November 2012

November 2012 Vol. XXV No. 11

www.CoffeeTalk.com

Victrola Coffee Roasters

See NAMA Exhibitor Listings Page 24

page 20

When Water Is the Enemy

16

Cafe Jumpstart – A Tip a Month

18

International Food and the Café

Change Service Requested

14

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

The Green Guide

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

10

Coffee improves lives

$4.75 Per Issue • Complimentary to Coffee Professionals

This Month:

EVERPURE CLARIS ®

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• Innovative 5-stage filtration and carbonate hardness give you premium quality water ideal for brewing • Exclusive Duo-Blend™ technology gives you precise hardness for perfect extraction The result is specialty coffee with perfect crema, full flavor and pleasant aroma, along with brewing equipment protection from mineral scale that can cost you money in maintenance and repairs. The Everpure Claris is precisely what you’ve been looking for.

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Contents

7

In Memoriam

8

The View

10

The Green Guide

12

Custom Packaging

12

Branding for the Business You Want

14

When Water Is the Enemy

16

Cafe Jumpstart

18

International Food and the Café

20

Retailer / Roaster Profile

22 24

10 The Green Guide

Creating Retail Success

12 Branding for the Business You Want

– A Tip a Month

Old School, Fun, and Sophisticated Victrola Coffee Roasters

Rocky Rhodes

Quality Equals Money in Indonesia

NAMA Listings

26

News Bites

28

Advertiser Index

14 When Water Is the Enemy

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

Professional Memberships

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 Sandra Hundacker, ext 4 sandra@coffeetalk.com

Mailing Info

Feature

4

Victrola Coffee Roasters

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. Nonqualified requests may be rejected. Publisher reserves the right to limit the number of free subscriptions. For subscription inquiries, please call 206.686.7378 or subscribe online at www.CoffeeTalk.com.

Copyright © 2012, HNCT, LLC, All Rights Reserved

November 2012

x1

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In Memoriam SALIM JANNA - President Exportadora de Café Condor

T

he coffee industry pays respect to and remembers with great admiration the life of a man who played a very formative role in the development and advancement of specialty coffee. Salim Janna, or “Salo” as many of his friends called him, started his coffee career by joining the Colombian Coffee Federation in Bogotá in June, 1983. Shortly thereafter, he received his first promotion and was transferred to the Colombian Coffee Federation in New York where a few short months later he was appointed President.

Salim was one of the pioneers and promoters of the 100% Colombian Coffee program. He led an advertising and promotional campaign which positioned Juan Valdez among the most recognized icons in the US, and Colombian Coffee among the top quality coffees in the world.

In 1995, he and his wife Marcela decided to move their family back home to Colombia. Salim wanted to continue his career in coffee and decided to invest in Café Condor. In 1996, Salim became its CEO and majority investor and under his leadership the company became a pioneering exporter of specialty coffee.

Salim was actively involved with the SCAA where he participated in the International Relations Committee as well as on the board of directors. He was also one of the founders of the Colombian Specialty Association. His passion for quality showed in his many contributions to the Coffee Quality Institute (CQI), where he served as respected trustee for a period of thirteen consecutive years, until he retired from the board two years ago. He was very instrumental in helping CQI to attain many of its successes and his wisdom and counsel were highly valued. He was a straight shooter whose commitment to quality was unwavering.

Salim was a go-getter. He would breakfast in Bogotá, be seen at an afternoon meeting in New York, and later dine with clients in L.A before taking the red-eye back to Miami or Barranquilla. His intrinsic sense for opportunities combined with his tenacity and determination made him a successful entrepreneur at a very young age. He invested in the port of Barranquilla as well as in coal mining in Colombia’s interior where he acquired a coal trading company, serving as its CEO. He also served on several boards in the energy industry and health care sector in Colombia. When Salim was engaged in an industry he committed himself to making it better, and to making a difference.

He had an insatiable appetite for learning and would share with friends and colleagues the case study learnings from his annual sojourns to Harvard Business School’s executive education programs. He was very passionate about the importance of lifelong learning and to working hard to achieve your goals.

He certainly modeled those values.

Yet, for all the accomplishments of his career, the single most important focus of his life, and the only real measure of success that was important to him was the love of his family. Salim’s wife Marcela and his three sons, Nicolas, Julian and Gabriel were the center of his universe and the source of his joy and inspiration. He beamed when he spoke of them and was so very proud of the life they shared. Salim was a devoted and loving husband and father. He had a heart that was bigger than his entire body and it overflowed with generosity and warmth and acceptance.

And so, we pay tribute to the contributions of an industry leader who so many of us had the privilege of calling friend. Let us honor his memory by our steadfast pursuit of quality and in our understanding of what is really important in life. We shall carry him our hearts always.

7

The View A

s I am preparing this column for publication, about half the

requires providers to lug the gas tanks that weigh approximately 25 lbs

population is enduring the onslaught of Hurricane Sandy as it

each. These tanks are awkward and difficult to grasp because of their

comes ashore in New Jersey. The destruction is already extensive

cylindrical shape and lack of a handle. As a result, providers either roll

and we haven’t heard from the inland areas that are bound to experience wide

the gear on a dolly-like structure, or bear the weight on their own

ranging power outages, flooding, and loss of life and property. We sincerely

heads – all of which prove unfeasible in remote, mountainous areas.”

wish all our friends and business associates in the Mid-Atlantic, New England, Great Lakes, and Canada God speed and good luck during these

We hope that our small contribution will help Basic Health International

terrible few hours and the days and weeks of cleaning up ahead.

deploy more of these needed tools to villages and women in need. We also urge you to give as well. For more information on Basic Health International,

Congratulations!!!

Congratulations to Basic Health International for receiving the most clicks in our Making A Difference issue that is published on-line every July. Basic Health International will receive a $1000 donation from the CoffeeTalk Foundation and our warm congratulations. Basic Health International developed, along with students from Hampshire College in Massachusetts, a

you can call 212-241-0733 or email them at info@basichealth.org. Their address is: Basic Health International Mount Sinai Medical Center One Gustave, L. Levy Place, Box 1170 New York, NY 10029-6574

transportable lightweight gynecological exam table made from inexpensive materials. The table folds up and can be carried like a backpack into remote

Thank you for making our raffle successful!

areas that may not have seen women’s medical care for generations. The frame

On behalf of the 5th graders of the West Seattle

also has pouches for carrying the cryotherapy tanks and supplies

Elementary School (a school with hope and heart), we

In the words of BHI…

would like to thank the generous Coffee Fest exhibitors

“Imagine painting a 5-story building without a ladder, or harvesting

and our dinner party guests for their contributions to

coffee without a container to store the beans? This is the situation that

our raffle fundraiser. Miles and I were amazed at the

many health care providers find themselves in when administering

contributions of so many friends and business partners,

cervical cancer screening in remote and rural areas. Health care

enabling us to successfully reach our goal to sustain the

providers often travel long distances to provide life-saving cervical

camp in Islandwood, where the students participate in

cancer screening and treatment to rural areas that do not have health

experiential and project-based fieldwork. For many of

clinics or gynecologic examination tables. Women have to be examined

these students, it is their first time being outside of the

on desks, tables, hard floors or low mattresses in community rooms

city and they come back changed, with a broader view of themselves and the

or private homes. These non-traditional facilities are often poorly lit

impact they have as members of a community. Keeping the program alive

and uncomfortable for women. In addition, to treat pre-cancerous

would not have been possible without your support!

cervical lesions, cryotherapy (freezing) of the cervix is employed. This

Calendar

8

Nov. 1-2

LXXV Congreso anual de ASOEXPORT - Cartagena, Colombia

Nov. 22-25

11th Seoul International Café Show - Seoul, Korea

Nov. 3-4

Coffee & Tea Festival - Atlantic City, NJ

Nov. 28 - Dec. 2

20th Encafé - São João da Mata, Brazil

Nov. 3-4

Coffee Fair - Portland, OR

Dec. 4-6

Dubai Drink Technology Expo - Dubai, UAE

Nov. 7-11

Sintercafé 26th Edition - San Jose, Costa Rica

Dec. 5-7

18th Asia International Coffee Conference - Ho Chi Minh City, Vietnam

Nov. 8-9

Ethiopian Coffee Exporters Association (ECEA) - Addis Ababa, Ethiopia

Dec. 14

Green Coffee Association Annual Holiday Party - New York, NY

Nov. 11-16

ASIC- 24th Int'l Conference on Coffee Science - San Jose, Costa Rica

2013

Nov. 13-15

Coffee Tea & Water - New Orleans, LA

Feb. 7-9

IWCA III International Convention - Guatemala City, Guatemala

Nov. 20-22

The European Coffee Symposium - Amsterdam, The Netherlands

Feb. 14-16

10th African Fine Coffee Conference & Exhibition! - Kampala, Uganda

November 2012

The Green Guide

by Chad Trewick, Senior Director of Coffee and Tea, Caribou Coffee

S

o much talk everywhere we look about “going green” these days, and for good reason. This year U.S. electricity prices are estimated to average 10.48 cents per kilowatthour, a 1.1 percent increase from 2011. And natural gas is estimated to average $9.21 per thousand cubic feet in 2012, a 2.2 percent increase over 2011. So, that’s incentive to reduce energy consumption in coffee shops even when you consider the bottom line alone. Thankfully, Energy Star estimates that by simply focusing on energy use our category of business can expect a 10-15 percent savings in utility costs. It is tough to dispute that energy conservation efforts make good business sense when approached from that tack.

