April 2015

April 2015

www.CoffeeTalk.com Vol. XXVIII No. 4

Connect. Grow. Prosper!

Single Serve Coffee Solutions See SCAA Exhibitor Listings page 40

28

Comfort, Community, and Culture: Ebrik Coffee Room

Change Service Requested

22

David versus Goliath: Using Competitive Advantage

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

14

How to Run a Successful Crowd-Funding Campaign

CONNECT. GROW. PROSPER!

$4.75 Per Issue • Complimentary to Coffee Professionals

This Month:

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page 8

See NAMA Exhibitor Listings page 42

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6

The View

Contents

Too Little Time…

8

Connecting the Dots

Single Serve Coffee Solutions

14

How to Run a Successful Crowd-Funding Campaign

16

The Little Coffee Know-It-All / a sneak preview

Connect. Grow. Prosper!

The Crowd Funding Phenomena Book Profile

18

14 How to Run a Successful Crowd-Funding Campaign

Root Capital Investments in Coffee

Coffee’s Innovators: Pioneers of Impact Investing

20

Coffee Service Corner

Specialty Beverage Impact in Coffee Service

22 David versus Goliath: Using Competitive Advantage

Series 22 David versus Goliath: Using CompetitiveOCS Advantage

24

Roaster's Guild new Score Sheet

26

SCAA Awards Process

28

What's YOUR Story

30

Greener Green Coffee

Earth Day and the Coffee Connection

34

Wait? WHAT! There’s a SECOND crack?!?!

36

Nitrogenated Coffee Can Boost Summer Sales

38

The Roast Evaluation Form

What We Award

28 Comfort, Community, and Culture: Ebrik Coffee Room

Ebrik Coffee Room

Roaster's Rock

Nitro Coffee

Producer Profile

Honduras: Miguel Moreno Leiva of El Filo farm

40

SCAA Show Listings

42

NAMA Show Listings

Who We are

Phone: 206.686.7378, see extensions below

Owner

Professional Memberships

Publisher Kerri Goodman, ext 1 kerri@coffeetalk.com

Administration Laurie Veatch, ext 4 laurie@coffeetalk.com

Editorial Staff

42 , 44 46

Feature

Single Serve Coffee Solutions

Newsbites Advertiser Index

Editorial Director Libby Smith, ext 8 libby@coffeetalk.com

Design

Print Design Marcus Fellbaum, ext 5 marcus@coffeetalk.com

Copy Editor Mark Moser, ext 9 mark@coffeetalk.com Web Design Justin Goodman, ext 6 justin@coffeetalk.com

Mailing Info

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

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

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

Postmaster: Send address changes to HNCT, LLC, 25525 77th Ave SW, Vashon, WA 98070 Subscription: The cost of a subscription in the U.S. is $47.50 per year; in Canada, the cost is $72.00. Free to qualified industry professionals. Non-qualified requests may be rejected.

Publisher reserves the right to limit the number of free subscriptions. For subscription inquiries, please call 206.686.7378 x1 or subscribe online at www.CoffeeTalk.com.

Copyright © 2015, HNCT, LLC, All Rights Reserved

4 April 2015

A Vitamix Aha: blended perfection again and again.

The Quiet One® is engineered to create smoother, quieter blends and global consistency across thousands of locations. That’s why one of the world’s largest beverage chains chose us to help them save time, save money and help grow their business. Vitamix. Engineered to change your life.

Let us help your business at vitamix.com/commercial.

The View

Kerri Goodman Too Little Time…

T

his month Seattle will host potentially the largest gathering of coffee professionals in North America ever. The Specialty Coffee Association of America “Event” boasts 10,000+ participants from 72 countries, 50+ hours of lectures given by close to 100 presenters, 124 Skill Building Workshop hours including 41 offering Certificate Credits, and a multitude of special events, competitions, and networking opportunities.

To be blunt, you will miss something important during this event. It is 100% guaranteed. Though you may possess great prioritization skills, make a list of all potential activities and meetings, identify which are urgent vs. important, be flexible and adaptable, and even know when to cut, there are simply too many opportunities to take advantage of all of them. I know I find this incredibly frustrating and thus am really particular about making sure every activity has maximum potential for multiple objectives. That is way I love the Charity Scavenger Hunt! It is designed to create lasting relationships and memories great for business, AND give back to our amazing industry at the same time. Please check out our web page on the event and see if you can be a part of this! coffeetalk.com/scaahunt

AND another thing not to be missed!

If you are interested in purchasing extraordinary green coffee with a great story, that guarantees to change lives then you need to mark April 23rd on your calendar for the Cup of Excellence online auction. Astrid Medina, 38, is a woman who finds time for everything, including taking care of her family and producing exceptional coffee.

In the last 2015 Cup of Excellence competition, her coffee, which the cuppers described as having exotic attributes, came in first place with a score of 90.2 points.

Ms. Medina was enthusiastic, “This is an amazing accomplishment. Thank God we won. Coffee is wonderful and we mustn’t let it go to waste. This achievement translates into a better future for Gaitana and for Planadas (her hometown).

We women are boundless and beautiful. Although being a coffee grower is challenging, it’s a wonderful dream. I only grow my coffee based on good practices.” Astrid specifically thanked the FNC’s Extension Service for the permanent support it provides to coffee growers.

In regard to the auction on April 23, Astrid knows that the quality premium that the highest bidder will pay for her coffee will translate into welfare for her entire family, her employees, and productive improvements on the farm. "I will invest it in improving our house, providing better living conditions for our farm manager, our employees, expanding the “beneficiadero” (post-harvest processing facilities), because we think about growing more coffee in the future, having better technology, improving everything,” she says.

Calendar 6

April 9-12

SCAA, Seattle, WA USA

April 9-12

Coffee Expo Seoul, Seou, Korea

April 10

JavaJog for a Cause, Seattle, WA USA

April 13-15

The National Frozen & Refrigerated Foods Association, Tempe, Arizona, USA

April 13-16

Intersicop, Madrid

Astrid Medina: a mother, a wife, and a producer of an exceptional coffee in Planadas, Tolima Thanks to the farm, her eldest daughter has already started studying environmental engineering in Bogota and she will be able to continue to pursue her career. Coffee has allowed Astrid to keep her family together and help each other. “There is strength in numbers. There have been ups and downs. We have already been working nine years on this farm. There have been times of low prices in which one wants to give many things to the employees and one cannot, but we keep going on hope,” she ends.

This competition is part of the FNC’s differentiation, value added and positioning strategy and organized in conjunction with the Alliance for Coffee Excellence, which designs and implements its rules and standards. The 31 lots that received more than 85 points on the Specialty Coffee Association of America (SCAA) scale will participate in a real-time online auction and buyers from all around the globe will have the chance to bid for the best Colombian coffees. The auction can be followed at www.cupofexcellence.org.

For complete and updated show information visit our online calendar: http://magazine.coffeetalk.com/industry-calendar/ April 14-17

II International Congress of Coffee and Cacao, Havana, Cuba

April 22-24

NAMA One, Las Vegas, NV USA

April 26-27

Northwest Foodservice Show

May 24-27

Partnership for Gender Equity Workshop, Tagengon, Indonesia

June 5-7

Coffee Fest Chicago, Chicago, IL USA

April 2015

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hat comes to your mind when you hear “single serve coffee”? Do you think of K-cups and coffee pods or bean to cup machines? Perhaps you prefer a lovely four-minute pour over or a thirty-second AeroPress®? Whatever your preference there is no denying that single serve is rapidly escalating in its share of the specialty coffee industry. And even though consumers are paying 50 plus dollars a pound for arguably unexceptional coffee, single-serve coffee systems only continue to gain in popularity. Improvements in design and technology are overcoming many of the previous drawbacks and criticisms of weak coffee, the ability to brew only one cup at a time, and most notably, flawed capsule designs and water heating systems. Capsule systems now offer bigger and bolder portions, some with their own travel mugs serving up portions from a 4 oz. cup to a four-cup carafe and some machines allow you the options of using capsules, pods or ground coffee.

As far as the environmental havoc that disposable K-cups create, the race is on to see who can realistically create a recyclable or compostable K-cup that will still maintain the freshness of the coffee. Much backlash stems from the vast amount of waste involved in single serve and 2020 is the target date for which Keurig intends all K-Cups to be 100% recyclable. Illy has already introduced its IperEspresso capsule recycle program where you can mail in your used capsules and they will take it from there, and Ethical Coffee of Switzerland advertises their capsules as the only biodegradable ones available. Nespresso, meanwhile has introduced recycling bins in Switzerland to collect its used capsules. In British Colombia the Lafarge cement plant turned 1.4 million K-Cups into cement last year by teaming up with Van Houtte Coffee Services, who collected the used pods for recycling.

Between the Halifax-based Egg Studios (in partnership with Social Bean Gourmet Coffee Co.) video of pods attacking the earth and K-Cup inventor John Sylvan’s interview in which he regretted creating them, it is indeed encouraging to see companies compete to make capsules more environmentally friendly.

Thankfully consumers are no longer relegated to only a few choices in the single serve realm. K-Cup varieties now include tea, hot chocolate, iced teas, fruit drinks and flavored waters. You can even carbonate them if you so wish. Many companies offer custom coffee blends, flavored coffees, certified and organic coffees, and a variety of roasts. The number of refillable reusable filters is growing and even small batch roasters are getting on board with making their own compatible capsules.

So, CoffeeTalk invites you to peruse the following pages to delve further into the single serve phenomena and explore the innovative single serve products and machines available.

Pods & Cups

EcoCup™ with RealCup™ Technology

by Pod Pack International, LTD. podpack.com | 225.752.1160

by Mother Parker’s Tea & Coffee Inc.

Choose the Single Cup Experts. Choose the quality and service oriented copacker specializing in private labeling and national branding using your coffee and tea blends. Now, you can also choose between the convenience of the Cups or the quality, greener, and value story of the Pods.

realcup.com | 800.387.9398

With smart product design, committed industry partners and productive discussions, Mother Parker’s developed EcoCupTM to give consumers the ability to separate (without tools) all the components of the capsule, giving it the ability to compost what can be composted, recycle what can be recycled, and significantly minimize landfill waste.

Cafe Don Pablo Signature Blend Single Serve Cups

by Cafe Don Pablo

cafedonpablo.com | 305.249.5628 If you are not getting a deep, rich, fresh, full-bodied and flavorful coffee from your single serve brewer, don’t throw it out. Try Cafe Don Pablo Single Serve; it’s specialty coffee roasted in small batches that’s compatible with your Keurig machine. It’s surprisingly good!

8 cont. on page 10 April 2015

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Single Serve

KReal In-Room Capsule Brewer

Omnidegradable Films ®

by Bloomfield World Wide

bloomfieldworldwide.com | 314.678.6336

by TekPak Solutions

TekPakSolutions.com | 416.505.3839 With 54 Billion single use cups entering our waste stream each year, we offer a solution that allows enhanced Biodegradation in Landfills or Oceans in a fraction of the time it would take traditional plastics. We can replace the Lidding, Cup and Outer bags with high barrier Omnidegradable (R) materials.

Fresh & fast flavor in every cup! The NEW Bloomfield in-room brewer is simple to operate, has better coffee extraction (more complete coffee soak) and has a large 14oz brewing capacity. Can be use with any K-Cup® or capsule. The perfect cup of coffee every time!

