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June 2016

www.CoffeeTalk.com Vol. XXIX No. 6

CONNECT. GROW. PROSPER!

Women and Micro Finance

See Exhibitor Highlights page 22

El Salvador Solutions to Crushing Poverty

page 10

16

Water: An Unfiltered Conversation

Electronic Service Requested

14

Tales From Origin— Colombia – A Message from the Heart of the World

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This Month


Contents

6

The View

Defining Success - the Power of Connections

6 8

Connecting the Dots What's in Your Water?

8 What's in Your Water?

10

El Salvador Solutions to Crushing Poverty

12

Profiling Practices / Mastering the fundamentals

Women and Micro Finance

Roaster's Rock

Colombia – A Message from the Heart of the World

Water: An Unfiltered Conversation

18

16 Water: An Unfiltered Conversation

Coffee Service Corner

The Evolving Future of Coffee Service

20 20

14 Tales From Origin— Colombia – A Message from the Heart of the World

Tales From Origin

14 16

CONNECT. GROW. PROSPER!

Calendar

Water Loss Prevention

From a Trickle to a Flood

Need to update your subscription or address? Visit http://coffeetalk.com/forms

Producer Profile: Adisque | Guatemala Quezaltepeque | Association of Integrated Services of Quezaltepeque

22

Coffee Fest Show Listings Costa Rica Women Care Certified Producer: Cecilia Genis

22

Zalmari Estate | Cachi-Orosi Valley

23

NewsBites

26

Advertiser Index

WHO WE ARE

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Women and Micro Finance: 4

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. CoffeeTalk considers its sources reliable and verifies as much data as possible. However, reporting inaccuracies can occur, consequently readers using this information do so at their own risk. 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

El Salvador Solutions to Crushing Poverty June 2016


The View

Kerri Goodman Defining Success - the Power of Connections

J

une? It simply cannot be June already. Summer is now upon us and that

Addressing the concept of breaking the cycle of poverty, Karen Cebreros

means it is time for our annual Water issue. This year we offer a few

shares an update on the Women and Micro Finance program. Always a

different perspectives on this essential topic.

leader in making a difference, Karen Cebreros led empowerment seminars for women in El Salvador focusing on marketing and production, parcel

Jeffrey Monks opens our eyes to its potential damage and the importance of

diversification, and access to finance for economic empowerment.

loss prevention. “Watch out for ‘Murphy’s Law’ – The number one cause of

“Investment in women coffee farmers is, without a doubt, paying off. And

flood damage, apart from Mother Nature, is failed water supply hoses. These

repayment rates are at 100%, according to Maria Botto, president of the El

losses are fully avoidable with products that are commercially available.”

Salvador IWCA chapter.

Chris Williams introduces us to the dire need for effective filtration, especially

Thanks to Dean Cycon for opening our eyes to “the heart of the world.”

protection from the little-known corrosive effects of chloramines that can

Climate change, the farmers know! They ask, “Why are we changing the

damage and destroy some of your most important assets. And Pentair,

world?” Ecologists tell us about the “trophic cascade,” when the crash of one

Holiday House and 3M offer us the solutions we need.

system leads to the crash of another, and then of many related systems. “The rain falls differently than before. It is later, but falls harder. It is destructive

Kelle Vandenberg shares the human perspective on the issue. “Water is the

sometimes when it should be nurturing. … Even the bees are disappearing,

true leveler of all humanity. Without it we will not survive. It is often the

and that affects the flowering of the coffee and all other plants.

women who bear the brunt of the global water crisis in the underdeveloped areas of the world. The sanitation crisis for the women can be summed up in

Rocky Rhodes explains the need for, and road to consistency in the roasting

one word: ‘dignity.’ About half of all girls worldwide attend schools without

process and Ken Shea shares the growth mode of the office coffee operator.

toilets. The lack of privacy causes many girls to drop out when they reach

All in all, we hope to provide great editorial for our diverse group of readers.

puberty. The dual aspects of the water crisis – lack of water and of sanitation

Enjoy!

– lock women in a cycle of poverty. Kudos to Libra Coffee for making a difference.”

Calendar June 5-9

World Competition Education Program, Seoul, South Korea

June 6-11

Gather Coffee Company Q-Grader Exam Course, Tulsa, OK

June 8-10

Vietnam International Coffee & Dessert Fair, Ho Chi Minh City Vietnam

June 9-12

6

June 10-12

For complete and updated show information visit our online calendar: http://magazine.coffeetalk.com/industry-calendar/ June 13

World Tea Academy Live! Tea Sommelier Protocols, Las Vegas NV

June 13-14

Tea Business Boot Camp, Las Vegas NV

June 14

World Origin Tasting Tour, Las Vegas NV

Singapore Coffee Festival, Singapore

June 15-17

World Tea Expo 2016, Las Vegas NV

Coffee Fest Dallas, Dallas TX USA

June 21-22

Re:co The Specialty Coffee Symposium, Dublin, Ireland

June 23-25

SCEA World of Coffee, Dublin, Ireland

June 2016


W

hat are the two substances your mother always told you to never mix because it will kill you? Chlorine bleach and ammonia, that’s what! Traditionally, our water supply has been treated with chlorine as a disinfecting agent by municipalities. In 1935, chloramines were introduced into our water supply and due to the low cost, have continued to grow yearly. In the past 15 years, the amounts of chloramines have grown significantly, to well over 60% of our water supplies. We receive a letter in the mail stating our municipality is going to start introducing it into the water, and then BAM! It’s there!

What do chloramines do to us? They can cause respiratory irritation, eczema, rashes (I get red blotches when I shower in them). Chloramine is toxic to fish, amphibians, ect. Plus, the taste is terrible. I would rather drink water that is Chloramine free and have all of my beverages Chloramine free. My children and pets would rather drink water that is Chloramine free. There are ways we think we can remove chloramine from the water supply by boiling, distilling or standing uncovered. These do not work. It can only be removed by using special catalytic carbon -lots of it- or reverse osmosis using special carbon that is certified for chloramine removal.

What are the effects on us, other than a chemical, oniony taste in our water, coffee, and other beverages? Let's start off with our equipment since it’s less scary than what it does to us. Chloramines are corrosive. They eat and deteriorate O-rings. They pit stainless steel with black spots and rust. How does that really affect us or our business? Well, a bad O-ring can cause leaks, and leaks cause floods. Rust leads to pits and holes in your equipment, which cause floods. Not to mention, the equipment that you paid a lot of your hard earned money for has to be replaced because it stops working.

