.com Loring’s advanced technology and superior controls consistently produce better tasting coffee while dramatically reducing costs and eliminating smoke. Roast your best, time and time again!

See our ad on page 3

Dalla Corte Espresso Coffee Systems

North Atlantic Specialty Bag

423

513

805.331.0564 www.dallacorte.com Dalla Corte gives you coffee pleasure and intuitive working down to the smallest detail with our Evolution Series and the perfectly shaped DC Pro Series.

See our ad on page 38

30 June 2012

808

415.382.6535 www.smoothieessentials.com NEED A BOOST? 18 Unique Powdered Boosts Healthy Blended Beverages = Healthy Profits See our ad on page 35

Vessel Drinkware

714

855.883.7735 www.vesseldrinkware.com Vessel Drinkware, Inc is a supplier of branded Drinkware to independent retailers throughout the U.S. and Canada.

Please visit us at www.vesseldrinkware. com, or call (206) 763-0366 See our ad on page 23

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15.05.12 09:44

NewsBites uVu Lids Builds on Success Fresh off its win of the 2012 SCAA People’s Choice Award for Best New Packaging, uVu Technologies announces shipment of the uVu® Lid to all Big Apple Bagels® and My Favorite Muffin® locations throughout the United States.

“We are pleased that our first in market study conducted last summer has resulted in such great success solidifying our relationship with Big Apple Bagels® and confirming consumer affirmation of the product,” states David Weiss, uVu Technologies’ CEO. “This is the beginning of a planned, logical, scale up for the uVu® Lid which will culminate in our technology being incorporated in every food and beverage container. We learned (at the SCAA), there is a huge clamor among the consumer and retail population for a food and beverage lid that easily signals it is on, sealed, and fitted to the matching container, thus reducing the potential for unintentional spillage and spoilage. The uVu® technology meets this demand. For more information, visit www.uvulid.com.

La Costa Gourmet Announces a New Ice Blended Mocha and Ice Blended Coconut Beverage Just in time for the hot summer months ahead, La Costa Gourmet has two new all natural flavors of blended Ice beverage mixes that have been a hit at SCAA Portland and in Europe. The Ice Mocha and Ice Coconut are the 1st in what will be a long line up of unique and very taste mixes. These unique flavors are created with gourmet ingredients like Dutch cocoa and pieces of Brazilian coconut. La Costa Gourmet (LCG) offers several high profits solutions for the small food service retailer to the largest hotels and franchise chains. We offer several models of granite machines for quick preparation our mixes for a consistent, luscious texture. All equipment includes nationwide service and phone support. We also offer commercial Blendtec and VitaMix blenders.

Please contact jduben@lacostagourmet.com to hear more about these amazing products and how we can help you increase you bottom line.

Coming up in September 2012: COTECA – Coffee, Tea, Cocoa – Global Industry Expo 32

COTECA is the Global Industry Expo for the coffee, tea & cocoa business. It will be held at the Hamburg Fair site from 20 to 22 September 2012 and is Europe’s first trade show for coffee,

tea and cocoa, covering the complete process chain from raw material to finished product. The International Trade Show is accompanied by a high-quality conference discussing the future of the booming coffee, tea and cocoa markets.

It is thus, bringing together experts from all stages in the value chain for exchange on current trends and for creation of business contacts.

COTECA has the support of the German Coffee Association, the German Tea Association and the German Cocoa Trade Association. COTECA underlines the importance of Hamburg as Europe’s number one handling centre for coffee, tea and cocoa.

Grindmaster-Cecilware™ Announces New Sr. Vice President of Sales and Marketing Grindmaster-Cecilware announced that Greg Immell has been appointed as Senior V.P. of Sales and Marketing for Grindmaster-Cecilware. In this position, Greg will be responsible for all worldwide sales and marketing activities. Greg will be based out of the company’s AMW plant in Northbrook, IL. Greg brings extensive experience in commercial foodservice and beverage to the position, having spent the last several years with Sara Lee Corporation, as their Director of Marketing for North American Beverage.

Grindmaster-Cecilware’s™ extensive product line is the basis for the company’s mission; to build the next generation single source global beverage and foodservice equipment solution.

Grindmaster-Cecilware™ manufactures a comprehensive line of quality beverage dispensing equipment for hot, cold, and frozen beverages and a complementary foodservice equipment line.

Weldon Coffee and Tea Flavorings – Expanding Distribution!!!

Weldon Flavorings teams up with Canteen/Shealy Coffee in Columbia, South Carolina, increasing distribution in the East Coast Area.