Curtis Gold Cup™

by Curtis

wilburcurtis.com/ | 800.421.6150 What’s new in the single cup brewing world? The Curtis Gold Cup Brewer! Each cup delivers SCAA “Golden Cup” standard coffee and perfects American-style, drip filtered brewing. Elevate the coffee experience and bring your customers the ultimate coffee experience with this remarkable new “open source” brewer. Check out wilburcurtis. com/ goldcupbrewer

AeroPress coffee maker

by Aerobie, Inc.

aerobie.com | 650.493.3050 The AeroPress coffee maker uses a rapid, total immersion process to brew amazingly delicious, rich, smooth coffee in less than a minute without any bitterness and with very low acidity. It brews a clean cup without any grit and cleans up in a few seconds, both unlike a French press.

PodPerfect Espresso

by ABCD Automatic Brewers and Coffee Devices, Inc.

Club Coffee L.P.

by Club Coffee L.P.

abcd-pods.com | 610.828.6000

clubcoffee.ca | 800.387.4367

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Coming in 2015: First 100% Compostable Pod! This revolutionary pod is designed to work in Keurig brewers including the new K2.0 models. But unlike K-cups, our entire pod is 100% Compostable. No separating, no mess, no hassle. After brewing simply drop the pod into your kitchen compost bin. “Convert to dirt!”

PodPerfect Espresso Pods from ABCD 610.828.6000 | abcd-pods.com. We precision grind your espresso beans to your exacting specs, pod it precisely in biodegradable filter paper, nitrogen flush and seal for freshness. ABCD is the first co-packer of pods in North America. For more information email ABCD today at pods@abcdusa.com. cont. on page 12 April 2015

Single Serve

RC400 Single Serve Brewer

by Grindmaster

rc400brewer.com | 800.695.4500

Coffee Condiment-Spinner

by Plastic & Products Marketing plasticpm.com | 800.654.5741

Keep your coffee customers engaged with just a spin. Look how much this holds in just 12” of counter space. From K-Cups, creamers, sugars & stirrers on 9” commercial grade turntable. Made in the USA (including Plastic!) and from a Female 100% owned business.

The RC400 Single Serve Brewer has revolutionized single cup brewing. The machine’s patent-pending brew chamber design combined with the utilization of pulse brewing and preinfusion results in beverages that boast an outstanding flavor product. Superior beverage quality no longer has to be sacrificed in favor of convenience.

Double Wall Glass French Press

by Service Ideas, Inc.

serviceideas.com | 800.328.4493

Bistro 10T3 HC

French Presses allow your guests to customize their coffee experience.

Brewing coffee at the table, and having it readily available is a great way to allow customers to truly appreciate the coffee they’re drinking. Double wall glass offers clear view without heat transfer.

by Newco Enterprises Inc.

newcocoffee.com/family-bistro10. htm | 800.325.7867 The Bistro 10T3-H&C gives customers the option to serve 10 hot or cold drinks in less than 10 seconds. The H/C option allows dispensing of ambient coffee and drinks to be served over ice. The 10T3 allows sales of two liquid coffees, French Vanilla cappuccino, hot chocolate and powdered milk.

Presse by bobble by bobble

pressebybobble.com | 919.809.5219 Presse by bobble is a clever one-cup-at-a-time coffee brewer that combines immersion brewing and reverse flow filtration. Brew, press & go for the perfect cup of coffee every time.

Micro-filter prevents overbrewed bitterness and grit.

3-wall insulation keeps your coffee hot for hours. No plastic pod or paper filter waste.

FLAVIA® Barista

by Mars Drinks

barista.marsdrinks.com/barista | 484.332.3017 The Mars Drinks FLAVIA® Barista single-serve brewer was designed with the office of the future in mind; crafting perfect coffees, teas, lattes, cappuccinos, and now espressos, at the press of a button. In fact, the only thing it won’t do is misspell your name on a paper cup.

Single Serve

by Massimo Zanetti Beverage USA mzb-usa.com | 757.215.7300

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No matter your need for single serve coffee, Massimo Zanetti Beverage has you covered. MZB offers a propriety closed loop system for Office Coffee Service, or if you have an existing single serve program, try our new Filter Cups™, which offer an eco-friendly design, more coffee aroma and richer flavor.

April 2015

ICE BOOSTS PROFITS

The compact, drainless 7 & 15 series produce 100 lbs a day of consumer-preferred Chewblet ice. ®

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13

The Crowd Funding Phenomena — Part Three Part Three: How to Run a Successful Crowd-Funding Campaign

C

rowd funding certainly has a purpose, and its intentions are generally good ones. The majority of campaigns launched on Kickstarter also have good intentions, but over the past couple of years, there are certainly lessons that can be learned from successful and failed campaigns, some of which I will share for those who want to launch crowd-funded campaigns. After Bonaverde and ZPM Espresso, crowd funding for coffee makers just got harder.

1. Be realistic. Campaigns are often run by overly optimistic individuals with little manufacturing experience.

Manufacturing a compact disc (CD) of music is not the same as manufacturing a complex machine for which tooling doesn’t exist. If you have little manufacturing experience, you shouldn’t make promises until you have the facts at hand or previous experience to support your claims.

Every crowd-funded idea is not the same, but there are basic principles that apply universally, and being realistic is one of them. Understand the the market and your consumers.

2. Be honest. Don’t present your campaign as “all figured out – give us money to make it happen” when the reality is the opposite. In the case of the Bonaverde machine, they presented their history of prototypes (18 months, 130+ units) and claimed that they were ready for manufacturing.

The reality could not be further from the truth. To get funding and then completely walk away from what was promised, only to reinvent the wheel again is grossly dishonest, unethical, and a negligent use of supporters’ money.

3. Reward carefully. Here’s where I say crowd-funding campaigns have gotten carried away, angering backers while putting project owners and crowd-funding sites at risk. Many have reward levels that are aimed squarely at offering the project item for which funding is being solicited.

As a result, you have a dichotomy: supporters who treat crowd-funding campaigns as a ‘store’ to buy the things of interest; crowd-funding sites struggling to remind people they aren’t “buying” a product; and project leaders treating crowd-funding sites as an interest free loan. Crowdfunding sites should vet their project more carefully, or at the very least prohibit expensive one-off projects from offering the actual product as a reward. Rewards could be treated more like buying your place in line (with a credit towards the item once it’s available), which limits the exposure from supporters, and limits the exposure of the project at hand. I think many Bonaverde supporters would be less irate at having contributed say, $50 to being first in line to be a Beta tester vs. the $250$500 spread for a machine.

4. Update Frequently. Here’s where Bonaverde, in one respect, did something properly: they engaged in frequent updates to their supporters. Quite often, especially when a project runs into trouble post-funding, the updates stop. However, the updates Bonaverde gave continued to alienate their supporters. Statements made in the initial

by Brian Wiklem

funding story were coming to light in the updates as being patently false. Their updates for the 12 months after funding would not only contradict previous updates (see #2: Be honest), but would continue to include information that wasn’t relevant to supporters or even changed the terms of what supporters had backed (read: RFID tags would be required to brew coffee, meaning you had to buy your coffee from Bonaverde exclusively – this has been rescinded after backlash from supporters).

5.

Stay True to your campaign. If one thing is obvious from the list of the first 4 items, it’s that Bonaverde changed their terms multiple times, angering supporters who feel they’ve been cheated, misled, or taken advantage of.

The campaign for Bonaverde started out to raise money for an all-in-one coffee machine that was apparently ready to go. 135 prototypes, and yet Bonaverde suddenly had to build an all-new unit? The second change from the campaign was that this was supposed to be all about a coffee maker; not buying coffee from Bonaverde. They were offering a platform to connect buyers to farmers. This bit receives exactly 1 and ½ sentences in their campaign story. Six months into the project updates, it was announced that only coffee purchased through Bonaverde (with a single use RFID tag) will work in the coffee maker. This was never described in the original project campaign. It wasn’t even hinted at. Less than two months later, Bonaverde partially backtracked saying that RFID tags for various roasting states with unlimited use will be supplied to early backers only. A series of stretch goals (hitting financial targets) offered color choices, timers, and other improvements. Those have all since been rescinded. It’s understandable that things can change, but when they change considerably, even after financial targets have been exceeded, it brings into question the ethics surrounding the campaign.

Crowd funding has its place and a lot of great things have come out of crowd funding, whether it be products or even simple financial support for those struggling with life changing ailments. At the same time, crowd funding for new and exciting products (from games to gadgets) has gotten reckless, and the crowd funding sites themselves have to shoulder a large part of the responsibility. It’s their platform that connects supporters and believers with the dreamers trying to turn their dreams into reality.

In the end, there doesn’t seem to be a light at the end of the tunnel for early supporters of the Bonaverde all-in-one coffee brewer. However, there does seem to be a never-ending supply of start-up capital for their quest to change the way we drink coffee. But will any of us ever get a taste of this supposedly wonderful coffee?

By Brian Wiklem Read the full story here: http://magazine.coffeetalk.com/april15-crowdfunding

14 April 2015

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215.721.4600

Book Profile The Little Coffee Know-It-All / a sneak preview

by Shawn Steiman

C

offeeTalk is proud to provide a series of sneak previews of Dr. Shawn Steiman’s new book, The Little Coffee Know-It-All: A miscellany to growing, roasting and brewing the world’s best coffee, uncompromising and unapologetic.

Allelopathy is plant chemical warfare against other plants. Some plants produce chemicals that can harm or kill seeds or plants, typically of other species. These compounds, spread by the decomposition of leaf litter or exudation by roots and seeds, influence the population dynamics of plants within a community; not all allelochemicals kill all plants. Many researchers have demonstrated that caffeine is toxic to a number of different plants. However, nobody has demonstrated caffeine’s efficacy in a natural setting. Thus, just because it can kill some other species, there is no guarantee that it would kill competitor plants in the forests of Ethiopia (where it evolved).

Dr. Steiman’s forthcoming book explores the multiple aspects of the coffee plant and of coffee production through the lens of a scientist. And while backed with scientific data and facts, his easygoing and informal writing style makes it accessible knowledge to all.

Shawn is a coffee scientist, Q-grader, author, and consultant. He's a graduate of Oberlin College as well as the University of Hawai‘i.

His coffee research has included coffee production, entomology, ecology, physiology, biochemistry, organoleptic quality, and brewing. Aside from being an owner of Daylight Mind Coffee Company, he also owns Coffea Consulting, a coffee-centric consulting firm. Shawn regularly presents seminars, workshops, and tastings for both public and private events.

Why this book? (An excerpt) People are crazy about coffee. They read coffee blogs, trade magazines, and books and attend conferences, trade shows, and coffee schools. They buy all kinds of coffee brewers, grinders, and related paraphernalia. They discuss the nuances of cherry processing, roasting, storage, and brewing at every opportunity. They’ll even wait in line for twenty minutes for a $10 cup of coffee! And these are just ordinary people, not coffee professionals!

Coffee has become a worthy hobby and intense passion for all sorts of people. People want to learn as much as they can about coffee and they want answers to all sorts of questions brewing in their heads. What, then, is more appropriate than providing answers to some of those questions in a fun way that doesn’t feel too much like a high school classroom? While there are many coffee books available, this one is different. It attempts to look at a myriad of coffee ideas and explore them using scientific principles, scientifically acquired data, and peer-reviewed publications. Even though the scientific method isn’t fool-proof and there are other ways of acquiring truth and knowledge, science has generally proven to be a good way of exploring the world.

Part 1: The Beans (an excerpt) Why does a coffee plant produce caffeine?

So many of us love coffee because of what caffeine does for us. Without the caffeine, humanity may never have continued consuming coffee after the first initial tries (what reason would we have had for stumbling on the importance of processing, drying, roasting, and brewing?). But, what does caffeine do for the coffee plant? After all, it doesn’t manufacture the stuff for us and it requires energy to produce it.