Carbon filtration is the best way to combat chloramine, but not just any carbon filter will do. Your filter needs to be one that is certified for chloramine so that it removes both the Chlorine and ammonia molecules from your water. The best way to tell if you have chloramine in your water is with a water test using test strips that test for chloramine. You can also send a water test out, which gets more expensive, or you can opt for the cheap, easy way and go to your municipal website to look up your annual water report. It will tell you what disinfectant is used in your water supply. Before choosing a filter system because it is cheap or inexpensive, do your homework and make sure it tackles the issues you face with your water. After all, aren’t we all looking for the best-tasting product we can possibly deliver? That starts with the best tasting water.

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3M™ ScaleGard™ Blend Series of Products by 3M Purification

cunofoodservice.com | (866) 990-9785 The first of its kind within the industry, 3M ScaleGard Blend Series of Products presents a powerful water filtration system with mobile monitoring capabilities through a Wi-Fi enabled head that connects to a user-friendly app. After system installation, new users simply download the 3M Filter Monitor app and turn on the filter monitor head, allowing the phone to sync to the unit for ease of monitoring.

Homeland Water Filters

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Our water filter line includes ten of the most in-demand filters, including unique sediment-only filters, ideal for office water and Pre-Filter applications. Each filter provides clean water for great-tasting beverages. Eight specific cartridges reduce chlorine, taste, and odor, and are equipped with a bacteriostatic control agent. A portion of all American sales is donated to Fisher House Foundation.

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June 2016


Women and Micro Finance El Salvador Solutions to Crushing Poverty by Karen Cebreros President, Earths Choice Organic and Stanley Kuehn Director de Proyecto Apoyo a la Rehabilitación de la Caficultura y Diversificación Agrícola en El Salvador

N

orth East of San Salvador city, beyond the San Miguel volcano’s slopes, a coffee cooperative is only accessible in the winter using a 4x4 vehicle. Twenty years ago, San Carlos Dos Cooperative in Osicala, Morazán, El Salvador was harvesting 16,000 bags of certified Rainforest Alliance coffee. Last year, they harvested only 150 bags after the coffee rust fungus decimated coffee crops across Central America, including losses of up to 80 percent in El Salvador. A coalition of local organizations, non-profits, development agencies, and the private sector are bringing San Carlos Dos and other co-ops back from the edge of crisis in El Salvador. These partnerships are providing technical assistance, introducing rust-resistant trees, improving food security, and training up coffee farmers (especially women) to tap in to microfinance. Leading the work is the National Cooperative Business Association, CLUSA International (NCBA CLUSA), the U.S.’s apex co-op association, with funds from the U.S. Department of Agriculture. NCBA CLUSA in El Salvador uses those funds to implement the “Coffee Rehabilitation and Agricultural Diversification Project”. Bringing together these partners, the Project is working to reach 7,500 farmers with resources, training, and rust-resistant plants to rehabilitate the coffee farms that used to provide income for much of the country.

(WOCMF) through collaboration with the International Women’s Coffee Alliance, establishing a pilot microfinance fund that will be replicated in 17 of Women in Coffee’s Chapter Countries.

Between April 5th and 7th of 2016, the Project, in coordination with Catholic Relief Services El Salvador and the International Women's Coffee Alliance, successfully carried out empowerment seminars for women linked to the coffee sector in the regions of Morazan, Comasagua, and Apaneca. The activity was led by Karen Cebreros, founder of the International Women's Coffee Alliance (IWCA).

While training up women producer groups, Karen Cebreros of Earth’s Choice focused on marketing and production, the importance of coffee parcel diversification, and access to finance for economic empowerment. With an agreement with Banco Hipotecario in El Salvador, NCBA CLUSA is encouraging local financial investment in the coffee sector, opening up access to credit for coffee farmers, especially women.

Each event was attended by about 80 eager women who were trained on issues related to food security, self-saving groups, and micro-financing for new businesses. The activities included the participation of the Foundation Hanns R. Neumann Stiftung, which also works with programs that support the coffee sector and agriculture around the world.

"In 2010 we got organized as a Savings Group, we were three women and from that point the group started growing. We began to grow coffee and to have home vegetable gardens. As other women saw our example and how well we were doing, they were excited and joined us. Women are ambitious, we strive to do better in order to be able to obtain what is necessary for ourselves and our families... This is how we requested funds for a banana parcel and sought advice as to what we need to do to become a cooperative.”

"Supporting women, both workers in the coffee sector as well as those linked indirectly to this value chain, is a cornerstone of the program that NCBA CLUSA will execute in El Salvador over the next three years, backed by the USDA” said Stanley Kuehn, Director of the Project during the sessions of the events. With a focus on empowering women coffee farmers, NCBA CLUSA partnered with Earth’s Choice Women of Coffee Microfinance Fund

“We are a group of 25 women now. At a meeting in Adel, Morazán we met a CLUSA technician, who has supported and worked with us. We have been able to obtain more funds for women to work in their fields. We currently have 75,000 coffee plants in a nursery. People are excited and want to join the project because they know it's good!" said a proud and smiling Imelda Saenz, producer at the Los Positos Cooperative in Morazán, during the event that took place in that department. Investment in women coffee farmers is, without a doubt, paying off. The International Women’s Coffee Alliance has also started making loans and is seeing repayment rates of 100 percent, according to the El Salvador’s Chapter President, Maria Botto. Currently, the San Carlos Dos Cooperative has 120 members, down from 400 in its prime harvest seasons. But the co-op is working hard to bounce back, raising rust-resistant coffee seedlings (Yellow Icatu varieties), training up on organic production, developing business plans in coordination with government institutions (MAG/Amanecer Rural), and marketing and branding, along with coffee quality upgrades.

10

Training sessions through the NCBA CLUSA project, like Earth’s Choice support of San Carlos Dos Cooperative, are providing a creative and sustainable approach to community-led development in coffee countries. If San Carlos Dos Co-op is any indication, coffee co-ops in El Salvador are on their way to building resilient markets. June 2016


