June 2015

June 2015

www.CoffeeTalk.com Vol. XXVIII No. 6

Connect. Grow. Prosper!

Water Filtration

See Exhibitor Highlights page 22

page 10

OCS Survival Strategies — Pricing for Profit

Electronic Service Requested

20

Commercial Brewing Systems

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

12

Roasters Rock — Growing Up

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CONNECT. GROW. PROSPER!

$4.75 Per Issue • Complimentary to Coffee Professionals

This Month:

“Coffee prices are changing... and operators are directly impacted.

At Curtis we offer brewing and holding solutions that help you get the most out of your coffee program. Today, quality and efficiency are critical, and we can provide you the tools to help maintain and increase your beverage margins.

Give us a call. . . let’s continue the conversation.”

M E E T T H E FA C E O F C O F F E E

EXPERIENCE

A N D T H E CO M PA NY TO H A N D L E A L L YO U R B E V E R AG E N E E D S. From decanter and batch brew systems, to refreshing iced tea brewers and specialty drink dispensers...

Curtis has your beverage program covered.

Perfecting the art of brewing since 1941

W I L B U R C U R T I S C O M PA N Y, L O S A N G E L E S C A | 8 0 0 - 4 2 1 - 6 1 5 0 | W I L B U R C U R T I S . C O M |

@WilburCurtisCo

The Best Coffees Wear Fres-co

EZ Open reclosure, no scissors needed Industry-leading Degassing Valve

Custom-designed high barrier material Matte Finish Select Scuff Resistant Lacquer

Vivid Rotogravure or Flexo Custom Printing Let’s use Corner Seal® so we have an uninterrupted surface for printing on the back side as well as the front

Quality never goes out of fashion. Maybe that’s one of the reasons we’re trusted by some of the best names in the business. They all trust us to do one thing – deliver the highest quality coffee bag solutions on time, every time.

Our ability to meet your needs stems from our continuing commitment to Technology & Innovation, Materials & Degassing Valves, Packaging Equipment, and Service & Support.

Be bold – let Fres-co help your coffee bag make a fashion statement about your coffee.

For more information on our innovative packaging solutions, call 215.721.2966. www.Fresco.com

215.721.4600

6

The View

Contents

The Power of a Question

6

Calendar

8

Roasters Rock

8 Roasters Rock — Growing Up

10

Water Filtration - Saving Money and Headaches

12

Commercial Brewing Systems

Connecting the Dots

Connecting the Dots

14

Nama Oneshow Does Not Disappoint

16

Colombia: Buenavista

12 Connecting the Dots: Commercial Brewing Systems

Coffee Service Corner

Producer Profile

The By-product of Crowd Funding

18

The Market is Talking To Us...

But is Anyone Listening?

20

OCS Survival Strategies

22

Show Listings

23 23

20 OCS Survival Strategies Pricing Strategy for Success

Pricing for Profit

Coffee Fest Chicago

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Java Jive

Coffee as a Nutrient

Coffee Nerd

Does Coffee Brewing Have Anything to Do With Chemistry?

24

Newsbites

26

Ad Index

Feature

Water Filtration - Saving Money and Headaches 4

Connect. Grow. Prosper!

Who We are

Phone: 206.686.7378, see extensions below Publisher / Advertising Inquiries Kerri Goodman, ext 1 kerri@coffeetalk.com

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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

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Copyright © 2015, HNCT, LLC, All Rights Reserved

June 2015

Professional Memberships

It pays to tend to your flock.

Over the past 5 years, employee out-of-pocket expenses have risen nearly 40%.1

Aflac can help protect your employees with cash to cover their bills in the event of a covered sickness or injury. And now employees’ claims can get paid in a day with Aflac’s One Day PaySM when they submit online.2 Small businesses like how easy it is to add voluntary coverage to their benefits at no direct cost. Especially when it is from Aflac, the number one provider of worksite/voluntary insurance sales for 13 consecutive years.3 Aflac may even be a pre-tax deduction, so when we say it pays to tend to your flock, it just might.

Call your local agent and visit aflac.com/smallbiz

2014 Employer Health Benefits Survey, The Henry J. Kaiser Family Foundation, September 10, 2014. 2One Day PaySM is available for most properly documented, individual claims submitted online through Aflac SmartClaim® by 3 PM ET. Aflac SmartClaim® not available on the following: Short Term Disability (excluding Accident and Sickness Riders), Life, Vision, Dental, Medicare Supplement, Long Term Care/Home Health Care, Aflac Plus Rider and Group policies. Individual Company Statistic, 2015. 3Eastbridge Consulting Group, U.S. Worksite/Voluntary Sales Report. Carrier Results for 2002-2014. Avon, CT. Coverage is underwritten by American Family Life Assurance Company of Columbus. In New York, coverage is underwritten by American Family Life Assurance Company of New York.

1

Z150001R

Worldwide Headquarters | 1932 Wynnton Road | Columbus, GA 31999

3/15

The View

Kerri Goodman The Power of a Question

D

o you know the ONLY thing you can incontrovertibly count on? Change. In fact, constant change is emerging as the new “normal.” And who will succeed in this new normal? That’s easy, those that embrace change as an opportunity to learn, to grow. Well who in the heck does that? Apparently it is wealthy, successful people according to Tom Corley in his book, Rich Habits – The Daily Success Habits of Wealthy Individuals. Yup, I was sucked into this article from a Facebook post. (Never underestimate the power of Social Media as well!)

and Facebook just for a quick glance at the world to make sure no earth-shattering changes have happened while I slept. Then it’s time to just think about “what-ifs,” and “maybe I shoulds.” Some days it is work-focused questions, others it is family.

It is not for very long, as Ryan soon joins me for breakfast and usually some interesting discussion for another 20 minutes keeps us both questioning and exploring interesting things. Then he is off to school and I am off to work. It wasn’t until I was writing this article that I even realized just how important that first forty-five minutes of the day is to me and that maybe, just maybe, that is contributing to my “success.”

Back to Tom Corley’s article - What are the rich, successful, self-made millionaires “thinking” about for their first 30 minutes? They are questioning. Everything. From their career objectives to finances, family, friends, business relationships, health, and charity, they ask of themselves things like:

I may not be a self-made millionaire, but I do love to ask questions, and I love to learn. And maybe someday I would LIKE to be one of those. Thus I just had to know what the 83 questions were.