Caffeine is found in all parts of coffee, from the roots to the seeds and even in the xylem, the upward-elevator organ in plants. A number of hypotheses have been posited for what caffeine can do for the coffee plant. It could be an allelopathic agent, an anti-herbivory agent, a form of nitrogen storage, and/or a pollinator stimulant.

16

Caffeine is incredibly toxic to some insects and fungi (humans, too, in a high enough concentration). So, it is often argued that it is a defense mechanism from critters.

This hypothesis is supported by the fact that caffeine is produced in young, developing organs that are more susceptible to insect attack. This is a logical hypothesis but it is incredibly difficult to prove.

Since caffeine has been found moving up through a plant and it contains four nitrogen atoms, it is thought that it may simply be a way to store nitrogen until needed for a specific purpose. What little research has been done on this hasn’t successfully demonstrated this function.

Lastly, caffeine may be an incentivizing treat for pollinators, particularly honeybees. Research has shown that honeybees’ long-term memory is improved after having caffeine. Presumably, this would help the bees remember the flower they were enjoying and be more likely to return to it in the future, thus helping the plants to cross-pollinate. While this is promising research, it has yet to be tested outside the laboratory. In addition, it wouldn’t explain why caffeine is synthesized in all the organs in the plant.

We will probably never know why coffee first developed caffeine. If we’re lucky, we’ll find out why it has continued to do so. Of course, from the coffee’s perspective, caffeine production has been a huge success. After all, because of that molecule, the human species has spread the seeds of the plant to nearly every place on the planet in which they could thrive!

Dr. Steiman has authored numerous articles in scientific journals, trade magazines, newsletters, and newspapers.

He is the author of The Hawai‘i Coffee Book: A Gourmet's Guide from Kona to Kaua‘i and is a co-editor and author of Coffee: A Comprehensive Guide to the Bean, the Beverage, and the Industry. His forthcoming book, published © 2015 by Quarry Books, will be available in the spring of 2015. Stay tuned to future issues of CoffeeTalk for more excerpts from The Little Coffee Know-It-All. April 2015

Root Capital Investments in Coffee Coffee’s Innovators: Pioneers of Impact Investing

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he New York Times’ conservative Op-Ed columnist David Brooks recently penned a piece on impact investing — leading some to ask, “Has impact investing gone mainstream?” You may have just answered that question with a resounding no if you are asking yourself, “What is impact investing?”

Impact investing seeks to generate a wide range of financial returns alongside measurable social and environmental impacts. J.P. Morgan estimates that last year, there were more than $46 billion in impact investments under management, a nearly 20 percent increase from 2013. Just last month Unilever and The Clinton Foundation announced a $10 million impact investment that will be used to strengthen smallholder value chains.

Brooks’ column, How to Leave a Mark, examines the role of impact investing in creating social change. Brooks touts the promise of social capitalism — the blending of nonprofit and for-profit minds — in providing solutions to vexing global issues from poverty to climate change. There are many models to look to, ranging from Benefit Corporations (or B Corps) like Sustainable Harvest, to social investment funds like Root Capital—both of which were born in and of coffee.

Willy Foote, my partner in crime, founded Root Capital to grow rural prosperity in low- and mid-income countries. We provide tools—loans and financial training—that enable small and growing agricultural businesses to access global markets and improve livelihoods for smallholder farmers.

As better run, more efficient businesses with access to capital, Root Capital clients become more reliable suppliers. They are able to procure, process, and sell greater volumes of agricultural goods, like coffee, while also investing product quality and consistency—all of which is critical to the long-term resilience and viability of the coffee industry.

In 1999, we made our inaugural loan of $73,000 to a coffee and cardamom cooperative in the highlands of Guatemala. Since then, Root Capital has

by Liam Brody

disbursed nearly $800 million in credit to 530 agricultural businesses, representing 1.1 million smallholder farmers around the world.

While David Brooks and some of his readers are just waking up to the power and promise of impact investing, it is something that the coffee industry has been brewing up for over a decade.

Atlantic (Ecom), Dean’s Beans, Green Mountain Coffee Roasters (now Keurig Green Mountain), and Starbucks were among Root Capital’s first investors.

These trailblazers’ pioneering investments were catalytic for Root Capital. On a larger scale, I believe that they are the unsung heroes of impact investing.

Their leadership has helped give rise a new financial services industry, focused on serving the world’s 450 million smallholder farmers.

Thanks to those early innovators and the hundreds of investors who have followed, Root Capital reached an important milestone earlier this year. For the first time in our history, our outstanding portfolio balance – the amount of capital we have actively deployed – has exceeded the $100 million mark.

Whether you look at this milestone from the perspective of scaling our direct impact on farm families or evidence on new models for using capital for good, we hope this accomplishment can serve as a testament to the viability of our clients, our model for impact-driven agricultural finance, and the emerging field of impact investing.

Brooks ended his piece by saying that if we want to leave our mark and create positive change in the world, we should consider getting involved in impact investing. We couldn’t agree more. It’s proven, and we have a 15-year track record to show for it. Impact investing works because we work together. And together, we are growing prosperity throughout the entire value chain— including -and especially- for farmers, who are the very lifeblood of this industry.

By Liam Brody, Root Capital

18 April 2015

Coffee Service Corner SPECIALTY BEVERAGE IMPACT IN COFFEE SERVICE

Ken Shea

Past and Present

T

he Coffee Service Industry has long recognized the Specialty Beverage world for the role it played in revitalizing our industry. For many years leading up to the coffee shop boom, North American workplaces were mostly being provided mediocre brews in glass pots that did little more than provide a caffeine lift for the work force.

In the 1980’s air pots and thermal carafes provided some improvement to the quality of the beverage, but a decanter cannot magically re-craft an average brew. I comfortably continue to tip my hat to the coffee shop community even though they continue to take profits from office accounts that my industry serves.

•

As an operator, I see a chance to enhance batch brew profits well beyond where they were pre-single cup. I also see this as a retention tool.

A Tea “Movement”?

My personal journey in exploring the world of tea as a coffee service opportunity began when my wife Charlotte relayed her first-time experience at a Teavana store, which was very positive.

A Key Metric Most operators have a key performance measurement tool that is designed to grow profit per account, or same-store profit as some call it. I prefer to attach the metric to each brewer rather than an account as this has an equalizing effect as performance is monitored.

When single-cup arrived on the scene in the early nineties, the opportunity to drive profit per machine was upon us. (For this article, I am including single cup as a “specialty” beverage knowing that some readers will disagree.) Prior to single-cup, a typical brewer supporting 30 workers might average $60 profit per machine. A K-cup or Flavia unit could easily generate double that.

My assumption is that for a single machine, a batch brew account would purchase 3-4 cases of 40-count fractional pack coffee in the $30-$35 range, add some basic related items to the ticket and generate 50-55% profit for the operator. This translates into industry-accepted consumption trends.

Changing that brew site to a single-cup machine with the same consumption metrics inflates the cost of goods and selling price but reduces the percentage of profit somewhat. The net result in my experience is that the brewer profits easily double. Fast forward to 2015 and we see competitive pressures diminishing single-cup profits, but coffee service operators consistently report profits exceeding that of batch brew.

Batch brew redux?

A number of operators are reporting a growing demand for higher quality, artisan style bulk or fractional pack varieties from their office accounts. If this trend continues, we could see a rebirth of batch brewing to a measurable degree.

From a key performance metric standpoint, that could be a good thing.

20

Some points to consider: • From a cost of goods and selling price standpoint, single-cup is more costly.

• The coffee service customer base is paying upwards of 75 cents per cup.

The expectation has been set.

• There is competitive downward service provider pressure on pricing.

• Could I introduce bulk coffee or 40 count, 2.5 ounce fractional packs to my menu and improve my profits? Assuming that a 40-count kit generates 400 cups (10 cups containing 7 ounces of liquid served in an 8 ounce cup) and I paid $40.00 per case ($6.25 per lb.), I could sell that case for $80.00. That equates to an average selling price of 20 cents per cup. Quite a comparative value to single cup. Some of you will challenge that the cost per lb. on some coffees might be closer to $10.00 per lb. If that is true, the value story still holds. (I include bulk coffee as an option as this would be the package of choice by local, craft roasters that do not have sophisticated packaging lines).

• It should be noted that should an operator go the route of bulk coffee dispensed by the cup from a hopper-based system that the brewer cost will be significantly higher but will allow combination beverages, as there are typically one or more water-soluble hoppers within the brewer.

• As an operator, I would have three to six varieties presented in a handsome display rack of thermal decanters. Would offices want or prefer this option?

C

M

Y

CM

Teaja Tea Bar in Vancouver, B.C.

MY

CY

CMY

Fast-forward 8 weeks and I have immersed myself into learning more about this category. It culminated with a visit to the Teaja corporate offices at Vancouver, BC. I was provided a wealth of information and was able to sample of number of exquisite loose leaf Teaja offerings.

In my many takeaways, one was insight into the growing demand for tea. I had already recognized the Millennials’ interest in high-end tea. I personally see my baby-boomer generation taking an interest in herbal remedy teas.

When one couples that reality with the influx of workers coming in from overseas from predominantly tea-drinking countries, the potential of this opportunity is foreseeable.

The Coffee Service Industry has historically followed the Specialty Beverage world regarding trends. Could tea become the next coffee? Is demand for high-end, organic tea already in the workplace?

Where can we hear more?

At the upcoming NAMA show in Las Vegas, April 21-24, Mike Tompkins will be moderating a session focusing on Specialty Beverages in Coffee Service.

Mike is a well-known and respected expert who has been NAMA’s Quality Coffee Certification professor for more than a decade. The panel of four well established regional and national coffee service operators will address the marketing and operational challenges to incorporating retail-quality specialty beverages into business-to-business environments, in order to satisfy the growing demands of emerging demographics.

This is also a grand opportunity for the non-NAMA-member roaster community to see new client opportunities at the trade show.

I hope to see you there!

Ken Shea, DS Services

April 2015

K

21

OCS Series David versus Goliath: Using Competitive Advantage

A

s Goliath moved in for the kill, David reached into his bag and slung one of his stones at Goliath's head. Finding a hole in the armor, the stone sank into the giant's forehead and he fell facedown on the ground. The story of David and Goliath compares to the current Office Coffee Service (OCS) environment as Big Box stores move in for the kill.

Using the competitive advantage requires an understanding of strengths and weaknesses, and having a commitment to success.

OCS is a convenience that began in the late 1960’s with a vision of providing coffee and equipment to offices at a low cost per cup. The OCS convenience was worth $0.05 per cup to the office buyer, and OCS operators had a fast return on the investment in $75.00 brewers. Success creates competition, and many OCS companies started. OCS operators created competitive advantages through additional conveniences designed to improve the customer experience, including allied products, waterconnected machines, and inventory service. The industry continues to innovate and create new convenience with single-cup products, internet ordering, and state-of-the-art equipment solutions.

The office buyer wants quality products that are easy to acquire at a fair price. Some office buyers may have more lofty, environmentally-minded goals. Operators must take these requests seriously, and provide solutions for today’s challenges.

Convenience, alternative products, and personal service will separate the OCS operators from other channels. However, the OCS operation must clearly communicate these advantages.

The single-cup trend continues to grow because it is convenient. Proprietary suppliers of equipment and cup solutions are motivated to place equipment at little or no cost to the operator in exchange for a signed agreement to purchase a certain number of machines, and to use only the proprietary product. Alternative sales channels and Big Box stores are taking advantage of the low-cost equipment to gain market share through commercial sales. the opportunity to diversify the platform gives the OCS advantage in single-cup.