But let’s look at it from another angle for a moment. We are close to our supply chain in the coffee world – closer, perhaps, than in many other industries. We know the places our coffee beans come from and, in many cases, the people whose lives depend on them. We work collectively as an industry toward a sense of connectedness and understanding of the impact of our decisions. I still remember Paul Hawkin applauding our leadership in responsibility in at the SCAA Expo in San Francisco already in 2001. We know, too – if we’re paying attention – that the partners we depend upon in coffee-producing origins face increasingly challenging climate volatility making each crop year an unpredictable adventure wrought with newly arrived plagues, too much or too little water, wind-damaged plantings, etc.

Pricing is impacted by these swings in climatological patterns to be sure.

Whether or not you subscribe to the notion that the changing climate today is a result of human activity is not important here. What is important is that we look at our own business behaviors and find the ways that we can make an impact toward overall reduction of the energy we consume – the carbon footprint that we leave. Dare I say the contributions we make to greenhouse gasses? To make sure that we are all on the same page (and feeling a sense of responsibility) that can hopefully inspire us to act, I offer the following tidbit: in multiple life cycle analyses of coffee it has been stated that cafes consume more energy than any other part of the life cycle of coffee. More than growing, processing, transport, or even roasting. That is because it takes heaps of energy to make water hot, air condition shops, and refrigerate all the goods we want to keep from going bad in order to sell them. But mostly it is heating water; whether that is done in a coffee shop or in your home.

So what do we do? The Barista Guild of America (BGA) approached the SCAA’s Sustainability Council during annual leadership meetings in 2011 with a very specific challenge: How can we guide cafe operators to make sustainable and more responsible choices in the ways they run their businesses? When the leadership of BGA left the room, we on the council struggled for a bit trying to figure out how on earth we could possibly deliver on such a seemingly overwhelming request in a reasonable amount of time.

But then we recalled the great work of Kirstin Henninger at the Green Cafe Network. Henninger partners with The Food Service Technology Center to help guide the practices she recommends from a scientific angle. The Sustainability Council partnered with Henninger and embarked on the yearlong process of creating the Green Guide, which is a component of the Green Your Cafe campaign, launched by SCAA this year.

The Green Guide is a multi-module digital tool meant to empower café operators to ease into reducing the negative impact imparted by café operations. In order to endorse this tool, as the SCAA, we worked diligently to ensure that none of the practices encouraged could have a negative impact on quality. The guide is completely accessible (both in price, at about $25, and in actionable items); it is designed to empower operators to do as much, or as little, as they want at the onset. Clear step-by-step guidance minimizes confusion and, importantly, a sense of being intimidated by how much we can do. The first module focuses on energy. The next module will focus on water management and future modules will discuss waste reduction and recycling, purchasing strategies, offsets, and reduction of toxins and pollution production.

10

And more comes with the Green Guide. With the purchase of the guide, SCAA members will receive a one year subscription to START. “START is a

powerful online database that allows retailers to input data related to their business and discover the impact of their efforts,” notes Sarah Beaubien from Farmer Brothers who serves on the Sustainability Council.

She adds: “Providing accessibility to this reporting tool is an important show of support of the SCAA’s strategic vision to help incorporate sustainability into everyday behaviors among its members.” From a pragmatist’s perspective, there can be no progress if it is not recorded and reported – encouraging people to utilize the energy module of START is a step in the right direction of reporting on our behaviors as an industry. Once we start gathering data, our hope is that it will inspire more actions.

And while we do need to focus on our energy consumption, we need to look at the products that are a part of our businesses. Take single-use cups and plastic ware as an example. With many estimates buzzing around our industry telling us that as much as 90 percent of the business we do is for take away, we are generating an enormous amount of trash. And shouldn’t it be “more responsible” trash if it can be? Technology for compostable single-use drinkware has advanced significantly in recent years yielding impressive hot-beverage-holding performance and lightening the load on our quickly disappearing landfill space.

While still an imperfect solution today*, removing that layer of nonbiodegradable plastic that has historically lined hot cups is another great step in the right direction. Now we just need to keep on track to buy more and more of these products so that we can reduce the pricing premiums that still exist in many cases today. Or, we could also simply decide that expenditures that bolster our responsibility are a planned upon part of our business models and not look back. The future is now, you know, there is no sense waiting until we are told to do what we know we should do today. A suggestion: use the savings resulting from smarter energy use to help to pay for the purchase of more responsible products for your business.

And some more good news to leave you with: the Federal Trade Commission (FTC) recently released a new Green Guide of their own www.ftc.gov/os/2012/10/greenguides.pdf insisting that “green” claims on products be founded on real, verifiable, and measurable data to avoid the “greenwashing” rampant as businesses recognize how more responsible behavior increasingly resonates with their customers. Good stuff for those who really want to make sure that their purchasing decisions are having a more positive impact overall. * Many compostables require commercial composting operations to break down completely which can be tough to find in some communities. Plus it is hard to get compostable cup manufacturers to guarantee that the corn-based polymers that make their products compostable are not a result of GMO products.

Chad Trewick, senior director of coffee and tea, began his career with Caribou Coffee in 1993 as a barista. His charge today is to uphold quality standards while encouraging farmers to engage in Rainforest Alliance certification to comply with Caribou’s commitment to 100%. He strives to strengthen the supply chain through prioritizing mutually beneficial relationships at origin. Chad travels in search of the world’s finest coffees, to support key supply relationships, and to identify where positive impacts can be made. Chad serves on the SCAA’s Board of Directors and is liaison to the Sustainability Council. He works to mainstream responsible practices and is passionate about coffee and sustainability—preserving the planet’s people and places for future generations.

November 2012

Custom Packaging Creating Retail Success

I

by Mike Mead, Roastar

t’s an often-overlooked fact that over 70% of

industry spectrum in need of custom printed pack-

purchasing decisions are made at the store shelf,

aging, there is one successful brand that stands out in

a reality that supermarkets, small grocers and

it’s goal of being a regional coffee roaster working to

retailers are keenly aware of. When combined with the

gain a foothold and traction in local markets, grocery

sheer volume of brand choices and options available to

and retail chains: New Roots Coffee Company and head

the consumer today, there is little question as to why so

roaster Joseph Zimmerman. Based out of the rural

much value is placed on well-designed and functional

Central Wisconsin town of Ringle, Joseph has devel-

packaging.

oped an exceptional line of fine, fresh roasted coffees, which are now available in independent local markets

When it comes to packaging coffee for retail, the

up to larger grocers like Whole Foods.

formula is relatively simple. Coffee packaging needs to strike a balance between communication of the brand

As a relatively new roaster, the path to retail success for

message, while preserving and facilitating the use of

New Roots took time, patience, and an understanding

the product. Author James Pilditch made this argument

of perspective from both the retail buyer and end

back in 1957, in his book titled The Silent Salesman.

consumers of his coffee. “The initial sale does involve

Choices in how you package your coffee serve to reflect

some risk for the buyer,’” said Zimmerman. “We don’t

your brand’s values, and can be your biggest asset when

have a café or our own storefront to reinforce the brand

it comes to communicating the brand message on an

experience, an advantage that other larger roasters on

initial purchase. Successful coffee packaging also serves

the same shelf sometimes have. For us, the packaging

as a flag for your brand in crowded retail spaces, thus

needed to convey total transparency from the source

the importance placed on quality packaging when

for the green coffee to the quality and freshness of the

trying to get in the door with grocers at any level.

finished product.”

Having worked with roasters from all ends of the coffee Referring to his own experience in selling New Roots Coffee into major grocers, Joseph went on to explain the importance of shelf stable packaging both from a presentation and product quality standpoint. “The quality of our coffee is what got us in the door with the buyer, but ultimately having well developed packaging which included a unique identity for each of our roasts complete with UPC’s made the process easier, without a doubt.”

Visit magazine.coffeetalk.com/packagingchecklist to see Mike’s Top 5 Success Strategies for Custom Packaging.