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Roasters Rock

PROFILING PRACTICES / MASTERING THE FUNDAMENTALS

A

t a recent class on roast profiling, it was apparent that new roasters as well as old need to learn / remember the fundamentals of roasting before going forward to try profiling a coffee. In this article we will discuss both the fundamentals as well as the strategy involved in getting a profile set up for a coffee. BACK TO THE BASICS Roasting involves two basic skill sets: Machine Manipulation and Cupping. In order to be a great roaster you must master both of these skills. Controlled manipulation and evaluation will allow you the ability to understand your results and repeat them or adapt them as needed. For inspiration on mastering the basics, let’s turn to the NBA. Arguably one of the best players of all time is Larry Bird of the Boston Celtics. He was not great because of some uber-talent, but rather a focus on and dedication to the fundamentals. “Bird’s success started in high school when he would shoot 200 free throws every day before school. Then when he went to college he was the first one to the gym for practice and the last to leave. This solid foundation in the fundamentals of his sport gave him a technique that he was able trust throughout his career.” – betterlifecoachingblog.com You need to be the Bird of roasting. Knowing your roaster requires hundreds of roasts. Knowing your result requires hundreds of hours spent cupping. Both require detailed record keeping. These are all done together to make up your ‘technique’. So let’s go over each one and get a game plan for becoming great. First, please realize you don’t know it all. Being humble and willing to learn and adapt will make you great. If you have been roasting for 5 years, it does not mean you are great. It means you have created a product people like, which has allowed you to continue in the craft. But are you the best you can be? BASIC SKILL 1: Machine Manipulation Before you turn the machine on, take a good look to see if it is clean. If you are going to be making consistent roasts, you need to start with a consistent airflow. If your impeller wheel is built up or your stack is getting choked, you do not have consistent airflow. Next, follow a preheat routine that is the same every time. A solid 15 minutes or more is a good idea. You know from experience that end of day roasts are different than the first roast. Lessen the difference with good warmup time. Now pull out your recording system. For some it is a piece of paper with a stopwatch. Others use some sort of automation for recording; from a system as simple as a spreadsheet, to one as complex as an online cloud-based system that will record several parameters. At the high end you can get some automation that will not only record what you have done, but will repeat that result for you in the future.

Rocky Rhodes

Lastly, before you start, approach the machine with a plan and an intention for roasting. This plan must include WHAT you are going to roast as well as WHY you are going to roast it. Is this a roast to create a perfect pour-over of a Panama Geisha or is it to achieve the best restaurant blend that will be consistent year-in and year-out? What to do you expect to get out of the coffee? Acidity? Body? Balance? Once you have the plan and coffee, you execute your roast. You should not only document the time and temperature settings, but other things as well, like changes made while roasting and why. Did you change airflow? When? Why? Did you adjust the heat? Was the crack uniform and loud or was it soft and long? Keep all of this data for EVERY roast. This will allow you to see both what worked and what didn’t. Preserve this documentation forever. A good strategy is to file it under a particular lot of coffee or under a blend file. Whatever your method, it needs to make sense so you can retrieve this data easily. BASIC SKILL 2: Cupping The only way to know if you achieved your plan is at the cupping table. The truth is on the tongue! You do not have to go and get your Q-Grader certificate to do this (although it’s not a bad idea). The key is consistently cupping the same way every time. Check your water quality, water temperature, grind setting, coffee-to-water ratio, steep time, etc. A consistent approach is the only way to get useful results. Use a form like the SCAA Cupping form or one of your own creation. It can be paper or electronic, but either way it should get stored in your system with the roast record. In order to get calibrated with others around you, cup together often. This group could be your quality control people, vendors, or even customers. Cup often and you will be like Bird and his free throws: able to easily identify success and failure in an effort to improve. Cupping forms should be more than numbers. They need to include descriptors as well as the intention of the roast and whether you feel you achieved your desired outcome from your plan. A year from now, you should be able to ‘relive’ the coffee from reading your notes. Profiling on Purpose When you master the above basics you will be able to refine your plan to see how you can manipulate the coffee in the roaster. A good strategy for a new profile build is to control one variable at a time. Do multiple iterations with that variable and cup the results to find what is best for that coffee’s plan. A really detailed plan is to get four examples of each variable: Color, time, ramp rate (roast shape), and airflow. By the end you will know the best answer to get your desired result. If you have concentrated on the basics, approached with a plan, manipulated single variables, cupped your results and recorded everything, you should be well on your way to getting the championship ring because you mastered the fundamentals. 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

12 June 2016


13


Tales From Origin Colombia – A Message from the Heart of the World

by Dean Cycon, Founder and CEO, Dean's Beans Organic Coffee Co.

H

igh in the Sierra Nevada of Colombia, indigenous Arhuaco coffee farmer Javier Mestres struggled to comprehend why the world didn’t understand the warming. He did not see things in parts per million. He had never heard of the global circulation model that tried to measure changes in the temperature of the ocean or dynamics of the atmosphere. He was unaware of the IPCC report stating that Colombia would heat up dramatically in the next twenty years, losing 90 percent of its glacial snowcaps by 2050. Javier saw the results of a warming planet clearly in the premature flowering of the coffee plants on his four-acre farm in the slopes above Nabusimake, the capital of the Arhuaco nation. He showed me the smaller, weaker berries that dotted the stems and wondered why the outside world wanted to harm these beautiful plants. Why were we changing the world? For centuries, the Arhuaco spiritual elders, the Mamos, known in their language as the “Elder Brothers,” have carried out monthly rituals in sacred sites throughout the Sierra Nevada, which they call “the Heart of the World,” to ensure that the planet is kept in a geo-spiritual balance. But for the past two decades, the Mamos have been observing rapid changes in the Heart of the World. They have watched the snowcaps on their sacred peaks shrink over time and have seen the plant life change. They have felt the lower moisture levels in the air and soil and noted the changing migration patterns of the birds and butterflies. They have shared these observations with the tribe, and increasingly with the outside world, with us—the “Younger Brothers.” I was in Colombia to learn about the impacts of global warming on the Heart of the World, and I got an earful from an 83-year old Mamo, Fambautista Villafanes. “The Younger Brothers have come here, to the Heart of the World, and are cutting out the Mother’s heart. They dig out the gold that we need for our rituals. They cut down the trees that hold the earth in place and destroy these homes for the birds. The Younger Brothers pollute the water with chemicals from mining and are making drugs from the plants, from the sacred coca!” While he spoke, he rubbed a stick onto the poporo, the hollow gourd Arhuaco men use to carry the crushed seashells from the coast, that when chewed and rubbed on the gourd create a lifelong impression of their thoughts. In a hypnotic rhythm, the pain and confusion caused by the foolish actions of the Younger Brothers became etched in layers on the poporo. “They have invaded our land. They destroy sacred sites to make mines and farms. They are making it difficult for us to do the work we must do to keep the world in balance. What would happen if we stopped keeping the world in balance? If we didn’t make the payments, would the trees still grow?” I was taken aback by this last comment. Did he really believe the world would stop if the Mamos weren’t able to perform their rituals? Did they really believe that they held the world together? To my rational mind, it seemed a quaint and romantic notion. But maybe it was true. Maybe there is a tipping point where the whole thing comes down. It certainly happens on the micro level, where localized ecosystems and plant and animal communities crash when the balance is disturbed beyond repair. Ecologists tell us about “trophic