OCS operators diversify the single-cup platform using non-proprietary products, including bean-to-cup machines and pods. These open platform options require the operator to understand the functionality of the brewing equipment and product choices to optimize the customer experience.

These machines are plug-n-play from the factory, but operators can make adjustments that differentiate the product and create coffee-shop quality drinks at a lower cost than a closed platform system. Additionally, some equipment options offer profit opportunities in soluble product not readily available from the different sales channels.

Alternative sales channels are typically catalog-based with a large number of branded products. However, they may not provide specialized beverage products for the office. Some operators use locally roasted products with a story to differentiate themselves from other sales channels. New product opportunities are available from wholesalers. They are easily added to a product listing, and add value to the customer experience. Also, supporting local events or organizations with loyalty programs (i.e. during May purchases benefit‌) will encourage organizations to purchase from a hometown operator.

22

by Dan Ragan

Furthermore, OCS operators have capabilities to provide various water solutions to customers to improve the coffee experience and make drinking water available. In certain locations ice makers are an appropriate add-on item. Water solutions offer options for other beverage and food items including tea, cocoa, soup, and oatmeal. Although these categories are not new, products are available to differentiate operators from main-stream catalog items. Operators should look for products that keep competitors out of the customer location.

Personal service provides a clear advantage versus Big Box stores. Operators should emphasize the interaction between employees and the buyer as a benefit, and accommodate the convenience of the buyer. Some buyers are easily frustrated when the ease-of-use regarding the Big Box Internet ordering process is overwhelmed by an inefficient return process. OCS companies are customer-centric, and provide a valuable resource concerning the buyer experience.

Communication ties the advantages together. The benefits OCS operators offer requires constant communication. The route driver provides a personal service the alternative channels do not.

The customer should know the machine is clean and working properly, the product is stocked to an appropriate par level, and new products are available to enhance the customer experience. Everyone in the OCS organization participates in the sales process, and communicates these values each time they interact with the customer.

Regardless of the OCS organization size, communication will improve the customer experience. OCS managers should provide a theme the employees communicate during customer interaction. The theme need not be static.

Examples include seasonal product, local product, equipment innovation, and allied product growth. Encourage the employees to provide ideas, and take part in the success of the business.

Success creates competition, and the OCS manager can provide incentives to employees for growth. The incentive should be in line with the goals of the organization. The goal of the organization may be to exploit the competitive advantage by increasing certain product categories. Communicating the competitive advantage encourages a performance culture in the organization, and inspires the employees to be the best in their field. The competition created within an organization is a model for sustainable growth.

Today, the OCS cost of convenience is between $0.10-1.50 per cup versus the $0.05 starting point, and brewing equipment ranges from $100-$3,000.

Success continues to add competition in the market, and many options exist for the office buyer. Understand the competitive advantages available in single-cup, product alternatives, and personal service, and then communicate regularly to capitalize on the market. Tradeshows are an excellent resource to find new products, and improve manager and employee expertise.

Although the competitors represent different sales channels, the goal for OCS operators remains the same: provide coffee and equipment at a low-cost per cup.

Dan Ragan, Pod Pack International, Ltd April 2015

Roaster's Guild new Score Sheet The Roast Evaluation Form

T

he Roasters Guild Executive Council, in collaboration with the SCAA and the Roasters Guild Certificate Committee has been hard at work on a new tool for roasters. The SCAA has had a score sheet for coffee evaluation for some time. If you are a coffee taster, you know the form. Having a standardized form has been a bit of a revolution in the way we communicate about Specialty Coffee.

However, this sheet is focused on coffee quality analysis, and does not flesh out other inputs, primarily: roast. When we roasters get a hold of a coffee (which we have already analyzed) and we shape it to express features that we decide we want to highlight or diminish. How do we go about analyzing this?

The same score sheet can present some challenges.

I have reached out to Nolan Dutton, of Ozo Coffee in Boulder, CO. to fill us in on the new scoring system. Nolan has been the main spearhead in getting this put together.

Why did the RG feel a separate analysis tool was needed for roast, vs. coffee quality?

The existing SCAA cupping form is a good tool for evaluating the characteristics of a coffee, ideally for making purchasing decisions or communicating quality up and down the supply chain. The Roasters Guild wanted to create a form that could take a coffee that is already 'specialty' (having passed a grading test and scored above an 82 for example) and help discern the differences that show up in that coffee as the effects of different roast batches or profiles.

Highlight some of the unique attributes of this form and the thoughts behind those.

The biggest change on this new Roast Evaluation Form is the sweetness category. We changed it from a yes/no score to a 0-10 numerical score (like

by Joe Marracco

acidity, flavor, or body). The idea is that different roast profiles or approaches can make a coffee more or less sweet, and roasters regularly talk about the sweetness of their roast. We wanted to score sweetness since it differs greatly in roasts based on how the roaster controlled the Maillard reactions and caramelization, and is very much a quality controlled by the roaster operator.

Other changes we made are that we weighted some of the normal categories more or less depending on how relevant the specific category is affected by roasting (i.e. the scores for Acidity and Body are multiplied by 2 because the roast has a huge effect on how these are perceived.)

Another big change is the use of deductions for roasting defects (tipping, facing, scorching, baking, etc) instead of the green coffee faults of uniformity and clean cup. This allows the cupper to specifically reduce points for the sample based on negative aspects from poor roasting.

Where is the form in the approval process?

We are still working with the stats and standards committee in the SCAA to get this form finalized.

When do you think this form will be available to the masses as an SCAA sanctioned tool?

I hope this will be a sanctioned tool by Expo 2016 at the latest, maybe earlier!

Can people get their hands on it now to check it out, and if so, how?

We will get the form as a work in progress on the RG website and blasted on social media platforms soon for people to use and give us feedback. We are trying to make a really useful tool for our members, and getting the right feedback before we officially release it is very important to us.

24 April 2015

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25

SCAA Awards Process What We Award

by Tim Castle

A

career might be compared to a meal at a new restaurant’s community table. An industry award might be compared to that toast at the end of a glorious meal. We want to recognize those who added to our enjoyment of the meal, even if we both eyed the same drumstick, or rib, before yielding up one for the other.

In the coffee industry, and in the specialty coffee industry especially, this comparison works particularly well because so many of us enjoy the companionship of a great meal. We also appreciate the craft that goes into making a great meal come together, perhaps because that effort is so similar to making a great cup of coffee.

The official awards that our trade organization, the Specialty Coffee Association of America, has bestowed upon the various participants and allies of our industry, over the years have been a group effort and a work in progress. As a group, we’ve wanted to acknowledge past accomplishment but also to motivate and inspire future breakthroughs and success. It is hard to say which aspect is more important.

An example of an award designed to motivate and inspire both the awardee and other members of the industry is the SCAA’s newest award, the Distinguished Newcomer Award. This award, being presented for the first time in 2015, is designed to acknowledge “a coffee professional of 5 or less years whose significant contributions have made an impact, change of course, significant insight or added value within the coffee industry.” Hopefully such an award will not only inspire others to excel in their contributions to the industry at the earliest stage of their career, but also encourage the recipient to continue with his or her contributions well into the future.

Congratulations to…

2015 SCAA Recognition Award Winners • Lifetime Achievement: William McAlpin • Alfred Peet Passionate Cup: Carlo Di Rucco • Service to the Association: Allen Leibowitz & Kevin Kuyers • Outstanding Contribution: Spencer Turer • Distinguished Author: Oliver Strand • Distinguished Newcomer: David Belanich • Special Recognition: Joe Marrocco

Speaking of “his or her,” it should be noted that every effort is always made to solicit as many nominations as possible and that the awardees, as a group, invariably represent a cross-section of those nominated.

Those that claim to have an interest in greater diversity after the awardees are announced should perhaps consider participating earlier in the process next year, when the call for nominations is made, rather than after the fact. Ironically, the call for nominations was reopened twice this year, and yet the complaints with regard to the overall diversity of the awardees were the shrillest.

2015 Sustainability Award Winner: Bukonzo Joint Cooperative for Competing with and sometimes their project “Gender Action Learning System (GALS): Enhancing enhancing those two desires is a third the participation of women coffee farmers in western Uganda” more complex endeavor, one that is not as selfless but just as important.

We want to ally ourselves with and nurture those who can bring future benefit to us: through their good name; through their recognition of us; or through the resources they can bring to Healthy democracies with diverse, representative legislative bodies depend us. It may be viewed as crass to consider, but it is sometimes the sole reason upon active, engaged participation, barring any impediments to that many non-profit organizations give awards to their community members participation. The awards process of our industry also depends upon its at all. Rather than ignore the fact that we want to praise those whose members bringing forth as many deserving nominees as possible in time prominence might bring more to us than our award will impart to them, we for them to be considered. Complaining after the fact does little to directly are better off acknowledging this as a natural part of the award dynamic and correct the situation. ensure that it is conducted transparently and forthrightly.

Perhaps, it is time for us, as an industry, to encourage more diverse It must be noted that not all awards or motivations driving them originate participation from outside our trade than presently exists. Despite the vibrant from a genuine desire to help the industry as a whole, but rather to help participation of a relatively few very dynamic women, our trade is still male particular persons or companies. It is even possible for certain individuals to dominated, especially at its highest echelons of corporate leadership. One gain a reputation for the ability to ensure that certain awards are granted to look around the room at any industry gathering will quickly show that our certain members. Whether this is done out of some notion of camaraderie group has more work to do with regard to ethnic diversity. The person or or -worst case- cash up-front, it obviously doesn’t serve the interests of the group that spearheads that initiative might even be deserving of an award, industry as a whole and tarnishes the process, and the meaning of the award. perhaps The Special Recognition Award*, and surely a toast.

This past year, thanks to the efforts of the SCAA’s immediate past chair, Paul Thornton, a codified procedure was put into place for collecting nominations for the SCAA's Annual Recognition Awards, vetting them, and presenting them to the board for approval. In the past that process has lacked coherence, much less commonsense, in some cases.

26

The SCAA’s board and membership have adopted a number of award categories over the years to acknowledge and motivate excellent achievement in a number of categories. Some of these awards are more naturally presented to someone in mid-career (or earlier) and some others, the Life Achievement Award in particular, at the conclusion of one’s work-life.

*

“…is an individual award in recognition of a person's special contribution of self to the SCAA. These contributions may include but are not limited to dedication of time, volunteerism, contributions of professional skill, exemplary work on a specific SCAA project, or other notable contribution of self. Importantly, the contributions should be above and beyond the everyday and have had a long lasting impact on the Association.”

By Timothy Castle, Castle & Co. Read the full story here: http://magazine.coffeetalk.com/april15-what-we-award April 2015

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What's Your Story Comfort, Community, and Culture: Ebrik Coffee Room

“

When you run a coffee shop, what comes first: the coffee, or the people?”

Abbas Arman of the Ebrik Coffee Room in Atlanta posed this question to me when I visited him last weekend. To add some context, he was describing a time when he had to let one of his best baristas go. While knowledgeable and skillful, she drove an Ebrik customer away when the they asked for a “cappuccino, without foam.”

“There is a good way to teach customers about coffee, and there is a bad way.

My barista flat out told the customer he was wrong.”

Abbas expected a helpful explanation of the difference between a cappuccino and a latte, devoid of snobbishness and perhaps including a sample of both.

Abbas and the Ebrik team take coffee very seriously but know that educating, not belittling, earns back customers.