Branding for the Business You Want

by Paula Piano, Visstun Director of Sales & Marketing Do you have a business or a brand? You have a name, a product, and an address. But, do they all tie together to make a lasting, memorable impression on your customers? A brand is the impression in your customer’s mind that links them to who you are, what you do, and, often, where you do it. Your customer’s use it to decide whether to buy from you or from your competitor. In the long run, it can mean the difference between ultimate success and failure.

Branding, the process you go through to create your business personality, is similar to getting dressed every morning. What is your personal style? Think of your hairdo, your clothes, and your shoes. What do they say about you? These are elements of your personal style.

Branding is dressing your business and creating its personality. Will it wear a pin-striped suit and burgundy tie or tie-dyed t-shirts and head-bands?

Everything your customer sees, touches, hears, tastes, and smells when they interact with your business creates your brand. To create the right impression and a strong brand in the process, you must consciously think about and control how your business looks and feels to your customers. Develop your business colors and use them consistently and everywhere. Your store front, signs, tables, chairs, menus, flyers, business cards, coffee cups, napkins, employee clothing, and anything else you can think of should contain some elements of your company’s color and style.

You will also need a logo. Logos must be read to be remembered! Often, logos sacrifice readability for style.

Style is great but being able to easily read your company name from across the street is better. Adding a graphic element to a readable name is helpful as long as it doesn’t overpower the important name. For example, if your business name is ”Phoenix Coffee”, adding an impressive bird on fire would be cool as long as the flame doesn’t consume the name.

And, finally, don’t forget to brand your cups. You will undoubtedly need to spend money to advertise your new brand with its crisp colors and cool (but readable) logo. As a primary advertising medium, branded cups are often overlooked by new and smaller coffee houses and roasters; yet, branded cups are always part of successful larger operations. A coffee cup is seen by your customer and everyone around them for an average of 30 minutes. That’s 50 hours of advertising per 100 cups served! While branded cups may cost a little more than bland, generic cups, the advertising benefit to your business is worth every cent or, in the words of a wellknown brand, its Priceless!

There is an old adage that applies to successful dressing in the business world – “Dress for the job you want not the job you have.” In branding, it is – “Brand for the business you want ...”

12 November 2012

When Water Is the Enemy

by Richard Stein

W

ater is essential to life. It is also essential to the coffee industry. Since a cup of coffee is predominately water – about 98% - one would want it to be clean, safe, and free of nasty odors. Here in the United States, municipalities add chlorine and chloramine in local drinking water systems to combat diseases. But recently, people have been taking a second look at these components.

What is chloramine? According to the EPA, chloramine is a water additive used to control microbes. It is formed when ammonia is added to water containing free chlorine. It is an alternative disinfectant to chlorine. The EPA says that chloraminated water is safe to use, although they also point out that there are health risks with water containing an excess of the maximum level. For instance, one could experience irritating effects to their eyes and nose, stomach discomfort, or anemia.

(CCRs) provide information about your local drinking water quality. Or you can visit this website: water.epa.gov/drink/local If well water is used, how often should they have their water tested?

“Effects could be damage to pumps, valves, boilers o-rings and seals,” says Brian Conroy. “Filtration is very important for the life of your equipment. Using a water filter system will insure great coffee or espresso.”

How often should equipment be cleaned?

Well water may change seasonally. It is recommended to test it every six months. According to David Beeman, “The whole meaning of proper water treatment is to put less money into the water treatment device.” And David points out that “you usually don’t have to deal with high levels of chloramine, but iron and sulfates can be found in wells, which are removed by municipalities.” Skip Finley advises that a qualified water well system contractor can determine if your water well system needs cleaning as it can harbor microorganisms not found in municipal water systems. A good source for finding a well system contractor is www.wellowner.org.

At Melitta USA, they advise that coffee carafes should be well-rinsed after each coffee brew. “Approximately every two weeks, all equipment that comes in contact with brewed coffee should be cleaned with hot water and a very small amount of detergent. Make sure that following cleaning with detergent, all items are repeatedly rinsed so that no residual tastes of detergent remain.” Wilbur Curtis advises: “Regular cleaning of your coffee brewer will maintain the highest quality coffee your equipment is capable of producing.”

How, and how often, should one de-lime their equipment?

Many cities are switching from using chlorine to chloramines due to costs and EPA regulations. One in five Americans have chloramines added to their water. But, the problem is that the health effects of its usage have not been thoroughly considered.

Consequently, some municipalities have either stopped, or reconsidered its use. It is a controversial issue with many faucets.

Besides the health hazards it is costly and time consuming to filter. It does not dissipate easily and it is difficult to remove by boiling or distilling. They can give beverages an offensive taste or smell and can cause equipment damage. It is necessary to use an extensive carbon filter to remove the chlorine part of the chloramine molecule followed by reverse osmosis to remove the ammonia.

Asking The Experts How can we not only ensure health, but also deliver a pleasant cup of coffee or tea to ensure costumer satisfaction? To answer these questions, we asked a few water and equipment experts about water testing, filtration, and effects on machines.

I. The Water We Use How and where can one get their water tested?

Contact your local water treatment center for a free test. You can contact them through your water bill invoice. You can also get water tested through an independent agricultural consulting firm, advises Skip Finley of Cirqua Customized Water.

David Beeman says that his company Global Customized Water - as well as other water filtration companies - can conduct a free standard water test that includes testing hardness, alkalinity, pH and chlorine. They can also test for arsenic, lead nitrate, silica and iron upon request.

OptiPure Filtration Systems provide thorough tests as well as in-depth information to help customers understand waterrelated concerns, Keefe Aldstadt responds.

Roy Parker of Everpure offers a free water test kit through their website that includes strips to test your water, plus a disposable electronic TDS Meter (Total Dissolved Solids, the total of all dissolved minerals in water) and an iron test that uses a reagent.

How do I get my municipal water report?

14

Every city sends out a water test report annually and even small communities provide a water analysis upon request.

These annual reports, called Consumer Confidence Reports

What are the hazards of drinking water treated with chlorine?

Chlorine is a main disinfectant but may cause health risks which is why contamination from chlorination by-products have resulted in numerous hygenic studies. David Beeman agrees with the assertion: “Yes, the nature of the product and what makes it so effective at killing germs is in itself what people should be concerned about.” That is why the safe drinking act mandates chloramine in areas where they exceed certain limits.

And what about chloramine?

Chloramine is a weaker germicide than chlorine. But there are concerns that chloramine may be carcinogenic and conclude in additional mandates by the EPA. Also people with suppressed immune systems should be cautious when it comes to the use of chloramine disinfected water.

David Beeman says, that “the ammonia in chloramine seems to cause people the most problems and is difficult to remove.”

For more information Skip Finley mentioned reading the content of the website of Citizens Concerned About Chloramine (CCAC) at www.chloramine.org.

Should I pre-filter tap water?

“Every six months the inside of the heating tank should be de-limed,” according to Wilbur Curtis website. But they warn that a qualified service technician must perform the de-liming procedure.

Expert Brian Conroy says that de-liming an espresso machine or brewer is actually not normal. “It is only needed if the machine was not properly filtered. It also depends on the location of the machine from an above ground water supply or well water supply. If using hard water and the equipment is not filtered, one will need to have this done often.” Brian recommends knowing your water type and filter to reduce service problems and having to replace equipment before its time.

What is the difference between water hardness and softness?

Water hardness is the measurement of calcium carbonate in the water. Soft water can mean two different things. Natural soft water is often considered water that has less than one grain of hardness. Softened water is any type of hard water that has been softened by used of a resin type softener.

Does coffee or tea taste better with filtered water?

“Always!” is the consensus. All experts agree that tap water in homes should go through a pre-filter. “Pre-filters are inexpensive, and they help the more expensive fine filters last much longer.” Roy Parker of Everpure recommends.

According to Melitta, one should use only filtered tap water or bottled water. “We do not recommend using distilled water which is missing minerals that contribute to the water’s taste and aid in extraction.” Water should be fresh and be cold since hot water may have picked up minerals or solubles from your pipes.

II. How Water Effects Equipment

What are the effects of water quality on ice machines?

What are some components in water that could severely damage the equipment?

Brian Conroy of Espresso Me Service lists scale formation, cysts, bacteria, sediment and chlorines as some components that can severely damage equipment. “It all starts with water,” he says. “All of these in water will affect the taste and quality of brewing coffee or making an espresso.”

What effect would components in water have on the equipment and what are ways to prevent damage?

While chlorine and chloramine make water safe for drinking, Keefe Aldstadt of OptiPure states that “Chlorine imparts an unpleasant taste and odor which can not only ruin coffee beverages but also can be corrosive to boilers, heating elements and other wet surfaces. That increases maintenance costs and reduces equipment life.”

November 2012

Michael Rice of Follett Ice Machines says that water quality will, of course, have an effect on the ice.

“High mineral content in water, particularly hardness, will adversely impact most ice machines by forming scale as the minerals concentrate when the pure water is frozen into ice.