I was excited to learn that according to his study, “Typically, immediately upon waking, self-made millionaires would find a quiet space and think for about 15 to 30 minutes.” Every morning I do this very thing… I wakeup Ryan, knowing it will take 20 minutes for my 12-year old to work his way out of bed and down the stairs, and I head into the kitchen to make a beautiful cup of coffee. The next 40 minutes or so are some of my favorite minutes in my day. I start with the news

Career How can I increase my value to my clients, customers or my employer? Do I work hard enough? Am I lazy? What am I really good at?

What am I really bad at? Does my job make me happy?

Finance Do I spend too much money? How much will I need to retire on? How much do I actually spend each month? Should I create a budget? Should I revise my budget?

Business Relationships What can I do to improve my business relationships? Am I staying in touch enough with my key customers, clients? Do my customers/clients like me? Do they think I do a good job?

Health Am I exercising enough? Should I get a physical?

Do I get enough sleep?

Happiness Am I happy? How can I eliminate those things that are making me unhappy? Is my family happy?

Are my employees or staff happy? How can I make myself happier? What is happiness? Will I ever be happy? What’s making me so happy?

Charity How can I best help my community? Should I contribute more money to my school or church?

Who can I help?

When I take the time to stop and think about this, it really does make sense. Frankly, if you never ask the question, how are you ever going to find an answer?

If you would like to see all 83 questions, here is the link: http://www.moneytalksnews.com/ how-self-made-millionaires-think/?all=1

Family Can I work less and spend more time with my family? Are we spoiling our kids? How can I improve my relationship with my spouse, my kids?

Calendar 6

Friends Do I have as many friends as I should? Do I spend enough time with the friends I have? Is my work interfering too much with my social life?

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

June 5-7

Coffee Fest Chicago, Chicago, IL USA

August 27-30

Roaster's Guild Retreat, Delavan, WI USA

June 10-12

Tea & Coffee World Cup Asia Exhibition & Symposium, Ho Chi Minh, Vietnam

September 10-14

Let's Talk Coffee, Brazil

SCAE World of Coffee, Gothenburg, Sweden

September 24-26

June 16-18

Wine and Gourmet Japan, Tokyo, Japan

June 28-30

Fancy Food Show, New York , NY USA

September 24-26

Eu'Vend & Cofeena, Cologne, Germany

September 26-27

Coffee & Chocolate Expo, San Juan, Puerto Rico

July 2-4

Café Show China, San Yuanqiao, Beijing

Septermber 28-30

Pack Expo, Las Vegas, NV USA

June 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.

Roasters Rock

Rocky Rhodes

Growing Up

Y

ou are passionate about coffee. You studied everything you could study. You called your first couple of jobs in coffee your ‘apprenticeship’ for starting your own business. You found some seed money. You found a location. You opened your doors and created a little slice of specialty coffee heaven in your neighborhood.

If this describes you, congratulations! You made it to stage 1 of your business. If you are not here yet, you probably will be, so read on to look into the future.

But be warned; this article might tick you off.

This is probably not news to those already committed to a lease, but to everyone else: News Flash! Passionate coffee people are not by default good business people!

Passion has on many occasions flown in the face of good business practices.

The artisanal coffee guy / gal does not care about the mundane and icky practice of looking at the bottom line and making a profit because they have works of art to roast and brew.

The business will just take care of itself! Right?

for your exit at the top that sets you and your kids up for life. This requires an artisanal skill all its own in the art called business planning.

So if you made it to stage 1 mentioned earlier, there is a good chance you are now stuck. It is time to get to stage 2: Planned prosperity. This will require you to think differently or get someone who can do that for you. If you do not already have a partner that is the ‘business mind’ of the company you should get one. A common way to do this is to organize an advisory board made up of friends, family, customers, and outsiders that care about you and your success. The only requirement to be on your board is to give honest input and be willing to help you achieve the goals once they are set. If they are just there to be ‘yes-men’ then you have the wrong people.

Steps to Stage 2: 1) Get your business mind to work.

You can hire a partner, seat a board, retain a consultant or use some other method to get an outside viewpoint.

2) Make task one of your panel to help you decide what your company wants to be when it grows up. a.

Pros and cons of going big or staying small. b.

Figure out what success looks like to you and become comfortable with it. c.

Set a financial ‘done’ number so you know when you made it.

Unfortunately that is what a lot of small business people think, and how they treat their business. But with a proper amount of ‘evil capitalism’ the company could be set to do some wonderful things. But there is something you must do first: Decide on what you want to be when you grow up.

From humble beginnings, little companies like Starbucks (SBUX) and Green Mountain (GMCR) had a goal of being big players in business. It may not have started that way though. There were battles among the inner circles to ‘stay true to the art’ or find a willing market and go big. Either choice is a good one. You need to start thinking about your choice, because you should make it and be ready to do everything possible to get where you want to go.

Why not do both? Examples of this working out well are few and far between.

Most do not succeed because the business models are at odds with each other. ‘Big’ wants industrial space and manufacturing lines. ‘Artisanal’ wants a great retail location and a small batch roaster. They are just two separate business models. There are a few examples of successful ‘small’ scaling up: Intelligencia, Stumptown, and Blue Bottle come to mind but none of them are ‘huge’ and yet the Artisanal world egotistically and jealously call them ‘sell outs.’ Some big guys invest in specialty: Farmer Brothers buys Coffee Bean International, and the same people whisper that they are trying to be something they are not.

To all those that look at these companies and see something other than beautiful success stories: Get over yourselves! What do YOU want to be when you grow up? Financially you had better AT LEAST say that it will fund your retirement by 65 or you are just creating a job for yourself for the rest of your life. You really should be wearing a business hat from time to time and plan

3) Use the expertise of the advisors to design a plan that will get you to ‘done’. a.

Then plan will be specific, accountable and obtainable. b.

The plan will have benchmarks, milestones and reviews.

4) Choose to make it happen. a.

Just like you got to stage 1, your tenacity, drive and passion should get you to stage 2. b.

If you are not a good project manager, people manager, or lack the skills to get any part of the plan done, hire the right people to do it. (This should be part of planning as well.)