Ebrik Coffee Room sits on the edge of Georgia State University campus in downtown Atlanta. In the late 1970s, downtown earned a dangerous reputation and it has been rebuilding ever since. The 1996 Summer Olympics brought Olympic Centennial Park, The World of Coca Cola, the Georgia Aquarium, and the CNN Center, but active downtown life has not yet returned in full.

“We realized we had a catch-22 down here,” Abbas said, “People weren't staying downtown on the weekends, so businesses would close. Now that businesses are closed on the weekends, people won’t come downtown. We took a leap of faith to try to change that."

Ebrik Coffee Room opened its doors on February 17, 2014 to partake in the downtown revival. In order to survive downtown, Abbas knows he must build a sense of community where there is none.

Born in Chicago and of Palestinian decent, Abbas visited Chicago coffee shops with his family where customers became friends and community came first. He is now trying to recreate a bit of what he experienced growing up.

“Those places looked nothing like this, though,” he said, looking around his shop.

“We think the key to succeeding downtown is building community. People down here will work in the same building for years but never talk to each other. When they see each other in Ebrik, they will introduce themselves and start a conversation.” Abbas told me.

Downtown Atlanta is one of the most diverse neighborhoods in the city and Abbas actively seeks out chances to build community within his shop.

I watched him greet regulars by name as they walked in and wave at others when they walked by. When he didn't recognize a customer, he asked if it was their first time in the shop, where they were from, and would also introduce himself at the end of the transaction. “I have dozens of GSU professors

by Benjamin Putano

come into the shop and I’ll introduce them to other professors from different departments,” he said, "We get all kinds of people in here. It’s a very interesting mix."

Hand-brewing locally roasted beans from Land of 1000 Hills Roasters and Atlanta Coffee Roasters, Abbas is both student and teacher of Third Wave coffee. “I’m learning something new everyday,” he told me.

Ebrik brings enticing new coffee options to the city. Of course there are the Italian traditions—espresso, cortado, machiatto, and latte— and you can order a single-origin Yirgecheffe from Atlanta Coffee Roasters brewed in a Chemex. But unusual to Atlanta is one of Ebrik’s most popular options: Turkish coffee.

Turkish coffee consists of finely powdered coffee, cardamom spice and sugar, mixed into a small copper pot of boiling water, otherwise called an Ibrik or Cezve. “Turkish Coffee” is the general term for a broad range of coffee brewing recipes all originating in Middle East and Mediterranean.

Once steeped, Abbas poured the coffee into a tiny demitasse and handed me the Ibrik on a platter. The coffee is strong, vibrant, and flavorful thanks to the cardamon. “We are actually making something closer to Lebanese coffee,” Abbas says as I take my first sips.

Another traditional Middle Eastern option offered at Ebrik is Kurdish coffee, which starts with milk and includes the same powdered coffee, cardamon, and sugar. Called the “Deniz” at Ebrik, it is one of their most popular and delicious drinks. It had the consistency of Chai tea.

This diverse assortment of options offers many opportunities for coffee drinkers to learn and ask questions. And this is exactly what Abbas wants.

“We don’t just follow the Middle Eastern coffee tradition. We mix several traditions into one. Our customers are always very curious about our different options.”

How can you sum up Ebrik Coffee Room’s hospitality, unique options, and beautiful space? Abbas says his customers created their slogan for them. “We look to provide three things: comfort, community, culture.”

As a life returns to downtown Atlanta, patrons, residents, and guests alike will be looking for comfort, community, and culture. Whether they are jumpstarting their day, meeting with friends, or relaxing after work, everyone should know they can find these things and more at Ebrik Coffee Room.

Ben Putano currently travels the country looking for great coffee and good times and blogs about it at thwave.co. To contact him, send him an email at ben@ thwave.co

28 April 2015

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29

Greener Green Coffee Earth Day and the Coffee Connection

by Bernard Gauvin

I

t’s hard to believe that 45 years have passed since the first Earth Day on April 22, 1970, when Senator Gaylord Nelson of Wisconsin started a grass-roots movement empowering ordinary citizens to protect the environment and denounce social injustice.

This bold step united individuals from varying races, religions, economic backgrounds, and political leanings from around the world, and led to the creation of the U.S. Environmental Protection Agency and the passage of powerful environmental legislation.

With each passing year, April 22nd commemorates our renewed commitment to the environment and reminds us just how fragile our world really is.

So in honor of Earth Day – let’s ask ourselves, “Are we doing everything we can at home and in our businesses to protect the environment? Is there a policy or a change that we can implement this year to make a significant difference in our carbon footprint? ” At the most basic level, we can renew and expand our commitment to the 3R’s (Reduce, Reuse, Recycle). For café operators, the Specialty Coffee Association of America offers a digital “Green Guide” with strategies for energy conservation, waste reduction, water conservation, and toxics reduction.

For coffee roasters and brokers, making a renewed or increased commitment to sustainable sourcing would offer far-reaching benefits. Zero net deforestation should be the absolute minimum requirement. We all should be striving for positive reforestation and the sourcing of equitable, environmentally-friendly coffee which is free of pesticides and toxins.

For coffee growers, cooperatives, agricultural project developers, and investors, committing to an additional 3Rs (Reforest, Restore, and Rebuild) is extremely necessary in helping the environment to recover from the ravages of deforestation. This needs to be done in a way that also provides sustainable growth, support, training, and a positive future for coffee farming families.

Deforestation: The chickens come home to roost (or roast?)

The dangers of deforestation cannot be overemphasized. National Geographic warns that the world’s rain forests could completely vanish in a hundred years at our current rate of deforestation. The World Wildlife Fund estimates that forest loss is responsible for 20% of current global greenhouse gas emissions and that we are losing forests at the rate of 48 football fields per minute.

The coffee industry has a very positive role to play in diminishing the rate of deforestation – and thus the rate of global warming. The benefits of shade grown coffee are undeniable. Apart from the exceptional taste inherent in beans that mature more slowly, shade trees reduce greenhouse gasses by filtering carbon dioxide. They also provide welcome shelter to a dwindling migratory bird population, provide natural insect control leading to a reduced need for chemical pesticides. Shade canopies also increase moisture retention in the soil, reduce erosion and run-off and thus lower the need for chemical fertilizer. This is how coffee was traditionally grown.

Despite the obvious benefits of shade grown coffee, Science Daily recently reported that it is a shrinking portion of global coffee production. An April 2014 study by scientists at the University of Texas in Austin found that shade

30 cont. on page 32 April 2015

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31

Greener Green grown coffee declined from 43 percent of total cultivated area to 24 percent since 1996. The report states that, “although global production of shade grown coffee has increased, the area of land used for non-shade coffee has increased at a much faster rate.”

Why the increase in non-shade coffee when shade coffee provides so many environmental benefits? An unfortunate reality is that reforestation and sustainability require money and technical know-how that the majority of coffee farmers simply do not have. Many farmers work in isolated areas and do not have the resources to invest in new initiatives, or the financial wherewithal to wait a few years for the seeds of an investment to bear fruit.

Therefore, encouraging reforestation needs to be a collaborative effort.

Being part of the Solution Working with farmers in South America has given me a keen appreciation for the hardships and challenges that farmers face. Many are eager to reforest, to grow environmentally-friendly crops and to secure a sustainable farming future for their families and community – but simply lack the resources to make this a reality.

ECOTIERRA has since established a country-wide Shade Coffee and Cocoa Reforestation Project in Peru, certified by ECOCERT under the Verified Carbon standard (VCS) banner, offering financial and technical assistance, monitoring, training and project support to 15,000 small farming producers in 32 cooperatives from Ecuador to Bolivia.

This scalable program is a sustainable development tool that combines the principles of impact investing as well carbon finance. Its main objective is to create a profitable and sustainable agro-forestry system, involving the continuous enrollment of registered degraded and deforested lands for reforestation during a 10-year period ending 2022. It also aims to facilitate

the renewal of older plantations using the best available techniques and added certifications, leading to qualitative/quantitative crop improvements as well as higher incomes and sustainability for farmers.

Involvement in the project comes in many forms and budgets: • Some companies invest as part of their Corporate Social Responsibility programs, allowing them strengthen, develop, or give back to local relationships.

• Others aim to secure new sources of green coffee. Ecotierra provides access to a “Greener Green Coffee” – zero net deforestation, equitable, with a zero carbon footprint as transportation emissions are offset.

• Other investors might seek to purchase the generated carbon offsets.

Project participants share a common vision of sustainability through reforestation and net zero deforestation principles – working in collaboration with local communities to promote conservation, protection, restoration, and sustainability.

Since 1970, Earth Day has grown to include 1 billion participants in 192 countries -- yet climate change not only remains; it is accelerating. The problem is man-made.

Will you be part of the solution?

By Bernard Gauvin, Ecotierra Etienne Desmarais, President & Co-founder of Ecotierra— a developer of environmental & sustainable development projects, utilizing the benefits of carbon finance for the long term benefits of farming communities.

Visit www.sccrp.ECOTIERRA.co for more information on the SCCRP Project

32 April 2015

From our beginnings as a small custom roaster, we’ve grown over four generations

R O F

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all. And we’re honored to offer the W! above NEW NEcoffee

kind of there-any-time-you-need-us service, equipment, support, expertise and advice our partners have come to expect. Because, like you, our business was built one cup at a time.

You pour your heart and soul into your business. The least we can do is help pour the coffee.

-»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»-

© F. Gaviña & Sons, Inc. 2015

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Join our special event at the SCAA! -»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»-

Photo: Alessandro Ciapanna

Reception Friday, April 10th 5:30-8:30pm Washington State Convention Center, Room 605 800 Convention Place, Seattle WA 98101

Cash Bar and Refreshments provided!

Meet the people behind The Coffee Trust and learn about our exciting, upcoming projects that tackle hunger and poverty in the coffeelands.

for the Ixil Region of Guatemala Uniting coffee cafes, coffee drinkers and coffee farmers to ensure the future of specialty coffee and the people who grow it.

A nationwide campaign enlisting coffee retailers and customers to support a safe, organic and sustainable solution to stop the spread of coffee rust, recover coffee production and help coffee farmers feed their families.

www.TheCoffeeTrust.org/La-Roya-Recovery-Project

Find out about our latest campaign The La Roya Recovery Project that unites coffee merchants, coffee drinkers and coffee farmers to ensure the future of specialty coffee and the people who grow it. Come honor the legacy of Coffee Kids and hear stories from its founders Bill Fishbein, Dean Cycon, David Abedon and Susan Wood.

Then see if you can handle

“The EM Challenge”! www.TheCoffeeTrust.org

33

Roasters Rock

Wait! WHAT? There’s a SECOND Crack?!?!

T

here is a dramatic difference in what roasters in Asia are doing and what is done in the United States. It all has to do with the perception of the term Production Roasting. A discussion with roasters on either side of the Pacific yields very different results.

In the United States, coffee roasting evolved into massive commercial roasters spewing forth brown water called coffee. For generations we accepted this as the way coffee was supposed to be. It was consistent, cheap, and we had it every day. After all, it was so cheap that our bosses gave it to us for free in the office.

What is interesting about this ‘evolution’ is that it was not always that way.

Coffee was roasted at home in the 1800’s, and in small shops in the early 1900’s. It was the mid 1900’s that saw the demise of the little shops roasting their own. So in the late 1900’s the coffee industry ‘devolved’, in a manner of speaking, into an additional market segment called Specialty Coffee. This movement created the micro-roaster and small batch craftsmen.

The movement came alive when the Roasters Guild formed and started the propagation of roasting education and best practices. People that enjoyed the craft also enjoyed each other’s passion and willingness to share trade secrets.