Learning the Arhuaco worldview cascade,” when the crash of one system leads to the crash of another, and then of many related systems. Is the critical point on Earth located here in the Sierra Nevada? Are the spiritual rituals the prime focus of energy, the “seams” that hold the world intact? The Mamos believe so. “So what must be done to control this destruction?” I asked respectfully. The Mamo looked piercingly into my eyes. “All the white men must leave the Sierra Nevada.” “Uh, I know that would be ideal, but what can be done practically?” “I told you. All the white men must leave.” Maybe that was the most effective way to protect the sacred lands, and maybe that will ultimately be the solution—create a Heart of the World International Sacred Landscape. This is the underlying dynamic for the concept of totem or taboo, the recognition that there are places or actions that must be safeguarded for the benefit of the whole. Maybe we need to recognize and protect sacred spaces, beyond the multiple-use designations of national parks and forests, so that they can be accessed only by the ritual keepers. Whether or not the keepers actually hold the world together, their ritual activities keep the need for balance between the sacred and the profane within our collective psyche. “But there is more,” the Mamo continued. “Beyond the Heart of the World, the Younger Brothers are changing the whole earth. I don’t know everything they are doing, but they are changing the whole earth.” “Are you talking about global warming?” I asked. “I don’t know what you call it, but yes, the Mother is getting warmer. The rain falls differently than before. It is later, but it falls harder. It is destructive sometimes when it should be nurturing. Many of the rivers are dry before they reach the sea. And the snows on the peaks that replenish the rivers are less each year. Even the bees are disappearing, and that affects the flowering of the coffee and all other plants.” I asked the Mamo how he knew there were fewer bees. “I can hear them. Their sound has lessened,” he replied. “It is all happening very quickly. First you took our gold. Then you took our land. Now you are taking the water and the air itself. The Younger Brothers are waging a war on the earth and it must stop!”

14

Nabusimake women June 2016


While the Mamo spoke, he sat thoughtfully, chewing and rubbing, creating in calcium an indigenous response to the IPCC findings. I wished that the businessmen and bureaucrats arguing about global warming could read the record in the poporo. I wished I could hit them over the head with the hardened gourd and make them stop destroying the Heart of the World.

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Water: An Unfiltered Conversation by Kelle Vandenburg

I

don’t recall when I had my first cup of coffee or when I made my first pot of coffee. I seem to remember it was about the time I had my first baby at 23; that feels about right. It certainly wasn’t a selection of sophistication, or of flavor, but more out of desperation that I turned to the dark brew of defense, to help me function in a suddenly all-too-real life. Twenty-five years, four kids, two husbands, several family dogs, cats, and chickens later, my morning shuffle to the sink to fill the coffee pot with water is like breathing. My day begins with that first sip of sanity. I never once thought about the water. Water. Life force for the planet and its inhabitants; clear gold. It is the true leveler of all humanity. Without it, we will not survive. As the planet continues to warm, issues surrounding water become increasingly more alarming and newsworthy, because they are finally touching us in America. Harsh, but arguably true. The issues of water shortages in the Southwestern regions of the U.S. and the devastating reality of the water crisis in Flint, Michigan have us all thinking about the water we drink. We have enjoyed going to the tap and turning on water, hot or cold, for all our lives and for a handful of generations before us. Long enough to believe that water pumping into our house is a fixture just like the wall, the front door, and our foundation. We expect it to be clean, expect it to fill our pots, and we expect it to be there. That is the ease for most of Western culture; we see access to water as a right. However, there are so many cultures in which that is simply not the case. For so many communities within the world of coffee, running water that is plumbed into the home is a far off notion of the rich. Countries that provide me with my coffee, like Guatemala, Nicaragua, Kenya, and Ethiopia struggle for clean accessible water for their homes to grow food, to drink, and to live. Women of Water It is often the women who bear the brunt of the global water crisis in the underdeveloped areas of the world, as they are tasked with the gathering of the family’s daily water needs. It is an all-day, exhausting, labor-intensive task that has them often making the choice between using water that may possibly

be contaminated or going without water, which will result in certain death. “Women also struggle most from the lack of adequate sanitation, the often unspoken part of the water and sanitation crisis. The sanitation crisis for women can be summed up in one word: ‘dignity.’ Around the world, fewer than one person in three has access to a toilet. In many countries, it is not acceptable for a woman to relieve herself during the day. They wait hours for nightfall, just to have privacy. This impacts health and puts their safety at risk. About half of all girls worldwide attend schools without toilets. The lack of privacy causes many girls to drop out when they reach puberty. The dual aspects of the water crisis – lack of water and of sanitation – lock women in a cycle of poverty. They cannot attend school; they cannot earn an income.” Making a Choice & Making a Change Libra Coffee (www.libracoffee.com), a small coffee company in California, made the decision to connect the dots in a very real, lasting way. With each bag of coffee their customers buy, they donate money to provide high-powered water filters for the communities that they source from. In speaking to one of the company owners, Eric Medina, we discussed balance: “Our mission starts with our name – ‘Libra’ – meaning ‘unit of weight or balance.’ We believe balance means fairness, and that fairness means ensuring each person on our planet has basic human needs met.” “Their lives sit in stark contrast from what we have. Food, shelter, and water… it is such a basic need, how can we not help meet it?” Water. It covers roughly 71 percent of the planet, provides food, sustains us, and is the single ingredient that, within our coffees, connects us all. Without the conversation about and conservation of water as a basic human right, our cup may always taste just a little bitter.

16 June 2016


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The Evolving Future for Coffee Service by Ken Shea, Owner Ken Shea Consulting

F

or a half century, the Coffee Service Industry has been mostly defined as one based upon providing amenities at America’s workplace. And while many, perhaps most operators, have disregarded the industry’s defining lines and generated handsome profits where beverages are sold, not given away, this journalist’s glimpse into the future will focus upon Office Coffee Service. I pen this article from the perspective of an operator in growth mode. Hence the future focus rapidly moves to menu opportunities and prospective customers. I want to profitably sell more things to my customers and systematically add more profitable customers. At the Coffee, Tea and Water Show in D.C., I had the opportunity to visit with a number of the most progressive operators in the country. I thank them for their time and insight that was instrumental in developing this article. The Menu: Coffee Service naturally begins with brewed beverages. Brew-by-cup continues to dominate the coffee category but the growing downward pressure on selling prices, especially with “cups,” is stripping away those profits that for so long made these programs more lucrative than batch brew systems. More and more operators are looking at K cup compatible programs that offer significant reduction in cost of goods but absent so many of the big name brands. Can high quality, private label cups realize the same success that private label roasters had with fractional packs beginning in the 80’s? Mars Drinks, Pod programs, and other alternative brew-by-pack systems are doing well. Brewers are more intuitive and robust than ever. I hear that more equipment is on the way and will be unveiled at the NAMA One Show. I also include in the single cup category the hopper based systems. These brewers come with a much higher cost but allow for a lower product cost per cup. Many operators report receiving monthly rentals. Consumers love combination drinks and the bean-to-cup preparation which is hard to beat from a quality perspective. In spite of the CAPEX jolt, these systems will continue to be more prevalent. Keep an eye on high-end tea opportunities. Coffee Service tends to follow the Coffee Shop trends and high end tea is a rapidly growing category such as we are seeing with Starbucks’ Teavana. We will soon see more offerings with remedial type tisanes. (I anxiously await the one targeted for we, the follically challenged.) Think sustainably!