Business is NOT a choice between ‘being true to the art’ and ‘selling out.’ It is a decision to make your company work for you instead of you working for your company. If you believe in the end goal then you are being true to yourself.

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 Photo by Trish Rothgeb

8 June 2015

Saving Money and Headaches

W

ater filtration is the lynchpin of flavor in the coffee industry. Without the PROPER water all the expensive coffee brewing equipment will deliver flavor profile that fails to live up to the expectations of the buyer and the manufacturer, and most important to all, the customer.

Coffee equipment manufacturers and growers are pushing the science of brewing to a true art form. Parameters have emerged, such as: temperature stability, contact variability, contact time, grind particle size, spray head design, and so many unseen characteristics achieved at the grower level. All these incredible efforts designed to create the perfect cup are meaningless if the chemistry of the water doesn’t allow for flavor and aroma extraction.

The mineral balance in water reacts with compounds in coffee to create specific extraction results, similar to how specific flavor and aroma characteristics only exhibit at a very specific temperature.

A variation of as little as 1 to 3 ppm can be detected in the quality of the brewed product.

Flavor may be the reason customers prefer one coffee shop to another, but equipment protection and maintenance cost or reliability may be the primary driver to the café owner. PROPER water treatment will give you both.

PROPER water treatment always begins with a water analysis at the site of drink preparation.

The type of water treatment bought depends on the source water and the desires of the operator for primary concerns. The best water (in a simplified form) will have parameters closely matching 150 ppm total dissolved solids (ppm), 30 ppm of alkalinity, and 4.5 grains of hardness and a neutral to slightly basic pH. Parameters matching these will provide for superior flavor and aroma extraction and also reduce/eliminate equipment scale and corrosion.

Water with lower mineral content will over-extract and exhibit astringency in the cup that is undesirable and may also be corrosive, such as using a reverse osmosis system without pacifying the water through a calcite filter after the membrane.

Water with high mineral content under-extracts as the mineral concentration inhibits flavor. Depending on the minerals, this can result in scale buildup and high equipment repairs cost and annoyance issues.

Equipment protection and scale control in low mineral-content water requires nothing more than good carbon filtration to control chlorine/chlorine and ammonia (chloramine) and their by-products that cause flavor taints and corrosion, but to preserve flavor low mineral-content water requires reformulation to avoid over-extraction. Filtration methods utilizing acid/hydrogen addition or salt softening are unnecessary and may cause corrosion and spoil flavor.

Equipment protection in high mineral-content water can be achieved with softeners (replacing calcium with salt,) acid additive filters (enabling scale to stay in solution by lowering the water’s pH,) sequestering filters (reducing scale’s ability to adhere to metallic parts by coating with chemical additives,) reverse osmosis (separation of water from the minerals) and most recently nucleation assisted crystallization (preforming scale before it reaches the boiler.) All of these methods present their own set of secondary issues; flavor stabilization is not achieved with any one of these processes alone.

10 June 2015

3i or BluV by PHSI

by Pure Water Technology

purewatertechsla.com | 504.331.8393 We provide seamless filtered or purified water delivery to automatic commercial coffee Brewers and ice makers. We can also custom engineer water delivery systems for commericial applications for restaurants and cafes.

Everpure Water Filters

by Pentair Everpure/Shurflo everpure.com | 800.942.1153

Pentair® offers a variety of Everpure®branded water filters to fit the needs of your equipment based upon your water conditions. The right filter will save you time and expense on equipment maintenance, ask us.

Whether removing chlorine or chloramines, using the right filter provides you with great quality tasting water!

SMF CoffeePRO

by Selecto, Inc.

selectoinc.com | 678.697.5519

ScaleGard HP Reverse Osmosis System

by 3M Purification Incorporated 3MFoodservice.com | 203.238.8974

The ScaleGard HP Reverse Osmosis System reduces chloramines and minerals from incoming water to help protect equipment from corrosion and hard scale build-up. The system allows the end user to blend in the perfect amount of minerals for Recipe Quality WaterTM. Self diagnostics help ensure the system is working properly.

Water is 99% of coffee's ingredients and a key to bringing out different flavors from the coffee bean. Selecto tastefully crafted innovation ensures the rich flavor your customers expect and protects your brand, equipment, and profits. CoffeePRO removes bad odor and reduces scale build-up while avoiding equipment downtime.

'OP' series reverse osmois/mineral addition systems

by OptiPure

Filtration by Flojet

by Xylem Inc.

optipurewater.com | 800.333.2556 The 'OP' series water treatment systems utilize reverse osmosis (RO) to remove > 97% of the total dissolved solids (TDS) from water. Then a balance of minerals is naturally dissolved into the RO water to provide TDS with 'Optimized' water characteristics for espresso and coffee.

foodservice.xylem.com | 914.323.5700 Filtration by Flojet's integrated membrane pre-activated carbon technology improves water taste and appearance, protecting dispense equipment and mitigating health concerns. The system removes chlorine/ chloramine odor and taste by leveraging carbon block technology, proven to have more than four times the capacity to remove unwanted water characteristics as competitive precoat filters.

WaterChef® U9000 Premium Under-Sink Water Filtration System Purity C and Purity ST

by Mavea, LLC

mavea.com | 847.429.0510 MAVEA was developed to target the hardness that causes scale in equipment; it leaves in the minerals that improve taste and aroma. The Mavea system with an adjustable by-pass can selectively remove certain dissolved minerals from the water that cause problems like bad taste and odor.

by WaterChef® Premium Water Filtration waterchef.com | 800.879.8909

WaterChef® Premium Water Filtration is the smarter way to reduce a broad range of common tap water contaminants, eliminate the waste and expense of plastic bottles and small water filter cartridges, and improve the quality and taste of your drinking water (as well as your favorite recipes, coffees and teas.)

11

Top Reasons To Take A New Look At Commercial Drip Coffee Brewing Equipment

T

here was a time in the not-so-distant past when the word “batch brewer” and “quality coffee” rarely shared the same sentence. Today, however, the word is out – you can have the best of both worlds. A dialed-in batch brewer with fresh and lively beans can solve a myriad of coffee shop woes. Here are a few reasons to rethink your drip system as something that can elevate your customer’s coffee experience, rather than compromise it.