That is why scale inhibitors are often used to treat the water being used to make ice and sometimes advanced technologies such as reverse osmosis and Claris are used to remove minerals.”

Mike’s bottom line is that “good tasting, high quality water will result in good tasting, high quality ice.”

And so does coffee and tea!

STOCK UP FOR WINTER

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After reading all 10 Tips, you will be ready to jumpstart your Café brand, design, and build-out with confidence.

If you think you can open a café without these tips – think again!

Opening a café takes a plan, diligence, hard work, and many times surrounding yourself with experts that know the pitfalls to avoid – before you sign a lease, commit to a space, and open. Firms that have a Top 10 Tips to Avoid Expensive Mistakes BEFORE Signing a Lease – A Tip

holistic approach to in-house to

a Month

branding, design, permitting,

There is more than making a good cup of joe to a successful opening or

and construction will guide you

remodeling of your café. You have a dream and I am sure you want to be

in the areas you do not have

a success! These 10 Tips to Jumpstart your café are proven to make you

time or knowledge in.

succeed.

Set your ego to the side – I Over the next year, we will provide you a Tip a Month to help you be a

know all of you can probably

success in opening or remodeling your café. Understanding what you do not

do the whole project yourself.

know and learning all the tips for success are key in starting or remodeling

Or at least you think so.

your café.

Developing a successful café means setting your ego to the side and consulting with experts. These tips will

As the saying goes… ”You don’t know what you don’t know”. Based on case

save you time, money, and create a lasting concept for years to come.

studies, client feedback, and observations of what works and what doesn’t, we have created succinct and sound 10 Tips to Jumpstart your Café. The first

Stay tuned every month for valuable tips.

7 tips are to have strategized and completed with your team before you find

Melanie Corey-Ferrini, Experience Architect with Dynamikspace

a location and sign a lease. The last three tips are ready to go by your team.

offers services from consulting to full service café creation.

Therefore, the day you sign the lease you are all set to move forward. With

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16 November 2012

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International Food and the Café

by Miles Small

T

his month, I attended the international Expoalimentaria in Lima, Peru. This expo brought together food product and equipment producers from all corners of the South American continent to showcase their companies to the world. Attended by international buyers from not only Latin America, but also North America and the world, the displays were striking in their familiarity to American consumers. Tropical fruits of course, and exotic vegetables known only to Latin chefs but also every product found in a traditional grocery or restaurant.

South America is of enormous importance to North American foodservice and grocery companies. It is the mirror image growing season from North America that makes so much of what we take for granted in fresh food seem commonplace. And, unlike Europe to Africa, South America has vast areas of similar growing conditions and support infrastructure. As a result, American consumers – North, Central, and South – are able to enjoy fresh agricultural products year round. Because of this synchronicity of seasons and growing conditions, all the ingredients required to prepare a fresh marinara sauce are easily available year round, whether you are in Chicago or Santiago.

This relationship is even more enhanced by the recently finalized Free Trade Agreements between the US and Canadian governments and

individual nations throughout Latin America and the regional trade alliances throughout South America. South America is the United States’ fastest growing regional trade partner. Between 1998 and 2009, total U.S. merchandise trade (exports plus imports) with Latin America grew by 82% compared to 72% for Asia (driven largely

by China), 51% for the European Union, 221% for Africa, and 64% for the world.

The United States has implemented comprehensive bilateral or multi-lateral reciprocal trade agreements with most of its important trade partners in Latin America. These include the North American Free Trade Agreement (NAFTA), the Dominican Republic-Central America-United States Free Trade Agreement (CAFTA-DR), and bilateral FTAs with Chile and Peru. FTAs with Panama and Colombia have been signed but not implemented, pending congressional action.

The Expoalimentaria in Lima initiates a new moment in South America agricultural international trade outside of Latin America.

Since 1991, with the Treaty of Asuncion, the organization know as Mercosur, a trading alliance between Brazil, Paraguay, Argentina, and Uruguay – as well as recently Venezuela – has been emerging to form the “Common Market of the South.” It is an economic and political agreement to promote the free movement of goods, services, and people among member states. Mercosur’s primary interest has been eliminating obstacles to regional trade, such as high tariffs and income inequalities. Mercosur is the fourth largest trading bloc in the world with 260 million people and over $2.9 trillion collective GDP. Additionally, Mercosur has five associate member countries, the CAN (Andean Community of Nations) countries – Chile, Bolivia, Ecuador, Colombia, and Peru. These additions in essence

form a unified trading bloc of nations with standardized tariff and trade requirements.

In the café

Although some in the coffee world would hotly debate this truth, a coffeehouse is generally considered a foodservice retail operation with an emphasis on the preparation of coffee: very similar to an Irish bar being a foodservice establishment that specializes in Irish beer and whisky. Besides the weather, the big reason that all those coffee carts moved indoors was to remove the limitations of space and sales potential. The carts found that by limiting their operation to only the preparation of coffee, the ability to make a living was thin at best. The savior was food and associated products. Food sales typically represent 16% of the total sales in a café, but an operator cannot ignore the bounce having food present gives to overall sales and traffic. If only one person on a four-drink ticket orders food in your café, that is actually four drinks that otherwise may not have happened if you didn’t serve at least some food.

Café owners generally source their food products one of two ways – either locally sourced and produced or through general food product vendors. If you source your food products through traditional venues such as wholesale clubs, foodservice distributors, allied product distributors, and the like, you likely are buying products from South America for at least part of the year.

Consider your specialty juices, fresh fruits, bananas, avocados, and salads: even processed meats, flour, cheese, and nut items. These may have found their way to you from the same countries that also send you your coffee. (At least if it is winter in North America) As an industry, specialty coffee has been sensitive to the way it sources coffee since well before the SCAA was founded. However, how much attention do we give to the other products we sell?

Social responsibility is not just about the coffee, and if that is where it stops for you then perhaps you might give this some thought. Much of the fresh and frozen food products we import from South America start out in similar places as coffee – small farms, orchards, dairies, and ranches.

Poor and exploited farmers are as significant a part of the food we eat as they are in the coffee we drink.

Take a moment to review your total product presentation and reassess your practices to ensure that you are ethically well grounded in all you sell.

18 November 2012

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Retailer / Roaster Profile: Old School, Fun, and Sophisticated Victrola Coffee Roasters

by Maxim Vershinin V. We know that Victrola was named after the

V. You have acquired two cafes in 2007 and 2009.

popular home phonograph of the 1920s, and that

Both once again seem to reflect on the comforts

you have wanted to transcend the exuberant and

of the past. Has it been hard for you to connect

fun Jazz atmosphere of the 1920s into our modern

to a younger clientele who nowadays carry two

lives through your place. Why were you inspired

smartphones in their hand and perhaps have no

by the lifestyle of the 1920’s and Jazz music, and

idea what a “phonograph” is?

what are some key features of your business that

O. Victrola’s heart and soul has been created

helps to successfully communicate this spirit and

around a comfortable space, with the community

B

time in history to the present?

in mind. Victrola’s original founders were tied to

ack in Seattle, and today we are visiting

O. Well, we believe that Jazz was about innovation

Seattle’s Capital Hill and we have continued on

Victrola Roastery and Café’s owner Dan

and the creation of something new. We find the

that path. We have not limited ourselves to just

Ollis. This man is one of the legends of

parallel in our connection to people at our coffee

one community or place in time. So far, we have

the Seattle coffee scene, and we are happy to have

shops – a comfortable social place, interestingly

added a store on Beacon Hill and located another

him for our conversation:

eclectic music, unique and great coffee, great

within Amazon.com’s world headquarters.

people, great conversations, and finding how they

Centered in artistic communities and in

V. Hi Dan! Nice to meet you! Please tell our

all connect. Our innovation comes from roasting

proximity of several colleges and Universities, we

readers how you got into coffee business?

and blending these unique coffees with the same

are intertwined into the lives of many younger

O. Hello Max! My story begins in 1989 traveling

passion for excellence as those Jazz musicians

people. Macbooks and iPads, and yes a PC or two,

from Fair to Festival selling coffee. This helped

from the past.

abound in our shops and our new Victrola Coffee

Victrola Coffee Roasters 310 E. Pike St., Seattle, WA (206) 462-6259 www.victrolacoffee.com info@victrolacoffee.com

app is soon to launch.

finance my first drive thru, which in three quick years went from one to three. Fast forwarding

V. How did a decision to roast on your own come

23 years, I now operate and manage 15 locations

along in 2003, how did you learn and what is

V. For you, what has been a major key to running

that included drive thru’s stands and store-front

your idea of sourcing good coffee? What roaster

a successful coffee business?

cafes as well as two wholesale divisions under two

do you use?