More Than Brewed Beverages There are more millennials occupying desks in today’s workplaces than any other age group. Millennials ask for, and expect to have, more amenities than other age groups. This ticket building opportunity is much more expansive than the allied products offerings of days past. Some operators are seeing the demand as the opportunity to be proactive and have already created welldeveloped plans to market expanded menus with items including, but not limited to: Sweet and salty snacks; better-for-you products; juices; fresh fruit; yogurt; sandwiches; salads...and the list goes on. Growing numbers of offices are giving the products away in a mini micro market type of set up. Operators are reporting that some offices that do not provide freebies are receptive to carrying snack items for which they can charge the employees which, in turn subsidizes the next purchase. An Expanding Customer Base? In a previous article, I spoke of the opportunity that exists with small offices. The U.S. Bureau of Labor Statistics reports that firms numbering from 1 – 19 employees exceeds 3.5 million! As an operator, I could never justify serving any office so small. While some Internet Coffee Service companies and the Office Supply Companies enjoy some penetration, most of my constituents report that they do not participate in the small office opportunity. I continue to look for a menu combination of a low cost brewer asset coupled with a high quality beverage and a manageable snack offering to justify stopping a delivery vehicle once every four weeks. I would also include a point of use water system and appropriate monthly rental. Could a 10 person office generate a $125+ invoice at a high GP with minimal service? Could I find dozens of these small offices within the confines of existing routes and not tax the capabilities of my route personnel? And if not, does this potential opportunity give me the impetus to more fully develop my own on-line capabilities? Could an entrepreneur build a business around small offices? We all see how the micro market opportunity has revolutionized the Vending Industry. Is there a similar, new opportunity on the horizon for Coffee Service operators? Stay tuned!

Ken Shea, Owner, Ken Shea Consulting

18 June 2016


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19


Water Loss Prevention From a Trickle to a Flood

T

he number one cause of flood damage, apart from Mother Nature, is failed water supply hoses. These losses are fully avoidable with products that are commercially available.

In OCS and point of use (POU) water installations, the supply hose predominantly used is a plastic ¼” diameter tube, normally connected with “quick connect” style fittings. While convenient and reliable, this combination is also a "fail to danger” approach, meaning that the failure of the connectors and/or the hose itself will eventually happen. When this occurs, the damages are not limited to the installation location, but will also include any adjacent or connected properties. Many horror stories have been heard over the past years of $100K+ losses due to such failures. Adding to the cost of remediation is the effect of “Murphy’s Law”, with the failure possibly occurring on a Friday evening, just before a holiday weekend! In OCS and POU water industries, the marketplace has been performing extensive due diligence in addressing the weak points in the water circuit and, more recently, in offering solutions to not only detect but to stop a flood event when one occurs. Water line failures can leak up to 5 gallons of water per minute. Overnight, the damage is severe. Over a weekend or long weekend, it is catastrophic. In the coffee industry, the damages experienced in a flood event are a cost to all involved: the office/store, the building owner, adjacent properties/businesses, and of course the supplier of the equipment, and the installation company.

by Jeffrey S. Monks

Proper flood prevention requires a systemic approach, addressing all potential sources of flooding and using an assortment of devices to prevent both catastrophic flooding and slow leaks, which can also become costly once discovered. One such device which is widely used in the OCS market, the “Water Block” by Eltek USA, is a mechanical flowmeter which is adjustable at installation to set the maximum volume of water allowed to flow in a normal cycle. It automatically resets when water flow stops to measure the next cycle. In the event of a line failure, the catastrophic flood is limited to a puddle. After the volume of water the device has been set to allow flows, the device mechanically blocks the flow of further water. While the OCS market is a very good early success story, coffee shops remain at risk of damages and costs for damages to others’ property by not understanding the products available. Holiday House Distributing www.hhdonline.com has compiled an assortment of flood detection and prevention devices to allow installations to select the best solution for total protection. Users can install alarms to sound when water is leaking - even at a slow rate - as well as a device using a sponge, which will expand in the presence of a slow leak and interrupt the flow of water. Technology exists to minimize the costs of flood damage and additional developments are underway to present a full-package approach to flood prevention.

Producer Profile: Guatemala | Association of Integrated Services of Quezaltepeque | Adisque

Region Cupping Notes

Quezaltepeque

Chocolate, raisin, almond, toffee

Arabica Variety Arabica

About the Farm

The ADISQUE coffee producers association consists of 164 families of mainly the Mayan ethnicity in the Chorti region near the Sierra de las Minas and Sierra de Chama mountains. They have 165.75 hectares of organic coffee growing area. The region has a very special micro climate that is influenced by the Caribbean Sea and the two mountains. 49 women are involved in the cultivation of this coffee. ADISQUE's mission is to create economic development for its social partners while ensuring environmental sustainability. The coffee is grown by members of the International Women in Coffee Association (IWCA). These families are committed to protecting and promoting sustainability, which guarantees the life, feeding, and future world of their children. Their goal is to create economic development partners and foster sustainable environmental practices and grow coffee under the organic production system.

Altitude (meters) N/A Processing Method Wet processing and concrete patio drying using sunlight

Certifications Women's Organic SHB

Aroma Floral, citrus, zest

Flavor Honey, butter, chocolate

Body

More Information karencebreros@gmail.com

Smooth, clean, crisp

Acidity Lively

20 June 2016


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21


Women Care Certified Producer: Cecilia Genis | Zalmari Estate, Cachi-Orosi Valley | Costa Rica

Ceci Zalmari

Marigold at Zalmari

Interesting Fact

Region

In 1912, Ceci's great Grandfather, originally from Jamaica, purchased this farm in Costa Rica and in 1920 he gave it to Ceci's grandparents as a wedding gift.

Cachi-Orosi Valley

Arabica Variety

About the Producer

First Women Care Certification awarded. Fourth generation Cecilia Genis runs Zalmari Coffee Estate with her mother, Marigold Murray. This family’s coffee affair began in the 1920’s, and their commitment to quality coffee and community continues to be the strongest thread from generation to generation. Located in Cachí, Orosí Valley in Costa Rica, Arabica beans are grown and milled at Zalmari’s Micromill with reduced amounts of water and anaerobic oxidation tanks to ensure that the water recycling back into the rivers is not contaminated. Green beans are exported and roasted beans are sold locally under the brand name “La Margarita”.