Shealy Coffee of Canteen Corporation will be distributing the unsweetened Weldon Coffee and Tea Flavorings. Contact OCS Coffee Manager, Jeanne Lirola at Jeanne.Lirola@compass-usa. com to order these products. Weldon’s 12 coffee and 6 tea flavors offer the perfect solution for the June 2012

office break-room. Each bottle flavors 118 (8 oz.) servings and comes with a pre-measured pump, which allows for quick and accurate flavoring.

They are completely free of sugar, artificial sweeteners, creamers, powders, and syrups. For additional product information, contact Weldon Flavorings at info@weldonflavorings.com or (502) 797-2937.

Business for Sale Unique coffee business- drink coffee and earn money! Share your passion for coffee and grow your income by holding tasting events to educate others about the different taste profiles of coffee and different ways to brew. Help others discover their taste preferences all while enjoying a great cup of coffee! This company is a member of the Direct Sellers Association. Independent Consultants can guide the tastings and make sales. Included in the sale of this company is the software for direct selling, website, marketing materials, vendor contacts, inventory and up to a year of consulting. Priced to sell. Serious inquiries only please. Contact julie@gourmetcoffeestations.com.

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NewsBites

Flavor & Fragrance Specialties Helps Raise Awareness Of Cervical Cancer Prevention With Cause-Based Coffee Flavor Program To help raise awareness about cervical cancer, Flavor & Fragrance Specialties (FFS) has partnered with Grounds for Health (GFH), a non-profit organization that establishes women’s health care in coffee growing communities.

With this partnership, FFS intends to make a difference by helping those who don’t have the resources to help themselves. The FFS “One Quarter Can Save a Life” program offers roasters and retailers the opportunity to purchase coffee flavors inspired by the hard-working women in coffee growing regions. In return, FFS will donate 15% of total GFH coffee flavor revenue to the Grounds for Health organization. Program participants will be provided with a wide range of marketing support materials and social media options. To learn more about the FFS program, ‘like’ them on Facebook at facebook. com/BrewingChange and follow their cause on Twitter @BrewingChange.

you can select from our signature blends bursting with flavors: Golden Apricot, Mango Nectar, Sweet Raspberry, Juicy Peach, Tropical Berry Passion, Passion Fruit Delight, Wild Guava and Black Currant. Our Iced Tea will not only bring you exceptional profits but a refreshing Iced Tea Program to quench your thirsty customers. For more information, visit www.teapacks.asia.

Apffels Fine Coffees first to Launch”Profits4Purpose” 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, webbased 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. 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.

Positive social impact strengthens a company’s integrity, credibility and boosts employee morale in addition to solving social and environmental issues. According to research done by Cone Inc., 85% of Americans would rather do business with a company that is cause-related, and 74% of people are more likely to recommend to others a company that gives back to the community 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.” For more information contact Karen Cebreros at karen@tracktheimpact.com.

Iced Tea Control™ 1.8 L / 65 Oz With finum Iced Tea Control™ 1.8 is a brew Control Tea Maker for loose tea as well as tea bags. Particularly suitable for preparing Iced Tea or a juice, it’s the ideal jug for your picnic, walk in the park or any other activity outdoors! Fill the Iced Tea Control™ 1.8 to just below the filter insert with crushed iced (or ice cubes). Insert the filter and add 3-5 teaspoons of tea. Pour in hot water to fill the entire pitcher, place the lid into the filter and let the tea brew. Enjoy your refreshing, fresh iced tea! Remember!

You don’t have to remove the filter. Just turn the lid clockwise when the tea is strong enough and the brewing process will slow down. No dripping, no waiting; just enjoy nearly 2 liters of delicious ready-to-drink iced tea. For more information, visit www.finum.com/.

Celebrating the best Central American coffees of this harvest season!

AUCTION DATES El Salvador Thurs 21 June Nicaragua Tues 26 June Costa Rica Tues 3 July Guatemala Thurs 12 July

Tea Packs Offers New Blends and Flavors for Iced Tea.

34

Tea Packs brings you an Iced Tea Program to set you apart from your competitors, offering the finest quality tea leaves from around the world. We have created the ultimate refreshing Blends for Iced Tea. Our luscious and juicy vibrant fruit flavored signature blends, will elevate your customers’ Iced Tea experience. We can custom blend and package to your specifications or

www.packplus.com Toll Free: 1.877.722.5888

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

Honduras Wed 18 July Mexico Wed 25 July A Cup of Excellence winner must score 85 points.