O. Listening, learning, and laboring. We listen to

separate brands: Whidbey Coffee being the first

O. For the longest time I was focused on making

our customers and our employees. We learn from

and Victrola Coffee which was added in 2007.

sure we had great coffee roasted by others, but

our experience as much as from industry trade

Interestingly, getting into coffee was supposed

as time progressed and my desire to pursue “the

groups. And frankly, we work as hard at roasting

to be a means to get me to Law School. Clearly, I

bean” became even more intense, I had to have

and training our people as we do running a

have yet to make into law, but what I have gotten

more knowledge, I had to understand origins.

successful business.

into instead has become my passion. My days are

This desire propelled me to get on an airplane and

now consumed with great coffee, great people,

take an amazing eye opening tour of a Finca in

V. What is your 2nd biggest passion after coffee?

and even better conversations. In the process,

the Northwest corner of Guatemala, I returned

O. Besides the coffee, I would have to say that

I met the love of my life, Kristen, and have two

from this trip and I purchased Victrola Coffee

it would be finding ways to improve. Being a

wonderful children, Mia and Max.

from the original founders. Now five years later,

part of a company that is growing and watching

I have two IR-12’s and a new CR-50 Diedrich

the development of the people within the

Coffee Roasters. Our passion for coffee has led

organization is inspiring. The most foundational

to multiple 90 plus scores on Coffee Review.

aspect: Family.

Needless to say, we are passionate about the bean.

20 November 2012

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21

Quality Equals Money in Indonesia

by Rocky Rhodes

photo: Trish Rothgeb

I

t has been said by many in the coffee industry that if we can just improve the quality of the coffee, the farmer can get more money and improve their lot in life. The frustrating part is that so few in the industry have the ability to follow the money and really feel the impact. It leads one to wonder if it really works at all.

This question was answered definitively this week at the second specialty coffee auction of Indonesia. The results were dramatic. But some background will help put the success in perspective.

The Specialty Coffee Association of Indonesia (SCAI) has been in formation since 2009. Many organizations of this age are still floundering and trying to find their way. SCAI is a great exception as they have grown their membership to a self-sustaining level and receive AID money to help with quality programs in Indonesia as well as marketing Indonesian coffees. They are a small but energetic and efficient team dedicated to the improvement of coffee quality and producer livelihood.

Indonesia is a producer of both Arabica and Robusta coffees. In fact, they are the 3rd largest producing country when counting both varieties. To look at the improvement of coffee in this country you must examine what is happening in both types of coffee.

Robusta coffee is being treated like a commodity where volume is the goal and quality of the coffee has a fairly low bar. This is how Robusta is treated pretty much anywhere it is grown in the world. There are a few segmented lots and the result is outstanding. As you will see in the auction results below, if the quality of Robusta rises, so will the prices that roasters are willing to pay for it. Specialty is specialty regardless of the varietal.

Arabica coffee is incredibly diverse in Indonesia for a number of reasons. To get a feel for the situation let’s examine the growing and processing conditions. Indonesia is a series of Islands that stretch as wide as the United States.

Each Island has microclimates, volcanic activity, and soil conditions that can be very different from each other. The farming technology varies from extremely sophisticated at the state run mega plantations to the kotekawearing people of Papua trying to operate their new pulping machine. Often the time and distance the coffee has to travel from the farm to the exporter is hundreds of Kilometers and several days. As a result, coffee is partially dried and wet hulled along the way so it will not be a lost cause when it gets to a major city. Also, it has to travel through as many as six different transporters from the start of its journey to the end.

The question for Indonesia becomes this, How in the heck can you improve quality, educate the supply chain and make sure the farmer gets rewarded for their efforts? The answer has to be a comprehensive strategy. This is what SCAI is providing for their country. It comes down to Education, Marketing, and Reward.

SCAI knew that in order for the quality to rise, quality must be understood.

It also needs to be communicated to consuming countries in a way that provides both marketing and feedback for the association and its members. So, step one was to engage Coffee Quality Institute (CQI) to provide Q-Grader and R-Grader classes in country. This has produced a group of people that are able to communicate fluently about the quality of coffee both amongst themselves and with the consuming world. In addition an ‘education roadshow’

was provided to several very rural farmers to show how simple improvements increases quality and that they can be rewarded for it.

This effort has paid off for Indonesia. It paid off both in Arabica and Robusta.

The auction of specialty lots brought record prices and validated the premise that Higher Quality = Higher Rewards. The following is an auction recap.

Over 60 lots were submitted to SCAI for consideration in the auction. About half did not pass either the green grading standard and/or the cupping standard of 82+ on the CQI grading scale. A selection of 24 samples made it to the auction in three categories: Robusta, Arabica, and Luwak processed.

Before the auction an international panel of judges from Indonesia, Australia, Korea, Taiwan, and The United States evaluated the lots. Under the leadership of Ted Lingle as the head judge the coffees were scored, ranked and the top were selected to be in a final round of twelve coffees to be re-evaluated by the panel. The top-top coffees were picked and ranked. The coffee was now ready for auction.

SCAI did run into a problem where the auctioneer they were planning on had to drop out at the last minute. Your humble author was asked to step in.

(Speaking only for myself, I thought I did a damn good job!)

On auction day the C market for Arabica was $1.61/lb and the LIFFE price for Robusta was at $.94/lb.

The proof that quality pays is this: The top Robusta got $3.18 per pound!

The top Arabica got $20.45 per pound! The Luwak got $45.45 per pound!

The overall Arabica average was $5.11 per pound for the entire auction. If that is not proof that quality pays, it would be hard to say what is!

Perhaps even more impressive and important is that of the top 5 coffees, all were submitted by cooperatives. This means that the money is flowing back to the people that produce it. It is often frustrating as a consumer because you do not really know if the producer is being compensated for improved quality. In this auction they did! Also significant is that the top Arabica and the top Robusta were purchased by an Indonesian roaster and the coffee will be consumed in country! Indonesians have not had coffee this good to drink in, well, ever!

The other beautiful thing that happened at the auction is that the buyer and seller got to meet, shake hands, and even hug at the conclusion of bidding for each lot.

ONGOING QUALITY IMPROVEMENT: It is now a week after the auction and there is a Q-Grader training in Jakarta. One of the students is a member of the cooperative that submitted the Arabica that garnered the second highest price at the auction. Another is the roaster - retailer ‘my Kopi O!’ owned by Darma Santoso that purchased both the highest priced Arabica and the highest priced Robusta. Both are committed to understanding how to communicate about quality in the supply chain. With their efforts and all of the work being done by SCAI, quality in Indonesia will continue to improve, and the producers are certainly getting the benefit!

Rocky can be reached at rocky@INTLcoffeeConsulting.com

22 November 2012

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Registration Deadline Soon For Costa Rica Coffee Origin Tour Finalize plans to join industry colleagues and the NAMA Board of Directors at the first-ever coffee origin tour in Costa Rica, February 6 – 10, 2013. For the first of two coffee farm tours, Jim Stewart and Luz Marina Trujillo Stewart, founders of Seattle’s Best Coffee, will lead a comprehensive exploration through their Santa Elena coffee farm in the Tarrrazu Cloud Forest. The second coffee tour will take the group to the leading Scientific Coffee Farm and Laboratory in Costa Rica, including a hands-on cupping and aroma training In addition, a half-day, interactive education session presented by Miles Small, Kerri Goodman-Small and Café de Costa Rica titled “The Journey of Coffee,” will be featured during the 5-day event. In addition to these educational opportunities, there will be a designated day for exploration or exciting adventure activities. The event will end with a closing reception for information-sharing and continued networking. The package price ($1999 for first person; $1299 for second person sharing a room) includes all in-country costs, including lodging, transportation, education, coffee farm tours and most meals. Please note: flight arrangements and incidentals, including a booking fee and adventure activities, are not included. Los Suenos Marriott Ocean and Golf Resort, an ocean-front property, will serve as the host hotel; room upgrades are available for an additional cost. For itinerary details and registration information, visit http://www.vending.org/index.php/coffee-service

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23

NAMA 2012 Show Exhibitors 365 Retail Markets

520

888-365-7382 www.365smartshop.com

3M Purification

1012

5-hour Energy

620

888-218-2866 www.mmm.com 248-560-0467 www.fivehour.com

Allstate Insurance Co.

1025

847-402-4892 www.allstate.com

Alpine Coolers

770-242-2995 x102

The Automatic Coffee Company

706

www.alpinecoolers.com

1008

888-369-5369 www.autocoffee.net

Automatic Merchandiser

808

920-568-8386 www.vendingmarketwatch.com

Avanti Markets, Inc.

917

Bank of America Merchant Services

618

888-937-2826 www.avantimarkets.com 404-890-3244 www.bankofamerica.com/merchantservice

Berwyn Systems

519

610-715-3479 www.berwynsystems.com

Best Beverage Equipment

619

501-681-1393 www.bestbeverage.com

Betson Enterprises

1010

201-438-1300 www.betson.com

Bigelow Tea Company

912

720-851-9788 www.imsfoods.com

Brew Tek

709

813-929-0909 www.brewtekbrewers.com

Bunn 708 217-303-3040 www.bunn.com

Burdette Beckmann, Inc.