Caturra, Bourbon, Venecia, Costa Rica 95 and Obata

Processing Method Washed and Honey

Certifications Women Care Certified and AAA Nespresso

Ceci, a key member and past President of the IWCA-Costa Rica Chapter, supports gender equality and women’s empowerment in the coffee industry. This past December, Eco-LOGICA (Certification Agency) awarded Zalmari Estate with the first ever WCC Certification. A proud moment for Ceci and her mother, as they continue to carry on the family’s tradition.

More Information ceci@zalmari.com

Please Make Sure to Visit these Coffee Fest Exhibitors

Coffee Fest Trade Show 112 coffeefest.com (800) 232-0083 Coffee Fest has been fortunate to educate, entertain and serve more than 300,000 specialty coffee pros since its inception in 1992. Your Events www.coffeefest.com See our ad on page 15

22

Coffee Holding Company 610 coffeeholding.com (800) 458-2233 From one bag to a full truck, Coffee Holding Company provides green coffee solutions to specialty roasters including exclusive Daterra Estate and Organic Certified coffees. See our ad on page 2

CoffeeTalk 901 coffeetalk.com (206) 686-7378 INFORMATION IS POWER Do you know as much as your competition? Do NOT give them the competitive advantage! CoffeeTalk makes it easy to stay on top of industry news, new products, industry trends, and profit-building strategies. Subscribe to CoffeeTalk’s three publications FREE at http:// coffeetalk.com CoffeeTalk - Industry Intelligence for Smart Business People. Java Jacket 801 javajacket.com (800) 208-4128 The Original Green Coffee Sleeve. Comes in 100% Recycled Natural Kraft or White. Can be custom printed with your design. See our ad on page 17, 26

Promac - USA 507 promac-usa.com (844) 776-6221 Promac: since 1982 in the espresso coffee machines sector. GREEN CLUB espresso coffee machines We produce professional technologically advanced, easy to use and with a high competitive quality / price relationship. See our ad on page 23 Vessel Drinkware 706 vesseldrinkware.com (855) 833-7735 oneVessel by Vessel Drinkware provides retailers with highquality, reusable drinkware featuring lifestyle driven artwork to capture the attention of your customers. Please visit us at www. vesseldrinkware.com, or call (206) 763-0366 See our ad on page 17 CLUB is a line of single-unit professional espresso coffee machines with reduced dimensions and high performances. Available in the versions ME (automatic), PU (semiautomatic) and PU/S (semiautomatic with integrated water tank and water softener). Auto leveller, single scale manometer for visualization of boiler pressure, volumetric pump (except for the PU/S version which has a vibration pump).

TECHNICAL FEATURES Electronic dose programming Manual coffee delivery button Steam wand Hot water wand Connection to the waterworks Water tank (lt. 2) and built in softener Volumetric pump Vibration pump Single scale manometer Group washing cycles

ME

PU

PU/S

1 1

1 1

1 1

6

-

-

COLOURS

Grey

“The producer reserves the right to change product specifications without notice”

Brewista - Brew Global! 911 mybrewista.com (307) 222-6086 As a collaboration of engineers, designers, coffee aficionados and roasters with decades of experience, Brewista designs, manufactures and distributes the finest brewed beverage products available. See our ad on page 26

Red

Black

GROUPS 1 group

TECHNICAL DATA Model ME/PU/PU-S

Dimension

Boiler capacity

Gross weight

Voltage

Heating element

385x530x560

4

34

220/240 - 50/60 Hz (120)

1700 (1600)

(LxPxA / mm)

(lt)

(Kg)

(V-Hz)

ENDOWMENTS 1 filter holder 2 doses, 1 filter holder 1 dose, filters

OPTIONALS Filter holder for pod, manual or automatic water softeners, pod kit, capsule kit

Promac USA 2810 SE 39th Loop, Ste. E Hillsboro, OR 97123 .l • 877-213-0715 sales@promac-usa.com

June 2016

(W)


NewsBites Boot Coffee Campus Expands and Marcus Young Joins Boot Coffee In June Boot Coffee expands and moves into a new 2000 square foot coffee training lab to offer SCAA certified Pathways courses. In the new facility Boot Coffee will provide level 1 and 2 SCAA certifications in roasting, green buying, and coffee tasting - with Barista training to follow. Boot Coffee Campus’s roaster training facility is unparalleled, with six roasting machines, and features an SCAA certified cupping lab and offers Q-certification alongside SCAA courses. In addition to the new facility, Marcus Young joins the Boot Coffee Campus. Willem Boot and Marcus Young, two passionate coffee professionals and educators, combine forces to create the ultimate professional coffee training program. Marcus brings Boot Coffee over a decade of experience as a cupper, green coffee buyer and trader, and extensive time working with farmers to bring coffees to market.

simpli press Gives Coffee Lovers Rich Taste Without the Mess of Fancy Brewmakers Millions of North Americans buy gourmet coffee on their way to work every day. Now they can sleep a little longer and save money by making the finest café-quality coffee at home, thanks to simpli press. Consumers often ping-pong between coffee makers - from espresso machines, to pour-over style, to French press. Everyone loves the taste, but not the time it takes to clean it. Problem solved, with the launch of simpli press on Kickstarter. Today simpli press, with the help of its Kickstarter campaign, is poised to be the leader in the next wave of French presses because it tastes good and it’s simple to use. simpli press can customize grinds from fine to coarse to its optional paper filter. The fine to medium grounds create not only a smoother, more complex brew, but also cut the brewing time in half.