The Coffee Consistency: Built to be dependable and reliable, commercial coffee brewers do not leave variables such as water temperature and other recipe parameters to chance. Advanced programming capabilities that control water temperature, water flow rates, and pulsing sequences produce predictable results every time Control: You have the power to set the parameters to your coffee’s specific wishes. If you want to take it to the next level by manipulating flow rates and pulsing sequences, batch brewers are happy to oblige without deviation. Set your brew size, temperature, and whatever else you need in order to customize your coffee program.

The Customer Experience Speed of Service: Batch brew as much or as little as you need to serve the customer quickly and reduce waste.

Aesthetics: Times have changed and so have brewers. There are so many brewers on the market now that serve as a compliment to your cafe, even as a showpiece. Quality is not only felt but seen, and the brewers of the future will surely keep aesthetics at the top of the priority list.

Brew what you want when you want: Want to offer 15 different coffees at any given time? By-the-cup brewers can accommodate even the lengthiest of coffee menus at the press of a button. Decaf and seasonal offerings can often be wasted if made in excessive amounts, but a by-the-cup system will save that waste while also boasting a fresher product for your customer.

Innovation Advancements in Technology: By embracing mechanical brewing, you’re also advocating for technological advancement. Much has been accomplished in the world of coffee extraction through technology and engineering; whether it’s lime-resistant components to keep your system running strong, energy saving features for optimal performance while minimizing your energy footprint, or updatable software that keeps you always ahead of the curve.

Coffee Freshness: Managing freshness after brewing is a critical component to any coffee program. At-a-glance digital systems on dispensers make it easy to know when it’s time to brew more coffee.

Operation Ease of Use: Investing in equipment is an investment in a tool, and that tool should integrate seamlessly into your operations. A good brewer will be designed for easy and intuitive operation, maintenance, and cleaning. Because when it’s time to work, you need a frill-free zone.

Does its job so you can do yours: The more efficiently your machine works, the more efficiently you can work.

When looking at commercial coffee brewing equipment, it is important to do your homework. Make sure the coffee brewer can meet your needs today as well as in the future. Other important factors to take into consideration include: • • • • • •

Number of cups per hour Weight of the equipment when the water tank and dispensers are full to ensure the counter it will be placed on can hold the weight Electrical Supply Requirements – Volts, amps, phase, heating configuration, wire, watts Dimensions Water Supply Requirements – Water connector, water pressure, minimum flow rate Water filtration system

Thermal Brewer

Gemini® with IntelliFreshTM

bloomfieldworldwide.com | 314.678.6336

wilburcurtis.com | 800.421.6150

by Bloomfield

12

Volume brewing has never been easier! Bloomfield's traditional thermal brewers are perfect for high volume operations. With the superior spray head design, 2 brew volumes and fast access to components this brewer is the staple for commercial brewing.

High quality meets simplicity.

by Curtis

Simplify brewing and serving high volumes of fresh coffee at the perfect temperature. IntelliFreshTM (IF) technology maintains coffee's ideal freshness and temperature throughout the dispensing cycle by enveloping the satellite servers with pulses of gentle heat. These pulses keep the coffee at a consistent temperature while maintaining coffee's chemical structure.

June 2015

The Journey of Coffee apparel now for sale

Buy Now!

tiny.cc/journeycoffee

13

Coffee Service Corner NAMA Oneshow Does Not Disappoint

F

or the nearly 5,000 attendees at the NAMA OneShow recently concluded in Las Vegas, there were ample Coffee Service booths to peruse and ample education sessions in which to learn and exchange ideas. Much of the sustainability interest that was prevalent at the Coffee, Tea, and Water show carried through to OneShow.

In a post-event meeting with Dean Gilland, NAMA’s VP of sales, said, “Once again the NAMA OneShow brought operators and suppliers together to showcase the latest products and equipment for the Coffee Channel. Technology is exploding….allowing the equipment manufacturers to provide more efficient brewers with features that allow consumers to customize their cup of coffee along with other beverages. Regional, national and local roasters also continue to meet evolving operator demands, allowing them to offer more unique roasts and packaging to the consumer including the group we recognize as ‘millennials.’

All of this adds up to continued excitement and opportunities for all of us involved in this unique beverage called coffee.”

As Dean commented, there were a multitude of new products and delivery systems that are meeting today’s evolving industry needs. From an operator perspective, two items stood out to me.

the rental potentially satisfying the full return on the asset investment, the product sales would all be accretive. I hear that the first container will hopefully be arriving sometime by July. For more information see www. drinklavit.com.

The next item of particular interest to me was a hopper-based presentation concept as presented by Karen Cebreros, a well-recognized “greenie” who was among the very first to bring sustainably grown coffee into the states.

While Karen was representing a nice hopper-based brewer company, the “hook” was a concept being presented as an “Organic Coffee House in a Box.” The concept begins with high-quality whole bean coffees, badged as Certified Organic, Rainforest Alliance, Fair Trade, and in Karen’s case, the products would all be sourced from farms owned and operated by women.

The operator would then present to the prospective coffee service account a single-cup solution that centers on social responsibility coupled with delivering top-quality beverages.

Talk to your roaster about such a solution, or reach out to Karen for more information at karencebreros@gmail.com.

The first standout item was the LaVit point-of-use chilled water and product delivery system being showcased at the MTN/LaVit booth. The system had been in development for almost 5 years and the result was spectacular, with the unit providing filtered still and sparkling water that can be consumed straight or in combination with an interesting array of tasty rigid, cup style beverages.

On the education front, I had the privilege of being a panelist in a Specialty Beverage session that included Steve Brehm of Berry Coffee and Tom Steuber of Associated Services, two top-quality veteran operators. Our moderator was Mike Tompkins, NAMA Quality Coffee Certification instructor and industry icon. Mike’s engaging personality and panel interview techniques made for an engaging, informative and entertaining session.

During our Specialty Beverage session and in the research process leading up to it, I spoke with a number of operators who were already providing bottled sparkling water and expanding their menus with more water soluble flavor sticks, etc. Most operators experience the seasonal downturn of dollar volume with the onset of warmer months and are eager to find profit-builders during this time.