921

Cafection Enterprises

517

The Chester Paul Company

913

Coffee Parts Plus

816

Coffee Talk Magazine

603

954-983-4360 www.bbiteam.com 800-561-6162 www.cafection.com 805-733-3045 www.chesterpaul.com

256-582-2589 www.coffeepartsplus.com 877-426-6410 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.

Community Coffee

825

225-368-3900 www.communitycoffee.com

CompuVend 813 504-620-2255 www.compuvend.com

Crane Merchandising Systems

616

De Jong Duke

609

Diversified Foods, Inc.

919

Domino Foods

506

803-266-5000 www.cranems.com 734-403-1711 www.dejongduke.com

734-536-7921 www.diversifiedfoods.com 480-759-1491 www.dominofoods.com

DreamPak 821 703-751-3511 www.dreampak.com

Ellis Coffee Co.

716

800-822-3984 www.elliscoffee.com

Everpure 800

800.942.1153 www.everpure.com Everpure is the leading global brand of water filtration, ensuring foodservice operations serve their customers food and beverages made with the highest quality water.

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Excelso Coffee

710

EZ World Distribution

724

Paramount Coffee Co.

Follett Corporation

910

Parker Hannifin Corp. (Fluid System Connectors Div.) 1011

819-694-0505 www.ezway.ca

610-252-7301 www.follettice.com Follett icemakers and dispensers provide a continuous supply of ice that is dispensed hands-free to improve safety and sanitation and to support “green” initiatives.

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Gavina Gourmet Coffee

909

Green Mountain Coffee Roasters

606

Herr Capital Management, LLC

721

323-582-0671 www.gavina.com 802-882-2240 www.gmcr.com

312-697-1600 www.herrcapital.com

Holiday House Distributing

707, 713

813-929-0909 www.hhdonline.com

Hostess Brands

920

www.hostessbrands.com

Isuzu Commercial Trucks of America 770-740-1620 x256

521

www.isuzu.com

J. Traders/AquaChoice

819

The J.M. Smucker Company

701

727-785-0066 www.aquachoicefiltration.com

330-684-7390 www.folgersofficecoffee.com

Javaflow, LLC

1013

Jofemar USA

702

985-863-7792 www.javaflow.com

305-468-0302 www.jofemarusa.com

John Guest USA, Inc.

811

Keurig, Incorporated

608

973-808-5600 www.johnguest.com

781-439-9981 www.keurig.com

Klearbar

511, 513

www.klearbar.com

Kool Tek

711

813-929-0909 www.kooltekcoolers.com

Kraft Foods, Inc.

801

www.tassimopro.com

LBP Manufacturing, Inc.

1024

708-329-1505 www.lbpmfg.com LBP Manufacturing, Inc., a leader in packaging technology, recently launched the UpShot™ Solution – eco-friendly, single-serve filters compatible with Keurig®/other brewers. Paired with a flexible production model, the UpShot Solution helps roasters, brands and retailers take part in the booming single-serve beverage market.

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MarketReach Inc.

518

Mars Drinks

611

609-448-6364 www.mreach.com

610-719-2363 www.myflavia.com

Massimo Zanetti Beverage USA

1009

757-215-7343 www.mzb-usa.com

MEI 610 610-430-2736 www.meigroup.com

Merisant/Equal 817 312-813-2060 www.equal.com

NAMA Government Affairs

509

678-916-3852 www.vending.org

NCS&V

508, 510, 512

954-298-3050 www.ncsv.net

Nestle Professional

717

949-679-9829 www.nestleprofessional.com/officecoffee

Newco Enterprises, Inc.

906, 908

314-422-6345 www.newcocoffee.com

Newtech Beverage Systems Ltd.

1017

800-459-2882 www.newtechbeverage.com

Omnipure Filter Co.

712

208-454-2597 www.omnipure.com

810

517-853-2447 www.paramountcoffee.com

269-694-9411 www.parker.com

Peet’s Coffee & Tea

809

510-594-2988 www.peets.com

PHSI/Purlogix 516 847-201-3300 www.purlogix.com

Pod Pack International, Ltd.

802

Prism Visual Software, Inc.

1021

225-752-1160 www.podpack.com Pod Pack is the leading manufacturer and distributor of single cup brewing solutions for hotels, offices, and restaurants, with current focus on pods.

See our ad on page 23 516-944-5920 www.prismvs.com

Reunion Island Coffee

916, 918

905-829-8520 www.ricoffee.com

Revolution Tea

924

S&D Coffee, Inc.

617

630-841-1223 www.sbcglobal.net 800-933-2210 www.sndcoffee.com

SalesGravy.com 504 706-664-0810 www.salesgravy.com

Sam’s Club 824 Seaga 607 815-297-9500 www.seagamfg.com

Shasta Foodservice

818

Starbucks Coffee Company

507

803-957-2302 www.shastabeverages.com

317-423-5760 www.starbucks.com/business/office-coffee

Sugar Foods

1018 & 1020

912-966-1005 www.sugarfoods.com

Tomlinson Industries

1016

216-587-3400 www.tomlinsonind.com

TSYS Merchant Solutions

725

904-261-7614 www.tsys.com

Twinings North America

Why1019settle for or

973-405-6980 www.twiningsusa.com

Unified Strategies Group “USG Co-Op”

719 coffee & extraord You deserve extraordinary 724-838-8977 www.usgvend.com United Food Group

806

847-622-1803 www.unitedfoodgroup.net Proudly serving:

US Roasterie

601

515-243-8805 www.usroasterie.com OCS We are an award-winning, full service roaster that roasts coffee for the OCS, convenience store, foodservice, specialty coffee and retail markets.

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USA Technologies

720

800-633-0340 www.usatech.com

Validata 625 CoffeeTalk_Jan Buyers Guide Ad.indd 1

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VE Global Solutions LLC

807

216-706-7359 www.veglobal.net

Vending Times, Inc. 516-442-1850 x1008

718

www.vendingtimes.net

VendSys 925 617-922-3040 www.vendsys.com

Vertex Water Products

613

909-626-2100 www.vertexwater.com

Vistar 700 303-662-7100 www.vistar.com

Wallingford Coffee

612

Waterlogic Commercial Products LLC

827

Willis Group

522

513-771-3131 www.wallingfordcoffee.com 908-966-0323 www.innowave.com

205-868-0233 www.willis.com

770-449-8140 www.excelso.com

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Recognized for more than 30 years of expertise in every facet of the coffee roasting industry, the Diedrich name is synonymous with excellence. Every Diedrich roaster is a handcrafted, industrial work-of-art blending cutting edge technology with innovative engineering concepts.

*Call us and ask about “State of the Art Automation” and profitability!

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25

NewsBites The Tea Control™ Range By Finum® finum® offers a unique product range of accessories for tea and coffee. As Managing Partner of German filter manufacturer Riensch & Held GmbH & Co. KG, Christian Justus not only founded the finum® brand, but also designed most of finum’s® award winning and patented products. finum®´s revolutionary invention, the award-winning Tea Control™ series consists of three different non-electric tea makers including a patented Tea Control™ mechanism: a simple turn of the lid slows the brewing process keeping the taste uncompromising. The tea leaves or tea bags can stay in finum ’s tea maker, avoiding any mess and spillage . Great taste for less hassle, from the first to the very last cup. The Tea Control™ 0.4, available in black, was awarded the Good Design Award by the Chicago Athenaeum in November 2010 and is part of the Permanent Design Collection in the Museum of Architecture and Design.

For more information, visit www.finum.com.

Call DYNAMIK before you sign your lease The DYNAMIK Group is known for custom branded design, layout, and construction creation for start-up and remodel cafes. Our in-house team of architects, designers, graphic design, and project managers are ready to provide consulting or full services to cafes large and small – all around the world. In addition, DYNAMIK has created a 10 Tips workbook with valuable must know tips before you sign a lease. When you purchase a workbook you also receive a complimentary 30 minute phone conference or meeting.