3M™ ScaleGard™ Blend Series and recently released SGLP-CL Series of Reverse Osmosis Systems save equipment owners time and money 3M has created the 3M™ ScaleGard™ Blend Series of Products, providing a solution that intelligently calculates water filter usage with mobile monitoring capabilities through a Wi-Fi enabled head that connects to a user-friendly app. Furthermore, combi-oven and boilerless steamer owners can protect their expensive machinery from scale build-up with the use of 3M™ Water Filtration Products SGLP-CL Series of Reverse Osmosis Systems. These systems are comprised of a single wall-mounted, integrated system featuring a chlorine and chloramine reduction catalytic carbon block, a hydraulically driven pump to maximize RO water production, and high production RO membranes. The new products will impact the global foodservice industry by delivering Recipe Quality Water™, while revolutionizing the way owners maintain commercial espresso and drip coffee machines, and

combi-ovens and boilerless steamers, ultimately saving time and money. S&D Coffee & Tea, the nation’s largest custom coffee roaster and supplier of iced tea to the foodservice industry, received four awards in the recent North American Tea Championship (NATC) iced tea class competition - including first place in the foodservice flavored green tea category and the “best value” honor for its Quality Blend black tea. S&D teas have received first place awards in six out of the past seven national iced tea competitions. The iced tea class is divided into categories according to market application and sales channel: readyto-drink, foodservice, and instant. S&D was honored in the foodservice category with the following awards: • First place in the Green Flavored category for its Passion Fruit Green • Best Value award for its Quality Blend tea • Second place in the Black Unflavored/Unsweetened category • Third place in the Black Flavored category for its Watermelon Black.

cont. on page 24

AWARD WINNING ROASTING TRAINING & C O N S U LT I N G

Want to see a major coffee buyer? All you have to do is tap them on the shoulder... PACIFIC COAST COFFEE ASSOCIATION’S 85th ANNUAL CONVENTION SQUAW VALLEY, LAKE TAHOE CALIFORNIA September 15 - 17, 2016 www.paccoffee.com

877 4 KLATCH (455-2824)

23


Newsbites

Barista & Farmer Day 10 Papaya Power team won the signature drink competition on May 13, the tenth day of the third edition of Barista & Farmer, created by Francesco Sanapo. The winning team, led by Italian coffee lover Nino Conti, reacted to the victory by shouting “Beautiful Papaya!” The winning cocktail, aptly papaya-based, will be included in Octavio's menu and served for the next year. Barista & Farmer is a project by Francesco Sanapo, in collaboration with Rimini Fiera - SIGEP (Salone Internazionale Gelateria Pasticceria e Panificazione Artigianale), with the patronage of SCAE (Speciality Coffe Association of Europe), in collaboration with O’Coffee. Thanks to: our main sponsors Lavazza, La Cimbali, Faema, Mumac Academy; our event sponsors Genovese Coffee, Caffè Corsini, Caffè Costadoro, Caffè Pascucci, Molino Quaglia, Caffè Trucillo; our supporters Puly Caff, Forno d’Asolo, Imperator. Golden media partners Barista Magazine, Bargiornale; media partners BeanScene, Global Coffee Report, European Coffee Trip, Crema, Espresso, CoffeeTalk. Butler Automatic SP1 Automatic Film Splicer Reduces Downtime in Coffee Pod Packaging Butler Automatic, the inventor and global leader of automatic splicing solutions, announces that its SP1 Series Automatic Film Splicer is ideally suited towards coffee pod packaging applications. The SP1 Automatic Film Splicer increases efficiency in packaging operations by eliminating the packaging line downtime caused by manual film roll changes. With a simple mechanical design and high-quality manufacture, the SP1 promises long-term, troublefree performance. About Butler Automatic: Butler Automatic is the inventor of automatic splicing and the largest global manufacturer of automatic web splicing equipment for food, pharmaceutical, printing and CGP markets. With more than 17,000 installations around the world, Butler Automatic is the global leader in automatic splicing solutions. For more information, call 508-923-0544 or visit www.butlerautomatic.com.

CoffeeFest Dallas Announcements The 77th Coffee Fest trade show for specialty coffee retail and related industries is is making its Texas debut at Klay Bailey Convention Center June 10-12, 2016. Friday morning brings the BRAND NEW “New Product Showdown.” One of the highlights of this year’s show is America’s Best Espresso competition. Coffee Fest is proud to unveil the NEW Campfire Café for attendees of Coffee Fest Dallas. Coffee Fest Dallas 2016 will be the South-central US debut of Drink Innovations Lab presented by Torani. At Coffee Fest Dallas 2016, coffee & tea business visitors can catch the Latte Art World Championship Open. Debuting in conjunction with Coffee Fest Dallas, the “New Coffee Retailers Business Seminar” is designed to ensure the new coffee shop owners “expertise” from the moment they open their doors. To see the details for these announcements, visit ctPRESS at http://coffeetalk.com/press/ and search for “Coffee Fest Dallas”. Dutch Bros' Drink One for Dane Raises $758,500 for MDA and ALS Research Friday, May 6 marked Dutch Bros’ annual Drink One for Dane day. On this day, all 263 Dutch Bros locations celebrated 10 years of fighting Amyotrophic Lateral Sclerosis, ALS. With the help of the community, a record breaking $758,500 was donated to the Muscular Dystrophy Association, MDA, in hopes of finding a cause and a cure for this incurable disease. Dutch Bros surpassed last year’s donation by nearly 50 percent – bringing the company’s total donation over the past 10 years to over $2.53 million to support ALS research and family services. “The impact that is made by our community is beyond what I could have ever imagined,” said Travis Boersma, Dutch Bros co-founder. “My mind is blown every year by the generosity of our customers, franchisees and broistas. Thank you.” Bulk Bag Weigh Batching System and Dump Station with Tubular Cable Conveyor An automated Bulk Bag Weigh Batching System from Flexicon meters ingredients into a FLEXI-DISC® Tubular Cable Conveyor transporting batches of a specified weight to downstream processing equipment, dust-free. The BULK-OUT® BFC Series Bulk Bag Discharger features

a cantilevered I-beam with electric hoist and trolley for loading/ unloading of bulk bags without the use of a forklift. It rests on load cells that signal a PLC to stop a vibratory feeder that meters material into the conveyor once a pre-programmed batch weight has been met. A Manual Dumping Station with integral FLEXI-DISC® Tubular Cable Conveyor from Flexicon collects dust created during manual dumping and gently conveys the material. The unit features a high velocity vacuum fan that draws airborne dust from the operator's atmosphere onto cartridge filters. Automatic reverse-pulse filter cleaning allows continuous, efficient operation. McCrea’s Candies Goes to Washington McCrea’s Candies’ caramel was selected by People and TIME magazines for inclusion in gift bags presented to attendees of the publications’ Annual Cocktail Party on the eve of the White House Correspondents’ Dinner. Politicos and celebrities, including Jaimie Alexander (Blindspot), Scott Foley (Scandal) and Candace Cameron Bure (Fuller House), joined the media elite at the St. Regis Hotel on Friday, April 30 for the event. McCrea’s Candies was among a host of “hot and trendy” companies that were chosen by People and TIME to be a part of the upscale knapsack handed out to guests. The fete was the kick off to a weekend of events in the capital, culminating with the annual White House Correspondents’ Association Dinner, a yearly event that raises money for scholarships aimed at supporting aspiring journalists. Hosted by President Obama and the First Lady, the dinner is one of the social events of the year. Pacific Coast Coffee Association 84th Annual Convention The convention is planned for Sept. 15-17, 2016 Squaw Valley, Lake Tahoe, high in California’s Sierra Mountains. The PCCA chooses such settings so their members can each other’s company in spectacular outdoor settings along with the educational speakers, meetings, cocktail hours, exquisite meals, golf and croquet. It’s “Work hard, Play hard” for this West Coastbased trade association that realizes good business can mean making good friends; that sharing memorable experiences together creates bonds that form trusted working relationships. As Roast Magazine Publisher Connie Blumhardt