Sadly, there was something missing: the barista. In the early part of this century, the barista really took what the roaster was doing and presented the public with true differentiated tastes. The art of shot pulling and hand crafting coffees took off and the roaster’s craft continued to improve with single origin offerings and espresso blending.

One of the business realities of roasting coffee in the US is that if you are roasting for just one shop then you are probably having a hard time making a go of it and feeding your family. This is where the roaster starts looking for other coffee shops, restaurants, and offices that want to improve their coffee offering. There is a wholesale component to most US roaster businesses that facilitate the cash flow needed for survival.

Blending for consistency throughout the year has become just as important a skill as finding the sweet spot in a lot of Geisha. Although we WANT to only roast the beautiful stuff, we pay the bills with the bulk roasting and blends.

This is NOT what is happening in Asian countries.

This author has visited shops in Indonesia, Taiwan, Singapore, South Korea, and Hong Kong. Everywhere they served coffee, it was kick-ass unbelievable craftsmanship and stunning presentation. Not only is the coffee spectacular, but the presentation and the knowledge of the barista is like a coffee person’s dream come true.

34

Overstatement? Not really. You see, the coffee industry evolved differently in Asia.

Where we went from commercial to craft, they went from tea to craft.

As a matter of fact, you couldn’t get (until just recently) a ‘take away’ coffee, much less find a coffee shop open before noon.

Rocky Rhodes

Coffee in Asia, as with tea, is meant to be a shared experience among friends or business associates. It is not the secret elixir of productivity. The thought of a ‘Venti’ almost causes heart palpitations to most baristas in Asia. The saving grace as a traveler is the Americano where at least you can get a full cup of something hot.

At a recent teaching of the SCAA roasting Level 1 classes in Taiwan, the difference in roasting styles became shockingly clear. When asked what machine they used to roast, the LARGEST one was a 1 kilo roaster. (or 2.2 pounds!) The other reality is that almost EVERY coffee house roasts their own. This means that every day they roast the Kilo or two of Grade 1, 90+ coffee they have in stock to provide their clients with the best coffee flavor possible. They happen to often serve in what amounts to a shot glass and the customers LOVE it. They sip, savor, and discuss the coffee.

The ‘third wave’ experience in Asia is EVERYWHERE. Of course that is a gross overstatement, but it is easier to find great coffee in Asia than in the US. The challenge they face is the shortage of true 90+ coffees. They are participating fairly fully in the direct relationship model by flying from country to country looking for good sources of beans. They pay top dollar and they get rewarded for it at the coffee counter.

What this environment has produced, however, is a generation of Asian roasters who have yet to find the second crack! You are more likely than not to be drinking sample roast coffee so as not to diminish any of the enzymatic byproducts while pushing up the sugar browning. They are experimenting with different burners in their 1 kilos and getting fantastic control over their roasts.

Translation is often a difficult thing. When trying to explain the need and desire for coffee roasted into the second crack, it was as if you were explaining quantum physics to kindergartners. They knew something was being explained, but it made no sense whatsoever. They just don’t wholesale there.

They have no need for shelf life, consistency of blend flavor and find that any hint of carbon is just an admittance that you could not find the good stuff in the beans.

They have truly taken the best practices of the third wave and improved upon them. They are artists both at the roaster, the pour over station, and the espresso machine. But when you try to explain how the rest of the world roasts, you are met with, “Wait! WHAT? There is a SECOND CRACK?!?”

Rocky Rhodes is an 18 year coffee veteran, roaster, and Q-Grader Instructor, and his mission now is to transform the coffee supply chain and make sweeping differences in the lives of those that produce the green coffee. Rocky can be reached at rocky@ INTLcoffeeConsulting.com

Bidding for Antioquia's Best Coffee competition was fierce, especially amongst the Korean contingent.

April 2015

Photo by Trish Rothgeb

Nitro Coffee Nitrogenated Coffee Can Boost Summer Sales

by Randy Anderson

C

old brew coffee is hot, no doubt about it. And while it's been trending on grocery shelves, it's also gaining popularity in coffee shops from Portland to Brooklyn. There is even a semi-friendly controversy over methods. There is the popular and easy immersion method; this method doesn't bring out a lot of the nuances of individual coffees, but is sweet, chocolaty and low in acid content. Then there is the Kyoto or Dutch coffee “drip” method. It might not be the best choice for producing cold brew in quantity, but it’s a beautiful thing to watch (and taste.) Finally there is the flash brew or Japanese style cold brew that drips hot brewed coffee directly over ice, reducing oxidation but retaining more discernible flavors. Makers of cold brew coffee concentrates use a variety of methods and most claim that their flavor is best.

You may want to cast your vote for your favorite commercial cold brew at the 1st Annual Cold Brew Coffee Competition at SCAA Seattle 2015.

to differentiate themselves from the bigger brands. Delivering coffee on tap creates remarkability as well as profitability.

In years past, cold brew coffee (or iced coffee) was kept in covered pitchers or gallon jugs in the refrigerator. Dispensing it was a matter of pouring from a pitcher or jug. Not too difficult, but kind of clunky. It’s far easier and better looking to dispense cold brew coffee from a tap, especially when it is nitro coffee.

The most common method is to pre-nitrogenate a keg full of cold brew coffee. The process has multiple steps, but is straightforward: Step 1. Fill the keg with cold brew coffee (diluted to the desired strength).

Step 2. Pressurize the keg with 100% N2 at 30+psi (or a blend of Nitrogen and CO2).

Step 3. Keep the keg in cold storage (32-38 degrees) as liquid accepts gas into solution the colder it becomes.

Step 4. Agitate.

Step 5. In 12-24 hours the keg is considered "nitrogenated".

No matter which method you prefer, there is a common factor that can be a downside for in-store sales when compared to other iced drink items – a lack of texture. Iced drinks that sell well generally add texture (or mouthfeel) via dairy, carbonation or ice. Flat or still drinks tend to not sell as well as their more textured counterparts. Adding texture to the beverage by adding ingredients, blending, etc., will increase prep time, ingredient costs, or both.

On the other hand, Nitro Coffee adds only gas and has virtually no prep time. If you haven't had nitro coffee, it is something you won't forget and will most likely tell your friends about. It appears with the same kind of theatre and whimsy one experiences while watching a Guinness stout being poured. The dark brown liquid begins filling from the bottom, appearing more caramel than dark brown at first. As the glass is filled, the froth quickly expands upward. As the cascading slows, the creamy white head becomes more defined, contrasting with the dark brown coffee. It is hard to not be transfixed by the phenomenon of cascading micro bubbles. But it's not the visual presentation that brings nitro coffee devotees coming back. It is the taste experience of the frothy and sweet cold brew coffee with a distinct mouthfeel unique to nitrogenation.

36

For customers, nitro coffee delivers memorable mouthfeel and amazing “theatre.” This is great for business. Yet for coffee shop owners, the real profit comes at the end of the day when factoring SPMH (sales per man hour).

Nitro coffee is delivered on tap and takes approximately 3-5 seconds to pour. Compare that to the minute plus drink prep time for most iced drinks.

A busy traffic line can move pretty quickly when pouring nitro coffee on tap. Independent shops and smaller chains seek out every means possible

Another method uses a patented infusion system that nitrogenates the coffee inline as the keg is filled through a hose. The third method is the JoeTap system from AC Beverage, which is newer but more accessible. A beverage tank or keg is filled on-site with cold brew coffee and placed in the compartment of the JoeTap. Beverage and gas lines are attached to the keg of cold brew coffee (N2 can be a tank or a Nitrogenator). The lid with tower (about five pounds total) is placed on top of the refrigerated compartment and nitro coffee is ready to be poured. The JoeTap's dual faucet allows cold brew to be served still or nitrogenated.

“The main advantage we see besides cost savings for coffee shop owners is having the process of nitrogenation in their control.” says Terry Olson - Sales Director for AC Beverage. “Generally speaking, those who own a JoeTap only need access to cold brew coffee or even brew their own. We've calculated that a JoeTap can pay for itself in as little two months or less.”

The warmer months of late spring and summer have historically meant slower coffee sales and Nitro coffee on tap has great potential during these months. In those places where it is already being served it is extremely popular. Who knows, it's possible that nitro coffee will someday be as ubiquitous and accessible as espresso.

Randy Anderson, AC Beverage, Inc

April 2015

“Gorgeous”

—Fresh Cup

James Hoffmann’s

THE WORLD ATLAS OF COFFEE

From Beans to Brewing— Coffees Explored, Explained and Enjoyed

“Takes ambitious as its starting point and then shoots for exhaustive.”

—Fresh Cup

288 pages in full color · maps · large hardcover At bookstores and online Contact James Hoffmann www.jimseven.com

Published by

Wholesale orders contact: parisa@fireflybooks.com 37

Producer Profile

Honduras: Miguel Moreno Leiva of El Filo farm

W

hat is Cup of Excellence®?

Cup of Excellence is a premier coffee competition and worldwide auction offering the highest award given to a top scoring coffee.

The level of scrutiny that Cup of Excellence coffees undergo is unmatched as all of the COE award winners are cupped at least five times (the top ten are cupped again) during the three-week competition. Literally hundreds of cups are smelled, tasted and scored based on their exemplary characteristics. The prices that these winning coffees receive at the auction have broken records time and again to prove that there is a huge demand for these rare, farmer identified coffees. The farmer receives the majority of the auction proceeds based on the price paid at auction, and the farmer can expect to receive more than 80% of the final price. The remaining auction proceeds are paid to the in-country organizing committee to help pay for the program.

Changing Producer Lives Being selected as one of the winners at Cup of Excellence means recognition and reward for the grower and has been a springboard for many growers El Filo is a pretty nice farm in El Cedral - Sta. Bárbara, but the most amazing thing is the stunning landscape. We had an interview with Miguel and here’s what he shared with us about the farm and his family: Miguel began growing his coffee collectively with his father 27 years ago, and in 1995 he became independent with half a hectare, and he now owns 2.45 hectares of coffee plantation. He and his wife have 8 children, and all of them work in coffee growing activities. Family members do the maintenance activities around the farm, but during the picking season they hire on almost 25 people to collect the cherries.

The process of producing a quality coffee begins with proper picking, using only the ripe, red cherries and rejecting any other cherries that make it into the collection. Milling is performed the very same day, again carefully selecting the superior grain and discarding the damaged grain. Drying is then performed in temperature controlled solar dryers.

Libby Smith to secure long-term relationships with international buyers, which, in turn, allows for further investment in the farm and brings security for families and communities.

The experience for the grower is life-changing. He or she is a star and for that one nervous, exhilarating moment, applauded. Proudly walking up on the stage and accepting the applause, the grower realizes their hard work, attention to detail, maybe their very livelihood, is being recognized as important to their entire country. Some are very shy, never having been in any kind of public spotlight. Many are humble country folk - and this is evident as they shake hands with an ambassador, the vice president or even the president of a country, their expression clearly showing the huge elation of winning. Cup of Excellence has created a much more transparent infrastructure for high quality coffee. Roasters can now identify, find and build relationships with growers of superior coffees. It brings together the high quality roaster and the high quality farmer and helps both understand and appreciate the nuances and flavor profiles of rare exemplary coffees. It has changed the pricing structure for farmers and has discovered many of the incredible coffees that have built consumer excitement and loyalty. With that, we are excited to present our new series: Producer Profiles.

Coffee Information Farm:

El Filo - 14

Farmer:

Miguel Moreno Leiva

City:

Las Vegas

Region:

Santa Barbara

Country:

Honduras

Farm Size:

2.45 ha

Coffee Growing Area:

2.45 ha

Altitude:

1550 masl

Certification Variety:

Pacas

Processing System:

-

Miguel and his coffee have participated in COE 8 times, ranking 5th place in 2013. He says “I am happy with COE, it's a great alternative for small producers. In my first events, I was disappointed but when I learned how to prepare the coffee in the correct way, I saw the results.”