DYNAMIK has been developing café and restaurant concepts throughout the world since 2000. http://dynamikspace.com/store.php5 and phone 206 686 2525

Diedrich Manufacturing Announces the Addition of Michael Paquin as CEO Seeking to capture a larger share of the coffee and nut roasting industry, Diedrich Manufacturing recently added Michael Paquin as Chief Executive Officer to oversee operations. Bringing over 35 years in general executive management and consultant expertise, Michael is expanding Diedrich’s reach both nationally and globally. Paquin oversees operations at the Sandpoint, ID headquarters where several models of in-store and industrial roasters are manufactured. Along with roasting equipment of varying capacities, Paquin will provide direction in manufacturing of ancillary equipment such as destoners, loaders, and energy-efficient afterburner systems. “Diedrich is a family owned company that brings three generations of expertise to their products and consulting services. From small batch roasters to coffee roasting courses, Diedrich offers a full line of products and services. I intend to develop and promote Diedrich Manufacturing to its full capacity and seize a larger share of the market,” states Paquin. For more information on Diedrich Manufacturing roasting equipment and services call 1-877-263-1276 or email info@diedrichroasters.com

Melitta Selects The Upshot™ Solution For Entry Into Single-Serve

26

Coffee roaster Melitta®USA has selected the UpShot™ Solution to enter the booming single-serve market.

Developed by LBP Manufacturing, Inc., the UpShot Solution features an eco-friendly, single-serve filter that Melitta will fill with coffee. The pre-filled coffee filter is compatible with Keurig® and other single-serve brewers. Under the terms of this agreement, Melitta will install customized equipment at its state-of-the-art facility in Cherry Hill, N.J., to offer a variety of customers roasting, filling and packaging services in the UpShot filter technology. The UpShot filter features a unique proprietary mesh that delivers a heightened sensory

appeal to the brewing process. Consumers can see and smell their coffee or tea from the moment they open the Fresh Seal (outer package). The filter is composed of 100% recyclable polypropylene, and the fresh seal can be made with recyclable materials. Melitta plans to install equipment by year-end and will begin offering single-serve packs using the UpShot Solution technology through national and regional grocery chains by early 2013. For more information about the UpShot Solution, please visit www.upshotsolution.com.

Spiroflow Systems Acquires New Manufacturing Facility Spiroflow Systems, Inc. announces the acquisition of a new 109,000 square foot manufacturing facility. Located at 1609 Airport Road, Monroe, NC and adjacent to the Charlotte Monroe Executive Airport, this expansive new building will house manufacturing, engineering, test lab, executive, sales, service and administrative departments.

This significantly larger facility provides Spiroflow Systems with the increased space required for their current and future needs. The company’s line of material handling solutions will be manufactured here including their Cableflow™ and Dynaflow™ Tubular Drag Conveyors.

The property also provides for Spiroflow’s expanding production of the Pacepacker range of bagging and robotic palletizing solutions. Spiroflow’s primary markets include the industrial, chemical, plastics, minerals, cement, food, dairy, snack food, confectionary, beverage, pet food, pharmaceutical, packaging, water treatment, environmental, waste, and recycling. To learn more about Spiroflow, visit spiroflowsystems.com

Peppermint Stick Flavoring returns for the Holiday season!!

Weldon Flavorings’ Peppermint Stick is now available for your coffee and tea this Holiday season. With Thanksgiving and Christmas just around the corner, this creamy mint flavoring is ideal for adding that special Holiday feeling to any occasion. Weldon Coffee Flavorings are sugar free and contain no artificial sweeteners that allow each customer to add their condiments of choice!! They are the perfect solution to serving Flavored Coffee, cappuccino, and lattes without all the calories, carbohydrates, fats, and sodium.

They are also Gluten-free, contain no sodium benzoate, and are non-allergenic. Each bottle comes with a pre-measured pump, which allows for quick and accurate flavoring of each cup. Ideal for office coffee service, coffee shops, drive-thrus, convenience stores, or any place coffee or tea is served. For more information, please contact Weldon Flavorings at 502-797-2937 or visit them online at info@WeldonFlavorings.com

Pastry Chef Rises To The Top In Vitamix® Chef “Blend Off” Chef Philip Speer Wins The 2012 Vitamix Challenge Philip Speer, executive pastry chef at Uchi restaurant in Austin, Texas, came out on top during The 2012 Vitamix® Challenge, while battling it out against five other top chefs from across the country in a one-of-a-kind “blend off.”

Contestants were tasked with creating a dish that showcased the Vitamix blender in an innovative, creative, and delicious way. Speer teamed with the Vita-Prep® 3 to recreate his scallop chorizo, fried egg emulsion, and corn crumble before a panel of judges. Named the Grand Prize winner, he received the ultimate Vitamix package containing a Vita-Prep® 3, a Vitamix® XL™, The Quiet One®, and a $500 American Express gift card. Closely following Speer was Tyler Anderson, owner and executive chef, Millwright’s Restaurant & Tavern, Simsbury, Conn. Those interested in learning more about Vitamix’s support of StarChefs.com can visit http://www.starchefs.com/cook/icc-sponsor/vitamix/ vitamix-challenge/2012 to view partnership information, product information, chef recommendations and testimonials, as well as recipes using Vitamix equipment.

November 2012

Hit Show Perks Bold Beans: White Coffee Teams Up with ‘Hell’s Kitchen’ TV series New York’s White Coffee has acquired the licensing rights from ITV Studios Global Entertainment (ITVS GE) to create Hell’s Kitchen branded coffee, inspired by ITV Studios America’s hit competition show hosted by superstar chef Gordon Ramsay on FOX Network. The “HK” branded coffee line includes four rich exclusive blends that capture the fire and sophistication evoked by the Hell’s Kitchen TV series, which has a huge adult audience with a coveted demographic. Hell’s Kitchen, produced by ITV Studios America, is in its 10th season and regularly draws over 6 million viewers per episode. The nationwide distribution of two dark and two medium HK blends is just underway.

Packaged in 12 oz. white bags with a fiery border and ubiquitous trident pitchfork Hell’s Kitchen logo, the coffee is sold in retail outlets nationwide. These items are available in retail outlets throughout the United States, on-line at www.whitecoffee.com or call (800) 221-0140 for more information.

Avery Dennison Introduces Sustainability And Shelf Appeal Innovations Avery Dennison Corporation builds on its industry leadership and history of innovation with the introduction of several groundbreaking labeling, facestock and adhesive technologies at Pack Expo 2012. At the show, Avery Dennison demonstrated a variety of new products, technologies, and services, including the new Bottle-toBottle (B2B) Film portfolio, Prime Film Portfolio, Avery Dennison™ Shrink PS, Fasson Curvy™ labels, Wash-Off labels, MultiCycle™ labels, Plasma Labels, and Z3338 Adhesive. Many of these innovations deliver sustainable solutions for brand owners. “We have heard very clearly about the importance of innovations focused on improving sustainability,” said said Don Nolan, president, Materials Group. “As a market leader, we have a responsibility to develop branding, packaging and supply chain solutions that contribute to a more sustainable planet. Today we are utilizing collaborative innovation across key industry disciplines to place our company and our customers at the center of a new wave of innovations. It is a very exciting time for our industry.” Learn more at www.averydennison.com.

Managing Water Just Got Faster And Easier Expanding operator beverage menus mean more equipment than ever is being used in foodservice operations today. This creates water management challenges such as more lines to manage, and more time spent identifying and tracing those lines back to equipment during maintenance. With Everpure SimpliFlow Systems, you will spend less time identifying and tracing lines, and those lines can be easily shut off for servicing. Your customers will appreciate the organization and efficiency in their back of house operation, as well as how easy it is to add new beverage equipment in the future. A variety of system configurations are available to meet your specific needs. For more information on the Everpure SimpliFlow Water Management Systems, contact your Pentair Everpure Distributor or Pentair Everpure Customer Service at cseverpure@pentair.com or 800.942.1153/630.307.3000.

Innovative way to grow your business and support Coffee Kids Perka is a new app that will help you track and grow your business. Using Perka is simple: customers check in, introduce themselves by name, and you “punch” their phone from the Perka Merchant app. Now here is a special offer for Coffee Kids supporters, You get three months of Perka for free. In addition, Perka will donate $35.00 to Coffee Kids for every new business sign up. Please use discount code: CKIDS3 For additional information see www.getperka.com/ foryourbusiness or call (888)957-3752 or email dsaltzman@ getperka.com

THE ELEGANT WAY TO MOVE COFFEE >>> Spiroflow Systems Proudly Donates a Portion of All Coffee Sales to

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5412 6th Avenue South, Seattle www.fontecoffee.com

27

Advertisers Index

Company.................................................Phone....................................Web........................................................ Page......... NAMA #