Not surprisingly, both from the dais and from audience questions, cold beverages and matters of sustainability were topics of interest. It’s exciting to see the continued evolution of our industry. And though e-commerce continues to be an effective supply solution for many offices, we operators must continue to focus on the operative word in Coffee Service...which is service. So many of the new products and delivery systems require more than an on-screen image to fully comprehend their value.

The LaVit unit is a handsome, intuitive system that fits comfortably on the counter-top beneath cabinetry. And the CO2 bottle change-out does not appear to be too onerous. Include the ability to add a wide array of healthy, flavorful drinks and that adds up to a winner.

Speaking of drinks, the LaVit folks already have more than a dozen drink varieties contained within 100% recyclable aluminum capsules. The ability to have these drinks still or carbonated expands the options.

14

Ken Shea

With existing POU water systems already commanding a monthly rental, this combo unit should also demand a nice recurring revenue stream. With

Our industry looks forward to the next NAMA trade show gathering which will take place November 2 – 4 at the Gaylord National Resort and Convention Center in Washington, DC. See you there!

by Ken Shea

June 2015

Enjoy the flavors of the tropics, with our medium roast blend infused with rich coconut and an island twist “mon”!

A rich medium roast with a hint of citrus flavor. ®

A medium roast that offers a smooth taste.

A light roast coffee infused with hazelnut.

INTRODUCING OUR NEW ITEMS FOR SUMMER 2015!

VESSELDRINKWARE.COM | INFO@VESSELDRINKWARE.COM | 855.883.7735

15

Producer Profile

Courtesy of COE

Colombia: Buenavista

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 Colombia: Buenavista In the 2015 Colombia Cup of Excellence competition, Astrid Medina’s coffee won first place with a presidential score of 90.2 points, offering exotic sweet and fruity notes, bright acidity and creamy medium body.

The farm, whose crops are almost completely renewed, is a shared legacy and her sister owns a fraction. “She [my sister] is also a part of the farm. She is a single mother, has a boy and they also depend on us,” Astrid explains.

The farm has an area of 15 hectares, of which ten are grown with coffee. For five years, they have had the support of a farm manager, who is the husband of Astrid’s niece. All the management remains within the family.

Each stage of production is very carefully looked after, and Astrid attributes the quality of her coffee to the efforts of many people. "If one of them was wrong, that would affect us all, but we speak the same language, we look for and achieve the same objective. It’s understanding between employees, pickers, the farm’s manager and owners,” she says, without disregarding that nature has been very generous to her farm.

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:

Buenavista

Farmer:

Astrid Medina Pereira

City:

Gaitania

Region:

Tolima

Country:

Colombia

Farm Size:

hectares

Altitude:

2000 masl

Certification Variety:

none

Processing System:

Beneficio - Traditional

“The climate and soils are very healthy, the region is very new, we never do burns, we let organic material do its work and fertilize the soil when it decomposes. The water for the post-harvest processing is also very pure,” she explains.

She also attributes the quality of her coffee to the particular blend of beans that the farm allows for in the mid-year harvest (November, December and part of January, with limited production). Because of its extension, lands vary between 1800 and almost 2000 meters in altitude. “We selected the best lots to make the blend with beans from different altitudes. We think that most of the coffee’s success is in the blend itself,” she explains. “Cup of Excellence allows us to keep dreaming and to experiment, because coffee, beyond doing the right thing, is like a mystery, since you may like it and others may not,” she says.

Astrid knows that the quality premium of $14.50 a pound that was paid by roasters from Asia, the United States, and Australia 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.

16

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.”

Competition and Auction Information Rank:

1

Score:

90.20

Jury Descriptors: Aroma/Flavor:

Exotic sweet and fruity notes

Acidity:

Bright acidity

Other:

Creamy body

Competition Code:

0

Lot Size:

47

Pounds:

2487

Auction Price:

$14.50

Winning Bidder:

BANEXPORT SA, CAFE 18 (Colombia) // Cafe Imports (USA) // Wataru & Co., Ltd, Maruyama Coffee (Japan) // Cafe Libre (Korea) // Haru Cafe (Taiwan) // Campos Coffee (Australia) // C & C (Japan)

June 2015

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The By-product of Crowd Funding The Market is Talking to Us…But is Anyone Listening?

W

ith the last articles detailing the crowd funding phenomena, one area that may not be obvious is that the market is talking. The market over the past couple of years has spoken about wanting higher quality coffee products, especially the kind that can be used at home.

And price hasn’t been an issue with some devices costing over $500. But you have to wonder: is anyone outside of the consumer listening?

Take Bonaverde for example: they had not one but three successful crowd funding campaigns that raised over $2m dollars in funding. It’s been nearly two years since the first two rounds, and approaching one year since the third (and largest) round closed. But there has been nary a mention of a similar product by any established coffee machine producer, nor another repeat by a crowd funding campaign to produce a similar machine.

On the other end of the spectrum you had ZPM Espresso, who raised over $350k in funding for the initial round, and after nearly two years completely imploded. And thus far, there hasn’t been another product like the ZPM machine that has come to market, nor even announced by a company with the means to produce said machine. And both the ZPM and Bonaverde devices are the basis, the starting point, for a good cup of coffee.

But then coming into play is the unanticipated by-product of a crowd funding campaign: testing the waters. It’s also referred to by other adjectives: market research, concept validation, test marketing.

Look at Pebble (the pre-iWatch smart watch). While they raised an initial round of funding via venture capital, ultimately they needed a larger infusion of cash and turned to crowd funding. Via Kickstarter, they raised over $10m in funding, and after some development hiccups, delivered as promised. But having established their product and their company, they still continue to launch products via crowd funding. Their third generation watch, Pebble Time, raised over $20m. If anything, Pebble just redefined product launches.

Rather than go down costly development, traditional PR and marketing (including product launches) plus sales into brick-and-mortar shops, they’ve essentially eliminated a large and costly risk by going direct to consumers with their next generation product.

If the follow up Pebble campaign had failed, it would have allowed the company to reduce its risk by stopping development and manufacturing of its product. There is one difference between Pebble and the

by Brian Wiklem

Bonaverde/ZPM products: Pebble successfully delivered on the first campaign. It gave Pebble the insight to not repeat mistakes on subsequent campaigns. And by using the campaign to launch a new product, they testmarketed their new product with low risk. And with iWatch, Pebble now has the 800-pound gorilla in their backyard.