24 June 2016

describes her first convention: "It definitely tilted towards the social end of the scale, and this is precisely why it works…the event felt like a family reunion with plenty of room for the new in-laws… For those who made the real effort, long-lasting connections were forged." Email: pcca@paccoffee.com, (925) 335-2428 S&D Coffee & Tea Exhibited Innovation and Expertise at 2016 NRA Show This year, S&D highlighted several emerging beverages: Sparkling Iced Tea: Each sparkling iced tea is made one cup at a time — combining S&D’s All-in-One Flavor Fusion concentrate with carbonated water. Cold Brew Coffee: S&D is proud to supply the industry’s top brands with cold-brewed extracts to help operators deliver the beverages consumers want most. S&D Specialty Coffee Collection: Epic Series The Epic Series brings a new standard for extraordinary flavor and superior coffee to the commercial foodservice marketplace. With coffees from Latin America, Africa and Indonesia, this line supports the S&D Sustainably Sourced supply chain platform. Additionally, S&D had a rotating menu of mocktails/cold brew infusions, frappes and MilkSplash® milkshakes. Beyond sampling products, visitors could stop by booth #3431 to participate in a Twitter contest for booth attendees. Follow S&D on Twitter (@sdcoffeetea). Zuma 100% Organic Cocoa We’ve noticed customers are looking to their hot chocolates with the same critical eye they turn to their coffee beans. Their interest in origin, cocoa content, and flavor profiles has led to us expanding our collection, which we don’t do needlessly. Zuma 100% Organic Cocoa gives you the freedom to create the right blend of hot chocolate for your customers. Simply mix the raw cocoa with sugar to your taste (we recommend organic, Fairtrade sugar), add hot milk and serve. Zuma 100% Organic Cocoa gives you the freedom to create multiple variations from one product and gives you the chance to experiment with different blends. We anticipate that the demand for higher cocoa content chocolates is set to rise and Zuma 100% Organic Hot Chocolate is the perfect product to help you deliver a tailored chocolate experience for your customers.


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Advertisers Index Company............................................................................ Phone.....................................Web..................................................... Page.............Coffee Fest Booth 3M Purification..............................................................................(866) 990-9785........................ cunofoodservice.com.............................11 Add a Scoop Supplements.......................................................(415) 382-6535......................... addascoop.com........................................25 Boot Coffee....................................................................................(888) 814-4347......................... bootcoffee.com........................................15 Brewista...........................................................................................(307) 222-6086........................ mybrewista.com.......................................26.................................................... 911 Buhler Inc........................................................................................(905) 754-8389........................ buhlergroup.com.....................................25 Cablevey Conveyors....................................................................(641) 673-8451.......................... cablevey.com.............................................15 Coffee Fest Trade Show............................................................(800) 232-0083....................... coffeefest.com..........................................15......................................................112 Coffee Holding Company.........................................................(800) 458-2233........................ coffeeholding.com..................................2......................................................610 Coteca | Hamburg Messe..........................................................see web....................................... hamburg-messe.de.................................19 Curtis.................................................................................................(800) 421-6150......................... wilburcurtis.com......................................5 Don Pablo Coffee Roasting Company.................................(305) 249-5628........................ cafedonpablo.com..................................25 Earth's Choice...............................................................................(619) 889-1997..................................................................................................19 Follett Corporation......................................................................(800) 523-9361......................... follettice.com............................................25 Fres-co System USA, Inc...........................................................(215) 799-8032......................... fresco.com..................................................9 Grey Fox Pottery..........................................................................(612) 767-7407.......................... greyfoxpottery.com................................21, 25 Holiday House Distributing / Kool Tek / Brew Tek..........(800) 443-4318........................ hhdonline.com..........................................21 International Coffee Consulting Group................................(818) 347-1378........................... intlcoffeeconsulting.com......................25 Java Jacket.....................................................................................(800) 208-4128........................ javajacket.com..........................................17, 26.............................................801 JoeTap..............................................................................................(855) 456-3827........................ joetap.com.................................................3 Klatch Coffee Roasting..............................................................(877) 455-2824........................ klatchroasting.com.................................23 Lee Hays & Associates...............................................................(712) 246-3301..................................................................................................26 Pac Coffee Consultants, Ltd....................................................(425) 512-9478......................... paccoffeeconsult.com...........................26 PCCA.................................................................................................(925) 335-2428......................... paccoffee.com..........................................23 Pentair-Everpure LLC.................................................................(800) 942-1153.......................... everpure.com............................................27 Plitek.................................................................................................(847) 827-6680........................ plitek.com...................................................13 Primera Technology, Inc............................................................(800) 797-2772........................ primeralabel.com.....................................25 Promac - USA................................................................................(844) 776-6221......................... promac-usa.com......................................23.................................................. 507 Service Ideas, Inc.........................................................................(800) 328-4493....................... serviceideas.com.....................................25 Shore Measuring Systems.........................................................(800) 837-0863....................... moisturetesters.com...............................25 State Farm Insurance..................................................................see web....................................... st8.fm/bizinsurance.com......................7 Texpak Inc | Scolari Engineering............................................(856) 988-5533........................ scolarieng.com.........................................28 The Coffee Trust...........................................................................(505) 670-9783........................ thecoffeetrust.org...................................25 Tightpac America Inc.................................................................(888) 428-4448....................... tightvac.com..............................................26 US Roaster Corp...........................................................................(405) 232-1223......................... usroastercorp.com..................................21 Vessel Drinkware..........................................................................(855) 833-7735......................... vesseldrinkware.com..............................17................................................... 706 Xeltron S.A......................................................................................see web....................................... xeltron.com................................................23

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26 June 2016

Specializing in capacity analysis, green coffee handling & storage, roasting, roasted handling and storage, grinding, degassing, and packaging equipment. Call for references from satisfied clients! “Thanks to Lee, our new plant is working flawlessly. Lee’s meticulous facilities and equipment planning and execution saved us a fortune.” William H. Kirkpatrick, C.E.O. Cameron’s Coffee

keichmeier@comcast.net

‑ Need to increase capacity? ‑ Add products to production? ‑Improve production costs? ‑ Want to explore options?


June 2016  

June Top Stories: • Women and Micro Finance • What's in Your Water? • Tales from Origin - Colombia - A Message from the Heart of the World •...

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