More on Miguel Moreno’s History: Miguel Moreno, a small coffee farmer from El Cedral, Las Vegas, Sta. Bárbara is better known as El Cielito. Coffee is the main product in this zone, and it marks the economy of this village. "Don Miguel" as people affectionately know him, is a second-generation coffee grower, starting his career producing coffee in 1993. During his first years, the profits from coffee production weren’t enough to support his family; prices were low and market predicted a bleak future for coffee producers. After trying without success to get better prices for his coffee, he decided to immigrate to US looking for the American Dream as a way to improve his family’s quality of life.

38

Competition and Auction Information

After several years of living in the US, he was deported. However, he had managed to save up enough money to buy a parcel of land and began growing coffee again. But he got the same results as before: low prices and insufficient income. He tried entering the US to pursue the American dream once again, but was again deported. Shortly after he returned to coffee and just barely made the deadline to submit his coffee for the 2005 Cup of Excellence (2nd Edition). His coffee was chosen as a winner, and since then Miguel has participated every year, making it to the winner’s circle almost every year.

The successes changed the quality of life for him and his family. Miguel has forgotten the American Dream, because his coffee has made his own dream.

Rank:

16

Score:

86.27

Competition Code:

1428

Now “Don” Miguel is an inspiration for his brothers and neighbors who have been participating in COE Honduras. They have collectively improved the processing and quality of their coffees to the point the El Cielito has been placed in the World Specialty Coffees list, and documentaries have been made on their story.

—Courtesy of Alliance for Coffee Excellence

Lot Size:

22

Pounds:

1452

Auction Price:

9.40

Winning Bidder:

KAFFA as, Oslo

Jury Descriptors: Aroma/Flavor:

nuts, gingersnap, roasted nuts, vanilla, orange, lemon meringue, grape

Acidity:

citric, malic

Other:

sweet finish, clean finish, good body, rich body

April 2015

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Coffee Roast Analyzers, for determining your coffee's degree of roast, and Scientific Coffee Roasting Workshops instructed by Carl Staub focusing on consistency and improved cup quality.

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See our ad on page 45 Costellini's 4038 (877) 889-1866 costellinis.com A name to remember for a mocha you'll never forget. Premium Sauces and powders to delight your patron's taste buds and they will return for more.

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See our ad on page 9, 46 JoeTap 19036 (800) 325-5893 joetap.com JoeTap, the world’s first and only standalone coffee cold brew tap system for nitro coffee.

JoeTap delivers either still or nitro coffee, perfectly, consistently and deliciously with each and every pour.

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Coffee Fest Trade Shows, classes, workshops, competitions and networking events have been driving the specialty coffee industry since 1992.

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The Coffee Board of India serves as a friend, philosopher and guide of the coffee industry in India.

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Fresco Systems offers pre-made bags, custom-printed rollstock, degassing valves, packaging machinery, pod equipment and service. Fres-co System USA has been the coffee industry’s packaging expert for over 30 years.

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41

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NewsBites

See our ad on page 31 Teaja Organic (604) 558-3252

Our teas are sourced directly from carefully selected tea gardens around the world, and hand-blended in to produce the freshest and highest quality organic products.

1037 teaja.com

See our ad on page 31 Wilbur Curtis Co. Inc. (800) 421-6150

442 seraphim.coffee

Since 1941, Curtis has remained a family-owned business committed to the principles of innovation, quality and superior craftsmanship in gourmet coffee, tea and specialty beverage systems.

See our ad on page 19

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®

Mother Parker’s Quality Committment Over the past 5 years, a new category has emerged in the coffee and tea industry: single serve capsules. The initial response from consumers highlighted two needs: beverage quality and waste. For the past 102 years, Mother Parker’s has been delivering quality and a better beverage experience to customers. The result of this pursuit of quality was the birth of RealCupTM; a patented filter technology that delivers French press quality from a single serve capsule. Quickly after developing the RealCupTM technology, the Mother Parker’s team embarked on solving the ‘waste’ issue. The journey started with listening to the needs of our customer set: recyclers, composters, waste management and government.

With smart product design, committed industry partners and respectful/ productive discussions with the public sector, we developed EcoCupTM to give consumers the ability to separate (without tools) all the components of the single serve capsule, so as to have the ability to compost what can be composted, recycle what can be recycled, and significantly minimize what goes to the landfill. Initial discussions amongst the parties have been extremely positive and encouraging.

However, technology readiness and open collaboration between industry/publicsector remain the keys to see ‘waste’ relabeled as ‘value’. Mother Parkers is committed to leading the ‘Cradle to Cradle’ solution set and delivering to the consumer a product choice which meets all their needs; product quality, product choice, convenience and responsible product design. Mother Parkers is happy with what we have accomplished to date in the single serve space, however we remain committed to the hard work ahead.

April 2015

Don Francisco’s son and grandson, Pedro and Michael, inspecting green coffee at the family’s facility in Vernon, CA.

AM

For over 143 years, the Gaviña family has crafted coffee with the finest Arabica beans from around the world.

Now, the signature Don Francisco’s Coffee Family Reserve roasts enjoyed by consumers for decades are available for offices and break rooms as well. A smarter choice, offering a tradition of quality that encourages offices everywhere to join our family.

ORGANIC • ETHICAL • DIRECTLY SOURCED

Come see us at Booth #239 at the NAMA OneShow.

SM

© 2015 F. Gaviña & Sons, Inc.

invites you to

COFFEE FEST CHICAGO June 5-7, 2015 • Navy Pier Having exhibited the past 15 years at Coffee Fest, we wouldn’t dream of missing Coffee Fest Chicago. One weekend at Coffee Fest offers you tons of education, training and new products essential to growing your business.

See us at Booths: 400 & 402

Register as our guest and save 50% off admission with our special

COUPON CODE: 74400 at coffeefest.com

43

NewsBites them raise a cup to sweet victory!

8th Annual World AeroPress® Visit www.ShopSweetLeaf.com for more product Championship on April 9th information.

The World AeroPress Championship will be Introducing Xeltron's New 6-XC held on April 9th at 7pm at WithinSodo, 2916 XELTRON® is introducing its Utah Avenue S., Seattle. Over 30 countries around latest model of chute sorter at the world will send their national champions to the SCAA: the 6-XC. With a sorting capacity this year’s WAC. Attendees enjoyed the partyof 1.2-1.6 ton/h, and a footprint of only 70 cm like atmosphere of the 2014 WAC held at the wide, it’s the best choice available in the market Turquoise Beach Club in Rimini, Italy. CoffeeI NEED MOREtoFROM MY WATER for those producers that require an intermediate loving spectators are encouraged to attend THAN the JUSTevent GREAT TASTE volume while maintaining an excellent sort. With cheer on the competitors. Although the flexibility of independent chutes and ease of is free, tickets are required for admission. They operation characteristic of XELTRON® machines, may be obtained through www.aero.press. The the 6-XC is the smaller version of the 15-XC (3-4 WAC, now in its eighth year, is a grassroots event, ton/h). Its new Teflon coated chutes provide a which has grown to include dozens of national stable and uniform flow, resulting in more volume competitions worldwide. World-famous coffee and an excellent sort. The latest generation of PCB experts Tim Wendelboe and Tim Varney in Oslo, Boards and components diminish the failure rate Norway founded the Championship in 2008. To and keep downtime to a minimum, decreasing the get involved with the Championships, visit http:// overall operational costs. XELTRON® guarantees worldaeropresschampionship.com/. your brand’s prestige by maintaining a uniform For information about the AeroPress coffee appearance and consistent quality, increasing maker, visit www.aerobie.com, email aerobie@ Want to know more about truly innovative water filtration solutions your yield and accelerating the return on your aerobie.com, or call 1-650-493-3050. that improve profitability? Pentair Everpure will tell it like it is. investment. XELTRON® …40 years being your commercial partner.

Pentair’s New Offerings There is only one system EVERPURE Vitamix® Advance® Blender Containers worldwide that effectively in New Colors provides decarbonization while also stabilizing Vitamix®, a world leader in highthe pH drop often associated with corrosion: performance blending equipment the Everpure Claris ULTRA Filter System from for home and commercial use, presents Advance® Pentair. It effectively prevents hard mineral blender containers in several new color options. precipitation in espresso and coffee machines, The colored containers promote food safety and impedes metal migration (corrosion). This by reducing the potential for allergen crosssystem also balances the natural water minerals in contact, and improve speed of service. Each a targeted and precise manner, ensuring balanced container comes with a matching colored lid, acidity in the filtrate. The basis for achieving the further reducing the opportunity for crossstable setting of natural minerals at a low pH contact. According to Food Allergy Research and value drop lies in the Claris ULTRA mineral Education (FARE), as many as 15 million people stabilization technology, in combination with in the U.S. currently have food allergies. By colorthe patented DUOBLEND blending technology. coding specific blender containers for recipes Pentair Foodservice has introduced the Everpure® that contain allergens, operators can protect Endurance® SC High Flow Water Filtration their patrons with food-based allergies. Vitamix System to help foodservice operations keep pace machines with Advance containers include The with their expanding beverage menus, even in Quiet One®, Drink Machine Advance®, Blending water high in dirt and other solids. For more Station® Advance®, T&G® 2 Blending Station®, information, contact: Lisa Stich, Senior Marketing BarBoss® Advance® and Portion Blending System® Manager, 262-317-1675, lisa.stich@pentair.com Advance®. For more information on the new colored Advance containers, visit commercial.

SweetLeaf®: The Natural Way to vitamix.com or call 1-800-4DRINK4 Sweeten Coffee Unlike other sweeteners, SweetLeaf® Coffee Fest Announcements contains zero calories, zero carbs, nonCoffee Fest has recently announced glycemic response and NO artificial ingredients! the VIP Attendee Package. The Coffee And SweetLeaf is the stevia brand consistently Fest Chicago VIP Attendee Package winning international awards for taste and is available for $79. Coffee Fest brings innovation. The natural stevia sweetener is you the Drink Innovation Lab presented by available in 35- and 70-packet boxes, tabletop Torani. This 2.5 hour workshop will include shaker jars, convenient dissolvable tablets, and five innovation stations. When the Coffee Fest SweetLeaf® Liquid Stevia Sweet Drops™ in over Chicago Latte Art Bracket is posted at www.

20 delicious flavors. The new, QAI certified coffeefest.com, everyone is invited to submit a SweetLeaf® Organic line is available in packet completed bracket (April 27 through June 4, 2015) boxes, shaker jars and in liquid form, SteviaClear®. for a chance to win wonderful prize packages “SweetLeaf uses a water-based extraction from Ghirardelli. The Coffee Fest Mobile App process,” says James A. May, Founder and CEO debuted at Coffee Fest Atlanta 2015. Coffee Fest of Wisdom Natural Brands, SweetLeaf ’s parent has recently released the app usage data that company. “So SweetLeaf is free from the taste of reveals how it was used during the show. To learn artificial ingredients, making it a sweet addition more about Coffee Fest and register for attendance to any beverage.” Do your customers the favor of or to exhibit please visit www.coffeefest.com. For stocking SweetLeaf as a sugar alternative and help The truth is, Pentair Everpure has filtration solutions that give you more than just great-tasting water. Want to extend the life of your water-using equipment? We can show you how custom-configured filtration can add years of service to those expensive foodservice systems.