Agtron......................................................................................................775.850.4600....................................................... www.agtron.net ...................................................................................30 Avery Dennison Designed and Engineered Solutions......................440.878.7130....................................................... www.des.averydennison.com ............................................................13, 30 Bridge Brand Chocolates......................................................................415.677.9194....................................................... www.bridgebrandschocolate.com ...................................................30 BriteVision................................................................................................415.374.8119....................................................... www.britevision.com ...........................................................................15, 21 Cablevey Conveyors.............................................................................641.673.8451....................................................... www.cablevey.com .............................................................................6 Canterbury Coffee Corp......................................................................888.273.8684....................................................... www.canterburycoffee.com ..............................................................28 Coffee Adventure Travel......................................................................206 686 7378....................................................... www.magazine.coffeetalk.com/CAT/# .........................................30 CoffeeFest...............................................................................................800.232.0083....................................................... www.coffeefest.com ...........................................................................19 Curtis........................................................................................................800.421.6150....................................................... www.wilburcurtis.com/goldcupbrewer/coffeetalk ......................17 Daterra Coffee......................................................................................330.941.2555....................................................... www.daterracoffee.com.br...............................................................9 Descafeinadores Mexicanos SA de CV.............................................522.717.127.066................................................. www.descamex.com ...........................................................................30 Diedrich Manufacturing, Inc.................................................................208.263.1276....................................................... www.diedrichroasters.com ................................................................24 Eagle Web Press....................................................................................800.800.7980....................................................... www.eaglewebpress.com .................................................................25 Ekobrew...................................................................................................206.571.0289....................................................... www.ekobrew.com .............................................................................23 Espresso Me Services............................................................................360.213.0715....................................................... www.espressomeservice.com ............................................................29 Everpure..................................................................................................800.942.1153....................................................... www.everpure.com .............................................................................3..............................................800 Finum by Riensch & Held GmbH & Co. KG.......................................49.407.34240....................................................... www.finum.com ....................................................................................7 Follett Corporation................................................................................610.252.7301....................................................... www.follettice.com .............................................................................25...........................................910 Fonte Coffee Roasters...........................................................................888.783.6683 ......................................................www.fontecoffee.com .........................................................................27 Fres-co System USA, Inc........................................................................215.721.4600....................................................... www.fresco.com ..................................................................................25 Global Customized Water...................................................................805.484.1589....................................................... www.globalcustomizedwater.com ...................................................29, 30 Grounds for Health................................................................................802.241.4146....................................................... www.groundsforhealth.org ...............................................................24, 30 International Coffee Consulting Group.............................................818.347.1378....................................................... www.intlcoffeeconsulting.com ...........................................................28 Java Jacket.............................................................................................800.208.4128....................................................... www.javajacket.com ..........................................................................17, 30 Knutsen Coffees, Ltd..............................................................................800.231.7764....................................................... www.knutsencoffees.com ...................................................................30 LBP Manufacturing.................................................................................800.545.6200....................................................... www.lbpmfg.com ................................................................................11........................................ 1024 Madres.....................................................................................................707.479.7789....................................................... www.madresjewelry.org ...................................................................29 Melitta SystemService USA, Inc..........................................................847.717.8900....................................................... www.melittasystemservice.com ........................................................15 OptiPure..................................................................................................800.333.2556....................................................... www.optipurewater.com ....................................................................29 Orleans Coffee Exchange....................................................................800.344.7922....................................................... www.orleanscoffee.com ....................................................................29 Pacific Bag, Inc........................................................................................800.562.2247....................................................... www.pacificbag.com ..........................................................................29 Pack Plus Converting.............................................................................909.902.9929....................................................... www.packplus.com .............................................................................29 Perka Inc..................................................................................................503.427.1377....................................................... www.getperka.com ............................................................................23 Plastic Parameters Inc............................................................................877.594.0805....................................................... www.plasticparameters.com .............................................................25 Pod Pack International, LTD..................................................................225.752.1160....................................................... www.podpack.com .............................................................................23...........................................802 Scolari Engineering S.p.A.....................................................................856.988.5533....................................................... www.scolarieng.com ...........................................................................32 Service Ideas, Inc...................................................................................800.328.4493....................................................... www.serviceideas.com .......................................................................30 Smoothie Essentials Supplement-Boosts.............................................415.382.6535....................................................... www.smoothieessentials.com ............................................................28 Spiroflow Systems, Inc...........................................................................704.291.9595....................................................... www.spiroflowsystems.com ...............................................................27 Stalkmarket Products (Asean Corporation).......................................503.295.4977....................................................... www.stalkmarketproducts.com .........................................................2, 30 The Dynamik Group...............................................................................206.686.2525...................................................... www.dynamikspace.com ...................................................................29 Tightpac America inc.............................................................................888.428.4448....................................................... www.tightvac.com ...............................................................................30 Tipu’s Chai, Inc........................................................................................406.883.4500....................................................... www.tipuschai.com .............................................................................30 Track the Impact.....................................................................................619.889.1997....................................................... www.tracktheimpact.com ..................................................................27 US Roasterie...........................................................................................515.243.8805....................................................... www.usroasterie.com .........................................................................16...........................................601 UVu Lid Company..................................................................................561.982 7770....................................................... www.uvulid.com ..................................................................................31 Venco Business Solutions.......................................................................800.762.9962....................................................... www.vencosolutions.com ....................................................................29 Vessel Drinkware....................................................................................855.883.7735....................................................... www.vesseldrinkware.com ................................................................21 Visstun......................................................................................................800.401.2910....................................................... www.visstuncups.com ..........................................................................5 Vita-Mix Corporation............................................................................800.437.4654....................................................... www.vitamix.com/thequietone ........................................................30 Weldon Flavorings.................................................................................502.797.2937....................................................... www.WeldonFlavorings.com ............................................................28 White Coffee Corp...............................................................................800.221.0140....................................................... www.whitecoffee.com ........................................................................30 Wired Waffles.......................................................................................425.239.3017....................................................... www.wiredwaffles.com ......................................................................29

Introducing the new standard for single-serve espresso •18+ Bars of pressure •Biodegradable capsules •Espresso & Americano •Temperature control •Professsional results

28

www.singolo.ca November 2012

Bags with a conscience Over the course of the rest of 2012 and into 2013, we have three programs you can help us with; the National Breast Cancer Foundation (NBCF), Pancreatic Cancer Action Network and Homeward Pet Adoption Center.

Call to find out which bags are part of the program and how you can give, just by buying bags.

Thinking of opening or remodeling a café?

• • • •

BRANDING LAYOUT PERMITTING LOCATION ANALYSIS

• • • •

DESIGN SITE ANALYSIS CONSTRUCTION AND MORE!

call us for a free consult & purchase our 1o Tips workbook before you sign a lease!

follow our blog!

www.pacificbag.com • bags@pacificbag.com • (800) 562-2247

206.686.2525 • www.dynamikspace.wordpress.com

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.

Call us for a FREE quote on customized packaging!

E: info@packplus.com

98% of your product is water so make sure this essential ingredient is the best it can be. With over 30 years experience Global Customized Water can handle all your customized water needs.

Easy AB Formulator™

Come cup the difference at Coffee Fest Seatle booth #824 *We sell all Cirqua equipment and parts*

805-484-1589 info@gcwater.com www.globalcustomizedwater.com

29

AllStar Tools Water treatment

Air Pots

Decaffeination

Sleeves

Cups & Lids

Global Customized Water

Service Ideas Incorporated

Descafeinadores Mexicanos SA de CV

Java Jacket

StalkMarket Products

805.484.1589

800.328.4493 www.serviceideas.com

+522.717.127.066 www.descamex.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.

800.208.4128 www.javajacket.com

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.

503.295.4977 www.stalkmarketproducts.com 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).

Vacuum Container

Green Coffee Importers

www.globalcustomizedwater.com

98% of your product is water so make sure this essential ingredient is the best it can be. With over 30 years experience Global Customized Water can handle all your customized water needs.

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

Coffee Travel

Chocolate

Vitamix

Coffee Adventure Travel

800-4DRINK4 www.vitamix.com/ thequietone

8800 662 5406 www.coffeetalk.com/cat

Bridge Brands Chocolates

Tightvac

Knutsen Coffees, Ltd.

Explore the birthplace of coffee, Ethiopia on this amazing 11 night, 14 day journey with hosts Miles and Kerri Small of CoffeeTalk Media. Our first trip leaves November 30th! Visit our web for complete details.

888.732.4626 www.bridgebrands.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.

888.42.TIGHT www.tightvac.com 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.

Roasted Coffee

Packaging

Non-Profit

Chai

Coffee Analysis

White Coffee Corp.

Avery Dennison

Grounds for Health

Tipu’s Chai, Inc.

Coffee Analyzers

802.241.4146 www.groundsforhealth.org 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.

888.506.2424 www.tipuschai.com

775.850.4600 www.agtron.net 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.

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.

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.

440.878.7130 www.des.averydennison.com Flexis@averydennison.com Avery Dennison Designed and Engineered Solutions new Flexis™ Air for Coffee pre-oiled one-way degassing valve offers up to 30 percent – 50 percent cost advantage over hard button degassing valves and up to 30 percent faster application speed than hard button valves. Low-profile valve design conforms to package contours.

Tipu’s™ Chai is a bold alternative to coffee, tea, and American Chai. Stop shipping water by using our Chai Now™ food service product to make your own chai tea concentrate. We supply the reusable bottle and the chai you just add water!

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.