Bringing this back to coffee and past campaigns, there have been successful validations of concepts, ranging from grinders to coffee tours (and the funding of a coffee shop on the coffee bean farm.) Outside of these campaigns, there hasn’t been quite the follow up by larger competitors, or even smaller-scale dreamers looking to turn their dreams into reality. In fact, it could be argued that the majority of coffee crowd funding campaigns aren’t presenting anything unique. Many of the campaigns are soliciting money to open coffee houses (mobile or brick and mortar) in local communities, but aren’t truly doing something that would be defined as a ‘market disruptor’ (like ZPM, Bonaverde, or even Pebble.) For example, one of the campaigns features a mobile coffee truck, with a skateboard theme. It’ll team up with two established coffee bean providers and use state-of-the-art equipment; all while playing cool skating videos while you wait for your coffee. They’ve also begun to bottle up their cold brew coffee.

The market will decide ultimately, but ventures like these are using crowd funding to raise start-up capital for a business that doesn’t truly bring something new to the market. These campaigns are all over the map in terms of their scope and financial seek. Many are successful, but aren’t market disrupters. Again, the market is speaking, but is anyone listening?

By now with ZPM and Bonaverde, you’d expect a large scale, mass market coffee maker to tap into what is essentially free market research, and begin developing a machine, whether for the mass market or higher end audience.

A machine to attract new customers, while also potentially appealing to your existing customers. Companies like Cuisinart, Hamilton Beach, Mr. Coffee, and more. Yes, they make traditional coffee machines and not the more elitestyle brewers like Bonavita, Bunn.

If you look at past crowd funding performance, the market has clearly spoken. But is anyone listening?

by Brian Wiklem

18 June 2015

19

OCS Survival Strategies Pricing for Profit

M

argins are shrinking, and the cost of doing business continues to increase. Will the Office Coffee industry be consumed by another vertical industry? The one-stop-shop principle in office delivery has legitimate cost-saving opportunities through increased order size, but often increases delivery cost because consumers can purchase small orders every day without penalty. Operators may require a delivery charge for small orders, or add a benefit for large orders. Regardless of delivery method or requirement, the consumer will buy what they want when they want it. The pricing strategy is an important component of the business plan, and remains a valid tool for success.

BANANAS provide certain health benefits, and may hold a secret to pricing strategy. Today many people will purchase bananas from their favorite grocery store, or as an impulse buy from a convenience store. What is the price of bananas today? Perhaps the price is $0.49, 0.59, 0.69, or more per pound. Some people will know the price of bananas before they buy; most will not know the price, but will buy because this is an item they buy on a regular basis. Bananas are not the only product this pricing strategy applies to, but provide a clear visual for fluctuation in price.

Consumers become loyal to certain grocery stores for many reasons. The reasons for loyalty may include consistently low prices, consistently high-quality items, loyalty programs, good/ friendly service or a convenient location to name a few. One misstep in service by the grocery store pushes the consumer to other options. These basic ideas parallel why consumers purchase from Office Coffee Service (OCS) operators, and why consumers move to other providers.

Some pricing strategy in the OCS industry is based on competition, wholesale, and green coffee prices. Responding to wholesale and green coffee prices is predictable, so competitors know when operators increase prices.

Raising prices based on wholesale increase only allows operators to maintain a margin. Perhaps the pricing strategy should reflect the needs of the OCS. Operators desire growth, and profit through a pricing strategy provides the medium for growth. Pricing for growth requires a daily strategy.

20

Many accounts are won and lost because of service or new product options.

Most customers are loyal until a misstep occurs, and do not analyze every price on each delivery. A select few customers have contract pricing, and prices must match purchase orders. Operators should not base the entire price strategy on the select few. Operators need to maintain a high level of service and convenience to keep customers, and the profit margin dictates how many assets are available to sustain the service.

The concept for price increases is simple. Review the items sold most frequently, and create a strategy to increase the price. Raise prices less than 10% no more than twice per year on top selling items with a goal to recapture lost margin. Common sense strategy moves coffee prices in the summer and

by Dan Ragan

cold beverages in the winter. The strategy is not based on a wholesale price increases, or coffee rust in Brazil, rather the need for more profit to maintain service levels. What is the price of roll towels on Wednesday?

The price strategy is the most important task each day. Operators have seen margins erode from 60% or greater down to upper 30%, or lower 40%.

The original margins were not based on greed, rather the need to maintain equipment, and service. Lower margins compromise operations, and are unsustainable. Occasionally operators increase pricing across the board on a single customer because of the customer purchasing habits, or location. This method increases the possibility that a customer will stop purchasing, and is counterproductive. What is the price of Splenda on Thursday?

Grocery store advertisements circulate regularly, and do not advertise increases. The circular explains when the prices are in effect, and when the pricing ends. OCS operators may employ a similar strategy to promote new items, or increase sales on items not selling well. Operators are not required to send a letter to customers explaining price increases.

Some customers, not the majority, may pushback on an increase, and should be addressed individually. The push-back is an opportunity to become a hero by moving the price back, but should also be used as a sales opportunity. Take time to meet with the customer, and talk about other product categories available including new coffee options. What is the price of tea bags on Friday?

New customers prefer to have a term for price guarantees, which is negotiated during the sale. The pricing strategy should be in effect when the guarantee term ends. Prices should not be static, because the cost of doing business continues to change. This method is not a dishonest shell game used to trick customers, rather a justifiable process to maintain a high level of service to the consumer. The pricing strategy is an obligation to shareholders, and provides an expected return on investment.

What is the price of hot chocolate today?

Big Box stores and other competitors continue to reduce operator margins.

Consumers desire good service at fair prices. Operational costs continue to increase. The OCS industry is not bulletproof, and operators should continue to educate themselves to provide the expertise the consumer desires. The industry will continue to innovate, and bring solutions to consumers expecting convenience and quality. The price strategy allows operators the financial needs to transform the industry, and provide the best service possible.

by Dan Ragan, Pod Pack International, LTD.

June 2015

Coffee fest Portland

October 23-25 2015 • Oregon Convention Center 250 Exhibition Booths • 90 Classes & Workshops Best Espresso, Best Coffeehouse & Latte Art Competitions

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Coffee Nerd Does Coffee Brewing Have Anything to Do With Chemistry?