Register now for samples and to own these beautiful coffees:

www.cupofexcellence.org 406-542-3509

June 2012

Call us for a FREE quote on customized packaging!

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35

NewsBites

Dan Cox Receives SCAA Lifetime Achievement Award Dan Cox of Coffee Enterprises received the prestigious honor of Lifetime Achievement Award at the 2012 Specialty Coffee Association of America (SCAA) Cox’s career in the coffee industry began in the early 1980s with Green Mountain Coffee Roasters.

In 1993, Cox branched out and started his own business, Coffee Enterprises, in Burlington, Vermont,and in 1996, Cox’s company expanded to include Coffee Analysts and Coffee Extracts and Ingredients. Cox’s career includes three terms as president of the SCAA. He was one of the first members on the advisory board of the non-profit organization Coffee Kids, dedicated to helping children in coffee-farming communities. In 1996, he co-founded Grounds for Health, an initiative focused on bringing free cervical cancer screening to women in coffeegrowing communities. So far, 30,000 women in four countries have been screened and treated.

For further information, please visit www. coffeeenterprises.com.

Insight Beverages® Attains Highest Food Safety Standard with Safe Quality Food (SQF) Level 2 Certification Insight Beverages®, a leader in specialty hot beverages for more than 30 years, is proud to announce that its manufacturing facility has attained the Safe Quality Food (SQF) Level 2 Certification for the company’s ongoing commitment to food safety and establishment of high-quality standards.

Managed by the Safe Quality Food Institute, the SQF audit process is recognized globally as a rigorous, credible system that assures the highest standards for food quality and safety applied during the production process. Insight Beverages is committed to providing its customers with superior custom products that satisfy the stringent quality control and product purity standards along with marketing and strategic planning expertise. The SQF certification is another example of Insight Beverage’s ongoing dedication to ensuring food safety and quality.

For more information on Insight Beverages, please visit InsightBeverages.com.

has agreed to extend its commitment to Colombia and Colombian coffee growers through a contribution of USD10 million per year over the next five years to finance the Nespresso AAA Sustainable Quality™ Program in Colombia.

This commitment is part of an agreement signed today between the parties that envision an overall public-private investment of approximately USD17 million per year for projects to secure productivity, quality and sustainability in coffee growing regions in Colombia, while improving the livelihoods of coffee farmers. The historic agreement between FNC, Nespresso and other partners focuses on driving sustainability and value creation in Colombia. As part of the partnership, 75% of the Nespresso financial commitment will provide direct incentive premiums for farmers to adopt Nespresso AAA Sustainable Quality™ practices. 25% will be dedicated to technical assistance and training to improve quality, sustainability and productivity.

For more information on the Nespresso AAA Sustainable Quality™ Program visit: www.nestlenespresso.com/ecolaboration/sustainability/ coffee.

Asean Corporation (Stalkmarket, Planet+ and Jaya Compostable brands) will introduce New Products at NACUFS Asean Corporation (Stalkmarket, Planet+ and Jaya Compostable brands) announces it will be once again exhibiting at the NACUFS national exhibition in Boston July 11-14th. Asean/Stalkmarket continues to broaden their line of compostable and recycled materials product lines for food service operations including “The Box.” All of the new products have the same high quality and are now valid for Star Awards points on every purchase made! Stop by their booth 1726 or visit www.stalkmarketproducts.com for more information.

36

Charlene De Buysere is the fifth World AeroPress Champion after a day of competition in Portland, Oregon on April 20. De Buysere triumphed over seventeen other competitors from the US, Finland, Japan, Guatemala, Canada, Sweden, Poland, Norway, England, Russia, Belgium, Australia, Ireland, and Korea. This is the first year the event was held in the United States. Four previous championships were held in Oslo (twice), London, and Milan.

The US-made AeroPress makes one to four cups of coffee in one minute using a unique brewing process which minimizes bitterness and acidity.

For more information visit www.aerobie.com

Correction In the May article on Nossa Familia Coffee on page 22, the owner inadvertently gave incorrect information. Here is the corrected information regarding Loring Smart Roasters stating that “ At ᴀrst glance it appears to cost more than other conventional roasters, but the reality is that it comes with an afterburner…” However, according to Ron Kleist, “Loring roasters do NOT come with an afterburner and they do NOT NEED an afterburner to consume smoke and odor. Their single burner, strategically placed in the cyclone, produces heat that both roasts the coffee and incinerates smoke and odor.”

A compostable barrier bag with a valve?

In case quantities? You better believe it...