• Limescale – reducing buildup on heating elements and boilers

• Corrosion – removing water contaminants that attack metal, nylon and rubber components • Particulates – trapping sediment and debris that clog system lines and tubing

Equipment damage is just one of the unfiltered truths that is costing you money.

For more on the unfiltered truth...

– 800.942.1153 – www.everpure.com

®

Ad1-TheUnfilteredTruth_10.5x14_CoffeeTalk.indd 1

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3/16/15 3:56 PM

April 2015

more information please contact Veronica Welch at (508) 222-4802 or at Ronnie@cwrpartners.com.

Flexicon Marks 40th Year with 91,000 sq ft Expansion Flexicon marked its 40 year anniversary with completion of the 91,000 sq ft building envelope that doubles the size of its US headquarters, announced David Gill, president.

“With walls, roof and floor now complete, and mechanical systems underway, we are on track to fully occupy the space by March of this year.”

The new facility will increase the size of the Steel Forming, Welding, Grinding/Polishing and Blasting/Painting Departments two-fold and the Electrical Controls Department four-fold. The Assembly Department will be eight-times larger, and provide 38 ft (11.6 m) of ceiling clearance for Factory Acceptance Testing of larger systems.

William S. Gill formed the company, beginning with manufacturing flexible screw conveyors, which by 1988 reached eight inches (20 cm) in diameter, an industry first.

For more information, contact Paula Jacobs: pjacobs@rappadvertising.com Pollard Coffee Contributions Pollard Coffee, a micro-roaster on Vashon Island, Washington, is committed to giving back to the coffee industry, particularly coffee farmers and their families. Owner/roaster Robin Pollard recently contributed funds to the EastWest Challenge, a fundraiser to support Grounds for Health, dedicated to the prevention of cervical cancer. “As a farmer and cancer survivor myself, I believe it is important to support those who grow the crops, and in particular, women in agriculture, said Ms. Pollard. Pollard Coffee will also be making a donation to the Scavenger Hunt held in conjunction with the SCAA. Proceeds will benefit several coffee-related foundations. Prior to establishing Pollard Coffee, Ms. Pollard was director of the Washington Wine Commission.

She grew up on a farm in Iowa and planted her own vineyard in east Washington last year. For more information, contact: robin@pollardcoffee. com, 206-498-1383 MmmHmm Coffee Has a New Home Fans of the clandestine pop-up MmmHmm Coffee will be happy to learn that it now has a permanent home inside of Hilliard’s Beer in the Ballard neighborhood of Seattle. After spending several months serving coffee cocktails at Ballard Avenue’s Anchored Ship Coffee Bar and bringing you fine espresso drinks in the lobby of the Sanborn Building – the café is here to stay inside the brewery. MmmHmm Coffee prides itself on serving single-origin coffees from North Carolina’s exclusive roaster Counter Culture Coffee and is one of only three locations in Seattle to do so - including the legendary Canlis. Owner Jon French is believes in creating sweet, clean, balanced coffee beverages of the highest quality.

Coffees are ground with precision using an EK43 Grinder and brewed to perfection using complete pressure profiling methods. For more information contact: Jason Price @ bosshogg@plaidpigpr.com or 206.375.2624

Add a Scoop Supplement-Boosts TM

Call today to learn how Add a Scoop Supplement-Boosts can help you promote wellness and increase profits.

415.382.6535 | www.AddaScoop.com

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45

Advertisers Index Company................................................................................Phone................................Web............................................................ Page................... SCAA Booth......... NAMA Booth Add A Scoop..................................................................................... (415) 382-6535...................addascoop.com............................................... 45........................... 3014 Aerobie, Inc........................................................................................ (650) 493-3050.................aerobie.com...................................................... 39............................ 9032 Agtron, Inc.......................................................................................... (775) 850-4600.................agtron.net.......................................................... 29............................ 8013 Alliance for Coffee Excellence / Cup of Excellence............ (406) 542-3509.................allianceforcoffeeexcellence.org................. 46 Asean/Stalkmarket.......................................................................... (503) 295-4977..................stalkmarketproducts.com............................ 45 Ben's Blog........................................................................................... see web.................................thwave.co........................................................... 46 Bloomfield Industries...................................................................... (314) 678-6336...................bloomfieldworldwide.com........................... 33............................ 17006...........................................1339 Bratney Companies......................................................................... (515) 270-2417....................www.bratney.com........................................... 39 Buhler Inc............................................................................................ (905) 754-8389.................buhlergroup.com............................................. 31............................. 16057 Burke Brands / Cafe Don Pablo................................................. (305) 249-5628..................cafedonpablo.com.......................................... 45 Cablevey Conveyors........................................................................ (641) 673-8451....................cablevey.com.................................................... 7.............................. 15029 CAFIVER S.A. de C.V....................................................................... (866) 511-1051......................cafiver.com.mx................................................. 11 Cargill Inc / Truvia............................................................................ (855) 855-2362..................truvia.com/foodservice................................ 29 Club Coffee L.P................................................................................. (800) 387-4367.................clubcoffee.ca.................................................... 21 Coffee Board of India..................................................................... 9 (187) 222-5557................indiacoffee.org................................................. 35............................ 3043 Coffee Fest......................................................................................... (800) 232-0083.................coffeefest.com................................................. 43........................... 10032 Coffee Shop Manager..................................................................... (800) 750-3947.................coffeeshopmanager.com............................. 45........................... 3022 Costellini's........................................................................................... (877) 889-1866...................costellinis.com.................................................. 45........................... 4038 Daterra Coffee................................................................................... +551937288010..................daterracoffee.com.br..................................... 37............................ 7009 Daylight Mind Coffee Company................................................. (809) 339-7824..................daylightmind.com........................................... 46 Espresso Me Service....................................................................... (360) 213-0715....................espressomeservice.com............................... 45 Firefly Books...................................................................................... (416) 499-8412...................fireflybooks.com.............................................. 37 Follett Corporation.......................................................................... (800) 523-9361..................follettice.com.................................................... 13....................................................................................1037 Fres-co System USA, Inc............................................................... (215) 721-4600...................fresco.com......................................................... 15............................. 9022 Garden to Cup Organics LTD...................................................... (604) 781-7686...................gardentocup.com............................................ 43 Gavina Gourmet Coffee................................................................. (800) 428-4627.................gavina.com........................................................ 33, 43.................... 7005............................................. 239 GPI Solutions LLC............................................................................ (954) 389-1959...................gpisolution.com............................................... 37............................ 8047 International Coffee Consulting Group.................................... (818) 347-1378.....................intlcoffeeconsulting.com.............................. 41 Java Jacket......................................................................................... (800) 208-4128..................javajacket.com................................................. 9, 46...................... 7036 JoeTap.................................................................................................. (800) 325-5893.................joetap.com......................................................... 27............................ 19036 Kaffe Magnum Opus, Inc............................................................... (800) 652-5282.................kmocoffee.com................................................ 25 Lbp Manufacturing Inc................................................................... (800) 545-6200................upshotsolution.com....................................... 27............................ 14032............................................ 243 LMI Packaging Solutions............................................................... (262) 947-3300.................lmipackaging.com.......................................... 41 Lutheran World Relief.................................................................... (800) 597-5972..................lwr.org.................................................................. 41............................. 18027 Mother Parker's Tea & Coffee Inc............................................... (800) 387-9398.................realcup.com....................................................... 23............................ 21009............................................ 539 North Atlantic Specialty Bag....................................................... (773) 504-2593..................northatlanticbags.com.................................. 41............................. 18008 Orleans Coffee Exchange............................................................. (800) 344-7922.................orleanscoffee.com.......................................... 43 PBFY Flexible Packaging.............................................................. (877) 224-7496..................www.pbfypkg.com......................................... 42........................... 3001 Pentair-Everpure LLC..................................................................... (800) 942-1153...................everpure.com.................................................... 47............................ 4000............................................. 633 Plitek, Llc............................................................................................. (847) 827-6680..................plitek.com.......................................................... 3.............................. 7014 Pod Pack International, LTD......................................................... (225) 752-1160....................podpack.com.................................................... 31............................. 10044...........................................439 Pollard Coffee.................................................................................... see web.................................pollardcoffee.com........................................... 31 Primera Technology, Inc................................................................ (800) 797-2772..................primeralabel.com............................................ 45 Pro-Line Packaging......................................................................... (620) 422-1012....................pro-linepackaging.com................................. 45 SelbySoft, Inc..................................................................................... (800) 454-4434................selbysoft.com................................................... 39............................ 6017 Shore Measuring Systems............................................................. (217) 892-2544...................moisturetesters.com...................................... 45........................... 9004 Teaja Organic..................................................................................... (604) 558-3252..................teaja.com............................................................ 31.....................................................................................530 tekPak Solutions............................................................................... (416) 505-3839..................TekPakSolutions.com..................................... 42 Texpak / Scolari Engineering S.p.a............................................ (856) 988-5533..................http://scolarieng.com.................................... 48 The Coffee Trust............................................................................... (505) 670-9783..................thecoffeetrust.org........................................... 33 The Coffee Trust............................................................................... (505) 670-9783..................thecoffeetrust.org........................................... 33 Tightpac America Inc..................................................................... (888) 428-4448.................tightvac.com..................................................... 46........................... 9020 uVu Lids............................................................................................... (855) 468-8883..................uVuLids.com..................................................... 2.............................. 16047 Vessel Drinkware.............................................................................. (855) 883-7735..................vesseldrinkware.com..................................... 25............................ 5040 Vita-Mix Corporation...................................................................... (800) 437-4654.................vitamix.com....................................................... 5.............................. 5024 Walker Coffee Trading Co............................................................. (713) 780-7050..................walkercoffee.com............................................ 39 Wilbur Curtis Co. Inc....................................................................... (800) 421-6150...................seraphim.coffee............................................... 19............................. 10031.............................................442 Xeltron S.A.......................................................................................... +01150622795777..............xeltron.com....................................................... 45........................... 7038 Xylem Applied Water Systems................................................... (914) 323-5700..................foodservice.xylem.com/coffee.................. 17

AllStar Tools BLOG

Thwave www.thwave.co

Thwave is a blog seeking out the most passionate people in coffee.

Subscribe at www.Thwave.co for advice, adventure, and chances to win merchandise from the road!

Vacuum Container

Tightvac 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.

Coffee Producer

Sleeves

Coffee SchooL

Alliance for Coffee Excellence Cup of ExcellenceÂŽ 503.208.2872

Java Jacket 800.208.4128

Daylight Mind Coffee Company 808.339.7824

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.

Private and group class topics include coffee production, roasting, quality, and barista skills.

Farm visits are an option for all courses!

AllianceForCoffeeExcellence.org

The Alliance for Coffee Excellence is a U.S.based nonprofit global membership organization that advances excellence in coffee through its flagship Cup of Excellence competition and auction.

46 April 2015

www.javajacket.com

www.DaylightMind.com

I NEED MORE FROM MY WATER THAN JUST GREAT TASTE

The truth is, Pentair Everpure has filtration solutions that give you more than just great-tasting water. Want to extend the life of your water-using equipment? We can show you how custom-configured filtration can add years of service to those expensive foodservice systems.

• Limescale – reducing buildup on heating elements and boilers • Corrosion – removing water contaminants that attack metal, nylon and rubber components • Particulates – trapping sediment and debris that clog system lines and tubing Equipment damage is just one of the unfiltered truths that is costing you money.

Want to know more about truly innovative water filtration solutions that improve profitability? Pentair Everpure will tell it like it is.

For more on the unfiltered truth...

– 800.942.1153 – www.everpure.com

EVERPURE

®