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.

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.

Does Coffee Brewing Have Anything To Do With Chemistry?

We often think chemistry is made up of explosions and color changing liquids and those incredibly hard to pronounce chemical names found on food ingredient labels. Well, chemistry is all those things and so much more.

Chemistry is about the interactions of atoms and molecules, which means it has to do with a good deal of things we see and touch and eat every day.

Chemistry happens all around us all the time. Making coffee is chemistry.

The basic brewing parameters are all just basic chemistry. If we can master a few of those, then making coffee loses its reputation of being like rocket science and it just becomes making coffee. Coffee brewing is nothing more than the simple extraction of solutes (coffee solids) with a solvent (water) from a matrix (coffee grounds) to produce a solution (coffee beverage).

Brewing parameter: water quality The temperature of the water used to brew coffee, then, is very important to the molecular content of the brew and our organoleptic experience of it.

Coffee is full of essential nutrients

Coffee isn’t just a large source of caffeine. It’s packed with several other vitamins and minerals you need daily to remain healthy. A single cup of coffee contains these essential nutrients: • • • •

Riboflavin (Vitamin B2): 11% of the RDA Pantothenic Acid (Vitamin B5): 6% of the RDA Manganese and Potassium: 3% of the RDA Magnesium and Niacin (B3): 2% of the RDA

Thus, drinking coffee will give you a boost in some essential nutrients.

Coffee is a large source of antioxidants Antioxidants are naturally-occurring substances that can help you avoid or delay damage to your cells by preventing free radicals from developing in your body. Drinking coffee on a regular basis provides a large boost in antioxidants to fight off free radicals. In fact, an average adult gains 1,299 mg of antioxidants a day by way of drinking coffee.

Another study shows that a relationship exists between free radicals and antioxidants when it comes to aging. Free radicals induce oxidative stress, which could result to accumulating damage during our life cycle.

Antioxidants provide protection against these free radicals, which will prevent premature aging.

Coffee is one of the lowest calorie drinks If you’re trying to lose weight, or you’re doing your best to maintain your current weight, coffee is a good choice. A single 8oz. cup of brewed coffee only has 2 calories and it has no fat.

by Shawn Steiman

If the temperature is low, the coffee can taste thin (low body/viscosity), flat, and have a low flavor intensity. As the temperature increases, the bitterness, acidity, astringency, roastiness, acridness, body, and flavor intensities increase. The question remains, what is the temperature where all these flavors balance in such a way that we think they all taste good?

Ultimately, that decision is made by the drinker. However, we have an idea of what most people like, all things being equal. The brew temperature should be 90–96°C (194–205°F). While this can be somewhat pieced together using articles in the scientific literature, we know this because back in the 1950s, Dr. Earl E. Lockhart did an enormous amount of research to figure out just what temperature of water brewed up coffee that most people liked.

Brewing parameter: contact time Another brewing principle that is easy to understand is contact time, that is, the amount of time the solvent and matrix are in contact with each other.

More contact time produces greater extraction of solutes. This happens because the solvent molecules can either interact with more sites on the matrix or solvent molecules that otherwise would not interact with the matrix are more likely to finally do so.

If you hold all the other parameters constant and just adjust the contact time, the taste of the beverage will change. With longer contact times, intensity of body, coffee flavor, bitterness, and sourness all increase. With contact times that are too short, many organoleptic traits have very low intensities, not always dissimilar from brewing a coffee with a large water-to-coffee ratio.

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.

This is only applies to brewed black coffee. When you start adding sugar, cream and milk to coffee, that’s when it starts becoming unhealthy and has a huge jump in calorie count. According to Harvard, a tablespoon of cream, sugar and whole milk contains 52 calories, 48 calories and 9 calories respectively. While 9 calories may seem small, we usually pour a lot of milk without actually measuring it, so you may be getting several servings. Every time you add these extras, you’re pretty much adding over 100 extra calories to your daily cup.

Ditch the cream and sugar and go for the lower calorie options if you’re going to be adding it to your coffee.

Coffee raises your metabolic rate and burns more fat The caffeine in coffee can stimulate your body to burn more fat than usual for a brief period of time. It does so by boosting your metabolic rate by between 3 and 11 percent. The fat stored in your body is a potent energy reserve. You can burn more fat when your metabolic rate is high and drinking coffee regularly helps consistently raise your metabolic rate.

An experiment was conducted that showed people who were given caffeine 30 minutes before the experiment had higher sweat gland density and more fatty acids compared to those who had non-caffeine drink. In summary, caffeine increases activated sweat gland density (ASGD) and free fatty acids (FFA) by stimulating the sympathetic nervous system and increasing lipolysis.

Coffee will help you burn fat faster, but pairing a cup of coffee with exercise will make this even more effective.

Thanks to Michael York of Espresso Perfecto michael@ espressoperfecto.com for sharing these fun facts.

23

NewsBites Women in Coffee Film Event: “A Small Section of the World” The San Diego Coffee Network in conjunction with sponsors Earth’s Choice, Daymar Coffee and PureFlo, screened the film “A Small Section of the World” at Balboa Park’s Museum of Photographic Arts, Wednesday, May 20. $5 of every ticket went to the Earth’s Choice Women of Coffee Microfinance Fund. Woman­sourced organic coffees were roasted and prepared fresh for guests by Daymar Coffee using PureFlo premium filtered water. For more information, contact: SDCN Team, info@ sdcoffeenetwork.com.

A New and Customized Approach to Coffee We believe that every cup of coffee you drink should be a perfect cup – the perfect cup for your particular tastes. Finding your perfect cup is a journey and Smart Coffee is an app that will put you on the right path to discovering it.

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Local Coffee brand one of 2015’s Most Innovative Products Doi Chaang Coffee Co.'s Social Medium blended roast, in both 340g whole bean and single serve aroma cup, has been announced as one of 2015's most innovative products by SIAL Innovation. The Social Medium blend is 100% Arabica coffee, Fair Trade and Certified Organic, and is available in 340g whole-bean bags as well as in single serve, Keurig-compatible aroma cups, which are 90% biodegradable and one of the only Fair Trade and Certified Organic coffees available for singleservice use. The announcement of the 2015 SIAL Innovation Grand Prize Award will happen during the Agrifood Export Group cocktail on April 28th following the kickoff of the 3 day tradeshow, which runs until April 30 at the Direct Energy Centre, in Toronto, Ontario.