Colombian Coffee Growers’ Federation announces a new 5-year commitment

by Nespresso in Sustainable Quality coffee The Colombian Coffee Growers’ Federation (FNC) announced that Nespresso, the global reference for highest quality portioned coffee,

Buysere Wins Fifth World AeroPress Championship

Pacific Bag, inc. www.pacificbag.com 800.562.2247

June 2012

Advertisers Index Company................................................... Phone............................. Web......................................................Page........ Coffee Fest Booth Stalkmarket Products (Asean Corporation)................... 503.295.4977............................ www.stalkmarketproducts.com ..............................2, 38 3M Purifications Inc............................................................ 866.990.9785............................ www.cunofoodservice.com .....................................15 Aerobie Inc.......................................................................... 650.493.3050............................ www.aerobie.com ....................................................15...................................................402 Agtron.................................................................................. 775.850.4600............................ www.agtron.net ........................................................38 Bridge Brand Chocolates.................................................. 415.677.9194............................ www.bridgebrandschocolate.com ........................38 BriteVision............................................................................ 415.546.2029 ........................... www.britevision.com ................................................21...................................................319 Canterbury Coffee Corp.................................................. 888.273.8684............................ www.canterburycoffee.com ...................................35 Chemex Corporation......................................................... 800.243.6399............................ www.chemexcoffeemaker.com ..............................15 Coffee Fest.......................................................................... 800.232.0083............................ www.coffeefest.com ................................................9 Costellini’s............................................................................ 877.889.1866............................ www.costellinis.com .................................................35 Cup of Excellence.............................................................. 406.542.3509............................ www.cupofexcellence.org ......................................34 Curtis.................................................................................... 800.421.6150............................ www.wilburcurtis.com ..............................................27...................................................413 Custom Card Solutions, Inc............................................... 303.790.0400............................ www.ccsicards.com ..................................................35 Dalla Corte Espresso Coffee Systems............................ 805 331 0564............................ www.dallacorte.com ...............................................38...................................................513 Daterra Coffee.................................................................. 330.941.2555............................ www.daterracoffee.com .br...................................33 Descafeinadores Mexicanos SA de CV......................... +522.717.127.066 ................. www.descamex.com ................................................38 EAG / Tea Packs................................................................ 877.345.7832............................ www.teapacksusa.com ............................................35 Eagle Web Press................................................................ 800.800.7980............................ www.eaglewebpress.com .......................................33 Ekobrew............................................................................... 206.571.0289............................ www.ekobrew.com ..................................................33 Espresso Me Services........................................................ 360.213.0715............................ www.espressomeservice.com .................................35 Everpure.............................................................................. 630.790.1092............................ www.everpure.com ..................................................19, 38 Finum by Riensch & Held GmbH & Co. KG................... +49.407.34240......................... www.finum.com .........................................................7 Flavor & Fragrance Specialties....................................... 201.825.2025............................ www.ffs.com .............................................................17 Follett Corporation............................................................ 610.252.7301............................ www.follettice.com ...................................................27 Food 4 Farmers.................................................................. 802.238.8207............................ www.food4farmers.org ..........................................25 Fres-co System USA, Inc.................................................... 215.721.4600............................ www.fresco.com .......................................................29 Global Customized Water............................................... 805.484.1589............................ www.globalcustomizedwater.com .........................35...................................................507 Gourmet Coffee Stations................................................. 330.571 9364............................ www.gourmetcoffeestations.com ..........................15 Grindmaster-Cecilware.................................................... 502.425.4776............................ www.gmcw.com ........................................................11 Grounds for Health............................................................ 802.241.4146............................ www.groundsforhealth.org ....................................29, 38 Hamburg Messe................................................................. +04.035.692.444...................... www.hamburg-messe.de ........................................31 Hypercat Advanced Catalyst Products.......................... 610.692.3490............................ www.hypercat-acp.com ..........................................34 Inbru..................................................................................... 314.991.1700............................ www.inbru.com/Inbru-Sample-Pack_p_61.html ........30 International Coffee Consulting Group......................... 818.347.1378............................ www.intlcoffeeconsulting.com ................................15, 21 INTL FCStone, Inc................................................................ 212.485.3500............................ www.intlfcstone.com ................................................23 Java Jacket......................................................................... 800.208.4128............................ www.javajacket.com ...............................................25, 38............................................400 Knutsen Coffees, Ltd.......................................................... 800.231.7764............................ www.knutsencoffees.com ........................................38 La Costa Gourmet............................................................. 877.931.1028............................ www.lacostagourmet.com ......................................38 Lifestyle Beverages Inc..................................................... 630.941.7000............................ www.lsbeverages.com/ ..........................................32...................................................722 Loring Smart Roast............................................................. 707.526.7215............................ www.smartroaster.com ............................................3......................................................423 Melitta SystemService USA, Inc...................................... 847.717.8900............................ www.melittasystemservice.com .............................13...................................................713 North Atlantic Specialty Bag........................................... 877.827.5270............................ www.northatlanticbags.com ...................................15...................................................807 OptiPure.............................................................................. 800.333.2556............................ www.optipurewater.com .........................................35 Orleans Coffee Exchange................................................ 800.344.7922............................ www.orleanscoffee.com .........................................35 Pacific Bag, Inc.................................................................... 800.562.2247............................ www.pacificbag.com ...............................................36...................................................609 Pack Plus Converting......................................................... 909.902.9929............................ www.packplus.com ..................................................34 Plastic Parameters Inc........................................................ 877.594.0805............................ www.plasticparameters.com ..................................27 Pod Pack International, LTD.............................................. 225.752.1160............................ www.podpack.com ..................................................33 Rocket Man Equipment...................................................... 800.921.0199............................ www.rocketman.com ...............................................33 Scolari Engineering S.p.A................................................. 856.988.5533............................ www.scolarieng.com ................................................40 Service Ideas, Inc............................................................... 800.328.4493............................ www.serviceideas.com ............................................38 Smoothie Essentials Supplement-Boosts......................... 415.382.6535............................ www.smoothieessentials.com ..................................35...................................................808 Spiroflow Systems, Inc....................................................... 704.291.9595............................ www.spiroflowsystems.com ....................................21 The San Franciscan Roaster.............................................. 866.957.9233............................ www.sanfranciscanroaster.com .............................25 TekPakSolutions.................................................................. 416.505.3839............................ www.tekpaksolutions.com .......................................34 Tightpac America inc......................................................... 888.428.4448............................ www.tightvac.com ....................................................38 TuTTOespresso S.r.l............................................................ +39.02.9673.0600................... www.tuttoespresso.com ...........................................31 Ultimate Barista Challenge.............................................. 503.232.1016............................ www.ultimatebaristachallenge.com ......................29 uVu Lid Company............................................................... 561.982 7770............................ www.uvulid.com .......................................................39 Venco Business Solutions................................................... 800.762.9962............................ www.vencosolutions.com .........................................35 Vessel Drinkware................................................................ 855.883.7735............................ www.vesseldrinkware.com .....................................23...................................................714 Vita-Mix Corporation........................................................ 800.437.4654............................ www.vitamix.com/thequietone...............................5, 38 Weldon Flavorings............................................................. 502.797.2937............................ www.WeldonFlavorings.com ..................................15 White Coffee Corp........................................................... 800.221.0140............................www.whitecoffee.com...............................................38