For more information, contact: Brittany Brown | PR & Marketing Manager 604.689.3312 | bbrown@ doichaangcoffee.com.

Luis Genaro Muñoz Resigns from Colombian Coffee Growers Federation Mr. Muñoz was elected to be CEO of the Colombian Coffee Growers Federation (FNC) in August 2009 after his predecessor, Mr. Gabriel Silva, retired from this position. The following are highlights of his many achievements: • Colombia´s average productivity increased by 50%. This led to the renovation of more than 3.3 billion coffee trees.

• Nearly 200,000 farms are now following a certification or a verification protocol. The Juan Valdez Coffee shop strategy reached 314 units in 15 countries.

• The FNC agreed upon a new sustainability vision around a new Grower-approved strategic plan in 2014, making Colombia the first coffee country of origin that has agreed upon a national sustainability strategy.

Each of the 15 members of the Board personally thanked Mr. Muñoz for his great achievements and for the work that benefitted their regions.

For more information, please visit: www.federaciondecafeteros.org – www.cafedecolombia.com.

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Watch a case study video at www.primeralabel.com/PeaceCoffee

www.coffeeshopmanager.com Come visit our booth at SCAA in Seattle, April 10-12

www.primeralabel.com | 1-800-797-2772

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Advertisers Index Company........................................................Phone............................. Web.............................................................. Page.........Coffee Fest Booth 3M Purification Incorporated........................... (866) 990-9785.............. cunofoodservice.com..................................... 13 Add A Scoop......................................................... (415) 382-6535................ addascoop.com................................................. 25 Aflac.......................................................................... See Web............................. aflac.com/business.......................................... 5 Alliance for Coffee Excellence........................ (406) 542-3509.............. allianceforcoffeeexcellence.org.................. 26 Asean/Stalkmarket.............................................. (503) 295-4977............... stalkmarketproducts.com............................. 25 Bloomfield Industries.......................................... (314) 678-6336................ bloomfieldworldwide.com............................ 21 Buhler Inc................................................................ (905) 754-8389.............. buhlergroup.com.............................................. 25 Burke Brands / Cafe Don Pablo..................... (305) 249-5628.............. cafedonpablo.com........................................... 25 Cablevey Conveyors............................................ (641) 673-8451................. cablevey.com...................................................... 17 Caribbean Coffee Company............................ (800) 932-5282.............. CaribbeanCoffee.com..................................... 24 Club Coffee L.P..................................................... (800) 387-4367.............. clubcoffee.ca...................................................... 9 Coffee Fest............................................................. (800) 232-0083............. coffeefest.com................................................... 21............................................... 106 Coffee Shop Manager......................................... (800) 750-3947.............. coffeeshopmanager.com............................... 25............................................. 706 Daterra Coffee....................................................... +551937288010............... daterracoffee.com.br...................................... 17 Daylight Mind Coffee Company..................... (809) 339-7824............... daylightmind.com............................................ 26 Double Team Inc................................................... (650) 756-2263............... double-team.com............................................. 24 Espresso Me Service | Promac USA.............. (360) 213-0715................ espressomeservice.com................................. 26............................................. 423 Follett Corporation.............................................. (800) 523-9361............... follettice.com..................................................... 25 Fres-co System USA, Inc................................... (215) 721-4600................ fresco.com........................................................... 3 Garden to Cup Organics LTD.......................... (604) 781-7686............... gardentocup.com............................................. 21 Grey Fox Pottery.................................................. (612) 767-7407................. greyfoxpottery.com......................................... 24 International Coffee Consulting Group........ (818) 347-1378................. intlcoffeeconsulting.com............................... 25 Java Jacket............................................................. (800) 208-4128............... javajacket.com................................................... 19, 26......................................200 JoeTap...................................................................... (800) 325-5893.............. joetap.com.......................................................... 17 Just Good Design................................................. (206) 948-0036............. justgood.design................................................ 13 Kaffe Magnum Opus, Inc................................... (800) 652-5282.............. kmocoffee.com................................................. 19.............................................. 204 Lbp Manufacturing Inc....................................... (800) 545-6200............. upshotsolution.com......................................... 22 Mother Parker's Tea & Coffee Inc................... (800) 387-9398.............. realcup.com........................................................ 15 Pentair-Everpure LLC......................................... (800) 942-1153................ everpure.com..................................................... 27 Pod Pack International, LTD............................. (225) 752-1160................. podpack.com..................................................... 21 Primera Technology, Inc.................................... (800) 797-2772............... primeralabel.com.............................................. 25 Pro-Line Packaging............................................. (630) 422-1012................ pro-linepackaging.com.................................. 22..............................................323 Shore Measuring Systems................................. (217) 892-2544................ moisturetesters.com........................................ 26 Texpak / Scolari Engineering S.p.a................ (856) 988-5533............... scolarieng.com.................................................. 28 The Coffee Trust................................................... (505) 670-9783.............. thecoffeetrust.org............................................ 25 Tightpac America Inc......................................... (888) 428-4448.............. tightvac.com...................................................... 26 Vessel Drinkware.................................................. (855) 883-7735............... vesseldrinkware.com....................................... 15................................................818 Vita-Mix Corporation.......................................... (800) 437-4654.............. vitamix.com........................................................ 7 Wilbur Curtis Co. Inc........................................... (800) 421-6150................ seraphim.coffee................................................. 2

AllStar Tools Coffee SchooL

Vacuum Container

Daylight Mind Coffee Company 808.339.7824

Tightvac 888.42.TIGHT

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

Farm visits are an option for all courses!

Tightvacs are the ultimate Coffee & Tea container!

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Alliance for Coffee Excellence Cup of ExcellenceÂŽ 503.208.2872

Java Jacket 800.208.4128

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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.

26 June 2015

www.javajacket.com

www.espressomeservice.com

Java Jacket provides the best insulation of all sleeves on the market.

Protects customers from hot or cold to-go beverages, and provides a more grippable surface than other coffee sleeves.

Espresso Me Service is your one stop for sales and service. We offer service on many types of commercial espresso machines and brewing equipment in Washington and Oregon.

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