37

AllStar Tools 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.

Introducing the Color Me SVAC! 4 sizes: 2.2, 2.5, 3.0 & 3.7 Liter; NSF® Approved 4-6 Hour Insulation.

Designate contents with 5 colors available: Black, Blue, Brown, Green & Orange.

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).

Espresso Machine

Chocolate

Vacuum Container

Green Coffee Importers

Dalla Corte Espresso Coffee Systems

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

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.

Erna Knutsen, President & Founder.

805.331.0564

www.dallacorte.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.

Dalla Corte gives you coffee pleasure and intuitive working down to the smallest detail with our Evolution Series and the perfectly shaped DC Pro Series. All of our machines utilize tried and tested multi-boiler technology.

Roasted Coffee

Charitable Giving

Non-Profit

GOURMET FLAVORINGS

Coffee Analysis

White Coffee Corp.

Track the Impact 619.889.1997

Grounds for Health 802.241.4146

La Costa Gourmet 877.931.1028

Coffee Analyzers

800.221.0140 718 204 7900 www.whitecoffee.com White Coffee creates customized blends and packaging for industry leaders. Wide variety of varietals and flavors available. Exclusive licensee of Kahlua, Entenmann’s & MoonPie flavored coffees.

Fair Trade, Organic, Kosher, NSF certified.

www.tracktheimpact.com

www.groundsforhealth.org

www.lacostagourmet.com

775.850.4600 www.agtron.net

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.

La Costa Gourmet provides the finest ingredients on the market for your frozen beverages. Visit our web today to receive our free report “Iced Beverages - 10 Simple Steps to Profit” today!

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.

And remember, only an Agtron reads like an Agtron. Support and roasting instruction provided by Carl Staub.